JP4454560B2 - Method for producing lactic acid bacteria fermented milk - Google Patents
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- JP4454560B2 JP4454560B2 JP2005302072A JP2005302072A JP4454560B2 JP 4454560 B2 JP4454560 B2 JP 4454560B2 JP 2005302072 A JP2005302072 A JP 2005302072A JP 2005302072 A JP2005302072 A JP 2005302072A JP 4454560 B2 JP4454560 B2 JP 4454560B2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 106
- 241000894006 Bacteria Species 0.000 title claims description 62
- 235000014655 lactic acid Nutrition 0.000 title claims description 53
- 239000004310 lactic acid Substances 0.000 title claims description 53
- 235000015140 cultured milk Nutrition 0.000 title claims description 31
- 238000004519 manufacturing process Methods 0.000 title claims description 26
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 241000194033 Enterococcus Species 0.000 claims description 27
- 235000020185 raw untreated milk Nutrition 0.000 claims description 27
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 18
- 241000194032 Enterococcus faecalis Species 0.000 claims description 14
- 229940032049 enterococcus faecalis Drugs 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000194036 Lactococcus Species 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 230000005070 ripening Effects 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 3
- 241000194031 Enterococcus faecium Species 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 description 14
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 230000009471 action Effects 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000014048 cultured milk product Nutrition 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
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Description
本発明は、牛乳等の原乳を乳酸菌により発酵させた乳酸菌発酵乳に係るヨーグルト等の乳製品（本願では単に「乳酸菌発酵乳」という）とその製造方法に関し、特にエンテロコッカス属に属する乳酸球菌株を使用した乳酸菌発酵乳及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a dairy product such as yogurt related to lactic acid bacteria fermented milk obtained by fermenting raw milk such as cow milk with lactic acid bacteria (herein simply referred to as “lactic acid bacteria fermented milk”) and a method for producing the same, and in particular, a lactic acid bacterium strain belonging to the genus Enterococcus Relates to a fermented milk of lactic acid bacteria and a method for producing the same.
従来から、人間の腸内に存在して整腸作用を有する多くの乳酸菌が広く知られているが、これらの乳酸菌の中でも特にエンテロコッカス属に属するある種の乳酸球菌は、その生菌はもとより所定の条件下で処理された死菌であっても、整腸作用のみならず、血中コレステロール値及びトリグリセイド値を著しく低下させることが知られている。そして、このような薬効を有するエンテロコッカス属に属する乳酸球菌の死菌体の製造方法は、特許文献１により開示されている。 Conventionally, many lactic acid bacteria that exist in the human intestine and have an intestinal regulating action are widely known. Among these lactic acid bacteria, certain lactic acid bacteria belonging to the genus Enterococcus are not only the live bacteria but also the predetermined ones. It is known that even killed bacteria treated under the above conditions significantly reduce not only the intestinal regulating action but also the blood cholesterol level and triglyceride level. Patent Document 1 discloses a method for producing a dead cell of lactic acid cocci belonging to the genus Enterococcus having such a medicinal effect.
また、特許文献２には、キャベツ、ダイコン等の野菜及びバナナ、スイカ等の果実より成る群から選ばれた１種又は２種以上を破砕した発酵原料を、エンテロコッカス・フェカリスを所定の比率以上含む乳酸球菌を用いて発酵させた液状又は粉末状の乳酸発酵食品が記載されている。
しかし、従来のヨーグルトは、賞味期間が短いとともに、短期間で品質が劣化するという問題があった。 However, the conventional yogurt has a problem that the shelf life is short and the quality deteriorates in a short period.
そこで、本発明は、ある種の乳酸球菌はその死菌体であっても、所定の処理条件で製造されればその生菌体と同等以上の薬理作用を維持するとの発見に基づいてなされたものであって、従来のヨーグルトと比較してかなり長い賞味期限を確保することができると共に、整腸作用はもとより種々の薬理作用を有する乳酸菌発酵食品とその製造方法を提供することを目的とする。 Therefore, the present invention was made on the basis of the discovery that even if a certain type of lactic acid cocci are dead cells, they can maintain a pharmacological action equivalent to or higher than that of the living cells if they are produced under predetermined processing conditions. An object of the present invention is to provide a lactic acid bacteria fermented food having various pharmacological actions as well as an intestinal regulating action and a method for producing the same, as well as being able to ensure a considerably long shelf life as compared with conventional yogurt. .
