JP2010104376A - Method for producing fermented milk, and fermented milk - Google Patents
Method for producing fermented milk, and fermented milk Download PDFInfo
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Abstract
Description
本発明は、従来の発酵乳に比べて滑らかな舌触りと酸味の抑えられたまろやかな風味及びクリームチーズ様のコクを有し、かつ、流通段階で崩れることのない硬さの組織を有する発酵乳の製造法とその製造法で得られる発酵乳を提供するものである。 The present invention is a fermented milk having a smooth texture and a mellow flavor with reduced acidity and cream cheese-like body compared to conventional fermented milk, and having a structure that does not collapse in the distribution stage The fermented milk obtained by this manufacturing method and its manufacturing method is provided.
発酵乳とは乳またはこれと同等以上の無脂乳固形分を含む乳等を乳酸菌または酵母で発酵させ、糊状または液状にしたもの、またはこれを凍結したもので、二つのタイプに大別できる。一つは前発酵タイプ、もう一つは後発酵タイプである。前者は容器に詰める前のタンク内で発酵・冷却を完了させた発酵乳を破砕して流通用個食容器に充填したもの。後者は一定量のスターターを添加した発酵乳原料ミックス(以下ミックス)を紙容器等の流通用個食容器に充填した後、発酵室にて所定の乳酸酸度に到達するまで発酵させてプリン状に固化させた後、冷却したものである。前発酵は果肉入りのフルーツヨーグルトや飲むヨーグルト等の製造に多く用いられ、後発酵はいわゆるハードタイプやプレーンタイプと呼ばれるヨーグルト等の製造に多く用いられる。 Fermented milk is made by fermenting milk or milk containing non-fat milk solids equal to or higher than this with lactic acid bacteria or yeast, and making it pasty or liquid, or by freezing it, roughly divided into two types it can. One is a pre-fermentation type and the other is a post-fermentation type. The former is a crushed fermented milk that has been fermented and cooled in a tank before it is packed in a container, and then packed into a single food container for distribution. In the latter case, a fermented milk material mix (hereinafter referred to as a mix) with a certain amount of starter added is packed into a distribution container such as a paper container, and then fermented in a fermentation room until a predetermined degree of lactic acidity is reached. After solidifying, it is cooled. Pre-fermentation is often used for the production of fruit yogurt with pulp and drink yogurt, and post-fermentation is often used for the production of so-called hard type or plain type yogurt.
どちらの発酵タイプの場合でも発酵工程は殺菌したミックスにスターターを所定の温度で添加して所定の酸度になるまで発酵を行い、冷却して発酵を止め、製品としている。この際の発酵温度や発酵時間は製品の生産効率に影響を与えるばかりでなくその風味や品質にも大きな影響を与える為、それらに対する影響を考慮しながら発酵温度、発酵時間を適宜設定する必要がある。例えば、まろやかな風味を製品に与えたい場合は、発酵温度を低めとする等である。 In both types of fermentation, the fermentation process is performed by adding a starter to the sterilized mix at a predetermined temperature until fermentation reaches a predetermined acidity, and cooling to stop the fermentation. In this case, the fermentation temperature and fermentation time not only affect the production efficiency of the product but also greatly affect the flavor and quality of the product. is there. For example, to give a mild flavor to the product, the fermentation temperature is lowered.
ここで問題となるのは、例えばまろやかな風味を製品に与えるために発酵温度を低めとした場合には、所定の酸度に達するまでの発酵時間が通常より大幅に延長し、且つ組織の硬度は流通過程において崩れてしまうような低い硬度のものしか得られない等、生産効率や流通前後の製品品質に問題を生じてしまうことである。従って、発酵時間を延長することなく、まろやかな風味を持ち、且つ流通過程においても崩れることのない十分な硬度の組織となっている発酵乳を得ることは難しい現状があった。 The problem here is that, for example, if the fermentation temperature is lowered in order to give the product a mellow flavor, the fermentation time until reaching a predetermined acidity will be greatly extended, and the hardness of the tissue will be The problem is that the production efficiency and the product quality before and after the distribution, such as only having a low hardness that will collapse in the distribution process. Therefore, it has been difficult to obtain fermented milk that has a mellow flavor and does not collapse during the distribution process without extending the fermentation time.
先の問題を解決する手段として既に本発明者らは通常より低温で発酵を行った場合でも発酵乳ミックス中の溶存酸素濃度を5ppm以下とすることで発酵時間が延長することなく通常の発酵時間内に必要な酸度に達し、しかも滑らかな舌触りとまろやかな風味を持ち、かつ、流通段階で崩れることのない堅さの組織となっている新規な発酵乳が得られることを見出し、先の課題の解決を果たしている。(特許文献1) As a means for solving the above problem, the present inventors have already performed normal fermentation time without extending the fermentation time by reducing the dissolved oxygen concentration in the fermented milk mix to 5 ppm or less even when fermentation is performed at a lower temperature than usual. It was found that a new fermented milk that has the necessary acidity, has a smooth texture and a mellow flavor, and has a firm structure that does not collapse in the distribution stage can be obtained. Has played a solution. (Patent Document 1)
特許文献1の方法は、従来無い滑らかな舌触りとまろやかな風味を有しながら組織の堅さも両立させた新規な発酵乳を実現しており非常に有用性の高い方法となっている。しかしながら、発酵工程を通常より低い温度で行うという制約があることから、より制約の少ない他の方法によって同様の発酵乳を得ることができるかどうか、が課題として残されていた。 The method of Patent Document 1 realizes a new fermented milk having both a smooth texture and a mellow flavor that has not been heretofore, and also having a firm structure, and is very useful. However, since there is a restriction that the fermentation process is performed at a temperature lower than usual, whether or not similar fermented milk can be obtained by other methods with less restrictions has been left as a problem.
また本願同様、脱酸素処理を組み合わせて得られた発酵乳としてパーオキシダーゼ(以下POD)を添加した発酵乳に対して脱酸素処理を行っている先行例がある。(特許文献2)この発明はホエー分離を抑制する目的で発酵乳ミックスにPODを添加した場合、PODが発酵乳の組織を柔らかくしてしまう為、その問題を解決するために本願のように溶存酸素濃度を低下させた状態で発酵を行ったところ組織が柔らかくなるのが防止され、PODを添加していない通常の発酵乳と同等の硬度の組織を持つ発酵乳を得ることが出来たという内容を持つものである。 As in the present application, there is a preceding example in which deoxygenation treatment is performed on fermented milk to which peroxidase (hereinafter referred to as POD) is added as fermented milk obtained by combining deoxygenation treatment. (Patent Document 2) In the present invention, when POD is added to a fermented milk mix for the purpose of suppressing whey separation, POD softens the structure of the fermented milk. Content that fermented milk having a structure equivalent to that of normal fermented milk without POD was obtained by preventing the tissue from being softened when fermented under a reduced oxygen concentration. It has something.
