DE2165655C3 - Process for the production of fermented milk - Google Patents

Description

pressed, yeasts that ferment either glucose or galactose or both of these sugars in the sugar fermentation test which, however, cannot ferment lactose, and which assimilate lactic acid in the Carbon source assimilation test according to the usual one Method (J. Lodder, N. J. W. Kreger-Van Riji; The yeasts. A taxonomic Study, 1952).

In addition, these yeasts do not by themselves cause fermentation or fermentation in mikh. If you but are present together with the suitable lactic acid bacteria, they ferment glucose or Galactose, which are formed in small quantities during lactic acid fermentation, and lead to a pleasant, delicate taste. However, the amount of alcohol thus formed is small. When glucose Milk containing fermentation by using only this yeast occurs excessively strong fermentation in which milk protein is precipitated and an unpleasant odor is created.

The invention therefore provides a method for producing fermented milk products, which is based on the knowledge that in the fermentation of milk in the common presence of the useful Lactic acid bacteria with the lactose non-fermenting yeast, which form a symbiosis with these lactic acid bacteria is able to produce delicate flavors by exploiting the symbiotic effect simultaneously with the formation of lactic acid. According to the invention it is possible to detect two types of lactic acid bacteria and to use no less than two types of yeast.

To better regulate the fermentation process, it is advantageous to add a Siarter mixture to the milk, in which the yeast used according to the invention and the bacteria are present together. the Separate batches of starter can also be added to milk, each with either the lactic acid bacteria or which contains yeast.

For example, animal milk is suitable as milk for use in the method according to the invention Milk, fresh whole milk, fresh skimmed milk, reconstituted Whole milk and reconstituted skimmed milk.

The invention is illustrated in more detail by the experiments below.

Attempt 1

One part by weight of powdered skim milk was dissolved in 9 parts by weight of water, and the solution was then heated for 15 minutes to 120 ⁰ C for producing a Kuliurmediums. Each of the media was inoculated with different types of suitable lactic acid bacteria from stock cultures. After 30 hours of incubation at 37 ° C., the quantities of the

ίο Glucose determined by the enzyme method (N. M. Papadopoulas, W. C. Hess; Arch. Biochem. Biophys 88, 167 [1960]). The results are shown in Table 1. The lactic acid bacteria, except Lactobacillus bulgaricus and Streptococcus thermophilus produced essentially no glucose. From this it can be seen that lactic acid bacteria, with the exception of the two above-mentioned bacterial strains, are not suitable for the purposes of the invention.

Table 1

Lactic acid bacteria amount of formed

Glucose (%)

L. Bulgaricus ATCC 11 842 0.15

Str. Thermophilus ATCC 19 258 .... 0.12

L. lactis ATCC 8000 lanes

L. casei ATCC 7469 traces

L. acidophilus ATCC 9857 traces

St. lactis ATCC 19,435 lanes

St. faecalis ATCC 8043 traces

St. diacetilactis ATCC 13,675 lanes

Leu. citrovorum ATCC 8081 traces

Leu. dextranicum ATCC 19 255 .... traces

Attempt 2

Lactobacillus bulgaricus was mixed with each of the different yeasts given below, and the medium used in Experiment 1 was inoculated with it. After incubation at 37 ⁰ C 30stündigem

was the formation of tasty flavors, the amount of alcohol formed and the separation caused by the alcohol checked and the sugar fermentability and lactic acid assimilation each of the yeasts contrasted.

The results obtained are shown in Table 2.

Table 2

Type of yeast

Sugar fermentability

Glucose galactose lactose

Lactic acid amount of
assimilation educated
Alcohol

Deposition taste
of milk prolein

Saccharamyces -f +

carlsbergensis

ATCC 9080

Saccharomyces f-f

chevalieri ATCC10604

Candida utilis + -

ATCC 8206

Saccharomyces + -

rouxii ATCC 2619

Saccharomyces ++

fraßilis ATCC 8608

(After mixing and culturing with Lact bulgaricus)
+ 0.086 - good

0.081
0, ö24
sense
0.449

Well

Well
(weak)

neither good nor
bad

more uncomfortable
odor

5 ^{V 6} I.

as with the production of the stock culture, incubated!

Trial 3 was. . .... . . , I.

... . -7 " _m H / .r-filling of a fermented milk drink ι

Milk was at 90 ⁰ C, relaxation-stenhsiert ^Z rJ? F ™ FAMOUS MHCH the relaxation at 90 ° C

(flash-steriüzed). This milk medium was labeled with ^. ^ε ^^ _Γ similar sterilization conditions

Lactobacillus bulgaricus inoculated. The same metal 5 ^st ™ ™ £ ^l £ ™ °° * · zal, with 3 weight percent of the

medium was a mixed inoculation with Lactobacillus ξ * ™ ^ * ^ I thoroughly mixed and the S

bulgaricus and the symbiotically present start ^ inokuUertgr _der

Subjected yeast to Saccharomyces carlsbergensis. The Holding medium wurae η reached the

Both media were each 24 hours at 37 ° C ^^^ ° ^ ₂ G ^^ LT ^ d

fermented. If the amount of lactic acid is about 10 lactic acid genaii about * about 0 1 weight norm

