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WO2024190811A1 - Lait fermenté - Google Patents

Lait fermenté Download PDF

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Publication number
WO2024190811A1
WO2024190811A1 PCT/JP2024/009705 JP2024009705W WO2024190811A1 WO 2024190811 A1 WO2024190811 A1 WO 2024190811A1 JP 2024009705 W JP2024009705 W JP 2024009705W WO 2024190811 A1 WO2024190811 A1 WO 2024190811A1
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WIPO (PCT)
Prior art keywords
fermented milk
fermented
less
fermentation
particle size
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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PCT/JP2024/009705
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English (en)
Japanese (ja)
Inventor
淳 宮内
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Meiji Co Ltd
Original Assignee
Meiji Co Ltd
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Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Priority to JP2025506892A priority Critical patent/JPWO2024190811A1/ja
Publication of WO2024190811A1 publication Critical patent/WO2024190811A1/fr
Anticipated expiration legal-status Critical
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    • 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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt

Definitions

  • the present invention relates to fermented milk.
  • Fermented milk is classified into hard (solid) yogurt, drinkable yogurt (liquid fermented milk), and soft yogurt, which is somewhere in between.
  • liquid fermented milk is generally produced by a pre-fermentation type manufacturing method in which a raw material mix with added lactic acid bacteria starter is fermented before being filled into a container.
  • a fermented milk base with added lactic acid bacteria starter is fermented to obtain a gel-like curd of fermented milk, and the obtained curd is crushed in a tank to adjust the viscosity of the liquid fermented milk.
  • Fermented milk with a high protein content has a rich texture and flavor.
  • Patent document 1 describes an invention relating to fermented milk that is characterized by having a protein content of 4% by weight or more, a ratio of casein protein to casein protein and whey protein of 83% by weight or more, and a pH of 4.65 or more after storage at 10°C for 7 days.
  • fermented milk which contains a high concentration of protein, has a strong protein network formed during fermentation, which means that it is hard, viscous, and rough, leaving room for improvement in terms of the texture, such as the feel on the tongue when eaten.
  • the object of the present invention is therefore to provide fermented milk that is high in protein and has a smooth texture.
  • the present invention provides the following:
  • the protein content is 10.0% by mass or more, The hardness at 10°C is 0.1 N or less, The viscosity at 10°C is 5000 mPa ⁇ s or less, Fermented milk having a 50% particle size based on number of particles of 1.0 ⁇ m or less.
  • the fermented milk according to ⁇ 1> wherein the ratio of the 90% particle size based on the number to the 50% particle size based on the number is 1.0 to 5.0.
  • ⁇ 4> The fermented milk according to any one of ⁇ 1> to ⁇ 3>, wherein the absolute value of the difference between the 90% particle size based on the number and the mode size based on the number is 5.0 ⁇ m or less.
  • ⁇ 5> The fermented milk according to any one of ⁇ 1> to ⁇ 4>, having a hardness of 0.05 N or less at 10°C.
  • ⁇ 6> The fermented milk according to any one of ⁇ 1> to ⁇ 5>, having a viscosity at 10°C of 2000 mPa ⁇ s or less.
  • ⁇ 7> The fermented milk according to any one of ⁇ 1> to ⁇ 6>, having a Bostwick viscosity at 10°C of 10 cm/10 seconds or more.
  • ⁇ 8> The fermented milk according to any one of ⁇ 1> to ⁇ 7>, which is a liquid fermented milk.
  • the present invention makes it possible to provide fermented milk that is high in protein and has a smooth texture.
  • fermented milk refers to a fermented product obtained by culturing a fermented milk starter such as lactic acid bacteria in a raw material mix containing raw milk, and may be any of the fermented milk, dairy lactic acid bacteria beverages, and lactic acid bacteria beverages specified by the Milk and Dairy Products Ordinance.
  • a fermented milk starter such as lactic acid bacteria in a raw material mix containing raw milk
  • An example of fermented milk is yogurt.
  • the fermented milk of the present invention contains a high concentration of protein, with a protein content of 10.0% by mass or more, yet has a hardness at 10°C of 0.1 N or less, a viscosity at 10°C of 5,000 mPa ⁇ s or less, and a 50% particle size on a number basis of 1.0 ⁇ m or less. This is believed to enable the protein in the fermented milk to be formed into small granules, and despite being a high-protein fermented milk, it has a drinkable viscosity and a smooth texture. Furthermore, the fermented milk of the present invention has excellent storage stability with little change in viscosity even after long-term storage.
  • the protein content of the fermented milk of the present invention is 10.0% by mass or more, and preferably 10.0 to 35.0% by mass.
  • the upper limit is preferably 30.0% by mass or less, and more preferably 25.0% by mass or less.
  • the hardness of the fermented milk of the present invention at 10°C is 0.1 N or less, preferably 0.05 N or less, more preferably 0.025 N or less, and even more preferably 0.015 N or less.
  • the hardness of the fermented milk can be measured by a compression test method.
  • the 90% particle size based on number of particles of the fermented milk of the present invention is preferably 2.0 ⁇ m or less, more preferably 1.0 ⁇ m or less, even more preferably 0.5 ⁇ m or less, and particularly preferably 0.2 ⁇ m or less, because this allows for the production of fermented milk that is smooth and has a better texture, including a better feel on the tongue.
  • the absolute value of the difference between the 50% particle size based on number and the mode diameter based on number of particles of the fermented milk of the present invention is preferably 1.0 ⁇ m or less, more preferably 0.5 ⁇ m or less, and even more preferably 0.1 ⁇ m or less, because this allows for the production of fermented milk that is smooth and has a better texture, including a better feel on the tongue.
  • the longest diameter of the diameters passing through the center of a protein particle is called the long diameter
  • the shortest diameter is called the short diameter.
