JP2022120417A - Fermentation composition improved in flavor, and method for producing the same - Google Patents

Abstract

To provide a fermentation composition which is reduced in acid taste by post acid formation during storage, and a method for producing the same; and to provide a fermentation composition which is simply reduced in amino acid odor generated when a milk raw material is fermented using viable bacteria of bacteria belonging to Lactococcus and bacteria belonging to Leuconostoc that is lactic acid bacteria together with viable bacterial of lactic acid bacteria and bifidobacteria in production of a fermentation composition without blending flavor and a masking material, and a method for producing the same.SOLUTION: A method for producing a fermentation composition that is reduced in acid taste by post acid formation during storage includes the steps of: fermenting a milk raw material by viable bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and bacteria belonging to Bifidobacterium; and adding killed bacteria of the lactic acid bacteria. A method for producing a fermentation composition that is reduced in amino acid odor includes the steps of: fermenting a milk raw material by viable bacteria of one or more bacteria selected from the group consisting of lactic acid bacterial other than bacteria belonging to Lactococcus and bacteria belonging to Leuconostoc, and bacteria belonging to Bifidobacterium; and adding killed bacteria of one or more lactic acid bacteria selected from the group consisting of bacteria belonging to Lactococcus and bacteria belonging to Leuconostoc without using flavor.SELECTED DRAWING: None

Description

The first aspect of the present invention is a viable lactic acid bacterium or Bifidobacterium bacterium (hereinafter also referred to as "bifidobacterium". Hereinafter, lactic acid bacteria and bifidobacteria are collectively referred to as "lactic acid bacteria etc."). The present invention relates to a fermented composition produced by fermenting a milk raw material using a fermented composition that suppresses sour taste due to post-acid formation that occurs during storage, etc., and a method for producing the same.
The second aspect of the present invention reduces the amino acid odor generated when raw milk materials are fermented using live bacteria of the genus Lactococcus and Leuconostoc, which are lactic acid bacteria, together with live bacteria of the lactic acid bacteria and bifidobacteria. The present invention relates to a fermented composition, a method for producing the same, and the like.

A fermented composition such as fermented milk obtained by fermenting milk raw materials with lactic acid bacteria is not only a nutritional food containing a large amount of protein and calcium, but also contains metabolites such as lactic acid bacteria, so various physiological effects are expected. and has received increasing attention in recent years. As such physiological effects, effects such as improvement of immunity, improvement of allergic diseases, improvement of autonomic nerve function, prevention and improvement of lifestyle-related diseases, etc. are known. In addition, lactic acid bacteria with excellent specific functional effects have also been extensively studied, and in recent years, there has been an increasing desire among consumers to actively ingest such excellent lactic acid bacteria in food and drink.

Lactobacillus bulgaricus (Lactobacillus delbrueckii subspecies bulgaricus) and Thermophilus (Streptococcus salivarius subspecies thermophilus) are known as lactic acid bacteria suitable for lactic acid fermentation in the production of the fermented composition. At present, these lactic acid bacteria are mainstream as lactic acid bacteria used in the production of fermented compositions such as fermented milk. Bulgaria bulgaricus and Thermophilus have a relatively high optimum growth temperature of about 37 to 45° C. among lactic acid bacteria, and are called thermophilic bacteria. Lactococcus lactis subspecies lactis, lactococcus lactis subspecies cremoris, leuconostoc mesentroides subspecies cremoris, etc. Such lactic acid bacteria are called mesophilic bacteria.

Lactic acid bacteria, which are mesophilic bacteria such as Lactococcus bacteria and Leuconostoc bacteria, tend to have the property of producing strong cheese flavors, and are often used in fermented butter and cheese. 1 discloses a method of using lactic acid bacteria of the genus Lactococcus, such as Lactococcus lactis subspecies lactis JCM5805, as lactic acid bacteria for cheese. At the optimum growth temperature, thermophilic bacteria generally grow faster than mesophilic bacteria and have a high acid production capacity, so the production efficiency of fermented milk such as yogurt is high. As described above, thermophilic bacteria such as Bulgaria bulgaricus and Thermophilus are mainly used. On the other hand, in the production of commercial fermented milk, thermophilic lactic acid bacteria and mesophilic bacteria such as Lactococcus bacteria and Leuconostoc bacteria are used in the production of commercial fermented milk in order to obtain a flavor that is different from that of fermented milk produced only with thermophilic bacteria. Lactic acid bacteria are sometimes used in combination.
However, in the production of a fermented composition such as fermented milk, when a raw milk material is fermented using live bacteria of the genus Lactococcus or Leuconostoc, which are lactic acid bacteria, together with live bacteria of lactic acid bacteria and bifidobacteria, Depending on the combination of lactic acid bacteria, etc. and fermentation temperature during fermentation, a relatively strong amino acid odor derived from bacteria of the genus Lactococcus and Leuconostoc may be generated, and it may not be possible to ship it as a product. There was (see patent document 2). Patent Document 2 discloses a method of masking such amino acid odor by adjusting the viscosity of yogurt to 750 to 1250 mPa·s and adding flavor for yogurt. In this way, there is a method to reduce the above-mentioned amino acid odor by blending fragrances and masking materials. There was a problem with the method of using

Another problem with fermented milk and other fermented milk compositions is that fermented milk such as yogurt does not have a very strong sour taste immediately after the production of the product (for example, immediately after cooling the milk raw material after fermentation), but the product production During later low-temperature storage (for example, refrigerated storage in the distribution process), live lactic acid bacteria produce more lactic acid, gradually increasing the sourness, and at the end of storage, this sourness becomes excessive. There has been a problem of "post-acid formation or post-acidification" during low-temperature storage (see Patent Documents 3 and 4).
In the production of fermented milk such as yogurt, when the raw milk material is fermented with lactic acid bacteria, etc., the lactic acid produced by the lactic acid bacteria, etc. assimilating lactose, etc. in the raw milk material lowers the pH of the fermentation liquid. Fermentation is stopped by cooling the fermentation broth when a pH of about 4.8-4.5 is reached. However, since lactose and the like usually remain in the fermented composition, the fermentation by lactic acid bacteria and the like is not completely stopped by cooling. Gradually, the pH gradually decreases by the time the consumer consumes the fermented composition. The problem of post-acid formation is a common problem regardless of the type of lactic acid bacteria used for fermentation, such as thermophilic bacteria such as Bulgaria bulgaricus and Thermophilus, and mesophilic bacteria such as Lactococcus. It is effective to lower the refrigerated storage temperature after manufacturing the product as much as possible.
Patent Document 3 discloses a method of suppressing or reducing post-acid formation by aging in a freezing temperate zone after fermentation in the manufacturing process of yogurt. Methods have been disclosed for inhibiting post-acidification of fermented milk products, such as by using reduced milk as an ingredient. However, these methods also have problems such as simplicity.
Attempts have also been made to mask the excessive acidity of fermented milk products with a masking agent. For example, Patent Document 5 discloses a method of masking the sour taste, etc. that occurs during storage of fermented milk products with a compound selected from the group consisting of 1,3-octanediol, 5-octene-1,3-diol, and dimethylmethoxyfuranone. is disclosed.
In this way, although there are cases where the sourness of fermented milk products is masked by masking agents, the number of consumers who prefer natural product structures has increased in recent years, and the use of masking agents has also increased in cases where the use of masking agents does not match the product concept. there is

By the way, it is known that the above-mentioned physiological activities of lactic acid bacteria and the like are generally exhibited not only by live bacteria such as lactic acid bacteria, but also by dead bacteria (see, for example, Patent Document 6).
In addition, as a technique using dead lactic acid bacteria such as lactic acid bacteria, Patent Document 7 discloses that dead lactic acid bacteria or a culture containing dead lactic acid bacteria is added during culturing of lactic acid bacteria to be grown. A method for promoting the growth of lactic acid bacteria to be grown and improving the viability of lactic acid bacteria in products is disclosed. A method for improving the richness (feeling to drink) of coffee is disclosed.

