JP7074721B2 - Fermented dairy products and their manufacturing methods - Google Patents
Fermented dairy products and their manufacturing methods Download PDFInfo
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- JP7074721B2 JP7074721B2 JP2019096156A JP2019096156A JP7074721B2 JP 7074721 B2 JP7074721 B2 JP 7074721B2 JP 2019096156 A JP2019096156 A JP 2019096156A JP 2019096156 A JP2019096156 A JP 2019096156A JP 7074721 B2 JP7074721 B2 JP 7074721B2
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- milk
- raw material
- fermented
- product
- milk protein
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- Dairy Products (AREA)
Description
本発明は、乳原料発酵品およびその製造方法に関し、より詳しくは、低ｐＨ飲食品に配合しても沈殿が発生しづらい乳原料発酵品およびその製造方法に関する。 The present invention relates to a fermented dairy product and a method for producing the same, and more particularly to a fermented dairy product and a method for producing the same, which are less likely to cause precipitation even when blended in low pH foods and drinks.
飲料において、乳風味を付与するために各種乳原料やその加工品を添加することは日常的に行われている。例えば、特許文献１には、乳又は乳製品のリパーゼ処理及び／又は乳酸菌による発酵処理により得られる処理物を有効成分として含有することを特徴とする乳飲料又は発酵乳の風味改良剤が記載され、乳感の増強などの効果を奏することが記載されている。また、特許文献２には、乳または乳加工品をリパーゼの存在下に酵素反応させて得られる酵素分解物および乳または乳加工品を香気回収手段に供して得られる回収香からなる乳製品フレーバーが記載され、優れた各種乳風味を付与可能なことが記載されている。また、フレッシュな乳の香味付与のための乳タンパク質含有素材として、特許文献３では、飲食品の香味付与物、その製造法および香味付与物含有飲食品が提案されており、トータルミルクプロテインを乳酸発酵後に殺菌し、プロテアーゼ処理して得られる処理物を有効成分として含有する飲食品の香味付与物が記載されている。 In beverages, it is common practice to add various dairy ingredients and processed products thereof in order to impart a milky flavor. For example, Patent Document 1 describes a flavor improving agent for a milk beverage or fermented milk, which comprises a processed product obtained by a lipase treatment of milk or a dairy product and / or a fermentation treatment with lactic acid bacteria as an active ingredient. , It is described that it exerts effects such as enhancement of milky feeling. Further, Patent Document 2 describes a dairy product flavor comprising an enzymatic decomposition product obtained by enzymatically reacting milk or a processed milk product in the presence of lipase and a recovered aroma obtained by subjecting the milk or processed milk product to an aroma recovery means. It is described that various excellent milk flavors can be imparted. Further, as a milk protein-containing material for imparting a flavor of fresh milk, Patent Document 3 proposes a flavor-imparting product for foods and drinks, a method for producing the same, and a food and drink containing the flavor-imparting product. Described are flavoring substances for foods and drinks containing a processed product obtained by sterilizing after fermentation and treating with a protease as an active ingredient.
一方で、ｐＨの低い飲料に乳原料またはその加工品を添加すると、乳原料に含まれる乳タンパク質が酸により変性して凝集が生じ、乳タンパク質を含む沈殿やその固結を招いて、飲料の外観を損ねたり、風味の変質をもたらしたりする場合があった。 On the other hand, when a milk raw material or a processed product thereof is added to a beverage having a low pH, the milk protein contained in the milk raw material is denatured by the acid to cause aggregation, which causes precipitation containing the milk protein and its solidification, resulting in the beverage of the beverage. In some cases, the appearance was spoiled or the flavor was altered.
本発明の課題は、低ｐＨにおいても沈殿の生じにくい新規な乳原料発酵品を提供することである。 An object of the present invention is to provide a novel fermented dairy product which is less likely to cause precipitation even at a low pH.
本発明者らは、低ｐＨにおいても沈殿を生じにくい新規な乳原料発酵品について鋭意検討したところ、全く意外なことに、乳原料の加工において従来行われてきた乳原料の乳タンパク質分解処理および微生物による発酵処理を、単に特定の順番とすることにより、低ｐＨにおいても沈殿が生じにくく沈殿が固結しにくい乳原料発酵品が得られることを見出した。 The present inventors have diligently studied a novel fermented dairy product that does not easily cause precipitation even at a low pH, and surprisingly, the conventional milk protein decomposition treatment of dairy raw material in the processing of dairy raw material and the milk protein decomposition treatment of the dairy raw material and It has been found that by simply performing the fermentation treatment with microorganisms in a specific order, a dairy raw material fermented product in which precipitation does not easily occur and precipitation does not easily solidify can be obtained even at a low pH.
かくして、本発明は以下のものを提供する。
［１］ 工程１：乳タンパク質を含有する乳原料にタンパク質分解酵素を作用させる工程
工程２：工程１で得られた乳タンパク質分解物に微生物を添加し発酵を行う工程
を含む、乳原料発酵品の製造方法。
［２］ 微生物が乳酸菌である、［１］に記載の乳原料発酵品の製造方法。
［３］ 工程１において、タンパク質分解酵素としてエンド型とエキソ型の混合物を１種または２種以上使用する、［１］または［２］に記載の乳原料発酵品の製造方法。
［４］ 工程１においてタンパク質分解酵素の作用時間が３０分～３０時間である、および／または工程２において微生物発酵の時間が３０分～３０時間である、［１］～［３］のいずれか一項に記載の乳原料発酵品の製造方法。
［５］ 乳タンパク質を含有する乳原料が、脱脂粉乳、トータルミルクプロテイン、および乳タンパク濃縮物から選択される１種以上である、［１］～［４］のいずれか一項に記載の乳原料発酵品の製造方法。
［６］ 乳原料中の乳タンパク質濃度が１～２０質量％である、［１］～［５］のいずれか一項に記載の乳原料発酵品の製造方法。
［７］ 乳タンパク質を含有する乳原料にタンパク質分解酵素を作用させたのち、微生物発酵を行ってなる乳原料発酵品。
［８］ ［１］～［６］に記載の方法によって製造された乳原料発酵品、または［７］に記載の乳原料発酵品を有効成分として含有する、乳風味付与剤。
Thus, the present invention provides the following:
[1] Step 1: A step of allowing a proteolytic enzyme to act on a milk raw material containing milk protein Step 2: A fermented milk raw material containing a step of adding a microorganism to the milk protein degradation product obtained in step 1 and performing fermentation. Manufacturing method.
[2] The method for producing a fermented dairy product according to [1], wherein the microorganism is lactic acid bacteria.
[3] The method for producing a fermented dairy product according to [1] or [2], wherein in step 1, one or more mixtures of endotype and exo type are used as proteolytic enzymes.
[4] Any of [1] to [3], wherein the action time of the proteolytic enzyme in step 1 is 30 minutes to 30 hours, and / or the time of microbial fermentation in step 2 is 30 minutes to 30 hours. The method for producing a fermented dairy product according to item 1.
[5] The milk according to any one of [1] to [4], wherein the milk raw material containing milk protein is at least one selected from skim milk powder, total milk protein, and milk protein concentrate. Manufacturing method of raw material fermented product.
[6] The method for producing a fermented milk raw material according to any one of [1] to [5], wherein the milk protein concentration in the milk raw material is 1 to 20% by mass.
[7] A dairy fermented product obtained by allowing a proteolytic enzyme to act on a dairy raw material containing milk protein and then performing microbial fermentation.
[8] A milk flavor-imparting agent containing the fermented dairy product produced by the method according to [1] to [6] or the fermented dairy product according to [7] as an active ingredient.
本発明によって、新規な優れた乳原料発酵品およびその製造方法を提供できる。 INDUSTRIAL APPLICABILITY According to the present invention, a novel and excellent fermented dairy raw material and a method for producing the same can be provided.
以下、本発明について例を挙げつつ詳細に説明するが、本発明はそれらに限定されるものではない。本明細書において、「～」は下限値および上限値を含む範囲を意味する。 Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto. In the present specification, "to" means a range including a lower limit value and an upper limit value.
本発明の乳原料発酵品は、低ｐＨの飲食品において、従来の乳原料発酵品より沈殿やその固結が生じ難く、飲食品の外観、食感、風味などを損ね難い。さらには、飲食品に良好な乳風味を付与することもできる。ここでいう良好な乳風味とは、乳製品に由来する自然な風味であって、例えば、生乳のようなフレッシュなミルク感、甘味、クリーミー感、まろやかさ、乳脂感、発酵乳感、コク、濃厚感、ボリューム感、呈味感、飲み応え、食べ応えのうち１種以上を含むものであってよい。発酵乳感とは、例えばヨーグルトのような、まろやかな酸味、コク、濃厚感などを伴う感覚をいう。また、本発明の乳原料発酵品は、飲食品の風味、特に乳風味の持続性などを付与または増強することもできる。また、飲食品のタンパク質やアミノ酸強化用の飲食品素材としても使用できる。 The fermented dairy product of the present invention is less likely to cause precipitation or solidification in low pH foods and drinks than conventional fermented dairy products, and is less likely to impair the appearance, texture, flavor and the like of the food and drink. Furthermore, it is possible to impart a good milk flavor to foods and drinks. The good milk flavor here is a natural flavor derived from dairy products, for example, fresh milk feeling like raw milk, sweetness, creamy feeling, mellowness, milk fat feeling, fermented milk feeling, richness, etc. It may contain one or more of richness, volume, taste, drinking response, and eating response. The fermented milk sensation refers to a sensation with a mild acidity, richness, richness, etc., such as yogurt. Further, the fermented dairy raw material of the present invention can also impart or enhance the flavor of foods and drinks, particularly the sustainability of the dairy flavor. It can also be used as a food and drink material for fortifying proteins and amino acids in food and drink.
本発明において、乳原料発酵品とは、以下に説明する本発明の工程を経て得られるものであって、乳及び乳製品の成分規格等に関する省令（乳等省令）に記載の乳製品や発酵乳に該当するものであっても、該当しないものであってもよい。 In the present invention, the fermented dairy product is obtained through the process of the present invention described below, and is the dairy product or fermentation described in the ministerial ordinance (Ministry Ordinance on Milk, etc.) concerning the component specifications of milk and dairy products. It may or may not correspond to milk.
本発明において、低ｐＨとは、おおよそｐＨ５．０以下でよい。例えば、乳タンパク質の８０質量％程度を占めるカゼインの等電点であるｐＨ４．６程度（例えばｐＨ４．５、ｐＨ４．７、またはｐＨ４．８）を上限としてよく、例えば、ｐＨ２．０～５．０、ｐＨ２．５～４．８の範囲内であってよい。 In the present invention, the low pH may be approximately pH 5.0 or less. For example, the upper limit may be about pH 4.6 (for example, pH 4.5, pH 4.7, or pH 4.8), which is the isoelectric point of casein which occupies about 80% by mass of milk protein, and for example, pH 2.0 to 5. It may be in the range of 0, pH 2.5 to 4.8.