  • the long axis is the long diameter
  • the short axis is the short diameter.
  • the long/short diameter ratio of a protein particle can be obtained by performing image analysis on an image taken using a scanning electron microscope (SEM) or the like. The image analysis can be performed using known image analysis software. Examples of image analysis software include ImageJ Fiji.
  • the average long/short diameter ratio of a protein particle refers to the arithmetic mean value of the long/short diameter ratios of 30 arbitrarily selected protein particles observed in an image.
  • the average circularity of the protein particles is preferably 0.6 or more, more preferably 0.65 or more, even more preferably 0.7 or more, and particularly preferably 0.75 or more.
  • the upper limit of the average circularity is preferably 1.2 or less, more preferably 1.15 or less, and even more preferably 1.1 or less. If the average circularity of the protein particles is within the above range, the storage stability of the fermented milk can be further improved. Furthermore, the texture, such as the feel on the tongue, can also be improved.
  • the fermented milk of the present invention can be produced through a fermentation step in which a fermented milk starter is added to a raw material mix containing raw material milk, and the mixture of the raw material mix and the fermented milk starter is fermented, and a cooling step in which the fermented product obtained in the fermentation step is cooled.
  • fermentation is preferably carried out while the mixture or its fermented product is flowing, and it is more preferable to carry out fermentation while the mixture or its fermented product is flowing so that the 90% particle size of the mixture or its fermented product does not exceed 125 ⁇ m on a volume basis.
  • the cooling step is preferably carried out while the fermented product obtained in the fermentation step is flowing.
  • the method for producing fermented milk of the present invention includes a fermentation step of adding a fermented milk starter to a raw material mix containing raw material milk and fermenting the mixture of the raw material mix and the fermented milk starter, and a cooling step of cooling the fermented product obtained in the fermentation step.
  • fermentation is performed while flowing the raw material mix (preferably while flowing the mixture or the fermented product thereof so that the 90% particle size based on volume of the mixture or the fermented product does not exceed 125 ⁇ m), and in the cooling step, the fermented product is cooled while flowing.
  • the fermented milk of the present invention which has a protein content of 10.0% by mass or more, a hardness of 0.1 N or less at 10°C, a viscosity of 5000 mPa ⁇ s or less at 10°C, and a 50% particle size based on number of 1.0 ⁇ m or less.
  • the raw material mix used for fermented milk is explained below.
  • the raw material mix is a raw material preparation in which the raw materials for fermented milk are mixed together, and is prepared by adding (blending) sweeteners (water, sugar and other sugars, sweeteners, etc.), stabilizers, minerals, fats and oils, emulsifiers, flavorings, enzymes (lactase, etc.) to the raw material milk as needed, and dissolving them while heating as needed.
  • raw material milk examples include raw milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, buttermilk, butter, cream, cheese, milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), and ⁇ -lactoglobulin ( ⁇ -Lg).
  • MPC milk protein concentrate
  • WPC whey protein concentrate
  • WPI whey protein isolate
  • ⁇ -La ⁇ -lactalbumin
  • ⁇ -Lg ⁇ -lactoglobulin
  • the raw material mix may consist only of raw milk (100% raw milk).
  • the raw material mix may be one that has been subjected to homogenization, heat sterilization, etc.
  • the raw material mix contains fat-containing raw materials such as raw milk, cream, butter, and cheese
  • a homogenization process By carrying out a homogenization process, the particle size of solid components such as fat globules contained in the raw material mix can be reduced, and they can be uniformly dispersed in the raw material mix.
  • known means and conditions can be used, such as passing the raw material mix through a narrow gap while applying pressure.
  • the homogenization process is not limited to a process using a known homogenizer, and may also be a shear process using stirring, a homomixer, an extruder, or the like.
  • the heat sterilization treatment of the raw material mix can be carried out using a known method or device.
  • the heat sterilization treatment may be an indirect heating method or a direct heating method.
  • the heat sterilization treatment can be carried out using, for example, a plate type heat exchanger, a tube type heat exchanger, a steam injection type heating device, a steam infusion type heating device, an electric heating device, a batch sterilization device (emulsion kettle, kneader, cooker, etc.), etc.
  • the heat sterilization treatment conditions can be appropriately selected from known conditions.
  • the heating temperature can be 70 to 150°C.
  • the heating time can be appropriately adjusted depending on the heating temperature.
  • the heating time can be 1 to 300 seconds.
  • heat sterilization examples include ultra-high temperature instantaneous sterilization (UHT sterilization) method in which heat treatment is performed at 120 to 150 ° C for 2 to 3 seconds, high temperature short time sterilization (HTST sterilization) method in which heat treatment is performed continuously at 72 to 75 ° C for 15 seconds or more, high temperature retention sterilization (HTLT sterilization) method in which heat treatment is performed continuously at 75 ° C or more for 15 minutes or more in a retention type, high temperature short time sterilization (HTST sterilization) method in which heat treatment is performed continuously at 72 ° C or more for 15 seconds or more, and ultra-high temperature sterilization (LL sterilization) method in which heat treatment is performed at 135 to 150 ° C for 1 to 4 seconds. Two or more of these methods may be combined.
  • the heat sterilization treatment is preferably the HTST sterilization method or the UHT sterilization method.
  • the protein content of the raw material mix is preferably 10.0% by mass or more, and more preferably 10.0 to 35.0% by mass.
  • the upper limit is preferably 30.0% by mass or less, and more preferably 25.0% by mass or less. There is no particular limit to the lower limit, but it can be 11.0% by mass or more, or 12.0% by mass or more.
  • the solids concentration of the raw material mix is preferably 10.0% by mass or more, more preferably 12.5% by mass or more, and even more preferably 15.0% by mass or more.
  • the upper limit is preferably 65.0% by mass or less, and more preferably 55.0% by mass or less.
