JP6709683B2 - Method for producing concentrated fermented milk - Google Patents
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- JP6709683B2 JP6709683B2 JP2016107686A JP2016107686A JP6709683B2 JP 6709683 B2 JP6709683 B2 JP 6709683B2 JP 2016107686 A JP2016107686 A JP 2016107686A JP 2016107686 A JP2016107686 A JP 2016107686A JP 6709683 B2 JP6709683 B2 JP 6709683B2
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- 235000015140 cultured milk Nutrition 0.000 title claims description 75
- 238000004519 manufacturing process Methods 0.000 title claims description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 84
- 241000186000 Bifidobacterium Species 0.000 claims description 68
- 238000000855 fermentation Methods 0.000 claims description 53
- 230000004151 fermentation Effects 0.000 claims description 53
- 241000894006 Bacteria Species 0.000 claims description 47
- 235000013336 milk Nutrition 0.000 claims description 44
- 239000008267 milk Substances 0.000 claims description 44
- 210000004080 milk Anatomy 0.000 claims description 44
- 235000014655 lactic acid Nutrition 0.000 claims description 42
- 239000004310 lactic acid Substances 0.000 claims description 42
- 238000003860 storage Methods 0.000 claims description 21
- 239000007858 starting material Substances 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 13
- 230000007423 decrease Effects 0.000 claims description 11
- 235000013861 fat-free Nutrition 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 11
- 238000012360 testing method Methods 0.000 claims description 9
- 238000000691 measurement method Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 description 16
- 238000000034 method Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001608472 Bifidobacterium longum Species 0.000 description 3
- 241000194020 Streptococcus thermophilus Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 241001655328 Bifidobacteriales Species 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 230000001332 colony forming effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- -1 oligosaccharides Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000020138 yakult Nutrition 0.000 description 1
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Description
本発明はビフィズス菌を含む濃縮発酵乳の製造方法に関する。 The present invention relates to a method for producing concentrated fermented milk containing Bifidobacterium.
発酵乳は、牛乳等の獣乳を原料とし、乳酸菌あるいは酵母またはその両者により発酵させたものである。近年、発酵乳の種類も豊富になり、プレーンタイプ、フルーツタイプ、ドリンクタイプの他に、発酵後に濃縮する工程を経た濃縮発酵乳などが発売されている。
また、ビフィズス菌が腸内環境の改善やアレルギー症状の緩和などをもたらすことが分かっており、機能性食品としてビフィズス菌を含む発酵乳の消費者ニーズが高まっている。
Fermented milk is obtained by fermenting animal milk such as milk as a raw material with lactic acid bacteria or yeast or both. In recent years, the types of fermented milk have become abundant, and in addition to plain type, fruit type, drink type, concentrated fermented milk that has undergone a process of concentrating after fermentation has been released.
In addition, it has been known that Bifidobacteria improve the intestinal environment and alleviate allergic symptoms, and consumer demand for fermented milk containing Bifidobacteria as a functional food is increasing.
特許文献１は、ビフィズス菌を含む濃縮発酵乳に関するもので、膜濃縮における分離効率を上げるために濃縮前に加熱処理を行い、かつ膜濃縮温度を４０〜４５℃とするとともに、ビフィズス菌の生菌を十分に含む発酵乳とするために、加熱処理後、濃縮前にビフィズス菌を添加する方法が記載されている。 Patent Document 1 relates to concentrated fermented milk containing bifidobacteria, in which heat treatment is performed before concentration to increase separation efficiency in membrane concentration, and the membrane concentration temperature is set to 40 to 45° C. In order to obtain a fermented milk containing a sufficient amount of bacteria, a method of adding bifidobacteria after heat treatment and before concentration is described.
しかしながら本発明者等の知見によれば、特許文献１に記載の上記方法で得られる濃縮発酵乳はビフィズス菌特有の発酵臭（以下、ビフィズス菌発酵臭ともいう）が感じられ、風味の点で十分とは言えない。
本発明は、ビフィズス菌の生菌を十分に含み、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳を提供することを目的とする。
However, according to the knowledge of the present inventors, the concentrated fermented milk obtained by the method described in Patent Document 1 has a fermentation odor peculiar to bifidobacteria (hereinafter, also referred to as fermented odor of bifidobacteria), and in terms of flavor. Not enough.
An object of the present invention is to provide concentrated fermented milk that sufficiently contains viable bacteria of Bifidobacterium and has suppressed fermentation odor peculiar to Bifidobacterium.
本発明は以下の態様を有する。
［１］乳原料を含む調乳液に、乳酸菌およびビフィズス菌を添加し、ｐＨが４．６〜４．９となるまで発酵させる発酵工程と、前記発酵工程で得られた発酵物を５〜３５℃で濃縮して濃縮発酵乳を得る濃縮工程を有する、濃縮発酵乳の製造方法。
［２］前記濃縮工程における濃縮倍率が２〜３．５倍である、［１］の濃縮発酵乳の製造方法。
［３］前記濃縮発酵乳は、下記測定方法（Ｉ）による保存中のｐＨ低下が０．３以下である、［１］または［２］の濃縮発酵乳の製造方法。
測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造日の１日後のｐＨから、製造日の１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。
［４］前記濃縮工程において前記発酵物を膜分離法により濃縮する、［１］〜［３］のいずれかの濃縮発酵乳の製造方法。
The present invention has the following aspects.
[1] A fermentation step in which lactic acid bacteria and bifidobacteria are added to a milk preparation containing a milk material and fermented until the pH becomes 4.6 to 4.9, and 5 to 35 of the fermented product obtained in the fermentation step A method for producing concentrated fermented milk, which comprises a concentration step of concentrating at 0°C to obtain concentrated fermented milk.
