JP2017184682A - Method for producing fermented milk - Google Patents

Abstract

To provide a fermented milk production method capable of producing fermented milk having a low phosphorus content and a good flavor.
A method for producing fermented milk having a phosphorus content of 12 mg / g or less relative to the total protein in fermented milk, comprising casein protein, whey protein, and fat, and the mass of whey protein relative to casein protein Production of fermented milk, comprising: a raw material preparation step for preparing a milk preparation by homogenizing a fermented milk raw material solution having a ratio of 0.67 or more; and a fermentation step for fermenting a fermented fungus to the milk preparation. Provide a method.
[Selection figure] None

Description

  The present technology relates to a method for producing fermented milk. More specifically, the present invention relates to a method for producing fermented milk that can produce fermented milk having low phosphatization and good flavor.

  With changes in dietary habits and aging, the number of Japanese patients with chronic kidney disease (CKD) is increasing, and now it is said that the number of patients is about 13 million ( Non-patent document 1). In patients with kidney disease, dietary restrictions and medications such as protein and salt are necessary in mild cases, and dialysis is necessary in severe cases, which may hinder daily life.

  More specifically, regarding proteins that require dietary restrictions, it is necessary to avoid excessive intake in consideration of the burden on the kidneys, but to prevent malnutrition, the intake standard depends on the progression stage of kidney disease. Is stipulated. Moreover, since the intake of lipids and carbohydrates tends to be insufficient by restricting the diet of protein, it is preferable to ingest foods that maintain these balances on a daily basis. Foods with low phosphorus and potassium contents relative to protein are also very useful because there are restrictions on the intake of phosphorus and potassium. Non-Patent Document 2 (Dietary Therapy Standards 2014 for Chronic Kidney Disease) presents a preferable index of phosphorus intake in non-dialysis patients because protein intake restriction can also limit phosphorus intake. Although not mentioned, it is generally stated that the phosphorus per gram of protein is about 15 mg.

  Here, conventionally, dairy products such as fermented milk are known as one of protein sources having a high amino acid score and excellent nutrition. However, on the other hand, the casein protein occupying about 80% of the milk protein contained in the dairy product contains a large amount of phosphorus, so that the dairy product is also a food with a high phosphorus content. According to Non-Patent Document 3 (Japanese Food Standard Ingredients Table 2010), fermented milk among dairy products contains 23 to 28 mg of phosphorus per gram of protein, and for patients with kidney disease who need dietary restrictions, Fermented milk is a difficult food to consume.

  In addition, there are already some foods for patients with kidney disease, such as low phosphorus soy sauce disclosed in Patent Document 1, but conventionally low fermented milk has not been known.

Japanese Patent Application Laid-Open No. 07-031412

National Association for Kidney Disease website: http://www.zjk.or.jp/kidney-disease/about/index.html Dietary Standards 2014 for Chronic Kidney Disease, The Japan Nephrological Society (edited): Journal of the Japan Kidney Society 2014; 56 (5): 553-599 Japan Food Standards Ingredients Table 2010, Ministry of Education, Culture, Sports, Science and Technology Science Council

  Therefore, the main object of the present technology is to provide a method for producing fermented milk that can produce fermented milk that is low in phosphorus and has a good flavor.

That is, in this technique, the phosphorus content with respect to the total protein in fermented milk is a manufacturing method of fermented milk which is 12 mg / g or less,
A raw material preparation step of preparing a milk preparation by homogenizing a fermented milk raw material solution containing casein protein, whey protein, and fat and having a mass ratio of whey protein to casein protein of 0.67 or more;
A fermentation process in which fermenting bacteria are added to the milk preparation and fermented;
A method for producing fermented milk is provided.
In the present technology, in the raw material preparation step, the homogeneous pressure at the time of performing the homogenous treatment can be set to 15 MPa or more.
Moreover, in this technique, in the said raw material preparation process, it can also heat-process at 70-100 degreeC for 10 minutes-1 second after the homogeneous process of fermented milk raw material solution.

