JP6150421B2 - 酸味を抑えた発酵乳及びその製造方法 - Google Patents
酸味を抑えた発酵乳及びその製造方法 Download PDFInfo
- Publication number
- JP6150421B2 JP6150421B2 JP2012544246A JP2012544246A JP6150421B2 JP 6150421 B2 JP6150421 B2 JP 6150421B2 JP 2012544246 A JP2012544246 A JP 2012544246A JP 2012544246 A JP2012544246 A JP 2012544246A JP 6150421 B2 JP6150421 B2 JP 6150421B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- fermented milk
- acidity
- milk
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000015140 cultured milk Nutrition 0.000 title claims description 78
- 238000004519 manufacturing process Methods 0.000 title claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 112
- 235000014655 lactic acid Nutrition 0.000 claims description 56
- 239000004310 lactic acid Substances 0.000 claims description 54
- 239000002994 raw material Substances 0.000 claims description 50
- 238000000855 fermentation Methods 0.000 claims description 49
- 230000004151 fermentation Effects 0.000 claims description 49
- 239000002253 acid Substances 0.000 claims description 38
- 241000894006 Bacteria Species 0.000 claims description 31
- 210000004080 milk Anatomy 0.000 claims description 23
- 235000013618 yogurt Nutrition 0.000 claims description 22
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 20
- 239000007858 starting material Substances 0.000 claims description 20
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000020185 raw untreated milk Nutrition 0.000 claims description 13
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 9
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 9
- 239000000174 gluconic acid Substances 0.000 claims description 9
- 235000012208 gluconic acid Nutrition 0.000 claims description 9
- 235000002949 phytic acid Nutrition 0.000 claims description 9
- 239000000467 phytic acid Substances 0.000 claims description 9
- 229940068041 phytic acid Drugs 0.000 claims description 9
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 238000003860 storage Methods 0.000 description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000012453 solvate Substances 0.000 description 6
- 235000011054 acetic acid Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Description
特開2000−316468号公報(特許文献1)には,カルシウム塩を含む発酵原料を乳酸発酵することで,発酵風味及び安定性が増強された発酵乳飲料を製造する方法が開示されている。
thermophilus ATCC 19258の混合培養物)を原料乳へ添加した。乳酸菌スターターを添加した原料乳(発酵原料)を100重量%として,0.15重量%のフィチン酸水溶液(50重量%,築野食品工業社)を添加した。そして,タンク内において,これらの原料乳を43℃で発酵させた。乳酸酸度(酸度)が0.85%程度に到達した時点で,ヨーグルトカードを破砕しながら10℃以下に冷却して,発酵乳を調製(製造)した。なお,酸度は,フェノールフタレインを指示薬として,水酸化ナトリウム(0.1規定)で適定することにより測定した。
一方,対照品として,フィチン酸水溶液を添加しなかった以外は実施例1と同様にして,発酵乳を調製(製造)した。
Claims (6)
- 原料乳及び乳酸菌スターターを含む発酵原料を調製する調製工程と,
前記調製工程で調製した発酵原料を発酵させる発酵工程と,を含む発酵乳の製造方法であって,
前記調製工程は,前記原料乳及び乳酸菌スターターを100重量%としたときに,酸成分を0.1重量%以上0.2重量%以下で前記原料乳に添加して,前記発酵原料の酸性度を5.98以上6.2以下にする工程を含み,
前記酸成分は,フィチン酸とグルコン酸のいずれか一方又は両方である
ことを特徴とする,発酵乳の製造方法。 - 前記調整工程は,前記発酵原料に乳酸を添加せずに,前記発酵原料の酸性度を5.98以上6.2以下にする工程である
