WO2012121090A1 - Method for producing fermented milk having improved physical properties - Google Patents

Method for producing fermented milk having improved physical properties Download PDF

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Publication number
WO2012121090A1
WO2012121090A1 PCT/JP2012/055169 JP2012055169W WO2012121090A1 WO 2012121090 A1 WO2012121090 A1 WO 2012121090A1 JP 2012055169 W JP2012055169 W JP 2012055169W WO 2012121090 A1 WO2012121090 A1 WO 2012121090A1
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WIPO (PCT)
Prior art keywords
fermented milk
milk
glucose oxidase
mix
fermented
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PCT/JP2012/055169
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French (fr)
Japanese (ja)
Inventor
悟 尾▲崎▼
佳久平 伊澤
麻奈美 鯛治
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株式会社明治
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Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to JP2013503475A priority Critical patent/JP5995835B2/en
Priority to CN201280011563.XA priority patent/CN103547162B/en
Publication of WO2012121090A1 publication Critical patent/WO2012121090A1/en
Priority to HK14102112.3A priority patent/HK1189127A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03004—Glucose oxidase (1.1.3.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae

Definitions

  • the present invention has a good quality in which changes in physical properties associated with milk protein aggregation (occurrence of water separation, increase in the particle diameter of milk protein, or generation of roughness associated therewith) occurring during refrigerated storage and distribution are suppressed.
  • the present invention relates to a method for producing fermented milk.
  • Patent Document 1 proposes a method of blending a specific amount of whey hydrolyzate in the production of fermented milk and homogenizing it. It is described that aggregation and precipitation can be suppressed.
  • Patent Documents 2 to 5 disclose that fermented milk raw material mix with lactic acid bacteria starter and peroxidase is fermented to suppress whey separation and protein aggregation during storage and distribution. However, it is described that a fermented dairy product having a fine and smooth texture can be produced. However, there is no teaching about the use of glucose oxidase.
  • glucose oxidase has long been known to have an antibacterial effect. This antibacterial action is due to glucose being oxidized by glucose oxidase to produce hydrogen peroxide.
  • Patent Document 6 glucose oxidase is added to raw milk with hydrogen peroxide in order to avoid antibody deactivation due to heating in the production of antibody-containing fermented food. It is described that raw milk is sterilized by adding it as a generator and then fermented with lactic acid bacteria.
  • glucose oxidase is only disclosed as a hydrogen peroxide generator, ie, a bactericidal agent, with glucose which is the substrate.
  • Patent Document 6 has no problem of suppressing changes in physical properties associated with milk protein aggregation, and does not suggest the use of glucose oxidase.
  • the present invention relates to a fermented milk in which changes in physical properties associated with milk protein aggregation that occur during refrigerated storage and distribution are suppressed, specifically, generation of water separation, increase in the particle diameter of milk protein, or roughness associated therewith. It aims at providing the manufacturing method of fermented milk in which generation
  • the present invention relates to the inventions of the following aspects.
  • step (1) a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase
  • step (2) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3)
  • step C The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
  • the physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of the tissue of fermented milk.
  • the production method according to any one of (I-1) to (I-3), wherein the production method is at least one.
  • (II) Method for improving physical properties of fermented milk (II-1) (1) A step of preparing a fermented milk mix using milk raw materials, (2) Changes in physical properties associated with aggregation of milk proteins in fermented milk produced by a method comprising a step of heat-sterilizing a fermented milk mix, and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting the fermented milk mix A method of suppressing In the above steps (1) to (3), at least one of the following (A) to (C) is performed: (A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase, (B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3), (C) The process which adds the substance which can become a substrate of
  • the physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of fermented milk tissue.
  • the method of the present invention is a simple method that can be carried out while utilizing the current production process of fermented milk as it is, and does not impair the original flavor of fermented milk, and has appropriate physical properties and good flavor required for fermented milk. This is a method that can be stably maintained for a longer time.
  • the method for producing fermented milk of the present invention comprises at least the following three steps (1) to (3): (1) a step of preparing a fermented milk mix using milk raw materials, (2) A method for producing fermented milk, comprising a step of heat-sterilizing a fermented milk mix, and (3) a step of adding a starter to the heat-sterilized fermented milk mix and fermenting the mixture.
  • step (1) a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase
  • step (2) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3)
  • step (3) A process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to fermented milk after step (3), A manufacturing method characterized in that at least one of the processes is performed.
  • “fermented milk” means “fermented with lactic acid bacteria or yeast containing milk or a non-fat milk solid content equal to or higher than milk, as defined in the ordinance of milk, etc.
  • Yogurt non-fat milk solid content of 8% or more and containing 10 million or more lactic acid bacteria or yeast per ml: Ministry of Health, Labor and Welfare ordinance of Japan
  • milk Product lactic acid bacteria beverage non-fat milk solid content is less than 8% and contains 10 million or more lactic acid bacteria or yeast per ml: Japan Ministry of Health, Labor and Welfare Ordinance
  • lactic acid bacteria beverage non-fat milk solid content is 3 %, which contains 10 million or more lactic acid bacteria or yeasts per ml: Ministry of Health, Labor and Welfare of Japan), preferably yogurt.
  • Yogurt is classified into two types, “pre-fermentation type” and “post-fermentation type”, depending on the preparation method.
  • the former pre-fermentation type yogurt is fermented in a tank with a fermentation mix prepared by blending fermented milk starter with raw milk, and then the generated card is crushed and, if necessary, with a gelling agent. Manufactured by filling food containers.
  • the latter post-fermentation type yogurt is manufactured by blending a fermented milk starter with raw material milk to prepare a fermentation mix, filling the fermentation mix into individual containers and fermenting in the container.
  • the yogurt targeted by the present invention includes these two types of yogurt: “pre-fermentation type” and “post-fermentation type”.
  • the production method of the present invention performs the operation of (A) in the above step (1) or (3) before the step (B). Performed by operation.
  • the operation (A) is performed in the step (1) or the step (3) (B) or (C) is performed after step (3), or at least one of the operations can be performed.
  • dairy ingredients means dairy products used as raw materials for fermented milk, such as raw milk, pasteurized milk (sterilized milk), skim milk , Whole milk powder, skim milk powder, butter, buttermilk, cream, whey protein concentrate (WPC), whey protein isolate (WPI), etc. it can. These can be used in combination of two or more.
  • raw milk and / or sterilized milk in order to achieve a non-fat milk solid content of 8% or more in a state where calories are kept low ( Pasteurized milk), skim milk and / or skim milk can also be combined.
  • “Fermented milk mix” is a raw material preparation in which raw materials for fermented milk are mixed, and, if necessary, sweeteners such as sugars and sweeteners including water and sugar, and flavoring agents, etc. Is added and blended, and if necessary, it is prepared by dissolving while warming. If necessary, stabilizers (gelling agents) such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be blended.
  • sweeteners such as sugars and sweeteners including water and sugar, and flavoring agents, etc. Is added and blended, and if necessary, it is prepared by dissolving while warming.
  • stabilizers such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be blended.
  • blended with fermented milk mix is the ratio of non-fat milk solid content determined according to the kind of fermented milk (yogurt: 8% or more, dairy product lactic acid bacteria drink: less than 8%, lactic acid bacteria drink : Less than 3%), and as long as it is satisfied, there is no particular limitation.
  • the blending ratio of raw milk (and / or pasteurized milk, etc.) is more than 0 wt% and not more than 100 wt%, preferably from 0 wt% 90% by weight or less, more preferably 20 to 80% by weight, further preferably 40 to 80% by weight; the blending ratio of skim milk powder is more than 0% by weight and 12% by weight or less, preferably 1 to 10% by weight 2 to 8% by weight, more preferably 2 to 6% by weight.
  • glucose oxidase is added to and blended with the fermented milk mix as one of the raw materials of the fermented milk mix when preparing the fermented milk mix. It is characterized by that.
  • the fermented milk mix does not contain a substance that can be a substrate for glucose oxidase
  • a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase.
  • the enzyme may be deactivated.
  • “substance that can be a substrate of glucose oxidase” means not only a substrate of glucose oxidase (glucose) but also a substance that produces the substrate (glucose). Although it does not restrict
  • a commercially available glucose oxidase preparation can be used for glucose oxidase.
  • Examples of commercially available glucose oxidase preparations include, for example, Shin Nippon Chemical Industry Co., Ltd., DKSH Japan Co., Ltd., Shonan Wako Pure Chemical Industries, Ltd., Nagase Biochemical Co., Ltd., Kyowa Enzyme Co., Ltd. ) (All of which are from Japan) and the like.
  • the blending ratio of glucose oxidase (about 2000 to 4000 units / kg) in the fermented milk mix is 0.1 to 1% by weight, preferably 0.1 to 0. 5% by weight, more preferably 0.15 to 0.3% by weight, still more preferably 0.15 to 0.2% by weight; and the glucose content is 1 to 5% by weight, preferably 1 to 4% by weight. More preferred is 1.5 to 3% by weight, and still more preferred is 1.5 to 2.5% by weight.
  • lactase preparation can be used as lactase.
  • a commercially available lactase preparation as described above, for example, Shin Nippon Chemical Industry Co., Ltd., Amano Enzyme Co., Ltd., Daiwa Kasei Co., Ltd., Nagase ChemteX Co., Ltd. ) And other enzyme preparations.
  • the blending ratio of lactase (about 4000 to 6000 units / kg) in the fermented milk mix is 0.01 to 0.1% by weight, preferably 0.02%.
  • the lactose content is 2 to 10 wt%, preferably 2 to 8% by weight, more preferably 3 to 6% by weight, and still more preferably 3 to 5% by weight.
  • the fermented milk mix to which lactase is added and blended is allowed to stand (preliminary) in advance at a temperature of 0 to 40 ° C., preferably 1 to 30 ° C., more preferably 3 to 15 ° C., and even more preferably 5 to 10 ° C. (Still).
  • the standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time.
  • a fermented milk mix in which glucose oxidase is added and blended with glucose as a substrate of glucose oxidase, or an enzyme that produces the glucose and its substrate (for example, lactase and lactose as its substrate)
  • the temperature is 0 to 40 ° C, preferably 1 to 30 ° C, more preferably 3 to 15 ° C, and still more preferably 5 to 10 ° C.
  • the standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time.
  • an enzyme that produces glucose and its substrate and glucose oxidase are added almost simultaneously to the fermented milk mix, the fermented milk mix is left to stand immediately under the above conditions, without pre-standing as described in the previous paragraph. can do.
  • Fermented milk mix prepared in step (Note that this mix was prepared through operation (A) and (A) Both of the prepared ones) are then subjected to a sterilization treatment by heating.
  • the heating temperature and heating time are not particularly limited as long as the target sterilization is possible. It is sufficient that the temperature of the fermented milk mix itself is at least 90 ° C, preferably about 95 ° C.
  • a method of treating the fermented milk mix at 90-100 ° C for 1-5 minutes, A method of treating at 95 ° C. for 1 to 3 minutes can be mentioned without limitation.
  • the production method (B) before step (3) is to add and blend glucose oxidase into the fermented milk mix heat-sterilized by the above method in step (2). It is characterized by.
  • the fermented milk mix targeted here is preferably prepared without going through the operation (A) in the step (1).
  • a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase.
  • the enzyme may be deactivated.
  • the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase, and the amounts of glucose (glucose) and lactose (lactose) used are also as described above. is there.
  • “Starter” means an inoculum such as lactic acid bacteria or yeast inoculated to ferment a fermented milk mix.
  • a known starter can be appropriately used as the “starter”, but a lactic acid bacteria starter is preferable.
  • Lactic acid bacteria starters include Lactobacillus bulgaricus (L.bulgaricus), Streptococcus thermophilus (L.lactis), Lactobacillus lactis (L.lactis), Lactobacillus gasseri (L.gasseri) or Bifidobacterium ( In addition to Bifidobacterium), one or more of lactic acid bacteria generally used for the production of fermented milk can be used.
  • a lactic acid bacteria starter based on a mixed starter of Lactobacillus bulgaricus (L.bulgaricus) and Streptococcus thermophilus (S. it can. Based on this lactic acid bacteria starter, after considering the fermentation temperature and fermentation conditions of the desired fermented milk, add other lactic acid bacteria such as Lactobacillus gasseri and Bifidobacterium Also good.
  • the addition amount of the starter can be appropriately set according to the addition amount employed in the known method for producing fermented milk.
  • the starter inoculation method is not particularly limited, and a method commonly used in the production of fermented milk can be appropriately used.
  • the conditions for the fermentation treatment can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter to be used, and the like.
  • a method in which the temperature in the fermentation chamber (fermentation temperature) is maintained in the range of 30 to 50 ° C. and the fermentation is performed while standing in the fermentation chamber can be mentioned. If it is such temperature conditions, since lactic acid bacteria generally tend to be active, fermentation can proceed effectively.
