JP2021035336A - Milk food and drink product and method for producing the same - Google Patents

Abstract

To provide a milk food and drink product containing lactic acid bacteria fermentation liquid and cheese and having a good cheese flavor, and a method for producing the same.SOLUTION: A milk food and drink product contains lactic acid bacteria fermentation liquid using a milk raw material as a raw material, powdered milk not derived from the lactic acid bacteria fermentation liquid, and cheese. The milk raw material contains milk powder, and it is preferable that the ratio of milk powder derived from the lactic acid bacteria fermentation liquid to the total amount of milk powder derived from the lactic acid bacteria fermentation liquid and powder milk not derived from the lactic acid bacteria fermentation liquid is more than 0 mass% and 60 mass% or less, and that the ratio of milk powder not derived from the liquid to the total amount is 40 mass% or more and less than 100 mass%. In the method for producing a milk food and drink product, a raw material containing lactic acid bacteria fermentation liquid using a milk raw material as a raw material, powdered milk not derived from the lactic acid bacteria fermentation liquid, and cheese is mixed, homogenized, and filled in a container.SELECTED DRAWING: None

Description

The present invention relates to a milk food or drink containing a lactic acid bacterium fermented liquid and cheese, and a method for producing the same.

As a fermented dairy product containing cheese, for example, in Patent Document 1 below, a mixture of a gelling agent, a dairy product, sugar, and water is previously heated and dissolved, and this is pH 5.0 to 7.0 with a pH adjuster. A method for producing an acidic dessert is described, which comprises adding yogurt or cheese alone or a mixture thereof to disperse and dissolve the yogurt or cheese.

Further, in Patent Document 2 below, cheese is dissolved in water, milk, an appropriate amount of sugars, an emulsion stabilizer and the like are added and mixed to generate a yogurt mix, and the yogurt mix is homogenized and heated. A method for producing yogurt containing cheese is described, which comprises cooling to an appropriate temperature after sterilization, inoculating a lactic acid bacterium starter for yogurt, filling the container with the lactic acid bacterium starter, and fermenting the yogurt at an appropriate temperature for an appropriate time.

Japanese Unexamined Patent Publication No. 3-232453 Japanese Unexamined Patent Publication No. 4-135449

However, in milk foods and drinks containing lactic acid bacteria fermented liquid such as yogurt, even if cheese is added, the cheese flavor is weak when the amount of cheese added is small, and when the amount of cheese added is large, the characteristic flavor derived from cheese is lactic acid bacteria. There is a problem that it is incompatible with the flavor of the fermented liquid and it is not possible to obtain a milk food or drink having a good cheese flavor.

Therefore, an object of the present invention is to provide a milk food or drink containing a lactic acid bacterium fermented liquid and cheese and having a good cheese flavor, and a method for producing the same.

As a result of diligent research to achieve the above object, the present inventors have added powdered milk to a milk food or drink containing a lactic acid bacterium fermented liquor and cheese in addition to the dairy raw material in the lactic acid bacterium fermented liquor to obtain cheese. We have found that the flavor is enhanced, and have completed the present invention.

That is, one of the present inventions is a milk food or drink containing a lactic acid bacterium fermented liquor made from a dairy raw material, powdered milk not derived from the lactic acid bacterium fermented liquor, and cheese.

In the milk food and drink of the present invention, the milk raw material contains milk powder, and the ratio of the milk powder derived from the lactic acid bacterium fermented liquid to the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is 0% by mass. It is preferable that the proportion of milk powder not derived from the lactic acid bacterium fermented liquid is 40 or more and less than 100% by mass, which is more than 60% by mass.

Further, in the milk food and drink of the present invention, the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is preferably 5 to 30% by mass.

Further, in the milk food and drink of the present invention, it is preferable that the cheese is contained in an amount of 1.6 to 9.5% by mass.

Further, the milk food and drink of the present invention preferably further contains a gelling agent and / or a thickener.

Further, in the dairy food and drink of the present invention, the cheese preferably contains cream cheese and Camembert cheese.

Further, the cheese preferably contains cream cheese, Camembert cheese and white cheddar cheese.

