JPH044862A - Preparation of lactic acid fermentation beverage - Google Patents
Preparation of lactic acid fermentation beverageInfo
- Publication number
- JPH044862A JPH044862A JP2107103A JP10710390A JPH044862A JP H044862 A JPH044862 A JP H044862A JP 2107103 A JP2107103 A JP 2107103A JP 10710390 A JP10710390 A JP 10710390A JP H044862 A JPH044862 A JP H044862A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- fermentation
- fermented beverage
- juice
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 164
- 239000004310 lactic acid Substances 0.000 title claims abstract description 82
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 82
- 238000000855 fermentation Methods 0.000 title claims abstract description 65
- 230000004151 fermentation Effects 0.000 title claims abstract description 65
- 235000013361 beverage Nutrition 0.000 title abstract description 5
- 238000002360 preparation method Methods 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 18
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000000758 substrate Substances 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 235000013365 dairy product Nutrition 0.000 claims description 16
- 238000000265 homogenisation Methods 0.000 claims description 5
- 235000013861 fat-free Nutrition 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 abstract description 5
- 241000186660 Lactobacillus Species 0.000 abstract description 3
- 229940039696 lactobacillus Drugs 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 235000015197 apple juice Nutrition 0.000 abstract description 2
- 235000015193 tomato juice Nutrition 0.000 abstract description 2
- 241001291279 Solanum galapagense Species 0.000 abstract 1
- 244000107946 Spondias cytherea Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 22
- 235000000346 sugar Nutrition 0.000 description 11
- 230000035622 drinking Effects 0.000 description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000001914 filtration Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 244000241257 Cucumis melo Species 0.000 description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 244000070406 Malus silvestris Species 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 206010016717 Fistula Diseases 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 235000021018 plums Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は乳酸発酵飲料の製造方法に関し、更に詳しくは
発酵主原料である野菜汁と発酵補助原料である乳製品と
の原料特性を活用しつつこれらの効率的乳酸発酵による
二次的香味に果汁の香味を一体化した飲用に好適の爽や
かな香味を有する乳酸発酵飲料の製造方法に関する。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a lactic acid fermented beverage, and more specifically, the present invention relates to a method for producing a lactic acid fermented beverage, and more specifically, it utilizes the raw material characteristics of vegetable juice, which is the main fermentation raw material, and dairy products, which are the auxiliary raw materials for fermentation. The present invention also relates to a method for producing a lactic acid fermented beverage having a refreshing flavor suitable for drinking, which integrates the flavor of fruit juice with the secondary flavor resulting from efficient lactic acid fermentation.
〈従来の技術、その課題〉
従来、緑色植物汁や野菜汁を乳酸発酵する乳酸発酵飲料
の製造方法が提案されている（特開昭５１−１１５９６
８、特公昭５８−１５１０９）。<Prior art and its problems> Conventionally, a method for producing a lactic acid fermented beverage by lactic acid fermentation of green plant juice or vegetable juice has been proposed (Japanese Patent Application Laid-Open No. 11596-1983).
8, Special Publication No. 58-15109).
ところが、これらの従来法には、乳酸発酵が非効率的で
且つ充分にされ難いこともあって、得られる乳酸発酵飲
料が香味の複合的一体感に劣るという課題がある。However, these conventional methods have the problem that lactic acid fermentation is inefficient and difficult to carry out sufficiently, and the resulting lactic acid fermented beverages have a poor sense of complex flavor integrity.
そこで従来、野菜汁を主原料とし、また乳製品を補助原
料として、これらを乳酸発酵する乳酸発酵飲料の製造方
法が提案されている（特開昭６０−２４８１３１） 、
ところが、この従来法には、乳酸発酵が効率的で且つ充
分にされるということもあって、香味の複合的一体感に
優れる乳酸発酵飲料が得られるという利点がある反面、
得られる乳酸発酵飲料に、補助原料として使用するので
はあるが、主に乳製品に起因する酢味や飲用時の抵抗感
（所謂もたつき）が残るという課題がある。Therefore, a method for producing a lactic acid fermented beverage has been proposed in which vegetable juice is used as the main ingredient and dairy products are used as an auxiliary ingredient, and these are fermented with lactic acid (Japanese Patent Laid-Open No. 60-248131).
