KR930007356A - 우유 생성물 - Google Patents

우유 생성물 Download PDF

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KR930007356A
KR930007356A KR1019920019687A KR920019687A KR930007356A KR 930007356 A KR930007356 A KR 930007356A KR 1019920019687 A KR1019920019687 A KR 1019920019687A KR 920019687 A KR920019687 A KR 920019687A KR 930007356 A KR930007356 A KR 930007356A
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solution
lactobacillus
weight
aqueous solution
fermented
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KR1019920019687A
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KR0137195B1 (ko
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뷔틀레르 에른스트
일리 요한
파브르 갈리안드 루카
수테르 앙드리아
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앙드르제이 레드지옹
소시에떼 데 프로듀이 네슬레 소시에떼 아노님
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    • 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
    • C12N1/205—Bacterial isolates
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/80—Geriatric
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/801—Pediatric
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

유산 L(＋)형만을 형성하는 적어도 하나의 균주인 락토바실러스 헬베티 쿠스 및 스트렙토코커스 서모필러스 결합으로 pH 4.0~5.0에서 유(乳)를 발효 및 건조시키는 탈수 산성화융의 제조방법.

Description

우유 생성물
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. -유(乳)와 유사한 조성을 갖는 10~40%함량의 건조물질을 수용액 또는 에멀션을 제조하고, -상기 용액을 pH 4.0~5.0에서 유산 L(＋)형만을 형성하는 코커스 서모필러스(Streptococcus thermophilus) 및 락토바실러스 헬비티쿠스(Lactobacillus heiveticus)중의 하나 이상의 균주와의 조합으로 발효시키고, -상기 용액을 3중량%의 미만의 물함량으로 건조시키는 탈수 산성화 우유의 제조방법.
  2. 제1항에 있어서, 상기 용액에 1㎖당 스트렙토코커스 서모필러스 107~109세균 및 락토바실러스 헹베티쿠스 107~109세균을 함유하는 배양균 또는 배양균의 혼합물 1~5부피5를 접종시키고 37~45℃에서 2~15시간동안 배양하여 발효시키는 방법.
  3. 제1항에 있어서, 상기 용액에 1㎖당 스트렙토코커스 서모필러스 107~109세균 및 락토바실러스 헹베티쿠스 107~109세균을 함유하는 배양균 또는 배양균의 혼합물 1~5부피5를 접종시키고 37~45℃에서 첫 번째 단계는 pH 5.0~6.0에서 0.5~5시간동안 배양하고 두 번째 단계는 pH 4.2~5.0에서 1~10시간동안 배양하여 연속적으로 발효시키는 방법.
  4. 제1항에 있어서, 락토바실러스 헬베티쿠스 균주가 락토바실러스 헬베티쿠스 균주 CNCM I -1154, 추츠 I -1155 및 CNCM I -1156에서 선택되는 방법.
  5. 제1항에 있어서, -첨가된 유(乳)지방 및/또는 식물성 지방 및 탄수화물을 임의로 함유하는 탈지우유 또는 전유와 유사한 조성을 갖는 15~40중량%함량의 건조물질로 수용액을 제조하고, -상기 용액을 pH 4.0~5.0에서 발효시키고 -분무 건조하여 건조시키는 방법.
  6. 제5항에 있어서, 상기 용액이 75~82중량%의 카제인 및 18~25중량%의 유장 단백질로 구성된 단백질을 함유하는 방법.
  7. 제1항에 있어서, -아기의 영양요구에 따라 조정된 갖는 10~40중량%함량의 건조물질로 수용액을 제조하고, -상기 용액을 pH 4.0~5.0에서 발효시키고, -진공 증발로 농축하여 40~55중량%함량의 건조물질이 되게하고 분무 건조시키는 방법.
  8. 제7항에 있어서, 상기 수용액을 광물염, 산 카제인 또는 카제인산 칼륨, 유장 단백질, 크??, 분유 및 연수의 첫 번째 분획을 혼합하고 진공 증발고 농축한 후 광물염의 두 번째 분획을 가하여 제조하는 방법.
  9. 제7항에 있어서, 상기 용액이 40~82중량%의 산카제인 또는 카제인산 칼륨 및 18~60중량%의 유장 단백질로 구성된 단백질을 함유하는 방법.
  10. 제1항 내지 제9항 기재의 어느 한 항의 방법으로 수득되며 경우에 따라서는 비피도박테륨(Bifidobacterium)의 동결 건조 배양균으로 강화된 탈수 산성화유.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920019687A 1991-10-25 1992-10-24 유제품 KR0137195B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH3129/91A CH683223A5 (fr) 1991-10-25 1991-10-25 Procédé de préparation d'un lait acidifié.
CH91-23129 1991-10-25