つまり特許文献2は、PODの添加によって生じた発酵乳組織の硬度低下を防止することを目的として、PODを含む発酵乳ミックス中の溶存酸素濃度を窒素置換等で10ppm以下にしてから発酵を行うことで通常の硬度の発酵乳組織を有する発酵乳を得る方法を開示したものであり、本願発明品の滑らかな舌触りとまろやかな風味を有しさらに流通過程で崩れない程度の硬度の組織を持つ発酵乳を得る方法について開示したものではなかった。また発酵温度に関する記述については乳酸菌の発育に好適な温度が挙げられているだけで、特許文献1で開示した発酵乳の物性に大きな影響を与える発酵温度と脱酸素処理との関係についてはなんら言及していないし示唆も与えていないものであった。
That is,
本発明は、滑らかな舌触りとまろやかな風味を有する発酵乳を得る上で通常より低い温度条件下で発酵を行うという製造工程上の制約を取り除き、様々な条件、中でも通常の温度条件下で発酵を行った場合でも滑らかな舌触りとまろやかな風味を有しさらに流通過程で崩れない程度の硬度の組織を持つ発酵乳を得る方法を提供することを目的として成し遂げられたものである。 The present invention removes the restriction on the production process of performing fermentation under a temperature condition lower than usual in order to obtain a fermented milk having a smooth texture and a mellow flavor, and is fermented under various conditions, particularly normal temperature conditions. It was accomplished for the purpose of providing a method for obtaining fermented milk that has a smooth texture and a mild flavor even when it is applied, and has a structure with a hardness that does not collapse during the distribution process.
本発明者らは、前記課題を解決すべく鋭意検討を行った結果、発酵開始時にミックスに添加する発酵乳スターターの添加量を通常より大幅に低減して用いてみたところ、ミックス中の溶存酸素濃度を低減させた状態で通常温度付近で発酵を行った場合、スターター使用量が大幅に少ないにも関わらず、通常の発酵時間もしくは通常の発酵時間より短い時間内に目的の乳酸酸度に達して発酵が終了し、特許文献1で得られたと同様の滑らかな舌触りとまろやかな風味を有しさらに流通過程で崩れない程度の硬度の組織を持つ良好な物性を有する発酵乳が得られる事を見出した。 As a result of intensive studies to solve the above problems, the present inventors have tried using the fermented milk starter added to the mix at the start of fermentation with a greatly reduced amount of the dissolved oxygen in the mix. When fermentation is performed near normal temperature with reduced concentration, the target lactic acid acidity is reached within normal fermentation time or shorter than normal fermentation time, even though the amount of starter used is significantly low It has been found that fermented milk having good physical properties having a smooth texture and a mellow flavor similar to those obtained in Patent Document 1 and having a structure with a hardness that does not collapse in the distribution process is obtained after fermentation is completed. It was.
この際、同時にスターター使用量を減じないで添加し、溶存酸素濃度を低下させて通常温度で発酵を行った場合には、通常の発酵乳が得られるだけであり、まろやかな物性を有する発酵乳を得ることはできないことも改めて確認した。 At this time, if it is added without reducing the amount of starter used and fermented at normal temperature with the dissolved oxygen concentration lowered, only normal fermented milk can be obtained and fermented milk with mellow physical properties. It was confirmed again that it is not possible to obtain.
さらに、スターターの添加量を減じる以外に、スターターに何らかの負荷を与えてスターターの発酵力に関係する活性を減じておいてから通常添加量のスターターとして用いた場合に、先のスターター量を減じた場合と同様に発酵乳ミックス中の溶存酸素濃度を低減させた状態で通常温度付近で発酵を行った場合でも通常時間付近で目的の乳酸酸度に達して発酵が終了し、特許文献1で得られたと同様の良好な物性を有する発酵乳が得られる事を見出した。 Furthermore, in addition to reducing the amount of starter added, the amount of the previous starter was reduced when it was used as a starter of normal addition amount after reducing the activity related to the fermentation power of the starter by applying some load to the starter. Similarly to the case, even when fermentation is performed near the normal temperature in a state where the dissolved oxygen concentration in the fermented milk mix is reduced, the target lactic acid acidity is reached near the normal time, and the fermentation is completed. It was found that fermented milk having good physical properties similar to those obtained was obtained.
また、スターターを原料ミックスに添加後に発酵乳ミックス中の乳酸菌の発酵力を減じるような処理もしくは処置を行った後にミックス中の溶存酸素濃度を低減させた状態で通常温度付近で発酵を行った場合でも通常時間付近で目的の乳酸酸度に達して発酵が終了し、特許文献1で得られたと同様の良好な物性を有する発酵乳が得られる事を見出した。 In addition, after adding a starter to the raw material mix, after performing a treatment or treatment that reduces the fermentative power of lactic acid bacteria in the fermented milk mix, the fermentation is performed near normal temperature with the dissolved oxygen concentration reduced in the mix However, it was found that the desired lactic acid acidity was reached in the vicinity of normal time and fermentation was completed, and fermented milk having good physical properties similar to those obtained in Patent Document 1 was obtained.
本発明者らは以上の3事例の結果に共通する事項を考察した結果、いずれの場合も発酵乳ミックス中の乳酸菌が発酵の誘導期が長くなるように調整及び/または調節された状態になっており、その状態でミックス中の溶存酸素濃度を減少させて発酵を行っていたこと、また溶存酸素濃度を低減させた場合にはどの場合も発酵時間が延長することなく少なくとも通常の発酵時間付近で発酵が終了していたことに思い当たった。 As a result of considering matters common to the results of the above three cases, the present inventors are in a state in which the lactic acid bacteria in the fermented milk mix are adjusted and / or adjusted so that the induction period of fermentation becomes longer. In this state, the fermentation was performed by reducing the dissolved oxygen concentration in the mix, and when the dissolved oxygen concentration was reduced, in any case at least around the normal fermentation time without extending the fermentation time. I realized that the fermentation was over.
つまり、本発明は、
1)発酵乳スターターを添加した発酵乳ミックスの状態を通常の発酵に比べて発酵の誘導期が長くなるように調整及び/または調節すること、かつ、スターター添加前及び/またはスターター添加後にミックス中の溶存酸素濃度を5ppm以下に低減させることで発酵がそのスターターの示す通常の発酵と同時間もしくはより短い時間で行われること、を特徴とする発酵乳の製造法。
2)通常の発酵に比べて発酵の誘導期が長くなるように調整及び/または調節することが、ミックスに添加するスターター添加量を通常添加量の50%から25%に減少させることで成される、1)に記載の発酵乳の製造法。
3)通常の発酵に比べて発酵の誘導期が長くなるように調整及び/または調節することが、ミックスに添加するスターターの発酵力を通常品の示す乳酸酸度を100%とした際の乳酸酸度が85%から50%に低減させた状態で添加することで成される、1)に記載の発酵乳の製造法。
4)通常の発酵に比べて発酵の誘導期が長くなるように調整及び/または調節することが、ミックス中にスターターを添加した後に発酵乳ミックスの発酵力を通常品の示す乳酸酸度を100%とした際の乳酸酸度が85%から50%に低減させた状態で成される、1)に記載の発酵乳の製造法。であり、その際の発酵温度は特許文献1のように低く設定する必要はなく5)41℃〜47℃の発酵温度で行うことが出来。そして1)ないし5)の方法で得られた発酵乳の物性は、
6)測定温度5〜10℃における100g荷重のカードメーターによって測定される硬度が40g以上であり、かつ、ヨーグルトナイフの侵入角度が40度以下であること、を特徴とする発酵乳。であり、
7)発酵温度が41℃〜47℃で得られ、テクスチャーに影響を与える添加剤を含まず、測定温度5〜10℃における100g荷重のカードメーターによって測定される硬度が40g以上であり、かつ、ヨーグルトナイフの侵入角度が40度以下であること、を特徴とする発酵乳。となる発明である。
In other words, the present invention
1) Adjusting and / or adjusting the state of the fermented milk mix to which the fermented milk starter has been added so that the induction period of fermentation is longer than that of normal fermentation, and before mixing the starter and / or after adding the starter Fermented milk is produced by reducing the dissolved oxygen concentration to 5 ppm or less, and the fermentation is performed in the same or shorter time as the normal fermentation indicated by the starter.