However, this conventional method has the advantage that lactic acid fermentation is efficient and sufficient, and a lactic acid fermented beverage with excellent complex flavor integrity can be obtained.
Although it is used as an auxiliary raw material in the resulting lactic acid fermented beverage, there are problems in that it leaves a vinegary taste and a feeling of reluctance when drinking (so-called sluggishness) mainly caused by dairy products.
〈発明が解決しようとする課題、その解決手段〉本発明
は叙上の如き従来の課題を解決する改良された乳酸発酵
飲料の製造方法を提供するものである。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for producing lactic acid fermented beverages that solves the conventional problems as described above.
しかして本発明者らは、上記観点で試行錯誤した結果、
野菜汁を発酵主原料とし、また乳製品を発酵補助原料と
して、これらを乳酸発酵した後、該乳酸発酵を停止した
ものに少なくとも果汁を調合して、更に均質化処理等を
行なうと、野菜汁と乳製品との原料特性を活用しつつこ
れらの効率的乳酸発酵による二次的香味に果汁の香味を
一体化した飲用に好適の爽やかな香味を有する乳酸発酵
飲料が得られることを見出し、本発明を完成するに到っ
た。However, as a result of trial and error from the above viewpoint, the present inventors found that
Vegetable juice is used as the main fermentation raw material, and dairy products are used as fermentation auxiliary raw materials, and after lactic acid fermentation of these is carried out, at least fruit juice is blended into the product after the lactic acid fermentation has been stopped, and further homogenization treatment etc. are performed to produce vegetable juice. We have discovered that it is possible to obtain a lactic acid-fermented beverage with a refreshing flavor suitable for drinking by integrating the flavor of fruit juice with the secondary flavor of efficient lactic acid fermentation while utilizing the raw material characteristics of dairy products and dairy products. He has completed his invention.
すなわち本発明は
発酵主原料である野菜汁と発酵補助原料である乳製品と
を発酵基質とする混合系を加熱殺菌して冷却し、これに
乳酸菌を加えて乳酸発酵した後、該乳酸発酵を停止した
ものに少なくとも果汁を調合して、更に均質化処理する
ことを特徴とする乳酸発酵飲料の製造方法に係わる。That is, in the present invention, a mixed system in which the fermentation substrates are vegetable juice, which is the main fermentation raw material, and dairy products, which are the fermentation auxiliary raw materials, is heat sterilized and cooled, lactic acid bacteria are added thereto, and lactic acid fermentation is carried out, and then the lactic acid fermentation is carried out. The present invention relates to a method for producing a lactic acid fermented beverage, which is characterized in that at least fruit juice is blended into the suspended beverage and further homogenized.
本発明において、発酵主原料となる野菜汁は、果菜類、
根菜類、茎菜類、葉菜類等の各種野菜類から公知の方法
で搾汁して得られるもので、その種類に特に制限はなく
、２種以上の野菜汁を混合したものでもよいし、またピ
ユーレやペースト状に一次加工された野菜汁の濃縮物を
水希釈したものでもよい、具体的に上記野菜類としては
、トマト、カポチャ、ニンジン、ダイコン、タマネギ、
ビート、セロリ、レタス、キャベツ及びパセリ等がある
。In the present invention, the vegetable juice serving as the main raw material for fermentation includes fruits and vegetables,
It is obtained by squeezing the juice from various vegetables such as root vegetables, stem vegetables, and leafy vegetables by a known method, and there are no particular restrictions on the type, and it may be a mixture of two or more types of vegetable juice, or A concentrate of vegetable juice that has been primarily processed into a piure or paste form and diluted with water may also be used.Specifically, the above-mentioned vegetables include tomatoes, capocha, carrots, radish, onions,
Examples include beets, celery, lettuce, cabbage, and parsley.
