WO2015068790A1 - Lait fermenté présentant une suppression de l'augmentation de l'acidité et son procédé de production - Google Patents

Lait fermenté présentant une suppression de l'augmentation de l'acidité et son procédé de production Download PDF

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WO2015068790A1
WO2015068790A1 PCT/JP2014/079544 JP2014079544W WO2015068790A1 WO 2015068790 A1 WO2015068790 A1 WO 2015068790A1 JP 2014079544 W JP2014079544 W JP 2014079544W WO 2015068790 A1 WO2015068790 A1 WO 2015068790A1
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fermented milk
milk
strain
streptococcus thermophilus
acidity
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PCT/JP2014/079544
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English (en)
Japanese (ja)
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真理 柏木
暢子 井上
内田英明
斎藤瑞恵
木村勝紀
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株式会社明治
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Priority to CN201480061205.9A priority Critical patent/CN106061275B/zh
Priority to JP2015546688A priority patent/JP6509737B2/ja
Publication of WO2015068790A1 publication Critical patent/WO2015068790A1/fr

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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 OR TREATMENT 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
    • 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
    • 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
    • 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
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/01—Preparation of mutants without inserting foreign genetic material therein; Screening processes 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
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • 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

Definitions

  • the present invention relates to fermented milk in which an increase in acidity is suppressed and a method for producing the same.
  • the present invention relates to a useful thermophilus obtained using a novel method for screening for thermophilus (Streptococcus thermophilus), fermented milk in which an increase in acidity using the thermophilus is suppressed, and a method for producing the same.
  • Fermented milk produced using lactic acid-producing bacteria often contains live lactic acid-producing bacteria in the final product.
  • the final product In order to preserve the flavor of fermented milk, the final product is usually stored refrigerated. However, even during refrigerated storage, fermentation progresses slowly and the acidity rises due to live lactic acid-producing bacteria, so it is difficult to maintain a certain quality for a long period of time. Such a phenomenon is distinguished from acid production, which is essential in the production of fermented milk, as post-addition or after-addition.
  • Patent Document 1 As a method for producing fermented milk in which an increase in acidity during refrigerated storage is suppressed, a method of reducing the activity of lactic acid bacteria in fermented milk by applying pressure treatment after fermentation has been proposed (Patent Document 1). Moreover, the manufacturing method of the fermented milk which suppressed the acidity raise at the time of a preservation
  • Japanese Patent Laid-Open No. 04-075555 JP 2000-270844 A Japanese Patent Laying-Open No. 2005-021050 Japanese Patent Application Laid-Open No. 07-236416 Japanese Patent No. 4416127
  • Patent Document 1 it is necessary to perform high-pressure treatment on the entire product after the completion of fermentation, which is not practical.
  • Patent Document 2 it is necessary to use a yeast extract or the like in order to promote fermentation and suppress a delay in fermentation time, and the acidity achieved in normal fermentation time is low.
  • the fermentation time for achieving a sufficient lactic acid acidity is 8 to 10 hours (FIG. 2 of Patent Document 3), which is extremely long, which is not practical.
  • fermented milk is manufactured using the lactic-acid-bacteria starter prepared using the yeast extract.
  • the problem of the present invention is to solve the problems of the prior art, and it is not necessary to use an additive for promoting fermentation or suppressing acidity, and it is refrigerated by a normal production process with a fermentation time comparable to the conventional one. It is providing the fermented milk which suppressed the raise of the acidity at the time of a preservation
  • the inventors of the present invention have conducted intensive research to produce fermented milk using a lactic acid-producing strain having acid sensitivity, so that the fermentation can be performed without delaying the fermentation. It was found that an increase in acidity can be suppressed, and an excellent strain of Lactobacillus obadelbrueckii subsp. Bulgaricus has already been found (Japanese Patent Application No. 2013-116332). Furthermore, as a result of further researches to find an excellent strain of thermophilus (Streptococcus thermophilus), the present invention has been completed.
  • the present invention relates to the following.
  • [1] (a) After inoculating a skim milk powder medium adjusted to pH 4.2 to 4.3 by adding lactic acid, pH 0.2 decreases in the medium maintained at 35 to 47 ° C. Lactobacillus delbrueckii subsp. Bulgaricus having mycological properties, which takes 15 hours or more to complete, and (B) Including Streptococcus thermophilus having a mycological property when inoculated into skim milk medium and cultured at 37-45 ° C. for 12-24 hours and then cooled at 1-10 ° C. , Lactic acid bacteria starter.
  • a method for producing fermented milk comprising a step of adding the lactic acid bacteria starter according to any one of [1] to [4] to a raw material mix.
  • the production method according to any one of [9] to [11] further including a deoxygenation treatment step of the raw material mix.
  • a method for screening Streptococcus thermophilus for producing fermented milk in which an increase in acidity is suppressed (A) a step of inoculating a non-fat dry milk medium with a candidate Streptococcus thermophilus; (B) a step of cooling the skimmed milk powder medium inoculated with the Streptococcus thermophilus bacterium that is a candidate in (a), and then cooling the culture medium; (C) confirming the formation of aggregates of skim milk powder medium cooled in (b), and (D) including a step of determining the Streptococcus thermophilus bacterium as a candidate confirmed not to produce an aggregate in (c) as a Streptococcus thermophilus bacterium for producing fermented milk in which an increase in acidity is suppressed, Said screening method.
  • thermophilus bacterium (Streptococcus thermophilus bacterium) suitable as a starter has aggregability with respect to skim milk medium (may be mixed with yeast extract) without using a raw material mix. Screening can be performed efficiently and accurately with a simple index.
  • the thermophilus selected by the screening method of the present invention can produce savory fermented milk without agglomerating the raw material mix in the production of fermented milk.
  • fermented milk that suppresses an increase in acidity during refrigerated storage can be provided.
  • the fermented milk of the present invention it is not necessary to use an additive for promoting fermentation or suppressing increase in acidity, and it is not necessary to use a special production process with a fermentation time comparable to that in the past.