［乳原料発酵品の製造方法］
本発明の乳原料発酵品の製造方法は、少なくとも以下の工程をこの順で含むことを特徴とする。
工程１：乳タンパク質を含有する乳原料にタンパク質分解酵素を作用させる工程
工程２：工程１で得られた乳タンパク質分解物に微生物を添加し発酵を行う工程
[Manufacturing method of fermented milk ingredients]
The method for producing a fermented dairy raw material of the present invention is characterized by including at least the following steps in this order.
Step 1: A step of allowing a proteolytic enzyme to act on a milk raw material containing milk protein Step 2: A step of adding a microorganism to the milk protein degradation product obtained in Step 1 and performing fermentation.
（乳原料）
本発明に使用可能な乳原料は、特に限定されない。乳原料は乳タンパク質を含有するもの、または乳タンパク質それ自体、またはこれらを含有する液体または固体であってよい。乳タンパク質とは、乳汁に含まれる各種のタンパク質およびそれらを含む組成物であり、具体的には、カゼイン、α－ラクトアルブミン、β－ラクトグロブリン、ラクトフェリン、ホエープロテインコンセントレート（ＷＰＣ）、トータルミルクプロテイン（ＴＭＰ）、乳タンパクペプチド、牛乳、全脂粉乳、脱脂粉乳、チーズ、乳タンパク濃縮物（ｍｉｌｋ ｐｒｏｔｅｉｎ ｃｏｎｃｅｎｔｒａｔｅ，ＭＰＣ）、これらの２種以上の混合物、またはこれらを含有する液体などが挙げられる。好ましくは、上記のような市販の乳原料を、水などのタンパク質分解や微生物発酵を進行可能な溶媒と混合させた液（本明細書では乳原料液とも称する）を、工程１に供する乳原料として使用してもよい。
(Milk ingredients)
The milk raw material that can be used in the present invention is not particularly limited. The milk source may be one containing milk protein, or the milk protein itself, or a liquid or solid containing these. Milk protein is various proteins contained in milk and a composition containing them. Specifically, casein, α-lactoalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk. Examples include protein (TMP), milk protein peptide, milk, whole fat powder, defatted milk powder, cheese, milk protein concentrate (MPC), a mixture of two or more of these, or a liquid containing them. .. Preferably, a liquid (also referred to as a milk raw material liquid in the present specification) obtained by mixing a commercially available milk raw material as described above with a solvent capable of advancing protein decomposition and microbial fermentation such as water is provided as a milk raw material in step 1. May be used as.
工程１に供する乳原料中の乳タンパク質濃度は、工程１のタンパク質分解および工程２の微生物発酵が進行すれば特に限定されない。乳原料の乳タンパク質濃度は、許容される沈殿量や付与したい乳風味の特徴に応じて任意に設定してよく、例えば、乳原料全体に対して、乳原料由来のタンパク質濃度が１～２０％であってよく、２～１８％が好ましく、３～１５％がより好ましい。 The milk protein concentration in the milk raw material to be subjected to the step 1 is not particularly limited as long as the proteolysis of the step 1 and the microbial fermentation of the step 2 proceed. The milk protein concentration of the milk raw material may be arbitrarily set according to the allowable precipitation amount and the characteristics of the milk flavor to be imparted. For example, the protein concentration derived from the milk raw material is 1 to 20% with respect to the entire milk raw material. It may be 2 to 18%, more preferably 3 to 15%.
（工程１の前処理）
工程１の前に、乳原料を殺菌する工程を行ってもよい。殺菌方法は任意であるが、通常は加熱殺菌を行う。加熱殺菌の条件は、温度６０～１２０℃、好ましくは８０～９０℃で、時間１分～１時間、好ましくは１０分～３０分で処理すればよい。加熱殺菌を行った場合、次のタンパク質分解処理に適した温度範囲になるように冷却工程を更に設けてもよい。冷却温度はタンパク質分解に使用する酵素などに応じて適宜調整すればよく、一般的には２０～６０℃の範囲に冷却すればよい。
(Pretreatment of step 1)
Prior to step 1, a step of sterilizing the dairy raw material may be performed. The sterilization method is arbitrary, but usually heat sterilization is performed. The conditions for heat sterilization may be a temperature of 60 to 120 ° C., preferably 80 to 90 ° C., and a treatment time of 1 minute to 1 hour, preferably 10 minutes to 30 minutes. When heat sterilization is performed, a cooling step may be further provided so as to have a temperature range suitable for the next proteolysis treatment. The cooling temperature may be appropriately adjusted according to the enzyme used for proteolysis and the like, and generally may be cooled in the range of 20 to 60 ° C.
また、乳原料の乳糖含量が多い場合や、乳糖を含む乳原料を多く使用する場合には、乳糖が水系溶媒中で結晶化することがあるため、乳糖を分解可能な手段、例えば乳糖分解酵素を添加し、乳糖を少なくとも一部分解しておいてもよい。一般的には、乳原料の乳糖含有量が５％以下であれば、乳糖分解処理は行わなくてもよい。この乳糖分解処理は、工程１（タンパク質分解工程）の前に行ってもよいし、同時に行ってもよい。通常、４０～６０℃（好ましくは５５℃程度）、１分～４８時間、ｐＨ３．０～７．０（好ましくはｐＨ４．５程度）の条件で、ラクターゼを用いて乳糖分解処理を行う。なお、本発明において、同時とは同時進行の状態が少なくとも一部あることを意味するものとする。 In addition, when the lactose content of the milk raw material is high or when a large amount of lactose-containing milk raw material is used, lactose may crystallize in an aqueous solvent. Therefore, a means capable of decomposing lactose, for example, a lactose degrading enzyme May be added to decompose lactose at least partially. Generally, if the lactose content of the milk raw material is 5% or less, the lactose decomposition treatment may not be performed. This lactose decomposition treatment may be performed before step 1 (proteolysis step) or at the same time. Usually, lactose decomposition treatment is carried out using lactase under the conditions of 40 to 60 ° C. (preferably about 55 ° C.), 1 minute to 48 hours, and pH 3.0 to 7.0 (preferably about pH 4.5). In the present invention, "simultaneous" means that there is at least a part of simultaneous progress.
（工程１：タンパク質分解工程）
タンパク質分解酵素処理の際の反応時間、ｐＨ、温度などの各種条件は特に限定されず、選択する乳原料や酵素の特性に応じて任意に設定してよい。例えば、反応時間は３０分～７０時間の範囲内でよく、好ましくは１～４０時間の範囲内である。ｐＨは２～１０の範囲内でよく、好ましくはｐＨ４～６の範囲内である。反応温度は、２０～７０℃の範囲内でよく、好ましくは３０～６０℃の範囲内である。タンパク質分解酵素量は、例えば乳原料１ｇに対して１～１００００Ｕの範囲内であってよく、好ましくは３０００～６０００Ｕの範囲内である。
(Step 1: Proteolysis step)
Various conditions such as reaction time, pH, and temperature during proteolytic enzyme treatment are not particularly limited, and may be arbitrarily set according to the selected dairy raw material and the characteristics of the enzyme. For example, the reaction time may be in the range of 30 minutes to 70 hours, preferably in the range of 1 to 40 hours. The pH may be in the range of 2-10, preferably in the range of pH 4-6. The reaction temperature may be in the range of 20 to 70 ° C, preferably in the range of 30 to 60 ° C. The amount of proteolytic enzyme may be, for example, in the range of 1 to 10000 U, preferably in the range of 3000 to 6000 U with respect to 1 g of the dairy raw material.
なお、タンパク質分解反応の進行度合いの指標として、当該分解処理中に１回以上任意のタイミングで、当該分解度合を確認または推定可能な物理化学的データを取得して分解度合いをモニタリングしてもよく、一定値に到達した時点でタンパク質分解工程を終了するようにしてもよい。そのようなデータの例として、遊離アミノ酸量、紫外吸収法による吸光度（測定波長：２８０ｎｍ）が挙げられるが、中和滴定値など、他の公知の指標によって確認することも可能である。例えば、遊離アミノ酸量の場合、総タンパク質量に対する遊離アミノ酸量が３０％以上、好ましくは４０％以上、より好ましくは４５％以上であり、上限は、７０％、好ましくは６５％、より好ましくは６０％であり、この下限および上限のいずれかの範囲内であることが好ましい。許容範囲の沈殿量、微生物発酵の進行度合い、付与したい風味の特徴などに応じて適宜設定でき、好ましくは、４０％～６０％の範囲内である。紫外吸収法による吸光度の場合であれば、例えば、後述の実施例４に記載の測定方法において、タンパク質分解酵素反応後の乳タンパク質分解物の吸光度とタンパク質分解酵素反応前の基質の吸光度との差が０．１～１．０の範囲でよく、好ましくは０．２～０．７の範囲であってよい。また、中和滴定値の場合であれば、例えば、実施例４に記載の測定方法において、２．０～１３．０の範囲内、好ましくは９．５～１１．５であってよい。 As an index of the progress of the proteolysis reaction, the degree of decomposition may be monitored by acquiring physicochemical data capable of confirming or estimating the degree of decomposition at an arbitrary timing at least once during the decomposition process. , The proteolysis step may be terminated when a certain value is reached. Examples of such data include the amount of free amino acids and the absorbance by the ultraviolet absorption method (measurement wavelength: 280 nm), but it can also be confirmed by other known indicators such as the neutralization titration value. For example, in the case of the amount of free amino acids, the amount of free amino acids with respect to the total amount of protein is 30% or more, preferably 40% or more, more preferably 45% or more, and the upper limit is 70%, preferably 65%, more preferably 60. %, Which is preferably within the range of either the lower limit or the upper limit. It can be appropriately set according to the allowable amount of precipitation, the degree of progress of microbial fermentation, the characteristics of the flavor to be imparted, and the like, and is preferably in the range of 40% to 60%. In the case of the absorbance by the ultraviolet absorption method, for example, in the measurement method described in Example 4 described later, the difference between the absorbance of the milk proteolytic product after the proteolytic enzyme reaction and the absorbance of the substrate before the proteolytic enzyme reaction. May be in the range of 0.1 to 1.0, preferably in the range of 0.2 to 0.7. Further, in the case of a neutralization titration value, for example, in the measurement method described in Example 4, it may be in the range of 2.0 to 13.0, preferably 9.5 to 11.5.
