TWI392457B - Milk fat composition with less fat and less and its manufacturing method - Google Patents
Milk fat composition with less fat and less and its manufacturing method Download PDFInfo
- Publication number
- TWI392457B TWI392457B TW96105050A TW96105050A TWI392457B TW I392457 B TWI392457 B TW I392457B TW 96105050 A TW96105050 A TW 96105050A TW 96105050 A TW96105050 A TW 96105050A TW I392457 B TWI392457 B TW I392457B
- Authority
- TW
- Taiwan
- Prior art keywords
- milk
- fermented milk
- fermentation
- fermented
- milk fat
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
Description
本發明關於一種發酵乳之製造方法以及由該製造方法所製得之發酵乳，係於將一般乳脂肪成分減低之發酵乳中，源自乳脂肪成分減低之風味、口感的劣化而可完全不使用乳脂肪替代物等添加劑，尚且比具一般濃度乳脂肪成分之製品可更為提升風味、口感之乳脂肪成分減低之發酵乳之製造方法。The present invention relates to a method for producing a fermented milk, and a fermented milk obtained by the method of the present invention, which is characterized in that the fermented milk having a reduced milk fat component is degraded from the flavor and texture of the milk fat component. A method of producing a fermented milk having a lower fat and fat content than a product having a general concentration of a milk fat component, such as a milk fat substitute.
發酵乳係作為代表性健康食品而廣為食用之食品。然而，由健康食品的觀點而言，一般的發酵乳由於含有3重量%(以下省略「重量」)左右的乳脂肪成分，而節食的意向逐漸升高，對於更少乳脂肪成分之低卡洛里發酵乳的需求聲音逐漸增多。為此，近年來標榜低脂肪之發酵乳大量提供於市場。但是，乳脂肪成分對於發酵乳所具有之良好乳風味或口感有重大影響，因此提供乳脂肪成分少的發酵乳之同時，減低乳脂肪成分所必然造成良好風味或口感的劣化，必要有所方法補救或改善。Fermented milk is a food that is widely eaten as a representative health food. However, from the viewpoint of healthy foods, the general fermented milk contains a milk fat component of about 3% by weight (hereinafter referred to as "weight"), and the intention of dieting is gradually increased, and the lower calorie for less milk fat components. The demand for fermented milk is gradually increasing. To this end, in recent years, a large number of low-fat fermented milk has been offered to the market. However, the milk fat component has a great influence on the good milk flavor or mouthfeel of the fermented milk, so that the fermented milk having a small amount of the milk fat component is provided, and the reduction of the milk fat component necessarily causes deterioration of the good flavor or the mouthfeel, and a necessary method is required. Remedy or improve.
該等方法幾乎全為以添加低卡洛里的添加物替代乳脂肪的方法，主要使用寒天、果膠等作為替代物。該等係使用為賦予「滑溜口感」，作為類似源自乳脂肪之酸味減低且含有「圓潤口感」之替代物。因此，伴隨低乳脂肪成分之乳風味的劣化，特別是尚無「味道濃厚(濃醇)」不足的補救物。由於該「味道濃厚(濃醇)」不足對於乳風味的劣化有重大影響，除了前述之寒天或果膠等之外，有多數報導用於增強乳風味之乳風味賦予劑(例如專利文獻1)。These methods are almost entirely a method of replacing milk fat with the addition of low calorie supplements, mainly using cold weather, pectin and the like as substitutes. These systems are used to impart a "smooth mouthfeel" as a substitute for a sour taste derived from milk fat and containing a "rounded mouthfeel". Therefore, with the deterioration of the milk flavor of the low-fat fat component, in particular, there is no remedy for "sufficient taste (concentrated alcohol)". In addition to the above-mentioned cold weather or pectin, there are many milk flavor imparting agents for enhancing the flavor of milk (for example, Patent Document 1). .
然而，任一種方法皆為建議以補充乳脂肪成分之任何替代物作為起始想法。因此，由訴求更自然的觀點而言，可能的話係採不使用前述之乳脂肪替代物或乳風味賦予劑等添加劑，或者不得己而使用之添加劑，儘可能以其使用量為少的狀態，抑制或改善風味或口感的劣化的方法為所求者。However, either method is suggested as a starting point for supplementing any alternative to the milk fat component. Therefore, from the viewpoint of a more natural appeal, it is possible to use an additive such as the aforementioned milk fat substitute or a milk flavor imparting agent, or an additive which is not used as much as possible, in a state where the amount of use thereof is as small as possible. A method of suppressing or improving the deterioration of flavor or mouthfeel is the one sought.
另外，於發酵乳賦予細緻或合適的口感，且提升發酵乳組織之堅硬度的方法，本發明者們已有報告於發酵乳混合物中溶存氧濃度減低於5ppm以下的狀態，於30℃至37℃(專利文獻2)、38℃至40℃(專利文獻3)之比一般更低之發酵溫度進行發酵，可製得具細緻柔順風味，且組織堅硬度亦為可耐受輸送等之堅硬度之新穎發酵乳。該等為以具一般濃度乳脂肪成分之發酵乳作為成品對象，尚無以意圖減低乳脂肪成份的結果而產生風味、口感的問題之發酵乳為對象者。Further, in the method of imparting a fine or suitable mouthfeel to the fermented milk and improving the firmness of the fermented milk tissue, the present inventors have reported that the dissolved oxygen concentration in the fermented milk mixture is reduced to less than 5 ppm, at 30 ° C to 37. °C (Patent Document 2), 38 ° C to 40 ° C (Patent Document 3) fermentation at a lower fermentation temperature than usual, can produce a fine and smooth flavor, and the tissue hardness is also tolerant to transport and other hardness The novel fermented milk. These are fermented milks having a general concentration of milk fat components as a finished product, and there is no fermented milk which has a problem of flavor and texture resulting from the intention of reducing the milk fat component.
【專利文獻1】日本專利特開2003－250482號公報【專利文獻2】日本專利第3644505號公報【專利文獻3】日本專利第3666871號公報[Patent Document 1] Japanese Patent Publication No. 2003-250482 (Patent Document 2) Japanese Patent No. 3644505 [Patent Document 3] Japanese Patent No. 3366871
本發明係刻意減低發酵乳脂乳脂肪成份，喪失源自乳脂肪成份之圓潤柔順之口感或乳風味(以下將圓潤柔順口感與乳風味合併稱為「乳脂肪感」)，不使用乳脂肪替代物或乳風味賦予劑等，於製造步驟上的操作人員即可有效地防止該等劣化之發酵乳之製造方法，其結果為完成提供乳脂肪感提升之乳脂肪成份減低的發酵乳的課題。因此，完成提供刻意地減低乳脂肪成份之發酵乳內，於具有1%以上之乳脂肪成份之發酵乳中，具有至少與一般的發酵乳具有同等或同等以上之乳脂肪感之發酵乳的課題。The invention deliberately reduces the fat content of the fermented milk fat, and loses the round and supple taste or milk flavor derived from the milk fat component (hereinafter, the mellow soft taste and the milk flavor are combined as "milk fat"), and the milk fat substitute is not used. The milk flavor imparting agent or the like can effectively prevent the deterioration of the fermented milk by the operator at the manufacturing step, and as a result, the problem of the fermented milk having a reduced milk fat component which provides an improvement in milk fatness is achieved. Therefore, in fermented milk which provides a milk fat component which is deliberately reduced, the fermented milk which has a milk fat component of 1% or more, and the fermented milk which has the milk fat of the same or more than the normal fermented milk is the subject. .
