Prepared milk containing γ-aminobutyric acid-containing yeast extract and method for producing the same

Abstract

A prepared milk containing a γ-aminobutyric acid-containing yeast extract and a method for producing the same. When the total weight of the raw materials is 1000 parts, the prepared milk contains 800 to 970 parts of raw milk, 0.1 to 10 parts of the γ-aminobutyric acid-containing yeast extract, 0 to 4 parts of a thickener, 0 to 3 parts of an emulsifier, 0 to 1 part of an acidity regulator, 0 to 130 parts of a sweetener, and 0 to 2 parts of a flavoring agent, and the contents of the thickener and the emulsifier do not simultaneously become 0 part, and the remainder is water. The prepared milk not only has the functionality of γ-aminobutyric acid, but also has a rich milk aroma, a smooth taste, and no irritating odor peculiar to yeast.

Description

Technical Field

[0001] The present invention belongs to the field of prepared milk, and specifically relates to prepared milk containing γ-aminobutyric acid-containing yeast extract and a method for producing the same.

Background Art

[0002] Currently, many liquid dairy products are commercially available, and these liquid dairy products are generally made by adding thickeners, emulsifiers, sweeteners, etc. to milk.

[0003] In recent years, due to the acceleration of the overall social life rhythm and the influence of various factors, the number of people with sleep problems has been increasing.

[0004] With the progress of technology, it has gradually been found by researchers that γ-aminobutyric acid (GABA) is widely distributed in the bodies of animals, plants, and microorganisms, and is a non-protein constituent amino acid with physiological activities such as blood pressure lowering, blood sugar lowering, sedation, anti-anxiety, sleep assistance, and kidney function enhancement. Related research has clarified the following. GABA can bind to anti-anxiety receptors in the brain and activate the enzyme system of the brain center. The entire nervous system, together with other substances, can prevent the nervous system from receiving anxiety-related information and block the transmission pathway, thereby playing the roles of sedation, anxiety relief, anti-anxiety, and sleep assistance. GABA can promote more glutamate to bind to ammonia to generate urea and be excreted outside the body by inhibiting the decarboxylation reaction of glutamate, thereby removing the toxicity of ammonia and improving the functions of the human liver and kidneys. Many clinical trial studies have clarified that γ-aminobutyric acid has obvious effects in aspects such as anti-anxiety and sleep assistance, and it has been added to the list of new food raw materials in China.

Summary of the Invention

Problems to be Solved by the Invention

[0005] Since γ-aminobutyric acid has effects such as anti-anxiety and sleep aid, in the prior art, it has been proposed to add γ-aminobutyric acid to liquid dairy products. When people ingest the nutrients in dairy products, the quality of sleep is improved and anxiety is also suppressed. The inventors of the present invention have been engaged in yeast research for many years and have found that GABA is contained in yeast extract prepared by a specific method. When freshly prepared GABA-containing yeast extract is added to liquid dairy products, it can meet the actual needs of consumers.

[0006] Therefore, the present invention provides a prepared milk containing γ-aminobutyric acid-containing yeast extract and a method for producing the same, aiming to improve the texture and flavor of the product and introduce the health function and nutritional value of γ-aminobutyric acid.

Means for Solving the Problems

[0007] In a first aspect of the present invention, when the total weight of the raw materials is 1000 parts, it includes 800 - 970 parts of raw milk, 0.1 - 10 parts of γ-aminobutyric acid-containing yeast extract, 0 - 4 parts of thickener, 0 - 3 parts of emulsifier, 0 - 1 part of acidity regulator, 0 - 130 parts of sweetener, 0 - 2 parts of flavoring, and the contents of the thickener and emulsifier do not become 0 at the same time, and the rest is water, and a prepared milk is provided.

[0008] Preferably, when the total weight of the raw materials is 1000 parts, it includes 810 - 960 parts of raw milk, 0.1 - 10 parts of γ-aminobutyric acid-containing yeast extract, 0.28 - 3.8 parts of thickener, 0.5 - 3 parts of emulsifier, 0.3 - 0.9 part of acidity regulator, 10 - 130 parts of sweetener, 0.5 - 2 parts of flavoring, and the rest is water.

[0009] Preferably, in the above-mentioned prepared milk, the raw milk is raw milk, reconstituted milk, partially skimmed milk or skimmed milk.

[0010] Preferably, in the above-mentioned prepared milk, the partially skimmed milk or skimmed milk is obtained by adjusting the fat content of raw milk or reconstituted milk by centrifugation.

[0011] Preferably, in the above-prepared milk, the γ-aminobutyric acid-containing yeast extract is derived from yeast fermentation.

[0012] Preferably, the prepared milk further contains one or more of nutrient fortifying substances, cereal raw materials, fruit and vegetable raw materials, and water-soluble dietary fiber. Preferably, the prepared milk further contains 1 to 15 parts of water-soluble dietary fiber, and more preferably, the water-soluble dietary fiber is polydextrose.

[0013] Preferably, in the above-prepared milk, the method for obtaining the γ-aminobutyric acid-containing yeast extract by yeast fermentation is as follows: (1) A step of fermenting yeast to prepare fermented milk, wherein the inoculation amount of yeast is 10 to 30 g / L, and 0.5 to 5 wt%, preferably 1 to 2 wt% of citric acid is added. (2) A step of performing heat treatment on the fermented milk obtained in step (1), wherein the temperature is 40 to 70 °C, preferably 50 to 60 °C. (3) After the heat treatment is completed, the pH of the fermented milk is maintained so as not to change from 6.3 ± 0.2, and then it is kept warm and allowed to act for 0.5 to 3 hours, preferably 1 to 2 hours. (4) After the action time is completed, the pH is limited to 4.0 to 7.0, preferably 5.0 to 6.0, using citric acid. (5) Under the pH condition of step (4), the fermented milk is continuously autolyzed for 2 to 8 hours, preferably 3 to 5 hours. (6) Separating the fermented milk after step (5) with hot water, separating the clarified liquid, and obtaining a paste-like γ-aminobutyric acid-containing yeast extract through evaporation and concentration.

