JP2676591B2 - Method of culturing microorganisms in yogurt production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

This invention relates to the production of yogurt.
Regarding the method of culturing microorganisms used in the fermentation process, lactic acid bacteria are not included.
Realizes proper co-cultivation of many kinds of bacteria and can be used for food
While maintaining a good flavor and effective microorganisms to maintain human health
The yogurt that contains a large amount of the produced substance
This is a method for culturing the obtained microorganism.

[0002]

2. Description of the Related Art Conventional general yogurt production is based on lactic acid.
Select 1 to 3 kinds of bacteria, etc., and the activity temperature of the selected bacteria
Culturing and fermentation are carried out at a constant temperature set in the temperature range.
Was. Also, culture and fermentation methods to improve flavor and quality.
As a method, when setting different temperatures in about two stages,
In the culture of kefir, several kinds of inoculum were used in several stages
It was known to carry out fermentation with temperature control over the temperature.

[0003]

Conventionally, the activity temperature range is
Using 1 to 3 species of bacteria that are the same or close to each other
-It is common to produce glutt and has two different temperature settings.
The purpose is to stabilize the acidity related to flavor.
Do not ensure quality control or ensure that the viable cell count of a specific bacterium exceeds a certain level.
Etc. Simple activity and growth of selected 1 to 3 types of culture bacteria
The purpose was to control. Also, kefi
The fermentation technology of a also occurs due to the stable formation and fermentation of kefir.
The purpose is to reduce carbon dioxide gas, etc.
Achieving both symbiotic culture of the bacteria and securing edible flavor
However, the types and contents of microorganism-produced substances have increased
A culture that satisfies the demand by focusing on the point of making it big
The feeding method was not considered.

That is, in the conventional yogurt production,
Eight types while maintaining a flavor that is edible for your personal taste
Suitable for culturing combining various types of microorganisms
Types of Microbial Substances that are Beneficial to Maintain Human Health
Established a method to obtain yogurt products with high content
I didn't.

[0005]

The present invention is a microbial product.
Enables the production of yogurt products with high quality and high content
The following two methods of culturing are shown, and at least containing lactic acid bacteria:
Raw material inoculated with starter containing more than 8 kinds of inoculum
The first culturing method is based on continuous culture.
During the culturing time, first, fermentation at a culture temperature of 25 ° C for about 8 hours,
Fermentation at a culture temperature of 21 ° C for about 16 hours, then culture temperature
18 ℃, 15 ℃, 14 ℃, 10 ℃, 5 ℃
Aging for about 4.8 hours, gradually shifting to the low temperature side
Temperature control. On the other hand, the second culture method is intermittent
The culture temperature is set to the initial value within the set culture time.
Steplessly drops from 43 ° C to 45 ° C to the target 19 ° C
Then, divide the incubation time of about 8 hours into the stepless temperature drop.
Ferment by applying, then ripen at a culture temperature of 18 ° C for about 2 hours.
And aging at a culture temperature of 4 ° C for about 8 hours
Then, it shifts steplessly at first and then gradually to the low temperature side
Implement temperature control.

[0006]

[Function] In the present invention, pretreatment such as sterilization and homogenization is performed.
The starter to inoculate the finished raw material is, for example,
"Streptococcus""Leuconost
oc ”“ Lactobacillus ”,
"Candida" and "Torulopsis" of yeast
Those belonging to "Saccharomyces", intestinal fine
"Bifidobacterium" and "Enter"
selected from those belonging to "ococcus" including lactic acid bacteria
It contains at least 8 or more kinds of inoculated bacteria. Many kinds
Considering the individual activity temperature characteristics of each bacterium,
Start culture in a relatively low temperature range by combining selected bacteria
When it is appropriate to start the culture at relatively high temperature
Is considered to be appropriate, and in addition, the substance production of each fungus
While being fully implemented, the
Must be cultivated to ensure a good bell taste
Absent. In the present invention, in order to satisfy all these conditions
As a result of repeated research, culture was performed under the conditions disclosed in the following examples.
When you do, many kinds of bacteria with different activity temperatures are activated on the high temperature side.
Conveniently grow from moving bacteria to low temperature bacteria
Nourished, has a good flavor, and
It was found that yogurt with a high content was obtained.

[0007]

FIG . 1 is a graph showing a first embodiment of the present invention.
However, the continuous culture time A of 48 hours was 24
Divided into fermentation time B of 24 hours and aging time C of 24 hours
Have been. First, at fermentation time B, a culture temperature of 25 ° C
After maintaining for 8 hours, switch to 21 ℃ and maintain for about 16 hours
You. Subsequent aging time C is 18 ℃, 15 ℃, 14
For each culture temperature set in the order of ℃, 10 ℃ and 5 ℃
Equal maintenance time, ie about 4.8 hours each
You.

The graph of FIG . 2 shows a second embodiment of the present invention.
However, the culture time discontinuities D and D are included at two locations on the way.
A culture time A of 18 hours set more intermittently is about 8
Divided into fermentation time B of time and aging time C of about 10 hours
Have been. Then, at the fermentation time B, the initial culture temperature
Cultivation of the target at a temperature drop rate of -3 degrees Celsius every hour from 43 degrees Celsius.
Control is performed to steplessly lower the temperature up to 19 ℃.
Then, after the first culture time interruption D, the aging time C
And at the aging time C, a roasting temperature of 18 ° C. for about 2:00
For a second culture time after being maintained for a period of time
Control of gradual temperature drop to maintain 4 ℃ for about 8 hours
It is. Then, in the culturing time interruption part D, the
Stirring and homogenization, addition of stabilizers and complementary components, distribution containers
Selected from processes such as filling and transfer to another storage facility
The desired steps can be performed.

