WO2017026481A1

WO2017026481A1 - Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same

Info

Publication number: WO2017026481A1
Application number: PCT/JP2016/073439
Authority: WO
Inventors: 英恵土橋; 素晴小森; 裕美森川; 瑞恵斎藤
Original assignee: 株式会社明治
Priority date: 2015-08-10
Filing date: 2016-08-09
Publication date: 2017-02-16
Also published as: JP6861157B2; JPWO2017026481A1

Abstract

The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid bacteria characterized in that the ratio of the diacetyl content (units: ppm) relative to the organic acid content (units: mM) is 0.2 or more during fermentation at 15-20°C, (C) a step for low-temperature fermentation for fermenting at 1-20°C, and (D) a step for high-temperature fermentation for fermenting at 25-45°C. According to the present invention, it is possible to manufacture a flavorsome fermented dairy product rich in fermentation flavor derived from aromatic substances (diacetyl and/or acetoin) despite the fermentation period being shortened, production efficiency being increased, and efficient production being possible. According to the present invention, these products can be produced efficiently by shortening the fermentation period.

Description

Method for producing fermented dairy product with good flavor, and fermented dairy product produced by the production method

Reference to related applications

This application is based on Japanese Patent Application No. 2015-158556 (filing date: August 10, 2015), which is a prior Japanese patent application, and claims the benefit of its priority. The entirety is hereby incorporated by reference.

The present invention relates to a method for producing a fermented dairy product having good flavor, and a fermented dairy product produced by the production method.

Diacetyl and / or acetoin is a main aromatic substance such as fermented butter, fermented cream, sour cream, cheese, etc., fermented milk products rich in diacetyl and / or acetoin, and foods and beverages processed from such fermented milk products are It is known that palatability increases from the viewpoint of fermentation flavor.

Among cheeses, cream cheese, a type of fresh cheese, is a soft, non-aged type obtained by adding lactic acid bacteria to cream alone or a mixture of cream and milk, fermenting, and coagulating the milk with the produced lactic acid. Cheese. In addition, cream cheese has a fermented flavor derived from lactic acid bacteria and a refreshing acidity, so it has a good compatibility with sweetness and is used as a raw material for confectionery and bread making in the manufacture of cakes, bread, and desserts. The

As described above, fermentation by lactic acid bacteria in cream cheese is necessary to produce a mild acid odor peculiar to cream cheese, that is, a fermentation flavor, in addition to milk coagulation (acid coagulation) with acid (CHEESE cheese) Manufacturing Cheese types and their explanation, Japan Dairy Technology Association, 1962, page 293 (Non-patent Document 1)). Japanese Patent Application Laid-Open No. 2013-212096 (Patent Document 1) discloses that lactic acid bacteria starters to be added are thermophilic bacteria starters having an optimum fermentation temperature of about 40 ° C., and mesophilic bacteria starters having a temperature of about 25 ° C. It is described to use. Specific examples of lactic acid bacteria include Lactococcus lactis subsp. Lactis (Lactis), Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. , And is described.

As a method for promoting the production of aromatic substances such as diacetyl and / or acetoin by lactic acid bacteria, Japanese Patent Application Laid-Open No. 63-202390 (Patent Document 2) contains a lactic acid bacterium having a citric acid fermenting ability and citric acid. A method for enhancing the amount of diacetyl produced by lactic acid bacteria, which is cultured in a medium in which one or more of iron, copper, and molybdenum are added to the culture substrate in the form of inorganic salts or organic salts, is described.

Japanese Patent Application Laid-Open No. Hei 3-219884 (Patent Document 3) discloses a culture substrate containing a sugar source that can be used by lactic acid bacteria as one or more selected from animal tissues and blood containing iron porferin, heme protein, iron porphyrin, and blood. A diacetyl and acetoin fermentation method using lactic acid bacteria characterized by inoculating lactic acid bacteria after adding a metal salt, culturing under aerobic conditions by shaking or aeration is described. Further, JP-A-4-099480 (Patent Document 4) describes a specific lactic acid bacterium having a high ability to produce diacetyl and acetoin from saccharides.

JP 2013-212096 A JP-A-63-202390 Japanese Patent Laid-Open No. 3-219884 JP-A-4-099480

The method for promoting the production of aroma substances (diacetyl and / or acetoin) by fermentation of lactic acid bacteria described in Patent Document 2 and Patent Document 3 is a method of promoting the production of citric acid-containing culture substrate using iron, copper, and molybdenum. It is necessary to add a metal salt and one or more selected from a medium in which seeds or two or more kinds are added in the form of inorganic salts or organic salts, as well as animal tissues containing iron porferin, heme protein, iron porphyrin, and blood. That is, when fermented dairy products are produced by these methods, they are derived from the substances (raw materials) that require the above addition, and the resulting fermented dairy products have an influence on the flavor and / or color tone.

In addition, the fermentation (culture) temperature for the production of aroma substances (diacetyl and / or acetoin) by fermentation of lactic acid bacteria described in Patent Documents 2 to 4 is 30 ° C. or higher, and in this temperature range, aroma substances ( In addition to diacetyl and / or acetoin), in order to promote the production of organic acids (such as lactic acid and acetic acid) and enhance the flavor of fermentation, a sufficient amount of aroma substances (diacetyl and / or acetoin) can be obtained at the same time. Organic acids such as lactic acid and acetic acid will also be produced. That is, from the information described in Patent Documents 2 to 4, when selecting fermentation conditions for lactic acid bacteria and producing a fermented milk product, a fermented milk product having a strong acidity rather than a fermented flavor is obtained. Overall, the preference of the fermented dairy product itself decreases.

