WO2010001580A1 - 発酵乳の製造方法,及び発酵乳 - Google Patents
発酵乳の製造方法,及び発酵乳 Download PDFInfo
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- WO2010001580A1 WO2010001580A1 PCT/JP2009/002992 JP2009002992W WO2010001580A1 WO 2010001580 A1 WO2010001580 A1 WO 2010001580A1 JP 2009002992 W JP2009002992 W JP 2009002992W WO 2010001580 A1 WO2010001580 A1 WO 2010001580A1
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- fermented milk
- lactic acid
- bacteriocin
- producing
- yogurt
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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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
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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
-
- 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
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
Definitions
- the present invention provides a fermented milk that can effectively prevent a situation in which the acidity of fermented milk increases during transportation or storage by adding lactic acid bacteria that produce bacteriocin, and that can produce a fermented milk with a good flavor. It relates to the manufacturing method.
- bacteriocin is known as an antibacterial substance.
- Nisin and Lactococcin are bacteriocins produced by lactic acid bacteria (Tadao Saito et al. “Antibacterial Peptide: Characteristics and Use of Bacteriocin Produced by Lactic Acid Bacteria” Dairy Technology vol 47, 1997, p90- p100, published by Japan Dairy Technology Association.
- bacteriocin is added, the ability of the starter to produce acid is weakened. For this reason, the acidity of fermented milk can be mitigated during transportation and storage.
- bacteriocin is not allowed to be added to food.
- Patent Document 1 discloses a method for producing fermented milk in which a living bacterium of thermophilus producing bacteriocin is mixed with a yogurt mix and fermented to produce bacteriocin. It is disclosed. In this production method, since yogurt contains bacteriocin, it is possible to suppress a situation in which the acidity increases during yogurt storage and transportation.
- Patent Document 2 describes a method for producing fermented milk that produces bacteriocin by mixing a viable lactis bacterium producing bacteriocin with a yogurt mix and fermenting it. It is disclosed. In this production method, since yogurt contains bacteriocin, it is possible to suppress a situation in which the acidity increases during yogurt storage and transportation.
- a lactic acid bacterium that produces bacteriocin is a lactic acid bacterium used when manufacturing cheese. For this reason, when fermented milk was produced using a lactic acid bacterium producing bacteriocin, there was a problem that the flavor of yogurt was impaired, resulting in a cheese-flavored fermented milk. In addition, when a lactic acid bacterium producing bacteriocin also serves as a starter lactic acid bacterium, the degree of freedom for adjusting the flavor and physical properties of yogurt is reduced.
- An object of the present invention is to provide a method for producing fermented milk, which can effectively prevent a situation in which the acidity of fermented milk is increased during transportation or storage, and can produce fermented milk having a good flavor.
- lactic acid bacteria that produce bacteriocin and / or cultures or fermented products of lactic acid bacteria are added to the yogurt mix.
- the lactic acid bacteria that produce bacteriocin are then killed.
- lactic acid bacteria different from lactic acid bacteria producing bacteriocin are added as a starter.
- the present invention can include bacteriocin in yogurt without directly adding bacteriocin.
- the lactic acid bacteria which produce bacteriocin are killed, a situation where the flavor like cheese is strengthened can be prevented, and thus a fermented milk having a good flavor can be produced.
- the method for producing fermented milk of the present invention basically relates to a method for producing fermented milk as follows. Add lactic acid bacteria and / or lactic acid bacteria culture or fermentation to the yogurt mix.
- This lactic acid bacterium is a lactic acid bacterium having bacteriocin-producing ability. Then, the process which kills the lactic acid bacteria which produce bacteriocin is performed. In this way, the situation where the cheese flavor derived from lactic acid bacteria producing bacteriocin is increased is prevented.
- fermentation is not promoted when lactic acid bacteria are killed. Therefore, a starter is added to the yogurt mix in which the lactic acid bacteria producing bacteriocin are killed. On top of that, ferment the yogurt mix with the starter added. In this way, bacteriocin is contained in the yogurt mix, and since the starter for fermented milk promotes the fermentation of the yogurt mix, a fermented milk with a good flavor can be obtained.
- a preferred pattern of the method for producing fermented milk of the present invention is the production of fermented milk comprising a step of deoxidizing the yogurt mix between the step of killing lactic acid bacteria producing bacteriocin and the step of fermenting the yogurt mix.
- the activity of the starter can be increased and the fermentation time can be further shortened.
- a preferred pattern of the method for producing fermented milk of the present invention relates to a method for producing fermented milk in which the acidity (pH) of the yogurt mix to which lactic acid bacteria producing bacteriocin are added is 6.5 or more and 7.5 or less. According to experiments conducted by the present inventors, even when bacteriocin is added to the yogurt mix after the fermentation of the yogurt mix proceeds and the acidity becomes acidic, the situation where the acidity of the fermented milk increases is prevented. could not.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- the lactic acid bacterium producing bacteriocin is a lactic acid bacterium belonging to the genus Lactococcus.
- Lactococcus lactic acid bacterium are Lactis or Cremoris.
- bacteriocin-producing lactic acid bacteria are lactic acid strains deposited at the National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center under the deposit number “FERM BP-10966” or the deposit number “FERM BP-10967”. is there.
- these fungi produce bacteriocin that suppresses the increase in acidity of fermented milk and does not impair the flavor of fermented milk.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- a preferred pattern of the method for producing fermented milk of the present invention is a method for producing fermented milk using nisin or lactococcin as bacteriocin.
- Lactic acid bacteria for example, lactis bacteria
- lactic acid bacteria for example, Cremoris
- the present invention can use known lactic acid bacteria that produce nisin or lactococcin.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- Preferred patterns of the method for producing fermented milk according to the present invention include, as a starter, a Bulgarian bacterium (Lactobacillus delbrucky subspecies bulgaricus: Lactobacillus delbrueckii subsp. Bulgaricus), a Helveticus bacterium (Lactobacillus helveticas, Lactobacillus lactobacillus or Lactobacillus lactobacillus) (Lactobacillus acidophilus) as a main inoculum. Inoculating Bulgarian, Helveticas, and Lactobacillus acidophilus as a starter increases the acidity of the fermented milk during transport or storage.
