WO2018181455A1 - Procédés de production de levain de lactobacillus et yaourt - Google Patents

Procédés de production de levain de lactobacillus et yaourt Download PDF

Info

Publication number
WO2018181455A1
WO2018181455A1 PCT/JP2018/012704 JP2018012704W WO2018181455A1 WO 2018181455 A1 WO2018181455 A1 WO 2018181455A1 JP 2018012704 W JP2018012704 W JP 2018012704W WO 2018181455 A1 WO2018181455 A1 WO 2018181455A1
Authority
WO
WIPO (PCT)
Prior art keywords
lactic acid
medium
acid bacteria
bacteria
milk
Prior art date
Application number
PCT/JP2018/012704
Other languages
English (en)
Japanese (ja)
Inventor
武文 市村
和典 柏木
智子 市場
Original Assignee
株式会社明治
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社明治 filed Critical 株式会社明治
Priority to JP2019509962A priority Critical patent/JP7232177B2/ja
Publication of WO2018181455A1 publication Critical patent/WO2018181455A1/fr

Links

Images

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)

Definitions

  • the present invention relates to a method for producing a lactic acid bacteria starter and a method for producing fermented milk using the lactic acid bacteria starter.
  • fermented milk when producing fermented milk, a mother starter is cultured in a medium for lactic acid bacteria and subjected to intermediate fermentation to obtain a lactic acid bacteria starter used for fermentation of raw milk. And fermented milk will be manufactured by inoculating raw material milk (yogurt mix) with the lactic-acid-bacteria starter obtained here, and fermenting by hold
  • lactic acid bacteria starters are cultured over several stages, and then transferred from the original mother starter over several generations, and scaled up while activating the lactic acid bacteria starters at each stage. Sometimes.
  • 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 raw milk. 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 fermented food production method in which guava leaf extract is added to raw milk. 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 method for producing fermented foods in which gum arabic is added to raw milk. 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.
  • an object of the present invention is to provide a technique capable of promoting the growth of Bulgarian bacteria contained in fermented milk.
  • an 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.
  • the inventors of the present invention have conducted intensive studies on means for solving the conventional problems. As a result, when producing a lactic acid bacteria starter to be used for fermentation of raw milk, lactose decomposition is performed on the medium for the lactic acid bacteria starter. In the fermented milk obtained using such a lactic acid bacteria starter, the Bulgarian bacteria were found to increase relatively. Then, the present inventors have conceived that, based on the above findings, the growth of Bulgarian bacteria contained in fermented milk can be promoted, and the present invention has been completed. Specifically, the present invention has the following steps.
  • the first aspect of the present invention relates to a method for producing a lactic acid bacteria starter.
  • the lactic acid bacteria starter is basically used to ferment raw milk to obtain fermented milk.
  • the lactic acid bacteria starter obtained by the present invention in addition to directly inoculating the raw milk with the lactic acid bacteria starter obtained by the present invention, the lactic acid bacteria starter obtained by the present invention is further cultured in the medium at least once, It also includes inoculating raw milk with the lactic acid bacteria starter of the next generation after the culture.
  • the method for producing a lactic acid bacteria starter according to the present invention includes a medium preparation process, a medium sterilization process, a lactic acid bacteria inoculation process, a medium fermentation process (culture process), and a lactose decomposition process.
  • the medium preparation step is a step of preparing a medium containing milk components.
  • the medium sterilization step is a step of sterilizing the medium by heating, for example.
  • the lactic acid bacteria inoculation step is a step of inoculating a sterilized medium with lactic acid bacteria containing Bulgarian bacteria.
  • the medium fermentation step is a step of fermenting the medium after inoculation with lactic acid bacteria.
  • the lactose decomposition step is a step of decomposing lactose in the medium.
  • the lactose decomposition step is a step in which lactose in the medium is decomposed before the medium fermentation step.
  • the lactose decomposition step may be performed before the medium sterilization step.
  • the lactose decomposition step may be performed after the medium sterilization step and before the lactic acid bacteria inoculation step.
  • the lactose decomposition step may be a step of degrading lactose in the medium by adding lactose decomposing enzyme simultaneously with lactic acid bacteria to the medium.
  • the lactose decomposition step is a step of degrading lactose in the medium by adding lactose-degrading enzyme to the medium before raising the temperature of the medium after inoculation with lactic acid bacteria to the fermentation temperature range (for example, 35 ° C. to 50 ° C.). There may be.
  • the lactic acid bacterium preferably further contains Thermophilus bacterium in addition to Bulgaria bacterium.
  • the lactose decomposition step is preferably a step in which the lactose decomposition rate in the medium is 70% or more. Specifically, it is preferable that the lactose decomposition rate of the medium becomes 70% or more at least when the medium reaches the fermentation temperature range (for example, 35 ° C. to 50 ° C.). For example, when the lactose decomposition step is performed before the medium sterilization step, the lactose decomposition rate of the medium is preferably 70% or more when the medium is sterilized.
  • the lactose decomposition rate of the medium is preferably 70% or more when the medium is inoculated with lactic acid bacteria.
  • lactic acid bacterium starter when producing a lactic acid bacterium starter, lactose decomposition is performed on a medium for the lactic acid bacterium starter, and fermented milk is produced using the lactic acid bacterium starter.
  • the number of bacteria can be increased.
