JPH04108334A - New fermented milk and production thereof - Google Patents
New fermented milk and production thereofInfo
- Publication number
- JPH04108334A JPH04108334A JP22258090A JP22258090A JPH04108334A JP H04108334 A JPH04108334 A JP H04108334A JP 22258090 A JP22258090 A JP 22258090A JP 22258090 A JP22258090 A JP 22258090A JP H04108334 A JPH04108334 A JP H04108334A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- bulk starter
- yogurt
- skim milk
- mix
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000007858 starting material Substances 0.000 claims abstract description 33
- 235000013618 yogurt Nutrition 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 19
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 6
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 159000000003 magnesium salts Chemical class 0.000 claims abstract 2
- 241000194036 Lactococcus Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 3
- BCKXLBQYZLBQEK-KVVVOXFISA-M Sodium oleate Chemical compound [Na+].CCCCCCCC\C=C/CCCCCCCC([O-])=O BCKXLBQYZLBQEK-KVVVOXFISA-M 0.000 claims description 2
- 239000000337 buffer salt Substances 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims 1
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 abstract description 14
- 238000000855 fermentation Methods 0.000 abstract description 13
- 230000004151 fermentation Effects 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 241001478240 Coccus Species 0.000 abstract description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 abstract description 5
- 238000005119 centrifugation Methods 0.000 abstract description 3
- 230000007935 neutral effect Effects 0.000 abstract description 2
- 239000007853 buffer solution Substances 0.000 abstract 1
- 150000002888 oleic acid derivatives Chemical class 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- 239000000047 product Substances 0.000 description 5
- 235000008939 whole milk Nutrition 0.000 description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241000194035 Lactococcus lactis Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 229940088710 antibiotic agent Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229940049964 oleate Drugs 0.000 description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 2
- 235000011010 calcium phosphates Nutrition 0.000 description 2
- 239000007979 citrate buffer Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 2
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- BXSBGUZTAOTBBS-UHFFFAOYSA-N O.O.O.O.O.O.O.[Mg] Chemical compound O.O.O.O.O.O.O.[Mg] BXSBGUZTAOTBBS-UHFFFAOYSA-N 0.000 description 1
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 1
- 235000014969 Streptococcus diacetilactis Nutrition 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 229960001305 cysteine hydrochloride Drugs 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 229960003390 magnesium sulfate Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 229950004959 sorbitan oleate Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
本願はチーズ用スターターとして広く使用されている衛
生上無害の中温性乳酸球菌（たとえば Ｌａｃｔｏｃｏ
ｃｃｕｓ Ｉａｃｔｉｓ ５ｕｂｓｐ、 １ａｃ
ｔｉｓ、 Ｌａｃ−ｔｏｃｏｃｃｕｓ Ｉａｃｔｉｓ
５ｕｂｓｐ、 ｃｒｅｍｏｒｉｓ、 Ｌａｃｔｏｃｏ
−ｃｃｕｓ ５ｕｂｓｐ、Ｉａｃｔｉｓ ｂｉｏｖａｒ
、 ｄｉａｃｅｔｙｌａｃｔｉｓ。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to mesophilic lactic acid cocci (for example, Lactococcus
ccus Iactis 5ubsp, 1ac
tis, Lac-tococcus Iactis
5ubsp, cremoris, Lactoco
-ccus 5ubsp, Iactis biovar
, diacetylactis.
Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ
５ｕｂｓｐ、 ｃｒｅｍｏｒｉｓ等）の一種または二
種以上の菌をスターターとして使用する新規発酵乳なら
びにその製造法に関する。Leuconostoc mesenteroides
The present invention relates to a new fermented milk using one or more types of bacteria (such as 5ubsp, cremoris, etc.) as a starter, and a method for producing the same.
ＦＡＯ／ＷＩＩＯ乳製品国際規格によれば、ヨーグルト
とはＬａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕ
ｓと５ｔｒｅｐｔｏ−ｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈ
ｉｌｕｓの作用により、乳・乳製品を発酵して得た凝固
乳製品を言い、その他の適当な乳酸産生菌の使用は随意
であると定義されている。According to the FAO/WIIO International Standard for Dairy Products, yogurt is produced by Lactobacillus bulgaricu.
s and 5trepto-coccus thermoph
It refers to coagulated dairy products obtained by fermenting milk and dairy products by the action of L. illus, and the use of other suitable lactic acid-producing bacteria is defined as optional.