[0014] Preferably, in the above-prepared milk, the thickener is one or more of cyclodextrin, gum arabic, acetic acid starch, guar gum, pectin, sodium alginate, potassium alginate, locust bean gum, xanthan gum, methyl cellulose, gellan gum, sodium polyacrylate, carrageenan, distarch phosphate, gelatin, hydroxypropyl starch, carboxypropyl methyl cellulose, agar, sodium carboxymethyl cellulose, microcrystalline cellulose, acetylated phosphate cross-linked starch, and acetylated adipic acid cross-linked starch.

[0015] Preferably, in the above-prepared milk, the emulsifier is one or more of propylene glycol fatty acid ester, mono / diglycerin fatty acid ester, succinic acid monoglyceride, polyglycerin fatty acid ester, polyoxyethylene sorbitan monolaurate, diacetyl tartaric acid mono / diglyceride, sucrose fatty acid ester, phospholipid, modified soy lecithin, soy lecithin decomposed by an enzyme, sodium caseinate, glycerin lactic acid / fatty acid ester, acetylated mono / diglycerin fatty acid ester. Preferably, a mono / diglycerin fatty acid ester mixture is used, which may be a mixed ester formed by any fatty acid and glycerin. For example, in the present invention, the mono / diglycerin fatty acid ester may be a mixed ester formed by any one or two or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, and lauric acid and glycerin, or may be a mixture of glyceryl monostearate and glyceryl distearate. However, the content of the monoglycerin fatty acid ester in the mono / diglycerin fatty acid ester is 95% or more (in the present invention, it is preferable to use glyceryl monostearate). Similarly, the "fatty acid ester" in the "polyglycerin fatty acid ester", "sucrose fatty acid ester", and "acetylated mono / diglycerin fatty acid ester" used in the present invention may be any ester formed by any fatty acid with glycerin, sucrose, and acetylated glycerin, respectively. Specifically, in the above "fatty acid ester", any one or two or more of oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, and lauric acid may be used.

[0016] Preferably, in the above-prepared milk, the acidity regulator is one or more of phosphoric acid and its salts, citric acid and its salts, malic acid and its salts, lactic acid and its salts, carbonic acid and its salts.

[0017] Preferably, in the above-prepared milk, the sweetener is one or more of granulated sugar, high fructose corn syrup, crystalline fructose, honey, stevioside, erythritol, mogroside, maltitol, sucralose, acesulfame K, neotame, and sodium cyclamate.

[0018] In a second aspect, the present invention (1) A step of dissolving raw materials including γ-aminobutyric acid-containing yeast extract, thickener and / or emulsifier, and part or all of the sweetener in part of the raw milk to form a concentrated substance; (2) A step of performing homogenization treatment on the concentrated substance obtained in step (1); (3) A step of adding other raw materials other than the flavoring agent and the remaining raw milk to the concentrated substance after homogenization treatment; (4) Adding water to make up the volume to obtain a semi-finished product, provided that a flavoring agent may be added if desired; (5) A step of sterilizing the semi-finished product to obtain the prepared milk, and providing a method for producing the above-prepared milk including this step.

[0019] In the above production method, the raw milk used in step (1) accounts for 25 to 60 wt% of the total raw milk.

[0020] Preferably, in the above production method, in step (1), other raw materials are dissolved under the condition of heating the raw milk, and the heating temperature is 60 to 75°C.

[0021] Preferably, in the above production method, in step (1), other raw materials are dissolved under the condition of shear stirring the raw milk, and the shear stirring time is 15 to 20 minutes.

[0022] Preferably, in the above production method, in step (2), the homogenization temperature is 60 to 75°C, and the homogenization pressure is 70 / 250 bar.

[0023] However, after homogenization and before sterilization, further perform quality inspection on the product, or perform quality inspection after sterilization, or before homogenization, perform quality inspection on the semi-finished product obtained in step (2), preferably perform quality inspection after sterilization, and then fill to obtain the prepared milk.

[0024] However, specifically, when performing quality inspection on the semi-finished product obtained in step (2), measure the protein and acidity indicators of the semi-finished product. Among them, the semi-finished product must have a protein content of 2.3% or more, an acidity of 15-18°T, and a pH of 6.3-7.0.

Effects of the Invention

[0025] The prepared milk of the present invention can balance excellent texture and nutritional functions, not only has the functionality of γ-aminobutyric acid, but also has a strong milk aroma, a smooth taste, and no pungent odor peculiar to yeast.

Embodiments for Carrying Out the Invention

[0026] The present invention solves the technical problem that texture and nutritional functions cannot be balanced by directly adding the freshly prepared γ-aminobutyric acid-containing yeast extract to raw milk.

[0027] The γ-aminobutyric acid-containing yeast extract used in the present invention is prepared by the following method. Ferment common yeast to prepare fermented milk, and add 0.5-5 wt%, preferably 1-2 wt% of citric acid. Next, perform heat treatment on the obtained fermented milk at 40-70°C, preferably at 50-60°C. After the heat treatment is completed, keep the pH of the fermented milk unchanged, and continue to keep it warm for 0.5-3 hours, preferably 1-2 hours for reaction. After the reaction time ends, limit the pH to 4.0-7.0, preferably 5.0-6.0 using citric acid. Under the above pH conditions, continue to autolyze the fermented milk for 2-8 hours, preferably 3-5 hours. Use hot water to separate the fermented milk after the reaction is completed, separate the clarified liquid, and obtain a paste-like γ-aminobutyric acid-containing yeast extract product through evaporation and concentration.

[0028] Preferably, in the present invention, the following specific yeast strains are used to prepare a γ-aminobutyric acid-containing yeast extract product. 1. A budding yeast, with the strain name being budding yeast FX-2 (Saccharomyces cerevisiae FX-2), deposit number CCTCC NO: M2016418, deposit date August 1, 2016, depository being the China Center for Type Culture Collection (CCTCC), located at Wuhan University, Wuhan, China, postal code 430072, and fax (027) 68754833. This is specifically disclosed in the patent document CN108220175A (application number 201611141122.8).

