JPH0113351B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing milk sake lees that can produce fermented products that are easily digestible and have good flavor.

(Prior Art) Conventionally, the inventor has published Japanese Patent Publication No. 32-197,
-8098 Publication, 39-15243, 16339, 17343
In publications such as No., No. 17344, and No. 16339, the method for producing milk liquor was disclosed, but in any case,
The purpose was to obtain milk wine by squeezing the fermented milk liquor, and although the by-product of sake lees was unavoidable, it was discarded without being used.

(Problems to be Solved by the Invention) As mentioned above, the sake lees that is produced as a by-product when producing milk liquor mainly contains casein protein, various polypeptides, amino acids, propagated yeast, vitamins, and other components that are nutritious for the human body. It is not only wasteful to dispose of a large amount of such a substance, but it is also undesirable because it causes pollution of rivers and the like.

(Means for Solving the Problems) The present invention solves the above-mentioned conventional disadvantages and provides a fermented product of milk sake lees that is economically easily digestible, flavorful, and nutritious by effectively processing milk sake lees. This method provides a method for using the fermented milk liquor, which is obtained by a conventional method, is squeezed to separate milk liquor and milk sake lees, and then the sake lees is maintained at a predetermined heating temperature to remove the yeast contained in the sake lees. It is characterized by carrying out digestion and then adding lactic acid bacteria and/or propionic acid bacteria to produce an easily digestible and flavorful fermented food.

Next, the obtained fermented product may be refrigerated as it is, or may be further processed into a suitable pressure-molded product, or dried at a relatively low temperature or in the sun to become a dry product. Good too.

(Example) Next, examples of the present invention will be described.

Milk protein raw materials such as whole milk, skim milk, whey, etc. are used as starting materials, and milk liquor fermented liquor produced by a known method is squeezed to separate milk liquor and milk liquor lees to obtain milk liquor lees. This can be obtained using the technical means disclosed in the known patent publication proposed in . Therefore, the milk liquor lees obtained by reusing the milk liquor lees in the preparation for milk liquor production and separating the milk liquor and the milk liquor lees by squeezing the produced milk fermented liquid are also processed according to the present invention. It causes

Generally, milk sake lees contains relatively large amounts of casein protein, sugar, alcohol, yeast, and the like. The protein is generally casein, a relatively high-molecular polypeptide, and is desired to be edible due to its high nutritional value. The present invention utilizes the yeast contained therein to make these polypeptides into economically effective foods as easily digestible and absorbable lower polypeptides and various amino acids. Whey from raw materials such as skim milk is dissolved in the milk liquor fermentation liquid obtained by conventional methods. Therefore, in order to increase the protein content of sake lees, it is necessary to heat the whey to an appropriate temperature, preferably around 50 to 60°C, to coagulate the whey and collect the precipitate in the sake lees. can. Moreover, such a heating operation also brings about the effect of obtaining a good milk liquor from which whey has been removed.

Next, put a predetermined amount of the milk sake lees collected with or without preheating into a constant temperature room and heat it for 40 to 60 minutes.
It is maintained at a temperature of about 0.degree. C. for a predetermined period of time, preferably about 8 to 24 hours.

When this happens, yeast's proteases, peptidases, and various other types of decomposed oxygen act on undecomposed casein proteins and high-molecular peptides, producing lower peptides and amino acids, which are converted into easily digestible nutritional components. A decomposed autolyzed decomposition product is obtained. As a result of this autolysis treatment, it was found that, for example, non-protein nitrogen content in the sake lees before the treatment was significantly increased from about 200 mg% to about 320 mg% after the treatment. Furthermore, through this treatment, various nutrients, including various vitamins, etc., which the yeast possesses, also come out of the yeast and are not included in the treated product.

However, this processed product has a yeast odor and is not suitable for consumption as it is, and in order to further promote decomposition, improve digestibility, and impart a good flavor, useful cheese-producing bacteria such as lactic acid bacteria are used. is added and fermentation is performed. Typically,
Lactic acid bacteria are used and kept at 30℃ for about 20 hours.
When this happens, the peptides are further degraded by the lactic acid bacteria, resulting in a non-protein nitrogen content of about 330 mg% or more, and the yeast odor disappears, producing easily digestible cheese with a so-called cheese-like flavor. Similar fermented products were obtained. If the fermentation period by lactic acid bacteria is desired to be shortened and vigorous fermentation is desired, fermentation may be carried out by adding a small amount of sugar source. Thereafter, in order to carry out ripening as desired, it is sufficient to add a small amount of salt, knead the mixture, and leave it as it is by refrigeration or the like, and the ripening period is carried out by adjusting the salt concentration. Also, as additives, a small amount of fat, whey powder,
etc. are possible. In addition, instead of lactic acid bacteria, propionic acid bacteria can be used, or lactic acid bacteria and propionic acid bacteria can be used in combination to ferment the lees after the autolysis treatment to produce emmenthal and camembert, which have no yeast odor, have a good flavor, and are easily digestible. It can be manufactured into various forms of cheese-like foods such as , brie, and blue cheese.