本発明に使用される酵素としては、動物由来プロテアーゼ、微生物由来プロテアーゼのいずれのものも使用することができる。また、プロテアーゼ活性はエンド型、エキソ型、その混合型のいずれのものも使用することができる。沈殿抑制効果をより高める観点から、エンド型とエキソ型の混合型（以下、エンド・エキソ型とも称する）の酵素製剤であることがより好ましく、２種またはそれ以上併用する場合には、エンド・エキソ型を２種以上併用することが好ましい。なお、タンパク質分解酵素によるタンパク質分解において、特にエキソ型酵素による分解を中心に行った場合には、旨味成分であるアミノ酸が増え、アミノ酸量によっては調味料風の風味が付与され嗜好性が下がる場合があるので、付与したい風味の特性に応じて、エンド型、エキソ型、エンド・エキソ型の量比は適宜調整することが好ましい。 As the enzyme used in the present invention, either an animal-derived protease or a microbial-derived protease can be used. In addition, any of the endo-type, exo-type, and mixed-type protease activities can be used. From the viewpoint of further enhancing the precipitation-suppressing effect, it is more preferable to use an enzyme preparation of a mixed type of endo-type and exo-type (hereinafter, also referred to as endo-exo-type), and when two or more types are used in combination, the end- It is preferable to use two or more types of exo type in combination. In the case of proteolytic decomposition by a proteolytic enzyme, especially when the decomposition is mainly performed by an exo-type enzyme, the amino acids that are the delicious components increase, and depending on the amount of amino acids, a seasoning-like flavor is imparted and the palatability decreases. Therefore, it is preferable to appropriately adjust the amount ratio of the end type, the exo type, and the end / exo type according to the characteristics of the flavor to be imparted.
本発明で用いられるプロテアーゼとしては、アスペルギルス属、ペニシリウム属、リゾープス属、ペニシリウム属など微生物由来の酸性プロテアーゼ、アスペルギルス属、ストレプトマイセス属、バシラス属など微生物由来の中性プロテアーゼ、アスペルギルス属、バシラス属など微生物由来のアルカリ性プロテアーゼ、パパインなどの植物由来プロテアーゼ、豚膵臓など動物由来のプロテアーゼを使用することができ、また、これらを任意に組み合わせて使用することもできる。また、分解機構も特に制限はなく、アスパラギン酸プロテアーゼ、セリンプロテアーゼ、システインプロテアーゼ、金属プロテアーゼのいずれでもよい。 The proteases used in the present invention include acidic proteases derived from microorganisms such as Aspergillus, Penicillium, Resorpus, and Penicillium, neutral proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus, Aspergillus, and Bacillus. Alkaline proteases derived from microorganisms, plant-derived proteases such as papaine, and animal-derived proteases such as porcine pancreas can be used, and these can also be used in any combination. Further, the decomposition mechanism is not particularly limited, and any of aspartic protease, serine protease, cysteine protease, and metalloprotease may be used.
市販品としては、プロテアーゼＡ、プロテアーゼＭ、プロテアーゼＰ、プロテアーゼＭ「アマノ」ＳＤ、プロテアーゼＮ、プロテアーゼＮＬ、プロテアーゼＳ、ウマミザイム、ペプチダーゼＲ、ニューラーゼ（登録商標）Ａ、ニューラーゼ（登録商標）Ｆ、サモアーゼ（登録商標）ＰＣ１０Ｆ、サモアーゼ（登録商標）ＧＬ３０、パパインＷ４０、プロチンＳＤ－ＮＹ１０、プロチンＳＤ－ＡＹ１０（以上、天野エンザイム（株）製）、スミチーム（登録商標）ＡＰ、スミチーム（登録商標）ＬＰ、スミチーム（登録商標）ＭＰ、スミチーム（登録商標）ＦＰ、スミチーム（登録商標）ＬＰＬ（以上、新日本化学工業（株）製）、デナプシン２Ｐ、デナチーム（登録商標）ＡＰ、ＸＰ－４１５、ビオプラーゼ（登録商標）ＸＬ－４１６Ｆ、ビオプラーゼ（登録商標）ＳＰ－４ＦＧ、ビオプラーゼ（登録商標）ＳＰ－１５ＦＧ（以上、ナガセケムテックス（株）製）、モルシン（登録商標）Ｆ、ＰＤ酵素、ＩＰ酵素、ＡＯ－プロテアーゼ（以上、キッコーマン（株）製）、パンチダーゼ（登録商標）ＹＰ－ＳＳ、パンチダーゼ（登録商標）ＮＰ－２、パンチダーゼ（登録商標）Ｐ（以上、ヤクルト薬品工業（株）製）、フレーバザイム（登録商標）、アロアーゼ（登録商標）、プロタメックス（登録商標）、ニュートラーゼ（登録商標）、アルカラーゼ（登録商標）（ノボザイムズ（株）製）、コクラーゼ（登録商標）ＳＳ、コクラーゼ（登録商標）Ｐ顆粒（以上、三菱ケミカルフーズ社製）等を例示することができる。これらのプロテアーゼは単独又は数種組み合わせて利用することもできる。好ましい態様として、プロテアーゼＭ「アマノ」ＳＤとコクラーゼ（登録商標）Ｐ顆粒の併用が挙げられるが、これらに限定されない。 Commercially available products include Protease A, Protease M, Protease P, Protease M "Amano" SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Nurase® A, Nurase® F. , Samoase (registered trademark) PC10F, Samoase (registered trademark) GL30, papaine W40, Protin SD-NY10, Protin SD-AY10 (all manufactured by Amano Enzyme Co., Ltd.), Sumiteam (registered trademark) AP, Sumiteam (registered trademark) LP, Sumiteam (registered trademark) MP, Sumiteam (registered trademark) FP, Sumiteam (registered trademark) LPL (above, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.), Denapsin 2P, Denateam (registered trademark) AP, XP-415, bioprotease (Registered Trademark) XL-416F, Bioprotease (Registered Trademark) SP-4FG, Bioprotease (Registered Trademark) SP-15FG (all manufactured by Nagase Chemtex Co., Ltd.), Morcin (Registered Trademark) F, PD Enzyme, IP Enzyme, AO-Protease (above, manufactured by Kikkoman Co., Ltd.), Punchdase (registered trademark) YP-SS, Punchdase (registered trademark) NP-2, Punchdase (registered trademark) P (above, manufactured by Yakult Pharmaceutical Co., Ltd.), Flavor Zyme (registered trademark), Alloase (registered trademark), Protamex (registered trademark), Neutrase (registered trademark), Alcalase (registered trademark) (manufactured by Novozymes Co., Ltd.), Cokulase (registered trademark) SS, Cokulase (registered trademark) Trademark) P granules (above, manufactured by Mitsubishi Chemical Foods Co., Ltd.) and the like can be exemplified. These proteases can also be used alone or in combination of several. Preferred embodiments include, but are not limited to, the combination of Protease M "Amano" SD and Cokulase® P granules.
プロテアーゼ処理に続いて、酵素の失活や殺菌を行ってもよい。失活については、温度６０～１２０℃程度で時間３０秒～２時間程度加熱する熱失活が例示できる。殺菌については、温度６０～１２０℃で時間３０秒～３０分程度で、プレート式熱交換機による殺菌またはバッチ式殺菌を例示することができる。また、失活および殺菌を同時に行ってもよい。殺菌後は適宜室温程度まで冷却することが好ましい。 Following the protease treatment, the enzyme may be inactivated or sterilized. As the deactivation, heat deactivation of heating at a temperature of about 60 to 120 ° C. for about 30 seconds to 2 hours can be exemplified. As for sterilization, sterilization by a plate type heat exchanger or batch type sterilization can be exemplified at a temperature of 60 to 120 ° C. and a time of about 30 seconds to 30 minutes. In addition, deactivation and sterilization may be performed at the same time. After sterilization, it is preferable to cool to about room temperature as appropriate.
（工程１の後処理）
また、工程１と２との間に、適宜、得られた乳タンパク質分解物に水を添加する工程、殺菌する工程、冷却する工程のいずれか１工程以上を行ってもよい。水を添加する場合、工程２の反応が進行しやすいように適宜添加量を決めればよい。殺菌方法は任意であるが、加熱殺菌が好ましく、加熱殺菌の条件は、温度６０～１２０℃、好ましくは８０～９０℃で、時間１分～１時間、好ましくは１０分～３０分で処理すればよい。冷却工程では、続く微生物発酵処理に適した温度、例えば２０～５０℃程度の範囲に冷却すればよい。
(Post-treatment of step 1)
Further, between steps 1 and 2, any one or more of a step of adding water to the obtained milk protein decomposition product, a step of sterilizing, and a step of cooling may be appropriately performed. When water is added, the amount to be added may be appropriately determined so that the reaction in step 2 can easily proceed. The sterilization method is arbitrary, but heat sterilization is preferable, and the conditions for heat sterilization are a temperature of 60 to 120 ° C., preferably 80 to 90 ° C., and a treatment time of 1 minute to 1 hour, preferably 10 minutes to 30 minutes. Just do it. In the cooling step, the temperature may be cooled to a temperature suitable for the subsequent microbial fermentation treatment, for example, about 20 to 50 ° C.
工程１の後に適宜殺菌や冷却を行った後、工程２に供するまで－２０℃～５℃程度で冷凍または冷蔵保存してもよいが、好ましくは、工程１の終了後、または殺菌および冷却後ただちに、例えば１分～３時間以内、好ましくは１分～３０分に工程２に供する。 After appropriate sterilization and cooling after step 1, it may be frozen or refrigerated at about -20 ° C to 5 ° C until it is subjected to step 2, but preferably after the completion of step 1 or after sterilization and cooling. Immediately, for example, it is subjected to step 2 within 1 minute to 3 hours, preferably 1 minute to 30 minutes.
（工程２：微生物による発酵工程）
本発明の乳原料発酵品の製造に使用可能な微生物の種類は特に限定されず、飲食品素材の加工製造に使用可能な微生物であれば任意である。例えば、酵母による発酵、乳酸菌による発酵が好ましく採用できる。
(Step 2: Fermentation process by microorganisms)
The type of microorganism that can be used in the production of the fermented dairy raw material of the present invention is not particularly limited, and any microorganism that can be used in the processing and production of food and drink materials is arbitrary. For example, fermentation with yeast and fermentation with lactic acid bacteria can be preferably adopted.
本発明の一態様によると、乳酸発酵可能な微生物を選択することが好ましい。そのような菌として乳酸菌が挙げられる。乳酸菌の例として、ラクトバチルス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓ）、ペディオコッカス属（Ｐｅｄｉｏｃｏｃｃｕｓ）、リューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）、およびビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）に属する乳酸菌であってよい。 According to one aspect of the present invention, it is preferable to select a microorganism capable of lactic acid fermentation. Examples of such bacteria include lactic acid bacteria. Examples of lactic acid bacteria include Lactococcus, Enterococcus, Lactococcus, Pediococcus, Leuconostoc and Leuconostoc, Streptococcus, Streptococcus. It may be a lactic acid bacterium belonging to the genus Bifidobacterium.
