JPWO2017029802A1 - Method for producing fermented milk containing protein at high concentration - Google Patents

Abstract

Provided is a method for producing fermented milk, which can produce fermented milk with a high concentration and excellent texture and texture at low cost. A method for producing fermented milk containing protein at a high concentration, wherein the raw milk containing skim milk powder, whey protein concentrate, and milk protein concentrate is used, and the protein contained in skim milk powder and whey protein concentrate When the total of the protein contained in the milk protein concentrate and the protein contained in the milk protein concentrate is 100% by mass, the protein contained in the skim milk powder is 20-60% by mass, and the protein contained in the whey protein concentrate is 20-30 The skim milk powder, the whey protein concentrate, and the milk protein concentrate are blended so that the mass% and the protein contained in the milk protein concentrate is 20 to 60 mass%.

Description

  The present invention relates to a method for producing fermented milk containing protein at a high concentration.

  As fermented milk containing high concentration of protein (fermented milk containing high protein), those with names such as quark, fresh cheese and Greek yogurt are known. These high protein-containing fermented milks are generally produced through a concentration step in which whey is removed by subjecting fermented milk produced by a normal production method to membrane separation or centrifugation.

  Patent Document 1 discloses that fermented milk having high shape retention, low brittleness, and smooth texture by adding whey protein and milk peptide to fermented milk raw material liquid (high It is described that protein-containing fermented milk can be produced.

Japanese Patent Application Laid-Open No. 2004-283047

  In the conventional method for producing fermented milk containing a high protein, production equipment such as a membrane separation treatment device (microfiltration membrane, ultrafiltration membrane, etc.) or a centrifugal separation treatment device is required, and the number of production processes is increased. Manufacturing costs are high, and the price of fermented milk itself is generally high. Moreover, in order to make it high protein content, even if the protein concentration of fermented milk raw material liquid (raw material milk) is made only high, there exists a problem that the tastes and textures, such as a touch, will deteriorate only by being hard.

  Moreover, although patent document 1 describes improving the physical property of fermented milk by mix | blending the protein of about 1 mass% of fermented milk raw material liquid, for example, the protein density | concentration of raw material milk is made high. The conditions necessary for the production of fermented milk containing high protein obtained by fermentation after that and the physical properties of fermented milk containing high protein have not been studied at all.

  Therefore, an object of the present invention is to provide a method for producing fermented milk, which can produce fermented milk having a high concentration and excellent texture and texture at low cost.

The present invention relates to a method for producing fermented milk containing protein at a high concentration. In the method for producing fermented milk according to the present invention, skim milk powder, whey protein concentrate (WPC; Whey)
Ingredients including Protein Concentrate) and / or Whey Protein Isolate (WPI) (hereinafter sometimes simply referred to as “whey protein concentrate”) and Milk Protein Concentrate (MPC) When milk is used, and the total of the protein contained in the skim milk powder, the protein contained in the whey protein concentrate, and the protein contained in the milk protein concentrate is 100% by mass, the protein contained in the skim milk powder is 20 to 20%. Nonfat dry milk, whey protein concentrate, milk protein so that 60% by mass, protein contained in whey protein concentrate is 20-30% by mass, and protein contained in milk protein concentrate is 20-60% by mass concentrated The product is blended.

  According to the production method of the present invention, it is possible to produce a high-concentration fermented milk excellent in flavor and texture at a low cost.

FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment. FIG. 2 is a diagram showing the thermal coagulation time of an aqueous solution containing skim milk powder, whey protein concentrate, and milk protein concentrate. FIG. 3 is a diagram showing the thermal coagulation time of an aqueous solution containing skim milk powder, whey protein concentrate, and milk protein concentrate. FIG. 4 is a diagram showing the relationship between the pH of an aqueous solution containing skim milk powder, whey protein concentrate, and milk protein concentrate and the thermal coagulation time. FIG. 5 is a diagram showing the relationship between the pH of an aqueous solution containing skim milk powder, whey protein concentrate, and milk protein concentrate and the thermal coagulation time. FIG. 6 is a diagram showing the fermentation time of fermented milk for each type of whey protein concentrate. FIG. 7 is a diagram showing the hardness of the curd of fermented milk for each type of whey protein concentrate. FIG. 8 is a graph plotting the content of β-Lg and the hardness of fermented milk. FIG. 9 is a diagram showing the fermentation time of fermented milk for each type of milk protein concentrate. FIG. 10 is a diagram showing the hardness of a card of fermented milk for each type of milk protein concentrate.

