Method for producing fermented milk

Abstract

To provide fermented milk excellent in moderate viscosity and / or smoothness by a simple production method that does not require equipment or complicated production processes.SOLUTION: There is provided a method for producing polyphenol-containing fermented milk that includes the steps of: preparing a raw material mixture by adding polyphenols to a raw material milk product so as to achieve final concentration of 0.0001 wt.% or more; sterilizing the raw material mixture; and fermenting the raw material mixture by adding a lactic acid bacteria starter thereto. There is also provided a method for providing viscosity and / or smoothness to fermented milk in the production of polyphenol-containing fermented milk including the steps of: preparing a raw material mixture by adding polyphenols to a raw material milk product so as to achieve the final concentration of 0.0001 wt.% or more; sterilizing the raw material mixture; and fermenting the raw material mixture by adding the lactic acid bacteria starter thereto.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing polyphenol-containing fermented milk and a method for imparting viscosity and / or smoothness to fermented milk. [Background technology]

[0002] Fermented milk, as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (hereinafter simply referred to as the Milk Ordinance), which is a ministerial ordinance based on the Food Sanitation Act, refers to "milk or milk containing an equivalent or greater amount of non-fat milk solids that has been fermented with lactic acid bacteria or yeast to form a paste or liquid, or to freeze these products." In addition, due to the demand for texture diversity and improved structure of fermented milk, various techniques for improving its physical properties, such as adding additives such as starch and gelling agents, are being tried.

[0003] Polyphenols are bitter, astringent, and pigment components present in various plants, and are known as antioxidants. Various studies have been conducted on foods containing polyphenols. For example, a technique is known in which polyphenols are added to foods containing oils and fats that deteriorate easily in order to prevent the oxidation of the oils and fats (Patent Document 1, Patent Document 2). Alternatively, a technique is known in which polyphenols are blended as functional ingredients to impart physiological functions such as anti-aging and anti-cancer effects (Patent Document 3).

[0004] Patent Document 4 discloses a method for producing a gel food by adding a specified amount of protein, polyphenols, etc. to a gel food that utilizes the thermal coagulation of protein to achieve a firm hardness, a firm texture, and a good melt-in-the-mouth feel.

[0005] Patent Document 5 discloses a method for producing fermented milk in which 0.001 to 0.3 mass% of polyphenols are added to raw milk containing 0.4 to 7 mass% collagen, and the raw milk is fermented, in order to provide fermented milk that has a good flavor even when collagen is blended at a high concentration.

[0006] Patent Document 6 discloses a method for producing a packaged milk-containing beverage, in which polyphenols are adjusted to 0.045 to 0.105% by weight, the acidity is adjusted to 0.03 to 0.1 g / 100 g, and the lactic acid content in the acidity is adjusted to 5 to 90% by weight, in order to provide a beverage with a good taste that has a well-balanced combination of tea-derived nutritiousness, milk component-derived richness, and moderate, soft acidity. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 3978286 [Patent Document 2] JP 2017-209045 A [Patent Document 3] Patent No. 5601753 [Patent Document 4] JP 2019-176746 A [Patent Document 5] WO2015 / 146147 Brochure [Patent Document 6] JP 2014-113114 A Summary of the Invention [Problem to be solved by the invention]

[0008] However, Patent Documents 1 to 3 do not disclose the effect of adding polyphenol materials on the viscosity and texture of fermented milk. In addition to proteins and polyphenols, the texture of Patent Document 4 requires the incorporation of lipids, insoluble dietary fiber, and ash, and the food in this document is a gel food that utilizes thermal coagulation of proteins, and fermented milk is not considered. Patent Document 5 only considers improving the flavor of fermented milk containing a high concentration of collagen, and does not consider imparting viscosity or smoothness to fermented milk. Patent Document 6 only adds polyphenols to a milk-containing beverage to improve the taste, and does not consider imparting viscosity or smoothness to fermented milk. An object of the present invention is to provide fermented milk having appropriate viscosity and / or excellent smoothness by a simple production method that does not require any equipment or complicated production steps. [Means for solving the problem]

