FERMENTED MILK AND METHOD FOR MANUFACTURING TWO-LAYER-TYPE FERMENTED MILK PRODUCT

Abstract

Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15 C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.

Claims

1. A production method for fermented milk, comprising: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk.

2. The production method for fermented milk according to claim 1, wherein the concentrating of the fermented milk before the cooling is performed using a separator or a UF membrane.

3. The production method for fermented milk according to claim 1, wherein the predetermined temperature is 15 C. or less.

4. The production method for fermented milk according to claim 1, wherein the predetermined period of time is 1 hour or more.

5. The production method for fermented milk according to claim 1, wherein, through the storing at the predetermined temperature for the predetermined period of time, the viscosity of the fermented milk is increased after the storing as compared to that before the storing by 1,000 cp or more.

6. The production method for fermented milk according to claim 5, wherein the viscosity of the fermented milk after the storing is 4,000 cp or more.

7. A production method for a two-layer-type fermented dairy product that comprises a layer of a sauce containing fruit pulp or fruit juice on fermented milk and is contained in a container, the production method comprising: supplying the fermented milk into the container at a supplying temperature of 15 C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.

8. The production method for a two-layer-type fermented dairy product according to claim 7, wherein the fermented milk is produced by: cooling the fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0068] FIG. 1 is a production flow for illustrating an example of production steps of the present invention.

[0069] FIG. 2 is a reference photograph for showing the state of a two-layer-type fermented dairy product produced by a conventional production method as viewed from above.

[0070] FIG. 3 is a reference photograph for showing the state of a two-layer-type fermented dairy product produced by a production method of the present invention as viewed from above.

DESCRIPTION OF EMBODIMENTS

[0071] In this embodiment, in accordance with a production flow illustrated in FIG. 1, as described below, concentrated fermented milk is produced by performing a concentrating step (i.e. whey removal) after fermentation, and a two-layer-type fermented dairy product is produced using the concentrated fermented milk after its production. As for means for the concentrating step after fermentation, any known means may be adopted, but a separator and/or a UF membrane is desired.

[0072] A fermented milk and a production method therefor, and a two-layer-type fermented dairy product and a production method therefor according to this embodiment are such that, in the production flow illustrated in FIG. 1, cooling step, aging step, and supplying (i.e. charging, filling or packing) step after curd crushing step and concentrating step (i.e. condensation step) are performed under predetermined conditions, and the other steps are similar to steps that have hitherto generally been performed. Therefore, the steps unique to this embodiment are mainly described below.

[0073] In this embodiment, fermented milk after concentrating is cooled, and stored at a predetermined temperature for a predetermined period of time to thereby increase a viscosity of the fermented milk.

[0074] According to an investigation made by the inventors, when aging was performed at a predetermined temperature after cooling for a predetermined period of time, fermented milk having thick physical properties was able to be produced without an increase in its composition (e.g., the ratio of a milk solid). In the present invention, as a suitable composition, a protein concentration is preferably from 3% to 15%, more preferably from 5% to 13%, still more preferably from 8% to 12%, and particularly preferably from 9% to 11%.

[0075] The fermented milk having its viscosity increased by aging in a storage tank, such as a surge tank, as described above is driven out to the next step by stirring the inside of the tank with a stirring element or the like. In this case, as the stirring element, a known stirring element may be used, and a form that does not significantly lower the viscosity of the fermented milk, such as a large stirring blade or a ribbon-type stirring element, is desired.

[0076] The achievement of the fermented milk having an increased viscosity has enabled the production of fermented milk capable of maintaining two layers even when a sauce containing, for example, fruit pulp or fruit juice is supplied on the fermented milk.

[0077] When the aging is performed at the predetermined temperature after the cooling for the predetermined period of time, not only fermented milk having an increased viscosity can be produced, but also fermented milk having less sourness can be produced.

[0078] In the foregoing, the concentrating of the fermented milk before the cooling may be performed using a separator or a UF membrane.

