JP2013233097A - Drink type yoghurt with excellent flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a drink type yoghurt excellent in flavor and taste, using lactic acid bacterium which gives excellent flavor and taste, wherein the drink type yoghurt has excellent flavor by masking undesirable smell such as amino acid smell which is generated when using lactic acid bacterium.SOLUTION: A method for producing a yoghurt using lactic acid bacterium of Lactococcus includes adjusting a yoghurt viscosity to 750-1,250 mPa s followed by adding yoghurt flavor, and preparing as a drink type yoghurt so as to mask amino acid smell to produce a yoghurt with excellent flavor. As lactic acid bacterium for the yoghurt, lactic acid bacterium of Lactococcus such as lactococcus lactis subsp. Lactis JCM 5805, can be used. As flavor to be used, yoghurt flavor comprising vanilla-based, milk-based or citrus-based essence can be used.

Description

  The present invention provides a drink-type yogurt with good flavor, and a method for producing the same, and in particular, imparts good flavor using a lactic acid bacterium belonging to the genus Lactococcus such as Lactococcus lactis as a lactic acid bacterium. The present invention relates to a drink-type yogurt with good flavor by masking the amino acid odor generated when the lactic acid bacterium is used, and a method for producing the yogurt.

  Yogurt is a fermented food that has been drunk in Europe since ancient times. Usually, milk is fermented with lactic acid bacteria for yogurt and coagulated in a card shape. Its unique refreshing taste and nutrition It has been popular for a long time because of its natural efficacy. Yogurt marketed in Japan has (1) plain yogurt that is fermented with lactic acid bacteria for yogurt, coagulated into a card shape, and no additives are added. (2) Skim milk is the main ingredient, sugar, flavor, etc. are added, hard yogurt hardened in a pudding form with gelatin or agar, (3) After fermentation, the resulting curd (milk curd) is mixed with pulp and stirred. Soft yogurt with pulp in fluidized form, (4) Drink yogurt that is further crushed into liquid form with a homogenizer, and (5) Frozen frozen frozen by mixing air with ice cream freezer There are various types such as yogurt.

  In recent years, drink-type yogurt has become popular due to its new texture and ease of drinking, and various drink yogurts have been disclosed. For example, in JP-A-2002-165557, after degreasing cheese whey obtained at the time of cheese manufacture, an unpleasant flavor-forming substance is removed, a casein-containing substance is added to the whey, and lactic acid bacteria for yogurt are added. In regard to cheese whey drink yogurt prepared by homogenizing curd obtained by fermentation and refrigeration, JP 2004-180553 A discloses that yogurt is obtained by causing protease D3 to act on solid yogurt to make it low viscosity. A drink-type yogurt with improved water prevention and texture is disclosed.

  JP-A-2009-82023 discloses a fermented milk obtained by heating, sterilizing and cooling a liquid containing a thickener and low-strength agar as a gelling agent to form a secondary raw material liquid and crushing the card into fine particles Regarding the drink-type tromi yogurt having a physical property intermediate between the drink yogurt and the soft yogurt, which is cooled and mixed with the liquid fermented milk and mixed with the auxiliary raw material liquid, the special table No. 2010-517515 In the publication, whey products such as acid whey and sweet whey were prepared by mixing water with a fat-containing component selected from casein salt and whey protein concentrate, cream, skim milk, full fat milk. It was added to the milk product to contain casein and whey protein so that the casein: whey protein ratio was 4: 96-12: 88. Have the same flavor and organoleptic properties and a yogurt drink, during their manufacture, it discloses a yogurt drink which can be produced without the formation of coagulum after fermentation (card).

  On the other hand, in the production of yogurt, lactic acid bacteria for yogurt used for milk fermentation, particularly bacteria suitable for lactic acid fermentation of yogurt are Bulgarian bacteria (Lactobacillus delbrueckii subsp. Bulgaricus) and thermophilus bacteria ( Streptococcus salivarius subsp. Thermophilus), and these lactic acid bacteria are mainstream as lactic acid bacteria used for yogurt.