本發明者們為解決前述2課題進行致力檢討，結果發現，乳脂肪成分由一般濃度之3%左右減低為0.1%至2.0%之發酵乳混合物(mixer)中，將混合物中溶存氧濃度減低為5ppm以下，且發酵溫度比一般發酵溫度降低，及/或添加於混合物之引酵物(starter)之添加量由一般之添加量大幅減少而進行發酵，相較於以一般的方法所製造之脂肪成份少的發酵乳，可製得乳脂肪感確實提升之發酵乳。同時發現，特別是具有乳脂肪成分為1.0%以上時，不使用任何乳脂肪替代物或乳風味賦予劑之情況下，亦可製成乳脂肪感與以一般方法所製造之乳脂肪成分3%左右之發酵乳為同等或同等以上之發酵乳。In order to solve the above-mentioned two problems, the inventors of the present invention have found that the milk fat component is reduced from about 3% of a normal concentration to a fermented milk mixture of 0.1% to 2.0%, and the dissolved oxygen concentration in the mixture is reduced to 5 ppm or less, and the fermentation temperature is lower than the normal fermentation temperature, and/or the amount of the starter added to the mixture is greatly reduced by the general addition amount, compared to the fat component produced by the general method. With less fermented milk, it is possible to produce fermented milk with a positive milk fat. At the same time, it has been found that, in particular, when the milk fat component is 1.0% or more, the milk fat and the milk fat component produced by the general method can be made 3% without using any milk fat substitute or milk flavor imparting agent. Fermented milk of the right and left is fermented milk of the same or equivalent.
亦即，本發明關於下述(1)至(7)。That is, the present invention relates to the following (1) to (7).
(1)一種發酵乳之製造方法，包括：於乳脂肪成分為0.1重量%至2.0重量%之發酵乳中，使發酵開始時的發酵乳原料混合物(mixer)中的溶存氧濃度減低於5ppm以下，以及於發酵溫度30℃至39℃進行發酵，而提升乳脂肪感。(1) A method for producing a fermented milk, comprising: reducing a dissolved oxygen concentration in a fermented milk raw material mixture at a start of fermentation to less than 5 ppm in fermented milk having a milk fat component of 0.1% by weight to 2.0% by weight; And fermentation at a fermentation temperature of 30 ° C to 39 ° C to enhance milk fat.
(2)一種發酵乳之製造方法，包括：於乳脂肪成分為0.1重量%至2.0重量%之發酵乳中，使發酵開始時的發酵乳原料混合物中的溶存氧濃度減低於5ppm以下，以及添加於發酵乳混合物中之引酵物(starter)的添加量為一般添加量之25%至50%，且於38℃至46℃的發酵溫度進行發酵，而提升乳脂肪感。(2) A method for producing fermented milk, comprising: reducing the dissolved oxygen concentration in the fermented milk raw material mixture at the start of fermentation to less than 5 ppm in the fermented milk having a milk fat component of 0.1% by weight to 2.0% by weight, and adding The starter in the fermented milk mixture is added in an amount of 25% to 50% of the general addition amount, and is fermented at a fermentation temperature of 38 ° C to 46 ° C to enhance the milk fat feeling.
(3)一種發酵乳之製造方法，包括：在乳脂肪成分為1.0重量%至2.0重量%之發酵乳中，使發酵開始時的發酵乳原料混合物中的溶存氧濃度減低於5ppm以下，以及於發酵溫度30℃至39℃進行發酵，不使用對乳脂肪感有影響之添加劑而可製得具有與具一般濃度乳脂肪成分之發酵乳為同等或同等以上之乳脂肪感之發酵乳。(3) A method for producing a fermented milk, comprising: reducing a dissolved oxygen concentration in the fermented milk raw material mixture at the start of fermentation to less than 5 ppm in fermented milk having a milk fat component of 1.0% by weight to 2.0% by weight; Fermentation is carried out at a fermentation temperature of 30 ° C to 39 ° C, and a fermented milk having a milk fat feeling equivalent to or equal to that of fermented milk having a normal concentration of a milk fat component can be obtained without using an additive having an influence on milk fat feeling.
(4)一種發酵乳之製造方法，包括：於乳脂肪成分為1.0重量%至2.0重量%之發酵乳中，使發酵開始時的發酵乳原料混合物中的溶存氧濃度減低於5ppm以下，以及添加於發酵乳混合物中之引酵物(starter)的添加量為一般添加量之25%至50%，且於38℃至46℃的發酵溫度進行發酵，不使用對乳脂肪感有影響之添加劑而可製得具有與具一般濃度乳脂肪成分之發酵乳為同等或同等以上之乳脂肪感之發酵乳。(4) A method for producing fermented milk, comprising: reducing the dissolved oxygen concentration in the fermented milk raw material mixture at the start of fermentation to less than 5 ppm in the fermented milk having a milk fat component of 1.0% by weight to 2.0% by weight, and adding The starter in the fermented milk mixture is added in an amount of 25% to 50% of the general addition amount, and is fermented at a fermentation temperature of 38 ° C to 46 ° C without using an additive having an influence on the milk fat feeling. A fermented milk having a milk fat feeling equivalent to or equal to that of fermented milk having a normal concentration of a milk fat component is obtained.
(5)如上述(1)至(4)項中任一項之發酵乳之製造方法，其中，該發酵時間係於1日內完成全部發酵步驟。(5) The method for producing fermented milk according to any one of the above (1) to (4) wherein the fermentation time is completed within one day.
(6)如上述(1)至(4)項中任一項之發酵乳之製造方法，其中，該發酵時間為3至7小時。(6) The method for producing fermented milk according to any one of the above (1) to (4), wherein the fermentation time is 3 to 7 hours.
(7)一種發酵乳，係由上述(1)至(6)項中任一項之發酵乳之製造方法所製得者。(7) A fermented milk obtained by the method for producing fermented milk according to any one of the above (1) to (6).
