JPH09252721A - Production of fermented milk food containing bacillus natto symbiotic with lactic acid bacterium - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a fermented milk food, comprising Bacillus natto symbiotic with a lactic acid bacterium having nutrient effects of soybeans, effects of actions of Bacillus natto of fermented soybeans on control of intestinal functions and digestion in the body and nutrient effects of cow's milk and effects of actions of a fermented milk on the control of intestinal functions and digestion in the body. SOLUTION: This fermented milk food is produced by the following production process. (1) filling cow's milk in a container and placing a lactic acid bacterium therein, (2) placing the resultant container in a fermentation room and then closing a door of the fermentation room, (3) keeping the cow's milk at 37 deg.C and about 70% humidity for about one night and preparing a fermented milk, (4) opening the door of the fermentation room and taking out the container, (5) placing fermented soybeans in the fermented milk in the container and further suitably supplementing the resultant mixture with the cow's milk, (6) replacing the container in the fermentation room and closing the door, (7) further keeping the container at 37 deg.C and about 70% humidity for about one night and refermenting the fermented milk with Bacillus natto and (8) opening the door of the fermentation room and taking out the container.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented milk food product in which milk is produced by fermentation of natto and lactic acid bacteria, in which natto bacteria and lactic acid bacteria coexist.

[0002]

2. Description of the Related Art Conventionally, there have been methods for producing natto, which is a method for fermenting soybeans by fermenting natto, and a method for producing fermented dairy foods by fermenting milk with lactic acid bacteria alone. Add fermented milk or fermented soybeans to fermented milk made by fermentation of lactic acid bacteria,
Again, there was no production method for fermented dairy foods in which natto bacteria and lactic acid bacteria co-exist, which are re-fermented in the fermentation room. or,
2. There was no method for producing a milk-milk product in which lactic acid bacteria and natto bacteria or milk produced by fermentation of natto bacteria coexist with natto bacteria and lactic acid bacteria. And again, 3. There was no method for producing fermented milk foods in which natto bacteria and lactic acid bacteria co-exist by making fermented milk in which milk co-exists with natto bacteria and lactic acid bacteria.

[0003]

[Problems to be Solved by the Invention] Conventionally, the nutritional effect of soybean and the intestinal and digestive effect of natto of Natto in the body. He then ate individually the nutritional effects of milk and the intestinal and digestive effects of fermented milk in the body. By combining these individual effects together, new foods are born, and some people dislike the sticky characteristic of natto in response to the expectations of the age of health thinking with a new taste. It is useful for people who don't like smells and don't eat. In addition, they will also contribute to increasing the consumption of soybeans and milk.

[0004]

The present invention provides: Fermented milk made by fermentation of lactic acid bacteria is put into a container and fermented with natto bacteria or natto. 2. Put milk and lactic acid bacteria, Bacillus natto or Natto in a container and ferment in a fermentation room. 3. Fermented milk in which natto bacteria and lactic acid bacteria co-exist is used as a seed bacterium and put in a container together with milk to be fermented in a fermentation room. The problem is solved by means of 1, 2, and 3 such as.

[Action]

1. Bacillus natto has a fermentative action on sugars and proteins contained in fermented milk of lactic acid bacteria. 2. It ferments the sugars and proteins contained in milk along with Bacillus natto and lactic acid bacteria. 3. The fermented milk inoculum in which natto bacteria and lactic acid bacteria co-exist ferment the sugars and proteins contained in milk.

[0006]

EXAMPLE An example will be described below. Fill container A with milk and put lactic acid bacteria. 2. Put container A in fermentation chamber B. Then, the door of the fermentation room B is closed. 3. Fermented milk is produced in Fermentation Room B overnight, keeping temperature, 37 ° C and humidity around 70%. 4. Open the door of fermentation chamber B and take out container A. 5. Add natto to the fermented milk in container A. In addition, supplement milk appropriately. 6. The container A is put into the fermentation chamber B again, and the door is closed. 7. Again, the fermented milk is re-fermented with Bacillus natto while maintaining the temperature overnight, the temperature, the temperature of 37 ° C and the humidity of around 70%. 8. Open the door of fermentation chamber B and take out container A. As described above, a fermented milk food product in which natto bacteria and lactic acid bacteria coexist is produced by the manufacturing method.

