WO2016009951A1 - Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire - Google Patents

Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire Download PDF

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Publication number
WO2016009951A1
WO2016009951A1 PCT/JP2015/069822 JP2015069822W WO2016009951A1 WO 2016009951 A1 WO2016009951 A1 WO 2016009951A1 JP 2015069822 W JP2015069822 W JP 2015069822W WO 2016009951 A1 WO2016009951 A1 WO 2016009951A1
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fermented milk
bacteria
acidity
base material
lactic acid
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PCT/JP2015/069822
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English (en)
Japanese (ja)
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堀内　啓史
智子 市場
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株式会社 明治
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Priority to JP2016534403A priority Critical patent/JPWO2016009951A1/ja
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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

Definitions

  • the present invention relates to a method for producing fermented milk containing Bulgarian bacteria and Thermophilus bacteria.
  • Examples of this fermented milk are plain type, hard type, soft type and drink type yogurt.
  • the present invention also relates to a fermented milk containing Bulgarian bacteria and Thermophilus bacteria.
  • yogurt obtained by inoculating raw milk (yogurt mix) as a starter with two types of lactic acid bacteria, Bulgarian bacteria and Thermophilus bacteria, has been known.
  • the ratio of the number of Bulgarian bacteria to Thermophilus bacteria is generally about 1: 4 to 1: 5, and there are overwhelmingly large numbers of Thermofilus bacteria compared to Bulgarian bacteria. is doing.
  • yogurt contains a predetermined amount of functional polysaccharide (EPS) produced by Bulgarian bacteria.
  • EPS functional polysaccharide
  • Patent Document 1 discloses a method for producing low-fat yogurt in which oleic acid or the like is added to a fermented milk base material (yogurt base). According to Patent Document 1, it is proposed that the survival of lactic acid bacteria in low-fat yogurt can be improved by using oleic acid or the like.
  • Patent Document 2 discloses a method for producing a fermented food, in which a guava leaf extract is added to a fermented milk base material (yogurt base). According to Patent Document 2, it is proposed that the use of guava leaf extract can improve the survival of lactic acid bacteria in fermented foods because it functions as a survival improver for lactic acid bacteria and a growth promoter for lactic acid bacteria. ing.
  • Patent Document 3 discloses a fermented food production method in which gum arabic is added to a fermented milk base (yogurt base). According to Patent Document 3, it is proposed that the survival rate of bifidobacteria during storage of fermented food can be increased by using gum arabic.
  • lactic acid bacteria growth promoters can increase the number of lactic acid bacteria in fermented milk, but in fermented milk containing both Bulgarian and thermophilus bacteria, conventional lactic acid bacteria growth promoters can be added. If used, the number of both Bulgarian and Thermophilus bacteria will increase together. In other words, when a conventional lactic acid bacteria growth promoter is used, the growth of Bulgarian bacteria and Thermophilus bacteria are promoted together, and thus it is difficult to relatively promote the growth of Bulgarian bacteria. It was difficult to promote the production of polysaccharides derived from bacteria. On the other hand, in the yogurt as described above, there is a product that only promotes the growth of Bulgarian bacteria and does not need to promote the growth of Thermophilus bacteria during the production process. At this time, it is possible to increase the production amount of polysaccharides derived from Bulgaria bacteria by increasing the ratio of the number of Bulgaria bacteria in fermented milk containing both Bulgaria bacteria and Thermophilus bacteria.
  • the main object of the present invention is to relatively promote the growth of Bulgaria bacteria and relatively suppress the growth of Thermophilus bacteria in fermented milk containing Bulgaria bacteria and Thermophilus bacteria.
  • Another object of the present invention is to relatively promote the growth of Bulgarian bacteria without using additives such as a growth promoter for lactic acid bacteria.
  • the inventors of the present invention have a relatively high acidity of 0.2% or more of the fermented milk base material to which a lactic acid bacteria starter containing Bulgarian bacteria and Thermophilus bacteria is added.
  • the fermentation of this fermented milk base material is relatively accelerated, and the growth of Bulgarian bacteria is relatively accelerated, and the growth of Thermophilus is relatively suppressed.
  • the inventors of the present invention have conceived that the problems of the prior art can be solved based on the above knowledge, and have completed the present invention.
  • the 1st side surface of this invention is related with the manufacturing method of fermented milk.
  • the production method of the present invention includes a sterilization step, a cooling step, a starter addition step, an acidity adjustment step, a heating step, and a fermentation step.
  • a sterilization process is a process of sterilizing (heating) raw material milk.
  • the cooling step is a step of cooling the raw milk after the sterilization step.
  • a starter addition process is a process of adding fermented milk base material by adding the lactic acid bacteria starter containing a Bulgarian bacterium and a thermophilus bacterium to raw material milk.
  • An acidity adjustment process is a process of adjusting the acidity of a fermented milk base material to 0.2% or more.
  • a heating process is a process of heating the fermented milk base material after a low-temperature holding process to fermentation promotion temperature.
  • a fermentation process is a fermentation process which ferments the fermented milk base material after an acidity adjustment process, and obtains fermented milk.
  • the acidity adjustment step and the starter addition step may be performed at the same time or may be performed separately.
  • an acidity adjustment process is performed before a fermentation process, and the aspect of adjusting the acidity to 0.2% or more by fermenting a fermented milk base material is not included.
  • the fermented milk base material to which the lactic acid bacteria starter is added is increased to a certain value or higher, and then the fermented milk base material is fermented.
  • the acidity of the fermented milk base material may be adjusted to 0.2% or more, for example, by adding lactic acid, adding a large amount of lactic acid bacteria starter, or adding another acidity adjusting agent.
  • the acidity adjusting step is preferably a step of adjusting the acidity of the fermented milk base material to 0.2% or more by adding lactic acid to the fermented milk base material.
  • an acidity adjustment process is a process which adjusts the acidity of the said fermented milk base material to 0.2% or more by adjusting the addition amount of the lactic acid bacteria starter added to a fermented milk base material in a starter addition process. Preferably there is.
  • the acidity of the fermented milk base material can be increased by increasing the amount of lactic acid bacteria starter added.
  • the acidity of the fermented milk base according to the amount of lactic acid bacteria starter added the growth of Bulgaria bacteria can be relatively accelerated without using additives such as lactic acid bacteria growth promoters. .
  • the acidity adjusting step is preferably a step of adjusting the acidity of the fermented milk base material to 0.3% or more.
  • fermented milk base material having an acidity adjusted to 0.3% or more
  • the bacterial count ratio of Bulgaria bacteria to Thermophilus bacteria was dramatically improved.