  In addition, in the present technology, fermented milk in which the content of phosphorus with respect to the total protein in the fermented milk is 12 mg / g or less and the mass ratio of the whey protein to the casein protein in the fermented milk is 0.67 or more. provide.

According to this technique, the manufacturing method of fermented milk which can manufacture fermented milk with low phosphatization and favorable flavor can be provided.
Note that the effects described here are not necessarily limited, and may be any of the effects described in the present disclosure.

  Hereinafter, preferred embodiments for carrying out the present technology will be described. In addition, embodiment described below shows an example of typical embodiment of this technique, and, thereby, the scope of this technique is not interpreted narrowly.

<1. Method for producing fermented milk>
The manufacturing method of this technique is a manufacturing method of fermented milk whose phosphorus content with respect to the total protein in fermented milk is 12 mg / g or less, Comprising: Raw material preparation process (I) and fermentation process (II) are included. It is characterized by that. In the present technology, heat treatment can also be performed in the raw material adjustment step (I) as necessary.

  In general, “fermented milk” refers to “milk or milk containing non-fat milk solids equal to or higher than this, fermented with lactic acid bacteria or yeast based on“ Ministerial Ordinance on Component Standards of Milk and Dairy Products ”. , Pasty or liquefied or frozen of these ”, and its component specifications are“ non-fat milk solid content 8% or more, number of lactic acid bacteria or yeast (per mL) 10 million or more, coliform group negative ” It is stipulated.

  The types of fermented milk can be broadly divided into coagulated yogurt (stationary yogurt, post-fermented yogurt) that is fermented by filling the raw material in a container, and the card that is produced by fermenting the raw material in a tank. And yoghurt (stirring type yoghurt, pre-fermentation type yoghurt) that is easily filled.

Examples of the stationary yogurt include plain yogurt and hard yogurt.
Examples of the stirring yogurt include soft yogurt, drink yogurt, and frozen yogurt.

  The fermented milk produced by the production method of the present technology is low-phosphorized and has a good flavor as shown in Experimental Example 1 described later. Therefore, it is useful when a patient with a kidney disease, such as a patient with chronic kidney disease, who is worried about the intake of phosphorus, takes it daily. In addition, the fermented milk combines the high nutritional value of casein protein and whey protein with the functions of fermented milk (intestinal regulating action, cholesterol lowering action, immunostimulatory action, etc.), so it aims to maintain and enhance health. It can also be applied as food.

  In the fermented milk obtained by the method for producing fermented milk according to the present technology, the upper limit of the phosphorus content relative to the total protein in the fermented milk is not particularly limited as long as it is 12 mg / g or less, but may be 10 mg / g or less. preferable.

  Hereinafter, each process of the manufacturing method of this technique is demonstrated in detail.

(1) Raw material preparation step (I)
In the raw material preparation step (I), a fermented milk raw material solution containing casein protein, whey protein, and fat and having a mass ratio of whey protein to casein protein of 0.67 or more is homogeneously processed to prepare a milk preparation. It is a process.

In general, casein proteins can be classified into three types: α-casein, β-casein, and κ-casein.
In general, whey proteins (also called “whey protein” and “soluble protein”) can be classified into serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose peptone, and the like.

In the present technology, the casein protein and the whey protein contained in the fermented milk raw material solution are not particularly limited as long as they are derived from cattle.
Also, the form of casein protein and whey protein is not particularly limited, and either liquid or powder can be used.

  Moreover, in this technique, you may use the thing low-phosphorized as the said skim milk powder. Specifically, skim milk powder generally contains 29 mg of phosphorus per gram of total protein. For example, skim milk powder containing about 10 mg of phosphorus per gram of total protein is used in the production method of the present technology. Can be used.