[2] The method for producing concentrated fermented milk according to [1], wherein the concentration ratio in the concentration step is 2 to 3.5 times.
[3] The method for producing concentrated fermented milk according to [1] or [2], wherein the concentrated fermented milk has a pH decrease during storage according to the following measurement method (I) of 0.3 or less.
Measurement method (I): The produced concentrated fermented milk is stored at 10° C., and the value obtained by subtracting the pH 14 days after the production day from the pH 1 day after the production day is taken as the value of the pH decrease during storage.
[4] The method for producing concentrated fermented milk according to any one of [1] to [3], wherein the fermentation product is concentrated by a membrane separation method in the concentration step.
本発明によれば、ビフィズス菌の生菌を十分に含み、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳が得られる。 ADVANTAGE OF THE INVENTION According to this invention, the concentrated fermented milk which fully contains the viable bacteria of bifidobacteria and suppressed the fermentation odor peculiar to bifidobacteria is obtained.
本明細書において、乳、乳製品に関する分類は、特に断らない限り、乳及び乳製品の成分規格等に関する省令（以下、「乳等省令」という。）に基づくものである。
本明細書において、濃縮発酵乳の平均粒子径は、レーザ回折／散乱式粒子径分布測定装置で測定した累積体積分布曲線において５０％となる点の粒子径、すなわち体積基準累積５０％径（ｄ５０）である。
本明細書において、濃縮発酵乳の「保存中のｐＨ低下」とは、以下の測定方法（Ｉ）により測定される値である。測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造から１日（２４時間）後のｐＨから１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。
本明細書において、発酵終了時のｐＨ（到達ｐＨ）は４０℃での値であり、それ以外のｐＨの値は、特に断らない限り１０℃での値である。
In the present specification, classification of milk and dairy products is based on a ministerial ordinance (hereinafter referred to as “milk ordinance of ministry”) regarding component specifications of milk and dairy products, unless otherwise specified.
In the present specification, the average particle diameter of the concentrated fermented milk is the particle diameter at a point of 50% in the cumulative volume distribution curve measured by the laser diffraction/scattering particle size distribution measuring apparatus, that is, the volume-based cumulative 50% diameter (d50 ).
In the present specification, “pH decrease during storage” of concentrated fermented milk is a value measured by the following measuring method (I). Measurement method (I): The produced concentrated fermented milk is stored at 10° C., and the value obtained by subtracting the pH after 14 days from the pH after 1 day (24 hours) from the production is taken as the value of pH decrease during storage.
In the present specification, the pH at the end of fermentation (achieved pH) is a value at 40°C, and the other pH values are values at 10°C unless otherwise specified.
＜濃縮発酵乳の製造方法＞
本発明の濃縮発酵乳の製造方法は、調乳液に、乳酸菌およびビフィズス菌を添加して発酵させる発酵工程と、発酵工程で得られた発酵物を濃縮して濃縮発酵乳を得る濃縮工程を有する。
<Method for producing concentrated fermented milk>
The method for producing concentrated fermented milk of the present invention has a fermentation step in which a lactic acid bacterium and a bifidobacteria are added to a milk preparation to perform fermentation, and a concentration step of concentrating the fermented product obtained in the fermentation step to obtain concentrated fermented milk. ..
［調乳液の調製工程］
まず、乳原料、および必要に応じた水、その他の成分等を混合して調乳液を調製する。調乳液は、これに乳酸菌およびビフィズス菌を添加して発酵させて発酵物とするものである。調乳液は常法により均質化処理することが好ましい。
乳原料は乳由来の原料であり、発酵乳の製造において用いられる公知の乳原料を用いることができる。例えば、生乳、クリーム、脱脂濃縮乳、脱脂粉乳、乳タンパク質等が挙げられる。
その他の成分として、例えば、砂糖、オリゴ糖等の糖類、植物性脂肪、安定剤、香料、甘味料等、発酵乳の製造において添加される公知の成分を適宜含有させることができる。
[Preparation process of milk preparation]
First, a milk preparation is prepared by mixing a milk raw material, water, and other components as necessary. The milk preparation is a fermented product obtained by adding lactic acid bacteria and bifidobacteria to this and fermenting it. The milk preparation is preferably homogenized by a conventional method.
The milk raw material is a milk-derived raw material, and a known milk raw material used in the production of fermented milk can be used. Examples thereof include raw milk, cream, skim concentrated milk, skim milk powder, milk protein and the like.
As other components, for example, sugars, sugars such as oligosaccharides, vegetable fats, stabilizers, flavors, sweeteners, and other known components added in the production of fermented milk can be appropriately contained.
乳酸菌およびビフィズス菌を添加する前に、調乳液を加熱殺菌処理することが好ましい。加熱殺菌条件は８５〜９５℃で５〜１５分間が好ましい。加熱殺菌後、次の発酵工程における発酵温度まで冷却することが好ましい。または加熱殺菌後に、タンク等に保存する場合１０℃以下に冷却することが好ましい。 Before adding lactic acid bacteria and bifidobacteria, it is preferable to heat-sterilize the milk preparation. The heat sterilization condition is preferably 85 to 95° C. for 5 to 15 minutes. After heat sterilization, it is preferable to cool to the fermentation temperature in the next fermentation step. Alternatively, after heat sterilization, when stored in a tank or the like, it is preferably cooled to 10° C. or lower.