  In addition, Lactobacillus lactic acid bacteria such as Lactobacillus acidophilus, Lactococcus lactis subsp. Cremoris and Lactococcus lactis subsp. Lactococcus lactic acid bacteria such as Lactis, and Bifidobacterium lactic acid bacteria are used. (Japanese Patent Laid-Open No. 2008-102). Among the lactic acid bacteria, lactic acid bacteria belonging to the genus Lactococcus have a property of generating a flavorful cheese flavor and are originally often used in fermented butter and cheese (Japanese Examined Patent Publication No. Sho 61-21069). From the properties of the lactic acid bacterium, the lactic acid bacterium has a good flavor suitable for fermented milk, and fermented milk such as yogurt directly. There were not many cases where it was used as a lactic acid bacterium for yogurt because it was not suitable for use in the production of yogurt.

  For example, lactic acid bacteria belonging to the genus Lactococcus such as lactococcus lactis subsp. Lactis JCM5805 are used as lactic acid bacteria for cheese (Japanese Patent Laid-Open No. 2009-296972), but the lactic acid bacteria have an amino acid-producing ability. Since it is known as a fungus and generates an amino acid odor by the production of the amino acid, it is not always suitable as a lactic acid bacterium for cheese. In particular, in drink-type yogurt, there is no case where the lactic acid bacteria are used in drink yogurt because a unique amino acid odor is produced during fermentation and the influence of the generation of amino acid odor is great, and the lactic acid bacteria are used in yogurt There was a problem to do.

Japanese Patent Publication No. 61-21069. JP 2002-165557 A. JP 2004-180553 A. Japanese Patent Application Laid-Open No. 2008-102. JP 2009-82023 A. JP2009-296972A. JP-T-2004-501633. Special table 2010-517515 gazette.

  The object of the present invention is to provide a drink-type yogurt with a good flavor, in particular, to produce a drink-type yogurt with a good flavor and taste using a lactic acid bacterium that imparts a good taste and taste, An object of the present invention is to provide a drink-type yogurt with a good flavor by masking undesirable odors such as amino acid odor generated when lactic acid bacteria are used.

  The present inventor, while intensively studying to solve the above problems, lactic acid bacteria of the genus Lactococcus such as lactococcus lactis subsp. Lactis JCM5805 are known as bacteria having an amino acid-producing ability, It has been found that when used as a lactic acid bacterium for yogurt, it is possible to produce a yogurt with a good taste and to impart a good flavor to the yogurt as a milk flavor. However, the lactic acid bacteria have an amino acid producing ability, but there is a problem that an undesirable odor such as an amino acid odor produced during fermentation is imparted to yogurt. In particular, drink yogurts have a problem that they strongly feel the amino acid odor during fermentation compared to other areas of yogurt, and it is not desirable to use the lactic acid bacteria as drink-type lactic acid bacteria. . Therefore, as a result of studying this problem, in the method for producing yogurt using lactococcus lactic acid bacteria such as lactococcus lactis subsp. Lactis JCM5805, the viscosity of yogurt was adjusted to a specific range, and a yogurt flavor was added. Thus, by preparing as a drink-type yogurt, it was found that the amino acid odor can be masked and a yogurt with good flavor can be produced, and the present invention has been completed.

  That is, the present invention relates to a method for producing yogurt using a lactic acid bacterium of the genus Lactococcus, wherein the viscosity of yogurt is 750 to 1250 mPas. It is adjusted to sec, and a yogurt flavor is added to prepare a drink-type yogurt, thereby masking the amino acid odor and producing a yogurt with good flavor. In the present invention, by combining a certain range of the viscosity of the yogurt and flavor addition, an amino acid odor can be effectively masked, and a yogurt with good flavor and taste can be produced.

  In the present invention, Lactococcus lactis such as lactococcus lactis subsp. Lactis JCM5805 can be used as the Lactococcus lactic acid bacterium. In the present invention, the yogurt flavor used can be a yogurt flavor made of vanilla, milk or citrus essence. Furthermore, the present invention includes the invention of a drink-type yogurt having a good taste masked with an amino acid odor produced by the method for producing yogurt of the present invention.