Thus, using conventional techniques, lactic acid bacteria that produce aromatic substances (diacetyl and / or acetoin) are selected, and fermentation conditions (fermentation temperature) by lactic acid bacteria are selected using conventional techniques, and fermentation is performed using lactic acid bacteria. Even when a dairy product is prepared, the sour taste derived from organic acids (such as lactic acid and acetic acid) cancels the fermented flavor derived from aroma substances (diacetyl and / or acetoin). It was not possible to realize a fermented dairy product having a sour taste and a good flavor.

In view of the above problems when preparing fermented dairy products having a good fermentation flavor, organic acids (such as lactic acid and acetic acid) using lactic acid bacteria that produce a large amount of aromatic substances (diacetyl and / or acetoin) under predetermined conditions The problem was to develop a fermented dairy product that is not so strong that it has a moderately sour taste and is rich in fermented flavors derived from aroma substances (diacetyl and / or acetoin) and has a good flavor.

The present inventors have recently used a lactic acid bacteria starter containing a lactic acid bacterium having a ratio of the amount of diacetyl per organic acid amount under a predetermined condition in a method for producing a fermented dairy product, and sterilized it by heat. By inoculating raw milk and applying a low-temperature fermentation step and a high-temperature fermentation step sequentially, the acidity derived from organic acids is moderate, but the fermentation flavor is abundant, flavorful, and balanced Succeeded in producing fermented dairy products. At this time, as a lactic acid bacterium to be added to the lactic acid bacterium starter, it is important to use a lactic acid bacterium having a diacetyl amount ratio of 0.2 or more per organic acid amount. It is also important to ferment with a low-temperature fermentation step and a high-temperature fermentation step in order, and it has been found that a fermented milk product having an excellent flavor can be obtained by combining them. The present invention is based on such knowledge.

That is, the present invention is as follows.
[1]
(A) a step of heat sterilizing the raw material;
(B) Inoculating a lactic acid bacterium starter containing lactic acid bacteria, wherein the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) is 0.2 or more in fermentation at 15-20 ° C. Process,
(C) a low-temperature fermentation process for fermentation at 1 to 20 ° C .;
(D) including a high temperature fermentation process of fermenting at 25-45 ° C.,
A method for producing fermented dairy products,
[2] The method for producing a fermented milk product according to the above [1], wherein the organic acid is lactic acid and / or acetic acid,
[3] The method for producing a fermented milk product according to [1] or [2], wherein the fermented milk product is natural cheese, fermented butter, fermented cream, or yogurt,
[4] The method for producing a fermented dairy product according to [3] above, wherein the natural cheese is a fresh cheese that solidifies acid.
[5] The method for producing a fermented dairy product according to any one of the above [1] to [4], wherein the low-temperature fermentation step ferments at 1 to 20 ° C. for 6 to 30 hours,
[6] The method for producing a fermented dairy product according to any one of the above [1] to [5], wherein the high-temperature fermentation step ferments at 25 to 45 ° C. for 2 to 12 hours,
[7] A fermented milk product produced by the method of any one of [1] to [6].
[8] Lactobacillus paracasei lactic acid bacteria deposited under the deposit number NITE BP-02244.

Moreover, according to another aspect of this invention, the manufacturing method of the following fermented milk products is provided.
[1 ']
(A ′) a step of heat sterilizing the raw material;
(B ′) Diacetyl amount (unit: p) per amount of organic acid (unit: mM) in fermentation at 15 ° C.
inoculating a lactic acid bacteria starter containing lactic acid bacteria, wherein the ratio of pm) is 0.2-1;
(C ′) a low-temperature fermentation process for fermentation at 1 to 20 ° C .;
(D ′) including a high-temperature fermentation step of fermenting at 25 to 45 ° C.
A method for producing a fermented dairy product having a good flavor,
[2 ′] The method for producing a fermented dairy product with good flavor according to [1 ′] above, wherein the organic acid is lactic acid and / or acetic acid,
[3 ′] The method for producing a fermented dairy product with good flavor according to [1 ′] or [2 ′], wherein the fermented dairy product is natural cheese, fermented butter, fermented cream, or yogurt,
[4 ′] The method for producing a fermented dairy product with good flavor according to [3 ′] above, wherein the natural cheese is a fresh cheese that undergoes acid coagulation,
[5 ′] A method for producing a fermented dairy product having a good flavor according to any one of [1 ′] to [4 ′] above, wherein the low-temperature fermentation step is performed at 1 to 20 ° C. for 6 to 30 hours.
[6 ′] A method for producing a fermented dairy product having a good flavor according to any one of [1 ′] to [5 ′] above, wherein the high-temperature fermentation step ferments at 25 to 45 ° C. for 2 to 12 hours.
[7 ′] A fermented milk product produced by the method for producing a fermented milk product having a good flavor according to any one of [1 ′] to [6 ′].

ADVANTAGE OF THE INVENTION According to this invention, fermented dairy products rich in fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) and having good flavor are produced efficiently by shortening fermentation time and improving production efficiency. be able to. And according to this invention, compared with the fermented dairy product manufactured by fermentation only for a long time only by a low temperature fermentation process, the time required for the fermentation is shortened, and aromatic substances (diacetyl and / or acetoin) A fermented dairy product rich in fermented flavor derived from can be produced. In addition, according to the present invention, the sourness derived from organic acids (such as lactic acid and acetic acid) is not so strong as to be moderate as compared to fermented dairy products produced by a short-time fermentation with only a high-temperature fermentation process, and aroma. A savory fermented dairy product rich in fermented flavor derived from the substance (diacetyl and / or acetoin) can be produced.

Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.

As described above, the method for producing a fermented milk product according to the present invention includes the following steps.
(A) a step of heat sterilizing the raw material;
(B) Inoculating a lactic acid bacterium starter containing lactic acid bacteria, wherein the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) is 0.2 or more in fermentation at 15-20 ° C. Process,
(C) a low-temperature fermentation process for fermentation at 1 to 20 ° C .;
(D) A high-temperature fermentation process in which fermentation is performed at 25 to 45 ° C.

[Step (A): Step of sterilizing raw materials]
A process (A) is a process of heat-sterilizing the raw material of fermented milk products.

Here, the raw material of the present invention is a liquid containing milk components such as raw milk (raw milk), whole milk, skim milk, whey and the like. Here, raw milk is, for example, animal milk such as cow milk, and raw materials include processed milk (eg, whole milk powder, whole fat concentrated milk) in addition to whole milk, skim milk, whey, etc. Non-fat dry milk, non-fat concentrated milk, condensed milk, whey powder, cream, butter, cheese, etc.).

When the fermented dairy product of the present invention is yogurt, the raw material of the present invention is generally referred to as yogurt mix and the like, and as other raw materials, for example, sugar, sugar, sweetener Also included are foods (food ingredients) such as fragrances, fruit juices, pulp, vitamins and minerals, and food additives. Furthermore, stabilizers such as pectin, soybean polysaccharide, CMC (carboxymethylcellulose), agar, gelatin and the like are included as necessary.

When the fermented milk product of the present invention is natural cheese, the raw material of the present invention is generally referred to as raw material milk for cheese, and raw milk (raw milk), skim milk, cream Milk raw materials such as can be used.
For example, in the case of cream cheese, which is an aspect of natural cheese, which is a kind of fresh cheese that solidifies acid, the raw material milk for the cream cheese is obtained by adding cream to raw milk and / or skim milk, The content of milk fat for cream cheese is preferably 7 to 20% by weight, more preferably 8 to 18% by weight, still more preferably 9 to 16% by weight, still more preferably 10 to 16% by weight, and further preferably 10 to 10%. It can be adjusted to 14% by weight, particularly preferably 10 to 12% by weight. By making the content of milk fat in the raw material milk for cream cheese 7% by weight or more, it becomes easy to separate the cheese curd and whey of cream cheese described later, which is preferable. Moreover, by making the content of the milk fat of the raw material milk for the cream cheese 20% by weight or less, the flavor and texture of the cream cheese are not lost, which is preferable. In addition, when obtaining a cream cheese with a rich and heavy flavor and texture, the content of milk fat in the raw material milk for the cream cheese can be adjusted to 20% by weight or more.

In the step of heat sterilizing the raw material of the fermented milk product in the step (A), heat sterilization conditions such as known milk, yogurt, cheese, fermented cream and fermented butter can be applied.

When the fermented dairy product of the present invention is yogurt, for example, a low temperature long time sterilization method of treating at 61 to 65 ° C. for 30 minutes, a high temperature short time sterilization method of treating at 70 to 75 ° C. for 15 to 16 seconds, 130 to There is an ultra-high temperature sterilization method of treating at 150 ° C. for 1 to 2 seconds. In addition, the sterilization temperature and / or sterilization time can be appropriately adjusted as long as a predetermined hygiene level equal to or higher than that of the sterilization method is maintained and the sanitary level of the fermented milk product of the present invention is maintained.

When the fermented dairy product of the present invention is cheese, there are a low temperature and long time sterilization method in which treatment is performed at 61 to 65 ° C. for 30 minutes, and a high temperature and short time sterilization method in which treatment is performed at 70 to 75 ° C. for 15 to 16 seconds. In addition, the sterilization temperature and / or sterilization time can be appropriately adjusted as long as a predetermined hygiene level equal to or higher than that of the sterilization method is maintained and the sanitary level of the fermented milk product of the present invention is maintained.

Also, if necessary, a homogenization process corresponding to a homogenization pressure of 0 to 25 MPa when using a homogenizer can be incorporated before and / or after heat sterilization of the raw material of the present invention. Furthermore, after heat-sterilizing the raw material of this invention, it can be made to cool by arbitrary methods to the inoculation temperature of the lactic acid bacteria starter in the process (B) mentioned later.

[Step (B): Step of inoculating lactic acid bacteria starter]
Step (B) is a step of inoculating the raw material of the present invention heat-sterilized in step (A) with a starter containing lactic acid bacteria capable of producing aroma substances (diacetyl and / or acetoin) under predetermined conditions. .

Here, the ratio of the amount of diacetyl (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 to 20 ° C. (preferably 15 ° C.) referred to in the present invention is 0.2 or more. A lactic acid bacterium characterized by a sufficient production of aromatic substances (diacetyl and / or acetoin) and low production of organic acids (such as lactic acid and acetic acid) through the low-temperature fermentation step in step (C) described later. Lactic acid bacteria having

Organic acids (such as lactic acid and acetic acid) can be quantified by a known quantification method for lactic acid and acetic acid, such as quantification by HPLC and quantification by enzyme method. Among the aromatic substances (diacetyl and / or acetoin), the amount of diacetyl can be quantified by a known diacetyl quantification method such as a quantification method by gas chromatography.

The ratio of the amount of diacetyl (unit: ppm) per amount of organic acid (unit: mM) in the fermentation at 15 to 20 ° C. of the lactic acid bacteria of the present invention can be calculated according to the following formula.
Ratio of diacetyl amount per organic acid amount =
Amount of diacetyl (unit: ppm) / Amount of organic acid (unit: mM)
More specifically, the ratio in the prepared lactic acid bacteria can be measured according to the procedure shown in Test Example 1 described later.

