JPH0347035A - Production of fermented milk containing bifidobacterium - Google Patents
Production of fermented milk containing bifidobacteriumInfo
- Publication number
- JPH0347035A JPH0347035A JP1180280A JP18028089A JPH0347035A JP H0347035 A JPH0347035 A JP H0347035A JP 1180280 A JP1180280 A JP 1180280A JP 18028089 A JP18028089 A JP 18028089A JP H0347035 A JPH0347035 A JP H0347035A
- Authority
- JP
- Japan
- Prior art keywords
- bifidobacterium
- bacteria
- sbt
- milk
- streptococcus thermophilus
- 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.)
- Granted
Links
- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 35
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 20
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 18
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 18
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 17
- 239000001301 oxygen Substances 0.000 claims abstract description 17
- 239000007858 starting material Substances 0.000 claims abstract description 14
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 13
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 13
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 239000002131 composite material Substances 0.000 description 8
- 230000007423 decrease Effects 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 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 4
- 230000000694 effects Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000008821 health effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000004083 survival effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- RCJVRSBWZCNNQT-UHFFFAOYSA-N dichloridooxygen Chemical compound ClOCl RCJVRSBWZCNNQT-UHFFFAOYSA-N 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241000186012 Bifidobacterium breve Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000002100 tumorsuppressive effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ビフィドバクテリウム菌、ならびにストレプ
トコッカス・サーモフィルスおよびラクトバチルス・ア
シドフィルスの乳酸菌スターターで醗酵させる醗酵乳の
製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing fermented milk by fermenting with Bifidobacterium and lactic acid bacteria starters of Streptococcus thermophilus and Lactobacillus acidophilus.
（従来の技術）
人の腸内の有用細菌は、ストレス、病気、老齢化などに
より減少し、有害細菌が優勢になると言われている。腸
内有用細菌であるビフィドバクテリウム菌は人の腸内、
主に嫌気度の高い大腸に生存している。腸内において、
ビフィドバクテリウム菌が優勢であることによる保健効
用・効果は、多くの研究により明らかになり、コレステ
ロール上昇抑制効果、抗腫瘍作用などの特有な生理活性
機能を有する菌株も報告されている（青江他：第６回日
本ビフィズス菌センター学術集会予ｌｌ４ｇ、ｐ、１１
（１９８６） 、鈴木他：第７回日本ビフィズス菌セ
ンター学術集会予稿集、Ｐ、１８ （１９８７）、藤原
他：昭和６２年度日本農芸化学大会講演要旨集、Ｐ、５
９５（１９８７））。(Prior Art) It is said that the beneficial bacteria in the human intestine decreases due to stress, illness, aging, etc., and harmful bacteria become predominant. Bifidobacterium, a beneficial intestinal bacterium, is found in the human intestine.
It mainly lives in the large intestine, which is highly anaerobic. In the intestine,
The health benefits and effects of the predominance of Bifidobacterium bacteria have been clarified through numerous studies, and strains with unique physiologically active functions such as cholesterol elevation suppressive effects and antitumor effects have also been reported (Aoe Others: 6th Japan Bifidobacteria Center Academic Conference 4g, p. 11
(1986), Suzuki et al.: Proceedings of the 7th Japan Bifidobacteria Center Academic Conference, P. 18 (1987), Fujiwara et al.: Collection of abstracts of the 1986 Japan Agricultural Chemistry Conference, P. 5.
95 (1987)).
このような観点から、ビフィドバクテリウム菌などの腸
内の有用細菌を使用した醗酵乳が製造・販売され、消費
が伸びている。醗酵乳には、成人と乳児に共通して生存
するビフィドバクテリウム・ロングムを主に、ビフィド
バクテリウム・ビフィダム、ビフィドバクテリウム・ブ
レーベなどが使用されている。From this point of view, fermented milk using beneficial intestinal bacteria such as Bifidobacterium has been produced and sold, and its consumption is increasing. Fermented milk mainly uses Bifidobacterium longum, which commonly lives in adults and infants, as well as Bifidobacterium bifidum, Bifidobacterium breve, and the like.
