JP2019180307A - Fermented milk for food/beverage raw material - Google Patents

Abstract

To provide a fermented milk for food/beverage raw material, solving a problem that: by heat sterilization, the natural plain yogurt-tone flavor is impaired; and, by adding perfume, there is a method to correct plain yogurt-tone flavor, but by adding perfume, the natural flavor balance of plain yogurt-tone is disrupted, resulting in artificial aroma and taste, and a method for correction is wanted.SOLUTION: Provided is a fermented milk for food/beverage raw material containing a heat-sterilized fermented milk comprising a perfume containing acids having 2 to 6 carbon atoms and ketones having 3 to 8 carbon atoms, and a fermented milk having a lactic acid acidity of 1.2% or more.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a natural plain yogurt flavor that is impaired by heat sterilization, a fermented milk for raw materials for foods and drinks that does not cause a loss of flavor balance and an artificial feeling due to the addition of flavors, and a method for producing the fermented milk for raw materials for foods and drinks.

  Some fermented milk for foods and beverages using plain yogurt as a raw material is processed so that the usable period becomes longer by heat sterilizing plain yogurt.

Special republication WO12 / 121090

  However, when plain yogurt is heat-treated, the flavor of unheated plain yogurt is impaired, and even when used as a raw material for beverages etc., only a flavor that is out of balance compared to the flavor of plain yogurt can be added. There was a problem.

Therefore, means for solving the above problems are as follows.
[1] Heat-sterilized fermented milk comprising a perfume containing acids having 2 to 6 carbon atoms and ketones having 4 to 10 carbon atoms, and fermented milk having a lactic acid acidity of 1.2% or more Containing fermented milk for food and beverage products.
[2] A fermentation process in which milk is cultured for 12 hours or more to obtain a fermented milk having a lactic acid acidity of 1.2% or more, acids having 2 to 6 carbon atoms, and 4 to 4 carbon atoms in the fermented milk A method of producing fermented milk for raw materials for foods and drinks, comprising adding a fragrance containing 10 ketones to make an unheated raw material, and heat sterilizing the unheated raw material.

  In the present invention, it is preferable to ferment milk or dairy products, or mixed milk raw materials of milk and dairy products with lactic acid bacteria or lactic acid bacteria and yeasts for 12 hours or more, and more preferably for 16 hours or more. Examples of milk or dairy products used for fermentation include raw milk of animal milk such as cow's milk and goat milk, skim milk of these animal milks, powdered milk, or reduced milk from skim milk powder, or soy milk, almond milk, coconut milk, etc. Various milk protein-containing materials of plant milk can be used. In particular, nonfat milk or nonfat dry milk is preferable because the treatment after lactic acid fermentation is easy and management is easy.

  The lactic acid acidity after fermentation is 1.2% or more, and preferably fermentation is performed to a lactic acid acidity of 1.5 to 3.5%.

  Lactic acid bacteria used for fermentation are selected from Lactobacillus microorganisms, Streptococcus microorganisms, Lactococcus microorganisms, Leuconostoc microorganisms, Oenococcus microorganisms, Enterococcus microorganisms, Pediococcus microorganisms, Bifidobacterium microorganisms Or 2 or more types are used. In addition to lactic acid bacteria, Saccharomyces microorganisms, Kriveromyces microorganisms and the like may be used as yeasts, and kefir complex bacteria and the like may be used as complex bacteria such as lactic acid bacteria and yeasts.

  Acids as fragrance components used in the present invention are acetic acid, propionic acid, butyric acid, isobutyric acid, 2-methylbutyric acid, 2-ethylbutyric acid, valeric acid, isovaleric acid, 2-methylvaleric acid, hexanoic acid, isohexanoic acid 4-methylpentanoic acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 4-pentenoic acid and the like. These may be used alone or in combination of two or more.

  As ketones as the fragrance component used in the present invention, 2-pentanone, 3-hexanone, 2-heptanone, 3-heptanone, 4-heptanone, 2-octanone, 3-octanone, 3-methyl-2-butanone, Examples include 5-methyl-3-heptanone, methylheptenone, acetoin, diacetyl, 2,3-pentadione, 2,3-hexadione, 3,4-hexadione, 2,3-heptadione, 2-butanone, and 2-nonanone. These may be used alone or in combination of two or more.

  Examples of auxiliary components other than acids and ketones used in the present invention include alcohols, aldehydes, hydrocarbons, esters, lactones, sulfur-containing compounds, nitrogen-containing compounds, and ethers. , Furans, acetals, ketals, and other various essential oils.

  The constituent amount in the fragrance component of the acid having 2 to 6 carbon atoms and the ketone having 4 to 10 carbon atoms is 0.1% or more, preferably 3% or more.