In the present invention, the ratio of the amount of diacetyl per organic acid amount in fermentation at 15 to 20 ° C. is 0.2 or more, typically 0.2 to 10, preferably 0.25 to 9, more preferably 0.3 to 8, still more preferably 0.35 to 7, particularly preferably 0.4 to 6. In such a numerical range, the acidity derived from organic acids (such as lactic acid and acetic acid) is not moderately strong, and the fermentation is rich in fermentation flavors derived from aromatic substances (diacetyl and / or acetoin). From the viewpoint of obtaining a dairy product, it is advantageous. When the ratio is less than 0.2, it is not preferable because a sufficient aromatic substance (diacetyl and / or acetoin) cannot be obtained in the present invention.

In another preferred embodiment of the present invention, the ratio of the amount of diacetyl per amount of organic acid in the fermentation at 15 ° C. is 0.2 to 1, preferably 0.25 to 0.9, more preferably 0.3 to It is 0.8, more preferably 0.35 to 0.7, particularly preferably 0.4 to 0.6. In such a numerical range, the acidity derived from organic acids (such as lactic acid and acetic acid) is not moderately strong, and the fermentation is rich in fermentation flavors derived from aromatic substances (diacetyl and / or acetoin). From the viewpoint of obtaining a dairy product, it is advantageous. When the ratio is less than 0.2, it is not preferable because a sufficient aromatic substance (diacetyl and / or acetoin) cannot be obtained in the present invention.

The lactic acid bacterium of the present invention is a lactic acid bacterium characterized in that the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) is 0.2 or more in fermentation at 15 to 20 ° C. There are no restrictions on the type and strain. The lactic acid bacteria here are not limited to those classified as lactic acid bacteria, but also include bacteria that have been used in fermented milk products such as bifidobacteria. The lactic acid bacteria that can be used in the present invention are not particularly limited as long as they can be applied to fermented milk products. For example, lactis bacteria, cremollis bacteria, diacetyllactis bacteria, bulgaria bacteria, casei bacteria, gasseri bacteria, helveticas bacteria , Bifidobacteria, thermophilus, leuconostoc, and pediococcus.
The lactic acid bacterium of the present invention can be selected in advance based on the information on the gene sequence accumulated in KEGG or the like based on the presence or absence of the gene of the enzyme involved in diacetyl production. The lactic acid bacteria preselected in this way are as follows. Lactococcus lactis subsp. Lactis, Lc. Lactis subsp. Cremoris, Streptococcus thermophilus, Lactobacillus brevis, L. buchneri, L. fermentum, L. reuteri, L. sakei, L. casei, L. paracasei, L. johnsonii, L. plantarum , L. rhamnosus, L. salivarius, L. gasseri, Pediococcus pentosaceus, Ped. Claussenii, Pediococcus sp., Oenococcus oeni, Leuconostoc mesenteriodes, Leu. Citreum, Leu. Kimchii, Leu. Gasicomitatum, Leu. Leuconostoc sp.

In another preferred embodiment of the present invention, the lactic acid bacterium of the present invention has a ratio of diacetyl amount (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 ° C. of 0.2 to 1. If it is the characteristic lactic acid bacteria, there will be no restriction | limiting in the kind and strain. The lactic acid bacteria here are not limited to those classified as lactic acid bacteria, but also include bacteria that have been used in fermented milk products such as bifidobacteria. The lactic acid bacteria that can be used in the present invention are not particularly limited as long as they can be applied to fermented milk products. For example, lactis bacteria, cremollis bacteria, diacetyllactis bacteria, bulgaria bacteria, casei bacteria, gasseri bacteria, helveticas bacteria , Bifidobacteria, thermophilus, leuconostoc, and pediococcus.
The lactic acid bacterium of the present invention can be selected in advance based on the information on the gene sequence accumulated in KEGG or the like based on the presence or absence of the gene of the enzyme involved in diacetyl production. The lactic acid bacteria preselected in this way are as follows. Lactococcus lactis subsp. Lactis, Lc. Lactis subsp. Cremoris, Streptococcus thermophilus, Lactobacillus brevis, L. buchneri, L. fermentum, L. reuteri, L. sakei, L. casei, L. paracasei, L. johnsonii, L. plantarum , L. rhamnosus, L. salivarius, L. gasseri, Pediococcus pentosaceus, Ped. Claussenii, Pediococcus sp., Oenococcus oeni, Leuconostoc mesenteriodes, Leu. Citreum, Leu. Kimchii, Leu. Gasicomitatum, Leu. Leuconostoc sp.

As represented by Examples described later, the present inventors have found many bacterial species and strains as bacterial species and strains that can be suitably used in the present invention.
Among these, as a strain of a novel lactic acid bacterium that can be suitably used in the present invention described below, a Lactobacillus paracasei subsp. ) Has been found.

Here, the information regarding the deposit of lactic acid bacteria is as follows.
Lactobacillus paracasei subsp. paracasei OLL204220 strain is deposited at the National Institute of Advanced Industrial Science and Technology Patent Microorganism Depositary. The contents specifying the deposit will be described below.
(1) Depositary institution name: National Institute of Advanced Industrial Science and Technology, Patent Microorganism Depositary Center (2) Contact: 2-5-8 Kazusa Kamashishi, Kisarazu City, Chiba Prefecture 292-0818
(3) Accession number: NITE BP-02244
(4) Display for identification: Lactobacillus paracasei subsp. paracasei OLL204220
(5) Date of original deposit: April 25, 2016 Lactobacillus paracasei subsp. paracasei OLL204220 was isolated from raw milk. Its scientific properties are as follows. The colony properties on the medium (Difco Lactobacilli MRS Agar, BD) are circular, white, Smooth type, and conical. The fungal form is Neisseria gonorrhoeae and the Gram stain is positive. The lactic acid fermentation format is facultative heterolactic fermentation and aerobic growth is +.

