JP6709661B2 - Fermented milk product manufacturing method - Google Patents

Description

The present invention relates to a method for producing a fermented dairy product having a texture of baked cheesecake.

Cheesecake is a popular dessert, and it is made by pouring a dough mixed with cream cheese, sugar, eggs, flour, etc. into a mold and baking it in an oven or the like, or by mixing cream cheese, fresh cream, sugar, gelatin, etc. and cooling. The hardened rare cheesecake is well known.
The rare cheesecake is solidified by gelatinization of gelatin and has a gel-like texture, whereas the baked cheesecake has a hard texture due to heat denaturation of starch and protein.

Recently, a method of using drained yogurt instead of cream cheese has been proposed for reducing calories. Drained yogurt is obtained by appropriately removing water from commercially available yogurt.
For example, Non-Patent Documents 1 and 2 describe a baked cheesecake-style dessert in which a dough mixed with drained yogurt, sugar, flour, eggs and the like is poured into a mold and baked in an oven or the like.

Drained yogurt simple cheesecake by bssyuriko, [online], cookpad, [March 10, 2016 search], internet <URL: http://cookpad.com/recipe/3114152> Dried yogurt with baked cheese cake by Moko Jiro 333, [online], Cookpad, [March 10, 2016 search], Internet <URL: http://cookpad.com/recipe/3716164>

The dessert described in Non-Patent Document 1 has a texture of baked cheesecake by baking dough containing flour and eggs to heat-denature starch and protein, but in recent years, gluten has been added. A gluten-free food that does not use wheat flour is required from the viewpoint of prevention of allergic symptoms caused by the food.
An object of the present invention is to provide a novel fermented dairy product having a texture of baked cheesecake without using wheat flour and without baking.

The present invention has the following aspects.
[1] A step of preparing a milk preparation containing milk ingredients, having a milk protein content of 7.5% by mass or more, and a phosphorus content of 15 mg or less per 1 g of milk protein, and fermenting the milk preparation. A method for producing a fermented dairy product, comprising the steps of obtaining fermented milk and molding the fermented milk.
[2] The method for producing a fermented dairy product according to [1], wherein the non-fat milk solid content of the milk preparation is 21 to 30% by mass.
[3] The method for producing a fermented milk product according to [1] or [2], wherein the fermented milk has a median diameter of 50 μm or more.
[4] The hardness of the fermented milk measured by the following method is 5,000 N/m ² or more, and the cohesiveness measured by the following method is 0.6 or less, [1] to [ 3] A method for producing a fermented dairy product according to any one of 3).

[Method of measuring hardness/cohesiveness]
For the hardness and cohesiveness of the fermented milk in the present invention, see Table 18 of "Food Inhibition Table No. 277 (June 23, 2011) "Regarding Labeling of Special Purpose Foods", Attachment 3 of Attachment 1 It is represented by a value obtained by measuring by a method according to the test method for food for persons with difficulty, (1) hardness, adhesiveness and cohesiveness test method.
Specifically, a sample (fermented milk) is filled in a container having a diameter of 40 mm and a height of 15 mm so that the height is 15 mm (sample temperature: 10±2° C.), and the compressive stress of the substance is measured by linear motion. With a device capable of (for example, SUN RHEO METER COMPAC-100 (product name), manufactured by Sun Kagaku Co., Ltd.), this sample was compressed by a plunger made of a resin having a diameter of 20 mm and a height of 8 mm at a compression rate of 10 mm/sec. The maximum compression stress (maximum resistance value) when compressed so that the clearance from the bottom surface of the container is 5 mm is the measured value of hardness (unit: N/m ² ).
Further, the sample was compressed twice by the same operation as described above, and the area of the graph of the compressive stress and the time of the second compression was compared with the area of the graph of the compressive stress and the time of the first compression. The ratio is taken as a measure of cohesiveness.

ADVANTAGE OF THE INVENTION According to this invention, the novel fermented dairy product which has the texture of a baked cheesecake style without using wheat flour and baking is obtained.

<Measurement method of median diameter>
In the present invention, the median diameter of fermented milk is the particle diameter at the point where the cumulative volume distribution curve measured by a laser diffraction/scattering type particle diameter distribution measuring device is 50%, that is, the volume-based cumulative 50% diameter (d50).