また本発明において、発酵補助原料となる乳製品は、牛
乳、山羊乳等の動物乳や大豆等の植物乳を使用すること
もできるが、脱脂粉乳を使用するのが好ましい０作業性
及び得られる乳酸発酵したものの香味とその均質性並び
にひいては最終的に得られる乳酸発酵飲料の香味とその
均質性の点で優れているからである。かかる乳製品の混
合割合は、前記野菜汁に対し無脂乳固形分換算で１０重
量％以下とするのが通常であるが、３重量％以下とする
のが好ましい、効率的な乳酸発酵の促進及び得られる乳
酸発酵したものの香味並びにひいては最終的に得られる
乳酸発酵飲料の香味、特に酢味や飲用時の抵抗感がない
点で優れているからである。In addition, in the present invention, as the dairy product to be used as a fermentation auxiliary raw material, animal milk such as cow's milk and goat's milk, or plant milk such as soybean can be used, but it is preferable to use skim milk powder, which has zero workability and yield. This is because the flavor and homogeneity of the lactic acid fermented product and the flavor and homogeneity of the final lactic acid fermented beverage are excellent. The mixing ratio of such dairy products is usually 10% by weight or less in terms of non-fat milk solids based on the vegetable juice, but preferably 3% by weight or less, to promote efficient lactic acid fermentation. This is because the flavor of the obtained lactic acid fermented product and the flavor of the lactic acid fermented beverage finally obtained are excellent, especially in that there is no vinegar taste or resistance when drinking.
本発明では、以上説明したような野菜汁と乳製品とを発
酵基質とする混合系を加熱殺菌して冷却した後、これに
乳酸菌を加えて乳酪発酵する。乳酸菌は、それが食用乳
酸菌であればその種類に特に制限はないが、ラクトバシ
ルス拳ブルガリカス（Ｌ、 ｂｕｌｕｇａｒｉｃｕｓ
）及びストレプト１−／カスーサーモフィラス（Ｓｔ、
ｔｈｅｒｍｏｐｈｉｌｕｓ ）を共生させるのが好ま
しい、乳製品の使用割合のところで前述したことと同じ
理由である。In the present invention, a mixed system using vegetable juice and dairy products as fermentation substrates as described above is heat sterilized and cooled, and then lactic acid bacteria are added thereto to carry out milk fermentation. There are no particular restrictions on the type of lactic acid bacteria as long as they are edible lactic acid bacteria, but Lactobacillus fistula (L, bulgaricus)
) and Strepto1-/Cassuthermophilus (St,
thermophilus) is preferred, for the same reason as mentioned above regarding the proportion of dairy products used.
具体的に乳酸発酵は、前記混合系をＰＨ６、０〜６．８
程度に調整し、９５℃達温程度に加熱殺菌して冷却した
ものに、予備培養しておいた乳酸菌を加えて行なう０発
酵基質１１当りｌＸ１０６ｃｅｌｌｓ程度となるように
乳酸菌を加え、外部からの雑菌汚染を防止しつつ、２５
〜４０℃程度で乳酸発酵するのが通常であるが、３５〜
４０℃で４〜１５時間乳酸発酵し、ＰＨ４，０〜４．５
、生成乳酸２００〜４００１ｇ％となった段階で乳酸発
酵を停止するのが好ましい、乳製品の使用割合のところ
で前述したことと同じ理由である。Specifically, lactic acid fermentation uses the mixed system at pH 6, 0 to 6.8.
Add lactic acid bacteria that has been pre-cultured to the mixture, heat sterilize it to a temperature of 95°C, and cool it. Add lactic acid bacteria to about 106 cells per 11 fermentation substrates, and remove foreign bacteria. 25 while preventing pollution.
Normally, lactic acid fermentation occurs at a temperature of ~40℃, but at a temperature of 35~
Lactic acid fermentation at 40℃ for 4 to 15 hours, pH 4.0 to 4.5
It is preferable to stop the lactic acid fermentation at the stage when the produced lactic acid reaches 200 to 4001 g%, for the same reason as mentioned above regarding the usage ratio of dairy products.