  • fermented milk containing more polysaccharides can be manufactured by adjusting the acidity of the fermented milk base to 0.3% or more.
  • the acidity adjustment step and the starter addition step are preferably performed in a state where the fermented milk base material is lower than the fermentation acceleration temperature (for example, 30 ° C. to 50 ° C.).
  • the fermentation process is preferably performed in a state where the fermented milk base material is heated to a fermentation promoting temperature (for example, 30 ° C. to 50 ° C.).
  • the fermentation acceleration temperature means a temperature at which microorganisms (such as lactic acid bacteria) are activated and fermentation of the fermented milk base proceeds or is promoted.
  • the numerical value of the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk base material is ⁇ .
  • the numerical value of the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk is ⁇ .
  • it is preferable that the numerical value of ⁇ / ⁇ is 1.1 or more.
  • the method for producing fermented milk of the present invention even when a lactic acid bacteria starter having a small ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria is used, the number of Thermofilus bacteria is Fermented milk with a large ratio of the number of Bulgarian bacteria to the above can be produced. That is, according to the method for producing fermented milk of the present invention, it is possible to dramatically improve the ratio of the number of Bulgarian bacteria to Thermophilus bacteria.
  • concentration of the polysaccharide derived from a Bulgaria bacterium increases, and smoothness increases rather than the case where the polysaccharide derived from a Thermophilus bacterium increases.
  • the fermentation process may be a process of obtaining fermented milk by fermenting after filling the fermented milk base material in a container.
  • so-called post-fermentation treatment so-called set-type yogurt and plain-type yogurt can be produced.
  • the second aspect of the present invention relates to fermented milk.
  • the fermented milk of the present invention is obtained by adding a lactic acid bacteria starter containing Bulgarian bacteria and Thermophilus bacteria to raw milk to obtain a fermented milk base material, and then fermenting the fermented milk base material.
  • the fermented milk base has an acidity of 0.2% or more.
  • the fermented milk of the present invention has a relatively accelerated growth of Bulgarian bacteria, The growth of Filus is relatively suppressed.
  • the fermented milk of this invention is what increased the number of bacteria of Bulgaria bacteria relatively, it will contain many polysaccharides.
  • the fermented milk of the present invention preferably has a lactic acidity (acidity) of 0.9% or less.
  • the fermentation time is not lengthened, and the fermented milk has a moderate lactic acidity of 0.9% or less and maintains the mildness of the flavor and texture of the fermented milk.
  • the ratio of the number of Bulgarian bacteria can be increased.
  • the fermentation time is lengthened and the lactic acid content of the fermented milk is increased, the mildness of the flavor and the smoothness of the texture may be impaired.
  • the fermented milk of the present invention is one in which fermentation is stopped within a preferable range of fermenting a fermented milk base having an acidity of 0.2% or more and a lactic acid acidity of 0.9% or less. Is preferred.
  • the growth of Bulgarian bacteria is relatively promoted without the use of additives such as lactic acid bacteria growth promoters. Can be suppressed.
  • FIG. 1 is a flowchart showing an embodiment of the manufacturing method of the present invention.
  • raw milk (yogurt mix) is a material of fermented milk, and consists of raw milk only, or prepared by mixing raw milk with skim milk powder, cream, water, etc. It means the previous state.
  • the “fermented milk base (yogurt base)” is a material of fermented milk obtained by adding lactic acid bacteria starter to raw material milk, and means a state before the fermentation process.
  • fermented milk means the product obtained after fermentation process obtained by fermenting a fermented milk base material.
  • a to B means “A to B”.
  • the present invention relates to fermented milk and a method for producing the same.
  • An example of fermented milk is yogurt.
  • the yogurt may be a plain type, a hard type, a soft type, or a drink type. It is also possible to use the fermented milk produced according to the present invention as a material for frozen yogurt. It is also possible to use the fermented milk produced according to the present invention as a cheese material.
  • the fermented milk may be any of “fermented milk”, “dairy lactic acid bacteria beverage”, “lactic acid bacteria beverage” and the like defined by an ordinance of milk.
  • FIG. 1 is a flowchart showing each step of a manufacturing method according to an embodiment of the present invention.
  • the method for producing fermented milk according to the present invention includes a raw material milk preparation step (step S1), a sterilization step (step S2), a cooling step (step S3), a starter addition step (step S4), It is preferable to include an acidity adjustment process (step S5), a heating process (step S6), a fermentation process (step S7), and a recooling process (step S8).
  • the manufacturing method of this invention includes an anaerobic process (step S9) further.
  • a raw material milk preparation step (step S1) is first performed.
  • the raw material milk preparation step is a step of preparing raw material milk as a material for fermented milk.
  • Raw milk is also called yogurt mix.
  • known milk can be used as raw material milk.
  • the raw milk may be composed only of raw milk (raw milk 100%).
  • the raw milk may be prepared by mixing raw milk with skim milk powder, cream, water, and the like.
  • raw milk includes sterilized milk, full fat milk, skim milk, full fat concentrated milk, nonfat concentrated milk, full fat powdered milk, butter milk, salted butter, unsalted butter, whey, whey powder, whey Protein concentrate (WPC), whey protein isolate (WPI), ⁇ -La (alpha-lactalbumin), ⁇ -Lg (beta-lactoglobulin), lactose and the like may be added.
  • WPC whey Protein concentrate
  • WPI whey protein isolate
  • ⁇ -La alpha-lactalbumin
  • ⁇ -Lg beta-lactoglobulin
  • lactose and the like may be added.
  • gelatin, agar, thickener, gelling agent, stabilizer, emulsifier, sucrose, sweetener, fragrance, vitamin, mineral, and the like may be appropriately added to the raw milk.
  • the raw material milk preparation step it is preferable to finely sulfurize (pulverize) fat globules and the like contained in the raw material milk by a homogenization step of homogenizing the raw material milk.
  • a homogenization step of homogenizing the raw material milk it is possible to suppress or prevent the raw milk, the fermented milk base material, and the fat content of the fermented milk from separating or rising during the manufacturing process or after the manufacturing of the fermented milk.
  • the sterilization step (step S2) is performed after the raw material milk preparation step.
  • the sterilization process is a process of sterilizing raw milk by heat treatment or the like.
  • the heating temperature and the heating time may be adjusted so as to sterilize the germs of the raw material milk.
  • a known method can be used for the sterilization step.
  • heat treatment may be performed with a plate heat exchanger, a tube heat exchanger, a steam injection heating device, a steam infusion heating device, an energizing heating device, etc., and heating is performed with a jacketed tank. Processing may be performed.