<<Fermented milk products>>
The fermented dairy product of the present invention is a novel fermented dairy product having a texture substantially different from that of conventional general yogurt, and having a texture similar to that of baked cheesecake even though it is fermented milk.
The fermented dairy product of the present invention is formed by molding solid fermented milk having no fluidity. The median diameter of fermented milk in the present invention is larger than that of general fermented milk. From the viewpoint of the smoothness of fermented milk, it is preferable that the median diameter is small, and the median diameter of commercially available yogurt is at most about 40 μm. On the other hand, the median diameter of the fermented milk in the present invention is preferably 50 μm or more, more preferably 100 μm or more, still more preferably 150 μm or more, from the viewpoint that the texture is similar to that of baked cheesecake. The upper limit of the median diameter of the fermented milk is preferably 250 μm or less, and more preferably 200 μm or less in terms of excellent texture similar to that of baked cheesecake.

Hardness of fermented milk of the present invention, from the viewpoint of excellent texture closer to baked cheesecake, preferably 5,000 N / ^{m 2} or more, 10,000 N / ^{m 2} or more is more preferable. The upper limit of the hardness is is not particularly limited, in terms of obtaining a good mouthfeel preferably 47,000N / ^{m 2} or less, 25,000N / ^{m 2} or less is more preferable.

The cohesiveness obtained by the above measurement method is an index of the easiness of formation of a bolus, and the higher the cohesiveness value, the more the food crushed by the tongue binds in the mouth and the bolus. Is more likely to be formed, and the lower the cohesiveness value, the more difficult it is to form such a bolus.
The cohesiveness of the fermented milk in the present invention is preferably 0.6 or less, and more preferably 0.3 to 0.6, in terms of excellent texture similar to that of baked cheesecake.

≪Production method of fermented dairy products≫
The method for producing a fermented milk product of the present invention comprises a step of preparing a milk preparation containing a milk material (hereinafter also referred to as a milk preparation step) and a step of fermenting the milk preparation to obtain fermented milk (hereinafter also referred to as a fermentation step). And a step of molding the obtained fermented milk (hereinafter, also referred to as a molding step).

<Mixing process>
First, a milk preparation is prepared. The milk preparation is one in which a fermenting bacterium containing lactic acid bacteria or yeast is allowed to act on this to ferment it to give fermented milk, which contains a milk raw material and, if necessary, water. Further, other components may be added.

[Dairy ingredients]
The milk raw material is a milk-derived raw material, and a known milk raw material used in the production of fermented milk can be used. The dairy raw materials may be used alone or in combination of two or more.
For example, raw milk, milk, buffalo milk, goat milk, sheep milk, horse milk, concentrated milk, skim concentrated milk, skim milk, skim milk powder, cream, butter, whey protein concentrate (WPC), whey protein isolate (WPI) ), milk protein concentrate (MPC), miscellacasein isolate (MCI), milk protein isolate (MPI) and the like.
It is preferable to use, as at least a part of the milk raw material, component-modified milk with a reduced phosphorus content. The phosphorus content in the component modified milk is preferably 341 to 620 mg, and more preferably 341 to 558 mg, based on 100 g of the total solid content. Further, as the component-modified milk having a reduced phosphorus content, it is preferable to use low phosphorus skimmed milk or low phosphorus skimmed milk powder having a fat content of 5.9 g or less based on 100 g of total solids. Such component-adjusted milk can be produced by a method including the following component-adjusted milk production steps.

[Preparation of milk raw material (composition adjusted milk)]
The method for producing a fermented dairy product of the present invention has a component-adjusted milk production step of producing a component-adjusted milk having a reduced phosphorus content before the milk-preparation step, and a dairy raw material containing the obtained component-adjusted milk. May be used in the milk preparation step.
In a preferred embodiment of the component-adjusted milk production step, first, hydrochloric acid is added to a raw material liquid containing a milk solid content, a fat content of 5.9 g or less per 100 g of the total solid content, and a solid content concentration of 1 to 25% by mass. Is added to prepare a first treatment liquid having a pH (25° C.) of 5.5 to 6.
Next, the first treatment liquid is treated with a nanofiltration membrane to obtain a retentate fraction (second treatment liquid) having a chloride ion concentration of 8 mmol or less per 100 g of total solid content.
Then, the second treatment liquid is brought into contact with a chloride ion type anion exchange resin to prepare a fraction (modified component milk) having a phosphorus content of 620 mg or less per 100 g of total solid content.
The component-modified milk thus obtained may be used as it is as a liquid component-modified milk, and if necessary, it may be concentrated or dried by a known method. For example, a powdery component-adjusted milk (component-adjusted milk powder) may be obtained through a drying process such as freeze-drying or spray-drying.