[0009] The present invention is intended to solve the above problems, and includes the following configurations. <1> A step of adding polyphenols to a raw material dairy product so as to have a final concentration of 0.0001% by weight or more to prepare a raw material mixture; sterilizing the raw material mixture; adding a lactic acid bacteria starter to the raw material mixture and fermenting it; A method for producing polyphenol-containing fermented milk comprising the steps of: <2> The polyphenols are at least one selected from the group consisting of flavonoids and condensed tannins. <1> A method for producing the polyphenol-containing fermented milk described in claim 1. <3> The raw material mixture contains raw dairy products and polyphenols, but does not contain collagen. <1> or <2> A method for producing the polyphenol-containing fermented milk described in claim 1. <4> The particle size of polyphenol-containing fermented milk stored in a refrigerator for one day at 10°C after production is reduced by 5% or more compared to the particle size of fermented milk without added polyphenols. <1> or <2> A method for producing the polyphenol-containing fermented milk described in claim 1. <5> A step of adding polyphenols to a raw material dairy product so as to have a final concentration of 0.0001% by weight or more to prepare a raw material mixture; sterilizing the raw material mixture; adding a lactic acid bacteria starter to the raw material mixture and fermenting it; A method for imparting viscosity and / or smoothness to fermented milk in the production of polyphenol-containing fermented milk comprising the steps of: <6> The smoothness of the product is evaluated by whether the particle size of the polyphenol-containing fermented milk at 10°C after one day of refrigeration after production is reduced by 5% or more compared to the particle size of the fermented milk without added polyphenols. <5> A method for imparting viscosity and / or smoothness to fermented milk in the production of the fermented milk described above. <7> <1> ~ <4> Polyphenol-containing fermented milk produced by any one of the production methods described above. Effect of the Invention

[0010] According to the present invention, it is possible to provide fermented milk containing milk proteins and polyphenols, which has excellent viscosity and smoothness after the fermentation process. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The polyphenol-containing fermented milk and the method for producing the same of the present invention will now be described in detail.

[0012] [Fermented milk] Fermented milk is defined in the "Ministerial Ordinance on Milk, etc." as a product made by fermenting milk or milk, etc. containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid form, or by freezing these. In this specification, the definition of "fermented milk" as defined in the Ministerial Ordinance on Milk, etc. applies. Specific examples include stationary fermented milk, stirred fermented milk, and concentrated fermented milk. The static fermented milk is also called post-fermented fermented milk, plain yogurt, hard yogurt, or set yogurt, and is fermented milk that is filled with fermentation raw materials in a container for consumption and then post-fermented without stirring. The stirred fermented milk is also called pre-fermented fermented milk, and is produced by crushing the resulting coagulation (curd) that has been fermented in advance in a production facility, mixing it with auxiliary raw materials such as sugar, flavoring, fruit juice, and fruit pulp, and then filling it into a container. The concentrated fermented milk is also called Greek yogurt, and is fermented milk prepared from fermentation raw materials that have been dissolved to have a high protein content, or that have been concentrated in advance using a membrane device, etc. Other types of fermented milk include liquid fermented milk. Among these, the static fermented milk is preferred.

[0013] [Ingredients for fermented milk] The fermented milk of the present invention essentially comprises a raw dairy product and polyphenols. The fermented milk of the present invention is characterized in that the desired viscosity and smoothness are imparted to the fermented milk by adding polyphenols to the raw material and fermenting it without relying on other food additives, so it is preferable that the process for producing the fermented milk does not include food additives in order to enjoy the effects of the present invention. Furthermore, it goes without saying that after producing the fermented milk with the desired viscosity and smoothness, additives may be added to impart other tastes and flavors.

