JPH0740870B2 - Method for producing low-lactose milk - Google Patents
Method for producing low-lactose milkInfo
- Publication number
- JPH0740870B2 JPH0740870B2 JP3276060A JP27606091A JPH0740870B2 JP H0740870 B2 JPH0740870 B2 JP H0740870B2 JP 3276060 A JP3276060 A JP 3276060A JP 27606091 A JP27606091 A JP 27606091A JP H0740870 B2 JPH0740870 B2 JP H0740870B2
- Authority
- JP
- Japan
- Prior art keywords
- milk
- galactosidase
- lactose
- low
- producing low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Dairy Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、乳糖含量が低く、かつ
甘味が抑制された牛乳の製造方法に係る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing milk having a low lactose content and suppressed sweetness.
【０００２】[0002]
【従来の技術】牛乳を飲むと下痢や腹痛を起こす人が相
当に多い。この現象は牛乳中に含まれる乳糖の不消化に
原因があるとされるので、牛乳をβ−ガラクトシダーゼ
で処理して乳糖の相当量を分解させた牛乳が商品化され
たが、この牛乳は乳糖の分解によって生成したグルコー
スとガラクトースのために、通常の牛乳に比べて甘味が
過大であるという問題点があった。2. Description of the Related Art A large number of people have diarrhea or abdominal pain when drinking milk. Since this phenomenon is thought to be due to the indigestion of lactose contained in milk, milk was commercialized by treating milk with β-galactosidase to decompose a considerable amount of lactose. Due to the glucose and galactose produced by the decomposition of the milk, there was a problem that the sweetness was excessive compared to ordinary milk.
【０００３】この問題点を解決するために、乳糖含量を
低減するとともに甘味を抑制した牛乳を調製するための
方法が特開平２−３０３４５０号公報で提案されてい
る。この方法は、２５〜４５％濃度の還元脱脂乳をβ−
ガラクトシダーゼで処理する方法であって、高濃度の還
元脱脂乳を使用するため、β−ガラクトシダーゼ処理に
よって得られた牛乳は、乳糖含量低減と甘味抑制の目的
はかなえられていても、風味が通常の市乳に比べて劣る
という欠点があった。なお、この方法におけるβ−ガラ
クトシダーゼ処理の温度条件は、実施例によれば４５℃
で、比較的高温であった。In order to solve this problem, JP-A-2-303450 proposes a method for preparing milk with reduced lactose content and suppressed sweetness. This method uses 25-45% concentrated reduced skim milk in β-
A method of treating with galactosidase, since high-concentration reduced skim milk is used, the milk obtained by β-galactosidase treatment has a normal flavor even if the purpose of reducing lactose content and suppressing sweetness is fulfilled. It had the drawback of being inferior to city milk. The temperature condition for the β-galactosidase treatment in this method is 45 ° C. according to the examples.
It was relatively hot.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、β−ガラク
トシダーゼで処理することにより、乳糖含量を低減する
とともに甘味を抑制した牛乳を得る方法において、得ら
れた低乳糖牛乳の風味を通常の市乳に近い程度に改善す
ることと、市乳製造工程に送られる生牛乳が保持する程
度の低温で、β−ガラクトシダーゼによる処理をおこな
えるようにすることを目的とする。DISCLOSURE OF THE INVENTION The present invention provides a method for obtaining milk having a reduced lactose content and a reduced sweetness by treating with β-galactosidase. It is an object of the present invention to improve it to a level close to that of milk, and to allow treatment with β-galactosidase at a low temperature such that raw milk sent to the market milk production process retains it.
【０００５】[0005]
【課題を解決するための手段】前記の課題を解決するた
めに本発明で採用した手段は、第１に、生牛乳に脱脂粉
乳等を加えて無脂固形分が１５〜２３％になるように調
整したのち、バシルスサーキュランス由来のβ−ガラク
トシダーゼで処理することを特徴とするものであり、第
２に、前記の方法において、β−ガラクトシダーゼによ
る処理を１〜９℃の低温でおこなうことを特徴とするも
のである。Means for Solving the Problems In order to solve the above-mentioned problems, the means adopted in the present invention are as follows. First, non-fat solid content is 15 to 23% by adding skim milk powder to raw milk. The method is characterized in that it is treated with Bacillus circulans-derived β-galactosidase after being adjusted to, and secondly, the treatment with β-galactosidase is performed at a low temperature of 1 to 9 ° C. It is characterized by.
