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WO2019189551A1 - Procédé de production de lait fermenté stérilisé - Google Patents

Procédé de production de lait fermenté stérilisé Download PDF

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Publication number
WO2019189551A1
WO2019189551A1 PCT/JP2019/013525 JP2019013525W WO2019189551A1 WO 2019189551 A1 WO2019189551 A1 WO 2019189551A1 JP 2019013525 W JP2019013525 W JP 2019013525W WO 2019189551 A1 WO2019189551 A1 WO 2019189551A1
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Prior art keywords
fermented milk
milk
heat
sterilized
temperature
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English (en)
Japanese (ja)
Inventor
佑介 野澤
誠二 長岡
淳 宮内
朋史 吉田
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Meiji Co Ltd
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Meiji Co Ltd
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Priority to CN201980022575.4A priority Critical patent/CN111918554A/zh
Publication of WO2019189551A1 publication Critical patent/WO2019189551A1/fr
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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

Definitions

  • the present invention relates to a method for producing pasteurized fermented milk that has been heat-sterilized after fermentation.
  • Patent Document 1 describes a fermented milk beverage or a lactic acid bacteria beverage in which milk protein does not cause agglomeration and separation in view of the fact that if agglomeration and separation occur in an acidic beverage, the appearance of the beverage is significantly impaired and the commercial value decreases.
  • a method is proposed in which sodium carboxymethylcellulose is added in advance to a protein raw material in producing raw material fermented milk.
  • Patent Document 2 states that, in the production of acidic milk beverages, when a conventional fermented milk is prepared by adding a conventional stabilizer before fermentation, a supernatant or precipitate is produced due to agglomeration and separation, giving a paste-like feeling, and being rough after eating.
  • water-soluble hemicellulose is used as a stabilizer in the presence.
  • Patent Document 3 proposes to contain a large amount of low-molecular-weight pectin in acidic milk beverages, etc., with the objective of simultaneously improving the stability of acidic proteins and improving the texture by reducing viscosity.
  • Patent Document 4 aims to provide an acidic milk beverage having a low viscosity and easy to drink and a method for producing the same in an acidic milk beverage containing a milk protein containing a high concentration of casein, and preventing separation and precipitation.
  • the present invention proposes an acidic milk drink characterized by containing soybean polysaccharide, HM pectin, and insoluble cellulose at specific concentrations.
  • Patent Document 5 focuses on heat sterilization after fermentation in order to prevent pH reduction in preserved fermented milk. While pH 6.0 or lower, protein aggregation is likely to occur due to heating, while conventional sour milk stabilizers have pH 5 In view of the fact that the effect is exhibited only in the following, a method for producing fermented milk, which employs a cross-linked modified starch, ferments a milky solution containing the starch to pH 5.3 to 6, and heat-sterilizes the obtained fermented product. suggest. Patent Document 6 describes a fermentation method with a high protein concentration of pH 3.3 to 5.2 as a method for producing fermented milk containing a high concentration of milk protein that can achieve both a good flavor and a smooth tissue even after heat treatment after fermentation. It is proposed to contain a cross-linked modified starch and a sour milk stabilizer when the milk is heat-treated at 75 ° C. or higher.
  • An object of the present invention is to obtain sterilized fermented milk that suppresses an increase in aggregates or particle size that occurs when fermented milk is heat-sterilized.
  • milk protein aggregation occurs, leading to a significant deterioration in flavor.
  • concentration of protein contained in milk is high, aggregation increases, so that it is necessary to contain a large amount of a stabilizer to prevent aggregation, which further causes a decrease in flavor.
  • the inventors of the present invention have studied various conditions for suppressing the generation of aggregates and the increase in particle diameter in the heat sterilization process when producing sterilized fermented milk. As a result, it is effective to control the temperature in the heat sterilization process, and in particular, by controlling the temperature difference between the fermented milk and the heat medium to be low, the fermented milk can be stabilized and a good sterilized fermented milk with little roughness can be obtained.
  • the present invention has been completed.
  • the present invention provides the following.