嫌気度の高い大腸に生存するビフィドバクテリウム菌は
、偏性嫌気性菌であるため、醗酵乳製品中での生存期間
が、ラクトバチルス・ブルガリクス、ストレプトコッカ
ス・サーモフィルスなどの伝統的酪農乳酸菌より短い傾
向にある。このため、製品中のビフィドバクテリウム菌
の生菌数は、製造後、１週間前後から著しく減少すると
いう問題がある。この現象をもたらす要因として、ｐＨ
１嫌気度、酸および糖の種類、保存温度、ビフィドバク
テリウム菌の生育因子などが報告されている（手沢：食
の科学、■、５５〜５７ （１９７９）、用島他：Ｊａ
ｐａｎｅｓｅ Ｊｏｕｒｎａｌ ｏｆ Ｄａｉｒｙ ａ
ｎｄ ｆｏｏｄ ５ｃｉｅｎｃｅ。Bifidobacterium, which lives in the highly anaerobic large intestine, is an obligate anaerobic bacterium, so its survival period in fermented dairy products is longer than that of traditional dairy lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. They tend to be shorter. Therefore, there is a problem in that the number of viable Bifidobacterium bacteria in the product decreases significantly from about one week after production. As a factor that brings about this phenomenon, pH
1 Anaerobic degree, type of acid and sugar, storage temperature, growth factors of Bifidobacterium, etc. have been reported (Tezawa: Food Science, ■, 55-57 (1979), Yojima et al.: Ja
panese Journal of Dairy a
nd food 5science.
２９（６）、 Ａ ２２１〜２３０ （１９８０）、島
相；乳技資料、共（１）、 ２〜１５ （１９Ｂ２）
、馬場二Ｎｅｗ Ｆｏｏｄ Ｉｎｄｕｓｔｒｙ。29(6), A 221-230 (1980), Shimaso; Milk Technique Materials, Co(1), 2-15 (19B2)
, Babaji New Food Industry.
２４（１）、 ６３〜７０ （１９８２） 、へ重島：
乳技資料、■（５）、 ｔｏ〜２２ （１９８６））。24(1), 63-70 (1982), Heshigeshima:
Breast Technique Materials, ■(5), to~22 (1986)).
これらの要因に由来する製品の中でのビフィドバクテリ
ウム菌の生菌数減少を抑えるため、゛耐酸性および耐酸
素性を有する特徴的ビフィドバクテリウム菌株の利用（
特開昭５８−２２４６８５号、特公昭５９−５３０３１
号）、ビフィドバクテリウム菌以外の酸素吸収能の高い
菌株の利用（特開昭５９−８８０８５号）、酸素バリア
性の高い、たとえばガラス瓶、アルミ箔使用容器などの
使用が行われている。In order to suppress the decrease in the number of viable Bifidobacterium bacteria in products caused by these factors, we have adopted the following measures: ``Utilization of characteristic Bifidobacterium strains with acid resistance and oxygen resistance (
JP 58-224685, JP 59-53031
(No. 1), the use of bacterial strains with high oxygen absorption ability other than Bifidobacterium (Japanese Patent Application Laid-open No. 88085/1985), and the use of containers with high oxygen barrier properties, such as glass bottles and containers using aluminum foil.
（発明が解決しようとする課題）
醗酵乳の保健効用・効果に関連する菌株特有な生理活性
機能として、ビフィドバクテリウム・ロングムＳＢＴ
２９３３Ｒ（微工研菌寄第８７４３号）は顕著な血清コ
レステロール上昇抑制効果を、ビフィドバクテリウム・
ロングムＳＢＴ ２９２８ （ｉ工研菌寄第１０６５
７号）は顕著な腫瘍抑制効果が認められている（前述の
文献参照）。ラクトバチルス・アシドフィルスＳＢＴ
２０６２ （微工研菌寄第１０７３０号）は、血清コレ
ステロール上昇抑制効果を有し、かつ、他のアシドフィ
ルス菌株より顕著に酸生成能が高く、醗酵乳の製造およ
び品質上、非常に有益である。また、これら３菌株は、
ビフィドバクテリウム菌およびアシドフィルス菌のなか
では、風味および組織が良好な菌株である。(Problem to be solved by the invention) Bifidobacterium longum SBT has bioactive functions unique to the strain related to the health benefits and effects of fermented milk.
2933R (Feikoken Bacterial Serial No. 8743) has a remarkable effect of suppressing the increase in serum cholesterol.
Longum SBT 2928 (I Koken Bacteria No. 1065
No. 7) has been recognized to have a remarkable tumor suppressive effect (see the above-mentioned literature). Lactobacillus acidophilus SBT
2062 (Feikoken Bibori No. 10730) has the effect of suppressing the increase in serum cholesterol and has a significantly higher acid-producing ability than other acidophilus strains, and is extremely beneficial in terms of the production and quality of fermented milk. . In addition, these three strains are
Among Bifidobacterium and Acidophilus, this strain has good flavor and texture.