- the method for producing fermented milk of the present invention can be effectively used particularly when Bulgarian bacteria, Helveticas bacteria, and Acidophilus bacteria are used as a starter.
- a lactis bacterium (Lactobacillus delbrucky sub-species Lactis: Lactobacillus delbrueckii subsp. Lactis) may be included as a main inoculum as a starter.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- the preferable pattern of the manufacturing method of fermented milk of this invention is related with the manufacturing method of fermented milk which contains Bulgaria bacteria and thermophilus (Streptococcus thermophilus: Streptococcus thermophilus) as main starters as a starter. That is, when the yogurt mix is fermented using a starter containing Bulgarian bacteria and Thermophilus bacteria, the acidity of the fermented milk increases during transportation or storage.
- thermophilus Streptococcus thermophilus: Streptococcus thermophilus
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- a preferable pattern of the method for producing fermented milk of the present invention relates to a method for producing fermented milk, wherein the fermented milk is plain type yogurt.
- the fermented milk is plain type yogurt.
- any of a set (hard) type, soft type and drink (drink) type may be used, but a plain type yogurt that does not contain a sweetening component such as sugar solution, or a flavor component such as pulp or flavor (flavor).
- plain type yogurt has many set (hard) types, so the present invention is not a soft type (paste) or drink (liquid) type yogurt, but a set type (solid) fermented milk. It can be preferably used.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- the second aspect of the present invention relates to a fermented milk produced by the method for producing fermented milk described above.
- This fermented milk contains bacteriocin as a component. For this reason, the situation where the acidity of fermented milk increases during transportation and storage can be effectively prevented.
- a good lactic acid bacterium such as a Bulgarian bacterium can be used as a starter, the fermented milk of the present invention is a fermented milk having an excellent flavor.
- FIG. 1 is a flowchart showing the processing flow of the method for producing fermented milk of the present invention.
- FIG. 2 is a flowchart showing a processing flow of a conventional fermented milk manufacturing method.
- FIG. 3 is a flowchart showing the processing flow of the method for producing fermented milk of the present invention.
- FIG. 1 is a flowchart for explaining the method for producing fermented milk of the present invention.
- the fermented milk production method of the present invention basically produces fermented milk as follows.
- S in the figure indicates a step.
- a lactic acid bacterium and / or a culture or fermentation product of the lactic acid bacterium is added to the yogurt mix (step 101) (shown as “addition of bacteriocin-producing lactic acid bacteria etc.” in FIG. 1).
- This lactic acid bacterium is a lactic acid bacterium having bacteriocin-producing ability.
- the culture and fermented product may be liquid or solid.
- step 102 the process which kills the lactic acid bacteria which produce bacteriocin is performed (step 102). In this way, the situation where the cheese flavor derived from lactic acid bacteria producing bacteriocin is increased is prevented. On the other hand, fermentation is not promoted when lactic acid bacteria are killed. Therefore, a starter is added to the yogurt mix in which the lactic acid bacteria producing bacteriocin are killed (step 103). Then, the yogurt mix added with the starter is fermented (step 104). In this way, bacteriocin is contained in the yogurt mix, and since the starter for fermented milk promotes the fermentation of the yogurt mix, a fermented milk with a good flavor can be obtained.
- the lactic acid bacteria culture may be sterilized to kill the lactic acid bacteria, and the lactic acid bacteria culture may be added to the yogurt mix.
- a starter may be added to the yogurt mix and the yogurt mix may be fermented.
- “fermented milk” may be any of “fermented milk”, “dairy lactic acid bacteria beverage”, and “lactic acid bacteria beverage” defined by the ordinances of yogurt, milk, and the like.
- Examples of the “fermented milk” in the present specification include fermented milk such as set (hard) type yogurt (solid fermented milk), soft type yogurt (paste-like fermented milk) or drink type yogurt (liquid fermented milk).
- the fermented milk obtained by the production method of the present invention is expected to have a certain degree of hardness.
- a preferable fermented milk in the present invention is a set-type yogurt such as plain yogurt.
- plain yogurt is produced by filling a container with raw materials and then fermenting (post-fermentation).
- soft yogurt and drink yogurt are produced by subjecting fermented fermented milk to atomization or homogenization, and then mixing sugar solution, pulp, etc., and filling it into a container (pre-fermentation).
- the method for producing fermented milk of the present invention can be used in any of the above production methods, but can be preferably used when fermented milk is produced by post-fermentation.
- FIG. 2 is a flowchart for explaining the method for producing fermented milk disclosed in JP-A-4-287636 (Patent Document 2).
- fermented milk is produced as follows. Lactic acid bacteria are added to the yogurt mix (step 201).
- This lactic acid bacterium is a lactic acid bacterium usually used for producing fermented milk and a lactic acid bacterium having a bacteriocin-producing ability.
- lactis is used as a lactic acid bacterium having bacteriocin-producing ability.
- the yogurt mix is fermented (step 202).
- the method disclosed in this publication uses a lactic acid bacterium having a bacteriocin-producing ability together with a normal lactic acid bacterium. For this reason, fermented milk will contain bacteriocin.
- lactic acid bacteria having the ability to produce bacteriocin are contained in fermented milk while they are alive. For this reason, there exists a problem that the flavor of fermented milk turns into cheese flavor.
- the lactic acid bacterium itself having bacteriocin-producing ability is a living bacterium, acid generation proceeds during transportation and storage, so that there is a problem that the acidity of fermented milk increases.
- the present invention makes the process of producing fermented milk more complicated than the method disclosed in Patent Document 2, such a problem does not occur because lactic acid bacteria having bacteriocin-producing ability are killed. That is, the present invention relates to a method for producing fermented milk using dead lactic acid bacteria having bacteriocin-producing ability.
- step 101 the process (step 101) of adding lactic acid bacteria to the yogurt mix will be described.
- yogurt mix is a raw material for fermented milk such as yogurt and is also called raw milk or fermented milk mix.
- a known yogurt mix can be used as appropriate.