  • a method for producing pasteurized fermented milk A step of fermenting raw material milk to obtain fermented milk; and a step of heat sterilizing the obtained fermented milk, controlling the temperature of the fermented milk and the temperature difference ( ⁇ t) between the fermented milk and the heat medium, and fermenting
  • the manufacturing method including the process of suppressing the increase in the diameter of the aggregate or particle
  • a method for producing pasteurized fermented milk In the heat sterilization process, the manufacturing method including the process of controlling the temperature difference ((DELTA) t) of fermented milk and a heat medium to 7.0 degrees C or less.
  • the production method according to any one of 1 to 3 wherein the sterilization condition in the heat sterilization step is a heating condition having a sterilization effect at 75 ° C. or higher for 15 minutes or equivalent or higher.
  • the production method according to any one of 1 to 4 wherein the fermentation step is performed until the fermented milk has a pH of 5.2 or lower.
  • the production method according to any one of 1 to 5, comprising a homogenization step before or after the heat sterilization step.
  • a method for stabilizing fermented milk characterized in that, in the heat sterilization step, a temperature difference ( ⁇ t) between the heat-sterilized fermented milk and the heat medium is controlled.
  • pasteurized fermented milk with coarse particles or less roughness. It can manufacture, without mix
  • This invention provides the manufacturing method of pasteurized fermented milk including the following processes.
  • the process of fermenting raw milk to obtain fermented milk (fermentation process); and the process of heat sterilizing the obtained fermented milk, and controlling the heat sterilization temperature and the temperature difference ( ⁇ t) between the fermented milk and the heat medium Step to perform (heat sterilization step).
  • Raw milk used in the present invention is raw milk, cream, concentrated skim milk, milk protein concentrate, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat cow , And any one selected from the group consisting of processed milk.
  • the concentration of the milk fat in the raw milk is, for example, 8.0% by mass or less, preferably 0.01 to 8.0% by mass, more preferably 0.01 to 7.0% by mass with respect to the whole raw milk. Preferably, 0.01 to 6.0% by mass is more preferable. This is because when the concentration of milk fat in the whole raw milk is within the above range, the flavor is suitable for the obtained sterilized fermented milk.
  • the concentration of the non-fat milk solid content (SNF) of the raw milk is, for example, 20% by mass or less, preferably 1 to 20% by mass, more preferably 3 to 19% by mass with respect to the whole raw milk. 18% by mass is more preferable. This is because the flavor of the sterilized fermented milk obtained is improved when the concentration of the non-fat milk solids (SNF) within the above range is within the above range.
  • non-fat milk solid content (SNF) means the component except milk fat among milk components.
  • the protein concentration of the raw milk is, for example, 12% by mass or less with respect to the whole raw milk, preferably 1 to 11% by mass, more preferably 1.5 to 10% by mass, and further 2 to 9% by mass. preferable. This is because the flavor of the sterilized fermented milk obtained is improved when the milk protein concentration relative to the whole raw milk is within the above range. If the milk protein concentration in the raw milk becomes high, aggregation is likely to occur under acidic conditions or under heating. However, since the production method of the present invention stabilizes appropriately, the raw milk has a high protein concentration. Even if it exists, favorable sterilized fermented milk can be obtained.
  • Raw material milk may have undergone a homogenization process using a homomixer or a homogenizer. By homogenization, fat globules are atomized, and separation and floating of milk fat contained in raw milk and cream are suppressed. When not mixing raw milk or cream, the homogenization step may be omitted.
  • Raw material milk may have undergone a sterilization process using an indirect heating device, a direct heating device, an electric heating device, or the like.
  • a method and equipment for sterilizing raw milk a method and equipment usually used in the food field may be used.
  • a method of sterilizing raw milk for example, low temperature holding sterilization method (LTLT, 60 to 70 ° C., 20 to 40 minutes, etc.), high temperature holding sterilization method (HTLT, 80 to 90 ° C., 5 to 20 minutes, etc.) Examples include high-temperature and short-time sterilization methods (HTST, 100 to 110 ° C., 1 to 3 minutes, etc.), ultra-high temperature instantaneous sterilization methods (UHT, 120 to 150 ° C., 1 to 10 seconds, etc.) and the like.
  • the pH of the raw milk may be adjusted as necessary. And after sterilizing raw material milk, after cooling raw material milk to the fermentation temperature vicinity, it is good to add the starter for fermentation.