  • Streptococcus thermophilus bacteria that do not have cohesiveness to skim milk medium can be used to suppress the increase in acidity even when used in combination with Bulgarian bacteria that can suppress the increase in acidity.
  • a suitable fermented milk can be produced without inhibiting the action.
  • the present invention also relates to thermophilus bacteria that are optimal as mixed starters in combination with Bulgarian bacteria that are excellent as acid-sensitive lactic acid-producing strains such as Lactobacillus delbrueckii subsp.
  • Bulgaricus OLL1171 NITE BP-01569) (hereinafter also referred to as OLL1171 strain).
  • OLL1171 strain can be provided.
  • production of fermented milk while maintaining a refreshing flavor and viable number of lactic acid-producing bacteria over a long period of time while suppressing increase in acidity and pH drop over time during refrigerated storage of fermented milk Changes in flavor during subsequent distribution or storage can be suppressed as compared to conventional cases.
  • FIG. 1 is a diagram showing visual evaluation (left: smoothness; ⁇ (no agglomeration), right: smoothness; x (with agglomeration)) of smoothness (coagulation: formation of agglomerates) of fermented milk.
  • FIG. 2 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacteria (candidate strain: 6, candidate strain: 7, candidate strain: 19) and OLL1171 strain of the present invention, and a mixed starter of strains Y and B It is a figure which shows the comparison of the flavor after refrigeration (low temperature) preservation
  • FIG. 1 is a diagram showing visual evaluation (left: smoothness; ⁇ (no agglomeration), right: smoothness; x (with agglomeration)) of smoothness (coagulation: formation of agglomerates) of fermented milk. is there.
  • FIG. 2 shows fermented milk (plain yogurt)
  • FIG. 3 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacteria (candidate strain 19) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed starter of strain Y and strain B (comparative example). It is a figure which shows the comparison of the flavor immediately after manufacture of yoghurt).
  • FIG. 4 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus (candidate strain 6) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed starter of strain Y and strain B (comparative example). It is a figure which shows the comparison of the flavor immediately after manufacture of yoghurt).
  • FIG. 4 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus (candidate strain 6) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed starter of strain Y and strain B (comparative example).
  • FIG. 5 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacterium (candidate strain 19) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed starter of strain Y and strain B (comparative example). It is a figure which shows the comparison of the flavor after refrigerated storage of (yogurt).
  • FIG. 6 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacterium (candidate strain 6) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed starter of strain Y and strain B (comparative example). It is a figure which shows the comparison of the flavor after refrigerated storage of (yogurt).
  • FIG. 6 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacterium (candidate strain 6) and OLL1171 strain of the present invention, and fermented milk (plain) prepared with a mixed
  • FIG. 7 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacterium (candidate strain 19) and OLL1171 strain of the present invention, and fermented milk (fruit) prepared with a mixed starter of strain Y and strain B (comparative example) It is a figure which shows the comparison of the flavor immediately after manufacture of yoghurt).
  • FIG. 8 shows fermented milk (plain yogurt) prepared with a mixed starter of Thermophilus bacterium (candidate strain 19) and OLL1171 strain of the present invention, and fermented milk (fruit) prepared with a mixed starter of strain Y and strain B (comparative example) It is a figure which shows the comparison of the flavor after refrigerated storage of (yogurt).
  • fermented milk refers to a product obtained by fermenting milk.
  • fermented milk is “fermented milk” as defined by the ministerial ordinance such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk.
  • Milk such as processed milk or milk containing non-fat milk solids equivalent to or higher than this is fermented with lactic acid bacteria or yeast to form solid (hard type), pasty (soft type) or liquid (drink type) Or those that have been frozen.
  • yogurt A typical example of fermented milk is yogurt.
  • FEO Food and Agriculture Organization
  • WHO World Health Organization
  • yogurt is the lactic acid fermentation effect of both Streptococcus salivarius subsp. Thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus It is made from dairy products such as milk and skim milk powder, and a large amount of the above-mentioned two bacteria are alive in the final product.
  • yogurt includes yogurt defined by the FAO / WHO.
  • yogurt contains a large amount of live lactic acid-producing bacteria
  • the acid-sensitive lactic acid-producing bacteria of the present invention are used for the production of yogurt.
  • yogurt, and lactic acid bacteria beverages, milk beverages and cheese (natural cheese, processed cheese) containing live bacteria are suitable as fermented milk.
  • fermented milk is preferably yogurt that is refrigerated and stored such as plain yogurt, hard yogurt (set type yogurt), soft yogurt, and drink yogurt.
  • the present invention will be described in detail focusing on the case where the fermented milk is yogurt.
  • the present invention is not limited to such an embodiment, and includes embodiments such as a lactic acid bacteria beverage, a milk beverage, and cheese.
  • yogurt and other aspects can be appropriately modified by those skilled in the art based on the description of the present specification.
  • the “raw material mix” is a liquid containing milk components such as raw milk, whole milk, skim milk and whey.
  • raw milk refers to animal milk such as milk.
  • the raw material mix includes processed products (for example, whole milk powder, whole fat concentrated milk, skim milk powder, skim concentrated milk, condensed milk, whey powder, Contains buttermilk, butter, cream, cheese, whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), etc. Can do.
  • the raw material mix includes soy milk, sugar, sugar, sweetener, flavor, fruit juice, pulp, vitamins, minerals, fats and oils, ceramide, collagen, milk phospholipids, polyphenols, food ingredients and It can contain food additives and the like.
  • the raw material mix may contain stabilizers such as pectin, soybean polysaccharide, CMC (carboxymethylcellulose), agar, gelatin, carrageenan, gums, thickener, gelling agent and the like as necessary. .
  • the raw material mix preferably contains only the above-mentioned foods, food ingredients, food additives and stabilizers, thickeners and gelling agents, which are generally used for the production of fermented milk.
  • the raw material mix preferably contains only the above-mentioned foods, food ingredients, food additives and stabilizers, thickeners and gelling agents, which are generally used for the production of fermented milk.