また本発明では、かくして乳酸発酵した後、該乳酸発酵
を停止したものに少なくとも果汁を調合する。加熱して
乳酸発酵を停止することもできるが、１０℃以下に冷却
して乳酸発酵を停止するのが奸才しい、熱覆歴を少なく
して乳酸発酵による二次的香味をできるだけ生かすため
である。乳酸発酵を停止したものは、菌体を含有するも
のでもよいし、また濾過や遠心分離等で菌体を分離した
ものでもよく、これに調合する果汁は、各種果実類から
公知の方法で搾汁して得られるもので、その種類に特に
制限はなく、２種以上の果汁を混合したものでもよいし
、またピユーレやペースト状に一次加工された果汁の濃
縮物を水希釈したものでもよい。具体的に上記果実類と
しては、リンゴ、オレンジ、グレープフルーツ、レモン
、ヒーチ、グレーズ、ストロベリー、プラム、スイカ、
メロン、バナナ及びチェリー等がある。かかる果汁の調
合割合は、発酵主原料として使用した野菜汁の種類との
関係で、香味バランスや色調バランス等を考慮しつつ、
乳酸発酵を停止したものに対し生換算で２〜７０重量％
とするのが通常であるが１０〜５０重量％とするのが好
ましい、最終的に得られる乳酸発酵飲料の香味、特に酢
味や飲用時の抵抗感がない点で優れているからである。Further, in the present invention, after the lactic acid fermentation has been carried out in this manner, at least fruit juice is blended into the fruit from which the lactic acid fermentation has been stopped. Although it is possible to stop lactic acid fermentation by heating, it is better to stop lactic acid fermentation by cooling it to below 10°C, in order to reduce the heat build-up and make the most of the secondary flavor caused by lactic acid fermentation. be. The fruit in which lactic acid fermentation has been stopped may contain bacterial cells, or may be one in which bacterial cells have been separated by filtration or centrifugation, and the juice to be mixed with this may be extracted from various fruits using known methods. It is obtained by making juice, and there are no particular restrictions on its type; it may be a mixture of two or more types of fruit juice, or it may be a concentrate of fruit juice that has been primarily processed into a piure or paste form and diluted with water. . Specifically, the above fruits include apples, oranges, grapefruit, lemons, heech, glaze, strawberries, plums, watermelons,
There are melons, bananas, cherries, etc. The blending ratio of such fruit juice is determined based on the type of vegetable juice used as the main fermentation raw material, taking into consideration flavor balance, color balance, etc.
2 to 70% by weight in raw terms based on the material that has stopped lactic acid fermentation
The amount is usually 10 to 50% by weight, but it is preferably 10 to 50% by weight. This is because the final lactic acid fermented beverage has an excellent flavor, especially without vinegar taste or resistance when drinking.
果汁を調合する際に、糖類、酸類及びフレーバー類等を
適宜調合することもできる。When preparing fruit juice, sugars, acids, flavors, etc. can also be added as appropriate.
そして本発明では、少なくとも果汁を調合したものを均
質化処理する。均質化処理は、これに用いる機械類の形
式やその運転条件に特に制限はないが、ホモジナイザー
で１５０〜２００ Ｋｇ／ｃｍ２の加圧下に行なうのが
好ましい、最終的に得られる乳酸発酵飲料の全体として
の均質化や外観バランスの点で優れているからである。In the present invention, at least a blend of fruit juice is homogenized. The homogenization process is not particularly limited in the type of machinery used or its operating conditions, but it is preferably carried out using a homogenizer under a pressure of 150 to 200 Kg/cm2. This is because it is superior in terms of homogenization and balance in appearance.
かくして、発酵主原料である野菜汁と発酵補助原料であ
る乳製品との原料特性を活用しつつこれらの効率的乳酸
発酵による二次的香味に果汁の香味を一体化した飲用に
好適の爽やかな香味を有する乳酸発酵飲料を得ることが
できる。実際、可能な諸条件を同一にして、本発明の製
造方法による乳酸発酵飲料と前述したような従来の製造
方法による乳酸発酵飲料とを官能評価しても、１％の危
険率で、本発明の製造方法による乳酸発酵飲料に好結果
が有意検定される。In this way, while utilizing the raw material characteristics of vegetable juice, which is the main fermentation raw material, and dairy products, which are fermentation auxiliary raw materials, we have created a refreshing drink suitable for drinking, which integrates the flavor of fruit juice with the secondary flavor produced by efficient lactic acid fermentation. A lactic acid fermented beverage with flavor can be obtained. In fact, even if the possible conditions are the same, a sensory evaluation of the lactic acid fermented beverage produced by the production method of the present invention and the lactic acid fermented beverage produced by the conventional production method as described above results in a risk rate of 1%. The positive results of the lactic acid fermented beverage produced by the manufacturing method were significantly tested.
