JP3645898B1 - Fermented milk product manufacturing method and product - Google Patents
Fermented milk product manufacturing method and product Download PDFInfo
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- JP3645898B1 JP3645898B1 JP2004300359A JP2004300359A JP3645898B1 JP 3645898 B1 JP3645898 B1 JP 3645898B1 JP 2004300359 A JP2004300359 A JP 2004300359A JP 2004300359 A JP2004300359 A JP 2004300359A JP 3645898 B1 JP3645898 B1 JP 3645898B1
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- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000014048 cultured milk product Nutrition 0.000 title claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 103
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 52
- 239000004310 lactic acid Substances 0.000 claims abstract description 51
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 235000021001 fermented dairy product Nutrition 0.000 claims abstract description 25
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims abstract description 23
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims abstract description 15
- 241000194036 Lactococcus Species 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 239000007858 starting material Substances 0.000 claims description 32
- 241000194035 Lactococcus lactis Species 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims description 10
- 241001468193 Leuconostoc mesenteroides subsp. cremoris Species 0.000 claims description 10
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 27
- 239000000796 flavoring agent Substances 0.000 abstract description 26
- 235000019634 flavors Nutrition 0.000 abstract description 26
- 235000013351 cheese Nutrition 0.000 abstract description 18
- 235000013618 yogurt Nutrition 0.000 abstract description 17
- 238000003860 storage Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- 241000233866 Fungi Species 0.000 abstract description 5
- 230000000052 comparative effect Effects 0.000 description 19
- 230000001580 bacterial effect Effects 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 6
- 235000014897 Streptococcus lactis Nutrition 0.000 description 5
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 4
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 2
- 235000015141 kefir Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 1
- 241001310537 Acetobacter orientalis Species 0.000 description 1
- 241001468161 Acetobacterium Species 0.000 description 1
- 241000287781 Crassicarpon thermophilum Species 0.000 description 1
- 208000012766 Growth delay Diseases 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000003501 co-culture Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Abstract
【課題】 ラクトコッカス・クレモリス等の中温性乳酸球菌を使用しながら，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品を提供する。
【解決手段】 高温性乳酸球菌であるストレプトコッカス・サーモフィラスから分離培養したストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌（独立行政法人産業技術総合研究所特許生物寄託センター受領番号 ＦＥＲＭ ＡＰ−２０２３０）をラクトコッカス・クレモリス等の中温性乳酸球菌に併用して，３０℃近辺の発酵温度によってヨーグルトミックスの発酵を行なう。これによって中温性乳酸球菌又はこれに糸状菌，酵母若しくは酢酸菌を併用したヨーグルトにおける独特の強いチーズ香，容器膨張，外観変化等の欠点を解消することができる。
PROBLEM TO BE SOLVED: To use a mesophilic lactic acid cocci such as Lactococcus cremoris, exhibit a stable and gentle cheese scent during storage, have a smooth texture due to viscosity and adapt to the tastes of Japanese people, and expand the container And fermented dairy products with no change in appearance.
SOLUTION: Streptococcus thermophilus GCL1129 Lactococcus (Independent Administrative Institution National Institute of Advanced Industrial Science and Technology, Patent Biodeposition Center receipt number FERM AP-20230) isolated and cultured from Streptococcus thermophilus, which is a thermophilic lactic acid cocci. Combined with mesophilic lactic acid cocci, the yogurt mix is fermented at a fermentation temperature around 30 ° C. As a result, it is possible to eliminate disadvantages such as unique strong cheese flavor, container expansion, and appearance change in mesophilic lactic acid cocci or yoghurt in combination with filamentous fungi, yeast or acetic acid bacteria.
Description
本発明はヨーグルト等の発酵乳製品の製造方法及びその製品に関する。 The present invention relates to a method for producing a fermented milk product such as yogurt and the product.
発酵乳製品に用いられる中温性乳酸球菌としてラクトコッカス・クレモリス（Lactococcus lactis subsp. ｃremoris），ラクトコッカス・ラクティス（（Lactococcus lactis subsp. lactis），ロイコノストック・クレモリス(Leuconostoc mesenteroides subsp.cremoris）等が知られており，例えばロイコノストック・クレモリス単独のスターターを用いるか，これに糸状菌や酵母を併用したスターターを用いて発酵した発酵乳製品として，一般にフィンランドのヴィリ，スウェーデンのラングフィル，ノルウェーのテッテ，コーカサスのケフィール等が知られている。これらは独特の強いチーズ様風味があり，また粘性が強いことによって滑らかな食感があるものとされる。また我国でもラクトコッカス・クレモリスを主発酵菌としてこれに酢酸菌を併用することによって，同様にチーズ様風味と強い粘性を有する所謂カスピ海ヨーグルトが知られており，この場合チーズ様風味と粘性による食感が上記諸外国のものより比較的日本人の嗜好に適合し易いものとされて，一部に根強い人気がある。 Examples of mesophilic lactic acid cocci used in fermented dairy products include Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. For example, fermented dairy products that are fermented using a starter of Leuconostoc cremoris alone or in combination with a starter combined with filamentous fungi and yeast, generally in Finland Villi, Sweden Langfil, Norway Tette, Caucasus kefir, etc. are known, which have a unique strong cheese-like flavor and a smooth texture due to their strong viscosity.In Japan, Lactococcus cremoris is the main fermentation. By using acetic acid bacteria together with this, So-called Caspian Sea yogurt with a cheese-like flavor and strong viscosity is known. In this case, the texture due to the cheese-like flavor and viscosity is relatively easy to adapt to the tastes of Japanese people than the above-mentioned foreign countries. Some of them are very popular.