  • fermented milk containing Bulgaria and thermophilus bacteria by utilizing the lactic acid bacteria starter produced according to the present invention, the growth of Bulgaria bacteria is relatively accelerated, and thermophilus is produced. The growth of bacteria can be relatively suppressed.
  • the lactic acid bacteria starter containing Bulgarian bacteria and thermophilus bacteria it was the technical common sense that the thermophilus bacteria became more dominant as the passage (planting of the bacteria) was repeated, but according to the present invention, the lactic acid bacteria starter Fermented milk has a higher proportion of Bulgarian bacteria. For this reason, it is presumed that the activity (proliferation ability) of the Bulgarian bacteria contained therein is strengthened by carrying out lactose decomposition during the production of the lactic acid bacteria starter.
  • the present invention is characterized in that lactose decomposition is not performed on the raw material milk that is the basis of fermented milk, but is performed on the medium for the lactic acid bacteria starter. However, the present invention does not exclude performing lactose decomposition on raw milk.
  • the second aspect of the present invention relates to a method for producing fermented milk.
  • the method for producing fermented milk according to the present invention utilizes the lactic acid bacteria starter obtained by the method for producing a lactic acid bacteria starter according to the first aspect described above for the production of fermented milk.
  • the lactic acid bacteria starter may be directly inoculated into the raw milk, or the lactic acid bacteria starter is further cultured once or more in the medium, and the lactic acid bacteria starter from the next generation onwards after the cultivation is used as the raw milk. You may inoculate.
  • the growth of Bulgarian bacteria contained in fermented milk can be promoted.
  • the proliferation of a Bulgaria bacterium can be accelerated
  • FIG. 1 is a flowchart showing an example of each step included in the method for producing a lactic acid bacteria starter and the method for producing fermented milk according to the present invention.
  • FIG. 1 shows each step (S1 to S5) for producing a lactic acid bacteria starter and each step (S6 to S9) for producing fermented milk. Below, it demonstrates according to the flowchart shown in FIG.
  • the method for producing a lactic acid bacteria starter is a method for producing a lactic acid bacteria starter used for fermentation of raw material milk by culturing lactic acid bacteria serving as inoculums in a medium and subjecting them to intermediate fermentation.
  • “Lactic acid bacteria starter” includes those prepared by culturing a certain lactic acid bacteria in a medium (solution) and intermediate fermentation.
  • the lactic acid bacteria starter basically includes lactic acid bacteria and a medium solution in which the lactic acid bacteria are cultured as components.
  • the lactic acid bacteria starter includes the next generation and beyond, in which the lactic acid bacteria starter is further inoculated into another medium and scaled up. included.
  • the method for producing a lactic acid bacteria starter includes a medium preparation process (S1), a medium sterilization process (S2), a lactic acid bacteria inoculation process (S3), a culture process (medium fermentation process) (S4), and lactose decomposition. Including a step (S5).
  • the lactose decomposition step (S5) is performed between the first lactose decomposition step (S5-1) performed between the medium preparation step and the medium sterilization step, and between the medium sterilization step and the lactic acid bacteria inoculation step.
  • the first to third lactose decomposition steps may be performed at least one or all of them.
  • the medium preparation step (S1) is a step of preparing a medium for inoculating lactic acid bacteria.
  • the medium is a solution for culturing lactic acid bacteria.
  • the number of lactic acid bacteria can be increased by inoculating the medium with lactic acid bacteria and culturing the lactic acid bacteria in the medium.
  • the medium contains non-fat milk solids (SNF) of 6% by weight or more, preferably 8% by weight or more, more preferably 9% by weight or more.
  • SNF non-fat milk solids
  • the upper limit of the non-fat milk solid content of the medium is not particularly limited, it is preferably, for example, 30% by weight or less or 25% by weight or less.
  • the non-fat milk solid content is preferably derived from skim milk powder.
  • skim milk powder about 95% of skim milk powder is nonfat milk solid content, and most of the remainder is moisture.
  • a culture medium consists only of non-fat milk solid content and a water
  • the sterilization step (S2) is a step of sterilizing the medium prepared in the medium preparation step, for example, by heating.
  • the heating temperature and the heating time may be adjusted so as to sterilize the bacteria in the medium.
  • the medium is preferably heated to 80 ° C. or higher, 90 ° C. or higher, 95 ° C. or higher, or 100 ° C. or higher.
  • a known method can be used for the heat sterilization.
  • heat treatment may be performed with a plate heat exchanger, tube heat exchanger, steam injection heating device, steam infusion heating device, energizing heating device, etc., and heating is performed with a jacketed tank. Processing may be performed.
  • the sterilization of the medium is not limited to heating, and can be performed by a known method such as ultraviolet irradiation.
  • the medium when the medium is sterilized by heating, it is preferable to cool the medium at a high temperature to a temperature range (culture temperature range) suitable for culturing lactic acid bacteria before the lactic acid bacteria addition step.
  • the culture temperature range means a temperature at which microorganisms (such as lactic acid bacteria) are activated to promote the growth of the microorganisms.
  • the culture temperature range of lactic acid bacteria is generally 30 to 60 ° C.
  • the lactic acid bacteria inoculation step (S3) is a step of inoculating (adding) lactic acid bacteria to the medium in the culture temperature range.
  • lactic acid bacteria may be inoculated after the medium has been lowered to a predetermined temperature after heat sterilization, or lactic acid bacteria may be inoculated while the medium has been lowered to a predetermined temperature after heat sterilization.
  • freeze-concentrated bacteria, frozen pellets, freeze-dried powders, and the like can be used.