  In the embodiment of the present invention, fermented milk (fermented milk containing high protein) containing protein at a high concentration (5 to 10% by mass) is produced by fermenting raw milk mixed with a high protein raw material.

  FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.

  First, raw material of fermented milk is dissolved or dispersed in heated water to prepare raw material milk (an aqueous solution of protein raw material) (step S1). The raw milk is an aqueous solution containing at least a component of skim milk, a component of whey protein concentrate, and a component of milk protein concentrate.

  Components of skim milk are normal skim milk, skim milk (desalted skim milk) with reduced salts (minerals such as sodium and potassium), reduced solution of skim milk powder (reduced skim milk), dilution of skim concentrated milk It may be used to include any form such as liquid. And skim milk may be used as the meaning including forms, such as skim milk powder and skim concentrated milk.

  Milk protein concentrate improves the heat stability of raw milk. In milk protein concentrates, sodium, potassium, chlorine, etc. are sufficiently reduced (desalted) during the production process. Therefore, in high-concentration fermented milk produced by blending milk protein concentrates, Compared with fermented milk produced by concentration treatment later, saltiness can be easily reduced. That is, by reducing this salty taste, it is possible to adjust the flavor of the actually obtained fermented milk in a mellow manner. However, the milk protein concentrate has a higher calcium content than the whey protein concentrate, so if the blending ratio of the milk protein concentrate exceeds the above range, bitterness caused by calcium occurs. It becomes easy. Moreover, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, a bad odor due to the protein tends to be generated.

Whey protein concentrate improves the hardness of the curd of fermented milk. As the content of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) contained in the raw material milk increases, the hardness of the curd of fermented milk increases. At this time, in the whey protein concentrate, since the content of β-Lg and the content of α-La is higher than that of skim milk and milk protein concentrate, by blending the whey protein concentrate at a high concentration, The hardness of fermented milk can be improved. However, if the mixing ratio of the whey protein concentrate exceeds the above range and becomes too high, the hardness of the fermented milk becomes too high and the texture becomes worse, and the heat stability of the raw milk tends to decrease. The coarseness of the fermented milk particles becomes prominent, and the card structure tends to deteriorate and become brittle. In addition, whey protein concentrate has lower sodium content and calcium content than milk protein concentrate, so when whey protein concentrate is blended to produce high-concentration fermented milk, it is attributed to sodium and calcium. Salty taste and bitterness can be reduced. However, if the blending ratio of the whey protein concentrate is below the above range, these salty tastes and bitterness cannot be reduced.

  The blending ratio of skim milk powder, whey protein concentrate, and milk protein concentrate is 100% by mass of the total of protein contained in skim milk powder, protein contained in whey protein concentrate, and protein contained in milk protein concentrate. The protein contained in skim milk powder is 20 to 60% by mass, the protein contained in the whey protein concentrate is 20 to 30% by mass, and the protein contained in the milk protein concentrate is 20 to 60% by mass. At this time, by adjusting the blending ratio of the milk protein concentrate and the whey protein concentrate within the above range, the flavor and texture are improved while improving the heat stability of the raw milk and the hardness of the card of the fermented milk. be able to.