調乳液における全固形分（水分以外の成分の合計）の含有量は６〜２４質量％が好ましく、８〜２２質量％がより好ましい。全固形分が上記範囲の下限値以上であると、発酵物を濃縮する際に良好な濃縮効率が得られやすく、上限値以下であると、濃縮後の平均粒子径が小さくてなめらかな濃縮発酵乳が得られやすい。
調乳液における無脂乳固形分の含有量は６〜１６質量％が好ましく、８〜１４質量％がより好ましい。
The content of the total solid content (total of components other than water) in the milk preparation is preferably 6 to 24% by mass, more preferably 8 to 22% by mass. When the total solid content is at least the lower limit value of the above range, good concentration efficiency is easily obtained when concentrating the fermented product, and when it is at most the upper limit value, the average particle size after concentration is small and smooth concentrated fermentation Easy to get milk.
The content of non-fat milk solids in the milk preparation is preferably 6 to 16% by mass, more preferably 8 to 14% by mass.
［発酵工程］
次に、調乳液に乳酸菌およびビフィズス菌を添加し(発酵開始）、所定の発酵温度に保持して発酵させ、発酵物を得る。発酵によりカードが形成される。
乳酸菌としては、例えば、ラクトバチルス・ブルガリクス（Ｌ．ｂｕｌｇａｒｉｃｕｓ）、ラクトコッカス・ラクチス（Ｌ．ｌａｃｔｉｓ）、ストレプトコッカス・サーモフィラス（Ｓ．ｔｈｅｒｍｏｐｈｉｌｕｓ）等の、発酵乳の製造に通常用いられている乳酸菌スターターの１種または２種以上を用いることが好ましい。
特に、製造後の保存中におけるビフィズス菌の生残性に優れる点からは、濃縮発酵乳の保存中のｐＨ低下が０．３以下となるような乳酸菌スターターを選択することが好ましい。
そのような乳酸菌スターターは、例えば、無脂乳固形分１０質量％の還元脱脂乳培地（ｐＨ６．５）に試験対象の乳酸菌スターターを添加し、培地のｐＨが４．６になるまで４０℃で試験発酵を行い、得られた発酵物を１０℃で保存したときに、保存開始から１４日後（３３６時間後）におけるｐＨ（１０℃）が４．１以上である乳酸菌スターター（以下、低酸度乳酸菌スターターという。）から適宜選択して用いることが好ましい。
また、低酸度乳酸菌スターターの中でも、上記試験発酵において、培地のｐＨが５．０から４．６まで下がるのに要する時間が３時間未満である低酸度乳酸菌スターター（以下、短時間発酵型の低酸度乳酸菌スターターという。）を用いると、濃縮発酵乳のなめらかさに優れる点で好ましい。
このような低酸性乳酸菌スターターとしては、ストレプトコッカス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）等の菌種のものが市販されている。
例えば短時間発酵型の低酸性乳酸菌スターターとしては、クリスチャン・ハンセン社製のＹｏＦｌｅｘ ＳｏＧｒｅｅｋ（商品名）等が挙げられる。
短時間発酵型ではない低酸性乳酸菌スターターとしては、クリスチャン・ハンセン社製のＦ−ＤＶＳ ＳＴ−２０Ｘ、Ｆ−ＤＶＳ ＳＴ−ＢＯＤＹ−２、Ｆ−ＤＶＳ ＳＴ−ＢＯＤＹ−３（いずれも商品名）等が挙げられる。
乳酸菌の添加量は、通常の範囲で適宜調節することができる。例えば、調乳液に対する乳酸菌の菌濃度が、１×１０５〜１×１０８ＣＦＵ／ｍＬが好ましく、１×１０５〜１×１０７ＣＦＵ／ｍＬがより好ましい。
[Fermentation process]
Next, lactic acid bacteria and bifidobacteria are added to the milk preparation (starting fermentation), and the fermented product is obtained by maintaining at a predetermined fermentation temperature and fermenting. The fermentation forms a curd.
Examples of the lactic acid bacterium include lactic acid bacterium starter which is usually used in the production of fermented milk, such as Lactobacillus bulgaricus, Lactococcus lactis, and Streptococcus thermophilus. It is preferable to use one kind or two or more kinds.
In particular, from the viewpoint of excellent survival of bifidobacteria during storage after production, it is preferable to select a lactic acid bacterium starter that causes a pH decrease of 0.3 or less during storage of concentrated fermented milk.
Such a lactic acid bacterium starter is prepared, for example, by adding the lactic acid bacterium starter to be tested to a reduced skim milk medium (pH 6.5) having a non-fat milk solid content of 10% by mass, and at 40° C. until the pH of the medium reaches 4.6. A lactic acid bacterium starter (hereinafter, low acidity lactic acid bacterium) having a pH (10°C) of 4.1 or more 14 days after the start of storage (336 hours) when the test fermentation is performed and the obtained fermented product is stored at 10°C. It is preferable to appropriately select from the starter).
In addition, among the low-acid lactic acid bacterium starters, in the above-mentioned test fermentation, the time required for the pH of the medium to drop from 5.0 to 4.6 is less than 3 hours. It is preferable to use the acidity lactic acid bacterium starter) because the concentrated fermented milk is excellent in smoothness.
As such a low-acid lactic acid bacterium starter, those of bacterial species such as Streptococcus thermophilus are commercially available.
Examples of the short-time fermentation type low acid lactic acid bacterium starter include YoFlex SoGreek (trade name) manufactured by Christian Hansen.
As the low-acidity lactic acid bacterium starter that is not a short-time fermentation type, there are F-DVS ST-20X, F-DVS ST-BODY-2, F-DVS ST-BODY-3 (both are trade names) manufactured by Christian Hansen. Is mentioned.
The amount of lactic acid bacteria added can be appropriately adjusted within the usual range. For example, the cell concentration of lactic acid for regulating milk, preferably 1 × 10 5 ~1 × 10 8 CFU / mL, and more preferably 1 × 10 5 ~1 × 10 7 CFU / mL.
