JP2022184452A - Fermented milk and method for producing the same - Google Patents
Fermented milk and method for producing the same Download PDFInfo
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Abstract
Description
特許法第３０条第２項適用申請有り ウェブサイトにおいて発表。（掲載日 不明） 機能性表示食品 届出番号Ｆ２７９（届出日：令和２年７月１６日） ｈｔｔｐｓ：／／ｗｗｗ．ｆｌｄ．ｃａａ．ｇｏ．ｊｐ／ｃａａｋｓ／ｃｓｓｃ０７／ｈｙｏｕｊｉ＿ｍｉｈｏｎ？ｈｙｏｕｊｉｍｉｈｏｎＦｉｌｅ＝Ｆ２７９％２５５ＣＦ２７９＿ｈｙｏｕｊｉ＿ｍｉｈｏｎ．ｐｄｆ （アドレス１） 機能性表示食品 届出番号Ｆ４５８（届出日：令和２年９月１５日） ｈｔｔｐｓ：／／ｗｗｗ．ｆｌｄ．ｃａａ．ｇｏ．ｊｐ／ｃａａｋｓ／ｃｓｓｃ０７／ｈｙｏｕｊｉ＿ｍｉｈｏｎ？ｈｙｏｕｊｉｍｉｈｏｎＦｉｌｅ＝Ｆ４５８％２５５ＣＦ４５８＿ｈｙｏｕｊｉ＿ｍｉｈｏｎ．ｐｄｆ （アドレス２）Applied for application of Article 30, Paragraph 2 of the Patent Law Announced on the website. (Publication date unknown) Food with functional claims Notification number F279 (Notification date: July 16, 2020) https://www. fld. caa. go. jp/caaks/cssc07/hyoji_mihon? hyoujimihonFile=F279%255CF279_hyoji_mihon. pdf (Address 1) Food with Function Claims Notification number F458 (Notification date: September 15, 2020) https://www. fld. caa. go. jp/caaks/cssc07/hyoji_mihon? hyoujimihonFile=F458%255CF458_hyoji_mihon. pdf (address 2)
本発明は、ゲル化剤含有発酵乳の製造方法、及びゲル化剤含有発酵乳に関する。本発明はまた、発酵乳への硬度付与方法にも関する。 TECHNICAL FIELD The present invention relates to a method for producing a gelling agent-containing fermented milk and a gelling agent-containing fermented milk. The present invention also relates to a method for imparting hardness to fermented milk.
原料となる乳に乳酸菌や酵母などの微生物を加え、一定の温度に保つと微生物が増殖する。これによってできるものが、ヨーグルトに代表される発酵乳である。
発酵乳は、硬度が不足した場合、輸送時に組織が崩れてしまうことがある。そのため、発酵乳では、硬度を付与する目的で、寒天、澱粉、ゼラチン等の高分子化合物を含む安定剤等の添加物を使用するのが一般的であった。また、流通時の振動に耐えられる硬度を有し、かつホエー分離や酸度上昇を抑制した発酵乳を得るための製造方法も報告されている。（特許文献１）
Microorganisms such as lactic acid bacteria and yeast are added to the milk, which is the raw material, and kept at a constant temperature, allowing the microorganisms to proliferate. Fermented milk, typified by yogurt, is produced by this process.
If the fermented milk lacks hardness, the texture may collapse during transportation. Therefore, in fermented milk, additives such as stabilizers containing high-molecular compounds such as agar, starch and gelatin have been generally used for the purpose of imparting hardness. A production method for obtaining fermented milk having a hardness that can withstand vibrations during distribution and suppressing whey separation and an increase in acidity has also been reported. (Patent document 1)
乳タンパク質分解物（乳ペプチド）は、乳に含まれるタンパク質に酵素を作用させることにより、分子量を小さくしたものである。乳タンパク質分解物は、牛乳又は乳製品における食物アレルギーの防止、そしてペプチド原料としての用途を目的として、広く用いられている。 A milk protein hydrolyzate (milk peptide) is obtained by reducing the molecular weight by allowing an enzyme to act on a protein contained in milk. Milk protein hydrolysates are widely used for the purpose of preventing food allergies in milk or dairy products and for use as peptide raw materials.
本発明者らは、乳タンパク質分解物及びゲル化剤を配合した発酵乳を製造しようと試みた。すると、乳タンパク質分解物及びゲル化剤を配合した発酵乳では、ゲル化剤を添加しているにも関わらず、発酵工程後においても硬度が上昇しないことが分かった。発酵工程後の硬度が低いと、輸送時に組織が崩れてしまい、発酵乳の商品としての価値が著しく損なわれる可能性がある。 The present inventors attempted to produce fermented milk containing a milk protein hydrolyzate and a gelling agent. As a result, it was found that the fermented milk containing the milk protein hydrolyzate and the gelling agent did not increase in hardness even after the fermentation process, despite the addition of the gelling agent. If the hardness after the fermentation process is low, the structure may collapse during transportation, and the value of the fermented milk as a product may be significantly impaired.
本発明者らは、前記課題を解決しようと鋭意検討した。そして、本発明者らは、乳タンパク質分解物を含む原料混合物溶液の殺菌時のｐＨを６．７～７．４にすることにより、ゲル化剤含有発酵乳に硬度を付与できることを見出し、本発明を完成するに至った。 The present inventors made earnest studies to solve the above problems. Then, the present inventors found that hardness can be imparted to the gelling agent-containing fermented milk by adjusting the pH of the raw material mixture solution containing the milk protein hydrolyzate during sterilization to 6.7 to 7.4. I have perfected my invention.
すなわち本発明は、以下の構成を有する。
＜１＞
乳タンパク質分解物を含む原料混合物溶液の殺菌工程を備える、ゲル化剤含有発酵乳の製造方法であって
殺菌工程における原料混合物溶液のｐＨが、６．７～７．４である、ゲル化剤含有発酵乳の製造方法。
＜２＞
前記ゲル化剤が、寒天である、＜１＞に記載のゲル化剤含有発酵乳の製造方法。
＜３＞
前記乳タンパク質分解物が、ホエイタンパク質分解物である、＜１＞又は＜２＞に記載のゲル化剤含有発酵乳の製造方法。
＜４＞
乳タンパク質分解物の含有量が、発酵乳基準で、０．１重量％～３．０重量％であり、ゲル化剤の含有量が、発酵乳基準で、０．０１重量％～０．３重量％である、＜１＞～＜３＞のいずれかに記載のゲル化剤含有発酵乳の製造方法。
＜５＞
前記発酵乳の製造後冷蔵保存１日後における１０℃における硬度が、１８ｇ／ｃｍ２～７０ｇ／ｃｍ２である、＜１＞～＜４＞のいずれかに記載のゲル化剤含有発酵乳の製造方法。
＜６＞
乳タンパク質分解物とゲル化剤とを含む発酵乳であって、製造後冷蔵保存１日後において、１０℃における硬度が１８ｇ／ｃｍ２～７０ｇ／ｃｍ２である発酵乳。
＜７＞
乳タンパク質分解物とゲル化剤とを含む発酵乳であって、製造後冷蔵保存１８日後までの任意の時点において、１０℃における硬度が１８ｇ／ｃｍ２～７０ｇ／ｃｍ２である発酵乳。
＜８＞
乳タンパク質分解物とゲル化剤とを含む発酵乳の製造における、発酵乳への硬度付与方法であって、
殺菌前に、乳タンパク質分解物を含む原料混合物溶液のｐＨを、６．７～７．４に調整する工程を含む、発酵乳への硬度付与方法。
That is, the present invention has the following configurations.