  • the fermentation temperature is usually about 30 to 50 ° C., preferably 35 to 45 ° C., more preferably 37 to 43 ° C.
  • Fermentation time can be appropriately set and adjusted with reference to the fact that the lactic acidity of the fermented milk mix reaches a predetermined ratio.
  • the lactic acid acidity is, for example, about 1.5 to 2% in the case of “pre-fermentation type” yoghurt, and about 0.7 to 0.8% in the case of “post-fermentation type” yoghurt.
  • the fermentation time is usually about 1 hour to 12 hours, preferably about 2 hours to 5 hours, more preferably about 3 hours to 4 hours.
  • pre-fermentation type yogurt when the lactic acid acidity reaches about 1.5 to 2%, and in the case of “post-fermentation type” yogurt, when the lactic acid acidity reaches about 0.7 to 0.8%,
  • the fermentation is stopped by cooling to 15 ° C. or less, preferably 0 to 10 ° C., more preferably 3 to 7 ° C.
  • the operation (C) can be performed after the step (3). That is, glucose oxidase can be added to and blended with fermented milk prepared in advance.
  • the manufacturing method containing the said (C) operation is 1 aspect of the manufacturing method of this invention.
  • the fermented milk mix used here is preferably prepared without (A) operation in (1) step and without (B) operation before (3) step. .
  • the fermented milk prepared in advance does not contain a substance that can serve as a substrate for glucose oxidase
  • a substance that can serve as a substrate for glucose oxidase is added and blended together with glucose oxidase.
  • the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase and the amounts of glucose and lactose used are also as described above.
  • the fermented milk targeted by the present invention can be produced.
  • the culture step (3) is performed using a tank (tank culture). After the tank culture, the fermented and coagulated curd is agitated and crushed and, if necessary, sterilized, cooled, emulsified, and aged, then filled into a retail container and prepared as a fermented milk product.
  • the fermented milk is a “post-fermentation type” yogurt
  • the fermented milk mix is filled in the retail container before the culturing step (3), and the culturing step (3) is performed in the container. (Culture in a container). After culturing in the container, it is cooled (refrigerated) and prepared as a product of fermented milk.
  • the method for improving physical properties of fermented milk of the present invention includes at least the following three steps (1) to (3): (1) a step of preparing a fermented milk mix using milk raw materials, Changes in physical properties associated with milk protein aggregation in fermented milk products produced by a method comprising (2) heat-sterilizing the fermented milk mix and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting A method of suppressing
  • steps (1) to (3) at least one of the following (A) to (C) is performed:
  • C The process which adds the substance which
  • the fermented milk produced or processed in this way is produced without using any of the operations (A) to (C), that is, without using glucose oxidase, as shown in Examples described later.
  • the physical property change accompanying the aggregation of the milk protein can include at least one selected from the generation of water separation, the increase in the particle diameter of the milk protein, and the generation of roughness of the tissue of the fermented milk.
  • the texture of the fermented milk tissue is not particularly restricted, but is thought to be a phenomenon caused by an increase in the milk protein particle size.
  • the fermented milk of the present invention also has an increase over time (change in physical properties) compared to the fermented milk of the control. It is also significantly suppressed.
  • the method of the present invention is useful for maintaining the quality (appearance and texture) of fermented milk in a good state for as long as possible, at least during the expiration date.
  • the period for maintaining the quality of the fermented milk in a good state can be about 10 days from the production, preferably 12 days or more, more preferably 14 days or more.
  • the milk raw materials (fat content: 3.0% by weight, non-fat milk solid content: 9.7% by weight), raw water, and fermented milks 3 and 4 shown in Table 1 are further mixed with glucose.
  • the solution was stirred and dissolved while heating to 60 ° C. After cooling this to 5 ° C., lactase and / or glucose oxidase was added and blended according to the formulation described in Table 1 for fermented milks 2 and 4.
  • the fermented milk mix thus prepared was allowed to stand for about 14 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
  • lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
  • the Bulgarian fungus OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1) is received by the independent administrative corporation National Institute of Advanced Industrial Science and Technology Patent Biological Depositary Center: FERM P-17227 (Indication for identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1, deposit date (reception date: February 19, 1999).
  • Thermophilus OLS3059 (Streptococcus thermophilus OLS3059) is received by the independent administrative agency National Institute of Advanced Industrial Science and Technology Patent Organism Depositary: Receipt No .: FERM P-15487 (Indication for identification: Streptococcus thermophilus OLS3059, date of deposit) (Receipt date): Deposited on February 29, 1996).
  • (B) Measurement of Fermented Milk Particle Size The particle diameter ( ⁇ m) of coagulated particles mixed in fermented milk was measured using a laser diffraction particle size distribution meter (Shimadzu Corporation: SALD-2000).
  • the occurrence / progress of milk protein aggregation is significantly suppressed, and at the same time, the occurrence / progress of the coarseness of the fermented milk tissue that causes the coarseness in the oral cavity is also suppressed. be able to.
  • lactase is added and blended for the milk ingredients (fat content: 4.0% by weight, nonfat milk solids: 8.8% by weight), raw water, and fermented milk 6 listed in Table 4. And about fermented milk 7, lactase and glucose oxidase were added and mix
  • the acidity after about 3 hours is 0.62% for fermented milk 5, 0.59% for fermented milk 6 and 0.59% for fermented milk 7, and after about 3.5 hours
  • the acidity of the fermented milk 5 was 0.74%
  • the fermented milk 6 was 0.74%
  • the fermented milk 7 was 0.74%. That is, even if lactase or glucose oxidase was added and blended, no influence on the fermentation process (fermentation time and the like) was observed.
  • “fermented milk 7” produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose does not add glucose oxidase.
  • the water separation rate at the beginning of production is lower, the particle size is smaller, and the increase over time (water separation increase rate, particle size increase rate) is also significantly It was confirmed that it was suppressed to a low level.
  • Fermented milk was prepared in the same manner as in Experimental Example 1 except that a mixed starter separated from the plain type or soft type of “Meiji Bulgaria Yogurt” (manufactured by Meiji Dairies) was used as the lactic acid bacteria starter.
  • the acidity after about 3 hours was 0.62% for fermented milk 8, 0.64% for fermented milk 9, 0.62% for fermented milk 10, and 0.57% for fermented milk 11.
  • the acidity after about 3.5 hours is 0.71% for fermented milk 8, 0.72% for fermented milk 9, 0.69% for fermented milk 10, and the acidity after about 3.75 hours is It was 0.66% for fermented milk 11.
  • lactase is added to and blended with the milk ingredients listed in Table 10 (fat content: 4.0 wt%, non-fat milk solids: 8.8 wt%), raw water, and fermented milk 12
  • fat content 4.0 wt%
  • non-fat milk solids 8.8 wt%
  • raw water raw water
  • fermented milk 12 glucose oxidase was further added and blended in addition to lactase.
  • the fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
  • lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container, and this is statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, the yogurt card is added with a medicine sag. After breaking, it was placed in a refrigerator at about 5 ° C. and cooled to stop the fermentation.
  • lactase is added to and blended with the milk ingredients listed in Table 13 (fat content: 4.0 wt%, non-fat milk solid content: 8.8 wt%), raw water, and fermented milk 14
  • fermented milk 15 and 16 lactase and glucose oxidase were further added and blended.
  • the fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C.
  • lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059. This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
  • This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.).
  • a culture room set at about 40 ° C. (about 43 ° C.).
  • the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
  • milk raw materials (fat content: 4.0% by weight, non-fat milk solid content: 8.8% by weight), raw water, and lactase and glucose oxidase described in Table 16 were added and blended.
  • the fermented milk mix thus prepared was left to stand for about a predetermined time (about 2 hours, 6 hours, 16 hours) at about 5 ° C., and then heat-sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059).
  • a lactic acid bacteria starter mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059.

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Abstract

A method for producing a fermented milk, said method comprising: step (1) for preparing a fermented milk mix from a starting milk material; step (2) for sterilizing the fermented milk mix by heating; and step (3) for adding a starter to the heat-sterilized fermented milk mix and fermenting the same. The aforesaid method, whereby a fermented milk with good qualities, namely, showing controlled physical changes (occurrence of water separation, an increase in the diameter of milk protein grains and roughening of the texture caused thereby) accompanying the coagulation of milk proteins during refrigerated storage or distribution can be produced, is characterized by comprising at least one treatment selected from (A) to (C): treatment (A) comprising, in step (1), adding glucose oxidase to the starting milk material, which contains a substance that is available as a substrate for glucose oxidase, and then preparing the fermented milk mix; treatment (B) comprising, before step (3), adding glucose oxidase and a substance that is available as a substrate for glucose oxidase to the heat-sterilized fermented milk mix; and treatment (C) comprising, after step (3), adding glucose oxidase and a substance that is available as a substrate for glucose oxidase to the fermented milk.

Description

物性が改良された発酵乳の製造方法Method for producing fermented milk with improved physical properties
　本発明は、冷蔵保存中や流通中に生じる、乳タンパク質の凝集に伴う物性の変化（離水の発生、乳タンパク質の粒子径の増大、又はそれに伴うザラツキの発生）が抑制されてなる品質の良好な発酵乳の製造方法に関する。 The present invention has a good quality in which changes in physical properties associated with milk protein aggregation (occurrence of water separation, increase in the particle diameter of milk protein, or generation of roughness associated therewith) occurring during refrigerated storage and distribution are suppressed. The present invention relates to a method for producing fermented milk.
　ヨーグルトに代表される発酵乳では、冷蔵保存又は冷蔵輸送（流通）中に、乳に由来するタンパク質が凝集し、それに伴って物性（組織）が変化することが知られている。具体的には、乳タンパク質が凝集することによって離水が生じたり、また、凝集により生じた乳タンパク質の粒子が経時的に徐々に増大し、それが口に入れたときのザラツキの原因となるなど、外観及び風味ともに劣化し、品質の低下を招くことが知られている。 In fermented milk represented by yogurt, it is known that proteins derived from milk aggregate during refrigerated storage or refrigerated transport (distribution), and physical properties (tissue) change accordingly. Specifically, water separation occurs due to aggregation of milk protein, or milk protein particles generated by aggregation gradually increase over time, which causes roughness when put in the mouth, etc. It is known that both the appearance and the flavor deteriorate and the quality is lowered.
　かかる問題を解消するために、特許文献１では、発酵乳の製造に際してホエー加水分解物を特定量配合して均質化処理する方法が提案されており、かかる方法によれば、乳タンパク質懸濁粒子の凝集と沈殿が抑制できることが記載されている。また、特許文献２～５には、発酵乳の乳原料ミックスに、乳酸菌スターターとともに、パーオキシダーゼを添加して発酵することにより、保存中や流通過程におけるホエー分離や蛋白質の凝集が抑制され、肌理が細かく滑らかな食感の発酵乳製品が製造できることが記載されている。しかしながら、グルコースオキシダーゼの使用については何ら教示されていない。 In order to solve such a problem, Patent Document 1 proposes a method of blending a specific amount of whey hydrolyzate in the production of fermented milk and homogenizing it. It is described that aggregation and precipitation can be suppressed. Patent Documents 2 to 5 disclose that fermented milk raw material mix with lactic acid bacteria starter and peroxidase is fermented to suppress whey separation and protein aggregation during storage and distribution. However, it is described that a fermented dairy product having a fine and smooth texture can be produced. However, there is no teaching about the use of glucose oxidase.
　一方、グルコースオキシダーゼには、以前から、抗菌作用があることが知られている。この抗菌作用は、グルコースがグルコースオキシダーゼによって酸化され、過酸化水素が生成されることによる。かかるグルコースオキシダーゼの抗菌作用を利用した発酵乳の製造方法としては、特許文献６において、抗体含有発酵食品の製造にあたり、加熱による抗体の失活を回避するために、生乳にグルコースオキシダーゼを過酸化水素発生剤として添加することで生乳を殺菌し、その後に乳酸菌で発酵させることが記載されている。当該特許文献６では、グルコースオキシダーゼが、その基質であるグルコースとともに、過酸化水素発生剤、つまり、殺菌剤として開示されているに留まる。また、特許文献６記載の製造方法では、抗体の失活を回避するために６３℃以上の加熱処理は禁忌であり、乳タンパク質の凝集という問題がそもそも存在しない。つまり、特許文献６には、乳タンパク質の凝集に伴う物性変化の抑制という課題はなく、それに対するグルコースオキシダーゼの使用を示唆するものではない。 On the other hand, glucose oxidase has long been known to have an antibacterial effect. This antibacterial action is due to glucose being oxidized by glucose oxidase to produce hydrogen peroxide. As a method for producing fermented milk using the antibacterial action of glucose oxidase, in Patent Document 6, glucose oxidase is added to raw milk with hydrogen peroxide in order to avoid antibody deactivation due to heating in the production of antibody-containing fermented food. It is described that raw milk is sterilized by adding it as a generator and then fermented with lactic acid bacteria. In the said patent document 6, glucose oxidase is only disclosed as a hydrogen peroxide generator, ie, a bactericidal agent, with glucose which is the substrate. Further, in the production method described in Patent Document 6, heat treatment at 63 ° C. or higher is contraindicated in order to avoid inactivation of the antibody, and there is no problem of milk protein aggregation in the first place. That is, Patent Document 6 has no problem of suppressing changes in physical properties associated with milk protein aggregation, and does not suggest the use of glucose oxidase.