However, the amino acid odor generated when dairy raw materials are fermented using live bacteria of the genus Lactococcus and Leuconostoc, which are lactic acid bacteria, together with viable bacteria such as lactic acid bacteria, is suppressed by bacteria of the genus Lactococcus and Leuconostoc. It is possible to reduce post-acid formation during storage of fermented milk or the like by using a predetermined amount of dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of genus bacteria. It was not known until now that it can be suppressed by using a fixed amount.

JP 2009-296972 A JP 2013-233097 A JP-A-2003-259802 Japanese Patent Publication No. 2017-522012 Japanese Patent Application Laid-Open No. 2010-200636 JP 2019-216712 A JP-A-2008-5811 JP 2019-122316 A

A first object of the present invention is to provide a fermented composition that suppresses sourness due to post-acid formation during storage, a method for producing the same, and the like.

A second object of the present invention is to produce a fermented composition by fermenting a dairy raw material using live bacteria of the genus Lactococcus and Leuconostoc, which are lactic acid bacteria, together with live bacteria of the lactic acid bacteria and bifidobacteria. To provide a fermented composition in which an amino acid odor generated in a case is easily reduced without blending a perfume or a masking material, a method for producing the same, and the like.

The present inventors have made intensive studies to solve the first problem of the present invention, and found that in the method for producing a fermented composition, one selected from the group consisting of lactic acid bacteria and Bifidobacterium The present inventors have found that the above problems can be solved by fermenting milk raw materials with two or more kinds of live bacteria and adding dead lactic acid bacteria, and have completed the first invention.

The present inventors have conducted intensive studies to solve the second problem of the present invention, and have found that, in the method for producing a fermented composition, lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium Fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of bacteria of the genus Lactococcus and bacteria of the genus Leuconostoc without using flavorings. The inventors have found that the above problems can be solved by adding one or more killed lactic acid bacteria, and have completed the second invention.

That is, the first aspect of the present invention is
(1) A fermented composition produced by fermenting a raw milk material with one or more viable bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria,
The fermented composition, characterized in that dead cells of lactic acid bacteria are added;
(2) one or two or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria are Lactobacillus bacteria, Streptococcus bacteria, Lactococcus bacteria, Leuconostoc bacteria, The fermented composition according to (1) above, which is one or more live bacteria selected from the group consisting of Pediococcus bacteria, Enterococcus bacteria, and Bifidobacterium bacteria;
(3) The fermented composition according to (1) or (2) above, wherein the dry weight of dead lactic acid bacteria to be added is 0.001% by weight or more relative to the total amount of the fermented composition;
(4) In the method for producing a fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. a method for producing a fermented composition in which sourness due to post-acid formation during storage is suppressed; and
(5) in the production of the fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. do,
A method for suppressing sourness due to post-acid formation during storage in a fermented composition;
Regarding.

That is, the second aspect of the present invention is
(6) Produced by fermenting dairy ingredients with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria A fermented composition comprising
The fermented composition, which does not contain a flavoring agent, and is added with one or more killed lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc. ;
(7) One or two or more live bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria are Lactobacillus bacteria and Streptococcus bacteria , Pediococcus bacterium, Enterococcus bacterium, and Bifidobacterium genus bacteria selected from the group consisting of one or more live bacteria selected from the above (6).
(8) The fermented composition according to (6) or (7) above, wherein the dry weight of dead lactic acid bacteria to be added is 1% by weight or less relative to the total amount of the fermented composition;
(9) In the method for producing a fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, Fermentation with reduced amino acid odor, characterized by adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria of the genus Lactococcus and bacteria of the genus Leuconostoc. a method for producing a composition;
(10) in the production of the fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, without using and adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc,
A method for reducing an amino acid odor caused by one or more lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc, in a fermented composition;
Regarding.

According to the first aspect of the present invention, it is possible to provide a fermented composition that suppresses sourness due to post-acid formation during storage, a method for producing the same, and the like.

According to the second aspect of the present invention, in the production of the fermented composition, the raw milk material is fermented using live bacteria of the genus Lactococcus and bacteria of the genus Leuconostoc, which are lactic acid bacteria, together with live bacteria of the lactic acid bacteria and bifidobacteria. It is possible to provide a fermented composition that easily reduces the amino acid odor that occurs in some cases without blending a perfume or masking material, a method for producing the same, and the like.

FIG. 1 is a diagram showing the relationship between the Lactococcus lactis subspecies lactis JCM5805 strain and its equivalent strains (strains derived from and derived from the strain).

A first aspect of the present invention is
[1] A fermented composition produced by fermenting a raw milk material with one or more viable bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria,
The fermented composition (hereinafter also referred to as "first fermented composition of the present invention") characterized by the addition of dead lactic acid bacteria;
[2] In the method for producing a fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. a method for producing a fermented composition in which the sour taste due to post-acid formation during storage is suppressed (hereinafter also referred to as the “first production method of the present invention”);
[3] In the production of the fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. do,
A method for suppressing sour taste due to post-acid formation during storage in a fermented composition (hereinafter also referred to as "the first method for suppressing sour taste of the present invention");
and other embodiments.

A second aspect of the present invention is
[1] Produced by fermenting a raw milk material with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria A fermented composition comprising
The fermented composition, which does not contain a flavoring agent, and is added with one or more killed lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc. . (hereinafter also referred to as "the second fermented composition of the present invention");
[2] In the method for producing a fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, Fermentation with reduced amino acid odor, characterized by adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria of the genus Lactococcus and bacteria of the genus Leuconostoc. A method for producing a composition (hereinafter also referred to as "the production method of the second present invention");
[3] In the production of the fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, without using and adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc,
A method for reducing the amino acid odor caused by one or more lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc in a fermented composition (hereinafter referred to as "the second Also indicated as "Method for reducing amino acid odor");
and other embodiments.

(dairy raw material)
The "dairy ingredients" in the present specification typically include "milk" defined in the Ministerial Ordinance on Milk, i.e., raw milk, cow milk, special milk, raw goat milk, sterilized goat milk, raw sheep milk, ingredient adjustment milk, such as cow's milk, low-fat milk, non-fat milk and processed milk, or those containing an equivalent or higher non-fat milk solids content (i.e., 8% or more), especially so long as it is a composition containing a milk component Not restricted. The "milk component" in the present specification includes milk fat derived from "milk" defined in the Ministerial Ordinance for Milk, etc., and non-fat milk solids derived from the "milk" (e.g., proteins and proteins derived from the "milk" / or one or more selected from the group consisting of sugars derived from the "milk").

The "dairy raw material" as used herein can be prepared using milk, dairy products, and the like. When using milk and / or dairy products as "dairy raw materials", more specifically, milk, buffalo milk, sheep milk, goat milk, horse milk, concentrated milk, skim milk, skim concentrated milk, skim milk powder, Partial skim milk powder, whole milk powder, cream, butter, buttermilk, condensed milk, lactose, milk protein concentrate, whey protein concentrate, and prepared using one or more selected from the group consisting of water be able to.

As used herein, the "dairy raw material" includes milk components having a solid content concentration of, for example, 1 to 16% by weight, preferably 2 to 14% by weight, more preferably 4 to 12% by weight, and / Or, the concentration of non-fat milk solids is, for example, 1 to 18% by weight, preferably 2 to 16% by weight, more preferably 2 to 14% by weight, even more preferably 4 to 12% by weight, 6 to 10% by weight, or 7 to 9% by weight, and / or the concentration of milk fat is, for example, 0 to 8% by weight, preferably 0.1 to 7% by weight, more preferably 0.5 to 4% by weight, or 1 to 3% by weight.

