WO2017179639A1 - Fermented milk production method - Google Patents
Fermented milk production method Download PDFInfo
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- WO2017179639A1 WO2017179639A1 PCT/JP2017/015054 JP2017015054W WO2017179639A1 WO 2017179639 A1 WO2017179639 A1 WO 2017179639A1 JP 2017015054 W JP2017015054 W JP 2017015054W WO 2017179639 A1 WO2017179639 A1 WO 2017179639A1
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- fermented milk
- hydrogen peroxide
- milk
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- maintaining
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Definitions
- This invention relates to a method for producing fermented milk.
- the present invention relates to a method for producing fermented milk excellent in flavor maintenance, physical property maintenance, and color tone maintenance during storage of fermented milk.
- it is related with the method of maintaining the flavor, physical property, and color tone of preserved fermented milk.
- Fermented milk deteriorates in flavor, physical properties and color tone during storage. As its cause, an increase in acidity due to acid generation, an increase in bitterness and astringency due to promotion of proteolysis, and generation of a flavor deterioration component due to light irradiation are known.
- Patent Document 1 Fermented dairy product prepared by using Lactobacillus lactic acid bacteria having neomycin resistance, wherein the increase in acidity during cultivation is less than or equal to a predetermined amount and the cell membrane-bound adenosine triphosphatase activity is less than or equal to a predetermined amount. Is described.
- Patent Document 2 Method for producing fermented milk with suppressed acidity increase during storage
- a moderately soft sour fermented milk prepared by combining a Bulgarian acid production-suppressing strain and a thermophilus viscous product producing strain as starter lactic acid bacteria is described.
- Patent Document 3 (fermented milk drink) A fermented milk beverage is disclosed that contains not less than 1.0 ⁇ 10 9 viable bacteria per milliliter and 0.005-0.05 wt% calcium salt as calcium, with improved flavor deterioration due to acid generation. .
- Patent Document 4 (Acid and / or astringency masking agent for fermented dairy products, fermented dairy products containing the masking agent, and sour and / or astringency masking methods using the masking agent)
- a masking agent for acidity and astringency produced during storage of fermented dairy products containing at least one of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone as an active ingredient is described.
- Patent Document 5 Method for producing fermented milk Suppressing the increase in acidity over time, including a fermentation process in which fermented milk is obtained by fermenting with lactobacilli and lactobacilli, and an oxygen supply process for supplying oxygen to the fermented milk. It describes a method for producing fermented milk that can be maintained over time and maintain a good flavor.
- Patent Document 6 Method for producing fermented milk and fermented milk
- Lactic acid bacteria that produce bacteriocin and their cultures are added to the raw material, lactic acid bacteria that produce bacteriocin are killed, and another lactic acid bacterium is added as a starter, preventing an increase in acidity during transportation and storage.
- a method for producing good fermented milk is described.
- Patent Document 7 Method for producing fermented milk and dairy product
- Lactobacilli and Lactococci Add Lactobacilli and Lactococci to the raw material and ferment at 44-55 ° C, which is a higher temperature than before. Suppresses the increase in acidity and decrease in pH over time, and provides an appropriate acidity for a long time.
- a method for producing fermented milk that can maintain and maintain good quality is described.
- Patent Document 8 Method for producing fermented milk and lactic acid bacteria beverage
- Lactobacillus belonging to the genus Lactobacillus and lactic acid bacteria having a symbiotic relationship are fermented at the same time.
- a method for producing stable fermented milk and lactic acid bacteria beverages that does not cause whey separation or water separation even during transportation or sales is described. .
- Patent Document 9 Light-resistant fermented milk, light-resistant fermented milk product and production method thereof
- a stable fermented milk containing vitamin C and / or vitamin E that does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
- Patent Document 10 (light-resistant fermented milk, light-resistant fermented milk product and method for producing the same) A stable fermented milk containing thiols such as cysteine, which does not deteriorate in flavor and physical properties even under light irradiation conditions, is described.
- Patent Document 11 (fermented milk product) A stable fermented dairy product that is packaged in a container that blocks visible light having a wavelength of 400 to 550 nm and does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
- Japanese Patent Laid-Open No. 7-123977 Japanese Patent Laid-Open No. 7-236416 JP 2004-248555 A JP 2010-200366 A JP 2011-004711 A International Publication WO2010 / 001580
- International Publication No. WO2011 / 083776 Japanese Patent Laid-Open No. 5-268874 JP 2001-157547 A JP 2002-017254 A JP 2002-065154 A JP 2008-284312 A
- the object of the present invention is to propose a method for producing fermented milk excellent in maintaining flavor, maintaining physical properties and maintaining color tone during storage of fermented milk. Moreover, it aims at proposing the method of maintaining the flavor, physical property, and color tone of preserved fermented milk.
- Non-patent Document 1 In the culture of Lactobacillus bulgaricus moth (Bulgaria bacterium) used as a yogurt starter, oxygen in the culture solution is converted into hydrogen peroxide by NADH oxidase produced by Bulgaria bacterium (Non-patent Document 1).
- yogurt starters are Bulgarian bacteria and Streptococcus thermophilus moth (thermophilus bacterium). Neither Bulgarian bacteria nor Thermophilus bacteria have a catalase that decomposes hydrogen peroxide into water and oxygen (Non-patent Document 2). Therefore, it is considered that hydrogen peroxide accumulates during fermentation of fermented milk such as yogurt.
- Fermented milk such as yogurt is usually sold in showcases at mass retailers and convenience stores. And it is thought that lighting at the time of display affects the flavor, physical properties, and color tone of fermented milk.
- the inventors of the present application examined factors that deteriorate the flavor and the like of fermented milk by light irradiation based on the above findings. As a result, it was found that one of the factors that deteriorate the flavor and the like by light irradiation is activation of the oxidizing ability of hydrogen peroxide in fermented milk by light irradiation.
- Patent Document 12 Method for Killing Pathogenic Microorganisms
- Hydroxyl radicals are thought to significantly promote the oxidation of the components of fermented milk and cause factors such as flavor deterioration.
- Patent Documents 1 to 11 mentioned above do not describe or suggest that hydrogen peroxide deteriorates the flavor and physical properties during storage of fermented milk, and the concentration of hydrogen peroxide in fermented milk is not described. There has been no description or suggestion that the flavor, physical properties, and color tone can be maintained well during storage of fermented milk by reducing the content.
- [1] A method for producing fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process for producing fermented milk.
- [6] A method for maintaining the flavor of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
- [11] A method for maintaining physical properties of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
- [16] A method for maintaining the color tone of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
- the figure showing the result of having examined the influence which the combination of propionic acid has on the dissolved oxygen concentration of fermented milk The figure showing the result of having examined the influence which the combination of propionic acid has on the concentration of hydrogen peroxide of fermented milk.
- the inventors of the present application examined suppression of flavor deterioration during storage of fermented milk caused by hydrogen peroxide generated and accumulated in fermented milk.
- yogurt is lactic acid fermentation with two types of Bulgarian bacteria and Thermophilus bacteria.
- hydrogen peroxide generates active oxygen when irradiated with light, and active oxygen promotes the oxidation of lipids and proteins in fermented milk. Therefore, it is considered that the deterioration of flavor and the like is further promoted.
- fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk in the fermented milk production process, fermentation excellent in flavor maintenance, physical property maintenance, and color tone maintenance during storage of fermented milk Milk can be produced.
- Non-Patent Document 1 hydrogen peroxide is produced by Bulgarian bacteria. Therefore, by preparing fermented milk using only Thermophilus bacteria as a starter, it is possible to reduce the concentration of hydrogen peroxide and achieve the initial purpose.
- fermented milk is prepared using only Thermofilus bacteria in a lactic acid bacteria starter. Embodiments can be employed.
- a propionic acid bacterium having a high ability to decompose hydrogen peroxide is used as another method of producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk during the fermented milk production process.
- a propionic acid bacterium having a high ability to decompose hydrogen peroxide is used as another method of producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk during the fermented milk production process.
- a propionic acid bacterium having a high ability to decompose hydrogen peroxide is used as another method of producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk during the fermented milk production process.
- a propionic acid bacterium having a high ability to decompose hydrogen peroxide is used as another method of producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk during the fermented milk production process.
- Propionic acid bacteria have catalase activity, so by adding propionic acid bacteria to fermented milk, it is possible to reduce the hydrogen peroxide, oxygen in fermented milk, and the active oxygen generated by light irradiation It is. As a method of reducing the concentration of hydrogen peroxide in fermented milk, propionic acid bacteria are blended at the start of fermentation.
- the method of reducing the concentration of hydrogen peroxide in fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk in the production process of fermented milk, and the flavor during storage of fermented milk In addition, a method for suppressing deterioration of physical properties and color tone can be provided. Moreover, the method of maintaining favorable the flavor at the time of storage of fermented milk, a physical property, and a color tone can be provided.
- the inventors of the present application in the fermented milk manufactured by suppressing the generation and accumulation of hydrogen peroxide in the fermented milk in the fermented milk manufacturing process, the concentration of hydrogen peroxide is reduced, the flavor and physical properties during storage It was confirmed by implementation and examination that the deterioration of color tone was suppressed. And it has confirmed that these suppression effects appear more strongly at the time of light irradiation.
- the fermented milk base shown in Table 4 was used and fermented milk prepared by fermenting at 43 ° C. using Thermophilus and Bulgarian bacteria as a starter. The concentration of was examined.