<1>
A method for producing a gelling agent-containing fermented milk comprising a step of sterilizing a raw material mixture solution containing a milk protein hydrolyzate, wherein the pH of the raw material mixture solution in the sterilization step is 6.7 to 7.4. A method for producing fermented milk containing the fermented milk.
<2>
The method for producing gelling agent-containing fermented milk according to <1>, wherein the gelling agent is agar.
<3>
The method for producing gelling agent-containing fermented milk according to <1> or <2>, wherein the milk protein hydrolyzate is a whey protein hydrolyzate.
<4>
The content of the milk protein hydrolyzate is 0.1% to 3.0% by weight based on the fermented milk, and the content of the gelling agent is 0.01% to 0.3% by weight based on the fermented milk. % by weight, the method for producing a gelling agent-containing fermented milk according to any one of <1> to <3>.
<5>
Production of gelling agent-containing fermented milk according to any one of <1> to <4>, wherein the fermented milk has a hardness at 10° C. of 18 g/cm 2 to 70 g/cm 2 one day after refrigeration after production. Method.
<6>
A fermented milk containing a milk protein hydrolyzate and a gelling agent, wherein the fermented milk has a hardness of 18 g/cm 2 to 70 g/cm 2 at 10° C. one day after being stored in a refrigerator after production.
<7>
A fermented milk containing a milk protein hydrolyzate and a gelling agent, wherein the fermented milk has a hardness of 18 g/cm 2 to 70 g/cm 2 at 10° C. at any time point up to 18 days after refrigeration after production.
<8>
A method for imparting hardness to fermented milk in the production of fermented milk containing a milk protein hydrolyzate and a gelling agent,
A method for imparting hardness to fermented milk, comprising a step of adjusting the pH of a raw material mixture solution containing a milk protein hydrolyzate to 6.7 to 7.4 before sterilization.
本発明によれば、乳タンパク質分解物とゲル化剤とを含む発酵乳において、発酵工程後において、適切な硬度を付与することができる。 ADVANTAGE OF THE INVENTION According to this invention, in the fermented milk containing a milk protein hydrolyzate and a gelatinizer, it is after a fermentation process. WHEREIN: Appropriate hardness can be provided.
以下、本発明を詳細に説明する。本明細書においては、発明の態様に分けて説明をしているが、それぞれの態様に記載の事項、語句の定義、及び実施形態は、他の態様においても適用可能である。 The present invention will be described in detail below. In this specification, aspects of the invention are described separately, but the matters, definitions of terms, and embodiments described in each aspect are also applicable to other aspects.
１．発酵乳の製造方法
（発酵乳）
発酵乳は、「乳等省令」で、乳又はこれと同等以上の無脂乳固形分を含む乳等を乳酸菌又は酵母で発酵させ、糊状又は液状にしたもの又はこれらを凍結したもの、と定義されている。本明細書において、「発酵乳」は、乳等省令で定める定義を適用する。
本発明の製造方法で製造される発酵乳は、静置型発酵乳及び攪拌型発酵乳のいずれでもよいが、静置型発酵乳であることが好ましい。
本明細書において、静置型発酵乳（後発酵発酵乳、プレーンヨーグルト、ハードヨーグルト、セットヨーグルトとも呼ばれる。）とは、飲食用の容器に発酵原料を充填して後発酵させた発酵乳である。すなわち、飲食用の容器に発酵原料を充填してから発酵し、その後攪拌することなく市販に供する発酵乳である。タンパク質含量が、高濃度となるように原料を溶解した、あるいは膜装置などで予め濃縮した発酵原料にて調製した静置型発酵乳は、濃縮型発酵乳（ギリシャヨーグルト）とも呼ばれる。
攪拌型発酵乳（前発酵発酵乳）とは、予め製造設備中で発酵させ生じた凝固(カード)を破砕し、これに砂糖、香料、果汁、果肉等の副原料を混合してから容器に充填して製造されるものである。
1. Method for producing fermented milk (fermented milk)
Fermented milk is fermented with lactic acid bacteria or yeast and made into paste or liquid, or frozen. defined. As used herein, the term "fermented milk" applies the definition provided by the Ministerial Ordinance on Milk, etc.
The fermented milk produced by the production method of the present invention may be either stationary fermented milk or stirred fermented milk, but is preferably stationary fermented milk.
In this specification, static fermented milk (also called post-fermented fermented milk, plain yogurt, hard yogurt, and set yogurt) is fermented milk obtained by filling fermentation raw materials into a container for eating and drinking and post-fermenting. That is, it is a fermented milk that is marketed without being stirred after fermenting after filling a container for eating and drinking with fermentation raw materials. Stationary fermented milk prepared from fermented raw materials in which the raw materials are dissolved so that the protein content is high, or is pre-concentrated with a membrane device or the like, is also called concentrated fermented milk (Greek yogurt).
Stirring type fermented milk (pre-fermented fermented milk) is made by crushing the solidified (curd) that has been fermented in advance in the manufacturing facility, mixed with auxiliary ingredients such as sugar, flavoring, fruit juice, and pulp, and then putting it into a container. It is manufactured by filling.
（混合工程）
本発明の発酵乳の製造方法は、任意工程として、混合工程を含むことができる。本明細書において、「混合工程」は、乳タンパク質分解物、ゲル化剤、及び／又は任意の成分を混合及び溶解して、原料混合物溶液を得る工程である。任意の成分としては、生乳、脱脂濃縮乳、クリーム、バター、全粉乳、脱脂粉乳、及びホエイパウダーなどの乳製品、乳タンパク質、甘味料、安定剤、香料などが挙げられる。溶解に用いる溶解液は、本発明の効果が得られる限り、限定されることはないが、水が好ましく、温湯がより好ましい。温湯の温度は適宜調整することができる。原料混合物溶液は、無脂乳固形分８重量％～２０重量％含むことが好ましい。
混合工程では、後述の本発明の作用を考慮して、乳タンパク質分解物以外に、タンパク質が分解されていない乳原料を溶解することが好ましい。「タンパク質が分解されていない乳原料」とは、乳タンパク質を含み、且つその乳タンパク質が酵素等による分解を受けていないものを意味し、例えば、生乳、脱脂乳、ホエイ、その加工品（全脂粉乳、全脂濃縮乳、脱脂粉乳、脱塩脱脂粉乳、脱脂濃縮乳、練乳、ホエイ粉、ホエイ濃縮粉、クリーム、バター、チーズなど）である。
(Mixing process)
The method for producing fermented milk of the present invention can include a mixing step as an optional step. As used herein, the “mixing step” is a step of mixing and dissolving a milk protein hydrolyzate, a gelling agent, and/or optional ingredients to obtain a raw material mixture solution. Optional ingredients include dairy products such as raw milk, concentrated skimmed milk, cream, butter, whole milk powder, skimmed milk powder, and whey powder, milk proteins, sweeteners, stabilizers, flavors, and the like. The dissolution liquid used for dissolution is not limited as long as the effects of the present invention can be obtained, but water is preferable, and hot water is more preferable. The temperature of hot water can be adjusted as appropriate. The raw material mixture solution preferably contains 8% to 20% by weight of non-fat milk solids.