  • lactic acid bacteria inoculation step lactic acid bacteria are preferably added at 0.05% by weight or more with respect to the medium. Specifically, lactic acid bacteria may be added at 0.05 to 10% by weight or 0.1 to 5% by weight with respect to the medium.
  • the freeze-concentrated bacteria for example, those described in Japanese Patent No. 5963389 can be used.
  • lactic acid bacteria include Bulgarian bacteria. “Bulgaria” is L. bulgaricus. Moreover, it is preferable that lactic acid bacteria contain Thermophilus bacteria in addition to Bulgarian bacteria. "Thermophilus” is Streptococcus thermophilus (S. thermophilus).
  • the lactic acid bacteria may include known lactic acid bacteria in addition to Bulgarian bacteria and Thermophilus bacteria. Examples of known lactic acid bacteria include gasseri (L. gasseri), lactis (L. lactis), cremiris (L. There are bacteria such as Bifidobacterium.
  • the culturing step (S4) is a step of cultivating lactic acid bacteria in a medium and growing the lactic acid bacteria.
  • the cultivation of lactic acid bacteria is preferably terminated with the acidity of the medium as a guide.
  • the upper limit of the culturing time for lactic acid bacteria is not particularly limited.
  • the culture may be terminated when fermentation of the medium proceeds and the acidity of the medium reaches a predetermined value.
  • the acidity at the end of the culture is preferably set to 0.7%, 0.75%, or 0.8%, and may be set to a range of 0.7 to 1.2%.
  • the acidity (lactic acidity) of the medium is 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 the sample at 10 mL, 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 temperature of the medium is preferably maintained in the fermentation temperature range of 35 ° C. or higher.
  • the temperature of the medium is preferably maintained at 35 to 55 ° C., more preferably 37 to 52 ° C., and further preferably 40 to 50 ° C.
  • cultivation time of a lactic acid bacteria starter is 3 hours or more, 5 hours or more, or 7 hours or more.
  • the culture medium that has been cultured (that is, the medium that has reached a predetermined acidity) is cooled to a temperature at which the growth of lactic acid bacteria is suppressed.
  • the medium is preferably cooled to 0 to 20 ° C, 3 to 15 ° C, or 5 to 10 ° C.
  • the cooling process may be performed by a plate heat exchanger, a tube heat exchanger, or a vacuum (reduced pressure) evaporative cooler, or by a jacketed tank.
  • the lactose decomposition step (S5) is a step of decomposing lactose (lactose) contained in the medium.
  • the lactose decomposition step is preferably performed by adding lactose-degrading enzyme (such as lactase) to the medium.
  • lactose-degrading enzymes are enzymes classified as glycosyl hydrolases based on amino acid sequence homology, and hydrolyze lactose into galactose and glucose. Examples of lactose-degrading enzymes include those derived from bacteria or yeast.
  • the optimum pH for activity is 6.3 to 7.5, and the deactivation pH is 6.0 to 4.0.
  • Lactose decomposing enzyme the thing derived from Kluyveromyces actLactis or the thing derived from Kluyveromyces fragilis (Kluyveromyces Fragilis) is preferable.
  • Lactose degrading enzymes derived from Kluyveromyces lactis include those derived from Kluyveromyces lactis as well as Kluyveromyces lactis itself.
  • Lactose-degrading enzymes are commercially available, and examples of commercially available lactose-degrading enzymes include GODO-YNL (manufactured by Godo Shusei Co., Ltd.), lactase F (manufactured by Amano Enzyme), and lactres L-3 (manufactured by Daiwa Kasei Co., Ltd.) And Lactores L-10 (manufactured by Daiwa Kasei Co., Ltd.).
  • GODO-YNL manufactured by Godo Shusei Co., Ltd.
  • lactase F manufactured by Amano Enzyme
  • lactres L-3 manufactured by Daiwa Kasei Co., Ltd.
  • Lactores L-10 manufactured by Daiwa Kasei Co., Ltd.
  • the lactose decomposition step is performed between the first lactose decomposition step (S5-1) performed between the medium preparation step and the medium sterilization step, and between the medium sterilization step and the lactic acid bacteria inoculation step.
  • the first to third lactose decomposition steps may be performed at least one or all of them.
  • the lactose decomposition rate of the medium at the start of heat sterilization is preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.
  • the medium is subjected to lactose decomposition before the medium is inoculated with lactic acid bacteria.
  • the lactose decomposition rate of the medium at the time of inoculation with lactic acid bacteria is preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.
  • lactose decomposition enzyme is added to the medium at the same time as lactic acid bacteria, or lactose decomposition of the medium is performed before the temperature of the medium after inoculation with lactic acid bacteria is raised to the fermentation temperature range.
  • the lactic acid bacteria may be inoculated into the medium before the medium starts to be heated, or may be inoculated into the medium while the medium is being heated.
  • the lactose decomposition may be completed before the medium starts to be heated, or may be advanced while the medium is being heated.
  • the lactose decomposition rate of the medium is preferably 70% or more, more preferably 80% or more, and 90% or more. Is particularly preferred.
  • the time when the medium reaches the fermentation temperature range is almost equal to the time when the thermophilus starts to grow.
  • the point in time when Thermophilus begins to grow can be rephrased as the point in the logarithmic growth phase.
  • the “lactose content” can be measured by the arginine fluorescence method (BUNSEKI KAGAKA, 32, E207, 1983) by high performance liquid chromatography.
  • the “glucose concentration in the lactose-decomposed medium solution” can be measured by a measuring method using a kit that can measure the glucose concentration in a short period of time (for example, Medisafe Mini, etc. of TERUMO Co., Ltd.).
  • first to third lactose decomposition steps considering the production efficiency of the lactic acid bacteria starter, it is particularly preferable to perform the first lactose decomposition step (S5-1) or the second lactose decomposition step (S5-2). preferable.
  • the third lactose decomposition step (S5-2) it is necessary to finish the lactose decomposition in a short period of “induction period” from the inoculation of lactic acid bacteria to the start of growth. Is required.