しかし乍ら，スターターとして上記中温性乳酸球菌を単独使用したものは，発酵乳製品の保存中にチーズ臭が次第に強くなる傾向が顕著に見られ，糸状菌を併用したものは，同じく発酵乳製品の保存中にチーズ様風味の変化が激しい傾向があるとともにカード表面にマット形成がなされて外観不良を招く傾向が顕著に見られ，酵母を併用したものは，炭酸ガスの発生によって容器が膨張する傾向が顕著に見られ，また酢酸菌を併用したものは，製造当初にはチーズ香が穏やかであるも，発酵乳製品の保存中にカード表面に酢酸菌によるマット形成がなされて外観不良を招くとともに腐敗臭が発生する傾向が顕著に見られるという欠点があり，従ってこれら中温性乳酸菌を単独又は主発酵菌として使用した発酵乳製品は必ずしも日本人の嗜好に適合したものとはいえない状況にある。 However, those using the above mesophilic lactic acid cocci as a starter tend to have a noticeable tendency to increase the cheese odor during storage of the fermented milk product. During the storage of cheese, the cheese-like flavor tends to change drastically, and the card surface is matted, leading to a poor appearance. When used with yeast, the container expands due to the generation of carbon dioxide. The tendency is noticeable and the combination with acetic acid bacteria has a mild cheese flavor at the beginning of production, but the mat surface is formed by acetic acid bacteria on the surface of the card during storage of fermented milk products, resulting in poor appearance In addition, there is a drawback that the tendency of spoilage odor is prominent, so fermented dairy products using these mesophilic lactic acid bacteria alone or as the main fermenting bacteria are not always in Japanese taste. There is a situation where it can not be said that combined.
本発明はかかる事情に鑑みてなされたもので，その解決手段とするところは，中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのいずれか又は２種以上混合した乳酸球菌を用いながら，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品の製造方法を提供するにあり，またその製品を提供するにある。 The present invention has been made in view of such circumstances, and a solution thereof is to be mesophilic Lactococcus cremolith, Lactococcus lactis or Leuconostoc cremolith, or a mixture of two or more lactic acid cocci A method for producing fermented dairy products that have a stable and mild cheese flavor even during storage, have a smooth texture due to its viscosity, conform to the tastes of Japanese people, and have no container expansion or change in appearance. And provide its products.
上記課題に添って鋭意検討したところ，４０℃近辺乃至それ以上を至適生育温度とする高温性のストレプトコッカス・サーモフィラス（Streptococcus thermophilus）を，特に３０℃近辺で良好に生育するように分離培養し，これを，２５±５℃を至適生育温度とする中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのうちのいずれか又は２種以上混合の乳酸球菌と併用してスターターとする一方，該スターターを用いて牛乳又は乳製品の発酵を３０±５℃の発酵温度で行なうことによって，上記中温性乳酸球菌と上記高温性のストレプトコッカス・サーモフィラス乳酸球菌とを併用しながらも双方を有効に共培養して，上記の中温性乳酸球菌を単独使用し又はこれに糸状菌，酵母若しくは酢酸菌を併用したときに発生する上記欠点を解消し，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品を製造することが可能となり，またストレプトコッカス・サーモフィラスを上記３０℃近辺で良好に生育するように分離培養して使用することによって，常法に従って接種率を数％以下として発酵乳製品の量産を効率よく行なうことが可能となるとの知見を得て，本発明をなすに至ったものであって，即ち請求項１に記載の発明を，中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのうちのいずれか又は２種以上混合の乳酸球菌と，高温性のストレプトコッカス・サーモフィラス乳酸球菌の菌株を３０℃近辺において良好に生育するように分離培養した乳酸球菌とを併用したスターターを用いて，牛乳又は乳製品を３０±５℃の範囲の発酵温度によって発酵することを特徴とする発酵乳製品の製造方法としたものである。 As a result of diligent studies in accordance with the above problems, high-temperature Streptococcus thermophilus having an optimum growth temperature of about 40 ° C. or higher is isolated and cultured so as to grow well particularly at about 30 ° C., Starter using this in combination with mesophilic Lactococcus cremoris, Lactococcus lactis or Leuconostoc cremoris with an optimum growth temperature of 25 ± 5 ° C, or a mixture of two or more lactic acid cocci On the other hand, by using the starter to ferment milk or dairy products at a fermentation temperature of 30 ± 5 ° C., both the mesophilic lactic acid cocci and the thermophilic Streptococcus thermophilus lactic acid cocci are used in combination. Is effectively co-cultured and the above mesophilic lactic acid cocci are used alone or in combination with filamentous fungi, yeast or acetic acid bacteria Eliminates the above-mentioned shortcomings that occur when used in combination, exhibits a stable and gentle cheese flavor even during storage, has a smooth texture due to viscosity, meets Japanese taste, and has no container expansion or change in appearance Fermented dairy products can be produced, and Streptococcus thermophilus can be separated and cultured so that it grows well around 30 ° C, and the inoculation rate can be reduced to several percent or less in accordance with conventional methods. The inventor has obtained the knowledge that mass production can be efficiently performed, and has made the present invention. That is, the invention according to claim 1 can be used as a mesophilic Lactococcus cremolith, Lactococcus lactis. Or a mixture of two or more of Leuconostoc cremoris and a mixture of two or more of them and a thermophilic Streptococcus thermophilus lactococci Fermented milk characterized in that milk or dairy products are fermented at a fermentation temperature in the range of 30 ± 5 ° C. using a starter combined with lactic acid cocci separated and cultured to grow well at around 30 ° C. This is a product manufacturing method.