特開２００７－６７３８号公報JP 2007-6738 A 特開昭６２－２２８２２４号公報JP 62-228224 A 特開平６－２７６９３３号公報JP-A-6-276933 特開平１０－２６２５５０号公報Japanese Patent Laid-Open No. 10-262550 特開平１０－９９０１９号公報Japanese Patent Laid-Open No. 10-99019 特開２００７－５３９３０号公報JP 2007-53930 A
　本発明は、冷蔵保存中や流通中に生じる、乳タンパク質の凝集に伴う物性変化が抑制されてなる発酵乳、具体的には、離水の発生、乳タンパク質の粒子径の増大、又はそれに伴うザラツキの発生が抑制されてなる発酵乳の製造方法を提供することを目的とする。また、本発明は、発酵乳について、乳タンパク質の凝集に伴う上記物性変化を抑制する方法を提供することを目的とする。 The present invention relates to a fermented milk in which changes in physical properties associated with milk protein aggregation that occur during refrigerated storage and distribution are suppressed, specifically, generation of water separation, increase in the particle diameter of milk protein, or roughness associated therewith. It aims at providing the manufacturing method of fermented milk in which generation | occurrence | production of this is suppressed. Moreover, this invention aims at providing the method of suppressing the said physical-property change accompanying aggregation of milk protein about fermented milk.
　本発明者らは、上記課題を解決すべく、鋭意検討を行ったところ、発酵乳の製造工程において、グルコースオキシダーゼを添加し、その基質の存在下で作用させることにより、グルコースオキシダーゼを添加しない場合に比して、乳タンパク質の凝集に伴って生じる離水や乳タンパク質の粒子径の増大が有意に抑制されることを見出した。かかる方法は、現状の発酵乳の製造工程をそのまま利用しながら実施できる簡便な方法であり、しかも、発酵乳本来の風味を損なわず、発酵乳に求められる適度な物性と良好な風味を、より長く安定に維持できる方法であることを確認し、本発明を完成するに至った。 In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. In the production process of fermented milk, when glucose oxidase is added and allowed to act in the presence of the substrate, glucose oxidase is not added. It was found that water separation caused by aggregation of milk protein and increase in the particle diameter of milk protein were significantly suppressed as compared with. Such a method is a simple method that can be carried out while using the current production process of fermented milk as it is, and moreover, with the proper physical properties and good flavor required for fermented milk, without impairing the original flavor of fermented milk. It was confirmed that the method can be maintained stably for a long time, and the present invention has been completed.
　即ち、本発明は、下記に掲げる態様の発明に関する。 That is, the present invention relates to the inventions of the following aspects.
　（Ｉ）物性が改良された発酵乳の製造方法
（I-1）（1）乳原料を用いて発酵乳ミックスを調製する工程、
（2）発酵乳ミックスを加熱殺菌する工程、及び
（3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
を有する発酵乳の製造方法であって、
上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）のいずれか少なくとも１の処理が行われることを特徴とする発酵乳の製造方法：
（Ａ）(1)工程において、グルコースオキシダーゼの基質になり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
（Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
（Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理。 (I) Method for producing fermented milk with improved physical properties (I-1) (1) A step of preparing a fermented milk mix using milk raw materials,
(2) A method for producing fermented milk, comprising a step of heat-sterilizing a fermented milk mix, and (3) a step of adding a starter to the heat-sterilized fermented milk mix and fermenting the mixture.
In the above steps (1) to (3), at least one of the following (A) to (C) is performed:
(A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
(B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
(C) The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
　（I-2）スターターとして、ブルガリア菌（Lactobacillus blugaricus）とサーモフィラス菌（Streptococcus thermophilus）を併用することを特徴とする（I-1）記載の製造方法。 (I-2) The production method according to (I-1), wherein Bulgarian (Lactobacillus blugaricus) and Thermophilus (Streptococcus thermophilus) are used in combination as a starter.
　（I-3）グルコースオキシダーゼを用いないで製造される発酵乳と比べて、乳タンパク質の凝集に伴う物性変化が抑制された発酵乳の製造方法である、（I-1）又は（I-2）に記載する製造方法。 (I-3) (I-1) or (I-2), which is a method for producing fermented milk in which changes in physical properties associated with aggregation of milk protein are suppressed compared to fermented milk produced without using glucose oxidase The manufacturing method described in the above.
　（I-4）乳タンパク質の凝集に伴う物性変化が離水（水分の分離）発生、乳タンパク質（及び／又は脂肪）の粒子径の増大、及び発酵乳の組織のザラツキ発生からなる群から選択される少なくとも１つである、（I-1）乃至（I-3）のいずれかに記載する製造方法。 (I-4) The physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of the tissue of fermented milk. The production method according to any one of (I-1) to (I-3), wherein the production method is at least one.
　（I-5）発酵乳がヨーグルトである（I-1）乃至（I-4）のいずれかに記載する製造方法。 (I-5) The production method according to any one of (I-1) to (I-4), wherein the fermented milk is yogurt.
　（I-6）（I-1）乃至（I-5）のいずれかに記載する製造方法で得られる、乳タンパク質の凝集に伴う物性変化が抑制された発酵乳。 (I-6) Fermented milk obtained by the production method described in any one of (I-1) to (I-5), in which changes in physical properties associated with milk protein aggregation are suppressed.
　（II）発酵乳の物性改良方法
（II-1）（1）乳原料を用いて発酵乳ミックスを調製する工程、
（2）発酵乳ミックスを加熱殺菌する工程、及び
（3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
を有する方法で製造される発酵乳について、乳タンパク質の凝集に伴う物性変化を抑制する方法であって、
上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）のいずれか少なくとも１の処理を行うことを特徴とする上記方法：
（Ａ）(1)工程において、グルコースオキシダーゼの基質になり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
（Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
（Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理。 (II) Method for improving physical properties of fermented milk (II-1) (1) A step of preparing a fermented milk mix using milk raw materials,
(2) Changes in physical properties associated with aggregation of milk proteins in fermented milk produced by a method comprising a step of heat-sterilizing a fermented milk mix, and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting the fermented milk mix A method of suppressing
In the above steps (1) to (3), at least one of the following (A) to (C) is performed:
(A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
(B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
(C) The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
　（II-2）スターターとして、ブルガリア菌（Lactobacillus blugaricus）とサーモフィラス菌（Streptococcus thermophilus）を併用することを特徴とする（II-1）記載の方法。 (II-2) The method according to (II-1), wherein Bulgarian (Lactobacillus blugaricus) and Thermophilus (Streptococcus thermophilus) are used in combination as a starter.
　（II-3）グルコースオキシダーゼを用いないで製造される発酵乳と比べて、乳タンパク質の凝集に伴う物性変化を抑制する方法である、（II-1）又は（II-2）に記載する方法。 (II-3) The method according to (II-1) or (II-2), which is a method for suppressing a change in physical properties associated with aggregation of milk protein as compared with fermented milk produced without using glucose oxidase .
　（II-4）乳タンパク質の凝集に伴う物性変化が離水（水分の分離）発生、乳タンパク質（及び／又は脂肪）の粒子径の増大、及び発酵乳の組織のザラツキ発生からなる群から選択される少なくとも１つである、（II-1）乃至（II-3）のいずれかに記載する方法。 (II-4) The physical property change accompanying the aggregation of milk protein is selected from the group consisting of generation of water separation (water separation), increase in particle diameter of milk protein (and / or fat), and generation of roughness of fermented milk tissue. The method according to any one of (II-1) to (II-3), which is at least one of the following.
　（II-5）発酵乳がヨーグルトである（II-1）乃至（II-4）のいずれかに記載する方法。 (II-5) The method according to any one of (II-1) to (II-4), wherein the fermented milk is yogurt.
　本発明の方法によれば、グルコースオキシダーゼを添加しない場合に比して、冷蔵保存中や流通中に生じる、乳タンパク質の凝集に伴う物性変化、具体的には、離水の発生、乳タンパク質の粒子径の増大、又はそれに伴う組織のザラツキの発生が有意に抑制されてなる発酵乳を製造することができる。 According to the method of the present invention, compared to the case where glucose oxidase is not added, changes in physical properties accompanying aggregation of milk protein, which occurs during refrigerated storage and distribution, specifically, generation of water separation, milk protein particles It is possible to produce fermented milk in which the increase in diameter or the occurrence of tissue roughness associated therewith is significantly suppressed.
　本発明の方法は、現状の発酵乳の製造工程をそのまま利用しながら実施できる簡便な方法であり、しかも、発酵乳本来の風味を損なわず、発酵乳に求められる適度な物性と良好な風味を、より長く安定に維持することができる方法である。 The method of the present invention is a simple method that can be carried out while utilizing the current production process of fermented milk as it is, and does not impair the original flavor of fermented milk, and has appropriate physical properties and good flavor required for fermented milk. This is a method that can be stably maintained for a longer time.
Ｉ．物性が改良された発酵乳の製造方法
　本発明の発酵乳の製造方法は、少なくとも下記の(1)～(3)の３工程：
（1）乳原料を用いて発酵乳ミックスを調製する工程、
（2）発酵乳ミックスを加熱殺菌する工程、及び
（3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
を有する発酵乳の製造方法であって、
上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）：
（Ａ）(1)工程において、グルコースオキシダーゼの基質となり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
（Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
（Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
のいずれか少なくとも１つの処理が行われることを特徴とする製造方法である。 I. Method for Producing Fermented Milk with Improved Physical Properties The method for producing fermented milk of the present invention comprises at least the following three steps (1) to (3):
(1) a step of preparing a fermented milk mix using milk raw materials,
(2) A method for producing fermented milk, comprising a step of heat-sterilizing a fermented milk mix, and (3) a step of adding a starter to the heat-sterilized fermented milk mix and fermenting the mixture.
In the above steps (1) to (3), the following (A) to (C):
(A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
(B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
(C) A process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to fermented milk after step (3),
A manufacturing method characterized in that at least one of the processes is performed.
　本発明において「発酵乳」とは、乳等省令で定義されているように「乳またはこれと同等以上の無脂乳固形分を含む、乳酸菌または酵母で発酵させて、糊状または液状にしたものまたはこれを連結したもの」を意味し、ヨーグルト（無脂乳固形分が８％以上で、乳酸菌数または酵母数が１ｍｌあたり1,000万以上含まれているもの：日本国厚生労働省令）、乳製品乳酸菌飲料（無脂乳固形分が８％未満で、乳酸菌数または酵母数が１ｍｌあたり1,000万以上含まれているもの：日本国厚生労働省令）、及び乳酸菌飲料（無脂乳固形分が３％未満で、乳酸菌数または酵母数が１ｍｌあたり1,000万以上含まれているもの：日本国厚生労働省令）が含まれるが、好ましくはヨーグルトである。 In the present invention, “fermented milk” means “fermented with lactic acid bacteria or yeast containing milk or a non-fat milk solid content equal to or higher than milk, as defined in the ordinance of milk, etc. Yogurt (non-fat milk solid content of 8% or more and containing 10 million or more lactic acid bacteria or yeast per ml: Ministry of Health, Labor and Welfare ordinance of Japan), milk Product lactic acid bacteria beverage (non-fat milk solid content is less than 8% and contains 10 million or more lactic acid bacteria or yeast per ml: Japan Ministry of Health, Labor and Welfare Ordinance) and lactic acid bacteria beverage (non-fat milk solid content is 3 %, Which contains 10 million or more lactic acid bacteria or yeasts per ml: Ministry of Health, Labor and Welfare of Japan), preferably yogurt.