J per cent by weight had reached, each of the fer- portion of alcohol formed was about 0 ^ per cent by weight

«Denied milk cultures are sterilized. Then became too cent. Then ^ parts by weight of sugar and 0.5

50 parts by weight of each fermented milk sample are parts by weight of flavoring substances with 50 parts by weight

50 parts by weight of sugar added and dissolved to obtain Swem ^ J ^ dtt and aznr dissolved

make fermented milk products. Each of these 15 the treated: milk was then ^ used to make _the

Products was diluted five times the amount, the end product, "gu, ert ^^^ dukt

to make a suitable drink. These samples Zur Verweno ™ S * ?. . _ui water before

were using the triangle test by mit Wasser wer kohle ^ ureha. ^ m water before

a test group consisting of 40 people (20 manzugswe.se diluted four to five times.

Her and 20 women) the difference test and the “0. .

Subject to tensile test. Comparative example el

The following results were obtained: ^ _yoghurt-like sour milk drink was made

on the one hand, according to the inventive method

Difference test: All 40 people gave the correct answer ^ jj _{este tj where} it was obtained from sample A.

word. Correct answer: 100%. Skimmed milk was used, which was

Preferred test: The product that was only sterilized with the milk heated to 90 ° C for 15 seconds.

starter foci consisting of acid bacteria was a starter mixture

was preferred by: ^ u aieser mum "« '^ e

! Breakdowns 3 ° Streptococcus thermophilus and Saccharomyces cheva-

lieri in a ratio of 1: 1 in an amount accordingly

The product, which was based on the skim milk, gesäurebakterien by from dairy ₅ G _ew j _c htsprozent and yeast existing _"Eden, and the fermentation was 48 hours by starter was prepared forthcoming Lführt The fermented milk thus formed had Trains t by: 38 people **). ₃₅ ~ _{inen s' äuregra} d of 0.6 weight percent (as milk (The symbol · *) indicates a significant difference based on acid). The acidity level was adjusted to 1.0 percent by weight by adding lactic acid to this fine level of 0.1%.

The invention is illustrated by the following example. Thereafter, a similar sour milk drink was made

further illustrated. 40 according to the procedure of the Belgian patent specification

6 40 078, whereby Sample B was obtained.

. . The same sterilized skimmed milk as in the ^{example was used} _to prepare Sample A. At this A sterilized with hot air flask containing 100 ml of milk was skimmed contained as starters Streptococcus thermophilus milk, sterilized for 15 minutes corresponding to 2 5 weight percent of 120 ⁰ C at 45 in an amount. This medium was added with lacto- skim milk, and the cooking was bulgaricus were inoculated 24 Stunbacillus and incubated at 37 ⁰ C, the carried out at 37 ° C. Through the milk until the lactic acid content reached 2% by weight. Acid bacterium produced sour milk on the other hand, Saccharomyces carlsbergensis was cooled in 21 ° C. Then the fermented milk was cultured in an ordinary malt extract medium 5 ° a starter of Saccharomyces chevalien in and then isolated under sterile conditions and an amount of 2.5 percent by weight based on! they wash. About 2 x 10 "cells of this washed yeast, skimmed milk, were added, and the fermentation was carried out in 1 ml of the lactic acid culture in a skimmed 24 hours at 21 ° C. Here geMilch was inoculated, and the mixture was then acidified milk obtained, the incubated an acidity of 24 hours at 25 ^U C. With this mixed culture 55 had 0.5 percent by weight (as lactic acid). For the raffle, skimmed milk was inoculated, the 3 seconds with sample A the acidity of sample B, which had been sterilized at 120 ° C, was adjusted by adding lactic acid to 1.0 percent by weight, 3 percent by volume of the culture solution, based on the .

skimmed milk. After 24 hours - To 60 parts by weight of each of Samples A and B

like incubation at 37 ° C the lactic acid reached 6o 40 parts by weight of sugar were added and gut

content about 2 percent by weight, and the number of dissolved. Then samples A and B were mixed with water

Yeast cells was about 6 x 10 "per ml of the skimmed fourfold and the taste test

Milk. This culture was used as a stock culture for the subject.

Starter used. Taste test (according to "Food Research" Ij, 1948,

The starter was produced by ent- 6 ₅ p. 503 to 505) at 90 ° C.

Stress-sterilized, skimmed milk with 3 volumes. The taste of the samples was tested

Percent, based on the milk, of the stem starter by a group of 50 test persons (25 male,

culture was inoculated and under the same conditions 25 female) in the following way:

(1) Triangle difference test:

48 of 50 test persons correctly determined the difference.

Evaluation: Significance at a significance limit of 0.1%.

(2) Triangle preference test:
Subjects who prefer sample A: 44
Test subjects who prefer sample B: 6
Evaluation: Significance at a significance limit of 0.1%.

The evaluation of the test explained above clearly shows that the test subjects according to the invention prefer the taste of the fermented milk sample.

In addition, in the known two-step process, it is necessary to add a fermentation starter twice and to change the temperature. This known method therefore requires a longer time to carry out and more complicated Procedural measures.