請求項２に記載の発明は，上記に加えて，出願人が独立行政法人産業技術総合研究所に寄託した受託番号ＦＥＲＭ Ｐ−２０２３０のストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸菌を使用することによって上記製造方法に適したものとし得ることから，これを，上記併用するストレプトコッカス・サーモフィラス乳酸球菌を，独立行政法人産業技術総合研究所特許生物受託センターに寄託した受託番号ＦＥＲＭ Ｐ−２０２３０のストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌としてなることを特徴とする請求項１に記載の発酵乳製品の製造方法としたものである。 In addition to the above, the invention described in claim 2 is suitable for the above production method by using Streptococcus thermophilus GCL1129 lactic acid bacteria having an accession number of FERM P-20230 deposited by the National Institute of Advanced Industrial Science and Technology. Therefore, the Streptococcus thermophilus lactococci used in combination with the above is the Streptococcus thermophilus GCL1129 lactococci with the deposit number FERM P-20230 deposited at the National Institute of Advanced Industrial Science and Technology Patent Biology Center. It is set as the manufacturing method of the fermented milk product of Claim 1 characterized by the above-mentioned.
請求項３に記載の発明は，中温性乳酸球菌を用いながら，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品を提供するように，これを，中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのうちのいずれか又は２種以上混合の乳酸球菌と，高温性のストレプトコッカス・サーモフィラス乳酸球菌の菌株を３０℃近辺において良好に生育するように分離培養した乳酸球菌とを併用したスターターを用いて，牛乳又は乳製品を３０±５℃の範囲の発酵温度によって発酵してなることを特徴とする発酵乳製品としたものである。 The invention described in claim 3 uses a mesophilic lactic acid cocci and exhibits a gentle cheese flavor that is stable even during storage, has a smooth texture due to viscosity, meets the taste of the Japanese, and expands the container. In order to provide a fermented dairy product that does not change its appearance, it is mixed with a lactic streptococci of mesophilic Lactococcus cremolith, Lactococcus lactis or Leuconostoc cremoris or a mixture of two or more Fermentation of milk or dairy products at fermentation temperatures in the range of 30 ± 5 ° C using a starter combined with lactic acid cocci that have been isolated and cultured so that the strain of Streptococcus thermophilus lactococci It is made into the fermented milk product characterized by being formed.
本発明は，これら請求項記載の発明をそれぞれ発明の要旨とすることによって上記課題解決の手段としたものである。 The present invention provides means for solving the above-mentioned problems by making the inventions described in these claims the subject matter of the invention.
なお本発明で発酵乳製品とは，所謂乳等省令に定義される発酵乳の製品の他，乳酸球菌を用いて同様に発酵することによって得られる液状の乳酸菌飲料の製品を含む意味に用いる。 In the present invention, fermented milk products are used to include fermented milk products defined in so-called ministerial ordinances and liquid lactic acid bacteria beverage products obtained by fermenting in the same manner using lactic acid cocci.
本発明は以上のとおりに構成したから，請求項１に記載の発明は，中温性乳酸球菌と上記高温性のストレプトコッカス・サーモフィラス乳酸球菌とを併用しながらも双方を有効に共培養して，上記の中温性乳酸球菌を単独使用し又はこれに糸状菌，酵母若しくは酢酸菌を併用したときに発生する上記欠点を解消し，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品とし得るとともに上記ストレプトコッカス・サーモフィラスを上記３０℃近辺で良好に生育するように分離培養して使用することによって，常法に従って接種率を数％以下として効率よく量産をなし得る発酵乳製品の製造方法を提供することができる。 Since the present invention is configured as described above, the invention according to claim 1 effectively co-cultures both mesophilic lactic acid cocci and the above-mentioned high-temperature Streptococcus thermophilus lactic acid cocci, The above-mentioned disadvantages that occur when using mesophilic lactobacilli alone or in combination with filamentous fungi, yeast, or acetic acid bacteria, provide a stable and gentle cheese flavor during storage, and a smooth texture due to viscosity By using the Streptococcus thermophilus as a fermented dairy product that meets the tastes of Japanese people and has no container expansion or change in appearance, and is used by separating and culturing so that it grows well around 30 ° C. It is possible to provide a method for producing a fermented dairy product that can be efficiently mass-produced with an inoculation rate of several percent or less according to a conventional method.
請求項２に記載の発明は，上記に加えて，出願人が独立行政法人産業技術総合研究所に寄託した受託番号ＦＥＲＭ Ｐ−２０２３０のストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸菌を使用することによって上記製造方法に適したものとすることができる。 In addition to the above, the invention described in claim 2 is suitable for the above production method by using Streptococcus thermophilus GCL1129 lactic acid bacteria having an accession number of FERM P-20230 deposited by the National Institute of Advanced Industrial Science and Technology. Can be.
請求項３に記載の発明は，中温性乳酸球菌を用いながら，保存中も安定した穏やかなチーズ香を呈し，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品を提供することができる。 The invention described in claim 3 uses a mesophilic lactic acid cocci and exhibits a gentle cheese flavor that is stable even during storage, has a smooth texture due to viscosity, meets the taste of the Japanese, and expands the container. It is possible to provide a fermented dairy product having no change in appearance.