ビフィズス菌とはビフィドバクテリウム属細菌を意味する。例えばビフィドバクテリウム・ロンガム（Ｂ．ｌｏｎｇｕｍ）等、発酵乳の製造に通常用いられているビフィズス菌の１種または２種以上を用いることが好ましい。
発酵開始前の調乳液に、ビフィズス菌を乳酸菌とともに添加することにより、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳が得られる。
ビフィズス菌の添加量は、例えば、調乳液に対するビフィズス菌の生菌数が、１×１０６〜１×１０９ＣＦＵ／ｍＬが好ましく、１×１０７〜１×１０９ＣＦＵ／ｍＬがより好ましい。
Bifidobacteria means Bifidobacterium bacteria. For example, it is preferable to use one or more kinds of Bifidobacteria that are usually used in the production of fermented milk, such as Bifidobacterium longum (B. longum).
By adding bifidobacteria together with lactic acid bacteria to the milk preparation before the start of fermentation, concentrated fermented milk in which the fermentative odor peculiar to bifidobacteria is suppressed can be obtained.
The addition amount of Bifidobacteria is, for example, preferably 1×10 6 to 1×10 9 CFU/mL, and more preferably 1×10 7 to 1×10 9 CFU/mL, as the viable cell count of Bifidobacteria in the milk preparation. ..
乳酸菌による発酵においては酸が生成されるため、発酵が開始された後の調乳液のｐＨは経時的に低下する。発酵工程における到達ｐＨは４．６〜４．９とする。到達ｐＨが上記範囲の上限値以下であると、ビフィズス菌の生菌を十分に含む濃縮発酵乳が得られる。発酵工程における調乳液のｐＨは、発酵菌の種類、添加量および発酵時間によって調整できる。
発酵工程は、例えば３５〜４３℃で３〜６時間、好ましくは４〜５時間の条件で行うことができる。
ｐＨが目標の値（到達ｐＨ）に達したら、１０℃以下に冷却して発酵物を得る。１０℃以下に冷却された時点を発酵工程の終了時とする。発酵物を次の濃縮工程に供する前に、撹拌してカードを粉砕することが好ましい。
Since acid is produced in fermentation by lactic acid bacteria, the pH of the milk preparation after the fermentation is started decreases with time. The reached pH in the fermentation process is 4.6 to 4.9. When the reached pH is equal to or lower than the upper limit value of the above range, concentrated fermented milk sufficiently containing viable bacteria of Bifidobacterium can be obtained. The pH of the milk preparation in the fermentation step can be adjusted by the type of fermentation bacterium, the amount added, and the fermentation time.
The fermentation step can be performed, for example, at 35 to 43° C. for 3 to 6 hours, preferably 4 to 5 hours.
When the pH reaches the target value (achieved pH), the fermentation product is obtained by cooling to 10°C or lower. The time when it is cooled to 10°C or lower is the end of the fermentation process. It is preferable to stir and crush the curd before subjecting the fermented product to the next concentration step.
［濃縮工程］
次いで発酵物を濃縮して目的の濃縮発酵乳を得る。濃縮中の発酵物は所定の濃縮温度に維持する。濃縮後は１０℃以下に冷却することが好ましい。
濃縮工程は公知の濃縮方法により行うことができる。例えば遠心分離法または膜分離法を用いることができる。よりなめらかな発酵乳が得られるという点で膜分離法が好ましい。膜分離法としては、例えば限外ろ過膜（ＵＦ膜）を用いる方法、精密濾過膜を用いる方法等が挙げられる。
[Concentration process]
Then, the fermented product is concentrated to obtain the desired concentrated fermented milk. The fermented product during concentration is maintained at a predetermined concentration temperature. After concentration, it is preferable to cool to 10°C or lower.
The concentration step can be performed by a known concentration method. For example, a centrifugation method or a membrane separation method can be used. The membrane separation method is preferable in that a smoother fermented milk can be obtained. Examples of the membrane separation method include a method using an ultrafiltration membrane (UF membrane) and a method using a microfiltration membrane.
濃縮工程において、濃縮される発酵物の温度（濃縮温度）は５〜３５℃とする。濃縮温度が高い方が濃縮効率は向上するが、濃縮温度を３５℃以下とすることにより、ビフィズス菌の生菌数が高い濃縮発酵乳が得られる。また、濃縮温度を低くすることにより、得られる濃縮発酵乳の平均粒子径を小さくできる。濃縮発酵乳の平均粒子径が小さいとなめらかさに優れる。
特に、低酸度乳酸菌スターターを用いた場合には、濃縮温度が低い方が、濃縮発酵乳の保存中のｐＨ低下を抑える効果が大きく、保存中のビフィズス菌の生残性が向上する。
一方、濃縮温度が５℃以上であると発酵物の粘度が下がりすぎず、良好な粘度の濃縮発酵乳が得られやすい。濃縮温度は２０〜３５℃がより好ましい。
In the concentration step, the temperature of the fermented product to be concentrated (concentration temperature) is 5 to 35°C. The higher the concentration temperature is, the higher the concentration efficiency is. However, by setting the concentration temperature to 35° C. or less, concentrated fermented milk having a high viable bacteria number of Bifidobacterium can be obtained. Also, by lowering the concentration temperature, the average particle size of the obtained concentrated fermented milk can be reduced. When the average particle size of the concentrated fermented milk is small, the smoothness is excellent.
In particular, when a low-acidity lactic acid bacterium starter is used, a lower concentration temperature has a greater effect of suppressing a pH decrease during storage of concentrated fermented milk, and the survival of bifidobacteria during storage is improved.