  • do not add (formulate) fermented milk ingredients such as "yeast extract” or "chitosan” that have an effect of promoting fermentation or an effect of suppressing an increase in acidity, Even when they are added to fermented milk, it is desirable to add them in a trace amount that does not exhibit such an effect.
  • the amount of yeast extract added to the raw material mix is, for example, 0.01% by weight or less, preferably 0.005% by weight or less, more preferably 0.001% by weight or less, and even more preferably 0%. .0005% by weight or less, particularly preferably 0.0001% by weight or less, and most preferably no yeast extract.
  • the amount of yeast extract added to the fermented milk is, for example, 0.01% by weight or less, preferably 0.005% by weight or less, more preferably 0.001% by weight or less, and still more preferably. Is 0.0005% by weight or less, particularly preferably 0.0001% by weight or less, and most preferably not containing yeast extract.
  • the amount of chitosan added to the raw material mix is, for example, less than 0.01% by weight, preferably less than 0.005% by weight, more preferably less than 0.001% by weight, and still more preferably. It is less than 0.0005% by weight, particularly preferably less than 0.0001% by weight, and most preferably no chitosan is contained.
  • the amount of chitosan added to the fermented milk is, for example, less than 0.01% by weight, preferably less than 0.005% by weight, more preferably less than 0.001% by weight, and still more preferably. It is less than 0.0005% by weight, particularly preferably less than 0.0001% by weight, and most preferably no chitosan is contained.
  • Bulgaricus OLL1171 (accession number: NITE BP-01569)” include fermented milk containing the microorganism (the microorganism) It preferably indicates that it contains live bacteria.
  • starter fungus means a microorganism that ferments
  • starter means a culture of starter fungus
  • “acidity” means a value measured by “5. Method for Measuring Acidity of Milk and Dairy Products” on page 56 of the Laws and Regulations Related to Milk (Milk Industry Hygiene Liaison Council, March 2006). The details are as follows. That is, in this specification, “acidity” means “diluted by adding water containing no carbon dioxide gas in the same amount to 10 ml of a sample, and adding 0.5 ml of phenolphthalein solution as an indicator to give 0.1 mol / L. Titrate with sodium hydroxide solution for 30 seconds up to the point where faint red color does not disappear, and determine the percent amount of lactic acid per 100 g of sample from the titration, and use it as acidity. , Corresponding to 9 mg of lactic acid. The indicator is an acidity measured based on “1 ml of phenolphthalein dissolved in 50% ethanol to make 100 ml”.
  • the acidity of the fresh product is about 0.6 to 0.8%. Since fermented milk can usually be refrigerated for about 1 to 2 weeks (7 to 14 days), when fermented milk is actually consumed, the acidity of the refrigerated product (after refrigerated storage) is 0. It can be increased to about 9 to 1.2%. At this time, from the viewpoint of the texture and flavor (particularly acidity) of the fermented milk, the acidity of the fermented milk is, for example, 0.6 to 1.1%, preferably 0.7 to 0.9%, more preferably 0. About 75 to 0.85%.
  • the acidity of the fresh product of fermented milk is, for example, 0.6 to 0.9%, preferably 0.65 to 0.00. 85%, more preferably 0.7 to 0.8%.
  • the acidity of the refrigerated product of fermented milk is, for example, 0.7 to 1.1%, preferably It is 0.75 to 1.0%, more preferably 0.75 to 0.9%.
  • “inhibition of increase in acidity” means that the increase in acidity is 0.25% or less when refrigerated for a certain period from the acidity at the end of fermentation.
  • the change (increase) in acidity after 1 week (7 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of 1 week (7 days) is, for example, 0 .15% or less, preferably 0.13% or less, more preferably 0.11% or less, still more preferably 0.10% or less, and particularly preferably 0.09% or less.
  • the lower limit of the change (increase) in the acidity is not particularly limited, but is 0.02%, for example.
  • the change (increase) in acidity after 2 weeks (14 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of 2 weeks (14 days) is, for example, 0 .25% or less, preferably 0.23% or less, more preferably 0.21% or less, further preferably 0.20% or less, and particularly preferably 0.19% or less.
  • the lower limit of the change (increase) in the acidity is not particularly limited, but is, for example, 0.05%.
  • the acidity of the fermented milk for the first week (7 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of 1 week (7 days) is, for example, 0.6. To 0.95%, preferably 0.65 to 0.9%, more preferably 0.7 to 0.85%, still more preferably 0.75 to 0.85%, and particularly preferably 0.8 to 0.8. 85%.
  • the acidity of the fermented milk at the second week (14 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of two weeks (14 days) is, for example, 0.7. To 1.05%, preferably 0.75 to 1.0%, more preferably 0.8 to 0.95%, still more preferably 0.85 to 0.95%, and particularly preferably 0.9 to 0.00. 95%.
  • “refrigerated storage” refers to storage at a low temperature of 10 ° C. or lower, typically storage at 5 to 10 ° C.
  • the pH of the fresh product is about 4.0 to 5.0.
  • the pH of the fermented milk is, for example, 4.0 or more, preferably 4.1 or more, and more preferably 4.2 or more. Therefore, in the present invention, since the increase in acidity during refrigerated storage of fermented milk is suppressed, the pH of fresh fermented milk is, for example, 4.0 to 5.0, preferably 4.1 to 4.7.
  • the pH of the refrigerated product of fermented milk is, for example, 4.0 to 5.0, preferably 4.1 to 4.7, more preferably 4.2 to 4.6.
  • the change (decrease) in pH during one week (7 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of one week (7 days) is, for example, 0. It is 35 or less, preferably 0.32 or less, more preferably 0.3 or less, further preferably 0.27 or less, and particularly preferably 0.25 or less.
  • the lower limit value of the change (decrease) in acidity is not particularly limited, but is 0.02, for example.
  • the change (decrease) in pH during 2 weeks (14 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of 2 weeks (14 days) is, for example, 0. It is 5 or less, preferably 0.47 or less, more preferably 0.45 or less, further preferably 0.42 or less, and particularly preferably 0.4 or less.
  • the lower limit of the change (decrease) in pH is not particularly limited, but is, for example, 0.05.