本文中，營養顯示基準上所謂之「低脂肪」為每100g食品的脂肪含量相當於3g(乳脂肪成分3%)以下者。然而，於發酵乳的情況中，由於一般本身的脂肪含量為3%左右，關於「低脂肪」的強調表示脂肪含量為1.5%以下的製品。又，關於「無脂肪」的強調表示脂肪含量為0.5%以下的製品。本發明的效果，顯著地由「低脂肪」範圍至「無脂肪」範圍，且如後文所述之由乳脂肪濃度減少為2%左右的製品可確認發明效果的明確。從而，本發明之對象物不限定為可表示「低脂肪」或「無脂肪」之發酵乳，以比一般之乳脂肪含量更少之發酵乳之乳脂肪含量2%以下之製品作為發明對象物。換言之，由官能評估結果，一般品之乳脂肪成分為3%左右時，由於使用以往的製造方法可除去乳脂肪成分降低至2.0%之明確的乳脂肪感的降低(表5)，本發明適用於必須改善乳脂肪感的發酵乳之乳脂肪成分2%以下的發酵乳。In this paper, the so-called "low fat" on the basis of nutrition indicates that the fat content per 100 g of food is equivalent to 3 g (milk fat component 3%) or less. However, in the case of fermented milk, since the fat content per genus is generally about 3%, the emphasis on "low fat" means a product having a fat content of 1.5% or less. Further, the emphasis on "no fat" indicates a product having a fat content of 0.5% or less. The effect of the present invention is remarkably improved from the "low fat" range to the "non-fat" range, and the effect of the invention is confirmed by a product having a milk fat concentration reduced to about 2% as described later. Therefore, the object of the present invention is not limited to a fermented milk which can represent "low fat" or "fat free", and a product having a milk fat content of 2% or less of fermented milk having a lower milk fat content as a general object is an object of the invention. . In other words, when the milk fat component of the general product is about 3% as a result of the sensory evaluation, the reduction in the milk fat content which is reduced to 2.0% by the conventional manufacturing method can be removed (Table 5), and the present invention is applicable. Fermented milk having a milk fat content of 2% or less of fermented milk of a milk fat feeling.
前文中，發酵溫度降低或引酵物添加量降低，分別單獨與發酵乳混合物之溶存氧濃度降低為5ppm以下組合實施時確認，於發酵溫度比一般之發酵溫度降低的情況中，於30℃至39℃進行發酵可製得乳脂肪感提升之發酵乳；而於引酵物添加量比一般之添加量降低的情況中，發酵溫度為38℃至46℃時之添加量為一般添加量之25%至50%而進行發酵，可製得乳脂肪感提升的發酵乳。又，於各別條件中，亦確認發酵時間為發酵步驟於1日內完成之3小時至7小時內。In the above, the fermentation temperature is lowered or the amount of the starter is decreased, and the dissolved oxygen concentration of the fermented milk mixture alone is reduced to 5 ppm or less, and it is confirmed that the fermentation temperature is lower than the normal fermentation temperature, and the temperature is 30 ° C to 39. Fermentation milk can be obtained by fermentation at °C; in the case where the amount of the starter added is lower than the general addition amount, the addition amount of the fermentation temperature is from 38 ° C to 46 ° C is 25% of the general addition amount to When fermented by 50%, fermented milk with improved milk fatness can be obtained. Further, in each of the conditions, it was confirmed that the fermentation time was within 3 hours to 7 hours in which the fermentation step was completed within 1 day.
本發明中，雖可分別使用降低發酵溫度、降低引酵物添加量兩者之組合的各種條件(例如發酵溫度34℃，引酵物添加量為一般之60%等)，由於使組合變複雜，各別條件之優點被稀釋等問題而不加以推薦。例如，大幅降低引酵物添加量的方法為使用一般添加量之25%至50%於發酵溫度為38℃至46℃可實施發酵，而其優點為於非低溫發酵之例如40℃以上的一般溫度進行發酵時，合理的使用降低引酵物添加量的方法In the present invention, various conditions (for example, a fermentation temperature of 34 ° C, a fermentation amount of 60%, or the like) may be used in each of a combination of lowering the fermentation temperature and lowering the amount of the starter added, and the combination is complicated. The advantages of other conditions are diluted and not recommended. For example, the method of greatly reducing the amount of the starter added can be carried out by using 25% to 50% of the usual addition amount at a fermentation temperature of 38 ° C to 46 ° C, and the advantage is that the non-low temperature fermentation is, for example, a general temperature of 40 ° C or higher. Reasonable use of reducing the amount of starter added during fermentation
然而，特別是於各別條件之臨界範圍中，發酵溫度與引酵物添加量兩因子之組合，所得製品之良率可較單獨因子時更為良好，因此產生兩者組合的必然性。例如，發酵溫度39℃為溫度條件單獨而可得乳脂肪感提升之發酵乳的上限溫度，但仍有無法獲得目標性狀製品的情況，製品的良率有降低的傾向。因此，與減低引酵物添加量的條件組合可提升製品的良率。由於具上述優點，於減低引酵物添加量方法的情況中，適用溫度範圍與單獨發酵溫度條件，由38℃起有部分重疊。However, especially in the critical range of the respective conditions, the combination of the fermentation temperature and the addition amount of the starter, the yield of the obtained product can be better than that of the individual factor, and thus the necessity of the combination of the two is produced. For example, the fermentation temperature of 39 ° C is a temperature condition alone, and the upper limit temperature of the fermented milk having an improved milk fat feeling can be obtained. However, the target product may not be obtained, and the yield of the product tends to decrease. Therefore, the combination with the conditions for reducing the amount of the starter added can improve the yield of the product. Due to the above advantages, in the case of the method of reducing the amount of the starter added, the applicable temperature range and the separate fermentation temperature conditions partially overlap from 38 °C.
本發明中，發酵乳混合物之乳脂肪成份大減低為未達1.0%至0.1%左右的情況時，於完全不使用乳脂肪替代物等添加劑的條件中，相對於乳脂肪成份3%左右的一般發酵乳，於全體的官能評價項目中難以獲得相同程度的乳脂肪感。然而，於該等方式之低乳脂肪濃度中，以本發明方法所製造之發酵乳，確實將乳脂肪感比一般製品更明確的提升，例如，將由本發明法所製得之乳脂肪成分0.5%之發酵乳，與一般方法所製得之乳脂肪成份1.5%之發酵乳相比較時，確認「味道濃厚(濃醇)」的分數為高(表3a)。又，乳脂肪成分為0.1%之極低狀態時，本發明所製得之發酵乳的「味道濃厚(濃醇)」的分數，確認與一般發酵法所製得之乳脂肪成分1.5%之發酵乳為同等(表3b)。In the present invention, when the milk fat component of the fermented milk mixture is greatly reduced to less than about 1.0% to 0.1%, in the case where the additive such as the milk fat substitute is not used at all, the amount of the milk fat component is about 3%. In the fermented milk, it is difficult to obtain the same degree of milk fat feeling in all the sensory evaluation items. However, among the low milk fat concentrations of these methods, the fermented milk produced by the method of the present invention does have a clearer improvement in milk fat sensation than the general product, for example, the milk fat component obtained by the method of the present invention is 0.5. When the fermented milk of % was compared with the fermented milk of 1.5% of the milk fat component obtained by the general method, the score of "tasteful (concentrated alcohol)" was confirmed to be high (Table 3a). In addition, when the milk fat component is in an extremely low state of 0.1%, the fermented milk obtained by the present invention has a "taste (concentrated alcohol)" fraction, and it is confirmed that the milk fat component obtained by the general fermentation method is 1.5% fermented. The milk is equal (Table 3b).
