JP2018064481A - Production method of milk protein concentrate for acid-coagulable milk food product, and production method of acid-coagulable milk food product - Google Patents
Production method of milk protein concentrate for acid-coagulable milk food product, and production method of acid-coagulable milk food product Download PDFInfo
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本発明は、酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法及び酸凝固性の乳食品の製造方法に関する。 The present invention relates to a method for producing a milk protein concentrate for acid-coagulating dairy foods and a method for producing acid-coagulating dairy foods.
発酵乳（ヨーグルト、チーズ）等の乳食品（乳製品）は、原料乳のタンパク質が酸により凝固する性質（酸凝固性）を利用した食品である。この酸凝固性の乳食品のうち、チーズを製造するための原材料として、乳タンパク質濃縮物を使用することが知られている（例えば、特許文献１参照）。 Dairy foods (dairy products) such as fermented milk (yogurt, cheese) are foods that utilize the property (acid coagulation) that proteins in raw milk coagulate with acid. Among these acid-coagulating dairy foods, it is known to use a milk protein concentrate as a raw material for producing cheese (see, for example, Patent Document 1).
しかし、食感や物性等にすぐれた酸凝固性の乳食品を提供することが常に求められており、また、酸凝固性の乳食品を製造するために好適な乳タンパク質濃縮物を提供することが求められている。 However, it is always required to provide acid-coagulating dairy foods with excellent texture and physical properties, and to provide milk protein concentrates suitable for producing acid-coagulating dairy foods. Is required.
本発明の目的は、食感や物性等にすぐれた酸凝固性の乳食品を製造するための新規な方法を提供することにある。 An object of the present invention is to provide a novel method for producing an acid-coagulating dairy food having excellent texture and physical properties.
本発明によれば、以下の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法等を提供できる。
１．酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法であって、次の工程：
（ａ）原料乳を提供する工程；
（ｂ）前記原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；及び
（ｃ）前記原料乳を限外濾過処理して、乳タンパク質濃縮物を得る工程
を含む前記製造方法。
２．さらに次の工程：
（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７に調整する工程
を含む、１に記載の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法。
３．前記工程（ａ）において、原料乳として、生乳を遠心分離処理して、脱脂乳を提供する、１又は２に記載の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法。
４．前記工程（ｂ）を１０℃以下で行う、１〜３のいずれかに記載の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法。
５．前記工程（ｃ）において、分画分子量が８〜１２ｋＤａの限外濾過膜を用いる、１〜４のいずれかに記載の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法。
６．酸凝固性の乳食品の製造方法であって、次の工程：
（ａ）原料乳を提供する工程；
（ｂ）前記原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；
（ｃ）前記原料乳を限外濾過処理して、乳タンパク質濃縮物を得る工程；
（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７に調整する工程；
（ｅ）前記乳タンパク質濃縮物を用いて、調合乳を調製する工程；及び
（ｆ）前記調合乳を酸凝固させて、酸凝固性の乳食品を製造する工程
を含む、酸凝固性の乳食品の製造方法。
７．前記工程（ａ）において、原料乳として、生乳を遠心分離処理して、脱脂乳を提供する、６に記載の酸凝固性の乳食品の製造方法。
８．前記工程（ｂ）を１０℃以下で行う、６又は７に記載の酸凝固性の乳食品の製造方法。
９．前記工程（ｃ）において、分画分子量が８〜１２ｋＤａの限外濾過膜を用いる、６〜８のいずれかに記載の酸凝固性の乳食品の製造方法。
１０．前記工程（ｆ）において、有機酸を用いる、６〜９のいずれかに記載の酸凝固性の乳食品の製造方法。
１１．前記工程（ｆ）において、乳酸菌を用いる、６〜１０のいずれかに記載の酸凝固性の乳食品の製造方法。
１２．前記酸凝固性乳食品が発酵乳である、１１に記載の酸凝固性の乳食品の製造方法。
ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the milk protein concentrate for the following acid-coagulable dairy foods etc. can be provided.
1. A method for producing a milk protein concentrate for an acid-coagulating dairy food comprising the following steps:
(A) providing raw milk;
(B) adjusting the pH of the raw milk to 5.5-6.2 using at least one selected from the group consisting of phosphoric acid and phosphate; and (c) the raw milk The said manufacturing method including the process of performing ultrafiltration processing and obtaining a milk protein concentrate.
2. Further steps:
(D) The method for producing a milk protein concentrate for acid-coagulating milk foods according to 1, which comprises adjusting the pH of the milk protein concentrate to 6.3-7.
3. 3. The method for producing a milk protein concentrate for acid-coagulating dairy foods according to 1 or 2, wherein, in the step (a), raw milk is centrifuged as raw material milk to provide skim milk.
4). The manufacturing method of the milk protein concentrate for acid-coagulating dairy foods in any one of 1-3 which performs the said process (b) at 10 degrees C or less.
