JP5160435B2 - Method for producing fermented milk drink or lactic acid bacteria drink - Google Patents

Description

  The present invention generally relates to a method for producing a fermented milk drink or a lactic acid bacteria drink called drink yogurt or drink yogurt, and in particular, a fermented milk drink or a lactic acid bacteria drink suitable for producing a variety of fermented milk drinks or lactic acid bacteria drinks. It is about the method.

  Conventionally, fermented milk drinks and lactic acid bacteria drinks called drink yogurt and drink yogurt generally have a stabilizer (pectin, carboxymethylcellulose (CMC), soybean polysaccharide, etc.) and flavor substances (sugar, sugar, etc.) for liquid fermented milk. High-intensity sweeteners, sweeteners such as liquid sugar, fruits and juices such as fruits and vegetables, jams, sauces, preparations, and flavors (flavours), acidulants (citric acid, lactic acid, etc.) It was manufactured by adding and mixing auxiliary materials such as nutrient-enhancing substances (vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium), etc.) in a subsequent step (for example, Non-patent Document 1).

  Conventionally, in the production of such fermented milk beverages and lactic acid bacteria beverages, first, fermented milk and an auxiliary raw material liquid were respectively prepared.

  For example, fermented milk is mainly composed of milk or dairy products and is prepared from a fermentation substrate (yogurt mix), and the auxiliary raw material liquid is a secondary ingredient such as a stabilizer (pectin, etc.), sugar, etc. Was dissolved and mixed.

  The fermented milk thus prepared and the auxiliary raw material liquid are mixed at a predetermined weight ratio (ratio) before filling into a packaging container or the like having a predetermined shape and form as a fermented milk drink or a lactic acid bacteria drink as a final product. In a tank of a capacity, the fermented milk drink and the lactic acid bacteria drink which are the final products were stabilized by stirring and holding for a predetermined time.

  FIG. 9 is a conceptual configuration diagram showing a conventional manufacturing process for fermented milk drinks and lactic acid bacteria drinks. As shown in FIG. 9, conventionally, fermented milk taken out from the fermented milk tank 301 and auxiliary raw material liquid taken out from the auxiliary raw material liquid tank 303 (stabilizer, flavor substance, if necessary, flavor, acidulant, nutrition In order to stabilize the fermented milk drink and lactic acid bacteria drink, which are the final products, the mixture is stirred in a large-capacity storage tank 305 for a predetermined time. After holding, it was filled into a container or the like using a filling machine as a final product (fermented milk drink or lactic acid bacteria drink). The fermented milk taken out from the fermented milk tank 301 may be processed by the homogenizer 302.

  When producing multiple types / varieties of fermented milk beverages or lactic acid bacteria beverages, generally fermented milk is common to all types / varieties. It was necessary to prepare different ones according to each kind and variety.

  For this reason, when producing a plurality of types and varieties of fermented milk drinks and lactic acid bacteria drinks at the same time by the conventional method as described above, in order to stabilize the fermented milk drinks and lactic acid bacteria drinks that are the final products, A large-capacity tank (liquid storage tank 305 in FIG. 9) that mixes the auxiliary raw material liquid at a predetermined weight ratio (ratio), and stirs and holds it for a predetermined time, and a tank for preparing the auxiliary raw material liquid (FIG. A plurality of auxiliary raw material liquid tanks 303 in FIG. 9 may be prepared according to each kind and variety.

  On the other hand, when a large-capacity tank (liquid storage tank 305 in FIG. 9) is used to produce a plurality of types and varieties of fermented milk beverages and lactic acid bacteria beverages one by one in order, one type of fermented milk beverage After the production of the lactic acid bacteria beverage is completed, the large-capacity tank (the storage tank 305 in FIG. 9) is washed, etc., and this is empty, it corresponds again to the types of fermented milk beverages and lactic acid bacteria beverages to be newly produced. An auxiliary raw material liquid (stabilizer, sugar, etc., if necessary, fragrance, etc.) may be prepared. Then, the auxiliary raw material liquid taken out from the stored auxiliary raw material liquid tank and the fermented milk taken out from the fermented milk tank 301 are mixed at a predetermined weight ratio (ratio) to store a large volume of liquid storage After stirring and holding in the tank 305 for a predetermined time, it was filled into a container or the like using a filling machine as a fermented milk drink or a lactic acid bacteria drink as a final product.

Here, for the purpose of shortening the time and the like, as described above, a plurality of tanks for preparing the auxiliary raw material liquid (the auxiliary raw material liquid tank 303 in FIG. 9) are prepared according to each type and variety. The auxiliary raw material liquid tank 303 needs to be able to accommodate a sufficient amount of the auxiliary raw material liquid to be mixed with the fermented milk. Although a capacity smaller than the capacity tank (liquid storage tank 305 in FIG. 9) may be used, a tank having a considerable capacity is required.
Milk General Dictionary (P246, Fig. 2-3.47)

  In the conventional methods for producing fermented milk drinks and lactic acid bacteria drinks, fermented milk drinks and lactic acid bacteria drinks, which are final products immediately before filling, are stored for each product type in a large-capacity tank (storage tank). A packaging container or the like having a predetermined shape and form was filled using a filling machine. Therefore, when manufacturing various types of fermented milk beverages and lactic acid bacteria beverages, if it is attempted to deal with a large number of tanks, it is unavoidable to increase the number of large-capacity tanks (storage tanks) according to the number of varieties. When trying to cope with a small number of tanks, it was inevitable that a new product of the next product could not be prepared until filling of a product of one product and cleaning of the liquid storage tank were completed.