  • a fermented milk starter is added to the raw material mix to ferment the raw material mix.
  • Fermented milk starter refers to a seed bacterium such as lactic acid bacteria or yeast that is inoculated to ferment the raw material mix. Any known fermented milk starter can be used as the fermented milk starter, but lactic acid bacteria are preferred.
  • Lactic acid bacteria is a general term for microorganisms that assimilate glucose to produce lactic acid at a sugar yield of 50% or more, and physiologically are gram-positive cocci or bacilli that have characteristics such as no motility, no spore formation ability, and catalase negative.
  • Lactic acid bacteria include the genus Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Wissella, Tetragenococcus, and the like.
  • Examples of lactic acid bacteria that can be used include those classified into the genera Tetragenococcus, Oenococcus, Enterococcus, Vagococcus, Carnobacterium, and Bifidobacterium. In an embodiment of the present invention, all of these lactic acid bacteria can be used as the fermented milk starter.
  • Fermented milk starters include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus gasseri, and Lactococcus lactis. It is preferable that the fermented milk starter contains at least one type of lactic acid bacteria selected from the group consisting of Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium, and more preferably contains at least one type selected from Lactobacillus bulgaricus, Lactobacillus thermophilus, and Lactobacillus casei.
  • the fermented milk starter preferably contains at least one type selected from Lactobacillus bulgaricus and Lactobacillus thermophilus, and more preferably contains Lactobacillus bulgaricus and Lactobacillus thermophilus. In another embodiment, the fermented milk starter preferably contains Lactobacillus casei.
  • Bulgarian bacteria include Bulgarian bacteria strain 2038, Bulgarian bacteria strain 1589 (NITE BP-03716), and Bulgarian bacteria OLL 1073R-1 (FERM P-17227).
  • bulgaricus OLL1171 (hereinafter, sometimes referred to as "OLL1171 strain”) identified by the accession number NITE BP-01569, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (hereinafter, sometimes referred to as “OLL1073R-1 strain”) identified by the accession number FERM BP-10741, Lactobacillus delbrueckii subsp. bulgaricus OLL205013 (hereinafter, sometimes referred to as "OLL205013 strain”) identified by the accession number NITE BP-02411, "), Lactobacillus delbrueckii subsp.
  • bulgaricus OLL1247 (hereinafter sometimes referred to as "OLL1247 strain”) identified by accession number NITE BP-01814, Lactobacillus delbrueckii subsp. bulgaricus OLL1251 (hereinafter sometimes referred to as “OLL1251 strain”) identified by accession number NITE BP-02703, and Lactobacillus delbrueckii subsp. bulgaricus 1589 (hereinafter sometimes referred to as "1589 strain”) identified by accession number NITE BP-03716 can also be used.
  • the OLL1171 strain has the following characteristics: (1) identification: Lactobacillus delbrueckii subsp. bulgaricus OLL1171, (2) accession number: NITE BP-01569, (3) date of accession: March 13, 2013, and the OLL1073R-1 strain has the following characteristics: (1) identification: Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1, (2) accession number: FERM BP-10741, (3) date of accession: February 22, 1999, and the OLL205013 strain is (1) identification: Lactobacillus delbrueckii subsp.
  • bulgaricus 1589 (2) accession number: NITE BP-03716, (3) date of deposit: August 9, 2022, and (4) depository institution: National Institute of Technology and Evaluation, Patent Microorganisms Depository Center (Room 122, 2-5-8 Kazusa Kamatari, Kisarazu City, Chiba Prefecture, 292-0818).
  • the bulgaricus identified by these accession numbers may be a passage strain of the same strain, or an artificial mutant strain, natural mutant strain, genetically modified strain, or derivative strain of the same strain or its passage strain.
  • Lactobacillus bulgaricus for example, Lactobacillus bulgaricus isolated from commercially available fermented milk on a known agar medium for the genus Lactobacillus (for example, MRS agar medium, BCP-added plate count agar medium) can also be used.
  • a Lactobacillus bulgaricus for example, the Lactobacillus bulgaricus 2038 strain isolated as having a spindle-shaped colony shape on BCP-added plate count agar medium from "Meiji Bulgaria Yogurt (registered trademark), manufactured by Meiji Co., Ltd.” is stored at the Meiji Innovation Center of Meiji Co., Ltd. (1-29-1 Shichikuni, Hachioji-shi, Tokyo, Japan, postal code 192-0919).
  • the Bulgaricus bacteria may be lactic acid bacteria that produce a large amount of polysaccharides.
  • lactic acid bacteria that produce a large amount of polysaccharides refers to lactic acid bacteria that are capable of producing a large amount of exopolysaccharides (EPS).
  • EPS exopolysaccharides
  • Lactobacillus bulgaricus is a lactic acid bacterium that produces high levels of polysaccharides
  • the method described below That is, for example, by measuring the amount of extracellular polysaccharides (EPS) in the culture fluid obtained by culturing Lactobacillus bulgaricus after activation as necessary (for example, inoculating the culture fluid obtained by activating and culturing twice in a 10 w/v% skim milk medium to a concentration of 1 platinum loop/5 mL with a frozen strain to a concentration of 1 w/w%, and then statically culturing the culture fluid at 37°C for 18 hours), it can be determined that the Lactobacillus bulgaricus produces high levels of polysaccharides if the amount is large.
  • EPS extracellular polysaccharides
  • the amount of extracellular polysaccharides can be appropriately measured by a conventional method known in the art, for example, by dissolving the components in 4 mL of culture fluid with trichloroacetic acid, precipitating and recovering the polysaccharides with ethanol, and dialyzing the polysaccharides against ultrapure water as necessary, and measuring the amount of polysaccharide obtained by the phenol-sulfuric acid method.