5. The method for producing a milk protein concentrate for acid-coagulable milk food according to any one of 1 to 4, wherein an ultrafiltration membrane having a molecular weight cutoff of 8 to 12 kDa is used in the step (c).
6). A method for producing an acid-coagulating dairy food comprising the following steps:
(A) providing raw milk;
(B) adjusting the pH of the raw milk to 5.5 to 6.2 using at least one selected from the group consisting of phosphoric acid and phosphate;
(C) Ultrafiltration treatment of the raw milk to obtain a milk protein concentrate;
(D) adjusting the pH of the milk protein concentrate to 6.3-7;
(E) a step of preparing a formula using the milk protein concentrate; and (f) an acid-coagulating milk comprising a step of acid-coagulating the formula to produce an acid-coagulated dairy food. A method for producing food.
7). 7. The method for producing an acid-coagulating dairy food according to 6, wherein in the step (a), raw milk is centrifuged as raw material milk to provide skim milk.
8). The method for producing an acid-coagulating dairy food according to 6 or 7, wherein the step (b) is performed at 10 ° C or lower.
9. The method for producing an acid-coagulating dairy food according to any one of 6 to 8, wherein an ultrafiltration membrane having a fractional molecular weight of 8 to 12 kDa is used in the step (c).
10. The method for producing an acid-coagulating dairy food according to any one of 6 to 9, wherein an organic acid is used in the step (f).
11. The method for producing an acid-coagulating dairy food according to any one of 6 to 10, wherein lactic acid bacteria are used in the step (f).
12 12. The method for producing an acid-coagulating dairy food according to 11, wherein the acid-coagulating dairy food is fermented milk.
本発明によれば、食感や物性等にすぐれた酸凝固性の乳食品を製造するための新規な方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the novel method for manufacturing the acid-coagulating dairy food excellent in food texture, physical properties, etc. can be provided.
本発明において、酸凝固性の乳食品とは、動物の乳を含む原材料に酸を加えて凝固（酸凝固）させることにより製造される食品をいうものとする。酸凝固とは、動物の乳のタンパク質が酸により凝固する現象をいう。動物の乳とは、例えば、牛、水牛、ヤギ、羊、馬等の乳が挙げられる。このとき、牛の乳は、比較的に安価で多量に入手できるため、経済的に有利であって好ましい。また、本発明において、酸凝固性の乳食品とは、例えば、乳酸菌及び／又は酵母を用いて凝固（発酵）させる発酵乳（ヨーグルト、チーズ（当業界において、一般的にチーズ様食品と呼ばれるチーズ類似物を含む））等が挙げられる。 In the present invention, the acid-coagulable dairy food means a food produced by adding an acid to a raw material containing animal milk and coagulating (acid coagulation). Acid coagulation refers to the phenomenon in which animal milk proteins coagulate with acid. Examples of animal milk include milk from cows, buffalos, goats, sheep, horses, and the like. At this time, cow's milk is economically advantageous and preferable because it is relatively inexpensive and available in large quantities. In the present invention, the acid-coagulating milk food is, for example, fermented milk coagulated (fermented) using lactic acid bacteria and / or yeast (yogurt, cheese (cheese generally referred to as cheese-like food in the industry). And the like))) and the like.
［酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法］
本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法は、次の工程：（ａ）脱脂乳を提供する工程；（ｂ）前記脱脂乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；及び（ｃ）前記脱脂乳を限外濾過処理して、乳タンパク質濃縮物を得る工程を含むことを特徴とする。
[Method for Producing Milk Protein Concentrate for Acid-coagulating Milk Food]
The method for producing a milk protein concentrate for acid-coagulating dairy foods according to the present invention comprises the following steps: (a) a step of providing skim milk; (b) the pH of the skim milk, phosphoric acid and phosphate A step of adjusting to 5.5 to 6.2 using at least one selected from the group consisting of: and (c) a step of ultrafiltration of the skim milk to obtain a milk protein concentrate It is characterized by that.
本発明の製造方法にしたがって製造される乳タンパク質濃縮物は、熱安定性にすぐれ、酸凝固性の乳食品を製造するための原材料として好適である。本発明の製造方法にしたがって製造される乳タンパク質濃縮物を用いることにより、食感や物性等にすぐれた酸凝固性の乳食品を製造できる。 The milk protein concentrate produced according to the production method of the present invention has excellent heat stability and is suitable as a raw material for producing an acid-coagulating dairy food. By using the milk protein concentrate produced according to the production method of the present invention, it is possible to produce an acid-coagulating dairy food excellent in texture and physical properties.
以下、各工程について説明する。 Hereinafter, each step will be described.