以下更に本発明を具体的に説明すれば，本発明の発酵乳製品は，中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのうちのいずれか又は２種以上混合の乳酸球菌と，高温性のストレプトコッカス・サーモフィラス乳酸球菌の菌株を３０℃近辺において良好に生育するように分離培養した乳酸球菌とを併用したスターターを用いて，牛乳又は乳製品を３０±５℃の範囲の発酵温度によって発酵したものであり，その製造方法は，同じく，これを中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスのうちのいずれか又は２種以上混合の乳酸球菌と，高温性のストレプトコッカス・サーモフィラス乳酸球菌の菌株を３０℃近辺において良好に生育するように分離培養した乳酸球菌とを併用したスターターを用いて，牛乳又は乳製品を３０±５℃の範囲の発酵温度によって発酵するものとしてある。 The present invention will be described in more detail below. The fermented dairy product of the present invention comprises mesophilic Lactococcus cremolith, Lactococcus lactis or Leuconostoc cremolith, or a mixture of two or more lactic acids. Milk or dairy products in the range of 30 ± 5 ° C. using a starter that uses cocci and lactic streptococci that have been isolated and cultured to grow well in the vicinity of 30 ° C., a strain of thermophilic Streptococcus thermophilus lactococci It is fermented at the fermentation temperature, and the production method thereof is also the same as that of mesophilic Lactococcus cremoris, Lactococcus lactis or Leuconostoc cremoris or a mixture of two or more lactic acid cocci. , High-temperature Streptococcus thermophilus lactobacilli strain is good at around 30 ℃ Using combination starter and separated cultured lactococcal to grow, there as being fermented by a fermentation temperature in the range of 30 ± 5 ° C. The milk or milk products.
中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスの乳酸球菌は，その至適生育温度を２５±５℃とするもの，例えばフィンランドのヴィリ，スウェーデンのラングフィル，ノルウェーのテッテ，コーカサスのケフィール，カスピ海ヨーグルト等に使用される既知の乳酸球菌から分離した菌株を培養したものを使用するものとしてある Mesophilic Lactococcus cremoris, Lactococcus lactis or Leuconostoc cremoris lactobacilli have an optimum growth temperature of 25 ± 5 ° C., for example, Villi, Finland, Langfil, Sweden, Tete, Norway Cultivated strains isolated from known lactic acid cocci used in, Caucasus kefir, Caspian Sea yogurt, etc.
上記併用するストレプトコッカス・サーモフィラス乳酸球菌は，高温性のストレプトコッカス・サーモフィラス乳酸球菌をそのまま使用することなく，これを３０±５℃において良好に生育するストレプトコッカス・サーモフィラス乳酸球菌の菌株を分離培養した乳酸球菌を使用するものとしてあり，特にこれを，独立行政法人産業技術総合研究所特許生物受託センターに寄託した受託番号ＦＥＲＭ Ｐ−２０２３０のストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌によるものとすれば，該乳酸球菌は３０℃近辺，特に３０±５℃で良好に生育して上記発酵温度の範囲と適合することによって，接種率を常法に従って数％以下として発酵乳製品の量産を行なう上で更に好ましいものとすることができる。 Streptococcus thermophilus lactococci to be used in combination is a lactic acid cocci obtained by isolating and culturing a strain of Streptococcus thermophilus lactococci that grows well at 30 ± 5 ° C. without using the high-temperature Streptococcus thermophilus lactococci as they are. In particular, if this is caused by Streptococcus thermophilus GCL1129 lactic acid cocci with accession number FERM P-20230 deposited at the National Institute of Advanced Industrial Science and Technology Patent Biological Research Center, the lactic acid cocci By growing well in the vicinity, especially at 30 ± 5 ° C, and adapting to the above fermentation temperature range, it is more preferable for mass production of fermented dairy products with an inoculation rate of several percent or less according to a conventional method. it can.
即ち上記３０±５℃の発酵温度の範囲で良好に生育するストレプトコッカス・サーモフィラスＧＣＬ１１２９は，至適生育温度を４０℃近辺乃至それ以上とする高温性乳酸球菌として一般に使用されるストレプトコッカス・サーモフィラスから，３０℃近辺，特に３０±５℃において良好に生育する菌株として分離して，例えば数世代に亘って生育することによって該３０±５℃の生育適性を有して上記発酵温度に対する順応性を確保したものとしてあり，例えば第３世代は，３０℃の生育温度において酸度０．６４％，総菌数２１００×１０６／ｍｌ，生菌数２０×１０７／ｍｌを呈する如くに，３０℃±５℃の生育温度範囲で酸度，総菌数，生菌数ともに好ましく生育するものとされる。このとき該生育温度範囲を上回ると総菌数，生菌数ともにその影響はないが，酸度が上昇する傾向が顕著となり，また該生育温度範囲を下回ると高温性乳酸球菌がその性質上，総菌数，生菌数ともにその増殖遅延傾向が顕著となり，それぞれ不適当となる。 That is, Streptococcus thermophilus GCL1129 that grows well in the fermentation temperature range of 30 ± 5 ° C. is from Streptococcus thermophilus generally used as a thermophilic lactic acid bacterium having an optimum growth temperature of about 40 ° C. or higher. Isolate as a strain that grows well in the vicinity of 30 ° C., particularly 30 ± 5 ° C., for example, by growing for several generations, it has the suitability for growth of 30 ± 5 ° C. and ensures adaptability to the fermentation temperature. For example, the third generation has an acidity of 0.64% at a growth temperature of 30 ° C., a total cell count of 2100 × 10 6 / ml, and a viable cell count of 20 × 10 7 / ml at 30 ° C. ± 5 The acidity, the total number of bacteria, and the number of living bacteria are preferably grown within the growth temperature range of ° C. At this time, when the growth temperature range is exceeded, there is no effect on the total bacterial count or viable count, but the tendency to increase the acidity becomes remarkable, and below this growth temperature range, thermophilic lactic acid cocci are Both the number of bacteria and the number of viable bacteria become prominent in their growth delay and are inappropriate.
