CN106535645A

CN106535645A - Fermented milk having enhanced lactobacillus bulgaricus growth and method for producing same

Info

Publication number: CN106535645A
Application number: CN201580025611.4A
Authority: CN
Inventors: 堀内啟史; 市场智子
Original assignee: Meiji Co Ltd
Current assignee: Meiji Co Ltd
Priority date: 2014-07-14
Filing date: 2015-07-10
Publication date: 2017-03-22
Also published as: JP6641275B2; JPWO2016009950A1; SG11201610705QA; TWI580359B; TW201601635A; WO2016009950A1

Abstract

The invention enhances the growth of Lactobacillus bulgaricus and minimizes the growth of Streptococcus thermophilus relative to each other. A method for producing fermented milk, said method comprising: a sterilization step in which a starting milk is sterilized; a cooling step in which the starting milk is cooled after heat sterilization thereof; a starter addition step in which a lactic acid bacteria starter containing Lactobacillus bulgaricus and Streptococcus thermophiles is added to the starting milk during the cooling step or after the cooling step in order to obtain a fermented milk base material; a low temperature holding step in which, after the starter addition step, the fermented milk base material is held at a temperature that is lower than a temperature that promotes the fermentation thereof; a heating step in which, after the low temperature holding step, the fermented milk base material is heated to a temperature that promotes the fermentation thereof; and a fermentation step in which, after the heating step, the fermented milk base material is fermented in order to obtain fermented milk.

Description

Promote yogurt and its manufacture method of Lactobacillus Bulgaricus breeding

Technical field

The present invention is to be related to a kind of manufacture method comprising Lactobacillus Bulgaricus Yu the yogurt of Thermophilic Bacteria.The yogurt is, for example, original The sour buttermilk such as taste, hard, soft, beverage formula.Also, the present invention is to be related to a kind of yogurt comprising Lactobacillus Bulgaricus Yu Thermophilic Bacteria.

Background technology

In the past, two kinds of lactic acid of the Lactobacillus Bulgaricus as bacterium unit and Thermophilic Bacteria are inoculated with raw milk (sour buttermilk mixture) Bacterium, it is known to make its fermentation and obtain sour buttermilk.The bacterium number ratio of this kind of sour buttermilk generally speaking Lactobacillus Bulgaricus and Thermophilic Bacteria Rate is 1:4～1:5 or so, and relative to Lactobacillus Bulgaricus, Thermophilic Bacteria is present with overwhelmingly majority.

Therefore, sour buttermilk have specification setting Lactobacillus Bulgaricus bacterium number (for example：After the preservation of 16 days, more than 106cfu/g) Product.Also, sour buttermilk is the feature polysaccharides (EPS it is characterized in that containing scheduled volume by produced by Lactobacillus Bulgaricus: Exopolysaccharide product).So sour buttermilk, in its manufacture process, expects to make the bacterium number of Lactobacillus Bulgaricus to increase Plus.

With regard to this viewpoint, conventionally, there is known in raw milk (sour buttermilk mixture), yogurt base material (sour buttermilk base material) or culture Base etc., adds pH buffer and makes its fermentation or cultivate, the method for thereby promoting lactic acid bacteria breeding.

Also, for example：Disclosing in patent documentation 1 has in low fatty acid buttermilks such as yogurt base material (sour buttermilk base material) addition Oleic acid Manufacture method.According to patent documentation 1, motion has can make depositing for the lactic acid bacteria in low fatty acid buttermilk by using Oleic acid etc. Activity is lifted.

Also, for example：Disclose to have in patent documentation 2 and add sending out for Folium Psidii Guajavae extract in yogurt base material (sour buttermilk base material) The manufacture method of ferment food.According to patent documentation 2, motion has by using Folium Psidii Guajavae extract, due to having as lactic acid bacteria Viability improving agent or lactic acid bacteria promotion breeding agent function, therefore carry can the viability of the lactic acid bacteria in fermented food Rise.

Also, for example：Disclosing in patent documentation 3 has the fermented food for adding arabic gum in yogurt base material (sour buttermilk base material) Manufacture method.According to patent documentation 3, motion has by arabic gum is used, and can make the double fork breasts in fermented food is preserved The survival rate of acidfast bacilli increases.

Prior art document

Patent documentation

[patent documentation 1] Japanese Unexamined Patent Publication 2001-045968 publications.

[patent documentation 2] Japanese Unexamined Patent Publication 2010-119305 publications.

[patent documentation 3] Japanese Unexamined Patent Application Publication 2010-505390 publication.

The content of the invention

The problem that the present invention is solved

Also, the mode of above-mentioned prior art, in order that lactic acid bacteria bacterium number increases, therefore in raw milk or yogurt base material addition pH The lactic acid bacteria propagation promotor of buffer agent etc., the then addition of the propagation promotor can cause to occur and original different miscellaneous of local flavor of breast The problems such as taste, bitterness, tart flavour.Therefore, when using lactic acid bacteria propagation promotor in the past, yogurt local flavor is difficult to the problem for adjusting.

If also, addition lactic acid bacteria propagation promotor, although can make to increase in the lactic acid bacteria bacterium number contained by yogurt, but in bag In yogurt containing both Lactobacillus Bulgaricus and Thermophilic Bacteria, when in the past using lactic acid bacteria propagation promotor, Lactobacillus Bulgaricus with it is thermophilic The bacterium number of both bacterium together can increase.That is, during previously used lactic acid bacteria propagation promotor, as Bulgaria can be promoted together Bacterium and the breeding of Thermophilic Bacteria, therefore have which difficult relative to the breeding for promoting Lactobacillus Bulgaricus, as a result, promoting to carry out self-insurance Plus the polysaccharides of Leah bacterium has which difficult.In contrast, sour buttermilk described above, in its manufacture process, there is also Have only promote Lactobacillus Bulgaricus breeding and do not promote Thermophilic Bacteria breeding also can product.Now, in comprising Lactobacillus Bulgaricus with it is thermophilic In the yogurt of both hot bacterium, by the ratio for improving Lactobacillus Bulgaricus bacterium number, and the polysaccharides from Lactobacillus Bulgaricus can be made Volume of production increases.

Therefore, now, seek, in the yogurt comprising Lactobacillus Bulgaricus with Thermophilic Bacteria, not using lactic acid bacteria propagation promotor Deng additive, and can relatively promote Lactobacillus Bulgaricus to breed, and relatively suppress the technology of Thermophilic Bacteria breeding.

The means to solve the problem

Then, the present inventor etc., for solve previous problem method, concentrated on studies, its result be in Lactic acid bacteria bacterium unit of the raw milk addition after (heating) sterilization comprising Lactobacillus Bulgaricus with Thermophilic Bacteria, the yogurt base before being fermented Material carries out the operation kept with low temperature, is thereby unexpectedly promoted the breeding of Lactobacillus Bulgaricus, and suppresses the breeding of Thermophilic Bacteria Deng discovery.As a result, successfully do not used the additive of lactic acid bacteria propagation promotor etc. and Lactobacillus Bulgaricus bacterium number can be made relative Ground increases, and can manufacture the yogurt comprising volume polysaccharides no impurity taste.Also, the present inventor etc., based on above-mentioned discovery, guess that can The problem of prior art is solved, and then completes the present invention.

It is to be related to a kind of manufacture method of yogurt in terms of the 1st of the present invention.

The manufacture method of the yogurt of the present invention is to keep work comprising sterilization process, refrigerating work procedure, bacterium unit addition operation, low temperature Sequence, heating operation, fermentation procedure.

Sterilization process, the operation that raw milk is carried out (heat) sterilizing.

Refrigerating work procedure, the operation cooled down by the raw milk after sterilization process.

Bacterium unit addition operation, the raw milk in refrigerating work procedure or after refrigerating work procedure, addition comprising Lactobacillus Bulgaricus with it is thermophilic The lactic acid bacteria bacterium unit of hot bacterium, and obtain the operation of yogurt base material.

Low temperature keeps operation, and the yogurt base material after bacterium unit addition operation is held in less than the operation for promoting fermentation temperature. Furthermore, promote fermentation temperature for meaning for lactic acid bacteria to carry out activation, and promote the temperature of yogurt base material fermentation.Send out less than promotion Ferment temperature is not the whole azymic of yogurt base material, but makes yogurt base material only ferment seldom and also may be used.

Heating operation, low temperature is kept the yogurt base material after operation carry out the operation for being heated up to promote fermentation temperature.

Fermentation procedure, makes the yogurt base material after heating operation be fermented, and obtains the operation of yogurt.