工程（ａ）：原料乳提供工程
本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法では、工程（ａ）において、原料乳を提供する。原料乳は、例えば、生乳（全脂乳）、脱脂乳であり、生乳を遠心分離処理や膜分離処理することにより提供される脱脂乳であることが好ましい。遠心分離処理や膜分離処理の条件は、特に限定されず、適宜決定することができる。ここで、遠心分離処理では、例えば、生乳を５０℃〜６０℃に保ちながら、重量加速度を１５００〜６０００Ｇに設定すると、脱脂乳とクリームを安定的に分離しやすくて好ましい。また、膜分離処理では、例えば、生乳を５℃〜１０℃に保ちながら、セラミック製の精密濾過（ＭＦ）膜を用いると、脱脂乳とクリームを安定的に分離しやすくて好ましい。なお、遠心分離処理や膜分離処理した後には、脱脂乳の品質を保持する観点から、脱脂乳を１〜５℃に保つことが好ましい。
Step (a): Raw material milk providing step In the method for producing a milk protein concentrate for acid-coagulable milk food of the present invention, raw material milk is provided in step (a). Raw material milk is raw milk (whole milk), skim milk, for example, and it is preferable that it is skim milk provided by centrifuging or membrane-separating raw milk. The conditions for the centrifugal separation treatment and the membrane separation treatment are not particularly limited and can be determined as appropriate. Here, in the centrifugal separation treatment, for example, when the weight acceleration is set to 1500 to 6000 G while keeping raw milk at 50 ° C. to 60 ° C., it is preferable because it is easy to stably separate skim milk and cream. In the membrane separation treatment, for example, it is preferable to use a ceramic microfiltration (MF) membrane while keeping raw milk at 5 ° C. to 10 ° C. because it is easy to stably separate skim milk and cream. In addition, it is preferable to keep skim milk at 1-5 degreeC from a viewpoint of maintaining the quality of skim milk after carrying out a centrifugation process and a membrane separation process.
工程（ｂ）：酸性域へのｐＨ調整工程
本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法では、工程（ａ）に続いて、工程（ｂ）において、原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する。工程（ｂ）において、原料乳のｐＨを、５．５〜６．０に調整することが好ましく、５．５〜５．８に調整することがより好ましい。
Step (b): pH adjustment step to an acidic range In the method for producing a milk protein concentrate for acid-coagulating dairy foods of the present invention, the pH of the raw milk in step (b) is followed by step (a). Is adjusted to 5.5 to 6.2 using at least one selected from the group consisting of phosphoric acid and phosphate. In the step (b), the pH of the raw material milk is preferably adjusted to 5.5 to 6.0, and more preferably adjusted to 5.5 to 5.8.
リン酸及びリン酸塩からなる群から選択される特定のｐＨ調整剤を用いて、原料乳のｐＨを、５．５〜６．２の特定の酸性域に調整することにより、原料乳のカゼイン等に結合したカルシウムを効率的に遊離（イオン化）させ、工程（ｂ）に続いて、工程（ｃ）において、限外濾過処理により、乳タンパク質成分とカルシウムを分離できる。また、リン酸及びリン酸塩を用いて、原料乳のｐＨを調整することにより、多量のミセル化カゼインを含む乳濃縮物を製造することができる。例えば、このような乳濃縮物から酸凝固性の乳食品を製造すると、食感がなめらかで、物性が離水しにくく、弾力性がある組織を形成することができる。 Casein of raw milk by adjusting the pH of raw milk to a specific acidic range of 5.5 to 6.2 using a specific pH adjuster selected from the group consisting of phosphoric acid and phosphate The calcium bound to the protein can be efficiently released (ionized), and the milk protein component and calcium can be separated by ultrafiltration in step (c) following step (b). Moreover, the milk concentrate containing a lot of micellized casein can be manufactured by adjusting pH of raw material milk using phosphoric acid and a phosphate. For example, when an acid-coagulating dairy food is produced from such a milk concentrate, it is possible to form an elastic tissue with a smooth texture, a physical property that is difficult to release, and an elasticity.
本発明において、リン酸及びリン酸塩からなる群から選択される特定のｐＨ調整剤は、１種を単独で使用してもよく、又は、２種以上を組み合わせて使用してもよい。本発明において、リン酸塩は、食品添加物として認められているリン酸塩であればよく、例えば、リン酸二水素ナトリウム、リン酸二水素カリウム、リン酸三カルシウム、ポリリン酸ナトリウム、メタリン酸ナトリウム等が挙げられる。本発明において、リン酸及びリン酸塩は、例えば、水溶液の形態で使用でき、この水溶液の濃度は、特に限定されず、適宜調整すればよい。 In this invention, the specific pH adjuster selected from the group which consists of phosphoric acid and a phosphate may be used individually by 1 type, or may be used in combination of 2 or more type. In the present invention, the phosphate may be any phosphate recognized as a food additive. For example, sodium dihydrogen phosphate, potassium dihydrogen phosphate, tricalcium phosphate, sodium polyphosphate, metaphosphoric acid Sodium etc. are mentioned. In the present invention, phosphoric acid and phosphate can be used, for example, in the form of an aqueous solution, and the concentration of the aqueous solution is not particularly limited, and may be adjusted as appropriate.