  • the amount of polysaccharides (mg/kg) in the culture solution measured by the above method is 70 mg/kg or more, 105 mg/kg or more, 116 mg/kg or more, or 120 mg/kg or more, the lactic acid bacteria can be determined to be high polysaccharide producers.
  • the amount of polysaccharides (mg/kg) measured by the above method exceeds the amount of exopolysaccharides (EPS) in the culture solution in which Lactobacillus bulgaricus strain 2038 is cultured
  • the amount of polysaccharides (mg/kg) exceeds 1.0 times or is 1.1 times or more the amount of exopolysaccharides (EPS) in the culture solution in which Lactobacillus bulgaricus strain 2038 is cultured
  • the lactic acid bacteria can be determined to be high polysaccharide producers.
  • Lactobacillus bulgaricus which is a lactic acid bacterium with high polysaccharide production, include strains OLL1251, OLL1073R-1, and OLL1247.
  • Thermophilus examples include Thermophilus strain 1131 and Thermophilus strain 3078 (NITE BP-01697).
  • Lactic acid bacteria with high polysaccharide production can also be used as the Thermophilus bacteria. Whether or not Thermophilus bacteria are lactic acid bacteria with high polysaccharide production can be confirmed, for example, by the method described below. That is, for example, by measuring the amount of exopolysaccharide (EPS) in the culture liquid obtained by culturing Thermophilus bacteria after activation as necessary (for example, by inoculating the culture liquid after two activation cultures in 10 w/v% skim milk powder - 0.1 w/v% casein hydrolyzed peptide medium with a frozen strain at 1 platinum loop/5 mL to a concentration of 1 w/w%, and then statically culturing at 43°C for 4 hours) and if the amount is large, it can be determined that the bacteria are lactic acid bacteria with high polysaccharide production.
  • EPS exopolysaccharide
  • the amount of extracellular polysaccharide (EPS) can be appropriately measured by a conventional method.
  • the components in 10 g of culture liquid are dissolved with trichloroacetic acid, and the polysaccharide is precipitated with ethanol, recovered, and dialyzed against ultrapure water as necessary, and the amount of polysaccharide obtained is measured by the phenol-sulfuric acid method.
  • the amount of polysaccharide (mg/kg) in the culture liquid measured by the above method is 3 mg/kg or more, 12 mg/kg or more, 13 mg/kg or more, or 14 mg/kg or more, the lactic acid bacteria can be determined to be highly polysaccharide-producing.
  • the amount of polysaccharide (mg/kg) measured by the above method exceeds the amount of extracellular polysaccharide (EPS) in the culture liquid in which Thermophilus 1131 strain is cultured, more specifically, if the amount of polysaccharide (mg/kg) exceeds 1.0 times or is 1.1 times or more the amount of extracellular polysaccharide (EPS) in the culture liquid in which Thermophilus 1131 strain is cultured, the lactic acid bacteria may be determined to be highly polysaccharide-producing.
  • Lactobacillus casei examples include Lactobacillus casei P2203401.
  • the fermented milk starter may be a combination of Lactobacillus bulgaricus and Lactobacillus thermophilus, and may be lactic acid bacteria isolated from fermented dairy products (e.g., Meiji Bulgaria Yogurt, Meiji Probio Yogurt LG 21, Meiji Probio Yogurt R-1, and Meiji Bulgaria Yogurt dessert type, all manufactured by Meiji Co., Ltd.).
  • fermented dairy products e.g., Meiji Bulgaria Yogurt, Meiji Probio Yogurt LG 21, Meiji Probio Yogurt R-1, and Meiji Bulgaria Yogurt dessert type, all manufactured by Meiji Co., Ltd.
  • the amount of fermented milk starter added can be set appropriately according to the amount used in known methods for producing fermented milk.
  • the method for inoculating the fermented milk starter is not particularly limited, and any method commonly used in known methods for producing fermented milk can be used appropriately.
  • a fermented milk starter is added to a raw material mix containing raw milk, and a mixture of the raw material mix and the fermented milk starter is fermented.
  • stirring is preferably performed to disperse the fermented milk starter in the raw material mix.
  • fermentation is preferably performed while flowing the mixture or its fermented product, and more preferably, fermentation is performed while flowing the mixture or its fermented product so that the 90% particle size based on volume of the mixture or its fermented product does not exceed 125 ⁇ m.
  • fermentation is preferably performed while flowing the mixture or its fermented product from the start of fermentation to the end of fermentation.
  • the start of fermentation refers to the time when the fermented milk starter is added to the raw material mix. Note that by mixing the raw material mix and the fermented milk starter, the fermentation of the raw material mix may progress due to the fermented milk starter. Therefore, the "fermented product" in the fermentation process refers to a product that is in the middle of fermentation, in which the fermented milk starter is cultured and fermented in the raw material mix.
  • fermentation is carried out while the mixture or its fermented product is flowing.
  • the method of flowing the mixture or its fermented product is not particularly limited as long as it is a method that applies shear force to the fermentation process. Stirring is preferred.
  • fermentation is preferably carried out while stirring the mixture or its fermented product, and it is more preferred to carry out fermentation while stirring so that the mixture or its fermented product becomes uniform.
  • stirring refers to the operation of stirring an object by a machine or the like. Specifically, it refers to the operation of stirring an object while applying a shearing force using a stirrer or mixer.
  • the mixture or fermented product can be stirred using a stirrer, mixer, food cutter, kneader, turbo mixer, kneader, or a combination of these.
  • shape of the stirring blade of the stirrer examples include paddle blades (flat paddle blades, inclined paddle blades, disc turbine blades, etc.), propeller blades, turbine blades, anchor blades, helical ribbon blades, screw blades, etc.
  • the stirring blades may also have shapes other than these. A combination of multiple stirring blades may be used.