As described above, the present invention is to be added with the yogurt base material comprising Lactobacillus Bulgaricus with the lactic acid bacteria bacterium unit of Thermophilic Bacteria, Purposely it is set as carrying out low temperature holding.Also, after yogurt base material is kept with scheduled time low temperature, the yogurt base material is carried out adding Temperature and promote fermentation.Thus, in the manufacture process of yogurt, grasping by yogurt base material expressly first to be carried out low temperature holding etc. Make, and unexpectedly obtain the result of Lactobacillus Bulgaricus bacterium number that can be contained by relative increase yogurt.That is, if compare carrying out low temperature holding The yogurt of operation (low temperature holding process), with do not carry out low temperature keep operation (low temperature holding process) yogurt, then compared to rear Become many in the former Lactobacillus Bulgaricus bacterium number for person, and, tail off in the former Thermophilic Bacteria bacterium number compared to for the latter.Therefore, Can say it is, successfully by low temperature holding operation is carried out, simultaneously to promote the breeding of Lactobacillus Bulgaricus, simultaneously to suppress Thermophilic Bacteria Breeding.Also, Lactobacillus Bulgaricus produce functional polysaccharides (EPS for having:Exopolysaccharide).Therefore, according to this It is bright, do not use the additive of lactic acid bacteria propagation promotor etc. and Lactobacillus Bulgaricus bacterium number is relatively increased, can thereby manufacture bag The yogurt of polysaccharides containing volume and no impurity taste.

In the present invention, refrigerating work procedure is preferably the operation that raw milk is cooled to less than 15 DEG C.More specifically, preferably It is that raw milk is cooled to into less than more than 1 DEG C 15 DEG C.

Also, low temperature keeps operation to be preferably the operation that yogurt base material is carried out low temperature holding in less than 15 DEG C for more than 1 day.More Specifically, preferably by yogurt base material in less than more than 5 DEG C 15 DEG C, (24 hours) on the 1st～in 10 days (240 hours) are protected Hold.

As described above, before fermentation procedure, yogurt base material is carried out into low temperature holding in less than 15 DEG C, more than 1 day, can be thereby fitted Degree ground adjusts the activity of Lactobacillus Bulgaricus and Thermophilic Bacteria, and unexpectedly the Lactobacillus Bulgaricus bacterium number contained by yogurt relatively increases, and Thermophilic Bacteria bacterium number is relatively reduced.That is, by carry out low temperature keep operation, in fermentation procedure, the breeding potential of Lactobacillus Bulgaricus Lifted, the breeding potential of Thermophilic Bacteria declines.By such operation is carried out, can be by the Lactobacillus Bulgaricus contained by yogurt and Thermophilic Bacteria Bacterium number ratio is adjusted to preferred value.

In the present invention, heat operation preferably to send out the promotion that yogurt base material carries out being heated up to less than more than 30 DEG C 50 DEG C The operation of ferment temperature.

As described above, after low temperature keeps operation, when the temperature of yogurt base material is less than 15 DEG C, fermentation temperature setting will be promoted For less than more than 30 DEG C 50 DEG C, thereby in heating operation, yogurt base material is at least heated with more than 15 DEG C.Thus, entering The temperature that row low temperature keeps maintains have more than 15 DEG C larger temperature differences with the temperature fermented, thereby in fermentation procedure, can Simultaneously lifted the breeding potential of Lactobacillus Bulgaricus, simultaneously decline the breeding potential of Thermophilic Bacteria.

In the present invention, it is preferred to be further comprising at least keeping in operation in low temperature, in yogurt base material injection indifferent gas Body and become the anaerobism operation of anaerobic state.Furthermore, anaerobism operation for not only low temperature keep operation, also can refrigerating work procedure, Bacterium unit addition operation, heating operation and fermentation procedure are carried out.

As described above, yogurt base material is carried out between low temperature holding, is mixed into noble gases in yogurt base material and is become anaerobic state, mat This low temperature keep operation in, can simultaneously suppress or prevent the oxidation of yogurt base material, simultaneously suitably adjust Lactobacillus Bulgaricus with The activity of Thermophilic Bacteria.Therefore, in the fermentation procedure after low temperature keeps operation, Lactobacillus Bulgaricus and Thermophilic Bacteria, especially guarantor add Leah bacterium by suitably activation, for example：The yogurt containing volume polysaccharides can be manufactured.

In the present invention, by the Bao Jiali for the Thermophilic Bacteria bacterium number kept relative to low temperature contained by the yogurt base material before operation Ratio (Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium number) numerical value of sub- bacterium bacterium number is set to α, also, in the present invention, will be relative to yogurt Ratio (Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium number) numerical value of the Lactobacillus Bulgaricus bacterium number of the contained Thermophilic Bacteria bacterium number is set to β.At this moment, the numerical value of beta/alpha is preferably more than 1.1.

In the present invention, the yogurt base material before low temperature holding operation is preferably the Bulgaria relative to the Thermophilic Bacteria bacterium number The ratio (Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium number) of bacterium bacterium number is less than more than 0.01 0.5.Also, in contrast, in the present invention In, yogurt is preferably ratio (the Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium of the Lactobacillus Bulgaricus bacterium number relative to Thermophilic Bacteria bacterium number Number) it is more than 0.6.

As described above, the manufacture method of yogurt of the invention, using the Lactobacillus Bulgaricus bacterium relative to Thermophilic Bacteria bacterium number During the little lactic acid bacteria bacterium unit of several ratios, the big acid of the ratio of Lactobacillus Bulgaricus bacterium number relative to Thermophilic Bacteria bacterium number can be also manufactured Breast.That is, the manufacture method of yogurt of the invention, makes the ratio of the Lactobacillus Bulgaricus bacterium number relative to Thermophilic Bacteria carry significantly Rise.

In the present invention, it is preferred to be without lactic acid bacteria propagation promotor.So-called lactic acid bacteria propagation promotor is to promote Additive of the breeding of lactic acid bacteria as purpose beyond breast.For example：Can enumerate as lactic acid bacteria propagation promotor：PH delays The in itself previously known additives such as electuary, Oleic acid, Folium Psidii Guajavae extract, arabic gum.

As described above, the manufacture method of yogurt of the invention, even if without lactic acid bacteria propagation promotor, can also manufacture The yogurt of volume Bulgaria bacterium number.As the miscellaneous taste, hardship that as a result, according to the present invention, can prevent from its propagation promotor Taste, tart flavour etc. occur, and can manufacture yogurt without the newborn local flavor of itself is undermined.

In the present invention, fermentation procedure also can be packed into yogurt base material after container makes which ferment, and obtains the work of yogurt Sequence.Carry out so-called after fermentation process, can thereby manufacture so-called coagulating type sour buttermilk or original flavor sour buttermilk.

For being related to a kind of yogurt in terms of the 2nd of the present invention.

The yogurt of the present invention is to be added with the lactic acid bacteria bacterium unit comprising Lactobacillus Bulgaricus with Thermophilic Bacteria in raw milk, and is obtained After yogurt base material so as to which yogurt base material ferments and obtains.Herein, by the Bao Jiali relative to the Thermophilic Bacteria bacterium number contained by yogurt base material The ratio value of sub- bacterium bacterium number is set to α.Also, by the ratio of the Lactobacillus Bulgaricus bacterium number relative to the Thermophilic Bacteria bacterium number contained by yogurt Rate score is set to β.Now, yogurt of the invention is more than 1.1 for the numerical value of beta/alpha.

As described above, in the present invention, the ratio of the Lactobacillus Bulgaricus bacterium number relative to Thermophilic Bacteria bacterium number is improved, thereby into Volume of production for making the polysaccharides from Lactobacillus Bulgaricus increases.Especially, in the present invention, it is preferred to be without lactic acid bacteria Propagation promotor, and the ratio enhancer of the Lactobacillus Bulgaricus bacterium number relative to Thermophilic Bacteria.

It is less than 0.9% that the yogurt of the present invention is preferably lactic acid acidity (acidity).

As described above, in the present invention, fermentation time is not elongated, the lactic acid acidity with yogurt is less than 0.9% appropriate breast Acidacidity, simultaneously maintain yogurt local flavor warm alcohol or mouthfeel it is smooth, can simultaneously improve the ratio of Lactobacillus Bulgaricus bacterium number.Typically For, it is considered to fermentation time is elongated, and the lactic acid acidity of yogurt becomes more than 0.9%, if lactic acid acidity is high, from Bulgaria The volume of production of the polysaccharides of bacterium also fully can increase.Wherein, if fermentation time is elongated, the lactic acid acidity of yogurt is improved, then have Can probably undermine local flavor warm alcohol or mouthfeel it is smooth.Therefore, it is less than 0.9% that yogurt of the invention is preferably in lactic acid acidity Condition in, the numerical value of beta/alpha is more than 1.1.