工程（ｂ）において、原料乳の品質を保持する観点などから、原料乳のｐＨの調整では、例えば、１〜１０℃で行われ、１〜５℃で行われることが好ましい。 In the step (b), from the viewpoint of maintaining the quality of the raw milk, the adjustment of the pH of the raw milk is performed, for example, at 1 to 10 ° C and preferably at 1 to 5 ° C.
工程（ｃ）：限外濾過処理工程
本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法では、工程（ｂ）に続いて、工程（ｃ）において、原料乳を限外濾過（ＵＦ）処理して、乳タンパク質濃縮物を得る。原料乳を限外濾過処理することにより、原料乳の乳タンパク質（成分）と乳糖、ミネラル等を分離し、乳タンパク質（成分）を濃縮できる。
Step (c): Ultrafiltration treatment step In the method for producing a milk protein concentrate for acid-coagulating dairy foods according to the present invention, the raw material milk is ultrafiltered in step (c) following step (b). (UF) Process to obtain milk protein concentrate. By subjecting raw material milk to ultrafiltration treatment, milk protein (component) and lactose, mineral, etc. of raw material milk can be separated and milk protein (component) can be concentrated.
工程（ｃ）において、限外濾過（ＵＦ）膜の分画分子量は、例えば、８〜１２ｋＤａであり、８〜１１ｋＤａが好ましく、９〜１１ｋＤａがより好ましい。また、工程（ｃ）において、原料乳の濃縮倍率は、例えば、２．５〜５倍であり、２．５〜４倍が好ましく、３〜４倍がより好ましくは、３〜３．５倍がさらに好ましい。 In the step (c), the molecular weight cutoff of the ultrafiltration (UF) membrane is, for example, 8 to 12 kDa, preferably 8 to 11 kDa, and more preferably 9 to 11 kDa. In the step (c), the concentration ratio of the raw milk is, for example, 2.5 to 5 times, preferably 2.5 to 4 times, more preferably 3 to 4 times, and more preferably 3 to 3.5 times. Is more preferable.
工程（ｄ）：中性域へのｐＨ調整工程
本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法では、さらに次の工程：（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７．０に調整する工程を含むことが好ましい。乳タンパク質濃縮物のｐＨを、６．３〜７．０の特定の中性域に調整することにより、乳タンパク質濃縮物の品質を安定化して、熱安定性にすぐれた状態を維持できる。
Step (d): Step of adjusting pH to neutral range In the method for producing a milk protein concentrate for acid-coagulating dairy food according to the present invention, the following step: (d) pH of the milk protein concentrate is set to 6 It is preferable to include a step of adjusting to .3 to 7.0. By adjusting the pH of the milk protein concentrate to a specific neutral range of 6.3 to 7.0, it is possible to stabilize the quality of the milk protein concentrate and maintain the excellent thermal stability.
乳タンパク質濃縮物のｐＨを６．３〜７．０に調整するためのｐＨ調整剤は、特に限定されず、任意のものを使用できる。かかるｐＨ調整剤は、１種を単独で使用してもよく、又は、２種以上を組み合わせて使用してもよい。 The pH adjuster for adjusting the pH of the milk protein concentrate to 6.3 to 7.0 is not particularly limited, and any one can be used. Such pH adjusters may be used alone or in combination of two or more.
本発明の製造方法にしたがって製造される乳タンパク質濃縮物は、熱安定性にすぐれ、酸凝固性の乳食品を製造するための原材料として好適である。また、本発明の製造方法にしたがって製造される乳タンパク質濃縮物は、上記の各工程を経た液体の形態で使用してもよく、又は、上記の各工程の後に濃縮や乾燥させて、液体や固体の形態で使用してもよい。 The milk protein concentrate produced according to the production method of the present invention has excellent heat stability and is suitable as a raw material for producing an acid-coagulating dairy food. In addition, the milk protein concentrate produced according to the production method of the present invention may be used in the form of a liquid that has undergone each of the above steps, or may be concentrated or dried after each of the above steps to obtain a liquid or It may be used in solid form.
［酸凝固性乳食品の製造方法］
本発明の酸凝固性の乳食品の製造方法は、次の工程：（ａ）原料乳を提供する工程；（ｂ）前記原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；（ｃ）前記原料乳を限外濾過処理して、乳タンパク質濃縮物を得る工程；（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７．０に調整する工程；（ｅ）前記乳タンパク質濃縮物を用いて、調合乳を調製する工程；及び（ｆ）前記調合乳を酸凝固させて、酸凝固性の乳食品を製造する工程を含むことを特徴とする。
[Method for producing acid-coagulating milk food]
The method for producing an acid-coagulating dairy food according to the present invention comprises the following steps: (a) a step of providing raw milk; (b) the pH of the raw milk is selected from the group consisting of phosphoric acid and phosphate. (C) a step of ultrafiltration treatment of the raw milk to obtain a milk protein concentrate; (d) the milk protein concentrate; Adjusting the pH of the milk to 6.3-7.0; (e) preparing a formula using the milk protein concentrate; and (f) acid coagulating the formula to acid coagulability. A step of producing a dairy food.