中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスの乳酸球菌は，これを単独又は複数混合したものと，ストレプトコッカス・サーモフィラスＧＣＬ１１２９とをそれぞれ，例えば牛乳培地で培養したものをマザースターター培地に接種培養してマザースターターを形成し，これを更にバルクスターター培地に接種培養してバルクスターターとして，常法に従って牛乳又は乳製品，例えば予め調整したヨーグルトミックスに１〜１０％程度添加し，そのタンク培養又は容器内培養によって発酵するようにその使用を行うようにすればよい。 The mesophilic Lactococcus cremoris, Lactococcus lactis or Leuconostoc cremoris lactic acid cocci are singly or a mixture of them and Streptococcus thermophilus GCL1129, for example, cultured in a milk medium. A mother starter is formed by inoculating and culturing in a starter medium, which is further inoculated and cultured in a bulk starter medium, and added as a bulk starter according to a conventional method to about 1 to 10% of milk or a dairy product, for example, a yogurt mix prepared in advance. The use may be performed so as to ferment by the tank culture or the in-container culture.
このとき発酵温度は，上記中温性乳酸球菌とストレプトコッカス・サーモフィラスＧＣＬ１１２９が共に生育可能な温度によるものとしてあり，上記中温性乳酸球菌の至適生育温度は２５±５℃程度であり，またストレプトコッカス・サーモフィラスＧＣＬ１１２９の乳酸球菌の良好な生育は３０℃近辺，特に３０±５℃でなされるから，発酵乳製品の発酵温度は，これを３０±５℃の範囲内の温度とするものとしてあり，このとき発酵温度を３０±３℃の範囲内の温度とするのが好ましい。 At this time, the fermentation temperature depends on the temperature at which both the mesophilic lactic acid cocci and Streptococcus thermophilus GCL1129 can grow, and the optimum growth temperature of the mesophilic lactic acid cocci is about 25 ± 5 ° C., and Streptococcus thermophilus Since the good growth of lactic acid cocci of GCL1129 is made around 30 ° C, especially 30 ± 5 ° C, the fermentation temperature of fermented dairy products is assumed to be a temperature within the range of 30 ± 5 ° C. The fermentation temperature is preferably set to a temperature within the range of 30 ± 3 ° C.
即ち発酵温度が３５℃を上回ると，上記中温性乳酸球菌の菌数が減少し，例えば至適生育温度域の菌数に比較して１／５乃至それ以下となり，中温性乳酸球菌を使用することによるチーズ香や粘性による滑らかさを得られなくなる傾向が顕著となり，また２５℃を下回ると上記ストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌の菌数が同じく減少し，例えば至適生育温度域の１／２乃至それ以下となり，ストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌を使用する効果が損われる結果，チーズ臭が強くなる傾向が顕著となる。また発酵温度が３３℃を上回ると中温性乳酸球菌の菌数減少傾向が見られるようになり上記チーズ香や粘性による滑らかさが低下する傾向を生じ，発酵温度が２７℃を下回ると同じくストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌の菌数減少傾向が見られて上記チーズ臭が強まる傾向を生じる。従って発酵温度は上記３０±５℃の範囲内とすることが可能であるが，更に３０±３℃の範囲内とするのが，双方の乳酸球菌を使用した発酵効果を発揮させ，日本人の嗜好に適合して，穏やかで適度のチーズ香を呈して滑らかな食感を有する発酵乳製品を製造する上で好ましい。 That is, when the fermentation temperature exceeds 35 ° C., the number of the mesophilic lactic acid cocci decreases, for example, 1/5 to less than the number of bacteria in the optimum growth temperature range, and the mesophilic lactic acid cocci are used. The tendency to lose smoothness due to cheese flavor and viscosity due to the above becomes remarkable, and when the temperature falls below 25 ° C., the number of Streptococcus thermophilus GCL1129 Lactococcus is also reduced, for example, from 1/2 to the optimum growth temperature range. As a result, the effect of using Streptococcus thermophilus GCL1129 Lactococcus is impaired, and as a result, the tendency to increase the cheese odor becomes prominent. In addition, when the fermentation temperature exceeds 33 ° C, a tendency to decrease the number of mesophilic lactic acid cocci is observed, resulting in a tendency to decrease smoothness due to the above-mentioned cheese flavor and viscosity, and when the fermentation temperature is below 27 ° C, the same streptococcus A tendency to reduce the number of thermophilus GCL1129 lactic acid cocci is observed and the cheese odor tends to increase. Therefore, the fermentation temperature can be within the range of 30 ± 5 ° C. However, within the range of 30 ± 3 ° C, the fermentation effect using both lactic acid cocci can be demonstrated and the Japanese It is preferable for producing a fermented dairy product having a smooth texture with a mild and moderate cheese flavor in accordance with taste.