- fermented milk prepared using only Thermophilus bacteria as a starter has a lower degree of flavor deterioration when irradiated with 3000 Lux than fermented milk prepared using Thermophilus bacteria and Bulgarian bacteria as a starter. It was confirmed that the flavor of the acceptable range for the product was maintained and that there was little change in color tone.
- fermented milk was prepared in the same manner except that the fermented milk base shown in Table 4 was used and propionic acid bacteria were not blended.
- propionic acid bacteria are obtained by inoculating a culture solution activated at 37 ° C. for 72 hours at 1% in the same medium using a whey decomposition medium, maintaining the pH at 6.5, and culturing at 35 ° C. for 72 hours.
- the culture broth was concentrated 20 times by centrifugation and frozen at -80 ° C.
- the fermented milk prepared by blending propionic acid bacteria has a slightly reduced concentration of dissolved oxygen when stored at 10 ° C. compared to the fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
- the fermented milk prepared by blending propionic acid bacteria has a reduced concentration of hydrogen peroxide when stored at 10 ° C. compared to fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
- fermented milk prepared by mixing propionic acid bacteria does not decrease in viscosity when stored under light irradiation of 3000 Lux compared to fermented milk prepared without mixing propionic acid bacteria.
- fermented milk prepared by blending propionic acid bacteria suppresses flavor deterioration when stored under light irradiation of 3000 Lux compared to fermented milk prepared without blending propionic acid bacteria I was able to confirm that I could do it.
- fermented milk prepared by blending propionic acid bacteria can be confirmed to maintain good flavor and physical properties by reducing the concentration of hydrogen peroxide and suppressing protein denaturation due to oxidation. It was.
- the active oxygen present in the fermented milk promotes the oxidation of milk fat and generates aldehydes and alcohols that cause an oxidative odor.
- low-fat or non-fat yogurt with less milk fat may not contribute to maintaining the flavor during storage even if the accumulation of hydrogen peroxide is suppressed.
- the fermented milk prepared by blending propionic acid bacteria has a reduced concentration of hydrogen peroxide when stored at 10 ° C. compared to fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
- fermented milk prepared by mixing propionic acid bacteria suppresses a decrease in viscosity when stored under light irradiation of 3000 Lux compared to fermented milk prepared without mixing propionic acid bacteria. I was able to confirm that I could do it.
- fermented milk prepared by blending propionic acid bacteria suppresses flavor deterioration when stored under light irradiation of 3000 Lux compared to fermented milk prepared without blending propionic acid bacteria I was able to confirm that I could do it.
- fermented milk containing ascorbic acid was prepared, and compared with fermented milk not containing ascorbic acid, the concentration of dissolved oxygen, hydrogen peroxide The concentration, viscosity, flavor, and color tone were evaluated, and the results are shown in Table 10 and FIGS. Note that the concentration of ascorbic acid was 0.05%.
- fermented milk prepared by blending ascorbic acid promotes deterioration in flavor when stored under 3000 Lux light irradiation, compared to fermented milk prepared without blending ascorbic acid. I was able to confirm that.
- the viscosity of the fermented milk not blended with ascorbic acid was measured to be 1.70 Pa ⁇
- the viscosity of fermented milk blended with ascorbic acid was 1.37 Pa ⁇ s, and it was confirmed that the viscosity was greatly reduced.
- fermented milk (yogurt) is prepared using a lactic acid bacteria starter, filled in a plastic cup, added with a hydrogen peroxide solution, and the hydrogen peroxide concentration immediately after the fermented milk production is different Several fermented milk (yogurt) was prepared.
- the hydrogen peroxide concentration immediately after preparation of the fermented milk is desirably 30 ⁇ M or less, preferably 20 ⁇ M or less, from the viewpoints of maintaining physical properties, maintaining flavor and maintaining color tone after the production of fermented milk.
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Abstract
A fermented milk production method which prevents deterioration of taste during storage is provided. The fermented milk production method suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fermented milk production process. The method, for maintaining the flavor, physical properties, and color tone of fermented milk, suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fermented milk production process.
Description
この発明は発酵乳の製造方法に関する。特に、発酵乳の保存中における風味維持、物性維持、色調維持に優れた発酵乳の製造方法に関する。また、保存中の発酵乳の風味、物性、色調を維持する方法に関する。
This invention relates to a method for producing fermented milk. In particular, the present invention relates to a method for producing fermented milk excellent in flavor maintenance, physical property maintenance, and color tone maintenance during storage of fermented milk. Moreover, it is related with the method of maintaining the flavor, physical property, and color tone of preserved fermented milk.
発酵乳は保存中に風味や、物性、色調などが劣化する。その原因として、酸生成による酸味の上昇、タンパク質分解の促進による苦味や渋味の上昇、光照射による風味悪化成分の生成などが知られている。
Fermented milk deteriorates in flavor, physical properties and color tone during storage. As its cause, an increase in acidity due to acid generation, an increase in bitterness and astringency due to promotion of proteolysis, and generation of a flavor deterioration component due to light irradiation are known.
発酵乳保存中の風味劣化等は、例えば、賞味期限の短縮化につながるなど、発酵乳の商品価値を低下させる。したがって、発酵乳保存中の風味劣化等を抑制することができれば発酵乳の商品価値の向上につながり、産業面での利点は大きいと考えられる。
Deterioration of flavor during storage of fermented milk reduces the commercial value of fermented milk, for example, leading to shortened shelf life. Therefore, if the flavor deterioration during storage of fermented milk can be suppressed, the commercial value of fermented milk can be improved, and the industrial advantage is considered to be great.
従来から、発酵乳保存中の風味劣化を抑制する技術としては、保存時の酸味上昇の抑制、保存時の物性変化の抑制、保存時の光照射の影響の抑制などが検討されていた。
Conventionally, as techniques for suppressing flavor deterioration during storage of fermented milk, suppression of sourness increase during storage, changes in physical properties during storage, suppression of the effects of light irradiation during storage, and the like have been studied.
例えば、保存時の酸味上昇を抑制する技術として次のようなものが提案されている。
For example, the following technologies have been proposed as techniques for suppressing the increase in sourness during storage.
特許文献１（乳酸菌及び発酵乳製品）
培養時の酸度の増加量が所定量以下で、細胞膜結合性アデノシントリホスファターゼ活性が所定量以下であり、ネオマイシン耐性を有するラクトバチルス属乳酸菌を用いて調製した、酸度上昇が抑制された発酵乳製品が記載されている。 Patent Document 1 (Lactic acid bacteria and fermented dairy products)
Fermented dairy product prepared by using Lactobacillus lactic acid bacteria having neomycin resistance, wherein the increase in acidity during cultivation is less than or equal to a predetermined amount and the cell membrane-bound adenosine triphosphatase activity is less than or equal to a predetermined amount. Is described.
培養時の酸度の増加量が所定量以下で、細胞膜結合性アデノシントリホスファターゼ活性が所定量以下であり、ネオマイシン耐性を有するラクトバチルス属乳酸菌を用いて調製した、酸度上昇が抑制された発酵乳製品が記載されている。 Patent Document 1 (Lactic acid bacteria and fermented dairy products)
Fermented dairy product prepared by using Lactobacillus lactic acid bacteria having neomycin resistance, wherein the increase in acidity during cultivation is less than or equal to a predetermined amount and the cell membrane-bound adenosine triphosphatase activity is less than or equal to a predetermined amount. Is described.
特許文献２（保存中の酸度上昇を抑制した発酵乳の製造法）
ブルガリア菌の酸生成抑制株とサーモフィルス菌の粘性物生産株をスターター乳酸菌として併用して調製した、適度のソフトな酸味の発酵乳が記載されている。 Patent Document 2 (Method for producing fermented milk with suppressed acidity increase during storage)
A moderately soft sour fermented milk prepared by combining a Bulgarian acid production-suppressing strain and a thermophilus viscous product producing strain as starter lactic acid bacteria is described.
ブルガリア菌の酸生成抑制株とサーモフィルス菌の粘性物生産株をスターター乳酸菌として併用して調製した、適度のソフトな酸味の発酵乳が記載されている。 Patent Document 2 (Method for producing fermented milk with suppressed acidity increase during storage)
A moderately soft sour fermented milk prepared by combining a Bulgarian acid production-suppressing strain and a thermophilus viscous product producing strain as starter lactic acid bacteria is described.
特許文献３（発酵乳飲料）
１ミリリットルあたり１．０×１０９個以上の生菌と、カルシウムとして０．００５～０．０５重量％のカルシウム塩を含む、酸生成による風味劣化が改善された発酵乳飲料が記載されている。 Patent Document 3 (fermented milk drink)
A fermented milk beverage is disclosed that contains not less than 1.0 × 10 9 viable bacteria per milliliter and 0.005-0.05 wt% calcium salt as calcium, with improved flavor deterioration due to acid generation. .
１ミリリットルあたり１．０×１０９個以上の生菌と、カルシウムとして０．００５～０．０５重量％のカルシウム塩を含む、酸生成による風味劣化が改善された発酵乳飲料が記載されている。 Patent Document 3 (fermented milk drink)
A fermented milk beverage is disclosed that contains not less than 1.0 × 10 9 viable bacteria per milliliter and 0.005-0.05 wt% calcium salt as calcium, with improved flavor deterioration due to acid generation. .