  • the pH of the fermented milk in the first week (7 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of one week (7 days) is, for example, 4.0.
  • the pH of fermented milk at the second week (14 days) when stored refrigerated (10 ° C.) from the end of fermentation to the end of two weeks (14 days) is, for example, 4.0.
  • the fermented milk is managed (maintained) at a predetermined quality (especially a predetermined flavor) over a long period of time. And the shelf life of fermented milk can be extended sufficiently.
  • lactic acid-producing bacteria refers to microorganisms that produce lactic acid, and include lactic acid bacteria belonging to the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc and Pediococcus, and the genus Bifidobacterium.
  • a lactic acid-producing bacterium preferably Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus, also referred to herein as “Bulgaria bacterium”, “L. bulgaricus”), which is essential for the production of yogurt, And Streptococcus thermophilus (Streptococcus salivarius subsp.
  • thermophilus also referred to as “thermophilus bacterium” or “S. thermophilus” in the present specification
  • thermophilus bacterium particularly preferably a Bulgarian bacterium that produces a large amount of lactic acid in the production of yogurt (L. bulgaricus).
  • the present inventors have already studied in Japanese Patent Application No. 2013-116332, and stated that “the pH is adjusted to 4.2 to 4.3 by adding lactic acid. Lactobacillus delbrueckii subsp. Bulgaricus fungus having bacteriological properties that requires 15 hours or more for pH 0.2 to drop in the medium maintained at 35 to 47 ° C. after inoculating the adjusted skim milk medium ” It has been found that an increase in acidity during refrigerated storage of fermented milk can be suppressed by selecting and using. Examples of Bulgarian bacteria having such properties include Lactobacillus delbrueckii subsp.
  • OLL1171 (NITE BP-01569) (hereinafter also referred to as OLL1171 strain).
  • the Lactobacillus delbrueckii subsp. Bulgaricus OLL1171 strain was founded on March 13, 2013 in the National Institute of Product Evaluation Technology Patent Microorganism Depositary (Room 2-5-8 Kazusa, Kisarazu, Chiba 292-0818, Japan) Date, deposit number: NITE BP-01569 is deposited internationally.
  • L. bulgaricus OLL1171 has the following scientific properties (morphological, medium characteristics, physiological properties, etc.).
  • A Morphological properties Colony properties on the medium (BL (+) Agar, Nissui): Basically round (slightly polymorphic), white to gray, smooth type (some: rough type), flat shape (b ) Physiological properties Bacteria form: Neisseria gonorrhoeae, Gram staining: positive, Lactic acid fermentation format: Homolactic fermentation, Aerobic growth: +
  • L. bulgaricus OLL1171 has the characteristic of suppressing the increase in acidity of fermented milk.
  • a thermophilus bacterium that does not have aggregability with respect to the skim milk medium that can be used in the present invention is inoculated into a skim milk medium (may be mixed with yeast extract), and 12 to 24 at 37 to 45 ° C. When cultured for 1 hour and then cooled at 1 to 10 ° C. (preferably cooled for 5 to 15 hours), it has bacteriological properties that do not produce aggregates, more preferably “fat dry milk medium (yeast extract) Inoculated into a mixture (which may be mixed), cultured at 43 ° C. for 18 hours, and then cooled to 4 ° C.
  • yeast extract fat dry milk medium
  • thermophilus thermophilus for 8 hours, it has bacteriological properties that do not produce aggregates.
  • thermophilus thermophilus examples include Streptococcus thermophilus OLS3615 (NITE BP-01696) (hereinafter also referred to as OLS3615 strain), Streptococcus thermophilus OLS3078 (NITE BP-01697) (hereinafter also referred to as OLS3078 strain) or Streptococcus thermophilus OLS3290 (FERM BP-19638) (hereinafter also referred to as OLS3290 strain).
  • Streptococcus thermophilus OLS3615 (NITE BP-01696) is an independent administrative agency of the National Institute for Product Evaluation Technology Patent Microorganism Depositary Center (Room 2-5-8-8122, Kazusa Kamashizu, Kisarazu City, Chiba 292-0818, Japan) Deposited internationally as NITE BP-01696 on May 23rd.
  • S. thermophilus OLS3615 has the following scientific properties (morphological, characteristics on the medium, physiological properties, etc.).
  • Colony properties on medium M17 Agar, BD): circular, white (translucent), smooth type, hemispherical
  • Bacterial morphology cocci
  • Gram stain positive
  • lactic acid Fermentation format homolactic fermentation
  • aerobic growth +
  • Streptococcus thermophilus OLS3078 (NITE BP-01697) is an independent administrative agency, National Institute for Product Evaluation Technology Patent Microorganism Depositary Center (Kazusa-Kamazu 2-5-8292122, Kisarazu-shi, Chiba 292-0818, Japan) Deposited internationally as NITE BP-01697 on 23rd of May.
  • S. thermophilus OLS3078 has the following scientific properties (morphological, medium characteristics, physiological properties, etc.).
  • A) Morphological properties Colony properties on medium (M17 Agar, BD): circular, white (translucent), smooth type, hemispherical
  • b) physiological properties Bacterial morphology: cocci, Gram stain: positive, lactic acid Fermentation format: homolactic fermentation, aerobic growth: +
  • Streptococcus thermophilus OLS3290 (FERM BP-19638) is an independent administrative agency of the National Institute for Product Evaluation Technology Patent Biological Depositary Center (Room 2-5-8, Kazusa, Kazusa, Kisarazu, Chiba 292-0818, Japan) Deposited on 19th of May (domestic deposit date), transferred to international deposit on 6th September 2013, and deposited internationally as deposit number: FERM BP-19638.
  • S. thermophilus OLS3290 has the following scientific properties (morphological, characteristics on the medium, physiological properties, etc.).
  • the method for producing fermented milk of the present invention can employ a conventional process for producing fermented milk, and preferred embodiments thereof will be described below.
  • the method for producing fermented milk of the present invention includes a raw material mix preparation step in which raw materials are mixed (prepared). What is necessary is just to employ
  • the method for producing fermented milk of the present invention may include a homogenization step of the raw material mix.