[Other ingredients]
As other components, for example, saccharides such as sucrose and oligosaccharides, vegetable fats, stabilizers, flavors, sweeteners, and other known components added in the production of fermented milk can be appropriately contained.
Examples of the stabilizer include agar, gelatin, pectin and the like.
Examples of the sweetener include sucralose and erythritol.

The milk preparation has a milk protein content of 7.5% by mass or more and a phosphorus content of 15 mg or less per 1 g of milk protein. When the milk protein content and phosphorus content of the milk preparation are in the above-mentioned ranges, fermented milk having an excellent texture similar to that of baked cheesecake can be obtained.
The upper limit of the milk protein content in the milk preparation is preferably 11% by mass or less, more preferably 9% by mass or less, from the viewpoint of texture and flavor.
From the viewpoint of flavor, the lower limit of the phosphorus content per 1 g of milk protein is preferably 10 mg or more, more preferably 10.2 mg or more.
A more preferable range is that the milk protein content is 7.5 to 9 mass% or more, and the phosphorus content is 10.2 to 14.8 mg per 1 g of milk protein.

21-30 mass% is preferable, and, as for content of a non-fat milk solid content in a milk preparation, 23-25 mass% is more preferable. When the content of non-fat milk solids is within the above range, a texture close to that of baked cheesecake is likely to be obtained.
The fat content in the milk preparation is preferably 1 to 12% by mass, more preferably 1 to 5% by mass. When the fat content is in the above range, a texture similar to that of baked cheesecake can be easily obtained.

Specifically, the milk preparation is prepared by mixing and dissolving a milk raw material, water as required, and other components so as to obtain a predetermined milk protein content and phosphorus content. Preferably, it is heated to 70 to 80° C. to homogenize.
Next, it is preferable to heat-sterilize the milk preparation. The heat sterilization can be performed under general conditions in the production of fermented milk. For example, it may be a condition of holding at 90 to 95° C. for 5 to 15 minutes, or a condition of obtaining a bactericidal effect equivalent to this.
After heat sterilization of the milk preparation, it is preferable to cool it to the fermentation temperature. Alternatively, when the milk preparation after heat sterilization is not immediately fermented and once stored in a tank or the like, it is preferable to cool to 10° C. or less after heat sterilization.

<Fermentation process>
Next, fermenting bacteria are added to the milk preparation (starting fermentation), the fermentation temperature is maintained and fermentation is performed to obtain fermented milk.
[Fermentation bacteria]
As the fermentation bacterium, lactic acid bacterium, bifidobacteria, or yeast known in the production of fermented milk can be used. Two or more fermenting bacteria can be used in combination.
It is preferable to use a lactic acid bacterium starter as the fermenting bacterium. For example, one or more kinds of lactic acid bacterium starters usually used for producing yogurt such as Lactobacillus bulgaricus, Lactococcus lactis, and Streptococcus thermophilus. Is preferably used. When a lactic acid bacterium starter is used, a Bifidobacteria starter such as Bifidobacterium longum (B. longgum) may be used in combination. These starters are commercially available.

It is preferable to adjust the temperature of the milk preparation to a predetermined fermentation temperature in advance before adding the fermenting bacteria. When the lactic acid bacterium starter exemplified above is used as the fermenting bacterium, the fermentation temperature is preferably 35 to 43°C.
The fermentation forms a curd. Since acid is produced in fermentation by lactic acid bacteria, the pH of the milk preparation after the fermentation is started decreases with time. The pH of the milk preparation is measured by a conventional method, and when it reaches a preset ultimate pH, it is cooled to 10° C. or lower to obtain fermented milk. By cooling, the activity of fermenting bacteria is reduced and fermentation is suppressed. The time when it is cooled to 10°C or lower is the end of the fermentation process.
The reached pH is preferably 4 to 5.3, more preferably 4.3 to 5.1, and particularly preferably 4.6 to 4.9. When the reached pH is in the above range, a texture similar to that of baked cheesecake is likely to be obtained.
The fermented milk obtained in the fermentation process of the present invention is in the form of a solid having no fluidity. The content of non-fat milk solids in the fermented milk is the same as the content of non-fat milk solids in the milk preparation.