  The present invention provides a drink-type yogurt with a good flavor, and in particular, produces a drink-type yogurt with a good flavor and taste by using a lactic acid bacterium that imparts a good taste and taste. By masking an undesired odor such as an amino acid odor generated when used, a drink-type yogurt having a good flavor is provided.

  The present invention relates to a method for producing yogurt using lactic acid bacteria belonging to the genus Lactococcus, wherein the viscosity of yogurt is 750 to 1250 mPas. It is adjusted to sec, and a yogurt flavor is added to prepare a drink-type yogurt, thereby masking the amino acid odor and producing a yogurt with a good flavor.

Examples of lactic acid bacteria belonging to the genus Lactococcus used in the present invention include the following five types of lactic acid bacteria: Lactococcus lactis, Lactococcus raffinolactis, Lactococcus galviae (Lactococcus garvieae), Lactococcus piscium, and Lactococcus plantarum. Furthermore, the following three species can be mentioned as subspecies of Lactococcus lactis: Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris) and Lactococcus lactis subsp. Hordniae.
Examples of the strain of Lactococcus lactis subsp. Lactis include Lactococcus lactic acid bacteria such as Lactococcus lactis subsp. Lactis JCM5805. In addition, Lactococcus lactis subsp. Lactis FERM P-21490), Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Cremoris FERM P-10053, Lactococcus lactis subsp. Cremoris FERM P-18320, Lactococcus lactis subsp. Cremoris NITE P-143, Lactococcus lactis subsp. Cremoris NITE P-174, Lactococcus lactis subsp. Cremoris NITE P-175, Lactococcus lactis subsp. Cremoris FERM AP-20185, Lactococcus Examples include lactis subsp. Cremoris NITE AP-92 and Lactococcus lactis subsp. Cremoris FERMP-21490.

  Examples of the flavor for yogurt used in the present invention include a flavor for yogurt made of vanilla, milk, or citrus essence. The flavor itself is conventionally known as a plain-type yogurt flavor, and cider, fruit banana, and pineapple fragrance are used as accents depending on the type (“ "Food and fragrance" Kogyosha, published on January 20, 2004, page 196). Although the addition amount of a flavor is not specifically limited, Usually, it adds in 0.03 to 0.15% of range.

  In the present invention, a drink-type yogurt production method usually uses a lactic acid bacterium of the genus Lactococcus as a lactic acid bacterium, adjusts the viscosity of the yogurt to a specific viscosity, and adds a specific flavor. The method for producing yogurt can be used. The viscosity can be adjusted by a homogenization treatment using a homogenizer (for example, using a desktop homogenizer at 3000 rpm for 1 to 3 minutes), which is usually employed in the production of drink-type yogurt. Ordinary drink yogurt is made into a product at a viscosity of 100 mPa · s or less by reducing the viscosity by homogenization so as to be suitable for drinking. In the present invention, it is adjusted to 750 to 1250 mPa · s.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[1. Method for producing drink yogurt]
<(1) Raw materials>
Raw materials include milk raw materials (milk, fresh cream, skim milk powder, etc.), sugar 7.0%, pectin ("LM-407" (trade name) manufactured by Unitech Foods), milk peptide (trade name "LE80GF-US") Friesland Campina Domo), using perfume as needed. In addition, by devising the composition of milk, fresh cream, skim milk powder, etc., the solid content of non-fat milk was unified to 8.1%, and the milk fat content was set to 1% or less. The pectin content was varied depending on the content of the sensory evaluation test. The milk peptide is not particularly specified, but other than LE80GF, for example, MCH-30 (Morinaga Milk Industry Co., Ltd.), Morinaga Milk Peptide C800 (Morinaga Milk Industry Co., Ltd.), CE-90GMM (FrieslandCampina Domo) In the range of 0.05 to 0.5%. A blending example is shown in Table 1.