- the yogurt mix includes those before and after sterilization. Specific ingredients of yogurt mix include water, raw milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, buttermilk, butter, cream, whey protein concentrate (WPC), whey protein isolate (WPI) ), ⁇ (alpha) -La (lactalbumin), ⁇ (beta) -Lg (lactoglobulin), and the like. Prewarmed gelatin or the like may be added as appropriate.
- the yogurt mix is known and may be adjusted according to a known method.
- a preferred pattern of the method for producing fermented milk of the present invention relates to a method for producing fermented milk in which the acidity (pH) of the yogurt mix to which lactic acid bacteria producing bacteriocin are added is 6.5 or more and 7.5 or less. According to the experiments conducted by the present inventors, even when bacteriocin is added to the yogurt mix after the fermentation of the yogurt mix has progressed and the acidity is in an acidic state, the situation where the acidity of the fermented milk increases is prevented. could not.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- Lactic acid bacteria used in this step are lactic acid bacteria having bacteriocin-producing ability.
- the lactic acid bacterium producing bacteriocin is a lactic acid bacterium belonging to the genus Lactococcus.
- Lactococcus lactic acid bacterium are Lactis and Cremoris.
- bacteriocin-producing lactic acid bacteria can be obtained from the National Institute of Advanced Industrial Science and Technology Patent Biological Depositary Center with the deposit number “FERM BP-10966 (Lactococcus lactis. Lactis OLS3311)” or the deposit number “FERM BP-10967 ( Lactococcus lactis subsp. Cremoris OLS3312) ”.
- these fungi produce bacteriocin that suppresses the increase in acidity of fermented milk and does not impair the flavor of fermented milk.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- a preferable pattern of the method for producing fermented milk of the present invention is a method for producing fermented milk using nisin as bacteriocin. Lactic acid bacteria that produce nisin are known. Therefore, the present invention can use known lactic acid bacteria that produce nisin.
- the preferable pattern of the manufacturing method of fermented milk of this invention is the manufacturing method of fermented milk which uses lactococcin as bacteriocin.
- the lactic acid bacteria that produce lactococcin Cremoris is common. Therefore, the present invention can use known lactic acid bacteria that produce lactococcin.
- some Cremoris bacteria produce diprococcin and lactstreptin.
- lactic acid bacteria producing bacteriocin examples include Lactococcus, Pediococcus, Lactobacillus, Leuconostoc, and Propionibacterium. Examples include the genus Propionibacterium, the genus Bifidobacterium, and the genus Enterococcus. These bacteriocin-producing lactic acid bacteria may be used alone or in combination of two or more.
- Lactococcus lactis examples include Lactococcus lactis subsp. Nisin, lactisin 481, lactisin A, lactisin B, lactococcus lactis subsp. Produced by lactis. Lactococcin A, Lactococcin G, Lactostrepsin, Diplococin, or Lactococcus lactis subsp. produced by Cremoris. Bacteriocin S50 produced by diacetilactis.
- bacteriocin produced by the genus Pediococcus a kind of lactic acid bacteria
- pediocin AcH produced by Pediococcus acidilactici H
- pediocin PA1 produced by Pediococcus acidilactici PAC1.0
- PedioBocus produced by Pediococcus PAC1.0 Pedeocin A.
- bacteriocin produced by Lactobacillus genus Lactobacillus examples include lactocin 27 produced by Lactobacillus helveticus LP27, acidosine 8912 produced by Lactobacillus acidophilus TK8912, and Lactobacillus plant-1 Clan1 planA1C1 produced by Lactobacillus , Bacteriocin produced by Lactobacillus piscicola LV17, Reuterin produced by Lactobacillus reuteri, Gazericin A produced by Lactobacillus gasseri LA-39, Lactobacillus gass A Saribarishin K21 produced by Gazerishin T or Lactobacillus salivarius AC21 produced by ri SBT 2055.
- Examples of bacteriocin produced by the lactic acid bacterium Leuconostoc genus Leuconostoc are Leuconosine S produced by Leuconostoc paramesenteroides, Leuconostoc gelidum UF187 produced by Leuconostoc genus leu187, and Leuconostocen centerosentocercentocerosentocercentocerme .
- bacteriocin produced by the genus Propionibacterium genus Propionibacterium PLen-1 produced by Propionibacterium jensenii P126, produced by Propionibacterium thenenii P127, or Propionispilis sprobibium produced by Propionibacterium thioni P127. It is a micro guard.
- bacteriocin produced by the genus Bifidobacterium are Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium bifidum Bifidobacterium infantitis, Bifidobacterium adrecentis, Bifidobacterium pseudocatenatum (Bifidobacterium pseudocatenum) It is a fidobacterium catenulatum).
- bacteriocin produced by Enterococcus sp. are Enterococcus sp. It is a bacteriocin produced by GM005.
- the lactic acid bacteria producing bacteriocin in the present invention may be cultured based on a known method.
- the medium an MRS medium or a GYP medium usually used for culturing lactic acid bacteria may be used.
- a medium containing skim milk powder or beer yeast extract may be used.
- the culture temperature is 20 ° C. or higher and 45 ° C. or lower, preferably 25 ° C. or higher and 35 ° C. or lower.
- the culture time is about 8 to 24 hours.
- the degree of growth of lactic acid bacteria can be managed by measuring the absorbance at 660 nm of the culture (culture solution).
- the final culture acidity is 0.5% to 2.0%.
- the culture after the culture may be added to the yogurt mix as it is. Moreover, you may add what heat-sterilized the culture to a yoghurt mix. Furthermore, after sterilizing the culture with heat, it can be centrifuged and the cells removed (bacteriocin outside the cell) can be added to the yogurt mix, or the lactic acid bacteria themselves (bacteriocin within the cell) can be added to the yogurt mix. It may be added. In addition, a culture of lactic acid bacteria may be added to the yogurt mix. After adding lactic acid bacteria to the yogurt mix, the yogurt mix may be stirred so that the lactic acid bacteria are uniformly dispersed in the yogurt mix. After adding lactic acid bacteria to the yogurt mix, the yogurt mix may be allowed to stand to produce bacteriocin. Further, bacteriocin production may be promoted with appropriate stirring. When bacteriocin is contained in the lactic acid bacteria culture, heat sterilization may be performed immediately.
- step 102 a process for performing a process of killing lactic acid bacteria producing bacteriocin will be described.