On the other hand, when the concentration temperature is 5° C. or higher, the viscosity of the fermented product does not drop too much, and concentrated fermented milk having a good viscosity is easily obtained. The concentration temperature is more preferably 20 to 35°C.
濃縮工程において、濃縮される発酵物のｐＨ（１０℃）は４．３以上に維持されていることが好ましく、４．３５以上であることがより好ましい。濃縮中のｐＨ低下を抑えることによって、ビフィズス菌の生菌数が高い濃縮発酵乳が得られる。
また製造日の１日後のｐＨが４．３以上であることが好ましく、４．３５以上であることがより好ましい。
In the concentration step, the pH (10° C.) of the fermented product to be concentrated is preferably maintained at 4.3 or higher, more preferably 4.35 or higher. By suppressing the decrease in pH during concentration, concentrated fermented milk with a high viable Bifidobacterium count can be obtained.
Further, the pH one day after the production date is preferably 4.3 or more, more preferably 4.35 or more.
濃縮前の質量を、濃縮後の質量で除した値で表される濃縮倍率は、２倍以上が好ましく、２．５倍以上がより好ましい。濃縮倍率が低い方が短時間で濃縮できるが、濃縮倍率を高くすることにより濃縮後の発酵乳の平均粒子径を小さくできる。濃縮倍率の上限は特に限定されないが、製造効率の点からは４倍以下が好ましく、３．５倍以下がより好ましい。
濃縮発酵乳における全固形分（水分以外の成分の合計）の含有量は１２〜２３質量％が好ましく、１５〜２１質量％がより好ましい。
濃縮発酵乳における無脂乳固形分の含有量は１２〜１８質量％が好ましく、１３〜１７質量％がより好ましい。
The concentration ratio represented by the value obtained by dividing the mass before concentration by the mass after concentration is preferably 2 times or more, more preferably 2.5 times or more. When the concentration ratio is low, the concentration can be completed in a short time, but by increasing the concentration ratio, the average particle size of the concentrated fermented milk can be reduced. The upper limit of the concentration ratio is not particularly limited, but from the viewpoint of production efficiency, it is preferably 4 times or less, more preferably 3.5 times or less.
12-23 mass% is preferable, and, as for content of all solid content (total of components other than water) in concentrated fermented milk, 15-21 mass% is more preferable.
12-18 mass% is preferable, and, as for content of non-fat milk solid content in concentrated fermented milk, 13-17 mass% is more preferable.
こうして得られる濃縮発酵乳は、ビフィズス菌を含みながら、ビフィズス菌特有の発酵臭が抑えられ、風味に優れる。また発酵前にビフィズス菌を添加したにも関わらず、ビフィズス菌の生菌数が高い。さらに平均粒子径が小さくなめらかな食感に優れる。
具体的に、濃縮工程で得られた濃縮発酵乳を１０℃で保存して、製造日の１日後のビフィズス菌生菌数は５×１０７ＣＦＵ／ｍＬ以上であることが好ましく、１０×１０７ＣＦＵ／ｍＬ以上がより好ましく、１５×１０７ＣＦＵ／ｍＬ以上がさらに好ましく、２０×１０７ＣＦＵ／ｍＬ以上が特に好ましい。
濃縮発酵乳の平均粒子径は１６μｍ以下が好ましく、１５μｍ以下がより好ましい。１６μｍ以下であると、ざらつきが充分に低減された食感が得られ、１５μｍ以下であるとなめらかさに優れる。該平均粒子径の下限は特に限定されないが、製造性の点から４μｍ以上が好ましい。
The concentrated fermented milk thus obtained contains the bifidobacteria but suppresses the fermented odor peculiar to bifidobacteria, and is excellent in flavor. Moreover, despite the addition of Bifidobacterium before fermentation, the viable number of Bifidobacterium is high. Furthermore, the average particle size is small and the smooth texture is excellent.
Specifically, the concentrated fermented milk obtained in the concentration step is stored at 10° C., and the viable count of Bifidobacterium on one day after the production is preferably 5×10 7 CFU/mL or more, and 10×10 7 CFU/mL or more is more preferable, 15×10 7 CFU/mL or more is further preferable, and 20×10 7 CFU/mL or more is particularly preferable.
The average particle size of the concentrated fermented milk is preferably 16 μm or less, more preferably 15 μm or less. When it is 16 μm or less, the texture with sufficiently reduced roughness can be obtained, and when it is 15 μm or less, the smoothness is excellent. The lower limit of the average particle size is not particularly limited, but is preferably 4 μm or more from the viewpoint of manufacturability.
また、製造後の保存中におけるビフィズス菌の生残性に優れる点で、濃縮発酵乳の保存中のｐＨ低下が０．３以下であることが好ましい。
具体的に、濃縮工程で得られた濃縮発酵乳を１０℃で保存して、製造日の１４日後のビフィズス菌生菌数が１×１０６ＣＦＵ／ｍＬ以上であることが好ましい。
In addition, from the viewpoint of excellent survival of bifidobacteria during storage after production, it is preferable that the pH decrease during storage of the concentrated fermented milk is 0.3 or less.
Specifically, it is preferable that the concentrated fermented milk obtained in the concentration step is stored at 10° C. and the viable Bifidobacteria count after 14 days on the production day is 1×10 6 CFU/mL or more.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。以下において、含有量の単位としての「％（パーセント）」は質量基準である。
例１〜４および例６は実施例、例５および例７〜９は比較例である。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following, “% (percent)” as a unit of content is based on mass.
Examples 1 to 4 and 6 are Examples, and Examples 5 and 7 to 9 are Comparative Examples.