In the graph of FIG . 2, in the section of fermentation time B,
The culture temperature from 43 ° C to 19 ° C without any step
The rate of temperature drop during the incubation was kept constant, and
Although it is set in two places, it is cultured according to the activity characteristics of the selected bacteria.
If necessary to adapt the conditions further,
As shown in the graph, the temperature drop in the section of fermentation time B
The lowering rate can be changed arbitrarily, and the number of times the culture time is interrupted D can be set.
It is also possible to change.

For raw materials that have undergone pretreatment such as sterilization and homogenization
In contrast, it contains at least 8 types of inoculum including lactic acid bacteria.
The culture shown in FIGS. 1 to 3 was inoculated with the starter
When the culture gradually shifts to the low temperature side under the conditions,
Cultivation of bacteria that adapts to the temperature setting at the start of feeding progresses,
Lower temperature as culture temperature is controlled
Appropriately transfer to culture of bacteria that are active in the area. Like this
The fermented raw material obtained by
, Addition of stabilizers such as pectin and complementary components, dry powder
, Drinking of filterable ingredients by filter press, distribution volume
Perform the desired process selected from processes such as filling the vessel
To obtain yogurt and processed food products.
Can be

[0011]

EFFECTS OF THE INVENTION Microorganisms in the production of yogurt of the present invention
Culture methods maintain a level of flavor that can be used in foods.
Balanced growth and substance production of multiple types of microorganisms
For a long time earnestly researched the culture conditions necessary for promoting
As a result, see the combination of the specific temperature setting and its maintenance time.
It was produced at least 20 times from the original culture temperature.
Specified in the process of wide temperature drop of ℃, maximum 40 ℃
This is an unprecedented precision in which the temperature setting is performed in three or more steps.
The activity temperature can be controlled
Appropriate performance of culture combining various different types of microorganisms
Giving is possible. As a result, it is beneficial for maintaining the health of the human body.
Many kinds of microorganisms and various products by those microorganisms
Yogurt and its addition containing a large amount of quality
Industrial food production is realized.

In order to investigate the concrete effect of the present invention,
Yogurt obtained by the implementation of Ming and obtained by the prior art
I examined and compared the common yogurt
The yogurt according to the practice of the invention can be used for proper culture.
The types of microorganisms that came are lactic acid bacteria, yeast, and other types
The total is 12 types, which is diverse and various, while
The yogurt produced by the conventional technology is as few as three types of lactic acid bacteria,
The number of microorganisms after culturing was also determined by the practice of the present invention.
Goult pairs to a ¹⁰ 12 ^{10 14} per 1ml
However, the yogurt according to the prior art is 10 ⁷ to 1 ml.
Since it is 10 ⁸ , the remarkable effect of the present invention and its existence
The effectiveness was confirmed.

[Brief description of the drawings]

FIG. 1 is a graph showing a first embodiment of the present invention.

FIG. 2 is a graph showing a second embodiment of the present invention.

[FIG. 3] In the second embodiment of the present invention, the culture temperature is continuously changed.
Change the setting of the control to lower the floor and the setting of the incubation time interruption part.
The graph which shows the modified example.

[Explanation of symbols]

A. . . . . . Culturing time B. . . . . . Time allocated to fermentation out of culture time . . . . . Time allocated to aging in the culture time D. . . . . . Intermittent period of culture time

Claims (2)

(57) [Claims] 1. At least eight kinds of inoculum containing lactic acid bacteria
Continuous to the material inoculated with the starter containing
The temperature gradually shifts to the low temperature side with the lapse of the set culture time.
Culture temperature required for fermentation and aging
The degree and the culture time are set in the order described below. (1) Fermentation at a culture temperature of 25 ° C. for about 8 hours. (2) Fermentation at a culture temperature of 21 ° C. for about 16 hours. (3) Aging at a culture temperature of 18 ° C. for about 4.8 hours. (4) Aging at a culture temperature of 15 ° C. for about 4.8 hours. (5) Aging at a culture temperature of 14 ° C. for about 4.8 hours. (6) Aging at a culture temperature of 10 ° C. for about 4.8 hours. (7) Aging at a culture temperature of 5 ° C. for about 4.8 hours. Cultivation of microorganisms in yogurt production characterized by the above
Method. 2. At least 8 kinds of inoculum containing lactic acid bacteria
Intermittent for materials inoculated with starter containing
Initially stepless with the lapse of the set culture time,
Fermentation is carried out by performing temperature control that gradually shifts to the low temperature side.
And the culturing temperature and culturing time required for aging are described below.
Set in order. (1) From the initial culture temperature of 43 ° C to 45 ° C to the target
Steplessly drop to 9 ℃
The fermentation is performed by allocating a culture time of 8 hours. (2) Aging at a culture temperature of 18 ° C. for about 2 hours. (3) Aging at a culture temperature of 4 ° C. for about 8 hours. Cultivation of microorganisms in yogurt production characterized by the above
Method.