　ヨーグルトは、調製方法に応じて「前発酵タイプ」と「後発酵タイプ」の２つのタイプに分類される。前者の前発酵タイプのヨーグルトは、原料乳に発酵乳スターターを配合して調製した発酵ミックスをタンク内で発酵させた後、生成したカードを破砕して、必要に応じてゲル化剤ととともに個食容器に充填する方法で製造される。一方、後者の後発酵タイプのヨーグルトは、原料乳に発酵乳スターターを配合して発酵ミックスを調製し、この発酵ミックスを個別容器に充填して当該容器内で発酵させて製造される。本発明が対象とするヨーグルトには、これら「前発酵タイプ」と「後発酵タイプ」の２つのタイプのヨーグルトが含まれる。なお、個別容器内で発酵させて製造される「後発酵タイプ」の場合、（Ｃ）の操作、すなわち、(3)の発酵工程後に発酵乳にグルコースオキシダーゼなどを添加することができない。このため、「後発酵タイプ」のヨーグルトを製造する場合、本発明の製造方法は、上記（1）の工程において（Ａ）の操作を行うか、又は(3)工程の前に（Ｂ）の操作を行って実施される。ただし、発酵後に個食容器に充填して製造される「前発酵タイプ」では、このような制限はなく、上記(1)の工程において（Ａ）の操作を行うか、(3)工程の前に（Ｂ）の操作を行うか、または(3)工程の後に（Ｃ）の操作を行うか、いずれか少なくとも１の操作を行うことができる。 Yogurt is classified into two types, “pre-fermentation type” and “post-fermentation type”, depending on the preparation method. The former pre-fermentation type yogurt is fermented in a tank with a fermentation mix prepared by blending fermented milk starter with raw milk, and then the generated card is crushed and, if necessary, with a gelling agent. Manufactured by filling food containers. On the other hand, the latter post-fermentation type yogurt is manufactured by blending a fermented milk starter with raw material milk to prepare a fermentation mix, filling the fermentation mix into individual containers and fermenting in the container. The yogurt targeted by the present invention includes these two types of yogurt: “pre-fermentation type” and “post-fermentation type”. In addition, in the case of the “post-fermentation type” produced by fermentation in an individual container, glucose oxidase or the like cannot be added to the fermented milk after the operation of (C), that is, the fermentation step of (3). For this reason, when producing a “post-fermentation type” yogurt, the production method of the present invention performs the operation of (A) in the above step (1) or (3) before the step (B). Performed by operation. However, in the “pre-fermentation type” manufactured by filling a single-meal container after fermentation, there is no such limitation, and the operation (A) is performed in the step (1) or the step (3) (B) or (C) is performed after step (3), or at least one of the operations can be performed.
　以下、本発明の製造工程(1)～(3)を順に説明する：
（1）乳原料を用いて発酵乳ミックスを調製する工程
　「乳原料」は、発酵乳の原料として使用される乳製品を意味し、例えば、生乳、殺菌処理した乳（殺菌乳）、脱脂乳、全脂粉乳、脱脂粉乳、バター、バターミルク、クリーム、ホエー蛋白質濃縮物（WPC）、及びホエー蛋白質単離物（WPI）などから、製造する発酵乳の種類に応じて、適宜選択することができる。これらは２種以上を組み合わせて用いることができ、例えば、ヨーグルトの場合、カロリーを低く抑えた状態で、無脂乳固形分を８％以上にするために、生乳及び／又は殺菌処理した乳（殺菌乳）や、脱脂乳及び／又は脱脂粉乳を組み合わせることもできる。 Hereinafter, the production steps (1) to (3) of the present invention will be described in order:
(1) Process of preparing fermented milk mix using dairy ingredients “dairy ingredients” means dairy products used as raw materials for fermented milk, such as raw milk, pasteurized milk (sterilized milk), skim milk , Whole milk powder, skim milk powder, butter, buttermilk, cream, whey protein concentrate (WPC), whey protein isolate (WPI), etc. it can. These can be used in combination of two or more. For example, in the case of yogurt, raw milk and / or sterilized milk (in order to achieve a non-fat milk solid content of 8% or more in a state where calories are kept low ( Pasteurized milk), skim milk and / or skim milk can also be combined.
　「発酵乳ミックス」は、発酵乳の原料を混合した原料調製物であり、上記乳原料に、必要に応じて、水、砂糖を始めとする糖類や甘味料などの甘味付与剤、及び香料などを添加・配合し、必要に応じて、加温しながら溶解して調製される。また、必要に応じて、ゼラチン、寒天、カラギーナン、グアガム、低メトキシペクチン及び高メトキシペクチンなどの安定化剤（ゲル化剤）を配合することもできる。なお、発酵乳ミックスに配合する各原料の割合は、発酵乳の種類に応じて定められている無脂乳固形分の割合（ヨーグルト：８％以上、乳製品乳酸菌飲料：８％未満、乳酸菌飲料：３％未満）を満たしていればよく、その限りにおいて、特に制限されるものではない。例えば、乳原料として生乳（及び／又は殺菌乳など）と脱脂粉乳を用いる場合、生乳（及び／又は殺菌乳など）の配合割合として０重量％より多く１００重量％以下、好ましくは０重量％より多く９０重量％以下、より好ましくは２０～８０重量％、さらに好ましくは４０～８０重量％；脱脂粉乳の配合割合として０重量％より多く１２重量％以下、好ましくは１～１０重量％、より好ましくは２～８重量％、さらに好ましくは２～６重量％を挙げることができる。
　本発明の１態様である（1）工程において（Ａ）処理を行う製造方法は、上記発酵乳ミックスの調製に際して、発酵乳の原料の一つとして、発酵乳ミックスにグルコースオキシダーゼを添加・配合することを特徴とする。 "Fermented milk mix" is a raw material preparation in which raw materials for fermented milk are mixed, and, if necessary, sweeteners such as sugars and sweeteners including water and sugar, and flavoring agents, etc. Is added and blended, and if necessary, it is prepared by dissolving while warming. If necessary, stabilizers (gelling agents) such as gelatin, agar, carrageenan, guar gum, low methoxy pectin and high methoxy pectin can also be blended. In addition, the ratio of each raw material mix | blended with fermented milk mix is the ratio of non-fat milk solid content determined according to the kind of fermented milk (yogurt: 8% or more, dairy product lactic acid bacteria drink: less than 8%, lactic acid bacteria drink : Less than 3%), and as long as it is satisfied, there is no particular limitation. For example, when raw milk (and / or pasteurized milk, etc.) and skim milk powder are used as milk raw materials, the blending ratio of raw milk (and / or pasteurized milk, etc.) is more than 0 wt% and not more than 100 wt%, preferably from 0 wt% 90% by weight or less, more preferably 20 to 80% by weight, further preferably 40 to 80% by weight; the blending ratio of skim milk powder is more than 0% by weight and 12% by weight or less, preferably 1 to 10% by weight 2 to 8% by weight, more preferably 2 to 6% by weight.
In the production method of performing the process (A) in the step (1) which is one embodiment of the present invention, glucose oxidase is added to and blended with the fermented milk mix as one of the raw materials of the fermented milk mix when preparing the fermented milk mix. It is characterized by that.
　このとき、発酵乳ミックスにグルコースオキシダーゼの基質となり得る物質が含まれていない場合、グルコースオキシダーゼとともに、グルコースオキシダーゼの基質となり得る物質を添加・配合する。なお、発酵乳ミックスを加熱して調製した場合、これにグルコースオキシダーゼを添加すると、酵素が失活する恐れがある。このため、グルコースオキシダーゼを添加する際には、あらかじめ発酵乳ミックスを酵素が失活しない温度以下、好ましくは室温（２５±５℃）以下、より好ましくは１５℃以下まで冷ましておくことが好ましい。 At this time, if the fermented milk mix does not contain a substance that can be a substrate for glucose oxidase, a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase. In addition, when fermented milk mix is heated and prepared, if glucose oxidase is added thereto, the enzyme may be deactivated. For this reason, when adding glucose oxidase, it is preferable to cool the fermented milk mix in advance to a temperature at which the enzyme does not deactivate, preferably to room temperature (25 ± 5 ° C.) or less, more preferably to 15 ° C. or less.
　ここで、「グルコースオキシダーゼの基質となり得る物質」とは、グルコースオキシダーゼの基質（グルコース）だけでなく、当該基質（グルコース）を生成するものをも意味する。グルコースを生成するものとして、特に制限されないが、具体的には、ラクターゼと乳糖の組み合わせなどのように、グルコースを生成する酵素とその基質の組み合わせを挙げることができる。 Here, “substance that can be a substrate of glucose oxidase” means not only a substrate of glucose oxidase (glucose) but also a substance that produces the substrate (glucose). Although it does not restrict | limit especially as what produces | generates glucose, Specifically, the combination of the enzyme which produces | generates glucose and its substrate like the combination of lactase and lactose etc. can be mentioned.
　グルコースオキシダーゼには、市販のグルコースオキシダーゼ製剤を用いることができる。市販のグルコースオキシダーゼ製剤として、例えば、新日本化学工業(株)、ＤＫＳＨジャパン(株)、湘南和光純薬（株）、(株)ナガセ生化学工業、(株)協和エンザイム、ダニスコカルタージャパン(株)（いずれも日本国）などから販売されている酵素製剤を挙げることができる。 A commercially available glucose oxidase preparation can be used for glucose oxidase. Examples of commercially available glucose oxidase preparations include, for example, Shin Nippon Chemical Industry Co., Ltd., DKSH Japan Co., Ltd., Shonan Wako Pure Chemical Industries, Ltd., Nagase Biochemical Co., Ltd., Kyowa Enzyme Co., Ltd. ) (All of which are from Japan) and the like.
　例えば、乳原料の一部としてグルコースオキシダーゼとグルコースを用いる場合、発酵乳ミックスのグルコースオキシダーゼ（２０００～４０００ｕｎｉｔｓ／ｋｇ程度）の配合割合として０．１～１重量％、好ましくは０．１～０．５重量％、より好ましくは０．１５～０．３重量％、さらに好ましくは０．１５～０．２重量％；また、グルコースの配合割合として１～５重量％、好ましくは１～４重量％、より好ましくは１．５～３重量％、さらに好ましくは１．５～２．５重量％を挙げることができる。 For example, when glucose oxidase and glucose are used as part of the milk material, the blending ratio of glucose oxidase (about 2000 to 4000 units / kg) in the fermented milk mix is 0.1 to 1% by weight, preferably 0.1 to 0. 5% by weight, more preferably 0.15 to 0.3% by weight, still more preferably 0.15 to 0.2% by weight; and the glucose content is 1 to 5% by weight, preferably 1 to 4% by weight. More preferred is 1.5 to 3% by weight, and still more preferred is 1.5 to 2.5% by weight.
　また、ラクターゼとして、市販のラクターゼ製剤を用いることができる。市販のラクターゼ製剤として、上記と同様に、例えば、新日本化学工業(株)、天野エンザイム(株)、大和化成(株)、ナガセケムテックス(株)、合同酒精(株)（いずれも日本国）などから販売されている酵素製剤を挙げることができる。 Moreover, a commercially available lactase preparation can be used as lactase. As a commercially available lactase preparation, as described above, for example, Shin Nippon Chemical Industry Co., Ltd., Amano Enzyme Co., Ltd., Daiwa Kasei Co., Ltd., Nagase ChemteX Co., Ltd. ) And other enzyme preparations.
　例えば、乳原料の一部としてラクターゼと乳糖（ラクトース）を用いる場合、発酵乳ミックスのラクターゼ（４０００～６０００ｕｎｉｔｓ／ｋｇ程度）の配合割合として０．０１～０．１重量％、好ましくは０．０２～０．１重量％、より好ましくは０．０３～０．０８重量％、さらに好ましくは０．０３～０．０５重量％；また、乳糖の配合割合として２～１０重量％、好ましくは２～８重量％、より好ましくは３～６重量％、さらに好ましくは３～５重量％を挙げることができる。 For example, when lactase and lactose (lactose) are used as part of the milk material, the blending ratio of lactase (about 4000 to 6000 units / kg) in the fermented milk mix is 0.01 to 0.1% by weight, preferably 0.02%. To 0.1 wt%, more preferably 0.03 to 0.08 wt%, still more preferably 0.03 to 0.05 wt%; and the lactose content is 2 to 10 wt%, preferably 2 to 8% by weight, more preferably 3 to 6% by weight, and still more preferably 3 to 5% by weight.
　ラクターゼが添加・配合された発酵乳ミックスは、温度として０～４０℃、好ましくは１～３０℃、より好ましくは３～１５℃、さらに好ましくは５～１０℃の条件で、予め静置（予備静置）してもよい。この静置時間は、特に制限されないが、通常では１．５時間以上、好ましくは１．５～２４時間、より好ましくは２～１６時間、さらに好ましくは２～６時間、とくに好ましくは２～４時間である。 The fermented milk mix to which lactase is added and blended is allowed to stand (preliminary) in advance at a temperature of 0 to 40 ° C., preferably 1 to 30 ° C., more preferably 3 to 15 ° C., and even more preferably 5 to 10 ° C. (Still). The standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time.