  The number of liquid storage tanks must be limited in terms of the area that can be installed in the manufacturing plant, installation cost, and the like. Therefore, it has been difficult to produce a large variety of fermented milk drinks and lactic acid bacteria drinks by increasing the number of large-capacity tanks (liquid storage tanks) according to the number of varieties in one manufacturing factory.

  In recent years, consumer preferences have been diversified, and this consumer trend is expected to increase further in the future. For this reason, in a fermented milk drink and a lactic acid bacteria drink, production of a large variety of small quantities is strongly desired.

  However, in the conventional manufacturing method in which fermented milk drinks and lactic acid bacteria drinks, which are final products immediately before filling, are stored for each product type in a large-capacity tank (storage tank), a large number of product types are efficiently stored. Manufacture and respond to demands for high-mix low-volume production, and in particular, increase production costs (production costs) due to the addition of large-capacity storage tanks and auxiliary raw material liquid tanks at one manufacturing plant Therefore, it was difficult to meet the demand for high-mix low-volume production.

  Accordingly, the present invention provides a fermented milk beverage or a lactic acid bacterium that can efficiently meet the demands for low-cost, high-mix low-volume production without requiring a huge new capital investment, such as the addition of a large-capacity storage tank. It aims at providing the manufacturing method of a drink.

  In order to achieve the above object, the present invention proposes a fermented milk which is a final product with respect to a mixture of the liquid fermented milk and the stabilizer after adding and mixing a stabilizer to the liquid fermented milk. A non-common auxiliary raw material liquid corresponding to the type of beverage or lactic acid bacteria beverage is added and mixed.

  As a result of paying attention to the fact that the stabilizer contained in this auxiliary raw material liquid is commonly used between the varieties of the fermented milk beverage or lactic acid bacteria beverage that is the final product, First, the stabilizer is mixed, and this mixed liquid is stored in a large-capacity tank (liquid storage tank), to which a non-common auxiliary raw material liquid corresponding to each type of fermented milk drink or lactic acid bacteria drink is added. , Is supposed to be mixed.

  In addition, since the liquid mixture of the liquid fermented milk and the stabilizer prepared by first mixing in this manner is commonly used for various fermented milk drinks or lactic acid bacteria drinks, the following description will be given. In the book, the liquid mixture of fermented milk and stabilizer may be referred to as “common surge mix”. In addition, since it is also prepared by first mixing, the “common surge mix” that is a mixed liquid of the liquid fermented milk and the stabilizer may be referred to as a “first mixed liquid” in the present specification.

  That is, the common surge mix is a fluid commonly used in the manufacture of fermented milk and a variety of fermented milk drinks and lactic acid bacteria drinks such as stabilizers (pectin, carboxymethylcellulose (CMC), soybean polysaccharide, etc.). For example, it is a fluid trolley-like or liquid solution containing fermented milk and a stabilizer. And the common surge mix may contain the flavor substance, the fragrance | flavor, the nutrient enhancement substance, etc. as needed.

  The non-common auxiliary material liquid is a fluid containing auxiliary materials excluding fluids used as a common surge mix. For example, flavor substances (sugars, high-intensity sweeteners, sweeteners such as liquid sugar, fruit and vegetable pulp and juice, jams, sauces, preparations), flavors (flavors), acidulants (citric acid, lactic acid, etc.) ), Nutrient-strengthening substances (vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium), etc.) and the like. As will be described later, the non-common auxiliary raw material liquid may contain a stabilizer as necessary.

  As described above, the common surge mix is stored in a large-capacity tank, and the common surge mix is added and mixed with a non-common auxiliary raw material liquid corresponding to each type of the desired fermented milk beverage or lactic acid bacteria beverage. This eliminates the need to install a large number of large-capacity liquid storage tanks in the manufacturing plant. Further, a tank for preparing the auxiliary raw material liquid provided for each type (an auxiliary raw material liquid tank indicated by reference numeral 303 in FIG. 9) becomes unnecessary.

  In the present invention, a tank (non-common auxiliary raw material liquid tank) for preparing a non-common auxiliary raw material liquid corresponding to each type (prepared for each type) is newly required. Since the raw material liquid tank has a much smaller capacity than the conventional auxiliary raw material liquid tank, the area that can be installed in the manufacturing plant is reduced, and the installation cost can be reduced.

  In addition, when trying to manufacture a new variety of products at a manufacturing plant, the conventional manufacturing method sometimes requires an additional tank for a large volume of secondary raw material liquid. Therefore, it is only necessary to add a small capacity non-common auxiliary raw material liquid tank.