本願は、（ａ）原乳１００部に対してエンテロコッカス属に属する乳酸球菌の死菌体０．０５乃至０．５部を混合して原料乳を調合する調合工程と、（ｂ）前記原料乳を４５乃至６０℃の温度範囲にて加圧加温しつつそのクリーム層を砕いて均質化する均質工程と、（ｃ）前記原料乳を攪拌しながら７５乃至８５℃の温度範囲で１０乃至３０分間加熱して殺菌する加熱殺菌工程と、（ｄ）前記殺菌した原料乳を「４０±１」℃の発酵温度まで冷却する冷却工程と、（ｅ）前記発酵温度に冷却された原料乳にサーモフィルス菌及びブルガリカス菌の２種混合菌の乳酸菌を添加して植菌する植菌工程と、（ｆ）前記植菌された原料乳の前記発酵温度を維持して規定の酸度まで発酵させる発酵工程と、（ｇ）前記規定の酸度まで達した前記発酵乳を冷却して所定温度を保持しつつ熟成させる熟成工程と、の各工程を含むことを特徴とする乳酸菌発酵乳の製造を提供するものである。 The present application includes: (a) a mixing step of mixing raw milk by mixing 0.05 to 0.5 parts of dead bacteria of Lactococcus belonging to the genus Enterococcus with 100 parts of raw milk; and (b) the raw milk. A homogenization step in which the cream layer is crushed and homogenized while being heated under pressure in a temperature range of 45 to 60 ° C., and (c) 10 to 30 in a temperature range of 75 to 85 ° C. while stirring the raw material milk. minutes and heat sterilization step is heated to sterilize, (d) said cooling step of cooling the pasteurized raw milk to the fermentation temperature of "40 ± 1" ° C., (e) thermo in raw milk which has been cooled to the fermentation temperature and inoculated step of inoculated by adding lactic acid bacteria of two mixed bacteria fils bacteria and bulgaricus bacteria to ferment until the acidity of the defined maintaining the fermentation temperature of the raw material milk which has been the inoculated (f) fermentation process and, (g) the Symbol before reached the acidity of the provisions fermentation The cooled there is provided a preparation of lactic acid bacteria fermented milk, which comprises a ripening step of ripening while maintaining the predetermined temperature, the steps of.
ここで、前記均質工程においては、前記原料乳の温度は４５乃至６０℃に維持され、前記加熱殺菌工程において、前記原料乳は７５乃至８０℃の温度範囲で１０乃至３０分間行われ、前記冷却工程における前記発酵温度は「４０±１」℃であることを特徴とする。 Here, in the homogenization step, the temperature of the raw material milk is maintained at 45 to 60 ° C., and in the heat sterilization step, the raw material milk is performed in a temperature range of 75 to 80 ° C. for 10 to 30 minutes, and the cooling is performed. The fermentation temperature in the process is “40 ± 1” ° C.
また、前記発酵工程は、発酵乳のＰＨが「４．５±０．１」になるまで行われる、前記熟成工程においては、乳酸菌発酵乳を複数回攪拌することを特徴とするものである。 The fermentation process is performed until the pH of the fermented milk reaches “4.5 ± 0.1”. In the aging process, the fermented milk of lactic acid bacteria is stirred a plurality of times.
そして、前記エンテロコッカス属に属する乳酸球菌は、エンテロコッカス・フェカリス、エンテロコッカス・フェシウム、エンテロコッカス・ボービス、エンテロコッカス・エビウム、エンテロコッカス・デュランス、エンテロコッカス・サリバリウス、エンテロコッカス・ミティス、及びエンテロコッカス・イクイヌスより成る群から選択されることを特徴とするものであり、前記エンテロコッカス属に属する乳酸球菌は、エンテロコッカス・フェカリス・カワイ株であることを特徴とするものである。 The Lactococcus belonging to the genus Enterococcus is selected from the group consisting of Enterococcus faecalis, Enterococcus faecium, Enterococcus bovis, Enterococcus ebium, Enterococcus dulans, Enterococcus salivarius, Enterococcus mitis, and Enterococcus icinus The lactic acid cocci belonging to the genus Enterococcus are Enterococcus faecalis Kawai strains.