如上所述，本發明以乳脂肪成分為0.1%至2.0%之乳脂肪成分少的狀態，不使用乳脂肪替代物或乳風味賦予劑而僅於製造步驟上的下工夫，就可具有抑制伴隨乳脂肪減低脂乳脂肪感劣化的效果。特別是，由於乳脂肪成分為1.0%至1.5%間，不使用添加劑而可製得與一般製品為同等或同等以上之乳脂肪感，可具有賦予「低脂肪」的強調表示與「不使用添加物」的強調表示的組合的效果。亦即，乳脂肪成分為1.0%至1.5%間，可提供「低脂肪」且即使「不使用添加物」亦可為「美味」的低脂肪發酵乳，具有以往未有的顯著效果。As described above, in the state in which the milk fat component is from 0.1% to 2.0%, the milk fat component is small, and the milk fat substitute or the milk flavor imparting agent is used, and only the manufacturing process is performed, and the milk can be inhibited. Fat reduces the effect of fat deterioration of fat milk. In particular, since the milk fat component is between 1.0% and 1.5%, it is possible to obtain a milk fat feeling equivalent to or equal to that of a general product without using an additive, and it is possible to provide a "low fat" emphasis and "do not use addition." The emphasis on the combination of the objects. In other words, the low-fat fermented milk which is "low-fat" and which can be "delicious" even if "the additive is not used" has a remarkable effect which has not been obtained in the past.
以下，詳細說明本發明。Hereinafter, the present invention will be described in detail.
本發明中所使用之乳，只要為哺乳動物的乳即可，並無特別限定。其種類例如可列舉牛乳、山羊乳、綿羊乳、水牛乳、豬乳、人乳等，但不以該等為限。其中，由取得容易性、價格等而言，較佳為使用好斯敦(Holstein)種、澤西(Jersey)種等的牛乳。The milk used in the present invention is not particularly limited as long as it is mammalian milk. Examples of the type thereof include cow's milk, goat's milk, sheep's milk, buffalo milk, pig's milk, human milk, and the like, but are not limited thereto. Among them, it is preferable to use cow milk such as Holstein species and Jersey species in terms of availability, price, and the like.
本發明中混合物所接種之乳酸菌引酵物，可使用除了保加利亞桿菌(Lactobacillus bulgaricus)、嗜熱鏈球菌(Streptococcus thermophilus)、乳酸乳桿菌(Lactobacillus lactis)之外，於發酵乳製造中通常使用之乳酸菌或酵母菌中選出1種或2種以上，但本發明中，國際食品標準委員會(Codex Alimentarius Commission)規格之優酪引酵物所規格化之保加利亞桿菌與嗜熱鏈球菌之混合引酵物，可適合使用作為引酵物之基礎。作為該優酪引酵物之基礎，研究目的之發酵乳之發酵溫度或發酵條件時，亦可添加加氏乳酸桿菌(Lactobacillus gasseri)或雙叉桿菌(Bifidobacterium)等其他乳酸菌。In the lactic acid bacteria starter inoculated with the mixture in the present invention, lactic acid bacteria which are usually used in the production of fermented milk, in addition to Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus lactis, or One or more of the yeasts are selected, but in the present invention, the mixed starter of Bulgarian bacillus and Streptococcus thermophilus standardized by the yoghurt starter of the Codex Alimentarius Commission can be suitably used. As the basis of the starter. As the basis of the yoghurt starter, other lactic acid bacteria such as Lactobacillus gasseri or Bifidobacterium may be added when the fermentation temperature or fermentation conditions of the fermented milk for the purpose are studied.
本發明中，將減低發酵乳混合物中溶存氧的方法，與降低發酵溫度及減低引酵物添加量加以組合，可各別單獨與溶存氧減低法組合，亦可組合兩者的條件再與溶存氧減低法組合。然而，為了受用各別的條件中的優點，以各別單獨與溶存氧減低法組合的方法為步驟管理上所欲者。In the present invention, the method for reducing the dissolved oxygen in the fermented milk mixture, in combination with lowering the fermentation temperature and reducing the amount of the starter added, may be separately combined with the dissolved oxygen reduction method, or may be combined with the dissolved oxygen. Reduce the combination of laws. However, in order to be used for the advantages of the respective conditions, the method of combining the separate oxygen and the dissolved oxygen reduction method is used as the step management.
首先，於降低發酵溫度方法與溶存氧減低法單獨組合的情況中，其溫度條件可使用30℃至39℃的範圍。該條件比日本專利第3666871號公報所顯示條件的最高溫度為稍低的溫度範圍。其理由雖不甚清楚，但可考慮為適用發酵乳混合物之乳脂肪含量低的影響。此時，由於30℃附近溫度的發酵時間延長，39℃附近的乳脂肪感提升有弱的傾向，較佳條件為32℃至38℃，更較佳為條件為34℃至37℃。First, in the case where the method of lowering the fermentation temperature and the method of reducing the dissolved oxygen are separately combined, the temperature condition can be in the range of 30 ° C to 39 ° C. This condition is a temperature range slightly lower than the highest temperature of the condition shown in Japanese Patent No. 3366871. Although the reason is not clear, it can be considered as the effect of low milk fat content of the fermented milk mixture. At this time, since the fermentation time at a temperature near 30 ° C is prolonged, the milk fat feeling in the vicinity of 39 ° C tends to be weak, and it is preferably 32 ° C to 38 ° C, and more preferably 34 ° C to 37 ° C.
其次，於減低引酵物添加量與溶存氧減低法單獨組合的情況中，引酵物添加量係使用一般條件之25%至50%的量。又，於此條件下，發酵溫度可使用38℃至46℃的範圍。溫度高的條件中，可確保因引酵物添加量減低之乳脂肪感。然而，由於46℃為乳脂肪感提升的確實閾值，製造步驟的管理為比其他溫度更為困難的溫度。因此，較佳的溫度條件為38℃至45℃，更佳為39℃至43℃。採用此方法的優點為，可使用一般使用之發酵溫度進行發酵，於使用一般發酵溫度之情況中，溫度管理除了與一般製品同樣之外，具有可大幅減低雜菌產生等危險性的優點。Next, in the case where the amount of the starter added and the dissolved oxygen reduction method are separately combined, the amount of the starter added is 25% to 50% of the general condition. Further, under these conditions, the fermentation temperature may be in the range of 38 ° C to 46 ° C. In the high temperature condition, the milk fat feeling which is reduced by the amount of the starter is ensured. However, since 46 ° C is the exact threshold for the increase in milk fat, the manufacturing steps are managed at temperatures that are more difficult than other temperatures. Therefore, preferred temperature conditions are from 38 ° C to 45 ° C, more preferably from 39 ° C to 43 ° C. The advantage of using this method is that the fermentation can be carried out using the fermentation temperature generally used, and in the case of using the general fermentation temperature, the temperature management has the advantage of greatly reducing the risk of generation of bacteria, in addition to the general product.