以下、本発明の構成をより具体的にするため、実施例を
挙げる。Examples will be given below to make the structure of the present invention more concrete.
〈実施例〉
・実施例１
ニンジン汁（糖度６．５％、ニンジンをクラッシャーで
破砕した後、２腸■φ孔径の濾過網を装着したパルパー
で搾汁したもの）１００重量部に。<Examples> - Example 1 100 parts by weight of carrot juice (sugar content: 6.5%, carrots crushed with a crusher and then squeezed with a pulper equipped with a filtering net with a diameter of 2 intestines and φ).
無脂乳固形分９６重量％の脱脂粉乳３重量部を均一溶解
し、ＰＨ６，５に調整した混合系を９５℃達温で加熱殺
菌して、３５℃に冷却した。これに予備培養しておいた
ラクトバシルスφブルガリカスを加え、３７℃で１０時
間静置発酵した後、８℃に冷却して乳酸発酵を停止した
。ＰＨ４，４、生成乳酸３１０ｍｇ％であった。この乳
酸発酵を停止したちの３０Ｋｇに、オレンジ果汁（糖度
１１゜５％、オレンジを剥皮し、クラッシャーで破砕し
た後、２ｍ■φ孔径の濾過網を装着したパルパーで搾汁
したもの）１０Ｋｇ、液糖（糖度６５％、ブドウ糖と果
糖の混合液糖）ｌＩＫｇ、クエン酸０．０５Ｋｇ、オレ
ンジフレーバー０．１ｇ、ペクチン０．２Ｋｇ及び水５
３に、を調合した。そして調合したものを１１０℃達温
で瞬間殺菌し、更にホモジナイザーで１８０ Ｋｇ／ｃ
ｍ２加圧下に均質化処理した後３５℃に冷却して、所望
通りの乳酸発酵飲料を得た。3 parts by weight of skim milk powder with a non-fat milk solid content of 96% by weight was uniformly dissolved, the pH was adjusted to 6.5, and the mixed system was heat sterilized at a temperature of 95°C and cooled to 35°C. Lactobacillus φ bulgaricus that had been precultured was added thereto, and after static fermentation at 37°C for 10 hours, the mixture was cooled to 8°C to stop lactic acid fermentation. The pH was 4.4, and the lactic acid produced was 310 mg%. After stopping this lactic acid fermentation, add 10 kg of orange juice (sugar content: 11.5%, peeled the orange, crushed it with a crusher, and squeezed the juice with a pulper equipped with a filtration net with a 2 m diameter pore size). Liquid sugar (65% sugar content, mixed liquid sugar of glucose and fructose) 1 kg, citric acid 0.05 kg, orange flavor 0.1 g, pectin 0.2 kg and water 5
3, I mixed it. Then, the blended material was instantaneously sterilized at 110℃, and further heated to 180 kg/c using a homogenizer.
After homogenization under m2 pressure, the mixture was cooled to 35°C to obtain a desired lactic acid fermented beverage.
・実施例２
トマト汁（糖度４．８％、逆浸透濃縮によるトマトペー
ストを水希釈したもの）１００重量部に、脱脂粉乳（実
施例１と同じもの）５重量部を均一溶解し、ＰＨ６，５
に調整した混合系を９５℃達温で加熱殺菌して、３５℃
に冷却した。これに予備培養しておいたラクトバシルス
・ブルガリカス及びストレプトコッカス・サーモフィラ
スを加え、３５℃で１５時間静置発酵した後、８℃に冷
却して乳酸発酵を停止し、菌体を遠心分離した。・Example 2 5 parts by weight of skim milk powder (same as Example 1) was uniformly dissolved in 100 parts by weight of tomato juice (sugar content 4.8%, tomato paste obtained by reverse osmosis concentration diluted with water), pH 6, 5
Heat sterilize the mixed system adjusted to 95℃, and then
It was cooled to Lactobacillus bulgaricus and Streptococcus thermophilus that had been precultured were added thereto, and after static fermentation at 35°C for 15 hours, the mixture was cooled to 8°C to stop lactic acid fermentation, and the bacterial cells were centrifuged.