[0079] The predetermined temperature in the storage to be performed at the predetermined temperature after the cooling for the predetermined period of time is preferably 15 C. or less, more preferably 12 C. or less, and particularly preferably 10 C. or less. In addition, the predetermined temperature in the storage to be performed at the predetermined temperature after the cooling for the predetermined period of time is preferably 0 C. or more, more preferably 2 C. or more, and particularly preferably 5 C. or more.

[0080] The predetermined period of time is preferably 1 hour or more, more preferably 2 hours or more, and particularly preferably 3 hours or more. In addition, the predetermined period of time is preferably 10 days or less, more preferably 5 days or less, particularly preferably 3 days or less.

[0081] In this embodiment, through the storage at the predetermined temperature for the predetermined period of time, the viscosity of the fermented milk is increased after the storage as compared to that before the storage by desirably 1,000 cp or more, more desirably 2,000 cp or more, and particularly desirably 3,000 cp or more. In addition, the viscosity of the fermented milk is increased after the storage as compared to that before the storage by desirably 15,000 cp or less, more desirably 14,000 cp or less, and particularly desirably 13,000 cp or less.

[0082] The viscosity at 10 C. of the fermented milk after the storage is preferably 4,000 cp or more, more preferably 6,000 cp or more, and particularly preferably 8,000 cp or more. In addition, the viscosity at 10 C. of the fermented milk after the storage is preferably 20,000 cp or less, more preferably 16,000 cp or less, and particularly preferably 12,000 cp or less.

[0083] The production method for a two-layer-type fermented dairy product that includes a layer of a sauce containing fruit pulp or fruit juice on fermented milk and is contained in a container in this embodiment includes: supplying (i.e. charging, packing or filling) the fermented milk into the container at a supplying temperature of 15 C. or less; and supplying (i.e. charging, packing or filling) the sauce on the fermented milk after the supplying of the fermented milk.

[0084] In this case, the fermented milk to be supplied into the container at a supplying temperature of 15 C. or less may be any fermented milk produced in the above-mentioned embodiment.

[0085] According to this embodiment, high-viscosity physical properties can be expressed without unnecessarily increasing a milk solid or using any stabilizer in production steps for fermented milk.

[0086] In addition, when fermented milk having a high viscosity is produced without using any stabilizer, there can be produced a two-layer-type fermented dairy product capable of maintaining two layers even when a sauce containing, for example, fruit pulp or fruit juice is supplied on the fermented milk.

[0087] According to this embodiment, when no stabilizer is used for the preparation of fermented milk, there can be produced fermented milk exhibiting a natural flavor and texture while being thick.

[0088] In addition, without the use of any stabilizer in the preparation of fermented milk, there can be produced a fermented dairy product capable of maintaining two layers even when a sauce containing, for example, fruit pulp or fruit juice is supplied on the fermented milk.

[0089] Further, according to this embodiment, the storage is performed at low temperature, and hence fermented milk having less sourness can be preserved, and a product can be shipped by being supplied as needed in accordance with demand. Thus, an improvement in production efficiency is achieved.

EXAMPLES

Example 1

[0090] The temperature of fermented milk after concentrating and storage (i.e. aging) were adjusted as described below in the production of concentrated fermented milk by performing a concentrating step (i.e. whey removal) after fermentation, and the production of a two-layer-type fermented dairy product using the concentrated fermented milk after its production, in accordance with the production flow illustrated in FIG. 1, as described in the above-mentioned embodiment.

[0091] In hitherto generally performed production steps, the supplying temperature of concentrated fermented milk is about 20 C., and hence, in a balance tank or surge tank before a filling (i.e. supplying) machine, the temperature of the concentrated fermented milk is generally controlled to be nearly equal to the supplying temperature.

[0092] In this Example, fermented milk after the concentrating illustrated in FIG. 1 was cooled to 20 C. or less, and then stored (i.e. aged) in a surge tank at 15 C. or less for a certain period of time. In the aging process, the concentrated fermented milk was stirred several times with a large pitched blade.

[0093] In Table 2, the temperature and viscosity of the fermented milk in the surge tank are shown.

[0094] Through (i.e. by means of) 1 hour or more of aging after the storage, a thickening of 1,300 cp was found.