It is more than 5mg/100g that the yogurt of the present invention is preferably the concentration of polysaccharides.

As described above, in the present invention, by the ratio for improving Lactobacillus Bulgaricus bacterium number, and improve from the Lactobacillus Bulgaricus The concentration of polysaccharides be possibly realized.In the present invention, from Lactobacillus Bulgaricus polysaccharides concentration improve, compared to from Smooth degree increase when improving of the polysaccharides of Thermophilic Bacteria.

The effect of invention

According to the present invention, in the yogurt comprising Lactobacillus Bulgaricus with Thermophilic Bacteria, without lactic acid bacteria propagation promotor etc. Additive, can relatively promote the breeding of Lactobacillus Bulgaricus, and relatively suppress the breeding of Thermophilic Bacteria.

Description of the drawings

Fig. 1 is the flow chart of an enforcement aspect of the manufacture method for representing the present invention.

Specific embodiment

Hereinafter, using diagram, for the aspect for implementing the present invention is illustrated.Wherein, the present invention is not limited to following The aspect of explanation, also makees appropriate corrector with regard to following aspect comprising the usual skill in the field in scope apparent easy to know.

In this case description, so-called " raw milk (sour buttermilk mixture) " is to mean yogurt material, i.e., only by lactogenesis structure Winner, or form in the modulation such as lactogenesis mixed defatting milk powder, whipping cream, water, and the state person before bacterium unit addition operation.Also, So-called " yogurt base material (sour buttermilk base material) " is to refer to the material that raw milk is added with the first yogurt of lactic acid bacteria bacterium, that is, work of fermenting State person before sequence.Also, so-called " yogurt " for mean by make yogurt base material fermentation and obtain, the manufacture of the state after fermentation procedure As a result thing.

Furthermore, in this case description, so-called " A～B " is to mean so-called " more than A below B ".

The present invention is to be related to a kind of yogurt and its manufacture method.The example of yogurt is such as：Sour buttermilk.Sour buttermilk is original flavor, hard Matter or it is soft also can, beverage formula also may be used.Also, will can be made by the use of the yogurt manufactured by the present invention as the material of frost sour buttermilk With.Also, also can be using by the use of the yogurt manufactured by the present invention as the materials'use for playing department.In the present invention, yogurt is Ru Deng ministries and commissions " yogurt ", " yoghurt product lactobacillus beverage ", " lactobacillus beverage " etc. defined in level statutory regulations any one also may be used.

Fig. 1 is the flow chart of the manufacture method each operation of the enforcement aspect for being expressed as being related to the present invention.As shown in figure 1, For being related to the manufacture method of the yogurt of the present invention preferably comprising raw milk modulating process (operation S1), sterilization process (operation S2), refrigerating work procedure (operation S3), bacterium unit's addition operation (operation S4), low temperature keep operation (operation S5), heating operation (operation S6), fermentation procedure (operation S7), again refrigerating work procedure (operation S8).Also, the manufacture method of the present invention is more preferably comprising anaerobism work Sequence (operation S9).

As shown in figure 1, in the manufacture of yogurt, initially, carrying out raw milk modulating process (operation S1).Raw milk modulating process Become the operation of the raw milk of yogurt material for modulation.Raw milk can also be referred to as sour buttermilk mixture.In the present invention, raw material Breast can use known substance.For example：Raw milk also can only by lactogenesis constitutor (lactogenesis 100%).Also, raw milk also can be mixed in lactogenesis Close defatted milk powder, whipping cream, the modulation such as water and winner.Also, also can be in other are added in raw milk, sterilize breast, rich milk, defat Newborn, full-cream concentrated milk, skim concentrated milk, whole milk powder, cheese, there are salt butter, salt-free butter, milk surum, whey powder, lactalbumin Matter concentrate (WPC), whey protein sepd (WPI), α-La (alpha-lactalbumin), β-Lg (beta lactoglobulin), Lactose etc.. Also, in raw milk can also be properly added the gelatin of advance heating, Eucheuma gelatinosum, tackifier, gelatinizing agent, tranquilizer, emulsifying agent, sucrose, Sugariness material, spice, vitamin, mineral etc..It is in raw milk modulating process, equal preferably by what raw milk was homogenized Matter chemical industry sequence, makes Oil globule contained by raw milk etc. carry out micro- sulfuration (crushing).By this operation that homogenizes, in the manufacture of yogurt After process or manufacture, can suppress or prevent raw milk, yogurt base material, the fatty separation of yogurt institute or float.

Sterilization process (operation S2) is carried out after raw milk modulating process.Sterilization process is that raw milk is carried out heat treated Deng the operation of sterilization.For example：In sterilization process, in the degree that the miscellaneous bacteria that can carry out raw milk sterilizes, adjust heating-up temperature and add The hot time carries out heat treated.In the present invention, sterilization process can use known method.For example：Sterilization process also can profit With heat-exchangers of the plate type, tubing heat exchanger, vapor injection type heater, steam infiltration type heater, energized heating Device etc. can use the reactive tank with sheath to carry out cooling treatment carrying out heat treated, also.Also, in sterilization process, sour buttermilk For original flavor, hard or soft situation etc., the heat treated such as sterilization processing (HTST) between high temperature, short time can be also carried out, sour buttermilk is Situation of beverage formula etc., can also carry out the heat treated such as ultra high temperature sterilization process (UHT).Further, for example：In sterilization process, Between high temperature, short time, sterilization processing (HTST) is in 80 DEG C～100 DEG C, the process heated for 3 points～15 minutes or so by raw milk For preferred, it is that to carry out heat treated 110 DEG C～150 DEG C, 1 second～30 seconds or so be preferred that ultra high temperature sterilization processes (UHT).

Refrigerating work procedure (operation S3) is carried out after sterilization process.Refrigerating work procedure is in pre- by the raw milk of heat-treated grade Constant temperature degree carries out the operation for cooling down etc..In refrigerating work procedure, by raw milk less than promotion fermentation temperature (for example：30 DEG C～50 DEG C) enter Row cooling.In the present invention, refrigerating work procedure can use known method.For example：Refrigerating work procedure is using heat-exchangers of the plate type, tubular type warm It is preferred that exchanger, vacuum (decompression) vapour cooler carry out cooling treatment, is carried out at cooling using the reactive tank with sheath Reason also may be used.Furthermore, specifically, refrigerating work procedure is preferably and for raw milk to be cooled to less than 15 DEG C.Also, refrigerating work procedure preferably will Raw milk is cooled to 1 DEG C～15 DEG C, is more preferably cooled to 3 DEG C～10 DEG C, still more preferably from being cooled to 5 DEG C～8 DEG C.

In refrigerating work procedure, sterilization process be heat treated when, preferably will the sterilization process temperature rise to 100 DEG C it is left Right raw milk is rapidly cooled to low temperature (less than 15 DEG C).And, for example：In refrigerating work procedure, sterilization process is heating During process, the raw milk for rising to 100 DEG C or so in the sterilization process temperature carries out being cooled to the cool time of low temperature (15 DEG C) Within preferably 10 minutes, within more preferably 5 minutes, still more preferably from 1 minute within, it is particularly good be 30 seconds within.By which Refrigerating work procedure, can suppress or it is anti-terminate in raw milk, protein denaturation or saccharic brown stain.

Bacterium unit's addition operation (operation S4) is carried out after refrigerating work procedure or in refrigerating work procedure.Bacterium unit addition operation is in raw material Breast addition (mixing) lactic acid bacteria bacterium unit, and obtain the operation of yogurt base material.That is, also can after sterilization process, raw milk drops to After predetermined temperature, add lactic acid bacteria bacterium；Also can after sterilization process, raw milk dropping in predetermined temperature, add lactic acid Bacterium bacterium unit.In the present invention, bacterium unit addition operation can use known method.Wherein, in the present invention, lactic acid bacteria bacterium is first at least Comprising Lactobacillus Bulgaricus and Thermophilic Bacteria.That is, " Lactobacillus Bulgaricus " are Bulgarian Lactobacillus (L.bulgaricus), " thermophilic Bacterium " is Streptococcus thermophilus (S.thermophilus).Also, in the bacterium unit addition operation of the present invention, except Lactobacillus Bulgaricus Beyond Thermophilic Bacteria, can also add (mix) known to lactic acid bacteria.For example：In bacterium unit addition operation, can also add (mix) and add Salmonella (Jia Shi lactobacilluss (L.gasseri)), lactic acid bacteria (lactococcus lactis (L.lactis)), cheese bacterium (Streptococcus cremoriss (L.cremoris)), than Fei Deshi bacterium (bacillus bifidus (Bifidobacterium) etc.).Furthermore, lactic acid bacteria person of outstanding talent source is as breast Sour bacterium, preferably only by Lactobacillus Bulgaricus and Thermophilic Bacteria constitutor.On the other hand, the addition of lactic acid bacteria bacterium unit is known acid Breast manufacture method employed in quantity be it is preferred, for example：Preferably 0.1～5 weight %, more preferably 0.5～4 weight Amount %, still more preferably from 1～3 weight %.