[0014] [Raw milk products] The raw material dairy product used in the present invention is not particularly limited as long as it contains milk protein, but typical examples include raw milk, skim concentrated milk, whole milk powder, skim milk powder, whey powder, etc. Although it is possible to use one type or a mixture of two or more types of these, it is preferable to blend them so that the milk protein in the fermented milk is contained in an amount of 2% by weight or more and 15% by weight or less.

[0015] [Polyphenols] Polyphenols are a general term for compounds in which multiple hydroxyl groups are bonded to a benzene ring. These are classified into flavonoids, phenylpropanoids, condensed tannins, and hydrolyzable tannins. The polyphenols used in the production of fermented milk of the present invention are foods and food additives that mainly contain phenylpropanoids (catechin, etc.), condensed tannins (proanthocyaridine, etc.), or low molecular weight products thereof. Green tea powder, matcha powder, oolong tea powder, black tea powder, grape powder, bean powder, etc. can be used as those that contain these polyphenols. In addition, tea for drinking in general, fruit juice, wine, soy milk, etc., as well as extracts of these can be used. The content of polyphenols in fermented milk may be from 0.0001 to 2% by weight, preferably from 0.001 to 1% by weight, and more preferably from 0.01 to 0.5% by weight.

[0016] [Auxiliary raw materials] In the present invention, the texture can be imparted without using auxiliary materials, but auxiliary materials may be added for other purposes or to further improve the texture. The auxiliary materials that can be used are not particularly limited as long as they do not impair the effects of the present invention, and any raw materials that can be used to produce fermented milk can be blended. For example, food additives such as fats and oils (cream, butter, coconut oil, etc.), stabilizers (polysaccharide thickeners, modified starch, agar, etc.), flavorings, sweeteners, and pH adjusters that can be used in fermented milk can be exemplified. These auxiliary materials do not actively contribute to the formation of the texture and structure of the product of the present invention, and can be used within a range that does not cause any particular problems in terms of texture. It is preferable that the product does not contain a high concentration of collagen (for example, 0.4% by weight or more).

[0017] [Production method of fermented milk] The method for producing fermented milk of the present invention can be carried out using general fermented milk production equipment and conditions. That is, the method for producing fermented milk essentially includes a step of preparing a raw material mixture, a step of sterilizing the raw material mixture, and a fermentation step, and also includes a homogenization step, a pH adjustment step, a container filling step, etc.

[0018] [Step of preparing raw material mixture] This is a process for obtaining a raw material mixture solution by mixing and dissolving dairy products, polyphenols, and / or any auxiliary raw materials. The dissolving liquid used for dissolving is not limited as long as the effects of the present invention can be obtained, but water is preferable, and hot water is more preferable. The raw material mixture solution preferably contains 2% by weight to 20% by weight of non-fat milk solids.

[0019] [Homogenization process] This is a process for obtaining a more stable raw material mixture solution by crushing and uniformly dispersing milk proteins, polyphenols, and / or other ingredients. The homogenization pressure is preferably 10 MPa to 20 MPa, more preferably 15 MPa to 18 MPa. In addition, in order to increase the efficiency of homogenization, it is preferable to heat the raw material mixture solution before homogenization to 55°C to 80°C.

[0020] [pH adjustment process] If the pH of the raw material mixture solution before sterilization is outside the range of 6.5 to 7.5, it is desirable to adjust the pH. For the pH adjustment, a pH adjuster, food additive, food, etc., which are generally used for adjusting the pH of foods, such as potassium carbonate, sodium carbonate, sodium bicarbonate, trisodium citrate, sodium hydroxide, lactic acid, hydrochloric acid, glucono-delta-lactone, lemon juice, etc., or a combination thereof may be used.