In addition, the product after the above fermentation treatment may be processed as necessary.
After pressure shaping, it can be made into a hard type easily digestible cheese-like product by drying in the sun or forced drying at low temperature.
As another embodiment of the invention, alcohol content 10
Generally, 5-6% of alcohol remains in the milk liquor lees separated from milk liquor of about 50%, but as a result of many experimental studies, it has been found that prior to autolysis using yeast, it is necessary to wash the milk with water beforehand. By doing so, the alcohol content is reduced to 5% or less, preferably 3% or less. Thus, when alcohol exceeds 5%, the tendency to inhibit subsequent lactic acid fermentation increases;
In addition, it is possible to eliminate inconveniences such as deterioration of the flavor of the product due to alcohol odor.

Moreover, by washing with water, the alcohol content in the sake lees is recovered, which also brings about an advantageous effect.

That is, in the water washing process, water is added to the sake lees, stirred thoroughly, and then dehydrated by centrifugation or the like. One wash with water can reduce the alcohol content from 5 to 6% to 3% or less. Equal amounts of the sake lees subjected to this dealcoholization treatment and the sake lees not subjected to this treatment were inoculated with lactic acid bacteria, subjected to lactic acid fermentation, and the non-protein nitrogen content of the obtained lactic acid fermentation products was measured. When washed with water, 330mg%,
When not washed with water, the concentration was 210 mg%, and when washed with water, it was recognized that decomposition was accelerated, which led to a reduction in working time.

Next, examples will be described in more detail.

Example 1 Milk protein raw materials such as milk of cows, sheep, etc., skim milk, powdered milk thereof, whey, whey powder, etc. are used, and lactic acid bacteria are inoculated to perform lactic acid fermentation. As an example, 0.5-3% of edible organic acid such as lactic acid is added to skim milk obtained by adding 10 times as much water to skim milk powder and stirred, or inoculated with lactic acid bacteria and heated at 20-35℃ for 18-20 hours. After being left to undergo lactic acid fermentation, the proteins, mainly casein, are denatured and coagulated by acid or lactic acid produced by lactic acid bacteria by heating to 60 to 80°C, and the resulting curd is coated with Proteolytic enzymes are added as necessary to perform proteolytic treatment, and then an appropriate amount of sugars such as glucose or sucrose is added, and then alcoholic fermentation yeast is inoculated and alcoholic fermentation is carried out for 16 to 20 days to produce milk. After obtaining the liquor liquid, the liquid is heated to 60
After being held for a short time at about ℃ to coagulate water-soluble proteins such as whey, it is squeezed to obtain milk liquor and to decompose the sake lees.

The desired amount of sake lees obtained in this way, e.g.
Add 100 kg of water to 100 kg, stir, and then centrifuge to remove the alcohol contained in the sake lees. This one water washing process removes 60% of the alcohol content, so the content decreases to 3 to 2%. Furthermore, if it is desired to remove and recover the alcohol, the water washing process is repeated two or three times. In this way, the sake lees that has been subjected to one alcohol removal treatment is kept at 40 to 50°C for 8 hours, and yeast autolysis (autolysis) is performed to convert casein and polypeptides to lower grades, that is, di- or tripeptides, or amino acids. The process is performed to generate easily digestible protein decomposition products. Next, 2 kg of lactic acid bacteria Lactobacillus bulgaricus (L. bulgaricus) starter was added to this decomposed sake lees.
Generally added in the range of 0.05-0.1%, then at 30°C for 20
Carry out milk fermentation for hours. In this case, a flavorful Emmental-type cheese-like fermented product produced by lactic acid fermentation without yeast odor was obtained. Next, this was pressed, shaped, and dried in the sun to obtain a dry fermented food.

Example 2 After adding 1% glycose and 1% salt to the degraded sake lees that had been subjected to autolysis treatment using yeast obtained in the same manner as in Example 1, Lactobacillus bulgaricus and Streptococcus thermophilus ( S.
thermophilus) in an amount of 0.1% each, inoculated with 0.002% of propionic acid bacteria, and kept at 30°C for 12 to 24 hours.
It was maintained at 5-10°C for 5-7 days to obtain a fermented product.

The product is optionally coated with paraffin.

Alternatively, a dried cheese product was obtained by drying the product in the sun. In the case of Emmental products, lactic acid bacteria are
For both bacilli and cocci, the amount added is generally in the range of 0.05 to 0.1%.For propionic acid bacteria, the amount added is generally in the range of 0.002 to 0.004%.

As described above, according to the present invention, the milk sake lees separated during milk sake production is autolyzed using the yeast it contains, and a large amount is added to the milk sake lees using its own protease, peptidase, etc. It breaks down the casein proteins and polypeptides it contains into lower peptides, amino acids, etc.
Next, the lees decomposed product after the autolysis treatment is fermented with lactic acid bacteria or propionic acid bacteria alone or in combination to produce a fermented product, which is easily digestible with increased non-protein nitrogen and has no yeast odor. It disappears and becomes a fermented product with a good flavor such as cheese, which is useful as a nutritious food containing vitamins, etc., and has effects such as making it possible to effectively utilize milk liquor lees that were conventionally discarded.

Claims (1)

[Scope of Claims] 1. After squeezing the fermented milk liquor obtained by a conventional method to separate milk wine and milk sake lees, the sake lees is maintained at a predetermined heating temperature to autolyze the yeast contained in the sake lees. 1. A method of using milk sake lees, which is characterized by adding lactic acid bacteria and/or propionic acid bacteria to the milk liquor lees to produce an easily digestible and flavorful fermented food. 2. The method of using milk sake lees according to claim 1, which comprises washing the milk sake lees with water to reduce the alcohol content to 5% or less before subjecting the milk sake lees to autolysis.