すなわち、世界的に普及しているヨーグルトは、Ｌａｃ
ｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ と５ｔ
ｒｅｐｔｏｃｏ−ｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ
を主たるスターターとして生産された凝乳製品であるが
、これらの菌は高温性乳Ｍ菌に属し、その至適生育温度
は４０〜５０’ Ｃであるところから、乳酸発酵は４０
〜４５″Ｃで３〜５時間で完了するような製造条件が採
用されている。このようにして製造されたヨーグルトは
菌の生産したアセトアルデヒドによる独特の風味を有し
ているが、この風味を好まない消費者層もかなり存在す
る。In other words, yogurt that is popular worldwide is Lac
tobacillus bulgaricus and 5t
reptoco-ccus thermophilus
This is a curdled product produced using as the main starter, but these bacteria belong to the thermophilic Lactobacillus species, and their optimal growth temperature is 40 to 50'C.
The production conditions are such that it can be completed in 3 to 5 hours at ~45"C.The yogurt produced in this way has a unique flavor due to the acetaldehyde produced by the bacteria, but this flavor is There is also a large segment of consumers who don't like it.
本願発明人らはヨーグルトの多様化と消費の拡大を目的
として、アセトアルデヒド臭を有しないヨーグルトとそ
の製造法について鋭意研究を進めた結果、本願発明に到
達した。With the aim of diversifying yogurt and expanding its consumption, the inventors of the present application have conducted extensive research into yogurt that does not have an acetaldehyde odor and a method for producing the same, and as a result they have arrived at the present invention.
すなわち、チーズ用スターターとして広く使用されてい
る中温性乳酸球菌（たとえばＬａｃｔ−ｏｃｏｃｃｕｓ
１ａｃｔｉｓ ５ｕｂｓｐ、Ｉａｃｔｉｓ、 Ｌａｃ
ｔｏｃｏｃｃｕｓｌａｃｔｉｓ ５ｕｂｓｐ、 ｃ
ｒｅｍｏｒｉｓ、 Ｌａｃｔｏｃｏｃｃｕｓ ５ｕ
ｂｓｐ。That is, mesophilic lactic acid cocci (for example, Lactococcus
1actis 5ubsp, Iactis, Lac
tococcuslactis 5ubsp, c
remoris, Lactococcus 5u
bsp.
Ｉａｃｔｉｓ ｂｉｏｖａｒ、ｄｉａｃｅｔｙｌａｃ
ｔｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃｍｅｓｅｎｔｅｒｏｉ
ｄｅｓ ５ｕｂｓｐ、 ｃｒｅｍｏｒｉｓ等）の一種ま
たは二種以上をスターターとして使用し、２５〜３０°
Ｃて乳酸発酵させてヨーグルトを製造するとアセトアル
デヒド臭を呈しないが、中温性乳酸球菌による独特の風
味を有するヨーグルトが得られる。しかし、これら中温
性乳酸球菌の使用では発酵にかなり長時間を要し、従来
のヨーグルトに比へて生産性が著しく低下する。Iactis biovar, diacetylac
tis, Leuconostocmesenteroi
des 5ubsp, cremoris, etc.) as a starter, and
When yogurt is produced by lactic acid fermentation using C, it is possible to obtain yogurt that does not exhibit an acetaldehyde odor but has a unique flavor due to mesophilic lactic acid cocci. However, the use of these mesophilic lactic acid cocci requires a considerably long time for fermentation, and the productivity is significantly lower than that of conventional yogurt.
本願発明人らは、中温性乳酸球菌を用いて独特の風味の
ヨーグルトを生産する際に、次の方法を採用することに
より発酵時間が延長されず、従来品と略同−の発酵時間
で香味良好なヨーグルトの製造が可能となることを発見
し、本願出願に至ったものである。The inventors of the present application have found that when producing yogurt with a unique flavor using mesophilic lactic acid cocci, by adopting the following method, the fermentation time is not prolonged, and the flavor can be improved with approximately the same fermentation time as conventional products. They discovered that it was possible to produce good yogurt, which led to the filing of the present application.