2) Adjustment and / or adjustment so that the induction period of fermentation is longer than that of normal fermentation is achieved by reducing the amount of starter added to the mix from 50% to 25% of the normal amount added. 1) The method for producing fermented milk according to 1).
3) Adjusting and / or adjusting so that the induction period of fermentation is longer than that of normal fermentation means that the fermenting power of the starter added to the mix is 100% of the lactic acid content of the normal product. The method for producing fermented milk according to 1), wherein the method is added in a state where the content is reduced from 85% to 50%.
4) Adjusting and / or adjusting so that the induction period of fermentation is longer than that of normal fermentation, the fermenting power of the fermented milk mix after the starter is added to the mix is 100% of the lactic acidity of the normal product The method for producing fermented milk according to 1), wherein the lactic acid acidity is reduced from 85% to 50%. It is not necessary to set the fermentation temperature at that time as low as in Patent Document 1. 5) It can be performed at a fermentation temperature of 41 ° C to 47 ° C. The physical properties of the fermented milk obtained by the methods 1) to 5) are as follows:
6) Fermented milk, characterized in that the hardness measured by a card meter with a load of 100 g at a measurement temperature of 5 to 10 ° C. is 40 g or more and the invasion angle of the yogurt knife is 40 degrees or less. And
7) The fermentation temperature is obtained at 41 ° C to 47 ° C, does not contain an additive that affects the texture, the hardness measured by a card meter with a load of 100 g at a measurement temperature of 5 to 10 ° C is 40 g or more, and Fermented milk characterized in that the invasion angle of the yogurt knife is 40 degrees or less. It is the invention which becomes.
以上述べたように本発明は発酵乳ミックス中の乳酸菌になんらかの方法で「発酵の誘導期が長くなる条件」を与えておき、その上でさらに「発酵乳ミックス中の溶存酸素濃度を5ppm以下に低減する方法」を組み合わせた場合に、実際には発酵の誘導期が長くならずに通常の発酵時間または通常の発酵時間より短い時間で発酵が目標の乳酸酸度に達して終了し、その結果、従来の発酵乳に比べて滑らかな舌触りと酸味の抑えられたまろやかな風味及びクリームチーズ様のコクを有し、かつ、流通段階で崩れることのない硬さの組織を有する発酵乳が得られることを開示したものである。この方法は、例えばこれまで低い温度で発酵を行った場合でしか得ることができなかった先の物性を持つ発酵乳が通常の発酵温度で製造できる等の利点を有している。つまり、本発明法は工場設備や製造工程に合わせて、比較的自由度の高い製造条件を選択できる方法とその方法で優れた物性を有する発酵乳を提供できるという効果を有している。 As described above, in the present invention, the lactic acid bacteria in the fermented milk mix are given a “condition for extending the induction period of fermentation” by some method, and then the “dissolved oxygen concentration in the fermented milk mix is set to 5 ppm or less. When the `` reducing method '' is combined, the fermentation reaches the target degree of lactic acid acid in a normal fermentation time or in a time shorter than the normal fermentation time without actually extending the fermentation induction period, and as a result, Fermented milk with a smooth texture and a mild flavor with reduced acidity and cream cheese-like body compared to conventional fermented milk, and a firm structure that does not collapse in the distribution stage is obtained. Is disclosed. This method has an advantage that, for example, fermented milk having the above-mentioned physical properties that can only be obtained when fermentation is performed at a low temperature can be produced at a normal fermentation temperature. That is, the method of the present invention has an effect that it is possible to provide fermented milk having excellent physical properties by a method capable of selecting production conditions having a relatively high degree of freedom in accordance with factory facilities and production processes.
以下、本発明を詳細に説明する。本発明でミックスに接種する乳酸菌スターターは、ラクトバチルス・ブルガリカス(L.bulgaricus)、ストレプトコッカス・サーモフィルス(S.thermophilus)、ラクトバチルス・ラクティス(L.lactis)の他、発酵乳の製造に一般的に用いられる乳酸菌や酵母の中から1種又は2種以上を選んだものを用いることが可能であるが、本発明においては、コーデックス規格でヨーグルトスターターとして規格化されているラクトバチルス・ブルガリカス(L.bulgaricus)とストレプトコッカス・サーモフィルス(S.thermophilus)の混合スターターをベースとするスターターを好適に用いることができる。このヨーグルトスターターをベースとして、目的とする発酵乳の発酵温度や発酵条件を勘案した上で、さらにラクトバチルス・ガッセリ(L.gasseri)やビフィドバクテリウム(Bifidobacterium)等の他の乳酸菌を加えても良い。 Hereinafter, the present invention will be described in detail. Lactic acid bacteria starter inoculated into the mix according to the present invention is generally used for the production of fermented milk, in addition to L. bulgaricus, Streptococcus thermophilus, L. lactis. In the present invention, Lactobacillus bulgari standardized as a yogurt starter in the Codex standard can be used. A starter based on a mixed starter of cas (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus) can be preferably used. Based on this yogurt starter, after considering the fermentation temperature and fermentation conditions of the desired fermented milk, add other lactic acid bacteria such as Lactobacillus gasseri (B.) and Bifidobacterium Also good.
本願の場合、通常の発酵条件を発酵温度43℃、発酵時間3時間後に乳酸酸度0.7%を与える状態まで発酵を行うとした場合のスターターの添加量を通常添加量とし、その際のスターターの示すスターターの発酵力を通常の発酵力とした場合に先で選択されたスターターを以下のように用いる必要がある。
1)スターターの添加量を通常添加量の50%から25%に減じて原料ミックスに添加する。50%は最大使用量の閾値であり、概ね本発明品が得られるが場合によって通常と同様の発酵乳となる。また25%は最小使用量の閾値であり、場合によって堅さの点で本発明品としては不十分な発酵乳となる。従って、好ましいスターターの添加量は通常使用量の45%から30%、より好ましくは40%から35%である。
2)スターターの発酵力を予め通常の発酵力の85%から50%に減じたものを用いて通常添加量を原料ミックスに添加する。この場合の85%とは通常のスターターの示す乳酸酸度0.7%を100%とした場合に同様条件で0.6%の乳酸酸度0.6/0.7=85%となる程度に発酵力を低下させた状態のスターターを用いることを示す。
3)あるいはスターターの評価が複雑となってしまうが1)と2)の方法を適宜組み合わせて行う方法も可能である。
In the case of the present application, the addition amount of the starter in the case where the fermentation is performed up to a state where the fermentation temperature is 43 ° C. and the lactic acid acidity is 0.7% after 3 hours of fermentation is set as the normal addition amount. When the fermenting power of the starter indicated by is used as normal fermenting power, it is necessary to use the starter previously selected as follows.