以上所說明之本發明引酵物添加量的基準之一般引酵物的添加量，係使用不進行溶存氧減低處理之發酵乳混合物，進行發酵溫度43℃，發酵時間3小時後賦予乳酸酸度0.7%之發酵時所使用的引酵物添加量作為一般引酵物添加量，將該量作為100%的量。具體而言，於一般條件中，相對於發酵乳混合物全量，添加2.0重量%左右的引酵物。相對於此，本發明中引酵物添加量相對於發酵乳混合物全量為0.5重量%至1.0重量%，為一般添加量之25%至50%左右。The amount of the general starter to be added based on the addition amount of the starter of the present invention described above is a fermented milk mixture which is not subjected to the dissolved oxygen reduction treatment, and the fermentation temperature is 43 ° C, and the acidity is adjusted to 0.7% after 3 hours of fermentation. The amount of the starter added during the fermentation was used as the amount of the general starter added, and the amount was made 100%. Specifically, in general conditions, about 2.0% by weight of the starter is added to the total amount of the fermented milk mixture. On the other hand, in the present invention, the amount of the starter added is from 0.5% by weight to 1.0% by weight based on the total amount of the fermented milk mixture, and is about 25% to 50% of the usual amount.
本發明中所使用之原料混合物為將牛乳、脫脂乳、脫脂乳粉、其他之乳原料、砂糖、糖類、香料、水等，發酵乳製造中常用的原料，加溫、溶解，於使用乳脂肪替代品等情況中，添加混合預先加溫、溶解之明膠液、寒天液、果膠等而獲得。惟，本發明之情況中，例如乳脂肪為1.0%至2.0%左右的情況中，由於可提供不添加乳脂肪替代品的狀態而與具有一般濃度之乳脂肪製品為同等或更豐富之乳脂肪感之製品，原先的濃度範圍中不添加明膠等態樣為本發明更為期待之實施態樣。因此，本發明方法的情況，實際上乳脂肪替代物等的添加亦可考慮為提供乳脂肪成分為0.5%以下之「無脂肪」範圍的製品的情況。The raw material mixture used in the present invention is a raw material commonly used in the manufacture of fermented milk, such as milk, skim milk, skim milk powder, other milk raw materials, sugar, sugar, spices, water, etc., is heated, dissolved, and used in milk fat. In the case of a substitute or the like, it is obtained by adding and mixing a pre-warmed, dissolved gelatin liquid, cold weather liquid, pectin or the like. However, in the case of the present invention, for example, in the case where the milk fat is about 1.0% to 2.0%, it is possible to provide a milk fat which is equal or richer than a milk fat product having a general concentration in a state in which no milk fat substitute is added. In the sense of the product, the absence of gelatin in the original concentration range is a more desirable embodiment of the invention. Therefore, in the case of the method of the present invention, the addition of a milk fat substitute or the like may be considered as a case of providing a product having a milk fat content of 0.5% or less in a "fat free" range.
再者，製造本發明發酵乳時，乳脂肪成份調控於0.1%至2%間，可進行改變混合物中的生乳與脫脂粉乳的調配比。使用一般流通之脫脂乳粉而不使用生乳之僅使用脫脂粉乳的情況中，源自脫脂粉乳中殘餘脂肪的SNF(無脂肪固形成分)，以使成為與一般發酵乳之相同值的方式加以調節而成為乳脂肪成分為0.1%左右。Further, when the fermented milk of the present invention is produced, the milk fat component is adjusted between 0.1% and 2%, and the blending ratio of the raw milk to the skim milk in the mixture can be changed. In the case of using only the skim milk powder which is generally used for the skim milk powder which is not used for the raw milk, the SNF (the fat-free solid component) derived from the residual fat in the skim milk powder is adjusted so as to be the same value as the general fermented milk. The milk fat component is about 0.1%.
將如以上所述方式製得之乳脂肪濃度之調節的原料混合物，均質化、殺菌後，冷卻至規定溫度(發酵溫度)左右。雖可以該狀態進行後文所述減低溶存氧濃度的處置，亦可使用氮置換等減低溶存氧濃度之情況中，於該情況不進行溶存氧濃度降低處置。其次，接種一般添加量或由一般添加量至經減少的乳酸菌引酵物，前發酵時填充於槽內開始發酵，後發酵時填充於流通用個別食用容器開始發酵。又，發酵終了後，亦可於混合物中添加糖液等。The raw material mixture adjusted by the milk fat concentration obtained as described above is homogenized and sterilized, and then cooled to a predetermined temperature (fermentation temperature). In this case, it is possible to reduce the dissolved oxygen concentration by using nitrogen substitution or the like in the case where the concentration of the dissolved oxygen concentration is reduced as described later. In this case, the dissolved oxygen concentration lowering treatment is not performed. Next, the general addition amount or the general addition amount to the reduced lactic acid bacteria starter is inoculated, and the fermentation is filled in the tank during the pre-fermentation, and the fermentation is carried out in the flow-generating individual edible container. Further, after the fermentation is completed, a sugar liquid or the like may be added to the mixture.
混合物中降低溶存氧濃度的方法，使用惰性氣體之氣體置換處理的方法、使用脫氧膜之膜分離方法等，可不選擇特別的方法而進行。本文中，混合物中的溶存氧濃度較佳降低為5ppm以下，較佳為3ppm以下。以上之內，使用惰性氣體置換的方法，亦可如前文所述的方式，於引酵物添加後進行，步驟上的控制比膜分離等方法少。The method of reducing the dissolved oxygen concentration in the mixture, the method using a gas replacement treatment using an inert gas, the membrane separation method using a deoxidizing membrane, or the like can be carried out without selecting a special method. Herein, the dissolved oxygen concentration in the mixture is preferably reduced to 5 ppm or less, preferably 3 ppm or less. In the above, the method of replacing with an inert gas may be carried out after the addition of the starter as in the above-described manner, and the control in the step is less than the method of separating the membrane.
以下，說明使用惰性氣體置換的方法，置換處理於原料混合物調合階段可從引酵物接種後，至發酵開始之間進行，於其製造步驟中之置換時期可為任意時點。然而，由於發酵開始時溶存氧濃度維持於減低狀態為重要，故混合物惰性氣體置換處理期望於引酵物接種之前至接種之後之間進行。Hereinafter, a method of replacing with an inert gas will be described. The replacement treatment can be carried out from the start of the fermentation of the raw material mixture to the start of the fermentation, and the replacement period in the production step can be any time. However, since it is important that the dissolved oxygen concentration is maintained at the reduced state at the start of the fermentation, the mixture inert gas replacement treatment is desirably carried out between before the inoculum inoculation and after the inoculation.
發酵開始時之混合物溶存氧濃度，該濃度越低越良好，其傾向，本發明方法的情況亦顯示與日本專利第3644505號公報相同結果。例如混合物的溫度為40℃時為5ppm以下，較佳為3ppm以下。因此其效果為發酵溫度低時，同時減低引酵物添加量的情況，由於可縮短步驟上發酵時間的方式，使用該方法時發酵時間亦可於3至7小時內進行。The concentration of dissolved oxygen in the mixture at the start of the fermentation is preferably as low as possible, and the tendency of the method of the present invention also shows the same result as that of Japanese Patent No. 3644505. For example, when the temperature of the mixture is 40 ° C, it is 5 ppm or less, preferably 3 ppm or less. Therefore, the effect is that when the fermentation temperature is low and the amount of the starter is reduced, since the fermentation time in the step can be shortened, the fermentation time can be carried out in 3 to 7 hours using the method.