ＰＨ４，５、生成乳酸２１０＋ｇ％であった。この菌体
を分離したもの２３Ｋｇに、リンゴ果汁（糖度１２．０
％、リンゴを剥皮及び除芯し、クラ−、シャーで破砕し
た後、２ｍｍφ孔径の濾過網を装着したパルパーで搾汁
したもの）１０Ｋｇ、液糖（実施例１と同じもの）１０
Ｋｇ、リンゴ酸０．０５Ｋｇ、リンゴフレーバー０．１
Ｋｇ、ペクチン０．２Ｋｇ及び水７２Ｋｇを調合した。The pH was 4.5, and the lactic acid produced was 210+g%. Apple juice (sugar content 12.0
%, apples were peeled and cored, crushed with a cracker and shear, and the juice was squeezed with a pulper equipped with a filtration net with a pore diameter of 2 mm) 10 kg, liquid sugar (same as in Example 1) 10
Kg, malic acid 0.05Kg, apple flavor 0.1
Kg, pectin 0.2Kg and water 72Kg were prepared.
そして調合したものを１１０℃達温で瞬間殺菌し、更に
ホモジナイザーで１５０ Ｋｇ／ｃ＊２の加圧下に均質
化処理した後、３５℃に冷却して、所望通りの乳酸発酵
飲料を得た。Then, the prepared product was instantaneously sterilized at a temperature of 110°C, further homogenized using a homogenizer under pressure of 150 kg/c*2, and then cooled to 35°C to obtain the desired lactic acid fermented beverage.
・実施例３
ニンジン汁（実施例１と同じもの）８０重量部及びトマ
ト汁（実施例２と同じもの）２０重量部に、脱脂粉乳（
実施例１と同じもの）３重量部を均一溶解し、ＰＨ６，
５に調整した混合系を９５℃達温で加熱殺菌して、３５
℃に冷却した。これに予備培養しておいたラクトパシル
ス・ブルガリカス及びストレプトコッカス・サーモフィ
ラスを加え、３７℃で１２時間静置発酵した後、５℃に
冷却して乳酸発酵を停止した。ＰＨ１２、生成乳酸３５
０■８％であった。この乳酸発酵を停止したもの３０Ｋ
ｇに、メロン果汁（糖度６．５％、メロンを剥皮し、ク
ラッシャーで破砕した後、２１φ孔径の濾過網を装着し
たパルパーで搾汁したもの）１２Ｋｇ、液糖（実施例１
と同じもの）１０Ｋｇ、クエン酸０．０５Ｋｇ、メロン
フレー／へ−０゜１Ｋｇ、ペクチン０．２Ｋｇ及び水５
２Ｋｇを調合した。そして調合したものを１１０℃達温
で瞬間殺菌し、更にホモジナイザーで１８０Ｋｇ／ｃ霧
２の加圧下に均質化処理した後、３５℃に冷却して、所
望通りの乳酸発酵飲料を得た。・Example 3 Skim milk powder (
3 parts by weight of the same material as in Example 1 was uniformly dissolved, and the pH was 6.
Heat sterilize the mixed system adjusted to 5 to 95℃ to 35℃.