  • lactose is inoculated after lactose decomposition is completed, and the time for lactose decomposition is not particularly limited.
  • Lactose degradation rate can be achieved.
  • the amount of lactose-degrading enzyme added to the medium is about 10% to 20% as compared with the third lactose decomposition step.
  • it is the 1st and 2nd lactose decomposition process it is possible to achieve a desired lactose decomposition rate more reliably with a small amount of lactose decomposing enzyme.
  • a lactic acid bacteria starter can be produced by the above steps (S1 to S5).
  • the lactic acid bacteria starter can be used for the production of fermented milk described later.
  • the lactic acid bacteria starter includes lactic acid bacteria and a medium component in which the lactic acid bacteria are cultured as constituent elements.
  • the lactic acid bacteria starter manufactured by the method including the lactose decomposition step relatively promotes the growth of Bulgaria bacteria and relatively suppresses the growth of Thermophilus bacteria.
  • the number of Bulgarian bacteria was 60% of the number of Thermofilus bacteria (100%). % Or more, 65% or more, or 70% or more, more preferably 100% or more, and particularly preferably 110% or more, or 120% or more.
  • the lactic acid bacteria starter contains an overwhelming number of thermophilus bacteria, and the number of Bulgarian bacteria is larger than the number of thermophilus bacteria.
  • the number of Bulgarian bacteria relative to Thermophilus can be set to 60% or more. For this reason, 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 number of lactic acid bacteria (Bulgaria and Thermophilus) contained in the lactic acid bacteria starter is finally measured when the medium that has reached a predetermined acidity is cooled and the temperature of the medium reaches 10 ° C. To do.
  • ⁇ be the numerical value of the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the lactic acid bacteria inoculated into the medium (the number of Bulgarian bacteria / the number of Thermofilus bacteria). Further, ⁇ is the ratio of the number of Bulgarian bacteria to the number of Thermophilus bacteria contained in the finally obtained lactic acid bacteria starter (the number of Bulgarian bacteria / the number of Thermophilus bacteria).
  • the numerical value of ⁇ / ⁇ is preferably 1.1 or more. Further, it is more preferable that the numerical value of ⁇ / ⁇ is 1.2 or more, 1.5 or more, 2.0 or more, 2.5 or more, or 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.
  • fermented milk produced according to the present invention is yogurt.
  • the yogurt may be a plain type, a hard type, a soft type, or a drink type.
  • examples of fermented milk include frozen yogurt and cheese materials.
  • the fermented milk may be any of “fermented milk”, “dairy lactic acid bacteria beverage”, “lactic acid bacteria beverage” and the like defined by a Japanese ordinance of milk.
  • the method for producing fermented milk is a method for producing fermented milk by fermenting raw material milk using the lactic acid bacteria starter obtained through each step (S1 to S5).
  • the method for producing fermented milk includes a raw material milk preparation step (S6), a raw material milk sterilization step (S7), a lactic acid bacteria starter inoculation step (S8), and a fermentation step (S9).
  • the raw material milk preparation step (S6) is a step of preparing raw material milk that is a source of fermented milk.
  • Raw milk is also called yogurt base or yogurt mix.
  • known milk can be used as raw material milk.
  • raw material milk may consist of raw milk only (raw milk is 100%).
  • the raw milk may be prepared by mixing raw milk with skim milk powder, cream, water, and the like.
  • raw milk is sterilized milk, whole milk, skim milk, whole fat concentrated milk, whole fat concentrated milk, whole fat milk powder, butter milk, salted butter, unsalted butter, whey, whey powder, Whey protein concentrate (WPC), whey protein isolate (WPI), ⁇ -La (alpha-lactalbumin), ⁇ -Lg (beta-lactoglobulin), prepared by mixing (adding) lactose, etc.
  • WPC Whey protein concentrate
  • WPI whey protein isolate
  • ⁇ -La alpha-lactalbumin
  • ⁇ -Lg beta-lactoglobulin
  • the raw material milk preparation process it is preferable to atomize (pulverize) fat globules and the like contained in the raw material milk by homogenizing the raw material milk. That is, by homogenizing the raw material milk, the fat content of the raw material milk and the fermented milk can be prevented from separating and rising during the manufacturing process and after the manufacturing of the fermented milk.
  • the raw material milk sterilization step (S7) is a step of sterilizing the raw material milk prepared in the raw material milk preparation step, for example, by heating.
  • the heating temperature and the heating time may be adjusted so as to sterilize the germs of the raw material milk.
  • the raw milk is preferably heated to 80 ° C. or higher, preferably 90 ° C. or higher.
  • a known method can be used for the heat treatment.
  • heat treatment such as high temperature short time sterilization treatment (HTST) may be performed.
  • HTST high temperature short time sterilization treatment
  • UHT ultra high temperature sterilization
  • the high temperature short time sterilization process may be a process in which the raw milk is heated to 80 ° C. to 100 ° C. for about 3 minutes to 15 minutes. ) May be a process of heating to 110 ° C. to 150 ° C. for about 1 to 30 seconds.
  • the raw material milk that has become hot is cooled to a temperature range suitable for fermentation (fermentation temperature range).
  • the fermentation temperature range is generally 30 to 60 ° C.
  • the raw material milk that has been heated to high temperature after heat sterilization is preferably cooled to a fermentation temperature range of 35 to 55 ° C., for example, and more preferably 40 to 50 ° C.
  • the lactic acid bacteria starter inoculation step (S8) is a step of inoculating (adding) the lactic acid bacteria starter obtained through the above-described lactic acid bacteria starter production method (S1 to S5) to the medium cooled to the fermentation temperature range.
  • the lactic acid bacteria starter may be inoculated after the raw milk has been lowered to a predetermined temperature after heat sterilization, or the lactic acid bacteria starter is added while the raw milk has been lowered to the predetermined temperature after the heat sterilization step. You may inoculate.