  The heating condition of fermented milk is 75 ° C or more and 140 ° C or less, and in the case of batch type, sterilization is 0 minutes (attainment temperature) to 30 minutes or plate sterilization for 1 to 45 seconds. Is preferred.

  In addition, fermented milk which concerns on this invention is not specifically limited about the quantity of non-fat milk solid content contained in fermented milk.

  According to the present invention, it is possible to produce fermented milk for raw materials for foods and drinks that has a plain yogurt-like flavor despite containing heat-sterilized fermented milk and has a natural familiarity with flavors and fermented milk. I can do it.

  Furthermore, fermented milk for food and beverage materials having a high potency as a plain yogurt-like flavor can also be provided.

The graph showing the intensity | strength of the natural plain yogurt-like flavor by the fermentation time of the fragrance | flavor drink according to the functional group which mixed the fragrance | flavor f.

  Examples of the present invention will be described below, but the technical scope of the present invention is not limited to this description.

<Example 1 Flavor verification of fermented milk at the time of addition of flavor by functional group>
<Preparation of perfume by functional group>
As functional component-specific components mainly found in plain yogurt, perfume by functional group of acids, ketones, lactones, alcohols, and sulfur-containing compounds was prepared. Table 1 shows the composition of each functional group-based fragrance. The numerical values in Table 1 indicate the weight ratio (% by weight) when each functional group-based fragrance is 100% by weight. Also, in Table 1, functional group-specific fragrances with acids as functional groups, functional group-specific fragrances as acid mix, functional group-specific components as ketones, functional group-specific fragrances as ketone mix, and functional group-specific fragrances as alcohols. The alcohol mix, the functional group-specific component as a lactone, the functional group-specific fragrance as a lactone mix, and the functional group-specific component as a sulfur-containing compound as a functional group-containing fragrance as a sulfur-containing mix. Moreover, the solvent of the same composition which mixed ethanol, propylene glycol, water, etc. was used for the solvent.

<Preparation of flavor verification sample>
180 g of skim milk powder and 800 g of water are mixed, and the resulting skim milk solution is subjected to a heat treatment at 90 ° C. and reaching a temperature, and then cooled to 37 ° C. Thereafter, 10 g each of a culture solution of Streptococcus thermophilus and a culture solution of Lactobacillus helveticus as a starter were inoculated and fermented at 37 ° C. for 20 hours to prepare unheated fermented milk. The unheated fermented milk after the culture is homogenized, and 100 g of the unheated fermented milk after the homogenization is added with 1 g of each functional group fragrance in Table 1, 60 g of 2% pectin solution as a stabilizer, and 39 g of water. Were mixed and homogenized, and then sterilized by heating at 80 ° C. to obtain a flavor verification sample. In addition, the said homogenization process was performed on the conditions of 150 kg / cm < ² > using the pressure type homogenizer. The same conditions were used for the following homogenization treatment.

  As the starter preparation method, 9 g of skim milk powder and 90 g of water are mixed, and the obtained skim milk solution is sterilized by heating at 121 ° C. for 15 minutes, and then cooled to 37 ° C. Then, 1 g of lactic acid bacteria culture solution can be inoculated, and it can prepare by performing fermentation at 30-43 degreeC for 16-24 hours. In this example, as a starter adjustment condition, fermentation after inoculation of lactic acid bacteria culture solution was performed at 37 ° C. for 18 hours.

  Furthermore, the flavor verification sample adjusted based on each functional group fragrance | flavor of Table 1 was mixed with the raw material shown below, and the functional group fragrance | flavor drink was adjusted.

<Preparation of perfume drinks by functional group>
Flavor verification sample 5.00% by weight
Fructose glucose liquid sugar 7.50% by weight
Minamata 4.80% by weight
Granulated sugar 3.00% by weight
Nonfat dry milk 0.60% by weight
50% lactic acid solution 0.50% by weight
Stabilizer (pectin) 0.50% by weight
Stabilizer (soybean polysaccharide) 0.30% by weight
Water remaining

<sensory evaluation>
In each fragrance drink by functional group, five panelists shared keywords that expressed flavor. The results are shown in Table 2. In addition, the functional group of Table 2 respond | corresponds to the component classified by functional group used for the fragrance | flavor classified by functional group contained in each fragrance | flavor drink classified by functional group.

<Verification of flavor difference before and after plain yogurt sterilization>
<Preparation before and after plain yogurt sterilization>
After mixing 2100 g of commercially available plain yogurt and 900 g of a 2% pectin solution of a separately prepared stabilizer (pectin), homogenization is performed. Subsequently, a half amount of 1500 g was sterilized at 85 ° C. in a hot water bath and then cooled to obtain a plain yogurt sterilized product and the remaining half of the unsterilized product before plain yogurt sterilization.

