JP3946607B2

JP3946607B2 - Whey fermented beverage and method for producing the same

Info

Publication number: JP3946607B2
Application number: JP2002287578A
Authority: JP
Inventors: 岡野雅子; 坂上麻子; 佐伯幸弘
Original assignee: Nippon Milk Community Co Ltd
Current assignee: Nippon Milk Community Co Ltd
Priority date: 2002-09-30
Filing date: 2002-09-30
Publication date: 2007-07-18
Anticipated expiration: 2022-09-30
Also published as: JP2004121046A

Description

【０００１】
【発明の属する技術分野】
本発明は、蛋白質源に高純度ホエー蛋白質の一種であるホエー蛋白質単離物(WPI)又はホエー蛋白質濃縮物(WPC)を主体とし、安定剤を使用しない場合でも、風味の落ちないホエー発酵飲料及びその製造方法に関する。
また、本発明は、特定の殺菌条件で加熱殺菌・冷却して乳酸菌スターターを加え、発酵後、特定の均質化条件で均質化処理を行うことによって得られる新しい食感のホエー発酵飲料及びその製造方法に関する。
本発明においてホエー発酵飲料とは、乳等省令に定める乳製品乳酸菌飲料、乳酸菌飲料及びこれらを殺菌した飲料のことをいい、新しい食感とは、粘度が100〜2000cPと高い粘度であるにもかかわらず、後味がすっきりとし、かつ、口に含んだ時きめの細かなホイップクリーム様のふわふわ食感の飲料のことを意味する。
【０００２】
【従来の技術】
従来、風味の改善された乳酸菌飲料の製造方法は数多く報告されており、その代表的な技術としては、ホエー蛋白質濃縮物（ＷＰＣ）と糖質を含む溶液を乳酸発酵させ、安定剤を含む糖液と甘性ホエーを混合、殺菌してホエー発酵飲料を製造する方法（特開昭61-170341号公報）、ホエー蛋白質をｐＨ調整後、乳酸菌を接種し、糖質を加えｐＨを酸性に調整後、食用酸を加えて殺菌してなるホエーサワーベースの製造法（特開昭62-40248号公報）、ラクトバチルス属に属する乳酸桿菌No.14菌と本菌株と共生関係を有する乳酸菌を同時に発酵させて発酵乳及び乳酸菌飲料を製造する方法（特開平5-268874号公報）、蛋白質含量が85重量％以上の高純度ホエー蛋白質を、当該高純度ホエー蛋白質含量が発酵乳原料に含まれる総蛋白質含量に対して１０％以上含有し、増粘剤を含まない発酵乳原料を80〜100℃で、５〜30分加熱殺菌し、冷却し、乳酸菌スターターを添加、発酵させ、100Kg/cm²以下で均質化処理して発酵乳を製造する方法（特開平7-104号公報）、ミセル状ホエー蛋白質を乳蛋白源として乳酸菌で発酵させてホエー蛋白質発酵乳を製造する方法（特開平7−99885号公報）等が知られているが、いずれの製品においても味がすっきりとし、かつ、口に含んだ時きめの細かなホイップクリーム様のふわふわ食感のあるものは得られなかった。
【０００３】
【特許文献】
特開昭６１−１７０３４１号公報
特開昭６２−４０２４８号公報
特開平５−２６８８７４号公報
特開平７−１０４号公報
特開平７−９９８８５号公報
【０００４】
すなわち、上記従来の乳酸菌飲料では、通常の乳酸菌飲料の粘度は４〜20cPと低粘度であり、高粘度の乳酸菌飲料を調製するには、安定剤を多量に添加しなくてはならず、その影響で風味やのど越しの点で好ましくなかった。また、乳酸菌飲料に安定剤を使用しない製品では、保存中に分離、沈澱などが生じ物性が安定しないので、この安定性を高めるために安定剤を使用するとなると、上述するように味・風味・のど越しが悪くなるという問題点があった。
さらに、粘性多糖類を生産する乳酸菌を用いて、安定剤を使用することなく、保存性の良い乳酸菌飲料を製造することは可能であるが、特定の乳酸菌の使用が必須であり、原料入手の上で生産性が悪く、経済的ではない。
