JPS63141544A - Preparation of gaseous carbon dioxide-containing stationary type fermented milk - Google Patents
Preparation of gaseous carbon dioxide-containing stationary type fermented milkInfo
- Publication number
- JPS63141544A JPS63141544A JP28766986A JP28766986A JPS63141544A JP S63141544 A JPS63141544 A JP S63141544A JP 28766986 A JP28766986 A JP 28766986A JP 28766986 A JP28766986 A JP 28766986A JP S63141544 A JPS63141544 A JP S63141544A
- Authority
- JP
- Japan
- Prior art keywords
- fermented milk
- carbon dioxide
- lactic acid
- acid bacteria
- genus
- 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
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 50
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 44
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 44
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 86
- 241000894006 Bacteria Species 0.000 claims abstract description 44
- 239000004310 lactic acid Substances 0.000 claims abstract description 43
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 43
- 239000007858 starting material Substances 0.000 claims abstract description 25
- 241000192132 Leuconostoc Species 0.000 claims abstract description 19
- 241000186660 Lactobacillus Species 0.000 claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000017632 Leuconostoc cremoris Nutrition 0.000 claims abstract description 3
- 241001468193 Leuconostoc mesenteroides subsp. cremoris Species 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 229920003002 synthetic resin Polymers 0.000 claims description 3
- 239000000057 synthetic resin Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 238000007796 conventional method Methods 0.000 abstract description 2
- 235000019631 acid taste sensations Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000003507 refrigerant Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000521591 Sulfobacillus acidophilus Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000015141 kefir Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 244000172809 Leuconostoc cremoris Species 0.000 description 1
- 241000956034 Paranocaracris bulgaricus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000002378 acidificating effect 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
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000015138 kumis Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 229940037201 oris Drugs 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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、Ｌｅｕｃｏｎｏｓ ｔｏｃ属に属するヘテロ
発酵乳酸菌としａｃｔｏｂａｃｉｌ ｌｕｓ属に属する
ホモ発酵乳酸菌とからなる混合スターターを使用するこ
とにより、爽やかな酸味と清涼感、まろやかな風味、な
らびに滑らかな組織を保持し、且つ低温での保存性に優
れた炭酸ガス含有静置型発酵乳を製造する方法に関する
ものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a refreshing acidity and a refreshing acidity by using a mixed starter consisting of a heterofermenting lactic acid bacterium belonging to the genus Leuconos toc and a homofermenting lactic acid bacterium belonging to the genus Actobacillus lus. The present invention relates to a method for producing carbon dioxide-containing stationary fermented milk that retains a refreshing feeling, a mellow flavor, and a smooth texture, and has excellent storage stability at low temperatures.
発酵乳は静置型発酵乳と攪拌型発酵乳に大別される。前
者は、乳酸菌を接種した発酵乳ミックスをビン、合成樹
脂、紙などの小売容器に充填後、発酵させた糊状ないし
ゲル状の発酵乳である。後者は発酵乳ミ・ノクスを発酵
タンクで発酵した後、固まったものを攪拌冷却し、小売
容器に詰めたものであり、なお、固まったものを破砕、
均質化したものは液状（ドリンクタイプ）発酵乳とよば
れている。Fermented milk is broadly divided into stationary fermented milk and stirred fermented milk. The former is a pasty or gel-like fermented milk made by filling a fermented milk mix inoculated with lactic acid bacteria into a retail container such as a bottle, synthetic resin, or paper, and then fermenting it. The latter is made by fermenting fermented milk Mi Nox in a fermentation tank, stirring and cooling the solidified milk, and filling it into retail containers.
The homogenized product is called liquid (drink type) fermented milk.
静置型発酵乳は、通常スターターとしてホモ発酵乳酸菌
、例えばＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｔ
ｃｕｓ 。Stationary fermented milk usually uses homofermentative lactic acid bacteria, such as Lactobacillus bulgart, as a starter.
cus.