このように、本発明の乳酸菌発酵乳及び本発明の製造方法により製造される乳酸球菌は、原乳にエンテロコッカス・フェカリス・カワイ株の死菌体を加えて発酵させたヨーグルトであるので、従来のヨーグルトと比較してかなり長い賞味期限を確保することができ、例えば製造後３０日程度経過した後でも飲食可能であり、その品質が長期間安定した高品質の商品ができる。 Thus, the lactic acid bacteria fermented milk of the present invention and the lactic acid cocci produced by the production method of the present invention are yogurts fermented by adding dead cells of Enterococcus faecalis Kawai strain to raw milk. Compared with yogurt, a considerably long shelf life can be ensured. For example, it is possible to eat and drink even after about 30 days have passed since manufacture, and a high-quality product whose quality is stable for a long time can be obtained.
本発明の乳酸菌発酵乳は、原乳にエンテロコッカス・フェカリス・カワイ株の死菌体を加えて発酵させたヨーグルトとすることにより、整腸作用はもとより一定期間飲食することにより中性脂肪やコレステロール等の低下作用をもたらすことができるのである。 The fermented milk of lactic acid bacteria of the present invention can be neutral fat, cholesterol, etc. by eating and drinking for a certain period of time as well as intestinal function by making fermented yogurt by adding dead bacteria of Enterococcus faecalis Kawai strain to raw milk It is possible to bring about a lowering effect.
本発明の乳酸菌発酵乳は、牛乳にエンテロコッカス・フェカリス・カワイ株の死菌体を調合して、サーモフィルス菌とブルガリカス菌の２種混合菌の乳酸菌を添加して発酵させてなるものである。本乳酸菌発酵乳の原料として、搾乳した状態の希釈しない生の原乳を使用し、エンテロコッカス属に属する乳酸菌はエンテロコッカス・フェカリス・カワイ株の死菌体（以下、「カワイ株」という。）を使用する。また、発酵用乳酸菌（スタータ）として、サーモフィルス菌とブルガリカス菌の２種混合菌のダイレクトタイプを使用する。 The fermented milk of lactic acid bacteria according to the present invention is prepared by mixing dead cells of Enterococcus faecalis and Kawai strains in milk and adding lactic acid bacteria of two mixed bacteria of Thermophilus and Bulgaricus bacteria and fermenting them. . Raw raw milk that has been milked is used as a raw material for the fermented milk of this lactic acid bacterium, and the lactic acid bacteria belonging to the genus Enterococcus are dead cells of the Enterococcus faecalis strain (hereinafter referred to as “Kawai strain”). To do. Moreover, as a lactic acid bacterium (starter) for fermentation, a direct type of a mixed bacterium of Thermophilus and Bulgaricus is used.
以下、本発明の乳酸菌発酵乳の製造方法を、その工程の順序に従って説明する。尚、以下説明する本発明の乳酸菌発酵乳の製造工程においては、１回の仕込み量を２００ｋｇとして説明することとする。また、原乳として牛乳を使用する例を記載する。ここで、主な原料の構成は、（１）牛乳：２００ｋｇ、（２）エンテロコッカス・フェカリス・カワイ株：２００ｇ及び（３）発酵用乳酸菌（ダイレクトスタータとして使用する）である。 Hereinafter, the manufacturing method of lactic acid bacteria fermented milk of this invention is demonstrated according to the order of the process. In addition, in the manufacturing process of lactic acid bacteria fermented milk of this invention demonstrated below, suppose that the preparation amount of 1 time is 200 kg. Moreover, the example which uses milk as raw milk is described. Here, the main raw materials are (1) milk: 200 kg, (2) Enterococcus faecalis strain: 200 g, and (3) lactic acid bacteria for fermentation (used as a direct starter).