　斯くして、グルコースオキシダーゼの基質となるグルコース、または当該グルコースを生成する酵素とその基質（例えば、ラクターゼとその基質である乳糖）のもと、グルコースオキシダーゼが添加・配合された発酵乳ミックスは、温度として０～４０℃、好ましくは１～３０℃、より好ましくは３～１５℃、さらに好ましくは５～１０℃の条件で静置される。この静置時間は、特に制限されないが、通常では１．５時間以上、好ましくは１．５～２４時間、より好ましくは２～１６時間、さらに好ましくは２～６時間、とくに好ましくは２～４時間である。なお、発酵乳ミックスに、グルコースを生成する酵素及びその基質とグルコースオキシダーゼとを略同時に添加する場合、かかる発酵乳ミックスは、前段落に記載する予備静置することなく、直ちに上記条件で静置することができる。 Thus, a fermented milk mix in which glucose oxidase is added and blended with glucose as a substrate of glucose oxidase, or an enzyme that produces the glucose and its substrate (for example, lactase and lactose as its substrate) The temperature is 0 to 40 ° C, preferably 1 to 30 ° C, more preferably 3 to 15 ° C, and still more preferably 5 to 10 ° C. The standing time is not particularly limited, but is usually 1.5 hours or more, preferably 1.5 to 24 hours, more preferably 2 to 16 hours, further preferably 2 to 6 hours, and particularly preferably 2 to 4 hours. It's time. In addition, when an enzyme that produces glucose and its substrate and glucose oxidase are added almost simultaneously to the fermented milk mix, the fermented milk mix is left to stand immediately under the above conditions, without pre-standing as described in the previous paragraph. can do.
　（2）発酵乳ミックスを加熱殺菌する工程
　(1)の工程で調製された発酵乳ミックス（なお、このミックスには（Ａ）操作を経て調製されたもの、及び（Ａ）操作を経ないで調製されたものの両方が含まれる）は、次いで加熱による殺菌処理に供される。 (2) Process of heat sterilizing fermented milk mix (1) Fermented milk mix prepared in step (Note that this mix was prepared through operation (A) and (A) Both of the prepared ones) are then subjected to a sterilization treatment by heating.
　加熱温度と加熱時間は、目的の殺菌ができる条件であれば特に制限されない。少なくとも、発酵乳ミックスそのものの温度が９０℃以上、好ましくは９５℃程度になる条件であればよく、例えば、発酵乳ミックスを９０～１００℃にて１～５分間で処理する方法や、９０～９５℃にて１～３分間で処理する方法などを、制限なく挙げることができる。 The heating temperature and heating time are not particularly limited as long as the target sterilization is possible. It is sufficient that the temperature of the fermented milk mix itself is at least 90 ° C, preferably about 95 ° C. For example, a method of treating the fermented milk mix at 90-100 ° C for 1-5 minutes, A method of treating at 95 ° C. for 1 to 3 minutes can be mentioned without limitation.
　本発明の別の１態様である（3）工程の前において（Ｂ）処理をする製造方法は、(2)工程において上記方法により加熱殺菌された発酵乳ミックスにグルコースオキシダーゼを添加・配合することを特徴とする。 In another embodiment of the present invention, the production method (B) before step (3) is to add and blend glucose oxidase into the fermented milk mix heat-sterilized by the above method in step (2). It is characterized by.
　ここで対象とする発酵乳ミックスは、好ましくは(1)工程で（Ａ）操作を経ないで調製されたものである。このとき、発酵乳ミックスにグルコースオキシダーゼの基質となり得る物質が含まれていない場合、グルコースオキシダーゼとともに、グルコースオキシダーゼの基質となり得る物質を添加・配合する。なお、この場合、発酵乳ミックスが高温の状態で、グルコースオキシダーゼを添加すると、酵素が失活する恐れがある。このため、グルコースオキシダーゼを添加する際には、あらかじめ発酵乳ミックスを酵素が失活しない温度以下まで、好ましくは室温（２５±５℃）以下、より好ましくは１５℃以下まで冷ましておくことが好ましい。 The fermented milk mix targeted here is preferably prepared without going through the operation (A) in the step (1). At this time, when the fermented milk mix does not contain a substance that can be a substrate for glucose oxidase, a substance that can be a substrate for glucose oxidase is added and blended together with glucose oxidase. In this case, if glucose oxidase is added while the fermented milk mix is at a high temperature, the enzyme may be deactivated. For this reason, when adding glucose oxidase, it is preferable to cool the fermented milk mix in advance to a temperature at which the enzyme is not inactivated, preferably to room temperature (25 ± 5 ° C.) or less, more preferably to 15 ° C. or less. .
　ここで「グルコースオキシダーゼの基質となり得る物質」とは、前述する通りであり、グルコースオキシダーゼやラクターゼの使用量及び入手先、並びにグルコース（ブドウ糖）やラクトース（乳糖）の使用量なども前述する通りである。 Here, the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase, and the amounts of glucose (glucose) and lactose (lactose) used are also as described above. is there.
　（3）加熱殺菌した発酵乳ミックスに発酵乳スターターを添加して発酵させる工程
　(2)の工程で加熱殺菌された発酵乳ミックス（なお、このミックスには（Ａ）操作を経て調製されたもの、（Ｂ）操作を経て調製されたもの、（Ａ）と（Ｂ）のいずれの操作も経ないで調製されたものが含まれる）は、次いで発酵処理に供される。 (3) Fermented milk mix heat-sterilized in the step (2) of adding fermented milk starter to the fermented milk mix that has been heat-sterilized and fermenting (Note that this mix was prepared through the operation (A) , (B) prepared through the operation, and those prepared without undergoing any of the operations (A) and (B) are then subjected to a fermentation treatment.
　「スターター」は、発酵乳ミックスを発酵させるために接種する、乳酸菌や酵母などの種菌を意味する。本発明において「スターター」には、公知のスターターを適宜用いることができるが、好ましくは乳酸菌スターターである。乳酸菌スターターには、ラクトバルス・ブルガリカス(L.bulgaricus)、ストレプトコッカス・サーモフィルス(S.thermophilus)、ラクトバチルス・ラクティス(L.lactis)、ラクトバチルス・ガッセリ(L.gasseri)又はビフィドバクテリウム(Bifidobacterium)の他、発酵乳の製造に一般的に用いられる乳酸菌の中から１種又は２種以上を用いることができる。なかでも、コーデックス規格でヨーグルトスターターとして規格化されているラクトバチルス・ブルガリカス(L.bulgaricus)とストレプトコッカス・サーモフィルス(S.thermophilus)の混合スターターをベースとする乳酸菌スターターを好適に用いることができる。この乳酸菌スターターをベースとして、目的とする発酵乳の発酵温度や発酵条件を勘案した上で、さらにラクトバチルス・ガッセリ（L.gasseri）やビフィドバクテリウム(Bifidobacterium)などの他の乳酸菌を加えてもよい。 “Starter” means an inoculum such as lactic acid bacteria or yeast inoculated to ferment a fermented milk mix. In the present invention, a known starter can be appropriately used as the “starter”, but a lactic acid bacteria starter is preferable. Lactic acid bacteria starters include Lactobacillus bulgaricus (L.bulgaricus), Streptococcus thermophilus (L.lactis), Lactobacillus lactis (L.lactis), Lactobacillus gasseri (L.gasseri) or Bifidobacterium ( In addition to Bifidobacterium), one or more of lactic acid bacteria generally used for the production of fermented milk can be used. Among them, it is preferable to use a lactic acid bacteria starter based on a mixed starter of Lactobacillus bulgaricus (L.bulgaricus) and Streptococcus thermophilus (S. it can. Based on this lactic acid bacteria starter, after considering the fermentation temperature and fermentation conditions of the desired fermented milk, add other lactic acid bacteria such as Lactobacillus gasseri and Bifidobacterium Also good.
　スターターの添加量は、公知の発酵乳の製造方法において採用されている添加量に従って、適宜設定することができる。また、スターターの接種方法も、特に制限されることなく、発酵乳の製造で慣用されている方法を適宜用いることができる。 The addition amount of the starter can be appropriately set according to the addition amount employed in the known method for producing fermented milk. In addition, the starter inoculation method is not particularly limited, and a method commonly used in the production of fermented milk can be appropriately used.
　発酵処理の条件は、発酵乳の種類や所望の風味、使用するスターターの種類などを考慮して、適宜設定することができる。例えば、発酵室内の温度（発酵温度）を３０～５０℃の範囲に維持し、その発酵室内で静置しながら発酵させる方法を挙げることができる。かかる温度条件であれば、一般に乳酸菌が活動しやすいため、効果的に発酵を進めることができる。発酵温度は、通常では３０～５０℃程度、好ましくは３５～４５℃の範囲、より好ましくは３７～４３℃の範囲を挙げることができる。 The conditions for the fermentation treatment can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter to be used, and the like. For example, a method in which the temperature in the fermentation chamber (fermentation temperature) is maintained in the range of 30 to 50 ° C. and the fermentation is performed while standing in the fermentation chamber can be mentioned. If it is such temperature conditions, since lactic acid bacteria generally tend to be active, fermentation can proceed effectively. The fermentation temperature is usually about 30 to 50 ° C., preferably 35 to 45 ° C., more preferably 37 to 43 ° C.
　発酵時間は、発酵乳ミックスの乳酸酸度が所定の割合に到達することを目安に、適宜設定調整することができる。かかる乳酸酸度は、例えば「前発酵タイプ」のヨーグルトの場合、１.５～２％程度であり、「後発酵タイプ」のヨーグルトの場合、０.７～０.８％程度である。発酵時間は、通常では１時間以上１２時間以内程度、好ましくは２時間以上５時間以内程度、より好ましくは３時間以上４時間以内程度である。 Fermentation time can be appropriately set and adjusted with reference to the fact that the lactic acidity of the fermented milk mix reaches a predetermined ratio. The lactic acid acidity is, for example, about 1.5 to 2% in the case of “pre-fermentation type” yoghurt, and about 0.7 to 0.8% in the case of “post-fermentation type” yoghurt. The fermentation time is usually about 1 hour to 12 hours, preferably about 2 hours to 5 hours, more preferably about 3 hours to 4 hours.
　「前発酵タイプ」のヨーグルトの場合、乳酸酸度が１.５～２％程度、また「後発酵タイプ」のヨーグルトの場合、乳酸酸度が０.７～０.８％程度に達した時点で、例えば１５℃以下、好ましくは０～１０℃、より好ましくは３～７℃に冷却し、発酵を停止する。 In the case of “pre-fermentation type” yogurt, when the lactic acid acidity reaches about 1.5 to 2%, and in the case of “post-fermentation type” yogurt, when the lactic acid acidity reaches about 0.7 to 0.8%, For example, the fermentation is stopped by cooling to 15 ° C. or less, preferably 0 to 10 ° C., more preferably 3 to 7 ° C.
　なお、「前発酵タイプ」のヨーグルトの場合、当該（3）工程の後において（Ｃ）操作をすることが可能である。すなわち、あらかじめ調製された発酵乳にグルコースオキシダーゼを添加・配合することができる。当該（Ｃ）操作を含有する製造方法は、本発明の製造方法の１態様である。なお、ここで対象とする発酵乳ミックスは、好ましくは(1)工程に（Ａ）操作を経ず、また、(3)工程前にも（Ｂ）操作を経ないで調製されたものである。 In the case of a “pre-fermentation type” yogurt, the operation (C) can be performed after the step (3). That is, glucose oxidase can be added to and blended with fermented milk prepared in advance. The manufacturing method containing the said (C) operation is 1 aspect of the manufacturing method of this invention. In addition, the fermented milk mix used here is preferably prepared without (A) operation in (1) step and without (B) operation before (3) step. .
　このとき、あらかじめ調製された発酵乳にグルコースオキシダーゼの基質となり得る物質が含まれていない場合、グルコースオキシダーゼとともに、グルコースオキシダーゼの基質となり得る物質を添加・配合する。ここで、「グルコースオキシダーゼの基質となり得る物質」とは、前述する通りであり、グルコースオキシダーゼやラクターゼの使用量及び入手先、並びにグルコースや乳糖の使用量なども前述する通りである。 At this time, if the fermented milk prepared in advance does not contain a substance that can serve as a substrate for glucose oxidase, a substance that can serve as a substrate for glucose oxidase is added and blended together with glucose oxidase. Here, the “substance that can be a substrate for glucose oxidase” is as described above, and the amounts and sources of use of glucose oxidase and lactase and the amounts of glucose and lactose used are also as described above.