  Further, in the present technology, the whey protein contained in the fermented milk raw material solution was obtained by purification from a raw material containing whey protein such as cow's milk, skim milk, whole milk powder, skim milk powder and the like by a conventional method. It may be a whey protein.

The method for purifying whey protein is not particularly limited. For example, a method of removing casein protein and milk fat by adding rennet or the like to milk or skim milk powder; further gel filtration method, ultrafiltration method, ion exchange from the above steps The method etc. which process by a method etc. are mentioned.
In the present technology, a whey protein concentrate (hereinafter also referred to as “WPC”) and a whey protein isolate (or whey protein isolate, hereinafter also referred to as “WPI”) obtained by the purification method of these whey proteins. Etc. can be further used.

  Moreover, in this technique, 1 type, or 2 or more types of various products regarding whey proteins, such as commercially available WPC, WPI, sweet whey powder, desalted whey powder, and skim milk powder, can also be used as whey protein.

  “WPC” has a protein content of 25 to 80% by mass (see Yamauchi, Yokoyama, “Milk General Encyclopedia”, 6th edition, Asakura Shoten, 2004, pages 356-357). ) In this technology, a protein content of more than 80% by mass is referred to as “WPI”, and a protein content of less than 25% by mass is referred to as “unpurified whey”.

  As the whey protein contained in the fermented milk raw material solution, one or more kinds selected from unpurified whey, WPC, and WPI can be used in combination.

  In the present technology, the fat contained in the fermented milk raw material solution is not particularly limited, and examples thereof include milk-derived fat. Examples of the milk include milk derived from animals such as cows, goats, sheep, and horses.

In this technology, “fermented milk raw material” refers to various raw materials including fermented milk raw materials such as milk and dairy products, and “fermented milk raw material solution” refers to milk containing casein protein, whey protein, and fat. It is a solution obtained by dissolving a raw material, the above-mentioned WPC, WPI or the like in a solvent.
The fermented milk raw material is not particularly limited, and a commonly used one can be used, and a commercially available one can also be used.
The fermented milk material may be a concentrated milk protein (casein protein and / or whey protein).

The method for dissolving the fermented milk raw material in a solvent to form a solution is not particularly limited, and can be performed by a commonly used method.
The said solvent is also not specifically limited, A well-known solvent can be used 1 type or in combination of 2 or more types. Specifically, for example, water, hot water, or the like can be used.
The temperature of the solvent at the time of dissolution is not particularly limited as long as the effect of the present technology is not impaired, and can be freely set.
Furthermore, as necessary, a power blender, a mixer, a high-speed stirrer, or the like may be used as a dissolver.

  In this technique, the mass ratio of the whey protein to the casein protein in the fermented milk raw material solution is 0.67 or more. Thereby, as shown in Experimental Example 1 to be described later, fermented milk having a good flavor can be obtained, and it is easy to produce fermented milk having a phosphorus content of 12 mg / g or less with respect to the total protein in the fermented milk. Become.

  Moreover, in this technique, it is preferable that the mass ratio of whey protein with respect to casein protein in the said fermented milk raw material solution is 1.5 or more. Thereby, fermented milk with a better flavor can be obtained.

  Moreover, in this technique, although the upper limit of the mass ratio of whey protein with respect to casein protein in the said fermented milk raw material solution is not specifically limited, It is preferable that it is 9 or less, and it is more preferable that it is 4 or less. Thereby, fermented milk with favorable food texture (especially hardness) can be manufactured.

  The method of the homogeneous treatment in the raw material preparation step (I) is not particularly limited, and can be performed by a commonly used method. Specifically, for example, a method of using a homogenizer or the like and applying a pressure to a solution heated to 65 ° C. to perform a homogenous treatment may be used.

  Conventionally, when producing fermented milk having a phosphorus content of 12 mg / g or less relative to the total protein in fermented milk (also referred to herein as simply “low-fermented fermented milk”), No association was found. However, the inventors of the present application have found for the first time that the flavor of the fermented milk is improved by homogenization in the production of low-phosphate fermented milk, as shown in Experimental Example 2 described later. .