一方、ホエー粉を多く配合すると、ホエー粉特有のホエー臭により風味が悪くなるため、従来の発酵製品では、ホエー粉配合量は1重量％以下で用いられており、ホエー粉のみで発酵させた製品はなく、通常脱脂粉乳等の他の乳原料と併用している。また、発酵製品に使用されているホエー粉は、セットヨーグルト、撹拌型ヨーグルトの硬度、粘度確保、離水防止の目的で配合量が１重量％以下で使用されており、発酵飲料では風味が悪くなるため使用されている例はない。
また、特開平7−104号で得られるものは、高粘度の糊状発酵乳であって、高純度ホエー蛋白質と全脂粉乳、脱脂粉乳とを均一に混合し、溶解して発酵乳原料を調製している。この得られるものは、全脂粉乳や脱脂粉乳又はホエー粉特有の塩味や雑味が強く、風味が悪くなり、のど越しが良好で、後味のすっきりしたふわふわした食感は得られない。
【０００５】
【発明が解決しようとする課題】
本発明では、蛋白質源として高純度ホエー蛋白質を使用した、風味劣化を防止し、食感を改善したホエー発酵飲料を得ることを目的とするものである。
また、本発明では、乳酸菌の種類に特定されることなく、しかも安定剤を使用しないで、保存中の物性が安定し、100〜2000cPの高粘度で、ふわふわ食感の新しいホエー発酵飲料を提供することを課題とする。
本発明で得られるホエー発酵飲料は、高純度ホエー蛋白質を配合して、塩類や乳糖の量を低減しているため夾雑物の量も減り、高粘度発酵飲料ではあっても、のど越しが良好で、後味のすっきりした食感が得られる。このようなホエー発酵飲料は従来存在していなかった。
【０００６】
【課題を解決するための手段】
本発明のホエー発酵飲料は、蛋白質源を高純度ホエー蛋白質とし、特定条件の下に加熱殺菌、冷却して乳酸菌スターターを加え、発酵させ、pHを低下させることで、ホエー蛋白質カードが得られる。この水溶性蛋白質であるホエー蛋白質から得られるホエー蛋白質カードは、従来のカゼイン、ホエー蛋白質を含む脱脂粉乳から得られるカードに比べて保水性に優れている。本発明では、特定の殺菌条件で殺菌された原料から得られるこのホエー蛋白質カードを特許請求の範囲に記載するような特定の均質条件で均質化することにより、のど越しが良好で、後味のすっきりしたふわふわした食感のホエー発酵飲料を得ることができる。
【０００７】
一般に蛋白質含量が、通常、34％程度である脱脂粉乳やホエー粉だけで蛋白質濃度を高めると、塩類や乳糖といった夾雑物の量が増加し、風味が悪くなるが、本発明で蛋白質源として使用する高純度ホエー蛋白質は、蛋白質含量が80％以上と高いため添加量が少なくすみ、塩類や乳糖量を低減させているため夾雑物の量が減り風味が良好になる。
すなわち、本発明では、蛋白質源を高純度ホエー蛋白質とすることで、従来の脱脂粉乳やホエー粉特有の塩味・雑味を低減することができ、風味良好な飲料が得られるが、これの理由は、本発明で蛋白質源とする高純度ホエー蛋白質の蛋白質含量が80％以上と高く、塩類や乳糖の量を低減させることによって従来の塩味や雑味を低減し、風味良好な飲料の得られることが可能となった。
【０００８】
また、本発明では、高純度ホエー蛋白質を特定条件で加熱殺菌処理後、発酵することで、蛋白質が部分的に加熱変性し、その結果pHのゆるやかな低下にともなって部分加熱変性したホエー蛋白質がさらに変性し、保水性の高いホエー蛋白質カードが得られる。得られたカードを特定の均質条件で均質化させることで、高粘度だがのど越しがよく、安定剤を用いることがなくても、保存中の物性安定保持が可能となり、安定剤不使用であっても発酵飲料で従来得られなかった蛋白質が均一に分散して白濁した高粘度で、ふわふわ食感を有する新しいホエー発酵飲料が得られることとなった。
【０００９】
【試験例１】
本発明のホエー発酵飲料が、上述するようにすぐれた効果を有するためには殺菌条件と均質条件が特に重要である。この点を確認するために以下の試験をおこなった。
（試験試料）
本発明品（本発明品１、２）及び対照品の処方及び製造条件は、【表１】に示した配合の原料を、【表２】に示した殺菌条件で加熱殺菌後冷却して、【表１】に示した乳酸菌スターターを加え、発酵後、【表２】に示した均質条件で均質処理して得られたホエー発酵飲料の泡、物性、風味等を比較した。
【００１０】
１）本発明品と対照品の処方は、【表１】のとおりである。
【表１】