[0029] 2. A Candida, with the strain name being Candida C1.7 (Wickerhamomyces anomalus C1.7), deposit number CCTCC NO: M2017782, deposit date December 11, 2017, depository being the China Center for Type Culture Collection (CCTCC), located at Wuhan University, Wuhan, China, postal code 430072, and fax (027) 68754833. This is specifically disclosed in the patent document CN110959853A (application number 201811152248.4).

[0030] 3. A Pichia pastoris, with the strain name being Pichia pastoris C1.8 (Cyberlindnera fabianii C1.8), deposit number CCTCC NO: M2017780, deposit date December 11, 2017, depository being the China Center for Type Culture Collection (CCTCC), located at Wuhan University, Wuhan, China, postal code 430072, and fax (027) 68754833. This is specifically disclosed in the patent document CN110959853A (application number 201811152248.4).

[0031] The fermented yeast milk is obtained by the following method. Add a yeast strain to a sterilized glucose solution, with the inoculation amount of the strain being 15 - 30 g / L, and activate it to obtain a yeast seed solution. Add the yeast seed solution to a fermentation medium and ferment to obtain a fermentation broth. Centrifuge the fermentation broth, wash the heavy phase to obtain the washed yeast. Mix water with the washed yeast to obtain the fermented yeast milk.

[0032] The fermentation conditions are as follows. The pH is 3.0 - 5.0, the culture temperature is 30 - 33 °C, and the culture time is 10 - 20 hours.

[0033] The fermentation medium contains the following components by mass per 100 mL of the medium: 3 - 5 g of a carbon source, 0.5 - 1 g of yeast extract, 1 - 2 g of ammonium sulfate, 0.5 - 1 g of magnesium sulfate, 0.3 - 0.5 g of potassium dihydrogen phosphate, and 0.1 - 0.2 g of zinc sulfate.

[0034] The carbon source is one or a combination of multiple of sugarcane molasses, sugar beet molasses, and starch hydrolyzate.

[0035] The centrifugation of the fermentation broth is to separate at a rotational speed of 5000 - 7000 rpm for 5 - 15 minutes, discard the supernatant, and retain the heavy phase.

[0036] The washing of the heavy phase is to dissolve the heavy phase with water, then centrifuge again, discard the supernatant, redissolve the obtained heavy phase with water again, and then centrifuge to discard the supernatant to obtain the washed yeast.

[0037] One or more of nutritional fortifying substances, cereal raw materials, fruit and vegetable raw materials, water-soluble dietary fiber, etc. may be further added to the prepared milk of the present invention, provided that the total weight parts of the raw materials are 1000 parts.

[0038] When using freshly squeezed milk as the starting raw material, the method for producing the prepared milk containing γ-aminobutyric acid-containing yeast extract of the present invention includes the following steps. (1) Treat freshly squeezed milk through standard processing processes such as concentration and fat separation to obtain raw milk, for example, whole milk, partially skimmed milk, skimmed milk, or reconstituted milk. (2) Use 25 - 60% of the total weight of the raw milk in the formulation, indirectly heat it to 60 - 75°C, uniformly mix the powder raw materials among other raw materials, then slowly add them to the heated raw milk, maintain the temperature at 60 - 75°C, and perform shear stirring to ensure thorough and uniform mixing. Liquid raw materials such as liquid sugar (excluding liquid flavorings) are added after the powder raw materials are uniformly dispersed to obtain a concentrated product. (3) Perform homogenization treatment on the concentrated product obtained in step (2), and the homogenization parameters are 70 / 250 bar (that is, first set the secondary pressure to 70 bar, and then set the primary pressure to 250 bar) to obtain a semi - finished product. (4) Cool the semi - finished product obtained in step (3) to 1 - 8°C, then introduce it into a milk storage tank, wash the pipeline with a small amount of raw milk, and introduce this into the milk storage tank. (5) Introduce the remaining raw milk and compounding water into the milk storage tank, and simultaneously add liquid flavorings. (6) Measure the main indicators of the semi - finished product. Among them, the protein content must be 2.3% or more, the acidity is 15 - 18°T, and the pH is 6.3 - 7.0. (7) In the present invention, use an ultra - high - temperature sterilization process (130 - 142°C, 3 - 15 seconds) to kill common microorganisms and at the same time ensure killing the spores contained in some raw materials. (8) Cool the raw materials obtained in step (7) to 35 - 20°C or lower and fill them. However, the secondary sterilization process is to perform sterilization treatment after filling. The packaging form may be various packaging forms of beverage packaging currently on the market. Specifically, for example, Tetra Prisma, PrePack, Tetra Top, three - piece can, two - piece can, Combibloc, PET, HDPT, etc.

[0039] A liquid dairy product containing γ-aminobutyric acid-containing yeast extract produced according to the above process meets the Chinese national standards for prepared milk in terms of each index.

[0040] Hereinafter, the technical solutions of the present invention will be described in detail using examples. Needless to say, the described examples are only some examples of the present invention, not all examples. Other examples obtained by those skilled in the art based on the examples of the present invention without making inventive efforts all belong to the protection scope of the present invention.

[0041] The γ-aminobutyric acid-containing yeast extract used in all examples is a fresh yeast extract just prepared by fermentation.

[0042] The suppliers of each substance used in the following examples and comparative examples are as shown in Table A below.

Table 1A

[0043] Example 1: Preparation of γ-aminobutyric acid-containing yeast extract The γ-aminobutyric acid-containing yeast extract was prepared as follows. (1) FX-2 yeast (Saccharomyces cerevisiae FX-2) was fermented using molasses to prepare fermented milk, where the inoculation amount of the FX-2 strain was 20 g / L, and 1.5 wt% of citric acid was added. (2) The fermented milk obtained in step (1) was heat-treated in a water bath at a temperature of 55 °C. (3) After the heat treatment was completed, the pH of the fermented milk was maintained so as not to change from 6.3 ± 0.2, and it was continuously kept warm for 30 minutes for the reaction. (4) After the reaction time ended, the pH was limited to 5.5 ± 0.3 using citric acid. (5) Under the pH condition of step (4), the fermented milk was continuously autolyzed for 4 hours. (6) After step (5), separate the fermented milk with hot water, separate the clear liquid, and obtain a paste-like yeast extract containing γ-aminobutyric acid through evaporation and concentration, which is used in the production of the prepared milk in the following examples. However, the extract had a solid content of 68%, a γ-aminobutyric acid content of 10.5% (dry weight basis), and a protein content of 53% (dry weight basis).