- the sterilization temperature under the heat sterilization condition is 80 ° C. or more and 100 ° C. or less
- the sterilization time is 1 minute or more and 1 hour or less.
- the sterilization temperature under the heat sterilization condition is 100 ° C. or more and 140 ° C. or less
- the sterilization time is 1 second or more and 1 minute or less.
- Preferred sterilization temperatures for the heat sterilization conditions of the present invention include 85 ° C. or higher and 97 ° C. or lower, or 90 ° C. or higher and 96 ° C. or lower.
- sterilization time 2 minutes or more and less than 10 minutes are mention
- preferable sterilization temperature of the heat sterilization condition of the present invention is 110 ° C. or higher and 130 ° C. or lower, or 120 ° C. or higher and 130 ° C. or lower.
- the sterilization time is 1 second or more and 30 seconds or less.
- lactic acid bacteria can be killed without impairing the antibacterial activity of bacteriocin. By killing lactic acid bacteria that produce bacteriocin, it prevents the situation where flavors that are incompatible with yogurt such as cheese flavor derived from lactic acid bacteria that produce bacteriocin grow. What is necessary is just to perform a heat sterilization process with a normal heat sterilization apparatus.
- the heat sterilization process may be performed in an atmosphere of about 1 atm.
- the heat sterilization step may be performed under a pressure of 2 to 10 atm.
- the texture of fermented milk becomes mellow.
- step 103 the process of adding a starter to the yogurt mix in which the lactic acid bacteria producing bacteriocin are killed.
- a known starter can be used as appropriate.
- a preferred starter is a lactic acid bacterium starter, and examples of the lactic acid bacterium starter include Lactobacillus bulgaricus (L. bulgaricus), Streptococcus thermophilus (S. thermophilus), Lactobacillus lactis (L. lactis), Lactobacillus gasseri (L. In addition to gasseri) or Bifidobacterium, one or more of lactic acid bacteria and yeasts generally used for producing fermented milk can be used.
- thermophilus standardized as a yogurt starter in the Codex standard is preferable.
- other lactic acid bacteria such as Lactobacillus gasseri (L. gasseri) and Bifidobacterium may be added according to the fermented milk to be obtained.
- Lactobacillus gasseri L. gasseri
- Bifidobacterium may be added according to the fermented milk to be obtained.
- the starter inoculation may be performed according to a known method used in producing fermented milk.
- a preferable pattern of the method for producing fermented milk of the present invention includes, as a starter, a Bulgarian bacterium (Lactobacillus delbruecki subspecies bulgaricus: Lactobacillus delbrueckii subsp. Bulgaricus) as a main inoculum.
- a Bulgarian bacterium Lactobacillus delbruecki subspecies bulgaricus: Lactobacillus delbrueckii subsp. Bulgaricus
- Inoculating Bulgarian bacteria as a starter increases the acidity of the fermented milk during transport or storage. Therefore, the method for producing fermented milk of the present invention can be effectively used particularly when Bulgarian bacteria are used as a starter.
- This pattern manufacturing method can be combined with any of the pattern manufacturing methods described above.
- the preferable pattern of the manufacturing method of fermented milk of this invention contains Helvetica bacterium and Acidophilus bacterium as a main inoculum as a starter.
- a preferred pattern of the method for producing fermented milk of the present invention relates to a method for producing fermented milk containing, as a starter, Bulgarian bacteria and Thermophilus bacteria (Streptococcus thermophilus) as main inoculums. That is, when the yogurt mix is fermented using a starter containing Bulgarian bacteria and Thermophilus bacteria, the acidity of the fermented milk increases during transportation or storage.
- the method for producing fermented milk of the present invention it is possible to effectively prevent a situation in which the acidity of the fermented milk is increased, so that a fermented milk having a good flavor can be provided.
- step 1014 the process of fermenting the yogurt mix with the starter added (step 104) will be described.
- Fermentation conditions such as fermentation temperature may be adjusted as appropriate in consideration of the type of lactic acid bacteria added to the yogurt mix and the desired flavor of fermented milk.
- a specific example is one that maintains the temperature in the fermentation chamber (fermentation temperature) at 30 ° C. or more and 50 ° C. or less. At this temperature, lactic acid bacteria are generally active, so that fermentation can proceed effectively.
- fermentation temperature at this time More preferably, they are 40 degreeC or more and 45 degrees C or less, More preferably, 41 degreeC or more and 44 degrees C or less are mention
- fermentation may be performed at a relatively low temperature. As a specific example, fermentation may be performed at 40 ° C. or higher and 43 ° C. or lower.
- Fermentation time may be appropriately adjusted according to the starter, fermentation temperature, and the like. Specifically, the fermentation time is 1 hour or more and 6 hours or less, and may be 2 hours or more and 4 hours or less.
- the container is filled with a mixture of yogurt mix and starter. Then, the container is placed in a fermentation chamber at a predetermined temperature and maintained for a predetermined time to ferment the yogurt mix. Thereby, fermented milk can be obtained.
- a preferable pattern of the method for producing fermented milk of the present invention relates to a method for producing fermented milk, wherein the fermented milk is plain type yogurt.
- the present invention can be preferably used for plain type fermented milk, not yogurt containing sugar liquid or pulp, and can be preferably used for, for example, set type fermented milk.
- plain type yogurt has many set (hard) types, so the present invention is not a soft type (paste) or drink (liquid) type yogurt, but a set type (solid) fermented milk. It can be preferably used.
- FIG. 3 is a diagram showing a preferred pattern of the method for producing fermented milk of the present invention.
- This production method basically includes a step of killing lactic acid bacteria producing bacteriocin (step 102) and a step of fermenting yogurt mix (step 104) in the method of producing fermented milk shown in FIG.
- the present invention relates to a method for producing fermented milk including a step of deoxygenating a yogurt mix. As demonstrated in the examples, by performing the deoxygenation treatment, the activity of the starter can be increased and the fermentation time can be further shortened.
- fermented milk is produced as follows.
- a lactic acid bacterium and / or a culture or fermentation product of lactic acid bacterium is added to the yogurt mix (step 301) (indicated as “addition of bacteriocin-producing lactic acid bacteria etc.” in FIG. 3).