1) Reduce the amount of starter added from 50% to 25% of the normal amount and add it to the raw mix. 50% is a threshold for the maximum amount of use, and the product of the present invention can be obtained in general. Further, 25% is a threshold for the minimum usage amount, and in some cases, fermented milk is insufficient as a product of the present invention in terms of firmness. Therefore, the preferable amount of starter added is usually 45% to 30%, more preferably 40% to 35% of the amount used.
2) A normal addition amount is added to the raw material mix using a fermenter whose fermenting power of the starter has been reduced from 85% to 50% of the normal fermenting power in advance. The 85% in this case is fermented to the extent that the lactic acid acidity of 0.6% is 0.6 / 0.7 = 85% under the same conditions when the lactic acid acidity of 0.7% indicated by a normal starter is 100%. Indicates that a starter with reduced power is used.
Although the evaluation of 3) or the starter becomes complicated, a method of appropriately combining the methods 1) and 2) is also possible.
スターターの発酵力を低下させる具体的な方法として、以下のような方法を行うことができる。例えば、スターターを調製後、直ちに用いずに1週間程度冷蔵保存することで、その発酵力を低下させることができる(表3)。あるいは凍結処理、凍結乾燥処理等の処理によっても発酵力を低下させたスターターを得ることができる。さらに同様の処理として、スターターを添加後の発酵乳ミックスを冷蔵保存して発酵乳ミックスの状態で発酵力を低下させたものも用いることができる。
以上のどの方法で発酵力を低下させた場合でも、スターター等の発酵力の確認は乳酸酸度を指標として先の通常発酵条件との比較により行うことができる。
The following method can be performed as a specific method for reducing the fermentation power of the starter. For example, after preparing a starter, the fermentability can be reduced by refrigerated storage for about one week without immediately using it (Table 3). Alternatively, a starter with reduced fermentative power can be obtained by a treatment such as a freezing treatment or a freeze-drying treatment. Further, as a similar treatment, a fermented milk mix after adding a starter can be refrigerated and the fermenting power reduced in a fermented milk mix state.
Even when the fermenting power is reduced by any of the above methods, the fermenting power of a starter or the like can be confirmed by comparison with the previous normal fermentation conditions using the degree of lactic acid as an index.
発酵の誘導期を長くする方法の中で、スターター添加量を通常の添加量から減じることで誘導期を長くする方法は最も簡単で、品質の維持確認や工程上の管理も行いやすく、またスターター使用量を大幅に減じることができるという利点も有するのでより好適に行うことができる方法といえる。 Among the methods for extending the induction period of fermentation, the method of extending the induction period by subtracting the starter addition from the normal addition is the simplest, making it easy to check the quality and manage the process. Since it has the advantage that the amount used can be greatly reduced, it can be said that the method can be carried out more suitably.
本発明で用いられる原料ミックスは、牛乳、脱脂乳、脱脂粉乳、クリーム等の乳原料、砂糖、糖類、香料、水等、発酵乳の製造に常用される原料を加温・溶解し、安定剤を使用する場合には、予め加温・溶解したゼラチン液、寒天液、ペクチン等を加え混合することで得られる。 The raw material mix used in the present invention is a stabilizer that warms and dissolves raw materials commonly used in the production of fermented milk, such as milk, skim milk, skim milk powder, cream, and other raw materials such as sugar, sugar, fragrance, and water. Can be obtained by adding and mixing gelatin solution, agar solution, pectin, etc. that have been heated and dissolved in advance.
本発明の場合、特に安定化剤等を添加しなくとも輸送時等に問題を生じない程度の堅めの組織を得ることができることから、さらに堅い組織の製品とする等の特段の目的がある場合を除き、通常はゼラチン等の安定化剤の添加は製品の商品特性に大きな影響を与えるので添加しない方がより好ましい。言い換えればプレーンヨーグルトとしての商品性や生乳100%等の商品性を謳う場合等において、本発明法はより好適に用いることのできる方法となっているのである。
In the case of the present invention, it is possible to obtain a firm structure that does not cause problems during transportation without the addition of a stabilizer or the like. In general, it is more preferable not to add a stabilizer such as gelatin because it greatly affects the product characteristics of the product. In other words, the method of the present invention is a method that can be used more suitably in cases such as when the merchantability of plain yogurt or the merchantability of
先によって得られた原料ミックスは均質化し、殺菌後、所定温度(発酵温度)程度まで冷却する。次いで予め添加量を減じたり、活性を低下させた乳酸菌スターターを接種し、攪拌後に前発酵の場合はタンク内に充填して発酵を開始し、後発酵の場合は流通用個食容器に充填して発酵を開始する。 The raw material mix obtained above is homogenized, sterilized, and then cooled to a predetermined temperature (fermentation temperature). Next, inoculate with a lactic acid bacteria starter that has been pre-reduced or reduced in activity, and in the case of pre-fermentation after stirring, fill in the tank and start the fermentation. Start fermentation.
ミックス中の溶存酸素濃度を低下させる方法としては不活性ガスによるガス置換処理による方法、脱酸素膜を用いた膜分離方法等を用いて行うことができる。以上の内、不活性ガス置換による方法はスターター添加後も行うことが可能であり、工程上の制約が比較的少ない。以下、不活性ガス置換による方法について述べるが置換処理は原料ミックスを調合する段階から乳酸菌スターターを接種後、発酵を開始するまでの間に行えばよく、その製造工程における置換時期は任意である。しかしながら発酵開始時に溶存酸素濃度が低減された状態で維持されていることが重要であることから、ミックスの不活性ガス置換は乳酸菌スターターを接種する直前から直後の間に行うことが望ましい。ただし、発酵乳ミックスとして発酵力を意図的に低下させる場合には発酵乳ミックスを保存処理する必要がある為、処理後発酵温度に調節する前に不活性ガス置換処理を行うことが望ましい。 As a method for reducing the dissolved oxygen concentration in the mix, a method by gas replacement treatment with an inert gas, a membrane separation method using a deoxygenation membrane, or the like can be used. Among the above, the method by inert gas replacement can be performed even after the starter is added, and there are relatively few restrictions on the process. Hereinafter, although the method by inert gas substitution is described, the substitution treatment may be performed from the stage of preparing the raw material mix to the start of fermentation after inoculation with the lactic acid bacteria starter, and the substitution time in the production process is arbitrary. However, since it is important that the dissolved oxygen concentration is maintained at the start of fermentation, it is desirable that the inert gas replacement of the mix be performed immediately before and after inoculation with the lactic acid bacteria starter. However, when fermenting power is intentionally reduced as a fermented milk mix, it is necessary to preserve the fermented milk mix, so it is desirable to perform an inert gas replacement process before adjusting to the fermentation temperature after the process.