　以上で説明した(1)～(3)工程を経て、本発明が対象とする発酵乳を製造することができる。なお、発酵乳が「前発酵タイプ」のヨーグルトである場合、(3)の培養工程は、タンクを用いて行われる（タンク培養）。タンク培養の後には、発酵して凝固したカードを撹拌して砕き、必要に応じて、殺菌、冷却、乳化、及びエージングした後、小売容器に充填されて、発酵乳の製品として調製される。一方、発酵乳が「後発酵タイプ」のヨーグルトである場合、(3)の培養工程の前に、発酵乳ミックスは小売容器に充填されて、(3)の培養工程は、当該容器内で行われる（容器内培養）。容器内培養の後には、冷却（冷蔵）されて、発酵乳の製品として調製される。 Through the steps (1) to (3) described above, the fermented milk targeted by the present invention can be produced. When the fermented milk is a “pre-fermentation type” yogurt, the culture step (3) is performed using a tank (tank culture). After the tank culture, the fermented and coagulated curd is agitated and crushed and, if necessary, sterilized, cooled, emulsified, and aged, then filled into a retail container and prepared as a fermented milk product. On the other hand, when the fermented milk is a “post-fermentation type” yogurt, the fermented milk mix is filled in the retail container before the culturing step (3), and the culturing step (3) is performed in the container. (Culture in a container). After culturing in the container, it is cooled (refrigerated) and prepared as a product of fermented milk.
　II．発酵乳の物性改良方法
　本発明の発酵乳の物性改良方法は、少なくとも下記の(1)～(3)の３工程：
（1）乳原料を用いて発酵乳ミックスを調製する工程、
（2）発酵乳ミックスを加熱殺菌する工程、及び
（3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
を有する方法で製造される発酵乳製品について、乳タンパク質凝集に伴う物性変化を抑制する方法であって、
上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）のいずれか少なくとも１つの処理を行うことを特徴とする方法である：
（Ａ）(1)工程において、グルコースオキシダーゼの基質となり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
（Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
（Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理。 II. Method for improving physical properties of fermented milk The method for improving physical properties of fermented milk of the present invention includes at least the following three steps (1) to (3):
(1) a step of preparing a fermented milk mix using milk raw materials,
Changes in physical properties associated with milk protein aggregation in fermented milk products produced by a method comprising (2) heat-sterilizing the fermented milk mix and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting A method of suppressing
In the steps (1) to (3), at least one of the following (A) to (C) is performed:
(A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
(B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
(C) The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
　上記本発明の方法において、各工程及び各操作で行う処理やその条件、並びに各工程及び各操作で用いる材料は、いずれも「Ｉ．物性が改良された発酵乳製品の製造方法」で説明したものを同様に用いることができる。 In the method of the present invention, the treatments and conditions performed in each step and each operation, and the materials used in each step and each operation are all described in “I. Method for producing fermented milk product with improved physical properties”. Things can be used as well.
　このようにして製造乃至処理された発酵乳は、後述する実施例で示すように（Ａ）～（Ｃ）操作をいずれも経ないで製造された発酵乳、すなわち、グルコースオキシダーゼを用いないで製造された発酵乳（以下「対照の発酵乳」という）と比べて、乳タンパク質の凝集に伴う物性変化が有意に抑制されている。ここで、乳タンパク質の凝集に伴う物性変化として、離水の発生、乳タンパク質の粒子径の増大、及び発酵乳の組織のザラツキの発生から選択される少なくとも１つを挙げることができる。なお、発酵乳の組織のザラツキは、特に拘束されないが、乳タンパク質の粒子径の増大によって生じる現象であると考えられる。当該物性変化は、いずれの発酵乳とも、その保存により経時的に増大（増悪）するが、本発明の発酵乳は、対照の発酵乳に比して、当該経時的な増大（物性変化）もまた有意に抑制されている。このため、本発明の方法は、発酵乳の品質（外観と食感）を良好な状態に、できるだけ長く、少なくとも賞味期限中、維持する上で有用である。ヨーグルトの賞味期限を勘案すると、発酵乳の品質を良好な状態に維持する期間として、製造から１０日程度、好ましくは１２日以上、より好ましくは１４日以上を挙げることができる。 The fermented milk produced or processed in this way is produced without using any of the operations (A) to (C), that is, without using glucose oxidase, as shown in Examples described later. Compared with the fermented milk (hereinafter referred to as “control fermented milk”), changes in physical properties accompanying aggregation of milk proteins are significantly suppressed. Here, the physical property change accompanying the aggregation of the milk protein can include at least one selected from the generation of water separation, the increase in the particle diameter of the milk protein, and the generation of roughness of the tissue of the fermented milk. The texture of the fermented milk tissue is not particularly restricted, but is thought to be a phenomenon caused by an increase in the milk protein particle size. The change in physical properties of any fermented milk increases (exacerbates) over time due to storage, but the fermented milk of the present invention also has an increase over time (change in physical properties) compared to the fermented milk of the control. It is also significantly suppressed. For this reason, the method of the present invention is useful for maintaining the quality (appearance and texture) of fermented milk in a good state for as long as possible, at least during the expiration date. Considering the shelf life of yogurt, the period for maintaining the quality of the fermented milk in a good state can be about 10 days from the production, preferably 12 days or more, more preferably 14 days or more.
　以下、実験例及び実施例を用いて本発明を具体的に説明する。ただし、本発明は、これらによって限定されるものではなく、公知の手法に基づく様々な改良を加えることができるものである。 Hereinafter, the present invention will be specifically described using experimental examples and examples. However, the present invention is not limited to these, and various improvements based on known methods can be added.
　実験例１
　（１－１）発酵乳の製造
　表１に記載する処方に従って、４種類の発酵乳１～４を調製した。 Experimental example 1
(1-1) Production of fermented milk Four types of fermented milk 1 to 4 were prepared according to the formulation described in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　具体的には、表１に記載する乳原料（脂肪分：３．０重量％、無脂乳固形分：９．７重量％）、原料水、発酵乳３及び４については、さらにグルコースを配合し、６０℃に加温しながら撹拌して溶解した。これを５℃まで冷却した後、発酵乳２及び４については表１に記載する処方に従って、ラクターゼ及び／又はグルコースオキシダーゼを添加・配合した。斯くして調製した発酵乳ミックスを、約５℃の条件下に１４時間程度で静置し、その後、発酵乳ミックスが９５℃に達するまで加熱殺菌した。これを約４０℃前後（４３℃程度）まで冷却し、乳酸菌スターター（ブルガリア菌 OLL1073R-1とサーモフィルス菌 OLS3059の混合スターター）を２重量％で接種した。これを小売容器に充填し、これを約４０℃前後（４３℃程度）に設定した培養室にて静置培養し、乳酸酸度が０．７２％になった時点で、約５℃の冷蔵庫に入れ、冷却して発酵を停止させた。 Specifically, the milk raw materials (fat content: 3.0% by weight, non-fat milk solid content: 9.7% by weight), raw water, and fermented milks 3 and 4 shown in Table 1 are further mixed with glucose. The solution was stirred and dissolved while heating to 60 ° C. After cooling this to 5 ° C., lactase and / or glucose oxidase was added and blended according to the formulation described in Table 1 for fermented milks 2 and 4. The fermented milk mix thus prepared was allowed to stand for about 14 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059). This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
　なお、本発明において、ブルガリア菌 OLL1073R-1（Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1）は、独立行政法人 産業技術総合研究所 特許生物寄託センターに受領番号：FERM P-17227（識別のための表示： Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1、寄託日（受領日）：平成 11年 2月19日）で寄託されているものである。 In the present invention, the Bulgarian fungus OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1) is received by the independent administrative corporation National Institute of Advanced Industrial Science and Technology Patent Biological Depositary Center: FERM P-17227 (Indication for identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1, deposit date (reception date: February 19, 1999).
　また、本発明において、サーモフィルス菌 OLS3059（Streptococcus thermophilus OLS3059）は、独立行政法人 産業技術総合研究所 特許生物寄託センターに受領番号：FERM P-15487（識別のための表示： Streptococcus thermophilus OLS3059、寄託日（受領日）：平成8年 2月 29日）で寄託されているものである。 Further, in the present invention, Thermophilus OLS3059 (Streptococcus thermophilus OLS3059) is received by the independent administrative agency National Institute of Advanced Industrial Science and Technology Patent Organism Depositary: Receipt No .: FERM P-15487 (Indication for identification: Streptococcus thermophilus OLS3059, date of deposit) (Receipt date): Deposited on February 29, 1996).
　（１－２）各発酵乳の評価
　斯くして製造した発酵乳１～４について、それぞれ約５℃の条件下に１６日間で静置保存し、下記の方法に従って、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、カードテンション（ｇ）、粘度（Ｐａ・ｓ）を経時的（製造の当初（１日目）、製造から８日目及び１６日目）に測定した。
（a）発酵乳の離水率の測定
　発酵乳（１０℃）の４０ｇを、遠心沈降管（内径：２０ｍｍ）に充填し、遠心分離機に供した（約１８０Ｇ [回転半径：１６０ｍｍ、回転数：１０００ｒｐｍ]、処理時間：１０分間）。次いで、上清の重量を測定し、発酵乳の全量（４０ｇ）に対する上清の重量の割合（％）を離水率とした。
（b）発酵乳の粒子径の測定
　発酵乳に混在する凝固粒子の粒子径（μｍ）を、レーザー回折式粒度分布計（島津製作所：ＳＡＬＤ－２０００）を用いて測定した。
（c）発酵乳の酸度（乳酸酸度）の測定
　発酵乳にフェノールフタレインを指示薬として添加してから、水酸化ナトリウム（０．１規定）を滴定剤として用いて測定した。
（d）発酵乳の硬度（カードテンション、ＣＴ）の測定
　発酵乳の硬度（ｇ）を、ネオカードメーターＭ３０２（アイテクノエンジニアリング：旧・飯尾電機）を用いて測定した。このカードメーターでは、例えば、発酵乳（１０℃）の１００ｇを小型容器に充填し、ヨーグルトナイフ（直径が約２０ｍｍの円盤）を侵入させることで、硬度（カードテンション）や滑らかさなどを評価できる。
（e）発酵乳の粘度の測定
　発酵乳の粘度を、回転式Ｂ型粘度計（東機産業：ＴＶ－１０Ｍ）を用いて測定した。この粘度計では、例えば、発酵乳（１０℃）の１００ｇを小型容器に充填し、Ｎｏ．４ローター（コードＭ２３）を侵入・回転（３０ｒｐｍ、３０秒間）させることで、粘度を評価できる。 (1-2) Evaluation of Fermented Milk Fermented milks 1 to 4 thus produced were each stored for 16 days under conditions of about 5 ° C., and the water separation rate (%), milk was determined according to the following method. Protein particle size (μm), acidity (%), pH (20 ° C.), card tension (g), viscosity (Pa · s) with time (initial (first day) of production, eighth day after production, and Measurement was carried out on the 16th day).
(A) Measurement of water separation rate of fermented milk 40 g of fermented milk (10 ° C.) was filled into a centrifugal sedimentation tube (inner diameter: 20 mm) and subjected to a centrifuge (about 180 G [rotation radius: 160 mm, rotation speed: 1000 rpm], treatment time: 10 minutes). Next, the weight of the supernatant was measured, and the ratio (%) of the weight of the supernatant to the total amount of fermented milk (40 g) was taken as the water separation rate.
(B) Measurement of Fermented Milk Particle Size The particle diameter (μm) of coagulated particles mixed in fermented milk was measured using a laser diffraction particle size distribution meter (Shimadzu Corporation: SALD-2000).
(C) Measurement of Fermented Milk Acidity (Lactic Acid Acidity) After adding phenolphthalein as an indicator to fermented milk, it was measured using sodium hydroxide (0.1 N) as a titrant.
(D) Measurement of Fermented Milk Hardness (Card Tension, CT) Hardness (g) of fermented milk was measured using Neo Card Meter M302 (I Techno Engineering: former Iio Electric). In this card meter, for example, 100 g of fermented milk (10 ° C.) is filled into a small container and a yogurt knife (a disk having a diameter of about 20 mm) is allowed to enter to evaluate hardness (card tension), smoothness, and the like. .
(E) Measurement of viscosity of fermented milk The viscosity of fermented milk was measured using a rotary B-type viscometer (Toki Sangyo: TV-10M). In this viscometer, for example, 100 g of fermented milk (10 ° C.) is filled in a small container. Viscosity can be evaluated by allowing 4 rotors (code M23) to enter and rotate (30 rpm, 30 seconds).
　この測定結果を表２に示す。  The measurement results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　そして、専門パネラーの５名で官能検査（風味評価）を実施した。この検査結果（評価結果）を表３に示す。 And sensory inspection (flavor evaluation) was conducted by five specialist panelists. Table 3 shows the inspection results (evaluation results).
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼとその基質であるグルコースを添加して製造した「発酵乳４」、及び発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用して、グルコースを生成するラクターゼを添加して製造した「発酵乳２」は、いずれもグルコースオキダーゼを添加しないで製造した「発酵乳１」及び「発酵乳３」と比べて、製造の当初の離水率が低く、粒子径が小さいとともに、その経時的な増大（離水増加率、粒子径増加率）も有意に低く抑制されることが確認された。 As can be seen from this result, "fermented milk 4" produced by adding glucose oxidase and its substrate glucose to fermented milk mix, and glucose oxidase to fermented milk mix and acting on lactose contained in milk raw materials Thus, “fermented milk 2” produced by adding lactase that produces glucose was compared with “fermented milk 1” and “fermented milk 3” produced without adding glucose oxidase. It was confirmed that the water separation rate was low, the particle size was small, and the increase over time (water separation increase rate, particle size increase rate) was also significantly suppressed.