特許文献４（発酵乳製品の酸味及び／又は渋味マスキング剤、該マスキング剤を含有する発酵乳製品並びに該マスキング剤を利用する酸味及び／又は渋味のマスキング方法）
1,3-オクタンジオール、5-オクテン-1, 3-ジオール、ジメチルメトキシフラノンの一種以上を有効成分とする、発酵乳製品の保存時に生じる酸味や渋味のマスキング剤が記載されている。 Patent Document 4 (Acid and / or astringency masking agent for fermented dairy products, fermented dairy products containing the masking agent, and sour and / or astringency masking methods using the masking agent)
A masking agent for acidity and astringency produced during storage of fermented dairy products containing at least one of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone as an active ingredient is described.
1,3-オクタンジオール、5-オクテン-1, 3-ジオール、ジメチルメトキシフラノンの一種以上を有効成分とする、発酵乳製品の保存時に生じる酸味や渋味のマスキング剤が記載されている。 Patent Document 4 (Acid and / or astringency masking agent for fermented dairy products, fermented dairy products containing the masking agent, and sour and / or astringency masking methods using the masking agent)
A masking agent for acidity and astringency produced during storage of fermented dairy products containing at least one of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone as an active ingredient is described.
特許文献５（発酵乳の製造方法）
乳酸桿菌と乳酸球菌で発酵させて、発酵乳を得る発酵工程と、その発酵乳に酸素を供給する酸素供給工程を含む、経時的な酸度の増大を抑制して、適度な酸味を長期間に亘って保ち、良好な風味を維持できる発酵乳の製造方法が記載されている。 Patent Document 5 (Method for producing fermented milk)
Suppressing the increase in acidity over time, including a fermentation process in which fermented milk is obtained by fermenting with lactobacilli and lactobacilli, and an oxygen supply process for supplying oxygen to the fermented milk. It describes a method for producing fermented milk that can be maintained over time and maintain a good flavor.
乳酸桿菌と乳酸球菌で発酵させて、発酵乳を得る発酵工程と、その発酵乳に酸素を供給する酸素供給工程を含む、経時的な酸度の増大を抑制して、適度な酸味を長期間に亘って保ち、良好な風味を維持できる発酵乳の製造方法が記載されている。 Patent Document 5 (Method for producing fermented milk)
Suppressing the increase in acidity over time, including a fermentation process in which fermented milk is obtained by fermenting with lactobacilli and lactobacilli, and an oxygen supply process for supplying oxygen to the fermented milk. It describes a method for producing fermented milk that can be maintained over time and maintain a good flavor.
特許文献６（発酵乳の製造方法，及び発酵乳）
バクテリオシンを産生する乳酸菌やその培養物を原料に添加し、バクテリオシンを産生する乳酸菌を死滅させ、別の乳酸菌をスターターとして添加する、輸送中や保存中の酸度の上昇を防止した、風味の良い発酵乳の製造方法が記載されている。 Patent Document 6 (Method for producing fermented milk and fermented milk)
Lactic acid bacteria that produce bacteriocin and their cultures are added to the raw material, lactic acid bacteria that produce bacteriocin are killed, and another lactic acid bacterium is added as a starter, preventing an increase in acidity during transportation and storage. A method for producing good fermented milk is described.
バクテリオシンを産生する乳酸菌やその培養物を原料に添加し、バクテリオシンを産生する乳酸菌を死滅させ、別の乳酸菌をスターターとして添加する、輸送中や保存中の酸度の上昇を防止した、風味の良い発酵乳の製造方法が記載されている。 Patent Document 6 (Method for producing fermented milk and fermented milk)
Lactic acid bacteria that produce bacteriocin and their cultures are added to the raw material, lactic acid bacteria that produce bacteriocin are killed, and another lactic acid bacterium is added as a starter, preventing an increase in acidity during transportation and storage. A method for producing good fermented milk is described.
特許文献７（発酵乳の製造方法及び乳製品）
原料に乳酸桿菌と乳酸球菌を添加し、従来よりも高い温度である４４～５５℃で発酵させる、経時的な酸度の上昇やｐＨの低下を抑制し、長期間に亘って、適度な酸味を保ち、良好な品質を維持できる発酵乳の製造方法が記載されている。 Patent Document 7 (Method for producing fermented milk and dairy product)
Add Lactobacilli and Lactococci to the raw material and ferment at 44-55 ° C, which is a higher temperature than before. Suppresses the increase in acidity and decrease in pH over time, and provides an appropriate acidity for a long time. A method for producing fermented milk that can maintain and maintain good quality is described.
原料に乳酸桿菌と乳酸球菌を添加し、従来よりも高い温度である４４～５５℃で発酵させる、経時的な酸度の上昇やｐＨの低下を抑制し、長期間に亘って、適度な酸味を保ち、良好な品質を維持できる発酵乳の製造方法が記載されている。 Patent Document 7 (Method for producing fermented milk and dairy product)
Add Lactobacilli and Lactococci to the raw material and ferment at 44-55 ° C, which is a higher temperature than before. Suppresses the increase in acidity and decrease in pH over time, and provides an appropriate acidity for a long time. A method for producing fermented milk that can maintain and maintain good quality is described.
また、保存時の物性変化を抑制する技術としては次のようなものが提案されている。
Also, the following technologies have been proposed as techniques for suppressing changes in physical properties during storage.
特許文献８（発酵乳及び乳酸菌飲料の製造方法）
ラクトバチルス属の乳酸桿菌と、共生関係を有する乳酸菌を同時に使用して発酵させる、輸送中や販売中でもホエー分離や離水現象が生じない、安定な発酵乳や乳酸菌飲料の製造方法が記載されている。 Patent Document 8 (Method for producing fermented milk and lactic acid bacteria beverage)
Lactobacillus belonging to the genus Lactobacillus and lactic acid bacteria having a symbiotic relationship are fermented at the same time. A method for producing stable fermented milk and lactic acid bacteria beverages that does not cause whey separation or water separation even during transportation or sales is described. .
ラクトバチルス属の乳酸桿菌と、共生関係を有する乳酸菌を同時に使用して発酵させる、輸送中や販売中でもホエー分離や離水現象が生じない、安定な発酵乳や乳酸菌飲料の製造方法が記載されている。 Patent Document 8 (Method for producing fermented milk and lactic acid bacteria beverage)
Lactobacillus belonging to the genus Lactobacillus and lactic acid bacteria having a symbiotic relationship are fermented at the same time. A method for producing stable fermented milk and lactic acid bacteria beverages that does not cause whey separation or water separation even during transportation or sales is described. .
更に、保存時の光照射の影響を抑制する技術としては次のようなものが提案されている。
Furthermore, the following technologies have been proposed as techniques for suppressing the effects of light irradiation during storage.
特許文献９（耐光性発酵乳、耐光性発酵乳製品およびその製造方法）
ビタミンＣおよび／またはビタミンＥを配合した、光照射条件下でも風味や物性が劣化しない安定な発酵乳が記載されている。 Patent Document 9 (Light-resistant fermented milk, light-resistant fermented milk product and production method thereof)
A stable fermented milk containing vitamin C and / or vitamin E that does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
ビタミンＣおよび／またはビタミンＥを配合した、光照射条件下でも風味や物性が劣化しない安定な発酵乳が記載されている。 Patent Document 9 (Light-resistant fermented milk, light-resistant fermented milk product and production method thereof)
A stable fermented milk containing vitamin C and / or vitamin E that does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
特許文献１０（耐光性発酵乳、耐光性発酵乳製品およびその製造方法）
システインなどのチオール類を配合した、光照射条件下でも風味や物性が劣化しない安定な発酵乳が記載されている。 Patent Document 10 (light-resistant fermented milk, light-resistant fermented milk product and method for producing the same)
A stable fermented milk containing thiols such as cysteine, which does not deteriorate in flavor and physical properties even under light irradiation conditions, is described.
システインなどのチオール類を配合した、光照射条件下でも風味や物性が劣化しない安定な発酵乳が記載されている。 Patent Document 10 (light-resistant fermented milk, light-resistant fermented milk product and method for producing the same)
A stable fermented milk containing thiols such as cysteine, which does not deteriorate in flavor and physical properties even under light irradiation conditions, is described.
特許文献１１（発酵乳製品）
波長４００～５５０ｎｍの可視光を遮断する容器で包装した、光照射条件下でも風味や物性が劣化しない安定な発酵乳製品が記載されている。 Patent Document 11 (fermented milk product)
A stable fermented dairy product that is packaged in a container that blocks visible light having a wavelength of 400 to 550 nm and does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
波長４００～５５０ｎｍの可視光を遮断する容器で包装した、光照射条件下でも風味や物性が劣化しない安定な発酵乳製品が記載されている。 Patent Document 11 (fermented milk product)
A stable fermented dairy product that is packaged in a container that blocks visible light having a wavelength of 400 to 550 nm and does not deteriorate in flavor and physical properties even under light irradiation conditions is described.
この発明は、発酵乳の保存中における風味維持、物性維持、色調維持に優れた発酵乳の製造方法を提案することを目的にしている。また、保存中の発酵乳の風味、物性、色調を維持する方法を提案することを目的にしている。
The object of the present invention is to propose a method for producing fermented milk excellent in maintaining flavor, maintaining physical properties and maintaining color tone during storage of fermented milk. Moreover, it aims at proposing the method of maintaining the flavor, physical property, and color tone of preserved fermented milk.
ヨーグルトスターターとして使用されるLactobacillus bulgaricus (ブルガリア菌) の培養では、ブルガリア菌の産生するNADHオキシダーゼなどにより、培養液中の酸素が過酸化水素へと変換される（非特許文献1）。
In the culture of Lactobacillus bulgaricus moth (Bulgaria bacterium) used as a yogurt starter, oxygen in the culture solution is converted into hydrogen peroxide by NADH oxidase produced by Bulgaria bacterium (Non-patent Document 1).