Another feature of the present invention is that a raw material containing a lactic acid bacterium fermented liquid made from a dairy raw material, powdered milk not derived from the lactic acid bacterium fermented liquid, and cheese is mixed, homogenized, and filled in a container. This is a method for producing milk foods and drinks.

In the method for producing milk foods and drinks of the present invention, milk powder containing powdered milk is used as the milk raw material, and milk powder derived from the fermented lactic acid bacterium is used with respect to the total amount of milk powder derived from the fermented lactic acid bacterium solution and powdered milk not derived from the fermented lactic acid bacterium solution. It is preferable to mix the raw materials so that the ratio of milk powder is more than 0% by mass and 60% by mass or less, and the ratio of milk powder not derived from the lactic acid bacterium fermented liquid is 40% by mass or more and less than 100% by mass.

Further, in the method for producing a milk food or drink of the present invention, it is preferable that the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is 5 to 30% by mass.

Further, in the method for producing a milk food or drink of the present invention, it is preferable to mix a raw material other than the lactic acid bacterium fermented liquid in the syrup and mix the syrup with the lactic acid bacterium fermented liquid.

According to the present invention, it is possible to provide a food or drink containing a lactic acid bacterium fermented liquid and cheese, and a milk food or drink having a good cheese flavor.

The milk food and drink of the present invention contains a lactic acid bacterium fermented liquor made from a dairy raw material, milk powder not derived from the lactic acid bacterium fermented liquor, and cheese. Hereinafter, preferred embodiments of these raw materials will be specifically described.

The lactic acid bacterium fermented liquid used in the present invention is obtained by fermenting a medium raw material containing a dairy raw material with lactic acid bacteria.

As the milk raw material in the above medium raw material, for example, skim milk powder, powdered milk such as full-fat milk powder, raw milk such as milk / goat milk, condensed milk, cream and the like can be used.

In addition, the medium raw material may contain sugars such as glucose, fructose, isomerized sugar, and sucrose, peptides for promoting fermentation by lactic acid bacteria, yeast extract, various minerals, and the like. The medium material is preferably sterilized and used for lactic acid fermentation.

The lactic acid bacteria used for fermentation are not particularly limited, and are, for example, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zeae, Lactobacillus Johnson, Lactobacillus del Brooky subspecies. Lactobacillus genus such as Delbrucky, Lactobacillus delbrucky subspecies bulgaricus, Streptococcus genus bacteria such as Streptococcus thermophilus, Lactococcus genus such as Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis Bacteria, Lactobacillus leukonostock bacteria such as Leukonostock Mecenteroides and Lactobacillus leukonostock, and Entelococcus spp. Bacteria such as Enterococcus faecalis and Enterococcus fascium can be exemplified.

Examples of Bifidobacterium spp. Are Bifidobacterium breve, Bifidobacterium bifidam, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium addressntis, and bi. Examples thereof include Fidobacterium angular tom, Bifidobacterium catenuratam, and Bifidobacterium pseudocatenuratum.

These microorganisms can be used alone or in combination of two or more, among which dairy products such as Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium breve, Bifidobacterium bifidam, etc. can be obtained. It is preferably used in that it has a good flavor.

Fermentation conditions can be the same as for ordinary fermented milk. For example, fermentation may be performed at 30 to 40 ° C. until the pH reaches 2 to 6, preferably 3 to 5.5. As the fermentation method, a method suitable for fermentation of the microorganism to be used may be appropriately selected and used from static fermentation, stirring fermentation, shaking fermentation, aeration fermentation and the like.

In the present invention, the fermented lactic acid bacterium obtained by pre-fermenting in this way can be used as one of the raw materials for milk and drink in a state containing live lactic acid bacteria.

Further, in the present invention, in order to enhance the cheese flavor, milk powder not derived from the lactic acid bacterium fermented liquid is contained. Here, as the milk powder, any milk powder such as skim milk powder, full-fat milk powder, and adjusted milk powder can be used, but skim milk powder is particularly preferable.