  • the method for producing fermented milk of the present invention is the same as the preparation process of the raw material mix, and thereafter, before and after the sterilization process of the raw material mix, simultaneously with the cooling process after the sterilization process of the raw material mix, and before and after, the fermentation process Then, the homogenization step of the raw material mix can be included in the order of the cooling step after the fermentation step, before or after the cooling step.
  • the manufacturing method of fermented milk of this invention can include the homogenization process of a raw material mix at once or in multiple times.
  • the homogenization pressure is, for example, 1 to 100 MPa, preferably 5 to 50 MPa, more preferably 8 to 30 MPa, and further preferably 10 to 20 MPa. To process.
  • the method for producing fermented milk of the present invention may include a deoxygenation treatment step of deoxygenating the raw material mix.
  • oxygen dissolved oxygen concentration
  • DO dissolved oxygen concentration reduction method
  • the dissolved oxygen concentration (DO) reduction method (deoxygenation method) of the raw material mix is, for example, a gas replacement treatment with an inert gas such as nitrogen gas, helium, neon, argon, or xenon, a membrane separation treatment with an oxygen permeable membrane, a low pressure Or a deaeration treatment by vacuum can be used.
  • the dissolved oxygen concentration of the raw material mix is reduced or removed until it becomes, for example, 5 ppm or less, preferably 3 ppm or less, more preferably 2 ppm or less, and even more preferably 1 ppm or less.
  • the method for producing fermented milk according to the present invention is performed simultaneously with the preparation step of the raw material mix, thereafter, after the homogenization step of the raw material mix, before or after the sterilization step of the raw material mix, and simultaneously with or before the cooling step of the raw material mix.
  • the manufacturing method of fermented milk of this invention can include a deoxygenation process process once or several times.
  • the fermentation time can be shortened by reducing the dissolved oxygen concentration of the raw material mix at the start of the fermentation process. Furthermore, the inhibitory effect of an increase in acidity during refrigerated storage of fermented milk can be enhanced. Therefore, since it is important that the dissolved oxygen concentration of the raw material mix is maintained at the start of the fermentation process, the deoxygenation process is performed immediately before or immediately after the addition process of the starter, It is desirable to include it at the same time or just before the fermentation process.
  • the method for producing fermented milk of the present invention includes a starter adding step as described above.
  • the starter may be a single starter cultured alone with acid-sensitive lactic acid-producing bacteria, or a mixed starter cultured by mixing with other microorganisms.
  • microorganisms other than lactic acid-producing bacteria having acid sensitivity can be used as further starter bacteria.
  • a component for culturing lactic acid-producing bacteria it is preferable to use a component contained in the raw material mix, and it is more preferable to use only a component contained in the raw material mix.
  • raw milk, whole milk, skim milk, whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, whey, whey powder, butter milk, butter, cream, cheese, whey protein concentrate (WPC) ), Whey protein isolate (WPI), ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), glycomacropeptide, etc. are preferably used.
  • the amount of the growth promoter added to the starter is, for example, less than 0.1% by weight, preferably less than 0.05% by weight, more preferably less than 0.01% by weight, and even more preferably less than 0.005% by weight. Particularly preferably, it is less than 0.001% by weight, and most preferably no growth promoter is contained.
  • the number of lactic acid-producing bacteria in the starter is, for example, 10 5 to 10 13 cfu / mL, preferably 10 6 to 10 12 cfu / mL, more preferably 10 7 to 10 11 cfu / mL, and further preferably 10 8 to 10. 10 cfu / mL.
  • the amount of starter added is, for example, 1 to 10% by weight, preferably 1 to 8% by weight, more preferably 2 to 6% by weight, and further preferably 2 to 4% by weight.
  • a starter can be added to the raw material mix according to a conventional method.
  • the method for producing fermented milk of the present invention includes a fermentation step as described above.
  • the fermentation temperature is, for example, 30 to 50 ° C., preferably 35 to 47 ° C., more preferably 37 to 45 ° C., and still more preferably 40 ⁇ 43 ° C.
  • the fermentation time is, for example, 1 to 48 hours, preferably 2 to 24 hours, more preferably 3 to 10 hours, and still more preferably 3 -6 hours, particularly preferably 3-5 hours.
  • it is desirable to ferment in a relatively short time from the viewpoint of efficiently obtaining fermented milk with good flavor and texture For example, it is 1 to 36 hours, preferably 1 to 12 hours, more preferably 2 to 8 hours, still more preferably 2 to 5 hours, and particularly preferably 2 to 4 hours.
  • the acidity of the fermented milk is, for example, 0.6 to 1.4%, preferably 0.6 to 1.0%, more preferably 0.8.
  • the process is terminated when it reaches 65 to 1.0%, more preferably 0.65 to 0.95%, particularly preferably 0.7 to 0.9%, and particularly preferably 0.75 to 0.85%.
  • the pH of the fermented milk is, for example, 4.15 to 4.75, preferably 4.2 to 4.7, and more preferably 4.
  • the process ends when the value reaches 25 to 4.65, more preferably 4.3 to 4.6.
  • the method for producing fermented milk of the present invention can include a step of cooling fermented milk as described above.
  • fermented milk is lowered from a fermentation temperature (eg, 43 ° C.) to a predetermined low temperature (eg, 10 ° C.).
  • the cooling rate of the fermented milk is, for example, 1 to 60 minutes, preferably 1 to 30 minutes, more preferably 1 to 10 minutes, and even more preferably 1 to 5 minutes, to 10 ° C. or less. Allow to cool. At this time, it is desirable that the cooling rate be fast in order to minimize the acid production in the fermented milk cooling step.
  • the method for producing fermented milk of the present invention can include a step of crushing a card of fermented milk and / or a step of homogenizing fermented milk.
  • the casein particles (solid component of the curd) contained in the fermented milk are finely dispersed in the whey by applying a stirring force to the fermented milk, and the fermented milk tissue is finely divided. Make it.
  • the homogenization process of fermented milk for example, while applying pressure to the fermented milk, the fermented milk is pushed out from a narrow channel, and the casein particles (solid component of the curd) contained in the fermented milk are finely dispersed in the whey.