  In the present technology, the time point at which the homogeneous treatment is performed is not particularly limited, and may be performed before the heat treatment described later, or may be performed after the heat treatment and before the fermentation step (II). However, from a hygienic viewpoint, it is preferably performed before the heat treatment.

  In the present technology, the homogeneous pressure at the time of the homogenizing treatment is preferably 15 MPa or more, and more preferably 20 MPa. Thereby, fermented milk with a more improved flavor can be produced.

  In the present technology, the “milk preparation” is not particularly limited as long as the fermented milk raw material solution has been subjected to a homogenous treatment, and is a concept that includes a solution after the heat treatment described below.

  In this technique, you may heat-process at 70-100 degreeC for 10 minutes-1 second after the homogeneous process of the said fermented milk raw material solution in raw material preparation process (I). Thereby, the bactericidal effect by heat processing can be acquired.

Moreover, the conditions for the heat treatment when producing fermented milk are usually (i) at a temperature of 85 ° C for 30 minutes, (ii) at a temperature of 90 to 95 ° C for 10 to 5 minutes, and (iii) at a temperature of 120 ° C. It is generally known for 5 to 3 seconds (see “Latest Food Processing Course Milk and its Processing”, first edition, published by Kenshisha, 1987, page 282).
In the present technology, by performing the heat treatment under conditions milder than these general heat treatment conditions (at a temperature of 70 to 100 ° C. for 10 minutes to 1 second), the fermented milk that has been low-phosphorized is more flavored. It has also been found that fermented milk having improved can be produced.

  The conditions for the heat treatment are not particularly limited as long as the conditions are 70 to 100 ° C. and 10 minutes to 1 second, but the temperature is preferably 80 to 90 ° C. and 5 minutes to 2 seconds. Thereby, sufficient sterilization can be performed and fermented milk with a better flavor can be manufactured.

  As more specific heat treatment conditions, A: temperature of 95-100 ° C. for 30 seconds to 1 second, B: temperature of 90 to 95 ° C. for 1 minute to 1 second, C: temperature of 85 to 90 ° C. for 2 minutes to Preferably, 2 seconds, D: temperature 80 to 85 ° C. for 5 minutes to 5 seconds, E: temperature 75 to 80 ° C. for 10 minutes to 20 seconds, or F: temperature 70 to 75 ° C. for 10 minutes to 1 minute. Among these, it is particularly preferable that C: a temperature of 85 to 90 ° C. for 2 minutes to 2 seconds, or D: a temperature of 80 to 85 ° C. for 5 minutes to 5 seconds.

  The heat treatment method in the raw material preparation step (I) is not particularly limited, and can be performed by a commonly used method. Specifically, for example, the fermented milk raw material solution can be performed using a plate type sterilizer, a tubular sterilizer, a direct heating sterilizer, a heat treatment apparatus such as a jacketed tank, or the like.

  In the present technology, the milk preparation may be cooled to a predetermined temperature after the heat treatment. Specifically, for example, it is cooled to around the fermentation temperature in the fermentation step (II) described later.

  In the present technology, the fermented milk raw material solution may contain sweeteners, stabilizers, flavors, and the like as long as the effects of the present technology are not impaired.

The sweetener used in the present technology is not particularly limited, and examples thereof include sugar, starch syrup, flour koji, isomerized sugar, lactose, maltose, fructose, invert sugar, reduced malt syrup, honey, trehalose, palatinose, D-xylose and the like. Sugars such as xylitol, sorbitol, multirole, erythritol; high sweetness such as stevioside contained in saccharin sodium, cyclamate and its salts, acesulfame potassium, thaumatin, aspartame, sucralose, aritem, neotame, stevia extract A sweetener etc. are mentioned, These sweeteners can be used 1 type or in combination of 2 or more types.
The stabilizer used in the present technology is not particularly limited, and examples thereof include agar and gelatin.
The fragrance used in the present technology is not particularly limited, and examples thereof include natural fragrances and various flavors.