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｊｕｇｕｒｔｉ ５Ｌａ
ｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅ−ｔｉｃｕｓ ％
、 ５ｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｔ
ｌｕｓなどを一種又は数種組み合わせて使用するもので
あり、この他に医療、保健用の目的からＲｔｆｔｄｏｂ
ａｃｔｅｒｉｕｍ属、或いは、Ｌａｃｔｏｂａｃｔｌｌ
ｕｓ ａｃｉｄｏｐｈｉｌｕｓなどを追加する例が知ら
れている。これらの菌種は何れもアルコールと炭酸ガス
を生産しない。一方、アルコールと炭酸ガスを含む液状
発酵乳として、コーカサス原産のケフィア（Ｋｅｆｉｒ
） 、中央アジアに伝わるクーミス（Ｋｏｕｍｉｓｓ）
などが古（から知られている。これらは、含有する炭酸
ガスとアルコールとの生産を乳糖発酵性酵母に依存して
おり、そのため風味は酵母臭とアルコールに由来する刺
激臭があって、日本犬の嗜好に合うものではない。また
、酵母は低温保存中にも増殖するので、製品の保存性は
極めて短いものである。一方、炭酸ガス入り乳酸飲料ま
たは発酵乳の製法について、いくつかの発明が公告もし
くは公開されている。例えば、特公昭４８−３５４７０
号、特開昭５７−１４４９３７号、特開昭５７−１４４
９３８号、特開昭５７−２０６３３３号などがそれであ
る。しかし、これらは乳酸菌などの発酵によって生じた
炭酸ガスを含有するものではなく、炭酸ガスを物理的に
圧入したり、もしくは炭酸水と混合して調製した酸性乳
飲料である。さらに、発酵によって生じた炭酸ガスを含
有する発酵乳について、特開昭６１−１１５４４３号、
特開昭６１−１１５４４４号に開示されているが、これ
らは発酵乳のカードを一旦砕き、その後二次発酵と称し
て、酵母またはへテロ発酵乳酸菌により長時間発酵させ
ガス内圧を高めることを特徴とした発泡性液状濃厚発酵
乳（ドリンクタイプ）であり、いずれの場合も静置型発
酵乳ではない。また、炭酸ガスを生成させるために発酵
乳ミックスにクエン酸を添加し、ホモ発酵乳酸菌である
５ｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｉｌａｃｔ
ｉｓを接種し発酵することにより、炭酸ガス含有の静置
型発酵乳の製造も可能であると特開昭６１−１３５５３
９号に提案されているが、この方法によると炭酸ガス、
アルコールのほかに酢酸、ジアセチルを生成するため風
味が悪（なり、発酵乳本来のまろやかさが失われること
になる。Lactobacillus jugurti 5La
ctobacillus helve-ticus%
, 5treptococcus thermopht
In addition, for medical and health purposes, Rtftdob is used for medical and health purposes.
Acterium genus or Lactobactll
An example of adding a virus such as U.S. acidophilus is known. None of these bacterial species produce alcohol or carbon dioxide. On the other hand, kefir, which is native to the Caucasus, is a liquid fermented milk containing alcohol and carbon dioxide gas.
), Koumiss from Central Asia
These have been known since ancient times. These rely on lactose-fermenting yeast to produce the carbon dioxide gas and alcohol they contain, and as a result, the flavor has a yeast odor and a pungent odor derived from alcohol. It is not suitable for dogs' tastes.In addition, yeast grows even during low temperature storage, so the shelf life of the product is extremely short.On the other hand, there are several methods for producing carbonated lactic acid drinks or fermented milk. The invention has been announced or made public. For example, Japanese Patent Publication No. 48-35470
No., JP-A-57-144937, JP-A-57-144
No. 938 and Japanese Unexamined Patent Publication No. 57-206333. However, these are acidic milk beverages that do not contain carbon dioxide gas produced by fermentation of lactic acid bacteria or the like, but are prepared by physically injecting carbon dioxide gas or by mixing it with carbonated water. Furthermore, regarding fermented milk containing carbon dioxide gas produced by fermentation, JP-A-61-115443,
Disclosed in JP-A-61-115444, these methods are characterized by first crushing the fermented milk curd, and then fermenting it for a long time with yeast or heterofermenting lactic acid bacteria in a process called secondary fermentation to increase the internal gas pressure. It is a foaming liquid concentrated fermented milk (drink type), and in any case it is not a stationary fermented milk. In addition, citric acid was added to the fermented milk mix to generate carbon dioxide gas, and 5treptococcus diacetilact, a homofermentative lactic acid bacterium, was
JP-A No. 61-13553 states that it is possible to produce stationary fermented milk containing carbon dioxide by inoculating with IS and fermenting it.