- This lactic acid bacterium is a lactic acid bacterium having bacteriocin-producing ability.
- the process which kills the lactic acid bacteria which produce bacteriocin is performed (step 302). In this way, the situation where cheese flavor derived from lactic acid bacteria producing bacteriocin is increased is prevented.
- fermentation is not promoted when lactic acid bacteria are killed. Therefore, a starter is added to the yogurt mix in which the lactic acid bacteria producing bacteriocin are killed (step 303).
- the yogurt mix to which the starter is added is deoxygenated (step 304).
- the yogurt mix added with the starter is fermented (step 305).
- Each step can employ each step described above.
- step 304 the step of deoxygenating the yogurt mix to which the starter has been added (step 304) will be described.
- a known apparatus for replacing dissolved oxygen with an inert gas can be used as appropriate.
- a known apparatus for replacing dissolved oxygen with an inert gas can be used as appropriate.
- Japanese Unexamined Patent Publication No. 2001-78665, Japanese Unexamined Patent Publication No. 2001-9206, or Japanese Unexamined Patent Publication No. 2005-110527 (these documents are incorporated herein by reference). What is necessary is just to drive out the oxygen which is melt
- Japanese Patent Laid-Open No. 2001-78665 discloses the following apparatus. That is, in the publication, “in an apparatus for replacing dissolved oxygen such as milk with nitrogen gas, a nitrogen gas replacement tank connected to a raw material tank and a liquid feeding pipe is provided, and the liquid feeding pipe includes a raw material tank side. The other end of the branch liquid supply pipe connected upstream of the nitrogen gas supply means of the liquid supply pipe by connecting a nitrogen gas supply means to the nitrogen gas replacement tank side.
- a nitrogen gas replacement device for milk or the like characterized in that it is introduced into a nitrogen gas replacement tank, a spray nozzle is connected to the tank, and each liquid feed pipe, nitrogen gas supply means and connected branch pipe are provided with a flow rate control device. Is disclosed.
- Japanese Patent Laid-Open No. 2001-9206 discloses the following apparatus. That is, the publication discloses that a dispersion plate is supported in a vacuum chamber so as to be rotatable about a vertical axis, and the processing liquid supplied on the dispersion plate during high-speed rotation is dispersed by the action of centrifugal force. In a device configured to degas and deaerate bubbles in the liquid, the dispersion plates are arranged in multiple stages, and the treatment liquid is distributed and supplied to each dispersion plate. A "gas apparatus" is disclosed.
- Japanese Patent Laid-Open No. 2005-110527 discloses the following apparatus. That is, the publication discloses a “beverage production apparatus including a deaeration unit and a bubble breaking unit”.
- the “inert gas” may be a rare gas such as helium, neon, argon, or xenon, or a gas such as nitrogen.
- the second aspect of the present invention relates to fermented milk produced by the method for producing fermented milk described in any of the above.
- This fermented milk contains bacteriocin as a component. For this reason, the situation where the acidity of fermented milk increases during transportation and storage can be effectively prevented.
- a good lactic acid bacterium such as a Bulgarian bacterium can be used as a starter, the fermented milk of the present invention is a fermented milk having an excellent flavor.
- yogurt mix (fat (FAT): 3.0 wt%, non-fat solids (SNF): 9.5 wt%) was prepared by mixing and dissolving milk and dairy products.
- the yogurt mix was homogenized and sterilized according to a conventional method, cooled to a predetermined temperature, and inoculated with a lactic acid bacteria starter (yogurt starter) to produce yogurt.
- a lactococcus lactic acid bacteria culture (mother starter) was used to set various production conditions and to store at a predetermined temperature (5 ° C., 10 ° C., 15 ° C.).
- Lactis bacteria (OLS3311) was used as a mother starter.
- the conditions for preparing the mother starter are shown in Table 1.
- a culture solution containing 10% by weight skim milk powder and 0.1% by weight brewer's yeast extract was inoculated with 1% by weight of lactis bacteria (OLS3311). After inoculation, fermentation was performed at 30 ° C. for 16 hours to obtain a mother starter. The acidity at the end of the fermentation was 0.90%.
- Example 1 yogurt was manufactured by the manufacturing process shown in Table 2 below. That is, milk (87%) and dissolved water (13%) were mixed, and after heating, skim milk powder (final concentration 2%) was dissolved. Thereafter, a mother starter (Lactis bacteria (OLS3311)) was added at 1% by weight, sterilized at 95 ° C. for 2 minutes, and then cooled to 43 ° C. A starter (Meiji Bulgaria fruit yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 3 below. The yogurt produced here was stored at 5 ° C., 10 ° C., and 15 ° C., respectively, and the change in flavor (increased acidity) during the storage period was compared. The results are shown in Tables 4 to 6 below.
- Comparative Example 1 As a comparative control, in Comparative Example 1, as shown in Table 2 below, yogurt was produced under production conditions that did not use a mother starter. Example 1 is the same as Example 1 except that no mother starter is used.
- Comparative Example 2 yogurt was manufactured by the manufacturing process shown in Table 2 below. It is the same as that of the comparative example 1 except adding a mother starter at 1 weight% after addition of a starter, and making it ferment.
- Example 2 yogurt was manufactured by the manufacturing process shown in Table 2. That is, it is the same as Example 1 except that the addition amount of the mother starter is 3% by weight.
- Example 3 yogurt was manufactured by the manufacturing process shown in Table 2. That is, it is the same as Example 1 except that the addition amount of the mother starter is 5% by weight.
- Table 3 shows the results of measuring the change in acidity during fermentation of yogurt produced in the production steps of Comparative Examples 1 and 2 and Examples 1 to 3. As a result, it was found from comparison between Comparative Example 1 and Examples 1 to 3 that fermentation (increase in acidity) was delayed by adding OLS3311. Moreover, by comparing Example 1 and Comparative Example 2, it was found that fermentation (increase in acidity) was delayed by adding OLS3311 and sterilizing (Example 1).