  • One embodiment is to stir the mixture or its fermented product in the fermenter during fermentation so that the viscosity of the mixture or its fermented product in the fermenter becomes almost uniform.
  • the liquid depth of the mixture or its fermented product in the fermenter is less than 60 cm
  • the viscosity of a portion near the center of the fermenter at a depth of about 1/4 from the liquid level in the fermenter and a portion near the inner wall of the fermenter at a depth of about 1/4 from the liquid level in the fermenter are in the range of 80 to 120% of the average viscosity of these portions, the mixture or its fermented product in the fermenter can be said to be uniform.
  • the mixture or fermented product in the fermenter can be said to be homogeneous if the viscosity of a portion near the center of the fermenter at a depth of about 15 cm from the liquid level in the fermenter, and a portion near the inner wall of the fermenter at a depth of about 15 cm from the liquid level in the fermenter are in the range of 80 to 120% of the average viscosity of these portions.
  • fermentation is performed while flowing the mixture or fermented product thereof so that the viscosity of a portion near the center of the fermenter at a depth of about 1/4 from the liquid level in the fermenter and a portion near the inner wall of the fermenter at a depth of about 1/4 from the liquid level in the fermenter is in the range of 80 to 120% of the average viscosity of these portions.
  • the liquid depth of the mixture or fermented product thereof in the fermenter is preferably less than 60 cm.
  • Another preferred embodiment is an embodiment in which the mixture or fermented product is flowed during the fermentation step so that the viscosity of a portion near the center of the fermenter at a depth of about 15 cm from the liquid level in the fermenter and a portion near the inner wall of the fermenter at a depth of about 15 cm from the liquid level in the fermenter is in the range of 80 to 120% of the average viscosity of these portions.
  • the liquid depth of the mixture or fermented product in the fermenter is preferably more than 60 cm.
  • Another preferred embodiment is an embodiment in which fermentation is performed while flowing the mixture or fermented product thereof so that the viscosity of each of the following sites during the fermentation process is in the range of 80 to 120% times the average viscosity of the viscosities at the following sites: a site near the center of the fermenter at a depth of 1/4 from the liquid level in the fermenter, a site near the inner wall of the fermenter at a depth of 1/4 from the liquid level in the fermenter, a site near the center of the fermenter at a depth of 2/4 from the liquid level in the fermenter, a site near the inner wall of the fermenter at a depth of 2/4 from the liquid level in the fermenter, a site near the center of the fermenter at a depth of about 3/4 from the liquid level in the fermenter, and a site near the inner wall of the fermenter at a depth of about 3/4 from the liquid level in the fermenter.
  • the mixture or its fermented product can be stirred smoothly in the fermentation tank, and the mixture or its fermented product in the fermentation tank can be stirred so as to become uniform.
  • the viscosity tends to increase during fermentation, but by stirring in this manner, the increase in viscosity during fermentation can be effectively suppressed.
  • the mixture or its fermented product in the fermenter can be stirred smoothly in the fermenter, and the mixture or its fermented product in the fermenter can be stirred so as to become uniform.
  • the viscosity tends to increase during fermentation, but by stirring in this manner, the increase in viscosity during fermentation can be effectively suppressed.
  • the 90% volumetric particle size of the mixture or its fermented product is preferably 120 ⁇ m or less, more preferably 100 ⁇ m or less, even more preferably 80 ⁇ m or less, and particularly preferably 60 ⁇ m or less.
  • the 90% volumetric particle size is the particle size that corresponds to 90% of the cumulative distribution curve obtained from the volumetric particle size distribution of the measurement sample.
  • the volumetric particle size distribution of the measurement sample is obtained by a laser diffraction scattering method.
  • a particle size distribution measurement device using the laser diffraction scattering method is used as the particle size distribution measurement device.
  • the LS 13 320 manufactured by Beckman Coulter can be used.
  • the Reynolds number is 5 to 250,000.
  • the upper limit of the Reynolds number during the fermentation process is preferably 200,000 or less, and more preferably 170,000 or less.
  • the lower limit of the Reynolds number is preferably 7.5 or more, and more preferably 10 or more.
  • Reynolds number inertial force / viscous force
  • the fermentation process it is preferable to carry out the fermentation while changing the shear force applied to the mixture or its fermented product stepwise or continuously from the start of fermentation to the end of fermentation. If a strong shear force is applied during fermentation for a long period of time, fermentation delay may occur and the fermentation time may be extended.
  • a strong shear force is applied during fermentation for a long period of time, fermentation delay may occur and the fermentation time may be extended.
  • by carrying out the fermentation while changing the shear force stepwise or continuously it is possible to prevent the mixture or its fermented product from being subjected to too strong shear force, and therefore it is possible to suppress the formation of curd during fermentation while suppressing fermentation delay. Therefore, it is possible to more efficiently produce fermented milk with low viscosity and suppressed generation of coarse aggregates.
  • the viscosity of the fermented product increases during fermentation, it is preferable to increase the shear force applied to the fermented product stepwise or continuously. According to this embodiment, it is possible to more effectively suppress the formation of curd during fermentation. Also, if the viscosity of the fermented product decreases during fermentation, it is preferable to decrease the shear force applied to the fermented product stepwise or continuously. According to this embodiment, it is possible to suppress the entrainment of air bubbles during fermentation and improve energy efficiency.
  • the pH of the fermented product falls below a preset pH between 5.7 and 5.2 during the fermentation process, it is preferable to increase the shear force applied to the fermented product compared to when the pH is equal to or higher than the preset pH. According to this embodiment, the formation of curd during fermentation can be more effectively suppressed.
  • the following method can be mentioned, which is explained by taking the case where the mixture or its fermented product is fermented while being stirred.
  • One embodiment is a method of changing the driving force such as the rotation speed or peripheral speed of the stirring blade or mixer.