このような特徴を有する菌株であるが、前述の従来の方
法によると、ビフィドバクテリウム菌の生菌数減少は抑
制されるが、風味について問題が生じる。すなわち、こ
れらの方法により、ビフィドバクテリウム菌の生菌数減
少は抑制されるが、風味について問題が生じる。すなわ
ち、醗酵具および酢酸生成などにより酸味が強くなり、
風味が著しく劣ってくる。特に、製造後、１週間以後に
おいて、この傾向が顕著になる。また、ビフィドバクテ
リウム菌およびアシドフィルス閉の組合せを使用して製
造した醗酵乳は、組織（きめの細かさ）が粗くなる。特
に、保存期間中に著しくきめが粗くなり、口あたりの良
い、なめらかな組織が失われ、食感が悪くなるという問
題がある。Although the strain has such characteristics, a decrease in the number of viable Bifidobacterium bacteria is suppressed by the conventional method described above, but a problem arises regarding the flavor. That is, although these methods suppress the decrease in the number of viable Bifidobacterium bacteria, problems arise regarding flavor. In other words, the sourness becomes stronger due to fermentation ingredients and acetic acid production.
The flavor will be noticeably worse. This tendency becomes particularly noticeable one week after manufacture. Furthermore, fermented milk produced using a combination of Bifidobacterium and Acidophilus has a rough texture (fine texture). In particular, there is a problem that the texture becomes extremely rough during the storage period, and the smooth and pleasant texture is lost, resulting in poor texture.
本発明は、これらの問題を解決するためになされたもの
であって、ビフィドバクテリウム生菌を適度に残存させ
ることにより、優れた風味ときめ細かく口あたりの良い
ｍ織を合わせ有する醗酵乳の製造方法を提供することを
目的とする。The present invention was made to solve these problems, and by allowing Bifidobacterium to remain in an appropriate amount, it is possible to produce fermented milk that has both excellent flavor and a fine texture with good texture. The purpose is to provide a manufacturing method.
（課題を解決するための手段）
本発明の醗酵乳の製造方法は、牛乳を主成分とする原料
に、ビフィドバクテリウム菌、ならびにストレプトコッ
カス・サーモフィルスおよびラクトバチルス・アシドフ
ィルスの乳酸菌スターターを添加し、容器に充填して醗
酵させることを特徴とする。(Means for Solving the Problems) The method for producing fermented milk of the present invention involves adding Bifidobacterium bacteria and lactic acid bacteria starters of Streptococcus thermophilus and Lactobacillus acidophilus to a raw material whose main component is milk. It is characterized by being filled into a container and fermented.
本発明で使用する原料は、通常醗酵乳の製造に用いられ
る原料で充分であり、牛乳、粉乳、その他の乳原料であ
る。これらの原料は、単独であるいは混合して用いられ
る。The raw materials used in the present invention are those normally used for producing fermented milk, such as milk, powdered milk, and other milk raw materials. These raw materials may be used alone or in combination.
本発明による製造方法を例示すると、先ず、常法により
各原料を所定量計量し、準備する。所定量の原料を混合
・加温・溶解し、例えば６０〜７０℃の温度で、１００
〜２７０ ｋｇ／ｃｉの均質圧で均質処理後、９０〜９
５℃の温度で５〜１０分間保持して、殺菌する。ついで
、４３℃程度に冷却する。これに、ビフィドバクテリウ
ム・ロングム菌の１種以上、ストレプトコッカス・サー
モフィルスおよびラクトバチルス・アシドフィルスの乳
酸菌からなる複合菌株スターターを７〜１３％添加し、
酸素透過量が一定の容器に充填する。これを３６〜４０
℃で３〜６時間醗酵する。醗酵は、酸度が０．７５〜０
．９０％（乳酸酸度）に到達した時点で終了し、ただち
に１０℃以下に冷却する。To illustrate the manufacturing method according to the present invention, first, a predetermined amount of each raw material is measured and prepared by a conventional method. Mix, heat, and dissolve a predetermined amount of raw materials, for example, at a temperature of 60 to 70°C,
After homogenization treatment at homogenization pressure of ~270 kg/ci, 90~9
Sterilize by holding at a temperature of 5°C for 5-10 minutes. Then, it is cooled to about 43°C. To this, 7 to 13% of a composite strain starter consisting of one or more types of Bifidobacterium longum, Streptococcus thermophilus and Lactobacillus acidophilus lactic acid bacteria is added,
Fill a container with a constant oxygen permeation rate. This is 36-40
Ferment at ℃ for 3-6 hours. Fermentation requires an acidity of 0.75 to 0.
．． The process ends when 90% (lactic acid acidity) is reached, and the temperature is immediately cooled to below 10°C.