  Even within the range of the above-described blending ratio, the protein contained in the skim milk powder is 25 to 50% by mass, the protein contained in the whey protein concentrate is 22 to 28% by mass, and the protein contained in the milk protein concentrate is 25 to 50% by mass. The protein contained in skim milk powder is preferably 30 to 45% by mass, the protein contained in the whey protein concentrate is 23 to 27% by mass, and the protein contained in the milk protein concentrate is 30 to 45% by mass. More preferably, the protein contained in the skim milk powder is 35 to 40% by mass, the protein contained in the whey protein concentrate is 24 to 26% by mass, and the protein contained in the milk protein concentrate is 35 to 40% by mass. More preferably. In addition, 5-10 mass% is illustrated by content (concentration) of the protein contained in raw material milk, 6-10 mass% is preferable, and 7-10 mass% is more preferable. Moreover, 4-8 mass% is illustrated by content of the saccharide | sugar contained in raw material milk, 4-7 mass% is preferable and 4-6 mass% is more preferable. In addition, a flavor and food texture can further be improved by making the compounding quantity of a whey protein concentrate into a preferable range. In addition, flavor and texture can be further improved by adding (compounding) fresh cream to raw milk (protein raw material aqueous solution) as necessary.

  Next, the raw material milk is stirred and homogenized using a homomixer or the like (step S2). Since some milk protein concentrates have low solubility, this step is provided for homogenization. Moreover, in order to atomize and disperse the milk fat of the fresh cream, this process is provided and homogenized. However, this step may be omitted when a highly soluble protein concentrate is used as a raw material.

  Next, if necessary, after adjusting the pH of the raw material milk after the homogenization treatment (step S3), the raw material milk is heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time (step S4). After that, the raw material milk is cooled to the fermentation temperature (step S5). By adjusting the pH of the raw milk to 6.6 to 6.8, more preferably 6.7, protein denaturation when the raw milk is heated and sterilized is suppressed, and the thermal stability of the raw milk Can be improved.

  Next, after adding a starter to the cooled raw milk (step S6), the container is filled with raw milk (step S7) and fermented at a predetermined fermentation temperature (and a predetermined fermentation time) ( Step S8). And after fermenting raw material milk, fermented milk is cooled with a refrigerator (step S9).

In the production method according to the present embodiment, raw milk in which high-protein raw material is blended with skim milk is fermented. Therefore, as in the conventional method for producing high-concentration fermented milk, ordinary fermented milk is subjected to membrane separation treatment or centrifugation. There is no need to treat and remove whey. By eliminating the concentration step for removing whey, there are the following advantages.
(1) Manufacturing equipment such as a membrane separation treatment device and a centrifugal separation treatment device and a concentration step for removing whey are not necessary, so that the production cost of fermented milk can be reduced.
(2) In the production method for removing whey, the mass of fermented milk is reduced by the amount of whey that is actually removed, but by omitting (making unnecessary) the concentration step of removing whey, the loss of fermented milk is reduced. This can be reduced and the product yield is improved.
(3) By omitting the concentration step of removing whey, no by-product (whey) that becomes waste is generated, so the burden on the environment can be reduced.
(4) When the concentration step is performed after the fermentation step, a sterilization operation such as a concentration treatment apparatus is required. However, the sterilization operation is also unnecessary because the concentration step is not necessary. In addition, since no fermented milk is subjected to any mechanical treatment after the fermentation process, the risk of contamination by microorganisms can be avoided.
(5) By omitting the concentration step of removing whey, stirring or crushing of the card becomes unnecessary after the fermentation step. Therefore, not only high-concentration soft type (paste-like) fermented milk but also high-concentration set type (solid) fermented milk can be produced.

  Moreover, the heat stability (heat resistance) of raw material milk improves by mix | blending a milk protein concentrate with raw material milk. Therefore, in the fermented milk manufacturing method according to the present embodiment, the sterilization apparatus can be continuously operated for a long time in the raw milk sterilization step, and the raw milk can be sterilized efficiently.

  Also, by blending whey protein concentrate with raw milk, it becomes possible to harden the curd of fermented milk without performing a concentration step, and to reduce the salty taste and bitterness of fermented milk and improve the taste Can do.

  Therefore, according to the method for producing fermented milk according to the present embodiment, highly concentrated fermented milk excellent in flavor can be produced at low cost. Moreover, according to the manufacturing method which concerns on this embodiment, fermented milk which contains nutritionally good protein in high concentration can be provided. Since the fermented milk obtained here has a weak acidity, it can be used as a cooking material for various dishes and cooking. Moreover, since the fermented milk obtained here has a low water content at the stage of completion of fermentation and has an appropriate hardness, it can be used for various dishes and cooking without draining.