  • Another embodiment is a method of changing the type or combination of the stirring means to be driven by using a stirrer equipped with multiple stirring means, such as a multifunctional stirrer equipped with a mixer and a stirring blade.
  • An example of the operation when using a multifunctional stirrer equipped with a mixer and a stirring blade is to stir using only the stirring blade when the viscosity is low, and to stop the stirring blade or to stir using the stirring blade while driving the mixer when the viscosity increases.
  • the driving force such as the rotation speed and peripheral speed of the stirring blade and the mixer may be changed.
  • the fermentation temperature in the fermentation process can be appropriately selected depending on the type of fermented milk starter.
  • the fermentation can be carried out within a temperature range of 25 to 50°C.
  • the fermentation temperature is preferably 25 to 35°C.
  • the fermentation temperature is preferably 35 to 45°C.
  • the pH of the fermented product it is preferable to keep the pH of the fermented product at 4.8 or less (more preferably 4.7 or less, even more preferably 4.6 or less, and even more preferably 4.4 or less) until the desired pH is reached.
  • a dispersion effect due to the electrical repulsive force caused by the charge of the protein can also be expected.
  • the fermentation process it is preferable to continuously flow (preferably stir) the mixture or its fermented product, but the flow of the mixture or its fermented product may be stopped intermittently for a short period of time (e.g., 10% or less, 5% or less, 1% or less of the total time required for the fermentation process).
  • a short period of time e.g. 10% or less, 5% or less, 1% or less of the total time required for the fermentation process.
  • the fermented product obtained in the fermentation process is cooled.
  • cooling the fermented product obtained in the fermentation process while fluidizing it means cooling the fermented product obtained in the fermentation process while fluidizing it.
  • the method of fluidizing the fermented product during the cooling process is a method that applies shear force to the fermented product. Preferably, it is stirring.
  • fermentation is preferably carried out while flowing (preferably while stirring) the fermented product so that the Reynolds number is 10 to 35,000.
  • the upper limit of the Reynolds number during the cooling process is preferably 33,000 or less, and more preferably 32,000 or less.
  • the lower limit of the Reynolds number is preferably 12.5 or more, and more preferably 15.0 or more.
  • the shear force applied to the fermented material may be changed stepwise or continuously from the start to the end of cooling.
  • cooling is performed while changing the shear force, it is possible to suppress the entrainment of bubbles and improve energy efficiency.
  • the temperature of the fermented product it is preferable to cool the temperature of the fermented product to 15°C or lower.
  • the temperature is preferably 10°C or lower. There is no particular lower limit to the temperature, but it may be -5°C or higher, or 0°C or higher.
  • the cooling time varies depending on the cooling temperature, amount of fermented product, cooling method, and other conditions, but can be, for example, 1 to 24 hours.
  • the ratio of the 90% particle size by volume of the fermented product (fermented milk) after the cooling step to the 90% particle size by volume of the raw material mix before the fermentation step is preferably 450 or less, more preferably 300 or less, even more preferably 150 or less, even more preferably 100 or less, and particularly preferably 75 or less.
  • the fermented product (fermented milk) after the cooling process may be stirred or homogenized to adjust the viscosity.
  • additives such as sweeteners, fruit pulp, fruit juice, sauces, acidulants, flavorings, stabilizers, and viscosity adjusters may be added to the fermented product and mixed (stirred).
  • the 90% particle size on a volume basis of the measurement sample was determined by measuring the volume-based particle size distribution of the measurement sample by a laser diffraction scattering method using a particle size distribution measurement device (LS 13 320 manufactured by Beckman Coulter).
  • the number-based 10% particle size, number-based 50% particle size, number-based 90% particle size, and number-based mode diameter of the measurement sample were determined by measuring the number-based particle size distribution of the measurement sample by a laser diffraction scattering method using a particle size distribution measurement device (LS 13 320 manufactured by Beckman Coulter).
  • the viscosity of the measurement sample was measured by the following method.
  • a measurement sample was placed in a sterilization test cup (manufactured by Eiken Chemical Co., Ltd., BE2200, container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml) in an amount such that the height of the liquid surface in the cup was approximately 60 mm.
  • the measurement sample in the cup was stirred for 30 seconds each at the bottom (position at a depth of approximately 55 mm from the liquid surface), middle (position at a depth of approximately 1/2 from the liquid surface), and top (position at a depth of approximately 20 mm from the liquid surface).
  • the stirring blade was then rotated in the opposite direction to stir the cup.
  • the lower, middle and upper parts of the sample in the cup were each stirred for 30 seconds for pretreatment.
  • the pretreated sample was measured using a rotary B-type viscometer (TVB25 viscometer, manufactured by Toki Sangyo Co., Ltd.) at a measurement temperature of 10°C by inserting an M2 rotor, M3 rotor or M4 rotor into the sample and rotating it (30 rpm, 30 seconds).
  • a rotary B-type viscometer (TVB25 viscometer, manufactured by Toki Sangyo Co., Ltd.) at a measurement temperature of 10°C by inserting an M2 rotor, M3 rotor or M4 rotor into the sample and rotating it (30 rpm, 30 seconds).
  • the rotor when the viscosity of the sample was 500 mPa ⁇ s or less, an M2 rotor was used, when the viscosity of the sample was 500 to 4000 mPa ⁇ s, an M3 rotor was used, and when the viscosity of the sample was 4000 mPa ⁇ s or more, an M4 rotor
  • the hardness of the measurement sample was measured by a compression test using a strength tester (EZ-SX manufactured by Shimadzu Corporation). Specifically, the measurement was performed in the following manner. A measurement sample was placed in a sterilization inspection cup (manufactured by Eiken Chemical Co., Ltd., BE2200, container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml) in an amount such that the height of the liquid surface in the cup was approximately 60 mm, and an upper compression platen (diameter 10 mm, part number 346-51687-04) was placed on the surface of the measurement sample. A compression test was performed with a down test speed of 1.0 mm/sec, stroke 10 mm, and an up test speed of 1.0 mm/sec, stroke 15 mm to measure the hardness (N).