この、発酵用乳酸菌としては、サーモフィルス菌とブルガリカス菌の２種混合菌のダイレクトタイプを直接原料乳に添加して使用する。尚、本発明の乳酸菌発酵乳の製造方法において使用するエンテロコッカス属に属する乳酸球菌は、例えば、ＡＴＣＣ（American Type Culture Collection）における寄託番号「ＡＴＣＣ７００８０２」として入手可能であり、後に述べる処理方法によって得られるエンテロコッカス・フェカリス・カワイ株（以下、適宜「カワイ株」という）の死菌体は、株式会社河合乳酸菌研究所（東京都港区浜松町１丁目１６番３号）により入手可能である。 As the lactic acid bacterium for fermentation, a direct type of two mixed bacteria of Thermophilus bacterium and Bulgaricus bacterium is directly added to the raw material milk for use. The lactic acid cocci belonging to the genus Enterococcus used in the method for producing fermented milk of lactic acid bacteria of the present invention is available, for example, under the deposit number “ATCC7000080” in ATCC (American Type Culture Collection), and is obtained by the processing method described later. The dead cells of Enterococcus faecalis Kawai strain (hereinafter referred to as “Kawai strain” as appropriate) can be obtained from Kawai Lactobacillus Institute Ltd. (1-16-3 Hamamatsucho, Minato-ku, Tokyo).
１．乳酸球菌の死菌株の製造方法
（１）エンテロコッカス属に属する乳酸球菌の生態菌の培養方法は、以下のとおりである。
（i）培養組成の水素イオン指数（ｐＨ）：５．５乃至７．５の範囲とする。
（ii）攪拌方法：１分間に５回乃至４０回ゆるやかに攪拌する。
（iii）培養時間：６乃至２４時間の範囲とする。
（iv）培地組成：グルコース；１乃至４％、酵母エキス；０．３乃至６％、ペプトン；０．１乃至５％、リン酸カリウム（Ｋ２ＨＰＯ４）；１乃至５％、を含み、
（v）温度：３０乃至４５℃の温度環境下において、
（vi）好気的に培養するが特に酸素の付加は必要ない、ものとする。
1. Method for producing dead strain of lactic acid cocci (1) The method for culturing the ecological bacterium of Lactococcus belonging to the genus Enterococcus is as follows.
(I) Hydrogen ion index (pH) of the culture composition: The range is 5.5 to 7.5.
(Ii) Stirring method: Gently stir 5 to 40 times per minute.
(Iii) Incubation time: 6 to 24 hours.
(Iv) medium composition: glucose; 1 to 4%, yeast extract; 0.3 to 6%, peptone; 0.1 to 5%, potassium phosphate (K 2 HPO 4 ); 1 to 5%,
(V) Temperature: In a temperature environment of 30 to 45 ° C.
(Vi) Cultivate aerobically, but no additional oxygen is required.
（２）乳酸球菌の死菌体製造条件は、以下のとおりである。
上記（１）の生菌体製造条件に基づいて得られた生菌体培養液を、さらに生理食塩水で１乃至２回程度洗浄した後、生理食塩水溶液に懸濁して得られる菌液を、以下の条件下において加熱／圧力処理を行う。
（i）温度：８０乃至１２５°Ｃ
（ii）圧力：５乃至２５ポンド
（iii）時間：５乃至２５分
上記条件による加熱／高圧処理により前記微生物の活性ある死菌体を得ることができる。
(2) Conditions for producing dead cells of lactic acid cocci are as follows.
After washing the viable cell culture solution obtained based on the above (1) viable cell production conditions with a physiological saline solution once or twice, a bacterial solution obtained by suspending in a physiological saline solution, Heating / pressure treatment is performed under the following conditions.
(I) Temperature: 80 to 125 ° C
(Ii) Pressure: 5 to 25 pounds (iii) Time: 5 to 25 minutes By heating / high pressure treatment under the above conditions, active dead cells having the microorganism can be obtained.