[0044] Example 2: Production of Prepared Milk with an Original Taste Containing Yeast Extract Containing γ-Aminobutyric Acid 1. In this example, the ratio of each raw material is based on the total weight of the prepared milk. 820‰ of freshly squeezed milk, 10‰ of granulated sugar, 10‰ of polydextrose, 10‰ of yeast extract containing γ-aminobutyric acid, 1.5‰ of microcrystalline cellulose, 0.5‰ of mono / diglycerin fatty acid ester, 0.06‰ of sucralose, and 1.2‰ of food flavor, and make up to a predetermined amount with water.

[0045] 2. Manufacturing method (1) Perform standard treatment on freshly squeezed milk to obtain raw milk. Use a centrifuge to adjust the fat content of the freshly squeezed milk. The fat content of the adjusted raw milk reached the design requirements (in this example, the fat content of the raw milk was set at 3%). (2) Heat 50% of the total mass of the raw milk to 68°C, uniformly mix granulated sugar, sucralose, and microcrystalline cellulose, then add them to the heated raw milk, and perform high-speed shearing for 18 minutes until no visible particles remain in the liquid raw material mixture. Finally, add the paste-like yeast extract containing γ-aminobutyric acid to obtain a concentrated substance. (3) Perform homogenization treatment on the concentrated substance obtained in step (2). The homogenization temperature is 66°C, and the homogenization pressure is 70 / 250 bar, that is, first set the secondary pressure to 70 bar, and then set the primary pressure to 250 bar. (4) Use a heat exchange device to cool the concentrated substance obtained in step (3) to 5°C, then introduce it into a milk storage tank. Also, wash the pipeline with the remaining raw milk for blending, and introduce this part of the raw milk into the milk storage tank. (5) Make up the liquid raw material in the milk storage tank to the specified volume with the remaining blending water to obtain a semi-finished product. (6) The protein and acidity indicators of the semi-finished product were measured. Among them, the mass content of protein was 2.42%, the acidity was 16 °T, and the pH was 6.8 (the protein content of the semi-finished product should be not less than 2.3%, the acidity should be 15 - 18 °T, and the pH should be 6.3 - 7.0). (7) Before sterilization for 2 hours, a food flavor was added to the semi-finished product. (8) Ultra-high temperature sterilization Vacuum degassing was performed, and the degree of vacuum was -70 kPa. The pre-homogenization parameters were 50 / 200 bar. First, the secondary pressure was set to 50 bar, and then the primary pressure was set to 200 bar. Sterilization was carried out using a tubular heat exchanger. The sterilization parameters were 142 °C / 5 s. It was cooled to 35 °C or lower. (9) Filling Aseptic filling of the aseptic liquid raw material obtained in process (8) was performed. (10) Product inspection Each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" described later in this specification, and the details of the inspection results are shown in Table 2.

[0046] Example 3: Production of oatmeal - flavored prepared milk using γ - aminobutyric acid - containing yeast extract 1. In this example, the ratio of each raw material is based on the total weight of the prepared milk. Freshly squeezed milk 820‰, granulated sugar 10‰, polydextrose 10‰, γ - aminobutyric acid - containing yeast extract 5‰, microcrystalline cellulose 2.0‰, disodium hydrogen phosphate 0.3‰, oatmeal 5‰, sucralose 0.06‰, food flavor 1.2‰, and supplemented with water to a predetermined amount.

[0047] 2. Manufacturing method (1) Standard treatment was performed on the freshly squeezed milk to obtain raw milk. A centrifuge was used to adjust the fat of the freshly squeezed milk, and the fat content of the adjusted raw milk reached the design requirements (in this example, the fat content of the raw milk was set to 3%). (2) Heat 45% of the total mass of raw milk to 65°C, uniformly mix granulated sugar, sucralose, and microcrystalline cellulose, then add them to the heated raw milk. High-speed shear stir for 15 minutes until no visible granules remain in the liquid raw material mixture. Finally, add the paste-like γ-aminobutyric acid-containing yeast extract to obtain a concentrated substance. (3) Perform homogenization treatment on the concentrated substance obtained in step (2). The homogenization temperature is 65°C, and the homogenization pressure is 70 / 250 bar. First, set the secondary pressure to 70 bar, and then set the primary pressure to 250 bar. (4) Using a heat exchange device, cool the concentrated substance obtained in step (3) to 1 - 10°C, then introduce it into a milk storage tank. Also, flush the pipe with the remaining raw milk for blending and introduce this part of the raw milk into the milk storage tank. (5) Immerse oatmeal in normal-temperature water. The ratio of the immersed material to water is 1:4 (mass ratio), and the immersion time is 50 minutes. After immersion, perform a softening treatment by steaming and boiling in 75°C water for 15 minutes until the core of the oatmeal becomes soft. (6) Make up the liquid raw material in the milk storage tank to the specified volume with the remaining water for blending to obtain a semi-finished product. (7) Measure the protein and acidity indices of the semi-finished product. Among them, the mass content of protein is 2.50%, the acidity is 15°T, and the pH is 6.5 (the protein content of the semi-finished product must be not less than 2.3%, the acidity is 15 - 18°T, and the pH is 6.3 - 7.0). (8) Add food flavor to the semi-finished product 2 hours before sterilization. (9) Online mix the pre-treated oatmeal and the semi-finished product with a dynamic mixer, and then perform a sterilization process treatment. (10) Ultra-high temperature sterilization Perform vacuum degassing, and the degree of vacuum is -35 kPa. The pre-homogenization parameters are 50 / 200 bar. First, set the secondary pressure to 50 bar, and then set the secondary pressure to 200 bar. Perform sterilization using a tubular heat exchanger. The sterilization parameters are 142°C / 5 seconds. Cool to 35°C or below. (11) Filling Aseptic filling of the aseptic liquid raw material obtained in the process (10) was performed. (12) Product inspection Each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" described later in this specification, and the details of the inspection results are shown in Table 2.