  In the conventional manufacturing method, for example, when the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 5: 5 by weight ratio, the large-capacity tank (for mixing and stirring and holding the fermented milk and the auxiliary raw material liquid ( It was necessary to prepare a secondary raw material liquid tank having about half the capacity of the liquid storage tank (same capacity as the fermented milk tank storing fermented milk). On the other hand, even if the mixing ratio of the auxiliary raw material liquid is reduced, for example, the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 6: 4 by weight, the auxiliary raw material liquid tank However, although a capacity smaller than that of the liquid storage tank may be used, a tank having a certain large capacity corresponding to about 6: 4 or the like in the weight ratio described above was required. Incidentally, the mixing ratio of these fermented milk and the auxiliary raw material liquid is generally about 5: 5 to 7: 3 for fermented milk drinks with a high content of fermented milk in the final product, and fermentation in the final product. In a lactic acid bacteria beverage with a low milk content, it is about 3: 7 to 5: 5.

  On the other hand, in the present invention, for example, the mixing ratio of the common surge mix and the non-common auxiliary raw material liquid can be about 80:20 to 95: 5 by weight ratio. In this case, the tank for the non-common auxiliary raw material liquid is The capacity is much smaller than that of a conventional auxiliary raw material liquid tank. At this time, as described above, even if it is assumed that the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 6: 4 by weight, etc. The tank for use may have a small capacity of about one-half to one-eighth of the conventional auxiliary material liquid tank.

  And in this invention, the non-common auxiliary | assistant raw material liquid corresponding to every kind is added and mixed to the 1st liquid mixture (common surge mix) used in common in manufacture of many types of fermented milk drinks and lactic acid bacteria drinks. After that, there is no need for a process to hold and stabilize in a large-capacity storage tank for a predetermined time, and the liquid mixture of the common surge mix and non-common auxiliary material liquid is stabilized in a short time. Then, it can be filled into a predetermined packaging container or the like using a filling machine as a fermented milk drink or a lactic acid bacteria drink as the final product.

  In addition, “common surge mix”, which is a liquid mixture of liquid fermented milk and stabilizer prepared by mixing first, is referred to as “first mixed liquid” and is not common with the above common surge mix. In the present specification, the liquid mixture with the auxiliary raw material liquid may be referred to as “second liquid mixture”.

  In the above, when adding and mixing a stabilizer to the liquid fermented milk, any one of a homogenizer, an in-line homomixer, and a milder can be used for mixing. At this time, these mixers and atomizers are tanks for storing a common surge mix (a liquid storage tank indicated by reference numeral 16 in FIG. 1. This liquid storage tank is a tank for storing a common surge mix. Therefore, it may be provided on either the upstream side or the downstream side of the "common surge tank"), but is preferably provided on the upstream side. The common surge tank (the liquid storage tank 16 in FIG. 1) is preferably provided with a stirring device such as a stirring blade or a circulation mechanism.

  In addition, as described above, a homogenizer, an in-line homomixer, a milder, or the like used when adding and mixing a stabilizer to liquid fermented milk is used when preparing the first mixture. In the present specification, it may be referred to as a “first mixer”. In addition, the step of adding and mixing the stabilizer to the liquid fermented milk for preparing the first mixed solution may be referred to as “first mixing” in the present specification and drawings.

  It is necessary to reduce the viscosity in order to improve the over-throat of the final product, and to reduce the particle size in order to make the tongue feel smooth in the final product. Use is desirable. In order to cope with this, any one of a homogenizer, a milder, or an in-line homomixer is used as the first mixer. In addition, if such an object is achieved, a mixer or atomizer having the same mixing power as these is used as the first mixer instead of a homogenizer, milder or in-line homomixer. You can also.

  In the first mixing, it is preferable to use a mixer or atomizer under high shear stress conditions. For example, the pressure of the homogenizer is preferably 5 to 30 MPa, more preferably 5 to 25 MPa, and still more preferably 10 to 10 MPa. 20 MPa (for example, when the flow rate is about 1 t / h), and the rotational speed of the milder is preferably 300 to 2500 rpm, more preferably 500 to 2000 rpm, and even more preferably 1000 to 2000 rpm (for example, the flow rate is about 1 t / h). The rotation speed of the in-line homomixer is preferably 300 to 2500 rpm, more preferably 500 to 2000 rpm, and still more preferably 1000 to 2000 rpm (for example, when the flow rate is about 1 t / h).

  In addition, in order to add and mix a stabilizer to the liquid fermented milk, the use of a homogenizer (homogenizer) that is a mixer having a high shear stress is most preferable for the above reasons.

  Furthermore, to the mixed liquid of liquid fermented milk and stabilizer (common surge mix = first mixed liquid), a non-common auxiliary raw material liquid corresponding to the type of fermented milk drink or lactic acid bacteria drink as the final product is added, When mixing, any one of a homogenizer, a milder, an in-line homomixer, a static mixer or tank agitation can be used for mixing.

  It should be noted that the step of adding and mixing a non-common auxiliary raw material liquid corresponding to the type of fermented milk drink or lactic acid bacteria drink as the final product to the common surge mix (first mixed liquid) is made to correspond to the “first mixing”. In the present specification and drawings, the term “second mixing” refers to a homogenizer, a milder, an in-line homomixer, a static mixer, a tank agitator or the like used in the second mixing. In the present specification and drawings, it may be referred to as a “second mixer” corresponding to the “first mixer”.