<(2) Manufacturing method>
The raw materials were mixed and dispersed, heated to around 70 ° C., and applied to a homogenizer at a homogeneous pressure (15 to 17 MPa). The mixture was sterilized by heating at 95 ° C. for 10 minutes, cooled to around 35 ° C., added with lactic acid bacteria (bacterial species: Lactococcus lactis subsp. Lactis JCM5805), and fermented at 30 ° C. for 10 hours. When the pH reached 4.60, the mixture was stirred and cooled to around 25 ° C., and the emulsification (including homogenization) step was performed under various conditions, and the mixture was stored at 10 ° C. after cooling. The yogurt used in the sensory evaluation test was adjusted to a pH of 4.60 in the sensory evaluation test. Emulsification (including homogenization) was carried out with a homogenizer at a pressure of 0 to 15 MPa. In addition, emulsification includes emulsification / dispersion using a pump carrier and a stationary mixer, and an emulsification method using a multimixer (Nichiraku Machinery Co., Ltd.) using a venturi tube, and the emulsification method can be appropriately employed. .

  In all the sensory evaluation tests shown below, drink yogurt produced according to the above production method was used. The viscosity was measured with Toki Sangyo RB-80L.

[2. Amino acid odor masking effect due to viscosity difference without fragrance]
<(1) Test method>
Lactococcus lactis subsp. Lactis JCM5805 fermented yogurt was homogenized under various conditions to confirm the masking effect when it was made into a drink type. The evaluation of the masking effect was performed by 4 to 6 trained sensory evaluation panels in a five-step evaluation. The results of the average of the results of 4 to 6 people are shown in Table 2 (Masking effect by difference in viscosity of drink yogurt with no fragrance: used bacterial species Lactococcus lactis JCM5805). This means that the masking effect is high. Flavor evaluation was also performed with drink yogurt fermented with the same bacterial species, and evaluated in three stages. Evaluation was performed by three-step evaluation by four trained sensory evaluation panels. Table 3 (Masking effect due to difference in viscosity of drink yogurt with no fragrance: Lactococcus lactis JCM5805), Table 4 (Masking effect due to difference in viscosity of drink yogurt with no fragrance: As shown in the strain Lactococcus lactis LC616), the larger the score, the higher the sensory evaluation as fermented milk.

<(2) Results>
750-1250 mPas. In sec, the effect of reducing the odor of sake lees was observed. 750 mPas. If it was less than sec, the flavor release (here flavor refers to the sake-like amino acid odor) was too good, resulting in a decline in the value of fermented milk. When it became 1250 mPas or more, the viscosity of the product liquid was increased too much, and a peculiar fragrance remained in the mouth, resulting in lowering the flavor evaluation in terms of rear cut. In contrast to the same bacterial species, no other fermented odor is observed with respect to other lactic acid bacteria, and the value of fermented milk and lactic acid bacteria beverages are not impaired during use.

[3. Amino acid odor masking effect by combination of flavor variety and viscosity]
<(1) Test method>
The yogurt fermented with Lactococcus lactis subsp. Lactis JCM5805 was homogenized under various conditions, and the masking effect when various flavors were added was confirmed. The evaluation of the masking effect was performed by a five-step evaluation by six trained sensory evaluation panels. Table 5 (masking effect of yogurt with different flavors of milk-based fragrance: Lactococcus lactis JCM5805), Table 6 (masking effect of different viscosity of yogurt with vanilla-based fragrances) Lactococcus lactis JCM5805), Table 7 (Masking effect of yogurt with different citrus flavors: masking effect: Lactococcus lactis JCM5805) Means high.

<(2) Results>
In the sample containing the milk-based flavor, a flavor improving effect was observed at a viscosity of 500 to 1250 mPa · s. In particular, a flavor improving effect was observed at 1000 mPa · s.
In the sample containing the vanilla flavor, a flavor improving effect was observed at a viscosity of 500 to 1250 mPa · s. In particular, a flavor improving effect was observed at 750 to 1250 mPa · s.
In the sample containing the citrus flavor, a flavor improving effect was observed at a viscosity of 500 to 2000 mPa · s. In particular, a flavor improving effect was observed at 750 to 1250 mPa · s.
In all three cases, a flavor improvement effect was observed at 750 to 1250 mPa · s, but a flavor improvement effect was further confirmed at 1000 mPa · s, and the most improvement effect was observed for the citrus flavor.