(2) Fermentation process (II)
Fermentation process (II) is a process of adding fermenting bacteria to the said milk preparation liquid, and making it ferment.

  In the present technology, bacteria such as lactic acid bacteria and fermentation conditions (fermentation temperature, time, etc.) to be added to the milk preparation are not particularly limited, and commonly used ones can be used.

In general, the term “lactic acid bacterium” is a general term for bacteria belonging to the genus Lactococcus, Lactobacillus, and Streptococcus that produce lactic acid through metabolism. Bifidobacterium can also be referred to as “bifidobacteria”, which is a general term for bacteria that produce lactic acid and acetic acid by metabolism.
These lactic acid bacteria are also called starters (seed bacteria).

  Examples of bacteria of the genus Lactococcus include L. lactis, L. lactis subsp. Lactis, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Strains such as L. lactis subsp. Lactis biovar. Diacetylactis, Lactococcus lactis subsp. Cremiris (L. lactis subsp. Cremoris) and other strains such as Lactobacillus subsp. Lactobacillus delbruecki sub-species lactis (L. delbrueckii) ubsp. lactis), Lactobacillus delbruecki subspecies bulgaricus (L. delbrueckii subsp. Examples of bacteria belonging to the genus Streptococcus include Streptococcus salivarius subsp. Thermophilus (S. salivarius subsp. Thermophilus, Streptococcus s. Thermophilus, etc. These bacteria are used alone or in combination of two or more. Can.

  Examples of the genus Bifidobacterium include B. longum, B. breve, and B. bifidum. ), Bifidobacterium infantis (B. infantis), Bifidobacterium animalis (B. animalis) and the like, and these bacteria may be used alone or in combination of two or more. it can.

The amount of these lactic acid bacteria added to the formula can be adjusted as appropriate within a normal range. For example, it is preferable to add such an amount that the bacterial concentration in the milk preparation is at least about 1 × 10 ⁵ CFU / g, preferably at least about 1 × 10 ⁷ CFU / g.

  The method of adding bacteria to the milk preparation is not particularly limited, and examples thereof include a method of adding in the state of bacterial powder; a method of adding in the state of culture (culture).

The fermentation temperature is not particularly limited as long as bacteria such as lactic acid bacteria can efficiently proliferate. Usually, it is about 30-50 degreeC, and about 35-43 degreeC is preferable.
Further, the fermentation may be performed until the lactic acid bacteria are sufficiently grown, and usually until the pH of the formula is 5.0 or less, preferably until the pH of the formula is 4.8 or less, more preferably It may be carried out until the pH of the formula is about 4.2 to 4.8.
The fermentation time is also not particularly limited. For example, in the case of a fermentation temperature of about 35 to 43 ° C., about 3 to 10 hours, preferably about 3 to 6 hours is a standard.

In the case of producing a stationary yogurt as the fermented milk, it can be fermented after filling the milk preparation with fermented bacteria added thereto.
Examples of the container include a plastic container and a paper container.

  Moreover, in this technique, you may cool the said milk preparation after fermentation to predetermined temperature after fermentation process (II). Specifically, for example, it is cooled to 10 ° C. or lower.

In the case of producing a stirring type yogurt as the fermented milk, the formed card can be crushed and filled into a container after the fermentation step (II).
Examples of the container include a plastic container and a paper container.

(3) Other steps In the present technology, other steps can be performed as long as the effects of the present technology are not impaired. Examples of other steps include an addition step of adding a stabilizer, an additive, a fragrance, a fruit, a fruit sauce, and the like.
As the stabilizer, additive, fragrance, fruit, and fruit sauce, those usually used in the production of fermented milk can be used.