  • HTST high temperature short time sterilization treatment
  • UHT treatment
  • the high temperature short time sterilization process may be a process in which the raw material milk is heated to 80 ° C. to 100 ° C. for about 3 minutes to 15 minutes. May be any treatment that heats to 110 ° C. to 150 ° C. for about 1 to 30 seconds.
  • the cooling process is performed after the sterilization process.
  • the cooling step is a step of cooling the raw material milk that has been heat-treated to a predetermined temperature.
  • the raw milk is cooled to a temperature lower than the fermentation promotion temperature (for example, 30 ° C. to 50 ° C.).
  • the cooling process may be performed by a plate heat exchanger, a tube heat exchanger, a vacuum (reduced pressure) evaporative cooler, or a jacketed tank.
  • the raw milk is cooled to 15 ° C. or lower in the cooling step.
  • the raw milk is preferably cooled to 1 to 15 ° C., more preferably 3 to 10 ° C., and preferably 5 to 8 ° C. Further preferred.
  • the cooling process when the sterilization process is a heat treatment, it is preferable to rapidly cool the raw milk at about 100 ° C. whose temperature has increased in the sterilization process to a low temperature (15 ° C. or less).
  • the time for cooling the raw milk of about 100 ° C. whose temperature has increased in the sterilization process to 15 ° C. is preferably within 10 minutes, It is more preferably within minutes, more preferably within 1 minute, and particularly preferably within 30 seconds.
  • the starter addition process (step S4) is performed after the cooling process or during the cooling process.
  • the starter addition step is a step of obtaining a fermented milk base material by adding (mixing) lactic acid bacteria starter to raw material milk. That is, the lactic acid bacteria starter may be added after the raw milk is lowered to a predetermined temperature after the sterilization process, or the lactic acid bacteria starter is added while the raw milk is lowered to the predetermined temperature after the sterilization process. Also good.
  • a known method can be used for the starter addition step.
  • the lactic acid bacteria starter includes at least Bulgarian bacteria and Thermophilus bacteria. That is, "Bulgaria" is Lactobacillus bulgaricus (L.
  • lactic acid bacteria starter is preferably composed of only Bulgarian bacteria and Thermophilus bacteria as lactic acid bacteria.
  • amount of lactic acid bacteria starter added may be any quantity used in known fermented milk production methods, for example, preferably 0.1 to 5% by weight, and 0.5 to 4% by weight. More preferably, it is 1 to 3% by weight.
  • the number of bacteria (viable cell count) of Bulgarian bacteria and Thermophilus bacteria contained in the lactic acid bacteria starter may be a numerical value adopted in a known method for producing fermented milk.
  • the ratio of the number of Bulgarian bacteria and the number of Thermophilus bacteria contained in the lactic acid bacteria starter is generally 1: 4 to 1: 5.
  • the ratio of the number of Bulgarian bacteria when the number of Thermophilus bacteria contained in the lactic acid bacteria starter is 1 (standard) (the number of Bulgarian bacteria / the number of Thermophilus bacteria) The number) may be 0.01 to 0.8, preferably 0.05 to 0.7, more preferably 0.1 to 0.5, and 0.2 to 0.4. More preferably.
  • the number of Bulgarian and Thermofilus bacteria contained in the lactic acid bacteria starter can include a larger number of Bulgarian bacteria than the number of Thermofilus bacteria in advance.
  • the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the lactic acid bacteria starter may be 1.0 to 5.0 or 1.5 to 4.0.
  • the number of lactic acid bacteria may be measured according to a known method.
  • the acidity adjustment step (step S5) is performed before the starter addition step, after the starter addition step, or during the starter addition step.
  • the acidity adjusting step is a step of adjusting the acidity of the raw milk to which the lactic acid bacteria starter is not added and the acidity of the fermented milk base material to which the lactic acid bacteria starter is added to a predetermined value or more.
  • the acidity of the raw milk and the fermented milk base material may be 0.2% or more, preferably 0.25% or more, and more preferably 0.3% or more. 0.35% or more is more preferable, and 0.4% or more is particularly preferable.
  • the upper limit of the acidity of the raw milk and the upper limit of the acidity of the fermented milk base are not particularly limited, but if the acidity of the raw milk or the fermented milk base is too high, it can be obtained from this raw milk or fermented milk base. The flavor and texture of the fermented milk produced may be reduced. Therefore, the acidity of the raw milk and the acidity of the fermented milk base material is preferably 0.65% or less, more preferably 0.6% or less, and even more preferably 0.55% or less. .
  • the acidity (lactic acid acidity) can be measured according to the “Testing Method for Component Standards of Milk” in the Ministerial Ordinance of Milk. Specifically, 10 ml of ion exchange water not containing carbon dioxide gas is added to 10 g of a sample, and then a phenolphthalein solution is added at 0.5 ml as an indicator. While adding sodium hydroxide solution (0.1 mol / L), titration was performed up to the point where the faint red color did not disappear, and the content of lactic acid per 100 g of the sample was determined from the titration of the sodium hydroxide solution. , Acidity (lactic acidity). The phenolphthalein solution is prepared by dissolving 1 g of phenolphthalein in an ethanol solution (50%) and filling up to 100 ml.
  • the acidity of the raw material milk is about 0.05%, and the fermented milk base material immediately after adding the lactic acid bacterial starter The acidity of the base of the fermented milk base is 0.15% or less. Therefore, in the acidity adjustment step, an arbitrary treatment is performed to increase the acidity of the raw milk and the acidity of the base of the fermented milk base (fermented milk base before adjusting the acidity). That is, in the acidity adjustment step, the acidity of the normal raw milk is about 0.05%, and the original acidity of the normal fermented milk base is 0.15 or less.
  • a treatment for adjusting the acidity of the raw milk and the original acidity of the fermented milk base is performed so as to increase to 2% or more.
  • the acidity adjustment step basically, a process for increasing the acidity of the raw milk to 3.5 times or more and a process for increasing the acidity of the fermented milk base material to 1.3 times or more are performed.
  • the acidity adjusting step is preferably a step of increasing the acidity of the raw milk by 3.7 to 10 times or increasing the original acidity of the fermented milk base by 1.4 to 3.5 times. It is more preferable to increase the acidity of the raw milk 4 to 8 times, or to increase the original acidity of the fermented milk base material 1.5 to 3 times.
  • the method for increasing the original acidity of the raw milk or fermented milk base is not particularly limited.
  • the fermented milk base material is held (fermented) at a predetermined temperature (at the same temperature as the fermentation process)
  • the fermented milk base material is once cooled to the predetermined temperature (at the same temperature as the low temperature holding process).
  • a method of holding them can be considered.
  • the amount of lactic acid added may be appropriately adjusted according to the original acidity of the raw material milk or fermented milk base material.