When powdered milk is used as a medium raw material for the lactic acid bacterium fermented liquid in the milk food and drink of the present invention, the total amount of milk powder derived from the lactic acid bacterium fermented liquid and powdered milk not derived from the lactic acid bacterium fermented liquid in the whole milk food and drink is 5 to 30 mass. %, More preferably 10 to 20% by mass. The ratio of milk powder not derived from the lactic acid bacterium fermented liquid to the total amount is preferably 40% by mass or more and less than 100% by mass, and more preferably 60% by mass or more and less than 100% by mass. Further, it is more preferably 79% by mass or more and less than 100% by mass.

In the present invention, in particular, when the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is within the above range, the cheese flavor can be effectively enhanced. If the total amount of powdered milk derived from the lactic acid bacterium fermented liquid and powdered milk not derived from the lactic acid bacterium fermented liquid is less than 5% by mass, the effect of enhancing the cheese flavor is weakened, and if it exceeds 30% by mass, the characteristic flavor derived from cheese and the lactic acid bacterium fermented liquid are used. It becomes incompatible with the flavor of lactic acid, making it difficult to obtain dairy foods and drinks having a good cheese flavor, and at the same time, it tends to be difficult to dissolve and easily become lumpy.

In the present invention, various types of cheese can be used as the cheese, but it is particularly preferable to include one or more selected from cream cheese, Camembert cheese, white cheddar cheese, and blue cheese. Since these cheeses have a cheese flavor that is relatively compatible with the flavor of the lactic acid bacterium fermented liquor, it is possible to impart a cheese flavor suitable for dairy foods and drinks containing the lactic acid bacterium fermented liquor. As these cheeses, those prepared in the form of powder can be preferably used.

The content of cheese in the whole dairy food and drink is not particularly limited and may be appropriately set depending on the type of cheese. For example, 1.6 to 9.5% by mass is preferable, and 3.2 to 7.6% by mass is preferable. % Is more preferable. If the cheese content is less than 1.6% by mass, the cheese flavor tends to be weak, and if it exceeds 9.5% by mass, the habit peculiar to cheese tends to become stronger.

In addition, when cheese powder is used, the content of cheese powder is generally concentrated, so that the content may be within the above range of the cheese content when converted to the weight before concentration, for example. For cheese powder having a concentration of 1.8 times, 1 to 5% by mass is preferable, and 2 to 4% by mass is more preferable. The concentration rate of the cheese powder is not particularly limited, but for example, cream cheese having a concentration rate of 1.9 times, Camembert cheese having a concentration rate of 1.9 times, white cheddar cheese having a concentration rate of 1.6 times, and the like can be preferably used. Here, as the cheese, any cheese such as processed cheese, natural cheese, fresh type, white mold type, blue mold type, semi-hard type, hard type, wash type, goat type, etc. can be used, but especially processed cheese, Natural cheese is preferred.

In addition, the dairy food and drink of the present invention can contain a gelling agent and / or a thickener such as gelatin, agar, pectin, succinoglycan, xanthan gum, locust bean gum, starch and modified starch. The gelling agent and / or thickener imparts appropriate viscosity and shape retention such as cream, jelly, and pudding to the obtained milk food and drink, and contributes to imparting a good texture. ..

In addition to the above raw materials, the dairy food and drink of the present invention includes sugars such as glucose, fructose, high fructose corn syrup, sucrose, palatinose, trehalose, lactose, and xylose, sorbitol, xylitol, erythritol, lactitol, palatinit, and reduced water candy. , Sugar alcohols such as reduced maltose syrup, high-sweetness sweeteners such as aspartame, advantage, sorbitol, stevia, milk protein concentrate, whey protein concentrate, whey protein isolate, casein, caseinate and other milk. Milk raw materials other than defatted milk powder such as proteins and creams, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, and lecithin, acidulants, yogurt, berry, citrus, carin, perilla, apple, etc. It can contain mint-based, grape-based, apricot-based, and other fragrances.

In particular, by adding milk protein, it is possible to provide a highly nutritious milk food or drink with a high protein content. In this case, the milk protein is preferably added so that the protein content in the milk food and drink is 3% by mass or more.

As the milk protein, general milk protein can be used, and for example, it is obtained by removing low molecular weight components such as lactose and minerals from defatted milk by membrane treatment using an ultrafiltration membrane device (UF membrane device) or the like. be able to.

The main components of synthetic milk protein are casein protein and whey protein. That is, synthetic milk protein contains both casein protein and whey protein components.