ｌ）バルクスターターのｐｌ（は５．０〜５，５に維持
する。l) Maintain pl of bulk starter at 5.0-5.5.
２）ファージ対策のため、スターター用脱脂乳はカルシ
ウムを一部除去または不活性化す３）培養中に生成され
る■２０２を除き、かつ培地の酸化還元電位を低下する
。2) To prevent phages, some calcium is removed or inactivated from the starter skim milk. 3) 202 produced during culture is removed and the redox potential of the medium is lowered.
４）！！造管理を徹底し、バルクスターターは製造直後
のもののみ−を使用する。4)! ! We strictly control the manufacturing process and only use bulk starters that have just been manufactured.
これらの条件を満たす方策として次のような方法が有効
であフな。The following methods are effective as measures to satisfy these conditions.
抗生物質を含まない脱脂粉乳を温水で溶解した還元脱脂
乳または抗生物質を含まない脱脂乳に対し、ｐＨを中性
に保ったリン酸緩衝液を加え、１００°・Ｃで加熱後遠
心分離して乳中のカルシウムの一部を除去する。この上
澄液に必要に応じて１〕１１を中性に保ったクエン酸緩
衝液を加え、さらにオレイン酸塩、し−システィン塩酸
塩、硫酸マグネシウム、アスコルビン酸ナトリウム等を
加え、９５°Ｃで５〜１５分加熱する。約３０°Ｃに冷
却し、これに一種または二種以上の中温性乳酸球菌を接
種し、培養する。ｐＨが５．０〜５．５に達したときに
、バルクスターターの製造を完了する。Phosphate buffer solution kept at neutral pH is added to reduced skim milk made by dissolving antibiotic-free skim milk powder in warm water or antibiotic-free skim milk, heated at 100°C, and then centrifuged. to remove some of the calcium in milk. To this supernatant, add citrate buffer containing 1] 11 to neutrality, and further add oleate, cysteine hydrochloride, magnesium sulfate, sodium ascorbate, etc., and incubate at 95°C. Heat for 5-15 minutes. The mixture is cooled to about 30°C, inoculated with one or more types of mesophilic lactic acid cocci, and cultured. The bulk starter production is completed when the pH reaches 5.0-5.5.
このバルクスターターを全乳、脱脂乳、脱脂粉乳、ショ
糖、香料等を調合し、殺菌して得たヨーグルトミックス
に添加し、２５〜３０’ Ｃで培養してヨーグルト製品
を得る。This bulk starter is added to a yogurt mix obtained by mixing whole milk, skim milk, skim milk powder, sucrose, flavoring, etc. and sterilizing it, and culturing at 25 to 30'C to obtain a yogurt product.
上記の方法で調製したバルクスターターは、緩衝塩の存
在により酸による乳酸球菌の不活性化が防止されている
し、また乳成分中のカルシウムが一部除去されているの
でファージ汚染の危険が低下している。またオレイン酸
塩、アスコルビン酸塩、Ｌ−システィン塩酸塩、硫酸マ
グネシウム等の存在により菌の活力が維持されているの
で、このバルクスターターの使用により、ヨーグルトの
製造時間が短縮され、生産性が向上する。また、このバ
ルクスターターを用いて製造したヨーグルトはアセトア
ルデヒド臭が少なく、中温性乳酸球菌による独特の芳香
を有し、組織も良好である。In the bulk starter prepared by the above method, the presence of buffer salts prevents lactic acid cocci from being inactivated by acid, and since some of the calcium in the milk components is removed, the risk of phage contamination is reduced. are doing. In addition, the presence of oleate, ascorbate, L-cysteine hydrochloride, magnesium sulfate, etc. maintains the vitality of the bacteria, so the use of this bulk starter shortens yogurt production time and improves productivity. do. Furthermore, yogurt produced using this bulk starter has little acetaldehyde odor, has a unique aroma caused by mesophilic lactic acid cocci, and has a good texture.