  • the structure of the fermented milk will be atomized.
  • the method for producing fermented milk of the present invention includes a step of crushing the curd of fermented milk and / or a step of homogenizing the fermented milk in the order such as after the fermentation step, simultaneously with the cooling step of the fermented milk, before or after it. Can be made. And in the crushing process of the card
  • the homogenization pressure is, for example, 1 to 100 MPa, preferably 5 to 50 MPa, more preferably 8 to 30 MPa, and further preferably 10 to 20 MPa.
  • the crushing process for fermented milk curd is used for pre-fermented fermented milk soft-type yogurt and drink-type yogurt, and the fermented milk homogenization process is mainly used for pre-fermented fermented milk drink-type yogurt. Used.
  • the method for producing fermented milk of the present invention includes a step of adding other ingredients for mixing a flavor substance, a sour agent, a nutrient-enhancing substance, a fragrance, a stabilizer and the like with a raw material mix and / or fermented milk (mainly fresh). be able to.
  • flavor substances for example, sucrose, high-intensity sweeteners, sweeteners such as liquid sugar, fruit and vegetable juices such as fruits and vegetables, jams, sauces, preparations, etc.
  • acidulants citric acid
  • Lactic acid etc.
  • nutrient-enhancing substances vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium, etc.)
  • flavors for example, flavors (flavors), stabilizers (pectin, carboxymethylcellulose (CMC), soy polysaccharides, etc.)
  • CMC carboxymethylcellulose
  • the method for producing fermented milk of the present invention is homogenized after the fermentation step, simultaneously with the cooling step of the fermented milk, before or after it.
  • the addition process of other components can be included in the order such as before or after the process.
  • the method for producing fermented milk of the present invention is performed at the same time as or after the raw material mix preparation step and before the raw material mix sterilization step. Then, the addition process of another component can be included simultaneously with the cooling process after the sterilization process of the raw material mix or in the order before or after the cooling process.
  • the addition process of other components is used for pre-fermented fermented milk from the viewpoint of suppressing changes in the temperature of other components.
  • the raw material mix contains, for example, 0.05 to 1.0% by weight, preferably 0.05 to 1.0% by weight as a stabilizer (pectin, carboxymethyl cellulose (CMC), soybean polysaccharide, etc.). 0.8% by weight, more preferably 0.1 to 0.5% by weight, still more preferably 0.1 to 0.4% by weight, particularly preferably 0.1 to 0.3% by weight, most preferably It does not contain stabilizers.
  • the amount of stabilizer added to the fermented milk is, for example, 0.05 to 1.0% by weight, preferably 0.05 to 0.8% by weight, more preferably 0.1%. It is preferably 0.5 to 0.5% by weight, more preferably 0.1 to 0.4% by weight, particularly preferably 0.1 to 0.3% by weight, and most preferably no stabilizer.
  • lactic acid-producing bacterium having acid sensitivity refers to a lactic acid-producing bacterium having low activity under acidic conditions (particularly pH of 4.5 or less).
  • an acid-sensitive lactic acid-producing bacterium is a lactic acid-producing bacterium that has a low ability to produce lactic acid in fermented milk having a pH of 4.5 or less.
  • the change in pH can be measured according to a conventional method. Specifically, it is preferable to measure over time using a pH meter (commercially available product).
  • the change in pH is measured over time, for example, 3 hours or more, preferably 5 hours or more, more preferably 10 hours or more, and even more preferably 24 hours or more.
  • the Streptococcus thermophilus bacterium of the present invention is useful for producing fermented milk in which the increase in acidity is suppressed, and even when used in combination with Bulgarian bacteria for producing fermented milk in which the increase in acidity is suppressed, Fermented milk having a relatively high viscosity and good texture can be produced without inhibiting the inhibitory effect on the increase in acidity of the fungus.
  • the Streptococcus thermophilus bacterium of the present invention is 2% by weight based on 100% by weight of the skim milk medium (fat dry milk: 10% by weight, water: 90% by weight) (0.1% by weight of yeast extract may be mixed). Preferably after culturing at 37-45 ° C.
  • the Streptococcus thermophilus bacterium of the present invention can typically be screened (selected) by the following steps (a) to (d).
  • the mixed solution inoculated with the Streptococcus thermophilus bacterium as a candidate in the above (a) is typically 12 to 24 hours at 37 to 45 ° C, preferably 12 to 40 at 45 ° C.
  • the Streptococcus thermophilus bacterium which is a candidate confirmed not to produce an aggregate in (c) (no aggregability), is a Streptococcus thermophilus bacterium for producing fermented milk with suppressed acidity. Step to determine.
  • the content of skim milk is preferably 9 to 11% by weight, particularly preferably 10% by weight, and the water content is 91 to 89% by weight. Is preferable, and 90% by weight is particularly preferable.
  • the content of the yeast extract is preferably 0.07 to 0.13% by weight with respect to 100% by weight of the nonfat dry milk medium. Weight percent is particularly preferred.
  • the culture condition of the mixed solution inoculated with the candidate koji streptococcus thermophilus is preferably kept at any of 41 to 44 ° C. for 15 to 20 hours, It is particularly preferable to hold at 18 ° C. for 18 hours. Then, under the cooling conditions after culturing the mixed solution inoculated with the candidate bacterium Streptococcus ophilthermophilus bacterium, it is preferably held at 2 to 6 ° C. for 6 to 10 hours, preferably at 4 ° C. for 8 hours. It is particularly preferable to hold the
  • thermophilus bacteria Selection of thermophilus bacteria (1)
  • viscosity the culture is stirred with a spoonful and is divided into 4 stages ( ⁇ : strong viscosity, ⁇ : slightly viscous, ⁇ : viscous, x: no viscosity) evaluated.
  • ⁇ strong viscosity
  • ⁇ slightly viscous
  • ⁇ viscous
  • x no viscosity
  • smoothness when the culture was placed thinly on a spoon, the presence or absence of aggregates (dama) in the culture was visually observed, and four stages ( ⁇ ; smooth, ⁇ ; almost no clumps were observed. Not possible, ⁇ : There are agglomerates, ⁇ : Roughness: see FIG.