本発明の製造方法にしたがって製造される酸凝固性の乳食品は、食感や物性等にすぐれている。特に、本発明の製造方法にしたがって製造される発酵乳は、静置離水量が少なく、なめらかな食感を有する。 The acid-coagulating dairy food produced according to the production method of the present invention has excellent texture and physical properties. In particular, the fermented milk produced according to the production method of the present invention has a small amount of static water separation and a smooth texture.
以下、各工程について説明する。 Hereinafter, each step will be described.
本発明の酸凝固性の乳食品の製造方法において、工程（ａ）〜工程（ｄ）は、上記で説明した本発明の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法における工程（ａ）〜工程（ｄ）とそれぞれ同じである。 In the method for producing acid-coagulable milk food of the present invention, the steps (a) to (d) are the steps in the method for producing a milk protein concentrate for acid-coagulable milk food of the present invention described above ( a) to step (d), respectively.
工程（ｅ）：調合乳調製工程
本発明の酸凝固性の乳食品の製造方法では、工程（ｄ）に続いて、工程（ｅ）において、乳タンパク質濃縮物を用いて、調合乳を調製する。これにより、酸凝固性の乳食品を製造するための原材料である調合乳が提供される。
Step (e): Formula Milk Preparation Step In the method for producing an acid-coagulable milk food of the present invention, a formula is prepared using a milk protein concentrate in step (e) following step (d). . Thereby, the formula which is a raw material for manufacturing acid-coagulating milk food is provided.
本発明において、調合乳とは、酸凝固性の乳食品を製造するための原材料であって、乳タンパク質濃縮物を含む液体である。ここで、調合乳は、乳タンパク質濃縮物を含むほか、目的とする酸凝固性の乳食品を構成するための任意の副原料を含んでもよい。これらの副原料は、特に限定されず、適宜選定することができる。これらの副原料は、例えば、一般的な乳製品に配合される成分である酸味料、野菜や果物や種実、野菜汁や果物汁や種実汁、野菜や果物や種実のエキス、ビタミン、ミネラル、ペプチドやアミノ酸等などの栄養成分を含む素材、乳酸菌、ビフィズス菌、プロピオン酸菌等の有用な微生物、有用な微生物の培養物、有用な微生物の発酵物、ローヤルゼリー、グルコサミン、アスタキサンチン、ポリフェノール等の既存の機能性素材、香料、ｐＨ調整剤、賦形剤、酸味料、着色料、乳化剤、保存料等が挙げられる。また、調合乳は、例えば、酸化防止剤、ｐＨ調整剤、賦形剤、酸味料、着色料、乳化剤、保存料等の任意の食品添加剤を含んでもよい。 In the present invention, the formula is a raw material for producing an acid-coagulating dairy food, and is a liquid containing a milk protein concentrate. Here, the formula contains not only the milk protein concentrate but also an optional auxiliary material for constituting the target acid-coagulating milk food. These auxiliary materials are not particularly limited and can be appropriately selected. These auxiliary ingredients include, for example, acidulants that are ingredients in general dairy products, vegetables and fruits and seeds, vegetable juices and fruit juices and seed juices, extracts of vegetables and fruits and seeds, vitamins, minerals, Materials containing nutrients such as peptides and amino acids, useful microorganisms such as lactic acid bacteria, bifidobacteria and propionic acid bacteria, cultures of useful microorganisms, fermented products of useful microorganisms, royal jelly, glucosamine, astaxanthin and polyphenols Functional materials, fragrances, pH adjusters, excipients, acidulants, colorants, emulsifiers, preservatives and the like. Moreover, the formula may contain arbitrary food additives, such as antioxidant, a pH adjuster, an excipient | filler, a sour agent, a coloring agent, an emulsifier, a preservative, for example.
工程（ｆ）：酸凝固工程
本発明の酸凝固性の乳食品の製造方法では、工程（ｅ）に続いて、工程（ｆ）において、調合乳を酸凝固させて、酸凝固性の乳食品を製造する。調合乳の酸凝固では、有機酸を用いることによって行ってもよく、又は、乳酸菌等の微生物を用いることによって行ってもよい。
Step (f): Acid coagulation step In the method for producing acid coagulation milk food of the present invention, following step (e), in step (f), the formula milk is acid coagulated to produce acid coagulation milk food. Manufacturing. The acid coagulation of the formula milk may be performed by using an organic acid or by using a microorganism such as a lactic acid bacterium.