一般に、ヨーグルトスターターはブルガリア菌とStreptococcus thermophilus (サーモフィルス菌) が用いられる。ブルガリア菌もサーモフィルス菌も、過酸化水素を水と酸素に分解するカタラーゼを持たない（非特許文献２）。そこで、ヨーグルトなどの発酵乳の発酵時には、過酸化水素が蓄積すると考えられる。
Generally, yogurt starters are Bulgarian bacteria and Streptococcus thermophilus moth (thermophilus bacterium). Neither Bulgarian bacteria nor Thermophilus bacteria have a catalase that decomposes hydrogen peroxide into water and oxygen (Non-patent Document 2). Therefore, it is considered that hydrogen peroxide accumulates during fermentation of fermented milk such as yogurt.
ヨーグルトなどの発酵乳は、量販店やコンビニエンスストアではショーケースに陳列されて販売されることがほとんどである。そして、陳列時に照明を受けることが発酵乳の風味、物性、色調の劣化に影響すると考えられている。
発 酵 Fermented milk such as yogurt is usually sold in showcases at mass retailers and convenience stores. And it is thought that lighting at the time of display affects the flavor, physical properties, and color tone of fermented milk.
これらの劣化を抑制する技術の開発により、発酵乳の商品価値の向上や賞味期限の延長などが可能となる。そこで、保存中の発酵乳の風味、物性、色調を維持することに適した方法や、保存中における風味維持、物性維持、色調維持に優れた発酵乳の製造方法は、発酵乳製造において、大きな価値を生むことになる。
Developed technology to suppress these deteriorations will enable the product value of fermented milk to be improved and the expiration date to be extended. Therefore, a method suitable for maintaining the flavor, physical properties, and color tone of fermented milk during storage, and a method for producing fermented milk that is excellent in maintaining flavor, physical properties, and color tone during storage are large in fermented milk production. It will create value.
本願発明者等は、上記の知見などを基に、光照射によって発酵乳の風味、等が劣化する要因について検討した。その結果、光照射によって風味等が劣化する要因の一つに、光照射による発酵乳中の過酸化水素の酸化能の活性化があることを見出した。
The inventors of the present application examined factors that deteriorate the flavor and the like of fermented milk by light irradiation based on the above findings. As a result, it was found that one of the factors that deteriorate the flavor and the like by light irradiation is activation of the oxidizing ability of hydrogen peroxide in fermented milk by light irradiation.
一般に、過酸化水素は活性酸素の一種であるヒドロキシラジカルを生成し易く、また、ヒドロキシラジカルの生成は、光照射で促進される（特許文献１２「病原性微生物の殺滅方法」）。
Generally, hydrogen peroxide easily generates hydroxy radicals, which are a kind of active oxygen, and generation of hydroxy radicals is accelerated by light irradiation (Patent Document 12 “Method for Killing Pathogenic Microorganisms”).
ヒドロキシラジカルは、発酵乳の成分の酸化を顕著に促進すると考えられ、風味の劣化等の要因となる。
Hydroxyl radicals are thought to significantly promote the oxidation of the components of fermented milk and cause factors such as flavor deterioration.
なお、この過酸化水素による風味劣化等は、光照射によって顕著に促進されるが、本願発明者等は、光が照射されない場合においても、過酸化水素の存在自体で風味の劣化等が生じることを確認した。
In addition, although the flavor deterioration by hydrogen peroxide is remarkably accelerated by light irradiation, the inventors of the present application may experience a deterioration in flavor due to the presence of hydrogen peroxide even in the absence of light irradiation. It was confirmed.
また、過酸化水素の存在は発酵乳の風味のみならず、物性や色調をも劣化させることも確認した。
It was also confirmed that the presence of hydrogen peroxide deteriorates not only the flavor of fermented milk but also the physical properties and color tone.
上述したように、発酵乳の保存時における風味劣化を抑制する技術としては種々の提案が行われていた。しかし、上述した特許文献１～１１には、発酵乳の保存時に過酸化水素が風味や物性を劣化させることは記載も示唆もされておらず、また、発酵乳中の過酸化水素の濃度を低減させることで、発酵乳の保存時に風味、物性、色調が良好に保たれることについても記載や示唆もされていなかった。
As described above, various proposals have been made as a technique for suppressing flavor deterioration during storage of fermented milk. However, Patent Documents 1 to 11 mentioned above do not describe or suggest that hydrogen peroxide deteriorates the flavor and physical properties during storage of fermented milk, and the concentration of hydrogen peroxide in fermented milk is not described. There has been no description or suggestion that the flavor, physical properties, and color tone can be maintained well during storage of fermented milk by reducing the content.
本願が提案する発明は以下の通りである。
The invention proposed by the present application is as follows.
［１］発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の製造方法。
[1] A method for producing fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process for producing fermented milk.
［２］サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する［１］の発酵乳の製造方法。
[2] The method for producing fermented milk according to [1], wherein fermented milk is prepared using only Thermophilus bacteria in a lactic acid bacteria starter.
［３］乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する［１］の発酵乳の製造方法。
[3] Production of fermented milk according to [1], in which propionic acid bacteria are blended with raw material milk or fermented milk base material immediately before or after blending lactic acid bacteria starter with raw material milk, or simultaneously with blending lactic acid bacteria starter with raw material milk Method.
［４］製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である［１］～［３］のいずれかの発酵乳の製造方法。
[4] The method for producing fermented milk according to any one of [1] to [3], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 μM or less.
［５］製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である［１］～［３］のいずれかの発酵乳の製造方法。
[5] The method for producing fermented milk according to any one of [1] to [3], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 μM or less.
［６］発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の風味維持方法。
[6] A method for maintaining the flavor of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
［７］サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する［６］の発酵乳の風味維持方法。
[7] The method for maintaining the flavor of fermented milk according to [6], wherein fermented milk is prepared using only Thermophilus bacteria as a lactic acid bacteria starter.
［８］乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する［６］の発酵乳の風味維持方法。
[8] The flavor of fermented milk according to [6], in which propionic acid bacteria are blended into the raw material milk or fermented milk base material immediately before or immediately after blending the lactic acid bacteria starter into the raw material milk, or at the same time as the lactic acid bacteria starter is blended into the raw material milk. Maintenance method.
［９］製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である［６］～［８］のいずれかの発酵乳の風味維持方法。
[9] The method for maintaining the flavor of fermented milk according to any one of [6] to [8], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 μM or less.
［１０］製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である［６］～［８］のいずれかの発酵乳の風味維持方法。
[10] The method for maintaining the flavor of fermented milk according to any one of [6] to [8], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 μM or less.
［１１］発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の物性維持方法。
[11] A method for maintaining physical properties of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
［１２］サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する［１１］の発酵乳の物性維持方法。
[12] The method for maintaining physical properties of fermented milk according to [11], wherein fermented milk is prepared using only Thermophilus bacteria in a lactic acid bacteria starter.
［１３］乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する請求項［１１］の発酵乳の物性維持方法。
[13] The fermented milk according to [11], wherein the propionic acid bacterium is blended with the raw material milk or the fermented milk base material immediately before or immediately after blending the lactic acid bacteria starter with the raw material milk, or simultaneously with the blending of the lactic acid bacteria starter with the raw material milk. How to maintain the physical properties.
［１４］製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である［１１］～［１３］のいずれかの発酵乳の物性維持方法。
[14] The method for maintaining physical properties of fermented milk according to any one of [11] to [13], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 μM or less.
［１５］製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である［１１］～［１３］のいずれかの発酵乳の物性維持方法。
[15] The method for maintaining physical properties of fermented milk according to any one of [11] to [13], wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 μM or less.
［１６］発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の色調維持方法。
[16] A method for maintaining the color tone of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
［１７］サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する［１６］記載の発酵乳の色調維持方法。
[17] The method for maintaining the color tone of fermented milk according to [16], wherein fermented milk is prepared using only Thermophilus bacteria in a lactic acid bacteria starter.
［１８］乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する［１６］記載の発酵乳の色調維持方法。
[18] The fermented milk according to [16], wherein the propionic acid bacterium is blended with the raw material milk or the fermented milk base material immediately before or immediately after the lactic acid bacterium starter is blended with the raw material milk or simultaneously with the lactic acid bacterium starter is blended with the raw material milk. Color tone maintenance method.
［１９］製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である［１６］～［１８］のいずれかの発酵乳の色調維持方法。
[19] The method for maintaining the color tone of fermented milk according to any one of [16] to [18], wherein the hydrogen peroxide concentration in the fermented milk immediately after production is 30 μM or less.
［２０］製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である［１６］～［１８］のいずれかの発酵乳の色調維持方法。
[20] The method for maintaining the color of the fermented milk according to any one of [16] to [18], wherein the hydrogen peroxide concentration in the fermented milk immediately after production is 20 μM or less.
この発明によれば、発酵乳の保存中における風味維持、物性維持、色調維持に優れた発酵乳の製造方法を提供することができる。また、保存中の発酵乳の風味、物性、色調を維持する方法を提供することができる。
According to this invention, it is possible to provide a method for producing fermented milk excellent in maintaining flavor, maintaining physical properties and maintaining color tone during storage of fermented milk. Moreover, the method of maintaining the flavor, physical property, and color tone of preserved fermented milk can be provided.