  In the manufacturing method of fermented milk which concerns on this embodiment, pH of fermented milk is 4.2-4.7, More preferably, it is 4.3-4.7, More preferably, it is 4.3-4.6, More preferably By adjusting to 4.4 to 4.6, not only immediately after producing fermented milk, but also after storing the fermented milk refrigerated (10 ° C., 1 week), it can maintain an appropriate acidity, The flavor can be maintained particularly well.

  In the manufacturing method of fermented milk which concerns on this embodiment, fermented milk is adjusted by adjusting the hardness of fermented milk to 40-100, More preferably, it is 40-90, More preferably, it is 40-80, More preferably, it is 40-70. Not only immediately after production, but also after storing the fermented milk refrigerated (10 ° C., 1 week), it is possible to maintain an appropriate hardness and maintain a particularly good texture.

In the method for producing fermented milk according to this embodiment, the content of β-lactoglobulin (β-Lg) contained in the whey protein concentrate (WPC) and the whey protein isolate (WPI) and the hardness of the fermented milk A positive correlation (proportional relationship, relation that can be approximated by a linear expression) is recognized between them, and the hardness of the fermented milk can be adjusted using this positive correlation.

  Examples in which the present invention is specifically implemented will be described below.

[1. Relationship between raw materials and thermal stability]
[1-1. Thermal stability of aqueous solution containing each raw material]
First, in order to verify the factors contributing to the thermal stability of raw milk, the thermal stability of the protein-containing raw material itself blended in the raw milk was examined. An aqueous solution was prepared by dissolving each of the raw materials A to L shown in Table 1 in water so that the protein (in the case of raw material G, peptide) concentration was 8% by mass. 3 ml of this aqueous solution was filled in a glass transparent container and sealed, immersed in an oil bath at 130 ° C. and heated. Then, the time from the start of heating to the generation of a solidified product in the aqueous solution was measured as the thermal solidification time, and the thermal stability was evaluated based on the measured thermal solidification time. In addition, the generation | occurrence | production of the solidified substance in aqueous solution was confirmed visually. Table 1 shows the evaluation results of the composition of the raw materials A to L, the pH of the aqueous solution, and the thermal stability.

<Skim milk>
From the evaluation results of the aqueous solution containing raw materials A and B, the aqueous solution containing demineralized skim milk showed higher thermal stability than the aqueous solution containing skim milk.

<Whey protein concentrate>
From the evaluation results of the aqueous solutions containing the raw materials C to E, in the aqueous solution containing the whey protein concentrate, a coagulum was generated within 2 minutes from the start of heating. That is, the whey protein concentrate showed low thermal stability.

<Whey protein isolate, degradation product of whey protein concentrate>
From the evaluation results of the aqueous solutions containing the raw materials F and G, in the aqueous solution containing the whey protein isolate or the whey protein concentrated decomposition product, no coagulum was generated in 30 minutes or more from the start of heating. That is, the whey protein isolate and the whey protein concentrate degradation product showed high thermal stability.

<Milk protein concentrate>
From the evaluation results of the aqueous solution containing the raw materials H to L, the aqueous solution containing the milk protein concentrate showed higher thermal stability than the aqueous solution containing skim milk or whey protein concentrate. In particular, in an aqueous solution containing the raw material K obtained by substituting a part of calcium with sodium by ion exchange, a solidified product was not generated in 30 minutes or more from the start of heating.

  From the above results, desalted skim milk powder has higher heat stability than skim milk powder, milk protein concentrate has higher heat stability, and whey protein concentrate has lower heat stability. It was confirmed to have.

[1-2. Thermal stability of aqueous solution containing high protein]
Next, the thermal stability of skim milk, whey protein concentrate, and an aqueous solution containing the milk protein concentrate was examined. Using the aqueous solution prepared such that the blending ratio of skim milk, whey protein concentrate and milk protein concentrate is 3: 2: 3 in terms of the mass ratio of the proteins contained therein, [1-1] above The thermal coagulation time was measured by the same method. The protein concentration of the aqueous solution was 8% by mass.