In the mixing step, in consideration of the effect of the present invention, which will be described later, it is preferable to dissolve a milk raw material in which the protein is not decomposed, in addition to the milk protein hydrolyzate. "Protein-undegraded milk raw materials" means those containing milk proteins that have not been degraded by enzymes or the like, such as raw milk, skimmed milk, whey, processed products thereof Milk powder, full-fat concentrated milk, skimmed milk powder, desalted skimmed milk powder, skimmed concentrated milk, condensed milk, whey powder, whey concentrate, cream, butter, cheese, etc.).
本発明の効果が得られる限り、各々の原料を溶解液に溶解してから混合してもよく、各々の原料を混合してから溶解液に溶解してもよい。必要に応じて、適切な溶解機、例えば、パワーブレンダー、ミキサー、又は高速攪拌機等を使用することが好ましい。
乳タンパク質分解物及び脱脂粉乳などの乳原料溶液と、ゲル化剤溶液とは、別々に殺菌されて、後に混合されてもよく、両方が原料混合溶液中に含まれて共に殺菌されてもよいが、両方が原料混合溶液中に含まれて共に殺菌されることが好ましい。
As long as the effect of the present invention can be obtained, each raw material may be dissolved in the solution and then mixed, or each raw material may be mixed and then dissolved in the solution. If necessary, it is preferable to use a suitable dissolver such as a power blender, mixer, or high speed stirrer.
The milk raw material solution such as milk protein hydrolyzate and skim milk powder and the gelling agent solution may be sterilized separately and mixed later, or both may be included in the raw material mixture solution and sterilized together. However, it is preferable that both are included in the raw material mixed solution and sterilized together.
（乳タンパク質分解物（乳ペプチド））
本明細書において、「乳タンパク質分解物」は、酵素を作用させることにより、分子量を小さくした乳タンパク質を意味する。本発明で使用される乳タンパク質分解物は、本発明の効果が得られる限り特に限定されず、カゼインタンパク質分解物、ホエイタンパク質分解物、及びこれらの混合物のいずれも使用することができるが、ホエイタンパク質分解物が好ましい。乳又は乳製品に含まれる乳タンパク質から乳タンパク質分解物を製造する手段としては、例えば、酸加水分解、アルカリ加水分解、及び酵素加水分解等が挙げられる。乳タンパク質分解物は、市販のものを使用してもよく、自ら調製したものを使用してもよい。
例えば、以下のような組成・特性を有するホエイタンパク質分解物を用いることができる。
・ＢＣＡＡ、すなわちバリン、ロイシン、及びイソロイシンの合計量が、ホエイタンパク質分解物基準で１５重量％以上、好ましくは２０重量％以上、より好ましくは２１重量％以上
・平均分子量（ＭＮＶ）が、２００Ｄａ～５００Ｄａ、好ましくは３００Ｄａ～５００Ｄａ
本発明において、乳タンパク質分解物の原料混合物溶液又は発酵乳に対する配合量は、以下に限定されるものではないが、例えば、発酵乳基準で、０．１重量％～３．０重量％、０．２重量％～２．５重量％、０．３重量％～２．４重量％、０．５％～２．２重量％、０．８％～２．２重量％、１．０％～２．２重量％、又は１．５％～２．２重量％である。
(Milk protein hydrolyzate (milk peptide))
As used herein, "milk protein hydrolyzate" means milk protein whose molecular weight has been reduced by the action of an enzyme. The milk protein hydrolyzate used in the present invention is not particularly limited as long as the effects of the present invention can be obtained, and any of casein protein hydrolysates, whey protein hydrolysates, and mixtures thereof can be used. Protein hydrolysates are preferred. Examples of means for producing a milk protein hydrolyzate from milk proteins contained in milk or dairy products include acid hydrolysis, alkaline hydrolysis, enzymatic hydrolysis, and the like. The milk protein hydrolyzate may be commercially available or may be prepared by oneself.
For example, a whey protein hydrolyzate having the following composition and properties can be used.
· BCAA, that is, the total amount of valine, leucine, and isoleucine is 15% by weight or more, preferably 20% by weight or more, more preferably 21% by weight or more based on whey protein hydrolyzate · Average molecular weight (MNV) is 200 Da ~ 500 Da, preferably 300 Da to 500 Da
In the present invention, the blending amount of the raw material mixture solution of the milk protein hydrolyzate or the fermented milk is not limited to the following, for example, based on fermented milk, 0.1 wt% to 3.0 wt%, 0 .2% to 2.5% by weight, 0.3% to 2.4% by weight, 0.5% to 2.2% by weight, 0.8% to 2.2% by weight, 1.0% to 2.2% by weight, or between 1.5% and 2.2% by weight.
（ゲル化剤）
本明細書において、「ゲル化剤」は、液体を固形状又は半固形状にする目的で添加する物質を意味し、増粘剤とも呼ばれる。本発明において使用されるゲル化剤は、本発明の効果が得られる限り特に限定されず、例えば、寒天、ペクチン、カラギーナン、ジェランガム、ゼラチン、キサンタンガム、ローカストビーンガム、グアーガム、グアーガム分解物、タラガム、アルギン酸、及びアルギン酸ナトリウムから選択される少なくとも１つを使用することができる。寒天やゼラチンを使用することが好ましい。
本発明において、ゲル化剤の原料混合物溶液又は発酵乳に対する配合量は、以下に限定されるものではないが、例えば、発酵乳基準で、０．０１重量％～０．３重量％、０．０１重量％～０．２５重量％、０．０１重量％～０．２重量％、０．０１重量％～０．１８重量％、０．０２重量％～０．１８重量％、０．０３重量％～０．１８重量％、０．０５重量％～０．１８重量％、０．０７重量％～０．１８重量％、０．１重量％～０．１８重量％、０．１２重量％～０．１８重量％、又は０．１２重量％～０．１６重量％である。
上記のゲル化剤の種類及び濃度は、乳タンパク質分解物の種類及び濃度、発酵乳の種類等に応じて、適宜選択することができる。
ゲル化剤が寒天である場合、寒天のゼリー強度は、以下に限定されるものではないが、日寒水式測定法において、例えば、１００ｇ／ｃｍ２～２０００ｇ／ｃｍ２、２００ｇ／ｃｍ２～１５００ｇ／ｃｍ２、３００ｇ／ｃｍ２～１２００ｇ／ｃｍ２、４００ｇ／ｃｍ２～１０００ｇ／ｃｍ２、又は５００ｇ／ｃｍ２～９００ｇ／ｃｍ２である。
(Gelling agent)
As used herein, "gelling agent" means a substance added for the purpose of making a liquid solid or semi-solid, and is also called a thickening agent. The gelling agent used in the present invention is not particularly limited as long as the effect of the present invention can be obtained. At least one selected from alginic acid and sodium alginate can be used. It is preferred to use agar or gelatin.
In the present invention, the amount of the gelling agent to be added to the raw material mixture solution or fermented milk is not limited to the following, but is, for example, 0.01% by weight to 0.3% by weight, 0.01% by weight to 0.3% by weight, based on fermented milk. 01 wt% to 0.25 wt%, 0.01 wt% to 0.2 wt%, 0.01 wt% to 0.18 wt%, 0.02 wt% to 0.18 wt%, 0.03 wt% % ~ 0.18 wt%, 0.05 wt% ~ 0.18 wt%, 0.07 wt% ~ 0.18 wt%, 0.1 wt% ~ 0.18 wt%, 0.12 wt% ~ 0.18 wt%, or 0.12 wt% to 0.16 wt%.