ここで用いる本発明の複合菌株スターターは、例えば１
１．５％無脂乳固形分および０．５％酵母エキスからな
る脱脂乳培地を用いて、ビフィドバクテリウム・ロング
ムＳＢＴ ２９３３Ｒ（ｍ工研菌寄第８７４３号）、ビ
フィドバクテリウム・ロングムＳＢＴ ２９２８（微工
研菌寄第１０６５７号）のうち１種もしくは２種、なら
びにストレプトコンカス・サーモフィルスＳＢＴ １０
２１八（微工研菌寄第１０６５８号）およびラクトバチ
ルス・アシドフィルスＳＢＴ ２０６２（微工研菌寄第
１０７３０号）を、３０〜３７℃で１０〜２０時間培養
する。接種量は脱脂乳培地の３重量％程度とし、乳酸酸
度は１．２〜１．６％：ｐ旧、１５〜４．５５であり、
各菌株の菌数はｌＸｌ０’〜３ ＸＩＯ’ ｃｆｕ／ｇ
であることが、良好な風味や組織を得るために好ましい
。The composite strain starter of the present invention used here is, for example, 1
Bifidobacterium longum SBT 2933R (M Koken Bacterial Collection No. 8743), Bifidobacterium longum were grown using a skim milk medium consisting of 1.5% non-fat milk solids and 0.5% yeast extract. One or two types of SBT 2928 (Feikoken Bacteria No. 10657) and Streptoconchus thermophilus SBT 10
Lactobacillus acidophilus SBT 2062 (Feikoken Bokuyori No. 10730) is cultured at 30 to 37° C. for 10 to 20 hours. The inoculum amount is about 3% by weight of the skim milk medium, and the lactic acid acidity is 1.2 to 1.6%:p, 15 to 4.55.
The number of bacteria for each strain is lXl0'~3XIO' cfu/g
It is preferable to obtain good flavor and texture.
本発明で用いる容器は、酸素透過量が０．５〜４．０ｃ
ｃ／ ｒｒｒ−ｄａｙであることが好ましい。０．５ｃ
ｃ／ ｒｄ ・ｄａｙ未満の場合、ビフィドバクテリウ
ム菌の生菌数減少はほとんど生じないが、風味が悪化す
る。The container used in the present invention has an oxygen permeation rate of 0.5 to 4.0c.
Preferably, it is c/rrr-day. 0.5c
If it is less than c/rd·day, the number of viable Bifidobacterium bacteria will hardly decrease, but the flavor will deteriorate.
また４、０ｃｃ／ｒｒＦ・ｄａｙを超える場合、ビフィ
ドバクテリウム菌の生菌数が減少し、例えば１×１０６
未満となり、このため保健効果が期待できない。In addition, if it exceeds 4.0cc/rrF・day, the number of viable Bifidobacterium bacteria decreases, for example, 1×106
Therefore, no health effects can be expected.
試験方法
ビフィドバクテリウム・ロングムＳＢＴ ２９３３Ｒ（
微工研菌寄第８７４３号）もしくはビフィドバクテリウ
ム・ロングムＳＢＴ ２９２８ （微工研菌寄第１０６
５７号）あるいは、これらの両方、およびラクトバチル
ス・アシドフィルスＳＢＴ ２０６２（ｉ工研菌寄第１
０７３０号）の２菌種を各２ないし３菌株を用いて、１
４０ ｉ１株のストレプトコッカス・サーモフィルスに
テストした。これらの複合菌株のスターターの調製は上
記の方法によった。Test method Bifidobacterium longum SBT 2933R (
Microtechnical Research Institute No. 8743) or Bifidobacterium longum SBT 2928 (Microtechnology Research Institute No. 106)
57) or both of these and Lactobacillus acidophilus SBT 2062 (i.
0730) using 2 to 3 strains each.
40 i1 strains of Streptococcus thermophilus were tested. Starters for these composite strains were prepared according to the method described above.
ついで、牛乳８９．０重量％および脱脂粉乳１．０重量
％の原料（製品の組成は乳脂肪成分３．０重世％、無脂
肪乳固形分９．５重量％である）の乳成分に複合菌株ス
ターターをｉｏ、ｏｏ重量％接種し、初日の製品がｐＨ
４，５５±０．０５になるように、醗酵乳を調製した。Next, the milk components of the raw materials were 89.0% by weight of milk and 1.0% by weight of skim milk powder (the composition of the product was 3.0% by weight of milk fat component and 9.5% by weight of non-fat milk solids). The composite strain starter was inoculated at io and oo% by weight, and the product on the first day had a pH of
Fermented milk was prepared so that the ratio was 4,55±0.05.
１０℃で１４日間の保存試験において、製品のビフィド
バクテリウム菌の生残菌数、風味および組織の経時的変
化を調べた。ビフィズス菌の生残菌数、風味およびＭｉ
織の経時的変化を調べた。In a storage test at 10° C. for 14 days, the number of viable Bifidobacterium bacteria, flavor, and changes in texture of the product over time were examined. Bifidobacteria survival count, flavor and Mi
We investigated changes in the texture over time.
ビフィズス菌の生残菌数、風味およびＭｉ織（きめの細
かさ）について、５段階評価を実施した（点数は、５，
４，３，２．１とし、５が最も優れ、１が最も劣る）。A 5-level evaluation was conducted for the number of surviving Bifidobacterium bacteria, flavor, and Mi texture (fineness) (scores are 5, 5,
4, 3, 2.1, with 5 being the best and 1 being the worst).