The disadvantages of the known method compared to the method according to the application also become clear in the production of sour milk for days. As is known, the first stage is fermentation was carried out by lactic acid bacteria,

ίο yeast is added in the second stage. Around However, to disperse this homogeneously in the milk fermented by lactic acid fermentation, it is necessary to to destroy the coagulate that was already formed in the first stage of lactic acid fermentation. It is therefore very difficult to make curd with good texture, even if yeast fermentation is in the second stage is carried out.

609 636/1

Claims (1)

L Yoghurt bacteria, rennet-forming cocci (Mikrococcus Claim: lactis acidi Löhnis) and non-alcohol-forming yeasts to ferment. (DT-PS 4 67 710). For this well-known Process for the production of a fermented process, however, is the presence of rennet-forming milk, milk with a mixed culture of 5 cocci of essential importance, and it was therefore not to be expected that Lactobacillus buigaricus or Streptococcus thermally due to the symbiosis of milk mophilus and a lactose non-fermenting Yeast acid bacteria and lactose non-fermenting yeasts, characterized by a yoghurt-like product with a pleasant gene that yeasts are used that can be formed to taste,
biose with these lactic acid bacteria, for the production of a fermentation of glucose and / or galactose enriched in vitamin B and for the product, a fermentation process has already been able to assimilate lactic acid. described in which a symbiotic culture of Propionibacterium shermannii and Einpedobaeter munsterii was carried out with a yeast (CH-PS 15 4 40 932). This specifically for the production of vitamin B. however, suitable procedures cannot be applied to the Transfer milk fermentation. It was also used to produce a fermented Milk product a two-step process known in 20 whose first stage is the fermentation of milk with The help of lactic acid producers was carried out and The invention relates to a process for the second stage of ferrentation only in counter-production of yoghurt-like fermented milk products of a yeast of the Saccharomyces or Toru'a species, which makes the milk particularly delicate (BE-PS 6 40 078). This well-known aroma is bestowed. However, this method leads to a sour milk drink, milk with the symbiotic effect of lactic acid - which on the one hand shows unsatisfactory texture and bacteria and lactose non-fermenting yeast, which on the other hand has a taste that, like the later symbiosis with lactic acid bacteria in milk, enables The comparison test submitted shows, in the organoleptiist, subjected. The common application before. see test was not judged favorably.
Lactic acid bacteria with yeast is known in the art. The invention is therefore based on the object of fermentation; In this way, kefir and koumiss are produced with the help of a technically simple process. As yeasts, which produce a yogurt-like dairy product with delirum, these products are used to produce katem taste. This object is achieved according to the invention with Saccharomyces kefir and Saccharomyces fragilis by making the fermen known. These yeasts by themselves cause the milk to ferment with the help of a symbiotic culture, or fermentation, and give the milk a taste of the lactobacillus bulgaricus. Characteristic for these yeasts or Streptococcus therniophilus with lactose is not verist their fermentation effect on lactose and fermenting yeast. They therefore ferment lactose in milk directly, the subject matter of the invention thus being a method a large amount of alcohol is formed rapidly. 40 for the production of fermented milk, milk This alcohol causes coagulation and decay with a mixed culture of Lactobacillus bulgaricus Divorce from milk protein in milk. This Pro- or Streptococcus thermophilus and a lactose Products also have the disadvantage that they ferment a non-fermenting yeast take to give off odor. is characterized in that yeasts are used which There are also methods known to give milk below 45 for symbiosis with these lactic acid bacteria, for the use of baker's yeast or brewer's yeast fermentation of glucose and / or galactose and for a good taste. Since these yeasts are capable of assimilating lactic acid,
are not capable of fermenting lactose, a small amount of glucose or galactose becomes In these methods a fermentable sugar source, which is added to the milk during lactic acid fermentation by lactic acid such as glucose or sucrose, in order to produce bacteria, will probably cause fermentation by the yeast. If in this case it produces tasty components. In addition, the rapid or excessive fermentation does not suppress this yeast under these symbiotic pressures, so an excessively large amount of gung only a small amount of alcohol and vcrur alcohol is formed, or accordingly, the separation is not carried out in a corresponding manner of milk protein, given off an unpleasant odor. The term "symbiosis" used here has been made numerous attempts; these methods characterize the phenomenon that yeast can improve in its own right. For example, a method that milk cannot cause fermentation, but to regulate the fermentation through precise input, only causes fermentation if it is common to the fermentation temperature and a method is present with lactic acid bacteria,
proposed in which a fermentable sugar after 60 The used for the purposes of the invention and after in the course of the propagation of the yeast tensile lactic acid bacteria are the known species was set. These methods are rather complex and require special equipment. About it philus. furthermore, even these improvements did not make any yeast useful for the purposes of the invention satisfactory taste can be achieved. 65 belong to the taxonomic classification Attempts have also been made to produce the genus Saccharomyces or the genus Candia. of a yoghurt-like milk product with a pleasant Any yeasts of these groups, which are in the literature Flavor the milk called with the help of a mixed culture can be used differently from-