之前之降低溶存氧濃度的方法為進行惰性氣體置換時，惰性氣體雖可使用氮氣或氬氣、氦氣等，其中，氮氣為食品中通常使用之惰性氣體，可更為適合使用。溶存氧與惰性氣體的置換方法可使用，將該等惰性氣體直接起泡至混合物中的方法，或者使用靜態混合器的方法，混合物與氣體同時攪拌入混合器等公知的方法。The conventional method for lowering the dissolved oxygen concentration is to use an inert gas instead of nitrogen gas, argon gas, helium gas or the like. Among them, nitrogen gas is an inert gas commonly used in foods, and is more suitable for use. A method of dissolving dissolved oxygen and an inert gas may be used, a method of directly bubbling the inert gas into the mixture, or a method of using a static mixer, and the mixture is stirred with a gas into a known method such as a mixer.
降低溶存氧濃度的方法，進行膜分離法時，可使用脫氧膜之中空系膜(三菱Rayon公司MHF304KM等)。其使用方法可參考以往之使用膜方法加以使用，適用於引酵物添加前之混合物之減低該溶存氧濃度時，可進行膜分離法的實施。When the membrane separation method is carried out, a hollow membrane of a deoxidizing membrane (Mitsubishi Rayon MHF304KM or the like) can be used. The method of use can be carried out by referring to the conventional membrane method, and the membrane separation method can be carried out when the concentration of the dissolved oxygen is reduced in the mixture before the addition of the starter.
本發明方法，設定為發酵溫度或引酵物添加量可於1日內完成全體發酵步驟的時間內完成發酵的觀點。因此，考慮長時間發酵，亦可考慮使用不同的溫度範圍、引酵物添加量。然而，其基本考慮方法為於乳脂肪成分減低為0.1%至2.0%的發酵乳製造中，發酵乳混合物中溶存氧濃度為5ppm以下，發酵溫度由一般發酵條件降低而進行發酵及/或於發酵乳混合物中添加引酵物的添加量由一般添加量大幅減低而顯示可製得乳脂肪感提升之發酵乳的效果的話，即可明白該技術為本發明範疇之技術。In the method of the present invention, the fermentation temperature or the amount of the starter added can be set to complete the fermentation within the time of completion of the entire fermentation step within one day. Therefore, considering long-term fermentation, it is also conceivable to use different temperature ranges and addition amounts of the starter. However, the basic consideration is that in the production of fermented milk having a milk fat component reduced by 0.1% to 2.0%, the dissolved oxygen concentration in the fermented milk mixture is 5 ppm or less, and the fermentation temperature is lowered by general fermentation conditions for fermentation and/or fermentation. When the amount of the starter added to the milk mixture is greatly reduced by the general addition amount and the effect of the fermented milk having an improved milk fat feeling is exhibited, it is understood that the technique is a technique within the scope of the invention.
以下，雖以實施例、試驗例更為詳細說明本發明，但本發明不以該等為限。Hereinafter, the present invention will be described in more detail by way of examples and test examples, but the invention is not limited thereto.
使用本發明方法之低脂肪發酵的製造(發酵溫度38℃)將牛乳35.7kg、脫脂粉乳6.8kg、水53.5kg混合而調製混合物。混合物組成係參照日本食品標準成分五版，牛乳的組成：SNF8.8%、乳脂肪3.8%，脫脂粉乳的組成：SNF95.2%、乳脂肪1.0%加以計算。其次，經調合之混合物於95℃、5分鐘加熱殺菌後，冷卻至38℃，進行乳酸菌引酵物{保加利亞桿菌(L.bulgaricus JCM 1002T)與嗜熱鏈球菌(S.thermophilus ATCC 19258)的混合培養物}2.0%的接種。於該混合物中起泡通入氮氣體加以混合分散，使溶存氧濃度為5ppm以下之方式進行調整。填充於該容器中，於38℃發酵，乳酸酸度達到0.7%後(發酵時間3小時)，於10℃以下冷卻，停止發酵而為最終製品。此時之最終製品的組成為SNF10.0%、乳脂肪成分為1.5%。The mixture was prepared by mixing 35.7 kg of milk, 6.8 kg of skim milk, and 53.5 kg of water using the production of low fat fermentation (fermentation temperature: 38 ° C) using the method of the present invention. The composition of the mixture was based on the fifth edition of the Japanese food standard ingredient. The composition of the milk: SNF 8.8%, milk fat 3.8%, and the composition of the skim milk powder: SNF 95.2%, milk fat 1.0% was calculated. Next, the blended mixture was heat-sterilized at 95 ° C for 5 minutes, and then cooled to 38 ° C to carry out mixed culture of lactic acid bacteria extract {L. bulgaricus JCM 1002T and S. thermophilus ATCC 19258. 2.0% inoculation. The mixture was bubbled with a nitrogen gas, mixed and dispersed, and adjusted so that the dissolved oxygen concentration was 5 ppm or less. The mixture was filled in the vessel, fermented at 38 ° C, and after the acidity of lactic acid reached 0.7% (fermentation time: 3 hours), it was cooled at 10 ° C or lower, and the fermentation was stopped to obtain a final product. The composition of the final product at this time was SNF 10.0% and the milk fat component was 1.5%.
同時將具有一般濃度(3.0%)乳脂肪之發酵乳混合物進行43℃、3小時的一般發酵所獲得之發酵乳作為對照品，與先前之本發明品比較乳脂肪感時，本發明品顯示較對照品為明確地更強的乳脂肪感。(試驗例1，參照表1a)At the same time, the fermented milk mixture having a normal concentration (3.0%) of milk fat was subjected to fermented milk obtained by general fermentation at 43 ° C for 3 hours as a control, and the present invention was compared with the previous product of the present invention. The control is a clearly stronger milk fat. (Test example 1, refer to Table 1a)
又，各實施例、試驗例中，各乳脂肪含量調整品的SNF固定為10.0%。因此，乳脂肪成分調配越少，全固形分越低。例如，相對於乳脂肪成分為1.5%的發酵乳時，全固形分為11.5%，而乳脂肪成分為0.5%之發酵乳之全固形分為10.5%。然而，減低乳脂肪成分與同等的固形分無法以SNF補償。此係增加SNF產生補償濃醇味的效果。因此，此次所得之本發明法的效果可明確的評估為源自本發明法者。Further, in each of the examples and the test examples, the SNF of each milk fat content adjustment product was fixed at 10.0%. Therefore, the less the milk fat component is formulated, the lower the total solid content. For example, when the fermented milk is 1.5% with respect to the milk fat component, the total solid content is 11.5%, and the total solid content of the fermented milk having a milk fat component of 0.5% is 10.5%. However, reducing the milk fat component and the equivalent solids cannot be compensated for by SNF. This system increases the effect of SNF production to compensate for the rich taste. Therefore, the effects of the present invention obtained this time can be clearly evaluated as being derived from the present inventors.
又，乳酸酸度係使用0.1當量之NaOH，以酚酞作為指示劑進行滴定而算出。Further, the acidity of lactic acid was calculated by titrating with 0.1 equivalent of NaOH and using phenolphthalein as an indicator.