発酵開始時のミックスの溶存酸素濃度は、これまでの検討でその濃度が低いほど良好な結果が得られる。しかしながら実用上有用な結果を与える濃度は、図2に示すようにミックスの温度が40℃程度の際に5ppm以下、好ましくは3ppm以下である。これらの結果はミックスの温度が45℃付近の場合もほぼ同様である。 As for the dissolved oxygen concentration of the mix at the start of the fermentation, a better result is obtained as the concentration is lower in the previous studies. However, the concentration giving a practically useful result is 5 ppm or less, preferably 3 ppm or less when the temperature of the mix is about 40 ° C. as shown in FIG. These results are almost the same when the temperature of the mix is around 45 ° C.
溶存酸素濃度を低下させる方法として不活性ガス置換を行う場合には不活性ガスとして、窒素ガスやアルゴンガス、ヘリウムガス等を用いることができるが、中でも窒素ガスは食品に通常用いられている不活性ガスとしてより好適に用いることができる。溶存酸素と不活性ガスとの置換方法としては、これら不活性ガスをミックス中に直接バブリングする方法や、スタティックミキサーを用いる方法、ミックスと共にミキサーにガスを入れて撹拌するなどの公知の方法を用いることができる。 Nitrogen gas, argon gas, helium gas, or the like can be used as an inert gas when replacing inert gas as a method for reducing the dissolved oxygen concentration. Among them, nitrogen gas is not commonly used in foods. It can be used more suitably as an active gas. As a method for replacing dissolved oxygen with an inert gas, a known method such as a method of directly bubbling these inert gases into the mix, a method using a static mixer, or a gas mixed into the mixer together with the mix is used. be able to.
溶存酸素濃度を低下させる方法として膜分離法を行う場合には脱酸素膜として中空糸膜(三菱レイヨン社MHF304KM等)を用いることができる。その用い方は膜の使用方法を参考にして用いればよく、スターター添加前のミックスに適用してその溶存酸素濃度を低減させる場合に、より好適に用いられる。 When a membrane separation method is performed as a method for reducing the dissolved oxygen concentration, a hollow fiber membrane (such as Mitsubishi Rayon MHF304KM) can be used as a deoxygenation membrane. The method of use may be used with reference to the method of use of the membrane, and is more suitably used when applied to the mix before the starter is added to reduce the dissolved oxygen concentration.
本発明法の場合、通常の発酵温度を用いて発酵を行った場合でも、なんらの安定化剤を用いることなく、これまで低温による発酵でなければ得ることができないと考えられていた滑らかな食感を有し、さらにまろやかさと堅さを両立させた良好な物性値を持つ発酵乳を得ることができる。具体的には発酵温度が41℃〜47℃、好ましくは42℃〜45℃、より好ましくは43℃〜44℃の温度で発酵を行った場合でも良好な発酵乳を得ることができる。 In the case of the method of the present invention, even when fermentation is performed using a normal fermentation temperature, a smooth food that has been thought to be obtained only by fermentation at a low temperature without using any stabilizer. A fermented milk having a good physical property value which has a feeling and further satisfies both mellowness and firmness can be obtained. Specifically, good fermented milk can be obtained even when the fermentation temperature is 41 ° C to 47 ° C, preferably 42 ° C to 45 ° C, more preferably 43 ° C to 44 ° C.
本発明法の場合に、従来低温発酵でのみ実現していた良好な物性を持つ発酵乳が通常温度で発酵を行った場合でも得ることができるメカニズムは不明である。しかしながらスターターを添加した発酵乳ミックスの状態を通常の発酵に比べて発酵の誘導期が長くなるように調整及び/または調節しておき、その上で、スターター添加前及び/またはスターター添加後にミックス中の溶存酸素濃度を不活性ガスとの置換処理等により5ppm以下、好ましくは3ppm以下に低減させて発酵を行うと、結果的に通常の発酵と同程度かさらに短い時間で目的の乳酸酸度に達するという現象が良好な物性の実現に寄与していることは明らかである。 In the case of the method of the present invention, the mechanism that can be obtained even when fermented milk having good physical properties that has been realized only by low-temperature fermentation conventionally is fermented at normal temperature is unknown. However, the state of the fermented milk mix to which the starter has been added is adjusted and / or adjusted so that the induction period of fermentation is longer than that of normal fermentation, and then, before the starter is added and / or after the starter is added. When the fermentation is carried out by reducing the dissolved oxygen concentration to 5 ppm or less, preferably 3 ppm or less by substitution with an inert gas, etc., the target lactic acid acidity is reached in a time comparable to or shorter than that of normal fermentation. It is clear that this phenomenon contributes to the realization of good physical properties.
従来は発酵乳製品に通常製品よりも緻密でまろやかな風味を付与したい場合には発酵乳の溶存酸素を低減させる製法を行った場合でも低温における発酵が必須であると認識されていた。しかしながら本発明者らは発酵の開始に際し、なんらかの方法で発酵の誘導期が長くなるように調整及び/または調節しておき、そこにミックスの溶存酸素を低減させる方法を組み合わせると、通常の発酵温度で発酵を行った場合でも、滑らかな舌触りと酸味の抑えられたまろやかな風味を有し、かつ、流通段階で崩れることのない硬さの組織を有する発酵乳が得られることを見出したものである。 Conventionally, it has been recognized that fermentation at a low temperature is essential even when a production method for reducing dissolved oxygen in fermented milk is performed when it is desired to give a fermented milk product a finer and milder flavor than a normal product. However, at the start of fermentation, the present inventors adjusted and / or adjusted so that the induction period of fermentation becomes longer by some method, and combined with a method for reducing dissolved oxygen in the mix, the normal fermentation temperature It was found that even when fermented in, fermented milk having a smooth texture and a mellow flavor with reduced acidity and a hardness structure that does not collapse in the distribution stage can be obtained. is there.
発酵の誘導期が長くなるように調整及び/または調節する方法として、スターター添加量を通常使用量の1/2以下に低減させる方法等を提示したが、ここに提示していない他の方法であっても発酵の誘導期が長くなる方法であれば本発明に用いることができることは言うまでもないことである。 As a method of adjusting and / or adjusting so that the induction period of fermentation becomes longer, a method of reducing the starter addition amount to 1/2 or less of the normal use amount, etc. was presented, but other methods not presented here Needless to say, any method can be used in the present invention as long as the induction period of fermentation is prolonged.