  • the fermentation process is started by inoculating the raw milk with a microbial starter.
  • microorganisms include lactic acid bacteria, bifidobacteria, and yeast.
  • known lactic acid bacteria, bifidobacteria, yeasts and the like can be appropriately used as long as the effects of the present invention are obtained.
  • lactic acid bacteria Bulgarian bacteria, thermophilus bacteria, lactis bacteria, cremiris bacteria, casei bacteria, bifidobacteria that have been used in the production of fermented milk are exemplified, and the results of general use in the production of yogurt A combination (mixture) of Bulgarian bacteria and Thermophilus bacteria is preferred.
  • fermentation of raw material milk will be specifically described by taking lactic acid bacteria as an example, but in the present invention, microorganisms that can be used for fermentation of raw material milk are not limited to lactic acid bacteria.
  • Conditions for fermenting raw milk are not particularly limited as long as the effects of the present invention are obtained, but it is preferable to appropriately adjust the fermentation temperature and / or fermentation time.
  • the fermentation temperature depends on the type of lactic acid bacteria actually used, the optimum temperature for the activity of the lactic acid bacteria, etc., but for example, 30-50 ° C. is exemplified, and 35-48 ° C. is preferable, 38 More preferred is ⁇ 45 ° C.
  • a combination (mixture) of Bulgarian bacteria and Thermophilus bacteria is exemplified by 30 to 45 ° C, preferably 32 to 44 ° C, more preferably 34 to 44 ° C, still more preferably 36 to 43 ° C, and more preferably 38 to 43 ° C. is particularly preferred.
  • the fermentation temperature is within the above range, fermented milk having a good flavor can be obtained with an appropriate fermentation time.
  • the fermentation time depends on the type of lactic acid bacterium actually used, the amount of lactic acid bacterium added, the fermentation temperature, and the like. Specifically, for example, when using a combination (mixture) of Bulgarian bacterium and Thermophilus bacterium, 1 to Examples are 20 hours, 1.5 to 15 hours are preferred, 2 to 12 hours are more preferred, and 2.5 to 10 hours are even more preferred. When the fermentation time is within the above range, sterilized fermented milk with good production suitability and good flavor can be obtained.
  • the fermentation process can be performed until the pH reaches an appropriate value.
  • the pH at the end of the fermentation is exemplified by 3.0 to 5.2, preferably 3.2 to 4.9, more preferably 3.4 to 4.8, still more preferably 3.6 to 4.5, 3.8 to 4.3 are particularly preferable. This is because fermented milk having a good flavor can be obtained when the pH of the raw milk at the end of fermentation is in the above range. When the pH is 3.8 to 5.2 near the isoelectric point, aggregation is likely to occur in the fermented milk. However, since the production method of the present invention appropriately stabilizes, sufficient fermentation is possible. Even if it is performed, good sterilized fermented milk can be obtained.
  • the pH at the end of fermentation of the raw milk is measured, for example, with a pH meter. In the present invention, when a pH value is indicated, it is a value at 10 ° C. unless otherwise specified.
  • fermented milk is heat-sterilized and sterilized fermented milk is manufactured.
  • Heat sterilization method, etc. Steam or hot water can be used as a heat source (heat medium) in heat sterilization.
  • the method may be an indirect heating method in which heating is performed through a heat exchanger heat transfer wall without bringing the heat medium sterilization target into contact with the heat medium, or a direct heating method in which the heat medium water vapor is brought into contact with the heating target.
  • the indirect heating method is preferable from the viewpoint that ⁇ t described later can be easily controlled.
  • a plate heat exchanger, a double tube heat exchanger, a multiple tube heat exchanger, and a multi-tube heat exchanger can be used.
  • the sterilization conditions are not particularly limited as long as the deterioration of the flavor of the fermented milk can be appropriately suppressed.
  • the heat sterilization conditions after fermentation of the fermented milk which are defined in the revised Ministerial Ordinance such as milk, can be applied.
  • the heating conditions have a bactericidal effect at 75 ° C. or higher for 15 minutes or equivalent or higher.
  • Heating conditions having a sterilizing effect equivalent to or higher than this may be in the range of 5 minutes at 80 ° C. to 3 seconds at 100 ° C. This range includes heating at 85 ° C. for 120 seconds. It is preferable to cool immediately after heat sterilization.