【０００６】上記において、生牛乳に加える脱脂粉乳等
は、脱脂粉乳、全脂粉乳、又は濃縮牛乳等である。[0006] In the above, the skim milk powder or the like added to raw milk is skim milk powder, whole skim milk powder, concentrated milk milk or the like.
【０００７】[0007]
【作用】バシルスサーキュランス由来のβ−ガラクトシ
ダーゼはガラクトースの転移活性が非常に高いので、無
脂固形分を１５〜２３％の比較的低濃度に調整した牛乳
を被処理乳として使用しても、オリゴ糖の生成率を高め
ると同時に単糖の生成率を低く抑えて、甘味が抑制され
た低乳糖牛乳を得ることができる。そして、無脂固形分
が前記のように比較的低濃度であるから、生牛乳を高率
に配合した調整乳を被処理乳として使用することができ
る。したがって、得られた低乳糖牛乳の風味は良好であ
る。Since β-galactosidase derived from Bacillus circulans has a very high galactose transfer activity, even if milk having a non-fat solid content adjusted to a relatively low concentration of 15 to 23% is used as the milk to be treated. It is possible to obtain low-lactose milk with reduced sweetness by increasing the production rate of oligosaccharides and at the same time the production rate of monosaccharides. Since the non-fat solids have a relatively low concentration as described above, the adjusted milk containing a high proportion of raw milk can be used as the milk to be treated. Therefore, the flavor of the obtained low lactose milk is good.
【０００８】また、バシルスサーキュランス由来のβ−
ガラクトシダーゼはガラクトースの転移活性が高いこと
により、無脂固形分が前記のごとき低濃度の被処理乳に
対して、１〜９℃のごとき低温での処理で、低乳糖低甘
味牛乳を得るという目的を達成することができる。Further, β-derived from Bacillus circulans
Since galactosidase has a high galactose transfer activity, it is intended to obtain milk with low lactose and low sweetness by treating milk having a low non-fat solid content as described above at a low concentration such as 1 to 9 ° C. Can be achieved.
【０００９】[0009]
（実施例１）生牛乳に脱脂粉乳を加えて無脂固形分が１
９．５％の牛乳２ｋｇを調製した。４〜５℃に冷却した
のち、バシルスサーキュランス由来のβ−ガラクトシダ
ーゼを２．５ｕｎｉｔｓ／ｇの割合で添加し、１９時間
反応させた。これに水とバターを加え、無脂固形分が
８．５％、脂肪分が３．５％になるように調整したの
ち、９５℃で５分間、β−ガラクトシダーゼの失活を兼
ねた殺菌を施し、１２０ｋｇ／ｃｍ２で均質化をおこな
い、低乳糖の牛乳を得た。(Example 1) Non-fat solid content was 1 by adding skim milk powder to raw milk
2 kg of 9.5% milk was prepared. After cooling to 4 to 5 ° C., β-galactosidase derived from Bacillus circulans was added at a rate of 2.5 units / g and reacted for 19 hours. Water and butter were added to this to adjust the non-fat solid content to 8.5% and the fat content to 3.5%, and then sterilization that also serves as inactivation of β-galactosidase for 5 minutes at 95 ° C. Then, homogenization was performed at 120 kg / cm 2 to obtain milk with low lactose.
【００１０】（実施例２）生牛乳に脱脂粉乳を加えて無
脂固形分が２２．５％の牛乳２ｋｇを調製した。４〜５
℃に冷却したのち、バシルスサーキュランス由来のβ−
ガラクトシダーゼを３ｕｎｉｔｓ／ｇの割合で添加し、
２５時間反応させた。これに水と生クリームを加え、無
脂固形分が９．０％、脂肪分が１．５％になるように調
整したのち、実施例１と同様にβ−ガラクトシダーゼの
失活を兼ねた殺菌と均質化とをおこない、低乳糖の牛乳
を得た。Example 2 2 kg of milk having a non-fat solid content of 22.5% was prepared by adding skim milk powder to raw milk. 4-5
After cooling to ℃, β- derived from Bacillus circulans
Add galactosidase at a rate of 3 units / g,
The reaction was carried out for 25 hours. Water and fresh cream were added to this to adjust the non-fat solid content to 9.0% and the fat content to 1.5%, and then sterilization which also serves to inactivate β-galactosidase as in Example 1. And homogenized to obtain low lactose milk.
【００１１】上記実施例で得られた牛乳の糖組成を表１
に示す。この表で示されるように、これらの牛乳はオリ
ゴ糖の生成率が高く、官能検査においても低甘味であっ
た。The sugar composition of the milk obtained in the above examples is shown in Table 1.