This method is proposed in No. 9, but according to this method, carbon dioxide gas,
In addition to alcohol, acetic acid and diacetyl are produced, resulting in a bad flavor and the loss of the original mellowness of fermented milk.
上記したように、発酵による炭酸ガスを含有する発酵乳
として、従来知られているものは、風味、保存性の点で
問題点があり、また攪拌型発酵乳の場合はカードの破砕
、二次発酵等を要し、工程が複雑となるという問題点が
ある。さらに静置型発酵乳において、炭酸ガス生成菌を
使用して炭酸ガスを含有させた場合、通常そのでき上が
った発酵乳あるいは保存中の発酵乳のｍ織に、所謂「ス
」が発生し、好ましくない外観を呈するという問題点が
ある。As mentioned above, conventionally known fermented milk containing carbon dioxide gas due to fermentation has problems in terms of flavor and storage stability, and in the case of stirred fermented milk, curd crushing and secondary There is a problem that fermentation etc. are required and the process is complicated. Furthermore, when carbon dioxide gas is contained in stationary fermented milk using carbon dioxide-producing bacteria, so-called "s" are usually generated in the finished fermented milk or in the texture of the fermented milk during storage, which is undesirable. There is a problem with appearance.
本発明は、上記の問題点を解決するためになされたもの
で、風味、組織及び保存性のすぐれた炭酸ガス含有静置
型発酵乳の製造法を提供することを目的とする。The present invention was made to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing stationary fermented milk containing carbon dioxide gas, which has excellent flavor, texture, and storage stability.
本発明者らは、上記の目的を達成するために鋭意研究を
重ねた結果、Ｌｅｕｃｏｎｏｓ ｔｏｃ属に属するヘテ
ロ発酵乳酸菌（以下Ｌｅｕｃｏｎｏｓ ｔｏｃ属乳酸菌
という。）とＬａｃｔｏｂａｃｉｌｌｕｓ属に属するホ
モ発酵乳酸菌（以下Ｌａｃｔｏｂａｃｉｌ Ｉｕｓ属乳
酸菌という。）とからなる混合スターターを使用するこ
とにより、適量の酸及び炭酸ガスを生成させることがで
きることを見出し、本発明を完成したのである。As a result of intensive research to achieve the above object, the present inventors have developed heterofermentative lactic acid bacteria belonging to the genus Leuconos toc (hereinafter referred to as lactic acid bacteria belonging to the genus Leuconos toc) and homofermentative lactic acid bacteria belonging to the genus Lactobacillus (hereinafter referred to as Lactobacillus lactic acid bacteria). They discovered that an appropriate amount of acid and carbon dioxide gas can be produced by using a mixed starter consisting of lactic acid bacteria of the genus Lactobacillus genus), and completed the present invention.
すなわち本発明は、スターターを接種した発酵乳ミック
スをびん、合成樹脂製容器などに充填後、発酵させる糊
状ないしゲル状の静置型発酵乳を製造するに際して、ス
ターターとしてＬｅｕｃｏｎｏｓ ｔｏｃ属に属するヘ
テロ発酵乳酸菌とＬａｃｔｏｂａｃｉｌｌｕｓ属に属す
るホモ発酵乳酸菌とからなる混合スターターを使用する
ことを特徴とするものである。That is, the present invention uses heterofermented milk belonging to the genus Leuconos toc as a starter when producing a paste-like or gel-like stationary fermented milk that is fermented after filling a fermented milk mix inoculated with a starter into a bottle, a synthetic resin container, etc. It is characterized by using a mixed starter consisting of lactic acid bacteria and homofermentative lactic acid bacteria belonging to the genus Lactobacillus.