[0095] In addition, the fermented milk immediately after the storage and the fermented milk aged for 1 hour or more were subjected to sensory evaluation. As a result, it was revealed that the aging increased a thick feeling.

[0096] It was able to be confirmed that the storage temperature of the concentrated fermented milk influenced the viscosity.

TABLE-US-00002 TABLE 2 Temperature ( C.) Viscosity (cp) Immediately after storage 12 4,650 After 1 hour of standing still 12 5,950 After 2 hours of standing still 15 6,160 After 10 minutes of stirring 11 6,660 After 1 hour of standing still 15 6,780 After 2 hours of standing still 13 6,720 After 15 minutes of stirring 14 6,730 After 20 hours from storage 11 9,120

Example 2

[0097] A supplying temperature was adjusted as described below in the production of concentrated fermented milk by performing a concentrating step (i.e. whey removal) after fermentation, and the production of a two-layer-type fermented dairy product using the concentrated fermented milk after its production, in accordance with the production flow illustrated in FIG. 1, as described in the above-mentioned embodiment.

[0098] The fermented milk aged in the surge tank for 12 hours was used and supplied into a container with the supplying temperature being adjusted.

[0099] The viscosity of the fermented milk immediately after the supplying was measured. As a result, as shown in Table 3, it was able to be confirmed that 10 C. supplying (liquid temperature of fermented milk at time of supplying: 10 C.) enabled supplying without reducing the viscosity which had been increased by the aging as compared to 20 C. supplying (liquid temperature of fermented milk at time of supplying: 20 C.). Thus, it was able to be confirmed that the supplying temperature influenced the viscosity of the fermented milk.

TABLE-US-00003 TABLE 3 10 C. 20 C. supplying supplying Viscosity during storage in surge tank (cp) 9,230 9,120 (storage at 15 C. or less for 12 hours) Viscosity of fermented milk immediately 7,400 4,600 after supplying into container (cp)

Example 3

[0100] A concentrated fermented milk was produced by performing a concentrating step (i.e. whey removal) after fermentation, and a two-layer-type fermented dairy product was produced using the concentrated fermented milk after its production, in accordance with the production flow illustrated in FIG. 1, as described in the above-mentioned embodiment.

[0101] In this Example, in light of the investigation of Example 2, 10 C. supplying and 20 C. supplying were performed.

[0102] 84 g of concentrated fermented milk was supplied into a container, and immediately after that, 36 g of a banana sauce was supplied. The external appearance of the two-layer-type fermented dairy product was evaluated.

[0103] The banana sauce contained 40.0 mass % of banana fruit pulp, 15.0 mass % of sugar, 0.2 mass % of LM pectin, and water.

[0104] A spool nozzle filling machine FX-01 (manufactured by Shikoku Kakoki Co., Ltd.) was used for the supplying of the sauce.

[0105] As a result, in the case of the 10 C. supplying, as shown in FIG. 3, the sauce spread as an upper layer on the fermented milk, and thus the two-layer-type fermented dairy product was able to be produced.

[0106] Meanwhile, in the case of the 20 C. supplying, the spreadability of the sauce was poor, and the fermented milk serving as a lower layer was partially seen from above.

[0107] It was able to be confirmed that the supplying temperature influenced the supplying suitability of the two-layer-type fermented milk in which the sauce was positioned as the upper layer.

Example 4

[0108] A concentrated fermented milk was produced by performing a concentrating step (i.e. whey removal) after fermentation, and a two-layer-type fermented dairy product was produced using the concentrated fermented milk after its production, in accordance with the production flow illustrated in FIG. 1, as described in the above-mentioned embodiment.

[0109] Samples obtained by storing fermented milk after concentrating in a surge tank at 15 C. and 20 C., respectively, for 5 days were subjected to sensory evaluation. As a result, the 15 C. storage did not cause a problem with flavor, but the 20 C. storage increased sourness and remarkably changed quality.

[0110] It was able to be confirmed that the storage temperature in the surge tank influenced the flavor of the concentrated fermented milk.

[0111] The embodiment and Examples of the present invention have been described above, but the present invention is not limited thereto and may be variously modified within the technical scope grasped from the description of the claims.