The "dairy raw material" in the present specification may contain stabilizers, sweeteners, dietary fibers, vitamins, minerals, fermentation-promoting ingredients, etc., as long as they do not impair the effects of the present invention. The above stabilizer is not particularly limited, and examples thereof include agar and gelatin. Moreover, the above-mentioned sweetener is not particularly limited, and examples thereof include saccharides, sugar alcohols, high-intensity sweeteners, and the like, and these sweeteners can be used singly or in combination of two or more.
In addition, since the fermented composition of the second present invention does not contain perfume, the dairy raw material used in the second present invention does not contain perfume, but the fermented composition of the first present invention may contain perfume. , The milk raw material used in the first present invention may contain a flavoring agent. However, from the viewpoint of obtaining a fermented composition with a more natural flavor, it is preferable that both the milk raw material used in the first invention and the fermented composition of the first invention do not contain flavorings.

(fermented composition)
As used herein, the term "fermented composition" refers to the fermentation of dairy ingredients with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium in any of the production processes. means including the step of causing The "fermented composition" in the present specification includes, in any of the production processes, fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria. For example, as long as it includes the step of allowing the product to be processed, for example, "fermented milk", "dairy lactic acid drink", "lactic acid bacteria Beverages", "milk beverages", "foods containing milk as a main ingredient", "natural cheese" and the like, but are not limited to these. For example, "fermented milk" defined in the milk ministerial ordinance includes raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, ingredient adjusted milk, low-fat milk, non-fat milk, processed milk, etc. milk; and dairy products such as cream, butter, cheese, and condensed milk; and foods made mainly from milk, etc.; (soft type) or liquid (drink type), or a frozen product thereof, but the "fermented composition" in this specification is limited to fermented milk defined in such a milk ministerial ordinance not. In addition, in the present specification, "foods containing milk as a main raw material" include one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium spp. As long as it includes the process of fermenting, it is not limited to "foods mainly made of milk, etc." specified in the Ministerial Ordinance on Milk, etc., and "milk" and/or "cream, butter, cheese, condensed milk, powdered milk, fermented milk Foods that use dairy products as main ingredients are also included. Sour cream, ricotta and the like are examples of such "foods containing milk as a main raw material".

The definitions and ingredient standards for fermented milk, etc. in the Ministerial Ordinance for Milk, etc. are as follows.
In the Ministerial Ordinance for Milk, etc., fermented milk is defined as "milk or milk containing non-fat milk solids equivalent to or higher than milk, fermented with lactic acid bacteria or yeast, and pasty or liquid, or frozen." It is The ingredient standard is "8% or more non-fat milk solid content, 10 million or more lactic acid bacteria or yeast count (per 1 ml), negative for coliform bacteria". In addition, in this specification, the unit of the number of lactic acid bacteria or the number of bifidobacteria is represented by CFU (colony forming unit).
In addition, in the Ministerial Ordinance for Milk, etc., lactic acid bacteria beverages (live bacteria) are defined as “beverages (excluding fermented milk) that are processed or made from milk fermented with lactic acid bacteria or yeast as a main ingredient”. ing. Its ingredient standards are "3% or more non-fat milk solids, 10 million or more lactic acid bacteria or yeast count (per 1 mL), negative for coliform bacteria".
In the Ministerial Ordinance on Milk, etc., lactic acid bacteria beverages for foods that use milk as the main ingredient are defined as "beverages (excluding fermented milk) that are processed or made from milk, etc. fermented with lactic acid bacteria or yeast as the main ingredient." is defined as Its ingredient standards are "less than 3% non-fat milk solids, 1 million or more lactic acid bacteria or yeast counts (per 1 mL), negative for coliform bacteria".

The "fermented composition" in the first aspect of the present invention is obtained by adding the "dairy raw material" in the present specification with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria. It can be produced by fermentation.
In the second aspect of the present invention, the "fermented composition" is selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria. It can be produced by fermentation with one or more live bacteria.
As a method for producing these, a general method for producing fermented milk or the like can be used. type), or a method of fermenting milk raw materials with lactic acid bacteria, crushing the resulting curd, and filling this in a container (so-called pre-fermentation type). Fermentation temperature and fermentation time can be appropriately set by those skilled in the art according to the optimum growth temperature and growth rate of the lactic acid bacteria to be used, or the type and product design of the desired fermentation composition. Fermentation time is, for example, 1 to 96 hours, preferably 2 to 72 hours, more preferably 3 to 48 hours. It is not possible to generalize how much the pH of the fermented composition is fermented, because it varies depending on the type of fermented composition, product design, etc. However, when the fermented composition is fermented milk, pH is, for example, 5 or less, preferably 4.8 to 4.5. The pH of the fermented composition can be measured by conventional methods.

The "fermented composition" in the first aspect of the present invention includes, in any one of the production processes, one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium spp. and
dead cells of lactic acid bacteria are added, and
The concentration of non-fat milk solids is, for example, 1 to 18% by weight, preferably 2 to 16% by weight, more preferably 2 to 14% by weight, still more preferably 4 to 12% by weight, 6 to 10% by weight, or 7 to 9% by weight. % by weight and/or the milk fat concentration is for example 0-8% by weight, preferably 0.1-7% by weight, more preferably 0.5-4% by weight or 1-3% by weight are preferably included.

The "fermented composition" in the second aspect of the present invention includes one selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria in any of the production processes. or comprising a step of fermenting dairy ingredients with live bacteria of two or more kinds of bacteria, and
One or two or more dead lactic acid bacteria selected from the group consisting of Lactococcus bacteria and Leuconostoc bacteria are added, and
Concentration of non-fat milk solids is, for example, 1 to 18% by weight, preferably 2 to 16% by weight, more preferably 2 to 14% by weight, still more preferably 4 to 12% by weight, 6 to 10% by weight, or 7 to 9% by weight % and/or the concentration of milk fat is for example 0-8% by weight, preferably 0.1-7% by weight, more preferably 0.5-4% by weight or 1-3% by weight is preferably included.

The fermented composition according to the first aspect of the present invention and the fermented composition according to the second aspect of the present invention are preferably packed in a container.
"Contained" means filled (inside) a container and sealed. The container is preferably a container commonly used in the production of fermented milk and the like, and examples thereof include plastic, glass and paper containers.

(Dead cells of lactic acid bacteria)
In the first invention, the species of lactic acid bacteria is not particularly limited, and dead cells of lactic acid bacteria are used, and in the second invention, it is selected from the group consisting of Lactococcus bacteria and Leuconostoc bacteria. One or two or more dead lactic acid bacteria are used.

"Lactic acid bacteria" is a general term for all taxonomically recognized lactic acid bacteria, and is not limited by genus, species, strain, or the like. Examples of such "lactic acid bacteria" include bacteria that produce a large amount of lactic acid (preferably 50% or more of the sugar consumed) by lactic acid fermentation of sugar, and include bacteria of the genus Lactobacillus and Streptococcus. Bacteria, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, and bacteria belonging to the genus Enterococcus.

The term “dead cell of lactic acid bacteria” as used herein is not particularly limited as long as it is a dead cell of lactic acid bacteria, and may be a dried product or a non-dried product. From the viewpoint of stability, it is preferably a dry product, and for example, a dry powder is suitable.

The method for preparing the dead lactic acid bacteria is not particularly limited. For example, after sterilizing the medium in which the lactic acid bacteria are cultured, the bacterial cells are collected by filtration, centrifugation, etc., or from the medium in which the lactic acid bacteria are cultured, the , a method of collecting the cells by centrifugation or the like, and then sterilizing them, and if necessary, a drying treatment or a crushing treatment can be further performed.
The means of sterilization is not particularly limited, and not only heating but also conventional means such as ultraviolet rays and γ-ray irradiation can be used.

In the first and second aspects of the present invention, the dead lactic acid bacteria may be added in any step during the production of the fermented composition. may be added to the milk raw material, dead cells of lactic acid bacteria may be added to the raw milk material during the fermentation process of the milk raw material, and dead cells of lactic acid bacteria may be added after the fermentation process of the milk raw material is completed. It may be added to the fermentation composition. In addition, it is preferable to mix after adding the killed lactic acid bacteria.
In addition, in the first and second aspects of the present invention, when adding dead lactic acid bacteria, the raw milk material to be added, the raw milk material during fermentation, or the fermented composition after fermentation should be sterilized in advance. preferable.