【００１１】
２）殺菌条件及び均質条件は【表２】のとおりである。
【００１２】
【表２】

【００１３】
３）得られた試料の泡含有量、粘度、安定性（離水率）、風味を次の方法で測定した。
ａ．泡含有量
容量30mlのプラスチックカップに満量充填した時のサンプル重量を測定し、次式により求めた。
泡含有量＝B／A−１
Ａ：サンプル30mlの重量
Ｂ：30×比重（配合どおりに溶解したミックスの比重を測定した値）
ｂ．粘度
Ｂ型粘度計（東京計器社製）
測定温度は、10℃、ローターNo.3（回転数60rpm）で30秒後の値を粘度とした。
ｃ．pH
pHメーター（HORIBA、F‐22、pH‐本電極）で測定した。
ｄ．酸度
酸度は乳酸酸度（乳酸の重量％）として、0.1NのNaOHの滴定により求めた。
ｅ．安定性（離水量）
滅菌した試験管に試料50mlをとり、10℃で静置保存時に発生する分離した水のみの層の量から離水率を算出し容量％で示した。
ｆ．官能評価
なお、官能評価質問項目は、以下の【表３】に示すような▲１▼ふわふわ感、▲２▼滑らかさ、▲３▼のど越しの良さ、▲４▼風味の好ましさ、▲５▼ホエー臭の強さ、▲６▼渋みの強さ、▲７▼後味のすっきり感、▲８▼総合評価について評価した。
【表３】
官能評価質問項目

ｇ．色差評価
色差は色彩色差計（ミノルタCM3500−D）を用いて測定した。
色差はD65（UV光（紫外線）を含む平均的な風光（色温度6504K）で通常用いられる標準の光である）を光源として透過率を測定した。Ｌ^*（エルスター）、ａ^*（エースター）、ｂ^*（ビースター）の表色系を測定した。
【００１４】
４）試料の測定結果
得られた試料を10℃で保存し、製造翌日（D1）、7日後（D7）、14日後（D14）の粘度、pH、酸度、安定性（離水量）、についての保存試験を行った結果を、【表４】に示した。また、得られた試料の製造14日後の官能評価の結果を【表５】に示した。この官能評価は、【表３】に示した項目に基づき、専門パネラー10人により評価した。また、得られた試料の製造14日後の色差を色彩色差計（ミノルタCM3500‐D）を用いてD65を光源として透過率を測定した結果をＬ^*、ａ^*、ｂ^*の表色系で【表６】に示した。Ｌ^*の値は、明度を表し、完全な白色は100.0、完全な黒色は0.0となる。ａ^*の値は、プラスは赤色の領域で、マイナスは緑色の領域を表し、ｂ^*の値は、プラスは黄色の領域で、マイナスは青色の領域を表した。
【００１５】
【表４】

【００１６】

【００１７】
【表６】

※ΔE^*ａbの評価（本発明品1（L*₁、a*₁、b*₁）と本発明品2（L*₂、a*2、b*₂）及び対照品との色差をΔE^*ａb【数式１】で表す。）
【数式１】

本発明品１に対する本発明品２のΔE^*ａb評価は、0.6681でわずかに異なる。
本発明品１に対する対照品のΔE^*ａb評価は、3.9535で著しく異なる。
【表６】に示した結果、対照品は本発明品１よりも、Ｌ^*値は明度が低く（白くない）、ａ^*値は、緑色が強く、色が黒っぽく、暗い方向にシフトしている。またｂ^*値は、青色が強く（黄色が弱い）、色が黒っぽく暗い方向にシフトしていることを示した。
【表７】と【表８】は、得られた試料を10℃で保存し、製造後7日目に測定した結果を示した。
【００１８】
【表７】

【００１９】
【表８】

【００２０】
【試験例１の結果】
【表７】によれば、本発明品と対照品との間に泡の含有量、粘度に関しては差は認められなかった。しかし、【表８】に示すように、本発明品と対照品の間には、安定性及び風味について、本発明品が著しく優れていることがわかった。
また、官能評価【表５】の結果では、対照品は本発明品に比べると、渋味、生臭さ、ホエー臭が強い。また殺菌条件が異なるため、加熱臭が強い。また色差の評価【表６】の結果では、対照品は、本発明品に比べて、殺菌条件が異なるため、色が暗くなっていて褐変している。このことにより、対照品が熱による影響を多く受けていることがわかった。
【００２１】
上述するように、本発明品は、100〜2000cP以上の後味がすっきりとしており、ホエー臭が弱く、渋味の弱い、ふわふわ食感を有するものであるとの評価であった。また、粘度が高く、泡を含有したふわふわした滑らかな新食感で、のど越しが良くさわやかな風味を有するホエー発酵飲料である。また、得られたホエー発酵飲料は、2週間保存しても、ホエー分離の量は2〜5％と少なく安定性が良い。
以上の結果、本発明品を製造するためには特定の殺菌条件と均質圧の重要性が確認された。
【００２２】
なお、対照品のように高純度ホエー蛋白質を3重量％配合して90℃で、10分間、加熱殺菌すると、粘度が高く、ホエー臭が強く、蛋白質の分解がおきているので渋味が強く、もったりした食感の製品となる。この製品は、2週間保存するとホエー分離の量が15％とホエーが多く分離してくる。このような現象は、蛋白質が凝集しやすく、沈殿しやすい網目構造になっているのでホエーの分離が多くなるためと考えられる。
【００２３】
なお、試験例には数値を示さなかったが、WPIを2重量％以下配合すると、さらっとしていて粘度は4〜20cPと低粘度（＝通常の乳酸菌飲料）でふわふわの食感は得られない。WPIを7重量％以上配合すると、カードが硬すぎてボソボソになり、カードの破壊ができなく、タンク内での撹拌ができない。得られるものは、滑らかでふわふわの食感は得られなかった。
【００２４】
【試験例２】
本発明品の特徴の一つである、ふわふわ感は特定の粘度と泡によって発生する。このため、本発明において製造されるホエー発酵飲料の粘度と泡の量との関係を調べた。試験試料の配合は試験例１と同じ配合で殺菌条件と均質条件をかえて得られた試料の製造後１日目を測定した。
【表９】に示すとおりである。
サンプルの＃１〜３の粘度、殺菌条件は以下の【表９】ものを用意した。
【表９】