  • strain Y thermophilus strain
  • Meiji Bulgaria yogurt fruit type soft yogurt
  • ⁇ smoothness
  • thermophilus and bulgaric bacteria In a skim milk medium (fat dry milk: 10% by weight, water: 90% by weight) added with 0.1% by weight of yeast extract, It was activated twice. Then, after inoculating a nonfat dry milk medium excluding the yeast extract with 1.8% by weight of Thermophilus and 0.2% by weight of Bulgaria, the cells were cultured at 43 ° C. for 18 hours. Furthermore, after this cultured medium (culture solution) was cooled to 4 ° C. overnight (about 8 hours), the presence or absence of “viscousness” and “smoothness” (aggregability: formation of aggregates) were evaluated. “Viscosity” and “smoothness” were evaluated in the same manner as in the physical property evaluation of (a) Thermophilus monophyll.
  • the strains used in the above (a) and (b) are as follows. -Thermophilus 31 strains were used from Streptococcus thermophilus owned by the company. -Bulgarian bacteria Lactobacillus delbruekii subsp. Bulgaricus OLL1171 strain was used. The strain is incorporated in the National Institute of Technology and Evaluation Patent Microorganisms Deposit Center (Room 2-5-8, Kazusa Kamashi, Kisarazu City, Chiba 292-0818, Japan), accession number: March 13, 2013 Deposited as NITE BP-01569 (Japanese Patent Application 2013-116332).
  • thermophilus bacteria when the physical properties of a single thermophilus bacterium were evaluated, there were 20 strains having both “viscousness” and “smoothness” evaluated as “x”. In these 20 strains, no improvement in physical properties was observed even when combined with Bulgarian bacteria. From this result, it is considered that the approximate physical property of fermented milk prepared in combination with the Bulgarian bacterium can be estimated by evaluating the physical property of a single thermophilus bacterium. In other words, a strain with good physical properties in a single thermophilus bacterium is likely to have good physical properties even in combination with bulgaria bacterium (even in fermented milk prepared in combination with bulgaria bacterium). In strains with poor physical properties, it was considered that the physical properties were hardly improved even when combined with Bulgarian bacteria.
  • thermophilus (2) selection of thermophilus (2) (primary screening) The physical properties were evaluated in the same manner as in Example 1 (a) using 258 strains from Thermophilus bacteria owned by the company. The results are shown in Table 1. Twenty-four strains having both “viscous” and “smoothness” of “ ⁇ ” or more were used as starter candidate strains.
  • Example 3 Evaluation of physical properties of a combination of a starter candidate strain (thermophilus) and a Bulgarian bacterium (secondary screening) Each of 24 starter candidate strains (Streptococcus thermophilus) selected in Example 2 was combined with Bulgarian bacteria, and physical property evaluation (viscosity and smoothness), fermentation time, and storage stability were examined. “Viscosity” and “smoothness” were evaluated in the same manner as in Example 1 (a) physical property evaluation of thermophilus single bacteria. About fermentation time, the time until the acidity of a culture became 0.7 or more and 0.8 or less after fermentation start was measured.
  • strains used are as follows. -Thermophilus bacteria 24 starter candidate strains were used from Streptococcus thermophilus owned by the company. -Bulgarian bacteria Lactobacillus delbruekii subsp. Bulgaricus OLL1171 strain (Accession number: NITE BP-01569). Like the OLL1171 strain, two strains (hereinafter referred to as the strain L1 and the strain L2, respectively) in which an increase in acidity during low-temperature storage of the fermented product is suppressed. Strain Y which is a thermophilus bacterium for Meiji Bulgaria yogurt (soft type yogurt with fruit) (Meiji Corporation, Japan: manufactured in April 2013).
  • the strains whose “viscosity” and “smoothness” are not “x” are the starter candidate strains 6, 7, 8 , 9, 12, 17, 18, 19 and 22.
  • the starter candidate strain 17 is practical because the fermentation time is longer than the starter for Meiji Bulgaria yogurt (fruit type soft yogurt) in any combination of OLL1171 strain, strain L1 and strain L2. It was predicted to be poor.
  • Example 4 Evaluation in large-scale culture
  • Bulgaricus OLL1171 and candidate strain 6 (Streptococcus thermophilus OLS3290), (2) Lactobacillus delbrueckii subsp.
  • Bulgaricus OLL1171 and candidate strain 7 (Streptococcus thermophilus OLS3078), and bulgaricus OLL1171 and candidate strain 19 (Streptococcus thermophilus OLS3615) were superior.
  • the fermentation time is comparable in the case where the thermophilus candidate strain is combined with a predetermined Bulgarian bacteria to make a mixed starter.
  • the degree of increase in acidity (PA) after refrigeration (low temperature) storage was comparable or reduced.
  • PA acidity
  • thermophilus candidate strain 6, candidate strain 7, and candidate strain 19 are combined with the Bulgarian OLL1171 strain as a mixed starter, and when the thermophilus strain Y is combined with the Bulgarian bacterial strain B as the mixed starter
  • the fermented milk (yogurt) was manufactured (prepared) by fermenting reduced skim milk (10% aqueous solution of skim milk powder). And the result of the sensory test after each cold storage (5 degreeC, 14 days) was compared. The result is shown in FIG.
  • Thermophilus candidate strain 6, candidate strain 7, and candidate strain 19 are combined with Bulgarian strain OLL1171, a mixed starter is used, and Thermophilus strain Y is combined with Bulgarian strain B with a mixed starter.
  • reduced skim milk (10% aqueous solution of skim milk powder) was fermented to produce (prepared) fermented milk (yogurt).
  • the result of the sensory test immediately after each manufacture (1st day) and after refrigerated storage (5 degreeC, 18 days) was compared. The results are shown in FIGS.
  • this sensory test was carried out by five specialist panelists, and the case where Thermophilus strain Y was combined with Bulgarian strain B and mixed and started was set to the standard 0.00 (zero).