本願発明者等は、発酵乳中で発生し、蓄積される過酸化水素を原因とする発酵乳保存中の風味劣化、等の抑制について検討を行った。
The inventors of the present application examined suppression of flavor deterioration during storage of fermented milk caused by hydrogen peroxide generated and accumulated in fermented milk.
（検討結果１）
上述した非特許文献１、２で指摘されているように、ヨーグルトなどの発酵乳の発酵時に、過酸化水素が発生し、蓄積されることを検討、確認した。 (Examination result 1)
As pointed out in Non-Patent Documents 1 and 2 described above, it was examined and confirmed that hydrogen peroxide is generated and accumulated during fermentation of fermented milk such as yogurt.
上述した非特許文献１、２で指摘されているように、ヨーグルトなどの発酵乳の発酵時に、過酸化水素が発生し、蓄積されることを検討、確認した。 (Examination result 1)
As pointed out in
表1の市販のヨーグルト製品（株式会社明治）の過酸化水素の濃度を測定したところ、全てのヨーグルト製品から過酸化水素が検出された。
Measurement of the concentration of hydrogen peroxide in commercially available yogurt products (Meiji Co., Ltd.) in Table 1 revealed that hydrogen peroxide was detected in all yogurt products.
表１記載の４種の市販品には、それぞれ異なるスターターが用いられている。
Different starters are used for the four types of commercial products listed in Table 1.
そこで、スターターの種類に関係なく、ブルガリア菌とサーモフィルス菌で発酵させた場合、ヨーグルト中に過酸化水素が蓄積すると認められた。
Therefore, it was recognized that hydrogen peroxide accumulates in yogurt when fermented with Bulgarian bacteria and Thermophilus bacteria regardless of the type of starter.
一方、コーデックス委員会が定める国際食品規格（コーデックス規格）では、ヨーグルトの定義をブルガリア菌とサーモフィラス菌の２種類で乳酸発酵しているものとしている。
On the other hand, according to the international food standard (Codex standard) established by the Codex Committee, the definition of yogurt is lactic acid fermentation with two types of Bulgarian bacteria and Thermophilus bacteria.
そこで、以上の結果から、全てのヨーグルトに過酸化水素が含まれると考えられた。
Thus, from the above results, it was considered that all yogurt contained hydrogen peroxide.
（検討結果２）
過酸化水素が発酵乳の風味に及ぼす影響について検討した。 (Examination result 2)
The effect of hydrogen peroxide on the flavor of fermented milk was investigated.
過酸化水素が発酵乳の風味に及ぼす影響について検討した。 (Examination result 2)
The effect of hydrogen peroxide on the flavor of fermented milk was investigated.
表２に示す発酵乳ベースを使用し、乳酸菌スターターで発酵させて調製した発酵乳に、過酸化水素を２５μＭまたは１００μＭで配合した場合について、１０℃で３日間の保存後に、風味と物性（粘度、酸度、ｐＨ）を評価したところ、表３の通りであった。
When fermented milk prepared using fermented milk base shown in Table 2 and fermented with lactic acid bacteria starter was blended with hydrogen peroxide at 25 μM or 100 μM, flavor and physical properties (viscosity) after storage at 10 ° C. for 3 days , Acidity, and pH) were evaluated as shown in Table 3.
なお、この検討では、光照射は実施していない。
In this study, no light irradiation was performed.
表３から、発酵乳に、過酸化水素を２５μＭまたは１００μＭで配合して１０℃で３日間保存すると、対照（コントロール）に比べて、風味が顕著に悪化し、粘度が低下することを確認できた。
From Table 3, it can be confirmed that when fermented milk is mixed with hydrogen peroxide at 25 μM or 100 μM and stored at 10 ° C. for 3 days, the flavor is remarkably deteriorated and the viscosity is lowered as compared with the control (control). It was.
また、発酵乳に、過酸化水素を２５μＭまたは１００μＭで配合して１０℃で３日間保存すると、対照（コントロール）に比べて、色調も劣化することを確認できた。
Moreover, it was confirmed that when fermented milk was mixed with hydrogen peroxide at 25 μM or 100 μM and stored at 10 ° C. for 3 days, the color tone deteriorated as compared with the control.
一方、対照（コントロール）に比べて、酸度やｐＨは変化しないことを確認できた。
On the other hand, it was confirmed that the acidity and pH did not change compared to the control.
以上から、過酸化水素が、発酵乳の保存時の風味を劣化させること、粘度などの物性を劣化させること、色調を劣化させることが明らかとなった。
From the above, it became clear that hydrogen peroxide deteriorates the flavor of stored fermented milk, deteriorates physical properties such as viscosity, and deteriorates color tone.
これは、過酸化水素の強い酸化力により、発酵乳中の脂肪やタンパク質が酸化され、風味、物性、色調が劣化したものと推測された。
It was speculated that the fat, protein in fermented milk was oxidized by the strong oxidizing power of hydrogen peroxide, and the flavor, physical properties, and color tone were deteriorated.
すなわち、発酵乳中に発生し、蓄積した過酸化水素が、発酵乳の風味、物性、色調などの劣化に影響していると推測された。
That is, it was speculated that the hydrogen peroxide generated and accumulated in the fermented milk affected the deterioration of the flavor, physical properties, color, etc. of the fermented milk.
このような検討から、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制して発酵乳を製造することにより、発酵乳中に発生し、蓄積した過酸化水素を原因とする保存中の発酵乳の風味劣化、物性劣化、色調劣化を抑制することができると考えられた。
From these studies, the production of fermented milk by suppressing the generation and accumulation of hydrogen peroxide in the fermented milk in the fermented milk production process, and the cause of the accumulated hydrogen peroxide generated in the fermented milk It was thought that flavor deterioration, physical property deterioration, and color tone deterioration of fermented milk during storage could be suppressed.
上述した検討結果１、２から、ブルガリア菌とサーモフィルス菌をスターターとした発酵乳では過酸化水素が蓄積し、発酵乳の保存時の風味を劣化させることが明らかとなった。
From the examination results 1 and 2 described above, it was revealed that hydrogen peroxide accumulates in fermented milk using Bulgarian bacteria and Thermofilus bacteria as a starter, and deteriorates the flavor during storage of the fermented milk.
この過酸化水素による風味への影響を低減するには、過酸化水素の蓄積を抑制することが望ましい。
In order to reduce the effect of hydrogen peroxide on the flavor, it is desirable to suppress the accumulation of hydrogen peroxide.
しかし、単に過酸化水素を分解すると酸素が発生し、酸素はブルガリア菌によって再び過酸化水素へと変換されるため、過酸化水素を分解しただけでは、風味劣化等を抑制できないと考えられた。
However, simply decomposing hydrogen peroxide generates oxygen, and the oxygen is converted back to hydrogen peroxide by Bulgarian bacteria. Therefore, it was thought that flavor degradation and the like could not be suppressed only by decomposing hydrogen peroxide.
また、過酸化水素は光照射で活性酸素を生成し、活性酸素は発酵乳中の脂質やタンパク質の酸化を促進するので、さらに風味の劣化等を促進すると考えられた。
In addition, hydrogen peroxide generates active oxygen when irradiated with light, and active oxygen promotes the oxidation of lipids and proteins in fermented milk. Therefore, it is considered that the deterioration of flavor and the like is further promoted.
そこで、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制して発酵乳を製造することにより、発酵乳の保存中における風味維持、物性維持、色調維持に優れた発酵乳を製造することができる。
Therefore, by producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk in the fermented milk production process, fermentation excellent in flavor maintenance, physical property maintenance, and color tone maintenance during storage of fermented milk Milk can be produced.
ここで、非特許文献１で指摘されているように、過酸化水素は、ブルガリア菌によって生産される。そこで、サーモフィルス菌のみをスターターとして発酵乳を調製することで、過酸化水素の濃度を低減し、初期の目的を達成することが可能になる。
Here, as pointed out in Non-Patent Document 1, hydrogen peroxide is produced by Bulgarian bacteria. Therefore, by preparing fermented milk using only Thermophilus bacteria as a starter, it is possible to reduce the concentration of hydrogen peroxide and achieve the initial purpose.
すなわち、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制して発酵乳を製造する方法の一つとして、サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する実施形態を採用することができる。
That is, as one method for producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk in the fermented milk production process, fermented milk is prepared using only Thermofilus bacteria in a lactic acid bacteria starter. Embodiments can be employed.
また、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制して発酵乳を製造する方法の他の一つとして、過酸化水素を分解する能力の高いプロピオン酸菌を配合して発酵乳を製造する実施形態を採用することができる。
In addition, as another method of producing fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk during the fermented milk production process, a propionic acid bacterium having a high ability to decompose hydrogen peroxide is used. Embodiment which mix | blends and manufactures fermented milk can be employ | adopted.
例えば、乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合して発酵乳を製造することにより、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制するものである。
For example, immediately before or immediately after blending the lactic acid bacteria starter into the raw milk, or at the same time as blending the lactic acid bacteria starter into the raw milk, by blending the propionic acid bacterium into the raw material milk or fermented milk base material to produce fermented milk, It suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the fermented milk production process.
プロピオン酸菌はカタラーゼ活性を有しているので、発酵乳にプロピオン酸菌を配合することで、発酵乳中の過酸化水素、酸素、光照射で顕著に生成する活性酸素を低減させることが可能である。発酵乳中の過酸化水素の濃度を低減させる方法として、発酵開始時にプロピオン酸菌を配合するものである。
Propionic acid bacteria have catalase activity, so by adding propionic acid bacteria to fermented milk, it is possible to reduce the hydrogen peroxide, oxygen in fermented milk, and the active oxygen generated by light irradiation It is. As a method of reducing the concentration of hydrogen peroxide in fermented milk, propionic acid bacteria are blended at the start of fermentation.