請求項1に記載の発酵乳の製造方法。 - 前記発酵乳は,ソフトヨーグルト又はドリンクヨーグルトである,
請求項1又は請求項2に記載の発酵乳の製造方法。 - 前記乳酸菌スターターが,ラクトバチルス・ブルガリカス,ストレプトコッカス・サーモフィルス,又はラクトバチルス・ラクティスを含む,
請求項1から請求項3のいずれかに記載の発酵乳の製造方法。 - 前記発酵工程において前記発酵原料を発酵させるための温度は,30℃以上50℃以下である,
請求項1から請求項4のいずれかに記載の発酵乳の製造方法。 - 前記調製工程は,前記酸成分を前記原料乳に添加した後に,前記発酵原料を20℃以上30℃以下で熟成させることで,前記発酵原料の酸性度を調整する工程である
請求項1から請求項5のいずれかに記載の発酵原料の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010257514 | 2010-11-18 | ||
JP2010257514 | 2010-11-18 | ||
PCT/JP2011/076236 WO2012067081A1 (ja) | 2010-11-18 | 2011-11-15 | 酸味を抑えた発酵乳及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2012067081A1 JPWO2012067081A1 (ja) | 2014-05-12 |
JP6150421B2 true JP6150421B2 (ja) | 2017-06-21 |
Family
ID=46084008
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012544246A Active JP6150421B2 (ja) | 2010-11-18 | 2011-11-15 | 酸味を抑えた発酵乳及びその製造方法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20130259977A1 (ja) |
EP (1) | EP2641472A4 (ja) |
JP (1) | JP6150421B2 (ja) |
CN (1) | CN103249309B (ja) |
CA (1) | CA2817347C (ja) |
WO (1) | WO2012067081A1 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014173983A1 (en) * | 2013-04-24 | 2014-10-30 | Danone Gmbh | Fruit flavor enhancement in fermented dairy products |
WO2016009951A1 (ja) * | 2014-07-14 | 2016-01-21 | 株式会社 明治 | ブルガリア菌の増殖が促進された発酵乳及びその製造方法 |
JP6774005B2 (ja) * | 2015-05-19 | 2020-10-21 | 日本新薬株式会社 | 発酵乳およびその製造方法 |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1154139A (en) * | 1967-04-12 | 1969-06-04 | Ajinomoto Kk | Process for Preparing a Sour Milk Beverage or Yoghurt. |
JPS6053581B2 (ja) * | 1981-02-02 | 1985-11-26 | 株式会社ヤクルト本社 | 乳酸菌飲料の製造法 |
US4624853A (en) * | 1983-02-07 | 1986-11-25 | S. C. Johnson & Son, Inc. | Instant yogurt food product |
JPS6240248A (ja) * | 1985-08-16 | 1987-02-21 | Meiji Milk Prod Co Ltd | ホエイサワ−ベ−スの製造方法 |
JP2566845B2 (ja) * | 1990-08-13 | 1996-12-25 | カルピス食品工業 株式会社 | 乳蛋白含有酸性飲料 |
JPH07327593A (ja) * | 1994-06-10 | 1995-12-19 | Taiyoudou Yakuhin Kk | 乳製品乳酸菌飲料及びその製造方法 |
JP2826808B2 (ja) * | 1995-07-14 | 1998-11-18 | カルピス株式会社 | 脳機能改善、学習能力増強および記憶力増強作用を有する機能性食品 |
US6171633B1 (en) * | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
JP3888798B2 (ja) * | 1999-05-11 | 2007-03-07 | カルピス株式会社 | 発酵風味及び安定性が増強された発酵乳飲料の製造方法 |
JP3888801B2 (ja) * | 1999-06-03 | 2007-03-07 | カルピス株式会社 | 安定性が良好な発酵乳飲料の製造方法 |
JP2001204383A (ja) * | 2000-01-24 | 2001-07-31 | Fujimi Kenkyusho:Kk | 乳製品配合用マグネシウム強化剤及びマグネシウム強化乳製品 |
JP2005237238A (ja) * | 2004-02-25 | 2005-09-08 | Asama Chemical Co Ltd | 抗体含有発酵食品の製造方法 |
JP2007111046A (ja) * | 2005-09-26 | 2007-05-10 | Kick Off:Kk | 調味料素材及びその製造方法 |
JP4734131B2 (ja) * | 2006-01-24 | 2011-07-27 | カゴメ株式会社 | 発酵飲食品の製造方法 |
KR101350857B1 (ko) * | 2006-01-24 | 2014-01-13 | 가고메 가부시키가이샤 | 발효 음식품 및 그 제조 방법 |
CN101273738B (zh) * | 2007-03-28 | 2011-06-01 | 哈尔滨正方科技有限公司 | 在常温下保持高活菌数的调配型酸性乳饮料的制备方法 |