【００２５】
上記処方の粘度のサンプル＃１〜３のホエー発酵飲料を15℃に調温した後、アイスクリームのオーバーランを測定する際に使用している容量30mlの容器に入れて、重量を測定した。
各サンプルの15℃での泡の量は以下の【表１０】の通りである。
【表１０】

【００２６】
各試料とも、従来の飲料に比較して特徴的な食感を有していた。【表９】に示した結果、同じ殺菌条件で均質圧力が低いと高い粘度のものが得られた。また、同じ均質圧力で殺菌条件の違いにより粘度の異なるものが得られた。本発明において高粘度のホエー発酵飲料は、均質化時に泡を抱きこみ、気泡を多く含有するためふわふわ食感を有するようになることが明らかとなった。
なお、試験例には数値を示さなかったが、本発明で得られるホエー発酵飲料の粘度は100〜2000cPが好ましい。2000cPを超えると、のど越しが悪く、後味のすっきりした食感は得られない。
【００２７】
【実施例１】
ホエーを使用し、安定剤を用いることなく得られたホエー発酵飲料と脱脂粉乳を使用し、安定剤を用いることなく得られた乳酸菌飲料と対比する。
ホエー蛋白質単離物（WPI、蛋白質含量84％）3重量％、砂糖8重量％、調合水84重量％を調合、均質化し、98℃、15秒間殺菌後、冷却した。これにラクトバチルス・ブルガリクス及びストレプトコッカス・サーモフィルスの混合乳酸菌スターターを5重量％加え、41℃の発酵室で、pH4.5になるまで発酵させた。発酵終了後、得られたカードをホモゲナイザーで圧力50kg/cm²で均質化し本発明品３を得た。
また、WPIのかわりに脱脂粉乳（蛋白質含量35％）7重量％で調製し、対照品１を得た。
【００２８】
試験方法
○pH ：pHメーター（HORIBA、F‐22、pH−本電極）で測定した。
○粘度：B型粘度計（東京計器）、ローターNo.3（回転数60rpm）で30秒後の値を粘度とした。
○離水率：50ml目盛付き試験管に試料を入れ、10℃で静置保存時に発生する分離した水のみの層の量から離水率を算出し容量％で示した。
○風味・のど越し：官能評価（良好、やや良好、どちらともいえない、やや悪い、悪い）
【００２９】
試験結果
この試験結果は、【表１１】に示すとおりである。
【表１１】

【００３０】
【実施例２】
ホエーを使用し、安定剤を用いることのないホエー発酵飲料と、脱脂粉乳及び安定剤を用いて得られた乳酸菌飲料とを対比する。
実施例１と同様に調製し、本発明品３を得た。また、対照品１に安定剤（CMC、カルボキシメチルセルロース）0.8重量％加えたものを対照品２とした。試験方法は実施例1と同様に行った。
この試験結果は【表１２】に示すとおりである。
【００３１】
【表１２】