In bacterium unit addition operation, adopt with the bacterium number (aerobic plate count) of Thermophilic Bacteria in the Lactobacillus Bulgaricus contained by lactic acid bacteria bacterium unit Numerical value employed in the manufacture method of known yogurt is preferred.Also, for example：In lactic acid bacteria bacterium unit contained by Lactobacillus Bulgaricus with The ratio of Thermophilic Bacteria bacterium number, it is however generally that for 1:4～1:5.Furthermore, specifically, in bacterium unit addition operation, will be in lactic acid bacteria bacterium Ratio (the Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium of the Lactobacillus Bulgaricus bacterium number when Thermophilic Bacteria bacterium number contained by unit is set to 1 (benchmark) Number) for 0.01～0.8 be it is preferred, preferably 0.05～0.7, more preferably 0.1～0.5, still more preferably from 0.2～0.4.It is another Aspect, bacterium unit addition operation, in the Lactobacillus Bulgaricus contained by lactic acid bacteria bacterium unit and the bacterium number of Thermophilic Bacteria (aerobic plate count) being can be advance Which is made to include the Lactobacillus Bulgaricus bacterium number more than Thermophilic Bacteria bacterium number.For example：Relative to the Thermophilic Bacteria bacterium number contained by lactic acid bacteria bacterium unit The ratio of Lactobacillus Bulgaricus bacterium number be 1.0～5.0, or 1.5～4.0 etc. also may be used.Furthermore, lactic acid bacteria bacterium number is according to known Method be measured as preferred.

Low temperature keeps operation (operation S5) to carry out after bacterium unit addition operation.It is will to be added with lactic acid bacteria that low temperature keeps operation The yogurt base material of bacterium unit, is held in less than promotion fermentation temperature (for example：30 DEG C～50 DEG C), and keep the operation of scheduled period. For example：Low temperature keep operation in, as in refrigerating work procedure, yogurt base material is cooled to less than 15 DEG C, thus be maintained in this 15 DEG C with Under state be preferred.Wherein, inter process is kept from refrigerating work procedure to low temperature, even if the temperature of yogurt base material rises, as long as protecting It is held in less than promotion fermentation temperature (for example：30 DEG C～50 DEG C), then have no problem.In the present invention, low temperature keeps operation make Use known method.For example：Low temperature keeps operation also can carry out low temperature holding process using the reactive tank with sheath.Again Person, specifically, low temperature keeps operation to be preferably yogurt base material and carries out low temperature holding in less than 15 DEG C.And, low temperature keeps work Sequence is preferably yogurt base material and carries out low temperature holding in 1 DEG C～20 DEG C, more preferably carries out low temperature holding in 3 DEG C～15 DEG C, then more Preferably low temperature holding is carried out in 5 DEG C～10 DEG C.Also, specifically, low temperature keeps operation to be preferably yogurt base material in low temperature shape State is kept for more than 1 day.Also, low temperature keeps operation to be preferably during yogurt base material keeps as (24 hours) on the 1st～(240 was little on 10th When), more preferably 2 days (48 hours)～(192 hours) on the 8th, still more preferably from (72 hours) on the 3rd～(144 hours) on the 6th.

Heating operation (operation S6) is carried out after low temperature keeps operation.Heating operation is the yogurt that Jing low temperature is kept process Base material, carries out heating etc. to promotion fermentation temperature (for example：30 DEG C～50 DEG C) operation.Herein, so-called promotion fermentation temperature is Mean microorganism (lactic acid bacteria etc.) activation, and make the temperature that the fermentation of yogurt base material carries out or promote.In the present invention, plus Warm operation is to use known method.For example：In heating operation, enter using heat-exchangers of the plate type, tubing heat exchanger etc. Row heat treated is preferred, carries out heat treated using the reactive tank with sheath and also may be used.Also, for example：The promotion of lactic acid bacteria is sent out Generally 30 DEG C～50 DEG C of ferment temperature.Furthermore, specifically, heating operation be preferably yogurt base material carry out being heated up to 30 DEG C with On.Further, heat operation and yogurt base material be heated up to into 30 DEG C～50 DEG C preferably, be more preferably heated up to 33 DEG C～47 DEG C, Still more preferably from being heated up to 35 DEG C～44 DEG C.

In heating operation, preferably the yogurt base material that process temperature declines 10 DEG C or so will be kept with the scheduled time in low temperature (short period) carries out being heated up to promote fermentation temperature (for example：30 DEG C～50 DEG C).Also, for example：In heating operation, preferably will The yogurt base material that process temperature declines 10 or so is kept to carry out being heated up to promote fermentation temperature (for example in low temperature：30 DEG C～50 DEG C) Time be 1 hour in, within more preferably 30 minutes, still more preferably from 10 minutes within, it is particularly good be 1 minute within.By The heating operation, in yogurt base material, simultaneously can efficiently promote the breeding of Lactobacillus Bulgaricus, simultaneously efficiently suppress thermophilic The breeding of hot bacterium.Furthermore, in heating operation, also the yogurt base material that process temperature declines 10 DEG C or so can will be kept just to protect in low temperature Hold this state so as to be moved to the fermenting cellar of the room temperature for being set as 30 DEG C～50 DEG C or so, can be in the indoor one side of fermentation lentamente Make which heat up, simultaneously carry out heat treatment.Wherein, as a result, having the possibility that significantly extends the time required to heating operation Property, and will efficiently manufacture yogurt in the short time has which difficult.

Fermentation procedure (operation S7) is carried out after heating operation.Fermentation procedure is to promotion fermentation temperature (example by heated Such as：30 DEG C～50 DEG C) yogurt base material, be simultaneously held in promotion fermentation temperature (for example：30 DEG C～50 DEG C) simultaneously make which ferment, And obtain the operation of yogurt.In the present invention, fermentation procedure can use known method.For example：Fermentation procedure, using fermenting cellar Be preferred etc. fermentation process is carried out, also fermentation process is carried out using the reactive tank with sheath.Also, in fermentation procedure, sour cheese When breast is original flavor or hard, carries out after fermentation and be processed as preferably, when sour buttermilk is soft or beverage formula, carries out primary fermentation and be processed as It is preferred that.Further, for example：In fermentation procedure, also the indoor temperature (fermentation temperature) of fermentation can be maintained at 30 DEG C～50 DEG C, The process that its fermentation interior carries out fermentation yogurt base material is preferred, and also the temperature in the reactive tank with sheath (can be fermented warm Degree) 30 DEG C～50 DEG C are maintained at, the process of fermentation yogurt base material is carried out in its reactive tank.Herein, in fermentation procedure, make acid Under conditions of newborn base material fermentation, it is considered to the species of raw milk or lactic acid bacteria, quantity, the local flavor of yogurt and mouthfeel etc., come suitably Adjustment fermentation temperature or fermentation time etc. are preferred.Furthermore, specifically, fermentation procedure is preferably yogurt base material and is held in 30 DEG C More than.Further, fermentation procedure is preferably yogurt base material and is held in 30 DEG C～50 DEG C, is more preferably held in 33 DEG C～47 DEG C, Still more preferably from being held in 35 DEG C～44 DEG C.Also, specifically, fermentation procedure is preferably lactic acid base material in promotion fermentation temperature State is kept for more than 1 hour.Also, it is 1 hour～12 hours that fermentation procedure is preferably the yogurt base material retention time (fermentation time), More preferably 2 hours～8 hours, still more preferably from 3 hours～5 hours.