  FIG. 2 shows the thermal coagulation time of an aqueous solution containing skim milk, whey protein concentrate, and milk protein concentrate. FIG. 2 shows a comparison result between the case where skim milk is used and the case where desalted skim milk is used as skim milk. As skim milk, the raw material A (skimmed milk powder) or the raw material B (desalted skim milk powder) shown in Table 1 was used. Moreover, any of the raw materials C-F shown in Table 1 was used as a whey protein concentrate. Moreover, the raw material J shown in Table 1 was used as a milk protein concentrate.

  As shown in FIG. 2, the aqueous solution using demineralized skim milk powder (raw material B) showed higher thermal stability than the aqueous solution using skim milk powder (raw material A). As shown in Table 1, in the desalted skim milk (raw material B), the concentration of salts (monovalent ions such as sodium, potassium and chlorine) was lower than in skimmed milk powder (raw material A). From this, it is possible that the content of salts (monovalent ions such as sodium, potassium and chlorine) contained in the aqueous solution is involved in the thermal stability, that is, the lower the concentration of the salt contained in the aqueous solution, The possibility of improved thermal stability was considered.

  FIG. 3 shows the heat coagulation time of an aqueous solution containing skim milk, whey protein concentrate, and milk protein concentrate. FIG. 3 shows the thermal coagulation time of the aqueous solution for each type of whey protein concentrate and milk protein concentrate. As skim milk, the raw material A (skim milk powder) shown in Table 1 was used. Moreover, any of the raw materials C-F shown in Table 1 was used as a whey protein concentrate. Moreover, any of the raw materials HL shown in Table 1 was used as a milk protein concentrate.

As shown in FIG. 3, the aqueous solution using the raw material D or E shown in Table 1 as the whey protein concentrate showed relatively high thermal stability. On the other hand, the aqueous solution using the raw material C shown in Table 1 showed low thermal stability. In addition, the raw material F of whey protein concentrate showed high thermal stability when prepared with a single aqueous solution, but when prepared with a mixed aqueous solution combining skim milk and milk protein concentrate, the raw material K Except in the case of combination with, it showed low thermal stability.

  Moreover, in the raw material HL of milk protein concentrate, when the raw material K was combined with the whey protein concentrate, the highest thermal stability was shown.

  As shown in Table 2, the aqueous stability using the raw material C shown in Table 1 as the whey protein concentrate is relatively low in thermal stability as compared with aqueous solutions using other raw materials D to F. Thus, in the aqueous solution of the raw material C, compared with the other raw materials DF, it was thought that it was because pH was lowered. Therefore, it was considered that the pH also affected the thermal stability of the high protein-containing aqueous solution.

  [1-3. Relationship between blended ratio of skim milk, whey protein concentrate, milk protein concentrate and pH and heat stability]

  Next, using the raw material C showing relatively low thermal stability in FIG. 3 and the raw material E showing relatively high thermal stability, the blending ratio and pH of the protein raw material are the heat of raw milk. The effect on stability was investigated. Specifically, the mixing ratio of the whey protein concentrate is constant, and the desalted skim milk powder, the whey protein concentrate, and the milk protein concentrate are in a mass ratio of 2: 2: 4 in each protein. An aqueous solution having a ratio of 3: 2: 3 and 4: 2: 2 was prepared, and the thermal coagulation time was measured by the method described in [1-1] above. The protein concentration in the aqueous solution was 8% by mass.

  4 and 5 show the relationship (thermal stability curve) between the pH of an aqueous solution containing skim milk, whey protein concentrate, and milk protein concentrate and the thermal coagulation time. More specifically, in FIG. 4, the raw material B shown in Table 1 is used as skim milk, the raw material C shown in Table 1 is used as the whey protein concentrate, and the milk protein concentrate is shown in Table 1. The thermal stability curve at the time of using the shown raw material J is shown. Moreover, in FIG. 5, the raw material B shown in Table 1 is used as skim milk, the raw material E shown in Table 1 is used as a whey protein concentrate, and the raw material shown in Table 1 is used as a milk protein concentrate. The thermal stability curve at the time of using J is shown.