【００３２】
【発明の効果】
蛋白質源にホエー蛋白質単離物（WPI）、ホエー蛋白質濃縮物(WPC)を主体とし、特定条件で加熱殺菌し、冷却して乳酸菌スターターを加え、発酵後100kg/cm²を超えない均質処理を行うことで、安定剤不使用だが従来の乳酸菌飲料にない風味良好で新しい食感のホエー発酵飲料を提供する。新しい食感とは粘度が100〜2000cPと高い粘度であるにもかかわらず、後味がすっきりとしたふわふわ食感の飲料である。安定剤を使用しなくても、保存上良好な安定性（離水率）を有する。[0001]
BACKGROUND OF THE INVENTION
The present invention mainly comprises whey protein isolate (WPI) or whey protein concentrate (WPC), which is a kind of high-purity whey protein, as a protein source, and a whey fermented beverage that does not lose its flavor even when no stabilizer is used. And a manufacturing method thereof.
In addition, the present invention provides a whey fermented beverage having a new texture obtained by adding a lactic acid bacteria starter after heat sterilization and cooling under specific sterilization conditions, and performing a homogenization treatment under specific homogenization conditions after fermentation and the production thereof Regarding the method.
In the present invention, whey fermented beverages refer to dairy lactic acid bacteria beverages, lactic acid bacteria beverages and beverages that have been sterilized, as stipulated in ordinances such as milk, and a new texture is that the viscosity is as high as 100 to 2000 cP. Regardless, it means a soft whipped cream-like fluffy texture when it has a clean aftertaste and is contained in the mouth.
[0002]
[Prior art]
Conventionally, a number of methods for producing a lactic acid bacteria beverage with improved flavor have been reported, and a representative technique thereof is a lactic acid fermentation of a solution containing whey protein concentrate (WPC) and a sugar, and a sugar containing a stabilizer. A method of producing a whey fermented beverage by mixing and sterilizing the liquid and sweet whey (JP-A-61-170341), adjusting the pH of the whey protein, inoculating lactic acid bacteria, adding sugar and adjusting the pH to acidic Later, a whey sour base production method (Japanese Patent Laid-Open No. Sho 62-40248) which is sterilized by adding edible acid, Lactobacillus No. 14 belonging to the genus Lactobacillus and lactic acid bacteria having a symbiotic relationship with this strain at the same time A method for producing fermented milk and lactic acid bacteria beverage by fermenting (Japanese Patent Laid-Open No. H5-268874), high-purity whey protein having a protein content of 85% by weight or more, and the total amount of the high-purity whey protein content contained in the raw material for fermented milk 10% or more based on protein content Has, at 80 to 100 ° C. The fermented milk materials containing no thickener, and 5 to 30 minutes heat sterilization, cooled, added lactobacilli starter, fermented, and homogenized at 100 Kg / cm ² or less fermentation A method for producing milk (Japanese Patent Laid-Open No. 7-104), a method for producing whey protein fermented milk by fermenting with a lactic acid bacterium using micellar whey protein as a milk protein source, and the like (Japanese Patent Laid-Open No. 7-99885) are known. However, none of the products had a refreshing taste and a fine whipped cream-like fluffy texture when contained in the mouth.
[0003]
[Patent Literature]
JP-A 61-170341 JP-A 62-40248 JP-A 5-268874 JP-A 7-104 JP-A 7-99885 JP
That is, in the above conventional lactic acid bacteria beverage, the viscosity of a normal lactic acid bacteria beverage is as low as 4 to 20 cP, and in order to prepare a high viscosity lactic acid bacteria beverage, a large amount of stabilizer must be added. It was unfavorable in terms of flavor and throat. In addition, products that do not use stabilizers in lactic acid bacteria beverages cause separation, precipitation, etc. during storage, and the physical properties are not stable, so when using stabilizers to increase this stability, as described above, taste, flavor, There was a problem that the throat got worse.
Furthermore, it is possible to produce a lactic acid bacteria beverage with good storage stability without using a stabilizer using lactic acid bacteria that produce viscous polysaccharides, but the use of specific lactic acid bacteria is essential and Productivity is poor and not economical.
On the other hand, when a large amount of whey powder is blended, the flavor deteriorates due to the whey odor peculiar to whey powder, so in conventional fermented products, the whey powder blending amount is 1% by weight or less and fermented only with whey powder. There is no product, and it is usually used in combination with other milk ingredients such as skim milk powder. In addition, whey powder used in fermented products is used at a blending amount of 1% by weight or less for the purpose of securing the hardness and viscosity of set yogurt and stirred yogurt, and preventing water separation, and the flavor of fermented beverages is poor. There are no examples used.
In addition, what is obtained in JP-A-7-104 is a high-viscosity paste-like fermented milk, in which high-purity whey protein, whole milk powder, and skim milk powder are uniformly mixed and dissolved to obtain a fermented milk raw material. It is prepared. The obtained product has a strong salty taste and miscellaneous taste peculiar to whole milk powder, skim milk powder or whey powder, a bad taste, a good throat, and a clean and fluffy texture aftertaste cannot be obtained.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to obtain a whey fermented beverage using a high-purity whey protein as a protein source, preventing deterioration of flavor and improving the texture.
In addition, the present invention provides a new whey-fermented beverage that is not specified by the type of lactic acid bacteria, has a stable physical property during storage, has a high viscosity of 100 to 2000 cP, and has a fluffy texture without using a stabilizer. The task is to do.
The whey fermented drink obtained by the present invention contains a high-purity whey protein, and the amount of contaminants is reduced because the amount of salts and lactose is reduced. And you can get a clean texture aftertaste. Such a whey fermented drink has not existed conventionally.
[0006]
[Means for Solving the Problems]
In the whey fermented beverage of the present invention, a whey protein card is obtained by using a high-purity whey protein as a protein source, heat-sterilizing and cooling under specific conditions, adding a lactic acid bacteria starter, fermenting, and lowering the pH. The whey protein curd obtained from whey protein, which is a water-soluble protein, is superior in water retention compared to conventional curd obtained from skim milk containing casein and whey protein. In the present invention, this whey protein card obtained from a raw material sterilized under specific sterilization conditions is homogenized under specific homogenous conditions as described in the claims, so that the throat is good and the aftertaste is clean. A whey fermented beverage with a soft and fluffy texture can be obtained.
[0007]
Generally, increasing the protein concentration with only skimmed milk powder and whey powder, which usually has a protein content of about 34%, increases the amount of contaminants such as salts and lactose and makes the flavor worse, but it is used as a protein source in the present invention. The high-purity whey protein, which has a high protein content of 80% or more, requires only a small amount of addition, and because the amount of salt and lactose is reduced, the amount of contaminants is reduced and the flavor is improved.
That is, in the present invention, the protein source is a high-purity whey protein, so that the salty taste and miscellaneous taste peculiar to conventional skim milk powder and whey powder can be reduced, and a beverage having a good flavor can be obtained. The protein content of the high-purity whey protein used as a protein source in the present invention is as high as 80% or more. By reducing the amount of salts and lactose, the conventional salty taste and miscellaneous taste can be reduced, and a beverage having a good flavor can be obtained. It became possible.
[0008]
In the present invention, the high-purity whey protein is heat-sterilized under specific conditions and then fermented, so that the protein is partially heat-denatured. As a result, the whey protein partially heat-denatured as the pH gradually decreases is obtained. Furthermore, the whey protein card | curd with high denaturation and high water retention is obtained. By homogenizing the obtained card under specific homogenous conditions, it has high viscosity but good throating, and even without the use of a stabilizer, it is possible to maintain stable physical properties during storage, and no stabilizer is used. However, a new whey fermented beverage having a fluffy texture and a high viscosity in which proteins that have not been conventionally obtained in fermented beverages are uniformly dispersed and become cloudy is obtained.
[0009]
[Test Example 1]
In order for the whey fermented beverage of the present invention to have excellent effects as described above, sterilization conditions and homogeneous conditions are particularly important. In order to confirm this point, the following test was conducted.
(Test sample)
The prescription and production conditions of the products of the present invention (the products of the present invention 1 and 2) and the control product are as follows. The raw materials having the composition shown in [Table 1] are heated and sterilized under the sterilization conditions shown in [Table 2] and cooled. The foam, physical properties, flavor, etc. of whey fermented drinks obtained by adding the lactic acid bacteria starter shown in Table 1 and homogenizing after fermentation under the homogeneous conditions shown in Table 2 were compared.
[0010]
1) The formulations of the product of the present invention and the control product are as shown in Table 1.
[Table 1]