＜原料＞
以下の例で用いた原料は下記のとおりである。
脱脂濃縮乳：森永乳業株式会社にて、生乳を遠心分離して脱脂乳を調製し、これを減圧濃縮して製造した脱脂濃縮乳。脂肪含量０．３％、蛋白質含量１２．４％、無脂乳固形分３４．６％。
クリーム：森永乳業株式会社にて、生乳を遠心分離して製造した生クリーム。脂肪含量４５．５％、蛋白質含量１．６％、無脂乳固形分４．５％。
乳酸菌（１）：短時間発酵型の低酸性乳酸菌スターター。クリスチャン・ハンセン社製。
乳酸菌（２）：通常の乳酸菌スターター。クリスチャン・ハンセン社製。ラクトバチルス・ブルガリクス（Ｌ．ｂｕｌｇａｒｉｃｕｓ）とストレプトコッカス・サーモフィラス（Ｓ．ｔｈｅｒｍｏｐｈｉｌｕｓ）の混合培養物。
ビフィズス菌：森永乳業社製。ビフィドバクテリウム・ロンガム（ＡＴＣＣ ＢＡＡ−９９９株）菌培養物。
<raw material>
The raw materials used in the following examples are as follows.
Non-fat concentrated milk: Non-fat concentrated milk produced by centrifuging raw milk to prepare non-fat milk at Morinaga Milk Industry Co., Ltd. and concentrating it under reduced pressure. Fat content 0.3%, protein content 12.4%, non-fat milk solids content 34.6%.
Cream: Fresh cream produced by Morinaga Milk Industry Co., Ltd. by centrifuging raw milk. Fat content 45.5%, protein content 1.6%, non-fat milk solids 4.5%.
Lactic acid bacterium (1): Short-time fermentation type low acid lactic acid bacterium starter. Made by Christian Hansen.
Lactic acid bacterium (2): Normal lactic acid bacterium starter. Made by Christian Hansen. A mixed culture of L. bulgaricus and Streptococcus thermophilus.
Bifidobacteria: manufactured by Morinaga Milk Industry. Bifidobacterium longum (ATCC BAA-999 strain) bacterial culture.
＜測定方法・評価方法＞
［保存試験］
得られた濃縮発酵乳を１０℃のインキュベーターで保存した。製造日の１日後と、１４日後に、それぞれｐＨ（１０℃）およびビフィズス菌の生菌数を測定した。
ビフィズス菌の生菌数は以下の方法で測定した。試料を、ＴＯＳプロピオン酸寒天平板培地（ヤクルト薬品工業社製）を用いて、嫌気条件下で混釈培養（３７℃、７２時間）し、ビフィズス菌のコロニーを数えることによってビフィズス菌の生菌数の測定値を得た。単位はＣＦＵ（ｃｏｌｏｎｙ ｆｏｒｍｉｎｇ ｕｎｉｔ；コロニー形成単位）である。前記測定値を試料の体積で除した値を「ビフィズス菌生菌数（単位：ＣＦＵ／ｍＬ）」とした。
<Measurement method/Evaluation method>
[Storage test]
The obtained concentrated fermented milk was stored in an incubator at 10°C. The pH (10° C.) and the viable cell count of bifidobacteria were measured 1 day and 14 days after the production date, respectively.
The viable cell count of Bifidobacterium was measured by the following method. Using a TOS propionate agar plate medium (manufactured by Yakult Pharmaceutical Co., Ltd.), the sample was subjected to pour culture under anaerobic conditions (37° C., 72 hours), and the number of viable Bifidobacteria was counted by counting the colonies of Bifidobacterium. Was obtained. The unit is CFU (colony forming unit; colony forming unit). The value obtained by dividing the measured value by the volume of the sample was defined as "bifidobacteria viable cell count (unit: CFU/mL)".
［濃縮発酵乳の平均粒子径の測定方法］
得られた濃縮発酵乳を１０℃で１４日間保管して安定させたものを試料として、平均粒子径を測定した。測定装置はＬＡ−９５０（ＨＯＲＩＢＡ社製）を用いた。
[Method of measuring average particle size of concentrated fermented milk]
The concentrated fermented milk thus obtained was stored at 10° C. for 14 days and stabilized, and a sample was used to measure the average particle size. LA-950 (manufactured by HORIBA) was used as the measuring device.
［ビフィズス菌発酵臭の評価方法］
得られた濃縮発酵乳を紙カップに充填した後、１０℃で１４日間保管して安定させたものを試料とした。試料をパネル８人に試食してもらい、ビフィズス菌発酵臭の強さについて１０段階で評価して評価点をつけ、８人の評価点の平均点を算出した。
ビフィズス菌発酵臭が強い：１０点。
ビフィズス菌発酵臭が弱い：１点。
なお、下記の方法で調製したビフィズス菌発酵液の臭いを「ビフィズス菌発酵臭」と定義した。
（ビフィズス菌発酵液の調製方法）
脱脂粉乳を用いて調製した１１％水溶液を１１５℃、２０分間殺菌し、その後、ビフィズス菌を３×１０８ＣＦＵ／ｍＬ添加して５時間発酵させた。発酵後に１０℃に冷却し、１日経過後に試験に供した。
[Evaluation method of fermented odor of Bifidobacteria]
The concentrated fermented milk thus obtained was filled in a paper cup and then stored at 10° C. for 14 days and stabilized to obtain a sample. The sample was sampled by eight panelists, and the strength of the fermented odor of bifidobacteria was evaluated on a 10-point scale and scored, and the average score of the eight panelists was calculated.
Bifidobacteria fermented odor is strong: 10 points.
Bifidobacteria fermentation odor is weak: 1 point.