(Use amount of dead lactic acid bacteria in the first invention)
In the first aspect of the present invention, the amount of dead lactic acid bacteria used is 0.01% by weight or more in terms of dry weight of dead lactic acid bacteria relative to the total amount of the fermented composition. From the viewpoint of suppressing more, 0.1% by weight or more is preferable.
The upper limit of the amount of dead lactic acid bacteria used in the first invention is not particularly limited, but the dry weight of dead lactic acid bacteria relative to the total amount of the fermented composition may be 3% by weight or less, and 1% by weight or less. It is preferably mentioned.
Although the genus and species of the dead lactic acid bacteria in the first invention are not limited, one or two or more dead lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc When the body is used, it is preferably 1% by weight or less, more preferably 0.1% by weight or less, from the viewpoint of obtaining the effect of reducing the amino acid odor in addition to suppressing the sourness due to post-acid formation during storage. mentioned.

(Use amount of dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc in the second invention)
In the second aspect of the present invention, the amount of killed cells of one or more kinds of lactic acid bacteria selected from the group consisting of Lactococcus bacteria and Leuconostoc bacteria is as follows: The dry weight of the dead cells is 1% by weight or less, and preferably 0.1% by weight or less from the viewpoint of obtaining a greater effect of reducing the amino acid odor.
The lower limit of the amount of dead lactic acid bacteria used in the second aspect of the present invention is not particularly limited, but in addition to obtaining the effect of reducing amino acid odor, the viewpoint of suppressing acidity due to post-acid formation during storage. Therefore, the dry weight of the dead lactic acid bacteria is preferably 0.01% by weight or more, more preferably 0.1% by weight or more, relative to the total amount of the fermentation composition.
From the viewpoint of the balance between the effect of reducing amino acid odor and the effect of suppressing sourness due to post-acid formation during storage, etc., the amount of the killed lactic acid bacteria used in the second invention is 0.01 to 1% by weight. , 0.01 to 0.1% by weight or 0.1 to 1% by weight.

(Types of lactic acid bacteria as dead cells in the first aspect of the present invention)
Although the genus and species of the killed lactic acid bacteria in the first invention are not particularly limited, bacteria belonging to the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Pediococcus, and Enterococcus One or two or more bacteria selected from the group consisting of preferably one or two or more bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc, More preferably, one or more bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus are included.

As a more specific preferred embodiment of the dead cells in the first invention, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus delbrueckii subsp. lactis, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri ( Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subsp. rhamnosus), Lactobacillus pentosus, Lactobacillus fermentum, Streptococcus salivarius subsp. Lactococcus lactis subsp. lactis (hereinafter simply referred to as "Lactococcus lactis"), Lactococcus lactis biovariant diacetylactis (Lactococcus lactis subsp. lactis biovar diacetylactis) ), Lactococcus lactis subsp. cremoris, Lactococcus raffinolactis, Lactococcus piscium, Lactococcus plantarum Lactococcus galviae (Lactococcus garvieae), Lactococcus lactis subsp. hordniae, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc lactis , Pediococcus damnosus, Pediococcus pentosaceus, Pediococcus acidilactici, Enterococcus faecalis and Enterococcus faecium One or two or more killed bacteria selected from the group consisting of preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis , Lactobacillus delbruchy subspecies delbruchy, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus, Lactobacillus pentosus, Lactobacillus fermentum, Streptococcus salivarius subspecies thermophilus, Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis, lacto Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subspecies holdiae, Leuconostoc mesentroides subspecies One or two or more killed bacteria selected from the group consisting of Cremoris and Leuconostoc lactis, more preferably Lactococcus lactis, Lactococcus lactis biovariant die selected from the group consisting of Acetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, and Lactococcus lactis subspecies foldiae More preferably, killed cells of Lactococcus lactis, more preferably Lactococcus lactis JCM5805, Lactococcus lactis JCM20101, One or two or more killed bacteria selected from the group consisting of Lactococcus lactis NBRC12007 and Lactococcus lactis NRIC1150, particularly preferably killed bacteria of Lactococcus lactis JCM5805 mentioned.

(Types of lactic acid bacteria as dead cells in the second aspect of the present invention)
The dead cells in the second aspect of the present invention are dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc, preferably bacteria belonging to the genus Lactococcus One or two or more dead bacteria selected from the group consisting of

More specific preferred embodiments of the dead cells of the second invention include Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies cremoris, lacto Coccus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus galvieae, Lactococcus lactis subsp. One or two or more killed bacteria selected from the group consisting of preferably Lactococcus lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies One or more bacteria selected from the group consisting of Cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, and Lactococcus lactis subsp. more preferably, dead cells of Lactococcus lactis, more preferably Lactococcus lactis JCM5805, Lactococcus lactis JCM20101, Lactococcus lactis NBRC12007, and Lactococcus - Killed cells of one or more bacteria selected from the group consisting of Lactis NRIC1150, particularly preferably killed cells of Lactococcus lactis JCM5805.

(Live bacteria such as lactic acid bacteria in the first invention)
The fermented composition in the first aspect of the present invention is produced by fermenting a raw milk material with one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria (such as lactic acid bacteria). It is a fermented composition that is made.
In the first aspect of the present invention, the one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria are selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria. Although it is not particularly limited as long as it is one or more selected types of viable bacteria, preferably, bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, One or two or more (preferably two or more, more preferably three or more) live bacteria selected from the group consisting of Enterococcus bacteria and Bifidobacterium bacteria, more preferably is one or more (preferably two or more, more preferably 3 or more) live bacteria, more preferably 1 or 2 or more (preferably 1 or 2) Lactobacillus bacteria and 1 or 2 or more (preferably 1 or 2) live bacteria of the genus Streptococcus; and
1 or 2 or more (preferably 1 or 2) Lactobacillus bacteria, 1 or 2 or more (preferably 1 or 2) Streptococcus bacteria, and 1 or 2 or more (preferably is one or two) viable bacteria of the genus Bifidobacterium; and
1 or 2 or more (preferably 1 or 2) live Streptococcus bacteria and 1 or 2 or more (preferably 1 or 2) Lactococcus bacteria; and
1 or 2 or more (preferably 1 or 2) live Streptococcus bacteria, 1 or 2 or more (preferably 1 or 2) Lactococcus bacteria, and 1 or 2 More than one species (preferably one or two species) of live bacteria of the genus Bifidobacterium;
is mentioned.

More specific preferred embodiments of the viable bacteria in the first invention include Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies lactis Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus, Lactobacillus pentosus, Lactobacillus fir Mentum, Streptococcus salivarius subspecies thermophilus, Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus Pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subspecies holdniae, Leuconostoc mesentroides subspecies cremoris, Leuconostoc lactis, Pediococcus damnosus, Pediococcus Pentosaceus, Pediococcus acidilactici, Enterococcus faecalis, Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium longum subsp. infantis, Bifidobacterium animalis subsp. animalis, Bifidobacterium animalis subsp. lactis) (hereinafter simply referred to as "Bifidobacterium lactis"). ), Bifidobacterium adolescentis, Bifidobacterium angulatum, Bifidobacterium catenulatum, and Bifidobacterium pseudocatenulatum ( Bifidobacterium pseudocatenulatum), one or more (preferably two or more, more preferably three or more) viable bacteria selected from the group consisting of Lactobacillus acidophilus, Lactobacillus delbrueckii・Subspecies bulgaricus, Lactobacillus delbrueckii, Subspecies lactis, Lactobacillus delbrueckii, Subspecies delbrueckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus ・plantarum, lactobacillus brevis, lactobacillus casei subspecies rhamnosus, lactobacillus pentosus, lactobacillus fermentum, streptococcus salivarius subspecies thermophilus, lactococcus lactis subspecies lactis, lactococcus lactis bio Variant diacetylactis, Lactococcus lactis subspecies cremoris, Lactococcus raffinolactis, Lactococcus pythium, Lactococcus plantarum, Lactococcus garbieae, Lactococcus lactis subspecies foldiae, Leuconostoc・Mecentroides subspecies cremoris, Leuconostoc lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium longum subspecies longum Infantis, Bifidobacterium animalis subspecies animalis, Bifidobacterium animalis subspecies lactis, Bifidobacterium adrecentis, Bifidobacterium angularum, Biphy One or two or more (preferably two or more, more preferably three or more) live bacteria selected from the group consisting of Dobacterium catenulatum and Bifidobacterium pseudocatenulatum. , more preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies delbrueckii, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus from gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus plantarum, lactobacillus brevis, lactobacillus casei subspecies rhamnosus, lactobacillus pentosus, lactobacillus fermentum, and streptococcus salivarius subspecies thermophilus 1 to 3 live bacteria selected from the group consisting of, or
One to three live bacteria selected from the group, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium longum and one or two viable bacteria selected from the group consisting of Subspecies infantis, Bifidobacterium animalis Subspecies animalis, and Bifidobacterium animalis Subspecies lactis A combination of
In the first aspect of the present invention, the type of lactic acid bacteria used for dead cells and the type of lactic acid bacteria used for viable cells may be the same or different, and some species may overlap. may be