[0011]
2) Sterilization conditions and homogeneous conditions are as shown in [Table 2].
[0012]
[Table 2]

[0013]
3) The foam content, viscosity, stability (water separation rate), and flavor of the obtained sample were measured by the following methods.
a. The sample weight when a plastic cup with a foam content volume of 30 ml was filled up was measured and determined by the following equation.
Foam content = B / A-1
A: Weight of 30 ml sample B: 30 × specific gravity (value obtained by measuring the specific gravity of the mix dissolved as blended)
b. Viscosity B type viscometer (manufactured by Tokyo Keiki Co., Ltd.)
The measurement temperature was 10 ° C., rotor No. 3 (rotation speed: 60 rpm), and the value after 30 seconds was taken as the viscosity.
c. pH
Measured with a pH meter (HORIBA, F-22, pH-main electrode).
d. The acidity was determined by titration with 0.1N NaOH as lactic acidity (% by weight of lactic acid).
e. Stability (water separation)
A 50 ml sample was placed in a sterilized test tube, and the water separation rate was calculated from the amount of the separated water-only layer generated during storage at 10 ° C. and expressed in volume%.
f. Sensory evaluation The sensory evaluation question items are as follows: (1) Fluffy feeling, (2) Smoothness, (3) Good throat, (4) Preference of flavor, ▲ 5) Strength of whey odor, (6) Strength of astringency, (7) Clean feeling of aftertaste, and (8) Comprehensive evaluation were evaluated.
[Table 3]
Sensory evaluation question items