Cooled to ℃. Lactopacillus bulgaricus and Streptococcus thermophilus that had been pre-cultured were added to this, and after static fermentation at 37°C for 12 hours, the mixture was cooled to 5°C to stop lactic acid fermentation. PH12, produced lactic acid 35
It was 0.8%. 30K that has stopped this lactic acid fermentation
g, 12 kg of melon juice (sugar content 6.5%, melon peeled, crushed with a crusher, and then squeezed with a pulper equipped with a filtration net with a 21φ hole diameter), liquid sugar (Example 1)
(same as) 10Kg, citric acid 0.05Kg, melon flake/he-0゜1Kg, pectin 0.2Kg and water 5
2Kg was prepared. Then, the blended product was instantaneously sterilized at a temperature of 110°C, further homogenized using a homogenizer under pressure of 180 kg/c mist 2, and then cooled to 35°C to obtain the desired lactic acid fermented beverage.
〈発明の効果〉
以上説明した通りであるから、本発明には、発酵主原料
である野菜汁と発酵補助原料である乳製品との原料特性
を活用しつつこれらの効率的乳酸発酵による二次的香味
に果汁の香味を一体化した飲用に好適の爽やかな香味を
有する乳酸発酵飲料を得ることができるという効果があ
る。<Effects of the Invention> As explained above, the present invention utilizes the raw material characteristics of vegetable juice, which is the main raw material for fermentation, and dairy products, which are auxiliary raw materials for fermentation, and utilizes the secondary fermentation process by efficient lactic acid fermentation. This has the effect that it is possible to obtain a lactic acid fermented beverage having a refreshing flavor suitable for drinking, which integrates the flavor of fruit juice with the fruit flavor.
特許出願人 カゴメ株式会社 代理人 弁理士 入 山 宏 正Patent applicant: Kagome Co., Ltd. Agent: Hiroshi Yama, Patent Attorney
Claims (1)
品とを発酵基質とする混合系を加熱殺菌して冷却し、こ
れに乳酸菌を加えて乳酸発酵した後、該乳酸発酵を停止
したものに少なくとも果汁を調合して、更に均質化処理
することを特徴とする乳酸発酵飲料の製造方法。 ２、発酵基質が野菜汁に対し無脂乳固形分換算で３重量
％以下となる乳製品を混合したものである請求項１記載
の乳酸発酵飲料の製造方法。 ３、乳酸菌がラクトバシルス・ブルガリカス（Ｌ．ｂｕ
１ｕｇａｒｉｃｕｓ）及びストレプトコッカス・サーモ
フィラス（Ｓｔ．ｔｈｅｒｍｏｐｈｉｌｕｓ）である請
求項１又は２記載の乳酸発酵飲料の製造方法。 ４、３５〜４０℃で４〜１５時間乳酸発酵する請求項１
、２又は３記載の乳酸発酵飲料の製造方法。 ５、１０℃以下に冷却して乳酸発酵を停止する請求項１
、２、３又は４記載の乳酸発酵飲料の製造方法。 ６、乳酸発酵を停止したものに対し生換算で１０〜５０
重量％の果汁を調合する請求項１、２、３、４又は５記
載の乳酸発酵飲料の製造方法。 ７、ホモジナイザーで１５０〜２００Ｋｇ／ｃｍ＾２の
加圧下に均質化処理する請求項１、２、３、４、５又は
６記載の乳酸発酵飲料の製造方法。[Scope of Claims] 1. A mixed system in which the fermentation substrates are vegetable juice, which is the main fermentation raw material, and dairy products, which are the auxiliary fermentation raw materials, is heat sterilized and cooled, and lactic acid bacteria are added thereto to carry out lactic acid fermentation, A method for producing a lactic acid fermented beverage, characterized in that at least fruit juice is blended into the lactic acid fermented beverage, which is further homogenized. 2. The method for producing a lactic acid fermented beverage according to claim 1, wherein the fermentation substrate is a mixture of vegetable juice with a dairy product of 3% by weight or less in terms of non-fat milk solids. 3. Lactic acid bacteria are Lactobacillus bulgaricus (L.bu
3. The method for producing a lactic acid fermented beverage according to claim 1 or 2, wherein the lactic acid fermented beverage is St. thermophilus. 4. Claim 1: Lactic acid fermentation is carried out at 35-40°C for 4-15 hours.
, 2 or 3. The method for producing a lactic acid fermented beverage according to . 5.Claim 1: Lactic acid fermentation is stopped by cooling to 10°C or below.