Also, the deposited strain, Lactococcus lactis subsp. Lactis OLS3022 strain has also been confirmed to be a strain of lactic acid bacteria that can be suitably used in the present invention.

Here, the information regarding the deposit of lactic acid bacteria is as follows.
Lactococcus lactis subsp. The lactis OLS3022 strain is deposited at the National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center (formerly the Ministry of International Trade and Industry, Institute of Industrial Technology, Microbial Industrial Technology Laboratory, Patent Microorganism Depositary Center). The contents specifying the deposit will be described below.
(1) Depositary institution name: National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Center (2) Contact: 2-5-8 Kazusa Kamashi, Kisarazu City, Chiba Prefecture 292-0818
(3) Accession number: FERM BP-2805
(4) Display for identification: Lactococcus lactis subsp. lactis OLS3022
(5) Date of original deposit: September 12, 1989 (6) Date of transfer to deposit under the Budapest Treaty: March 14, 1990 (Lastococcus lactis subsp.) lactis OLS3022 was isolated from cheese. Its scientific properties are as follows. The fungal form is streptococci, grows at 10 ° C. and has no motility. Gram staining is positive and indicates catalase negative. Arginine degradability is negative. The GC content is 37.5 mol% (HPLC method). CO ₂ gas is produced from citric acid, and acid is produced from lactose, maltose, and mannose. Does not produce acid from sucrose, raffinose, mannitol and inulin.

The lactic acid bacteria starter of the present invention refers to a mixture of lactic acid bacteria including the lactic acid bacteria of the present invention alone or the lactic acid bacteria of the present invention and other lactic acid bacteria and / or bacteria and fermented microorganisms that have been used in fermented dairy products. This refers to inoculating the heat-sterilized raw material obtained in step (A). The lactic acid bacteria starter of the present invention is capable of low temperature fermentation in the step (C) and high temperature fermentation in the step (C), and has a moderate acidity derived from organic acids (such as lactic acid and acetic acid), which is the effect of the present invention. As long as it can produce a fermented dairy product that is rich in fermented flavor derived from aromatic substances (diacetyl and / or acetoin) and has a good flavor, its mode (passage starter, bulk starter, frozen starter, freezing There are no restrictions on drying starters.

[Process (C): Low temperature fermentation process]
In the step (C), the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) in fermentation at 15 to 20 ° C. in the step (B) is 0.2 or more. The lactic acid bacteria starter containing the lactic acid bacteria to be inoculated to the raw material heat-sterilized in the step (A) and then subjected to low temperature fermentation at 1 to 20 ° C.

The fermentation temperature of the low temperature fermentation in the step (C) is preferably 1 to 20 ° C., more preferably 1 to 19 ° C., further preferably 2 to 18 ° C., further preferably 5 to 17 ° C., further preferably 8 to 17 ° C. More preferably, it is 10 to 17 ° C., particularly preferably 13 to 17 ° C. If the fermentation temperature of the low-temperature fermentation in step (C) is 1 ° C. or higher, the sourness derived from organic acids (such as lactic acid and acetic acid), which is an effect of the present invention, is not strong enough to be moderate, and aromatic substances (diacetyl and / or Or a fermented dairy product rich in fermented flavor derived from acetoin) and having a good flavor, which is preferable. Moreover, if the fermentation temperature of the low temperature fermentation of a process (C) is 20 degrees C or less, since the risk of the contamination by another microorganism reduces, it is preferable.

The fermentation time of the low temperature fermentation in the step (C) is preferably 6 to 30 hours, more preferably 6 to 28 hours, still more preferably 7 to 27 hours, further preferably 8 to 26 hours, and further preferably 9 to 25 hours. Particularly preferred is 10 to 24 hours. If the fermentation time of the low-temperature fermentation in step (C) is 6 hours or more, the sourness derived from organic acids (such as lactic acid and acetic acid), which is the effect of the present invention, is not strong enough to be moderate, and aroma substances (diacetyl and / or Or a fermented dairy product rich in fermented flavor derived from acetoin) and having a good flavor, which is preferable. Moreover, if the fermentation temperature of the low temperature fermentation of a process (C) is 30 hours or less, since the risk of the contamination by other microorganisms, such as a low temperature bacteria, falls, it is preferable.

In the low temperature fermentation of the step (C), the sourness derived from organic acids (lactic acid and acetic acid, etc.), which is the effect of the present invention, is not strong enough, and the fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) From the viewpoint of producing a rich and savory fermented dairy product, it is preferable to perform low-temperature fermentation while stirring simultaneously. Lactic acid bacteria are classified as facultative anaerobic bacteria, and it is common to carry out static culture for the purpose of ensuring anaerobic, but in the present invention, for example, by low-temperature fermentation with stirring, When the step (D) to be described later is taken after the step (C), the sourness derived from organic acids (lactic acid and acetic acid, etc.), which is the effect of the present invention, is not strong enough to be moderate, and fragrant substances (diacetyl and It should be noted that the effect of producing a savory fermented dairy product rich in fermented flavor derived from (or acetoin) can be further enhanced.

[Process (D): High temperature fermentation process]
Step (D) is characterized in that the ratio of diacetyl amount (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 to 20 ° C. in step (B) is 0.2 or more. The lactic acid bacteria starter containing the lactic acid bacteria to be inoculated to the raw material heat-sterilized in the step (A) and then subjected to high temperature fermentation at 25 to 45 ° C.