　このことから、発酵乳の製造工程において、グルコースの存在下でグルコースオキダーゼを作用させることで、乳タンパク質の凝集によって生じる物性変化、具体的には、離水の発生・進行、及び乳タンパク質の凝集の発生・進行が有意に抑制されることが確認された。 From this, in the production process of fermented milk, the change in physical properties caused by the aggregation of milk protein by the action of glucose oxidase in the presence of glucose, specifically, the generation and progression of water separation, and the aggregation of milk protein It was confirmed that the occurrence / progress of the disease was significantly suppressed.
　なお、乳タンパク質が凝集すると、口腔内でのザラツキの原因となる。従って、本発明の方法によれば、乳タンパク質の凝集の発生・進行が有意に抑制されることから、同時に、口腔内でのザラツキをもたらす発酵乳の組織のザラツキの発生・進行をも抑制することができる。 In addition, when milk protein aggregates, it causes roughening in the oral cavity. Therefore, according to the method of the present invention, the occurrence / progress of milk protein aggregation is significantly suppressed, and at the same time, the occurrence / progress of the coarseness of the fermented milk tissue that causes the coarseness in the oral cavity is also suppressed. be able to.
　実験例２
　（２－１）発酵乳の製造
　表４に記載する処方に従って、３種類の発酵乳５～７を調製した。  Experimental example 2
(2-1) Production of fermented milk Three types of fermented milk 5 to 7 were prepared according to the formulation described in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　具体的には、表４に記載する乳原料（脂肪分：４．０重量％、無脂乳固形分：８．８重量％）、原料水、発酵乳６については、さらにラクターゼを添加・配合し、発酵乳７については、ラクターゼ及びグルコースオキシダーゼを添加・配合した。乳酸菌スターターに「明治ヨーグルトＲ－１」（明治乳業（株）製）から分離した混合スターターを使用した以外は、実施例１と同様にして発酵乳を調製した。このとき、発酵工程において、約３時間後の酸度は、発酵乳５で０．６２％、発酵乳６で０．５９％、発酵乳７で０．５９％であり、約３．５時間後の酸度は、発酵乳５で０．７４％、発酵乳６で０．７４％、発酵乳７で０．７４％であった。すなわち、ラクターゼやグルコースオキシダーゼなどを添加・配合しても、発酵工程（発酵時間など）への影響は見られなかった。 Specifically, lactase is added and blended for the milk ingredients (fat content: 4.0% by weight, nonfat milk solids: 8.8% by weight), raw water, and fermented milk 6 listed in Table 4. And about fermented milk 7, lactase and glucose oxidase were added and mix | blended. Fermented milk was prepared in the same manner as in Example 1 except that a mixed starter separated from “Meiji Yogurt R-1” (manufactured by Meiji Dairies) was used as the lactic acid bacteria starter. At this time, in the fermentation process, the acidity after about 3 hours is 0.62% for fermented milk 5, 0.59% for fermented milk 6 and 0.59% for fermented milk 7, and after about 3.5 hours The acidity of the fermented milk 5 was 0.74%, the fermented milk 6 was 0.74%, and the fermented milk 7 was 0.74%. That is, even if lactase or glucose oxidase was added and blended, no influence on the fermentation process (fermentation time and the like) was observed.
　（２－２）各発酵乳の評価
　斯くして製造した発酵乳５～７について、実験例１と同様にして、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、硬度（カードテンション）（ｇ）、粘度（Ｐａ・ｓ）を経時的に測定した。この測定結果を表５に示す。そして、実験例１と同様にして官能検査を実施した。この検査結果を表６に示す。 (2-2) Evaluation of Fermented Milk For fermented milk 5-7 thus produced, the water separation rate (%), milk protein particle diameter (μm), acidity (%), The pH (20 ° C.), hardness (card tension) (g), and viscosity (Pa · s) were measured over time. The measurement results are shown in Table 5. And the sensory test was implemented like Experimental example 1. The test results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用してグルコースを生成するラクターゼを添加して製造した「発酵乳７」は、グルコースオキダーゼを添加しないで製造した「発酵乳５」及び「発酵乳６」よりも、製造の当初の離水率が低く、粒子径が小さいとともに、その経時的な増大（離水増加率、粒子径増加率）も有意に低く抑制されることが確認された。  As can be seen from this result, “fermented milk 7” produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose does not add glucose oxidase. Compared with “fermented milk 5” and “fermented milk 6” produced in the above, the water separation rate at the beginning of production is lower, the particle size is smaller, and the increase over time (water separation increase rate, particle size increase rate) is also significantly It was confirmed that it was suppressed to a low level.
　実験例３
　（３－１）発酵乳の製造
　表７に記載する処方に従って、４種類の発酵乳８～11を調製した。  Experimental example 3
(3-1) Production of Fermented Milk Four types of fermented milk 8-11 were prepared according to the formulation described in Table 7.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　具体的には、表７に記載する乳原料（脂肪分：３．０重量％、無脂乳固形分：９．７重量％）、原料水、発酵乳９及び11については、さらにグルコースオキシダーゼ及びラクターゼを添加・配合した。乳酸菌スターターに「明治ブルガリアヨーグルト」（明治乳業（株）製）のプレーンタイプ又はソフトタイプからそれぞれ分離した混合スターターを使用した以外は、実験例１と同様にして発酵乳を調製した。このとき、発酵工程において、約３時間後の酸度は、発酵乳８で０．６２％、発酵乳９で０．６４％、発酵乳10で０．６２％、発酵乳11で０．５７％であり、約３．５時間後の酸度は、発酵乳８で０．７１％、発酵乳９で０．７２％、発酵乳10で０．６９％、約３．７５時間後の酸度は、発酵乳11で０．６６％であった。 Specifically, for milk raw materials (fat content: 3.0% by weight, non-fat milk solid content: 9.7% by weight), raw water, fermented milks 9 and 11 listed in Table 7, glucose oxidase and Lactase was added and blended. Fermented milk was prepared in the same manner as in Experimental Example 1 except that a mixed starter separated from the plain type or soft type of “Meiji Bulgaria Yogurt” (manufactured by Meiji Dairies) was used as the lactic acid bacteria starter. At this time, in the fermentation process, the acidity after about 3 hours was 0.62% for fermented milk 8, 0.64% for fermented milk 9, 0.62% for fermented milk 10, and 0.57% for fermented milk 11. The acidity after about 3.5 hours is 0.71% for fermented milk 8, 0.72% for fermented milk 9, 0.69% for fermented milk 10, and the acidity after about 3.75 hours is It was 0.66% for fermented milk 11.
　（３－２）各発酵乳の評価
　斯くして製造した発酵乳８～11について、実験例１と同様にして、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、硬度（カードテンション）（ｇ）、粘度（Ｐａ・ｓ）を経時的に測定した。この測定結果を表８に示す。そして、実験例１と同様にして官能検査を実施した。この検査結果を表９に示す。  (3-2) Evaluation of Fermented Milk For fermented milk 8-11 thus produced, the water separation rate (%), milk protein particle diameter (μm), acidity (%), The pH (20 ° C.), hardness (card tension) (g), and viscosity (Pa · s) were measured over time. The measurement results are shown in Table 8. And the sensory test was implemented like Experimental example 1. Table 9 shows the inspection results.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用してグルコースを生成するラクターゼを添加して製造した「発酵乳９」及び「発酵乳11」は、グルコースオキダーゼを添加しないで製造した「発酵乳８」及び「発酵乳10」と比べて、製造の当初の離水率が低く、粒子径が小さいとともに、その経時的な増大（離水増加率、粒子径増加率）も有意に低く抑制されることが確認された。  As can be seen from this result, “fermented milk 9” and “fermented milk 11” produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose, Compared with “fermented milk 8” and “fermented milk 10” produced without adding glucose oxidase, the water separation rate at the beginning of production was low, the particle diameter was small, and the increase over time (water separation increase rate, particles It was confirmed that the diameter increase rate was also significantly reduced.
　実験例４
　（４－１）発酵乳の製造
　表10に記載する処方に従って、２種類の発酵乳12～13を調製した。  Experimental Example 4
(4-1) Production of fermented milk Two types of fermented milk 12 to 13 were prepared according to the formulation described in Table 10.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　具体的には、表10に記載する乳原料（脂肪分：４．０重量％、無脂乳固形分：８．８重量％）、原料水、発酵乳12については、さらにラクターゼを添加・配合し、発酵乳13については、ラクターゼに加えて、さらにグルコースオキシダーゼを添加・配合した。斯くして調製した発酵乳ミックスを、約５℃の条件下に１５時間程度で静置し、その後、発酵乳ミックスが９５℃に達するまで加熱殺菌した。これを約４０℃前後（４３℃程度）まで冷却し、乳酸菌スターター（ブルガリア菌 OLL1073R-1とサーモフィルス菌 OLS3059の混合スターター）を２重量％で接種した。これを小売容器に充填し、これを約４０℃前後（４３℃程度）に設定した培養室にて静置培養し、乳酸酸度が０．７２％になった時点で、薬サジでヨーグルトカードを破壊してから、約５℃の冷蔵庫に入れ、冷却して発酵を停止させた。 Specifically, lactase is added to and blended with the milk ingredients listed in Table 10 (fat content: 4.0 wt%, non-fat milk solids: 8.8 wt%), raw water, and fermented milk 12 For fermented milk 13, glucose oxidase was further added and blended in addition to lactase. The fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059). This is filled in a retail container, and this is statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, the yogurt card is added with a medicine sag. After breaking, it was placed in a refrigerator at about 5 ° C. and cooled to stop the fermentation.
　（４－２）各発酵乳の評価
　斯くして製造した発酵乳12～13について、実験例１と同様にして、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、粘度（Ｐａ・ｓ）を経時的に測定した。なお、ここでは、ソフトタイプを想定し、ヨーグルトカードを破壊しているため、硬度を測定していない。この測定結果を表11に示す。そして、実験例１と同様にして官能検査を実施した。この検査結果を表12に示す。  (4-2) Evaluation of each fermented milk About fermented milk 12-13 thus produced, the water separation rate (%), milk protein particle diameter (μm), acidity (%), The pH (20 ° C.) and viscosity (Pa · s) were measured over time. Here, since the yogurt card is destroyed assuming a soft type, the hardness is not measured. The measurement results are shown in Table 11. And the sensory test was implemented like Experimental example 1. The test results are shown in Table 12.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用してグルコースを生成するラクターゼを添加して製造した「発酵乳13」は、いずれもグルコースオキダーゼを添加しないで製造した「発酵乳12」と比べて、粒子径が小さく、また製造当初の離水率も低いことが確認された。  As can be seen from these results, all fermented milk 13 produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose is glucose oxidase. Compared to “fermented milk 12” produced without addition, it was confirmed that the particle size was small and the water separation rate at the beginning of production was also low.
　実験例５
　（５－１）発酵乳の製造
　表13に記載する処方に従って、３種類の発酵乳14～16を調製した。  Experimental Example 5
(5-1) Manufacture of fermented milk Three types of fermented milk 14 to 16 were prepared according to the formulation described in Table 13.