The type and concentration of the gelling agent can be appropriately selected according to the type and concentration of the milk protein hydrolyzate, the type of fermented milk, and the like.
When the gelling agent is agar, the jelly strength of the agar is not limited to the following, but is, for example, 100 g/cm 2 to 2000 g/cm 2 , 200 g/cm 2 to 1500 g, according to the Hikansui method. /cm 2 , 300 g/cm 2 to 1200 g/cm 2 , 400 g/cm 2 to 1000 g/cm 2 , or 500 g/cm 2 to 900 g/cm 2 .
（原料混合物溶液を加温・均質化する工程）
本発明の発酵乳の製造方法は、任意工程として、原料混合物溶液を加温・均質化する工程を含むことができる。原料混合物溶液を加温・均質化する工程は、均質効率を上昇させるために予備加温して、その後均質機等により均質化する工程である。均質化とは、乳脂肪中の脂肪球、及びその他の原料を細かく砕き、安定した状態にすることを意味する。
均質化前に、原料混合物溶液を５０℃～８５℃に加温することが好ましい。原料混合物溶液が、乳タンパク質分解物及びゲル化剤を含み、これらを共に均質化することが好ましい。均質圧力は、通常の発酵乳の均質圧力を採用することができるが、例えば、１０ＭＰａ～２０ＭＰａ、好ましくは１２ＭＰａ～１８ＭＰａである。
(Step of heating and homogenizing raw material mixture solution)
The method for producing fermented milk of the present invention can optionally include a step of heating and homogenizing the raw material mixture solution. The step of heating and homogenizing the raw material mixture solution is a step of pre-heating in order to increase homogenization efficiency and then homogenizing with a homogenizer or the like. Homogenization means crushing the fat globules and other ingredients in the milk fat into fine pieces and stabilizing them.
It is preferable to warm the raw material mixture solution to 50° C. to 85° C. before homogenization. It is preferred that the raw material mixture solution comprises a milk protein hydrolyzate and a gelling agent, which are homogenized together. As the homogenization pressure, a normal homogenization pressure for fermented milk can be adopted, and it is, for example, 10 MPa to 20 MPa, preferably 12 MPa to 18 MPa.
（殺菌工程）
本発明の発酵乳の製造方法は、乳タンパク質分解物を含む原料混合物溶液の殺菌工程を備える。本明細書において「殺菌工程」とは、原料混合物溶液を高温で処理することにより、原料混合物溶液中の微生物を減少させることを意味する。
本発明の発酵乳の製造方法では、殺菌工程における原料混合物溶液のｐＨは、６．７～７．４である。ｐＨが６．７を下回ると、発酵工程を経ても、発酵乳に硬度が付与されない。また、ｐＨが７．４を超えると、殺菌後の原料混合物溶液において、凝集又は分離が発生する可能性がある。
乳タンパク質分解物を原料混合物溶液に添加すると、原料混合物溶液のｐＨが低下する傾向がある。乳タンパク質分解物を含む発酵乳を製造する場合、殺菌工程における原料のｐＨは、例えばｐＨ６．６となる。一方、本発明では、殺菌工程における原料混合物溶液のｐＨは、６．７～７．４であり、６．７～７．２がより好ましく、６．８～７．１がさらに好ましい。
(Sterilization process)
The method for producing fermented milk of the present invention comprises a step of sterilizing a raw material mixture solution containing a milk protein hydrolyzate. As used herein, the term "sterilization step" means reducing microorganisms in the raw material mixture solution by treating the raw material mixture solution at a high temperature.
In the method for producing fermented milk of the present invention, the raw material mixture solution in the sterilization step has a pH of 6.7 to 7.4. If the pH is less than 6.7, the fermented milk will not be hardened even after the fermentation process. Moreover, if the pH exceeds 7.4, aggregation or separation may occur in the raw material mixture solution after sterilization.
When the milk protein hydrolyzate is added to the raw material mixture solution, the pH of the raw material mixture solution tends to decrease. When producing fermented milk containing a milk protein hydrolyzate, the pH of the raw material in the sterilization step is, for example, pH 6.6. On the other hand, in the present invention, the pH of the raw material mixture solution in the sterilization step is 6.7 to 7.4, more preferably 6.7 to 7.2, even more preferably 6.8 to 7.1.
（ｐＨ調整）
殺菌前の原料混合物溶液のｐＨが６．７～７．４以外である場合は、ｐＨの調整を行う。この場合、ｐＨを調整するタイミングは、本発明の効果が得られる限り限定されず、原料の混合及び溶解中に行ってもよく、原料混合物溶液調製後、殺菌工程の前に調整を行ってもよい。原料混合物溶液調製後、殺菌工程の前に調整を行うことが好ましい。具体的には、ｐＨ調整剤を殺菌前の配管内において原料混合物に連続的にスタティックミキサーにより混合するか、又は殺菌前に原料混合物の入ったタンクに添加して攪拌・溶解することが好ましい。または、これらの組み合わせでもよい。
ｐＨ調整には、炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、クエン三ナトリウム、水酸化ナトリウム、乳酸、塩酸、グルコノデルタラクトン、レモン果汁など、一般的に食品のｐＨ調整に用いられるｐＨ調整剤、食品添加物、食品等及びこれらの組み合わせを用いてもよく、予め原料ミックスなどを１種類以上の乳酸菌及び／又は酵母で発酵させた発酵物を添加する方法でもよい。
(pH adjustment)
If the raw material mixture solution before sterilization has a pH other than 6.7 to 7.4, the pH is adjusted. In this case, the timing of adjusting the pH is not limited as long as the effect of the present invention is obtained, and may be performed during mixing and dissolving of the raw materials, or after preparing the raw material mixture solution and before the sterilization step. good. After preparation of the raw material mixture solution, it is preferable to perform adjustment before the sterilization step. Specifically, it is preferable to continuously mix the pH adjuster with the raw material mixture in the piping before sterilization with a static mixer, or add it to the tank containing the raw material mixture before sterilization and stir and dissolve it. Or it may be a combination of these.
For pH adjustment, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, trisodium citrate, sodium hydroxide, lactic acid, hydrochloric acid, glucono delta lactone, lemon juice, etc. pH adjusters generally used for pH adjustment of foods, Food additives, foods, etc., and combinations thereof may be used, and a method of adding a fermented product obtained by fermenting a raw material mix or the like with one or more types of lactic acid bacteria and/or yeast in advance may be used.
（殺菌条件）
殺菌温度及び時間は、例えば６０℃～６５℃で３０分間程度加熱するＬＴＬＴ法、７５℃～９０℃で１５分～６０分間加熱するＨＴＬＴ法、７０℃～９０℃で１５秒～６０秒間加熱するＨＴＳＴ法、１２０℃～１５０℃で１～３秒間加熱するＵＨＴ法など、通常の発酵乳製造で用いられる方法に相当する条件であれば制限はない。用いる殺菌装置は、例えば、プレート式熱交換器、チューブ式殺菌機、ダイレクトスチームインジェクション、ダイレクトスチームインフュージョン、サーモシリンダー、ロタサーム、ケトル乳化釜、ステファン乳化釜、ジュール加熱装置、タンクを用いたバッチ式殺菌及びこれらの組み合わせのいずれでも良く、発酵乳製造に用いることができれば制限はない。
また、本発明では、殺菌後、所定の温度まで原料混合物溶液を冷却してもよい。具体的には、例えば、後述する発酵工程における発酵温度付近まで冷却してもよい。
(Sterilization conditions)
The sterilization temperature and time are, for example, the LTLT method of heating at 60° C. to 65° C. for about 30 minutes, the HTLT method of heating at 75° C. to 90° C. for 15 minutes to 60 minutes, and the heating at 70° C. to 90° C. for 15 seconds to 60 seconds. There are no restrictions as long as the conditions are equivalent to the methods used in the production of ordinary fermented milk, such as the HTST method and the UHT method in which heating is performed at 120° C. to 150° C. for 1 to 3 seconds. The sterilizer used is, for example, a plate heat exchanger, a tube sterilizer, a direct steam injection, a direct steam infusion, a thermocylinder, a rotatherm, a kettle emulsification pot, a Stephan emulsification pot, a joule heating device, and a batch type using a tank. Either sterilization or combination thereof may be used, and there is no limitation as long as it can be used for fermented milk production.
