JP3045789B2 - Production method of fermented milk - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fermented milk having an excellent flavor by fermenting a raw material containing milk in the presence of at least one kind of flavonoid glycoside to promote fermentation. .

[0002]

2. Description of the Related Art Fermented milk has been popular all over the world since ancient times, and its nutritional and physiological usefulness has recently attracted attention. Products such as lactic acid bacteria drinks using the fermented milk also have a refreshing flavor and are widely loved. However, products such as fermented milk and lactic acid bacteria beverages have the disadvantage that the quality deteriorates significantly during the storage period, off-flavors are generated even during distribution and storage after production, and good flavor immediately after fermentation is easily lost. In order to prevent this, there is a solution at present, such as distribution and storage at a low temperature that does not impair the quality, and using a container that shields light and outside air as much as possible. I can't say.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to establish a method for producing fermented milk having a good flavor and a stable quality with little deterioration of flavor.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for producing fermented milk having a stable quality. As a result, lactic acid fermentation of a raw material containing milk is carried out in the presence of a flavonoid glycoside having a quercetin skeleton in aglycone. It has been found that fermentation is promoted to produce fermented milk having a good flavor, and that the good flavor can be maintained for a long period of time, leading to the present invention. Hereinafter, the present invention will be described in detail.

[0005] In the method for producing fermented milk according to the present invention, a conventional method can be used except that a flavonoid glycoside is added. That is, as a raw material, animal milk such as milk,
Vegetable milk such as soy milk, dairy products such as reduced milk and cream from skim milk and their powdered milk, saccharides such as sucrose if necessary,
Fruit juices, flavors and the like can be used and are not particularly limited. In this method, these raw materials are appropriately selected and prepared, sterilized, and inoculated with lactic acid bacteria, yeast, and other microorganisms and fermented.

[0006] The flavonoid glycosides used in the present invention include poorly water-soluble rutin, quercitrin, isoquercetin, pertatoside, and hyperoside, as well as lactose or a mixture of two or more of these flavonoid glycosides. In the presence of galactooligosaccharide and / or starch, an enzyme having a galactose residue transfer activity or an enzyme having a glucose residue transfer activity, or an enzyme having a galactose residue transfer activity and an enzyme having a glucose residue transfer activity Water-soluble flavonoid glycosides obtained by reacting the mixture are exemplified. These flavonoid glycosides may be used alone or as a mixture of two or more. The water-soluble flavonoid glycoside is disclosed in Japanese Patent Application Laid-Open No. 1-21 filed by the applicant of the present invention.
No. 3293, a method for producing a water-soluble flavonol glycoside filed by the applicant of the present invention (Japanese Patent Application No. 179,878), and a water-soluble flavonol glycoside filed by the same applicant. (Japanese Patent Application 179
No. 837), a method for producing a readily water-soluble flavonol glycoside also filed with a patent (1990 Patent Application No. 179838), and a method for modifying a readily water-soluble flavonol glycoside also filed for a patent (Japanese Patent Application No. 179839). ) Is advantageous. Regarding the time of adding the flavonoid glycoside to the fermented milk, it may be added to the raw material before inoculation of microorganisms such as lactic acid bacteria, or may be added at the same time as or after the inoculation of microorganisms, especially at the time of addition. It is not limited.

[0007] The amount of the flavonoid glycoside to be added varies depending on the composition and concentration of the raw material to be fermented, but is naturally determined from expected effects and problems in flavor. For example, in the case of fermented milk having a non-fat milk solid content of 10% (w / w), the addition of about 5 to 1000 ppm is preferable. 5
The expected effect cannot be obtained with the addition of
When added at more than 00 ppm, the added flavonoid glycoside affects the flavor of the fermented milk. According to the method for producing fermented milk of the present invention, by adding a flavonoid glycoside to a raw material containing milk, fermentation is promoted and the rate of acid generation is increased,
The flavor of the fermented milk obtained is better than that of the fermented milk without the flavonoid glycoside, and the flavor is less deteriorated during the storage period, and the quality is stabilized.

[0008]

EXAMPLES The effects of the present invention will be described in detail with reference to the following reference examples and examples. Reference Example 1 Rutin (10 g) was dispersed in water (2 L), and a naringinase preparation (manufactured by Amano Pharmaceutical Co., Ltd., trade name: naringinase: “Amano”) (1 g) was added thereto, and the mixture was kept at 60 ° C. for 24 hours. The pH of this system was 6. This was cooled to 10 ° C. or lower to obtain 6 g of a precipitate composed of isoquercetin. 5 g of this precipitate and 30 g of corn starch were mixed with 0.0 of pH 6.7.
Add 5 ml of 1 M disodium hydrogen phosphate-sodium dihydrogen phosphate buffer to homogenize, add 2 ml of cyclodextrin glucanotransferase preparation (manufactured by Amano Pharmaceutical Co., Ltd., trade name Contizyme) and add 2 ml at 55 ° C.
Hold for hours. This was concentrated to dryness to obtain 36 g of a yellow solid (hereinafter, the flavonoid glycoside obtained in Reference Example 1 is referred to as glycoside A).