Figure JPOXMLDOC01-appb-T000013
Figure JPOXMLDOC01-appb-T000013
　具体的には、表13に記載する乳原料（脂肪分：４．０重量％、無脂乳固形分：８．８重量％）、原料水、発酵乳14については、さらにラクターゼを添加・配合し、発酵乳15及び16については、さらにラクターゼ及びグルコースオキシダーゼを添加・配合した。斯くして調製した発酵乳ミックスを、約５℃の条件下に１５時間程度で静置し、その後、発酵乳ミックスが９５℃に達するまで加熱殺菌した。これを約４０℃前後（４３℃程度）まで冷却し、乳酸菌スターター（ブルガリア菌 OLL1073R-1とサーモフィルス菌 OLS3059の混合スターター）を２重量％で接種した。これを小売容器に充填し、これを約４０℃前後（４３℃程度）に設定した培養室にて静置培養し、乳酸酸度が０．７２％になった時点で、約５℃の冷蔵庫に入れ、冷却して発酵を停止させた。 Specifically, lactase is added to and blended with the milk ingredients listed in Table 13 (fat content: 4.0 wt%, non-fat milk solid content: 8.8 wt%), raw water, and fermented milk 14 For fermented milk 15 and 16, lactase and glucose oxidase were further added and blended. The fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059). This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
　一方、これを５℃まで冷却した後、発酵乳16については表13に記載する処方に従って、最初の時点において、ラクターゼのみを添加・配合した。斯くして調製した発酵乳ミックスを、約５℃の条件下に１５時間程度で静置し、その後、発酵乳ミックスが９５℃に達するまで加熱殺菌した。これを約４０℃前後（４３℃程度）まで冷却し、表13に記載する処方に従って、グルコースオキシダーゼを添加・配合すると共に、乳酸菌スターター（ブルガリア菌 OLL1073R-1とサーモフィルス菌 OLS3059の混合スターター）を２重量％で接種した。これを小売容器に充填し、これを約４０℃前後（４３℃程度）に設定した培養室にて静置培養し、乳酸酸度が０．７２％になった時点で、約５℃の冷蔵庫に入れ、冷却して発酵を停止させた。 On the other hand, after this was cooled to 5 ° C., only lactase was added and blended at the first time for fermented milk 16 according to the formulation described in Table 13. The fermented milk mix thus prepared was allowed to stand for about 15 hours under conditions of about 5 ° C., and then heat sterilized until the fermented milk mix reached 95 ° C. This is cooled to about 40 ° C. (about 43 ° C.), and glucose oxidase is added and blended according to the formulation described in Table 13, and a lactic acid bacteria starter (mixed starter of Bulgarian fungus OLL1073R-1 and Thermofilus fungus OLS3059) is added. Inoculated at 2% by weight. This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation.
　（５－２）各発酵乳の評価
　斯くして製造した発酵乳14～16について、実験例１と同様にして、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、硬度（カードテンション）（ｇ）、粘度（Ｐａ・ｓ）を経時的に測定した。この測定結果を表14に示す。そして、実験例１と同様にして官能検査を実施した。この検査結果を表15に示す。  (5-2) Evaluation of each fermented milk For fermented milk 14-16 produced in this manner, the water separation rate (%), the milk protein particle diameter (μm), the acidity (%), The pH (20 ° C.), hardness (card tension) (g), and viscosity (Pa · s) were measured over time. The measurement results are shown in Table 14. And the sensory test was implemented like Experimental example 1. The test results are shown in Table 15.
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000014
Figure JPOXMLDOC01-appb-T000015
Figure JPOXMLDOC01-appb-T000015
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用してグルコースを生成するラクターゼを添加して製造した「発酵乳15」及び「発酵乳16」は、グルコースオキダーゼを添加しないで製造した「発酵乳14」と比べて、製造の当初の離水率が低く、粒子径が小さいとともに、その経時的な増大（離水増加率、粒子径増加率）も有意に低く抑制されることが確認された。  As can be seen from this result, "fermented milk 15" and "fermented milk 16" produced by adding glucose oxidase to the fermented milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose, Compared to “fermented milk 14” produced without adding glucose oxidase, the water separation rate at the beginning of production is low, the particle size is small, and the increase over time (water separation increase rate, particle size increase rate) is also significant. It was confirmed that it was suppressed to a low level.
　実験例６
　（６－１）発酵乳の製造
　表16に記載する処方に従って、３種類の発酵乳17～19を調製した。  Experimental Example 6
(6-1) Production of fermented milk Three types of fermented milk 17 to 19 were prepared according to the formulation described in Table 16.
Figure JPOXMLDOC01-appb-T000016
Figure JPOXMLDOC01-appb-T000016
　具体的には、表16に記載する乳原料（脂肪分：４．０重量％、無脂乳固形分：８．８重量％）、原料水、さらにラクターゼ及びグルコースオキシダーゼを添加・配合した。斯くして調製した発酵乳ミックスを、約５℃の条件下に所定時間（２時間、６時間、１６時間程度）で静置し、その後、発酵乳ミックスが９５℃に達するまで加熱殺菌した。これを約４０℃前後（４３℃程度）まで冷却し、乳酸菌スターター（ブルガリア菌 OLL1073R-1とサーモフィルス菌 OLS3059の混合スターター）を２重量％で接種した。これを小売容器に充填し、これを約４０℃前後（４３℃程度）に設定した培養室にて静置培養し、乳酸酸度が０．７２％になった時点で、約５℃の冷蔵庫に入れ、冷却して発酵を停止させた。このとき、発酵工程において、約４時間後の酸度は、発酵乳17で０．７２％、発酵乳18で０．７０％、発酵乳19で０．７１％であった。すなわち、ラクターゼやグルコースオキシダーゼなどを添加・配合しても、これらの酵素反応時間を所定時間内で変化させても、発酵工程（発酵時間など）への影響は見られなかった。 Specifically, milk raw materials (fat content: 4.0% by weight, non-fat milk solid content: 8.8% by weight), raw water, and lactase and glucose oxidase described in Table 16 were added and blended. The fermented milk mix thus prepared was left to stand for about a predetermined time (about 2 hours, 6 hours, 16 hours) at about 5 ° C., and then heat-sterilized until the fermented milk mix reached 95 ° C. This was cooled to about 40 ° C. (about 43 ° C.) and inoculated with 2% by weight of a lactic acid bacteria starter (mixed starter of Bulgarian bacterium OLL1073R-1 and Thermofilus bacterium OLS3059). This is filled in a retail container and statically cultured in a culture room set at about 40 ° C. (about 43 ° C.). When the lactic acid acidity becomes 0.72%, it is placed in a refrigerator at about 5 ° C. And cooled to stop the fermentation. At this time, in the fermentation process, the acidity after about 4 hours was 0.72% for fermented milk 17, 0.70% for fermented milk 18, and 0.71% for fermented milk 19. That is, even if lactase, glucose oxidase, or the like was added and blended, or even when these enzyme reaction times were changed within a predetermined time, no influence on the fermentation process (fermentation time, etc.) was observed.
　（６－２）各発酵乳の評価
　斯くして製造した発酵乳17～19について、実験例１と同様にして、離水率（％）、乳タンパク質の粒子径（μｍ）、酸度（％）、ｐＨ（２０℃）、硬度（カードテンション）（ｇ）、粘度（Ｐａ・ｓ）を経時的に測定した。この測定結果を表14に示す。そして、実験例１と同様にして官能検査を実施した。この検査結果を表15に示す。  (6-2) Evaluation of Fermented Milk For fermented milk 17-19 thus produced, the water separation rate (%), milk protein particle diameter (μm), acidity (%), The pH (20 ° C.), hardness (card tension) (g), and viscosity (Pa · s) were measured over time. The measurement results are shown in Table 14. And the sensory test was implemented like Experimental example 1. The test results are shown in Table 15.
Figure JPOXMLDOC01-appb-T000017
Figure JPOXMLDOC01-appb-T000017
Figure JPOXMLDOC01-appb-T000018
Figure JPOXMLDOC01-appb-T000018
　この結果から分かるように、発酵乳ミックスにグルコースオキダーゼと、乳原料に含まれる乳糖に作用してグルコースを生成するラクターゼを添加して製造した「発酵乳17」乃至「発酵乳19」は、いずれの酵素反応時間（２時間、６時間、１６時間程度）を設定した場合でも、製造の当初の離水率が低く、粒子径が小さいとともに、その経時的な増大（離水増加率、粒子径増加率）も有意に低く抑制されることが確認された。 As can be seen from this result, "fermented milk 17" to "fermented milk 19" manufactured by adding glucose oxidase to lactated milk mix and lactase that acts on lactose contained in the milk raw material to produce glucose, Regardless of which enzyme reaction time is set (about 2 hours, 6 hours, or 16 hours), the initial water separation rate of production is low, the particle size is small, and the increase over time (water separation increase rate, particle size increase) Rate) was also significantly reduced.

Claims (10)

  1. （1）乳原料を用いて発酵乳ミックスを調製する工程、
    （2）発酵乳ミックスを加熱殺菌する工程、及び
    （3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
    を有する発酵乳の製造方法であって、
    上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）のいずれか少なくとも１の処理が行われることを特徴とする発酵乳の製造方法：
    （Ａ）(1)工程において、グルコースオキシダーゼの基質となり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
    （Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
    （Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理。     (1) a step of preparing a fermented milk mix using milk raw materials,
    (2) A method for producing fermented milk, comprising a step of heat-sterilizing a fermented milk mix, and (3) a step of adding a starter to the heat-sterilized fermented milk mix and fermenting the mixture.
    In the above steps (1) to (3), at least one of the following (A) to (C) is performed:
    (A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
    (B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
    (C) The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
  2. スターターとして、ブルガリア菌（Lactobacillus blugaricus）とサーモフィラス菌（Streptococcus thermophilus）を併用することを特徴とする請求項１記載の製造方法。 The production method according to claim 1, wherein a Bulgarian bacterium (Lactobacillus blugaricus) and a thermophilus bacterium (Streptococcus thermophilus) are used in combination as a starter.
  3. グルコースオキシダーゼを用いないで製造される発酵乳と比べて、乳タンパク質の凝集に伴う物性変化が抑制された発酵乳の製造方法である、請求項１又は２に記載する製造方法。 The manufacturing method of Claim 1 or 2 which is a manufacturing method of fermented milk by which the physical-property change accompanying the aggregation of milk protein was suppressed compared with fermented milk manufactured without using glucose oxidase.
  4. 　乳タンパク質の凝集に伴う物性変化が離水発生、乳タンパク質及び／又は脂肪の粒子径の増大、及び発酵乳の組織のザラツキ発生からなる群から選択される少なくとも１つである、請求項３に記載する製造方法。 The physical property change accompanying aggregation of milk protein is at least one selected from the group consisting of generation of water separation, increase in particle diameter of milk protein and / or fat, and generation of roughness of tissue of fermented milk. Manufacturing method.
  5. 　発酵乳がヨーグルトである請求項１に記載する製造方法。 The production method according to claim 1, wherein the fermented milk is yogurt.
  6. （1）乳原料を用いて発酵乳ミックスを調製する工程、
    （2）発酵乳ミックスを加熱殺菌する工程、及び
    （3）加熱殺菌した発酵乳ミックスにスターターを添加して発酵させる工程
    を有する方法で製造される発酵乳について、乳タンパク質の凝集に伴う物性変化を抑制する方法であって、
    上記（1）～（3）の工程において、下記の（Ａ）～（Ｃ）のいずれか少なくとも１の処理を行うことを特徴とする上記方法：
    （Ａ）(1)工程において、グルコースオキシダーゼの基質になり得る物質を含有する乳原料にグルコースオキシダーゼを添加して発酵乳ミックスを調製する処理、
    （Ｂ）(3)工程の前に、加熱殺菌した発酵乳ミックスにグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理、
    （Ｃ）(3)工程の後に、発酵乳にグルコースオキシダーゼ及びグルコースオキシダーゼの基質となり得る物質を添加する処理。     (1) a step of preparing a fermented milk mix using milk raw materials,
    (2) Changes in physical properties associated with aggregation of milk proteins in fermented milk produced by a method comprising a step of heat-sterilizing a fermented milk mix, and (3) adding a starter to the heat-sterilized fermented milk mix and fermenting the fermented milk mix A method of suppressing
    In the above steps (1) to (3), at least one of the following (A) to (C) is performed:
    (A) In the step (1), a process for preparing a fermented milk mix by adding glucose oxidase to a milk raw material containing a substance that can be a substrate for glucose oxidase,
    (B) The process of adding glucose oxidase and a substance that can be a substrate for glucose oxidase to the heat-sterilized fermented milk mix before step (3),
    (C) The process which adds the substance which can become a substrate of glucose oxidase and glucose oxidase to fermented milk after the (3) process.
  7. 　スターターとして、ブルガリア菌（Lactobacillus blugaricus）とサーモフィラス菌（Streptococcus thermophilus）を併用することを特徴とする、請求項６記載の方法。 7. The method according to claim 6, wherein a Bulgarian bacterium (Lactobacillus blugaricus) and a thermophilus bacterium (Streptococcus thermophilus) are used in combination as a starter.
  8. 　グルコースオキシダーゼを用いないで製造される発酵乳と比べて、乳タンパク質の凝集に伴う物性変化を抑制する方法である、請求項６に記載する方法。 The method according to claim 6, which is a method for suppressing changes in physical properties associated with milk protein aggregation as compared with fermented milk produced without using glucose oxidase.
  9. 　乳タンパク質の凝集に伴う物性変化が、離水発生、乳タンパク質及び／又は脂肪の粒子径の増大、及び発酵乳の組織のザラツキ発生からなる群から選択される少なくとも１つである、請求項６に記載する方法。 The physical property change accompanying the aggregation of milk protein is at least one selected from the group consisting of water separation, increase in milk protein and / or fat particle size, and generation of graininess in fermented milk tissue. How to describe.
  10. 　発酵乳がヨーグルトである、請求項６に記載する方法。 The method according to claim 6, wherein the fermented milk is yogurt.
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