As another preferred embodiment of the one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria in the first aspect of the present invention, lactic acid bacteria in the second aspect of the present invention, etc. , i.e., one or more types of live bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria Preferably, one or two or more (preferably two or more) selected from the group consisting of Lactobacillus bacteria, Streptococcus bacteria, Pediococcus bacteria, Enterococcus bacteria, and Bifidobacterium bacteria , more preferably 3 or more) live bacteria,
More preferably, one or two or more (preferably two or more, more preferably three or more) bacteria selected from the group consisting of Lactobacillus bacteria, Streptococcus bacteria, and Bifidobacterium bacteria live bacteria of
More preferably, one or two or more (preferably one or two) Lactobacillus bacteria, one or two or more (preferably one or two) Streptococcus bacteria, and one or two more than one species (preferably one or two species) of viable bacteria of the genus Bifidobacterium; and one or more species (preferably one or two species) of Lactobacillus bacteria The above (preferably one or two) live Streptococcus bacteria;
When such a live bacterium is used as the live bacterium of the first present invention, in addition to suppressing the sour taste due to post-acid formation during storage, the live bacterium of the genus Lactococcus or the genus Leuconostoc is used to produce milk raw materials. It is preferable in that it is possible to more reliably avoid the amino acid odor that may occur when fermenting.

(Live bacteria such as lactic acid bacteria in the second invention)
The fermented composition in the second aspect of the present invention is produced by live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria. A fermented composition produced by fermenting a milk raw material.
In the second aspect of the present invention, the one or more live bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria include Lactococcus There are no particular limitations as long as the viable bacteria are one or more bacteria selected from the group consisting of lactic acid bacteria other than genus bacteria and Leuconostoc bacteria, and bacteria belonging to the genus Bifidobacterium, but preferably Lactobacillus One or two or more (preferably two or more, more preferably three) selected from the group consisting of bacteria of the genus Streptococcus, bacteria of the genus Pediococcus, bacteria of the genus Enterococcus, and bacteria of the genus Bifidobacterium above) live bacteria,
More preferably, one or two or more (preferably two or more, more preferably three or more) bacteria selected from the group consisting of Lactobacillus bacteria, Streptococcus bacteria, and Bifidobacterium bacteria live bacteria of
More preferably, one or two or more (preferably one or two) Lactobacillus bacteria, one or two or more (preferably one or two) Streptococcus bacteria, and one or two more than one species (preferably one or two species) of viable bacteria of the genus Bifidobacterium; and one or more species (preferably one or two species) of Lactobacillus bacteria The above (preferably one or two) live Streptococcus bacteria;

More specific preferred embodiments of the viable bacteria in the second aspect of the present invention include Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies lactis Lactobacillus casei, Lactobacillus paracasei, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus, Lactobacillus pentosus, Lactobacillus fir Mentum, Streptococcus salivarius subspecies thermophilus, Pediococcus damnosus, Pediococcus pentosaceus, Pediococcus acidilactici, Enterococcus faecalis, Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium animalis subspecies animalis, Bifidobacterium animalis subspecies lactis, Bifidobacterium adolescentis, Bifidobacterium One or two or more (preferably two or more, more preferably three or more) selected from the group consisting of Ummangulartum, Bifidobacterium catenulatum, and Bifidobacterium pseudocatenulatum ), preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies delbrueckii, Lactobacillus casei, lactobacillus paracasei, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsonii, lactobacillus plantarum, lactobacillus brevis, lactobacillus casei subspecies rhamnosus, lactobacillus pentosus, lactobacillus fermentum, streptococcus salivarius・Subspecies thermophilus, Bifidobacterium bifida Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium animalis subspecies animalis, Bifidobacterium animalis subspecies lactis, Bifidobacterium breve One or two or more (preferably two or more, more preferably 3 or more), more preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subsp. subspecies delbrueckii, lactobacillus gasseri, lactobacillus helveticus, lactobacillus johnsoni, lactobacillus brevis, lactobacillus casei subspecies rhamnosus, lactobacillus pentosus, lactobacillus fermentum, streptococcus salivarius subspecies thermophilus, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium longum subspecies infantis, Bifidobacterium animalis subspecies longum from animalis, Bifidobacterium animalis subspecies lactis, Bifidobacterium adrecentis, Bifidobacterium angularum, Bifidobacterium catenulatum and Bifidobacterium pseudocatenulatum One or two or more (preferably two or more, more preferably three or more) viable bacteria selected from the group consisting of, more preferably Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies delbrueckii, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsoni, Lactobacillus brevis, Lactobacillus 1 to 3 live bacteria selected from the group consisting of Las casei subspecies rhamnosus, Lactobacillus pentosus, Lactobacillus fermentum, and Streptococcus salivarius subspecies thermophilus, or
One to three live bacteria selected from the group, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum subspecies longum, Bifidobacterium longum and one or two viable bacteria selected from the group consisting of Subspecies infantis, Bifidobacterium animalis Subspecies animalis, and Bifidobacterium animalis Subspecies lactis A combination of

(Classification by optimum growth temperature for lactic acid bacteria and bifidobacteria)
Lactic acid bacteria and bifidobacteria used in the production of fermented compositions are also classified according to the difference in optimum growth temperature. In general, lactic acid bacteria with an optimum growth temperature of about 25-30°C are called mesophilic bacteria, and lactic acid bacteria with an optimum growth temperature of 37-45°C are called thermophilic bacteria.
Thermobacteria include, for example, Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus delbrueckii subspecies lactis, Lactobacillus delbrueckii subspecies delbrueckii, Lactobacillus gasseri, Lactobacillus helveticus , Lactobacillus johnsonii, Lactobacillus brevis, Lactobacillus casei subspecies rhamnosus, Lactobacillus pentosus, Streptococcus salivarius subspecies thermophilus, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium Longum subspecies longum, and mesophilic bacteria include, for example, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus plantarum, Lactococcus lactis subspecies lactis, Lactococcus lactis biovariant diacetylactis , Lactococcus lactis subspecies cremoris, and Leuconostoc mesentroides subspecies cremoris.
In the production of container-packed yogurt, live thermophilic bacteria are often used, but viable mesophilic bacteria are sometimes used, and thermophilic and mesophilic live bacteria are used in combination. There is also Mesophilic bacteria are often used in the production of cheese.
Regarding the relationship between the type of lactic acid bacteria and the type of fermented composition, Lactococcus bacteria are often used for cheese production, Streptococcus thermophilus is often used for fermented milk such as yogurt, and Lactobacillus bacteria are It is used to produce a wide range of fermented compositions such as fermented milk such as yogurt and cheese.