[0048] Example 4: Production of strawberry-flavored prepared milk using γ-aminobutyric acid-containing yeast extract 1. In this example, the ratio of each raw material is based on the total weight of the prepared milk. 810‰ of freshly squeezed milk, 15‰ of granulated sugar, 5‰ of concentrated strawberry juice, 2.5‰ of γ-aminobutyric acid-containing yeast extract, 2.0‰ of microcrystalline cellulose, 1.2‰ of mono / diglycerin fatty acid ester, 0.16‰ of carrageenan, 0.12‰ of gellan gum, 0.2‰ of sodium hexametaphosphate, 0.3‰ of disodium hydrogen phosphate, 0.18‰ of sucralose, 1.5‰ of food flavor, and the amount was supplemented with water to a predetermined amount.

[0049] 2. Method (1) Standard treatment was performed on freshly squeezed milk to obtain raw milk. The fat of freshly squeezed milk was adjusted using a centrifuge, and the fat content of the adjusted raw milk reached the design requirements (in this example, the fat content of the raw milk was set to 3%). (2) 50% of the total mass of the raw milk was heated to 70°C, and after uniformly mixing granulated sugar, yeast extract, microcrystalline cellulose, mono / diglycerin fatty acid ester, carrageenan, and gellan gum, it was added to the heated raw milk, and high-speed shear stirring was performed for 20 minutes until no visible particles remained in the liquid raw material mixture to obtain a thick substance. (3) Concentrated strawberry juice, disodium hydrogen phosphate, and sodium hexametaphosphate were dissolved and mixed with compounding water with a total mass concentration of 10% to obtain a thick substance. (4) The thick substances obtained in steps (2) and (3) were mixed, and then high-speed shear stirring was performed for 10 minutes for homogenization treatment. The homogenization temperature was 70°C, and the homogenization pressure was 70 / 250 bar. First, the secondary pressure was set to 70 bar, and then the primary pressure was set to 250 bar. (5) Using a heat exchanger, after cooling the concentrated substance obtained in step (4) to 10 °C, it was introduced into a milk storage tank. Also, the pipe was rinsed with the remaining milk, and this part of the milk was introduced into the milk storage tank. (6) The liquid raw materials in the milk storage tank were made up to the specified volume with the remaining compounding water to obtain a semi-finished product. The protein and pH indicators of the semi-finished product were measured. Among them, the mass content of protein was 2.40%, the acidity was 16 °T, and the pH was 6.5 (the protein content of the semi-finished product must be not less than 2.3%, the acidity is 15 - 18 °T, and the pH is 6.3 - 7.0). (7) 2 hours before sterilization, a food flavor was added. (8) Ultra-high temperature sterilization Vacuum degassing was carried out, and the degree of vacuum was -75 kPa. The pre-homogenization parameters were 50 / 200 bar. First, the secondary pressure was set to 50 bar, and then the secondary pressure was set to 200 bar. Sterilization was carried out using a tubular heat exchanger. The sterilization parameters were 138 °C / 3 seconds. It was cooled to 35 °C or lower. (9) Filling Aseptic filling of the aseptic liquid raw material obtained in process (8) was carried out. (10) Product inspection Each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" listed later in this specification, and the details of the inspection results are shown in Table 2.

[0050] Example 5: Production of strawberry-flavored prepared milk using γ-aminobutyric acid-containing yeast extract In this example, the ratio of each raw material is based on the total weight of the prepared milk. Freshly squeezed milk 810‰, granulated sugar 125‰, concentrated strawberry juice 5‰, γ-aminobutyric acid-containing yeast extract 2.5‰, microcrystalline cellulose 2.0‰, mono / diglycerin fatty acid ester 2.8‰, carrageenan 0.16‰, gellan gum 0.12‰, sodium hexametaphosphate 0.2‰, disodium hydrogen phosphate 0.3‰, sucralose 0.18‰, food flavor 1.5‰, and it was supplemented with water to a predetermined amount.

[0051] Except for the differences in the specific content of each component from Example 4 above, specifically, prepared milk was produced through the same operation steps as in Section 2 of Example 4. For the produced prepared milk product, each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" listed later in this specification, and the details of the inspection results are shown in Table 2.

[0052] Example 6: Production of oatmeal - flavored prepared milk using γ - aminobutyric acid - containing yeast extract In this example, the ratio of each raw material is based on the total weight of the prepared milk. Fresh milk 820‰, granulated sugar 10‰, polydextrose 10‰, γ - aminobutyric acid - containing yeast extract 5‰, microcrystalline cellulose 3.8‰, disodium hydrogen phosphate 0.9‰, oatmeal 5‰, sucralose 0.06‰, food flavor 1.2‰, and supplemented with water to a predetermined amount.

[0053] Except for the differences in the specific content of each component from Example 3 above, specifically, prepared milk was produced through the same operation steps as in Section 2 of Example 3. For the produced prepared milk product, each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" listed later in this specification, and the details of the inspection results are shown in Table 2.

[0054] Example 7: Production of original - taste prepared milk using γ - aminobutyric acid - containing yeast extract In this example, the ratio of each raw material is based on the total weight of the prepared milk. Fresh milk 960‰, granulated sugar 10‰, polydextrose 10‰, γ - aminobutyric acid - containing yeast extract 10‰, microcrystalline cellulose 1.5‰, mono / diglycerin fatty acid ester 0.5‰, sucralose 0.06‰, food flavor 1.2‰, and supplemented with water to a predetermined amount.

[0055] Except for the differences in the specific content of each component from that in Example 2 above, specifically, prepared milk was produced in the same operation steps as in Section 2 of Example 2. However, in the process of dissolving the raw materials, freshly squeezed milk was used to dissolve the thickener, emulsifier, sweetener, and acidity regulator. For the prepared milk products produced, each index of the products was measured according to the steps described in the "Product Texture Evaluation Test Method" described later in this specification, and the details of the inspection results are shown in Table 2.