  • the amount of lactic acid added is preferably 0.1 to 0.6% by weight, more preferably 0.15 to 0.55% by weight, and 0.2 to 0%. More preferably, it is 5% by weight.
  • lactic acid may be added to the raw milk, or at the same time as adding the lactic acid bacterial starter to the raw milk, lactic acid may be added to the raw milk, After adding the lactic acid bacteria starter to the raw milk, lactic acid may be added to the fermented milk base. Moreover, after adding lactic acid to a lactic acid bacteria starter, you may add this lactic acid bacteria starter which added lactic acid to raw material milk.
  • an acidity adjusting agent excluding lactic acid
  • food additives such as acetic acid, citric acid, gluconic acid, and phytic acid can be used as the acidity adjusting agent.
  • the addition amount of the acidity adjusting agent may be appropriately adjusted according to the original acidity of the raw material milk or the fermented milk base material.
  • the amount of lactic acid added is preferably 0.1 to 0.6% by weight, more preferably 0.15 to 0.55% by weight, and 0.2 to 0%. More preferably, it is 5% by weight.
  • an acidity adjusting agent may be added to the raw material milk, or at the same time as adding the lactic acid bacteria starter to the raw material milk, an acidity adjusting agent is added to the raw material milk.
  • the acidity adjuster may be added to the fermented milk base material after adding the lactic acid bacteria starter to the raw material milk.
  • adding an acidity adjuster (excluding lactic acid) to raw milk and fermented milk bases may result in a different flavor from normal fermented milk, so add lactic acid to the raw milk and fermented milk bases The method is preferred.
  • the acidity of the fermented milk base material can be adjusted by the addition amount of the lactic acid bacteria starter.
  • the amount of lactic acid bacteria starter added may be a quantity adjusted so that the acidity of the fermented milk base material is increased to 0.2% or more, For example, it is preferably 10 to 15% by weight, more preferably 10 to 14% by weight, and further preferably 10 to 13% by weight.
  • the lactic acid bacterium starter contains a large amount of lactic acid that is produced as the lactic acid bacterium is cultivated (growth, etc.), and the acidity is increased.
  • the starter addition step (step S4) and the acidity adjustment step (step S5) are substantially the same step, and the subsequent heating step (step S6).
  • the fermentation process (step S7) are continuous processes that are substantially similar to the same process. Therefore, in the cooling step, the raw milk may be cooled to 30 ° C. to 50 ° C., may be cooled to 33 ° C. to 47 ° C., or may be cooled to 35 ° C. to 44 ° C.
  • Fermented milk base so that the acidity of this fermented milk base is increased to 0.2% or more after adding (blending) lactic acid bacteria starter to raw material milk to obtain the fermented milk base by the usual method and dosage.
  • the amount of lactic acid bacteria starter added may be any quantity used in known fermented milk production methods, for example, 0.1 to 5% by weight, preferably 0.5 to 4% by weight. Is more preferable, and it is more preferably 1 to 3% by weight.
  • a fermented milk base material having an acidity increased to 0.2% or more is prepared by fermenting a fermented milk base material obtained by adding lactic acid bacteria starter to raw material milk at the same temperature as the fermentation step. To do. At this time, the fermented milk base material contains a large amount of lactic acid produced as the fermentation of the lactic acid bacteria starter proceeds, and the acidity is increased. Therefore, by adding a lactic acid bacteria starter to the raw milk and fermenting it, lactic acid derived from lactic acid bacteria is contained in a large amount in the fermented milk base material, and the acidity of the fermented milk base material can be effectively increased. Then, as a low temperature holding process, the fermented milk base is once cooled to the same temperature as the cooling process and held.
  • the fermented milk base material is adjusted so that the acidity of this fermented milk base material is increased to 0.2% or more.
  • the starter addition step (step S4) and the acidity adjustment step (step S5) ) Is substantially the same process
  • the subsequent heating process (step S6) and the process up to the middle of the fermentation process (step S7) are continuous processes that are substantially similar to the same process. Therefore, in the cooling step, the raw milk may be cooled to 30 ° C. to 50 ° C., may be cooled to 33 ° C. to 47 ° C., or may be cooled to 35 ° C. to 44 ° C.
  • the low temperature holding process is performed during the fermentation process (step S7) as described above.
  • the low temperature holding step is a step of holding the fermented milk base to which the lactic acid bacteria starter is added at a temperature lower than the fermentation promoting temperature (for example, 30 ° C. to 50 ° C.) for a predetermined period.
  • the fermentation promoting temperature for example, 30 ° C. to 50 ° C.
  • the fermented milk base material since the fermented milk base material is cooled to 15 ° C. or lower in the cooling process, it may be held as it is at 15 ° C. or lower.
  • the temperature of the fermented milk base material rises between the cooling step and the low temperature holding step, there is no problem as long as the temperature is kept lower than the fermentation promoting temperature (for example, 30 ° C. to 50 ° C.).
  • the low temperature holding process may be performed by a tank with a jacket.
  • the fermented milk base material is kept at a low temperature of 15 ° C. or lower in the low temperature holding step.
  • the fermented milk base material is preferably held at a low temperature of 1 ° C. to 20 ° C., more preferably at a low temperature of 3 ° C. to 15 ° C., and a low temperature of 5 ° C. to 10 ° C. More preferably, it is retained.
  • the fermented milk base material is preferably held in a low temperature state for one day or longer.
  • the period for holding the fermented milk base material is preferably 1 hour to 10 days (240 hours), more preferably 2 hours to 8 days (192 hours), and 3 hours. More preferably, it is ⁇ 6 days (144 hours).
  • the heating step (step S6) is performed after the acidity adjustment step.
  • the heating step is a step of heating the fermented milk base material whose acidity has been adjusted to a fermentation acceleration temperature (for example, 30 ° C. to 50 ° C.).
  • the fermentation acceleration temperature means a temperature at which microorganisms (such as lactic acid bacteria) are activated and fermentation of the fermented milk base proceeds or is promoted.
  • a known method can be used for the heating step.
  • heat treatment may be performed using a plate heat exchanger, a tube heat exchanger, or the like, or heat treatment may be performed using a tank with a jacket. For example, 30 to 50 ° C.
  • the fermented milk base material is heated to 30 degreeC or more.
  • the fermented milk base material is preferably heated to 30 ° C. to 50 ° C., more preferably 33 ° C. to 47 ° C., and it is heated to 35 ° C. to 44 ° C. More preferably, it is warm.
  • the fermented milk base of about 10 ° C. whose temperature has been lowered in the cooling step can be heated to a fermentation promoting temperature (for example, 30 ° C. to 50 ° C.) for a predetermined time (in a relatively short time).