In fermentation procedure, under conditions of making yogurt base material ferment, it is considered to the species of raw milk or lactic acid bacteria, quantity, acid The local flavor of breast and mouthfeel etc., also may be used suitably to adjust lactic acid acidity (acidity) or pH etc..Furthermore, specifically, fermentation procedure Preferably lactic acid acidity reaches more than 0.7%.Further, in fermentation procedure, when sour buttermilk is original flavor or hard, carry out after fermentation During process, lactic acid acidity preferably less than 0.9% (0.7%～0.9%), more preferably less than 0.85% (0.7%～ 0.85%), still more preferably from less than 0.8% (0.7%～0.8%)；When sour buttermilk is soft or beverage formula, carry out at primary fermentation During reason, lactic acid acidity preferably less than 1.2% (0.7%～1.2%), more preferably less than 1.1% (0.7%～1.1%), then More preferably less than 1.0% (0.7%～1.0%).Furthermore, now, as described above, yogurt base material is preferably and is held in promotion fermentation Temperature.

In this case description, acidity (lactic acid acidity) can according to the ministrial-level statutory regulations such as breast " the composition specification such as breast Test method(s) " is measured.Specifically, in sample 10g, after ion exchange water 10ml of the addition without carbonic acid gas, addition is made For indicating the phenolphthalein solution 0.5ml of medicine.Then, simultaneously add sodium hydroxide solution (0.1mol/L), be simultaneously titrated to blush Will not disappear as limit, the lactic acid content of every sample 100g can be tried to achieve by the titer of the sodium hydroxide solution, and set For lactic acid acidity.Furthermore, phenolphthalein solution be by 1g phenolphthalein be dissolved in ethanol solution (50%) fill to 100ml modulation form.

Fermentation procedure, no matter after fermentation process processes any one with primary fermentation.Also, when carrying out after fermentation process, After the vessel filling yogurt base material peddled as actual finished product, yogurt base material is made to ferment.For example：When carrying out after fermentation process, (sealing) container for being filled through yogurt base material is statically placed in into fermentation interior and makes which ferment, the intermediate product obtained by which Yogurt (yogurt curdled milk) is cooled down by refrigerating work procedure again described later, obtain end product yogurt (set group type sour buttermilk, Original flavor sour buttermilk) it is preferred.Also, when carrying out primary fermentation process, before the vessel filling yogurt base material peddled as actual finished product, Yogurt base material is made to ferment.For example：When carrying out primary fermentation, by yogurt base material be filled in the reactive tank with sheath carry out standing etc. and Make which ferment, after the yogurt (yogurt curdled milk) of the intermediate product of gained carries out broken or micronized, cooled down by described later again Operation is cooled down, and after optionally mixing sarcocarp, vegetable, fruit juice, vegetable juice, fruit jam, dip, product etc., is filled in (seal) Container, the yogurt (set group type sour buttermilk, original flavor sour buttermilk) for obtaining end product is preferred.

In this enforcement aspect, used container, the fill comprising the whole that can fill yogurt is processed in after fermentation. For example：Yogurt, the container that can also be made up of plastics system, made of paper, glass system, metal system, pottery system or other composites. Also, yogurt, can also be filled in the container that top has opening, and make its fermentation or solidify, also can container have lid, can also Plastic shrink film, photomask are (for example：Metal foil laminated film, metallic film tunic, black or dark-coloured ink coated film) bag Coated container etc..Said vesse or above-mentioned thin film etc. are used in combination of two or more also may be used.Yogurt, may refrain from causing because of printing opacity or oxygen flow For the viewpoint that local flavor deteriorates, photomask is coated after being preferably filled in plastic bottle or bottle, paper-made vessel is filled in or be there is screening After the plastic containers of optical activity with shading film phonograph seal, with it is plastic contraction film phonograph seal after using hide optical activity lid.

In fermentation procedure, simultaneously promote the breeding of the Lactobacillus Bulgaricus of production feature polysaccharides, simultaneously suppress Thermophilic Bacteria Breeding, thereby make polysaccharides volume production be possibly realized.I.e., in the present invention, in fermentation procedure, the numerous of lactic acid bacteria is not used The additives such as accelerator are grown, and Lactobacillus Bulgaricus bacterium number is relatively increased, can thereby be manufactured comprising volume polysaccharides and without miscellaneous The yogurt of taste.Now, when lactic acid acidity is less than 0.9% (any one in 0.7%～0.9%), the polysaccharides in yogurt Concentration be preferably more than 5mg/100g, more preferably more than 5.5mg/100g, still more preferably from more than 6mg/100g.Also, example Such as：When lactic acid acidity is less than 0.85% (any one in 0.7%～0.85%), the concentration of the polysaccharides in yogurt is preferred For more than 5mg/100g, more preferably more than 5.5mg/100g, still more preferably from more than 6mg/100g.Also, for example：Lactic acid acidity For less than 0.8% (any one in 0.7%～0.8%) when, the concentration of the polysaccharides in yogurt be preferably 5mg/100g with On, more preferably more than 5.5mg/100g, still more preferably from more than 6mg/100g.

Refrigerating work procedure (operation S8) is carried out after fermentation procedure again.Refrigerating work procedure is by the acid obtained by fermentation procedure again The operation cooled down by breast.Refrigerating work procedure is the carrying out for suppressing fermentation again.Now, then in refrigerating work procedure, yogurt is cooled to low In promotion fermentation temperature (for example：30 DEG C～50 DEG C).In the present invention, then refrigerating work procedure can use known method.For example：Again Refrigerating work procedure, it is preferred to carry out again cooling treatment using cold room, refrigerating chamber, is also handed over using heat-exchangers of the plate type, tubular type heat Parallel operation, the reactive tank with sheath carry out cooling treatment again.Furthermore, specifically, then refrigerating work procedure is preferably and cools down yogurt To less than 15 DEG C.And, then refrigerating work procedure be preferably yogurt is cooled to into 1 DEG C～15 DEG C, be more preferably cooled to 3 DEG C～10 DEG C, still more preferably from being cooled to 5 DEG C～8 DEG C.Using its refrigerating work procedure again, yogurt is cooled to into edible temperature, thereby Can suppress or prevent the local flavor (tart flavour etc.) of yogurt or the change of mouthfeel (the tip of the tongue sense of touch etc.) or physical property (hardness etc.).

Anaerobism operation (operation S9) is any operation.Anaerobism operation is lazy in raw milk, yogurt base material, yogurt mixing nitrogen etc. Property gas and become the operation of anaerobic state.In the present invention, detest and reject operation and can use known method.For example：In anaerobism work Sequence, is mixed into (inject) noble gases in raw milk, yogurt base material to carry out anaerobic treatment, or in the container filled with yogurt Head space in head space, the reactive tank filled with yogurt is full of (filling) noble gases and carries out anaerobic treatment, thereby Remove or reduce the oxygen of the presence such as this.By this anaerobism operation, remove or be reduced to the oxygen contained by raw milk etc., suppress or The anti-oxidation for terminating in lipid or protein contained by raw milk etc., or the activity for promoting lactic acid bacteria.Also, for example：Noble gases, remove Beyond nitrogen, helium, neon, argon, the rare gas of xenon can be used.Furthermore, specifically, anaerobism operation is preferably and makes raw milk, acid Newborn base material, the oxyty (DO) of yogurt are reduced to below 5ppm, more preferably make which be reduced to below 4ppm, still more preferably from Which is made to be reduced to below 3ppm, it is particularly good for making which be reduced to below 2ppm.

Anaerobism operation includes raw milk modulating process, sterilization process, also can carry out in arbitrary process stages, such as Fig. 1 institutes Show, if after heat-sterilization step, also can carry out in arbitrary process stages.Also, anaerobism operation also can be in most works Persistently carry out in the sequence stage.In the present invention, anaerobism operation is preferably at least and keeps operation and/or bacterium unit addition operation in low temperature In carry out.Also, in the present invention, anaerobism operation is preferably to be carried out in heating operation and/or fermentation procedure.Also, protecting in low temperature (Jing low temperature holding process) yogurt base material of operation and/or bacterium unit addition operation is held, the noble gases such as nitrogen is mixed into, and is made yogurt base The oxyty of material is reduced, and in heating operation and/or (heated process) yogurt base material of fermentation procedure, is mixed into nitrogen etc. lazy Property gas, and reduce the oxyty of yogurt base material, further, more preferably in filling yogurt base material (closed) container Head space is full of noble gases.As described above, in the present invention, yogurt base material in compare long-time (for example：More than 1 day) low temperature Keep.Now, using anaerobic treatment is carried out, local flavor or the quality of yogurt base material can be maintained well, and suitably manages acid The activity and the activity of Thermophilic Bacteria of the Lactobacillus Bulgaricus contained by newborn base material.By this anaerobism operation, if yogurt base material is protected in low temperature Which is made to ferment after holding, then Lactobacillus Bulgaricus and Thermophilic Bacteria, especially Lactobacillus Bulgaricus are suitably activated, and can obtain containing volume The yogurt of polysaccharides.