本発明の発酵乳のまろやかさと組織の固さは、ネオカードメーターM302(アイテクノエンジニアリング:旧飯尾電機)の測定マニュアルに従って測定した次の値でその物性値を表すことができる。すなわち本発明法に於ける発酵乳の「まろやかさ」とは5℃から10℃下で100gの重りをつけた際のヨーグルトナイフの侵入角度を測定することによって評価できる。具体的には図1に示す太線で表した測定曲線を基として、原点を通り、破断点に向けた接線(接線1)と破断点を通りヨーグルトナイフの侵入方向に沿った接線(接線2)を描き、2つの接線の交点を基点とした角度(角度A)を測定し、これを侵入角度とする。この角度が90°に近い場合、荒いテクスチャーを持つ発酵乳と評価でき、角度が小さい程スムーズでなめらかなテクスチャーを持つ発酵乳と評価できる。 The mellowness and tissue hardness of the fermented milk of the present invention can be expressed by the following values measured according to the measurement manual of Neo Card Meter M302 (I Techno Engineering: Former Iio Electric). That is, the “mellowness” of fermented milk in the method of the present invention can be evaluated by measuring the penetration angle of a yogurt knife when a weight of 100 g is applied at 5 ° C. to 10 ° C. Specifically, based on the measurement curve represented by the bold line shown in FIG. 1, the tangent line (tangent line 1) passing through the origin and toward the break point, and the tangent line (tangent line 2) passing through the break point and along the penetration direction of the yogurt knife. Then, the angle (angle A) with the intersection of two tangents as the base point is measured, and this is defined as the penetration angle. When this angle is close to 90 °, it can be evaluated as fermented milk having a rough texture, and as the angle is smaller, it can be evaluated as fermented milk having a smooth and smooth texture.
本発明法における「硬度」とは先の図1の接線1と接線2の交点と記録紙対角線を結んだ直線の長さBを「硬度」としたものである。
“Hardness” in the method of the present invention is defined as “hardness” which is the length B of the straight line connecting the intersection of tangent line 1 and
以下に、本発明内容を試験例を挙げてより詳しく説明するが本発明はこれら試験例に限定されるものではない。 Hereinafter, the contents of the present invention will be described in more detail with reference to test examples, but the present invention is not limited to these test examples.
(試験例1)発酵開始時のミックス中の溶存酸素濃度と乳酸酸度上昇との関係
牛乳78.2kg、脱脂粉乳2.6kg、水17.2kgを混合したミックスを調製し、95℃、5分間の加熱殺菌した後、40℃前後まで冷却し、表1中に示す乳酸菌スターター(AとBの混合培養物)を2重量%接種した。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素濃度を7、6、5、4、3、2ppmに調整した。
次にそれぞれの溶存酸素濃度に調整したミックスを100ml容器に充填し、40℃前後の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させた。比較には、溶存酸素濃度を調整せずに発酵させたものを用いた。この場合、乳酸菌スターターを接種した段階(窒素置換処理なし)でのミックスの溶存酸素濃度は8ppmであった。
尚、乳酸酸度は、0.1規定NaOHを用い、フェノールフタレインを指示薬として滴定し、算出した。
(Test Example 1) Relationship between dissolved oxygen concentration in the mix at the start of fermentation and increase in lactic acid acidity
A mix prepared by mixing 78.2 kg of milk, 2.6 kg of skim milk powder, and 17.2 kg of water was prepared, sterilized by heating at 95 ° C. for 5 minutes, then cooled to around 40 ° C., and lactic acid bacteria starter (A And B) was inoculated at 2% by weight. Nitrogen gas was mixed and dispersed in this mix through a pipe, and the dissolved oxygen concentration was adjusted to 7, 6, 5, 4, 3, 2 ppm.
Next, the mix adjusted to each dissolved oxygen concentration is filled into a 100 ml container, and is left to stand in a fermentation room at around 40 ° C., and when the lactic acid acidity reaches around 0.7%, it is placed in a refrigerator at 10 ° C. or less. The cooling and fermentation were stopped. For comparison, a fermented product without adjusting the dissolved oxygen concentration was used. In this case, the dissolved oxygen concentration of the mix at the stage of inoculating the lactic acid bacteria starter (without nitrogen substitution treatment) was 8 ppm.
The lactic acid acidity was calculated by titrating with 0.1 N NaOH and using phenolphthalein as an indicator.
上記試験例1における発酵中の乳酸酸度変化結果を図2に示す。図2から発酵前ミックスの溶存酸素濃度が低いほど乳酸酸度の上昇が早くなり、その結果目的の乳酸酸度に到達する時間が短縮されていることが判る。その短縮効果は溶存酸素濃度が5ppm以下から顕著に現れ、3ppm以下になるとミックス中の溶存酸素を低下させていない場合(8ppm)との差がより明確となる。従って、発酵時間短縮に効果のある発酵時ミックス中の溶存酸素濃度は、5ppm以下、好ましくは3ppm以下であると判断できる。 The results of changes in lactic acid acidity during fermentation in Test Example 1 are shown in FIG. It can be seen from FIG. 2 that the lower the dissolved oxygen concentration in the pre-fermentation mix, the faster the lactic acid acidity rises, and as a result, the time to reach the target lactic acid acidity is shortened. The shortening effect is noticeable when the dissolved oxygen concentration is 5 ppm or less, and when it is 3 ppm or less, the difference from the case where the dissolved oxygen in the mix is not reduced (8 ppm) becomes clearer. Therefore, it can be judged that the dissolved oxygen concentration in the fermentation mix effective for shortening the fermentation time is 5 ppm or less, preferably 3 ppm or less.
(試験例2)スターター添加量と発酵の進行状況との関係検討
牛乳78.2kg、脱脂粉乳2.6kg、水17.2kgを混合したミックスを調製し、95℃、5分間の加熱殺菌した後、43℃前後まで冷却し、乳酸菌スターター(乳酸菌Aと乳酸菌B)2.0(データ未掲載)、1.5、1.0、0.8、0.5重量%の接種を行った。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素濃度を5ppm以下に調整した。これを100ml容器に充填し、43℃の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。また、対照として特許文献1に従い、溶存酸素濃度を5ppm以下に調整し、乳酸菌スターター(乳酸菌Aと乳酸菌B)2.0重量%の接種を行ったものも用意した。これを100ml容器に充填し、37℃の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。
(Test Example 2) Examination of relationship between addition amount of starter and progress of fermentation After preparing a mix in which 78.2 kg of milk, 2.6 kg of skim milk powder, and 17.2 kg of water were prepared, the mixture was sterilized by heating at 95 ° C. for 5 minutes. The mixture was cooled to around 43 ° C. and inoculated with lactic acid bacteria starter (lactic acid bacteria A and lactic acid bacteria B) 2.0 (data not shown), 1.5, 1.0, 0.8, and 0.5% by weight. Nitrogen gas was mixed and dispersed in this mix through a pipe to adjust the dissolved oxygen concentration to 5 ppm or less. Fill this in a 100 ml container, leave it in a fermentation chamber at 43 ° C, leave it in a refrigerator at 10 ° C or lower when the lactic acid acidity reaches around 0.7%, and cool and stop fermentation to produce fermented milk did. Moreover, according to patent document 1 as a control, dissolved oxygen concentration was adjusted to 5 ppm or less, and what inoculated 2.0 weight% of lactic acid bacteria starters (lactic acid bacteria A and lactic acid bacteria B) was also prepared. Fill this into a 100 ml container, leave it in a 37 ° C fermentation room, and place it in a refrigerator at 10 ° C or lower when the lactic acid acidity reaches around 0.7%, and cool and stop fermentation to produce fermented milk did.