  • a fermentation promoting temperature for example, 30 ° C. to 50 ° C.
  • the time for heating the fermented milk base of about 10 ° C. whose temperature has been lowered in the cooling step to the fermentation accelerating temperature eg, 30 ° C. to 50 ° C.
  • the heating step it is possible to efficiently suppress the growth of Thermophilus bacteria while efficiently promoting the growth of Bulgaria bacteria on the fermented milk base material.
  • the fermented milk base material at about 10 ° C. whose temperature has been lowered in the cooling process is moved to a fermentation room set at a room temperature of about 30 ° C. to 50 ° C. and gradually raised in the fermentation room. Heating treatment can also be performed while warming.
  • the time required for the heating process may be greatly extended, and it becomes difficult to efficiently produce fermented milk in a short time.
  • the fermentation process (step S7) is performed after the heating process.
  • a fermented milk base material heated to a fermentation promoting temperature for example, 30 ° C. to 50 ° C.
  • a fermentation promoting temperature for example, 30 ° C. to 50 ° C.
  • the fermentation process may be performed in a fermentation chamber or the like, and the fermentation process may be performed in a tank with a jacket.
  • post-fermentation processing may be performed when the yogurt is a plain type or a hard type, and pre-fermentation processing may be performed when the yogurt is a soft type or a drink type.
  • the temperature in the fermentation chamber may be maintained at 30 ° C. to 50 ° C. and the fermented milk base material may be fermented in the fermentation chamber.
  • Fermentation temperature may be maintained at 30 ° C. to 50 ° C., and the fermented milk base material may be fermented in the tank.
  • the conditions for fermenting the fermented milk base material can be adjusted as appropriate, such as the fermentation temperature and fermentation time, taking into account the type and quantity of raw milk and lactic acid bacteria, the flavor and texture of the fermented milk, etc. Good.
  • the fermented milk base material is preferably held at 30 ° C. or higher.
  • the fermented milk base material is preferably maintained at 30 ° C. to 50 ° C., more preferably at 33 ° C. to 47 ° C., and at 35 ° C. to 44 ° C. More preferably.
  • the fermented milk base material is hold
  • the period for holding the fermented milk base material is preferably 1 hour to 12 hours, more preferably 2 hours to 8 hours, and 3 hours to 5 hours. More preferably.
  • the conditions for fermenting the fermented milk base material can be adjusted as appropriate by adjusting the lactic acidity (acidity), pH, etc., taking into consideration the type and quantity of raw milk and lactic acid bacteria, the flavor and texture of the fermented milk, etc. Good. Specifically, in the fermentation process, it is preferable that the lactic acid acidity reaches 0.7% or more.
  • the lactic acid acidity is preferably 0.9% or less (0.7% to 0.9%), 0.85% or less (0.7% to 0.85%) is more preferable, 0.8% or less (0.7% to 0.8%) is more preferable, and yogurt is a soft type
  • the lactic acid acidity is preferably 1.2% or less (0.7% to 1.2%), and 1.1% or less (0.7% To 1.1%), more preferably 1.0% or less (0.7% to 1.0%).
  • the fermented milk base material is preferably held at the fermentation promoting temperature.
  • the lactic acid acidity can be measured according to the “Testing Method for Component Standards of Milk” in the Ordinance of the Ministry of Milk and the like.
  • fermented milk (fermented milk card) that is an intermediate product obtained by fermenting a container (sealed) filled with a fermented milk base material by leaving it in a fermentation chamber or the like Is cooled in a re-cooling step described later, and fermented milk (set type yogurt, plain type yogurt) as a final product may be obtained.
  • fermented milk base material is fermented.
  • the fermented milk (fermented milk card), which is the intermediate product obtained by fermenting by leaving a tank with a jacket filled with a fermented milk base, for example, is crushed or finely divided.
  • fermented milk soft type yogurt, drink type yogurt which is a product.
  • the container used for the post-fermentation process includes all containers that can be filled with fermented milk.
  • fermented milk may be a container made of plastic, paper, glass, metal, earthenware, or a composite material thereof.
  • Fermented milk may be filled in a container having an opening on the top, fermented or coagulated, the container may be covered, a plastic shrink film, a light-shielding film (for example, a metal foil laminate)
  • Each container may be covered with a film, a metal thin film layer film, a black or dark color ink coating film). You may use the said container, the said film, etc. in combination of 2 or more types.
  • Fermented milk is coated with a light-shielding film after filling into PET bottles and bottles, and sealed with a light-shielding film after filling into a paper container or light-shielding plastic container from the viewpoint of suppressing flavor deterioration due to light transmission and oxygen transmission. It is preferable to use a light-shielding lid after sealing with a plastic shrink film.
  • fermented milk that is rich in polysaccharides and not rich in taste is obtained by relatively increasing the number of bacterial bacteria without using additives such as growth promoters for lactic acid bacteria in the fermentation process. Can be manufactured.
  • the concentration of the polysaccharide in the fermented milk is preferably 5 mg / 100 g or more, and 5.5 mg / 100 g or more is more preferable, and 6 mg / 100 g or more is more preferable.
  • the polysaccharide concentration in the fermented milk is preferably 5 mg / 100 g or more. It is more preferably 5 mg / 100 g or more, and further preferably 6 mg / 100 g or more.
  • the polysaccharide concentration in the fermented milk is preferably 5 mg / 100 g or more. It is more preferably 5 mg / 100 g or more, and further preferably 6 mg / 100 g or more.
  • the recooling step (step S8) is performed after the fermentation step.
  • the recooling step is a step of cooling the fermented milk obtained in the fermentation step.
  • the progress of fermentation is suppressed.
  • the fermented milk is cooled to a temperature lower than the fermentation promoting temperature (for example, 30 ° C. to 50 ° C.).
  • a known method can be used for the recooling step.
  • the recooling process may be performed in a refrigerator room or a freezer room, and the recooling process may be performed in a plate heat exchanger, a tube heat exchanger, or a tank with a jacket.
  • the fermented milk is cooled to 15 ° C. or lower in the recooling step.
  • the fermented milk is preferably cooled to 1 to 15 ° C, more preferably 3 to 10 ° C, and 5 to 8 ° C. Is more preferable.
  • fermented milk is cooled to a temperature suitable for edible use, thereby suppressing or preventing changes in flavor (such as acidity), texture (such as tongue touch), and physical properties (such as hardness) of fermented milk. it can.
  • An anaerobic process is an arbitrary process.
  • An anaerobic process is a process which mixes inert gas, such as nitrogen, with raw material milk, fermented milk base material, and fermented milk, and makes it an anaerobic state.
  • inert gas such as nitrogen
  • a known method can be used for the anaerobic process.