  • the lactic acid bacteria starter is preferably added at 0.1% by weight or more with respect to the raw milk. Specifically, the lactic acid bacteria starter may be added at 0.1 to 15% by weight, 0.5 to 10% by weight, or 1 to 5% by weight with respect to the raw material milk.
  • the fermentation step (S9) is a step of fermenting raw material milk with a lactic acid bacteria starter.
  • the raw milk inoculated with the lactic acid bacteria starter is fermented while being kept in a fermentation temperature range (for example, 30 to 60 ° C.) to obtain fermented milk.
  • a known method can be used for the fermentation step.
  • 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.
  • the post-fermentation process may be performed when the yogurt is a plain type or a hard type, and the pre-fermentation process may be performed when the yogurt is a soft type or a drink type.
  • the fermentation process may be a process in which the temperature in the fermentation chamber (fermentation temperature) is maintained at about 30 ° C. to 60 ° C. and the raw material milk is fermented in the fermentation chamber, or in a jacketed tank
  • the temperature (fermentation temperature) may be maintained at 30 to 60 ° C.
  • the raw milk may be fermented in the tank.
  • the conditions for fermenting the raw milk may be adjusted as appropriate, such as the fermentation temperature and the fermentation time, in consideration of the type and quantity of the raw milk and lactic acid bacteria, the flavor and texture of the fermented milk.
  • the raw milk is maintained in the fermentation temperature range for 1 hour or more.
  • the period for holding the raw milk (fermentation time) is preferably 1 hour to 12 hours, more preferably 2 hours to 8 hours, and more preferably 3 hours to 5 hours. Further preferred.
  • the conditions for fermenting raw milk may be adjusted as appropriate by considering the type and quantity of raw milk and lactic acid bacteria, the flavor and texture of fermented milk, and the like. Specifically, in the fermentation process, it is preferable that the lactic acidity of the fermented milk reaches 0.7% or more, and it is particularly preferable that the lactic acidity of the fermented milk reaches 0.8% or more. .
  • the acidity of the raw milk (lactic acidity) can be measured according to the “Testing Method for Component Standards of Milk” in the Ministerial Ordinance of Milk, similar to the acidity of the medium described above.
  • the fermentation process may be either post-fermentation treatment or pre-fermentation treatment.
  • this raw material milk is fermented.
  • fermented milk (fermented milk) that is an intermediate product obtained by fermenting (sealed) a container filled with raw milk containing lactic acid bacteria starter in a fermentation chamber. Card) is cooled in a re-cooling step to be described later, and fermented milk (set type yogurt, plain type yogurt) as a final product may be obtained.
  • raw material milk is fermented before filling raw material milk into the container for actually selling as a product.
  • the fermented milk (fermented milk card), which is the intermediate product, is fermented by leaving a jacketed tank filled with raw material milk, etc. Then, after cooling in the re-cooling process described later, and after mixing the pulp, vegetables, fruit juice, vegetable juice, jam, sauce, preparation, etc., it is filled into a (sealed) container and the final product What is necessary is just to obtain fermented milk (soft type yogurt, drink type yogurt).
  • the production amount of extracellular polysaccharide (EPS amount) in fermented milk is 3.0 mg / 100 g or more, 3.5 mg / 100 g or more, 4.0 mg. / 100 g or more, 4.5 mg / 100 g or more, or 5.0 mg / 100 g or more is preferable.
  • the upper limit of the EPS amount is not particularly limited, but is 10.0 mg / 100 g, for example. That is, according to the present invention, the amount of EPS in fermented milk can also be increased efficiently.
  • the fermented milk is cooled.
  • the progress of fermentation is suppressed by cooling fermented milk.
  • the fermented milk is cooled to a temperature lower than the fermentation temperature range (for example, 30 to 60 ° C.).
  • the fermented milk is preferably cooled to 15 ° C. or lower.
  • the fermented milk is preferably cooled to 1 to 15 ° C, more preferably 3 to 12 ° C, and even more preferably 5 to 10 ° C.
  • by cooling the fermented milk to a temperature suitable for edible use it is possible to suppress or prevent changes in flavor (such as acidity), texture (such as touch of the tongue), and physical properties (such as hardness) of the fermented milk.
  • the number of Bulgarian bacteria contained in the fermented milk can be relatively increased.
  • the number of Bulgarian bacteria was 60% of the number of Thermophilus bacteria (100%). % Or more, 65% or more, or 70% or more, more preferably 100% or more, and particularly preferably 110% or more, or 120% or more.
  • the fermented milk contains an overwhelming number of thermophilus bacteria.
  • the number of Bulgarian bacteria is the same as that of thermophilus bacteria. It is about 20% at most with respect to the number of bacteria.
  • the number of Bulgarian bacteria relative to Thermophilus bacteria can be 60% or more. For this reason, 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 number of lactic acid bacteria (Bulgaria bacteria and Thermophilus bacteria) finally contained in fermented milk is determined by cooling fermented milk that has reached a predetermined acidity in the fermentation process, and when the temperature of fermented milk reaches 10 ° C. Measure with
  • the number of Bulgarian bacteria contained in fermented milk can be increased only by devising a method for producing a lactic acid bacteria starter.
  • Some Bulgarian bacteria produce functional polysaccharides. Therefore, if the lactic acid bacteria starter obtained according to the present invention is used, fermented milk without a miscellaneous taste containing a large amount of polysaccharides can be produced without using additives such as a growth promoter for lactic acid bacteria.
  • the present invention does not prohibit the use of additives such as growth promoters for lactic acid bacteria, but may additionally add growth promoters or the like to further increase the number of Bulgarian bacteria. Of course it is possible.
  • the addition amount of the growth promoter should be 0 to 1% by weight, 0 to 0.5% by weight, or 0 to 0.1% by weight with respect to the weight of the finally obtained fermented milk. Is preferred.
