JPWO2017179640A1 - 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 - Google Patents
発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 Download PDFInfo
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- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- 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
- A23V2400/61—Propionibacterium
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- Microbiology (AREA)
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- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
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Abstract
Description
(2)連絡先:〒305−8566 茨城県つくば市東1丁目1番地1 中央第6
(3)受託番号:FERM BP-8115
(4)識別のための表示: ET-3
(5)原寄託日:平成13年8月9日
(6)ブタペスト条約に基づく寄託への移管日:平成14年7月11日
Claims (12)
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、所定量のプロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、発酵乳の製造方法。
- プロピオン酸菌の培養液を0.0001〜0.25質量%の範囲として、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項1に記載の発酵乳の製造方法。
- プロピオン酸菌の培養液を10倍以上に濃縮して、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項1または2に記載の発酵乳の製造方法。
- プロピオン酸菌の生菌体を6×106 cfu/mL以上で、原料乳または発酵乳基材に配合することを特徴とする、請求項1〜3の何れかに記載の発酵乳の製造方法。
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳に配合するのと同時に、所定量のプロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、発酵乳の製造における発酵時間の短縮方法。
- プロピオン酸菌の培養液を0.0001〜0.25質量%の範囲として、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項5に記載の発酵時間の短縮方法。
- プロピオン酸菌の培養液を10倍以上に濃縮して、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項5または6に記載の発酵時間の短縮方法。
- プロピオン酸菌の生菌体を6×106 cfu/mL以上で、原料乳または発酵乳基材に配合することを特徴とする、請求項5〜7の何れかに記載の発酵時間の短縮方法。
- 乳酸菌スターターを原料乳に配合する直前や直後、あるいは乳酸菌スターターを原料乳または発酵乳基材に配合するのと同時に、所定量のプロピオン酸菌の生菌体を原料乳に配合することを特徴とする、発酵乳における酸味の上昇の抑制方法。
- プロピオン酸菌の培養液を0.0001〜0.25質量%の範囲として、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項9に記載の発酵乳における酸味の上昇の抑制方法。
- プロピオン酸菌の培養液を10倍以上に濃縮して、プロピオン酸菌の生菌体を原料乳または発酵乳基材に配合することを特徴とする、請求項9または10に記載の発酵乳における酸味の上昇の抑制方法。
- プロピオン酸菌の生菌体を6×106 cfu/mL以上で、原料乳または発酵乳基材に配合することを特徴とする、請求項9〜11の何れかに記載の発酵乳における酸味の上昇の抑制方法。
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JP2016081190 | 2016-04-14 | ||
JP2016081190 | 2016-04-14 | ||
PCT/JP2017/015057 WO2017179640A1 (ja) | 2016-04-14 | 2017-04-13 | 発酵乳の製造方法、発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法 |
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US (1) | US20190116820A1 (ja) |
JP (2) | JP6262412B1 (ja) |
CN (1) | CN109068673A (ja) |
WO (1) | WO2017179640A1 (ja) |
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CN109068673A (zh) * | 2016-04-14 | 2018-12-21 | 株式会社明治 | 发酵乳的制造方法、在制造发酵乳时缩短发酵时间的方法、及抑制发酵乳的酸味上升的方法 |
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NZ537242A (en) * | 2002-06-21 | 2008-10-31 | Newcastle Innovation Ltd | Probiotic propionibacterium jensenii 702 |
JP5553434B2 (ja) * | 2007-11-27 | 2014-07-16 | 株式会社明治 | 乳酸菌の生残性向上剤及び生残性向上方法、並びに食品組成物 |
WO2013133313A1 (ja) * | 2012-03-07 | 2013-09-12 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
RU2642306C2 (ru) * | 2012-05-21 | 2018-01-24 | ДюПон НЬЮТРИШН БАЙОСАЙЕНСИЗ АпС | Штамм lactobacillus, обладающий ингибирующей активностью против дрожжей и плесневых грибов (варианты), и его применение |
WO2016121904A1 (ja) * | 2015-01-29 | 2016-08-04 | 株式会社明治 | 酸味を改良したクリームチーズおよびその製造方法 |
CN109068673A (zh) | 2016-04-14 | 2018-12-21 | 株式会社明治 | 发酵乳的制造方法、在制造发酵乳时缩短发酵时间的方法、及抑制发酵乳的酸味上升的方法 |
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- 2017-04-13 JP JP2017539469A patent/JP6262412B1/ja active Active
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- 2017-04-13 US US16/093,599 patent/US20190116820A1/en not_active Abandoned
- 2017-12-12 JP JP2017237763A patent/JP7053241B2/ja active Active
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JP2018033469A (ja) | 2018-03-08 |
JP6262412B1 (ja) | 2018-01-17 |
US20190116820A1 (en) | 2019-04-25 |
CN109068673A (zh) | 2018-12-21 |
WO2017179640A1 (ja) | 2017-10-19 |
JP7053241B2 (ja) | 2022-04-12 |
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