<2. Fermented milk>
The fermented milk of the present technology is characterized in that the phosphorus content relative to the total protein in the fermented milk is 12 mg / g or less. The fermented milk of the present technology is applied to the prevention, improvement and / or treatment of various diseases related to the kidney such as chronic kidney disease (CKD), which is concerned about phosphorus intake, for example. it can. Specifically, for example, health foods, functional foods, foods for the sick, enteral nutrition foods, special-purpose foods, health functional foods, and phosphorus intake suppression based on applications such as phosphorus intake suppression It can be applied to foods for specified health use, functional indication foods, functional nutritional foods, etc. that indicate the use of the effect.

  The method for producing the fermented milk of the present technology is not particularly limited, but the production method of the present technology described above is preferably used. Thereby, fermented milk with low phosphatization and good flavor is obtained.

The present technology is also characterized in that a mass ratio of whey protein to casein protein in the fermented milk is 0.67 or more. Thereby, it becomes fermented milk with a favorable flavor.
In addition, as a method of manufacturing such fermented milk, in the manufacturing method of this technique mentioned above, it is obtained by making mass ratio of whey protein with respect to casein protein in fermented milk raw material solution into 0.67 or more.

In the present technology, the mass ratio of whey protein to casein protein in the fermented milk is preferably 1.5 or more. Thereby, it becomes fermented milk with a more favorable flavor.
In addition, as a method of manufacturing such fermented milk, in the manufacturing method of this technique mentioned above, it is obtained by making mass ratio of whey protein with respect to casein protein in fermented milk raw material solution into 1.5 or more.

In the present technology, the upper limit of the mass ratio of the whey protein to the casein protein in the fermented milk is not particularly limited, but is preferably 9 or less, and more preferably 4 or less. Thereby, it becomes fermented milk with favorable food texture (especially hardness).
In addition, as a method of manufacturing such fermented milk, in the manufacturing method of this technique mentioned above, it is obtained by making mass ratio of whey protein with respect to casein protein in fermented milk raw material solution into 9 or less, or 4 or less. .

  In addition, the fermented milk of this technology combines the high nutritional value of casein protein and whey protein with the functions of fermented milk (intestinal regulating action, cholesterol lowering action, immunostimulatory action, etc.), so it aims to maintain and enhance health. It can also be applied as a processed food.

  In the present technology, the “display” act includes all acts for informing the consumer of the above-mentioned use, and if the expression can recall and analogize the use, the purpose of the display, Regardless of the content of the display, the object / medium to be displayed, etc., all fall under the “display” act of this technology.

  Moreover, it is preferable that the “display” is performed by an expression that allows the consumer to directly recognize the above-described use. Specifically, it is the act of transferring, displaying, importing, displaying, or importing products that are related to food or drinks or products that describe the use, on advertisements, price lists, or transaction documents. For example, an act of describing and displaying the above uses or distributing them, or describing the above uses in information including the contents and providing them by an electromagnetic (Internet or the like) method can be given.

  On the other hand, the display content is preferably a display approved by the government or the like (for example, a display that is approved based on various systems determined by the government and performed in a mode based on such approval). Moreover, it is preferable to attach such display contents to advertising materials at sales sites such as packaging, containers, catalogs, pamphlets, POP (Point of purchase advertising), and other documents.

  “Indications” include health foods, functional foods, foods for the sick, enteral nutritional foods, special purpose foods, health functional foods, foods for specified health use, functional labeling foods, nutritional functional foods, and pharmaceutical departments. The display as a foreign article etc. is also mentioned. Among these, in particular, indications approved by the Consumer Affairs Agency, for example, indications approved by food systems for specific health use, functional indication food systems, systems similar to these, and the like. More specifically, indication as food for specified health use, indication as conditional health food, indication as functional indication food, indication to affect body structure and function, indication of reduced disease risk, etc. Can be mentioned. A typical example of this is the indication of food for specified health use (particularly indication of health use) as stipulated in the Enforcement Regulations of the Health Promotion Act (Ministry of Health, Labor and Welfare Ordinance No. 86 of April 30, 2003) In addition, the labeling as a functional labeling food defined in the Food Labeling Law (Act No. 70 of 2013) and the like are indicated.