  • the raw milk and fermented milk base material is mixed (injected) with an inert gas for anaerobic treatment, or the headspace in a container filled with fermented milk, in a tank filled with fermented milk
  • the oxygen present in these headspaces is removed or reduced by filling the headspace with an inert gas and performing anaerobic treatment.
  • the dissolved oxygen concentration (DO) of raw milk, fermented milk base material, and fermented milk is preferably reduced to 5 ppm or less, more preferably 4 ppm or less, and 3 ppm or less. It is more preferable to reduce it, and it is particularly preferable to reduce it to 2 ppm or less.
  • the anaerobic process may be performed at any stage of the raw milk preparation process (step S1) to the recooling process (step S9). Further, the anaerobic process can be continuously performed in a plurality of process stages. In the present invention, the anaerobic process is preferably performed in the starter addition process (step S4) and / or the acidity adjustment process (step S5). Moreover, in this invention, it is preferable to perform an anaerobic process at a heating process (step S6) and / or a fermentation process (step S7).
  • an inert gas such as nitrogen is mixed into the fermented milk base material (maintained at a low temperature) in the starter addition step and / or the acidity adjustment step to reduce the dissolved oxygen concentration of the fermented milk base material.
  • An inert gas such as nitrogen is mixed into the fermented milk base material (which has been heated) in the temperature process and / or fermentation process to reduce the dissolved oxygen concentration of the fermented milk base material. More preferably, the head space in the container filled with the material (sealed) is filled with an inert gas.
  • the fermented milk produced through each processing step has a relatively large number of Bulgarian bacteria (viable bacteria number). That is, in the production method of the present invention, the acidity of the fermented milk base material to which the lactic acid bacteria starter including Bulgarian bacteria and Thermophilus bacteria is added is intentionally adjusted to a relatively high value. And the fermented milk base material which adjusted this acidity more than predetermined value is heat-treated, and fermentation is accelerated
  • the number of Bulgarian bacteria contained in fermented milk can be unexpectedly adjusted by adjusting the acidity of the fermented milk base material to a relatively high value. Increased phenomenon was confirmed.
  • the ratio of the number of Bulgarian bacteria when the number of Thermophilus bacteria contained in the fermented milk base material after the acidity adjustment step (step S5) is 1 (standard) (the number of Bulgarian bacteria / thermo
  • the value of the number of Filus bacteria is ⁇ .
  • the value of ⁇ is the number of thermophilus bacteria contained immediately after the starter addition step (step S4) (specifically, the fermented milk base material within 1 hour after adding the lactic acid bacteria starter to the raw milk). It is preferable to obtain from the number and the number of Bulgarian bacteria.
  • the ratio of the number of Bulgarian bacteria when the number of Thermophilus bacteria contained in the fermented milk after the fermentation process is 1 (standard) (the number of Bulgarian bacteria / the number of Thermofilus bacteria) ) Is ⁇ .
  • the numerical value of ⁇ is the number of thermophilus bacteria contained in fermented milk immediately after the recooling step (step S8) (specifically, fermented milk within 1 hour after recooling) and Bulgarian bacteria. It is preferable to obtain from the number of bacteria.
  • the numerical value of ⁇ / ⁇ can be 1.1 or more.
  • the numerical value of ⁇ / ⁇ is preferably 1.2 or more, more preferably 1.5 or more, and further preferably 2.0 or more. , 2.5 or more, particularly preferably 3.0 or more.
  • the upper limit of the numerical value of ⁇ / ⁇ is not particularly limited, but may be 20.0, for example.
  • the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria can be dramatically improved. That is, according to the present invention, it is possible to relatively promote the growth of Bulgarian bacteria and relatively suppress the growth of Thermophilus bacteria.
  • the ratio ( ⁇ ) of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk base material after the acidity adjustment step is 0.01 to 0.5
  • the ratio ( ⁇ ) of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk after the fermentation process can be 0.6 or more.
  • the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk base material before the low-temperature holding step is, specifically, the work of adjusting the acidity to a certain value or more.
  • the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk base material is 1% after the recooling process (step S8). It is preferable to determine from the number of thermophilus bacteria and the number of Bulgarian bacteria contained in the fermented milk within a period of time. In this case, according to the present invention, the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk is preferably 0.65 or more, more preferably 0.7 or more.
  • the upper limit of the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the fermented milk is not particularly limited, but may be, for example, 5.0. .
  • the Bulgarian bacteria it is possible to obtain fermented milk in which the number of bacteria is equal to or higher than the number of thermophilus bacteria.
  • the present invention also relates to a method for promoting the growth of Bulgaria bacteria, a method for suppressing the growth of Thermophilus bacteria, a method for improving the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria, and the like. That is, the present invention adjusts the acidity of the fermented milk base material to 0.2% or more, and a starter addition step for obtaining a fermented milk base material by adding a lactic acid bacteria starter containing Bulgarian bacteria and Thermophilus bacteria to the raw milk.
  • a method for promoting the growth of Bulgarian bacteria, a method for suppressing the growth of Thermophilus, and a thermophilus comprising an acidity adjusting step, and a fermentation step of fermenting the fermented milk base material after the acidity adjusting step to obtain fermented milk It is also a method for improving the ratio of the number of Bulgarian bacteria to the number of bacteria.
  • these details shall follow the manufacturing method of fermented milk of this invention, etc.
  • Acidity of fermented milk base 0.2% or more (Adjustment of acidity by addition of lactic acid) The effect of adjusting the acidity by adding lactic acid was confirmed by adding lactic acid to the fermented milk base material and adjusting (increasing) the acidity, and then heating and fermenting the fermented milk base material.
  • Raw milk: 755 g, skim milk powder: 23 g, fresh cream: 23 g, tap water: 122 g are mixed to prepare raw milk (yogurt mix), heat sterilized at 95 ° C. for 5 minutes, and then about 10 ° C. (8 ° C. To 12 ° C).
  • Lactic acid bacteria starter produced by Meiji, Meiji Bulgaria, lactic acid bacteria separated from yogurt LB81 was added (inoculated) at 2% by weight to the cooled raw material milk to obtain a fermented milk base material (yogurt base).
  • Example 1 what added lactic acid to this fermented milk base material by 0.1 weight% is set to "Example 1”
  • what added lactic acid at 0.3 weight% is set to "Example 2”
  • lactic acid is set to 0.00.
  • the product added at 4% by weight was designated as “Example 3”.
  • the acidity of each of the fermented milk bases of Examples 1 to 3 was measured immediately after adding lactic acid (within 1 hour).