通常の方法で調製したバルクスターターと、本願の方法
で調製したバルクスターターとをそれぞれヨーグルトミ
ックスに添加して、３０゛ｃに保存したときの菌数の変
化を示したものが第１図であり、ｐｌ＋変化を示したも
のが第２図である。本願の方法で製造したバルクスター
ターの使用により、ヨーグルトミックスの酸生成と菌数
の増加がかなり早められることが知られる。Figure 1 shows the change in the number of bacteria when a bulk starter prepared by a conventional method and a bulk starter prepared by the method of the present application were added to a yogurt mix and stored at 30°C. , pl+ changes are shown in FIG. It is known that by using the bulk starter produced by the method of the present application, acid production and bacterial count increase in the yogurt mix can be considerably accelerated.
また、このバルクスターターを用いて製造したヨーグル
トはアセトアルデヒド臭がなく、中温性乳酸球菌による
独特の芳香を有し、ＭＪＴａも良好である。Moreover, the yogurt produced using this bulk starter has no acetaldehyde odor, has a unique aroma caused by mesophilic lactic acid cocci, and has good MJTa.
実施例を具体的に述べれば次の通りである。Examples will be specifically described as follows.
実施例１
抗生物質を含まない脱脂粉乳１０にｇに温水９０にｇを
加えて溶解する。これにｐＨ７，０に調製した団−リン
酸緩衝液２Ｌを加えて混合し、９５°Ｃ，ｔＯ分分熱熱
る。冷却後遠沈して不溶性リン酸カルシウムを除去した
のち、団−クエン酸緩衝液（ｐＨ６，８）０．５Ｌを加
えて混合する。ソルビタンオレイン酸エステル１００ｇ
、アスコルビン酸ナトリウム１００ ｇ ＊Ｌ−システ
ィン塩酸塩５０ｇ、硫酸マグネシウム七水塩１０ｇを加
えて混合し、９５°Ｃ，５分加熱する。冷却した後、あ
ら、かじめ脱脂乳培地にて賦活培養した中温性乳酸球菌
しａｃｔｏｃｏｃｃｕｓ Ｉａｃｔｉｓ ５ｕｂｓｐ。Example 1 Add 10 g of skim milk powder containing no antibiotics to 90 g of warm water and dissolve. Add 2 L of group-phosphate buffer adjusted to pH 7.0 to this, mix, and heat at 95°C for tO minutes. After cooling and centrifugation to remove insoluble calcium phosphate, 0.5 L of citric acid buffer (pH 6,8) is added and mixed. Sorbitan oleate 100g
, 100 g of sodium ascorbate *50 g of L-cysteine hydrochloride and 10 g of magnesium sulfate heptahydrate were added, mixed, and heated at 95°C for 5 minutes. After cooling, mesophilic lactic acid coccus, Actococcus Iactis 5ubsp, was activated and cultured in skim milk medium.
Ｉａｃｔｉｓを加え、３０６Ｃで培養する。培養中はρ
１１センサーを用いてｐｌ＋変化を確認し、ｐＨが５．
０〜５．５に達したら発酵を止めてバルクスターターと
する。あらかじめ調製したヨーグルトミックス１０ｔｏ
ｎ （全乳９３００Ｋｇ 、脱脂粉乳２００Ｋｇ 、シ
ョ糖９５Ｋｇ。Add Iactis and culture at 306C. During cultivation, ρ
11 sensor to confirm the pl+ change and the pH is 5.
When the temperature reaches 0 to 5.5, fermentation is stopped and the bulk starter is used. 10 pieces of pre-prepared yogurt mix
n (9300 kg of whole milk, 200 kg of skim milk powder, 95 kg of sucrose.
粉末香料５にｇを混合し、９５°Ｃ，１５分殺菌処理し
、３０°Ｃに冷却したもの）にこのバルクスターター全
量を添加混合する。容器に小量宛充填した後、３０’
Ｃて発酵させるか、あるいは大型発酵タンク中でそのま
ま発酵させた後に撹拌して凝固を砕き、容器に小量宛充
填してヨーグルトを得る。The whole amount of this bulk starter is added and mixed into a mixture of powdered fragrance 5 and sterilized at 95°C for 15 minutes and cooled to 30°C. After filling a small amount into a container, 30'
Yogurt is obtained either by fermenting it in a large fermentation tank or by fermenting it as is in a large fermentation tank, stirring it to break up the coagulation, and filling small amounts into containers.