本発明において、有機酸とは、例えば、酢酸、乳酸、クエン酸、リン酸、酒石酸、リンゴ酸、グルコン酸等が挙げられる。有機酸の濃度、添加量等は、特に限定されず、適宜決定することができる。有機酸を使用して製造される酸凝固性の乳食品とは、例えば、チーズ（例えば、フレッシュチーズ）等が挙げられる。 In the present invention, examples of the organic acid include acetic acid, lactic acid, citric acid, phosphoric acid, tartaric acid, malic acid, and gluconic acid. The concentration of the organic acid, the addition amount, and the like are not particularly limited and can be determined as appropriate. Examples of the acid-coagulable dairy food produced using an organic acid include cheese (for example, fresh cheese).
本発明において、乳酸菌とは、例えば、ラクトバチルス属、ワイセラ属等の乳酸桿菌、ペディオコッカス属、ロイコノストック属、ラクトコッカス属、ストレプトコッカス属、エンテロコッカス属等の乳酸球菌等が挙げられる。また、乳酸菌に加えて、ビフィズス菌、プロピオン酸菌等を使用することができる。乳酸菌の種類は、特に限定されず、適宜選定することができるが、酸凝固性の乳食品の食感や物性を向上する観点から、ラクトバチルス属とストレプトコッカス属を組合せて使用することが好ましい。乳酸菌のスターターの濃度（菌数）、添加量等は、特に限定されず、適宜決定することができる。乳酸菌を使用して製造される酸凝固性の乳食品とは、例えば、ヨーグルト、チーズ等が挙げられる。 In the present invention, examples of lactic acid bacteria include lactobacilli such as Lactobacillus genus and Weissella genus, lactic acid bacteria such as Pediococcus genus, Leuconostoc genus, Lactococcus genus, Streptococcus genus and Enterococcus genus. In addition to lactic acid bacteria, bifidobacteria, propionic acid bacteria, and the like can be used. The type of lactic acid bacteria is not particularly limited and may be appropriately selected. From the viewpoint of improving the texture and physical properties of acid-coagulating dairy foods, it is preferable to use a combination of Lactobacillus and Streptococcus. The concentration of lactic acid bacteria starter (the number of bacteria), the amount added, etc. are not particularly limited, and can be determined as appropriate. Examples of the acid-coagulating milk food produced using lactic acid bacteria include yogurt and cheese.
以下、実施例を示して、本発明をさらに具体的に説明するが、本発明の範囲は、これら実施例の記載に何ら限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the description of these examples.
以下の実施例及び比較例で検討したパラメータの測定方法を説明する。
（熱安定性）
乳タンパク質濃縮物の熱安定性は、試料４ｍｌを１４ｍｌ容の丸底バイアル瓶に入れ密封し、１３０℃の油浴中で振とうしながら、目視で凝固が始まるまでの時間（熱凝固時間）を測定して評価した。
The parameter measurement methods studied in the following examples and comparative examples will be described.
(Thermal stability)
The heat stability of the milk protein concentrate was determined by placing 4 ml of the sample in a 14 ml round bottom vial, sealing it, shaking it in an oil bath at 130 ° C., and starting the clotting visually (thermal coagulation time). Was measured and evaluated.
（静置離水量）
発酵乳（ヨーグルト）の静置離水量は、シャーレに３２メッシュの篩をセットし、篩の上にヨーグルト７０ｇを載せ、２時間で冷蔵保管した後にシャーレに溜まったホエイの重量を測定し、発酵乳の重量に対するホエイの重量の割合を静置離水量［重量％］とした。
(Standing water separation)
The static water separation amount of fermented milk (yogurt) is set by placing a 32 mesh sieve on the petri dish, placing 70 g of yogurt on the sieve, measuring the weight of whey collected in the petri dish after refrigerated storage for 2 hours, and fermenting. The ratio of the whey weight to the milk weight was defined as the static water separation amount [wt%].
（食感のなめらかさ）
発酵乳（ヨーグルト）を氷で冷却した状態で喫食し、食感のなめらかさを１〜５の５段階の点数で評価し、専門パネルの５名による平均値を求めた。点数が高いほど、よりなめらかであることを意味する。
(Smooth texture)
The fermented milk (yogurt) was eaten in a state cooled with ice, and the smoothness of the texture was evaluated with a score of 5 from 1 to 5, and an average value by 5 professional panelists was obtained. A higher score means smoother.