ビフィズス菌の生残菌数および風味が３点以上、ならび
に組織が４点以上であり、かつ、合計点数が１１点以上
の製品は、１４０菌株のストレプトコッカス・サーモフ
ィルスのうち１１菌株であった。Among the 140 strains of Streptococcus thermophilus, 11 of the products had a Bifidobacterium survival count and flavor of 3 points or more, a structure of 4 points or more, and a total score of 11 points or more.
これらの結果は表１に示す。These results are shown in Table 1.
表１
この１１菌株に含まれ最高点数（１５点）であったスト
レプトコッカス・サーモフィルスＳＢ７１０２１Ａ（微
工研蘭寄第１０６５８号）を使用して、酸素透過量が０
〜４７ｃｃ／ ｒｄ−ｄａｙである容器を用い、保存試
験を行い、１〜１４日後の品質を経時的に測定した。Table 1 Using Streptococcus thermophilus SB71021A (Feikokenrankyo No. 10658), which was included in these 11 strains and received the highest score (15 points), the amount of oxygen permeation was 0.
A storage test was conducted using a container with a capacity of ~47 cc/rd-day, and the quality was measured over time after 1 to 14 days.
以下の実施例に示すようにストレプトコッカス・サーモ
フィルスＳＢＴ １０２１Ａ （微工研菌寄第１０６５
８号）株は、酸素透過量が０．５〜４．０ｃｃ／ ｍ
・ｄａｙの範囲であれば、風味の悪化が生じなく、かつ
、ビフィドバクテリウム菌の生残菌数減少を最も抑え、
優れた風味ときめ細かく口あたりの良い組織を有する製
品が得られることがわかった。すなわち、風味、ビフィ
ズス菌の生残菌数およびＵ織がともに最も優れた製品が
得られた。As shown in the following examples, Streptococcus thermophilus SBT 1021A
No. 8) strain has an oxygen permeation rate of 0.5 to 4.0 cc/m
・If it is within the range of 1 day, no deterioration of flavor will occur, and the reduction in the number of surviving Bifidobacterium bacteria will be minimized.
It has been found that a product with excellent flavor and a fine, palatable texture is obtained. That is, a product with the best flavor, the number of surviving bifidobacteria, and the U weave was obtained.
（発明の効果）
本発明によれば、ストレプトコッカス・サーモフィルス
を含む複合菌スターターを使用しビフィドバクテリウム
生菌を適度に残存させることにより、優れた風味ときめ
細かく口あたりの良い組織を合わせ有する醗酵乳の製造
方法を捉供することができる。(Effects of the Invention) According to the present invention, by using a composite bacterial starter containing Streptococcus thermophilus and allowing a suitable amount of live Bifidobacterium to remain, it has both an excellent flavor and a fine, palatable texture. A method for producing fermented milk can be provided.
（実施例） 以下、実施例に基づいて、本発明を具体的に説明する。(Example) The present invention will be specifically described below based on Examples.
実施例１
ストレプトコッカス・サーモフィルスＳＢＴ １０２Ｉ
Ａ （ｍ工研菌寄第１０６５８号）を使用して、複合菌
株スターターを作成した。１１．５％無脂乳固形分およ
び０．５％酵母エキスからなる脱脂乳培地を用いて、ビ
フィドバクテリウム・ロングムＳＢＴ ２９３３Ｒ（徽
工研菌寄第８７４３号）およびビフィドバクテリウム・
ロングムＳＢ７２９２Ｂ （微工研菌寄第１０６５７号
）、ならびにストレプトコッカス・サーモフィルスＳＢ
Ｔ １０２１Ａ （微工研菌寄第１０６５８号）および
ラクトバチルス・アシドフィルスＳＢＴ ２０６２
（ｍ工［寄第Ｌ０７３０号）を、３１’Ｃｌ２Ｏ時間培
養した。接種量は脱脂乳培地の３重量％である。培養後
の乳酸酸度は１．３５％、ｐｌ＋４．３５であり、菌数
は、ビフィドバクテリウム・ロングムＳＢＴ ２９３３
Ｒ（微工研菌寄第８７４３号）が６ Ｘ １０”ｃｆｕ
／ｇ、ビフィドバクテリウム・ロングムＳＢ７２９２Ｂ
（微工研菌寄第１０６５７号）が１．３ Ｘ １０９
ｃｆｕ／ｇ、ストレプトコッカス・サーモフィルスＳＢ
Ｔ １０２１Ａ （微工研菌寄第１０６５８号）が３
ＸＩＯ’ ｃｆｕ／ｇ、ラクトバチルス・アシドフィル
ｘ ＳＢＴ ２０６２ （ｍ１研菌寄第１０７３０号
）が２．５×１０”ｃｆｕ／ｇであった。Example 1 Streptococcus thermophilus SBT 102I
A (M Koken Bokuyori No. 10658) was used to create a composite strain starter. Bifidobacterium longum SBT 2933R (Huikoken Bacteria Collection No. 8743) and Bifidobacterium
Longum SB7292B (Feikoken Bacteria No. 10657) and Streptococcus thermophilus SB
T 1021A (Feikoken Bibori No. 10658) and Lactobacillus acidophilus SBT 2062
(m engineering [No. L0730]) was cultured for 31' Cl2O hours. The inoculum amount is 3% by weight of the skim milk medium. The lactic acid acidity after culture was 1.35%, pl+4.35, and the number of bacteria was Bifidobacterium longum SBT 2933.