  As shown in FIGS. 4 and 5, even when any of raw materials C and E was used as the whey protein concentrate, the aqueous solution showed the maximum thermal stability in the range of 6.7 to 6.8. . Moreover, as shown in FIG. 4, even when the raw material C is used as the whey protein concentrate, it is found that the thermal stability can be improved by adjusting the pH of the aqueous solution to the range of 6.7 to 6.8. It was. Here, when the raw materials C and E are compared, as shown in Table 1, the raw material E has a higher calcium content than the raw material C, and as shown in Table 2, the raw material E alone is not the raw material C. Compared to the case alone, the thermal stability (degree of thermal metamorphosis) was high. Therefore, from the comparison of raw materials C and E, it was considered that the thermal stability of the whey protein concentrate itself and the calcium concentration influence the thermal stability of the aqueous solution containing protein raw materials.

  Moreover, when the blending ratio of the protein raw material was examined, there was a tendency that when the blending ratio of the desalted skim milk powder was increased and the blending ratio of the milk protein concentrate was decreased, the thermal stability decreased. In the desalted skim milk powder and the milk protein concentrate, the whey content is similar, but as shown in Table 1, the milk protein concentrate has a salt (mineral) content as compared with the desalted skim milk powder. Few. Therefore, it was considered that when the content of salts (minerals) contained in the raw material milk is increased, the thermal stability of the raw material milk is lowered.

[2. Production characteristics and physical properties of fermented milk]
First, the effect of the type of whey protein raw material (whey protein concentrate, whey protein isolate, whey protein concentrate degradation product) on the fermentation time of fermented milk and the hardness of the curd of fermented milk was examined. Fermented milk powder, whey protein raw material, and milk protein concentrate were fermented according to the production method shown in FIG. 1 using raw milk prepared by adjusting the mixing ratio of the protein contained therein to 2: 3: 3. Milk was produced, and the relationship between the type of whey protein raw material and the fermentation time and the hardness (breaking strength) of the curd of the actually obtained fermented milk was investigated. At this time, the raw material A shown in Table 1 was used as skim milk powder, and the raw material J shown in Table 1 was used as a milk protein concentrate.

  In FIG. 6, the fermentation time of fermented milk for every kind of whey protein raw material is shown. Moreover, the hardness of the card | curd of fermented milk for every kind of whey protein raw material is shown in FIG. Here, the hardness of the card | curd of fermented milk was measured using the rheometer (FRM Kogyo Co., Ltd. NRM-2010J-CW). Specifically, a flat plunger having a diameter of 10 mm is pressed against fermented milk taken out from the refrigerator (about 5 ° C.) at a speed of 6 cm / min, and the load until the fermented milk card breaks is measured. The actual load value was used as an index of hardness.

  As shown in FIG. 6, the fermented milk blended with a whey protein isolate or whey protein concentrate degradation product (protein hydrolyzate) has a longer fermentation time than fermented milk blended with whey protein concentrate. There was a tendency to become longer. Moreover, as shown in FIG. 7, in the fermented milk which mix | blended the whey protein isolate, except what used "Provon 190" (product made from Granbia Nutritionals), compared with the fermented milk which mix | blended the whey protein concentrate. There was a tendency to harden the curd of fermented milk. Moreover, in the fermented milk containing the decomposition product of the whey protein concentrate, the hardness of the curd of the fermented milk was lower than that of the fermented milk containing the whey protein concentrate. That is, there was a tendency to soften the curd of fermented milk by blending a degradation product of whey protein concentrate.

  Here, the relationship between the content of β-lactoglobulin (β-Lg) contained in the whey protein concentrate and the whey protein isolate shown in FIGS. 6 and 7 and the hardness of the fermented milk was examined. In FIG. 8, the figure which plotted the content rate of (beta) -Lg, and the hardness of fermented milk is shown.

  As is apparent from FIG. 8, there is a positive correlation between the content of β-Lg contained in the whey protein concentrate and the whey protein isolate and the hardness of the fermented milk (proportional relationship, approximated by a linear expression). Possible relationship). Therefore, it was found that the content of β-Lg in the raw milk affects the hardness of the fermented milk.