Reference Example 2 20 g of glycoside A prepared by the method of Reference Example 1 and lactose 200
was dissolved in 100 ml of 0.1 M phosphate buffer (pH 7.0), and 1 g of β-galactosidase (enzyme titer: 20,000 units) derived from Bacillus circulans manufactured by Daiwa Kasei Co., Ltd. was added. Stirred for hours. After completion of the reaction, the mixture was diluted with 1 liter of water, and 1000 ml of a porous polymer composed of a styrene-divinylbenzene copolymer was used.
For 1 hour. Next, 5 l of ion-exchanged water was passed through for 1.5 hours. Then, 40% (v
/ V) The adsorbate was eluted by passing 2 liters of methanol for 1 hour. The methanol solution was concentrated to dryness to obtain 25 g of a yellow solid (hereinafter, the flavonoid glycoside obtained in Reference Example 2 is referred to as glycoside B).

Example 1 Reduced skim milk having a solid content of non-fat milk of 10% (w / w) was heated to 100 °
C for 30 minutes, cooled to 40 ° C., and added an ethanol solution containing rutin 10% (w / w) to 0.1% (v / w).
/ V) and Lactobacillus bulgaricus (Lactob)
acillus bulgaricus and Streptococcus thermophilus (Streptococcus)
thermophilus) 4%
(V / v) and cultivated at 40 ° C. As a control, fermented milk without the addition of rutin was prepared by the same operation. Table 1 summarizes the results of measuring the change in lactic acidity during fermentation over time.

[0011]

[Table 1]

As is clear from these results, fermentation was enhanced in the case where rutin was added as compared with the case where rutin was not added, and the rate of acid production was increased. With respect to the fermented milk 4 hours after the culture, the sensory evaluation of the flavor was performed by the panelists of 10 persons in the following 9 steps, using the one immediately after fermentation without rutin as a control. The fermented milk after 4 hours of culturing was stored at 10 ° C., and the sensory evaluation of the flavor was performed in the same manner on the 7th and 15th days. The results are shown in Table 2. Evaluation +4: Very good +3: Good +2: Slightly good +1: Slightly good 0: Same level -1: Slightly bad -2: Slightly bad -3: Bad -4: Very bad

[0013]

[Table 2]

[0014] As shown in the above results, the product containing rutin has a very good flavor with a low acid odor and a mild and excellent flavor despite having a high lactic acid acidity. Clearly, the flavor was less deteriorated, and a good flavor could be maintained for a long time.

Example 2 Commercially available milk contains 50 ppm of glycoside A obtained in Reference Example 1.
And Bifidobacterium longum (Bifidoba)
cterium longum) and Lactobacillus acidophilus (Lactobacillus acid)
Ophirus) and Streptococcus thermophilus (Streptococcus thermophilus)
plus 2% (v / v) mixed starter
Culture was performed at ° C. Table 3 summarizes the results of measuring the change in lactic acidity during fermentation over time.

[0016]

[Table 3]

As is clear from the results, fermentation was accelerated in the case where glycoside A was added as compared with the case where glycoside A was not added, and the acid production rate was increased. The fermented milk 8 hours after the cultivation was subjected to sensory evaluation of flavor flavor in the same manner as in Example 1 by a panel of 10 persons, using the fermented milk immediately after fermentation without glycoside A as a control. In addition, 10 hours of fermented milk after 8 hours of culture
It preserved at ° C, and the sensory evaluation of the flavor was performed similarly on the 7th day and the 15th day. Table 4 shows the results.

[0018]

[Table 4]

As is clear from the results, the one to which glycoside A was added exhibited a mild and very good flavor with little acid odor, despite the high lactic acid acidity. The deterioration of flavor was clearly smaller than that of the product, and good flavor could be maintained for a long time.

Example 3 Reduced skim milk having a solid content of non-fat milk of 20% (w / w) was heated at 100 °
After heat sterilization at 30 ° C. for 30 minutes, the mixture was cooled to 35 ° C., and 100 ppm of glycoside B obtained in Reference Example 2 and Lactococcus lactis (Lactococcus lactis).
The starter of s) was added at 3% (v / v), and the cells were cultured at 35 ° C. Table 5 summarizes the results of measuring the change in lactic acidity during fermentation over time.

[0021]

[Table 5]

As is evident from the results, fermentation was accelerated in the case where glycoside B was added as compared with the case where glycoside B was not added, and the acid production rate was increased. With respect to the fermented milk obtained after 24 hours of cultivation, the sensory evaluation of flavor flavor was performed by a panel of 10 panelists using the control immediately after fermentation without glycoside B added as a control.
The same was done. The fermented milk 24 hours after the culture was stored at 10 ° C., and the sensory evaluation of the flavor was performed in the same manner on the 7th and 15th days. Table 6 shows the results.

[0023]

[Table 6]

As is apparent from the results, the one to which glycoside B was added exhibited a mild and very good flavor with little acid odor, despite the high lactic acid acidity. The deterioration of flavor was clearly smaller than that of the product, and good flavor could be maintained for a long time.

[0025]

As described above, according to the present invention, it was possible to produce fermented milk having a very good flavor and maintaining the flavor for a long time with little deterioration in quality.

Claims (1)

(57) [Claims] 1. A method for producing fermented milk, comprising fermenting a raw material containing milk in the presence of a flavonoid glycoside.