<Molding process>
The fermented milk obtained in the fermentation step is pulverized by applying an external force such as stirring until fluidity is obtained to obtain a fermented milk pulverized product. This fermented milk pulverized product is packed in a mold and compressed to obtain a fermented milk product. The fluidity of the fermented milk crushed product may be such that it can be easily packed in a mold.
Alternatively, the fermented milk obtained in the fermentation step may be cut into a desired shape without crushing to give a fermented milk product.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
<Measurement method>
The component composition was measured by the following method. Non-fat milk solid content is a value obtained by subtracting solid content and fat content other than milk raw materials from solid content.
[moisture]
Moisture was quantified using the mixed sand drying method. The sample is dried under constant conditions until a constant weight is obtained, and the amount of dry matter is calculated and the calculated loss on drying is taken as the water content.
[Solid content]
Solid content (%)=100−water content (%).
[fat]
A 9 g sample is taken in a Babcock bottle for cream, and the neck is thoroughly washed with 9 ml of warm water while mixing and mixed. Then, 17.5 ml of sulfuric acid is gradually added while similarly washing the neck, and the sample and sulfuric acid are mixed well. After the generated curd was completely dissolved, it was centrifuged in a centrifuge whose temperature was adjusted to 60°C. The rotation speed is 1000 rpm for 5 minutes.
Then, after adding warm water and centrifuging again, the scale of the fat column was read.

[protein]
The protein amount was measured by the Dumas method (oxygen circulation combustion method) using an analytical instrument SUMIGRPH NC-220F (manufactured by Sumika Chemical Analysis Service Co., Ltd.). The measurement conditions are as follows.
Electric furnace temperature: reaction furnace 870°C, reduction furnace: 600°C
Oxygen purge: 0.2±0.02 L/min
Column temperature: 70±5℃
Detector: Detector temperature: 100°C, CURRENT: 160mA
Carrier gas: Helium flow rate of 80±5 mL/min when the column temperature is 70±5° C.
Constituent reference substance: Aspartic acid
Measurement sample amount: 500±100mg
Reference substance amount: 500±100 mg

[carbohydrate]
Carbohydrate (%)=100-(fat+protein amount+water+ash) was calculated.
[Rin]
The phosphorus (P) content on a mass basis was measured by the ICP method (high frequency inductively coupled plasma method).

<raw material>
The following raw materials were used.
Component-adjusted milk powder: Component-adjusted milk powder obtained in Production Example 1 below.
Skim milk powder: manufactured by Morinaga Milk Industry Co., Ltd., 1% by mass of fat, 34% by mass of protein, 95.2% by mass of non-fat milk solids, and 1000 mg/100 g of phosphorus content per 100 g of milk powder.
Cream: Morinaga Milk Industry Co., Ltd., 45 mass% fat, 1.6 mass% protein, 4.5 mass% non-fat milk solids.
Sucrose: Made by Hokkaido Sugar Industry Co., Ltd.
Gelatin: GU250MB (product name), manufactured by Nitta Gelatin Co., Ltd.
Lactic acid bacterium starter: YF-L904 (product name), manufactured by Christian Hansen.

<Production Example 1>
As a raw material liquid, commercially available skimmed milk powder (fat content: 1.1 g, phosphorus content: about 874 mg based on 100 g of total solid content) was added to water (25° C.) at a solid content concentration of 7% by mass. ) To prepare a skim milk aqueous solution.
The skim milk aqueous solution was cooled to 10° C., and a hydrochloric acid aqueous solution (concentration 0.5% by mass) was added with stirring to adjust the pH (25° C.) to 5.7 to obtain a first treatment liquid.
The first treatment liquid was treated with a nanofiltration membrane (NTR7450HG-S2F (product name), manufactured by Nitto Denko Corporation. Inhibition rate of 0.2% by mass sodium chloride solution was 40% or more.).
The treatment was carried out until the content of chloride ions in the retentate that did not pass through the nanofiltration membrane became 5 mmol/100 g solid content (target value) or less. The obtained retentate was used as the second treatment liquid.
Water was added to the second treatment liquid to prepare a diluted liquid having a solid content concentration of 5% by mass. The diluted solution was brought into contact with a chloride ion type (Cl ⁻ type) anion exchange resin (IRA402BL (product name), manufactured by Dow Chemical Co.) to obtain a component-modified milk having a reduced phosphorus content. The component-modified milk was spray-dried to obtain a component-modified milk powder. The produced component-adjusted milk powder has a fat content of 1.2% by mass, a protein content of 33.7% by mass, a nonfat milk solid content of 95.2% by mass, and a phosphorus content (phosphorus content based on 100 g of the total milk powder). It was 348 mg/100 g.