発酵時間は常法に従って６〜１５時間程度として，タンク培養のものはその後に常法に従って混合撹拌してカードを砕き，殺菌，冷却，乳化，エージング等の工程を経て容器充填して製品とするようにし，また容器内培養のものはその後に同じく常法に従って冷蔵して製品とすればよい。 Fermentation time is about 6 to 15 hours according to conventional methods, and those for tank culture are mixed and stirred according to conventional methods to crush the curd, and then filled into containers through steps such as sterilization, cooling, emulsification, and aging to obtain products. In the case of culture in a container, the product can be refrigerated according to the same conventional method.
このようにっ中温性のラクトコッカス・クレモリス，ラクトコッカス・ラクティス又はロイコノストック・クレモリスの乳酸球菌に，上記３０℃近辺において良好に生育するように分離培養したストレプトコッカス・サーモフィラス乳酸球菌を併用したスターターを用いて３０±５℃の範囲の発酵温度で発酵することによって，上記中温性乳酸球菌を単独で使用したもの，糸状菌，酵母若しくは酢酸菌を併用したものに比べて，その欠点を解消して保存中も安定した穏やかなチーズ香を呈して，粘性による滑らかな食感を有して日本人の嗜好に適合するとともに容器膨張や外観変化のない発酵乳製品とすることができる。 A starter in which Streptococcus thermophilus lactococci separated and cultured so as to grow well in the vicinity of 30 ° C. are combined with mesophilic Lactococcus cremoris, Lactococcus lactis or Leuconostoc cremoris lactic acid cocci. By using fermenter at a fermentation temperature in the range of 30 ± 5 ° C, the disadvantages can be eliminated compared to those using the above mesophilic lactic acid cocci alone, filamentous fungi, yeast or acetic acid bacteria. In addition, it exhibits a stable and gentle cheese flavor even during storage, has a smooth texture due to viscosity, can be adapted to Japanese taste, and can be a fermented dairy product without container expansion or appearance change.
１０％還元脱脂粉乳液をオートクレーブしたマザースターター培地でストレプトコッカス・サーモフィラス乳酸球菌，特にストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌を接種し３６℃，１７時間培養して継代を繰り返し，酸度，菌数が安定したものと，牛乳を１３０℃２秒間殺菌した培地にラクトコッカス・クレモリスを接種して２５℃にて１７時間培養して同様に継代を繰り返し，酸度，菌数が安定したものを各３％混合してマザースターターとし，生乳，脱脂粉乳，配合水により乳率脂肪率（ＦＡＴ）３．０５％−無脂乳固形分率（ＳＮＦ）１０．１０％に調整した培地を１３０℃で２秒間殺菌後３０℃に冷却して，マザースターターを接種して３０℃，１２時間培養してバルクスターターとし，その酸度，ｐＨ，総菌数，各生菌数を測定した。結果を表１に示す。 Inoculated with Streptococcus thermophilus lactococci, in particular Streptococcus thermophilus GCL1129 lactococcus, in a mother starter medium autoclaved with 10% reduced skimmed milk powder, cultured at 36 ° C for 17 hours, repeated passage, stable acidity and number of bacteria Then, inoculated with Lactococcus cremoris in a medium sterilized with milk at 130 ° C for 2 seconds, cultured at 25 ° C for 17 hours, repeated in a similar manner, and mixed with 3% each of those with stable acidity and number of bacteria. After sterilizing a medium adjusted to a milk fat percentage (FAT) 3.05%-nonfat milk solid content ratio (SNF) 10.10% with raw milk, skim milk powder, and blended water at 130 ° C for 2 seconds Cool to 30 ° C, inoculate with mother starter, incubate at 30 ° C for 12 hours to form a bulk starter, its acidity, pH, total bacteria , It was measured the number of each live bacteria. The results are shown in Table 1.
実施例１と同様に形成したマザースターター培地にラクトコッカス・クレモリス６％を単独で接種し，これを実施例１と同様に形成したバルクスターター培地に接種して同じく３０℃，１２時間培養してバルクスターターとし，その酸度，ｐＨ，総菌数，各生菌数を測定した。結果を表１に示す。 A mother starter medium formed in the same manner as in Example 1 was inoculated with 6% Lactococcus cremolith alone, and this was inoculated into a bulk starter medium formed in the same manner as in Example 1 and cultured at 30 ° C. for 12 hours. A bulk starter was used, and its acidity, pH, total bacterial count, and viable bacterial count were measured. The results are shown in Table 1.
実施例１と同様に形成したマザースターター培地にラクトコッカス・クレモリス３％と酢酸菌（ａｃｅｔｏｂａｃｔｅｒ ｏｒｉｅｎｔａｌｉｓ）３％の混合マザースターター（合計６％）を接種し，これを実施例１と同様に形成したバルクスターター培地に接種して同じく３０℃，１２時間培養してバルクスターターとし，その酸度，ｐＨ，総菌数，各生菌数を測定した。結果を表１に示す。 A mother starter medium formed in the same manner as in Example 1 was inoculated with a mixed mother starter (6% in total) of 3% Lactococcus cremoris and 3% acetic acid bacteria (acetobacterium orientalis), which was formed in the same manner as in Example 1. A bulk starter medium was inoculated and cultured at 30 ° C. for 12 hours to obtain a bulk starter. The results are shown in Table 1.