  Note that the wording used to perform the above-described display is not limited to the wording “for phosphorus intake suppression”, and other words, including various diseases related to the kidney, Needless to say, any term that expresses the effect of preventing, improving, and / or treating symptoms is included in the scope of the present technology. As such a wording, for example, a display based on various uses that allows the consumer to recognize the effect of suppressing the intake of phosphorus is also possible.

  Hereinafter, the present technology will be described in more detail based on examples. In addition, the Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, fermented milk was produced using various fermented milk raw material solutions having different mass ratios of whey protein to casein protein, and the influence of the mass ratio difference on the produced fermented milk was examined.

[Production of fermented milk]
(1) Raw material preparation step (I)
First, using a mixer, Promilk 85 (milk protein raw material; manufactured by Ingledia), WPI, lactose and room temperature water were mixed to prepare each fermented milk raw material solution of Examples 1-5. Table 1 below shows the formulation and composition of each fermented milk raw material solution.

  Next, each fermented milk raw material solution of Examples 1 to 5 was homogenized at a temperature of 70 ° C. with a homogenizer at a pressure of 20 MPa.

  About each fermented milk raw material solution of Examples 1-5, it heat-processed for 10 minutes at 90 degreeC after the homogenization process, prepared milky lotion, and cooled to 40 degreeC.

(2) Fermentation process (II)
Lactic acid bacteria starter (mixed culture of S. thermophilus and L. bulgaricus) was added to the cooled milk preparation, and then 100 g was filled in the container. The filled container was fermented at 40 ° C., and when it reached pH 4.6, it was transferred to a 5 ° C. refrigerator and cooled to obtain a stationary yogurt.

[Evaluation]
<Taste evaluation>
About each Example, sensory evaluation was implemented by nine panelists. The evaluation was based on a 10-level evaluation, where the worst flavor was expressed as “1”, and the best flavor was expressed as “10”.

<Viscosity evaluation>
In the case of producing a stirring type yogurt, if the fluidity after fermentation is low, the fluidity is evaluated by measuring the viscosity, because the production process impedes liquid feeding and the like.
Specifically, each example immediately after completion of fermentation (before cooling) was stirred with a spoon, and 80 g of each was placed in the sample reservoir portion of the Bostwick Consistometer. Next, the sample arrival distance 30 seconds after the gate was released was measured by the instrument.

<Food evaluation for people with difficulty swallowing>
The hardness, adhesion, and cohesiveness at 10 ° C. were evaluated with reference to “permission criteria for labeling food for persons with difficulty swallowing” (Food Safety Issue No. 0212001, February 12, 2009). The measurement procedure was evaluated according to the method described on page 20 of the document.
Specifically, each sample is filled in a container having a diameter of 40 mm and a height of 20 mm to a height of 15 mm, and using a device capable of measuring the compressive stress of the substance by linear motion, the diameter is 20 mm and the height is 8 mm. Using a resin plunger, compression measurement was performed twice at a compression speed of 10 mm / sec and a clearance of 5 mm.

[result]
The obtained results are shown in Table 2 below.

[Discussion]
From the results of Experimental Example 1, fermented milk with improved flavor can be obtained by setting the mass ratio of whey protein to casein protein to 0.67 or more, preferably 1.5 or more, and in fermented milk. It was presumed that the production of fermented milk having a phosphorus content of 12 mg / g or less relative to the total protein of the protein was facilitated.

  It was also inferred that fermented milk with good texture (particularly hardness) can be obtained by setting the mass ratio of whey protein to casein protein to preferably 9 or less, more preferably 4 or less.

<Experimental example 2>
In Experimental Example 2, the effect of homogeneous treatment on the production of fermented milk with low phosphatization was examined.