As described above, in the present invention, via the yogurt manufactured by each processing step be Lactobacillus Bulgaricus bacterium number (aerobic plate count) Relatively become many.That is, manufacture method of the invention is to be added with the lactic acid bacteria bacterium unit comprising Lactobacillus Bulgaricus with Thermophilic Bacteria Yogurt base material, is purposely set as carrying out low temperature holding in long-time (scheduled time).Also, will keep in the scheduled time low temperature Yogurt base material carry out heat treatment and promote fermentation.Thus, in the manufacture process of yogurt, by expressly by yogurt base material First carry out low temperature and keep operation, unexpectedly, confirm the situation for having increase in the Lactobacillus Bulgaricus bacterium number contained by yogurt.That is, will The yogurt that low temperature keeps operation (low temperature holding process) is carried out, with the yogurt for not carrying out low temperature holding operation (low temperature holding process) It is compared, then compared to the latter, becomes many in the former Lactobacillus Bulgaricus bacterium number, also, compared to the latter, in the former Thermophilic Bacteria bacterium number Tail off.Therefore, carry out low temperature and keep operation, thereby successfully one side promotes the breeding of Lactobacillus Bulgaricus, simultaneously suppresses Thermophilic Bacteria Breeding.Also, Lactobacillus Bulgaricus are production feature polysaccharides (EPS：Exopolysaccharide) person.Therefore, according to this It is bright, do not use the additives such as the propagation promotor of lactic acid bacteria, and Lactobacillus Bulgaricus bacterium number relatively to increase, can thereby manufacture and include The yogurt of volume polysaccharides and no impurity taste..

In the present invention, the Thermophilic Bacteria bacterium number contained by the yogurt base material before low temperature keeps operation (operation S5) is set to 1 (base It is accurate) when the numerical value of ratio (Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium number) of Lactobacillus Bulgaricus bacterium number be set to α.Herein, the α Numerical value be preferably by bacterium unit's addition operation (operation S4) it is rear (specifically, after raw milk addition lactic acid bacteria bacterium unit 1 hour with Interior yogurt base material) contained by Thermophilic Bacteria bacterium number try to achieve with Lactobacillus Bulgaricus bacterium number.Also, the acid after fermentation procedure (operation S7) Ratio (the Lactobacillus Bulgaricus bacterium number/Thermophilic Bacteria bacterium of the Lactobacillus Bulgaricus bacterium number when Thermophilic Bacteria bacterium number contained by breast is set to 1 (benchmark) Number) numerical value be set to β.Herein, the numerical value of the β be preferably by after refrigerating work procedure again (operation S8) yogurt (specifically, then Yogurt after cooling within 1 hour) contained by Thermophilic Bacteria bacterium number try to achieve with Lactobacillus Bulgaricus bacterium number.In this situation, according to this Invention, the numerical value of beta/alpha can be more than 1.1.Also, in this situation, according to the present invention, the numerical value preferably more than 1.2 of beta/alpha is more excellent Elect more than 1.5 as, still more preferably from more than 2.0, particularly good is more than 2.5, most preferably more than 3.0.Furthermore, in this situation, according to The present invention, the higher limit of the numerical value of beta/alpha are not particularly limited, for example：Also may be used for 20.0.Thus, according to the present invention, relative to thermophilic The ratio of the Lactobacillus Bulgaricus bacterium number of hot bacterium bacterium number significantly can be lifted.That is, according to the present invention, Bulgaria can relatively be promoted The breeding of bacterium, relatively suppresses the breeding of Thermophilic Bacteria.

In the present invention, for example：The guarantor of the Thermophilic Bacteria bacterium number contained by the yogurt base material before operation is kept to add relative to low temperature When the ratio (α) of Leah bacterium bacterium number is 0.01～0.5, according to the present invention, relative to thermophilic contained by the yogurt after fermentation procedure The ratio (β) of the Lactobacillus Bulgaricus bacterium number of bacterium bacterium number is more than 0.6.Herein, the yogurt base before operation is kept relative to the low temperature The ratio of the Lactobacillus Bulgaricus bacterium number of the Thermophilic Bacteria bacterium number contained by material, preferably by the yogurt base material (tool after bacterium unit addition operation For body, the yogurt base material after raw milk adds lactic acid bacteria bacterium unit within 1 hour) contained by Thermophilic Bacteria bacterium number and Bulgaria Bacterium bacterium number is trying to achieve.Also, the ratio of the Lactobacillus Bulgaricus bacterium number with respect to the Thermophilic Bacteria bacterium number contained by the yogurt after fermentation procedure, Contained by yogurt preferably again after refrigerating work procedure (operation S8) (yogurt specifically, then within cool down latter 1 hour) Thermophilic Bacteria bacterium number is tried to achieve with Lactobacillus Bulgaricus bacterium number.Also, in this situation, according to the present invention, relative to thermophilic contained by yogurt The ratio of the Lactobacillus Bulgaricus bacterium number of bacterium bacterium number is preferably more than 0.65, more preferably more than 0.7, still more preferably from more than 0.8, Particularly good is more than 0.9, most preferably more than 1.0.Furthermore, in this situation, according to the present invention, relative to the Thermophilic Bacteria bacterium contained by yogurt The higher limit of the ratio of several Lactobacillus Bulgaricus bacterium numbers, is not particularly limited, for example：It is preferred to become 5.0.Thus, according to this Invention, in the stage of yogurt base material, even if Lactobacillus Bulgaricus bacterium number for Thermophilic Bacteria bacterium number less than half, in the yogurt stage, most Eventually, Lactobacillus Bulgaricus bacterium number etc. be obtained bring up to and be same as Thermophilic Bacteria bacterium number, or it is equal more than the yogurt that is enhanced.

The present invention for be related to Lactobacillus Bulgaricus breeding promotion method, Thermophilic Bacteria breeding spot suppressing method, relative to thermophilic Ratio method for improving of Lactobacillus Bulgaricus bacterium number of bacterium bacterium number etc..That is, the present invention is comprising the sterilization sterilized by raw milk Operation, the refrigerating work procedure cooled down by the above-mentioned raw materials breast after above-mentioned sterilization process are in above-mentioned refrigerating work procedure or above-mentioned cold But the above-mentioned raw materials breast after operation adds first with the lactic acid bacteria bacterium of Thermophilic Bacteria comprising Lactobacillus Bulgaricus and obtains the bacterium of yogurt base material Unit's addition operation, the above-mentioned yogurt base material after above-mentioned bacterium unit addition operation is held in and is kept less than the low temperature for promoting fermentation temperature Above-mentioned low temperature is kept the above-mentioned yogurt base material after operation to carry out being heated up to the heating operation of above-mentioned promotion fermentation temperature by operation, The promotion of the Lactobacillus Bulgaricus breeding of the fermentation procedure for making the fermentation of the above-mentioned yogurt base material after above-mentioned heating operation and obtaining yogurt Method, the suppressing method of Thermophilic Bacteria breeding, relative to the method for improving of ratio of Lactobacillus Bulgaricus bacterium number etc. of Thermophilic Bacteria bacterium number. Furthermore, the grade is to follow manufacture method of yogurt of the present invention etc. in detail.

[embodiment]

Hereinafter, using embodiment, specifically describe the present invention.But, the present invention is to be not limited to following examples, based on Know that technology can various ameliorators in addition.

<Embodiment 1>The low temperature of yogurt base material keeps：Have

By lactogenesis：500g, defatted milk powder：76g, fresh butter：23g, tap water：401g is mixed, and brewable material (sour buttermilk mixture, without fat breast curable type part (SNF) for breast：9.5 weight %, butter oil part：3.0 weight %), add within 5 minutes in 95 DEG C After thermal sterilization, cooled down in about 10 DEG C (8 DEG C～12 DEG C).Raw milk addition (inoculation) lactic acid bacteria bacterium unit after the cooling period is (bright Company system is controlled, the lactic acid bacteria isolated by Mingzhi Bulgaria sour buttermilk LB81) 2 weight %, and obtain yogurt base material (sour buttermilk Base material).For the repeatability for confirming to test, the operation of making in two-stage yogurt base material is carried out.To in first time and secondary acid Newborn base material determines Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number respectively.