<sensory evaluation>
A comparative evaluation was conducted by five panelists using the plain yogurt before and after heating, and keywords expressing the flavor that decreased by heating were shared. From the obtained flavor keyword, which functional group in Example 1 corresponds was evaluated together. The results are shown in Table 3.

<result>
From Table 3, the flavors that are decreased by heating include milk feeling, butter feeling, fermentation feeling, cream feeling, gorgeousness, and green feeling. From Example 1, it is sensory that acids and ketones are mainly involved. It was confirmed by evaluation.

<Comparison by Example 2 perfume composition>
<Preparation of fermented milk (sterilization)>
180 g of skim milk powder and 800 g of water are mixed, and the obtained skim milk solution is subjected to a heat treatment at 90 ° C. and a reaching temperature, and then cooled to 37 ° C. Thereafter, 10 g of each of the culture solution of Streptococcus thermophilus prepared in the same manner as the starter in Example 1 and the culture solution of Lactobacillus helveticus were inoculated and fermented at 37 ° C. for 20 hours to obtain unheated fermented milk. Produced. The unheated fermented milk after the culture is subjected to a homogenization treatment, and 2 types of flavors (c, d) as comparative examples in which ketones are mainly prepared in 100 g of the fermented milk after the homogenization treatment and the ketones are mainly used. 2 g of fragrance 2 type (e, f) as an example in which acids are added to the prepared fragrance (c, d), 2 g of 2% pectin solution as a stabilizer, and 38 g of water are mixed and homogenized. A fragrance-added unheated sample was prepared. Further, the fragrance-added unheated sample was heat sterilized at 80 ° C. to obtain a fragrance-added heat sterilized fermented milk. Table 4 shows the compositions of the fragrances c, d, e, and f.

  Perfume-added heat-sterilized fermented milk C added with perfume c, perfume-added heat-sterilized fermented milk C, perfume-added heat-sterilized fermented milk added with perfume d, perfume-added heat-sterilized fermented milk D, perfume-added heat-sterilized fermented milk added with perfume e Fragrance-added heat-sterilized fermented milk E and flavor-added heat-sterilized fermented milk added with flavor f were designated as flavor-added heat-sterilized fermented milk F.

  Further, after homogenizing 200 g of the unheated fermented milk, 120 g of a 2% pectin solution as a stabilizer and 80 g of water are mixed and homogenized again, and then only 200 g of a half amount is heated and sterilized by heating at 80 ° C., and no fragrance is added. Half of the added heat-sterilized fermented milk B, 200 g, was not heat-sterilized, and a flavor-free unheated fermented milk A that served as a standard in the following sensory test was obtained.

<Preparation of drink>
“Functional group” of “Example 1 functional verification of fermented milk flavor at the time of addition of perfume-added fragrance” Instead of the flavor verification sample in “Preparation of another fragrance drink”, a drink having the same formulation as the other composition was prepared. Let the obtained drinks be drink A1 to drink F1, respectively.

<sensory evaluation>
Based on the plain yogurt-like flavor of drink A1, drinks B1 to F1 were evaluated according to the following evaluation criteria by three panelists. Among these, drinks B1 to D1 are comparative examples, drink E1 and drink F1 are examples, and the results are shown in Table 5.
1: There is no plain yogurt-like flavor like drink A1.
2: A plain yogurt-like flavor like drink A1 is slightly seen.
3: There is a plain yogurt-like flavor similar to drink A1.
4: A plain yogurt-like flavor is slightly stronger than drink A1.
5: Plain yogurt-like flavor is stronger than drink A1.

<result>
From Table 5, drink B1 clearly had a weaker natural yogurt-like flavor than drink A1. The drink C1 and the drink D1 added with the fragrance c or the fragrance d mainly composed of ketones had a slightly more natural plain yogurt-like flavor than the drink B1, but compared with the drink A1, the plain yogurt-like flavor is It was weak.

  The drink E1 with the addition of the fragrance e added with acids to the fragrance c, which is a main fragrance of ketones, has a plain yogurt-like flavor that is stronger than the drinks C1 and D1, and feels a plain yogurt-like flavor that is not uncomfortable with the drink A1. It was possible to realize fermented milk for raw materials for foods and drinks.

  In addition, it was confirmed that the drink F1 obtained by adding a fragrance f obtained by further adding an acid to the ketone-based fragrance d has a plain yogurt-like flavor stronger than the drink A1. From this, by adding the fragrance f, it was possible to realize fermented milk for raw materials for food and drink having a higher plain yogurt-like flavor titer than the drink A1 based on plain yogurt.