発酵乳用スターターとしては、衛生上無害な乳酸菌又は
酵母の使用が乳等省令では認められているが、酵母は低
温に於けるガス生成力が旺盛であり、保存中の組織、風
味に悪影響を及ぼす可能性があるので本発明の炭酸ガス
含有静置型発酵乳用スターターとしては望ましいもので
はない。炭酸ガスを生成する乳酸菌としては、ペテロ発
酵Ｌａ−ｃｔｏｂａｃｉｌｌｕｓ属とＬｅｕｃｏｎｏｓ
ｔｏｃ属が知られている。The use of hygienically harmless lactic acid bacteria or yeast as a starter for fermented milk is permitted by the Milk Ministerial Ordinance, but yeast has strong gas-producing ability at low temperatures and may have a negative impact on the structure and flavor during storage. Therefore, it is not desirable as the carbon dioxide gas-containing stationary fermented milk starter of the present invention. Examples of lactic acid bacteria that produce carbon dioxide include Peterfermenta La-ctobacillus and Leuconos.
The genus toc is known.
ヘテロ発酵Ｌａｃｔｏｂａｃｉｌｌｕｓの中で１ａｃｔ
ｏｂａｃｉｌｌｕｓｂｒｅｖｉｓはケフィア粒に含まれ
ていると云われているが、一般的にヘテロ発酵Ｌａｃｔ
ｏｂａｃｉｌｌｕｓは乳業では利用価値がなく、むしろ
有害な乳酸菌とみなされているので、本発明ではＬｅｕ
ｃｏｎｏｓ ｔｏｃ属乳酸菌を使用する。本発明でスタ
ーターとして使用するＬｅｕｃｏｎｏｓ ｔｏｃ属乳酸
菌としては、Ｌｅｕｃｏｎｏｓ ｔｏｅｃｒｅｍｏｒｉ
ｓ、 Ｌｅｕｃｏｎｏｓｔｏｃ １ａｃｔｉｓなどがあ
るが、炭酸ガスの生成量が安定している点からＬｅｕｃ
ｏｎｏｓ ｔｏｃｃｒｅｍｏｒｉｓが好ましい。1 act in heterofermenting Lactobacillus
obacillus brevis is said to be contained in kefir grains, but it is generally a heterofermented Lact.
Since Leu obacillus has no utility value in the dairy industry and is rather considered a harmful lactic acid bacterium, in the present invention, Leu
Lactic acid bacteria of the genus conos toc are used. The lactic acid bacteria of the genus Leuconos toc used as a starter in the present invention include Leuconos tocremori
s, Leuconostoc 1actis, etc., but since the amount of carbon dioxide produced is stable, Leuc
onos toccremoris is preferred.
Ｌｅｕｃｏｎｏｓ ｔｏｃ属乳酸菌は、酸生成力が弱く
、単画では、乳を凝固させることができないので、他の
乳酸菌と混合使用することが必要であり、発酵バターや
フレッシュチーズを製造する際には、他のチーズスター
ター１例えば５ｔｒｅｐｔｏｃｏｃｃｕｓ ｃｒｅ−ｍ
ｏｒｉｓ ５Ｓｔｒｅｐｔｏｃｏｃｃｕｓ １ａｃｔｉ
ｓなどの乳酸球菌と混合して使用するという方法が取ら
れている。しかし、本発明の炭酸ガス含有静置型発酵乳
の場合には、一般的によく用いられる５ｔｒｅｐｔｏｃ
ｏｃｃｕｓ属乳酸菌と混合する方法を取ると、酸生成力
は上がるが、炭酸ガスの生成量は、両画の混合比率如何
にかかわらずＬｅｕｃｏｎｏｓ ｔｏｃ属単菌単画の場
合に比べても低下してしまうのである（表−１）。Lactic acid bacteria of the genus Leuconos toc have weak acid-producing ability and cannot coagulate milk when used alone, so it is necessary to use them in combination with other lactic acid bacteria, and when producing fermented butter or fresh cheese, Other cheese starters 1 e.g. 5 treptococcus cre-m
oris 5Streptococcus 1acti
A method has been adopted in which it is used in combination with lactic acid cocci such as S. However, in the case of the carbon dioxide gas-containing stationary fermented milk of the present invention, the commonly used 5treptoc
If a method of mixing with lactic acid bacteria of the genus Leuconos tocium is used, the acid production power increases, but the amount of carbon dioxide gas produced is lower than in the case of a single bacteria of the genus Leuconos toc, regardless of the mixing ratio of both parts. Put it away (Table 1).