g. Color difference evaluation The color difference was measured using a color difference meter (Minolta CM3500-D).
The color difference was measured by using D65 (average light including UV light (ultraviolet rays) (standard light normally used for color temperature 6504K) as a light source). The color systems of L ^* (Elster), a ^* (Aster), and b ^* (Biester) were measured.
[0014]
4) Sample measurement results The sample obtained was stored at 10 ° C, and the viscosity, pH, acidity, and stability (water separation) of the next day (D1), 7 days (D7), 14 days (D14) were measured. The results of the storage test are shown in Table 4. The results of sensory evaluation 14 days after the production of the obtained samples are shown in Table 5. This sensory evaluation was performed by 10 expert panelists based on the items shown in Table 3. In addition, the color difference 14 days after the production of the obtained sample was measured using a color difference meter (Minolta CM3500-D) with D65 as the light source, and the result was measured in the L ^* , a ^* , b ^* color system. Table 6 shows the results. The value of L ^* represents lightness, and the perfect white is 100.0 and the perfect black is 0.0. As for the value of a ^* , plus represents a red region, minus represents a green region, and b ^* represents a yellow region and minus represents a blue region.
[0015]
[Table 4]

[0016]

[0017]
[Table 6]

* ΔE ^* ab evaluation (Invention product 1 (L * ₁ , a * ₁ , b * ₁ ) and Invention product 2 (L * ₂ , a * 2, b * ₂ ) and the color difference between the control product and ΔE) ^* ab [Expression 1]
[Formula 1]

The ΔE ^* ab rating of Invention Product 2 relative to Invention Product 1 is slightly different at 0.6681.
The ΔE ^* ab rating of the control product with respect to the product 1 of the present invention is significantly different at 3.9535.
As a result shown in Table 6, the L ^* value of the control product is lower in brightness than the product 1 of the present invention (not white), and the a ^* value is strong in green, dark in color, and shifted in the dark direction. Yes. The b ^* value indicated that blue was strong (yellow was weak), and the color shifted to darker and darker.
Table 7 and Table 8 show the results obtained by storing the obtained samples at 10 ° C. and measuring them on the seventh day after production.
[0018]
[Table 7]

[0019]
[Table 8]

[0020]
[Results of Test Example 1]
According to Table 7, there was no difference in the foam content and viscosity between the product of the present invention and the control product. However, as shown in Table 8, it was found that the product of the present invention was remarkably superior in stability and flavor between the product of the present invention and the control product.
In addition, as a result of sensory evaluation [Table 5], the control product has stronger astringency, fresh odor and whey odor than the product of the present invention. Moreover, since the sterilization conditions are different, the heating odor is strong. Further, in the results of the color difference evaluation [Table 6], the control product is different in sterilization condition compared to the product of the present invention, so the color is dark and browned. This revealed that the control product was greatly affected by heat.
[0021]
As described above, the product of the present invention was evaluated as having a fluffy texture with a clean aftertaste of 100 to 2000 cP or more, a weak whey odor, a weak astringency. In addition, it is a whey fermented beverage having a high viscosity, a fluffy and smooth new texture containing foam, and a refreshing flavor with a good throat. Moreover, even if the obtained whey fermented drink is preserve | saved for two weeks, the quantity of whey isolation | separation is as small as 2 to 5%, and its stability is good.
As a result, the importance of specific sterilization conditions and homogeneous pressure was confirmed in order to produce the product of the present invention.
[0022]
As in the control product, 3% by weight of high-purity whey protein is blended and heat-sterilized at 90 ° C for 10 minutes. The viscosity is high, the whey odor is strong, and the protein is decomposed. It becomes a product with a rich texture. When this product is stored for 2 weeks, the whey separation amount is 15%, and whey is separated a lot. Such a phenomenon is thought to be due to the fact that whey separation increases because of the network structure in which proteins tend to aggregate and precipitate easily.
[0023]
In addition, although a numerical value was not shown in the test example, when WPI is added in an amount of 2% by weight or less, it is dull and has a viscosity of 4 to 20 cP and a low viscosity (= ordinary lactic acid bacteria beverage), and a fluffy texture cannot be obtained. When WPI is added in an amount of 7% by weight or more, the curd is too hard and becomes distorted, the card cannot be destroyed, and stirring in the tank is not possible. What was obtained was not smooth and fluffy texture.
[0024]
[Test Example 2]
Fluffy feeling, which is one of the features of the present invention, is generated by a specific viscosity and foam. For this reason, the relationship between the viscosity of the whey fermented drink manufactured in this invention and the quantity of foam was investigated. The composition of the test sample was the same as that of Test Example 1, and the first day after production of the sample obtained by changing the sterilization condition and the homogeneous condition was measured.
[Table 9]
The viscosity of Samples # 1 to # 3 and the sterilization conditions were as follows.
[Table 9]