- Example 4 yogurt was manufactured by the manufacturing process shown in Table 7 below. That is, milk (87%) and dissolved water (13%) were mixed, and after heating, skim milk powder (final concentration 2%) was dissolved. Thereafter, a mother starter (Lactis bacteria (OLS3311)) was added at 3% by weight. The same mother starter as in Example 1 was used. The yogurt mix to which the mother starter was added was sterilized at 95 ° C. for 2 minutes and then cooled to 43 ° C. A starter (Meiji Bulgaria fruit yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 8 below. The yogurt produced here was stored at 5 ° C., 10 ° C., and 15 ° C., respectively, and the change in flavor (increased acidity) during the storage period was compared. The results are shown in Tables 9 to 11 below.
- Comparative Example 1 As a comparative control, the yogurt produced in Comparative Example 1 was used. Comparative Example 1 is the same as Example 4 except that the nonfat dry milk is dissolved and then immediately sterilized.
- Example 5 yogurt was manufactured by the manufacturing process shown in Table 7 below. That is, it is the same as that of Example 4 except adding a starter at 3 weight%.
- Example 6 yogurt was manufactured by the manufacturing process shown in Table 7 below. That is, it is the same as that of Example 4 except adding a starter by 4 weight%.
- Example 7 yogurt was manufactured by the manufacturing process shown in Table 7 below. That is, it is the same as that of Example 4 except adding a starter by 5 weight%.
- Table 8 shows the results of measuring the change in acidity during fermentation of the yogurt produced in the production steps of Comparative Example 1 and Examples 4-7. As a result, it was found that fermentation (increase in acidity) was accelerated when the amount of starter added was increased.
- Tables 9 to 11 show the results of measuring changes in acidity when the yogurts produced in the production steps of Comparative Example 1 and Examples 4 to 7 were stored at predetermined temperatures (5 ° C, 10 ° C, and 15 ° C). Indicated. As a result, it was found that the flavor change (increased acidity) was accelerated when the amount of starter was increased.
- yogurt was manufactured by the manufacturing process shown in Table 12 below. That is, milk (87%) and dissolved water (13%) were mixed, and after heating, skim milk powder (final concentration 2%) was dissolved. Thereafter, a mother starter (Lactis bacteria (OLS3311)) was added at 3% by weight. The same mother starter as in Example 1 was used. The yogurt mix to which the mother starter was added was sterilized in a hot water bath at 95 ° C. for 2 minutes and then cooled to 43 ° C. A starter (Meiji Bulgaria fruit yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 13 below. The yogurt produced here was stored at 5 ° C., 10 ° C., and 15 ° C., respectively, and the change in flavor (increased acidity) during the storage period was compared. The results are shown in Tables 14 to 16 below.
- Example 9 yogurt was manufactured by the manufacturing process shown in Table 12 below. That is, it is the same as Example 8 except that the sterilization time is 10 minutes.
- Example 10 yogurt was manufactured by the manufacturing process shown in Table 12 below. That is, it is the same as Example 8 except that the sterilization time is 30 minutes.
- Example 11 yogurt was manufactured by the manufacturing process shown in Table 12 below. That is, it is the same as in Example 8 except that the sterilization time is 60 minutes.
- Example 12 yogurt was manufactured by the manufacturing process shown in Table 12 below. That is, it is the same as Example 8 except that the sterilization method is an autoclave in the sterilization step, the sterilization temperature is 110 ° C., and the sterilization time is 1 minute.
- the sterilization method is an autoclave in the sterilization step
- the sterilization temperature is 110 ° C.
- the sterilization time is 1 minute.
- Table 12 shows the results of measuring the change in acidity during the fermentation of the yogurt produced in the production steps of Examples 8-12. As a result, it was found that fermentation (increased acidity) was accelerated when the sterilization time was increased. It was also found that fermentation (increased acidity) was accelerated when the sterilization temperature was increased even for a short time.
- yogurt was manufactured by the manufacturing process shown in Table 18 below. That is, skim milk powder (final concentration 10%) was dissolved after heating the dissolved water. Thereafter, a mother starter (Cremollis bacterium (OLS3312)) was added at 1.2% by weight, sterilized at 95 ° C. for 2 minutes, and then cooled to 43 ° C. A starter (Meiji Bulgaria (plain) yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 19 below.
- a mother starter (Cremollis bacterium (OLS3312)) was added at 1.2% by weight, sterilized at 95 ° C. for 2 minutes, and then cooled to 43 ° C.
- a starter (Meiji Bulgaria (plain) yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 19 below.
- the yogurt produced here was stored at 5 ° C., 10 ° C., and 15 ° C., respectively, and the change in flavor (increased acidity) during the storage period was compared.
- the results when stored at 10 ° C. are shown in Table 20 below.
- Comparative Example 3 As a comparative control, in Comparative Example 3, yogurt was produced by the production process shown in Table 18 below. After dissolving the skim milk powder, the same procedure as in Example 13 was performed except that the mother starter was not added and the sterilization was performed immediately.
- Example 14 yogurt was manufactured by the manufacturing process shown in Table 18 below. That is, it is the same as that of Example 13 except that it is fermented by performing deoxygenation (nitrogen) treatment after cooling to 43 ° C.
- Example 15 yogurt was manufactured by the manufacturing process shown in Table 18 below. That is, it is the same as Example 13 except that the starter is added at 1.5% by weight.
- Example 16 yogurt was manufactured by the manufacturing process shown in Table 18 below. That is, it is the same as Example 15 except that a starter is added at 1.5% by weight, cooled to 43 ° C., and then subjected to a deoxygenation (nitrogen) treatment for fermentation.
- a starter is added at 1.5% by weight, cooled to 43 ° C., and then subjected to a deoxygenation (nitrogen) treatment for fermentation.
- Table 19 shows the results of measuring the change in acidity during fermentation of yogurt produced in the production steps of Comparative Example 3 and Examples 13-16.
- fermentation increase in acidity
- Example 13 and Example 15 it was found that fermentation (increase in acidity) was delayed when the amount of OLS 3312 added was increased.
- Example 13 and Example 14 and comparing Example 15 and Example 16 with a deoxygenation (nitrogen) treatment in the production process and fermenting under deoxygenation conditions fermentation (acidity It was found that the rise was faster. From this, it was found that by adjusting the amount of addition of the mother starter and the deoxygenation (nitrogen) treatment, the activity of the product produced by Cremoris can be increased and the fermentation time can be shortened.
