JP4009247B2 - Fermented milk with good flavor and quality stability - Google Patents

Description

  The present invention relates to fermented milk having excellent quality stability and good flavor, and a method for producing the same.

  In recent years, fermented foods using various microorganisms such as lactic acid bacteria, bifidobacteria, and yeast have attracted attention due to the growing interest of consumers in their health. Among them, fermented milk products obtained by adding syrup containing fruit juice, various sugars, thickening stabilizers, minerals, vitamins, etc. to products obtained by fermenting milk, skim milk powder, etc. with various microorganisms are good for the body. In addition, it is sold in many forms such as hard (solid) type and drink type as products that can be easily ingested.

  These fermented dairy products generally have a flavor that satisfies consumer preferences, specifically to obtain a fermented odor or acidity, and to prevent the propagation of bacteria other than specific microorganisms, the pH of the product is 3.5. It is adjusted to the range of ~ 4.5.

  However, the off-flavor odor associated with microbial fermentation greatly affects the flavor of the product, tends to impair the balance of the original taste and easily produce an unpleasant flavor, and adversely affects palatability. In addition, lactic acid, acetic acid, and the like produced when microorganisms are grown affect the physical properties of the product. When the pH in milk protein approaches the isoelectric point of casein 4.6, which is the main component of milk protein, casein particles Coagulation separation occurs.

  Therefore, as a method for reducing the influence on the flavor, a method of adding a saccharide such as flavor or erythritol to a fermented milk product to mask off-flavor odor is known (see Patent Document 1). In addition, a method of adding aspartame or sucralose, which shows a strong sweetness in a small amount, has been proposed, reflecting the concern about the addition of a large amount of saccharides due to changes in consumer preference for food in recent years. (See Patent Documents 2 and 3). On the other hand, as a method for reducing the influence on physical properties, a method of adding a thickening stabilizer such as pectin, sodium alginate, carboxymethylcellulose salt or the like is known (see Patent Documents 4 to 6).

  However, these methods cannot sufficiently improve the flavor and physical properties of fermented milk products. That is, when various saccharides are used to improve the flavor, a sufficient effect cannot be obtained unless an excess of saccharides is added, and the product is given more sweetness than necessary. Moreover, when a stabilizer is added, the viscosity of the product is too high and it is difficult to eat and drink.

JP-A-9-224588 Japanese Patent Publication No. 4-60626 Japanese Patent Laid-Open No. 10-243776 JP-A-8-280336 Japanese Patent Laid-Open No. 9-266779 JP 11-346648 A

  Therefore, an object of the present invention is to provide a fermented dairy product having a flavor such as a fermented odor and a sour taste that satisfies consumer's preference, and having excellent quality stability, and a method for producing the same.

In view of such circumstances, the present inventors have conducted intensive research to improve the flavor and quality stability of fermented milk products, and as a result, sodium carboxymethyl cellulose specific to fermented products obtained by fermenting fermented milk raw materials with lactic acid bacteria or the like. By adding a salt (hereinafter referred to as CMC) and adjusting the pH to a range of 4.6 to 5.0 , a fermented milk product having a good acidity and fermentation odor and excellent quality stability can be obtained. As a result, the present invention has been completed.
That is, the present invention contains 0.35-0.65 wt% of carboxymethylcellulose sodium salt having a degree of etherification of 0.8-1.0, a 1 wt% aqueous solution viscosity of 5-20 mPa · s, and a pH of 4 to provide a fermented milk is .6～ 5.0.

The present invention also inoculates fermented milk raw material with one or more microorganisms selected from lactic acid bacteria, bifidobacteria and yeast, and ferments the fermented product with an etherification degree of 0.8 to 1.0, 1 wt% aqueous solution. Provided is a method for producing fermented milk, characterized in that 0.35 to 0.65% by weight of carboxymethylcellulose sodium salt having a viscosity of 5 to 20 mPa · s is added and then adjusted to pH 4.6 to 5.0 .

  ADVANTAGE OF THE INVENTION According to this invention, fermented milk which has favorable flavors, such as fermented odor and acidity of fermented milk, and was excellent in quality stability can be obtained.

  Any CMC used in the present invention can be used as long as it is widely used as a stabilizer for fermented milk products. Among them, not only can separation, aggregation, precipitation, etc. of fermented milk be suppressed, Those capable of imparting a good flavor to the fermented milk product are preferred, and those having a degree of etherification of 0.8 to 1.0 and a 1 wt% aqueous solution viscosity of 5 to 20 mPa · s are particularly preferred. When the degree of etherification of CMC is less than 0.8, the flavor and quality stability are not sufficient, and when it exceeds 1.0, the flavor and quality stability are inferior. The viscosity of CMC is determined by the viscosity of the target fermented milk, but if the 1% by weight aqueous solution viscosity exceeds 20 mPa · s, the viscosity increases when added to the fermented milk raw material, and the workability of fermented milk is improved. descend. Moreover, since pH of the fermented milk of this invention is adjusted to 4.6-5.1 mentioned later, it is not preferable that the CMC to be used changes a viscosity within the said pH range, and is gelatinized or a viscosity fall. For this reason, those having a small viscosity change within the pH range are preferred.