  • Thermophilus candidate strain 6, candidate strain 7 and candidate strain 19 were combined with Bulgarian strain OLL1171 to form a mixed starter.
  • the acidity of the fermented milk was significantly lower.
  • thermophilus candidate strain 19 is combined with the Bulgarian OLL1171 strain to form a mixed starter (frozen bacterium), and the thermophilus strain Y is combined with the Bulgarian strain B, the mixed starter (frozen bacterium)
  • the mixed starter frozen bacterium
  • aloe sauce was blended (mixed) therein to prepare fermented milk (yogurt).
  • degreeC degreeC, 14 days
  • FIG. 7 and FIG. This sensory test was carried out by five specialist panelists, and the case where Thermophilus strain Y was combined with Bulgarian strain B and mixed and started was set to the standard 0.00 (zero).
  • Thermophilus candidate strain 19 is combined with Bulgarian strain OLL1171 and used as a mixed starter.
  • the degree of was significantly lower.
  • the reference was set to 0.00 (zero).
  • Thermophilus candidate strain 6, candidate strain 7, and candidate strain 19 are combined with Bulgarian strain OLL1171
  • Bulgarian strain OLL1171 when the aroma components were compared in terms of the composition ratio, there was a tendency that the amount of acetaldehyde was small and diacetyl was produced in a large amount, sour taste was suppressed, and the milk fat feeling and rich taste were emphasized.
  • Thermophilus candidate strain 6, candidate strain 7 and candidate strain 19 are combined with Bulgarian strain OLL1171 and mixed. In the case of the starter, a large amount of diacetyl was produced, and there was a tendency to emphasize milk fat feeling and rich taste.
  • Example 4 Production of Drink Yogurt A candidate yoghurt of Thermophilus 19 and Bulgarian strain OLL1171 were combined to form a mixed starter, and reduced skim milk (SNF 14%) was fermented for 3 hours to produce a drink yogurt.
  • SNF 14%) was fermented for 3 hours to produce a drink yogurt.
  • Table 8 shows the changes in acidity and pH after 1 day, 8 days, 16 days and 25 days after low temperature storage (10 ° C.) after completion of fermentation. In the drink yogurt of the present invention, an increase in acidity was suppressed.
  • the sweetness and sourness showed a significant difference at a risk rate of 1% with respect to the comparative example. Moreover, the tendency which felt that a rich feeling increased with respect to the comparative example was recognized.
  • candidate strain 6, candidate strain 7 and candidate strain 19 that were found to be particularly useful were deposited as useful thermophilus bacteria at a depository organization based on the Budapest Treaty, and received a deposit number as shown below. Yes.
  • Candidate 6 is Streptococcus ophilthermophilus OLS3290 (Independent Administrative Institution Product Evaluation Technology Foundation, Patent Biological Depositary Center (Japan, 292-0818, Kisarazu City, Kazusa, Kazusa, Kamazawa, Room 120), January 19, 2004 (Deposited on the day of domestic deposit), transferred to international deposit on September 6, 2013, and deposited internationally as deposit number: FERM BP-19638).
  • Candidate 7 is available in Streptococcus thermophilus OLS3078 (Independent administrative agency Product Evaluation Technology Foundation, Patent Microorganism Depositary Center (Kazusa-Kamazu 2-5-8 122, Kisarazu City, Japan 292-0818) August 23, 2013 Date, accession number: NITE BP-01697, internationally deposited) and a new strain.
  • Candidate 19 was founded in Streptococcus thermophilus OLS3615 (Independent administrative agency Product Evaluation Technology Foundation, Patent Microorganism Depositary Center (Kazusa-Kamazu 2-5-8 122, Kisarazu City, Japan 292-0818) August 23, 2013 Date, accession number: NITE BP-01696, which is a new strain).

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Abstract

La présente invention aborde le problème consistant à fournir un lait fermenté qui présente une suppression de l'augmentation de l'acidité lors du stockage à froid et son procédé de production et solutionne ainsi les problèmes que posent les techniques classiques, ledit lait fermenté étant apte à être produit par un procédé de production ordinaire dans un délai de fermentation pratiquement égal au délai de fermentation dans les procédés classiques sans avoir recours à un quelconque additif pour favoriser la fermentation ou supprimer une augmentation de l'acidité. L'invention concerne : un starter de bactérie d'acide lactique contenant (a) une souche de Lactobacillus delbrueckii sous-espèce bulgaricus qui présente de telles propriétés mycologiques que, lorsque la souche est inoculée dans un milieu de lait écrémé dont le pH a été ajusté entre 4,2 et 4,3 par l'ajout d'un acide lactique et ensuite maintenu à une température comprise entre 35 et 47 °C, au moins 15 heures sont nécessaires pour baisser le pH du milieu de 0,2, et (b) une souche de Streptococcus thermophilus qui présente de telles propriétés mycologiques que, lorsque la souche est inoculée dans un milieu de lait écrémé cultivé à une température comprise entre 35 et 47 °C pendant 12 à 24 heures et ensuite refroidie à une température comprise entre 1 et 10 °C, on n'observe aucune agrégation; un procédé de production d'un lait fermenté à l'aide du starter de bactérie d'acide lactique; et un lait fermenté produit par ledit procédé.
PCT/JP2014/079544 2013-11-08 2014-11-07 Lait fermenté présentant une suppression de l'augmentation de l'acidité et son procédé de production WO2015068790A1 (fr)

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JP2019058132A (ja) * 2017-09-27 2019-04-18 株式会社明治 発酵乳及び発酵乳の製造方法
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JPWO2020032100A1 (ja) * 2018-08-08 2021-08-10 株式会社明治 フィトケミカル吸収促進用組成物
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WO2023038073A1 (fr) * 2021-09-09 2023-03-16 株式会社明治 Bactéries d'acide lactique, ferment de bactéries d'acide lactique, lait fermenté, procédé de production de lait fermenté et procédé de criblage de bactéries d'acide lactique

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JP7229395B2 (ja) * 2019-12-27 2023-02-27 株式会社明治 乳酸菌の発酵促進剤

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