[0025]
After adjusting the temperature of the whey fermented beverages of samples # 1 to # 3 of the above-mentioned viscosity to 15 ° C., they were put in a container with a capacity of 30 ml used for measuring the ice cream overrun, and the weight was measured.
The amount of foam of each sample at 15 ° C. is as shown in Table 10 below.
[Table 10]

[0026]
Each sample had a characteristic texture compared to conventional beverages. As shown in Table 9, when the homogeneous pressure was low under the same sterilization conditions, a high viscosity product was obtained. Moreover, the thing with a different viscosity by the difference in sterilization conditions with the same homogeneous pressure was obtained. In the present invention, it has been clarified that the high-viscosity whey fermented beverage has foam when it is homogenized and has a fluffy texture because it contains many bubbles.
In addition, although the numerical value was not shown in the test example, the viscosity of the whey fermented drink obtained by the present invention is preferably 100 to 2000 cP. If it exceeds 2000 cP, the throat is not good, and a clean texture aftertaste cannot be obtained.
[0027]
[Example 1]
Using whey, a whey fermented beverage obtained without using a stabilizer and skim milk powder are used, and contrasted with a lactic acid bacteria beverage obtained without using a stabilizer.
Whey protein isolate (WPI, protein content 84%) 3% by weight, sugar 8% by weight, and preparation water 84% by weight were prepared, homogenized, sterilized at 98 ° C. for 15 seconds, and then cooled. To this was added 5% by weight of a mixed lactic acid bacteria starter of Lactobacillus bulgaricus and Streptococcus thermophilus, and the mixture was fermented in a 41 ° C. fermentation chamber until pH 4.5 was reached. After completion of the fermentation, the obtained curd was homogenized with a homogenizer at a pressure of 50 kg / cm ² to obtain Product 3 of the present invention.
In addition, 7% by weight of skim milk powder (protein content 35%) was prepared in place of WPI to obtain Control Product 1.
[0028]
Test Method ○ pH: Measured with a pH meter (HORIBA, F-22, pH-main electrode).
○ Viscosity: The viscosity after 30 seconds was measured with a B-type viscometer (Tokyo Keiki) and rotor No. 3 (rotation speed: 60 rpm).
○ Water separation rate: A sample was placed in a 50 ml scale test tube, and the water separation rate was calculated from the amount of the separated water-only layer that was generated when stored at 10 ° C.
○ Flavor / Over the throat: Sensory evaluation (Good, Slightly good, Neither can be said, Slightly bad, Bad)
[0029]
Test results The test results are as shown in Table 11.
[Table 11]

[0030]
[Example 2]
A whey fermented beverage using whey without using a stabilizer is compared with a lactic acid bacteria beverage obtained using skim milk powder and a stabilizer.
The product 3 of the present invention was obtained in the same manner as in Example 1. A control product 2 was prepared by adding 0.8% by weight of a stabilizer (CMC, carboxymethylcellulose) to the control product 1. The test method was the same as in Example 1.
The test results are shown in Table 12.
[0031]
[Table 12]

[0032]
【The invention's effect】
Mainly whey protein isolate (WPI) and whey protein concentrate (WPC) as protein sources, heat sterilized under specific conditions, cooled and added lactic acid bacteria starter, homogenized treatment not exceeding 100 kg / cm ² after fermentation By doing so, a whey-fermented beverage with a new texture and a taste that does not use a stabilizer but is not found in conventional lactic acid bacteria beverages is provided. The new texture is a beverage with a fluffy texture with a clean aftertaste, despite having a high viscosity of 100 to 2000 cP. Even without using a stabilizer, it has good storage stability (water separation rate).

Claims

Ingredients containing 2-7% by weight of high-purity whey protein with a protein content of 80% or more are sterilized by heating at 90-100 ° C for 2-30 seconds, cooled, added with lactic acid bacteria starter, and after fermentation, homogeneous pressure 100kg A whey fermented beverage characterized by having a viscosity of 100 to 2000 cP obtained by carrying out a homogeneous treatment not exceeding / cm ² .

Raw material containing 2-7% by weight of high-purity whey protein with a protein content of 80% or more is sterilized by heating at 90-100 ° C for 2-30 seconds, cooled, added with lactic acid bacteria starter, and after fermentation, homogeneous pressure 100kg A method for producing a whey fermented beverage, characterized by performing a homogeneous treatment not exceeding / cm ² .