以上で得られたスターター添加量を減じて製造された発酵乳と特許文献1に従って製造した発酵乳についての物性値の比較データを表1に示す。またこの場合の乳酸酸度の変化と発酵時間の関係を図3に示す。 Table 1 shows comparison data of physical property values of fermented milk produced by reducing the starter addition amount obtained above and fermented milk produced according to Patent Document 1. Further, FIG. 3 shows the relationship between the change in lactic acid acidity and the fermentation time in this case.
試験例2の結果から、乳酸菌スターターを1.0、0.8、0.5重量%接種し、溶存酸素を5ppm以下に脱酸素処理した後に43℃で発酵した発酵乳の物性値は、先願特許品と同等の値を示し、低温による発酵でなくともなめらかな食感を有し、流通段階で組織を維持できる硬度を有する発酵乳となっていることが確認された。 From the results of Test Example 2, the physical properties of fermented milk fermented at 43 ° C. after inoculating 1.0, 0.8, 0.5 wt% of lactic acid bacteria starter, deoxygenating dissolved oxygen to 5 ppm or less are as follows: It was confirmed that the fermented milk had the same value as the patented product, had a smooth texture even when not fermented at a low temperature, and had a hardness capable of maintaining the structure in the distribution stage.
また、本発明法の発酵乳と先願特許法の発酵乳について専門パネルを用いた3点識別テストによる官能的評価を行った結果を表2に示す。 Table 2 shows the results of sensory evaluation of the fermented milk of the present invention method and the fermented milk of the prior patent application method by a three-point identification test using a special panel.
官能評価の結果、本発明品と先願特許品間で官能的評価の差はなく、物性値だけでなく官能評価の点でも低温発酵温度帯でなく通常の発酵温度で得られた発酵乳であるにも関わらず、特許文献1で得られた発酵乳と同等の発酵乳が得られることが確認された。 As a result of sensory evaluation, there is no difference in sensory evaluation between the product of the present invention and the prior patented product. Nevertheless, it was confirmed that fermented milk equivalent to the fermented milk obtained in Patent Document 1 can be obtained.
(試験例3)発酵力を低下させた乳酸菌スターターを用いた検討
スターター添加量を減じる代わりに発酵力を低下させたスターターを用いて試験例2と同様に発酵乳を製造しその効果の有無につき検討を行った。この場合、試験例2で用いたミックスを加熱殺菌後43℃前後まで冷却した後、発酵力が76%に低下した乳酸菌スターター(乳酸菌Aと乳酸菌Bの混合培養物を冷蔵保存し発酵力を低下させた)2.0重量%の接種を行った。その後窒素置換により脱酸素処理を行い溶存酸素濃度を5ppm以下とし、43℃で発酵を行った。また、対照として特許文献1に従い、溶存酸素濃度を5ppm以下に調整し、正常な発酵力の乳酸菌スターター(乳酸菌Aと乳酸菌B)2.0重量%の接種を行ったものも用意し、試験例2同様に発酵を行った。
(Test Example 3) Examination using a lactic acid bacteria starter with reduced fermenting power Instead of reducing the amount of starter added, fermented milk was produced in the same manner as in Test Example 2 using a starter with reduced fermenting power and the presence or absence of the effect. Study was carried out. In this case, after the mix used in Test Example 2 was sterilized by heating and cooled to around 43 ° C., the fermenting power was reduced to 76%, and the lactic acid bacteria starter (mixed culture of lactic acid bacteria A and lactic acid bacteria B was refrigerated and the fermentation power was reduced 2.0% by weight inoculation). Thereafter, deoxygenation treatment was performed by nitrogen substitution, the dissolved oxygen concentration was adjusted to 5 ppm or less, and fermentation was performed at 43 ° C. In addition, according to Patent Document 1, as a control, a dissolved oxygen concentration was adjusted to 5 ppm or less, and a lactic acid bacteria starter (lactic acid bacteria A and lactic acid bacteria B) having a normal fermentation ability was inoculated with 2.0% by weight. 2. Fermentation was carried out in the same manner.
以上で得られた発酵乳と特許文献1の発酵乳についての物性値の比較データを表1に、また官能評価結果を表2に示す。 The comparison data of the physical property values for the fermented milk obtained above and the fermented milk of Patent Document 1 are shown in Table 1, and the sensory evaluation results are shown in Table 2.
その結果、発酵力を76%に低下させた乳酸菌スターター(乳酸菌Aと乳酸菌B)を2.0重量%接種し、溶存酸素を5ppm以下になるまで脱酸素処理した後に43℃で発酵した発酵乳の物性値は特許文献1の発酵乳と同等の値を示し、その官能評価結果も特許文献1の発酵乳と同等であることが確認された。また発酵乳ミックスとしての発酵力を低下させた場合も試験例3と同様の結果を与えた(データ未提示)。 As a result, fermented milk fermented at 43 ° C after inoculating 2.0% by weight of lactic acid bacteria starter (lactic acid bacteria A and lactic acid bacteria B) whose fermentability was reduced to 76%, deoxygenated to 5 ppm or less of dissolved oxygen The physical property values of these were the same as the fermented milk of Patent Document 1, and the sensory evaluation results were also confirmed to be equivalent to the fermented milk of Patent Document 1. Moreover, also when fermenting power as fermented milk mix was reduced, the result similar to Test Example 3 was given (data not shown).
以上の参考として、表3にスターターを冷蔵保存して活性を低下させた場合のスターター活性値の評価結果につき表示する。 For the above reference, Table 3 shows the evaluation results of the starter activity value when the activity was lowered by refrigerated storage of the starter.
(試験例4)発酵温度(41℃、47℃、49℃)の検討
試験例2で用いたミックスを加熱殺菌後41℃、47℃、49℃前後までそれぞれ冷却した後乳酸菌スターター(乳酸菌Aと乳酸菌Bの混合培養物)0.8重量%の接種を行った。窒素置換処理によって溶存酸素濃度を3ppm以下とした後、各温度の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。また、対照として特許文献1に従い、溶存酸素濃度を3ppm以下に調整し、正常な活力の乳酸菌スターター(乳酸菌Aと乳酸菌Bの混合培養物)2.0重量%の接種を行ったものも用意した。これを100ml容器に充填し、37℃の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。
(Test Example 4) Examination of fermentation temperature (41 ° C., 47 ° C., 49 ° C.) The mix used in Test Example 2 was sterilized by heating and then cooled to 41 ° C., 47 ° C., and around 49 ° C., respectively, and then lactic acid bacteria starter (Lactic acid bacteria A and Inoculated with 0.8% by weight of a mixed culture of lactic acid bacteria B). After the dissolved oxygen concentration is reduced to 3 ppm or less by nitrogen substitution treatment, it is left to stand in a fermentation chamber at each temperature, and when the lactic acid acidity reaches around 0.7%, it is placed in a refrigerator at 10 ° C. or lower for cooling and fermentation. Stopped to produce fermented milk. In addition, according to Patent Document 1, as a control, a dissolved oxygen concentration was adjusted to 3 ppm or less, and a normal vital lactic acid bacteria starter (mixed culture of lactic acid bacteria A and lactic acid bacteria B) was inoculated with 2.0% by weight. . Fill this into a 100 ml container, leave it in a 37 ° C fermentation room, and place it in a refrigerator at 10 ° C or lower when the lactic acid acidity reaches around 0.7%, and cool and stop fermentation to produce fermented milk did.