In the present embodiment, the ratio of casein protein to whey protein in the total milk protein is not particularly limited and can be appropriately set by those skilled in the art. Examples of the comprehensive milk protein include MPC (Milk Protein Concentrate), MPI (Milk Protein Isolate), MCI (Miceller Casein Isolate), TMP (Total Milk Protein), etc., but commercially available ones may be appropriately used. It can be done and is not particularly limited. As the MCI (Miceller Casein Isolate), for example, "Refit MCI88" (trade name, manufactured by Nippon Shinyaku Co., Ltd.) can be used.

In addition, the acidulant can be added to adjust the pH of the dairy food or drink of the present invention. As the acidulant, for example, organic acids such as tartaric acid, lactic acid, malic acid, phytic acid, citric acid, ascorbic acid and acetic acid, and fruit juices such as berry and citrus are preferably used. In particular, tartaric acid and lactic acid are used. , Malic acid, phytic acid, citric acid, ascorbic acid, and lemon juice are preferably selected from one or more. In particular, malic acid, lactic acid, phytic acid, tartaric acid, and lemon juice are preferable.

The milk food and drink of the present invention is preferably adjusted to pH 4.9 or less, more preferably to pH 4.0 to 4.9 by adding the acidulant. By setting the pH to 4.9 or less, the effect of reducing the bitterness derived from milk protein can be obtained.

The milk food and drink of the present invention can be produced by mixing each of the above raw materials, homogenizing them, and filling them in a container. In this case, a lactic acid bacterium fermented liquor may be prepared in advance, while a syrup produced by dissolving other raw materials in water may be prepared, and a lactic acid bacterium fermented liquor and the syrup may be mixed to prepare a milk food or drink. preferable. The syrup is preferably mixed with a predetermined amount of water to dissolve a raw material other than the lactic acid bacterium fermented liquor, sterilize the syrup, and then mix with the lactic acid bacterium fermented liquor.

The dairy food or drink of the present invention thus obtained can be made into a desired property such as cream, jelly, pudding, etc. by adjusting the raw materials such as the presence or absence of the gelling agent and / or the thickener described above. It can be made into an easy-to-eat dessert with a soft texture. Then, the flavor derived from the fermented lactic acid bacterium is satisfactorily imparted with the flavor of cheese, resulting in a delicious milk food and drink with a cheese flavor.

The milk food and drink of the present invention includes yogurt such as hard type and soft type, chilled dessert and the like, and the form thereof is not particularly limited.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples do not limit the scope of the present invention at all.

[Test Example 1] (Relationship between the addition of skim milk powder and the feeling of cheese)
A cheese-flavored milk food and drink was produced by the formulation shown in Table 1 below. The unit of the blending amount in the table is mass%.

In addition, "Refit MCI88" (trade name, manufactured by Nippon Shinyaku Co., Ltd.) in Table 1 is a comprehensive milk protein in which the ratio of casein protein to whey protein is 9: 1.

The bacterial solution (fermented lactic acid bacterium) was inoculated with lactic acid bacteria (Lactobacillus casei, YIT9029 strain) after dissolving the medium raw material and sterilizing, and cultured at 37 ° C. until the pH reached 3.6.

The syrup was mixed with the raw materials shown in Table 1, dissolved, sterilized at 120 ± 2 ° C. for 3 seconds, and cooled to 40 ° C. or lower.

Further, powdered agar (manufactured by Ina Food Industry Co., Ltd.) was dispersed in water, dissolved by heating, sterilized at 98 ° C. for 10 minutes, and then cooled to 60 to 65 ° C. to prepare a 1% agar solution.

The pH of the mixed solution of the above bacterial solution and syrup was adjusted to 4.8 with tartaric acid or potassium carbonate, and then homogenized using a high-pressure homogenizer. Then, the mixed solution was adjusted to 30 to 34 ° C., the agar solution was added and mixed, and the mixture was filled in a container to be cooled and solidified to obtain a dairy product.

The sample No. shown in Table 1 Table 2 shows the amounts of the bacterial solutions 1 to 8, the skim milk powder of the bacterial solution, the skim milk powder of the syrup, and the skim milk powder in the bacterial solution + syrup. Then, each of the obtained dairy products was evaluated for its cheese feeling, texture, taste, and free depiction of flavor, and the results are shown in Table 2.