過酸化水素を分解する能力の高いプロピオン酸菌を配合することで、発酵乳中の過酸化水素の濃度を低減できる。これによって、過酸化水素に起因する、発酵乳の風味、物性、色調の劣化を抑制できる。
配合 By blending propionic acid bacteria with high ability to decompose hydrogen peroxide, the concentration of hydrogen peroxide in fermented milk can be reduced. Thereby, deterioration of flavor, physical properties and color tone of fermented milk due to hydrogen peroxide can be suppressed.
このようにして発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制することで、発酵乳中の過酸化水素の濃度を低減させる方法や、発酵乳の保存時の風味、物性、色調の劣化を抑制する方法を提供することができる。また、発酵乳の保存時の風味、物性、色調を良好に維持する方法を提供することができる。
In this way, the method of reducing the concentration of hydrogen peroxide in fermented milk by suppressing the generation and accumulation of hydrogen peroxide in fermented milk in the production process of fermented milk, and the flavor during storage of fermented milk In addition, a method for suppressing deterioration of physical properties and color tone can be provided. Moreover, the method of maintaining favorable the flavor at the time of storage of fermented milk, a physical property, and a color tone can be provided.
本願の発明者等は、発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制して製造した発酵乳では、過酸化水素の濃度が低減され、保存中の風味、物性、色調の劣化が抑制さることを実施・検討によって確認した。そして、これらの抑制効果は、光照射時により強く現れることを確認できた。
The inventors of the present application, in the fermented milk manufactured by suppressing the generation and accumulation of hydrogen peroxide in the fermented milk in the fermented milk manufacturing process, the concentration of hydrogen peroxide is reduced, the flavor and physical properties during storage It was confirmed by implementation and examination that the deterioration of color tone was suppressed. And it has confirmed that these suppression effects appear more strongly at the time of light irradiation.
以下、本願発明の実施例を説明するが、本願発明は、上述した実施形態及び、以下の実施例に限られることなく、特許請求の範囲から記載される技術的範囲において種々に変更可能である。
Examples of the present invention will be described below, but the present invention is not limited to the above-described embodiment and the following examples, and can be variously modified within the technical scope described from the claims. .
（過酸化水素の生成を抑制した発酵乳の保存中の風味変化）
表４に示す発酵乳ベースを使用し、「明治ブルガリアヨーグルト」（株式会社明治製）より分離したサーモフィルス菌のみをスターターとして４３℃で発酵させて調製した発酵乳について調製後の溶存酸素の濃度と過酸化水素の濃度を検討した。 (Change in flavor during storage of fermented milk with suppressed hydrogen peroxide production)
Using the fermented milk base shown in Table 4, the concentration of dissolved oxygen after preparation for fermented milk prepared by fermenting at 43 ° C. using only Thermofilus bacteria isolated from “Meiji Bulgaria Yogurt” (Meiji Co., Ltd.) as a starter And the concentration of hydrogen peroxide was examined.
表４に示す発酵乳ベースを使用し、「明治ブルガリアヨーグルト」（株式会社明治製）より分離したサーモフィルス菌のみをスターターとして４３℃で発酵させて調製した発酵乳について調製後の溶存酸素の濃度と過酸化水素の濃度を検討した。 (Change in flavor during storage of fermented milk with suppressed hydrogen peroxide production)
Using the fermented milk base shown in Table 4, the concentration of dissolved oxygen after preparation for fermented milk prepared by fermenting at 43 ° C. using only Thermofilus bacteria isolated from “Meiji Bulgaria Yogurt” (Meiji Co., Ltd.) as a starter And the concentration of hydrogen peroxide was examined.
比較対象として、同様に、表４に示す発酵乳ベースを使用し、サーモフィルス菌とブルガリア菌をスターターとして４３℃で発酵させて調製した発酵乳について、調製後の溶存酸素の濃度と過酸化水素の濃度を検討した。
For comparison, similarly, the fermented milk base shown in Table 4 was used and fermented milk prepared by fermenting at 43 ° C. using Thermophilus and Bulgarian bacteria as a starter. The concentration of was examined.
これらを比較して評価し、表５に示した。
These were compared and evaluated, and are shown in Table 5.
また、これらの発酵乳を3000 Luxで照射した場合について、保存後の風味を評価し、表６に示した。
Moreover, about the case where these fermented milk was irradiated with 3000 Lux, the flavor after a preservation | save was evaluated and it showed in Table 6.
表５から、サーモフィルス菌 のみをスターターとして発酵乳を調製すると、サーモフィルス菌とブルガリア菌をスターターとして発酵乳を調製する場合に比べて、溶存酸素の濃度は上昇するが、過酸化水素の濃度は低下することを確認できた。これは、酸素を過酸化水素に変換するブルガリア菌が、存在しないことによるものと考えられた。
From Table 5, when fermented milk is prepared using only thermophilus koji as a starter, the concentration of dissolved oxygen increases compared to the case where fermented milk is prepared using thermophilus and Bulgarian bacteria as a starter. Was confirmed to decrease. This was thought to be due to the absence of Bulgarian bacteria that convert oxygen to hydrogen peroxide.
表６から、サーモフィルス菌のみをスターターとして調製した発酵乳は、サーモフィルス菌とブルガリア菌をスターターとして調製した発酵乳と比べて、3000 Luxで照射した場合について、風味の劣化の程度が小さく、商品として許容できる範囲の風味を維持していることや、色調に変化が少ないことが確認できた。
From Table 6, fermented milk prepared using only Thermophilus bacteria as a starter has a lower degree of flavor deterioration when irradiated with 3000 Lux than fermented milk prepared using Thermophilus bacteria and Bulgarian bacteria as a starter. It was confirmed that the flavor of the acceptable range for the product was maintained and that there was little change in color tone.
以上から、発酵乳中の過酸化水素の濃度を低減させることにより、保存中の風味や色調の変化を抑制できることを確認できた。
From the above, it was confirmed that changes in flavor and color tone during storage can be suppressed by reducing the concentration of hydrogen peroxide in fermented milk.
（プロピオン酸菌の配合が発酵乳の風味に及ぼす影響）
プロピオン酸菌の凍結濃縮菌体を調製し、同菌体を乳酸菌スターターと同時に表４の発酵乳ベースに配合して、プラスチックカップに充填し、４３℃で発酵させて発酵乳を調製した。 (Effects of Propionic Acid Bacteria on Flavor of Fermented Milk)
Freeze-concentrated bacterial cells of propionic acid bacteria were prepared, and the bacterial cells were blended with the fermented milk base of Table 4 simultaneously with the lactic acid bacteria starter, filled in a plastic cup, and fermented at 43 ° C. to prepare fermented milk.
プロピオン酸菌の凍結濃縮菌体を調製し、同菌体を乳酸菌スターターと同時に表４の発酵乳ベースに配合して、プラスチックカップに充填し、４３℃で発酵させて発酵乳を調製した。 (Effects of Propionic Acid Bacteria on Flavor of Fermented Milk)
Freeze-concentrated bacterial cells of propionic acid bacteria were prepared, and the bacterial cells were blended with the fermented milk base of Table 4 simultaneously with the lactic acid bacteria starter, filled in a plastic cup, and fermented at 43 ° C. to prepare fermented milk.
比較対象として、表４に示す発酵乳ベースを使用し、プロピオン酸菌を配合しない点以外は同様にして発酵乳を調製した。
As a comparison object, fermented milk was prepared in the same manner except that the fermented milk base shown in Table 4 was used and propionic acid bacteria were not blended.
両者の溶存酸素の濃度、過酸化水素の濃度、粘度、風味を評価し、結果を表７、図１～図３に示した。
Both the dissolved oxygen concentration, the hydrogen peroxide concentration, the viscosity and the flavor were evaluated, and the results are shown in Table 7 and FIGS.
ここで、プロピオン酸菌は、ホエイ分解培地を用い、３７℃で７２時間賦活した培養液を同培地に１％で接種し、ｐＨを６．５に保ち、３５℃で７２時間の培養で得た培養液を、遠心分離により菌体を２０倍に濃縮し、－８０℃で凍結したものを使用した。
Here, propionic acid bacteria are obtained by inoculating a culture solution activated at 37 ° C. for 72 hours at 1% in the same medium using a whey decomposition medium, maintaining the pH at 6.5, and culturing at 35 ° C. for 72 hours. The culture broth was concentrated 20 times by centrifugation and frozen at -80 ° C.
図１から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、溶存酸素の濃度がやや低減することを確認できた。
From FIG. 1, the fermented milk prepared by blending propionic acid bacteria has a slightly reduced concentration of dissolved oxygen when stored at 10 ° C. compared to the fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
図２から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、過酸化水素の濃度が低減することを確認できた。
From FIG. 2, the fermented milk prepared by blending propionic acid bacteria has a reduced concentration of hydrogen peroxide when stored at 10 ° C. compared to fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
図３から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、3000 Luxの光照射の下で保存した場合について、粘度が低下しないことを確認できた。
From FIG. 3, fermented milk prepared by mixing propionic acid bacteria does not decrease in viscosity when stored under light irradiation of 3000 Lux compared to fermented milk prepared without mixing propionic acid bacteria. Was confirmed.