  • a typical example of the growth promoter is a pH buffer, and other examples include oleic acid described in Patent Document 1 and guava leaf extract described in Patent Document 2.
  • disassembly can also be performed with respect to raw material milk in the manufacturing process (S6-S9) of fermented milk. In that case, lactose decomposition may be performed at an appropriate timing after the raw material milk adjustment step (S6).
  • Lactose decomposition of medium before sterilization first lactose decomposition step>
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • the temperature of this medium was adjusted to 5 ° C., and lactose-degrading enzyme (GODO-YNL, Godo Sakesei Co., Ltd.) was added at 0.1% by weight.
  • lactose decomposition rate in the medium reached 100%, it was heated (sterilized) at 95 ° C. for 5 minutes and then cooled to 40 ° C.
  • lactic acid bacteria starter (Example 1).
  • the number of Bulgarian and Thermophilus bacteria contained in the lactic acid bacteria starter was measured when the temperature reached 10 ° C., they were 51.0 ⁇ 10 7 cfu / g and 71.0 ⁇ 10 7 cfu / g, respectively.
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • the raw milk is filled into a cup container (capacity: 100 g, made of plastic), and in the fermentation chamber (43 ° C.) Was allowed to stand and fermented until it reached 0.8%, and then cooled in a refrigerator (10 ° C. or lower) to produce a set-type yogurt (fermented milk).
  • Lactose decomposition of medium after sterilization second lactose decomposition step>
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • the medium was heated (sterilized) at 95 ° C. for 5 minutes, then cooled to 40 ° C., and lactose-degrading enzyme (GODO-YNL, Godo Sakesei Co., Ltd.) was added at 0.1% by weight. After the lactose decomposition rate in the medium reached 70% or more, lactic acid bacteria including Bulgarian bacteria and Thermophilus bacteria were inoculated at 0.15% by weight.
  • the medium was fermented in a fermentation chamber (40 ° C.) until the lactic acid acidity reached 0.75%, and then cooled in a refrigerator (10 ° C. or lower) to produce a lactic acid bacteria starter (Example 2).
  • a lactic acid bacteria starter (Example 2).
  • the number of Bulgarian bacteria and Thermophilus bacteria contained in the lactic acid bacteria starter was measured when the temperature reached 10 ° C., they were 58.5 ⁇ 10 7 cfu / g and 56.0 ⁇ 10 7 cfu / g, respectively.
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • raw milk heated (sterilized) at 95 ° C. for 5 minutes, and then cooled to 43 ° C.
  • lactic acid bacteria Example 2
  • the raw milk is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity is increased in the fermentation chamber (43 ° C.).
  • a refrigerator 10 ° C. or lower
  • Lactose decomposition of the medium together with activated culture third lactose decomposition step>
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • the medium was heated (sterilized) at 95 ° C. for 5 minutes, then cooled to 40 ° C., and lactic acid bacteria including Bulgarian bacteria and Thermophilus bacteria were inoculated at 0.15% by weight.
  • lactose-degrading enzyme (GODO- 0.1% by weight of YNL, Godo Shusei Co., Ltd.) was added.
  • the medium was fermented in a fermentation chamber (40 ° C.) until the lactic acid acidity reached 0.75%, and then cooled in a refrigerator (10 ° C. or lower) to produce a lactic acid bacteria starter (Example 3).
  • a lactic acid bacteria starter (Example 3).
  • the number of Bulgarian and Thermophilus bacteria contained in the lactic acid bacteria starter was measured when the temperature reached 10 ° C., they were 63.0 ⁇ 10 7 cfu / g and 47.0 ⁇ 10 7 cfu / g, respectively.
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • raw milk heated (sterilized) at 95 ° C. for 5 minutes, and then cooled to 43 ° C.
  • the raw material milk is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity is increased in the fermentation chamber (43 ° C.). After stationary fermentation until it reached 0.8%, it was cooled in a refrigerator (10 ° C. or lower) to produce a set-type yogurt.
  • ⁇ Comparative Example 1 Lactose is not degraded>
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • This medium was heated (sterilized) at 95 ° C. for 5 minutes, then cooled to 40 ° C., and inoculated with 0.15% by weight of lactic acid bacteria including Bulgarian bacteria and Thermophilus bacteria.
  • the medium was fermented in a fermentation chamber (40 ° C.) until the lactic acid acidity reached 0.75%, and then cooled in a refrigerator (10 ° C. or lower) to produce a lactic acid bacteria starter (Comparative Example 1). .
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • the raw milk is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity in the fermentation chamber (43 ° C.) Was allowed to stand until it reached 0.8%, and then cooled in a refrigerator (10 ° C. or lower) to produce a set-type yogurt.
  • the ratio of Bulgarian bacteria to Thermophilus bacteria was about 71%.
  • the ratio of Bulgarian bacteria to Thermophilus bacteria was about 104%.
  • the bacterial count ratio of Bulgarian bacteria to Thermophilus bacteria was about 134%.
  • the bacterial count ratio of Bulgaria bacteria to Thermophilus bacteria was about 22%. From this, it was confirmed that by carrying out lactose decomposition on the medium, the growth of Bulgarian bacteria was promoted and the growth of Thermophilus was suppressed.
  • the ratio of Bulgarian bacteria to Thermophilus was about 66%.
  • the ratio of the number of Bulgarian bacteria to that of Thermophilus was about 61%.
  • the ratio of the number of Bulgarian bacteria to Thermophilus was about 129%.
  • the bacterial count ratio of Bulgaria bacteria to Thermophilus was about 13%. From this, it was confirmed that the growth of Bulgarian bacteria was promoted and the growth of Thermophilus bacteria was suppressed by producing yogurt using a lactic acid bacteria starter that had undergone lactose decomposition during the culturing process.
  • Example 4 Neutralized culture starter previously lactose-decomposed>
  • Non-fat dry milk: 250 g, lactose: 18 g, yeast extract: 4.5 g, emulsifier: 0.45 g, tap water: 1227.5 g were mixed to prepare a medium.
  • the temperature of this medium was adjusted to 40 ° C., and lactose-degrading enzyme (GODO-YNL, Godo Sakesei Co., Ltd.) was added at 0.1% by weight. After the lactose decomposition rate in the medium reached 100%, it was heated (disinfected) at 121 ° C. for 1 minute, and then cooled to 39.5 ° C.