The fermentation temperature of the high-temperature fermentation in the step (D) is preferably 25 to 45 ° C., more preferably 28 to 44 ° C., further preferably 30 to 43 ° C., further preferably 32 to 42 ° C., further preferably 33 to 41 ° C. More preferably, it is 34 to 40 ° C, particularly preferably 35 to 39 ° C. If the fermentation temperature of the high temperature fermentation in the step (D) is 25 ° C. or more, the fermentation time of the high temperature fermentation in the step (D) can be shortened, and the risk of contamination by other microorganisms is reduced, which is preferable. If the fermentation temperature of the high-temperature fermentation in step (D) is 45 ° C. or lower, the production of organic acids (such as lactic acid and acetic acid) by lactic acid bacteria can be controlled by known fermentation management. Since the acidity (lactic acid, acetic acid, etc.) derived from acid (such as lactic acid and acetic acid) is not strong enough to be moderate, and a fermented dairy product rich in fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) can be produced, it is preferable.

The fermentation time of the high-temperature fermentation in the step (D) is not particularly limited as long as the fermented dairy product to be produced has a desired property. For example, when it is desired to obtain a fermented dairy product having a pH of 4.8, the pH is measured in the process of high-temperature fermentation, and high-temperature fermentation is performed until the pH reaches 4.8. Then, the high temperature fermentation process is completed. Specifically, for example, the fermentation time for high-temperature fermentation is preferably 2 to 12 hours, more preferably 2 to 10 hours, still more preferably 3 to 8 hours, still more preferably 4 to 8 hours, and particularly preferably 5 to 7 hours. It's time. If the fermentation time of the high-temperature fermentation in the step (D) is 2 hours or longer, the sourness derived from organic acids (such as lactic acid and acetic acid), which is the effect of the present invention, is not strong enough to be moderate, and aroma substances (diacetyl and / or Or a fermented dairy product rich in fermented flavor derived from acetoin) and having a good flavor, which is preferable. Moreover, since the production efficiency of the fermented milk product of this invention can be improved if the fermentation temperature of the high temperature fermentation of a process (D) is 12 hours or less, it is preferable.

[Fermented dairy products]
The fermented dairy product produced by the production method of the present invention is not particularly limited as long as it is a fermented dairy product, but the fermented flavor derived from the aromatic substance (diacetyl and / or acetoin) leads to an improvement in palatability. It is preferable to apply to natural cheese, fermented butter, fermented cream, and yogurt.

For natural cheese, fresh cheese (non-aged cheese) such as cream cheese, mozzarella cheese, quark, mascarpone, feta, pasta filata cheese, string cheese, cottage cheese is particularly preferred, but aging such as gouda, cheddar, parmesan, etc. In the case of type natural cheese, the present invention can be applied by regarding ripening as a low temperature fermentation process.

In the fermented butter, it is particularly preferable to employ a production method in which the fermented milk product of the present invention is kneaded with butter granules.
In the fermented cream, it is preferable to apply the present invention to a sour cream having a moderate acidity.
In yogurt, it is preferable to apply the present invention to a type that has a high protein and rich texture and does not feel sour.

The fermented dairy product produced by the production method of the present invention is preferably applied to fresh cheese that solidifies in acid among non-ripe molded cheeses, such as cream cheese, quark, and the like. In particular, it is derived from organic acids (such as lactic acid and acetic acid), which are the effects of the present invention, by applying the method for producing a fermented dairy product of the present invention to cream cheese characterized by a mild acidity and a rich texture. It becomes a cream cheese with a good flavor and a rich flavor of fermentation derived from aroma substances (diacetyl and / or acetoin), and the palatability is further enhanced.

[Fermented dairy products (cream cheese)]
Hereinafter, the case where the manufacturing method of the fermented milk product of this invention is applied to cream cheese is demonstrated.

Cream milk raw material milk is sterilized, cooled, and then cream cheese raw milk is solidified. As a method of coagulation, coagulation with acid is generally used, but depending on the target cream cheese quality and flavor, coagulation with milk coagulation enzyme (rennet), coagulation with heating, alone or with acid It can be applied in combination with.

As a method of coagulating the raw material milk for cream cheese that has been sterilized with acid, for example, a method of coagulating while fermenting by adding lactic acid bacteria, a method of coagulating by adding an organic acid (such as lactic acid and / or citric acid), As well as a combination of these methods.

As the lactic acid bacterium to be added, it is common to use a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C and a mesophilic bacterium having an optimum temperature of about 25 ° C. For example, it is common to use Helveticas, Lactis, Diacetyllactis, and Cremoris as lactic acid bacteria. However, the present invention is not limited to these, and any lactic acid bacteria capable of fermenting milk (lactose) can be targeted cream cheese. Can be selected according to quality and flavor. In addition, when using organic acids (such as lactic acid and / or citric acid), the quality of the target cream cheese from those corresponding to food additives and / or foods (such as fruit juice) containing organic acids And can be selected according to the flavor.

When the pasteurized cream cheese raw milk is coagulated with acid, considering that the isoelectric point pH of casein is 4.6, the pH when coagulated is preferably pH 3-6. More preferably, the pH is 3.5 to 6, further preferably pH 3.7 to 5.9, still more preferably pH 3.9 to 5.9, still more preferably pH 4 to 5.8, still more preferably pH 4.1 to 5. 8, more preferably pH 4.2 to 5.7, more preferably pH 4.3 to 5.7, further preferably pH 4.4 to 5.6, and particularly preferably pH 4.5 to 5.6. You can choose depending on the quality and flavor of the cream cheese you want. Here, if the pH when solidified is 3 or more, the sourness of cream cheese is not strong, which is preferable. Moreover, if the pH at the time of coagulation | solidification is 6 or less, the acid is fully produced | generated and isolation | separation with whey mentioned later is easy, and it is preferable.