表７から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、3000 Luxの光照射の下で保存した場合について、風味の劣化を抑制できることを確認できた。
From Table 7, fermented milk prepared by blending propionic acid bacteria suppresses flavor deterioration when stored under light irradiation of 3000 Lux compared to fermented milk prepared without blending propionic acid bacteria I was able to confirm that I could do it.
以上から、プロピオン酸菌を配合して調製した発酵乳は、過酸化水素の濃度が低減し、酸化によるタンパク質の変性を抑制などすることで、風味や物性が良好に維持されることを確認できた。
From the above, fermented milk prepared by blending propionic acid bacteria can be confirmed to maintain good flavor and physical properties by reducing the concentration of hydrogen peroxide and suppressing protein denaturation due to oxidation. It was.
（プロピオン酸菌の配合が無脂肪発酵乳の風味に及ぼす影響）
実施例２の結果から、プロピオン酸菌の配合が発酵乳の酸化を抑制し、風味と物性を維持できることを確認できた。 (Effect of Propionic Acid Bacteria on Flavor of Nonfat Fermented Milk)
From the results of Example 2, it was confirmed that the combination of propionic acid bacteria can suppress the oxidation of fermented milk and maintain the flavor and physical properties.
実施例２の結果から、プロピオン酸菌の配合が発酵乳の酸化を抑制し、風味と物性を維持できることを確認できた。 (Effect of Propionic Acid Bacteria on Flavor of Nonfat Fermented Milk)
From the results of Example 2, it was confirmed that the combination of propionic acid bacteria can suppress the oxidation of fermented milk and maintain the flavor and physical properties.
ここで、発酵乳中に存在する活性酸素は、乳脂肪の酸化を促進し、酸化臭の原因となるアルデヒドやアルコール類を生成する。
Here, the active oxygen present in the fermented milk promotes the oxidation of milk fat and generates aldehydes and alcohols that cause an oxidative odor.
この場合、乳脂肪の少ない低脂肪や無脂肪のヨーグルトでは、過酸化水素の蓄積を抑制しても、保存中の風味の維持に寄与しない可能性が考えられた。
In this case, it was considered that low-fat or non-fat yogurt with less milk fat may not contribute to maintaining the flavor during storage even if the accumulation of hydrogen peroxide is suppressed.
そこで、表８に示す無脂肪の発酵乳ベースを使用し、プロピオン酸菌を配合した発酵乳を調製し、プロピオン酸菌を配合しない発酵乳と比較して、溶存酸素の濃度、過酸化水素の濃度、粘度、風味を評価し、結果を表９、図４～図６に示した。
Therefore, using the non-fat fermented milk base shown in Table 8, preparing fermented milk containing propionic acid bacteria, compared with fermented milk not containing propionic acid bacteria, the concentration of dissolved oxygen, Concentration, viscosity, and flavor were evaluated, and the results are shown in Table 9 and FIGS.
図４から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、溶存酸素の濃度は変わらないことを確認できた。
From FIG. 4, it is confirmed that the fermented milk prepared by mixing propionic acid bacteria does not change the concentration of dissolved oxygen when stored at 10 ° C., compared with the fermented milk prepared without mixing propionic acid bacteria. did it.
図５から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、過酸化水素の濃度が低減することを確認できた。
From FIG. 5, the fermented milk prepared by blending propionic acid bacteria has a reduced concentration of hydrogen peroxide when stored at 10 ° C. compared to fermented milk prepared without blending propionic acid bacteria. It could be confirmed.
図６から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、3000 Luxの光照射の下で保存した場合について、粘度の低下を抑制できることを確認できた。
From Fig. 6, fermented milk prepared by mixing propionic acid bacteria suppresses a decrease in viscosity when stored under light irradiation of 3000 Lux compared to fermented milk prepared without mixing propionic acid bacteria. I was able to confirm that I could do it.
表９から、プロピオン酸菌を配合して調製した発酵乳は、プロピオン酸菌を配合せず調製した発酵乳と比べて、3000 Luxの光照射の下で保存した場合について、風味の劣化を抑制できることを確認できた。
From Table 9, fermented milk prepared by blending propionic acid bacteria suppresses flavor deterioration when stored under light irradiation of 3000 Lux compared to fermented milk prepared without blending propionic acid bacteria I was able to confirm that I could do it.
以上から、プロピオン酸菌を配合して調製した無脂肪の発酵乳では、過酸化水素の濃度の低減による風味の維持効果は得られない可能性が考えられたが、実際には、その効果が得られることが確認できた。
From the above, in fat-free fermented milk prepared by blending propionic acid bacteria, there was a possibility that the effect of maintaining the flavor by reducing the concentration of hydrogen peroxide could not be obtained. It was confirmed that it was obtained.
（比較例１）
（アスコルビン酸の配合が発酵乳の風味や物性に及ぼす影響）
酸化抑制の観点からは、例えばアスコルビン酸などの抗酸化物質を発酵乳に配合することでも、実施例２や実施例３と同様の、過酸化水素の濃度の低減効果が得られると考えられた。 (Comparative Example 1)
(Effects of ascorbic acid on the flavor and properties of fermented milk)
From the viewpoint of inhibiting oxidation, it was considered that the same effect of reducing the concentration of hydrogen peroxide as in Example 2 or Example 3 could be obtained by blending an antioxidant such as ascorbic acid with fermented milk. .
（アスコルビン酸の配合が発酵乳の風味や物性に及ぼす影響）
酸化抑制の観点からは、例えばアスコルビン酸などの抗酸化物質を発酵乳に配合することでも、実施例２や実施例３と同様の、過酸化水素の濃度の低減効果が得られると考えられた。 (Comparative Example 1)
(Effects of ascorbic acid on the flavor and properties of fermented milk)
From the viewpoint of inhibiting oxidation, it was considered that the same effect of reducing the concentration of hydrogen peroxide as in Example 2 or Example 3 could be obtained by blending an antioxidant such as ascorbic acid with fermented milk. .
そこで、実施例１で使用した表４に示す発酵乳ベースを使用し、アスコルビン酸を配合した発酵乳を調製し、アスコルビン酸を配合しない発酵乳と比較して、溶存酸素の濃度、過酸化水素の濃度、粘度、風味、色調を評価し、結果を表１０、図７、８に示した。なお、アスコルビン酸の配合濃度は、０．０５％とした。
Therefore, using the fermented milk base shown in Table 4 used in Example 1, fermented milk containing ascorbic acid was prepared, and compared with fermented milk not containing ascorbic acid, the concentration of dissolved oxygen, hydrogen peroxide The concentration, viscosity, flavor, and color tone were evaluated, and the results are shown in Table 10 and FIGS. Note that the concentration of ascorbic acid was 0.05%.
図７から、アスコルビン酸を配合して調製した発酵乳は、アスコルビン酸を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、溶存酸素の濃度が大きく低減することを確認できた。
From FIG. 7, it can be confirmed that the fermented milk prepared by blending ascorbic acid has a greatly reduced concentration of dissolved oxygen when stored at 10 ° C. compared to fermented milk prepared without blending ascorbic acid. It was.
図８から、アスコルビン酸を配合して調製した発酵乳は、アスコルビン酸を配合せず調製した発酵乳と比べて、１０℃で保存した場合について、過酸化水素の濃度が大きく低減することを確認できた。
From FIG. 8, it is confirmed that the fermented milk prepared by blending ascorbic acid has a greatly reduced concentration of hydrogen peroxide when stored at 10 ° C. compared with the fermented milk prepared without blending ascorbic acid. did it.
表１０から、アスコルビン酸を配合して調製した発酵乳は、アスコルビン酸を配合せず調製した発酵乳と比べて、3000 Luxの光照射の下で保存した場合について、風味の劣化が促進されることを確認できた。
From Table 10, fermented milk prepared by blending ascorbic acid promotes deterioration in flavor when stored under 3000 Lux light irradiation, compared to fermented milk prepared without blending ascorbic acid. I was able to confirm that.
特に、アスコルビン酸を配合した場合は、配合しない場合には感じられないイモ臭や漬物臭が感じられるようになり、これらが発酵乳の風味を大きく損なっていた。
In particular, when ascorbic acid was blended, potato odor and pickled odor that could not be felt when not blended were felt, which greatly impaired the flavor of fermented milk.
また、アスコルビン酸を配合して調製した発酵乳と、アスコルビン酸を配合せず調製した発酵乳において、調製の翌日に粘度を測定したところ、アスコルビン酸を配合しない発酵乳の粘度は１．７０Ｐａ・ｓであったが、アスコルビン酸を配合した発酵乳の粘度は１．３７Ｐａ・ｓであり、粘度が大きく低減することを確認できた。
Moreover, in the fermented milk prepared by blending ascorbic acid and the fermented milk prepared without blending ascorbic acid, the viscosity of the fermented milk not blended with ascorbic acid was measured to be 1.70 Pa · The viscosity of fermented milk blended with ascorbic acid was 1.37 Pa · s, and it was confirmed that the viscosity was greatly reduced.
さらに、3000 Luxの光照射の下で保存した場合について、アスコルビン酸を配合せず調製した発酵乳では、実施例３と同様の白色化が確認され、アスコルビン酸を配合して調製した発酵乳では、褐変化が確認された。
Furthermore, in the case where it was stored under light irradiation of 3000 Lux, in the fermented milk prepared without blending ascorbic acid, the same whitening as in Example 3 was confirmed, and in the fermented milk prepared by blending ascorbic acid, A browning change was confirmed.