２．本発明に係る乳酸菌発酵乳の製造方法
（１）調合工程
原料乳２００ｋｇを調合タンクに入れ、予め牛乳で溶いた「カワイ株」２００ｇを原料乳と１００：０．０５乃至０．５（中心値は０．１）で調合して原料乳を調合する。その後、加温を開始する。
（２）均質工程
４５〜６０℃に原料を温めて作動するホモジナイザー（均質機）の中を原料乳が通過する時に圧力を加える。製品になってから中味が分離しないように、この工程で牛乳のクリーム層を砕く。ここで原料の均質化が行われ、上記した「１．乳酸球菌の死菌株の製造方法」によって得られたカワイ株の死菌体が牛乳と万遍なく混合される。
（３）加熱殺菌工程
上記ホモジナイザーでの処理後に、発酵タンクですみやかに攪拌しながら原料乳を加温し、殺菌工程に入る。ここ後、加温、殺菌、冷却、植菌、発酵、熟成がこの発酵タンクで行われる。
（４）殺菌工程
発酵タンクで原料乳を７５〜８０℃、１０乃至３０分（中心値は１５分）間の殺菌を行う。
（５）冷却工程
発酵タンクで殺菌した原料乳を冷却する。４０±１℃に低下した時点で停止する。
（６）植菌工程
発酵タンクで４０±１℃になった原料乳に植菌（乳酸菌を添加する）という作業を行う。
（７）発酵工程
発酵タンクで４０±１℃の温度にてコントロールされて乳酸菌の増殖が行われ、約４〜５時間で発酵が規定の酸度（ＰＨ４．５±０．１）になる。発酵タンクで規定の酸度（概ねＰＨ４．５）に達したら、乳酸菌の増殖を抑制するためにチルド水（冷水）にて発酵温度を下げる。そして、発酵乳がヨーグルトになり、ヨーグルトが概ね４℃になる頃には発酵が止まり、そのまま概ね４℃でキープして熟成に入る。
（８）熟成工程
発酵タンクで途中何回か攪拌が行われ、翌朝までじっくりとヨーグルトの熟成が行われる。
（９）充填工程
こうして出来上がったヨーグルトを容器に充填し、発酵乳製品となる。
2. Production method of fermented milk of lactic acid bacteria according to the present invention (1) Preparation step 200 kg of raw milk is put into a preparation tank, and 200 g of “Kawai strain” previously dissolved in milk is mixed with the raw milk 100: 0.05 to 0.5 (central value Is mixed in 0.1) to prepare raw milk. Thereafter, heating is started.
(2) Homogeneous process A pressure is applied when raw milk passes through the homogenizer (homogeneous machine) which warms and operates a raw material at 45-60 degreeC. In this process, the milk cream layer is crushed so that the contents do not separate from the product. Here, the raw materials are homogenized, and the dead cells of the Kawai strain obtained by the above-mentioned “1. Method for producing a dead strain of Lactococcus” are uniformly mixed with milk.
(3) Heat sterilization process After processing with the said homogenizer, raw material milk is heated, stirring rapidly with a fermentation tank, and it enters into a sterilization process. Thereafter, heating, sterilization, cooling, inoculation, fermentation, and aging are performed in this fermentation tank.
(4) Sterilization process Raw milk is sterilized at 75 to 80 ° C. for 10 to 30 minutes (center value is 15 minutes) in a fermentation tank.
(5) Cooling process The raw milk sterilized in the fermentation tank is cooled. Stop when the temperature drops to 40 ± 1 ° C.
(6) Inoculation process The operation of inoculating (adding lactic acid bacteria) to the raw milk that has reached 40 ± 1 ° C in the fermentation tank.
(7) Fermentation process Lactic acid bacteria are grown in a fermentation tank at a temperature of 40 ± 1 ° C., and fermentation reaches a specified acidity (PH4.5 ± 0.1) in about 4 to 5 hours. When the specified acidity (approximately PH 4.5) is reached in the fermentation tank, the fermentation temperature is lowered with chilled water (cold water) in order to suppress the growth of lactic acid bacteria. The fermented milk becomes yogurt, and when the yogurt reaches approximately 4 ° C., the fermentation stops, and is kept at approximately 4 ° C. as it is to be aged.
