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JP-7857134-B2 - Method for producing fermented milk and fermented milk-like acidic gel

JP7857134B2JP 7857134 B2JP7857134 B2JP 7857134B2JP-7857134-B2

Inventors

  • 田口 雄一
  • 三塚 翔
  • 伊藤 光太郎

Assignees

  • 雪印メグミルク株式会社

Dates

Publication Date
20260512
Application Date
20220329

Claims (7)

  1. A method for producing fermented milk and a fermented milk-like acidic gel, comprising the following steps: The manufacturing method comprising: (1) providing compounded milk; (2) controlling the temperature of the compounded milk to 0 to 10°C; (3) adjusting the pH of the compounded milk to 4.0 to 5.2; and (4) allowing the pH-adjusted compounded milk to stand under conditions of 10 to 35°C.
  2. The manufacturing method according to claim 1, wherein the step of providing the prepared milk in step (1) is a step of providing raw milk, skim milk, reconstituted milk, reconstituted skim milk, or milks to which auxiliary ingredients have been added.
  3. The manufacturing method according to claim 1 or 2, further comprising the following step (5). (5) The step in (1) to (4) above, of adding one of lactic acid bacteria, bifidobacteria, and yeast, or a combination thereof, to the prepared milk.
  4. The step of adjusting the pH of the prepared milk in step (3) above to 4.0 to 5.2 is, The manufacturing method according to any one of claims 1 to 3, wherein the step is to adjust using an organic acid.
  5. A manufacturing method according to any one of claims 1 to 4, which does not include a fermentation step.
  6. A method for gelling milk, wherein the pH of the prepared milk at 0-10°C is adjusted to 4.0-5.2, A method for gelling milk, including a step of controlling the temperature of the prepared milk.
  7. The method for gelling milk according to claim 6 , wherein the step of controlling the temperature is a step of controlling it within the range of 10 to 35°C.

Description

This invention relates to a method for producing fermented milk and a fermented milk-like acidic gel. Fermented milk is a food product in which milk proteins are coagulated with acid. Therefore, when producing fermented milk, it is essential to inoculate the raw milk with lactic acid bacteria and go through a fermentation process that causes the raw milk to coagulate with acid. In particular, set-type fermented milk requires a dedicated fermentation chamber and cooling chamber, and there are challenges such as the need to secure a large space for temperature control. The following prior art exists for producing a fermented milk-like acidic gel without using lactic acid bacteria or a fermentation chamber. Patent documents 1 and 2 disclose a method for producing an acid-coagulating dairy food product with excellent thermal stability and physical properties by adjusting the pH of raw milk to 5.5 to 6.2 with citric acid or phosphoric acid and then performing ultrafiltration. Patent Document 3 discloses a method for acidifying and gelling milk by adding 0.3 to 0.6% glucono delta-lactone to milk or soy milk and reacting it at a temperature range of 10 to 40°C. Patent Document 4 discloses a method for suppressing protein aggregation in a weakly acidic gel-like milk product by a process in which a citrate and a thickening agent are blended into a raw material liquid containing milk components, and the pH of the raw material liquid is adjusted to a weakly acidic pH of 5.1 to 6.5, wherein the weight ratio of fat to protein in the raw milk is 1.8 or less. However, Patent Documents 1, 2, and 3 limit the means of acidification to phosphoric acid, citric acid, gluconolactone, etc., respectively. Similarly, Patent Document 4 also limits the means of acidification to citric acid, and gels the milk through the raw material composition and the addition of thickeners, thus also being a limited method. Furthermore, since these methods involve adding specific components for acidification, the composition and flavor may differ from fermented milk obtained by fermenting with lactic acid bacteria. Japanese Patent Publication No. 2018-64482Japanese Patent Publication No. 2018-64481Patent No. 4827100Japanese Patent Publication No. 2017-55751 The manufacturing method of the present invention includes the following steps (1) to (4), and may also include step (5) as needed. Each step will be described below. Process (1): Process of providing the prepared milk In the present invention, step (1) is the step of providing prepared milk. The compounded milk used in this invention can be any milk containing a protein that gels at its isoelectric point, such as raw milk, skim milk, reconstituted milk obtained by dissolving whole milk powder, reconstituted skim milk obtained by dissolving skim milk powder, or soy milk. Furthermore, any auxiliary ingredients may be added to these compounded milks. The auxiliary ingredients are not limited and can be selected as appropriate. Auxiliary ingredients can be added within the range that allows the compounded milk, which is the main ingredient, to gel. Examples of auxiliary ingredients include flavorings, fruits and vegetables, fruit and vegetable juices, fruit and vegetable extracts, ingredients containing nutrients, milk ingredients, functional ingredients, thickeners, emulsifiers, colorants, preservatives, and other food additives. Furthermore, raw milk and skim milk may be concentrated using a membrane or evaporator. It is also desirable to sterilize the compounded milk using a known sterilization method. Among these, it is preferable to heat sterilize by holding at 63°C for 30 minutes, or by a method having an equivalent or greater sterilization effect. In addition to the above, dairy ingredients include whole fat condensed milk, skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, unsweetened condensed milk, unsweetened skimmed condensed milk, whey, whey powder, defatted whey, defatted whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, milk protein concentrate (MPC), casein, sodium caseinate, calcium caseinate, cream, fermented cream, compound cream, cream powder, butter, fermented butter, buttermilk, buttermilk powder, and butter oil. The protein content in the fermented milk and fermented milk-like acidic gel of the present invention is not particularly limited as long as it is sufficient to gel near the isoelectric point, but 1 to 20% by weight is preferred. More preferably 1 to 15% by weight, and most preferably 3 to 10% by weight. Step (2): Step to control the temperature of the prepared milk to 0 to 10°C. In the present invention, step (2) is the step of adjusting the temperature of the prepared milk in step (1) to 0 to 10°C. Of these, it is preferable to adjust the temperature of the prepared milk to 0 to 5°C, and more preferably to 0 to 3°C. In the present invention, the step of preparing prepared milk th