JPS5898040A - Preparation of sour milk drink - Google Patents
Preparation of sour milk drinkInfo
- Publication number
- JPS5898040A JPS5898040A JP19628081A JP19628081A JPS5898040A JP S5898040 A JPS5898040 A JP S5898040A JP 19628081 A JP19628081 A JP 19628081A JP 19628081 A JP19628081 A JP 19628081A JP S5898040 A JPS5898040 A JP S5898040A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- sour milk
- milk drink
- mixture
- bifidus bacteria
- 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.)
- Pending
Links
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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
Abstract
Description
【発明の詳細な説明】
本発明は風味良好なビフィズス生菌含有酸乳飲料の製造
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sour milk beverage containing viable bifidobacteria and having good flavor.
ビフィズス−は人の腸管内に常在し、ビタミン品が作ら
れている０そのうちビフィズス生菌ヲ含む飲料の調製法
は一般に牛乳、脱脂乳等にビフィズス菌を接種して培養
上行ない、その培養物に甘味料、香料等を添加する方法
を基本とするものが多いが、この際培養物の風味が著し
く悪い。そのため、種々の添加物で風味改善を試みたり
、あるいはビフィズスｗ４ｔ−別に培養して集菌し、こ
れ全乳酸菌飲料に添加する方法も試みられているが、添
加物による風−味改善は不充分であり、ビフィズスＩｌ
ヲ別に培養する方法では操作が複雑になる欠点がある。Bifidobacterium resides constantly in the human intestinal tract, and vitamin products are made from it.The method of preparing drinks containing live bifidobacteria is generally to inoculate milk, skim milk, etc. with bifidobacteria and culture them. Many methods are based on adding sweeteners, flavorings, etc. to the product, but in this case, the flavor of the cultured product is extremely bad. Therefore, attempts have been made to improve the flavor with various additives, or to culture and collect Bifidus w4t separately and add it to whole lactic acid bacteria drinks, but the flavor improvement by additives is insufficient. and Bifidus Il
The method of culturing each cell separately has the disadvantage that the operation is complicated.
本発明者らはこれらの問題を解決すべく種々検討した結
果、乳ホエーに塩基性アミノ酸を添加して加熱した後、
これにビフィズス菌を接種し培養することによ抄、風味
の良好な培養物が得られることを見出し、本発明を完成
した０
本発明で用いる乳ホエーとは牛乳を原料として得られた
ホエーである０塩基性アミノ酸はリジン、アルキニン、
ヒスチジン、オルニチン、チトルリンを指し、その添加
量は乳ホエーに対し００１〜２チが望ましい。加熱条件
は６０〜１２０℃の温度で、液の変色が起らない程度の
時間がよい。ビフィズス菌接種後の培養条件はビフィズ
ス菌の至適な条件であり、温度は３０〜４０℃、時間は
８〜５０時間程度がよい。As a result of various studies to solve these problems, the present inventors found that after adding basic amino acids to milk whey and heating it,
It was discovered that by inoculating bifidobacteria into this and culturing it, a culture with good texture and flavor could be obtained, and the present invention was completed.The milk whey used in the present invention is whey obtained from milk as a raw material. Certain 0-basic amino acids are lysine, alkynine,
It refers to histidine, ornithine, and titrulline, and the amount of addition thereof is preferably 0.01 to 2.00% relative to milk whey. The heating conditions are preferably a temperature of 60 to 120°C and a time that does not cause discoloration of the liquid. The culture conditions after inoculation of bifidobacteria are optimal conditions for bifidobacteria, and the temperature is preferably 30 to 40°C and the time is about 8 to 50 hours.
実論例１
乳ホエー１１にアルギニン１０，９？添加し、１１５℃
、２０分間加熱殺菌した０これに予めＬｉｖｅｒＶｅａ
ｌ ａｇａｒ培地（Ｄｉｒｃｏ ）にＴｗｅｅｎ ８０
０．１％−１、−システィン０．０１％添加した培地の
スラントで前培養したビフィドバクテリウム・ビフィダ
ム（科研薬化工ＫＫ製・商品名ビフイダー７、）欠接種
し、嫌気的条件で３７℃、４８時間靜装培養した０そし
てこの培養物に砂糖１４＄ｉ添加して飲料を調製【７た
。一方コントロールとして乳ホエー１１！のＰ＆′１ヲ
６ＮＮａＯＨにて６５に調整し、さらに上記と同様殺菌
、培養全行ない砂糖１４チ添加して飲料を調製した〕こ
の両者について３０人のパネルでにおい、味等の比較を
行なったところ、表１のような結果を得た。即ち本発明
の飲料は有意に好まれていたコ
表−１
ｎ＝３０
注） ＊ ５チ有意
＊＊ １チ有意
＊＊１ ０．１チ有童
実施例２
乳ホエー１１にリジン８ｇを添加し、１００℃２０分間
殺菌し、実施例１で用いたと同一のビフィドバクテリウ
ム・ビフィダムを接糧し、３７℃、３０時間培養した。Practical example 1: Milk whey 11 and arginine 10,9? Add, 115℃
, heat sterilized for 20 minutes.