The raw material milk for the solidified cream cheese can obtain a cheese curd by separating the whey. The whey separation method is selected according to the quality and flavor of the target cream cheese, such as filtration through a membrane or mesh, separation using centrifugal force, etc., to separate whey used in the production of known cheese. That's fine. The obtained cheese curd is cream cheese.

The method for producing cream cheese of the present invention comprises lactic acid bacteria characterized in that raw milk is heat sterilized and the ratio of the amount of aromatic substance per organic acid amount is 0.2 or more in fermentation at 15 to 20 ° C. The method comprises the steps of low-temperature fermentation at 1 to 20 ° C. and high-temperature fermentation at 25 to 45 ° C. after inoculation with a lactic acid bacteria starter. Here, the order of low-temperature fermentation at 1 to 20 ° C. and high-temperature fermentation at 25 to 45 ° C. is arbitrary, and any one of them is an organic acid (such as lactic acid and acetic acid) which is the effect of the present invention. This is preferable because the sourness derived from the salt is not so strong as to be moderate, and a flavorful cream cheese derived from aroma substances (diacetyl and / or acetoin) and rich in fermentation flavor is obtained. In particular, by performing low temperature fermentation while stirring, the cream cheese of the present invention can further contain a fragrance substance (diacetyl and / or acetoin), and the fermentation flavor could be enhanced.

The cream cheese produced by the method for producing cream cheese of the present invention can be subjected to a homogenization treatment for subsequent heat treatment. When using a homogenizer, the homogenization pressure is preferably 5 to 50 MPa, more preferably 6 to 40 MPa, still more preferably 7 to 35 MPa, still more preferably 10 to 33 MPa, still more preferably 12 to 31 MPa, still more preferably 15 -30 MPa, particularly preferably 15-25 MPa. If the homogenization pressure of the cream cheese of the present invention is 5 MPa or more, a smooth texture is obtained, and the processing suitability for cheesecake and the like is also increased, which is preferable. Moreover, if the homogenization pressure of the cream cheese manufactured with the manufacturing method of the cream cheese of this invention is 50 Mpa or less, since excess shear will not be applied to cream cheese, it is preferable.

When the method for producing a fermented dairy product of the present invention is applied to mature natural cheese, the cheese raw milk is sterilized by heat by a known method, and in step (B), organically fermented at 15 to 20 ° C. After inoculating a lactic acid bacteria starter containing a lactic acid bacterium characterized in that the ratio of the amount of diacetyl (unit: ppm) per acid amount (unit: mM) is not less than the above-mentioned fixed value, after the high temperature fermentation in step (D) After obtaining the cheese curd, the mold can be appropriately packed, and the low temperature fermentation in the step (C) can proceed in the form of aging. At this time, the aromatic substance (diacetyl and / or acetoin) can be increased according to the aging period.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Test Example A-1]
Diacetyl lactis bacteria isolated from commercially available ecile butter were cultured with stirring at 15 ° C. for 24 hours in a 10% nonfat dry milk medium. The amount of lactic acid and acetic acid in the culture was quantified by HPLC to obtain the amount of organic acid. In addition, the amount of diacetyl in the culture was quantified by gas chromatography to obtain the amount of aroma substance.
The amount of lactic acid of the diacetyl lactis was 10.3 mM, the amount of acetic acid was 8.8 mM, and the amount of organic acid was 19.1 mM. Moreover, the amount of diacetyl of the diacetyl lactis was 9.5 ppm.
And the ratio of the diacetyl amount per organic acid amount was computed in the fermentation at 15 degreeC with the following formula | equation.
Ratio of diacetyl amount per organic acid amount =
Amount of diacetyl (unit: ppm) / Amount of organic acid (unit: mM)

As a result, the ratio of the diacetyl amount per organic acid amount of the diacetyl lactis was 0.50.

[Example A-1]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 15 ° C., Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis isolated from the commercially available ecile butter obtained in Test Example A-1. Were inoculated and held with stirring for 10 hours. Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. The fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example A-1.

[Example A-2]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 37 ° C., Bulgarian bacteria and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis bacteria isolated from the commercially available ecile butter obtained in Test Example A-1. , And was subjected to static fermentation until the pH of the raw milk became 4.8. Thereafter, the mixture was stirred and cooled to 15 ° C. and held for 10 hours with stirring. Thereafter, the fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example A-2.

[Example A-3]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 15 ° C., Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis isolated from the commercially available ecile butter obtained in Test Example A-1. Was inoculated and subjected to stationary fermentation for 10 hours. Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. After the fermented raw milk was heated to 80 ° C. with stirring, the curd and whey were separated to obtain the cream cheese of Example A-3.

[Comparative Example A-1]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 37 ° C., Bulgarian bacteria and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis bacteria isolated from the commercially available ecile butter obtained in Test Example A-1. , And was subjected to static fermentation until the pH of the raw milk became 4.8. Thereafter, the fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Comparative Example A-1.

[Comparative Example A-2]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. The sterilized raw material milk was cooled to 15 ° C., inoculated with Bulgarian bacteria and thermophilus bacteria separated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), and held for 10 hours with stirring. Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. After the fermented raw milk was heated to 80 ° C. with stirring, the curd and whey were separated to obtain the cream cheese of Comparative Example A-2.