Moreover, in the present invention, after sterilization, the raw material mixture solution may be cooled to a predetermined temperature. Specifically, for example, it may be cooled to near the fermentation temperature in the fermentation step described later.
（充填工程）
静置型発酵乳（後発酵発酵乳）を製造する場合には、殺菌工程の後、適切な容器に充填することができる。容器は、紙製又はプラスチック製のカップ状の容器であり、紙、アルミ、又はプラスチック製の上蓋が付いているものを使用することができる。
(Filling process)
When producing static fermented milk (post-fermented fermented milk), it can be filled into an appropriate container after the sterilization step. The container is a paper or plastic cup-shaped container with a paper, aluminum or plastic lid.
（発酵工程）
本明細書において、「発酵工程」とは、スターターを用いて原料混合物溶液を発酵させる工程である。原料混合物溶液に添加して混合（接種）するためのスターターの例として、乳酸桿菌である、ラクトバチルス・ブルガリクスや、ラクトバチルス・ラクティス、ラクトバチルス・カゼイ、ラクトバチルス・パラカゼイ、乳酸球菌である、ストレプトコッカス・サーモフィラス、その他の発酵乳の製造で一般的に用いられる乳酸菌や酵母などから選ばれる１種又は２種以上が挙げられる。
スターターの添加量は、公知の発酵乳の製造方法において採用されている添加量に従って、適宜設定することができる。また、スターターの接種方法も、特に制限されることなく、発酵乳の製造で慣用されている方法を適宜用いることができる。発酵に用いる微生物が複数種類ある場合、これらの微生物を原料混合物溶液に接種する順序は特に問わず、全てを同時に投与してもよい。また、これらの微生物のうち任意の微生物を、複数回接種してもよい。
発酵の条件は、発酵乳の種類や所望の風味、使用するスターターの種類などを考慮して、適宜設定することができる。例えば、発酵室内の温度（発酵温度）を３０℃～５０℃の範囲に維持し、その発酵室内で静置しながら発酵させる方法を挙げることができる。かかる温度条件であれば、一般に乳酸菌が活動しやすいため、効果的に発酵を進めることができる。発酵温度は、通常では３０℃～５０℃程度、好ましくは３５℃～４５℃の範囲、より好ましくは３７℃～４３℃の範囲を挙げることができる。
発酵時間は、発酵乳の乳酸酸度が所定の割合に到達することを目安に、適宜調整することができるが、通常３時間～２４時間、又は通常４時間～１８時間程度である。なお、仕上げ酸度又は仕上げｐＨに基づき、発酵時間を決めることもでき、具体的には、発酵乳のｐＨが４．０～５．０になった後、発酵を停止させることができる。発酵後、１０℃以下の温度に冷却することが好ましい。培養温度から１０℃への急冷は好ましくは１０時間以内、より好ましくは５時間以内、更に好ましくは３時間以内、特に好ましくは１時間以内に行うことが望ましい。
(Fermentation process)
As used herein, the “fermentation step” is a step of fermenting a raw material mixture solution using a starter. Examples of starters to be added to and mixed (inoculated) with the raw material mixture solution include Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus paracasei, and lactic acid bacteria. , Streptococcus thermophilus, and other lactic acid bacteria and yeasts commonly used in the production of fermented milk.
The amount of starter to be added can be appropriately set according to the amount of addition employed in known methods for producing fermented milk. Also, the method of inoculating the starter is not particularly limited, and a method commonly used in the production of fermented milk can be appropriately used. When multiple types of microorganisms are used for fermentation, the order of inoculating the raw material mixture solution with these microorganisms does not matter, and all of them may be administered at the same time. Any of these microorganisms may be inoculated multiple times.
Fermentation conditions can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter to be used, and the like. For example, a method of maintaining the temperature in the fermentation chamber (fermentation temperature) within the range of 30° C. to 50° C. and fermenting while standing still in the fermentation chamber can be mentioned. Such temperature conditions generally facilitate the activity of lactic acid bacteria, so fermentation can proceed effectively. The fermentation temperature is usually about 30°C to 50°C, preferably 35°C to 45°C, more preferably 37°C to 43°C.
The fermentation time can be adjusted as appropriate based on the lactic acid acidity of the fermented milk reaching a predetermined ratio, but it is usually about 3 hours to 24 hours, or about 4 hours to 18 hours. The fermentation time can also be determined based on the finished acidity or finished pH. Specifically, the fermentation can be stopped after the pH of the fermented milk reaches 4.0 to 5.0. After fermentation, it is preferable to cool to a temperature of 10°C or less. Rapid cooling from the culture temperature to 10° C. is preferably carried out within 10 hours, more preferably within 5 hours, even more preferably within 3 hours, particularly preferably within 1 hour.
本発明の製造方法により製造される発酵乳が、攪拌型発酵乳である場合、本発明の製造方法は、発酵工程の後に、これらの種類の発酵乳の製造に必要な工程を含んでもよい。必要な工程としては、例えば、発酵工程の後に撹拌することによってカードを破砕する破砕工程、果肉又はフルーツプレザーブ等の固形物又は他原料を添加する工程、固形物又は他原料と発酵乳とを撹拌して均質化する工程等が挙げられる。 When the fermented milk produced by the production method of the present invention is stirred fermented milk, the production method of the present invention may include steps necessary for producing these types of fermented milk after the fermentation step. Required steps include, for example, a crushing step of crushing the curd by stirring after the fermentation step, a step of adding solids such as pulp or fruit preserves or other raw materials, and stirring solids or other raw materials and fermented milk. and homogenization.
本発明の製造方法は、発酵工程前後に濃縮工程を含むことができる。濃縮の方法としては、膜濃縮、遠心分離などが挙げられる。 The production method of the present invention can include a concentration step before and after the fermentation step. Concentration methods include membrane concentration and centrifugation.
（作用）
本発明の製造方法において効果が得られる理由は、完全に解明されているわけではないが、以下のように推論することができる。しかしながら、本発明は以下の説明によって限定されるものではない。
発酵乳においては、発酵時にタンパク質同士が結合して、硬度が付与される。しかしながら、発酵時に熱変性した乳タンパク質分解物が存在すると、タンパク質同士の結合が阻害されると考えられる。また、殺菌時の溶液のｐＨを酸性に近づけると、溶液に含まれる乳タンパク質分解物の熱変性が生じやすいと考えられる。したがって、殺菌時の溶液のｐＨを中性により近づけることにより、発酵時のタンパク質同士の結合を、熱変性した乳タンパク質分解物が阻害することを防止することができる。
また、ｐＨが高すぎると、乳タンパク質分解物を含む原料混合物溶液に凝集及び／又は分離が発生する可能性がある。
(Action)
Although the reason why the production method of the present invention is effective is not completely elucidated, it can be inferred as follows. However, the invention is not limited by the following description.