In primary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.1 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 1.5 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.067.

In secondary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.3 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 1.1 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.273.

Also, the yogurt base material is carried out low temperature holding 5～10 DEG C 3 days (72 hours).Also, yogurt base material is carried out low temperature During holding, to yogurt base material nitrogen injection (N₂) and become and detest and reject state.Thereafter, the yogurt base material is heated up to after 40 DEG C, Nitrogen injection (N₂), and the oxyty (DO) of yogurt base material is reduced to 5ppm.Thereafter, the yogurt base material is packed into into cup-shaped appearance Device (capacity：100g, plastics system), in fermenting cellar (40 DEG C), lactic acid acidity is reached based on 0.8%, after about standing 3 hours, in Cold room (less than 10 DEG C) is cooled down, and manufactures yogurt (set group type sour buttermilk) [embodiment 1].Using above-mentioned primary acid Newborn base material and secondary yogurt base material, carry out the operation of the yogurt of making in two-stage embodiment 1.To first time and secondary reality Apply example 1 and determine Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number respectively.

In primary embodiment 1 (yogurt), Lactobacillus Bulgaricus bacterium number is 38.5 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 40.0×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.963.

In secondary embodiment 1 (yogurt), Lactobacillus Bulgaricus bacterium number is 33.5 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 38.0×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.882.

<Comparative example 1>The low temperature of yogurt base material keeps：Nothing

In order to confirm that yogurt base material carries out the effect of low temperature holding, therefore low temperature holding is not carried out, manufacture yogurt (set group Type sour buttermilk) [comparative example 1].Beyond being related to the presence or absence of low temperature holding, the manufacturing condition of comparative example 1 is and above-described embodiment 1 The same terms.

That is, by lactogenesis：500g, defatted milk powder：76g, fresh butter：23g, tap water：401g is mixed, and modulates former (sour buttermilk mixture, without fat breast curable type part (SNF) for material breast：9.5 weight %, butter oil part：3.0 weight %), in 95 DEG C 5 minutes After heating sterilization, cooled down in about 10 DEG C (8 DEG C～12 DEG C).Also, raw milk addition (inoculation) lactic acid bacteria bacterium after the cooling period First (Mingzhi's company system, the lactic acid bacteria isolated by Mingzhi Bulgaria sour buttermilk LB81) 2 weight %, and obtain yogurt base material (sour buttermilk base material).For the repeatability for confirming to test, the operation of making in two-stage yogurt base material is carried out.To in first time and second Secondary yogurt base material determines Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number respectively.

In primary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.6 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 2.0 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.300.

In secondary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.3 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 2.2 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.136.

After addition lactic acid bacteria bacterium unit, at once the yogurt base material is heated up to after 40 DEG C, nitrogen injection (N₂), by yogurt base material Oxyty (DO) be reduced to 5ppm.Thereafter, the yogurt base material is packed into into cup-like containers (capacity：100g, plastics system), in Fermenting cellar (40 DEG C), makes lactic acid acidity reach based on 0.8%, after about standing 3 hours, carries out in cold room (less than 10 DEG C) cold But, manufacture yogurt (set group type sour buttermilk) [comparative example 1].Using above-mentioned primary yogurt base material and secondary yogurt base Material, carries out the yogurt operation of secondary manufacture comparative example 1.Lactobacillus Bulgaricus bacterium is determined respectively with second comparative example 1 to first time Number and Thermophilic Bacteria bacterium number.

In primary comparative example 1 (yogurt), Lactobacillus Bulgaricus bacterium number is 16.5 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 91.5×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.180.

In secondary comparative example 1 (yogurt), Lactobacillus Bulgaricus bacterium number is 10.0 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 86.0×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.116.

[comparison of the bacterium number of yogurt base material]

Table 1 below, by representing in embodiment 1 the yogurt base material for using and the yogurt base material used in comparative example 1 In, the contrast of Lactobacillus Bulgaricus and Thermophilic Bacteria bacterium number.

[table 1]

● experimental result (bacterium number of yogurt base material (before low temperature keeps))

[comparison of the bacterium number of yogurt]

Table 2 below, be represent yogurt in embodiment 1 with the yogurt of comparative example 1, Lactobacillus Bulgaricus and Thermophilic Bacteria The contrast of bacterium number.

[table 2]

● experimental result (bacterium number of yogurt)

Experiment 1：The lactic acid bacteria bacterium unit of Mingzhi Bulgaria LB81

In embodiment 1, if comparing bacterium number ratio (α) of yogurt base material and bacterium number ratio (β) of yogurt, the bacterium number ratio of yogurt (β) become the numerical value (β of bacterium number ratio (α) more than yogurt base material>α).In primary embodiment 1, the value of beta/alpha becomes 0.963 ÷ 0.067=14.373 ....In secondary embodiment 1, the value of beta/alpha becomes 0.882 ÷ 0.273=3.230 ....

<Embodiment 2>The low temperature of yogurt base material keeps：Have

By defatted milk powder：124g, salt-free butter：4th, Saccharum Sinensis Roxb.：54g, tap water：818g is mixed, and brewable material is newborn (sour buttermilk mixture, without fat breast curable type part (SNF)：9.5 weight %, butter oil part：3.0 weight %), heat within 5 minutes in 95 DEG C After sterilization, cooled down in about 10 DEG C (8 DEG C～12 DEG C).Raw milk addition (inoculation) lactic acid bacteria bacterium unit (Mingzhi after the cooling period Company system, the lactic acid bacteria isolated by Mingzhi sour buttermilk R-1) 2 weight %, and obtain yogurt base material (sour buttermilk base material).In order to Confirm the repeatability of experiment, carry out the operation of making in two-stage yogurt base material.To distinguishing with secondary yogurt base material in first time Determine Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number.

In primary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.4 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 1.1 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.364.

Also, the yogurt base material is carried out low temperature holding 5～10 DEG C 2 days (48 hours).Also, yogurt base material low temperature is kept Period, to yogurt base material nitrogen injection (N₂) and become anaerobic state.Thereafter, yogurt base material is carried out being heated up to after 38 DEG C, is noted Enter nitrogen (N₂), and after the oxyty (DO) of yogurt base material is reduced to 3ppm, it is packed into small-sized groove (capacity：2kg, it is stainless Steel), in fermenting cellar (38 DEG C), lactic acid acidity is reached based on 0.8%, about stand 4 it is little after, the curdled milk of yogurt is broken It is broken.Thereafter, the yogurt of gained is packed into into cup-like containers (capacity：100g, plastics system), carry out in cold room (less than 10 DEG C) cold But, manufacture yogurt (palmitic acid buttermilk) [embodiment 2].Using above-mentioned primary yogurt base material and secondary yogurt base Material, carries out the yogurt operation of making in two-stage embodiment 2.Lactobacillus Bulgaricus are determined respectively with secondary embodiment 2 to first time Bacterium number and Thermophilic Bacteria bacterium number.

In primary embodiment 2 (yogurt), Lactobacillus Bulgaricus bacterium number is 43.0 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 51.0×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.843.

In secondary embodiment 2 (yogurt), Lactobacillus Bulgaricus bacterium number is 41.0 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 46.5×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.882.

<Comparative example 2>The low temperature of yogurt base material keeps：Nothing

In order to confirm that yogurt base material carries out the effect of low temperature holding, therefore low temperature holding is not carried out, manufacture yogurt (soft Sour buttermilk) [comparative example 2].For being related to beyond low temperature the presence or absence of keeps, the manufacturing condition of comparative example 2 and the bar of above-described embodiment 2 Part is identical.

That is, by defatted milk powder：124g, salt-free butter：4th, Saccharum Sinensis Roxb.：54g, tap water：818g is mixed, and brewable material (sour buttermilk mixture, without fat breast curable type part (SNF) for breast：9.5 weight %, butter oil part：3.0 weight %), add within 5 minutes in 95 DEG C After thermal sterilization, cooled down in about 10 DEG C (8 DEG C～12 DEG C).Raw milk addition (inoculation) lactic acid bacteria bacterium unit after the cooling period is (bright Company system is controlled, the lactic acid bacteria isolated by Mingzhi sour buttermilk R-1) 2 weight %, and obtain yogurt base material (sour buttermilk base material).For Confirm the repeatability of experiment, carry out the operation of making in two-stage yogurt base material.To in first time and secondary yogurt base material point Ce Ding not Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number.

In primary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.2 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 0.7 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.286.

In secondary yogurt base material, Lactobacillus Bulgaricus bacterium number is 0.3 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number be 1.3 × 10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.231.