  • sterilization conditions include, for example, about 50 to 100 ° C. for about 5 seconds to 30 minutes, about 60 to 100 ° C. for about 5 seconds to 20 minutes, about 70 to 100 ° C. for about 5 seconds to 10 minutes, and about 80 to 100 ° C. It can be from 5 seconds to 10 minutes.
  • the temperature of the fermented milk when the temperature of the fermented milk is 55 ° C, preferably 57 ° C or higher, more preferably 60 ° C or higher, the temperature of the fermented milk, and The temperature difference ( ⁇ t) between the fermented milk and the heat medium is controlled.
  • ⁇ t temperature difference between the fermented milk and the heat medium.
  • the temperature difference ( ⁇ t) between the two may be controlled. Also by such control, the increase in the diameter of the aggregate or particle
  • ⁇ t examples include 7 ° C. or less, preferably 6 ° C. or less, more preferably 4 ° C. or less, and even more preferably 2 ° C. or less.
  • the lower limit of (DELTA) t is not specifically limited, From a viewpoint of making fermented milk reach
  • ⁇ t is usually about 10 ° C.
  • heat treatment was performed so that ⁇ t was 7.0 ° C. or less during sterilization of fermented milk, heat treatment was performed so that ⁇ t was 7.1 or more. It was found that the increase of aggregates and particle system in fermented milk can be remarkably suppressed as compared with. Further, as the heat sterilization process proceeds, the particle size of the fermented milk tends to increase. However, when ⁇ t is 7.1 ° C. or higher, ⁇ t is 7.degree. C. when the temperature of the fermented milk is 75 ° C. or higher.
  • sterilized fermented milk can be stabilized even if it is fermented milk with poor fluidity because ⁇ t is kept within a certain value, because the viscosity is higher than that of conventional acidic beverages. This is thought to be because uniform sterilization can be performed with a small amount and excessive agglomeration hardly occurs.
  • ⁇ t may be controlled when the temperature of the fermented milk becomes relatively high in the heat sterilization step. This is because it is considered that the higher the temperature of the fermented milk, the more easily aggregates are formed and the particle diameter is likely to increase. Specifically, it is exemplified that ⁇ t is controlled to 7.0 ° C. or lower when the temperature of fermented milk is 60 ° C. or higher, and ⁇ t is 7.0 when the temperature of fermented milk is 70 ° C. or higher.
  • ⁇ t is preferably controlled to 6.0 ° C or lower when the temperature of the fermented milk is 70 ° C or higher, and ⁇ t is set to 6 when the temperature of the fermented milk is 80 ° C or higher. It is preferable to control to 0.0 ° C. or lower, ⁇ t is preferably controlled to 4.0 ° C. or lower when the temperature of fermented milk is 80 ° C. or higher, and ⁇ t when the temperature of fermented milk is 85 ° C. or higher. Is preferably controlled to 4.0 ° C. or lower, and ⁇ t is preferably controlled to 2.0 ° C. or lower when the temperature of the fermented milk is 85 ° C. or higher.
  • the manufacturing method of the sterilized fermented milk of the present invention may include other steps before or after any of those steps, in addition to the fermentation step and the heat sterilization step.
  • Other steps include a step of liquefying or homogenizing fermented milk, a step of adding a sour milk stabilizer, a step of filling fermented milk into a container, and the like.
  • Fermented milk contains solid curd, but the conditions for liquefying (crushing) or homogenizing fermented milk are not particularly limited, but the viscosity after liquefaction (viscosity of fermented fermented milk) becomes a predetermined viscosity. It is preferable that the particle size after liquefaction is appropriately adjusted so as to be a predetermined particle size.
  • a method or equipment for liquefying or homogenizing fermented milk containing the card a method or equipment usually used in the food field may be used.
  • examples include homogenizers, homomixers, homodispers, super mixers, mesh filters, in-line mixers, tanks with agitation / temperature adjustment functions, tanks with agitation / temperature adjustment / decompression / homogenization functions, etc. Any one of these can be used alone, or two or more can be used in combination.