実施例１のバルクスターターは酸度０．９５，ｐＨ４．３０，総菌数２６００×１０６／ｍｌであり，生菌数はラクトコッカス・クレモリスで３２０×１０６ｃｆu／ｍｌ，ストレプトコッカス・サーモフィラスＧＣＬ１１２９で１６０×１０６ｃｆu／ｍｌであり，酸度，ｐＨとも比較例１，２と同等であり，総菌数は比較例１，２を上回り，発酵乳製品の発酵菌として好適なものとなし得た。 The bulk starter of Example 1 has an acidity of 0.95, a pH of 4.30, a total cell count of 2600 × 10 6 / ml, a viable cell count of 320 × 10 6 cfu / ml of Lactococcus cremoris, Streptococcus thermophilus GCL1129 It was 160 × 10 6 cfu / ml, both acidity and pH were the same as those of Comparative Examples 1 and 2, and the total number of bacteria exceeded that of Comparative Examples 1 and 2 and could be suitable as a fermenting bacterium for fermented dairy products. .
牛乳，脱脂粉乳，配合水にて発酵ベースをＦＡＴ３．０５％-ＳＮＦ１０.１０％に調整し，９５℃-flash殺菌後，３０℃まで冷却して発酵ベースを調製し，この発酵ベースに実施例１のバルクスターターを４％(w/w)接種し，それぞれ容器に充填し，製品酸度が０．８５％〜０．９５％になるように３０℃にて８時間〜１２時間発酵し，その後冷却して発酵を停止し5℃にて保存して発酵乳製品（ヨーグルト）とし，充填当日及び充填日翌日から５日目にその酸度，ｐＨ，総菌数，生菌数を測定した。充填当日の結果を表２に，充填翌日から５日目の結果を表３に示す。この発酵乳製品（ヨーグルト）の香味成分について，サンプル１４ｇを２０ｍｌバイアルに採り，ヘッドスペースGC-MSを用いて，ヘッドスペース中のフレーバー成分を測定した（SCAN法）。検出されたフレーバー成分及びそのピーク面積値の結果を表４に示す。また一般に市場で消費者が食べる機会が最も多いと考えられる5日間冷蔵（５℃）保存した発酵乳製品（ヨーグルト）を用い，その外観，香り，風味に関する１０名のパネラー（男女各５名）による嗜好調査を後述の比較例３及び比較例４との対比のもとに行った。比較例３との対比結果を表５−１〜５−７に，比較例４との対比結果を表６−１〜６−９にそれぞれ質問事項とともに示す。 The fermentation base is adjusted to FAT 3.05% -SNF 10.10% with milk, skim milk powder, and mixed water, sterilized at 95 ° C.-flash, cooled to 30 ° C., and prepared as a fermentation base. Inoculate 4% (w / w) of 1 bulk starter, fill each container, and ferment at 30 ° C. for 8-12 hours so that the product acidity is 0.85-0.95%, then Fermentation was stopped by cooling and stored at 5 ° C. to obtain a fermented milk product (yogurt), and its acidity, pH, total bacterial count, and viable bacterial count were measured on the day of filling and on the fifth day from the day after filling. The results on the day of filling are shown in Table 2, and the results on the fifth day from the day after filling are shown in Table 3. About the flavor component of this fermented dairy product (yogurt), sample 14g was taken to a 20 ml vial, and the flavor component in a head space was measured using head space GC-MS (SCAN method). Table 4 shows the results of the detected flavor components and their peak area values. In addition, 10 panelists (5 males and 5 females), using fermented dairy products (yogurt) that have been stored refrigerated (5 ° C) for 5 days, which are generally considered to be the most consumed by consumers in the market. The preference survey was performed based on comparison with Comparative Examples 3 and 4 described later. The comparison results with Comparative Example 3 are shown in Tables 5-1 to 5-7, and the comparison results with Comparative Example 4 are shown in Tables 6-1 to 6-9 together with questions.
実施例２と同様に調整した発酵ベースに比較例１のバルクスターターを同じく４％接種発酵して同様に発酵乳製品（ヨーグルト）とし，充填当日及び充填翌日から５日目にその酸度，ｐＨ，総菌数，生菌数を測定した。充填当日の結果を表２に，充填翌日から５日目の結果を表３に示す。また実施例２と同様にフレーバー成分を測定した。その結果を表４に示す。更に同じく実施例２と同様に１０名のパネラー（男女各５名）による嗜好調査を実施例２との対比のもとに行った。その対比結果を表５−１〜５−７に質問事項とともに示す。 The fermented base prepared in the same manner as in Example 2 was similarly inoculated and fermented with 4% of the bulk starter of Comparative Example 1 to obtain a fermented milk product (yogurt). The acidity, pH, Total and viable counts were measured. The results on the day of filling are shown in Table 2, and the results on the fifth day from the day after filling are shown in Table 3. Further, the flavor component was measured in the same manner as in Example 2. The results are shown in Table 4. Further, similarly to Example 2, a preference survey by 10 panelists (5 men and women) was conducted in comparison with Example 2. The comparison results are shown in Tables 5-1 to 5-7 together with questions.