- Table 20 shows the results of measuring the change in acidity when the yogurt produced in the production steps of Comparative Example 3 and Examples 13 to 16 was stored at a predetermined temperature (10 ° C.). As a result, it was found that changes in flavor (increase in acidity) were delayed in Examples 13 to 16 as compared with Comparative Example 3. And it was found by comparison between Example 13 and Example 15 that the change in flavor (increase in acidity) was delayed when the amount of OLS 3312 added was increased. Moreover, even if it ferments under deoxidation conditions by the comparison of Example 13 and Example 14, and the comparison of Example 15 and Example 16, there is no influence on the change of flavor (an increase in acidity). I understood.
- yogurt was manufactured by the manufacturing process shown in Table 22 below. First, after dissolving water was heated, skim milk powder (final concentration 10%) was dissolved. Thereafter, a mother starter (Cremollis bacterium (OLS3312)) prepared in M17 medium was added at 2% by weight, sterilized at 95 ° C. for 2 minutes, and then cooled to 43 ° C. A starter (Meiji Bulgaria (plain) yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and the results are shown in Table 23 below.
- a mother starter (Cremollis bacterium (OLS3312)) prepared in M17 medium was added at 2% by weight, sterilized at 95 ° C. for 2 minutes, and then cooled to 43 ° C.
- a starter (Meiji Bulgaria (plain) yogurt starter) was added at 2% by weight and fermented at 43 ° C. The acidity was measured at regular intervals during the fermentation process, and
- Comparative Example 4 yogurt was manufactured by the manufacturing process shown in Table 22 below. That is, it is the same as that of Example 17 except not adding a mother starter.
- Comparative Example 5 yogurt was manufactured by the manufacturing process shown in Table 22 below. That is, it is the same as that of the comparative example 4 except adding the mother starter (2 weight% of OLS3312 supernatant) prepared with M17 culture medium after adding a starter.
- Example 18 yogurt was manufactured by the manufacturing process shown in Table 22 below. That is, it is the same as that of Example 17 except adding the mother starter (OLS3312) prepared with skim milk powder culture medium.
- Table 23 shows the results of measuring the change in acidity during fermentation of the yogurts produced in the production steps of Comparative Examples 4, 5, and Examples 17 and 18.
- fermentation an increase in acidity
- the method of sterilizing after adding OLS 3312 is slightly more.
- Fermentation increased acidity
- the culture solutions for preparing the mother starter were compared (Examples 17 and 18)
- fermentation increased acidity was slightly faster when the M17 medium was used than the skim milk powder medium.
- Lactobacilli (Lactobacillus helveticus: L. helveticus, Lactobacillus delbrucky subspecies Lactis: L. delbrueckii subsp. Lactis, Lactobacillus acidophilus: L. acidophilus) was inoculated with bacteriocin-producing bacteria Cremoris (OLS3312) and examined for growth inhibition.
- this invention relates to the manufacturing method of fermented milk, it can be utilized in the field of the food industry.
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Abstract
Description
マザースターターとしてラクティス菌(OLS3311)を用いて検討を行った。マザースターターの調製条件は,表1に示した。10重量%脱脂粉乳,及び0.1重量%ビール酵母エキスを含む培養液に,ラクティス菌(OLS3311)を1重量%で接種した。接種後,30℃,16時間で発酵させ,マザースターターを得た。発酵終了時の酸度は0.90%であった。
比較対照として,比較例1では,下記の表2に示したように,マザースターターを用いない製造条件下で,ヨーグルトを製造した。マザースターターを用いない以外は,実施例1と同様である。
比較例2では,下記の表2に示した製造工程によってヨーグルトを製造した。スターターの添加後,マザースターターを1重量%で添加し,発酵させること以外は,比較例1と同様である。
比較対照として,上記した比較例1で製造したヨーグルトを用いた。比較例1は,脱脂粉乳を溶解した後,すぐに殺菌すること以外は,実施例4と同様である。
実施例8では,下記の表12に示した製造工程によってヨーグルトを製造した。すなわち,牛乳(87%)と溶解水(13%)を混合し,加温後,脱脂粉乳(最終濃度2%)を溶解した。その後,マザースターター(ラクティス菌(OLS3311))を3重量%で添加した。マザースターターには,実施例1と同じものを用いた。マザースターターを添加したヨーグルトミックスは,95℃,2分間で湯煎により殺菌してから,43℃に冷却した。スターター(明治ブルガリアフルーツヨーグルトスターター)を2重量%で添加し,43℃で発酵させた。発酵工程中,一定時間ごとに酸度を測定し,その結果を下記の表13に示した。また,ここで製造したヨーグルトは,5℃,10℃,15℃でそれぞれ保存し,保存期間中の風味の変化(酸度の上昇)を比較した。その結果を下記の表14~16に示した。