The odor of the bifidobacteria fermented liquor prepared by the following method was defined as “bifidobacteria fermented odor”.
(Method for preparing bifidobacteria fermentation liquid)
An 11% aqueous solution prepared using skim milk powder was sterilized at 115° C. for 20 minutes, and then 3×10 8 CFU/mL of bifidobacteria was added and fermented for 5 hours. It cooled to 10 degreeC after fermentation, and used for the test 1 day afterward.
＜例１＞
脱脂濃縮乳、クリーム、水を混合し、乳脂肪分１．６％、無脂乳固形分９．３％、全固形分１０．９％の調乳液を調製した。これを９０℃で１０分間殺菌し、３８℃まで冷却後、乳酸菌（１）とビフィズス菌を添加して、３８℃で発酵させた。ｐＨが４．８となった時点で、発酵を終了させた後、撹拌、冷却することにより、発酵物を得た。
調乳液に対して、乳酸菌（１）の添加量は５×１０６ＣＦＵ／ｍＬ、ビフィズス菌の添加量は３×１０７ＣＦＵ／ｍＬ、発酵時間は約４．５時間であった。
得られた発酵物に対して、限外ろ過膜（Ａｌｆａ−ｌａｖａｌ社製、分画分子量２５０００Ｄａ）を用いて限外ろ過処理を行い、濃縮倍率が３倍になるまで濃縮した後、１０℃まで冷却して濃縮発酵乳を得た。濃縮中の発酵物の温度（濃縮温度）は５℃に保持した。濃縮発酵乳における全固形分は１９．５％、無脂乳固形分は１４．８％であった。
得られた濃縮発酵乳について、上記保存試験を行い、１日後のｐＨ、１日後のビフィズス菌生菌数、１４日後のｐＨおよび１４日後のビフィズス菌生菌数を測定し、保存中のｐＨ低下を求めた。また上記の方法で平均粒子径を測定し、ビフィズス菌発酵臭の強さを評価した。これらの結果を表２に示す（以下、同様。）。
<Example 1>
Degreased concentrated milk, cream, and water were mixed to prepare a milk preparation having a milk fat content of 1.6%, a non-fat milk solid content of 9.3%, and a total solid content of 10.9%. This was sterilized at 90° C. for 10 minutes, cooled to 38° C., lactic acid bacteria (1) and bifidobacteria were added, and the mixture was fermented at 38° C. When the pH reached 4.8, the fermentation was terminated, followed by stirring and cooling to obtain a fermented product.
The amount of lactic acid bacteria (1) added to the milk preparation was 5×10 6 CFU/mL, the amount of bifidobacteria added was 3×10 7 CFU/mL, and the fermentation time was about 4.5 hours.
The obtained fermentation product is subjected to ultrafiltration using an ultrafiltration membrane (manufactured by Alfa-laval, molecular weight cut-off of 25000 Da), concentrated until the concentration ratio becomes 3 times, and then up to 10°C. Cooled to obtain concentrated fermented milk. The temperature of the fermented product during concentration (concentration temperature) was kept at 5°C. The concentrated fermented milk had a total solid content of 19.5% and a nonfat milk solid content of 14.8%.
The concentrated fermented milk thus obtained is subjected to the above-mentioned storage test, pH after 1 day, viable count of bifidobacteria after 1 day, pH after 14 days and viable count of bifidobacteria after 14 days are measured, and pH is lowered during storage. I asked. In addition, the average particle size was measured by the above method, and the strength of the bifidobacterium fermentation odor was evaluated. The results are shown in Table 2 (the same applies hereinafter).
＜例２〜７＞
製造条件を表１に示す通りに変更した以外は例１と同様にして濃縮発酵乳を製造し、例１と同様の測定および評価を行った。
例２〜５は、例１において濃縮温度を変更した例である。
例６、７は、例１において、濃縮温度および乳酸菌の種類を変更した例である。乳酸菌（２）の添加量は５×１０６ＣＦＵ／ｍＬとした。
<Examples 2 to 7>
A concentrated fermented milk was produced in the same manner as in Example 1 except that the production conditions were changed as shown in Table 1, and the same measurements and evaluations as in Example 1 were performed.
Examples 2 to 5 are examples in which the concentration temperature was changed in Example 1.
Examples 6 and 7 are examples in which the concentration temperature and the type of lactic acid bacteria were changed from Example 1. The amount of lactic acid bacteria (2) added was 5×10 6 CFU/mL.
＜例８、９＞
例８、９はビフィズス菌を発酵後、濃縮前に添加した例である。乳酸菌（２）を用い、濃縮温度は２０℃または４５℃とした。乳酸菌（２）の添加量は５×１０６ＣＦＵ／ｍＬ、ビフィズス菌の添加量は１０×１０７ＣＦＵ／ｍＬとした。
<Examples 8 and 9>
Examples 8 and 9 are examples in which Bifidobacteria were added after fermentation and before concentration. Lactic acid bacteria (2) were used and the concentration temperature was 20°C or 45°C. The amount of lactic acid bacteria (2) added was 5×10 6 CFU/mL, and the amount of bifidobacteria added was 10×10 7 CFU/mL.