Shown in. As shown in this table, these milks had a high oligosaccharide production rate and had a low sweetness in the sensory test.
【００１２】[0012]
【表１】 [Table 1]
【００１３】[0013]
【発明の効果】本発明は、ガラクトースの転移活性が非
常に高いバシルスサーキュランス由来のβ−ガラクトシ
ダーゼを使用することにより、無脂固形分を前記引用例
の２５〜４５％に比べて低濃度の１５〜２３％におさえ
た被処理乳を使用することができるので、前記引用例が
被処理乳としてもっぱら遷元脱脂乳を使用するのと異な
り、生牛乳を高率に配合した調整乳を被処理乳として使
用できることになり、その結果、得られる低乳糖牛乳の
風味を市乳に近い程度に改善することができた。INDUSTRIAL APPLICABILITY The present invention uses β-galactosidase derived from Bacillus circulans, which has a very high galactose transfer activity, so that the non-fat solid content is lower than 25-45% of the above-mentioned reference. It is possible to use the treated milk in an amount of 15 to 23%, so that unlike the above-mentioned reference example in which the pure milk is exclusively used as the treated milk, the modified milk containing a high proportion of raw milk is prepared. Since it can be used as a milk to be treated, as a result, the flavor of the obtained low-lactose milk can be improved to a level close to that of city milk.
【００１４】また本発明は、ガラクトースの転移活性が
非常に高いバシルスサーキュランス由来のβ−ガラクト
シダーゼを使用することにより、この酵素による処理温
度を１〜９℃の低温にすることができるので、市乳製造
工程に送られる生牛乳が保持する低温でβ−ガラクトシ
ダーゼによる処理をおこなうことができる。そして、処
理後は、通常の殺菌工程でβ−ガラクトシダーゼの失活
を兼ねた殺菌をおこなうことができる。したがって本発
明によれば、特別な温度条件を新たに設定することな
く、通常の市乳製造工程で低乳糖牛乳を製造することが
できる。Further, according to the present invention, by using β-galactosidase derived from Bacillus circulans having a very high galactose transfer activity, the treatment temperature with this enzyme can be lowered to 1 to 9 ° C. The treatment with β-galactosidase can be performed at a low temperature held by raw milk sent to the market milk production process. Then, after the treatment, sterilization that also serves as inactivation of β-galactosidase can be performed in a normal sterilization step. Therefore, according to the present invention, it is possible to produce low-lactose milk in a normal market milk production process without newly setting special temperature conditions.
Claims (1)
１５〜２３％になるように調整したのち、１〜９℃の低
温で、バシルスサーキュランス由来のβ−ガラクトシダ
ーゼで処理することを特徴とする低乳糖牛乳の製造方
法。1. Raw milk is mixed with skim milk powder to adjust the non-fat solid content to be 15 to 23%, and then the low temperature of 1 to 9 ° C.
A method for producing low-lactose milk, comprising treating with β-galactosidase derived from Bacillus circulans at a high temperature .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3276060A JPH0740870B2 (en) | 1991-07-26 | 1991-07-26 | Method for producing low-lactose milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3276060A JPH0740870B2 (en) | 1991-07-26 | 1991-07-26 | Method for producing low-lactose milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0530901A JPH0530901A (en) | 1993-02-09 |
| JPH0740870B2 true JPH0740870B2 (en) | 1995-05-10 |
Family
ID=17564240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3276060A Expired - Fee Related JPH0740870B2 (en) | 1991-07-26 | 1991-07-26 | Method for producing low-lactose milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0740870B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2003268904A1 (en) * | 2002-10-07 | 2004-05-04 | Schott Ag | Support for substrates and compound comprising a support substrate and an extremely thin substrate |
| US20090297660A1 (en) * | 2008-06-02 | 2009-12-03 | Kraft Food Holdings, Inc. | Cheese Products Containing Galacto-Oligosaccharides And Having Reduced Lactose Levels |
| US9516888B2 (en) * | 2009-06-05 | 2016-12-13 | Amano Enzyme Inc. | Beta-galactosidase derived from bacillus circulans |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62118886A (en) * | 1985-11-18 | 1987-05-30 | Daiwa Kasei Kk | Separation of beta-galactosidase |
| JP2663013B2 (en) * | 1989-05-19 | 1997-10-15 | 雪印乳業株式会社 | Preparation of milk with high oligosaccharide content |
-
1991
- 1991-07-26 JP JP3276060A patent/JPH0740870B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0530901A (en) | 1993-02-09 |
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