より具体的には、ラクトバチルス・ヘルベチカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）、ラクトバチルス・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ）、ラクトバチルス・ガッセリイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ）、ラクトバチルス・デルブリュキー・サブスピーシス・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂｒｕｅｃｋｉｉ ｓｕｂｓｐ． ｂｕｌｇａｒｉｃｕｓ）、ラクトバチルス・カゼイ・サブスピーシス・カゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓｅｉ ｓｕｂｓｐ． ｃａｓｅｉ）、ラクトバチルス・アシドフィラス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトコッカス・ラクチス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ）、ストレプトコッカス・サリバリウス・サブスピーシス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｓａｌｉｖａｒｉｕｓ ｓｕｂｓｐ． ｔｈｅｒｍｏｐｈｉｌｕｓ）、ペディオコッカス・アシディラクチス（Ｐｅｄｉｏｃｏｃｃｕｓ ａｃｉｄｉｌａｃｔｉｃｉ）、ロイコノストック・メセントロイデス・サブスピーシス・クレモリス（Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ ｓｕｂｓｐ． ｃｒｅｍｏｒｉｓ）、ラクトコッカス・ラクティス・クレモリス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｃｒｅｍｏｒｉｓ）、ビフィドバクテリウム・ブレベ（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｒｅｖｅ）などを例示することができ、更に具体的には、例えば、公的保存機関にタイプ・カルチャーとして寄託されているラクトバチルス・ヘルベチカスＪＣＭ１００３、ラクトバチルス・ガッセリイＪＣＭ１０１７、ラクトバチルス・デルブリュキー・サブスピーシス・ブルガリカスＪＣＭ１００１、ラクトバチルス・カゼイ・サブスピーシス・カゼイＪＣＭ１１３４、ラクトバチルス・アシドフィラスＪＣＭ１０２１、ラクトコッカス・ラクチスＪＣＭ７６３８、ストレプトコッカス・サリバリウス・サブスピーシス・サーモフィラスＩＦＯ１３９５７、ペディオコッカス・アシディラクチスＪＣＭ２０３２、ロイコノストック・メセントロイデス・サブスピーシス・クレモリスＩＡＭ１０８７、ビフィドバクテリウム・ブレベＪＣＭ１１９２などを挙げることができる。また、上記の菌またはその他の乳酸菌を含む、市販の乳酸菌スターターを用いてもよい。 More specifically, Lactobacillus herveticus, Lactobacillus bulgaricus, Lactobacillus gasseri, Lactobacillus gasseri, Lactobacillus delbrucss ）、ラクトバチルス・カゼイ・サブスピーシス・カゼイ（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃａｓｅｉ ｓｕｂｓｐ． ｃａｓｅｉ）、ラクトバチルス・アシドフィラス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトコッカス・ラクチス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ）、ストレプトコッカス・サリバリウス・サブスピーシス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｓａｌｉｖａｒｉｕｓ ｓｕｂｓｐ． ｔｈｅｒｍｏｐｈｉｌｕｓ） , Pediococcus acidilactis, Leuconostock Mecentroides subspicis cremoris, lactococcus lactis clemoris, lactococcus lactis cremoris, laccoccus lactis cremoris (Bifidobacterium bleve) and the like can be exemplified, and more specifically, for example, Lactobacillus helveticas JCM1003, Lactobacillus gassellii JCM1017, Lactobacillus del brucky deposited as a type culture in a public preservation organization. Subspicis Bulgaricus JCM1001, Lactobacillus casei Subspicis Casei JCM1134, Lactobacillus Acidophilus JCM1021, Lactobacillus Lactis JCM7638, Streptococcus salivarius Subspicis Thermophilus IFO13957, Pedios -Mecentroides subspicis Cremoris IAM1087, Bifidobacterium Breve JCM1192 and the like can be mentioned. In addition, a commercially available lactic acid bacterium starter containing the above-mentioned bacteria or other lactic acid bacteria may be used.
好ましい態様として、ラクトバチルス・ヘルベチカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ）、ストレプトコッカス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）、ラクトバチルス・ブルガリカス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ）、ラクトコッカス・ラクティス・クレモリス（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｃｒｅｍｏｒｉｓ）のいずれかまたは２種以上を併用する態様が挙げられる。 Preferred embodiments include Lactobacillus helveticus, Streptococcus thermophilus, Lactobacillus bulgaricus or Lactobacillus bulgaricus, or Lactococcus liss lactis lactis lactis. There is an embodiment in which the above is used in combination.
微生物による発酵処理時の条件は特に限定されず、微生物発酵が進行可能な条件、例えば乳酸発酵が進行可能な一般的な条件を採用してよく、使用する微生物に応じて適宜調整すればよい。例えば、工程１で得られた乳タンパク質分解物またはその水との混合物を、２５℃～９０℃で３０秒～３０分間殺菌した後冷却し、例えば、前記の乳酸菌の前培養液を乳又は乳製品に対して０．５～５．０重量％、または接種菌体量が、発酵工程終了時点で１．０×１０７～１．０×１０１２ｃｆｕ／ｍｌの範囲内、好ましくは５．０×１０７～１．０×１０９ｃｆｕ／ｍｌの範囲内となるようにし、例えば、ｐＨ４．０～８．０で、１５℃～５５℃、好ましくは２０～５０℃にて３０分～７０時間、好ましくは１時間～３０時間の範囲内で発酵を行うことができる。発酵方法は、攪拌、通気、静置など乳酸菌や培養条件に応じて適宜設定してよい。発酵工程終了のタイミングは任意であるが、例えば、発酵を行っている液のｐＨをモニタリングし、当該液のｐＨが３．０～４．５の範囲内になった際に発酵工程を終了してよい。 The conditions at the time of fermentation treatment by microorganisms are not particularly limited, and conditions under which microbial fermentation can proceed, for example, general conditions under which lactic acid fermentation can proceed may be adopted, and may be appropriately adjusted according to the microorganism to be used. For example, the milk protein decomposition product obtained in step 1 or a mixture thereof with water is sterilized at 25 ° C. to 90 ° C. for 30 seconds to 30 minutes and then cooled. 5. 0.5 to 5.0% by weight based on the product, or the amount of inoculum is in the range of 1.0 × 10 7 to 1.0 × 10 12 cfu / ml at the end of the fermentation step, preferably 5. It should be in the range of 0 × 10 7 to 1.0 × 10 9 cfu / ml, for example, at pH 4.0 to 8.0, 15 ° C. to 55 ° C., preferably 20 to 50 ° C. for 30 minutes to Fermentation can be carried out within the range of 70 hours, preferably 1 hour to 30 hours. The fermentation method may be appropriately set according to the lactic acid bacteria such as stirring, aeration, and standing, and the culture conditions. The timing of the end of the fermentation process is arbitrary, but for example, the pH of the liquid being fermented is monitored, and the fermentation process is ended when the pH of the liquid is within the range of 3.0 to 4.5. It's okay.
（工程２の後処理）
工程２の後に、微生物の増殖を抑制するためにｐＨ調整を行ってもよい。配合対象の飲食品のｐＨに近いｐＨに調整し、保存することが好ましい。例えば、低ｐＨ飲食品のｐＨに近い値、具体例としてはｐＨ２．５～４．５の間、好ましくはｐＨ３．０～４．０の間への調整が挙げられる。
(Post-processing of step 2)
After step 2, pH adjustment may be performed to suppress the growth of microorganisms. It is preferable to adjust the pH to a pH close to the pH of the food or drink to be blended and store it. For example, the pH of a low pH food or drink may be adjusted to a value close to that of a food or drink, specifically, pH 2.5 to 4.5, preferably pH 3.0 to 4.0.
また、調整後のｐＨは、乳タンパク質に含まれるタンパク質、例えば乳タンパク質の主要成分であるカゼインの等電点（ｐＨ４．６）から０．１以上、好ましくは０．３以上、より好ましくは０．５以上異なってもよい。このように乳タンパク質の等電点との差を一定以上にすることで、沈殿抑制や沈殿固結防止に資する可能性が考えられる。ｐＨ調整は任意の方法で調整してよいが、ｐＨを低くする場合は飲食品に使用可能な酸を、ｐＨを高くする場合は飲食品に使用可能なアルカリ化合物を、工程２で得られた乳原料発酵品に添加すればよい。酸の例としてアジピン酸、酢酸、コハク酸、酒石酸、グルコン酸、フマル酸、クエン酸、乳酸、リンゴ酸、リン酸などが挙げられ、アルカリの例として水酸化カルシウム、水酸化ナトリウム、炭酸カリウムなどが挙げられ、好ましくは乳酸であるが、これらに限定されない。 The adjusted pH is 0.1 or more, preferably 0.3 or more, more preferably 0, from the isoelectric point (pH 4.6) of the protein contained in the milk protein, for example, casein which is a main component of the milk protein. It may be different by .5 or more. By making the difference between the isoelectric point of the milk protein and that above a certain level, it is possible that it contributes to the suppression of precipitation and the prevention of precipitation solidification. The pH may be adjusted by any method, but when the pH is lowered, an acid that can be used for food and drink is obtained, and when the pH is raised, an alkaline compound that can be used for food and drink is obtained in step 2. It may be added to the fermented dairy product. Examples of acids include adipic acid, acetic acid, succinic acid, tartrate acid, gluconic acid, fumaric acid, citric acid, lactic acid, malic acid, phosphoric acid, etc., and examples of alkalis include calcium hydroxide, sodium hydroxide, potassium carbonate, etc. , And preferably lactic acid, but not limited to these.
さらに、工程２の後に、殺菌する工程を行ってもよい。加熱殺菌が好ましい。加熱殺菌の条件は、前述と同様、温度６０～１２０℃、好ましくは８０～９０℃で、時間１分～１時間、好ましくは１０分～３０分で処理すればよい。また、そのあとに、任意の目開きの篩など濾過を行ってもよい。 Further, after step 2, a step of sterilizing may be performed. Heat sterilization is preferred. As the conditions for heat sterilization, the treatment may be carried out at a temperature of 60 to 120 ° C., preferably 80 to 90 ° C., and an hour of 1 minute to 1 hour, preferably 10 minutes to 30 minutes, as described above. Further, after that, filtration such as a sieve having an arbitrary opening may be performed.