  The CMC used in the present invention can be obtained by fractionating a product produced by a known method and having a degree of etherification and a 1% by weight aqueous solution viscosity of the CMC of the present invention. Moreover, you may use a commercially available thing. Specifically, “CMC Daicel 1220” manufactured by Daicel Chemical Industries, Ltd. can be used.

  The amount of CMC added is 0.35 to 0.65% by weight, preferably 0.40 to 0.60% by weight, based on the fermented product. The amount of CMC added varies depending on the solid content and pH of the non-fat milk in the fermented milk, but if it exceeds 0.65% by weight, the viscosity of the CMC solution becomes very high and the load on the plate sterilizer and pumps is increased. Not only is it expensive and difficult to handle, but products with CMC added are also unfavorable in terms of taste because of their high viscosity and poor throat penetration. On the other hand, if the addition amount is less than 0.35% by weight, separation, precipitation and the like cannot be effectively prevented.

  Moreover, CMC can use what was melt | dissolved by adding the water normally used for foodstuff manufacture, Preferably what was melt | dissolved with the heating water of 60 degrees C or less can be used. The CMC solution thus obtained may be sterilized and cooled and added to the fermented milk raw material as it is. However, if necessary, it is mixed with a syrup solution prepared in advance, sterilized and cooled, and then fermented milk raw material. You may add to. The syrup solution may contain a thickening stabilizer other than CMC, minerals, vitamins and the like in addition to saccharides.

  The pH of the fermented milk of the present invention is 4.6 to 5.1, preferably 4.7 to 5.0. By adjusting the pH to this range, the fermented milk was given a good fermented odor and acidity, and the quality was also stabilized. The pH is adjusted by adding the CMC to the fermented product, and then adjusting the pH to the above using the following pH adjuster. Any pH adjuster can be used as long as it is added to normal foods such as organic acids and inorganic acids. For example, examples of the organic acid include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, and succinic acid, and examples of the inorganic acid include phosphoric acid. Of these, in view of the flavor of the product, organic acids are preferable, and citric acid and malic acid are particularly preferable.

The fermented milk of the present invention is obtained by culturing lactic acid bacteria or bifidobacteria in a solution obtained by diluting raw milk such as cow's milk and goat milk, skim milk powder, whole milk powder, and fresh cream as it is or as necessary. It refers to a solution containing live bacteria such as fermented milk, dairy lactic acid bacteria beverages, lactic acid bacteria beverages and the like specified by a ministerial ordinance.
Moreover, the fermented milk of this invention can be manufactured by a well-known method except adding the said CMC and then adjusting to pH 4.6-5.1. For example, after inoculating a milk material with a specific microorganism and fermenting, the CMC is added, and then adjusted to pH 4.6 to 5.1.

  The microorganism used for fermentation of the fermented milk raw material is not particularly limited as long as it is used in normal fermented foods such as lactic acid bacteria, bifidobacteria, and yeast. For example, Lactobacillus casei, Lactobacillus mari, Lactobacillus acidophilus, Lactobacillus delbruchy Subspecies. Lactobacillus bacteria such as Bulgaricus and Lactobacillus helveticus, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus lactis subspecies. Lactis, Lactococcus lactis Subspecies. Lactic acid bacteria such as Lactococcus bacteria such as Cremoris, Enterococcus bacteria such as Enterococcus faecalis; Bifidobacterium bacteria such as Bifidobacterium breve, Bifidobacterium bifidum and Bifidobacterium longum Examples include bifidobacteria; yeasts such as Saccharomyces and Candida; and filamentous fungi such as Aspergillus and Eurotium. These can be used individually or in combination of 2 or more types. Especially, it is preferable to use together lactic acid bacteria and bifidobacteria from the point of flavor. The ratio of the addition amount of lactic acid bacteria and bifidobacteria is preferably 1:99 to 99: 1, particularly preferably 3:97 to 10:90. Further, the conditions for fermenting the fermented milk raw material using the microorganisms are not particularly limited, and conditions suitable for the microorganisms to be used (culture temperature, availability of stirring, aeration, anaerobic, etc.) may be determined as appropriate. .

  Since the fermented milk of the present invention is finally adjusted to a pH range of 4.6 to 5.1, the pH of the fermented product obtained by inoculating the above microorganisms on the fermented milk raw material is about 5.0. The culture is preferably terminated at the time. Moreover, as long as the pH of the fermented product obtained by inoculating different microorganisms separately is about 5.0, the culture solution of these fermented products may be mixed and used.

  In the fermented milk of the present invention, various sugars and emulsifiers, thickening stabilizers other than CMC used in the present invention, sweeteners, fruit juices and other normal fermented milk can be used to improve the flavor and stability of the product. It can be added as needed to the extent that it is not impaired. Specifically, sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose; sugar alcohols such as sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, aspartame, Examples include high-intensity sweeteners such as thaumatin, sucralose, acesulfame K, stevia; milk fats such as cream and butter; emulsifiers such as sucrose fatty acid esters, glycerin sugar fatty acid esters, and lecithin. In addition, vitamins such as vitamin A, vitamin B, vitamin C, and vitamin E, and minerals such as calcium, iron, and zinc can be added.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.