  • the conditions for liquefying or homogenizing the fermented milk can be appropriately designed by those skilled in the art according to the flavor, texture, etc. intended for the sterilized fermented milk to be produced.
  • a 60 mesh filter can be used, and when using a homogenizer, the pressure is exemplified to be 0 to 20 MPa, preferably 0.2 to 15 MPa, more preferably 0.4 to 10 MPa, and 0 More preferably, it is 6 to 8 MPa.
  • the homogenization process using a homogenizer may be performed in two or more stages.
  • a sour milk stabilizer can be added to the sterilized fermented milk of the present invention. By adding a sour milk stabilizer, an increase in aggregate or particle size can be further suppressed.
  • the type and amount of the sour milk stabilizer and the addition method are not particularly limited as long as the effects of the present invention can be obtained.
  • the type of sour milk stabilizer is not particularly limited as long as the effects of the present invention can be obtained.
  • ⁇ -carrageenan, deacylated gellan gum, and alginate are exemplified, and any one of them can be used alone, or two or more can be used in combination.
  • Pectin means polygalacturonic acid having an average molecular weight of 50,000 to 150,000 Da.
  • galacturonic acid There are two types of galacturonic acid as a constituent sugar, a free type and a methyl ester type, and the proportion of galacturonic acid existing as a methyl ester in the total galacturonic acid is called the degree of esterification (DE value).
  • DE value degree of esterification
  • the properties of pectin differ. Those having a DE value of 50% or more are called high methoxy pectin (HM pectin), and those having a DE value of less than 50% are called low methoxy pectin (LM pectin).
  • an increase in the diameter of aggregates and particles in the fermented milk can be suppressed by controlling ⁇ t in the heat sterilization step. Therefore, the fermented milk does not contain a sour milk stabilizer or contains a small amount. It can be. From the viewpoint of further suppressing the increase in aggregates or particle size, it is preferable to include an acid milk stabilizer. When an acid milk stabilizer is included, the amount thereof is specifically the whole of the sterilized fermented milk. On the other hand, 0.050 to 0.50 mass% is exemplified, 0.060 to 0.45 mass% is preferable, 0.060 to 0.40 mass% is more preferable, and 0.070 to 0.35 mass% is preferable.
  • the amount of the sour milk stabilizer in the sterilized fermented milk is exemplified by 0.10 to 0.70% by mass, and 0.15 to 0.65% by mass.
  • 0.20 to 0.60% by mass is more preferable, 0.25 to 0.55% by mass is further preferable, and 0.30 to 0.50% by mass is particularly preferable.
  • the method for adding the sour milk stabilizer is not particularly limited as long as the effect of the present invention can be obtained, but examples thereof include a raw milk sterilization process, a fermentation process, and a fermented milk heat sterilization process. It is sufficient that the sour milk stabilizer is sufficiently dispersed and dissolved. For example, after the sour milk stabilizer is dispersed in water or the like and heated to dissolve, this solution is added to the raw milk or the like. Method, method of heating raw milk to a temperature at which the sour milk stabilizer can be dissolved, and dispersing and dissolving the sour milk stabilizer in this heated raw milk, etc., separate the raw milk and sour milk stabilizer solution Examples thereof include a method of mixing these after sterilization.
  • the viscosity immediately after heat sterilization of the sterilized fermented milk obtained by the present invention is, for example, 200 to 800 mPa ⁇ s (measurement temperature: 10 ° C.). If the viscosity of the sterilized fermented milk exceeds 850 mPa ⁇ s (measurement temperature: 10 ° C.), the liquid state tends to be weakened and the paste-like character tends to be increased.
  • the viscosity of the sterilized fermented milk is 800 mPa ⁇ s or less, preferably 750 mPa ⁇ s or less, more preferably 700 mPa ⁇ s or less, and further preferably 650 mPa ⁇ s or less.
  • fermented milk having a good texture can be obtained by adjusting the viscosity after liquefaction to the above range.
  • the lower the viscosity the easier it is to feel roughness due to aggregates and particles with increased diameter, but in the production method of the present invention, the increase in the diameter of aggregates and particles in sterilized fermented milk is suppressed. Therefore, the viscosity can be lowered.
  • it when showing the viscosity of fermented milk, it is the value of the viscosity in 10 degreeC except the case where it describes especially.