[0021] [Sterilization process] This is a process of heat sterilization before fermentation in order to kill microorganisms such as mold, yeast, and bacteria, create an environment in which lactic acid bacteria can easily work, and improve food safety. The sterilization conditions are heat sterilization at 62°C to 65°C for 30 minutes, or a method that has an equivalent or higher sterilization effect. For example, the HTLT method of heating at 75°C to 90°C for 15 minutes or more in a holding method, the HTST method of continuously heating at 70°C to 90°C for 15 seconds or more, and the UHT method of heating at 120°C to 150°C for 1 to 3 seconds can be exemplified. The sterilization device may be, for example, a plate-type heat exchanger, a tube-type sterilizer, a direct steam injection, a direct steam infusion, a thermocylinder, a rotatherm, a kettle emulsification pot, a Stephan emulsification pot, a Joule heating device, a batch-type sterilization using a tank, or a combination of these, and there is no limitation as long as it can be used for the production of fermented milk.

[0022] [Fermentation process] This is a process of fermenting a sterilized raw material mixture solution using a starter. Examples of starters to be added to and mixed (inoculated) with the raw material mixture solution include one or more types selected from lactobacilli such as Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus paracasei, lactobacillus Streptococcus thermophilus, and other lactic acid bacteria and yeasts commonly used in the production of fermented milk. The amount of starter added can be appropriately set according to the amount used in known methods for producing fermented milk. The method for inoculating the starter is not particularly limited, and any method commonly used in the production of fermented milk can be appropriately used. When there are multiple types of microorganisms used for fermentation, the order in which these microorganisms are inoculated into the raw material mixture solution does not matter, and all of them may be added at the same time. Any of these microorganisms may be inoculated multiple times. Fermentation conditions can be appropriately set taking into consideration the type of fermented milk, the desired flavor, the type of starter used, etc. For example, the temperature inside the fermentation chamber (fermentation temperature) can be maintained in the range of 30°C to 50°C, and fermentation can be carried out while the mixture is left stationary in the fermentation chamber. Such temperature conditions generally facilitate the activity of lactic acid bacteria, allowing fermentation to proceed effectively. The fermentation temperature is usually about 30°C to 50°C, preferably in the range of 35°C to 45°C, and more preferably in the range of 37°C to 43°C. The fermentation time can be adjusted appropriately based on the lactic acid acidity of the fermented milk reaching a predetermined ratio, and is usually about 3 to 24 hours, or usually about 4 to 18 hours. The fermentation time can also be determined based on the final acidity or final pH, and specifically, the fermentation can be stopped after the pH of the fermented milk reaches 4.0 to 5.0. After fermentation, it is preferable to rapidly cool the temperature to 10°C or lower. It is desirable to rapidly cool from the culture temperature to 10°C within 10 hours, more preferably within 5 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

[0023] The fermented milk of the present invention is imparted with viscosity and smoothness by the addition of polyphenols and fermentation. From the viewpoint of the texture, the fermented milk preferably additionally satisfies the following physical property parameter requirements.

[0024] [Reduction rate of particle size of fermented milk] It is preferable that the particle size of the polyphenol-containing fermented milk is reduced to be smaller than that of the polyphenol-free fermented milk after refrigerated storage (10°C) for one day after production. The particle size is determined by using the diameter below which 90% of all particles are located when measuring the volume distribution as a representative value, and the reduction rate of the 90% particle size is calculated by the following formula: Reduction rate = (90% particle size of the same blend of polyphenols not added - 90% particle size of the same blend of polyphenols added) / 90% particle size of the same blend of polyphenols not added In the present invention, the reduction rate is preferably 5% or more, and more preferably 20% or more.

[0025] [Method of measuring particle size] Particle size was measured using a laser diffraction / scattering particle size analyzer. Approximately 200 μL of fermented milk was injected into deionized water, which was used as a dispersion medium, and measurements were taken every 10 seconds from 10 seconds after injection until 60 seconds later. Particle size was evaluated by volume, and the 90% particle size was used as a representative value for the particle size distribution.

[0026] In this specification, "one day after refrigerated storage after production" means the day after the raw material mixture solution is filled into a container. In other words, the day when the raw material mixture solution is filled into a container and fermentation is started is counted as day 0. EXAMPLES

[0027] Examples of the present invention will be described in detail below, but the present invention is not limited to these. Unless otherwise specified, % is by weight.