R (Feikoken Bacillus No. 8743) is 6 x 10”cfu
/g, Bifidobacterium longum SB7292B
(Feikoken Bibori No. 10657) is 1.3 x 109
cfu/g, Streptococcus thermophilus SB
T 1021A (Feikoken Bibori No. 10658) is 3
XIO' cfu/g, Lactobacillus acidophilus x SBT 2062 (m1 Research Institute No. 10730) was 2.5 x 10''cfu/g.
牛乳８９，０重量％および脱脂粉乳１．０重量％の原料
（製品の組成は乳脂肪成分３．０重量％、無脂肪乳固形
分９．５重量％である）の乳成分に前記複合菌株スター
ターを１０．００重量％接種し、醗酵乳を調製した製品
を酸素透過量が０．０．５．２．５．５．５１３、２７
．４７ｃｃ／ ｒｄ ・ｄａｙである容器を用い、１０
℃で１４日間の保存試験を行い、Ｌ ７．９．１１．１
４日後の製品のビフィドバクテリウム菌の生残菌数、風
味および組織の経時的変化を調べた。The above-mentioned composite strain is added to the milk components of raw materials of 89.0% by weight of milk and 1.0% by weight of skim milk powder (the composition of the product is 3.0% by weight of milk fat component and 9.5% by weight of non-fat milk solids). The product obtained by inoculating 10.00% by weight of starter and preparing fermented milk has an oxygen permeation rate of 0.0.5.2.5.5.513, 27
．． Using a container with a capacity of 47cc/rd・day, 10
A 14-day storage test was carried out at °C, L 7.9.11.1
After 4 days, the number of viable Bifidobacterium bacteria, flavor, and changes in texture of the product over time were examined.
その結果を表２および第１，２図に示した。The results are shown in Table 2 and Figures 1 and 2.
ビフィズス菌の風味および組１ａ（きめの細かさ）につ
いて、試験方法で説明した５段階評価を実施した（点数
は、５，４，３，２．１とし、５が最も優れ、１が最も
劣る）。The flavor and group 1a (fineness) of Bifidobacterium were evaluated on a 5-point scale as explained in the test method (scores are 5, 4, 3, 2.1, with 5 being the best and 1 being the worst). ).
表および図に示した結果から明らかなように、酸素透過
量が０．５〜４ 、０ｃｃ ／−・ｄａｙの容器を使用
した製品は、風味、ビフィズス菌の生残菌数およびＵ織
ともに優れていた。As is clear from the results shown in the table and figure, products using containers with an oxygen permeation rate of 0.5 to 4 and 0 cc/-day are superior in flavor, the number of viable bifidobacteria, and the U-texture. was.
なお、ビフィズス菌として、ビフィドバクテリウム・ロ
ングムＳＢＴ ２９３３Ｒ（微工研菌寄第８７４３号）
のみ、あるいはビフィドバクテリウム・ロングムＳＢ７
２９２８ （微工研菌寄第１０６５７号）のみを使用し
て、複合菌株スターターを調整し、製品の調製および保
存試験を実施した場合も、同様な結果であった。In addition, as a bifidobacterium, Bifidobacterium longum SBT 2933R (Feikoken Bacterial Serial No. 8743)
only, or Bifidobacterium longum SB7
Similar results were obtained when a composite strain starter was prepared using only 2928 (Feikoken Bokuyori No. 10657) and product preparation and storage tests were conducted.
比較のため通常得られるストレプトコッカス・サーモフ
ィルスＳＢＴ ００９０を使用した製品についても、酸
素透過量が０．０．５．２．５．５．５．１３．２７゜
４７ｃｃ／ ｒｄ−ｄａｙである容器を用い、保存試験
を行い、１ 、７．９．１１．１４日後の品質を経時的
に測定した。For comparison, a container with an oxygen permeation rate of 0.0.5.2.5.5.5.13.27°47cc/rd-day was also used for a product using the commonly obtained Streptococcus thermophilus SBT 0090. A storage test was conducted using the product, and the quality was measured over time after 1, 7, 9, 11, and 14 days.