工程２の後に適宜ｐＨ調整、殺菌、および／または濾過を行った後は、使用時まで、－２０℃～４℃程度で冷凍または冷蔵保存しておくことが好ましい。 After appropriate pH adjustment, sterilization, and / or filtration after step 2, it is preferable to freeze or refrigerate at about −20 ° C. to 4 ° C. until use.
［本発明の乳原料発酵品の好ましい性質］
上記本発明の方法によって製造された本発明の乳原料発酵品の好ましい性質としては、以下の点が挙げられるが、これらに限定されない。乳原料発酵品のタンパク質分解率（アミノ酸量／総タンパク質量）の下限は、３０％以上、好ましくは４０％以上、より好ましくは４５％以上であり、上限は、７０％、好ましくは６５％、より好ましくは６０％であり、この下限および上限のいずれかの範囲内であることが好ましい。なお、７０％を超えると乳のコク感や濃厚感が弱まりアミノ酸に由来する旨味が強調されて嗜好性が下がる場合があり、３０％未満であると低ｐＨにおいて沈殿しやすくなったり、その沈殿が固結しやすくなったりする場合がある。また、好ましくは、本発明の乳原料発酵品をｐＨ２．９の水溶液に最終濃度１質量％で配合した際、１２０℃で１分間の加熱後にも沈殿を生じないものである。または、好ましくは、ｐＨ２．９の水溶液に５質量％配合した際、常温（２０～２５℃）で２４時間放置後、８ｇを目盛付きの１０ｍｌ試験管に移し、スイング型遠心機で３０００ｒｐｍにて５分間遠心処理を行った結果、沈殿量（上記試験管底からの沈殿上端までの厚さ平均）が７．０ｍｍ以下である。
[Preferable Properties of Fermented Milk Material of the Present Invention]
Preferred properties of the fermented dairy product of the present invention produced by the method of the present invention include, but are not limited to, the following points. The lower limit of the proteolytic rate (amino acid amount / total protein amount) of the fermented dairy product is 30% or more, preferably 40% or more, more preferably 45% or more, and the upper limit is 70%, preferably 65%. It is more preferably 60%, and it is preferably within the range of either the lower limit or the upper limit. If it exceeds 70%, the richness and richness of the milk may be weakened and the umami derived from amino acids may be emphasized to reduce the palatability. If it is less than 30%, it may easily precipitate at a low pH or its precipitation. May become easier to solidify. Further, preferably, when the fermented milk raw material of the present invention is blended in an aqueous solution having a pH of 2.9 at a final concentration of 1% by mass, precipitation does not occur even after heating at 120 ° C. for 1 minute. Alternatively, preferably, when 5% by mass is added to an aqueous solution having a pH of 2.9, the mixture is left at room temperature (20 to 25 ° C.) for 24 hours, then 8 g is transferred to a 10 ml test tube with a scale, and a swing type centrifuge is used at 3000 rpm. As a result of centrifugation for 5 minutes, the amount of precipitation (average thickness from the bottom of the test tube to the upper end of the precipitate) is 7.0 mm or less.
また、本発明の乳原料発酵品において、固形分が一定値以下の粒子であることが、配合対象の飲食品の外観や食感を損なわない観点から好ましく、例えば、５０メッシュによる濾過を通過可能なものであってよい。なめらかな食感を重視する場合には、８０メッシュ、より好ましくは１２０メッシュ、更に好ましくは１５０メッシュを通過可能なものであってよい。 Further, in the fermented dairy product of the present invention, it is preferable that the particles have a solid content of a certain value or less from the viewpoint of not impairing the appearance and texture of the food or drink to be blended, and for example, they can pass through filtration by 50 mesh. It may be something like that. When an emphasis is placed on a smooth texture, it may be capable of passing through 80 mesh, more preferably 120 mesh, and even more preferably 150 mesh.
なお、本発明の乳原料発酵品は、乳原料中の成分、タンパク質分解によって生成する各種分解物、微生物発酵によって生成する各種発酵産物などが複雑に影響しあい、多数の成分の相互作用によって沈殿抑制および乳風味付与の両効果を奏するものであると考えられ、成分を特定することは困難である。よって、本発明の乳原料発酵品を成分で特定することは不可能かつ非実際的である。 In the fermented dairy product of the present invention, the components in the dairy material, various decomposition products produced by proteolysis, various fermented products produced by microbial fermentation, etc. have a complex influence on each other, and precipitation is suppressed by the interaction of many components. It is considered to have both effects of imparting milk flavor and milk flavor, and it is difficult to specify the ingredients. Therefore, it is impossible and impractical to specify the fermented dairy product of the present invention by component.
［本発明の乳原料発酵品を適用可能な飲食品］
本発明の乳原料発酵品を適用可能な飲食品は特に限定されない。乳の風味またはそれに類似する風味（例えば、乳を使用して製造されるチーズ、ヨーグルト、バターなどの乳製品の風味）を付与したい飲食品や、栄養価向上目的で乳タンパク質などを配合したい飲食品など、任意の目的によって本発明の乳原料発酵品を配合可能な飲食品であればよい。
[Food and drink to which the fermented dairy product of the present invention can be applied]
The food or drink to which the fermented dairy product of the present invention can be applied is not particularly limited. Foods and drinks that want to give milk flavor or similar flavors (for example, flavors of dairy products such as cheese, yogurt, butter produced using milk), and foods and drinks that want to add milk protein for the purpose of improving nutritional value. Any food or drink that can contain the fermented dairy product of the present invention for any purpose, such as a product, may be used.
そのような飲食品の例として、コーラ飲料、果汁入炭酸飲料、乳類入炭酸飲料等の炭酸飲料類；果汁飲料、野菜飲料、スポーツドリンク、ハチミツ飲料、豆乳、ビタミン補給飲料、ミネラル補給飲料、栄養ドリンク、滋養ドリンク、乳酸菌飲料、乳飲料、ヨーグルト飲料等の食系飲料類；緑茶、紅茶、ウーロン茶、ハーブティー、コーヒー飲料、ココア等の嗜好飲料類；チュ－ハイ、カクテルドリンク、発泡酒、果実酒、薬味酒等のアルコール飲料類；バター、チーズ、ホイップクリーム、ミルク、ヨ－グルト等の乳原料；アイスクリーム、ラクトアイス、氷菓、ヨーグルト、プリン、ゼリー、デイリーデザ－ト等のデザ－ト類およびそれらを製造するためのミックス類；キャラメル、キャンディー、錠菓、クラッカー、ビスケット、クッキー、パイ、チョコレート、スナック等の菓子類およびそれらを製造するためのケ－キミックス等のミックス類；パン、スープ、ホワイトソース、各種インスタント食品等の一般食品類；が挙げられるが、これらに限定されない。 Examples of such foods and drinks are carbonated beverages such as cola beverages, carbonated beverages containing fruit juice, carbonated beverages containing milk; fruit juice beverages, vegetable beverages, sports drinks, honey beverages, soy milk, vitamin supplemented beverages, mineral supplemented beverages, etc. Food-based beverages such as nutritional drinks, nourishing drinks, lactic acid bacteria beverages, milk beverages, yogurt beverages; favorite beverages such as green tea, tea, oolong tea, herb tea, coffee beverages, cocoa; Alcoholic beverages such as fruit liquor and seasoned liquor; dairy ingredients such as butter, cheese, whipped cream, milk and yogurt; desserts such as ice cream, lacto ice, ice cream, yogurt, pudding, jelly and daily desserts Beverages and mixes for producing them; Confectionery such as caramel, candy, lock confectionery, crackers, biscuits, cookies, pies, chocolates, snacks and mixes such as cake mixes for producing them; bread, General foods such as soups, white sauces, and various instant foods; but not limited to these.
特に、ある程度透明度の高い飲食品や食感が滑らかな飲食品が、本発明の沈殿抑制効果および／または沈殿固結防止効果を十分に享受でき好ましい。透明度の高い飲食品としては、例えば、そのＯＤ６６０ｎｍが１．０以下、０．５以下、０．４以下、０．３以下または０．２以下のものであってよい。食感が滑らかな飲食品としては、固形分の粒度が３００μｍ以下、１００μｍ以下、５０μｍ以下、３０μｍ以下、または１０μｍ以下のものであってよい。 In particular, foods and drinks having a certain degree of transparency and foods and drinks having a smooth texture are preferable because they can fully enjoy the effect of suppressing precipitation and / or the effect of preventing precipitation and solidification of the present invention. The food or drink having high transparency may be, for example, one having an OD 660 nm of 1.0 or less, 0.5 or less, 0.4 or less, 0.3 or less or 0.2 or less. The food or drink having a smooth texture may have a solid particle size of 300 μm or less, 100 μm or less, 50 μm or less, 30 μm or less, or 10 μm or less.
本発明の乳原料発酵品の飲食品中濃度は、任意に決定できるが、０．０１～１０質量％、０．０５～１質量％、または０．１～０．５質量％の範囲内であってよい。 The concentration of the fermented dairy product of the present invention in food and drink can be arbitrarily determined, but is within the range of 0.01 to 10% by mass, 0.05 to 1% by mass, or 0.1 to 0.5% by mass. It may be there.
以下、実施例により本発明を更に具体的に説明する。なお、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples. The present invention is not limited to these.
［実施例１］タンパク質分解工程および微生物発酵工程の実施順と沈殿量
水８１０ｇを４０～４５℃に加温した後、脱脂粉乳（雪印社製）１００ｇ（タンパク質含量約３５質量％）を添加し、温度を維持しつつ攪拌溶解させた（乳タンパク質濃度約３．８質量％）。次いで８５℃、１５分で加熱殺菌を行った後、５０℃程度まで冷却し、工程１に供する乳原料（乳原料液）を得た。なお、乳原料液のｐＨについては、ｐＨ５．５～７．０の範囲内であったため、タンパク質分解酵素による分解反応進行が可能と判断し、ｐＨを調整せずそのまま工程１のタンパク質分解処理に供した。
[Example 1] Execution order and precipitation amount of proteolysis step and microbial fermentation step After heating 810 g of water to 40 to 45 ° C, 100 g of defatted milk powder (manufactured by Yukiin Co., Ltd.) (protein content of about 35% by mass) is added. , Stirred and dissolved while maintaining the temperature (milk protein concentration: about 3.8% by mass). Then, after heat sterilization at 85 ° C. for 15 minutes, the mixture was cooled to about 50 ° C. to obtain a milk raw material (milk raw material liquid) to be used in step 1. Since the pH of the dairy raw material liquid was in the range of 5.5 to 7.0, it was judged that the decomposition reaction could proceed with the proteolytic enzyme, and the proteolytic treatment in step 1 was carried out without adjusting the pH. Served.