  • lactose-degrading enzyme GODO-YNL, Godo Sakesei Co., Ltd.
  • lactic acid bacteria starter obtained here was cultured under the same conditions and procedures as described above to produce a secondary lactic acid bacteria starter.
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • the raw milk is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity is increased in the fermentation chamber (43 ° C.).
  • a refrigerator 10 ° C. or lower
  • the mixture was cooled to 10 ° C. or lower to produce a primary lactic acid bacteria starter (Comparative Example 2). Furthermore, the primary lactic acid bacteria starter obtained here was cultured under the same conditions and procedures as described above to produce a secondary lactic acid bacteria starter.
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • the raw milk is filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity is increased in the fermentation chamber (43 ° C.).
  • a refrigerator 10 ° C. or lower
  • ⁇ Discussion> The numbers of Bulgarian bacteria and Thermophilus bacteria in Example 4 and Comparative Example 2 described above are shown in Table 2 below.
  • Table 2 also in the neutralization culture starter, by carrying out lactose decomposition on the medium in the culture process according to each example, lactic acid bacteria starter and fermented milk obtained using the same (yogurt product) Compared with the fermented milk of the comparative example, it was confirmed that the number of Bulgarian bacteria was relatively increased compared to Thermophilus.
  • the lactic acid bacteria starter obtained by the present invention has the same number of Bulgarian bacteria as Thermophilus, regardless of how many times it is passaged (planted) as compared with the comparative example. It was confirmed that the effect of the present invention that it is in an increasing tendency appears.
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • the temperature of the raw milk was adjusted to 5 ° C., and lactose-degrading enzyme (GODO-YNL, Godo Sakesei Co., Ltd.) was added at 0.1% by weight.
  • lactose decomposition rate in the raw milk reached 80% or higher, it was heated (sterilized) at 95 ° C for 5 minutes and then cooled to 40 ° C.
  • the lactic acid bacteria starter (Example 5) was manufactured by cooling at 10 ° C. or lower.
  • the numbers of Bulgarian bacteria and Thermophilus bacteria contained in the lactic acid bacteria starter were measured when the temperature reached 10 ° C., they were 67.0 ⁇ 10 7 cfu / g and 68.0 ⁇ 10 7 cfu / g, respectively.
  • the EPS concentration extracellular polysaccharide concentration
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • the lactic acid bacteria starter (Example 5) was inoculated at 3% by weight and then filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity reached 0.8% in the fermentation chamber (43 ° C.). Then, the mixture was allowed to stand for fermentation, and then cooled in a refrigerator (10 ° C. or lower) to produce a set type yogurt (fermented milk).
  • ⁇ Comparative Example 3 Lactose is not degraded>
  • Non-fat dry milk: 80 g and tap water: 720 g were mixed to prepare a medium.
  • the raw milk was heated (sterilized) at 95 ° C. for 5 minutes, cooled to 40 ° C., and inoculated with 0.15% by weight of lactic acid bacteria including Bulgarian bacteria and Thermofilus bacteria.
  • the fermentation was allowed to stand until the lactic acid acidity reached 0.75%, and then cooled in the refrigerator (10 ° C. or lower) to produce a lactic acid bacteria starter (Comparative Example 3).
  • raw milk 800 g
  • skim milk powder 20 g
  • sugar 45 g
  • tap water 100 g
  • raw milk heated (sterilized) at 95 ° C. for 5 minutes, and then cooled to 43 ° C.
  • inoculating the above lactic acid bacteria starter (Comparative Example 3) at 3% by weight, it was filled into a cup container (capacity: 100 g, made of plastic), and the lactic acid acidity reached 0.8% in the fermentation chamber (43 ° C.).
  • the mixture was allowed to stand for fermentation, and then cooled in a refrigerator (10 ° C. or lower) to produce a set type yogurt (fermented milk).
  • Table 3 collectively shows the number of Bulgarian bacteria, the number of Thermophilus bacteria, and the EPS concentration in Example 5 and Comparative Example 1 described above.
  • Table 3 the lactobacillus starter and fermented milk (yogurt product) obtained using the lactose bacteria starter and the fermented milk (yogurt product) obtained by carrying out lactose decomposition on the medium in the lactic acid bacteria starter culture process according to Example 5 Compared with fermented milk, the number of Bulgarian bacteria was relatively increased compared to Thermofilus. Further, in Example 5, it was confirmed that the EPS concentration exceeded that of Comparative Example 3 at each stage of the lactic acid bacteria starter and the set type yogurt.
  • the present invention relates to a method for producing a lactic acid bacteria starter and a method for producing fermented milk. Therefore, the present invention can be suitably used in the manufacturing industry of fermented milk such as yogurt.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Le problème décrit par la présente invention est de favoriser la croissance du Lactobacillus bulgaricus inclus dans le yaourt. La solution selon l'invention porte sur un procédé de production d'un levain de Lactobacillus utilisé pour obtenir du yaourt par fermentation de lait cru, ledit procédé comprenant une étape de préparation d'un milieu de culture pour préparer un milieu de culture comprenant un constituant du lait, une étape de stérilisation du milieu de culture pour stériliser le milieu de culture, une étape d'inoculation de Lactobacillus pour inoculer un Lactobacillus comprenant du Lactobacillus bulgaricus dans le milieu de culture stérilisé et une étape de fermentation du milieu de culture pour faire fermenter le milieu de culture après l'inoculation du Lactobacillus, ledit procédé comprenant en outre une étape de dégradation du lactose pour dégrader le lactose dans le milieu de culture avant l'étape de fermentation du milieu de culture.
PCT/JP2018/012704 2017-03-29 2018-03-28 Procédés de production de levain de lactobacillus et yaourt WO2018181455A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019509962A JP7232177B2 (ja) 2017-03-29 2018-03-28 乳酸菌スターター及び発酵乳の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-064332 2017-03-29
JP2017064332 2017-03-29