本發明低脂肪發酵乳與通常品之乳脂肪感的比較實施例1之製造方法是用於各種乳脂肪濃度之發酵乳混合物，調製乳脂肪成分為1.5%、1.3%、1.0%、0.9%之本發明發酵乳，同時調製乳脂肪成分3.0%之一般發酵法(control法)2的發酵乳，使用8名或9名的專門評審員對上述發酵乳進行2點強度試驗法之官能評估試驗。評估項目為「舌頭接觸的滑溜」、「味道圓潤」及「味道濃厚(濃醇)」3種，作為參考而增加「酸味程度」進行4種。特別是「味道濃厚(濃醇)」的結果表示乳脂肪感之官能評估而優先予以評估。所得結果顯示於表1之a)至d)。其結果，乳脂肪成分1.0%之本發明發酵乳於「味道濃厚(濃醇)」與「舌頭觸感滑溜」中，與一般品幾乎有同等的評估。乳脂肪成分1.3%及1.5%之本發明品於「舌頭觸感滑溜」中為同等，但於「味道圓潤」及「味道濃厚(濃醇)」2點中，則有較一般品明確地更強的評估。由上述可知，本發明品於乳脂肪成分1.0%以上的狀態則具有與一般品(乳脂肪成分3.0%)為同等或同等以上的乳脂肪感，可確認為「美味低脂肪發酵乳」。Comparison of the low fat fermented milk of the present invention and the milk fat feeling of the usual product The manufacturing method of Example 1 is a fermented milk mixture for various milk fat concentrations, and the milk fat component is adjusted to be 1.5%, 1.3%, 1.0%, 0.9%. In the fermented milk of the present invention, a fermented milk of a general fermentation method (control method) of 3.0% of a milk fat component was prepared, and a fermented milk was subjected to a two-point strength test method for evaluation of the fermented milk using eight or nine special panelists. There are three types of evaluation items: "slippery tongue contact", "sweet taste" and "sweet taste (concentrated alcohol)". In particular, the result of "tasteful (concentrated alcohol)" indicates that the functional evaluation of milk fat is given priority and evaluated. The results obtained are shown in a) to d) of Table 1. As a result, the fermented milk of the present invention having a milk fat content of 1.0% has almost the same evaluation as the general product in "tasteful (concentrated alcohol)" and "tipped touch". The present invention of the present invention is equivalent to "the tongue is slick", but in the "sweet taste" and "taste" (concentrated), it is clearer than the general product. Strong assessment. As described above, the product of the present invention has a milk fat feeling equivalent to or equal to that of a general product (milk fat component: 3.0%) in a state in which the milk fat component is 1.0% or more, and can be confirmed as "delicious low-fat fermented milk".
使用本發明方法之低脂肪發酵的製造(引酵物減低法)除了乳酸菌引酵物之添加量為0.8%(一般添加量之40%)，發酵溫度43℃以外，與實施例進行同樣的製造。所製得制品之風味、食感與乳脂肪3.0%之一般品相比較，如表2所示，確認顯示與乳脂肪濃度3.0%一般品幾乎同樣的乳脂肪感。The production of the low-fat fermentation using the method of the present invention (the starter reduction method) was carried out in the same manner as in the examples except that the amount of the lactic acid bacteria starter added was 0.8% (40% of the normal addition amount) and the fermentation temperature was 43 °C. The flavor and texture of the obtained product were compared with the general product of 3.0% of milk fat, and as shown in Table 2, it was confirmed that the milk fat feeling was almost the same as that of the milk fat concentration of 3.0%.
低脂肪一般發酵品(乳脂肪1.5%)與無脂肪本發明品(乳脂肪0.5%、0.1%)之官能評估試驗由於念及乳脂肪成分1%以下，與具有一般濃度(3%)乳脂肪成分之發酵乳汁官能評估試驗為單方面的評估結果，將乳脂肪減低為1.5%進行一般發酵之發酵乳(對照品)與乳脂肪濃度0.5%、0.1%之本發明發酵乳提供於與試驗例1同樣的官能評估試驗。所得結果是於表3a及表3b。乳脂肪0.5%之本發明發酵乳於「味道濃厚(濃醇)」中，得到比使用一般製法所調製之乳脂肪成分1.5%的發酵乳更強的結果。又，0.1%之本發明發酵乳於「味道濃厚(濃醇)」中，得到與對照品為「同等」的結果。另外，「舌頭接觸滑溜」則任一者與對照品皆為不佳，瞭解考慮整體評估主軸之全體乳脂肪感而必需研究乳脂肪替代物等的添加。然而，亦可確認「無脂肪」表示為可能的範圍中，本發明發酵乳明確地提升乳脂肪感。The low-fat general fermented product (milk fat 1.5%) and the non-fat functional evaluation test of the present invention (milk fat 0.5%, 0.1%) are less than 1% of the milk fat component, and have a normal concentration (3%) of milk fat. The fermented milk functional evaluation test of the composition is a unilateral evaluation result, and the fermented milk of the present invention is provided in a fermented milk of a fermented milk of a general fermented milk (control) and a milk fat concentration of 0.5% and 0.1% by reducing the milk fat to 1.5%. 1 The same functional evaluation test. The results obtained are shown in Table 3a and Table 3b. The fermented milk of the present invention having a milk fat content of 0.5% is more powerful than the fermented milk having 1.5% of the milk fat component prepared by the general method in "tasteful (concentrated alcohol)". Further, 0.1% of the fermented milk of the present invention was found to be "equivalent" to the reference product in "tasteful (concentrated alcohol)". In addition, neither "the tongue contact slippery" nor the control product is poor, and it is necessary to study the addition of the milk fat substitute, etc. in consideration of the overall evaluation of the milk fat feeling of the entire spindle. However, it can also be confirmed that "fat free" is expressed as a possible range, and the fermented milk of the present invention clearly enhances the milk fat feeling.
發酵溫度與乳脂肪感等的關係檢討乳脂肪成分1.5%中，進行發酵溫度對於乳脂肪感、組織堅硬度影響的研究。除了變動發酵溫度、發酵時間以外，跟鉅實施例1的製造方法進行製造乳脂肪感等，比較對象使用乳脂肪3%之進行一般發酵的發酵乳。此時，發酵溫度的研究範圍設定目標為發酵7小時以內完成。又，本發明之適用製品的例子，以所製得發酵乳之組織堅硬度為目標之適用於前發酵(主要為甜點形式)、後發酵(主要為堅硬形式)之各發酵乳的情況，亦評估其適合性。結果示於表4。The relationship between the fermentation temperature and the milk fatness and the like was examined in 1.5% of the milk fat component, and the effect of the fermentation temperature on the milk fat feeling and the tissue firmness was examined. In addition to the change of the fermentation temperature and the fermentation time, the milk fat feeling was produced by the production method of the first embodiment, and the fermented milk which was generally fermented using 3% milk fat was used. At this time, the research range of the fermentation temperature was set to be completed within 7 hours of fermentation. Further, in the case of the applicable product of the present invention, the fermented milk suitable for the pre-fermentation (mainly in the form of a dessert) and the post-fermentation (mainly in a hard form) is targeted to the hardness of the fermented milk. Evaluate their suitability. The results are shown in Table 4.