本 し”Ｌｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｏｒ
ｉｓＳ″′５ｔｒｅｐｔｏＣｏｃｃｕｓ １ａｃｔｉｓ
＄＊炭酸ガスはオリエンタル電気株式会社製の００２メ
ーターにて測定した。Book “Leuconostoc cremor”
isS″′5treptoCoccus 1actis
$* Carbon dioxide gas was measured using a 002 meter manufactured by Oriental Electric Co., Ltd.
そこで、本発明者らは、従来検討されたことのない、Ｌ
ａｃｔｏｂａｃｉｌｌｕｓ属乳酸菌との混合について研
究した結果、酸生成力が上昇し、同時に炭酸ガス生成量
も増加することを見出したのである（第１図ゞ第４図）
ｏ Ｌｅｕｃｏｎｏｓｔｏｃ属乳酸菌とＬａｃｔｏ−
ｂａｃｉｌｌｕｓ属乳酸菌との混合比率は、２：１〜１
００：１程度の範囲内であることが望ましい、 Ｌａｃ
ｔｏ−ｂａｃｉｌｌｕｓ属乳酸菌の混合比率が高くなる
と、酸生成力は上がるが、逆に炭酸ガス生成量は少なく
なり、一方、Ｌｅｕｃｏｎｏｓ ｔｏｃ属乳酸菌の混合
比率が高くなると、炭酸ガスの生成量は多くなるが、逆
に酸生成力は下がるので、上記の混合比率の範囲内であ
れば適量の酸と炭酸ガスが生成されることになる（第１
図〜第２図）。Therefore, the present inventors proposed an L
As a result of research on mixing with lactic acid bacteria of the genus Actobacillus, they found that the acid production power increased and at the same time the amount of carbon dioxide gas produced increased (Figures 1 and 4).
o Leuconostoc genus lactic acid bacteria and Lacto-
The mixing ratio with Bacillus genus lactic acid bacteria is 2:1 to 1.
Lac is preferably within a range of about 00:1.
As the mixing ratio of lactic acid bacteria of the genus To-bacillus increases, the acid-generating power increases, but on the contrary, the amount of carbon dioxide gas produced decreases.On the other hand, as the mixing ratio of lactic acid bacteria of the genus Leuconos toc increases, the amount of carbon dioxide gas generated increases. However, on the contrary, the acid production power decreases, so if the above mixing ratio is within the range, an appropriate amount of acid and carbon dioxide gas will be produced (first
(Fig. 2).
また、培養温度はＬａｃｔｏｂａｃｉ ｌ１ｕｓ属乳酸
菌の発育適温には無関係に、２５〜３２℃とすることが
望ましく、３２℃を越えて高くなると、やはり酸生成ノ
ｊは上がるが、炭酸ガス生成量は少なくなる。一方、２
５℃未満であると酸生成量が少なくなる（第３図〜第４
図）。In addition, the culture temperature is preferably 25 to 32°C, regardless of the optimum temperature for the growth of Lactobacillus genus lactic acid bacteria.If it rises above 32°C, the acid production will increase, but the amount of carbon dioxide gas produced will be small. Become. On the other hand, 2
If the temperature is below 5°C, the amount of acid produced will decrease (Figures 3 to 4).
figure).
さらに、Ｌｅｕｃｏｎｏｓ ｔｏｃ属乳酸菌とＬａｃｔ
ｏｂａｃｉｌｌｕｓ属乳酸菌を２：１〜１００：１で混
合したスターターを使用して、２５〜３２℃で発酵させ
た製品は、多量の生菌が存在するにも拘らず、製品中の
炭酸ガス量は、略一定に保たれるので、保存中に炭酸ガ
スが容器外に逸散したり、容器が膨張するなどというこ
とはない（第５図）。Furthermore, Leuconos toc genus lactic acid bacteria and Lactobacillus
Products fermented at 25 to 32°C using a starter containing lactic acid bacteria of the genus obacillus in a ratio of 2:1 to 100:1 have a low carbon dioxide content despite the presence of a large amount of viable bacteria. , is kept approximately constant, so there is no possibility that carbon dioxide gas will escape outside the container or the container will expand during storage (Figure 5).
本発明でスターターとして混合するＬａｃｔｏｂａｃｉ
−１１ｕｓ属乳酸菌としては、通常、発酵乳、乳酸菌飲
料などに使用されるＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕ
ｌｇａｒｉｃｕｓ。Lactobacillus mixed as a starter in the present invention
-11us genus Lactobacillus bu, which is usually used in fermented milk, lactic acid bacteria drinks, etc.
lgaricus.