[Production of fermented milk]
(1) Raw material preparation step (I)
First, using a mixer, NF skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.), WPI (manufactured by Fontera Co., Ltd., the same applies below), 45% cream, sucrose, lactose and room temperature water were mixed, and Examples 6-14 and Comparative Each fermented milk raw material solution of Examples 1-3 was prepared. The formulation and composition (all the same) of each fermented milk raw material solution are shown in Table 3 below.

  Next, each fermented milk raw material solution of Examples 6 to 14 was homogenized at a temperature of 70 ° C. with a homogenizer at a pressure of 10 MPa, 15 MPa, or 20 MPa.

  Then, about each fermented milk raw material solution of Examples 6-14, it heat-processed at 85 degreeC for 1 minute, 3 minutes, or 10 minutes, and prepared the milky lotion liquid, and cooled to 40 degreeC. On the other hand, about each fermented milk raw material solution of Comparative Examples 1-3, the homogenization process was not performed but it heat-processed at 85 degreeC for 1 minute, 3 minutes, or 10 minutes, and cooled to 40 degreeC.

(2) Fermentation process (II)
Lactic acid bacteria starter (mixed culture of Streptococcus thermophilus and L. bulgaricus) was added to each liquid after cooling, and then 100 g was filled in the container. The filled container was fermented at 40 ° C., and when it reached pH 4.6, it was transferred to a 5 ° C. refrigerator and cooled to obtain a stationary yogurt.

[Evaluation]
<Taste evaluation>
About each Example and each comparative example, sensory evaluation was implemented by nine panelists. The evaluation was based on a 10-level evaluation, where the worst flavor was expressed as “1”, and the best flavor was expressed as “10”.

[result]
The results obtained are shown in Table 4 below.

[Discussion]
From the results of Experimental Example 2, it was found that fermented milk having a good flavor can be obtained by performing a homogenous treatment in the process of producing fermented milk with low phosphorus content.

  Moreover, as conditions of heat processing, conditions milder than the general heat processing conditions ((ii) temperature 90-95 degreeC for 10 minutes-5 minutes) when processing time is 10 minutes It was also found that it is preferable. More specifically, it was speculated that it is preferable to heat-treat at a temperature of 70 to 100 ° C. for 10 minutes to 1 second in view of the influence of other parameters, production scale, and the like.

According to this technique, the manufacturing method of fermented milk which can manufacture fermented milk with low phosphatization and favorable flavor can be provided.
The production method of the present technology is a technology that can be widely used for the production of fermented milk having a phosphorus content of 12 mg / g or less with respect to the total protein in the fermented milk. This is useful when a patient with a kidney disease, such as a patient with chronic kidney disease, who is worried about the amount of ingestion of urine. In addition, the fermented milk combines the high nutritional value of casein protein and whey protein with the functions of fermented milk (intestinal regulating action, cholesterol lowering action, immunostimulatory action, etc.), so it aims to maintain and enhance health. It can also be applied as food.

Claims (4)

A method for producing fermented milk, wherein the phosphorus content relative to the total protein in the fermented milk is 12 mg / g or less,
A raw material preparation step of preparing a milk preparation by homogenizing a fermented milk raw material solution containing casein protein, whey protein, and fat and having a mass ratio of whey protein to casein protein of 0.67 or more;
A fermentation process in which fermenting bacteria are added to the milk preparation and fermented;
A method for producing fermented milk, comprising:   2. The method for producing fermented milk according to claim 1, wherein in the raw material preparation step, a homogeneous pressure during homogenization is 15 MPa or more.   The said raw material preparation process WHEREIN: The manufacturing method of fermented milk of Claim 1 or 2 which heat-processes at 70-100 degreeC for 10 minutes-1 second after the homogeneous process of fermented milk raw material solution. Fermented milk, wherein the content of phosphorus with respect to the total protein in the fermented milk is 12 mg / g or less, and the mass ratio of whey protein to the casein protein in the fermented milk is 0.67 or more.