<Examples 1 to 5>
Examples 1 and 2 are examples, and Examples 3 to 5 are comparative examples.
With the composition shown in Table 1, the component-adjusted milk powder produced in Production Example 1, commercially available skim milk powder, cream, sucrose, gelatin, and water were mixed, heated to 75° C., dissolved, and then homogenized at a pressure of 15 MPa. Turned into The obtained solution was sterilized by heating at 85° C. for 10 minutes, cooled to 43° C., and then a lactic acid bacterium starter was added to prepare a milk preparation. Table 2 shows the component composition of the milk preparation.
Fermented milk was obtained by fermenting the milk preparation in a stationary state at 43° C. until pH reached 4.8 and cooling to 5° C.
The properties of the fermented milks obtained in Examples 3 to 5 are similar to those of commercially available plain yogurt, while the fermented milks obtained in Examples 1 and 2 are solids having no fluidity and are commercially available in plain form. It was clearly different in appearance and properties from yogurt.
The fermented milk obtained in Examples 1 and 2 was crushed using a propeller-type stirrer, packed into a triangular prism mold, compressed and molded, and taken out of the mold to obtain a triangular prism-shaped fermented milk product. ..

<Evaluation>
[Measurement of physical properties]
The physical properties (median diameter, hardness, and cohesiveness) of the fermented milk obtained in Examples 1 to 5 were measured.
In addition, the same physical properties were measured for two types of commercially available baked cheese cakes (cheese cake A and cheese cake B) and commercially available plain yogurt. The results are shown in Table 2.

[sensory evaluation]
The fermented dairy products obtained in Examples 1 and 2 and the above-mentioned two kinds of commercially available baked cheesecakes were subjected to sensory evaluation by the following method. The results are shown in Table 2.
Ten professional panelists sampled and evaluated the graininess and the resistance according to the following criteria. Table 2 shows the average values of 10 persons.
[Granularity]
5: Strong 4: Moderately strong 3: Neither can be said 2: Moderately weak 1: Weak [Resistance]
5: Strong 4: Moderately strong 3: Neither can be said 2: Moderately weak 1: Weak

As shown in the results of Table 2, the fermented dairy products of Examples 1 and 2 in which the phosphorus content per 1 g of milk protein in the milk preparation was 15 mg or less, the texture (graininess, Have a feeling of resistance).
As is clear from the results of measurement of physical properties, it is found that reducing the phosphorus content in the milk-preparation liquid approximates the texture of commercially available baked cheesecake.
That is, in Examples 1 and 2, fermented dairy products having a texture of baked cheesecake without using wheat flour and without baking were obtained.

Claims (4)

The fat content is 5.9 g or less per 100 g of total solid content, and hydrochloric acid is added to the skim milk aqueous solution having a solid content concentration of 1 to 25% by mass to give a pH of 5.5 to 6 at 25°C. No. 1 treatment liquid is obtained, and the first treatment liquid is treated with a nanofiltration membrane, and a second treatment liquid having a chlorine ion concentration of 8 mmol or less per 100 g of total solid content is used as a retentate that does not pass through the filtration membrane. And a step of contacting the second treatment liquid with a chloride ion type anion exchange resin to prepare a component-modified milk having a phosphorus content of 620 mg or less per 100 g of total solid content;
A step of preparing a milk preparation containing the obtained ingredient-modified milk and cream, having a milk protein content of 7.5% by mass or more, and a phosphorus content of 15 mg or less per 1 g of milk protein;
A step of fermenting the milk preparation to obtain fermented milk,
And a step of molding the fermented milk, a method for producing a fermented milk product. The method for producing a fermented milk product according to claim 1, wherein the non-fat milk solid content of the milk preparation is 21 to 30% by mass. The method for producing a fermented milk product according to claim 1 or 2, wherein the fermented milk has a median diameter of 50 µm or more. The method for producing a fermented milk product according to claim 1, wherein the fermented milk has a hardness of 5,000 N/m ² or more and an aggregability of 0.6 or less.