以上で製造した本発明法の発酵乳と特許文献1法の発酵乳についての物性値の比較データを表1に示す。 Table 1 shows comparison data of physical property values of the fermented milk produced by the method of the present invention and the fermented milk produced by the method of Patent Document 1.
物性測定の結果、41℃、47℃で発酵した発酵乳の物性値は特許文献1法で製造した発酵乳と同等の値を示した。しかしながら49℃で発酵を行った発酵乳は非常に堅い組織となり、まろやかさが失われてパサパサとした食感の発酵乳となった。別途検討した48℃付近での発酵では再現性に問題のある結果となった(データ未掲載)。 As a result of measuring physical properties, the physical property values of fermented milk fermented at 41 ° C. and 47 ° C. showed values equivalent to those of fermented milk produced by the method of Patent Document 1. However, the fermented milk fermented at 49 ° C. became a very hard tissue, and the mellowness was lost, resulting in a fermented milk with a texture that was crisp. The fermentation at around 48 ° C., which was examined separately, had a problem with reproducibility (data not shown).
また、上記の内41℃で発酵させた発酵乳について専門パネルを用いた3点識別テストによる官能的評価を行った結果を表2に示す。 In addition, Table 2 shows the results of sensory evaluation of the above fermented milk fermented at 41 ° C. by a three-point identification test using a specialized panel.
以上の結果から、本発明法によれば41℃〜47℃の発酵温度を用いた場合でも特許文献1と同様の発酵乳が得られることが確認された。 From the above results, it was confirmed that according to the method of the present invention, the same fermented milk as in Patent Document 1 can be obtained even when a fermentation temperature of 41 ° C to 47 ° C is used.
(試験例5)試験例1、2、3と異なるスターターを用いての検討
牛乳78.2kg、脱脂粉乳2.6kg、水17.2kgを混合したミックスを調製し、95℃、5分間の加熱殺菌した後、43℃前後まで冷却し、乳酸菌スターター(乳酸菌Cと乳酸菌B)1.2重量%の接種を行った。乳酸菌Cと乳酸菌Bの混合培養物は、乳酸菌Aと乳酸菌Bの混合培養物に比べて発酵速度が遅いため、同じ発酵時間で所定の乳酸酸度に達するには、通常の発酵においても1.5倍量(3%)のスターター添加が必要となる。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素濃度を5ppm以下に調整した。これを100ml容器に充填し、43℃の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。また、対照として特許文献1に従い、溶存酸素濃度を5ppm以下に調整し、乳酸菌スターター(乳酸菌Aと乳酸菌B)2.0重量%の接種を行ったものも用意した。これを100ml容器に充填し、37℃の発酵室にて静置発酵させ、乳酸酸度が0.7%前後に到達した時点で10℃以下の冷蔵庫に入れ、冷却・発酵停止させ発酵乳を製造した。
また、乳酸菌Dと乳酸菌Bの組合せを用いてスターター添加濃度0.8重量%の接種で同様の製造を行った。
(Test Example 5) Examination using a starter different from Test Examples 1, 2, and 3 A mix prepared by mixing 78.2 kg of milk, 2.6 kg of skim milk powder, and 17.2 kg of water was prepared and heated at 95 ° C. for 5 minutes. After sterilization, the mixture was cooled to around 43 ° C. and inoculated with 1.2% by weight of lactic acid bacteria starter (lactic acid bacteria C and lactic acid bacteria B). The mixed culture of lactic acid bacteria C and lactic acid bacteria B has a slower fermentation rate than the mixed culture of lactic acid bacteria A and lactic acid bacteria B. Therefore, in order to reach a predetermined lactic acid acidity in the same fermentation time, 1.5 cm in normal fermentation is required. Doubler (3%) starter addition is required. Nitrogen gas was mixed and dispersed in this mix through a pipe to adjust the dissolved oxygen concentration to 5 ppm or less. Fill this in a 100 ml container, leave it in a fermentation chamber at 43 ° C, leave it in a refrigerator at 10 ° C or lower when the lactic acid acidity reaches around 0.7%, and cool and stop fermentation to produce fermented milk did. Further, as a control, in accordance with Patent Document 1, the dissolved oxygen concentration was adjusted to 5 ppm or less, and a lactic acid bacteria starter (lactic acid bacteria A and lactic acid bacteria B) was inoculated with 2.0% by weight. Fill this into a 100 ml container, leave it in a 37 ° C fermentation room, and place it in a refrigerator at 10 ° C or lower when the lactic acid acidity reaches around 0.7%, and cool and stop fermentation to produce fermented milk did.
In addition, the same production was performed by inoculating a starter addition concentration of 0.8% by weight using a combination of lactic acid bacteria D and lactic acid bacteria B.
以上で製造した本発明法の発酵乳と特許文献1法の発酵乳についての物性値の比較データを表1に示す。 Table 1 shows comparison data of physical property values of the fermented milk of the present invention and the fermented milk of Patent Document 1 manufactured as described above.
物性測定の結果、本発明法の場合の硬度は47g、侵入角度は37度となり、先願特許法によるものの硬度は55g、侵入角度は31度となり、本発明法による発酵乳が物性値から見て、先願特許品と同様になめらかで、流通段階で組織を維持できる硬度を有することが確認された。また、実際の風味においても先願特許品と同等の緻密でなめらかな風味となっていることが確認された。
他の乳酸菌スターター(乳酸菌Dと乳酸菌B)を用いた場合も同様の結果が得られた(表1)。 以上の2種類のスターターを用いた場合の乳酸酸度の変化と発酵時間の関係を図4に示す。
As a result of measuring physical properties, the hardness of the method of the present invention is 47 g and the penetration angle is 37 degrees, and the hardness according to the prior patent method is 55 g and the penetration angle is 31 degrees. Thus, it was confirmed that it had the same hardness as that of the previous patented product and had a hardness that could maintain the structure in the distribution stage. Also, it was confirmed that the actual flavor was as precise and smooth as the patented product.
Similar results were obtained when other lactic acid bacteria starters (lactic acid bacteria D and lactic acid bacteria B) were used (Table 1). FIG. 4 shows the relationship between the change in lactic acid acidity and the fermentation time when the above two types of starters are used.
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WO2004049812A1 (en) * | 2002-12-03 | 2004-06-17 | Meiji Dairies Corporation | Process for producing fermented milk and fermented milk |
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WO2019064955A1 (en) * | 2017-09-26 | 2019-04-04 | 株式会社明治 | Method for producing fermented milk |
WO2019064954A1 (en) * | 2017-09-26 | 2019-04-04 | 株式会社明治 | Fermented milk and method for producing same |
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