工程１として、前記乳原料液にタンパク質分解酵素であるプロテアーゼＭ「アマノ」ＳＤ（天野エンザイム社製、エンド・エキソ型）６．８ｇを水６８．０ｇに溶かしたものを加え、タンパク質分解処理を５０℃で４時間、３００ｐｒｍの攪拌状態で行い、乳タンパク質分解物を得た。次いで、この乳タンパク質分解物を８５℃で１５分加熱殺菌後、４３℃程度まで冷却した。 As step 1, 6.8 g of protease M "Amano" SD (manufactured by Amano Enzyme, end exo type), which is a proteolytic enzyme, is added to the milk raw material solution in 68.0 g of water, and the proteolytic treatment is performed. It was carried out at 50 ° C. for 4 hours in a stirring state of 300 prm to obtain a milk protein decomposition product. Then, this milk proteolytic product was sterilized by heating at 85 ° C. for 15 minutes and then cooled to about 43 ° C.
工程２として、冷却後の乳タンパク質分解物に、乳酸菌Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓおよびＬａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓの混合物である乳酸菌スターター（ＤＳＭ社製）０．２ｇを水１５．０ｇに混合したものを添加し、５分の攪拌混合後、４３℃で２４時間、静置で発酵を行った。ｐＨは、発酵開始時はｐＨ６．３１、発酵終了後はｐＨ３．８８であった。乳酸菌数は、発酵終了時点で２．４×１０８ｃｆｕ／ｍｌであった。
次いで、８５℃で１５分間加熱殺菌を行った。
In step 2, 0.2 g of a lactic acid bacterium starter (manufactured by DSM), which is a mixture of lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus, mixed with 15.0 g of water is added to the cooled milk protein decomposition product, and the mixture is stirred for 5 minutes. After mixing, fermentation was carried out at 43 ° C. for 24 hours by allowing it to stand. The pH was 6.31 at the start of fermentation and 3.88 after the end of fermentation. The number of lactic acid bacteria was 2.4 × 108 cfu / ml at the end of fermentation.
Then, heat sterilization was performed at 85 ° C. for 15 minutes.
以上のようにして、本発明品の乳原料発酵品（本発明品１）を得た。このタンパク質分解率（タンパク質含量に対する遊離アミノ酸含量の比率）は４８．０％であった。遊離アミノ酸の量は、本発明品１約１．０ｇを０．０２ｍｏｌ／Ｌ塩酸で希釈し２０ｍｌにメスアップした後、遠心分離（７，０００ｒｐｍ、１０分）して得られた上清を孔径０．４５μｍのフィルターでろ過し、ろ過物のアミノ酸量をアミノ酸分析器（Ｌ－８９００、日立ハイテクノロジーズ社製）にかけて測定し、本発明品１のアミノ酸量に換算して得た。 As described above, a fermented dairy raw material product of the present invention (product 1 of the present invention) was obtained. This proteolysis rate (ratio of free amino acid content to protein content) was 48.0%. As for the amount of free amino acids, about 1.0 g of the product of the present invention was diluted with 0.02 mol / L hydrochloric acid, and the mixture was adjusted to 20 ml, and then centrifuged (7,000 rpm, 10 minutes) to obtain a supernatant obtained by pore size. The film was filtered through a 0.45 μm filter, and the amount of amino acids in the filtered product was measured through an amino acid analyzer (L-8900, manufactured by Hitachi High-Technologies Co., Ltd.) and converted into the amount of amino acids in Product 1 of the present invention.
また、本発明品１を製造した方法において工程１（タンパク質分解工程）および工程２（微生物発酵工程）を入れ替えた以外は本発明品１と同様にして、比較品の乳原料発酵品（比較品１）を得た。 Further, in the same manner as in the present invention product 1 except that the step 1 (proteolysis step) and the step 2 (microbial fermentation step) were replaced in the method for producing the product 1 of the present invention, a fermented dairy product (comparative product) as a comparative product. 1) was obtained.
また、本発明品１を製造した方法において工程２（微生物発酵工程）を行わなかった以外は実施例１と同様にして、比較品の乳原料発酵品（比較品２）を得た。 Further, a comparative dairy raw material fermented product (comparative product 2) was obtained in the same manner as in Example 1 except that step 2 (microbial fermentation step) was not performed in the method for producing the product 1 of the present invention.
また、本発明品１を製造した方法において工程１（タンパク質分解工程）を行わなかった以外は実施例１と同様にして、比較品３の乳原料発酵品を得た。 Further, a fermented dairy raw material of Comparative Product 3 was obtained in the same manner as in Example 1 except that Step 1 (proteolysis step) was not performed in the method for producing Product 1 of the present invention.
次いで、ぶどう糖果糖液糖を３．２質量％含み、酸味料として酢酸およびクエン酸を配合した低ｐＨの糖液（２０℃におけるｐＨ２．９）を調製し、そこに各乳原料発酵品を５質量％の最終濃度となるように添加し、よく攪拌した。 Next, a low-pH sugar solution (pH 2.9 at 20 ° C.) containing 3.2% by mass of glucose-fructose liquid sugar and containing acetic acid and citric acid as acidulants was prepared, and each fermented dairy product was added thereto. It was added to a final concentration of% by mass and stirred well.
そして、常温（２０～２５℃）で２４時間放置後、８ｇを取って目盛付きの１０ｍｌ試験管に移し、スイング型遠心機で３０００ｒｐｍにて５分間遠心処理を行い、沈殿について確認した。具体的には、沈殿量について、試験管の底から沈殿上端までの厚さ平均を計測し、沈殿の状態について、遠心処理後の試験管を振って沈殿の分散の度合いを目視で確認した。また、各乳原料発酵品を含む低ｐＨ糖液について、何も添加していない上記低ｐＨ糖液を対照品とし、対照品と比べた風味についてよく訓練されたパネラー（経験年数１０年以上）１５名による評価を行った。具体的には、対照品と比べた風味について、０点：対照品との違いが感じられない、１点：発酵乳様の風味が若干付与されたと感じられる、２点：発酵乳様の風味が付与されたと感じられる、３点：発酵乳様の風味が強く付与されたと感じられる、のいずれかの点数を選択させ、かつ、対照品と比べた酸臭について、０点：対照品との違いが感じられない、１点：対照品の酸臭が若干軽減されたと感じられる、２点：対照品の酸臭が軽減されたと感じられる、３点：対照品の酸臭が大きく抑制されてまろやかになったと感じられる、のいずれかの点数を選択させた。さらには、対照品と比べた風味に関するコメントを回答用紙に記入させた。以上の平均的な結果を下記表１に示す。 Then, after leaving it at room temperature (20 to 25 ° C.) for 24 hours, 8 g was taken and transferred to a 10 ml test tube with a scale, and centrifugal treatment was performed at 3000 rpm for 5 minutes with a swing type centrifuge to confirm precipitation. Specifically, the average thickness of the precipitate from the bottom of the test tube to the top of the precipitate was measured, and the state of the precipitate was visually confirmed by shaking the test tube after the centrifugation. In addition, for the low pH sugar solution containing each dairy fermented product, the above low pH sugar solution to which nothing was added was used as a control product, and panelists who were well trained in flavor compared to the control product (more than 10 years of experience). Evaluation was performed by 15 people. Specifically, regarding the flavor compared with the control product, 0 point: no difference from the control product is felt, 1 point: a slightly fermented milk-like flavor is felt, and 2 points: a fermented milk-like flavor. 3 points: It is felt that fermented milk-like flavor is strongly imparted, and the acid odor compared with the control product is 0 points: with the control product. No difference is felt 1 point: The acid odor of the control product is felt to be slightly reduced, 2 points: The acid odor of the control product is felt to be reduced, 3 points: The acid odor of the control product is greatly suppressed. I was asked to select one of the points that felt mellow. In addition, they were asked to write comments on the flavor compared to the control product on the answer sheet. The above average results are shown in Table 1 below.
表１に示すように、本発明品１の乳原料発酵品を用いた場合は、比較品１～３の乳原料発酵品を用いた場合と比べて沈殿量が抑制され、かつ、優れた乳様風味を付与可能であり、酸臭も抑制可能なものであった。 As shown in Table 1, when the fermented milk raw material of the product 1 of the present invention was used, the amount of precipitation was suppressed as compared with the case of using the fermented milk raw material of the comparative products 1 to 3, and the milk was excellent. It was possible to impart a similar flavor and suppress the acid odor.
［実施例２］微生物種類および反応条件の検討
本発明の方法において様々な微生物を用いて、本発明の乳原料発酵品を製造した。具体的には、下記表２に示すように、実施例１で用いた乳酸菌Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓおよびＬａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓの混合物である乳酸菌スターター（ＤＳＭ社製）のほか、乳酸菌Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓの乳酸菌スターター（ＤＳＭ社製）、または乳酸菌Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｃｒｅｍｏｒｉｓの乳酸菌スターター（ＤＳＭ社製）を用いた。タンパク質分解酵素は、実施例１と同様にプロテアーゼＭ「アマノ」ＳＤ（天野エンザイム社製、エンド・エキソ型）を使用した。工程１の温度および時間、ならびに工程２の温度を下記表２のようにした以外は実施例１と同様にして、本発明の乳原料発酵品（本発明品２～８）を得た。ただし、本発明品５は実施例１と同様の条件で再度行ったものである。
[Example 2] Examination of microorganism type and reaction conditions Using various microorganisms in the method of the present invention, the fermented milk raw material of the present invention was produced. Specifically, as shown in Table 2 below, in addition to the lactic acid bacterium starter (manufactured by DSM) which is a mixture of the lactic acid bacterium Streptococcus thermophilus and Lactobacillus herveticus used in Example 1, the lactic acid bacterium starter (manufactured by DSM) lactic acid bacterium Lactobacillus bulgaricus. , Or a lactic acid bacterium starter (manufactured by DSM) of the lactic acid bacterium Lactococcus lactis cremoris was used. As the proteolytic enzyme, the protease M "Amano" SD (manufactured by Amano Enzyme, end exo type) was used as in Example 1. The dairy fermented product of the present invention (products 2 to 8 of the present invention) was obtained in the same manner as in Example 1 except that the temperature and time of step 1 and the temperature of step 2 were as shown in Table 2 below. However, the product 5 of the present invention was repeated under the same conditions as in Example 1.
そして、実施例１と同様にして本発明品２～８の沈殿量を確認した。結果を下記表２に示す。 Then, the amount of precipitation of the products 2 to 8 of the present invention was confirmed in the same manner as in Example 1. The results are shown in Table 2 below.
表２に示すように、いずれの乳酸菌および条件を用いた本発明品においても、実施例１の表１に記載の比較品１の沈殿量７．５ｍｍよりも顕著に沈殿量が抑えられていたことが確認された。 As shown in Table 2, in the product of the present invention using any of the lactic acid bacteria and conditions, the precipitation amount was significantly suppressed as compared with the precipitation amount of 7.5 mm of the comparative product 1 shown in Table 1 of Example 1. It was confirmed that.