Ｌ、ａｃｉｄｏｐｈｉｌｕｓ、 Ｌ、ｊｕｇｕｒｔｉ
％ Ｌ、ｈｅｌｖｅｔｉｃｕｓ、 Ｌ。L, acidophilus; L, jugurti
% L, helveticus, L.
ｃａｓｅｉなどが用いられる。casei etc. are used.
本発明の炭酸ガス含有静置型発酵乳を製造するに際して
は、牛乳、脱脂乳、還元乳などを使用して常法により所
謂発酵乳ミックスとして調製したものが使用される。ま
た、この発酵乳ミックスには必要に応じて、例えばしょ
糖、液糖などの糖類、ゼラチン、ペクチンなどの安定剤
を添加する。When producing the carbon dioxide gas-containing stationary fermented milk of the present invention, a so-called fermented milk mix prepared by a conventional method using cow's milk, skim milk, reconstituted milk, etc. is used. Furthermore, if necessary, sugars such as sucrose and liquid sugar, and stabilizers such as gelatin and pectin are added to this fermented milk mix.
この発酵乳ミックスは殺菌、例えば８０〜９５℃３０分
の加熱殺菌処理を行なった後、前記のＬｅｕｃｏｎｏｓ
−ｔｏｃ属乳酸菌とＬａｃｔｏｂａｃｉ ｌ ｌｕｓ属
乳酸菌の混合スターターを接種し、適当な容器に充填密
封し所定の温度で発酵させることにより製造することが
できる。This fermented milk mix is sterilized, for example by heat sterilization at 80-95°C for 30 minutes.
- It can be produced by inoculating a mixed starter of lactic acid bacteria of the genus Toc and lactic acid bacteria of the genus Lactobacillus, filling and sealing the container in an appropriate container, and fermenting it at a predetermined temperature.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例１
生乳１４５１に脱脂粉乳５ ｋｇを加温溶解する。これ
に溶解した無塩バターを０．７ ｋｇ添加し均質化後９
５℃３０分加熱殺菌して３０℃まで冷却する。先に活性
化しておいたＬｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｒｉｓ
ＡＴＣＣ１９２５４とＬａｃｔｏｂａｃｉｌｌｕｓ
ｂｕｌｇａｒｉｃｕｓ ＡＴＣＣ１１８４２のカルチャ
ーの１０：１混合スターターを３．６ ｋｇ加え均一化
した後、殺菌した広口のガラス壜に充填、アルミ箔でヒ
ートシールし、２８℃２６時間発酵させた。Example 1 5 kg of skim milk powder was dissolved in raw milk 1451 by heating. Add 0.7 kg of melted unsalted butter to this and homogenize it.9
Heat sterilize at 5°C for 30 minutes and cool to 30°C. Leuconostoc cremris activated earlier
ATCC19254 and Lactobacillus
After adding 3.6 kg of a 10:1 mixed starter of culture of P. bulgaricus ATCC 11842 and homogenizing it, the mixture was filled into a sterilized wide-mouthed glass bottle, heat-sealed with aluminum foil, and fermented at 28° C. for 26 hours.
発酵の終了した製品は酸度が０．７５％、アルコールｆ
ｆ１０．２％、炭酸ガス濃度７２％のまろやかな風味と
炭酸ガスによる爽やかな味を有するゲル状の発酵乳であ
り、所謂「ス」の生成が見られず組織も良好であった。The fermented product has an acidity of 0.75% and an alcohol f
It was a gel-like fermented milk with a f10.2% and a carbon dioxide concentration of 72%, with a mellow flavor and a refreshing taste due to the carbon dioxide gas.No formation of so-called "su" was observed and the texture was good.
このものを１０℃で保存したところ２週間保存後も爽や
かな風味と滑らかな組織は変化せず良好な品質を維持す
ることができた。When this product was stored at 10°C, the refreshing flavor and smooth texture did not change even after 2 weeks of storage, and good quality could be maintained.
実施例２ 生乳１５０ ｊ２に脱脂粉乳ｓ ｋｇを加温溶解する。Example 2 Dissolve s kg of skim milk powder in 150 j2 raw milk by heating.