Publications (1)

Publication Number Publication Date
WO2018181455A1 true WO2018181455A1 (fr) 2018-10-04

Family

ID=63677291

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/012704 WO2018181455A1 (fr) 2017-03-29 2018-03-28 Procédés de production de levain de lactobacillus et yaourt

Country Status (2)

Country Link
JP (1) JP7232177B2 (fr)
WO (1) WO2018181455A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020115783A (ja) * 2019-01-24 2020-08-06 株式会社明治 血糖値上昇抑制作用を有する発酵乳
JPWO2021132418A1 (fr) * 2019-12-27 2021-07-01

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011217679A (ja) * 2010-04-12 2011-11-04 Meiji Co Ltd 高活性の乳酸菌スターターの調製方法及び当該スターターを用いた発酵乳の製造方法
WO2012121131A1 (fr) * 2011-03-04 2012-09-13 株式会社明治 Lait fermenté avec un meilleur goût et méthode de production de celui-ci
WO2013039188A1 (fr) * 2011-09-15 2013-03-21 株式会社明治 Yaourt hypocalorique et son procédé de production
WO2016009950A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire
WO2016009951A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6053580B2 (ja) * 1980-09-03 1985-11-26 カルピス食品工業株式会社 ビフィズス菌発酵乳の製造法
JPH02268644A (ja) * 1989-04-12 1990-11-02 Sankyo Nyugyo Kk 発酵乳の製造方法
CN103221531B (zh) 2010-11-09 2018-03-16 朝日集团控股株式会社 具有高蛋白质水解活性的瑞士乳杆菌
CN104222270B (zh) 2014-09-23 2017-11-14 内蒙古伊利实业集团股份有限公司 一种无乳糖发酵乳制品的制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011217679A (ja) * 2010-04-12 2011-11-04 Meiji Co Ltd 高活性の乳酸菌スターターの調製方法及び当該スターターを用いた発酵乳の製造方法
WO2012121131A1 (fr) * 2011-03-04 2012-09-13 株式会社明治 Lait fermenté avec un meilleur goût et méthode de production de celui-ci
WO2013039188A1 (fr) * 2011-09-15 2013-03-21 株式会社明治 Yaourt hypocalorique et son procédé de production
WO2016009950A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire
WO2016009951A1 (fr) * 2014-07-14 2016-01-21 株式会社 明治 Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
FILLED AGAIN CONTINUOUSLY WHEN EATEN! EVERYDAY FRESH YOGURT LIFE WITH MILK CARTOON, 5 July 2015 (2015-07-05), Retrieved from the Internet <URL:http:healthcare.itmedia.co.jp/hc/articles/1507/05/news006_2.html> [retrieved on 20180621] *
OHNO ET AL.: "Production of Lactose-free Yoghurt by Using Microbial Lactase", THE JOURNAL OF WAYO WOMEN'S UNIVERSITY, vol. 40, 2000, pages 61 - 68 *
O'LEARY, V. S. ET AL.: "Utilization of lactose, glucose, and galactose by a mixed culture of Streptococcus thermophilus and Lactobacillus bulgaricus in milk treated with lactase enzyme", APPL ENVIRON MICROBIOL, vol. 32, no. 1, 1 July 1976 (1976-07-01), pages 89 - 94, XP055556813 *
START] R-1 YOGURT (SUBCULTURE 4TH) TANICA ELECTRIC CO., LTD., 8 September 2016 (2016-09-08), Retrieved from the Internet <URL:https://web.archive.org/web/20160908024639/https://tanica.jp/rl_4> [retrieved on 20180621] *
SUPER! SIMPLE I HANDMADE YOGURT BY RICE COOKER, 23 January 2017 (2017-01-23), Retrieved from the Internet <URL:https://cookpad.com/recipe/4305235> [retrieved on 20180621] *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020115783A (ja) * 2019-01-24 2020-08-06 株式会社明治 血糖値上昇抑制作用を有する発酵乳
JP7267020B2 (ja) 2019-01-24 2023-05-01 株式会社明治 血糖値上昇抑制作用を有する発酵乳
JPWO2021132418A1 (fr) * 2019-12-27 2021-07-01
JP7229395B2 (ja) 2019-12-27 2023-02-27 株式会社明治 乳酸菌の発酵促進剤

Also Published As

Publication number Publication date
JP7232177B2 (ja) 2023-03-02
JPWO2018181455A1 (ja) 2020-02-06

Similar Documents

Publication Publication Date Title
JP6506688B2 (ja) 酸度上昇が抑制された発酵乳およびその製造方法
JP6509737B2 (ja) 酸度上昇が抑制された発酵乳およびその製造方法
JP6317251B2 (ja) 酸度上昇が抑制された発酵乳およびその製造方法
JP6504878B2 (ja) 発酵乳の製造方法
CN103547162A (zh) 物理性质改善的发酵乳的制备方法
WO2017135364A1 (fr) Procédé de production de lait fermenté, et lait fermenté
WO2018151249A1 (fr) Procédé de fabrication de yaourt faiblement acide
WO2018181455A1 (fr) Procédés de production de levain de lactobacillus et yaourt
JP4283276B2 (ja) 発酵乳
JP6641275B2 (ja) ブルガリア菌の増殖が促進された発酵乳及びその製造方法
TWI580358B (zh) Yogurt for promoting propagation of Bulgarian bacteria and its manufacturing method
JP7085303B2 (ja) 発酵乳の製造方法
JP6813312B2 (ja) 発酵乳の製造方法
CN105558013A (zh) 酸奶及其制备方法和乳酸菌饮料及其制备方法
JP6262412B1 (ja) 発酵乳の製造における発酵時間の短縮方法、及び発酵乳における酸味の上昇の抑制方法
JP2020048510A (ja) 発酵乳の製造方法、発酵乳の製造時間を短縮させる方法、発酵乳の酸度を高める方法
JP7089818B1 (ja) 乳酸菌スターター及びそれを用いて得られる発酵乳
JP6886793B2 (ja) バルクスターターの製造方法
CN116076568A (zh) 一种长保质期发酵乳及其加工方法
KR790001474B1 (ko) 유산균 음료의 제조법
CN116200370A (zh) 糖苷酶在提高活菌制品中菌的存活率中的应用
KR890003733B1 (ko) 살균유산균 음료의 제조방법
JP2019058139A (ja) 乳酸菌の生残性向上方法
KR20160082305A (ko) 점도가 향상된 요거트의 제조방법

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18777723

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2019509962

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18777723

Country of ref document: EP

Kind code of ref document: A1