[0007]

Since one embodiment of the present invention is constructed as described above, it is a characteristic feature of natto by fermenting sugars and proteins of milk and fermented milk evenly. The effect of eliminating stickiness. Or, the effect of thinning the stickiness. b. The effect of eliminating the smell of natto. c.
The effect of softening natto. Further, d. The effect that people who have not eaten up to now eat. e. The effect of responding to health thinking with the taste of new food. And further, f. The effect of contributing to the expansion of soybean and milk consumption. And so on.

[0008]

[Brief description of drawings]

FIG. 1 is a perspective view of a fermentation chamber A used in the present invention.

FIG. 2 is a perspective view of a container B used in the present invention.

[Explanation of symbols]

 A: Fermentation room B: Container

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[Procedure amendment]

[Submission date] May 24, 1996

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[Correction target item name] Claims

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[Claims]

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[Document name to be amended] Statement

[Name of item to be corrected] 0002

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[0002]

2. Description of the Related Art Conventionally, there have been methods for producing natto, which is a method for fermenting soybeans by fermenting natto, and a method for producing fermented dairy foods by fermenting milk with lactic acid bacteria alone. There is no manufacturing method of fermented milk foods in which natto bacteria and lactic acid bacteria coexist by fermenting milk made by fermenting lactic acid bacteria with natto bacteria or natto or dried natto and re-fermenting in the fermentation room. It was. Also, 2. There was no method for producing a milk-milk product in which milk is symbiotic with lactic acid bacteria and natto bacteria or natto or natto bacteria or dried natto bacteria to coexist with lactic acid bacteria. And again
3. There was no manufacturing method for making milk from fermented milk inoculum in which natto and lactic acid bacteria coexist. Furthermore, 4. There was no method for producing fermented milk foods of fermented natto bacteria produced by fermenting milk with natto bacteria or natto or dried natto.

[Procedure amendment 4]

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[Correction target item name] 0004

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[0004]

The present invention provides: A fermented milk made by fermentation of lactic acid bacteria, a fermented milk, fermented natto or natto or dried natto in a container and re-fermented in a fermentation room. 2. A manufacturing method in which lactic acid bacteria and natto bacteria are added to milk, or lactic acid bacteria and natto or dried natto are added to milk and fermented in a fermentation chamber. 3. A production method in which fermented milk in which natto bacteria and lactic acid bacteria co-exist is used as a seed bacterium and put in a container together with milk and fermented in a fermentation chamber. 4. A manufacturing method in which natto bacteria or natto or dried natto is added to milk in a container together with milk and fermented in a fermentation chamber. The problem is solved by such means.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Correction target item name] 0005

[Correction method] Change

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[0005]

[Action] Bacillus natto has a fermentative action on sugars and proteins contained in fermented milk of lactic acid bacteria. 2. It ferments the sugars and proteins contained in milk along with Bacillus natto and lactic acid bacteria. 3. The inoculum of Bacillus natto ferments the sugars and proteins contained in milk.

Claims (1)

Claims: 1. A container B containing milk and lactic acid bacteria is placed in a fermentation chamber A.
A method for producing a fermented milk food product in which natto bacteria and lactic acid bacteria are symbiotic, which is produced by adding fermented natto bacteria to fermented milk produced by fermenting and fermenting the fermented milk in fermentation chamber A again. 1. The fermented milk in which natto bacteria and lactic acid bacteria coexist according to claim 1, which is produced by fermenting a container containing lactic acid bacteria and natto bacteria in milk in a fermentation chamber. Food manufacturing method. 1. The natto according to claim 1 or 2, wherein the fermented milk in which natto bacteria and lactic acid bacteria co-exist is mixed with milk as a seed. A method for producing fermented dairy foods in which bacteria and lactic acid bacteria coexist.