[0056] Example 8: Production of Original Taste Prepared Milk Using Yeast Extract Containing γ-Aminobutyric Acid Prepared milk was produced as follows. In this example, the ratio of each raw material is based on the total weight of the prepared milk. 820‰ of freshly squeezed milk, 10‰ of granulated sugar, 10‰ of polydextrose, 0.08‰ of yeast extract containing γ-aminobutyric acid, 1.5‰ of microcrystalline cellulose, 0.5‰ of mono / diglycerin fatty acid ester, 0.06‰ of sucralose, and 1.2‰ of food flavor, and supplemented with water to a predetermined amount.

[0057] Except for the differences in the specific content of each component from that in Example 1 above, specifically, prepared milk was produced in the same operation steps as in Section 2 of Example 2. For the prepared milk products produced, each index of the products was measured according to the steps described in the "Product Texture Evaluation Test Method" described later in this specification, and the details of the inspection results are shown in Table 2.

[0058] Example 9: Production of Original Taste Prepared Milk Using Yeast Extract Containing γ-Aminobutyric Acid Prepared milk was produced as follows. In this example, the ratio of each raw material is based on the total weight of the prepared milk. Fresh milk 820‰, granulated sugar 10‰, polydextrose 10‰, γ-aminobutyric acid-containing yeast extract 12‰, microcrystalline cellulose 1.5‰, mono / diglycerin fatty acid ester 0.5‰, sucralose 0.06‰, food flavor 1.2‰, and supplemented with water to a predetermined amount. Except for the specific content of each component being different from that in Example 1 above, specifically, prepared milk was produced by the same operation steps as in Section 2 of Example 2. For the produced prepared milk product, each index of the product was measured according to the steps described in the "Product Texture Evaluation Test Method" described later in this specification, and the details of the test results are shown in Table 2.

[0059] Comparative Example 1: Production of original taste prepared milk using pure γ-aminobutyric acid In this example, the ratio of each raw material is based on the total weight of the prepared milk. 1. Formulation: Fresh milk 820‰, granulated sugar 10‰, polydextrose 10‰, γ-aminobutyric acid 0.73‰, mono / diglycerin fatty acid ester 0.5‰, sucralose 0.06‰, food flavor 1.2‰, and supplemented with water to a predetermined amount.

[0060] 2. Manufacturing method (1) The freshly squeezed milk was subjected to standard treatment to obtain raw milk. A centrifuge was used to adjust the fat content of the freshly squeezed milk, and the fat content of the adjusted raw milk reached the design requirements (in this example, the fat content of the raw milk was set at 3%). (2) The raw milk accounting for 40 - 60 wt% of the total mass of the raw milk was heated to 65 - 70°C. After uniformly mixing granulated sugar, sucralose, and microcrystalline cellulose, they were added to the heated raw milk, and the liquid raw material mixture was subjected to high-speed shearing for 15 - 20 minutes until no visible particles remained. Finally, γ-aminobutyric acid was added to obtain a concentrated substance. (3) The homogenization treatment of the concentrated substance obtained in step (2) was carried out. The homogenization temperature was 65 - 70°C, and the homogenization pressure was 70 / 250 bar. First, the secondary pressure was set at 70 bar, and then the primary pressure was set at 250 bar. (4) Using a heat exchanger, the concentrated product obtained in step (3) was cooled to 1 - 10°C and then introduced into a milk storage tank. Also, the remaining raw milk for formulation was flushed through the pipeline, and this portion of the raw milk was introduced into the milk storage tank. (5) The liquid raw materials in the milk storage tank were adjusted to the specified volume with the remaining formulation water to obtain a semi - finished product. (6) The protein and acidity indices of the semi - finished product were measured. (7) Two hours before sterilization, a food flavor was added to the semi - finished product. (8) Ultra - high temperature sterilization Vacuum degassing was carried out, and the degree of vacuum was - 35 to - 80 kPa. The pre - homogenization parameters were 50 / 200 bar. First, the secondary pressure was set to 50 bar, and then the secondary pressure was set to 200 bar. Sterilization was carried out using a tubular heat exchanger. The sterilization parameters were 142°C / 5 s. It was cooled to 35°C or lower. (9) Filling Aseptic filling of the aseptic liquid raw material obtained in step (8) was carried out. (10) Product inspection Each index of the product was measured.

[0061] The method for the texture evaluation test of the product was as follows. Fifteen professional evaluators were selected to taste the prepared milk in Examples 1 - 3 and Comparative Example 1 to test the texture. The contents of the sensory evaluation included smell, taste, vision, and texture. Refer to Table 1 for the evaluation criteria and Table 2 for the evaluation results.

Table 1B

Table 2

[0062] (Supplementary Note) (Supplementary Note 1) When the total weight of the raw materials is 1000 parts, it contains 800 to 970 parts of raw milk, 0.1 to 10 parts of γ-aminobutyric acid-containing yeast extract, 0 to 4 parts of thickener, 0 to 3 parts of emulsifier, 0 to 1 part of acidity regulator, 0 to 130 parts of sweetener, 0 to 2 parts of flavoring, and the contents of the thickener and emulsifier do not become 0 at the same time, and the rest is water, a prepared milk.

[0063] (Appendix 2) When the total weight of the raw materials is 1000 parts, it contains 810 to 960 parts of raw milk, 0.1 to 10 parts of γ-aminobutyric acid-containing yeast extract, 0.28 to 3.8 parts of thickener, 0.5 to 3 parts of emulsifier, 0.3 to 0.9 parts of acidity regulator, 10 to 130 parts of sweetener, 0.5 to 2 parts of flavoring, and the rest is water, the prepared milk described in Appendix 1.

[0064] (Appendix 3) The prepared milk according to Appendix 1 or 2, wherein the raw milk is fresh milk, reconstituted milk, partially skimmed milk or skimmed milk.