  • Viscosity can be measured with a B-type viscometer (for example, VISCO METER-TV-10, Toki Sangyo Co., Ltd.). Specifically, 100 mL of a sample (specimen) is filled into a milk cake (capacity: 110 mL) at 10 ° C., and then the spindle M2 (Toki Sangyo Co., Ltd.) is used as the rotor, and the rotor is rotated (60 rpm, 30 Seconds).
  • a B-type viscometer for example, VISCO METER-TV-10, Toki Sangyo Co., Ltd.
  • the viscosity range of the present invention (upper limit value) is adjusted with the difference in the measured value of the viscosity measured with the B-type viscometer. , Lower limit value, etc.) can be set.
  • the median diameter of the fermented milk immediately after heat sterilization of the sterilized fermented milk obtained by the present invention is, for example, 20 ⁇ m or less.
  • the median diameter of the sterilized fermented milk of the present invention is preferably 1 to 20 ⁇ m, more preferably 2 to 18 ⁇ m, further preferably 4 to 18 ⁇ m, further preferably 6 to 16 ⁇ m, and particularly preferably 8 to 16 ⁇ m.
  • the particle size at the point of 50% in the cumulative particle number distribution curve measured with a laser diffraction / scattering particle size distribution measuring device The particle number standard cumulative 50% diameter (d50). More specifically, the particle size distribution of the sterilized fermented milk dispersion was measured with a laser diffraction particle size distribution analyzer (for example, SALD-2000, Shimadzu Corporation). Yes, the particle diameter of 50% in this integrated value is the particle diameter when the number of particles is added from a small particle diameter and reaches 50% of the total value of the number of particles. In the present invention, the 50% diameter (d50) based on the number of particles is called the median diameter.
  • the sterilized fermented milk obtained by the present invention can be expected to be stored at 10 ° C. for 14 days immediately after production and no water separation or precipitation is observed.
  • no water separation is recognized means that water separation is not substantially observed, and water separation is not recognized at all, or even if it is recognized, the amount is extremely small. It can be confirmed visually that no water separation is observed.
  • precipitation is not recognized means that precipitation is not substantially recognized, and precipitation is not recognized at all, or even if it is recognized, it is a very small amount. It can be confirmed visually that no precipitation is observed.
  • the present invention will be described by way of examples, but the present invention is not limited to these examples.
  • the protein concentration was set to be high in the formulation of the milk raw material. This reason is for clarifying the effect by this invention.
  • protein aggregation is more likely to occur as the pH approaches 4.6, which is the isoelectric point of casein.
  • it is not limited to the compounding of an Example for the above-mentioned reason.
  • lactic acid bacteria starter Bacteria bacteria and thermophilus bacteria isolated from Meiji Bulgaria yogurt LB81
  • fermentation was performed at 43 ° C for 4 hours to 10 hours until the pH of the fermented milk reached 4.1. .
  • 3.3% HM pectin manufactured by CP Kelco
  • homogenization was performed with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h).
  • ⁇ Evaluation method 1> [Measurement method of median diameter]
  • the particle size distribution of the fermented milk was measured using a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). Specifically, fermented milk after heat treatment is diluted with ion-exchanged water adjusted to the measurement target pH, and the maximum value of the diffraction / scattering light intensity distribution is 35 to 75% (absolute value: 700 to 1500) ). Then, this light intensity distribution was analyzed using software WingSALD II for particle size distribution measuring apparatus.
  • Examples 1 and 2 The fermented milk obtained in “Preparation of fermented milk 1” was heated to 60 ° C. After that, heat treatment is performed so that the temperature difference between the fermented milk and hot water (hereinafter referred to as ⁇ t) is within 7.0 ° C. through a temperature zone of 60 ° C. or higher (FIG. 1), 60, 65, 70, 75 The median diameter and particle size distribution at 80 and 85 ° C were evaluated.
  • ⁇ Comparative Examples 1-2> The fermented milk obtained in “Preparation of fermented milk 1” was heated to 60 ° C. Then, heat treatment was performed so that the ⁇ t of the fermented milk and warm water was 7.1 ° C or higher through the temperature range of 60 ° C or higher (Fig. 2), and the median diameter at 60, 65, 70, 75, 80, and 85 ° C. In addition, the particle size distribution was evaluated.