また、本発明品の風味をよく訓練されたパネラー（経験年数１０年以上）１５名に評価させたところ、いずれの本発明品も発酵乳様の風味を有しコクがあり、風味が持続する（余韻がある）と評価した。 In addition, when the flavor of the present invention was evaluated by 15 well-trained panelists (10 years or more of experience), all of the present inventions had a fermented milk-like flavor and were rich and the flavor was sustained. (There is a lingering sound).
［実施例３］乳原料種類、酵素種類、および反応条件の検討
本発明の方法において、様々な乳原料を用いて、本発明の乳原料発酵品を製造した。具体的には、下記表３に示すように、実施例１で用いた脱脂粉乳（乳タンパク質含量約３５％）に代えて、乳タンパク濃縮物（ＭＰＣ－８５、ラクトジャパン社製、乳タンパク質含量約８５％）、またはトータルミルクプロテイン（ＴＭＰ１１８０、フォンテラ社、乳タンパク質含量約９２％以上１００％以下）を用い、また、実施例１で用いたプロテアーゼＭ「アマノ」ＳＤに代えて一部パパイン（エンド型）を用いた以外は実施例１と同様にして、本発明の乳原料発酵品（本発明品９～２２）を得た。なお、工程１のタンパク質分解処理に供する乳原料としては、乳タンパク濃縮物については、水８１０ｇを４０～４５℃に加温した後、乳タンパク濃縮物１００ｇを添加し、温度を維持しつつ攪拌溶解させて、乳タンパク質濃度約９．３質量％の乳原料液を用いた。同様に、トータルミルクプロテインについては、乳タンパク質濃度約１０．１～１１．０質量％の乳原料液を用いた。また、沈殿量について実施例１と同様に確認を行った。その結果を下記表３に示す。
[Example 3] Examination of dairy raw material type, enzyme type, and reaction conditions In the method of the present invention, various dairy raw materials were used to produce the dairy raw material fermented product of the present invention. Specifically, as shown in Table 3 below, instead of the defatted milk powder (milk protein content of about 35%) used in Example 1, a milk protein concentrate (MPC-85, manufactured by Lacto Japan, milk protein content). Approximately 85%) or total milk protein (TMP1180, Fontera, milk protein content of approximately 92% or more and 100% or less) was used, and some papine (TMP1180) was used in place of the protease M "Amano" SD used in Example 1. The dairy raw material fermented product (Products 9 to 22 of the present invention) of the present invention was obtained in the same manner as in Example 1 except that the end type) was used. As the milk raw material to be subjected to the protein decomposition treatment in step 1, for the milk protein concentrate, after heating 810 g of water to 40 to 45 ° C., 100 g of the milk protein concentrate is added and stirred while maintaining the temperature. After lysis, a milk raw material solution having a milk protein concentration of about 9.3% by mass was used. Similarly, for total milk protein, a milk raw material solution having a milk protein concentration of about 10.1 to 11.0% by mass was used. In addition, the amount of precipitation was confirmed in the same manner as in Example 1. The results are shown in Table 3 below.
表３に示すように、乳原料が、脱脂粉乳より乳タンパク質を多く含む乳タンパク濃縮物やトータルミルクプロテインの場合であっても、実施例１の比較例１の沈殿量７．５ｍｍより沈殿量が少なく、本発明の方法は、低ｐＨにおける沈殿を顕著に抑制するものであることが確認された。 As shown in Table 3, even when the milk raw material is a milk protein concentrate containing more milk protein than defatted milk powder or total milk protein, the amount of precipitation from Comparative Example 1 of Example 1 is 7.5 mm. It was confirmed that the method of the present invention remarkably suppresses precipitation at low pH.
また、本発明品そのものの風味をよく訓練されたパネラー（経験年数１０年以上）１５名に評価させたところ、本発明品９～２２はいずれも、発酵乳様のコクと乳脂感に富んだボリュームある風味であり、その風味も持続すると評価した。すなわち、本発明によって、乳原料によらず、低ｐＨにおいて沈殿が抑制され良好な乳様風味を呈する乳原料発酵品を製造できることが確認された。 In addition, when the flavor of the present invention itself was evaluated by 15 well-trained panelists (10 years or more of experience), all of the products 9 to 22 of the present invention were rich in fermented milk-like richness and milky fat feeling. It has a voluminous flavor, and it was evaluated that the flavor was sustained. That is, it was confirmed by the present invention that a fermented dairy product having a good milky flavor with precipitation suppressed at a low pH can be produced regardless of the dairy raw material.
［実施例４］タンパク質分解酵素の種類の検討
（実施例４－１）タンパク質分解酵素の２種併用
４０～４５℃に加温した水８１０ｇに、乳原料として脱脂粉乳（雪印社製）１００ｇ（タンパク質含量約３５質量％）を添加し、温度を維持しつつ攪拌溶解させて、（乳タンパク質濃度約３．８質量％）。次いで８５℃、１５分で加熱殺菌を行った後、５０℃程度まで冷却し、乳原料液を得た。工程１として、その乳原料液に、ラクターゼＹ－ＡＯ（ヤクルト薬品工業株式会社製）０．０１ｇを水８．２ｇに溶解させたものを加えたのち、タンパク質分解酵素としてプロテアーゼＭ「アマノ」ＳＤ（エンド・エキソ型）６．８ｇおよびコクラーゼ（登録商標）Ｐ顆粒（エンド・エキソ型）３．４ｇの２種を水５６．６ｇに溶かしたものを加え、タンパク質分解処理を５０℃で３時間、３００ｐｒｍの攪拌状態で行い、乳タンパク質分解物を得た。
[Example 4] Examination of types of proteolytic enzymes (Example 4-1) Combined use of two types of proteolytic enzymes 100 g of defatted milk powder (manufactured by Yukiinsha) as a milk raw material in 810 g of water heated to 40 to 45 ° C. (Protein content: about 35% by mass) was added and dissolved by stirring while maintaining the temperature (milk protein concentration: about 3.8% by mass). Then, after heat sterilization at 85 ° C. for 15 minutes, the mixture was cooled to about 50 ° C. to obtain a milk raw material liquid. As step 1, after adding 0.01 g of lactase Y-AO (manufactured by Yakult Pharmaceutical Co., Ltd.) dissolved in 8.2 g of water to the milk raw material solution, protease M "Amano" SD as a proteolytic enzyme. Add 6.8 g of (endo-exo type) and 3.4 g of coculase (registered trademark) P granules (end-exo type) in 56.6 g of water, and proteolytically treat at 50 ° C. for 3 hours. , 300plm with stirring to obtain a milk protein degradation product.
なお、得られた乳タンパク質分解物の中和滴定値を確認したところ、１１．２であった。この中和滴定値は、この分解物１．０ｇを精秤し、イオン交換水２０ｍｌを添加後、アセトン：エタノール＝１：１（ｖ／ｖ）の溶液を２０ｍｌ添加し、ここにフェノールフタレイン液を数滴加え、０．１ｍｏｌ／Ｌ水酸化カリウム－エタノール液でｐＨ９．８０を終点として滴定し、５．６１１×水酸化カリウム－エタノール液（０．１ｍｏｌ／Ｌ）の使用量（ｍｌ）×水酸化カリウム－エタノール液（０．１ｍｏｌ／Ｌ）のファクター／乳タンパク質分解物量の計算を行って得た。また、前記乳原料液と乳タンパク質分解物との吸光度（２８０ｎｍ）の差は、０．５２（前記乳原料液が０．２６、当該工程終了時（開始から３時間）が０．７８）であった。この吸光度は、前記乳原料液または乳タンパク質分解物０．５ｇにイオン交換水２０ｍｌと１０質量％のトリクロロ酢酸１０ｍｌを添加し、撹拌後３０分静置し、孔径０．４５μｍのフィルターでろ過後、分光光度計を用い波長２８０ｎｍにて測定して得た。 When the neutralization titration value of the obtained milk protein decomposition product was confirmed, it was 11.2. For this neutralization titration value, 1.0 g of this decomposition product is precisely weighed, 20 ml of ion-exchanged water is added, and then 20 ml of a solution of acetone: ethanol = 1: 1 (v / v) is added, and then phenolphthalein is added. Add a few drops of the solution and titrate with 0.1 mol / L potassium hydroxide-ethanol solution starting at pH 9.80, and use 5.611 x potassium hydroxide-ethanol solution (0.1 mol / L) (ml). × It was obtained by calculating the factor / amount of milk protein decomposition product of potassium hydroxide-ethanol solution (0.1 mol / L). The difference in absorbance (280 nm) between the milk raw material liquid and the milk protein decomposition product is 0.52 (0.26 for the milk raw material liquid, 0.78 at the end of the process (3 hours from the start)). there were. For this absorbance, add 20 ml of ion-exchanged water and 10 ml of 10 mass% trichloroacetic acid to 0.5 g of the milk raw material solution or milk protein decomposition product, allow to stand for 30 minutes after stirring, and filter with a filter having a pore size of 0.45 μm. , Obtained by measurement at a wavelength of 280 nm using a spectrophotometer.
次いで、得られた乳タンパク質分解物を８５℃で１５分加熱殺菌後、４３℃程度まで冷却した。 Then, the obtained milk protein decomposition product was sterilized by heating at 85 ° C. for 15 minutes and then cooled to about 43 ° C.
工程２として、冷却後の乳タンパク質分解物に、乳酸菌Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓおよびＬａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓの混合物である乳酸菌スターター（ＤＳＭ社製）０．２ｇを水１５．０ｇに混合したものを添加し、５分の攪拌混合後、４３℃で１８時間、静置で発酵を行った。発酵開始時はｐＨ６．１８、発酵終了後はｐＨ３．７２であった。乳酸菌数は、発酵終了時点で３．５×１０８ｃｆｕ／ｍｌであった。 In step 2, 0.2 g of a lactic acid bacterium starter (manufactured by DSM), which is a mixture of lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus, mixed with 15.0 g of water is added to the cooled milk protein decomposition product, and the mixture is stirred for 5 minutes. After mixing, fermentation was carried out at 43 ° C. for 18 hours by allowing it to stand. The pH was 6.18 at the start of fermentation and 3.72 after the end of fermentation. The number of lactic acid bacteria was 3.5 × 108 cfu / ml at the end of fermentation.