  Next, the effect of the type of milk protein concentrate on the fermentation time of fermented milk and the hardness of the curd of fermented milk was examined. Fermented milk powder, whey protein raw material, and milk protein concentrate were fermented according to the production method shown in FIG. 1 using raw milk prepared by adjusting the mixing ratio of the protein contained therein to 2: 3: 3. Milk was produced, and the relationship between the type of milk protein concentrate and the hardness (breaking strength) of the fermentation time and the curd of the actually obtained fermented milk was examined. The raw material A shown in Table 1 was used as skim milk powder, and the raw material C shown in Table 1 was used as a whey protein concentrate.

  In FIG. 9, the fermentation time of fermented milk for every kind of milk protein concentrate is shown. Moreover, the hardness of the card | curd of fermented milk for every kind of milk protein concentrate is shown in FIG.

  As shown in FIG. 9, even when any milk protein concentrate was used, the fermentation time was about 4 hours, and there was no significant difference in the fermentation time depending on the type of milk protein concentrate. Moreover, as shown in FIG. 10, even if any milk protein concentrate is used, the hardness of fermented milk is about 50-60g, and the hardness of fermented milk shows a big difference according to the kind of milk protein concentrate. I couldn't.

  From the above results, the fermentation time of fermented milk and the hardness of the curd of fermented milk are not included in the whey protein concentrate or whey protein isolate compared to the casein state contained in the milk protein concentrate. It was found that the condition of the whey protein is greatly affected.

[3. Production example]
Based on said knowledge, the raw material milk which mix | blended skim milk, whey protein concentrate, and milk protein concentrate was fermented, and the fermented milk which concerns on Examples 1-15 was manufactured by the method shown in FIG. Table 2 shows the protein raw materials used in the production of fermented milk according to Examples 1 to 15, the blending ratio, the composition, and the characteristics of the actually obtained fermented milk. In addition, the thermal solidification time and the load which were calculated | required by the measuring method mentioned above were used as an evaluation value of the thermal stability and hardness shown in Table 2. Moreover, as an evaluation value of the flavor shown in Table 2, 18 expert panelists performed sensory evaluation in five stages (1 to 5, 5 is the best flavor), and the average value of the sensory evaluation results of all the expert panel Using.

From the results shown in Table 2, in the fermented milk according to Examples 1 to 15, the protein contained in the skim milk powder is 20 to 60% by mass, the protein contained in the whey protein concentrate is 20 to 30% by mass, and the milk protein concentrate. It was confirmed that a high-concentration fermented milk excellent in flavor and texture could be produced without blending the protein raw material by blending the protein raw material so that the protein contained in the mixture was 20 to 60% by mass.

  Moreover, the protein raw material was mix | blended with the mixture ratio shown in Table 3, and the fermented milk which concerns on Comparative Examples 1-5 was manufactured by the same method as Examples 1-15. Table 3 shows protein raw materials, blending ratios, compositions, and properties of the actually obtained fermented milk according to Comparative Examples 1 to 5. In addition, the thermal solidification time and the load which were calculated | required by the measuring method mentioned above were used as an evaluation value of the thermal stability and hardness shown in Table 3.

From the results shown in Table 3, in the fermented milk according to Comparative Examples 1 to 5, the whey protein concentrate was blended so that the protein contained in the whey protein concentrate exceeded 30% by mass of the total protein, but the hardness was high. As a result, fermented milk was produced that had a poor texture.

  The present invention can provide fermented milk containing nutritionally good protein at a high concentration.

Claims (2)

A method for producing fermented milk containing a high concentration of protein,
Fermenting raw milk containing skim milk powder, whey protein concentrate, and milk protein concentrate,
When the total of the protein contained in the skim milk powder, the protein contained in the whey protein concentrate, and the protein contained in the milk protein concentrate is 100% by mass,
20-60% by mass of protein contained in the skim milk powder,
20-30% by mass of protein contained in the whey protein concentrate,
20-60% by mass of protein in the milk protein concentrate
The method for producing fermented milk, comprising blending the skim milk powder, the whey protein concentrate, and the milk protein concentrate.   The method for producing fermented milk according to claim 1, wherein the ratio of the protein to the total mass of the fermented milk is 5 to 10% by mass.