  • the acidity of the fermented milk base material of Example 1 is 0.2%
  • the acidity of the fermented milk base material of Example 2 is 0.4%
  • the acidity of the fermented milk base material of Example 3 is 0.5%. %Met.
  • the number of Bulgarian bacteria and the number of Thermofilus bacteria were measured immediately after addition of lactic acid (within 1 hour).
  • the number of Bulgarian bacteria was 0.2 ⁇ 10 7 cfu / g
  • the number of Thermofilus was 1.4 ⁇ 10 7 cfu / g. It was.
  • this bacteria count ratio (Bulgaria bacterium / thermofilus bacterium) was 0.143.
  • the fermented milk base materials of Examples 1 to 3 were heated to 43 ° C. and then filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity was 0.75 in the fermentation chamber (43 ° C.). The mixture was allowed to stand for about 3 hours until it reached%, and then cooled in a refrigerator (10 ° C. or lower) to produce fermented milk (set type yogurt) [Examples 1 to 3].
  • the fermented milk of Examples 1 to 3 the number of Bulgarian bacteria and the number of Thermophilus bacteria were measured.
  • the number of Bulgarian bacteria was 24.5 ⁇ 10 7 cfu / g, and the number of Thermofilus was 84.5 ⁇ 10 7 cfu / g. And this bacteria count ratio (Bulgaria bacterium / thermofilus bacterium) was 0.290.
  • the number of Bulgarian bacteria was 30.5 ⁇ 10 7 cfu / g, and the number of Thermofilus was 19.0 ⁇ 10 7 cfu / g. And this bacteria count ratio (Bulgaria bacteria / Thermophilus bacteria) was 1.605.
  • raw milk 755 g
  • skim milk powder 23 g
  • fresh cream 23 g
  • raw milk yogurt mix
  • heated sterilized
  • lactic acid bacterium starter manufactured by Meiji Co., Ltd., lactic acid bacterium isolated from Meiji Bulgaria yogurt LB81
  • a fermented milk base material yogurturt base
  • the acidity of the fermented milk base material of Comparative Example 1 was measured at the same timing as in Examples 1 to 3.
  • the acidity of the fermented milk base material of Comparative Example 1 was 0.14%.
  • the number of Bulgarian bacteria and the number of Thermophilus bacteria were measured at the same timing as in Examples 1 to 3.
  • the number of Bulgarian bacteria was 0.2 ⁇ 10 7 cfu / g and the number of Thermofilus was 1 as in the fermented milk bases of Examples 1 to 3. 4 ⁇ 10 7 cfu / g.
  • this bacteria count ratio (Bulgaria bacterium / thermofilus bacterium) was 0.143.
  • the fermented milk base material of Comparative Example 1 After heating the fermented milk base material of Comparative Example 1 to 43 ° C., it is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity is 0.8% in the fermentation chamber (43 ° C.). It was allowed to stand for about 3 hours until it reached, and then cooled in a refrigerator (10 ° C. or lower) to produce fermented milk (set type yogurt). For the fermented milk of Comparative Example 1, the number of Bulgarian bacteria and the number of Thermophilus bacteria were measured.
  • the number of Bulgarian bacteria was 20.0 ⁇ 10 7 cfu / g, and the number of Thermofilus was 115.5 ⁇ 10 7 cfu / g. And this bacteria count ratio (Bulgaria bacterium / Thermophilus bacterium) was 0.173.
  • Table 1 shows changes in the number ratio of Bulgarian bacteria and Thermophilus bacteria before and after fermentation for Examples 1 to 3 and Comparative Example 1.
  • Example 1 As shown in Table 1 above, Examples 1 to 3 in which lactic acid was added to increase the acidity of the fermented milk base material were included in fermented milk after fermentation, compared to Comparative Example 1 in which lactic acid was not added. It was found that the growth of Bulgaria was relatively accelerated and the growth of Thermophilus was relatively suppressed. That is, in Example 1 in which the acidity of the fermented milk base was adjusted to 0.2% or more, the fermented milk base was fermented so that the bacterial count ratio (Bulgaria / thermofilus) was 0.143 to 0.00. It became 290, and it improved greatly by 2 times or more.
  • Comparative Example 1 where the acidity of the fermented milk base material is 0.14%, even if the fermented milk base material is fermented, the bacterial count ratio (Bulgaria / thermofilus) is 0.143 to 0.00. It became 173, and it hardly changed.
  • this fermented milk base material is heated and fermented. Thus, it was confirmed that the growth of Bulgaria was relatively accelerated and the growth of Thermophilus was relatively suppressed.
  • Example 2 and Example 3 the effect was remarkable.
  • Example 2 and Example 3 when the pre-fermentation and the post-fermentation are compared, the relationship between the numbers of Bulgarian bacteria and Thermophilus bacteria is reversed. That is, in Example 2 and Example 3, there were more thermophilus bacteria than Bulgaria bacteria in the stage before fermentation, whereas there were more Bulgaria bacteria than thermophilus bacteria in the stage after fermentation. It has become.
  • Example 2 and Example 4 which adjusted the acidity of the fermented milk base material to 0.4% or more, it succeeded in increasing the number of Bulgarian bacteria dramatically. This suggests that the number of Bulgarian bacteria can be dramatically increased by adjusting the acidity of the fermented milk base to 0.3% or more.
  • Raw milk: 755 g, skim milk powder: 23 g, fresh cream: 23 g, tap water: 122 g are mixed to prepare raw milk (yogurt mix), heated at 95 ° C. for 5 minutes (sterilized), and then cooled to about 10 ° C. did. Then, a lactic acid bacterium starter (manufactured by Meiji Co., Ltd., lactic acid bacterium isolated from Meiji Bulgaria yogurt LB81) was added (inoculated) at 10% by weight to obtain a fermented milk base material (yogurt base). And the thing which increased and added the lactic-acid-bacteria starter to this raw material milk was set as "Example 4.”
  • the number of Bulgarian bacteria and the number of Thermofilus bacteria were measured immediately after addition of the lactic acid bacteria starter (within 1 hour).
  • the number of Bulgarian bacteria was 0.1 ⁇ 10 7 cfu / g
  • the number of Thermofilus was 1.5 ⁇ 10 7 cfu / g.
  • this bacteria count ratio (Bulgaria bacterium / thermofilus bacterium) was 0.067.
  • the fermented milk base material of Example 4 was heated to 43 ° C. and then filled into a cup container (capacity: 100 g, made of plastic).
  • the lactic acid acidity was 0.75%.
  • the mixture was allowed to stand for about 3 hours until it reached, and then cooled in a refrigerator (10 ° C. or lower) to produce fermented milk (set type yogurt).