実施例２と同様に調整した発酵ベースに比較例２のバルクスターターを同じく４％接種発酵して同様に発酵乳製品（ヨーグルト）とし，充填当日及び充填翌日から５日目にその酸度，ｐＨ，総菌数，生菌数を測定した。充填当日の結果を表２に，充填翌日から５日目の結果を表３に示す。また同様にフレーバー分析を行なった。その結果を表４に示す。また実施例２と同様にフレーバー成分を測定した。その結果を表４に示す。更に同じく実施例２と同様に１０名のパネラー（男女各５名）による嗜好調査を実施例２との対比のもとに行った。その対比結果を表６−１〜６−９に質問事項とともに示す。 The fermented base prepared in the same manner as in Example 2 was similarly inoculated and fermented with 4% of the bulk starter of Comparative Example 2 to obtain a fermented dairy product (yogurt), and the acidity, pH, Total and viable counts were measured. The results on the day of filling are shown in Table 2, and the results on the fifth day from the day after filling are shown in Table 3. Similarly, flavor analysis was performed. The results are shown in Table 4. Further, the flavor component was measured in the same manner as in Example 2. The results are shown in Table 4. Further, similarly to Example 2, a preference survey by 10 panelists (5 men and women) was conducted in comparison with Example 2. The comparison results are shown in Tables 6-1 to 6-9 together with the questions.
実施例２のヨーグルトは，充填当日は比較例３と同等の酸度，ｐＨ，総菌数を呈するが，充填翌日から５日目となるといずれも酸度が上昇するが実施例２の生菌数は実施例３より少なく，実施例２のｐＨは実施例４のような上昇はなく，保存中の風味変化が抑制されたものとなし得た。 The yogurt of Example 2 exhibits the same acidity, pH, and total bacterial count as Comparative Example 3 on the day of filling, but the acidity increases on the fifth day from the day after filling, but the viable bacterial count of Example 2 is It was less than Example 3, and the pH of Example 2 did not increase as in Example 4, indicating that the change in flavor during storage was suppressed.
実施例２と比較例３のフレーバー成分を比較すると，検出された化合物には差がなかったが，比較例３の方がバター，チーズ特有の香気として知られる2-ブタノンのピークが6.6倍，アセトン，2,3-ブタンジオン（ダイアセチル）及びアセトインについては1.2〜1.4倍大きく，ヨーグルトの重要な香気成分である2,3-ペンタンジオンが1/5倍，アセトアルデヒドが3/5倍のピーク面積であった。 When the flavor components of Example 2 and Comparative Example 3 were compared, there was no difference in the detected compounds, but Comparative Example 3 had 6.6 times the peak of 2-butanone known as butter, a cheese-specific aroma, Acetone, 2,3-butanedione (diacetyl) and acetoin are 1.2 to 1.4 times larger, 2,3-pentanedione, an important aroma component of yogurt, 1/5 times, and acetaldehyde 3/5 times the peak area Met.
また実施例２と比較例４のフレーバー成分を比較すると，比較例４の方が酢酸のピークが10倍と非常に大きく，2,3-ブタンジオン（ダイアセチル）のピークが1/10倍，アセトインのピークは3/5倍であった。比較例４には2,3-ペンタンジオンのピークは認められなかった。 In addition, when the flavor components of Example 2 and Comparative Example 4 are compared, the peak of acetic acid in Comparative Example 4 is 10 times larger, the peak of 2,3-butanedione (diacetyl) is 1/10 times higher, and acetoin The peak was 3/5 times. In Comparative Example 4, no 2,3-pentanedione peak was observed.
以上の結果から，中温性乳酸球菌のラクトコッカス・クレモリスとストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌を併用してスターターとした実施例２の発酵乳製品（ヨーグルト）は，中温性乳酸球菌のラクトコッカス・クレモリスを単独使用した比較例３の発酵乳製品（ヨーグルト）に感じられるチーズ臭を抑制して，よりすっきりした，消費者に好まれる風味に改良できたことが確認できた。 From the above results, the fermented dairy product (yogurt) of Example 2 used as a starter by combining the mesophilic lactic acid cocci Lactococcus cremoris and Streptococcus thermophilus GCL1129 lactic acid cocci It was confirmed that the cheese odor felt in the fermented dairy product (yogurt) of Comparative Example 3 used alone was suppressed and improved to a cleaner and consumer-friendly flavor.
以上の結果から，中温性乳酸球菌のラクトコッカス・クレモリスと３０℃近辺，特に３０±５℃で良好に生育するストレプトコッカス・サーモフィラスＧＣＬ１１２９乳酸球菌を併用してスターターとした実施例２の発酵乳製品（ヨーグルト）は，中温性乳酸球菌のラクトコッカス・クレモリスに酢酸菌（Acetobacter orientalis）を併用した比較例４の発酵乳製品（ヨーグルト）に見られるマット形成による外観不良や腐敗臭を解消してよりすっきりした，消費者に好まれる風味に改良できたことが確認された。 From the above results, the fermented dairy product of Example 2 that was used as a starter by combining Lactococcus cremoris, a mesophilic lactic acid bacterium, and Streptococcus thermophilus GCL1129 lactic acid bacterium that grows well at around 30 ° C., particularly at 30 ± 5 ° C. ( Yogurt) eliminates bad appearance and rot odor caused by mat formation in fermented dairy products (yogurt) of Comparative Example 4 in which Lactococcus cremoris, a mesophilic lactic acid bacterium, is used in combination with Acetobacter orientalis. It was confirmed that it was able to improve the flavor preferred by consumers.
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| JP2019047831A (en) * | 2019-01-04 | 2019-03-28 | 雪印メグミルク株式会社 | Natural cheese |
| US20230363403A1 (en) * | 2020-08-21 | 2023-11-16 | Meiji Co., Ltd. | Lactic acid bacteria starter, method for producing fermented milk, and fermented milk |
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