  The need for a low viscosity to improve the throat over the final product and a small particle size to smooth the tongue feel in the final product is the same as in the first mixing. However, if a mixer with a high shear stress is used, the particle size of the fermented milk will be unnecessarily small and the surface area of the particles will increase as a whole, so that there will be insufficient stabilizer to cover the surface, and the particles will Will agglomerate in a chain, and the viscosity of the fermented milk will be too high, making the throat feel worse.

  The present inventors have found that this phenomenon is also influenced by the content of calcium (especially insoluble calcium such as calcium carbonate) in the product. The above-mentioned phenomenon is unlikely to appear in a product called a plain type having a relatively low calcium content, but is particularly likely to appear in a product called a calcium-reinforced type having a high calcium content. This is presumably because calcium (insoluble calcium) causes some interaction (reaction) with the surface of the particles to facilitate aggregation of the particles.

  Therefore, in the second mixing, it is desirable to use a mixer or atomizer that can reduce the shear stress to such an extent that the particle diameter is not excessively reduced. In order to cope with this, any one of a homogenizer, a milder, an in-line homomixer, a static mixer, and tank agitation is used as the second mixer. If such an object can be achieved, a second mixer or atomizer having a mixing power similar to these can be used in place of the homogenizer, milder, in-line homomixer, static mixer or tank agitation. It can also be used as a blender.

  In the second mixing, in the case of the plain type, it is preferable to use a mixer or atomizer with relatively low shear stress. For example, the pressure of the homogenizer is preferably 25 MPa or less, more preferably 1 to 20 MPa. More preferably, the pressure is 1 to 15 MPa (for example, when the flow rate is about 1 t / h), and the rotational speed of the milder is preferably 100 to 2000 rpm, more preferably 150 to 2000 rpm, still more preferably 200 to 2000 rpm (for example, the flow rate). The rotational speed of the in-line homomixer is preferably 100 to 2000 rpm, more preferably 150 to 2000 rpm, still more preferably 200 to 2000 rpm (for example, when the flow rate is about 1 t / h). is there.

  And, in the case of a calcium reinforced type (Ca reinforced type), it is preferable to use a mixer or atomizer under conditions of low shear stress, for example, preferably 5 MPa or less, more preferably 4 MPa or less as the pressure of the homogenizer, More preferably, the pressure is 1 to 4 MPa (for example, when the flow rate is about 1 t / h), and the rotational speed of the milder is preferably 100 to 1000 rpm, more preferably 100 to 800 rpm, still more preferably 200 to 800 rpm (for example, the flow rate is The rotation speed of the in-line homomixer is preferably 100 to 1000 rpm, more preferably 100 to 900 rpm, still more preferably 200 to 900 rpm (for example, when the flow rate is about 1 t / h). .

  In addition, in order to add and mix a non-common auxiliary | assistant raw material liquid to the said common surge mix, use of the in-line homomixer which is a mixer which can adjust a shearing stress arbitrarily is most preferable from the said reason. That is, in the in-line homomixer, the shear stress can be changed by adjusting the rotation speed.

  At this time, in the static mixer, the shape and dimensions of the main body and the piping are not particularly limited, and can be appropriately selected and used in consideration of the processing capacity of the filling machine for filling the final product. In the tank agitation, the shape and dimensions of the tank and the agitation blade are not particularly limited, and can be appropriately selected and used in consideration of the processing capacity of the filling machine for filling the final product.

  For example, as in the past, a large-capacity liquid storage tank is provided in the previous process of the filling machine, and the common surge mix and non-common auxiliary raw material liquid are fed (injected) into the tank in a large volume to completely agitate / It may be mixed to prepare a large-capacity final product and then filled, or a small-capacity storage tank is provided in the pre-process of the filling machine, and the common surge mix and non-common sub tank are installed in the tank. The raw material liquid is pumped (injected) in a small volume, thoroughly stirred and mixed to prepare a small volume of the final product, and a portion of it is continuously drawn from the tank while balancing (balanced) with the injected volume. You may make it fill by extracting (pouring out) to.

  The above contents are organized in FIGS. Here, the centrifugal water separation amount (ml) is a numerical value obtained by measuring the whey-off capacity after dispensing 10 ml of the product into a Spitz tube and centrifuging (1000 rpm, 10 min). The viscosity (mPa · s) is a numerical value measured using a viscometer (Toki Sangyo TV-10M) at a product temperature of 5 ° C. (rotor No. 1, 60 rpm, 30 sec). The particle diameter (μm) is a numerical value measured with a citrate buffer (pH 4.2) using a particle size distribution analyzer (Shimazu SALD-2100).

  In the present invention described above, the stabilizer can be added and mixed in a part of the amount to be contained in the final product to the liquid fermented milk, and the remainder can be added and mixed in the non-common auxiliary raw material liquid. Rather than adding and mixing a non-common auxiliary raw material liquid alone to a mixed liquid (common surge mix) of fermented milk and stabilizers that are fluid, such as tromi or liquid, the stabilizer is also added to the non-common auxiliary raw material liquid It is easier to mix the common surge mix and the non-common auxiliary raw material liquid in a short time, making it difficult to separate water, etc. Improves stability. Thus, adding and mixing the stabilizer in two portions with respect to fermented milk is one of the major features of the present invention, and this improves the stability of the final product. It can be said that this is a remarkable effect of the invention.