一般に、発酵乳では、白色化より褐変化の方が外観が損なわれたことになるため、アスコルビン酸の配合は発酵乳の色調（外観）も劣化させることが確認できた。
Generally, in fermented milk, the appearance of browning was impaired compared to whitening, so it was confirmed that blending ascorbic acid also deteriorated the color tone (appearance) of fermented milk.
以上から、アスコルビン酸を配合して調製した発酵乳では、過酸化水素の濃度が低減されても、風味や物性の維持効果は得られず、むしろ風味、物性、色調が悪化することが確認できた。これは、発酵乳中の過酸化水素や酸素によって酸化されたアスコルビン酸が、光照射時には酸化剤として働いたことで、風味、物性、色調を劣化させたと考えられた。
From the above, in fermented milk prepared by blending ascorbic acid, even if the concentration of hydrogen peroxide is reduced, the maintenance effect of flavor and physical properties cannot be obtained, but it can be confirmed that the flavor, physical properties, and color tone deteriorate rather. It was. This was thought to be because the ascorbic acid oxidized by hydrogen peroxide and oxygen in the fermented milk worked as an oxidant during light irradiation, which deteriorated the flavor, physical properties, and color tone.
発酵乳が製造された直後の過酸化水素濃度が発酵乳貯蔵時の粘度、風味、色調に与える影響について検討した。
The effect of the hydrogen peroxide concentration immediately after the fermented milk was produced on the viscosity, flavor and color tone during storage of the fermented milk was examined.
表２に示す発酵乳ベースを使用し、乳酸菌スターターを用いて発酵乳（ヨーグルト）を調製し、プラスチックカップに充填して過酸化水素溶液を添加し、発酵乳製造直後の過酸化水素濃度が異なる複数の発酵乳（ヨーグルト）を準備した。
Using the fermented milk base shown in Table 2, fermented milk (yogurt) is prepared using a lactic acid bacteria starter, filled in a plastic cup, added with a hydrogen peroxide solution, and the hydrogen peroxide concentration immediately after the fermented milk production is different Several fermented milk (yogurt) was prepared.
これを、３０００Ｌｕｘの光照射の下、１０℃で７２時間保存し、粘度、風味、色調を計測、評価したところ表１１、図９の通りであった。
This was stored at 10 ° C. for 72 hours under light irradiation of 3000 Lux, and the viscosity, flavor, and color tone were measured and evaluated, as shown in Table 11 and FIG.
表１１、図９の結果に示されたように、発酵乳製造直後の過酸化水素濃度が３０μＭを越えると粘度が低下し始め、風味も劣化し始めることが認められた。また、発酵乳製造直後の過酸化水素濃度が４５μＭ以上になると７２時間後に発酵乳（ヨーグルト）は真っ白に脱色されていた。
As shown in Table 11 and FIG. 9, when the hydrogen peroxide concentration immediately after production of fermented milk exceeded 30 μM, it was recognized that the viscosity began to decrease and the flavor also began to deteriorate. In addition, when the hydrogen peroxide concentration immediately after the production of the fermented milk was 45 μM or more, the fermented milk (yogurt) was decolored pure white 72 hours later.
一方、発酵乳製造直後の過酸化水素濃度が１０μＭの場合には、７２時間経過後であっても色調は調製直後のものと同等であった。２０μＭ、３０μＭの場合、やや白く脱色していたが、７２時間後の粘度は１０μＭの場合と大差ないものであった。
On the other hand, when the hydrogen peroxide concentration immediately after production of fermented milk was 10 μM, the color tone was equivalent to that immediately after preparation even after 72 hours. In the case of 20 μM and 30 μM, the color was slightly whitened, but the viscosity after 72 hours was not much different from the case of 10 μM.
そこで、発酵乳製造後の物性維持、風味維持、色調維持の観点から、発酵乳調製直後の過酸化水素濃度は３０μＭ以下、好ましくは２０μＭ以下が望ましいと認められた。
Therefore, it was recognized that the hydrogen peroxide concentration immediately after preparation of the fermented milk is desirably 30 μM or less, preferably 20 μM or less, from the viewpoints of maintaining physical properties, maintaining flavor and maintaining color tone after the production of fermented milk.
この発明によれば、発酵乳の保存中における風味維持、物性維持、色調維持に優れた発酵乳の製造方法を提供することができる。また、保存中の発酵乳の風味、物性、色調を維持する方法を提供することができる。
According to this invention, it is possible to provide a method for producing fermented milk excellent in maintaining flavor, maintaining physical properties and maintaining color tone during storage of fermented milk. Moreover, the method of maintaining the flavor, physical property, and color tone of preserved fermented milk can be provided.
これによって、発酵乳商品の価値向上や賞味期限の延長などが可能になり、発酵乳製造の産業分野において大きな利点を生むことができる。
This makes it possible to improve the value of fermented milk products, extend the shelf life, etc., and produce great advantages in the industrial field of fermented milk production.
Claims (20)
- 発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の製造方法。 A method for producing fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk in the process of producing fermented milk.
- サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する請求項１記載の発酵乳の製造方法。 The method for producing fermented milk according to claim 1, wherein fermented milk is prepared using only thermophilus bacteria in a lactic acid bacteria starter.
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する請求項１記載の発酵乳の製造方法。 The method for producing fermented milk according to claim 1, wherein the propionic acid bacterium is blended with the raw material milk or the fermented milk base material immediately before or immediately after the lactic acid bacterium starter is blended with the raw material milk or simultaneously with the lactic acid bacterium starter is blended with the raw material milk.
- 製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である請求項１～３のいずれか一項に記載の発酵乳の製造方法。 The method for producing fermented milk according to any one of claims 1 to 3, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 µM or less.
- 製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である請求項１～３のいずれか一項に記載の発酵乳の製造方法。 The method for producing fermented milk according to any one of claims 1 to 3, wherein the hydrogen peroxide concentration of the fermented milk immediately after production is 20 µM or less.
- 発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の風味維持方法。 A method for maintaining the flavor of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk during the manufacturing process of fermented milk.
- サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する請求項６記載の発酵乳の風味維持方法。 The method for maintaining the flavor of fermented milk according to claim 6, wherein fermented milk is prepared using only Thermophilus bacteria as a lactic acid bacteria starter.
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する請求項６記載の発酵乳の風味維持方法。 The method for maintaining the flavor of fermented milk according to claim 6, wherein the propionic acid bacterium is blended into the raw material milk or the fermented milk base material immediately before or immediately after blending the lactic acid bacteria starter into the raw material milk, or simultaneously with blending the lactic acid bacteria starter into the raw material milk. .
- 製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である請求項６～８のいずれか一項に記載の発酵乳の風味維持方法。 The method for maintaining the flavor of fermented milk according to any one of claims 6 to 8, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 µM or less.
- 製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である請求項６～８のいずれか一項に記載の発酵乳の風味維持方法。 The method for maintaining the flavor of fermented milk according to any one of claims 6 to 8, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 µM or less.
- 発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の物性維持方法。 A method for maintaining the physical properties of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk during the manufacturing process of fermented milk.
- サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する請求項１１記載の発酵乳の物性維持方法。 The method for maintaining physical properties of fermented milk according to claim 11, wherein fermented milk is prepared using only Thermophilus bacteria as a lactic acid bacteria starter.
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する請求項１１記載の発酵乳の物性維持方法。 The method for maintaining the physical properties of fermented milk according to claim 11, wherein propionic acid bacteria are blended in the raw milk or fermented milk base material immediately before or immediately after blending the lactic acid bacteria starter into the raw material milk, or simultaneously with blending the lactic acid bacteria starter into the raw material milk. .
- 製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である請求項１１～１３のいずれか一項に記載の発酵乳の物性維持方法。 The method for maintaining physical properties of fermented milk according to any one of claims 11 to 13, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 µM or less.
- 製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である請求項１１～１３のいずれか一項に記載の発酵乳の物性維持方法。 The method for maintaining physical properties of fermented milk according to any one of claims 11 to 13, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 µM or less.
- 発酵乳の製造工程で発酵乳中における過酸化水素の発生及び、蓄積を抑制する発酵乳の色調維持方法。 A method for maintaining the color tone of fermented milk that suppresses the generation and accumulation of hydrogen peroxide in fermented milk during the manufacturing process of fermented milk.
- サーモフィルス菌のみを乳酸菌スターターに用いて発酵乳を調製する請求項１６記載の発酵乳の色調維持方法。 The method for maintaining the color tone of fermented milk according to claim 16, wherein fermented milk is prepared using only Thermophilus bacteria as a lactic acid bacteria starter.
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、プロピオン酸菌を原料乳又は発酵乳基材に配合する請求項１６記載の発酵乳の色調維持方法。 The method for maintaining the color tone of fermented milk according to claim 16, wherein the propionic acid bacterium is blended into the raw material milk or the fermented milk base material immediately before or immediately after blending the lactic acid bacteria starter into the raw material milk, or simultaneously with blending the lactic acid bacteria starter into the raw material milk. .
- 製造直後の発酵乳の過酸化水素濃度が３０μＭ以下である請求項１６～１８のいずれか一項に記載の発酵乳の色調維持方法。 The method for maintaining the color tone of fermented milk according to any one of claims 16 to 18, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 30 µM or less.
- 製造直後の発酵乳の過酸化水素濃度が２０μＭ以下である請求項１６～１８のいずれか一項に記載の発酵乳の色調維持方法。 The method for maintaining the color tone of fermented milk according to any one of claims 16 to 18, wherein the fermented milk immediately after production has a hydrogen peroxide concentration of 20 µM or less.
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