EP2146582B1 (en) * | 2007-05-11 | 2017-03-15 | Chr. Hansen A/S | Method for producing an acidified milk drink |
JP5120879B2 (ja) * | 2007-09-28 | 2013-01-16 | 株式会社明治 | トロミヨーグルトの製造方法 |
JP4898859B2 (ja) * | 2009-03-05 | 2012-03-21 | 森永乳業株式会社 | 非発酵型酸性乳酸菌飲料とその製造方法 |
JP5749433B2 (ja) * | 2009-11-30 | 2015-07-15 | 株式会社明治 | 発酵乳及び多糖類の製造方法 |
-
2011
- 2011-11-15 JP JP2012544246A patent/JP6150421B2/ja active Active
- 2011-11-15 US US13/885,200 patent/US20130259977A1/en not_active Abandoned
- 2011-11-15 CN CN201180055447.3A patent/CN103249309B/zh not_active Expired - Fee Related
- 2011-11-15 CA CA2817347A patent/CA2817347C/en not_active Expired - Fee Related
- 2011-11-15 WO PCT/JP2011/076236 patent/WO2012067081A1/ja active Application Filing
- 2011-11-15 EP EP11841671.8A patent/EP2641472A4/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
CN103249309A (zh) | 2013-08-14 |
EP2641472A4 (en) | 2015-02-11 |
CA2817347C (en) | 2016-01-12 |
WO2012067081A1 (ja) | 2012-05-24 |
CN103249309B (zh) | 2018-11-06 |
JPWO2012067081A1 (ja) | 2014-05-12 |
US20130259977A1 (en) | 2013-10-03 |
EP2641472A1 (en) | 2013-09-25 |
CA2817347A1 (en) | 2012-05-24 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105247039B (zh) | 酸度上升被抑制了的发酵乳及其制造方法 | |
JP6509737B2 (ja) | 酸度上昇が抑制された発酵乳およびその製造方法 | |
US9167825B2 (en) | Method for manufacturing liquid fermented milk | |
JP6192697B2 (ja) | 発酵乳の酸度の上昇抑制の方法 | |
JP5005897B2 (ja) | 発酵乳の製造方法及び発酵乳 | |
JP6150421B2 (ja) | 酸味を抑えた発酵乳及びその製造方法 | |
CN103269599A (zh) | 液态发酵乳及其制造方法 | |
Memiši et al. | Storage temperature: A factor of shelf life of dairy products | |
US11185095B2 (en) | Probiotic fermented whey based beverage, and method for producing same | |
EP3804526A1 (en) | Fermented milk product with diacetyl produced with aid of lactase | |
EP2863755B1 (en) | Fermented milk product | |
JP6047638B2 (ja) | クリームチーズの製造方法 | |
JP6301103B2 (ja) | 乳酸菌を含有する飲料 | |
JP5940485B2 (ja) | 非酸性素材を含有する発酵乳の製造方法 | |
US20150289531A1 (en) | An aroma milk composition comprising diacetyl and uses thereof | |
JP2019176781A (ja) | 発酵乳及び発酵乳の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20141113 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20151117 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160113 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20160607 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160830 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20160907 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20161122 |
|
RD13 | Notification of appointment of power of sub attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7433 Effective date: 20161124 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161125 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20170516 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20170522 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6150421 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |