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JP-7857136-B2 - Method for producing fermented milk and fermented milk-like acidic gel

JP7857136B2JP 7857136 B2JP7857136 B2JP 7857136B2JP-7857136-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 (6)

  1. A method for producing fermented milk and a fermented milk-like acidic gel, comprising the following steps: (1) A process to provide a prepared milk in which the casein protein:whey protein ratio is 8:2 to 5:5. (2) A process to control the temperature of the above-mentioned prepared milk to 0-10°C. (3) A step to adjust the pH of the above-mentioned formula milk to 4.0 to 5.2. (4) The process of letting the pH-adjusted formula milk stand at a temperature of 10 to 35°C. The manufacturing method comprising the above.
  2. The manufacturing method according to claim 1, wherein the step of providing a prepared milk having a casein protein:whey protein ratio of 8:2 to 5:5 in step (1) is a step of adjusting the ratio by adding whey protein to raw milk, skim milk, reconstituted milk, reconstituted skim milk, or these milks.
  3. The manufacturing method according to claim 1 or 2 , further comprising the following step (5). (5) A step in which, in any of steps (1) to (4) above, one of lactic acid bacteria, bifidobacteria, and yeast, or a combination thereof, is added to the prepared milk.
  4. The manufacturing method according to any one of claims 1 to 3 , wherein the step of adjusting the pH of the prepared milk in step (3) above to 4.0 to 5.2 is a step of adjusting 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, comprising the steps of adjusting the pH of a prepared milk at 0 to 10°C, in which the casein protein:whey protein ratio is 8:2 to 5:5, to 4.0 to 5.2 , and further, allowing it to stand at a temperature 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 (3), and may also include steps (4) and (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 a prepared milk having a casein protein:whey protein (hereinafter sometimes simply referred to as casein:whey) ratio of 8:2 to 5:5. The casein:whey ratio can be increased by adding whey protein to increase the proportion of whey and thereby increase the hardness of the gel. In step (1), the proportion of whey protein in the prepared milk can be increased by adding whey protein to the raw milk. Alternatively, milk materials with a high whey protein content can be added. Examples of milk materials include whey, whey powder, desalted whey, desalted whey powder, whey protein concentrate (WPC), and whey protein isolate (WPI). Furthermore, the solid content concentration in the prepared milk is preferably 10 to 20% by weight. A higher solid content concentration in the prepared milk tends to make the gel harder, while a lower concentration tends to make it softer. The gel's hardness can be controlled by adjusting the casein:whey ratio. It is desirable to adjust the solid content concentration by adjusting the amount of skim milk added. 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, colorings, 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, wh