[0028] [Example 1] Skim milk powder was dissolved in hot water at 40°C to a concentration of 11%, whey protein at 0.6%, milk protein at 0.5%, and polyphenol material (grape seed extract powder, polyphenol content 98% or more, Frontier Foods Co., Ltd.) at 0.25%. The pH of the solution was checked, and when it deviated from the target of 6.5 to 7.5, the pH was adjusted using an adjuster. After that, it was heated to 65°C and homogenized in a homogenizer at a homogenizing pressure of 18 MPa. The homogenized solution was heat sterilized at 93°C for 6 minutes, the evaporated water was replenished with deionized water, and then stored at 5°C overnight to prepare a fermentation mix. The next day, the mix was heated to 39°C, and then a DVS lactic acid bacteria starter for production (a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was added and mixed to a concentration of 200U / 1000kg. The mixture was filled into cup-shaped containers at 80 g each and the lids were sealed. It was then fermented in an incubator at 39° C. and kept fermented until the pH reached 4.7 or less, and then cooled and stored in a refrigerator at 10° C. to obtain Example Product 1. Example Product 1 had a milk protein content of 4%, a fat content of 0%, and a polyphenol content of 0.25%.

[0029] [Example 2] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in 40°C hot water to give 11% skim milk powder, 0.6% whey protein, 0.5% milk protein, and 0.5% polyphenol material (Cronocare SP-60, polyphenol content of 50% or more, Fujicco Co., Ltd.), to give Example Product 2. Example Product 2 had a milk protein content of 4%, a fat content of 0%, and a polyphenol content of 0.29%.

[0030] [Example 3] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in 40°C hot water to a concentration of 11%, whey protein 0.6%, milk protein 0.5%, and polyphenol material (Sunphenon 30s-OP, polyphenol content 30% or more, Taiyo Kagaku Co., Ltd.) to a concentration of 0.83%, to obtain Example Product 3. The milk protein content of Example Product 3 was 4%, the fat content was 0%, and the polyphenol content was 0.25%.

[0031] [Example 4] Skim milk powder was dissolved in room temperature water to a concentration of 12% and polyphenol material (Oligonol, polyphenol content 70% or more, Amino Up Co., Ltd.) to a concentration of 0.2%. Then, the mixture was sterilized by heating at 93°C for 6 minutes and cooled to 39°C, and then DVS lactic acid bacteria starter for manufacturing (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus) was added and mixed to a concentration of 200U / 1000kg. The mixture was filled into cup-shaped containers at 80g each and the lid was sealed. Then, the mixture was fermented in an incubator at 39°C, fermented until the pH became 4.7 or less, and then cooled and stored in a refrigerator at 10°C to obtain Example Product 4. The milk protein content of Example Product 4 was 4%, the fat content was 0%, and the polyphenol content was 0.14%.

[0032] [Example 5] Except for dissolving skim milk powder at 12% and polyphenol material (green coffee bean extract powder, polyphenol content 50% or more, Frontier Foods, Inc.) at 0.5% in water at room temperature and adding sodium bicarbonate to adjust the pH to 6.5 to 7.5, fermented milk was prepared in the same manner as in Example 4 to obtain Example 5. Example Product 5 had a milk protein content of 4%, a fat content of 0%, and a polyphenol content of 0.25%.

[0033] [Example 6] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in hot water at 40°C to make the concentrations 11%, whey protein 0.6%, milk protein 0.5%, and polyphenol material (Ponomax, polyphenol content 50% or more, NC Corporation) 0.5%, to obtain Example Product 6. The milk protein content of Example Product 6 was 4%, the fat content was 0%, and the polyphenol content was 0.25%.

[0034] [Example 7] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in 40°C hot water to a concentration of 11%, whey protein 0.6%, milk protein 0.5%, and polyphenol material (grape seed extract powder, polyphenol content 98% or more, Frontier Foods Co., Ltd.) to a concentration of 0.0001%, to obtain Example Product 5. The milk protein content of Example Product 5 was 4%, the fat content was 0%, and the polyphenol content was 0.0001%.