[0065] (Appendix 4) The prepared milk according to Appendix 3, wherein the partially skimmed milk or skimmed milk is obtained by adjusting the fat content of fresh milk or reconstituted milk by centrifugation.

[0066] (Appendix 5) The prepared milk further contains one or more of nutritional fortifying substances, cereal raw materials, fruit and vegetable raw materials, and water-soluble dietary fiber. Preferably, the prepared milk further contains 1 to 15 parts of water-soluble dietary fiber, and more preferably, the water-soluble dietary fiber is polydextrose, the prepared milk according to any one of Appendices 1 to 4.

[0067] (Appendix 6) The prepared milk according to any one of Appendices 1 to 5, wherein the γ-aminobutyric acid-containing yeast extract is derived from yeast fermentation.

[0068] (Appendix 7) The γ-aminobutyric acid-containing yeast extract is obtained by a yeast fermentation method, and the yeast fermentation method is (1) A step of fermenting yeast to prepare fermented milk, wherein the inoculation amount of yeast is 10 - 30 g / L, and 0.5 - 5 wt%, preferably 1 - 2 wt% of citric acid is added; (2) A step of heat - treating the fermented milk obtained in step (1), wherein the temperature is 40 - 70 °C, preferably 50 - 60 °C; (3) After the heat - treatment is completed, the pH of the fermented milk is maintained so as not to change from 6.3 ± 0.2, and then it is kept warm and allowed to act for 0.5 - 3 hours, preferably 1 - 2 hours; (4) After the end of the acting time, the pH is limited to 4.0 - 7.0, preferably 5.0 - 6.0 by using citric acid; (5) A step of continuously self - degrading the fermented milk under the pH condition of step (4), preferably self - degrading for 2 - 8 hours, more preferably 3 - 5 hours; (6) Separating the fermented milk after the completion of step (5) with hot water, and evaporating and concentrating the separated clear liquid to obtain a paste - like yeast extract containing γ - aminobutyric acid, which is the prepared milk according to any one of Appendices 1 - 6.

[0069] (Appendix 8) The thickener is one or more of cyclodextrin, gum arabic, starch acetate, guar gum, pectin, sodium alginate, potassium alginate, locust bean gum, xanthan gum, methyl cellulose, gellan gum, sodium polyacrylate, carrageenan, distarch phosphate, gelatin, hydroxypropyl starch, carboxypropyl methyl cellulose, agar, sodium carboxymethyl cellulose, microcrystalline cellulose, acetylated phosphate - crosslinked starch and acetylated adipate - crosslinked starch, which is the prepared milk according to any one of Appendices 1 - 7.

[0070] (Appendix 9) The prepared milk according to any one of Supplementary Notes 1 to 8, wherein the emulsifier is one or more selected from propylene glycol fatty acid ester, mono / diglycerin fatty acid ester, monoglyceride succinate, polyglycerin fatty acid ester, polyoxyethylene sorbitan monolaurate, diacetyl tartaric acid mono / diglyceride, sucrose fatty acid ester, phospholipid, modified soy lecithin, soy lecithin decomposed by an enzyme, sodium caseinate, glycerin lactate / fatty acid ester, and acetylated mono / diglycerin fatty acid ester.

[0071] (Supplementary Note 10) The prepared milk according to any one of Supplementary Notes 1 to 9, wherein the acidity regulator is one or more selected from phosphoric acid and its salts, citric acid and its salts, malic acid and its salts, lactic acid and its salts, carbonic acid and its salts.

[0072] (Supplementary Note 11) The prepared milk according to any one of Supplementary Notes 1 to 10, characterized in that the sweetener is one or more selected from granulated sugar, high fructose corn syrup, crystalline fructose, honey, stevioside, erythritol, mogroside, maltitol, sucralose, acesulfame K, neotame, and sodium cyclamate.

[0073] (Supplementary Note 12) (1) A step of dissolving raw materials containing γ-aminobutyric acid-containing yeast extract, thickener and / or emulsifier, and part or all of the sweetener in part of the raw milk to form a concentrated substance; (2) A step of performing homogenization treatment on the concentrated substance obtained in step (1); (3) A step of adding other raw materials except the flavor and the remaining raw milk to the concentrated substance after homogenization treatment; (4) Adding water to make up the volume to obtain a semi-finished product. However, in the process of adding water to make up the volume, the flavor may or may not be added as desired, and a step of obtaining a semi-finished product; (5) A method for producing the prepared milk according to any one of Supplementary Notes 1 to 11, including a step of sterilizing the semi-finished product to obtain the prepared milk.

[0074] (Supplementary Note 13) The method according to Supplementary Note 12, wherein the raw milk used in step (1) accounts for 25 to 60 wt% of the total raw milk.

[0075] (Supplementary Note 14) The method according to Supplementary Note 12 or 13, wherein in step (1), other raw materials are dissolved under the condition of heating the raw milk, and the heating temperature is 60 to 75°C.

[0076] (Supplementary Note 15) The method according to any one of Supplementary Notes 12 to 14, wherein in step (1), other raw materials are dissolved under the condition of shearing and stirring the raw milk, and preferably, the shearing and stirring time is 15 to 20 minutes.

[0077] (Supplementary Note 16) The method according to any one of Supplementary Notes 12 to 15, wherein in step (2), the homogenization temperature is 60 to 75°C, or the homogenization pressure is 70 / 250 bar.

[0078] (Supplementary Note 17) Performing a quality inspection on the product further before sterilization after homogenization or performing a quality inspection after sterilization, or performing a quality inspection on the semi-finished product obtained in step (2) before performing homogenization, preferably performing a quality inspection after sterilization, and then filling to obtain the prepared milk. The method according to any one of Supplementary Notes 12 to 16.

[0079] (Supplementary Note 18) Prepared milk produced by the production method according to any one of Supplementary Notes 12 to 17.

Claims

1. When the total weight of the raw materials is 1000 parts, it contains 800 to 970 parts of raw milk, 0.1 to 10 parts of γ-aminobutyric acid-containing yeast extract, 0 to 4 parts of thickener, 0 to 3 parts of emulsifier, 0 to 1 part of acidity regulator, 0 to 130 parts of sweetener, 0 to 2 parts of flavoring agent, and the contents of the thickener and emulsifier do not simultaneously become 0 part, and the rest is water, the prepared milk.