マザースターターとしてクレモリス菌(OLS3312)を用いて検討を行った。マザースターターの調製条件は,表17に示した。10重量%脱脂粉乳,及び0.1重量%ビール酵母エキスを含む培養液に,クレモリス菌(OLS3312)を0.5重量%で接種した。接種後,30℃,20時間で発酵させ,マザースターターを得た。発酵終了時の酸度は0.75%,pHは4.58であった。
比較対照として,比較例3では,下記の表18に示した製造工程によってヨーグルトを製造した。脱脂粉乳を溶解後,マザースターターを添加せず,すぐに殺菌を行う以外は,実施例13と同様である。
マザースターターとしてクレモリス菌(OLS3312)を,2種類の培養液を用いて調製した。具体的には,10重量%脱脂粉乳,及び0.1重量%ビール酵母エキスを含む培養液(脱脂粉乳培地)と,M17(Difco社製)及び0.5重量%乳糖を含む培養液(M17培地)を用いた。マザースターターの調製条件は,表21に示した。脱脂粉乳培地を用いた調製では,クレモリス菌(OLS3312)を0.5重量%で接種し,30℃,20時間で発酵させた。発酵終了時の酸度は0.73%であった。M17培地を用いた調製では,クレモリス菌(OLS3312)を0.25%で接種し,30℃,16時間で発酵させた。発酵後の吸光度(OD660)は1.71であった。
比較例4では,下記の表22に示した製造工程によってヨーグルトを製造した。すなわち,マザースターターを添加しないこと以外は,実施例17と同様である。
比較例5では,下記の表22に示した製造工程によってヨーグルトを製造した。すなわち,スターターを添加した後に,M17培地で調製したマザースターター(OLS3312の上澄液の2重量%)を添加すること以外は,比較例4と同様である。
発酵乳の製造で使用実績のある乳酸桿菌(ラクトバチルス ヘルベティカス:L.helveticus,ラクトバチルス デルブリュッキー 亜種 ラクティス:L.delbrueckii subsp.lactis,ラクトバチルス アシドフィルス:L.acidophilus)に,バクテリオシン産生菌であるクレモリス菌(OLS3312)を接種して,生育阻害の有無を検討した。
Claims (11)
- ヨーグルトミックスに,バクテリオシンを産生する乳酸菌及び/又は乳酸菌の培養物若しくは発酵物を添加する工程と,
前記バクテリオシンを産生する乳酸菌及び/又は乳酸菌の培養物若しくは発酵物を添加した後に,前記バクテリオシンを産生する乳酸菌を死滅する工程と,
前記バクテリオシンを産生する乳酸菌を死滅させたヨーグルトミックスに,スターターを添加する工程と,
前記スターターを添加したヨーグルトミックスを発酵する工程と,
を含む,発酵乳の製造方法。 - 前記バクテリオシンを産生する乳酸菌を死滅する工程と,前記ヨーグルトミックスを発酵する工程との間に,
さらに,ヨーグルトミックスを脱酸素処理する工程を含む,
請求項1に記載の発酵乳の製造方法。 - 前記バクテリオシンを産生する乳酸菌を添加するヨーグルトミックスの酸性度は,6.5以上7.5以下である,請求項1に記載の発酵乳の製造方法。
- 前記バクテリオシンを産生する乳酸菌は,
ラクトコッカス属の乳酸菌である,請求項1に記載の発酵乳の製造方法。 - 前記バクテリオシンを産生する乳酸菌は,
ラクティス菌,またはクレモリス菌である,請求項1に記載の発酵乳の製造方法。 - 前記バクテリオシンを産生する乳酸菌は,
独立行政法人産業技術総合研究所特許生物寄託センターに寄託番号「FERM BP-10966」として寄託されている乳酸菌株,または
独立行政法人産業技術総合研究所特許生物寄託センターに寄託番号「FERM BP-10967」として寄託されている乳酸菌株である,
請求項1に記載の発酵乳の製造方法。 - 前記バクテリオシンは,ナイシン,またはラクトコッシンである,請求項1に記載の発酵乳の製造方法。
- 前記スターターは,ブルガリア菌,またはヘルベティカス菌を主な種菌として含む,請求項1に記載の発酵乳の製造方法。
- 前記スターターは,ブルガリア菌及びサーモフィラス菌を主な種菌として含む,請求項1に記載の発酵乳の製造方法。
- 前記発酵乳は,プレーンタイプのヨーグルトである,請求項1に記載の発酵乳の製造方法。
- 請求項1~10のいずれか1項に記載の発酵乳の製造方法により製造された発酵乳。
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- 2009-06-29 CN CN200980125086.8A patent/CN102076220B/zh not_active Expired - Fee Related
- 2009-06-29 KR KR1020117002274A patent/KR101256959B1/ko active IP Right Grant
- 2009-06-29 US US13/001,786 patent/US20110129568A1/en not_active Abandoned
- 2009-06-29 CA CA2729402A patent/CA2729402A1/en not_active Abandoned
- 2009-06-29 WO PCT/JP2009/002992 patent/WO2010001580A1/ja active Application Filing
- 2009-06-29 DK DK09773158.2T patent/DK2294926T3/en active
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Cited By (9)
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WO2010113815A1 (ja) * | 2009-03-30 | 2010-10-07 | 明治乳業株式会社 | 乳酸菌の培養方法および発酵乳の製造方法 |
WO2010113816A1 (ja) * | 2009-03-30 | 2010-10-07 | 明治乳業株式会社 | 乳酸菌の培養法および発酵乳の製造法 |
CN102369273A (zh) * | 2009-03-30 | 2012-03-07 | 株式会社明治 | 培养乳酸细菌的方法及生产发酵乳的方法 |
US8709516B2 (en) | 2009-03-30 | 2014-04-29 | Meiji Co., Ltd. | Method for culturing lactic acid bacterium and method for producing fermented milk |
CN102369273B (zh) * | 2009-03-30 | 2014-05-21 | 株式会社明治 | 培养乳酸细菌的方法及生产发酵乳的方法 |
US9426999B2 (en) | 2009-03-30 | 2016-08-30 | Meiji Co., Ltd. | Method for culturing lactic acid bacterium and method for producing fermented milk |
EP2449891A1 (en) * | 2010-11-05 | 2012-05-09 | Nestec S.A. | Drinking yoghurt preparations containing non-replicating probiotic micro-organisms |
WO2012059501A1 (en) * | 2010-11-05 | 2012-05-10 | Nestec S.A. | Drinking yoghurt preparations containing non-replicating probiotic micro-organisms |
WO2023112941A1 (ja) * | 2021-12-15 | 2023-06-22 | キリンホールディングス株式会社 | 発酵組成物、及びその製造方法 |
Also Published As
Publication number | Publication date |
---|---|
KR101256959B1 (ko) | 2013-04-25 |
EP2294926A1 (en) | 2011-03-16 |
JPWO2010001580A1 (ja) | 2011-12-15 |
JP5457349B2 (ja) | 2014-04-02 |
CA2729402A1 (en) | 2010-01-07 |
EP2294926B1 (en) | 2014-11-19 |
EP2294926A4 (en) | 2011-08-17 |
KR20110036097A (ko) | 2011-04-06 |
CN102076220B (zh) | 2014-05-28 |
CN102076220A (zh) | 2011-05-25 |
DK2294926T3 (en) | 2015-02-02 |
US20110129568A1 (en) | 2011-06-02 |
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