The high-temperature fermentation (fermentation at 37 ° C.) in Examples A-1 to A-3 and Comparative Examples A-1 and A-2 is about 12 hours until the pH of the raw milk becomes 4.8. In addition, stationary fermentation.

For the cream cheese of Example A-1, the cream cheese of Example A-2, the cream cheese of Example A-3, the cream cheese of Comparative Example A-1, and the cream cheese of Comparative Example A-2, A specialized panelist evaluated the index of “fermented flavor” according to the following criteria.

<Criteria for fermentation flavor>
◎: Very strong compared to commercial cream cheese ○: Strong compared to commercial cream cheese △: Equivalent to commercial cream cheese ×: Weak compared to commercial cream cheese

The result was as shown in Table 1.

The cream cheese of Example A-1, the cream cheese of Example A-2, and the cream cheese of Example A-3 have a fermented flavor as compared to Comparative Example A-1 and Comparative Example A-2 cream cheese. I could feel it enough. As a result, it was confirmed that the usefulness of the present invention could be understood and that the effects expected by the present invention were obtained.

[Test Example B-1]
The ratio of the amount of diacetyl per amount of organic acid was determined in the fermentation at 15 ° C. and 20 ° C. in the same manner as in Test Example A-1, except that each lactic acid bacterium shown in Table 2 was used as a test bacterium.

In Table 2, among the bacteria used, the strain described as GTC in the strain name means a reference strain obtained from GTC collection of Gifu University, and the strain described as JCM is RIKEN This refers to the reference strain obtained from the BioResource Center, Microbial Materials Development Office. A strain whose name begins with “mei-” is a strain owned by Meiji Co., Ltd. Furthermore, Lc. Lactis OLS3022 (Lactococcus lactis subsp. Lactis OLS3022) means a strain deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the accession number: FERM BP-2805. Paracasei OLL204220 (Lactobacillus paracasei subsp. Paracasei OLL204220) means a strain deposited at the National Institute of Advanced Industrial Science and Technology Patent Microorganism Depositary under the accession number: NITE BP-02244.

The ratio of the amount of diacetyl per organic acid amount of each lactic acid bacterium was as shown in Table 2.

[Example B-1]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 15 ° C. and inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”) and one lactic acid bacterium prepared in Test Example B-1 for 10 hours. (In the case of the Lc. Cremoris mei-10 strain, the raw milk was cooled to “20 ° C.” instead of “up to 15 ° C.”). Performed). Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. After the fermented raw milk was heated to 80 ° C. with stirring, the curd and whey were separated to obtain the cream cheese of Example B-1.

[Example B-3]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 15 ° C. and inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”) and one lactic acid bacterium prepared in Test Example B-1 for 10 hours. (However, in the case of Lc. Cremoris mei-10 strain, the cooling of the raw milk was changed to “up to 20 ° C.” instead of “up to 15 ° C.”, and the other conditions were the same as above. Culture was performed). Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. The fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example B-3.

[Comparative Example B-1]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 37 ° C. and inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), one lactic acid bacterium prepared in Test Example B-1, and raw milk Fermentation was carried out until the pH of the solution became 4.8. Thereafter, the fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Comparative Example B-1.

[Comparative Example B-2]
20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk was cooled to 15 ° C., inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), and held for 10 hours with stirring (however, Lc. Cremoris mei− In the case of 10 strains, the raw milk was cooled to “20 ° C.” instead of “to 15 ° C.”, and the primary culture was performed in the same manner as described above under the other conditions. Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. After the fermented raw milk was heated to 80 ° C. with stirring, the curd and whey were separated to obtain the cream cheese of Comparative Example B-2.

For the cream cheese of Example B-1, the cream cheese of Example B-3, the cream cheese of Comparative Example B-1, and the cream cheese of Comparative Example B-2, an expert panelist regarding the indicator of “fermented flavor” Was evaluated according to the following criteria.
“Fermentation flavor” was further divided into two indicators of “aroma richness” and “balance with acidity”, and evaluated according to the following criteria.

<Criteria>
◎ (3 points): Very good ○ (2 points): Good △ (1 point): Neither x (0 points): Bad

The obtained judgment results of “aroma richness” and “balance with acidity” were totaled, and the total score was evaluated as “fermentation flavor”. When the total score was 3 or more, it was judged that the fermentation flavor was good.

The results were as shown in Table 2.

Claims

(A) a step of heat sterilizing the raw material;
(B) Inoculating a lactic acid bacterium starter containing lactic acid bacteria, wherein the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) is 0.2 or more in fermentation at 15-20 ° C. Process,
(C) a low-temperature fermentation process for fermentation at 1 to 20 ° C .;
(D) including a high temperature fermentation process of fermenting at 25-45 ° C.,
A method for producing fermented dairy products,
The method for producing a fermented milk product according to claim 1, wherein the organic acid is lactic acid and / or acetic acid.
The method for producing a fermented milk product according to claim 1 or 2, wherein the fermented milk product is natural cheese, fermented butter, fermented cream, or yogurt.
The method for producing a fermented dairy product according to claim 3, wherein the natural cheese is a fresh cheese that is acid-coagulated.
The method for producing a fermented milk product according to any one of claims 1 to 4, wherein the low-temperature fermentation step ferments at 1 to 20 ° C for 6 to 30 hours.
The method for producing a fermented milk product according to any one of claims 1 to 5, wherein the high-temperature fermentation step ferments at 25 to 45 ° C for 2 to 12 hours.
A fermented dairy product produced by the method according to any one of claims 1 to 6.
Lactobacillus paracasei lactic acid bacteria deposited under the deposit number NITE BP-02244.