  • a sterilization inspection cup manufactured by Eiken Chemical Co., Ltd., BE2200, container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml
  • Bostwick viscosity of the measurement sample was measured using a Bostwick viscometer. Specifically, the Bostwick viscometer was adjusted to be horizontal using a level, the gate was closed, and the reservoir in front of the gate was filled with the measurement sample adjusted to 10° C. The trigger was pressed down to open the gate, and the length of the measurement sample flowed 10 seconds later was measured to determine the Bostwick viscosity.
  • Example 1 2500 g of the raw material mix of Production Example 1 was placed in a fermenter with a capacity of 3.5 L, and fermented milk starters, Lactobacillus bulgaricus 2038 strain and Lactobacillus thermophilus 1131 strain, were added at 2.0 mass % of the raw material mix, respectively, and the mixture of the raw material mix and the fermented milk starter was fermented while stirring at the stirring speed shown in the table below (fermentation process). During the fermentation process, the mixture and the fermented product in the fermenter were stirred to generate an up-down circulation flow, and the mixture and the fermented product in the fermenter were stirred almost uniformly without stagnation or stagnation.
  • the viscosity of the mixture and the fermented product in the fermenter was almost uniform due to stirring, and the viscosity of the part near the center of the fermenter at a depth of about 1/4 from the liquid level in the fermenter and the part near the inner wall of the fermenter at a depth of about 1/4 from the liquid level in the fermenter were in the range of the average viscosity of these parts x 80 to 120%.
  • the fermented product after fermentation was cooled (cooling step) while stirring at the stirring rotation speed shown in the table below until the temperature of the fermented product reached the product temperature shown in the table below, to obtain fermented milk (protein concentration 18.1% by mass).
  • stirring was performed using a stirring blade with a blade diameter of 0.15 m and a rotation radius of 0.075 m.
  • the 90% particle size based on volume of the raw material mix during the fermentation step was 125 ⁇ m or less.
  • the obtained fermented milk was liquid fermented milk.
  • the 90% particle size by volume of this fermented milk was 32.40 ⁇ m, the 10% particle size by number was 0.055 ⁇ m, the 50% particle size by number was 0.084 ⁇ m, the 90% particle size by number was 0.146 ⁇ m, the mode diameter by number was 0.073 ⁇ m, the hardness at 10° C. was less than 0.0092 N, the viscosity at 10° C.
  • the obtained fermented milk was placed in a sterilized inspection cup (BE2200, manufactured by Eiken Chemical Co., Ltd., container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, volume 100 ml) and stored in a stationary state at a temperature of 10° C.
  • the hardness of the fermented milk 7 days after the start of storage was 0.0092 N, and the hardness was low even after storage.
  • Example 2 A fermenter having a capacity of 3.5 L was charged with 2500 g of the raw material mix of Production Example 2, and fermented milk starter strains Lactobacillus bulgaricus 2038 and Lactobacillus thermophilus 1131 were added at 2.0 mass % of the raw material mix, respectively, and the mixture of the raw material mix and the fermented milk starter was fermented while stirring at the stirring speed shown in the table below (fermentation process).
  • the mixture and the fermented product in the fermenter were stirred to generate an up-down circulation flow, and the mixture and the fermented product in the fermenter were stirred almost uniformly without stagnation or stagnation.
  • the viscosity of the mixture and the fermented product in the fermenter was almost uniform due to stirring, and the viscosity of the part near the center of the fermenter at a depth of about 1/4 from the liquid level in the fermenter and the part near the inner wall of the fermenter at a depth of about 1/4 from the liquid level in the fermenter were in the range of the average viscosity of these parts x 80 to 120%.
  • the fermented product after fermentation was cooled (cooling step) while stirring at the stirring rotation speed shown in the table below until the temperature of the fermented product reached the product temperature shown in the table below, to obtain fermented milk (protein concentration 15.1% by mass).
  • stirring was performed using a stirring blade with a blade diameter of 0.15 m and a rotation radius of 0.075 m.
  • the 90% particle size based on volume of the raw material mix during the fermentation step was 125 ⁇ m or less.
  • the obtained fermented milk was liquid fermented milk.
  • the 90% particle size by volume of this fermented milk was 28.99 ⁇ m, the 10% particle size by number was 0.057 ⁇ m, the 50% particle size by number was 0.088 ⁇ m, the 90% particle size by number was 0.163 ⁇ m, the mode diameter by number was 0.073 ⁇ m, the hardness at 10° C. was less than 0.0083 N, and the viscosity at 10° C. was 382 mPa ⁇ s.
  • the texture of this fermented milk was smooth.
  • the obtained fermented milk was placed in a sterile inspection cup (BE2200, manufactured by Eiken Chemical Co., Ltd., container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, volume 100 ml) and stored in a stationary state at a temperature of 10° C.
  • the hardness of the fermented milk 14 days after the start of storage was 0.0083 N, and the hardness was low even after storage.
  • Example 3 60,000 g of the raw material mix of Production Example 3 was placed in a fermenter with a capacity of 89.1 L, and fermented milk starters, Lactobacillus bulgaricus 2038 strain and Lactobacillus thermophilus 1131 strain, were added at 2.0 mass % of the raw material mix, respectively, and the mixture of the raw material mix and the fermented milk starter was fermented while stirring at the stirring speed shown in the table below (fermentation process). During the fermentation process, the mixture and the fermented product in the fermenter were stirred to generate an up-down circulation flow, and the mixture and the fermented product in the fermenter were stirred almost uniformly without stagnation or stagnation.