感覺風味劣化之乳脂肪濃度的研究為了評估本發明適用範圍，進行乳脂肪濃度不同之一般發酵乳彼此之間的官能評估試驗。表5顯示一般乳脂肪濃度(3.0%)與2.0%之減低乳脂肪成分之各一般發酵乳間的官能檢查結果。其結果，乳脂肪濃度降低至2.0%之「味道濃厚(濃醇)」的評估雖有若干移動但仍以「舌頭接觸滑溜」、「味道圓潤」及「味道濃厚(濃醇)」3者為評估主軸，而確認乳脂肪2.0%發酵乳的評估為降低。因此，綜合而言，由於發現降低至2.0%乳脂肪濃度明確地感覺乳脂肪桿的降低，本媽營之適用對象製品設定為具有2.0%以下乳脂肪成分之發酵乳製品。Study of Milk Fat Concentration Feeling Flavor Degradation In order to evaluate the scope of application of the present invention, a functional evaluation test between normal fermented milks having different milk fat concentrations was performed. Table 5 shows the results of the functional test between the general milk fat concentration (3.0%) and the 2.0% of the reduced milk fat component of each of the general fermented milks. As a result, the evaluation of the "taste of strong (concentrated alcohol)" with a decrease in the milk fat concentration to 2.0% was carried out by "sliding tongue contact", "sweet taste" and "taste (concentrated alcohol)". The spindle was evaluated, and the evaluation of the milk fat 2.0% fermented milk was confirmed to be reduced. Therefore, in general, since it was found that the reduction to the 2.0% milk fat concentration clearly felt the decrease of the milk fat rod, the product to be applied by the mother camp was set as a fermented dairy product having a milk fat component of 2.0% or less.
雖參照特定態樣詳細說明本發明，但熟悉此項技術者當知，於不悖離本發明的精神與範圍的情況下，可進行各種變化及修正。While the invention has been described in detail with reference to the specific embodiments of the present invention, it will be understood that various changes and modifications can be made without departing from the spirit and scope of the invention.
再者，本發明主張2005年10月14日於日本申請之日本專利申請案(特願2005－300646)，其全部內容引用於本文。The present invention is also claimed in Japanese Patent Application No. 2005-300646, filed on Jan.
又，本文中所引用之文獻，其全部內容引用於本文。Also, the documents cited herein are hereby incorporated by reference in their entirety.
本發明於乳脂肪成分0.1%至2.0%之乳脂肪成分少的狀態，不使用乳脂肪替代物或風味賦予繼而僅於製造步驟上費工夫，即具有可抑制伴隨乳脂肪減低之乳脂肪感劣化的效果。特別是，由於乳脂肪成分為1.0%至1.5%間，不使用添加劑而可獲得與一般品為同等或同等以上之乳脂肪感，具有可賦予符合「低脂肪」的強調表示與「不使用添加物」的強調表示的效果。亦即，乳脂肪成分為1.0%至1.5%間，可提供「低脂肪」或「不使用添加物」且「美味」低脂肪發酵乳具有以往未有的顯著效果。In the state in which the milk fat component is 0.1% to 2.0% of the milk fat component, the milk fat substitute or the flavor imparting is not used, and only the manufacturing step is laborious, that is, the milk fat deterioration which suppresses the milk fat reduction is suppressed. Effect. In particular, since the milk fat component is between 1.0% and 1.5%, it is possible to obtain a milky fat feeling equivalent to or equal to that of a general product without using an additive, and it is possible to impart an emphasis on "low fat" and "do not use addition". The emphasis of the object is expressed. That is, the milk fat component is between 1.0% and 1.5%, and can provide "low fat" or "no additives" and "delicious" low fat fermented milk has a remarkable effect that has not been achieved before.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW96105050A TWI392457B (en) | 2007-02-12 | 2007-02-12 | Milk fat composition with less fat and less and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW96105050A TWI392457B (en) | 2007-02-12 | 2007-02-12 | Milk fat composition with less fat and less and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW200833256A TW200833256A (en) | 2008-08-16 |
| TWI392457B true TWI392457B (en) | 2013-04-11 |
Family
ID=44819071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW96105050A TWI392457B (en) | 2007-02-12 | 2007-02-12 | Milk fat composition with less fat and less and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWI392457B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200505350A (en) * | 1999-08-03 | 2005-02-16 | Yakult Honsha Kk | Fermented milk drink and process for producing the same |
| JP2005348703A (en) * | 2004-06-14 | 2005-12-22 | Meiji Milk Prod Co Ltd | Method for producing fermented milk, and fermented milk |
| JP2006288309A (en) * | 2005-04-13 | 2006-10-26 | Meiji Milk Prod Co Ltd | Method for producing fermented milk and fermented milk |
-
2007
- 2007-02-12 TW TW96105050A patent/TWI392457B/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW200505350A (en) * | 1999-08-03 | 2005-02-16 | Yakult Honsha Kk | Fermented milk drink and process for producing the same |
| JP2005348703A (en) * | 2004-06-14 | 2005-12-22 | Meiji Milk Prod Co Ltd | Method for producing fermented milk, and fermented milk |
| JP2006288309A (en) * | 2005-04-13 | 2006-10-26 | Meiji Milk Prod Co Ltd | Method for producing fermented milk and fermented milk |
Also Published As
| Publication number | Publication date |
|---|---|
| TW200833256A (en) | 2008-08-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7358099B2 (en) | Yogurt and yogurt manufacturing method | |
| JP6509737B2 (en) | Fermented milk with suppressed acidity rise and method for producing the same | |
| WO2014192905A1 (en) | Fermented milk that does not undergo increase in acid level, and method for producing same | |
| CN104957255A (en) | Brown probiotic yogurt and preparation method thereof | |
| CA2814492C (en) | Method for manufacturing liquid fermented milk | |
| JP5752170B2 (en) | Flavored high SNF and / or low milk fat fermented milk and method for producing the same | |
| TWI395549B (en) | Manufacture of fermented milk and fermented milk | |
| JP3968108B2 (en) | Delicious fermented milk with low milk fat content and method for producing the same | |
| JP5719741B2 (en) | Method for producing low-sugar fermented milk | |
| TWI580358B (en) | Yogurt for promoting propagation of Bulgarian bacteria and its manufacturing method | |
| TWI392457B (en) | Milk fat composition with less fat and less and its manufacturing method | |
| JP2019037188A (en) | Method for producing fermented milk beverage | |
| KR101402328B1 (en) | Delicious fermented milk with low milk fat content and process for producing the same | |
| EP2641472A1 (en) | Fermented milk with reduced sourness and method for producing same | |
| EP2863755B1 (en) | Fermented milk product | |
| JP6301103B2 (en) | Beverages containing lactic acid bacteria | |
| RU2603073C1 (en) | Method for production of fermented milk beverage from milk whey | |
| US20140255548A1 (en) | Low-fat fermented milk excellent in savor and process for production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Annulment or lapse of patent due to non-payment of fees |