これに無塩バター１ ｋｇを溶解添加した後、さらにゼ
ラチン６００ｇと砂糖１０ｋｇ加え、均質化し９５°Ｃ
’３０分加熱殺菌後３５℃まで冷却する。予め活性化し
ておいたＬｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｒｉｓ Ａ
ＴＣＣ１９２５４とＬａｃ ｔｏｂａｃ ｉ −１１ｕ
ｓ ａｃｉｄｏｐｈｉｌｕｓ ＡＴＣＣ８３２のカルチ
ャーの５：１混合スターターを３．６ ｋｇ加え、実施
例１と同様、ガラス壜に充填し３２℃２５時間発酵させ
た。発酵終了した製品の酸度は０．８２％、アルコール
量０．２４％、炭酸ガス濃度８７％のまろやかな風味と
爽やかな味を有するゲル状発酵乳であり、所謂「ス」の
生成が見られず組織も良好であった。このものを１０℃
で２週間保存したところ、アルコール量、炭酸ガス濃度
とも殆ど変化せず良好な品質を維持していた。After melting and adding 1 kg of unsalted butter to this, 600 g of gelatin and 10 kg of sugar were added, homogenized, and heated to 95°C.
'After heating and sterilizing for 30 minutes, cool to 35°C. Pre-activated Leuconostoc cremris A
TCC19254 and Lactobac i-11u
3.6 kg of a 5:1 mixed starter of culture of S. acidophilus ATCC832 was added, filled in a glass bottle in the same manner as in Example 1, and fermented at 32° C. for 25 hours. The fermented product is a gel-like fermented milk with an acidity of 0.82%, an alcohol content of 0.24%, and a carbon dioxide concentration of 87%, with a mellow flavor and a refreshing taste, and the formation of so-called "su" is not observed. The structure was also good. This stuff at 10℃
When it was stored for two weeks, it maintained good quality with almost no change in alcohol content or carbon dioxide concentration.
（発明の効果〕
本発明によれば、通常の静置型発酵乳の製造工程によっ
て、乳酸菌の発酵による炭酸ガスを含有し、まろやかな
風味と炭酸ガスによる爽やかな風味と、滑らかで均一な
組織を有し、尚且つ低温での保存性に優れている炭酸ガ
ス含有静置型発酵乳を提供することができる。(Effects of the Invention) According to the present invention, through the normal production process of stationary fermented milk, it contains carbon dioxide gas due to fermentation of lactic acid bacteria, and has a mellow flavor, a refreshing flavor due to carbon dioxide gas, and a smooth and uniform structure. It is possible to provide a carbon dioxide gas-containing stationary fermented milk that has the following properties and has excellent storage stability at low temperatures.
第１図はＬｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｒｉｓ と
Ｌａｃｔｏｂａｃｉｌｌｕｓｂｕｌｇａｒｉｃｕｓの混
合比率と酸度、第２図はＬｅｕｃｏｎｏ−ｓｔｏｃ ｃ
ｒｅｍｒｉｓとＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇ
ａｒｉｃｕｓのン昆合比率と炭酸ガス、第３図は混合ス
ターター培養温度と酸度、第４図は混合スターター培養
温度と炭酸ガス、第５図は発酵乳保存中の炭酸ガス量変
化をそれぞれ示す。Figure 1 shows the mixing ratio and acidity of Leuconostoc cremris and Lactobacillus bulgaricus, and Figure 2 shows the mixing ratio and acidity of Leuconostoc cremris and Lactobacillus bulgaricus.
remris and Lactobacillus bulg
Figure 3 shows the mixed starter culture temperature and acidity, Figure 4 shows the mixed starter culture temperature and carbon dioxide gas, and Figure 5 shows the change in carbon dioxide amount during fermented milk storage.