  • the median diameter of the fermented milk tends to increase as the heat treatment temperature rises.
  • ⁇ t after heating at 60 ° C. is 7.5 ° C. or more
  • the median diameter at 85 ° C. was significantly increased (Comparative Examples 1 and 2).
  • the median diameter was suppressed when ⁇ t after the temperature increase of 60 ° C. was 6.7 ° C. or less (Examples 1 and 2).
  • Examples 1 and 2 as the temperature increases, the particle size distribution increases in frequency although the particle size is large, but in Examples 1 and 2, it is also confirmed that by suppressing ⁇ t during the heat treatment, it is suppressed. It was done.
  • lactic acid bacteria starter Bacillus bacteria isolated from Meiji Bulgaria yogurt LB81
  • lactic acid bacteria starter Bacillus bacteria isolated from Meiji Bulgaria yogurt LB81
  • fermentation was performed at 43 ° C for 4 hours to 10 hours until the pH of the fermented milk reached 4.1. .
  • 3.3% HM pectin solution was added to adjust the final concentration to 0.5%.
  • ⁇ t was adjusted to an arbitrary value, subjected to sterilization at 85 ° C. for 24 seconds or 120 seconds, and then cooled to 10 ° C. or lower.
  • the homogenization process was performed depending on the Example.
  • ⁇ Evaluation method 2> (Viscosity measurement) The viscosity of the fermented milk produced under the conditions of each example was measured using a B-type viscometer TVB-10 (Toki Sangyo). The sample was measured using a No. 4 (M23) rotor at 60 ° C. for 30 seconds at 10 ° C.
  • the particle size distribution of the fermented milk was measured using a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). Specifically, fermented milk after heat treatment is diluted with ion-exchanged water whose pH is adjusted according to the measurement target, and the maximum value of the diffraction / scattering light intensity distribution is 35 to 75% (absolute value: 700 to 1500). Then, this light intensity distribution was analyzed using software WingSALD II for particle size distribution measuring apparatus.
  • ⁇ t (at 85 ° C.) at the time of heat sterilization is adjusted to 1.5 ° C.
  • this fermented milk is subjected to sterilization at 85 ° C. for 24 seconds, then cooled, and then sterilized.
  • Various evaluations were made on fermented milk.
  • Example 4 The sterilized fermented milk obtained in the same manner as in Example 3 was homogenized with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h), and various evaluations were made.
  • Example 5 In the description of “Preparation 2 of fermented milk” above, ⁇ t (at 85 ° C.) at the time of heat sterilization is adjusted to 3.1 ° C., this fermented milk is subjected to sterilization at 85 ° C. for 120 seconds, and then cooled and then sterilized fermentation The milk was homogenized with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h) and evaluated in various ways.
  • lactic acid bacteria starter Bacillus bacteria isolated from Meiji Bulgaria yogurt LB81
  • fermentation was performed at 43 ° C for 4 to 8 hours until the pH of the fermented milk reached 4.3. .
  • 60-mesh filter treatment was performed to obtain a smoothed fermented milk.
  • the final concentration of HM pectin was adjusted to 0.3% or 0.5% in the fermented milk after fermentation or the smoothed fermented milk.
  • ⁇ t at the time of heat sterilization was adjusted to an arbitrary value by a batch method, subjected to sterilization at 85 ° C. for 120 seconds, cooled to 10 ° C. or less, and homogenized.
  • ⁇ Evaluation method 3> (Viscosity measurement) The viscosity of the fermented milk heat-treated under the conditions of each example was measured using a B-type viscometer TVB-10 (Toki Sangyo). The sample was measured using a No. 3 (M22) or No. 4 (M23) rotor at 30 ° C. for 30 seconds at 10 ° C.
  • the median diameter of the fermented milk was measured using a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). Specifically, fermented milk after heat treatment is diluted with ion-exchanged water whose pH is adjusted according to the measurement target, and the maximum value of the diffraction / scattering light intensity distribution is 35 to 75% (absolute value: 700 to 1500). Then, using the software WingSALD II for the particle size distribution measuring device, the distribution of the light intensity was analyzed, and the median diameter and the standard deviation were obtained.