(8) Aging process The agitation is performed several times in the fermentation tank, and the yogurt is aged slowly until the next morning.
(9) Filling step The yogurt thus prepared is filled into a container to obtain a fermented milk product.
この方法で出来た発酵乳製品の賞味期限は、次のようになった。
一般的には、製造後１５日前後とされている発酵乳の賞味期限が延び、表１で表すように、製造後３０日目でも飲食可能であり、長期安定できるようになった。
The shelf life of fermented milk products made by this method is as follows.
In general, the shelf life of fermented milk, which is supposed to be around 15 days after production, is extended, and as shown in Table 1, it can be eaten and consumed even on the 30th day after production, and can be stabilized for a long time.
また、被験者甲、乙に本発明のヨーグルトを飲食した結果を表２に表すように、カワイ株の特徴でもある中性脂肪やコレステロール等の低下作用についても効果が見られた。 In addition, as shown in Table 2 of the results of eating and drinking the yogurt of the present invention on subjects A and B, an effect was also seen in the action of reducing neutral fat, cholesterol, etc., which is also a characteristic of Kawai strain.
以上の結果から、カワイ株の使用により、安定度の高いヨーグルト作り及び健康面への期待が裏付けられた。 From the above results, the use of Kawai strains confirmed the high stability of yogurt production and health expectations.
以上詳しく説明したように、本発明に係る乳酸菌発酵乳は、原乳１００部に対してエンテロコッカス属に属する乳酸球菌の死菌体０．０５乃至０．５部（中心値は、０．１）を調合し、サーモフィルス菌及びブルガリカス菌の２種類の乳酸菌を添加して発酵させてなることを特徴とし、前記エンテロコッカス属に属する乳酸球菌は、特にエンテロコッカス・フェカリス・カワイ株であることを特徴とする。 As described in detail above, the fermented milk of lactic acid bacteria according to the present invention has 0.05 to 0.5 parts of dead lactic acid bacteria belonging to the genus Enterococcus per 100 parts of raw milk (central value is 0.1). Characterized in that it is fermented by adding two types of lactic acid bacteria, Thermophilus and Bulgaricus, and the Lactococcus belonging to the genus Enterococcus is particularly Enterococcus faecalis Kawai strain And
そして、本乳酸菌発酵乳の製造方法は、原乳１００部に対してエンテロコッカス属に属する乳酸球菌の死菌体０．０５乃至０．５部を混合して原料乳を調合する調合工程と、前記原料乳を加圧加温しつつそのクリーム層を砕いて均質化する均質工程と、前記原料乳を攪拌しながら加熱して殺菌する加熱殺菌工程と、前記殺菌した原料乳を発酵温度まで冷却する冷却工程と、前記発酵温度の原料乳にサーモフィルス菌及びブルガリカス菌の２種混合菌の乳酸菌を添加して植菌する植菌工程と、前記植菌された原料乳の発酵温度を維持して規定の酸度まで発酵させる発酵工程と、規定の酸度まで達したら前記発酵乳を冷却して所定温度を保持しつつ熟成させる熟成工程と、からなることを特徴とするものである。 And the manufacturing method of this lactic-acid-bacteria fermented milk mix | blends 0.05 to 0.5 part of dead bacteria bodies of the lactic acid coccus belonging to the genus Enterococcus with respect to 100 parts of raw milk, The preparation process which mix | blends raw material milk, A homogenization step of crushing and homogenizing the cream layer while pressurizing and heating raw milk, a heat sterilization step of heating and sterilizing the raw milk while stirring, and cooling the sterilized raw milk to a fermentation temperature Maintaining the fermentation temperature of the inoculated raw material milk, the cooling step, the inoculating step of inoculating the raw material milk at the fermentation temperature by adding lactic acid bacteria of two types of thermophilus and bulgaricus bacteria A fermentation process for fermenting to a specified acidity, and a ripening process for cooling the fermented milk and maintaining the predetermined temperature when the specified acidity is reached.