その結果を表３および第３．４図に示した。The results are shown in Table 3 and Figure 3.4.
表および図に示した結果から明らかなように、きめの細
かさは普通であるが風味の悪化が著しく、かつ、酸素透
過量が０．５〜２．５ｃｃ／ ｒｄ−ｄａｙにおいても
、ビフィドバクテリウム菌の生残菌数減少が著しかった
。As is clear from the results shown in the table and figure, the fineness of the texture is normal, but the flavor is significantly deteriorated, and even when the oxygen permeation rate is 0.5 to 2.5 cc/rd-day, bifid The number of surviving Bacterium bacteria decreased significantly.
以上のように、本発明によれば通常の賞味期間（１４日
間）において、ビフィドバクテリウム菌の適度な生菌数
（製品１ｇ当りＩ Ｘｌ０９〜Ｉ Ｘｌ０６）を維持す
るとともに、醗酵具および酢酸生成などによる酸味を抑
えた良好な風味、ならびにきめ細かく口あたりの良い組
織を有する醗酵乳が得られる。As described above, according to the present invention, a suitable number of viable Bifidobacterium bacteria (I Xl09 to I Xl06 per 1 g of product) can be maintained during the normal shelf life (14 days), and fermentation ingredients and acetic acid can be maintained. Fermented milk can be obtained that has a good flavor with suppressed sourness caused by fermentation, and a fine texture with good texture.
第１図は、本発明実施例によるストレプトコッカス・サ
ーモフィルスＳＢＴ １０２１Ａ使用製品の経時的な風
味と酸素透過量の関係を示すグラフ、第２図は、本発明
実施例によるストレプトコッカス・サーモフィルスＳＢ
７１０２１Ａ使用製品の経時的なきめの細かさと酸素透
過量の関係を示すグラフ、
第３図は、比較例によるストレプトコッカス・サーモフ
ィルスＳＲ７００９０使用製品の経時的な風味と酸素透
過量の関係を示すグラフ、
第４図は、比較例によるストレプトコッカス・サーモフ
ィルスＳＢ７００９０使用製品の経時的なきめの細かさ
と酸素透過量の関係を示すグラフである。
尚、図中の×は１日後、◇は７日後、○は９日後、△は
１１日後、口は１４日後を、それぞれ示す。
表２
ビフィズス菌の生残菌数（ｃｆｕ／ｇ）注） ｃｆｕ
／ｇは製品１ｇ当りの生菌数（コロニー数）容器の酸素
透過量の単位は（ｃｃ／ｎｆ −ｄａｙ）融り送通ｉ
（ｃｃ ／ ｍ２．ｃｌａｙ ）FIG. 1 is a graph showing the relationship between the flavor and oxygen permeation amount over time of a product using Streptococcus thermophilus SBT 1021A according to an example of the present invention, and FIG. 2 is a graph showing the relationship between Streptococcus thermophilus SB according to an example of the present invention.
A graph showing the relationship between the fineness of texture and the amount of oxygen permeation over time for a product using 71021A, FIG. FIG. 4 is a graph showing the relationship between fineness of texture and oxygen permeation amount over time of a product using Streptococcus thermophilus SB70090 according to a comparative example. In the figure, × indicates 1 day later, ◇ indicates 7 days later, ◯ indicates 9 days later, △ indicates 11 days later, and mouth indicates 14 days later. Table 2 Number of surviving Bifidobacterium bacteria (cfu/g) Note) cfu
/g is the number of viable bacteria (number of colonies) per 1g of product. The unit of oxygen permeation through the container is (cc/nf-day). (cc/m2.clay)
Claims (3)
ム菌、ならびにストレプトコッカス・サーモフィルスお
よびラクトバチルス・アシドフィルスの乳酸菌スタータ
ーを添加し、容器に充填して醗酵させることを特徴とす
る醗酵乳の製造方法。(1) Fermented milk characterized by adding Bifidobacterium bacteria and lactic acid bacteria starters of Streptococcus thermophilus and Lactobacillus acidophilus to a raw material whose main component is milk, and filling the mixture into containers for fermentation. Production method.