  • SALD-2200 laser diffraction particle size distribution analyzer
  • Example 6> In the description of “Preparation 3 of fermented milk” described above, 60-mesh filter treatment was performed to obtain a smoothed fermented milk. Thereafter, the mixture was mixed so that the final concentration of HM pectin was 0.3%, ⁇ t at the time of heat sterilization was adjusted to 1.0 to 4.0 ° C., this fermented milk was subjected to sterilization at 85 ° C. for 120 seconds, and then cooled. The obtained sterilized fermented milk was homogenized with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h) and variously evaluated. The median diameter at 80 and 85 ° C. during the heat treatment was also evaluated.
  • Example 7 The fermented milk obtained in the above description of “Preparation of Fermented Milk 3” (without 60 mesh filter treatment) was adjusted so that the final concentration of HM pectin was 0.5%. Thereafter, ⁇ t at the time of heat sterilization was adjusted to 2.0 to 4.0 ° C., the fermented milk was subjected to sterilization at 85 ° C. for 120 seconds, and then cooled. The obtained sterilized fermented milk was homogenized with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h) and variously evaluated. The median diameter at 80 and 85 ° C. during the heat treatment was also evaluated.
  • ⁇ Comparative Example 5> In the description of “Preparation 3 of fermented milk” described above, 60-mesh filter treatment was performed to obtain a smoothed fermented milk. Thereafter, the final concentration of HM pectin was adjusted to 0.3%, ⁇ t at the time of heat sterilization was adjusted to 8.0 to 12.0 ° C., this fermented milk was subjected to sterilization at 85 ° C. for 120 seconds, and then cooled. The obtained sterilized fermented milk was homogenized with a homogenizer at a primary pressure of 10 MPa and a secondary pressure of 5 MPa (both flow rates were 135 L / h) and variously evaluated. The median diameter at 80 and 85 ° C. during the heat treatment was also evaluated.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention vise à obtenir du lait fermenté stérilisé dans lequel une augmentation de la taille de particules ou d'agglomérats générés pendant la stérilisation à la chaleur du lait fermenté est empêchée. L'invention concerne un procédé de production de lait fermenté stérilisé, comprenant les étapes consistant : à faire fermenter une matière première de lait et à produire ainsi du lait fermenté ; et à stériliser à la chaleur le lait fermenté obtenu, l'étape consistant à réguler la température du lait fermenté et la différence de température (∆t) entre le lait fermenté et un milieu chauffant en vue d'empêcher une augmentation de la taille d'agglomérats ou de particules dans le lait fermenté.
PCT/JP2019/013525 2018-03-30 2019-03-28 Procédé de production de lait fermenté stérilisé Ceased WO2019189551A1 (fr)

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WO2024058229A1 (fr) * 2022-09-14 2024-03-21 株式会社明治 Lait fermenté stérilisé, et procédé de fabrication de celui-ci
CN119423166A (zh) * 2025-01-10 2025-02-14 内蒙古蒙牛乳业（集团）股份有限公司 一种牛油果果味酱的制备方法

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JP2004510445A (ja) * 2000-10-10 2004-04-08 ビーオーピーエー・アイルランド・リミテッド 酪農製品
JP2009017864A (ja) * 2007-07-16 2009-01-29 Nihon Tetra Pak Kk 飲料の製造法及び装置
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JP2004510445A (ja) * 2000-10-10 2004-04-08 ビーオーピーエー・アイルランド・リミテッド 酪農製品
JP2009017864A (ja) * 2007-07-16 2009-01-29 Nihon Tetra Pak Kk 飲料の製造法及び装置
JP2015181391A (ja) * 2014-03-24 2015-10-22 不二製油株式会社 牛乳含有液及び牛乳含有食品の製造方法
JP2017169477A (ja) * 2016-03-23 2017-09-28 森永乳業株式会社 発酵乳の製造方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024058229A1 (fr) * 2022-09-14 2024-03-21 株式会社明治 Lait fermenté stérilisé, et procédé de fabrication de celui-ci
CN119423166A (zh) * 2025-01-10 2025-02-14 内蒙古蒙牛乳业（集团）股份有限公司 一种牛油果果味酱的制备方法

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