CN111417311A - 发酵乳和发酵乳的制造方法 - Google Patents

发酵乳和发酵乳的制造方法 Download PDF

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Publication number
CN111417311A
CN111417311A CN201880076619.7A CN201880076619A CN111417311A CN 111417311 A CN111417311 A CN 111417311A CN 201880076619 A CN201880076619 A CN 201880076619A CN 111417311 A CN111417311 A CN 111417311A
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CN
China
Prior art keywords
milk
fermented milk
lactose
raw material
fermentation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201880076619.7A
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English (en)
Chinese (zh)
Inventor
堀内启史
市村武文
井上畅子
高木奈绪
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Co Ltd
Original Assignee
Meiji Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of CN111417311A publication Critical patent/CN111417311A/zh
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
CN201880076619.7A 2017-09-29 2018-09-25 发酵乳和发酵乳的制造方法 Pending CN111417311A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2017-189949 2017-09-29
JP2017189949A JP7109895B2 (ja) 2017-09-29 2017-09-29 発酵乳及び発酵乳の製造方法
PCT/JP2018/035502 WO2019065649A1 (ja) 2017-09-29 2018-09-25 発酵乳及び発酵乳の製造方法

Publications (1)

Publication Number Publication Date
CN111417311A true CN111417311A (zh) 2020-07-14

Family

ID=65901396

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201880076619.7A Pending CN111417311A (zh) 2017-09-29 2018-09-25 发酵乳和发酵乳的制造方法

Country Status (5)

Country Link
US (2) US11344040B2 (https=)
EP (1) EP3753415A4 (https=)
JP (2) JP7109895B2 (https=)
CN (1) CN111417311A (https=)
WO (1) WO2019065649A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116056580A (zh) * 2020-10-07 2023-05-02 株式会社明治 液态发酵乳
CN116406232A (zh) * 2020-10-12 2023-07-07 株式会社明治 具有发酵乳拉丝性提高作用的蛋白、以及使用其的发酵乳及其制造方法

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4083187A4 (en) * 2019-12-27 2024-01-24 Meiji Co., Ltd PROMOTER OF FERMENTATION OF LACTIC BACTERIA
JP7593740B2 (ja) * 2020-03-02 2024-12-03 株式会社明治 睡眠の質改善用組成物、全体的健康感改善用組成物および活力向上用組成物
US20240219378A1 (en) * 2021-04-13 2024-07-04 Meiji Co., Ltd. Method for detecting exopolysaccharide
JP7809469B2 (ja) * 2021-04-13 2026-02-02 株式会社明治 菌体外多糖の検出方法
WO2024253180A1 (ja) 2023-06-09 2024-12-12 株式会社明治 菌体外多糖の製造方法、及びその利用

Citations (3)

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CN103338647A (zh) * 2011-03-04 2013-10-02 株式会社明治 味道改善的发酵乳及其制造方法
CN104489091A (zh) * 2015-01-15 2015-04-08 昆明雪兰牛奶有限责任公司 一种搅拌型风味发酵乳及其制备方法
WO2017057319A1 (ja) * 2015-09-30 2017-04-06 株式会社明治 乳酸菌スターターの調製方法及び発酵乳の製造方法

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EP0119329A1 (en) * 1982-12-28 1984-09-26 Unilever N.V. Treatment of milk products with lactic acid bacteria and lactose-splitting enzymes, and use of the resulting products in preparing foodstuffs
JP3447181B2 (ja) * 1996-08-15 2003-09-16 株式会社ヤクルト本社 ケフィア様乳製品の製造方法
JP3291250B2 (ja) 1998-07-15 2002-06-10 農畜産業振興事業団 ホエー飲料とその製造法
NZ526804A (en) * 2003-07-02 2006-03-31 Fonterra Co Operative Group Process for producing a modified dairy product
EP2258205A1 (en) 2009-06-03 2010-12-08 Yoplait France Process for manufacturing of a fermented dairy product
SG187907A1 (en) 2010-08-21 2013-03-28 Meiji Co Ltd Fermented milk having little lactose and method for producing same
IN2014CN02133A (https=) 2011-09-15 2015-05-29 Meiji Co Ltd
CN102870877A (zh) 2012-10-17 2013-01-16 石家庄君乐宝乳业有限公司 低乳糖发酵乳制品的制备方法
SG11201503729QA (en) 2012-11-29 2015-06-29 Meiji Co Ltd Yogurt and production method thereof, production method of lactic acid bacteria extracellular functional product and agent for enhancing yield of lactic acid bacteria extracellular functional product
US10813367B2 (en) 2014-06-19 2020-10-27 Chr. Hansen A/S Method of producing a fermented milk product with improved control of post acidification
WO2016009951A1 (ja) 2014-07-14 2016-01-21 株式会社 明治 ブルガリア菌の増殖が促進された発酵乳及びその製造方法
JP6504878B2 (ja) 2015-03-31 2019-04-24 雪印メグミルク株式会社 発酵乳の製造方法
US20180139977A1 (en) 2015-05-18 2018-05-24 Godo Shusei Co., Ltd. Method for producing fermented milk
PL3393257T3 (pl) 2015-12-24 2020-11-02 Compagnie Gervais Danone Zastosowanie laktazy do poprawy wytwarzania odcedzonego sfermentowanego produktu mlecznego

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103338647A (zh) * 2011-03-04 2013-10-02 株式会社明治 味道改善的发酵乳及其制造方法
CN104489091A (zh) * 2015-01-15 2015-04-08 昆明雪兰牛奶有限责任公司 一种搅拌型风味发酵乳及其制备方法
WO2017057319A1 (ja) * 2015-09-30 2017-04-06 株式会社明治 乳酸菌スターターの調製方法及び発酵乳の製造方法

Non-Patent Citations (1)

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SCHMIDT C ET AL: "Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties", 《DAIRY SCIENCE & TECHNOLOGY》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116056580A (zh) * 2020-10-07 2023-05-02 株式会社明治 液态发酵乳
CN116406232A (zh) * 2020-10-12 2023-07-07 株式会社明治 具有发酵乳拉丝性提高作用的蛋白、以及使用其的发酵乳及其制造方法
CN116406232B (zh) * 2020-10-12 2026-01-16 株式会社明治 具有发酵乳拉丝性提高作用的蛋白、以及使用其的发酵乳及其制造方法

Also Published As

Publication number Publication date
US11344040B2 (en) 2022-05-31
JP2019062782A (ja) 2019-04-25
EP3753415A4 (en) 2022-01-19
JP2022103317A (ja) 2022-07-07
US20210145015A1 (en) 2021-05-20
JP7109895B2 (ja) 2022-08-01
WO2019065649A1 (ja) 2019-04-04
US20220248699A1 (en) 2022-08-11
EP3753415A1 (en) 2020-12-23
US12219969B2 (en) 2025-02-11

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