Examples 1 and 2 and Comparative Examples 1 and 2 (Examination of pH of fermented milk)
First, after sterilizing a solution containing 3.9% by weight of skim milk powder, 14.4% by weight of whole milk powder and 0.05% by weight of milk peptide at 135 ° C for 3 seconds, add a starter of Bifidobacterium bifidum at 37 ° C. A solution obtained by culturing for 24 hours (fermented product 1) and a solution in which 18.3% by weight of skim milk powder and 0.08% by weight of milk peptide was dissolved was sterilized on a plate at 120 ° C. for 3 seconds, and then a starter of Streptococcus thermophilus was added. (Fermentation product 2) obtained by culturing for 24 hours, and after cooling, each was homogenized at 15 MPa. Next, 57 parts by weight of fermented product 1 and 3 parts by weight of fermented product 2 were mixed, and syrup (fine liquor 12.0% by weight, sucralose 0.02% by weight, CMC (manufactured by Daicel Chemical Industries) 1 3% by weight dissolved in water, sterilized at 121 ° C. for 10 seconds and cooled to about 30 ° C.) After mixing 40 parts by weight, the pH is adjusted to 4.6 to 5.1 using citric acid. The fermented milk product of the present invention was obtained. Moreover, pH was adjusted to 4.34 and 5.25, and the comparison product of fermented milk products was obtained. Immediately after the production of the product and after storage at 10 ° C. for 14 days, the taste was evaluated with a panel of 10 persons according to the following criteria, and the average value was obtained. The results are shown in Table 1.

Judgment criteria:
Sedimentation and whey off;
-: Not recognized ±: Slightly recognized but no problem +: Acceptable appearance;
○: Aggregation or the like is not recognized Δ: Somewhat aggregated ×: Aggregated overall evaluation, acidity, fermentation odor;
2: Good 1: Somewhat good 0: Normal −1: Somewhat bad −2: Bad

  As apparent from Table 1, the fermented dairy product of the present invention blended with a specific CMC and adjusted to a pH of 4.6 to 5.1 has a good acidity and fermentation odor, and stable quality. It turned out that it is excellent also in property. On the other hand, fermented dairy products with a pH of less than 4.6 feel a strong sourness and fermentation odor, and products with a pH of more than 5.1 do not provide sufficient acidity and fermentation odor, resulting in poor quality. It was stable.

Example 3 and Comparative Examples 3 to 8 (CMC selection)
A syrup containing 9 types of CMC (manufactured by Daicel Chemical Industries) with different degrees of etherification and 1% by weight aqueous solution and fermentation products 1 and 2 were mixed in the same ratio as in Example 1, and then the pH was adjusted with citric acid. The fermented milk product was obtained after adjusting to 4.9. Immediately after the production of the obtained product and after storage at 10 ° C. for 14 days, the taste was evaluated with a panel of 10 persons according to the criteria of Example 1, and the average value was obtained. The results are shown in Table 2. Examples 4 and 5 are outside the scope of the claims of the present application.

  As is apparent from Table 2, when CMC having an etherification degree of 0.8 to 1.0 is used, a fermented milk product having a good flavor and excellent quality stability can be obtained. It was found that when CMC having a 1% by weight aqueous solution viscosity of 10 mPa · s is used, a product having even better flavor and high quality stability can be obtained.

Comparative Examples 9 and 10 (Examination of stabilizer)
Fermented products 1 and 2 were mixed at the same ratio as in Example 1 using syrup containing 0.30% by weight of pectin as a stabilizer, and then adjusted to pH 4.6 and 4.9 with citric acid, respectively. To obtain a fermented dairy product. Immediately after the production of the obtained product and after storage at 10 ° C. for 14 days, the taste was evaluated with a panel of 10 persons according to the criteria of Example 1, and the average value was obtained. The results are shown in Table 3. Table 3 also shows Examples 1 and 2 using CMC as a stabilizer.

  As is apparent from Table 3, when pectin was used as a stabilizer, a good flavor was not recognized, and the product had a high viscosity, which was difficult to drink.

Claims (2)

Degree of etherification is 0.8～1.0,1 wt% aqueous solution viscosity carboxymethylcellulose sodium salt of 5 to 20 mPa · s 0.35-0.65 wt%, pH is 4.6 to 5.0 Is fermented milk. Fermented milk raw material is inoculated with one or more microorganisms selected from lactic acid bacteria, bifidobacteria and yeast, and fermented, and the fermented product has an etherification degree of 0.8 to 1.0 and a 1 wt% aqueous solution viscosity of 5 to 20 mPa. · s carboxymethyl methylcellulose sodium salt was added 0.35-0.65% by weight, followed by the manufacturing method of fermented milk and adjusting the pH4.6~ 5.0.