In fermented milk, proteins combine with each other during fermentation to impart hardness. However, the presence of heat-denatured milk protein hydrolysates during fermentation is thought to inhibit the binding of proteins. In addition, it is thought that heat denaturation of the milk protein hydrolyzate contained in the solution tends to occur when the pH of the solution at the time of sterilization is brought close to acidity. Therefore, by bringing the pH of the solution closer to neutrality during sterilization, it is possible to prevent the thermally denatured milk protein hydrolyzate from inhibiting the binding of proteins during fermentation.
Also, if the pH is too high, aggregation and/or separation may occur in the raw material mixture solution containing the milk protein hydrolyzate.
２．発酵乳
（原材料）
本発明の発酵乳は、生乳、脱脂乳、ホエイなどの他に、その加工品（例えば、全脂粉乳、全脂濃縮乳、脱脂粉乳、脱塩脱脂粉乳、脱脂濃縮乳、練乳、ホエイ粉、ホエイ濃縮粉、クリーム、バター、チーズなど）を含むことができる。本発明の発酵乳は、乳成分の他にも、砂糖、糖類、甘味料、香料、果汁、果肉、ビタミン、ミネラル、植物油脂、乳化剤などの、食品もしくは食品成分及び食品添加物などを含むことができる。また、発酵乳の原料は、必要に応じて、安定剤、澱粉、加工デンプン、デキストリンなどを含むことができる。
2. Fermented milk (raw material)
The fermented milk of the present invention includes raw milk, skim milk, whey, etc., as well as processed products thereof (e.g., whole milk powder, whole fat concentrated milk, skim milk powder, desalted skim milk powder, skim concentrated milk, condensed milk, whey powder, whey concentrate, cream, butter, cheese, etc.). In addition to milk components, the fermented milk of the present invention contains foods or food ingredients and food additives such as sugar, saccharides, sweeteners, flavors, fruit juices, pulp, vitamins, minerals, vegetable oils and fats, and emulsifiers. can be done. In addition, the raw material of the fermented milk can contain stabilizers, starch, modified starch, dextrin, etc., if necessary.
（硬度）
本発明の発酵乳の硬度は、舌触り等の風味や食感の滑らかさ、及び商品輸送耐性を考慮して、製造後冷蔵保存１日後において、１８ｇ／ｃｍ２～７０ｇ／ｃｍ２、２０ｇ／ｃｍ２～６０ｇ／ｃｍ２、２０ｇ／ｃｍ２～５０ｇ／ｃｍ２、２０ｇ／ｃｍ２～４５ｇ／ｃｍ２、２２ｇ／ｃｍ２～４０ｇ／ｃｍ２、２５ｇ／ｃｍ２～４０ｇ／ｃｍ２、又は２５ｇ／ｃｍ２～３５ｇ／ｃｍ２であることができる。
本発明の発酵乳の硬度は、舌触り等の風味や食感の滑らかさを考慮して、製造後冷蔵保存１８日後までの任意の時点において（すなわち、製造後冷蔵保存１、２、３、４、５、６、７、８、９、１０、１１、１２、１３、１４、１５、１６、１７、又は１８日後において）、２０ｇ／ｃｍ２～７０ｇ／ｃｍ２、２０ｇ／ｃｍ２～６０ｇ／ｃｍ２、２０ｇ／ｃｍ２～５０ｇ／ｃｍ２、２０ｇ／ｃｍ２～４５ｇ／ｃｍ２、２２ｇ／ｃｍ２～４０ｇ／ｃｍ２、２５ｇ／ｃｍ２～４０ｇ／ｃｍ２、又は２５ｇ／ｃｍ２～３５ｇ／ｃｍ２であることができ、好ましくは、製造後冷蔵保存７日後において、２０ｇ／ｃｍ２～７０ｇ／ｃｍ２、２０ｇ／ｃｍ２～６０ｇ／ｃｍ２、２０ｇ／ｃｍ２～５０ｇ／ｃｍ２、２０ｇ／ｃｍ２～４５ｇ／ｃｍ２、２２ｇ／ｃｍ２～４０ｇ／ｃｍ２、２５ｇ／ｃｍ２～４０ｇ／ｃｍ２、又は２５ｇ／ｃｍ２～３５ｇ／ｃｍ２であることができる。
(hardness)
The hardness of the fermented milk of the present invention is 18 g/cm 2 to 70 g/cm 2 and 20 g/cm 1 day after refrigerated storage after production, taking into consideration the smoothness of the flavor and texture such as the texture, and the resistance to product transportation. 2 to 60 g/cm 2 , 20 g/cm 2 to 50 g/cm 2 , 20 g/cm 2 to 45 g/cm 2 , 22 g/cm 2 to 40 g/cm 2 , 25 g/cm 2 to 40 g/cm 2 , or 25 g/cm 2 cm 2 to 35 g/cm 2 .
The hardness of the fermented milk of the present invention is determined at any time point up to 18 days after refrigerated storage after production (i.e., 1, 2, 3, 4 , 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, or 18 days later), 20 g/cm 2 to 70 g/cm 2 , 20 g/cm 2 to 60 g/cm 2 . cm 2 , 20 g/cm 2 to 50 g/cm 2 , 20 g/cm 2 to 45 g/cm 2 , 22 g/cm 2 to 40 g/cm 2 , 25 g/cm 2 to 40 g/cm 2 , or 25 g/cm 2 to 35 g /cm 2 , preferably 20 g/cm 2 to 70 g/cm 2 , 20 g/cm 2 to 60 g/cm 2 , 20 g/cm 2 to 50 g/cm 2 , after 7 days of cold storage after production. 20 g/cm 2 to 45 g/cm 2 , 22 g/cm 2 to 40 g/cm 2 , 25 g/cm 2 to 40 g/cm 2 , or 25 g/cm 2 to 35 g/cm 2 .
（硬度の測定方法）
本発明における硬度の測定方法は、以下の通りである。
硬度の測定は、クリープメーター（株式会社山電社製）を用いて行う。すなわち、１００ｍｌ容の容器に充填した各試料（１０℃）に、直径１５ｍｍのプランジャーを速度１ｍｍ／秒で貫入させ、１ｃｍ挿入した点の応力（ｇ／ｃｍ２）を測定し、この値を硬度とする。
(Method for measuring hardness)
The method for measuring hardness in the present invention is as follows.
Hardness is measured using a creep meter (manufactured by Yamaden Co., Ltd.). That is, each sample (10° C.) filled in a 100 ml container was penetrated with a plunger having a diameter of 15 mm at a speed of 1 mm/sec, and the stress (g/cm 2 ) at the point of 1 cm insertion was measured. Hardness.
本明細書において、「製造後冷蔵保存１日後」は、原料混合溶液を容器に充填した日の翌日を意味する。「製造後冷蔵保存１日後」をＤ+１と記載することがある。すなわち、原料混合物溶液を容器に充填し、発酵を開始した日を０日として算出する。 As used herein, "1 day after refrigeration storage after production" means the day after the raw material mixed solution is filled in the container. "One day after refrigeration storage after production" may be described as D+1. That is, the raw material mixture solution is filled in the container and the day on which the fermentation is started is calculated as the 0th day.