そして、ｐＨ調整剤として乳酸を加え、ｐＨを３．５±０．２に調整した後、８５℃で１５分間加熱殺菌し、７０℃程度まで冷却し、１５０メッシュで濾過した。以上のようにして、本発明品の乳原料発酵品（本発明品２３）を得た。 Then, lactic acid was added as a pH adjuster, the pH was adjusted to 3.5 ± 0.2, sterilized by heating at 85 ° C. for 15 minutes, cooled to about 70 ° C., and filtered through 150 mesh. As described above, a fermented dairy raw material product (product 23 of the present invention) of the present invention was obtained.
また、比較品として、本発明品２３を製造した方法において工程１と工程２を入れ替えた以外は同様にして乳原料発酵品（比較品４）を得た。 Further, as a comparative product, a fermented dairy product (comparative product 4) was obtained in the same manner except that steps 1 and 2 were replaced in the method for producing the product 23 of the present invention.
（沈殿量および風味の確認）
次いで、１０ｍｌ試験管に、実施例１と同様にして調製した低ｐＨの糖液を注ぎ入れ、そこに本発明品２３または比較品４の乳原料発酵品を最終濃度が３．０質量％となるように添加した後、１４日間常温放置した。そして、実施例１と同様にして沈殿量を確認した。その結果を図１に示す。
(Confirmation of precipitation amount and flavor)
Next, a low pH sugar solution prepared in the same manner as in Example 1 was poured into a 10 ml test tube, and the fermented dairy product of the product 23 of the present invention or the comparative product 4 had a final concentration of 3.0% by mass. After the addition, the mixture was left at room temperature for 14 days. Then, the amount of precipitation was confirmed in the same manner as in Example 1. The results are shown in FIG.
図１に示す通り、本発明品２３の乳原料発酵品を添加した場合の沈殿量は０．７ｍｍであり、比較品４の乳原料発酵品を添加した場合の沈殿量は３．５ｍｍであった。また、比較品４の乳原料発酵品の場合は沈殿が一部固結しており、試験管を振っても固まったままの部分があったが、本発明品２３の乳原料発酵品は試験管を振ると容易に分散した。 As shown in FIG. 1, the amount of precipitation when the fermented dairy product of the product 23 of the present invention was added was 0.7 mm, and the amount of precipitation when the fermented dairy product of Comparative Product 4 was added was 3.5 mm. rice field. Further, in the case of the fermented dairy product of Comparative Product 4, the precipitate was partially solidified, and there was a portion that remained solid even when the test tube was shaken, but the fermented dairy product of the product 23 of the present invention was tested. When the tube was shaken, it was easily dispersed.
また、本発明品２３の乳原料発酵品の風味について、よく訓練されたパネラー（経験年数１０年以上）１５名に評価させたところ、本発明品は、発酵乳様のコクと乳脂感に富んだボリュームある風味であり、その余韻も持続すると評価した。
（実施例４－２）様々なタンパク質分解酵素の２種併用
脱脂粉乳（乳タンパク質濃度約３５質量％）１８０ｇを４０～４５℃に加温した水７３０ｇに攪拌溶解して乳原料（乳タンパク質濃度約６．９質量％）とし、タンパク質分解酵素として、プロテアーゼＭ「アマノ」ＳＤ（エンド・エキソ型）、プロチンＮＹ－１０（エンド型、天野エンザイム社製）、パパインＷ４０（エンド型、天野エンザイム社製）、コクラーゼ（登録商標）Ｐ顆粒（エンド・エキソ型）を用意し、下記のように２種組合せた以外は実施例４－１と同様にして、本発明品２４～２６の乳原料発酵品を製造した。
In addition, when the flavor of the fermented dairy product of the product 23 of the present invention was evaluated by 15 well-trained panelists (10 years or more of experience), the product of the present invention was rich in fermented milk-like richness and milky fat feeling. It has a voluminous flavor, and it is evaluated that its lingering finish is long-lasting.
(Example 4-2) Combined use of two kinds of various proteolytic enzymes 180 g of defatted papain (milk protein concentration of about 35% by mass) is stirred and dissolved in 730 g of water heated to 40 to 45 ° C., and the milk raw material (milk protein concentration). Approximately 6.9% by mass), and as proteolytic enzymes, protease M "Amano" SD (endo-exo type), Protin NY-10 (end type, manufactured by Amano Enzyme), papain W40 (end type, Amano Enzyme) Co., Ltd.), Cokulase (registered trademark) P granules (end-exo type) were prepared, and the same as in Example 4-1 except that the two types were combined as described below, and the dairy raw material fermentation of the products 24 to 26 of the present invention was carried out. Manufactured the product.
タンパク質分解酵素の組合せ
タイプＡ：プロテアーゼＭ「アマノ」ＳＤ（エンド・エキソ型）＋プロチンＮＹ－１０（エンド型）
タイプＢ：プロテアーゼＭ「アマノ」ＳＤ（エンド・エキソ型）＋パパインＷ４０（エンド型）
タイプＣ：プロテアーゼＭ「アマノ」ＳＤ（エンド・エキソ型）＋コクラーゼ（登録商標）Ｐ顆粒（エンド・エキソ型）
Combination of proteolytic enzymes Type A: Protease M "Amano" SD (endo-exo type) + Protin NY-10 (end type)
Type B: Protease M "Amano" SD (end exo type) + papain W40 (end type)
Type C: Protease M "Amano" SD (end exo type) + coculase (registered trademark) P granule (end exo type)
そして、実施例１と同様にして低ｐＨ糖液を調製し、実施例１と同様にして、本発明品２４～２６の乳原料発酵品を低ｐＨ糖液に添加し、沈殿量と、乳原料発酵品を添加した低ｐＨ糖液の風味について評価した。その結果、沈殿量については、タイプＡ～Ｃのいずれのタンパク質分解酵素の組み合わせにおいても沈殿量が同等であり、約０．８ｍｍであった。また、タイプＣのエンド・エキソ型の２種併用（本発明品２６）について、ｐＨを２．９に調整した３％糖液に添加し、１２０℃で１分間加熱したところ、この条件においても凝集粒子は確認できず、沈殿も発生していなかった。 Then, a low pH sugar solution was prepared in the same manner as in Example 1, and the fermented milk raw materials of the products 24 to 26 of the present invention were added to the low pH sugar solution in the same manner as in Example 1, and the amount of precipitation and milk were added. The flavor of the low pH sugar solution to which the fermented raw material was added was evaluated. As a result, the amount of precipitation was the same for all combinations of type A to C proteolytic enzymes, and was about 0.8 mm. Further, regarding the combined use of two types of end exo type of type C (product 26 of the present invention), the mixture was added to a 3% sugar solution having a pH adjusted to 2.9 and heated at 120 ° C. for 1 minute. No agglomerated particles could be confirmed, and no precipitation occurred.
また、本発明品２４～２６の乳原料発酵品を、市販のグレープフルーツジュース（２０℃におけるｐＨ３．３）に５質量％の濃度となるように配合して、乳原料発酵品含有グレープフルーツジュースを得た。これらのジュースについて、本発明の乳原料発酵品を配合していない前記市販グレープフルーツジュース（対照品）と比べた風味について、よく訓練されたパネラー（経験年数１０年以上）１５名に評価させた。具体的には、対照品と比べた風味について、０点：対照品との違いが感じられない、１点：発酵乳様の風味が若干付与されたと感じられる、２点：発酵乳様の風味が付与されたと感じられる、３点：発酵乳様の風味が強く付与されたと感じられる、のいずれかの点数を選択させ、かつ、対照品と比べた酸臭について、０点：対照品との違いが感じられない、１点：対照品の酸臭が若干軽減されたと感じられる、２点：対照品の酸臭が軽減されたと感じられる、３点：対照品の酸臭が大きく抑制されてまろやかになったと感じられる、のいずれかの点数を選択させた。その結果を下記表４に示す。 Further, the fermented dairy product of the present invention products 24 to 26 is blended with a commercially available grapefruit juice (pH 3.3 at 20 ° C.) so as to have a concentration of 5% by mass to obtain a grapefruit juice containing the fermented dairy product. rice field. Fifteen well-trained panelists (10 years or more of experience) evaluated the flavor of these juices as compared with the commercially available grapefruit juice (control product) not containing the fermented dairy product of the present invention. Specifically, regarding the flavor compared with the control product, 0 point: no difference from the control product is felt, 1 point: a slightly fermented milk-like flavor is felt, and 2 points: a fermented milk-like flavor. 3 points: It is felt that fermented milk-like flavor is strongly imparted, and the acid odor compared with the control product is 0 points: with the control product. No difference is felt 1 point: The acid odor of the control product is felt to be slightly reduced, 2 points: The acid odor of the control product is felt to be reduced, 3 points: The acid odor of the control product is greatly suppressed. I was asked to select one of the points that felt mellow. The results are shown in Table 4 below.
表４に示すように、いずれの組合せタイプの場合も、対照品に乳風味が付与され、酸臭も抑制されてまろやかになっていたと評価された。中でも、タイプＣのエンド・エキソ型の２種併用の場合が、乳風味、酸臭抑制のいずれについても最も優れていたと評価された。 As shown in Table 4, in each combination type, it was evaluated that the control product was imparted with a milky flavor, and the acid odor was suppressed to make it mellow. Among them, the combination of two types of type C endo-exo type was evaluated to be the most excellent in both milk flavor and acid odor suppression.
以上に示したように、本発明の乳原料発酵品は、各種飲食品に配合した際、低ｐＨの飲食品であっても沈殿が生じにくく沈殿が固結せず、外観や食感を損なうことがない。さらには、各種飲食品に良好な乳風味を付与でき、飲食品に酸臭があった場合にはその酸臭を抑制することが出来る。 As shown above, when the fermented dairy product of the present invention is blended into various foods and drinks, precipitation does not easily occur even in foods and drinks having a low pH, and the precipitate does not solidify, impairing the appearance and texture. Never. Furthermore, it is possible to impart a good milk flavor to various foods and drinks, and if the foods and drinks have an acid odor, the acid odor can be suppressed.
Claims (7)
工程２：工程１で得られた乳タンパク質分解物に乳酸菌を添加し発酵を行う工程
を含む乳原料発酵品の製造方法であって、該乳原料発酵品のｐＨが３．０～４．０であり、前記乳タンパク質を含有する乳原料が、脱脂粉乳、トータルミルクプロテイン、および乳タンパク濃縮物から選択される１種以上である、乳原料発酵品の製造方法。 Step 1: One or more of the proteolytic enzymes, which are a mixture of endo-type and exo-type, are allowed to act on the milk raw material containing milk protein. Step 2: Lactobacillus is added to the milk protein degradation product obtained in Step 1. A method for producing a milk raw material fermented product including a step of adding and fermenting, wherein the pH of the milk raw material fermented product is 3.0 to 4.0, and the milk raw material containing the milk protein is defatted milk powder. , A method for producing a fermented milk raw material, which is one or more selected from total milk protein and milk protein concentrate .
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