2. When the total weight of the raw materials is 1000 parts, it contains 810 to 960 parts of raw milk, 0.1 to 10 parts of γ-aminobutyric acid-containing yeast extract, 0.28 to 3.8 parts of thickener, 0.5 to 3 parts of emulsifier, 0.3 to 0.9 parts of acidity regulator, 10 to 130 parts of sweetener, 0.5 to 2 parts of flavoring agent, and the rest is water, the prepared milk according to Claim 1.

3. The prepared milk according to Claim 1 or 2, wherein the raw milk is fresh milk, reconstituted milk, partially skimmed milk or skimmed milk.

4. The prepared milk according to Claim 3, wherein the partially skimmed milk or skimmed milk is obtained by adjusting the fat content of fresh milk or reconstituted milk by centrifugation.

5. The prepared milk further contains one or more of nutritional fortifying substances, cereal raw materials, fruit and vegetable raw materials, and water-soluble dietary fibers, Preferably, the prepared milk further contains 1 to 15 parts of water-soluble dietary fiber, and more preferably, the water-soluble dietary fiber is polydextrose, the prepared milk according to any one of Claims 1 to 4.

6. The prepared milk according to any one of Claims 1 to 5, wherein the γ-aminobutyric acid-containing yeast extract is derived from yeast fermentation.

7. The γ-aminobutyric acid-containing yeast extract is obtained by a yeast fermentation method, and the yeast fermentation method is as follows: (1) A step of fermenting yeast to prepare fermented milk, wherein the inoculation amount of yeast is 10 to 30 g / L, and adding 0.5 to 5 wt%, preferably 1 to 2 wt% of citric acid; (2) A step of performing heat treatment on the fermented milk obtained in step (1), wherein the temperature is 40 to 70°C, preferably 50 to 60°C; (3) After the heat treatment is completed, maintaining the pH of the fermented milk so as not to change from 6.3 ± 0.2, and then keeping it warm and acting for 0.5 to 3 hours, preferably 1 to 2 hours; (4) After the action time is completed, limiting the pH to 4.0 to 7.0, preferably 5.0 to 6.0 by using citric acid. (5) A step of continuously autolyzing the fermented milk under the pH conditions of step (4), preferably autolyzing for 2 to 8 hours, more preferably 3 to 5 hours; (6) Separating the fermented milk after completion of step (5) with hot water, and evaporating and concentrating the separated clear liquid to obtain a paste-like γ-aminobutyric acid-containing yeast extract. The prepared milk according to any one of claims 1 to 6, comprising:

8. The prepared milk according to any one of claims 1 to 7, wherein the thickening agent is one or more of cyclodextrin, gum arabic, starch acetate, guar gum, pectin, sodium alginate, potassium alginate, locust bean gum, xanthan gum, methyl cellulose, gellan gum, sodium polyacrylate, carrageenan, distarch phosphate, gelatin, hydroxypropyl starch, carboxypropyl methyl cellulose, agar, sodium carboxymethyl cellulose, microcrystalline cellulose, acetylated phosphate crosslinked starch, and acetylated adipic acid crosslinked starch.

9. The prepared milk according to any one of claims 1 to 8, wherein the emulsifier is one or two or more of propylene glycol fatty acid ester, mono / diglycerin fatty acid ester, monoglyceride succinate, polyglycerin fatty acid ester, polyoxyethylene sorbitan monolaurate, diacetyl tartaric acid mono / diglyceride, sucrose fatty acid ester, phospholipid, modified soy lecithin, soy lecithin decomposed by an enzyme, sodium caseinate, glycerin lactate / fatty acid ester, and acetylated mono / diglycerin fatty acid ester.

10. The prepared milk according to any one of claims 1 to 9, wherein the acidity regulator is one or two or more of phosphoric acid and its salts, citric acid and its salts, malic acid and its salts, lactic acid and its salts, carbonic acid and its salts.

11. The prepared milk according to any one of claims 1 to 10, wherein the sweetener is one or two or more of granulated sugar, high fructose corn syrup, crystalline fructose, honey, stevioside, erythritol, mogroside, maltitol, sucralose, acesulfame K, neotame, and sodium cyclamate.

12. (1) Dissolving a raw material containing γ-aminobutyric acid-containing yeast extract, a thickening agent and / or an emulsifier, and part or all of the sweeteners in part of the raw milk to form a concentrated substance; (2) Homogenizing the concentrated substance obtained in step (1); (3) Adding other raw materials other than flavors and the remaining raw milk to the concentrated substance after homogenization; (4) Adding water to make up the volume to obtain a semi-finished product. However, in the process of adding water to make up the volume, flavors may or may not be added as desired, and the step of obtaining a semi-finished product; (5) Sterilizing the semi-finished product to obtain the prepared milk, which is the method for producing the prepared milk according to any one of claims 1 to 11.

13. The method according to claim 12, wherein the raw milk used in step (1) accounts for 25 to 60 wt% of the total raw milk.

14. The method according to claim 12 or 13, wherein in step (1), other raw materials are dissolved under the condition of heating the raw milk, and the heating temperature is 60 to 75°C.

15. The method according to any one of claims 12 to 14, wherein in step (1), other raw materials are dissolved under the condition of shearing and stirring the raw milk, and preferably, the shearing and stirring time is 15 to 20 minutes.

16. The method according to any one of claims 12 to 15, wherein in step (2), the homogenization temperature is 60 to 75°C, or the homogenization pressure is 70 / 250 bar.

17. Further performing a quality inspection on the product before sterilization after homogenization or performing a quality inspection after sterilization, or performing a quality inspection on the semi-finished product obtained in step (2) before performing homogenization. Preferably, a quality inspection is performed after sterilization, and then filling is carried out to obtain the prepared milk, which is the method according to any one of claims 12 to 16.

18. The prepared milk produced by the production method according to any one of claims 12 to 17.

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