As shown in Table 2, it can be seen that a cheese feeling can be imparted by adding skim milk powder not derived from the bacterial solution to the syrup. Further, when the ratio of skim milk powder not derived from the bacterial solution to the total amount of skim milk powder in the entire dairy product is 40% by mass or more, the cheese feeling is improved, and when it is 60% by mass or more, the cheese feeling is improved. , It turned out that the texture is also rich and smooth. Furthermore, it was found that when the content was 79% by mass or more and less than 100% by mass, the cheese feeling became better.

[Test Example 2] (Relationship between the total amount of skim milk powder and the feeling of cheese)
A cheese-flavored milk food and drink was produced by the same method as in Test Example 2 by the formulation shown in Table 3 below. The unit of the blending amount in the table is mass%.

Table 4 shows the total amount of skim milk powder per dairy product of Data Nos. 9 to 15 shown in Table 3. Then, each of the obtained dairy products was evaluated for its cheese feeling, taste, and free depiction of flavor, and the results are shown in Table 4.

As shown in Table 4, it was found that a cheese feeling can be imparted by setting the total amount of skim milk powder per dairy product to 5 to 30%, and a cheese feeling can be improved by setting the total amount to 10 to 20%. It was.

[Manufacturing Examples 1 to 3]
Dairy products 1 to 3 were produced in the same manner as in Test Example 1 by the formulation shown in Table 5 below.

Table 6 shows the amounts of the bacterial solution of the dairy products 1 to 3 shown in Table 5, the skim milk powder of the bacterial solution, the skim milk powder of the syrup, and the skim milk powder in the bacterial solution + syrup. Then, each of the obtained dairy products was evaluated for its cheese feeling, texture, taste, and free depiction of flavor, and the results are shown in Table 6.

Claims (11)

A milk food or drink containing a lactic acid bacterium fermented liquid made from a dairy raw material, powdered milk not derived from the lactic acid bacterium fermented liquid, and cheese. The milk raw material contains milk powder, and the ratio of the milk powder derived from the lactic acid bacterium fermentation liquid to the total amount of the milk powder derived from the lactic acid bacterium fermentation liquid and the milk powder not derived from the lactic acid bacterium fermentation liquid is more than 0% by mass and 60% by mass or less, and the lactic acid bacteria fermentation. The milk food or drink according to claim 1, wherein the proportion of milk powder not derived from the liquid is 40% by mass or more and less than 100% by mass. The milk food or drink according to claim 2, wherein the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is 5 to 30% by mass. The milk food or drink according to any one of claims 1 to 3, wherein the cheese is contained in an amount of 1.6 to 9.5% by mass. The milk food or drink according to any one of claims 1 to 4, further containing a gelling agent and / or a thickener. The dairy food or drink according to any one of claims 1 to 5, wherein the cheese contains cream cheese and Camembert cheese. The dairy food or drink according to any one of claims 1 to 6, wherein the cheese contains cream cheese, Camembert cheese and white cheddar cheese. A method for producing a milk food or drink, which comprises mixing, homogenizing, and filling a container with a lactic acid bacterium fermented liquor made from a dairy raw material, powdered milk not derived from the lactic acid bacterium fermented liquor, and cheese. A milk containing powdered milk is used as the milk raw material, and the ratio of the powdered milk derived from the lactic acid bacterium fermented liquid to the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the powdered milk not derived from the lactic acid bacterium fermented liquid is more than 0% by mass and 60% by mass or less. The method for producing a milk food or drink according to claim 8, wherein the raw materials are mixed so that the proportion of milk powder not derived from the fermented lactic acid bacterium is 40% by mass or more and less than 100% by mass. The method for producing a milk food or drink according to claim 9, wherein the total amount of the milk powder derived from the lactic acid bacterium fermented liquid and the milk powder not derived from the lactic acid bacterium fermented liquid is 5 to 30% by mass. The method for producing a milk food or drink according to any one of claims 8 to 10, wherein a raw material other than the lactic acid bacterium fermented liquor is mixed in the syrup, and the syrup and the lactic acid bacterium fermented liquor are mixed.