  • the viscosity of the mixture and the fermented product in the fermenter was almost uniform due to stirring, and the viscosity of the part near the center of the fermenter at a depth of about 1/4 from the liquid level in the fermenter and the part near the inner wall of the fermenter at a depth of about 1/4 from the liquid level in the fermenter were in the range of the average viscosity of these parts x 80 to 120%.
  • the fermented product after fermentation was cooled (cooling step) while stirring at the stirring speed shown in the table below until the temperature of the fermented product reached the product temperature shown in the table below. Fermented milk (protein concentration 13.0% by mass) was obtained.
  • stirring was performed using a stirring blade with a blade diameter of 0.42 m and a rotation radius of 0.21 m.
  • the 90% particle size based on volume of the raw material mix during the fermentation step was 125 ⁇ m or less.
  • the obtained fermented milk was liquid fermented milk.
  • the 90% particle size based on volume of this fermented milk was 26.78 ⁇ m
  • the 10% particle size based on number was 0.058 ⁇ m
  • the 50% particle size based on number was 0.091 ⁇ m
  • the 90% particle size based on number was 0.178 ⁇ m
  • the mode diameter based on number was 0.081 ⁇ m
  • the hardness at 10° C. was less than 0.0117 N
  • the obtained fermented milk was placed in a sterile inspection cup (BE2200, manufactured by Eiken Chemical Co., Ltd., container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml) and stored in a stationary state at a temperature of 10° C.
  • the hardness of the fermented milk 21 days after the start of storage was 0.0117 N, and the hardness was low even after storage.
  • Comparative Example 1 2500g of the raw material mix of Production Example 3 was placed in a fermentation tank with a capacity of 3.5L, and 2.0% by mass of Lactobacillus bulgaricus 2038 and Lactobacillus thermophilus 1131 were added as fermented milk starters, respectively, to the raw material mix. The mixture of the raw material mix and the fermented milk starter was allowed to stand, and fermentation was carried out until the pH of the fermented product reached 4.9 or less. Fermentation was carried out at a temperature of about 43°C.
  • the fermented product after fermentation was subjected to curd destruction, and then homogenization treatment was carried out using a homogenizer (manufactured by Sanwa Engineering, Homogenizer L100-H2-CH) under conditions of a primary pressure of 10 MPa and a secondary pressure of 5 MPa, to obtain fermented milk.
  • the viscosity of the obtained fermented milk at 10°C was 17920 mPa ⁇ s, and the hardness at 10°C exceeded 0.05N.
  • the viscosity of this fermented milk was so high that the particle size distribution could not be measured.
  • coarse aggregates that could be seen with the naked eye were generated during fermentation.
  • the obtained fermented milk was placed in a sterile inspection cup (BE2200, manufactured by Eiken Chemical Co., Ltd., container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml) and stored in a stationary state at a temperature of 10° C.
  • the hardness of the fermented milk 21 days after the start of storage was 0.2647 N.
  • the fermented milk obtained in Comparative Example 1 was clearly more viscous and firm than the fermented milk in Examples 1 to 3, and was different from the liquid drink-type fermented milk; it was a highly viscous fermented milk (paste-like). It also had an inferior texture to Examples 1 to 3.
  • Example 3 The fermented milk of Example 3 and Comparative Example 1 were placed in sterile inspection cups (BE2200, manufactured by Eiken Chemical Co., Ltd., container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, volume 100 ml) and stored stationary at a temperature of 10°C.
  • the viscosity was measured 5 days, 7 days, and 14 days after the start of storage.
  • the viscosity of the fermented milk after storage was measured according to the method shown in the viscosity measurement method described above.
  • the viscosity change rate is also shown in the table below.
  • the viscosity change rate is the ratio of the viscosity of the fermented milk after storage to the initial viscosity (the viscosity of the fermented milk on the 0th day of storage).
  • Example 3 and Comparative Example 1 are fermented milks with a protein concentration of 13.0% by mass, but Example 3, which has a hardness of 0.1 N or less at 10°C, a viscosity of 5000 mPa ⁇ s or less at 10°C, and a 50% particle size by number of 1.0 ⁇ m or less, showed less change in viscosity after storage than Comparative Example 1 and was superior in storage stability.

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Abstract

Ce lait fermenté a une teneur en protéines d'au moins 10,0 % en masse, une dureté d'au plus 0,1 N à 10 °C, une viscosité d'au plus 5 000 mPa ∙ s à 10 °C, et un diamètre de particule moyen à 50 % basé sur le nombre d'au plus 1,0 µm.
PCT/JP2024/009705 2023-03-14 2024-03-13 Lait fermenté Pending WO2024190811A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018161114A (ja) * 2017-03-27 2018-10-18 フジッコ株式会社 ドリンクヨーグルトの製造方法
JP2018201401A (ja) * 2017-06-02 2018-12-27 株式会社明治 発酵乳の製造方法
JP2021141853A (ja) * 2020-03-12 2021-09-24 雪印メグミルク株式会社 発酵乳およびその製造方法
JP2023506766A (ja) * 2019-12-11 2023-02-20 グランビア ニュートリショナルズ リミテッド 高タンパク質ヨーグルト製品および方法

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Publication number Priority date Publication date Assignee Title
JP2018161114A (ja) * 2017-03-27 2018-10-18 フジッコ株式会社 ドリンクヨーグルトの製造方法
JP2018201401A (ja) * 2017-06-02 2018-12-27 株式会社明治 発酵乳の製造方法
JP2023506766A (ja) * 2019-12-11 2023-02-20 グランビア ニュートリショナルズ リミテッド 高タンパク質ヨーグルト製品および方法
JP2021141853A (ja) * 2020-03-12 2021-09-24 雪印メグミルク株式会社 発酵乳およびその製造方法

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