これにより、本発明の乳酸菌発酵乳及び本発明の製造方法により製造される乳酸球菌は、原乳にエンテロコッカス・フェカリス・カワイ株の死菌体を加えて発酵させたヨーグルトであるので、従来のヨーグルトと比較してかなり長い賞味期限を確保することができ、例えば製造後３０日程度経過した後でも飲食可能であり、その品質が長期間安定した高品質の乳製品の提供を可能にしたのである。そして、本乳酸菌発酵乳は、エンテロコッカス・フェカリス・カワイ株の薬理作用として、整腸作用はもとより一定期間飲食することにより中性脂肪やコレステロール等の低下作用をもたらすことができたのである。 As a result, the lactic acid bacteria fermented milk of the present invention and the lactic acid cocci produced by the production method of the present invention are yogurts fermented by adding dead cells of Enterococcus faecalis Kawai strain to raw milk. Compared to the above, it is possible to ensure a considerably long shelf life, for example, it is possible to eat and drink even after about 30 days have passed since manufacture, and to provide a high-quality dairy product whose quality is stable for a long period of time. . And this lactic-acid-bacteria fermented milk was able to bring about the reduction | decrease effect | action of neutral fat, cholesterol, etc. by eating and drinking for a fixed period as well as an intestinal regulating action as a pharmacological action of Enterococcus faecalis Kawai strain.
本発明は、牛乳等の原乳を乳酸菌により発酵させた乳酸菌発酵乳に係るヨーグルト等の乳製品とその製造方法に関するものであり、産業上の利用可能性を有するものである。 The present invention relates to a dairy product such as yogurt related to lactic acid bacteria fermented milk obtained by fermenting raw milk such as cow milk with lactic acid bacteria, and a method for producing the same, and has industrial applicability.
Claims (5)
（ｂ）前記原料乳を４５乃至６０℃の温度範囲にて加圧加温しつつそのクリーム層を砕いて均質化する均質工程と、
（ｃ）前記原料乳を攪拌しながら７５乃至８５℃の温度範囲で１０乃至３０分間加熱して殺菌する加熱殺菌工程と、
（ｄ）前記殺菌した原料乳を「４０±１」℃の発酵温度まで冷却する冷却工程と、
（ｅ）前記発酵温度に冷却された原料乳にサーモフィルス菌及びブルガリカス菌の２種混合菌の乳酸菌を添加して植菌する植菌工程と、
（ｆ）前記植菌された原料乳の前記発酵温度を維持して規定の酸度まで発酵させる発酵工程と、
（ｇ）前記規定の酸度まで達した前記発酵乳を冷却して所定温度を保持しつつ熟成させる熟成工程と、
の各工程を含むことを特徴とする乳酸菌発酵乳の製造方法。 (A) a mixing step of mixing raw milk by mixing 0.05 to 0.5 parts of dead bacteria of Lactococcus belonging to the genus Enterococcus with 100 parts of raw milk;
(B) a homogenization step of crushing and homogenizing the cream layer while heating and heating the raw milk in a temperature range of 45 to 60 ° C ;
(C) a heat sterilization step in which the raw material milk is heated and sterilized in a temperature range of 75 to 85 ° C. for 10 to 30 minutes while stirring;
(D) a cooling step of cooling the sterilized raw material milk to a fermentation temperature of “40 ± 1” ° C . ;
(E) an inoculation step of inoculating the raw material milk cooled to the fermentation temperature by adding lactic acid bacteria of two mixed bacteria of Thermophilus bacteria and Bulgaricus bacteria;
(F) a fermentation step of fermenting until acidity of defined maintaining the fermentation temperature of the inoculated raw material milk,
A ripening step of maturing while maintaining a predetermined temperature (g) cooling the pre-Symbol fermented milk reached acidity of the provisions,
The manufacturing method of lactic-acid-bacteria fermented milk characterized by including each process of these .
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| KR101563818B1 (en) | 2014-09-24 | 2015-10-27 | 남양유업 주식회사 | Method for producing non-addition fermented milk product using milk and lactic acid bacteria only and non-addition fermented milk product produced by the same method |
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