(How to obtain lactic acid bacteria, etc.)
A strain of viable bacteria such as lactic acid bacteria or a strain of dead lactic acid bacteria used in the first invention, or a strain of viable bacteria such as lactic acid bacteria or a dead lactic acid bacteria strain used in the second invention , RIKEN, BioResource Center, Microbial Materials Development Section (3-1-1 Koyadai, Tsukuba, Ibaraki), American type culture collection (USA), National Institute of Technology and Evaluation (Kazusama, Kisarazu, Chiba) Ashi 2-5-8), Tokyo University of Agriculture, Strain Storage Room (1-1-1 Sakuragaoka, Setagaya-ku, Tokyo), etc. More specifically, for example, the JCM strain is from the RIKEN BioResource Center Microbial Material Development Office (http://jcm.brc.riken.jp/ja/), and the NBRC strain is from the Independent Administrative Agency Product Evaluation From the National Institute of Technology Biotechnology Center (http://www.nbrc.nite.go.jp), the NRIC strain is from the Tokyo University of Agriculture Strain Storage Room (http://nodaiweb.university.jp/nric/), Each can be obtained.

In the first aspect of the present invention, strains equivalent to the dead cell strains listed in the present specification may also be strains equivalent to the strains as long as they have the effect of suppressing sour taste due to post-acid formation during storage. In the second invention, strains equivalent to the strain are also included in the strain as long as a fermented composition with reduced amino acid odor can be obtained. Here, equivalent strains refer to strains derived from the aforementioned strains, strains derived from the aforementioned strains, or progeny strains thereof. Equivalent strains may be preserved in other strain collection institutions. FIG. 1 shows strains derived from Lactococcus lactis subspecies lactis JCM5805 and strains derived from Lactococcus lactis subspecies lactis JCM5805. Equivalent strains of Lactococcus lactis subspecies lactis JCM5805 shown in FIG. 1 can also be used as the killed cells of the first present invention as long as they have the effect of suppressing sour taste due to post-acid formation during storage. and can be used as the dead cells of the second aspect of the present invention as long as a fermented composition with reduced amino acid odor can be obtained. As used herein, references to Lactococcus lactis subsp. lactis JCM5805 (Lactococcus lactis JCM5805) also include these equivalent strains.

(Fermented composition that suppresses acidity due to post-acid formation during storage)
The first fermented composition of the present invention is a fermented composition in which acidity due to post-acid formation during storage is suppressed. In the present specification, the fermented composition that "suppresses the sourness due to post-acid formation during storage" is a fermented composition produced by the same production method using the same kind of milk raw material except that dead cells of lactic acid bacteria are not added. It means a fermented composition in which sourness due to post-acid formation during storage is suppressed compared to the composition (hereinafter also referred to as "control fermentation composition in the first invention"), preferably control fermentation The composition and the fermented composition to be evaluated are compared with the normal pH immediately after the production of the fermented composition (such as the target pH in the method for producing the product of the fermented composition), and the pH is 0.3. ~ 1 lower (when the fermented composition is fermented milk, for example, pH 4.3 or less, preferably pH 3.9 to 4.3), when fermentation progresses (preferably, after production of the fermented composition , when stored at a predetermined storage temperature such as 2 to 10° C. for 7 to 10 days), the fermented composition contains a fermented composition with suppressed sourness compared to the control fermented composition.

The degree of suppression of sourness (hereinafter simply referred to as "sourness") due to post-acid formation during storage in a certain fermented composition, and how such sourness compares to the control fermented composition of the first present invention (eg, suppressed) can be easily and unambiguously determined by a trained panel. General methods can be used for evaluation criteria and how to summarize evaluations between panels. The number of panel members who evaluate the degree of sourness in the fermented composition may be one person, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members is, for example, 3 or more, preferably 4. From the viewpoint of conducting the evaluation test more simply, the upper limit of the number of panel members can be set to, for example, 6 or less. For the evaluation of the degree of sourness in the fermented composition when there are two or more panelists, the average of all the panelists' evaluations of the degree of sourness in the fermented composition may be adopted. When each evaluation criterion is given an evaluation point, the average value of the evaluation points of all members of the panel may be used as the evaluation of the degree of sourness in the fermented composition. As described above, when the average value of evaluation points is used, the average value may be rounded off to the first decimal place. In addition, when there are two or more panels, in order to reduce the variation in the evaluation of each panel, the evaluation criteria are standardized so that the evaluation criteria of each panel are as uniform as possible before conducting the actual sensory evaluation test. It is preferable to do the work to As such a standardization work, each sample beverage is evaluated after sharing the recognition of the degree of sourness corresponding to the evaluation point when the intensity of sourness is the highest among the panels in advance. In addition, due to the prior standardization work on such evaluation criteria, for example, when the evaluation score is 0 points; 1 point; 2 points; 3 points; 4 points; It is preferable to keep the standard deviation of the evaluation within 0.5.

The degree of sourness in a certain fermented composition can be evaluated, for example, by the same method, preferably the same method as the sensory evaluation method described in Tests 1 to 5 in Examples below. More specifically, the degree of sourness in the fermented composition was evaluated as follows: "0: mild sourness is felt", "1: moderate sourness is felt", "2: slightly strong sourness is felt", " 3: Strong sourness is felt but within the acceptable range”, and “4: Too strong sourness is outside the acceptable range”. A fermented composition with suppressed sourness in the graded evaluation is preferably mentioned as a fermented composition that can be evaluated as a fermented composition with suppressed sourness.

(Fermented composition with reduced amino acid odor)
The second fermented composition of the present invention is a fermented composition with reduced amino acid odor. As used herein, the fermented composition with "reduced amino acid odor" is composed of viable lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria, as well as Lactococcus bacteria and Leuconostoc bacteria. One or two or more live lactic acid bacteria selected from the group are used for fermenting milk raw materials, and one or two or more selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc. Comparison with a fermented composition produced by the same production method using the same type of milk raw material (hereinafter also referred to as "control fermented composition in the second present invention") except that dead lactic acid bacteria are not added. As a result, the amino acid odor (hereinafter also simply referred to as "amino acid odor") due to the cells of one or more lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc was reduced. means a fermented composition.

The degree of amino acid odor in a certain fermented composition, how such amino acid odor is compared to the control fermented composition in the second invention (for example, whether it is reduced) can be determined by a trained panel. can be determined easily and unambiguously. General methods can be used for evaluation criteria and how to summarize evaluations between panels. The number of panel members to evaluate the degree of amino acid odor in the fermented composition may be one person, but from the viewpoint of obtaining a more objective evaluation, the lower limit of the number of panel members is, for example, three or more, preferably four. The maximum number of panel members can be set to, for example, 6 or less from the viewpoint of easier implementation of the evaluation test. For the evaluation of the degree of amino acid odor in the fermented composition in the case of two or more panelists, the average of the evaluations of all the panel members regarding the degree of amino acid odor in the fermented composition may be adopted. When evaluation points are given to each evaluation criterion, the average value of the evaluation points of all members of the panel may be used as the evaluation of the degree of amino acid odor in the fermented composition. As described above, when the average value of evaluation points is used, the average value may be rounded off to the first decimal place. In addition, when there are two or more panels, in order to reduce the variation in the evaluation of each panel, the evaluation criteria are standardized so that the evaluation criteria of each panel are as uniform as possible before conducting the actual sensory evaluation test. It is preferable to do the work to Such commonization work includes sharing the recognition of the degree of amino acid odor corresponding to the evaluation point when the intensity of amino acid odor is the highest among panels in advance, and then evaluating each sample beverage. In addition, by prior standardization work on such evaluation criteria, for example, when the evaluation score is 0 points; 1 point; 2 points; 3 points; 4 points; It is preferable that the standard deviation of the evaluation is within 0.5.

The degree of amino acid odor in a certain fermented composition can be evaluated, for example, by the same method, preferably the same method as the sensory evaluation method described in Tests 6 to 8 of Examples below. More specifically, the degree of amino acid odor in the fermented composition was evaluated as follows: "0: not perceptible", "1: slightly perceptible", "2: perceptible", "3: perceptible, but as product flavor Fermentation with reduced amino acid odor in the above five-grade evaluation compared to the amino acid odor of the control fermented composition in the second invention. The composition is preferably exemplified as a fermented composition that can be evaluated as a fermented composition with reduced amino acid odor.