  • a refrigerator 10 ° C. or lower
  • the number of Bulgarian bacteria was 33.0 ⁇ 10 7 cfu / g, and the number of Thermofilus was 40.0 ⁇ 10 7 cfu / g. And this bacteria count ratio (Bulgaria bacterium / Thermophilus bacterium) was 0.825.
  • fermented milk set type yogurt
  • lactic acid bacteria starter was added in an increased amount to the raw material milk.
  • raw milk 755 g
  • skim milk powder 23 g
  • fresh cream 23 g
  • tap water: 122 g are mixed to prepare raw milk (yogurt mix), heated (sterilized) at 95 ° C. for 5 minutes, and then about 10 ° C. Cooled to.
  • a lactic acid bacterium starter manufactured by Meiji Co., Ltd., lactic acid bacterium isolated from Meiji Bulgaria yogurt LB81
  • lactic acid bacteria starter in the same quantity as usual to this raw material milk was set as "Comparative example 2.”
  • the number of bacteria of Bulgaria and the number of thermophilus were measured immediately after adding the lactic acid bacteria starter (within 1 hour).
  • the number of Bulgarian bacteria was 0.6 ⁇ 10 7 cfu / g
  • the number of Thermofilus was 2.0 ⁇ 10 7 cfu / g.
  • this bacteria count ratio (Bulgaria bacterium / thermofilus bacterium) was 0.300.
  • the fermented milk base material of Comparative Example 2 was heated to 43 ° C. and then filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity was 0.75% in the fermentation chamber (43 ° C.). The mixture was allowed to stand for about 3 hours until it reached, and then cooled in a refrigerator (10 ° C. or lower) to produce fermented milk (set type yogurt).
  • a refrigerator 10 ° C. or lower
  • Table 2 shows changes in the number ratio of Bulgarian bacteria and Thermophilus bacteria before and after fermentation for Example 4 and Comparative Example 2.
  • Example 4 in which the amount of lactic acid bacteria starter was increased and added to increase the acidity of the fermented milk base material, compared to Comparative Example 1 in which the amount of lactic acid bacteria starter was added in the same amount as usual, after fermentation It was found that the growth of Bulgarian bacteria contained in the fermented milk was relatively accelerated and the growth of Thermophilus was relatively suppressed. That is, in Example 4 where the acidity of the fermented milk base was adjusted to 0.20% or more, the fermented milk base was fermented so that the bacterial count ratio (Bulgaria / thermofilus) was 0.067 to 0.00. 825, a significant improvement over 10 times.
  • the acidity of the fermented milk base was adjusted to 0.20% or more
  • the fermented milk base was fermented so that the bacterial count ratio (Bulgaria / thermofilus) was 0.067 to 0.00. 825, a significant improvement over 10 times.
  • Comparative Example 2 where the acidity of the fermented milk base material is 0.14%, when the fermented milk base material is fermented, the bacterial count ratio (Bulgaria / thermofilus) is 0.300 to 0.118. And decreased.
  • the amount of lactic acid bacteria starter was increased and added to the raw material milk to increase the acidity to 0.2% or more, and then this fermented milk base material was heated and fermented. As a result, it was confirmed that the growth of Bulgaria was relatively accelerated and the growth of Thermophilus was relatively suppressed.
  • the acidity of the fermented milk base material is adjusted to a predetermined value or more, it can be expected that the total amount of polysaccharides contained in the fermented milk increases.
  • the acidity of the fermented milk base is specifically 0.2% or more, preferably 0.25% or more, more preferably 0.3% or more, still more preferably 0.35% or more, particularly preferably. It was considered that fermented milk containing a large amount of polysaccharides derived from Bulgarian bacteria can be produced by adjusting to 0.4% or more and then fermenting.
  • the present invention relates to a method for producing fermented milk such as yogurt. Therefore, the present invention can be suitably used in the manufacturing industry of fermented milk such as yogurt.

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  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne l'amélioration de la croissance de Lactobacillus bulgaricus et la réduction au minimum de la croissance de Streptococcus thermophilus l'un par rapport à l'autre. Elle concerne un procédé de production de lait fermenté, ledit procédé comprenant : une étape d'addition d'un ferment starter dans laquelle un ferment starter de bactéries lactiques contenant Lactobacillus bulgaricus et Streptococcus thermophilusest ajouté à une matière première de lait afin d'obtenir un matériau de base de lait fermenté ; une étape d'ajustement de l'acidité dans lequel l'acidité du matériau de base de lait fermenté est ajustée à 0,2 % ou plus ; et une étape de fermentation dans laquelle le matériau de base de lait fermenté est fermenté après l'étape d'ajustement de l'acidité afin obtenir du lait fermenté. De cette manière, il est possible d'améliorer la croissance relative de Lactobacillus bulgaricus sans utiliser d'additifs tels que des agents favorisant la croissance des bactéries lactiques ou des agents similaires, et il est donc possible de produire du lait fermenté qui n'a pas un goût désagréable et qui contient une grande quantité de polysaccharides dérivés de Lactobacillus bulgaricus.
PCT/JP2015/069822 2014-07-14 2015-07-10 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire WO2016009951A1 (fr)

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US7801533B2 (en) * 2001-11-23 2010-09-21 Nokia Corporation Location request control
WO2018181455A1 (fr) * 2017-03-29 2018-10-04 株式会社明治 Procédés de production de levain de lactobacillus et yaourt
WO2019065649A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Lait fermenté, et procédé de fabrication de celui-ci

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JP2005176603A (ja) * 2002-12-03 2005-07-07 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
WO2012067081A1 (fr) * 2010-11-18 2012-05-24 株式会社 明治 Lait fermenté ayant une aigreur réduite et son procédé de fabrication

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JP2005176603A (ja) * 2002-12-03 2005-07-07 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
WO2012067081A1 (fr) * 2010-11-18 2012-05-24 株式会社 明治 Lait fermenté ayant une aigreur réduite et son procédé de fabrication

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7801533B2 (en) * 2001-11-23 2010-09-21 Nokia Corporation Location request control
WO2018181455A1 (fr) * 2017-03-29 2018-10-04 株式会社明治 Procédés de production de levain de lactobacillus et yaourt
WO2019065649A1 (fr) * 2017-09-29 2019-04-04 株式会社明治 Lait fermenté, et procédé de fabrication de celui-ci
JP2019062782A (ja) * 2017-09-29 2019-04-25 株式会社明治 発酵乳及び発酵乳の製造方法
JP2022103317A (ja) * 2017-09-29 2022-07-07 株式会社明治 発酵乳及び発酵乳の製造方法
JP7109895B2 (ja) 2017-09-29 2022-08-01 株式会社明治 発酵乳及び発酵乳の製造方法

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