本発明の発酵乳の無脂乳固形分は、例えば、８．０重量％～２０重量％、８．０重量％～１５重量％、８．０重量％～１２重量％、８．０重量％～１０重量％、又は８．０重量％～９．５重量％である。
本発明の発酵乳の乳脂肪分は、例えば、０．５重量％～３．０重量％、０．５重量％～２．５重量％、１．０重量％～２．２重量％、又は１．５重量％～２．０重量％である。
本発明の発酵乳の全固形分は、例えば、１０重量％～３０重量％、１２重量％～２７重量％、１５重量％～２５重量％、又は１８重量％～２２重量％である。
本発明の発酵乳のｐＨは、例えば、４．０～５．０、４．１～４．９、４．２～４．８、又は４．３～４．７である。
The nonfat milk solid content of the fermented milk of the present invention is, for example, 8.0% to 20% by weight, 8.0% to 15% by weight, 8.0% to 12% by weight, 8.0% by weight ~10 wt%, or 8.0 wt% to 9.5 wt%.
The milk fat content of the fermented milk of the present invention is, for example, 0.5% to 3.0% by weight, 0.5% to 2.5% by weight, 1.0% to 2.2% by weight, or 1.5% to 2.0% by weight.
The total solids content of the fermented milk of the invention is, for example, 10% to 30%, 12% to 27%, 15% to 25%, or 18% to 22% by weight.
The pH of the fermented milk of the present invention is, for example, 4.0-5.0, 4.1-4.9, 4.2-4.8, or 4.3-4.7.
３．発酵乳への硬度付与方法
本発明の発酵乳への硬度付与方法では、殺菌前に、乳タンパク質分解物とゲル化剤を含む原料混合物溶液のｐＨを、６．７～７．４に調整する工程を含む。
本明細書において、「硬度付与」、又は「硬度を付与する」とは、発酵後の発酵乳に輸送を経ても組織が崩れない程度の十分な硬度を付与することを意味する。具体的には、「硬度付与」、又は「硬度を付与する」とは、製造後冷蔵保存１日後の発酵乳に、１８ｇ／ｃｍ２以上の硬度を付与することを意味する。
3. Method for imparting hardness to fermented milk In the method for imparting hardness to fermented milk of the present invention, the pH of a raw material mixture solution containing a milk protein hydrolyzate and a gelling agent is adjusted to 6.7 to 7.4 before sterilization. Including process.
As used herein, the terms “hardening” or “hardening” refer to imparting sufficient hardness to the fermented milk so that the texture does not collapse even after transportation. Specifically, "hardening" or "hardening" means giving a hardness of 18 g/cm 2 or more to the fermented milk after one day of cold storage after production.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれにより限定されるものではない。特に説明がない限り、％は重量％を示す。ゼリー強度は、日寒水式測定法による値である。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited thereto. Unless otherwise specified, % indicates % by weight. Jelly strength is a value obtained by Nikkansui method.
（実施例１）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製：ＢＣＡＡ計２２．３％、数平均分子量（ＭＮＶ）約４００Ｄａ）を１．７％となるように水で溶解して得た水溶液を、ｐＨ調整剤を用いてｐＨ６．９に調整し、次いでプレート型殺菌機にて８０℃まで加熱した後、均質機にて１５ＭＰａの均質圧力で均質化を行い、プレート型殺菌機にて１２０℃３秒間殺菌後４５℃に冷却した。その後ヨーグルト製造用ＤＶＳ乳酸菌スターター(ラクトバチルス・ブルガリクス及びストレプトコッカス・サーモフィラスの混合スターター)を２００Ｕ／１０００ｋｇとなるように添加・混合した。その混合物を紙製のカップ状の容器に９０ｇずつ充填し、アルミ製の蓋をアイロンでシールした。その後４１℃のインキュベーターで発酵させ、ｐＨが４．６となった時点で、５℃のインキュベーターに移し、発酵を停止させた。翌日１０℃のインキュベーターに移して、実施例品１を得た。実施例品１の無脂乳固形分は８．７％であり、乳脂肪分は１．８％であり、全固形分は２０．０％であった。
なお、使用した乳タンパク質酵素分解物ＨＷ－３は、ホエイタンパク質分解物であり、以下のような特性を有している。
・ＢＣＡＡ、すなわちバリン、ロイシン、及びイソロイシンの合計量が、ホエイタンパク質分解物基準で１５重量％以上、好ましくは２０重量％以上、より好ましくは２１重量％以上。
・平均分子量（ＭＮＶ）が、２００Ｄａ～５００Ｄａ、好ましくは３００Ｄａ～５００Ｄａ。
(Example 1)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Company product: BCAA total 22.3%, number average molecular weight (MNV) about 400 Da) was dissolved in water to obtain an aqueous solution of 1.7%, and the pH was adjusted to 6.9 using a pH adjuster. Then, after heating to 80°C with a plate-type sterilizer, homogenization was performed with a homogenizer at a homogenization pressure of 15 MPa, sterilization with a plate-type sterilizer at 120°C for 3 seconds, and then cooling to 45°C. After that, a DVS lactic acid bacteria starter for yogurt production (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was added and mixed to 200 U/1000 kg. Each 90 g of the mixture was filled into a cup-shaped container made of paper, and the lid made of aluminum was sealed with an iron. After that, it was fermented in a 41° C. incubator, and when the pH reached 4.6, it was transferred to a 5° C. incubator to stop the fermentation. The next day, it was transferred to an incubator at 10°C to obtain Example product 1. The non-fat milk solids content of Example product 1 was 8.7%, the milk fat content was 1.8%, and the total solids content was 20.0%.
The milk protein enzymatic hydrolyzate HW-3 used is a whey protein hydrolyzate and has the following properties.
- BCAA, that is, the total amount of valine, leucine, and isoleucine is 15% by weight or more, preferably 20% by weight or more, more preferably 21% by weight or more, based on the whey protein hydrolyzate.
- The average molecular weight (MNV) is 200 Da to 500 Da, preferably 300 Da to 500 Da.
（実施例２）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解して得た水溶液を、ｐＨ調整剤を用いてｐＨ６．７に調整した以外は、実施例１と同様にして、実施例品２を得た。
(Example 2)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 2 was prepared in the same manner as in Example 1, except that the aqueous solution obtained by dissolving 1.7% of the product (manufactured by the company) in water was adjusted to pH 6.7 using a pH adjuster. Obtained.
（実施例３）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解して得た水溶液を、ｐＨ調整剤を用いてｐＨ７．２に調整した以外は、実施例１と同様にして、実施例品３を得た。
(Example 3)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 3 was prepared in the same manner as in Example 1, except that the aqueous solution obtained by dissolving 1.7% in water was adjusted to pH 7.2 using a pH adjuster. Obtained.
（実施例４）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を０．５％となるように水で溶解した以外は、実施例１と同様にして、実施例品４を得た。
(Example 4)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 4 was obtained in the same manner as in Example 1, except that 0.5% was dissolved in water.
（実施例５）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を２．２％となるように水で溶解した以外は、実施例１と同様にして、実施例品５を得た。
(Example 5)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 5 was obtained in the same manner as in Example 1, except that 2.2% was dissolved in water.
（実施例６）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．０５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解した以外は、実施例１と同様にして、実施例品６を得た。
(Example 6)
9% skimmed milk powder, 0.05% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with 50% milk fat content, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 6 was obtained in the same manner as in Example 1, except that 1.7% was dissolved in water.