Tween 80 in l agar medium (Dirco)
Bifidobacterium bifidum (manufactured by Kaken Yakuhin Kako KK, trade name: Bifidar 7) was pre-cultured on a slant in a medium supplemented with 0.1%-1, -cysteine and 0.01%, and was incubated under anaerobic conditions for 37 hours. The mixture was cultured in a vacuum for 48 hours at 0°C, and 14$ of sugar was added to this culture to prepare a beverage. On the other hand, milk whey 11 was used as a control! P&'1 was adjusted to 65 with 6N NaOH, and then sterilized and cultured in the same manner as above, and 14 grams of sugar was added to prepare a beverage] Both were compared in odor, taste, etc. by a panel of 30 people. However, the results shown in Table 1 were obtained. In other words, the beverage of the present invention was significantly preferred. The cells were sterilized at 100°C for 20 minutes, and the same Bifidobacterium bifidum as used in Example 1 was inoculated and cultured at 37°C for 30 hours.
この培養物にアスパルテーム（アスパラギン酸・フェ
ニルアラニンメチルエステル）Ｔｈ０．１％添加し、飲
料′ｔ−−製した。一方コントロールとして乳ホエー１
１の−を６Ｎ ＮａＯＨにて６．５Ｖ１′訓整し、上記
と同様殺菌、培養、甘味料添加を行ない飲料全調製した
。そし、てこの両者の風味等を３０人のパネルで比較し
たところ、表＝２に示すｔうな結果が得られ、本発明方
法が秀れていることがわかった口
表−２
ｎ＝３０
注） ＊ ５チ有意
＊＊ ｌ−有意
＊＊＊ ｏ、ｉチ有意
特許出願人味の素株式会社
代理人後藤道生
八To this culture, 0.1% of aspartame (aspartic acid/phenylalanine methyl ester) Th was added to prepare a beverage 't--. Meanwhile milk whey 1 as a control
1- was conditioned to 6.5V1' with 6N NaOH, and the entire beverage was prepared by sterilizing, culturing, and adding a sweetener in the same manner as above. When the flavor, etc. of both methods were compared by a panel of 30 people, the results shown in Table 2 were obtained, indicating that the method of the present invention is superior. ) *5 significant** l-significant*** o, i significant Patent applicant Michihachi Goto, agent of Ajinomoto Co., Ltd.
Claims (1)
加熱後、これにビフィズス菌を接種して培養することを
特徴とするビフィズス生菌含有酸乳飲料の製造方法０Method 0 for producing a sour milk drink containing live bifidobacteria, which comprises adding basic amino acids t-0.01 to 2% to milk whey, heating it, inoculating it with bifidobacteria and culturing it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19628081A JPS5898040A (en) | 1981-12-08 | 1981-12-08 | Preparation of sour milk drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19628081A JPS5898040A (en) | 1981-12-08 | 1981-12-08 | Preparation of sour milk drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5898040A true JPS5898040A (en) | 1983-06-10 |
Family
ID=16355170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19628081A Pending JPS5898040A (en) | 1981-12-08 | 1981-12-08 | Preparation of sour milk drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5898040A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2549349A1 (en) * | 1983-07-21 | 1985-01-25 | Klupsch Hans | Drinkable whey prodn. by inoculation of fermented whey |
| JPS62111632A (en) * | 1985-11-12 | 1987-05-22 | Godo Shiyusei Kk | Soybean milk beverage containing acidic cow milk whey and its production |
| JP2009011209A (en) * | 2007-07-03 | 2009-01-22 | Ajinomoto Co Inc | Method for adding or reinforcing bodily taste to protein beverage by amino acid-containing composition |
-
1981
- 1981-12-08 JP JP19628081A patent/JPS5898040A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2549349A1 (en) * | 1983-07-21 | 1985-01-25 | Klupsch Hans | Drinkable whey prodn. by inoculation of fermented whey |
| JPS62111632A (en) * | 1985-11-12 | 1987-05-22 | Godo Shiyusei Kk | Soybean milk beverage containing acidic cow milk whey and its production |
| JP2009011209A (en) * | 2007-07-03 | 2009-01-22 | Ajinomoto Co Inc | Method for adding or reinforcing bodily taste to protein beverage by amino acid-containing composition |
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