  In this case, 0.1 to 0.4% by weight of the stabilizer is added to the whole fermented milk beverage or lactic acid bacteria beverage as the final product, and the amount does not exceed 0.3% by weight. Corresponding stabilizers can be added to and mixed with the non-common auxiliary raw material liquid, and other stabilizers can be added and mixed with the liquid fermented milk.

  In order to fully exhibit the original function as a stabilizer, that is, the function of preventing aggregation and precipitation of casein particles contained in fermented milk, it is desired to use in the above range. At this time, the use of a large amount of stabilizer is not preferable because it tends to cause gelation of the non-common auxiliary raw material liquid and the final product.

  Therefore, it is desirable that the stabilizer is added to and mixed with the non-common auxiliary raw material liquid in such a range that the concentration of the stabilizer in the non-common auxiliary raw material liquid does not exceed 1.5% by weight.

From this viewpoint, the use of the stabilizer in the non-common auxiliary raw material liquid is preferably within a range not exceeding 1.5% by weight, more preferably 0.01 to 1.4% by weight, and still more preferably 0.1%. -1.3 wt%, particularly preferably 0.5-1.2 wt%.

  Similarly, from this viewpoint, the use of the stabilizer in the fermented milk beverage as the final product is preferably 0.1 to 0.3% by weight, more preferably 0.15 to 0.3% by weight, and still more preferably 0. .2 to 0.3% by weight, particularly preferably 0.23 to 0.27% by weight, and the use of the stabilizer in the lactic acid bacteria beverage as the final product is preferably 0.1 to 0.4% by weight, more Preferably it is 0.2 to 0.4 weight%, More preferably, it is 0.2 to 0.35 weight%, Most preferably, it is 0.25 to 0.35 weight%.

  According to the present invention, a fermented milk beverage or a lactic acid bacterium that can efficiently meet low-cost, low-cost, high-mix low-volume production without requiring a huge new capital investment, such as adding a large-capacity storage tank. A method for producing a beverage can be provided.

  Therefore, in a single factory, it is possible to meet the demand for high-mix low-volume production without causing a significant increase in manufacturing costs (production costs).

  The method for producing a fermented milk beverage or a lactic acid bacteria beverage according to the present invention comprises adding and mixing a stabilizer to liquid fermented milk and then fermenting milk beverage as a final product with respect to the liquid mixture of liquid fermented milk and stabilizer. Alternatively, a non-common auxiliary raw material liquid corresponding to the type of lactic acid bacteria beverage is added and mixed.

  In other words, conventionally, fermented milk drinks and lactic acid bacteria drinks prepared by adding and mixing an auxiliary raw material liquid in an appropriate ratio (ratio) to liquid fermented milk are stored for each variety in a large-capacity tank. The packaging container having the shape and form was filled using a filling machine. In contrast, the conventional mixed solution of the stabilizer and sugar (subsidiary raw material liquid) is divided into a non-common auxiliary raw material liquid such as stabilizer and sugar, and the stabilizer is added to the liquid fermented milk and mixed. Later, the liquid mixture of this fermented milk and stabilizer is stored so that it can be commonly used for fermented milk drinks and lactic acid bacteria drinks of all varieties, and for the liquid mixture of this fermented milk and stabilizer, A non-common auxiliary raw material liquid corresponding to the type of fermented milk beverage or lactic acid bacteria beverage that is the final product is added and mixed, and filled into a packaging container or the like having a predetermined shape and form using a filling machine.

  As a result, the large-capacity storage tank is basically only a tank that stores a mixed liquid (common surge mix) of fermented milk and a stabilizer that is commonly used for various types of fermented milk drinks or lactic acid bacteria drinks, It has become possible to reduce the volume of the final product storage tank required for each product type or to omit it. That is, the bottleneck for manufacturing fermented milk drinks and lactic acid bacteria drinks corresponding to multiple varieties at each factory has been eliminated.

  Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

  Drawing 1 is a key map explaining an example of the device composition used for implementation of the manufacturing method of the fermented milk drink or lactic acid bacteria drink of the present invention.

  As shown in FIG. 1, an apparatus 10 employed for carrying out a method for producing a fermented milk beverage or a lactic acid bacteria beverage according to the present invention stores a fermented milk tank 11 that stores fermented milk, and a stabilizer liquid that contains pectin and the like. A tank 12 for stabilizer liquid, a liquid storage tank 16 for storing a mixed liquid of fermented milk and a stabilizer as a common surge mix, and a fermented milk beverage as a final product or a common surge mix taken out from the liquid storage tank 16 Non-common auxiliary raw material liquid tanks 17a to 17n (collectively referred to as "non-common auxiliary raw material liquid tank 17") for storing non-common auxiliary raw material liquids added corresponding to the type of lactic acid bacteria beverage. Configured.

  In FIG. 1, a reference numeral 13 denotes a homogenizer that mixes fermented milk stored in the fermented milk tank 11.