Publications (2)

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KR930007356A true KR930007356A (ko) 1993-05-20
KR0137195B1 KR0137195B1 (ko) 1998-04-24

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US (2) US5972393A (ko)
EP (1) EP0538646B1 (ko)
JP (1) JP2567188B2 (ko)
KR (1) KR0137195B1 (ko)
CN (1) CN1045244C (ko)
AT (1) ATE114217T1 (ko)
AU (1) AU652483B2 (ko)
BR (1) BR9204136A (ko)
CH (1) CH683223A5 (ko)
DE (1) DE69200708T2 (ko)
DK (1) DK0538646T3 (ko)
ES (1) ES2065739T3 (ko)
GR (1) GR3015083T3 (ko)
HK (1) HK1006506A1 (ko)
MX (1) MX9206035A (ko)
MY (1) MY107981A (ko)
PH (1) PH30370A (ko)
SG (1) SG33651G (ko)
TW (1) TW231261B (ko)
ZA (1) ZA927574B (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100760238B1 (ko) * 2006-11-08 2007-10-04 한국과학기술연구원 인듐주석산화물 졸의 제조 방법

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FR2723963B1 (fr) * 1994-08-31 1997-01-17 Gervais Danone Co Preparation de produits fermentes par streptococcus thermophilus, enrichis en galacto-oligosaccharides et en beta-galactosidase
JP4065038B2 (ja) * 1996-08-07 2008-03-19 カルピス株式会社 計算作業負荷ストレス緩和剤
DE69737853T2 (de) 1997-05-03 2008-03-06 Société des Produits Nestlé S.A. Herstellung von L(+)-Lactat
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JP2004505644A (ja) * 2000-08-11 2004-02-26 ノボザイムス　ノース　アメリカ，インコーポレイティド ホエータンパク質エマルジョン
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CN1324972C (zh) * 2004-07-21 2007-07-11 南京师范大学 高维生素b2降胆固醇酸奶的生产方法
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WO2013013340A1 (en) 2011-07-27 2013-01-31 The Coca-Cola Company Powdered composition for production of acidified milk beverage, preparation process thereof and acidified milk beverage produced therefrom
EP2617296A1 (en) * 2012-01-19 2013-07-24 Nestec S.A. A composition comprising specific Lactobacillus helveticus strains and reducing food and/or respiratory allergy symptoms
NL2010069C2 (en) * 2012-12-28 2014-07-03 Csk Food Enrichment Bv Method for preparing a concentrated fermented dairy base.
CN103451134B (zh) * 2013-09-06 2015-05-13 江南大学 一种希氏乳杆菌及其在黄酒酿造中的应用
DK2915429T3 (en) * 2014-03-04 2019-04-23 Dmk Deutsches Milchkontor Gmbh Protein mass for use as a cheese substitute product
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CN113951323A (zh) * 2021-10-14 2022-01-21 石家庄君乐宝乳业有限公司 护齿冻干奶块及其制备方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100760238B1 (ko) * 2006-11-08 2007-10-04 한국과학기술연구원 인듐주석산화물 졸의 제조 방법

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JP2567188B2 (ja) 1996-12-25
DK0538646T3 (da) 1995-04-18
AU652483B2 (en) 1994-08-25
TW231261B (ko) 1994-10-01
US5972393A (en) 1999-10-26
US6156353A (en) 2000-12-05
ZA927574B (en) 1993-04-16
EP0538646A1 (fr) 1993-04-28
SG33651G (en) 1995-09-01
MX9206035A (es) 1993-05-01
DE69200708T2 (de) 1995-03-30
EP0538646B1 (fr) 1994-11-23
BR9204136A (pt) 1993-05-04
CH683223A5 (fr) 1994-02-15
AU2618692A (en) 1993-04-29
JPH05227884A (ja) 1993-09-07
HK1006506A1 (en) 1999-03-05
GR3015083T3 (en) 1995-05-31
CN1072820A (zh) 1993-06-09
DE69200708D1 (de) 1995-01-05
KR0137195B1 (ko) 1998-04-24
ATE114217T1 (de) 1994-12-15
PH30370A (en) 1997-04-02
CN1045244C (zh) 1999-09-29
ES2065739T3 (es) 1995-02-16
MY107981A (en) 1996-07-15

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