[0035] [Example 8] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in 40°C hot water to give 11% skim milk powder, 0.6% whey protein, 0.5% milk protein, and 0.01% polyphenol material (grape seed extract powder, polyphenol content 98% or more, Frontier Foods Co., Ltd.), to give Example Product 6. The milk protein content of Example Product 6 was 4%, the fat content was 0%, and the polyphenol content was 0.01%.

[0036] [Example 9] Fermented milk was prepared in the same manner as in Example 1, except that the following components were dissolved in hot water at 40°C to make the total concentrations: 11% skim milk powder, 0.6% whey protein, 0.5% milk protein, 1.3% refined coconut oil, and 0.25% polyphenol material (grape seed extract powder, polyphenol content 98% or more, Frontier Foods Co., Ltd.), to obtain Example Product 6. The milk protein content of Example Product 6 was 4%, the fat content was 1.3%, and the polyphenol content was 0.25%.

[0037] [Example 10] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in 40°C hot water to make the contents 9.5%, whey protein 0.6%, milk protein 9.3%, cream 12%, and polyphenol material (grape seed extract powder, polyphenol content 98% or more, Frontier Foods Co., Ltd.) 0.5%, to obtain Example Product 7. Example Product 7 had a milk protein content of 10%, a fat content of 6%, and a polyphenol content of 0.5%.

[0038] [Comparative Example 1] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in hot water at 40°C to give 11% skim milk powder, 0.6% whey protein, and 0.5% milk protein, to obtain Comparative Example Product 1. Comparative Example Product 1 had a milk protein content of 4%, a fat content of 0%, and a polyphenol content of 0%.

[0039] [Comparative Example 2] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in hot water at 40°C to give 11% skim milk powder, 0.6% whey protein, 0.5% milk protein, and 1.3% refined coconut oil, to obtain Comparative Example Product 2. Comparative Example Product 2 had a milk protein content of 4%, a fat content of 1.3%, and a polyphenol content of 0%.

[0040] [Comparative Example 3] Fermented milk was prepared in the same manner as in Example 1, except that skim milk powder was dissolved in hot water at 40°C to a concentration of 9.5%, whey protein 0.6%, milk protein 9.3%, and cream 12%, to obtain Comparative Example Product 3. Comparative Example Product 3 had a milk protein content of 10%, a fat content of 6%, and a polyphenol content of 0%.

[0041] [Test example] A: Sensory evaluation method A blind sensory evaluation was carried out by 1 to 6 trained panelists on Example Products 1 to 10 and Comparative Examples 1 to 3. The sensory evaluation items were the "stickiness" and "smoothness" felt when consuming the fermented milk. The sensory evaluation score was determined using a scale of 3 to -3, with the standard (0 points) being the same blend of polyphenols not added. The evaluation scores are shown below. The results are shown in Table 1. "Sticky" and "smooth" were felt very strongly: 3 points Strong sense of "stickiness" and "smoothness": 2 points "Sticky" and "smooth" felt a little strong: 1 point "Viscosity" and "smoothness" are equivalent to the same blend of polyphenols without added polyphenols: 0 points "Stickiness" and "smoothness" felt a little weak: -1 point "Stickiness" and "smoothness" felt weak - 2 points "Stickiness" and "smoothness" felt very weak: -3 points

[0042] B: Physical property evaluation method (particle size of fermented milk) The particle size of Example Products 1-10 and Comparative Examples 1-3 was measured using a laser diffraction / scattering particle size analyzer. After refrigerated storage for one day after production, about 200 μL of fermented milk that had been kept at 10°C for 30 minutes or more was poured into deionized water, which was the dispersion medium, and measurements were taken every 10 seconds from 10 seconds after pouring to 60 seconds after pouring. The particle size was evaluated by volume, and the 90% particle size of the particle size distribution was used as a representative value. The particle size results are shown in Table 1.