［実施例１］
生乳を５０℃にて遠心分離処理し、脂肪分を除去して脱脂乳を調製した。この脱脂乳を５℃に冷却し、リン酸水溶液（９０重量％）を用いて、ｐＨを５．６に調整し、２時間で保持した。限外濾過膜（スパイラル型膜、Ｋｏｃｈ Ｍｅｍｂｒａｎｅ Ｓｙｓｔｅｍｓ社、ＨｐＨＴ ３８３８−Ｋ１３１−ＮＹＶ、分画分子量：１０，０００Ｄａ、膜面積：６．１ｍ２）２本を並列に用いて、この脱脂乳を限外濾過処理することにより、濃縮倍率を４倍に濃縮し、乳タンパク質濃縮物を調製した。２Ｎの水酸化ナトリウム（ＮａＯＨ）と２Ｎの水酸化カリウム（ＫＯＨ）を３：７の比率で混合した水溶液を用いて、この乳タンパク質濃縮物について、ｐＨを６．３、６．４、６．５、６．６、６．７、６．８、６．９、７．０に調整した試料を調製し、熱凝固時間を測定した。
[Example 1]
Raw milk was centrifuged at 50 ° C. to remove fat and skim milk was prepared. The skim milk was cooled to 5 ° C., and the pH was adjusted to 5.6 using an aqueous phosphoric acid solution (90% by weight), and held for 2 hours. Using two ultrafiltration membranes (spiral type membrane, Koch Membrane Systems, HPHT 3838-K131-NYV, molecular weight cut-off: 10,000 Da, membrane area: 6.1 m 2 ) in parallel, this skim milk was limited. By carrying out an external filtration treatment, the concentration factor was concentrated 4 times to prepare a milk protein concentrate. Using an aqueous solution in which 2N sodium hydroxide (NaOH) and 2N potassium hydroxide (KOH) were mixed at a ratio of 3: 7, the milk protein concentrate had a pH of 6.3, 6.4, 6. Samples adjusted to 5, 6.6, 6.7, 6.8, 6.9, and 7.0 were prepared, and the thermal coagulation time was measured.
［比較例１］
脱脂乳について、ｐＨを調整する際に、リン酸水溶液ではなく、塩酸を用いたことを除いて、実施例１と同様にして、乳タンパク質濃縮物を調製した。この乳タンパク質濃縮物について、ｐＨを６．３、６．４、６．５、６．６、６．７、６．８、６．９、７．０に調整した試料を調製し、熱凝固時間を測定した。
[Comparative Example 1]
For skim milk, a milk protein concentrate was prepared in the same manner as in Example 1 except that hydrochloric acid was used instead of the phosphoric acid aqueous solution when adjusting the pH. About this milk protein concentrate, the sample which adjusted pH to 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0 was prepared, and it heat-coagulated. Time was measured.
ｐＨが６．３〜７．０の各試料について、実施例１、比較例１ともに、熱安定性は良好であった。すべてのｐＨ（ｐＨが６．３〜７．０）において、実施例１では、比較例１より、熱凝固時間が長く、熱安定性にすぐれていた。 About each sample whose pH is 6.3-7.0, both Example 1 and Comparative Example 1 had good thermal stability. In all pH (pH is 6.3-7.0), in Example 1, the thermal coagulation time was longer than that of Comparative Example 1, and the thermal stability was excellent.
［実施例２］
実施例１で得られた乳タンパク質濃縮物（ｐＨが６．７）から、固形分濃度が１５重量％、タンパク質濃度が１０重量％、ｐＨが６．７の調合乳（ヨーグルトミックス）を調製し、加熱殺菌した。加熱殺菌は、ジャケット付きのタンクを用いて、回分式に９５℃・達温で行うか、あるいは、プレート式熱交換機（Powerpoint International社製）を用いて、連続式に１３０℃・２秒間で行った。加熱殺菌した原料乳を４３℃に冷却し、乳酸菌スターター（株式会社明治製「明治ブルガリアフルーツヨーグルト」から分離した）を２重量％の量で添加してから、酸度が１．３〜１．５％になるように、４３℃・５．５時間で発酵させて、ヨーグルト（発酵乳）を製造した。このヨーグルトについて、静置離水量、食感のなめらかさを評価した。結果を図１〜図２に示す。
[Example 2]
From the milk protein concentrate (pH 6.7) obtained in Example 1, a formula (yogurt mix) having a solid content of 15% by weight, a protein concentration of 10% by weight and a pH of 6.7 was prepared. Sterilized by heating. Heat sterilization is carried out using a jacketed tank in a batch mode at 95 ° C / attainment temperature, or using a plate heat exchanger (made by Powerpoint International) in a continuous mode at 130 ° C for 2 seconds. It was. The heat-sterilized raw material milk is cooled to 43 ° C., lactic acid bacteria starter (separated from “Meiji Bulgaria Fruit Yogurt” manufactured by Meiji Co., Ltd.) is added in an amount of 2% by weight, and the acidity is 1.3 to 1.5. % Yogurt (fermented milk) was produced by fermentation at 43 ° C. for 5.5 hours. About this yogurt, static water separation amount and the smoothness of food texture were evaluated. The results are shown in FIGS.