  In FIG. 1, reference numeral 15 denotes a first mixture of the fermented milk taken out from the fermented milk tank 11 and the stabilizer taken out from the stabilizer tank 12. It is a homogenizer that corresponds to a mixer. The first mixer 15 may be provided on either the upstream side or the downstream side of the liquid storage tank 16, but is preferably provided on the upstream side. The liquid storage tank 16 is preferably provided with a stirring device such as a stirring blade or a circulation mechanism. In the liquid storage tank 16, the first mixed liquid mixed by the homogenizer 15 as the first mixer or the first mixed liquid mixed by a stirring device such as a stirring blade or a circulation mechanism is used as a common surge mix. Stored.

  Further, in FIG. 1, reference numerals 18 a to 18 n indicate in-line homomixers 18 a to 18 n (generic name) corresponding to a second mixer for mixing a mixed solution of a common surge mix and a non-common auxiliary raw material liquid. (Sometimes referred to as “in-line homomixer 18”).

  Further, on the downstream side of the apparatus 10, filling machines 20a to 20n (collectively referred to as "filling machine 20") that fill each container or the like as a fermented milk drink or a lactic acid bacteria drink as a final product are provided. Yes.

  Since the fluid commonly used in the manufacture of various types of fermented milk drinks and lactic acid bacteria drinks mixed with fermented milk and stabilizers is stored in the liquid storage tank 16 as a common surge mix, this common surge is used. The mix can be used for various fermented milk drinks or lactic acid bacteria drinks. Therefore, it is no longer necessary to install a large-capacity storage tank for mixing stabilizers and non-common auxiliary raw material liquids for each type of fermented milk beverage or lactic acid bacteria beverage as in the past. One storage tank 16 having a relatively large capacity (may be a plurality in consideration of manufacturing capacity and reserves in the manufacturing plant) and a relatively small capacity non-common auxiliary material liquid tank 17 (17a to 17n) At least 1 depending on the type of fermented milk beverage or lactic acid bacteria beverage, at least 2 when reused while washing, 3 or more when it is necessary to prepare a non-common auxiliary raw material liquid Therefore, it is easier to handle multi-product production.

  Next, an example of the method for producing the fermented milk beverage or lactic acid bacteria beverage of the present invention will be described with reference to FIG. 2 for explaining an example of the production process of the fermented milk beverage or lactic acid bacteria beverage of the present invention.

  In fermented milk which is a main raw material for fermented milk beverages or lactic acid bacteria beverages, raw water 21, skim milk powder 22 and unsalted butter 23 are used as raw materials. Raw material water 21 and skim milk powder 22 are mixed, and unsalted butter 23 is dissolved therein (S101).

  When the salt-free butter 23 is dissolved, in order to adjust the particle size of fat to a small size, homogenization (atomization) by a homogenizer is performed (S102), sterilization (S103), cooling (S104) in order, A fermentation substrate (yogurt mix) is prepared.

  And in order to prepare fermented milk, starter 25 is inoculated as a culture solution of microorganisms (S105). After inoculating the microorganism, fermentation is performed by maintaining the yogurt mix at a predetermined temperature and a predetermined time (S106).

  After fermentation is performed, cooling such as maintaining quality (S107) and homogenization (S108) are performed. This homogenization (S108) corresponds to that performed by the homogenizer 13 in FIG.

  The fermented milk 26 prepared in this way is stored in the fermented milk tank 11, and a stabilizer liquid 28 made from pectin 27 is added and mixed to form a first mixed liquid, which is the liquid storage in FIG. It is stored in the tank 16 as a common surge mix.

  The stabilizer liquid 28 is obtained by dissolving the pectin 27 (S109) and then sterilizing (S110). The stabilizer liquid 28 is added to and mixed with the fermented milk 26 to become the first mixed liquid (S111), and the first liquid solution shown in FIG. Homogenization is performed by a homogenizer 15 that is a mixer, and the mixture is stored in a liquid storage tank 16 as a common surge mix 30.

  What is prepared by mixing the fermented milk 26 and the stabilizer 28 is a common raw material for various fermented milk drinks or lactic acid bacteria drinks, and as described above, is common in the present specification and drawings. It is called Surge Mix 30.

  And the desired fermented milk drink or lactic acid bacteria drink is prepared by adding and mixing to this common surge mix 30 the non-common auxiliary raw material liquid 31 corresponding to the kind of fermented milk drink or lactic acid bacteria drink which is a final product.

  The non-common auxiliary raw material liquid 31 is dissolved by adding pectin 27 (if necessary) as a stabilizer to the sweetener 32 (S112), sterilizing after adding calcium phosphate 24 and flavor 29 (S113), A non-common auxiliary raw material liquid 31 is prepared. As a sweetener, for example, “Pal Sweet” (registered trademark) can be used.

  The prepared non-common auxiliary raw material liquid 31 is added to and mixed with the common surge mix 30 to become the second mixed liquid (S114). As shown in FIG. 1, this process (operation) is performed by a second mixer, for example, an in-line homomixer 18.

  And it fills various containers etc. with a filling machine (not shown) (S115), and becomes the product 32 by which the fermented milk drink or lactic acid bacteria drink which is a desired final product was filled into various containers.