（実施例７）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１８％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解した以外は、実施例１と同様にして、実施例品７を得た。
(Example 7)
9% skim milk powder, 0.18% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with 50% milk fat content, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd. Example product 7 was obtained in the same manner as in Example 1, except that 1.7% was dissolved in water.
（実施例８）
脱脂粉乳を１６％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．０５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解した以外は、実施例１と同様にして、実施例品８を得た。
実施例品８の無脂乳固形分は１５．４％であり、乳脂肪分は１．８％であり、全固形分は２７．０％であった。
(Example 8)
16% powdered skim milk, 0.05% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Example product 8 was obtained in the same manner as in Example 1, except that 1.7% was dissolved in water.
The non-fat milk solids content of Example product 8 was 15.4%, the milk fat content was 1.8%, and the total solids content was 27.0%.
（比較例１）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を０％となるように水で溶解した水溶液に、ｐＨ調整剤を用いた調整を行わずｐＨを６．６とした以外は、実施例１と同様にして、比較例品１を得た。
(Comparative example 1)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) (manufactured by the company) was dissolved in water to 0%, and the pH was adjusted to 6.6 without adjusting the pH using a pH adjuster. Obtained.
（比較例２）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解した水溶液に、ｐＨ調整剤を用いた調整を行わずｐＨを６．６とした以外は、実施例１と同様にして、比較例品２を得た。
(Comparative example 2)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) A comparative example product in the same manner as in Example 1, except that the pH was adjusted to 6.6 without adjustment using a pH adjuster in an aqueous solution of 1.7% dissolved in water. got 2.
（比較例３）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０．１５％、砂糖を８％、乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解して得た水溶液を、ｐＨ調整剤を用いてｐＨ７．５に調整した以外は、実施例１と同様にして、比較例品３を得た。
(Comparative Example 3)
9% powdered skim milk, 0.15% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Comparative Example Product 3 was prepared in the same manner as in Example 1, except that the pH of the aqueous solution obtained by dissolving 1.7% of this product in water was adjusted to pH 7.5 using a pH adjuster. Obtained.
（比較例４）
脱脂粉乳を９％、ゼリー強度７００ｇ／ｃｍ２の寒天を０％、砂糖を８％、乳乳脂肪分５０％のクリームを３．５％、乳タンパク質酵素分解物ＨＷ－３（雪印メグミルク株式会社製）を１．７％となるように水で溶解した以外は、実施例１と同様にして、比較例品４を得た。
(Comparative Example 4)
9% powdered skim milk, 0% agar with a jelly strength of 700 g/cm 2 , 8% sugar, 3.5% cream with a milk fat content of 50%, milk protein enzymatic hydrolyzate HW-3 (Megmilk Snow Brand Co., Ltd.) Comparative Example Product 4 was obtained in the same manner as in Example 1, except that 1.7% was dissolved in water.
（殺菌工程後のミックスの性状の評価）
殺菌工程後のミックスの性状を目視で確認し、「○ ： 殺菌後のミックスが均一な状態」、又は「× ： 殺菌後のミックスが凝集した状態又は分離した状態」のいずれかに評価した。
(Evaluation of properties of mix after sterilization process)
The properties of the mix after the sterilization process were visually confirmed and evaluated as either “○: uniform state of the mix after sterilization” or “×: state of aggregation or separation of the mix after sterilization”.
（輸送試験の評価方法）
輸送試験の評価方法は、次の通りである。１００ｍｌの容器に充填した試料２０個をプラスチック容器で梱包して、５℃の冷蔵車に積載して１０００ｋｍの輸送後、試料の組織が崩れていないものを〇、組織の崩れや離水が生じたものを×と評価した。
(Evaluation method of transportation test)
The evaluation method of the transportation test is as follows. 20 samples filled in a 100 ml container were packed in a plastic container, loaded in a refrigerated vehicle at 5°C, and transported 1000 km. A thing was evaluated as x.
実施例品１～８及び比較例品１～４の評価結果を表１、表２及び３に示す。実施例品１～８では、Ｄ＋１～Ｄ＋１８の時点において、硬度は１８ｇ／ｃｍ２～７０ｇ／ｃｍ２の範囲内であった。輸送試験結果は〇であった。 Tables 1, 2 and 3 show the evaluation results of Examples 1 to 8 and Comparative Examples 1 to 4. In Examples 1 to 8, the hardness was within the range of 18 g/cm 2 to 70 g/cm 2 at the time of D+1 to D+18. The transportation test result was ◯.
乳タンパク質分解物を含まない比較例品１は、Ｄ＋１時の硬度が３２ｇであり、輸送試験は〇であった。乳タンパク質分解物を含み、殺菌時の原料混合物溶液のｐＨが６．６である比較例品２は、Ｄ＋１時の硬度が６ｇ／ｃｍ２であり、輸送試験は×であった。乳タンパク質分解物を含み、殺菌時の原料混合物溶液のｐＨが７．５である比較例品３は、殺菌後のミックスの性状が不均一となった。寒天を含まない比較例品４は、Ｄ＋１時の硬度が１６ｇ／ｃｍ２となり硬度が不足する結果となった。 Comparative Example Product 1, which does not contain a milk protein hydrolyzate, had a hardness of 32 g at D+1 and was ◯ in the transportation test. Comparative example product 2, which contains a milk protein hydrolyzate and has a raw material mixture solution pH of 6.6 at the time of sterilization, had a hardness of 6 g/cm 2 at D+1, and was evaluated as x in the transportation test. Comparative Example Product 3, which contains a milk protein hydrolyzate and has a raw material mixture solution with a pH of 7.5 at the time of sterilization, had uneven properties of the mix after sterilization. Comparative Example Product 4, which does not contain agar, had a hardness of 16 g/cm 2 at D+1, resulting in insufficient hardness.
したがって乳タンパク質分解物を含む原料のｐＨを６．７～７．４に調整した後に、殺菌することで、発酵後の発酵乳に硬度を付与して、輸送耐性良好な静置型発酵乳が得られた。 Therefore, after adjusting the pH of the raw material containing the milk protein hydrolyzate to 6.7 to 7.4, it is sterilized to impart hardness to the fermented milk after fermentation, and a static fermented milk with good transportation resistance is obtained. was taken.
本発明によれば、乳タンパク質分解物を含有する発酵乳において、流通時の振動に耐えうる硬度を有する発酵乳を提供することができる。 According to the present invention, fermented milk containing a milk protein hydrolyzate can be provided that has a hardness that can withstand vibration during distribution.
Claims (8)
殺菌工程における原料混合物溶液のｐＨが、６．７～７．４である、ゲル化剤含有発酵乳の製造方法。 A method for producing a gelling agent-containing fermented milk comprising a step of sterilizing a raw material mixture solution containing a milk protein hydrolyzate, wherein the pH of the raw material mixture solution in the sterilization step is 6.7 to 7.4. A method for producing fermented milk containing the fermented milk.
殺菌前に、乳タンパク質分解物を含む原料混合物溶液のｐＨを、６．７～７．４に調整する工程を含む、発酵乳への硬度付与方法。 A method for imparting hardness to fermented milk in the production of fermented milk containing a milk protein hydrolyzate and a gelling agent,
A method for imparting hardness to fermented milk, comprising a step of adjusting the pH of a raw material mixture solution containing a milk protein hydrolyzate to 6.7 to 7.4 before sterilization.
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