After addition lactic acid bacteria bacterium unit, at once the yogurt base material is heated up to after 38 DEG C, nitrogen injection (N₂), by yogurt base material Oxyty (DO) be reduced to 3ppm after, be packed into small-sized groove (capacity：2kg, stainless steel), in fermenting cellar (38 DEG C), Lactic acid acidity is reached based on 0.8%, about stand 4 it is little after, the curdled milk of yogurt is crushed.Thereafter, the yogurt of gained is filled out It is filled with cup-like containers (capacity：100g, plastics system), cooled down in cold room (less than 10 DEG C), and manufactured yogurt (fromage frais Breast) [comparative example 2].Using above-mentioned primary yogurt base material and secondary yogurt base material, making in two-stage comparative example 2 is carried out Yogurt is operated.Determine Lactobacillus Bulgaricus bacterium number and Thermophilic Bacteria bacterium number to first time and secondary comparative example 2 respectively.

In primary comparative example 2 (yogurt), Lactobacillus Bulgaricus bacterium number is 28.0 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 73.5×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.381.

In secondary comparative example 2 (yogurt), Lactobacillus Bulgaricus bacterium number is 21.5 × 10⁷Cfu/g, Thermophilic Bacteria bacterium number is 111.5×10⁷cfu/g.Also, its bacterium number ratio (Lactobacillus Bulgaricus/Thermophilic Bacteria) is 0.193.

[comparison of the bacterium number of yogurt base material]

Table 3 below, by representing in embodiment 2 the yogurt base material for using and the yogurt base material used in comparative example 2 In, the contrast of Lactobacillus Bulgaricus and Thermophilic Bacteria bacterium number.

[table 3]

Experiment 2：The lactic acid bacteria bacterium unit of Mingzhi sour buttermilk R-1

[comparison of the bacterium number of yogurt]

Table 4 below, be the yogurt and the comparative example 2 that represent embodiment 2 yogurt in, Lactobacillus Bulgaricus and Thermophilic Bacteria bacterium number Contrast.

[table 4]

● experimental result (bacterium number of yogurt)

In example 2, if comparing bacterium number ratio (α) of yogurt base material and bacterium number ratio (β) of yogurt base material, yogurt base material Bacterium number ratio (β) become the numerical value (β of bacterium number ratio (α) more than yogurt base material>α).In primary embodiment 2, the value of beta/alpha into For 0.843 ÷ 0.364=2.315 ....In secondary embodiment 2, the value of beta/alpha becomes 0.882 ÷ 0.273=3.230 ....

[comparison of the concentration of the polysaccharides of yogurt]

Table 5 below, is the concentration (yield) for representing the polysaccharides contained by yogurt in embodiment 2, the acid with comparative example 2 The contrast of the concentration (yield) of the polysaccharides contained by breast.

[table 5]

● experimental result (polysaccharides of yogurt)

As shown in Table 5 above, yogurt of the yogurt of embodiment 2 than comparative example 2, the concentration of its polysaccharides are higher.This result, As shown in table 4, the yogurt of the yogurt compared to comparative example 2 of embodiment 2 is because, its Lactobacillus Bulgaricus bacterium number is more caused.

Furthermore, when determining the polysaccharide bulk concentration contained by yogurt, polysaccharides are isolated from 100g yogurts, and utilize phenol-sulphuric acid Polysaccharides outside the standard measure thalline.Furthermore, the method for separating polysaccharides by yogurt carries out following operation a)～d).

A) trichloroacetic acid is used, removes isolating protein.

B) ethanol precipitation is utilized, precipitates polysaccharides.

C) dialyzer is used, above-mentioned polysaccharides aqueous solution of dialysing.

D) obtain the aqueous solution of this part of macromolecule.

But, the operations such as isolating protein, ethanol precipitation, dialysis, visual lactic acid bacteria, culture fluid, condition of culture etc. is removed, is fitted It is local to adjust its operating condition to carry out.

According to shown in above-mentioned 1～table of table 4, the yogurt base material before fermentation carries out the embodiment 1 and 2 that low temperature keeps processing, Low temperature is not carried out with the yogurt base material before fermentation keeps the comparative example 1 and 2 for processing to be compared, the Lactobacillus Bulgaricus bacterium of any one Number becomes many, Thermophilic Bacteria bacterium number and tails off.Thus for, confirmation have by before fermentation by yogurt base material be held in less than promote fermentation Temperature is (for example：30 DEG C～40 DEG C) low temperature (for example：Less than 15 DEG C), promote the breeding of Lactobacillus Bulgaricus, and suppress thermophilic The breeding of bacterium.On the other hand, according to shown in above-mentioned table 5, the yogurt base material before fermentation carries out the embodiment that low temperature keeps processing 2, comparing the yogurt base material before fermentation does not carry out the comparative example 2 that low temperature keeps processing, in the total quantitative change of polysaccharides contained by yogurt It is many.Thus for, confirmation have by before fermentation by yogurt base material be held in less than promote fermentation temperature low temperature after make which Fermentation, can manufacture the polysaccharides from Lactobacillus Bulgaricus comprising volume.

[usability in industry]

The present invention is a kind of manufacture method for being related to the yogurt of sour buttermilk etc..Therefore, the present invention can suitably with The yogurt manufacturing industry of sour buttermilk etc..

Claims

1. a kind of manufacture method of yogurt, it is characterised in that include:

The sterilization process sterilized by raw milk；

The refrigerating work procedure cooled down by the raw milk after the sterilization process；

The raw milk in the refrigerating work procedure or after the refrigerating work procedure, lactic acid bacteria of the addition comprising Lactobacillus Bulgaricus with Thermophilic Bacteria Bacterium unit, and obtain the bacterium unit addition operation of yogurt base material；

The yogurt base material after the bacterium unit addition operation is held in operation is kept less than the low temperature for promoting fermentation temperature；

The yogurt base material after operation is kept to carry out being heated up to the heating operation of the promotion fermentation temperature low temperature；And

Make the yogurt base material after the heating operation be fermented, and obtain the fermentation procedure of yogurt.

2. the manufacture method of yogurt according to claim 1, it is characterised in that the refrigerating work procedure is to carry out the raw milk Less than 15 DEG C of operation is cooled to, and low temperature holding operation is in less than the 15 DEG C holdings work of more than 1 day by the yogurt base material Sequence.

3. the manufacture method of yogurt according to claim 1, it is characterised in that the heating operation is to enter the yogurt base material Row is heated up to the operation of less than more than 30 DEG C 50 DEG C of promotion fermentation temperature.

4. the manufacture method of yogurt according to claim 1, it is characterised in that further comprising at least protecting in the low temperature Hold in operation, noble gases are injected in the yogurt base material and become the anaerobism operation of anaerobic state.

5. the manufacture method of yogurt according to claim 1, it is characterised in that will keep before operation relative to the low temperature The ratio value of the Lactobacillus Bulgaricus bacterium number of the Thermophilic Bacteria bacterium number contained by the yogurt base material is set to α,

When the ratio value of the Lactobacillus Bulgaricus bacterium number relative to the Thermophilic Bacteria bacterium number contained by the yogurt is set to β,

The numerical value of beta/alpha is more than 1.1.

6. the manufacture method of yogurt according to claim 1, it is characterised in that the low temperature keeps the yogurt base before operation Material is less than more than 0.01 0.5 relative to the ratio of the Lactobacillus Bulgaricus bacterium number of the Thermophilic Bacteria bacterium number,

And the yogurt is more than 0.6 relative to the ratio of the Lactobacillus Bulgaricus bacterium number of the Thermophilic Bacteria bacterium number.

7. the manufacture method of yogurt according to claim 1, it is characterised in that the manufacture method no added lactic acid bacteria is numerous Grow accelerator.

8. the manufacture method of yogurt according to claim 1, it is characterised in that the fermentation procedure is to fill out the yogurt base material Fill, and obtain the operation of yogurt.

9. a kind of yogurt, it is characterised in which is that raw milk is added with the lactic acid bacteria bacterium comprising Lactobacillus Bulgaricus and Thermophilic Bacteria The yogurt base material of unit so as to ferment and obtain,

And the ratio value of the Lactobacillus Bulgaricus bacterium number relative to the Thermophilic Bacteria bacterium number contained by the yogurt base material is set to into α,

The numerical value of beta/alpha is more than 1.1.

10. yogurt according to claim 9, it is characterised in that lactic acid acidity is less than 0.9%.

11. yogurts according to claim 9, it is characterised in that the concentration of polysaccharides is more than 5mg/100g.