このようにして製造したヨーグルトは、スターターとし
て中温性乳酸球菌を使用しているのでアセトアルデヒド
臭が少なく、独特の芳香を有するが、ミックスの発酵所
要時間は約４時間であり、従来の方法によって製造する
場合の半分以下であるので生産性が著しく向上している
。The yogurt produced in this way uses mesophilic lactic acid cocci as a starter, so it has little acetaldehyde odor and has a unique aroma, but the fermentation time of the mix is about 4 hours, and it is different from the conventional method. This is less than half of what would otherwise be required, resulting in a significant improvement in productivity.
実施例２
抗生物質を含まない脱脂乳１００Ｋｇに脱脂粉乳２Ｋｇ
を加えて溶解する。これにｐ Ｉ＋ ６ 、９に調製し
たｌｉ−クエン酸緩衝ｔｒ１２Ｌを加えて混合し、９５
°Ｃ，５分加熱する。冷却後オレイン酸ナトリウム７０
ｇ、アスコルビン酸ナトリウム８０ｇ 、 Ｌ−システ
ィン塩酸塩５０ｇ、硫酸マグネシウム七水塩１０ｇを加
えて混合し、９５°Ｃ，５分加熱後３０＠Ｃに冷却し、
あらかじめ脱脂乳培地で賦活した中温性乳酸球菌Ｌａｃ
ｔｏ−ｃｏｃｃｕｓ １ａｃｔｉｓ ５ｕｂｓｐ、 ｃ
ｒｅｍｏｒｉｓを加え、３０″Ｃで培養する。培養中は
ｐＨセンサーを用いてｐＨ変化を確認し、ｐＨが５．０
〜５．５に達したら発酵を止めてヨーグルト用バルクス
ターターとする。あらかじめ調製したヨーグルトミック
ス１０ｔｏｎ （全乳９６００にｇ、全粉乳３９５Ｋｇ
、香料５にｇを混合し、９５″Ｃ，１０分殺菌し、３０
°Ｃに冷却したもの）にこのバルクスターター全量を添
加し混合する。容器に小量宛充填した後、３０°Ｃで静
置発酵させるか、あるいは大型発酵タンク中でそのまま
発酵させた後に撹拌して凝固を砕き、容器に小量宛充填
してヨーグルトを得る。このようにして製造したヨーグ
ルトは、従来品とは異なった香味をを有する。ミックス
の発酵所要時間は約４時間であり、生産性が著しく向上
した。Example 2 100Kg of skim milk that does not contain antibiotics and 2Kg of skim milk powder
Add and dissolve. To this, 12 L of li-citrate buffer prepared at p I+ 6, 9 was added and mixed, and 95
Heat at °C for 5 minutes. Sodium oleate after cooling 70
g, 80 g of sodium ascorbate, 50 g of L-cysteine hydrochloride, and 10 g of magnesium sulfate heptahydrate were added and mixed, heated at 95°C for 5 minutes, and then cooled to 30@C.
Mesophilic lactic acid coccus Lac activated in advance in skim milk medium
to-coccus 1actis 5ubsp, c
Add remoris and culture at 30"C. During culture, check the pH change using a pH sensor, and make sure the pH is 5.0.
When the temperature reaches ~5.5, fermentation is stopped and used as a bulk starter for yogurt. 10 tons of pre-prepared yogurt mix (9600 g of whole milk, 395 kg of whole milk powder)
, mix 5g with fragrance 5, sterilize at 95''C for 10 minutes, and heat for 30 minutes.
Add the entire amount of this bulk starter to the bulk starter and mix. After filling a small amount into a container, it is left to ferment at 30°C, or fermented as it is in a large fermentation tank, then stirred to break up the coagulation, and then filled into a container in a small amount to obtain yogurt. Yogurt produced in this way has a flavor different from conventional products. The time required to ferment the mix was approximately 4 hours, and productivity was significantly improved.