  With reference to the blending example shown in FIG. 6, the influence on the quality of the final product due to the addition of the stabilizer to the non-common auxiliary raw material liquid will be described. In FIG. 6, the stability of the final product (calcium reinforced type) was improved by increasing the amount of stabilizer added to the non-common auxiliary raw material liquid. In fresh products, there was almost no effect on quality due to the addition of stabilizers to non-common auxiliary raw material liquids, but for stored products (10 ° C, 20 days), addition of stabilizers to non-common auxiliary raw material liquids. As a result of increasing the amount, changes in viscosity and particle diameter accompanying storage could be suppressed. In other words, in the manufacturing process of fermented milk beverages and lactic acid bacteria beverages, the quality of the final product is stabilized by adding stabilizers in two stages of the first mixing and the second mixing, and even when stored for a long time, It was found that the same quality can be maintained. Thus, adding and mixing the stabilizer in two portions with respect to fermented milk is one of the major features of the present invention, and this improves the stability of the final product. It can be said that this is a remarkable effect of the invention.

  Although specific experimental results are omitted, when the final product is a plain type, the addition of the stabilizer to the non-common auxiliary raw material liquid hardly affects the quality of the final product. However, in order to more reliably stabilize the quality of the final product, it is preferable to add a stabilizer in two stages of the first mixing and the second mixing.

  The first mixer and the second mixer may be selected so that the viscosity, particle diameter, etc. of the prepared mixed liquids are optimal as fermented milk drinks or lactic acid bacteria drinks. desirable.

  The selection of an appropriate mixer for the first mixed liquid and the second mixed liquid will be described with reference to the mixing method shown in FIGS.

  FIG. 3 is a list of data regarding the first mixed liquid when tank agitation, in-line homomixer, milder, and homogenizer are used as the first mixer for mixing the common surge mix.

  Since the final product is a fermented milk beverage or a lactic acid bacteria beverage, it is necessary to lower the viscosity and reduce the particle size in order to improve the feeling over the throat and smooth the tongue. As shown in FIG. 3, the homogenizer is the most excellent as the first mixer because the viscosity is the lowest and the particle diameter is small in the treatment by the homogenizer.

  Milder and in-line homomixer are superior to homogenizers in terms of viscosity and particle size. It can be seen that tank agitation has the highest viscosity among the specimens (samples) displayed in FIG. 3 and has a large particle size, and is not very suitable for the first mixer.

  Next, the optimum combination of the first mixer and the second mixer will be examined with reference to FIGS. 4 and 5. FIG. 4A shows a comparison between a case where the final product is a plain type fermented milk beverage or a lactic acid bacteria beverage and a case where the conventional method is used and a case where this embodiment is used. Although there is a slight difference in pH and acidity, there is almost no problem.

  When the in-line homomixer is used as the first mixer and the static mixer or the in-line homomixer is used as the second mixer, the viscosity is slightly higher than the conventional method, but the particle size is Since it is small, the one using an in-line homomixer as the first mixer and a static mixer or in-line homomixer as the second mixer is superior here in terms of the quality of the final product.

  Similarly, referring to FIG. 4B, where the final product is a plain type, when a milder is used as the first mixer and a static mixer or an in-line homomixer is used as the second mixer, the viscosity is higher than in the conventional method. Since it is low and the particle diameter is small, it turns out that the quality as a fermented milk drink or a lactic acid bacteria drink is superior to the case of a conventional system. Since the in-line homomixer can arbitrarily adjust the shear stress by changing the rotation speed as the operating condition, the in-line homomixer is the most excellent as the second mixer.

  FIG. 5A shows a comparison between the case of using the conventional method and the case of the present embodiment with respect to the fermented milk beverage or lactic acid bacteria beverage whose final product is a calcium-enriched type. According to this, it can be seen that a homogenizer (homogenizer) as the first mixer and a tank agitator as the second mixer are superior in both viscosity and particle size to those of the conventional method.

  In addition, when the homogenizer (homogenizer) is used for both the first mixer and the second mixer, the quality as a fermented milk drink or lactic acid bacteria drink is found to be considerably inferior to that of the conventional method in terms of viscosity and particle size. did. That is, when a homogenizer with high shear stress (pressure is 20 MPa) is used as the second mixer, the particle size of the fermented milk becomes unnecessarily small, and the stabilizer for covering the surface of the particles as a whole is insufficient. It is considered that the particles were aggregated in a chain and the viscosity was increased. At this time, it is considered that calcium (insoluble calcium) caused some kind of interaction (reaction) with the surface of the particles to facilitate aggregation of the particles. However, since the homogenizer can arbitrarily adjust the shear stress by changing the operating pressure and flow rate (processing speed) as operating conditions, if the operating pressure and flow rate are set low, the particle size of fermented milk will be smaller than necessary. Rather, we believe that the final product will be excellent in quality.

  Similarly, referring to FIG. 5B, where the final product is a calcium-reinforced type, when a homogenizer is used as the first mixer and a static mixer is used as the second mixer, both the viscosity and the particle diameter are conventional. Turned out to be better than

  As described above, according to the present invention, the first mixed liquid obtained by mixing the fermented milk and the stabilizer liquid is stored as a common surge mix in a relatively large capacity liquid storage tank, so that a large capacity for each product type. Since there is no need to provide a tank, a variety of fermented milk drinks or lactic acid bacteria drinks can be produced by efficiently using the space of the manufacturing factory.