[4. Masking effect due to differences in yogurt viscosity and flavor when other lactic acid bacteria are added]
<(1) Test method>
Lactococcus lactis subsp. Yogurt fermented with Lactis JCM5805 (80-90%) and yogurt fermented with other lactic acid bacteria (10-20%) are mixed and homogenized under various conditions, and the masking effect when various flavors are added confirmed. The evaluation of the masking effect was performed by a five-step evaluation by six trained sensory evaluation panels. Tables 8 to 13 show the results of the average of the results of the six persons.

  Table 8 shows the masking effect due to the difference in the viscosity of yogurt in the milk flavor (Lactococcus lactis subsp. Lactis JCM5805, Lactobacillus bulgaricus + Streptococcus thermophilus). Table 9 shows the masking effect due to the difference in the viscosity of the yogurt in the vanilla flavor. Table 10 shows the masking effect of yogurt with different citrus flavors: Lactococcus lactis JCM5805; Lactobacillus bulgaricus + Streptococcus thermophilus), Table 11 shows yogurt with milk flavor Masking effect due to difference in viscosity (Lactococcus lactis JCM5805 used; Lactobacillus acidophilus + Streptococcus thermophilus), Table 12 shows masking effect due to viscosity difference of yogurt with vanilla flavor (Lactococcus lactis JCM5 05; the Lactobacillus acidophilus + Streptococcus thermophilus), Table 13, the masking effect (using species Lactococcus lactis JCM5805 by viscosity difference yogurt in citrus fragrance; indicating the Lactobacillus acidophilus + Streptococcus thermophilus). The larger the score, the higher the masking effect of “alcohol-like amino acid odor”. Examples of other lactic acid bacteria include Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus salivarius subsp. Thermophilus (LB340 DANISCO). Other examples include Lactobacillus acidophilus, which may be Bifidobacterium.

<(2) Results>
In addition, even when yogurt fermented with lactic acid bacteria was added, the tendency was the same, and in the sample containing milk-based flavor, a flavor improving effect was seen at a viscosity of 500 to 1250 mPa · s. In particular, a flavor improving effect was observed at 1000 mPa · s. In the sample containing the vanilla flavor, a flavor improving effect was observed at a viscosity of 500 to 1250 mPa · s. In particular, a flavor improving effect was observed at 750 to 1250 mPa · s. In the sample containing the citrus flavor, a flavor improving effect was observed at a viscosity of 500 to 2000 mPa · s. In particular, a flavor improving effect was observed at 750 to 1250 mPa · s. In all three cases, a flavor improvement effect was observed at 750 to 1250 mPa · s, but a flavor improvement effect was further confirmed at 1000 mPa · s, and the most improvement effect was observed for the citrus flavor.

  The present invention uses a lactic acid bacterium that imparts a good flavor and taste to produce a drink-type yogurt with a good flavor and taste, and has an undesirable odor such as an amino acid odor generated when the lactic acid bacterium is used. By masking, a drink-type yogurt with good flavor is provided.

Claims (4)

  A method for producing yogurt using lactic acid bacteria belonging to the genus Lactococcus, wherein the viscosity of yogurt is adjusted to 750 to 1250 mPa · s, and a yogurt flavor is added to prepare a drink-type yogurt A method for producing yogurt with good flavor and masked odor.   The method for producing yogurt with good flavor masked with amino acid odor according to claim 1, wherein Lactococcus lactis is used as a lactic acid bacterium of the genus Lactococcus.   The method for producing yogurt with good flavor masked with amino acid odor according to claim 1 or 2, wherein the flavor for yogurt is a flavor for yogurt made of vanilla, milk or citrus essence. A drink-type yogurt with good flavor masked with an amino acid odor produced by the method for producing yogurt according to any one of claims 1 to 3.