, 2, 3 or 4. The method for producing a lactic acid fermented beverage according to . 6. 10-50 in raw terms for those with lactic acid fermentation stopped
The method for producing a lactic acid fermented beverage according to claim 1, 2, 3, 4 or 5, wherein the fruit juice is prepared in an amount of % by weight. 7. The method for producing a lactic acid fermented beverage according to claim 1, 2, 3, 4, 5 or 6, wherein the homogenization treatment is carried out using a homogenizer under pressure of 150 to 200 kg/cm^2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2107103A JPH044862A (en) | 1990-04-23 | 1990-04-23 | Preparation of lactic acid fermentation beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2107103A JPH044862A (en) | 1990-04-23 | 1990-04-23 | Preparation of lactic acid fermentation beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH044862A true JPH044862A (en) | 1992-01-09 |
Family
ID=14450536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2107103A Pending JPH044862A (en) | 1990-04-23 | 1990-04-23 | Preparation of lactic acid fermentation beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH044862A (en) |
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|---|---|---|---|---|
| WO2008149654A1 (en) * | 2007-05-31 | 2008-12-11 | Kagome Co., Ltd. | Fermented food/beverage and method for production thereof |
| CN103211012A (en) * | 2013-03-18 | 2013-07-24 | 林宁 | Jasmine beautifying yogurt |
| CN104621660A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
| CN105454960A (en) * | 2015-12-15 | 2016-04-06 | 天津北洋百川生物技术有限公司 | Preparation method of fruit and vegetable juice lactic acid fermented beverage |
| CN105613737A (en) * | 2015-12-27 | 2016-06-01 | 山东阜丰发酵有限公司 | Xanthan-gum-added milk product and application thereof |
| JP2020115804A (en) * | 2019-01-25 | 2020-08-06 | 雪印メグミルク株式会社 | Fermented milk manufacturing method |
| JP2021058093A (en) * | 2019-10-03 | 2021-04-15 | 株式会社ミル総本社 | Method of producing lactic acid fermented food |
-
1990
- 1990-04-23 JP JP2107103A patent/JPH044862A/en active Pending
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|---|---|---|---|---|
| JP5933162B2 (en) * | 2007-05-31 | 2016-06-08 | カゴメ株式会社 | Method for producing fermented food and drink |
| US8192771B2 (en) | 2007-05-31 | 2012-06-05 | Kagome Co., Ltd. | Fermented food or drink product, and method for producing the same |
| AU2008259097B2 (en) * | 2007-05-31 | 2012-12-13 | Kagome Co., Ltd. | Fermented food or drink product, and method for producing the same |
| JP2014209921A (en) * | 2007-05-31 | 2014-11-13 | カゴメ株式会社 | Fermented food and beverage, and manufacturing method thereof |
| WO2008149654A1 (en) * | 2007-05-31 | 2008-12-11 | Kagome Co., Ltd. | Fermented food/beverage and method for production thereof |
| CN103211012A (en) * | 2013-03-18 | 2013-07-24 | 林宁 | Jasmine beautifying yogurt |
| CN104621660A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Black fungus lactic acid fermented milled rice with embryo fruit juice |
| CN105454960A (en) * | 2015-12-15 | 2016-04-06 | 天津北洋百川生物技术有限公司 | Preparation method of fruit and vegetable juice lactic acid fermented beverage |
| CN105454960B (en) * | 2015-12-15 | 2018-04-03 | 天津北洋百川生物技术有限公司 | The preparation method of Juice lactic acid fermentation beverage |
| CN105613737A (en) * | 2015-12-27 | 2016-06-01 | 山东阜丰发酵有限公司 | Xanthan-gum-added milk product and application thereof |
| CN105613737B (en) * | 2015-12-27 | 2017-12-08 | 山东阜丰发酵有限公司 | A kind of dairy products for adding xanthans and its application |
| JP2020115804A (en) * | 2019-01-25 | 2020-08-06 | 雪印メグミルク株式会社 | Fermented milk manufacturing method |
| JP2021058093A (en) * | 2019-10-03 | 2021-04-15 | 株式会社ミル総本社 | Method of producing lactic acid fermented food |
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