表１、２の結果に示されるように、例１〜４および例６で得られた濃縮発酵乳は１日後のビフィズス菌生菌数が高く、ビフィズス菌発酵臭も弱い。また濃縮発酵乳の平均粒子径が小さくてなめらかな組織を有している。
例１〜４および例６において、濃縮開始から製造日の１日後までの間にｐＨを増大させる操作は行っておらず、濃縮中の発酵物のｐＨは１日後の濃縮発酵乳のｐＨの値以上である。例１〜４および例６で得られた濃縮発酵乳の１日後の濃縮発酵乳のｐＨはいずれも４．３５以上であることから、濃縮中の発酵物のｐＨは４．３５以上である。
特に乳酸菌（１）を用いた例１〜４は、保存中のｐＨ低下が０．３以下であり、製造日の１４日後でもビフィズス菌の生残性に優れる。
As shown in the results of Tables 1 and 2, the concentrated fermented milks obtained in Examples 1 to 4 and Example 6 had a high viable Bifidobacterium count after 1 day and a weak Bifidobacterial fermentation odor. Further, the concentrated fermented milk has a small average particle size and has a smooth structure.
In Examples 1 to 4 and Example 6, the operation of increasing the pH was not performed from the start of concentration to 1 day after the production date, and the pH of the fermented product during concentration was the value of the pH of the concentrated fermented milk after 1 day. That is all. The concentrated fermented milk obtained in Examples 1 to 4 and Example 6 after one day had a concentrated fermented milk having a pH of 4.35 or higher. Therefore, the pH of the fermented product during concentration is 4.35 or higher.
In particular, in Examples 1 to 4 using lactic acid bacteria (1), the pH drop during storage was 0.3 or less, and the survivability of bifidobacteria was excellent even after 14 days from the manufacturing day.
一方、濃縮温度を４５℃とした例５で得られた濃縮発酵乳は、例１〜４および例６に比べて１日後のビフィズス菌生菌数が低い。保存中のｐＨ低下が０．３以下であるにもかかわらず、製造日の１４日後にはビフィズス菌生菌数がゼロになった。またビフィズス菌発酵臭は弱いが、濃縮発酵乳の平均粒子径が比較的大きく、組織のなめらかさが劣る。
乳酸菌（２）を用い、濃縮温度を４５℃とした例７で得られた濃縮発酵乳は、例１〜４および例６に比べて１日後のビフィズス菌生菌数が低い。保存中のｐＨ低下が大きく、製造日の１４日後にはビフィズス菌生菌数がゼロになった。ビフィズス菌発酵臭は弱いが、濃縮発酵乳の平均粒子径が比較的大きく、組織のなめらかさが劣る。
発酵後にビフィズス菌を添加した例８、９で得られた濃縮発酵乳は、ビフィズス菌発酵臭が強かった。また濃縮温度が２０℃である例８と、濃縮温度が４５℃である例９のいずれも、製造日の１日後のビフィズス菌生菌数は、ビフィズス菌の添加量と同等であった。
On the other hand, the concentrated fermented milk obtained in Example 5 in which the concentration temperature was 45° C. had a lower number of viable Bifidobacteria after 1 day, as compared with Examples 1 to 4 and 6. Although the pH drop during storage was 0.3 or less, the viable Bifidobacteria count became zero 14 days after the production date. In addition, although the fermented odor of bifidobacteria is weak, the average particle size of concentrated fermented milk is relatively large, and the smoothness of the tissue is poor.
The concentrated fermented milk obtained in Example 7 using lactic acid bacteria (2) and having a concentration temperature of 45° C. has a lower viable Bifidobacterium count after 1 day than in Examples 1 to 4 and 6. The pH decreased greatly during storage, and the viable count of Bifidobacterium became zero 14 days after the production. The fermented odor of bifidobacteria is weak, but the average particle size of concentrated fermented milk is relatively large and the tissue smoothness is poor.
The concentrated fermented milk obtained in Examples 8 and 9 to which bifidobacteria were added after fermentation had a strong bifidobacterial fermentation odor. Further, in both Example 8 where the concentration temperature was 20° C. and Example 9 where the concentration temperature was 45° C., the viable Bifidobacterium count one day after the production day was equivalent to the addition amount of Bifidobacterium.
Claims (6)
前記乳酸菌が、下記の発酵・保存試験において、保存開始から３３６時間後の、１０℃におけるｐＨが４．１以上である低酸度乳酸菌スターターであり、
前記発酵工程を終えた後に加熱殺菌処理を行わない、濃縮発酵乳の製造方法。
発酵・保存試験：無脂乳固形分が１０質量％、１０℃におけるｐＨが６．５の還元脱脂乳である培地に試験対象の乳酸菌スターターを添加し、培地のｐＨが４．６になるまで４０℃で試験発酵を行い、得られた発酵物を１０℃で保存する。 A fermentation process in which lactic acid bacteria and bifidobacteria are added to a milk preparation containing dairy ingredients and fermented until the pH becomes 4.6 to 4.9, and the fermented product obtained in the fermentation process is concentrated at 5 to 35°C. Has a concentration step of obtaining concentrated fermented milk by
The lactic acid bacterium is a low acidity lactic acid bacterium starter having a pH of 4.1 or higher at 10° C. 336 hours after the start of storage in the following fermentation/storage test,
A method for producing concentrated fermented milk, wherein heat sterilization is not performed after the fermentation process is completed .
Fermentation/preservation test: Add the lactic acid bacterium starter to be tested to a medium that is 10% by mass of non-fat milk solids and 10% of reduced skimmed milk having a pH of 6.5 until the pH of the medium reaches 4.6. The test fermentation is carried out at 40°C, and the obtained fermented product is stored at 10°C.
測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造日の１日後のｐＨから、製造日の１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。 The method for producing concentrated fermented milk according to claim 1, wherein the concentrated fermented milk has a pH decrease of 0.3 or less during storage according to the following measurement method (I).
Measurement method (I): The produced concentrated fermented milk is stored at 10° C., and the value obtained by subtracting the pH 14 days after the production day from the pH 1 day after the production day is taken as the value of the pH decrease during storage.
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