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. Tests 1 to 5 below relate to the first invention, and Tests 6 to 8 relate to the second invention.

[Test 1] Reduction Evaluation 1 of Excessive Acidity Generated During Storage of Fermented Composition by Dead Lactococcus Bacteria
The following test was conducted to investigate how the addition of dead Lactococcus bacteria in the production of the fermented composition affects excessive sourness that occurs during storage of the fermented composition. .

1) Using live bacteria of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium lactis, non-fat milk (flavoring not added) was overfermented at 42 ° C. to prepare a fermented composition sample to pH 3.9. It was used as a control sample.
2) Fermented composition samples prepared by mixing 0.001% by weight, 0.01% by weight, 0.1% by weight, and 1% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in a control sample, respectively. Samples A, B, C, and D were used.
These samples in Test 1 correspond to "fermented milk" defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
3) For each of the control samples and samples A to D, five trained sensory evaluators evaluated the sourness intensity based on the following sourness intensity index. Table 1 shows the evaluation results (average values) of five sensory evaluators.

<Sourness intensity index>
0: Mild acidity 1: Moderate acidity 2: Slightly strong acidity 3: Strong acidity but within acceptable range 4: Too strong acidity outside of acceptable range

The results in Table 1 show that in the production of the fermented composition, the addition of 0.01% by weight or more of the dried dead Lactococcus bacteria can reduce the sourness intensity compared to the control sample. rice field.

[Test 2] Reduction Evaluation 2 of Excessive Acidity Generated During Storage of Fermented Composition by Dead Lactococcus Bacteria
Even when a different type of lactic acid bacterium or milk raw material is used from the lactic acid bacterium or milk raw material used in Test 1, in the production of the fermented composition, by adding dead cells of Lactococcus bacteria, The following tests were conducted to determine whether excessive sourness that occurs during storage of fermented compositions can be reduced.

1) Fermentation composition using live bacteria of Streptococcus thermophilus and Lactococcus lactis to overferment a liquid milk raw material (flavoring not added) with a non-fat milk solid content of 12% by weight at 30 ° C. to pH 4.3. A sample was used as a control sample.
2) Fermented composition samples prepared by mixing 0.001% by weight, 0.01% by weight, 0.1% by weight, and 1% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in a control sample, respectively. Samples A, B, C, and D were used.
These samples in Test 2 correspond to "fermented milk" defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
3) For each of the control samples and samples A to D, five trained sensory evaluators evaluated the sourness intensity based on the following sourness intensity index. Table 2 shows the evaluation results (average values) of five sensory evaluators.

<Sourness intensity index>
0: Mild acidity 1: Moderate acidity 2: Slightly strong acidity 3: Strong acidity but within acceptable range 4: Too strong acidity outside of acceptable range

From the results in Table 2, even when a different type of lactic acid bacterium or milk raw material is used from the lactic acid bacterium or the like or the raw milk material used in Test 1, in the production of the fermented composition, dead Lactococcus bacteria It was shown that the addition of 0.001% by weight or more of the dry matter of (1) can reduce the sourness intensity compared to the control sample.

[Test 3] Reduction Evaluation 3 of Excessive Acidity Generated During Storage of Fermented Composition by Dead Lactococcus Bacteria
Even when a different type of lactic acid bacterium or milk raw material is used from the lactic acid bacteria or the like used in Test 1 or Test 2 or the raw milk material, killed Lactococcus bacteria are added in the production of the fermented composition. The following tests were conducted to examine whether the excessive sourness that occurs during storage of the fermented composition can be reduced by this method.

1) Using live bacteria of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus as control samples, milk was over-fermented at 42°C to pH 4.2 and fermented composition samples were used as control samples.
2) Fermented composition samples prepared by mixing 0.001% by weight, 0.01% by weight, 0.1% by weight, and 1% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in a control sample, respectively. Samples A, B, C, and D were used.
These samples in Test 3 correspond to "fermented milk" defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
3) For each of the control samples and samples A to D, five trained sensory evaluators evaluated the sourness intensity based on the following sourness intensity index. Table 3 shows the evaluation results (average values) of five sensory evaluators.

<Sourness intensity index>
0: Mild acidity 1: Moderate acidity 2: Slightly strong acidity 3: Strong acidity but within acceptable range 4: Too strong acidity outside of acceptable range

From the results in Table 3, even when using a different type of lactic acid bacterium or milk raw material from those used in Test 1 or Test 2, Lactococcus spp. It was shown that the addition of 0.01% by weight or more of dried dead cells can reduce the sourness intensity compared to the control sample.

[Test 4] Reduction Evaluation 4 of Excessive Acidity Generated During Storage of Fermented Composition by Dead Lactococcus Bacteria
Even when using a different type of dairy raw material from the dairy raw material used in Test 1, in the production of the fermented composition, by adding killed cells of Lactococcus bacteria, during storage of the fermented composition The following tests were conducted to see if the excessive sourness that occurs in

1) Using live bacteria of Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis, a liquid milk raw material (no fragrance added) having a non-fat milk solid content of 7% by weight is overfermented at 42 ° C. A fermented composition sample adjusted to pH 4.1 was used as a control sample.
2) Fermented composition samples prepared by mixing 0.001% by weight, 0.01% by weight, 0.1% by weight, and 1% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in a control sample, respectively. Samples A, B, C, and D were used.
These samples in Test 4 are not classified as "fermented milk" as defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products", but are classified as "foods made mainly of milk, etc.". This is because the liquid milk raw material used to prepare the fermented composition sample of Test 4 does not have a non-fat milk solid content of 8% by weight or more.
3) For each of the control samples and samples A to D, five trained sensory evaluators evaluated the sourness intensity based on the following sourness intensity index. Table 4 shows the evaluation results (average values) of five sensory evaluators.

<Sourness intensity index>
0: Mild acidity 1: Moderate acidity 2: Slightly strong acidity 3: Strong acidity but within acceptable range 4: Too strong acidity outside of acceptable range

From the results in Table 4, even when a different type of milk raw material from that used in Test 1 was used, in the production of the fermented composition, the dry matter of the dead Lactococcus bacterium was reduced to 0.00%. It was shown that addition of 01% by weight or more can reduce the sourness intensity compared to the control sample.

[Test 5] Reduction evaluation 5 of excessive sourness generated during storage of fermented milk due to dead bacteria of the genus Lactococcus
The following test was conducted to investigate whether excessive sourness can be reduced even when dead cells of Lactococcus bacteria are added to over-fermented commercial fermented milk. rice field.

1) A control sample was obtained by re-fermenting commercial fermented milk (flavoring) fermented with Lactobacillus delbrueckii subsp. bulgaricus to pH 4.1.
2) Fermented milk samples prepared by mixing 0.001% by weight, 0.01% by weight, 0.1% by weight, and 1% by weight of dry dead cell powder of Lactococcus lactis JCM5805 in the control sample, respectively. , A, B, C, and D.
3) For each of the control samples and samples A to D, five trained sensory evaluators evaluated the sourness intensity based on the following sourness intensity index. Table 5 shows the evaluation results (average values) of five sensory evaluators.

<Sourness intensity index>
0: Mild acidity 1: Moderate acidity 2: Slightly strong acidity 3: Strong acidity but within acceptable range 4: Too strong acidity outside of acceptable range

From the results in Table 5, even when the commercially available fermented milk was used and when the dead Lactococcus bacteria were added, the dry matter of the dead Lactococcus bacteria was reduced to 0. It was shown that addition of 0.001% by weight or more can reduce the sourness intensity compared to the control sample.