Claims (4)
成樹脂製容器などに充填後、発酵させる糊状ないしゲル
状の静置型発酵乳を製造するに際して、スターターとし
てＬｅｕｃｏｎｏｓｔｏｃ属に属するヘテロ発酵乳酸菌
とＬａｃｔｏｂａｃｉｌｌｕｓ属に属するホモ発酵乳酸
菌とからなる混合スターターを使用することを特徴とす
る炭酸ガス含有静置型発酵乳の製造法。(1) In producing paste-like or gel-like stationary fermented milk that is fermented after filling a fermented milk mix inoculated with a starter into a bottle, synthetic resin container, etc., heterofermentative lactic acid bacteria belonging to the genus Leuconostoc and Lactobacillus are used as starters. A method for producing stationary fermented milk containing carbon dioxide, characterized by using a mixed starter consisting of homofermentative lactic acid bacteria belonging to the genus.
ｔｏｃ属に属するヘテロ発酵乳酸菌とＬａｃｔｏｂａｃ
ｉｌｌｕｓ属に属するホモ発酵乳酸菌との混合比率が、
２：１〜１００：１の範囲であることを特徴とする特許
請求の範囲第１項記載の炭酸ガス含有静置型発酵乳の製
造法。(2) Leuconos used as a mixed starter
Heterofermentative lactic acid bacteria and Lactobacillus belonging to the genus Toc
The mixing ratio with homofermentative lactic acid bacteria belonging to the genus Illus is
2. The method for producing stationary fermented milk containing carbon dioxide gas according to claim 1, wherein the ratio is in the range of 2:1 to 100:1.
温度が、２５〜３２℃であることを特徴とする特許請求
の範囲第１項または第２項のいずれかに記載の炭酸ガス
含有静置型発酵乳の製造法。(3) The carbon dioxide-containing stationary fermentation according to claim 1 or 2, wherein the fermentation temperature of the fermented milk mix inoculated with the mixed starter is 25 to 32°C. Milk production method.
酸菌がＬｅｕｃｏｎｏｓｔｏｃｃｒｅｍｏｒｉｓである
特許請求の範囲第１〜３項のいずれかに記載の炭酸ガス
含有静置型発酵乳の製造法。(4) The method for producing stationary fermented milk containing carbon dioxide gas according to any one of claims 1 to 3, wherein the heterofermenting lactic acid bacteria belonging to the genus Leuconostoc is Leuconostoc cremoris.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61287669A JPH0728656B2 (en) | 1986-12-04 | 1986-12-04 | Method for producing stationary fermented milk containing carbon dioxide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61287669A JPH0728656B2 (en) | 1986-12-04 | 1986-12-04 | Method for producing stationary fermented milk containing carbon dioxide |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63141544A true JPS63141544A (en) | 1988-06-14 |
| JPH0728656B2 JPH0728656B2 (en) | 1995-04-05 |
Family
ID=17720187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61287669A Expired - Lifetime JPH0728656B2 (en) | 1986-12-04 | 1986-12-04 | Method for producing stationary fermented milk containing carbon dioxide |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728656B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0284133A (en) * | 1988-09-20 | 1990-03-26 | Glyco Kyodo Nyugyo Kk | Carbon dioxide gas-containing food and drink packed in container |
| US5624700A (en) * | 1994-12-12 | 1997-04-29 | Brighan Younf University | Process to produce carbonated semi-solid or solid food and the product thereof |
| JP5958985B1 (en) * | 2015-12-04 | 2016-08-02 | 上坂 喜美枝 | Lactic acid bacteria solution, fermented product production method, edible plant production method, lactic acid bacteria solution production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61135539A (en) * | 1984-12-05 | 1986-06-23 | Glyco Kyodo Nyugyo Kk | Production of fermented mild containing carbon dioxide gas |
-
1986
- 1986-12-04 JP JP61287669A patent/JPH0728656B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61135539A (en) * | 1984-12-05 | 1986-06-23 | Glyco Kyodo Nyugyo Kk | Production of fermented mild containing carbon dioxide gas |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0284133A (en) * | 1988-09-20 | 1990-03-26 | Glyco Kyodo Nyugyo Kk | Carbon dioxide gas-containing food and drink packed in container |
| US5624700A (en) * | 1994-12-12 | 1997-04-29 | Brighan Younf University | Process to produce carbonated semi-solid or solid food and the product thereof |
| JP5958985B1 (en) * | 2015-12-04 | 2016-08-02 | 上坂 喜美枝 | Lactic acid bacteria solution, fermented product production method, edible plant production method, lactic acid bacteria solution production method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0728656B2 (en) | 1995-04-05 |
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