［比較例２］
比較例１で得られた乳タンパク質濃縮物（ｐＨが６．７）から、固形分濃度が１５重量％、タンパク質濃度が１０重量％、ｐＨが６．７の調合乳（ヨーグルトミックス）を調製し、実施例１と同様にして、加熱殺菌した。加熱殺菌した原料乳を４３℃に冷却し、乳酸菌スターター（株式会社明治製「明治ブルガリアフルーツヨーグルト」から分離した）を２重量％の量で添加してから、酸度が１．３〜１．５％になるように、４３℃・５時間で発酵させて、ヨーグルト（発酵乳）を製造した。このヨーグルトについて、静置離水量、食感のなめらかさを評価した。結果を図１〜図２に示す。
[Comparative Example 2]
From the milk protein concentrate (pH 6.7) obtained in Comparative Example 1, a formula (yogurt mix) having a solid content of 15% by weight, a protein concentration of 10% by weight and a pH of 6.7 was prepared. In the same manner as in Example 1, heat sterilization was performed. The heat-sterilized raw material milk is cooled to 43 ° C., lactic acid bacteria starter (separated from “Meiji Bulgaria Fruit Yogurt” manufactured by Meiji Co., Ltd.) is added in an amount of 2% by weight, and the acidity is 1.3 to 1.5. % Yogurt (fermented milk) was produced by fermentation at 43 ° C. for 5 hours. About this yogurt, static water separation amount and the smoothness of food texture were evaluated. The results are shown in FIGS.
９５℃及び１３０℃の加熱殺菌条件において、実施例２では、比較例２より、発酵乳の静置離水量が著しく少なく、物性が安定していた。また、９５℃及び１３０℃の加熱殺菌条件において、実施例２では、比較例２より、発酵乳の食感のなめらかさが良好であった。 In the heat sterilization conditions of 95 ° C. and 130 ° C., in Example 2, the static water separation amount of the fermented milk was significantly smaller than in Comparative Example 2, and the physical properties were stable. Moreover, in the heat sterilization conditions of 95 ° C. and 130 ° C., the smoothness of the texture of the fermented milk was better in Example 2 than in Comparative Example 2.
本発明によれば、熱安定性にすぐれ、酸凝固性の乳食品を製造するための原材料として好適な、乳タンパク質濃縮物を製造できる。また、本発明によれば、食感と物性等にすぐれた酸凝固性の乳食品を製造できる。 ADVANTAGE OF THE INVENTION According to this invention, the milk protein concentrate excellent in heat stability and suitable as a raw material for manufacturing acid-coagulating dairy foods can be manufactured. Furthermore, according to the present invention, it is possible to produce an acid-coagulating dairy food excellent in texture and physical properties.
Claims (12)
（ａ）原料乳を提供する工程；
（ｂ）前記原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；及び
（ｃ）前記原料乳を限外濾過処理して、乳タンパク質濃縮物を得る工程
を含む前記製造方法。 A method for producing a milk protein concentrate for an acid-coagulating dairy food comprising the following steps:
(A) providing raw milk;
(B) adjusting the pH of the raw milk to 5.5-6.2 using at least one selected from the group consisting of phosphoric acid and phosphate; and (c) the raw milk The said manufacturing method including the process of performing ultrafiltration processing and obtaining a milk protein concentrate.
（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７に調整する工程
を含む、請求項１に記載の酸凝固性の乳食品用の乳タンパク質濃縮物の製造方法。 Further steps:
(D) The manufacturing method of the milk protein concentrate for acid-coagulable dairy foods of Claim 1 including the process of adjusting pH of the said milk protein concentrate to 6.3-7.
（ａ）原料乳を提供する工程；
（ｂ）前記原料乳のｐＨを、リン酸及びリン酸塩からなる群から選択される少なくとも１種を用いて、５．５〜６．２に調整する工程；
（ｃ）前記原料乳を限外濾過処理して、乳タンパク質濃縮物を得る工程；
（ｄ）前記乳タンパク質濃縮物のｐＨを６．３〜７に調整する工程；
（ｅ）前記乳タンパク質濃縮物を用いて、調合乳を調製する工程；及び
（ｆ）前記調合乳を酸凝固させて、酸凝固性の乳食品を製造する工程
を含む、酸凝固性の乳食品の製造方法。 A method for producing an acid-coagulating dairy food comprising the following steps:
(A) providing raw milk;
(B) adjusting the pH of the raw milk to 5.5 to 6.2 using at least one selected from the group consisting of phosphoric acid and phosphate;
(C) Ultrafiltration treatment of the raw milk to obtain a milk protein concentrate;
(D) adjusting the pH of the milk protein concentrate to 6.3-7;
(E) a step of preparing a formula using the milk protein concentrate; and (f) an acid-coagulating milk comprising a step of acid-coagulating the formula to produce an acid-coagulated dairy food. A method for producing food.
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