実施例３
抗生物質を含まない脱脂粉乳ＩＯにｇに温水９０にｇを
加えて溶解する。これにｐＨ６，９に調製したＩＭ−リ
ン酸緩衝液１．５Ｌを加えて混合し、９５°Ｃ，１０分
加熱する。冷却後遠沈して不溶性リン酸カルシウムを除
去する。ショ糖オレイン酸モノエステル１００ｇ、アス
コルビン酸ナトリウム１００ｇ、 Ｌ−システィン塩
酸塩３０ｇ、ｆｌｔｔｉマグネシウム七水塩１０ｇを加
えて混合し、９５°Ｃ，１０分加熱する。冷却した後、
あらかじめ脱脂乳培地にて賦活した中温性乳酸球菌Ｌａ
ｃｔｏｃｏｃｃｕｓ １ａｃｔｉｓ ５ｕｂｓｐ、 Ｉ
ａｃｔｉｓとＬａｃｔｏｃｏｃｃｕｓ Ｉａｃｔｉｓ
５ｕｂｓｐ、 １ａｃｔｉｓ ｂｉｏｖａｒ。Example 3 Add 90 g of warm water to 10 g of skim milk powder containing no antibiotics and dissolve. Add 1.5 L of IM-phosphate buffer adjusted to pH 6.9 to this, mix, and heat at 95°C for 10 minutes. After cooling, insoluble calcium phosphate is removed by centrifugation. Add 100 g of sucrose oleate monoester, 100 g of sodium ascorbate, 30 g of L-cysteine hydrochloride, and 10 g of fltti magnesium heptahydrate, mix, and heat at 95°C for 10 minutes. After cooling,
Mesophilic lactic acid coccus La activated in advance in skim milk medium
ctococcus 1actis 5ubsp, I
Lactococcus lactis and Lactococcus lactis
5 ubsp, 1 actis biovar.
ｄｉａｃｅｔｙｌａｃｔｉｓとを加え培養する。ｐＨセ
ンサーを用いてｐ１１変化を確認し、ｐＨが５．０〜５
．５となったらバルクスターターの製造完了とする。あ
らかじめ調製したヨーグルトミックス１０ｔｏｎ （全
乳９７００にｇ、脱脂粉乳２９５に８．香料５にｇを混
合し、９５゜Ｃ，１０分加熱処理し、３０°Ｃに冷却し
たもの）にこのバルクスターター全量を添加し、混合す
る。diacetylactis and culture. Check the p11 change using a pH sensor and check if the pH is 5.0-5.
．． When it reaches 5, the bulk starter manufacturing is completed. Add the entire amount of this bulk starter to 10 tons of pre-prepared yogurt mix (mixed 9,700 g of whole milk, 295 g of skim milk powder and 8 g of flavoring 5, heated at 95°C for 10 minutes, and cooled to 30°C). Add and mix.
容器に小量宛充填した後、３０°Ｃて静置発酵させるか
、あるいは大型発酵タンク中でそのまま発酵させた後に
撹拌して凝固を砕き、容器に小量宛充填してヨーグルト
を得る。このようにして製造したヨーグルトは、従来品
とは異なった独特の香味を有する。ミックスの発酵所要
時間は約４時間であり、生産性が著しく向上した。After filling a small amount into a container, it is left to ferment at 30°C, or fermented as it is in a large fermentation tank, then stirred to break up the coagulation, and then filled into a container in a small amount to obtain yogurt. Yogurt produced in this way has a unique flavor different from conventional products. The time required to ferment the mix was approximately 4 hours, and productivity was significantly improved.
第１図は通常の方法で５ｕａｔ、たバルクスターターと
本願の方法で調製したバルクスターターとを、それぞれ
ヨーグルトミックスに添加して３０” Ｃ保存したとき
の菌数変化を示す図で、第２図は同じ＜ｐＨ変化を示す
図である。
Ａ：本願の方法で調製したバルクスターター使用の場合
Ｂ：通常の方法で調製したバルクスターター使用の場合Figure 1 shows the change in the number of bacteria when a bulk starter prepared at 5 uat using a conventional method and a bulk starter prepared using the method of the present application were added to a yogurt mix and stored at 30''C. are diagrams showing the same < pH change. A: When using a bulk starter prepared by the method of the present application B: When using a bulk starter prepared by a normal method
Claims (2)
種の中温性乳酸球菌（たとえばＬａｃｔｏｃｏ−ｃｃｕ
ｓｌａｃｔｉｓｓｕｂｓｐ．ｌａｃｔｉｓ、Ｌａｃｔｏ
ｃｏｃｃｕｓｌａｃｔｉｓｓｕｂｓｐ．ｃｒｅｍｏｒｉ
ｓ、Ｌａｃｔｏｃｏｃｃｕｓｌａｃｔ−ｉｓｓｕｂｓｐ
．ｌａｃｔｉｓｂｉｏｖａｒ．ｄｉａｃｅｔｙｌａｃｔ
ｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃｍｅｓｅｎｔｅｒｏｉｄ
ｅｓｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ等）の一種または二
種以上を使用して活性の高いバルクスターターを調製し
、ヨーグルトミックスを乳酸発酵させて得る新規発酵乳(1) Various mesophilic lactic acid cocci (such as Lactococcus
slactissubsp. lactis, Lacto
coccus lactissubsp. cremori
s, Lactococcus lact-issubsp
．． lactisbiovar. diacetylact
is, Leuconostocmesenteroid
essubsp. A novel fermented milk obtained by preparing a highly active bulk starter using one or more types of A. cremoris, etc.) and lactic acid fermenting a yogurt mix.