  And by selection of the 1st mixer and the 2nd mixer, both the viscosity and the particle diameter are more suitable for fermented milk drinks or lactic acid bacteria drinks than fermented milk drinks or lactic acid bacteria drinks produced by conventional methods. Things can be produced.

  Further, a stabilizer is added at 0.1 to 0.4% by weight with respect to the whole fermented milk beverage or lactic acid bacteria beverage, and the stabilizer corresponding to the amount not exceeding 0.3% by weight is added to the non-stabilizer. It was found that the quality stability of the final product is increased by adding and mixing to the common auxiliary raw material liquid and adding and mixing other stabilizers to the liquid fermented milk. That is, it has been found that the quality is improved by adding the stabilizer in two stages of the first mixing and the second mixing.

  Therefore, in order to fully exhibit the original function as a stabilizer, ie, the function of preventing aggregation and precipitation of casein particles contained in fermented milk, it is desired to use in the above range. At this time, the use of a large amount of stabilizer is not preferable because it tends to cause gelation of the non-common auxiliary raw material liquid and the final product.

The conceptual diagram explaining an example of the apparatus structure employ | adopted in order to implement the manufacturing method of the fermented milk drink or lactic acid bacteria drink by this invention. Process drawing explaining an example of the process of the manufacturing method of the fermented milk drink or lactic acid bacteria drink by this invention. The chart which shows the data of a liquid mixture and the kind of apparatus used as a mixer. (A), (b) is a table | surface which shows the data of a liquid mixture, and the kind of apparatus used as a mixer. (A), (b) is a table | surface which shows the data of a liquid mixture, and the kind of apparatus used as a mixer. The chart which shows the influence on the quality of the final product by the addition of the stabilizer to the non-common auxiliary raw material liquid. The table | surface which shows the relationship between the combination of a 1st mixer and a 2nd mixer, and the quality of a final product (plain type). The chart which shows the relationship between the combination of a 1st mixer and a 2nd mixer, and the quality of a final product (Ca reinforcement | strengthening type). The conceptual block diagram of the apparatus for enforcing the manufacturing method of the conventional fermented milk drink or lactic acid bacteria drink.

Explanation of symbols

11 Fermented milk tank 12 Stabilizer liquid tank 15 Homogeneous machine (first mixer)
16 Liquid storage tank 17 (17a-17n) Non-common auxiliary raw material liquid tank 18 (18a-18n) Static mixer (second mixer)

Claims (6)

In a method for producing a fermented milk drink or a lactic acid bacteria beverage by adding and mixing a stabilizer and an auxiliary raw material liquid corresponding to the type of fermented milk drink or lactic acid bacteria drink as a final product to liquid fermented milk ,
A plurality of types of the fermented milk beverages or mixed liquids commonly used in the production of the lactic acid bacteria beverage are prepared by adding and mixing the stabilizer to the liquid fermented milk. After storing in a liquid storage tank commonly used in the production of beverages or the lactic acid bacteria beverage,
Among the plurality of types of fermented milk beverages or the lactic acid bacteria beverages , the non-common sub- liquid is the auxiliary raw material liquid prepared for each type corresponding to the type of the fermented milk beverage or lactic acid bacteria beverage that is the final product. By adding and mixing the raw material liquid to the mixed liquid taken out from the liquid storage tank ,
A method for producing a fermented milk beverage or a lactic acid bacteria beverage, comprising producing a fermented milk beverage or a lactic acid bacteria beverage as the final product of the type corresponding to the non-common auxiliary raw material liquid .   The fermented milk beverage according to claim 1, wherein the stabilizer is added to and mixed with the liquid fermented milk using any one of a homogenizer, a milder or an in-line homomixer. A method for producing a lactic acid bacteria beverage.   When adding and mixing the non-common auxiliary raw material liquid corresponding to the type of fermented milk beverage or lactic acid bacteria beverage as the final product to the mixed liquid of the liquid fermented milk and the stabilizer, a homogenizer, a milder, The method for producing a fermented milk beverage or a lactic acid bacteria beverage according to claim 1 or 2, wherein mixing is performed using any one of an in-line homomixer, a static mixer, and tank agitation.   4. The stabilizer according to claim 1, wherein a part of the amount to be contained in the final product is added to and mixed with the liquid fermented milk, and the rest is added to and mixed with the non-common auxiliary raw material liquid. The manufacturing method of the fermented milk drink or lactic acid bacteria drink as described in any one. The stabilizer is added in an amount of 0.1 to 0.4% by weight based on the whole fermented milk beverage or lactic acid bacteria beverage as the final product , and is added to the entire fermented milk beverage or lactic acid bacteria beverage as the final product . The stabilizer corresponding to an amount not exceeding 3% by weight is added to and mixed with the non-common auxiliary raw material liquid, and the other stabilizer is added to and mixed with the liquid fermented milk. Item 5. A method for producing a fermented milk beverage or a lactic acid bacteria beverage according to Item 4.   6. The addition and mixing of the stabilizer to the non-common auxiliary raw material liquid is performed in a range where the concentration of the stabilizer in the non-common auxiliary raw material liquid does not exceed 1.5% by weight. Of producing a fermented milk beverage or a lactic acid bacteria beverage.

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