２・ｄａｙの材質からなる請求項１記載の製造方法。(2) The container has an oxygen permeation rate of 0.5 to 4.0 cc/m^
2. The manufacturing method according to claim 1, comprising a 2-day material.
−ｂａｃｔｅｒｉｕｍｌｏｎｇｕｍ）ＳＢＴ２９３３Ｒ
（微工研菌寄第８７４３号）およびビフィドバクテリウ
ム・ロングム（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍｌｏｎ
ｇｕｍ）ＳＢＴ２９２８（微工研菌寄第１０６５７号）
のうちの１種以上、ストレプトコッカス・サーモフィル
ス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓｔｈｅｒｍｏｐｈｉｌ
ｕｓ）ＳＢＴ１０２１Ａ（微工研菌寄第１０６５８号）
およびラクトバチルス・アシドフィルス（Ｌａｃｔｏｂ
ａｃｉｌｌｕｓａｃｉｄｏｐｈｉｌｕｓ）ＳＢＴ２０６
２（微工研菌寄第１０７３０号）からなる乳酸菌スター
ターを用いて醗酵する請求項１記載の製造方法。(3) Bifidobacterium longum (Bifido
-bacterium longum) SBT2933R
(Feikoken Bibori No. 8743) and Bifidobacterium longum (Bifidobacterium longum).
gum) SBT2928 (Feikoken Bibori No. 10657)
one or more of the following: Streptococcus thermophilus
us) SBT1021A (Feikoken Bibori No. 10658)
and Lactobacillus acidophilus (Lactobacillus acidophilus)
acillus acidophilus) SBT206
2. The production method according to claim 1, wherein the fermentation is carried out using a lactic acid bacteria starter consisting of A.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1180280A JP2932283B2 (en) | 1989-07-14 | 1989-07-14 | Method for producing fermented milk containing bifidobacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1180280A JP2932283B2 (en) | 1989-07-14 | 1989-07-14 | Method for producing fermented milk containing bifidobacteria |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0347035A true JPH0347035A (en) | 1991-02-28 |
| JP2932283B2 JP2932283B2 (en) | 1999-08-09 |
Family
ID=16080461
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1180280A Expired - Fee Related JP2932283B2 (en) | 1989-07-14 | 1989-07-14 | Method for producing fermented milk containing bifidobacteria |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2932283B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0856259A1 (en) * | 1996-12-23 | 1998-08-05 | SITIA-YOMO S.p.A. | Composition for feed use comprising lyophilized live lactic bacteria |
| JP2002534113A (en) * | 1999-01-15 | 2002-10-15 | エンタープライズ・アイルランド（トレイディング・アズ・バイオリサーチ・アイルランド） | Bifidobacterium in the treatment of inflammatory diseases |
| KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
| JP2005097280A (en) * | 2003-08-27 | 2005-04-14 | Aaku Giken:Kk | Antitumor-activating agent |
| JP2005269968A (en) * | 2004-03-24 | 2005-10-06 | Aaku Giken:Kk | Lactic acid bacterium producing substance |
| JP2010200717A (en) * | 2009-03-05 | 2010-09-16 | Morinaga Milk Ind Co Ltd | Acidic lactic acid bacteria beverage and method for producing the same |
| JP2012500644A (en) * | 2008-08-29 | 2012-01-12 | セーホーエル．ハンセン アクティーゼルスカブ | Improved growth of bifidobacteria in fermented dairy products |
| WO2022039249A1 (en) * | 2020-08-21 | 2022-02-24 | 株式会社明治 | Lactic acid bacteria starter, production method for fermented milk, and fermented milk |
-
1989
- 1989-07-14 JP JP1180280A patent/JP2932283B2/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0856259A1 (en) * | 1996-12-23 | 1998-08-05 | SITIA-YOMO S.p.A. | Composition for feed use comprising lyophilized live lactic bacteria |
| KR100454760B1 (en) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | Fermented Soymilk Manufacturing Method |
| JP2002534113A (en) * | 1999-01-15 | 2002-10-15 | エンタープライズ・アイルランド（トレイディング・アズ・バイオリサーチ・アイルランド） | Bifidobacterium in the treatment of inflammatory diseases |
| JP4706016B2 (en) * | 1999-01-15 | 2011-06-22 | エンタープライズ・アイルランド（トレイディング・アズ・バイオリサーチ・アイルランド） | Bifidobacterium in the treatment of inflammatory diseases |
| JP2005097280A (en) * | 2003-08-27 | 2005-04-14 | Aaku Giken:Kk | Antitumor-activating agent |
| JP4683881B2 (en) * | 2003-08-27 | 2011-05-18 | 有限会社アーク技研 | Antitumor active |
| JP2005269968A (en) * | 2004-03-24 | 2005-10-06 | Aaku Giken:Kk | Lactic acid bacterium producing substance |
| JP2012500644A (en) * | 2008-08-29 | 2012-01-12 | セーホーエル．ハンセン アクティーゼルスカブ | Improved growth of bifidobacteria in fermented dairy products |
| JP2010200717A (en) * | 2009-03-05 | 2010-09-16 | Morinaga Milk Ind Co Ltd | Acidic lactic acid bacteria beverage and method for producing the same |
| WO2022039249A1 (en) * | 2020-08-21 | 2022-02-24 | 株式会社明治 | Lactic acid bacteria starter, production method for fermented milk, and fermented milk |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2932283B2 (en) | 1999-08-09 |
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