緩衝塩を加え、必要に応じて加熱後遠沈し、オレイン酸
塩、アスコルビン酸ナトリウム、Ｌ−システイン塩酸塩
、マグネシウム塩等を加え、加熱冷却後、チーズ用スタ
ーターとして広く利用されている中温性乳酸球菌の一種
または二種以上を接種して培養し、ｐＨを５．０〜５．
５にとどめて得たバルクスターターを、ヨーグルトミッ
クスに直ちに接種して発酵させることを特徴とする新規
発酵乳の製造法(2) Add buffer salt to neutralize pH to skim milk or reduced skim milk, heat if necessary and centrifuge to remove oleate, sodium ascorbate, L-cysteine hydrochloride, magnesium salt, etc. In addition, after heating and cooling, one or more types of mesophilic lactic acid cocci, which are widely used as starters for cheese, are inoculated and cultured, and the pH is adjusted to 5.0 to 5.
A method for producing a new fermented milk characterized by immediately inoculating the bulk starter obtained in step 5 into a yogurt mix and fermenting it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22258090A JPH04108334A (en) | 1990-08-27 | 1990-08-27 | New fermented milk and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22258090A JPH04108334A (en) | 1990-08-27 | 1990-08-27 | New fermented milk and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04108334A true JPH04108334A (en) | 1992-04-09 |
Family
ID=16784699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22258090A Pending JPH04108334A (en) | 1990-08-27 | 1990-08-27 | New fermented milk and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04108334A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001010233A1 (en) * | 1999-08-03 | 2001-02-15 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| WO2006052147A1 (en) * | 2004-11-15 | 2006-05-18 | Tine Ba | Process for preparing a fermented product, and the product prepared by the process |
| WO2007088869A1 (en) * | 2006-02-01 | 2007-08-09 | National University Corporation Hokkaido University | Method for producing denatured substance of lactalbumin |
-
1990
- 1990-08-27 JP JP22258090A patent/JPH04108334A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001010233A1 (en) * | 1999-08-03 | 2001-02-15 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| AU775082B2 (en) * | 1999-08-03 | 2004-07-15 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| US7115291B1 (en) | 1999-08-03 | 2006-10-03 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| KR100753012B1 (en) * | 1999-08-03 | 2007-08-30 | 가부시키가이샤 야쿠루트 혼샤 | Fermented milks and their production processes |
| EP2067405A1 (en) * | 1999-08-03 | 2009-06-10 | Kabushiki Kaisha Yakult Honsha | Improving the viability of lactic acid bacteria in a fermented milk |
| US7927638B2 (en) | 1999-08-03 | 2011-04-19 | Kabushiki Kaisha Yakult Honsha | Fermented milk drinks and foods and process for producing the same |
| WO2006052147A1 (en) * | 2004-11-15 | 2006-05-18 | Tine Ba | Process for preparing a fermented product, and the product prepared by the process |
| NO323245B1 (en) * | 2004-11-15 | 2007-02-12 | Tine Sa | Process for the preparation of fermented product and product prepared by the process |
| JP2008520201A (en) * | 2004-11-15 | 2008-06-19 | ティネ ビー エー | Method for preparing fermented products and products prepared by the method |
| WO2007088869A1 (en) * | 2006-02-01 | 2007-08-09 | National University Corporation Hokkaido University | Method for producing denatured substance of lactalbumin |
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