[Test 6] Evaluation of reduction of amino acid odor by dead Lactococcus bacteria 1
In the production of the fermented composition, fermentation is performed with lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria, etc., and dead cells of Lactococcus bacteria are added to reduce the amino acid odor in the fermented composition. The following tests were conducted in order to investigate whether the

1) Using live bacteria of Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium lactis, milk was fermented at 42° C. to prepare fermentation composition sample M1.
2) Using live Lactococcus lactis bacteria, milk was fermented at 30°C to prepare a fermented composition sample Y1. A fermented composition sample prepared by mixing fermented composition sample M1 and fermented composition sample Y at a weight ratio of 1:1 was used as a control sample.
3) Sample A was a fermented composition sample prepared by adding 0.1% by weight of a flavoring agent for fermented milk to a control sample.
4) Fermented composition samples prepared by mixing 0.01% by weight, 0.1% by weight, 1% by weight, and 5% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in fermented composition sample M1, Samples B, C, D, and E were used, respectively.
These samples in Test 6 correspond to "fermented milk" defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
5) For each of the control samples and samples A to E, five trained sensory evaluators performed flavor evaluation of amino acid odor intensity based on the following amino acid odor intensity index. Table 6 shows the evaluation results (average values) of five sensory evaluators.

<Amino acid odor intensity index>
0: Not perceptible 1: Slightly perceptible 2: Perceptible 3: Perceptible, but within acceptable range for product flavor 4: Outside permissible range for product flavor

From the results of Table 6, it was found that the addition of 1% by weight or less of the dry matter of the dead Lactococcus bacterium without using the live Lactococcus bacterium produced a fermented composition in which the amino acid odor was reduced compared to the control sample. was shown to be obtained.

[Test 7] Reduction evaluation of amino acid odor by dead cells of Lactococcus bacteria 2
Even if a different type of lactic acid bacterium or the like is used from the lactic acid bacterium used in Test 6, by adding dead cells of Lactococcus bacteria without using live bacteria of the genus Lactococcus, amino acids The following test was conducted to confirm whether a fermented composition with reduced odor can be obtained.

1) Milk was fermented at 42° C. using live bacteria of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus to prepare a fermented composition sample M2.
2) Using live Lactococcus lactis bacteria, milk was fermented at 30°C to prepare a fermented composition sample Y1. A fermented composition sample prepared by mixing fermented composition sample M2 and fermented composition sample Y1 at a weight ratio of 1:1 was used as a control sample.
3) Sample A was a fermented composition sample prepared by adding 0.1% by weight of a flavoring agent for fermented milk to a control sample.
4) Fermented composition samples prepared by mixing 0.01% by weight, 0.1% by weight, 1% by weight, and 5% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in fermented composition sample M2, Samples B, C, D, and E were used, respectively.
These samples in Test 7 correspond to "fermented milk" defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products".
5) For each of the control samples and samples A to E, five trained sensory evaluators performed flavor evaluation of amino acid odor intensity based on the following amino acid odor intensity index. Table 7 shows the evaluation results (average values) of five sensory evaluators.

<Amino acid odor intensity index>
0: Not perceptible 1: Slightly perceptible 2: Perceptible 3: Perceptible, but within acceptable range for product flavor 4: Outside permissible range for product flavor

From the results in Table 7, even if a different type of lactic acid bacterium or the like is used from the lactic acid bacterium used in Test 6, the dead Lactococcus bacteria can be obtained without using live Lactococcus bacteria. It was shown that the addition of 1% by weight or less of the dry matter yields a fermented composition with reduced amino acid odor compared to the control sample.

[Test 8] Reduction evaluation 3 of amino acid odor by dead bacteria of the genus Lactococcus
In Tests 6 and 7, milk was fermented with lactic acid bacteria, etc., but milk and other dairy products that do not fall under "milk" specified in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products" were fermented with lactic acid bacteria. In order to confirm whether a fermented composition with reduced amino acid odor can be obtained by adding dead cells of Lactococcus spp. without using live Lactococcus spp. did the test.

1) Using live bacteria of Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis, a liquid milk raw material having a non-fat milk solid content of 7% by weight is fermented at 42 ° C. to obtain a fermented composition sample M3. made.
2) A fermented composition sample Y2 was prepared by fermenting a liquid milk raw material having a non-fat milk solid content of 8% by weight at 30° C. using live Lactococcus lactis bacteria. A fermented composition sample prepared by mixing fermented composition sample M3 and fermented composition sample Y2 at a weight ratio of 1:1 was used as a control sample.
3) Sample A was a fermented composition sample prepared by adding 0.1% by weight of a flavoring agent for fermented milk to a control sample.
4) Fermented composition samples prepared by mixing 0.01% by weight, 0.1% by weight, 1% by weight, and 5% by weight of dried dead cell powder of Lactococcus lactis JCM5805 in fermented composition sample M3, Samples B, C, D, and E were used, respectively.
These samples in Test 8 are not classified as "fermented milk" as defined in the "Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products", but are classified as "foods made mainly of milk, etc.". This is because the liquid milk raw material used to prepare the fermented composition sample of Test 8 does not have a non-fat milk solid content of 8% by weight or more.
5) For each of the control samples and samples A to E, five trained sensory evaluators performed flavor evaluation of amino acid odor intensity based on the following amino acid odor intensity index. Table 8 shows the evaluation results (average values) of five sensory evaluators.

<Amino acid odor intensity index>
0: Not perceptible 1: Slightly perceptible 2: Perceptible 3: Perceptible, but within acceptable range for product flavor 4: Outside permissible range for product flavor

From the results in Table 8, even when dairy products such as milk that do not correspond to "milk" specified in the "Ministerial Ordinance Concerning Compositional Standards for Milk and Dairy Products" are fermented with lactic acid bacteria, Lactococcus spp. It was shown that a fermented composition with reduced amino acid odor can be obtained by adding 1% by weight or less of the dry matter of dead Lactococcus bacteria without using live bacteria.

Claims (10)

A fermented composition produced by fermenting a dairy raw material with one or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria,
The fermented composition, wherein dead cells of lactic acid bacteria are added. One or two or more live bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria are Lactobacillus bacteria, Streptococcus bacteria, Lactococcus bacteria, Leuconostoc bacteria, Pediococcus 2. The fermented composition according to claim 1, which is one or more live bacteria selected from the group consisting of bacteria of the genus Enterococcus, and bacteria of the genus Bifidobacterium. 3. The fermented composition according to claim 1 or 2, wherein the dry weight of the dead lactic acid bacteria to be added is 0.001% by weight or more relative to the total amount of the fermented composition. In the method for producing a fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. A method for producing a fermented composition in which sourness due to post-acid formation during storage is suppressed. In the production of the fermented composition,
It comprises a step of fermenting a raw milk material with live bacteria of one or more kinds of bacteria selected from the group consisting of lactic acid bacteria and Bifidobacterium bacteria, and adding dead cells of lactic acid bacteria. do,
A method for suppressing sourness due to post-acid formation during storage in a fermented composition. Fermentation produced by fermenting a raw milk material with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria A composition comprising:
The fermented composition, which does not contain a flavoring agent, and is added with one or more killed lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc. . One or two or more live bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria are Lactobacillus bacteria, Streptococcus bacteria, Pedio 7. The fermented composition according to claim 6, which is one or more live bacteria selected from the group consisting of bacteria belonging to the genus Coccus, bacteria belonging to the genus Enterococcus and bacteria belonging to the genus Bifidobacterium. 8. The fermented composition according to claim 6 or 7, wherein the dry weight of the dead lactic acid bacteria to be added is 1% by weight or less relative to the total amount of the fermented composition. In the method for producing a fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, Fermentation with reduced amino acid odor, characterized by adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria of the genus Lactococcus and bacteria of the genus Leuconostoc. A method of making the composition. In the production of the fermented composition,
A step of fermenting milk raw materials with live bacteria of one or more bacteria selected from the group consisting of lactic acid bacteria other than Lactococcus bacteria and Leuconostoc bacteria and Bifidobacterium bacteria, without using and adding dead cells of one or more kinds of lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc,
A method for reducing an amino acid odor caused by cells of one or more lactic acid bacteria selected from the group consisting of bacteria belonging to the genus Lactococcus and bacteria belonging to the genus Leuconostoc, in a fermented composition.

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