[0043] C: Physical property evaluation method (particle size reduction rate of fermented milk) The 90% particle size reduction rate due to the addition of polyphenols is calculated using the following formula: Reduction rate = (90% particle size of the same blend of polyphenols not added - 90% particle size of the same blend of polyphenols added) / 90% particle size of the same blend of polyphenols not added The particle size reduction rate results are shown in Table 1.

[0044] D: Overall rating Example products 1 to 10 and Comparative examples 1 to 3 were comprehensively evaluated as follows. The evaluation criteria are shown below. In this example, products rated "△" or higher were considered to pass because they were superior to fermented milk to which no polyphenols were added. The results are shown in Table 1. "◎": When the sensory evaluation score for "stickiness" and / or "smoothness" when fermented milk is 1.0 or more, and the reduction rate of the "90% particle size" is 20% or more compared to the same blend of fermented milk without added polyphenols. "○": When the sensory evaluation score for "stickiness" and / or "smoothness" when fermented milk is 0 or more and less than 1.0 points, and the reduction rate of the "90% particle size" is 10% or more and less than 20% compared to the same blend of fermented milk without added polyphenols. "△": When the sensory evaluation score for "stickiness" and / or "smoothness" when consuming fermented milk is 0 or more and less than 1.0 points, and the reduction rate of the "90% particle size" is 5% or more and less than 10% compared to the same blend of fermented milk without added polyphenols. "X": If none of the above applies

[0045] [Table 1]

[0046] From the results of the sensory evaluation in Table 1, Example Products 1 to 10 exhibited greater "stickiness" and / or "smoothness" than the respective products to which no polyphenols were added, and thus exhibited the texture. Furthermore, changes in the type of polyphenols (Example Products 1, 2, 3, 4, 5, and 6), changes in concentration (Example Products 7 and 8), addition of fat (Example Product 9), and incorporation of a high fat and high protein content (Example Product 10) did not affect the expression of the texture. The physical property measurement results in Table 1 show that the 90% particle size of all Example products was reduced by 5% or more compared to the Comparative Example products containing the same amount of polyphenols but without added polyphenols. In particular, Example products 1, 2, 3, 4, 5, 6, and 9 had a 90% particle size reduced by 20% or more. In Example 6, fermentation took approximately 24 hours, compared with the usual fermentation time of 6 to 10 hours.

Claims

1. A step of adding polyphenols to a raw material dairy product so as to have a final concentration of 0.0001% by weight or more to prepare a raw material mixture; sterilizing the raw material mixture; adding a lactic acid bacteria starter to the raw material mixture and fermenting it; A method for producing polyphenol-containing fermented milk comprising the steps of:

2. The method for producing polyphenol-containing fermented milk according to claim 1, wherein the polyphenols are at least one selected from the group consisting of flavonoids and condensed tannins.

3. 3. The method for producing polyphenol-containing fermented milk according to claim 1, wherein the raw material mixture contains a raw material dairy product and polyphenols, but does not contain collagen.

4. 3. The method for producing polyphenol-containing fermented milk according to claim 1 or 2, wherein the particle size of the polyphenol-containing fermented milk at 10°C after one day of refrigerated storage after production is reduced by 5% or more compared to the particle size of fermented milk to which no polyphenols are added.

5. A step of adding polyphenols to a raw material dairy product so as to have a final concentration of 0.0001% by weight or more to prepare a raw material mixture; sterilizing the raw material mixture; adding a lactic acid bacteria starter to the raw material mixture and fermenting it; A method for imparting viscosity and / or smoothness to fermented milk in the production of polyphenol-containing fermented milk comprising the steps of:

6. 6. A method for imparting viscosity and / or smoothness to fermented milk in the production of fermented milk as described in claim 5, wherein the imparting of smoothness is evaluated by a particle size of the polyphenol-containing fermented milk at 10°C one day after refrigerated storage after production being reduced by 5% or more compared to the particle size of fermented milk without added polyphenols.

7. 5. A polyphenol-containing fermented milk produced by the method according to any one of claims 1 to 4.

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