<Comparison by Example 3 fermentation time>
<Preparation of fermented milk (sterilization)>
150 g of skim milk powder and 830 g of water are mixed, and the obtained skim milk solution is subjected to a heat treatment at 90 ° C. and a reaching temperature, and then cooled to 37 ° C. Thereafter, 10 g each of Streptococcus thermophilus culture solution and Lactobacillus bulgaricus culture solution prepared in the same manner as the starter in Example 1 were inoculated at 37 ° C. for 6 hours, 12 hours, and 16 hours, Alternatively, fermentation was performed at any fermentation time of 20 hours to prepare a plurality of fermented milks having different fermentation times. After performing homogenization treatment for each fermented milk having different fermentation times, each fermented milk 120 g is mixed with 2 g of the perfume f as the invention perfume, 60 g of 2% pectin solution as a stabilizer, and 18 g of water, Further, after homogenization treatment, it was sterilized by heating at 80 ° C. to obtain fermented milk (sterilized). The 6-hour fermentation sample is referred to as sample (3), the 12-hour fermentation sample as sample (4), the 16-hour fermentation sample as sample (5), and the 20-hour fermentation sample as sample (6).

Here, as for the acidity after fermentation of the fermented milk used for samples (3) to (6), 10.0 g of the sample is titrated with a 0.1N sodium hydroxide aqueous solution. The end point of the titration is pH 8.3, and the acidity (lactic acid%) is calculated from the titration by the following formula.
Acidity (% lactic acid) = titration (ml) x F (0.1N sodium hydroxide aqueous solution titer) x 0.009 x 100 ÷ sample weight g (10.0 g)
A pH meter (Horiba, Ltd., pH meter F-52) was used as an instrument used for measuring the acidity.

Moreover, 240 g of fermented milk having the same composition as the fermented milk after the 6-hour fermentation was obtained as unheated 6-hour fermented milk after the homogenization treatment. The unheated 6-hour fermented milk (240 g) was mixed with 120 g of a 2% pectin solution as a stabilizer and 40 g of water, homogenized, and then only half of the 200 g was heated and sterilized at 80 ° C. with no flavor added. Sterilized fermented milk (sample (2)), the remaining half of 200 g was not sterilized, and fragrance-free unheated fermented milk (sample (1)) was obtained.
Here, also when measuring the acidity after fermentation of fermented milk used for samples (1) and (2), the same measurement method as the acidity measurement method of the samples (3) to (6) was used. .

<Preparation of drink>
The above samples (1) to (6) are replaced with the flavor verification samples in Example 1, and “Preparation of flavor drinks by functional group” in “Example 1 flavor verification of fermented milk when adding functional group flavors” Drinks having the same formulation as other compositions were prepared.

<sensory evaluation>
Evaluation was performed according to the following evaluation criteria by four panelists using each functional group-based fragrance drink. The results are shown in Table 6 and FIG.
1: No plain yogurt-like flavor as in (1) 2: Plain yogurt-like flavor as in (1) is slightly seen.
3: Plain yogurt-like flavor similar to (1).
4: Plain yogurt-like flavor is slightly stronger than (1) 5: Plain yogurt-like flavor is stronger than (1)

<result>
From Table 6, the natural non-flavored flavor of sample (2) was not felt in the flavor-free sterilized product. The flavor-added sterilized products of Samples (3) to (6) vary in the degree of natural plain yogurt flavor depending on the fermentation time as shown in FIG. Three or more plain yogurt-like flavors equivalent to unadded unheated fermented milk could be felt. Furthermore, it was possible to feel a plain yogurt-like flavor consisting of 4 or more stronger evaluation points at a fermentation time of 16 hours (sample (5)) or more. From this, the fermented milk for food-drinks raw materials with higher titer of a plain yogurt-like flavor was able to be implement | achieved by making fermentation time into 12 hours or more, Preferably fermentation time shall be 16 hours or more.

Claims (2)

  Contains heat-sterilized fermented milk comprising perfume containing acids having 2 to 6 carbon atoms and ketones having 4 to 10 carbon atoms and fermented milk having a lactic acid acidity of 1.2% or more Fermented milk for food and beverage ingredients. A fermentation process in which milk is cultured for 12 hours or more to produce fermented milk having a lactate acidity of 1.2% or more;
A step of adding a perfume containing acids having 2 to 6 carbon atoms and ketones having 4 to 10 carbon atoms to the fermented milk as an unheated raw material;
A method for producing fermented milk for food and beverage products, wherein the unheated raw material is heat sterilized.

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