CN103813715A - Liquid fermented milk and method for producing same - Google Patents
Liquid fermented milk and method for producing same Download PDFInfo
- Publication number
- CN103813715A CN103813715A CN201280045513.3A CN201280045513A CN103813715A CN 103813715 A CN103813715 A CN 103813715A CN 201280045513 A CN201280045513 A CN 201280045513A CN 103813715 A CN103813715 A CN 103813715A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- fermented milk
- liquid fermented
- milk
- lactic acid
- 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
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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
Provided is a method for producing a liquid fermented milk having favorable flavor and appearance, having no occurrence of solid content floating up, having no contained large particles observed with the naked eye after completion of stirring fermentation, and having a rich aroma and the like deriving from fermentation by yeast. The method for producing a liquid fermented milk contains: (A) a static fermentation step that, after adding a lactobacillus to the starting material for fermented milk, causes static fermentation to obtain a lactic acid fermentation product; (B) a stirring fermentation step that, after adding yeast to the lactic acid fermentation product obtained in step (A), causes stirring fermentation to obtain a liquid fermented milk; and (C) a homogenization step for subjecting the liquid fermented milk obtained in step (B) to homogenization processing.
Description
Technical field
The present invention relates to liquid fermented milk and manufacture method thereof.
Background technology
Known have share the technology of lactic acid bacteria and yeast as object manufacturing when acidified milk to utilize yeast to give peculiar flavour etc.
For example in patent documentation 1, record the manufacture method of a kind of Kai Feier (Kefir) formula dairy products, this manufacture method is characterised in that, it comprises and utilizes the operation of the lactose that galantase decomposed animal Ruzhong contains, the operation of utilizing the lactic acid bacteria that can not gather galactolipin in culture medium to carry out lactic acid fermented operation and utilize lactose fermentation yeast the acidified milk being obtained by this lactic fermentation to be carried out to alcohol fermentation, carries out above-mentioned alcohol fermentation until the lactose in culture medium disappears in fact.
In addition, in patent documentation 2, recorded following technology as embodiment 5-1～5-3, added skimmed milk power in deionized water, inoculating lactic acid bacterial strain after sterilization, carries out the fermentation of 37 ℃, 24 hours, has obtained acidified milk; And in this acidified milk, add after high fructose syrup (HF liquid sugar) and fructose, inoculation yeast leavening (starter), ferments with various fermentation temperatures and fermentation time, has obtained fermentate.In addition, the fermentate of having recorded in patent documentation 2 obtaining in above-described embodiment has carried out sensory evaluation, the unique perfume that result has obtained having suppressed local flavor as the koumiss of sugariness and coordinated Yoghourt taste and fruity to form.
On the other hand, as fermentation process, known have combination standing for fermentation and stir the method for fermenting.
For example, in the embodiment 1 of patent documentation 3, record a kind of method, in whey powder solution, add the skimmed milk power nutrient solution of lactic acid bacteria fermenting agent, carry out standing for fermentation, then in obtained streptococcus acidi lactici fermented solution, add glucose solution and yeast extract solution, then add therein the nutrient solution of culture propagation agent, be blown into filtrated air, carry out simultaneously 200rpm, 30 ℃, 20 hours air agitation cultivate, obtained lactic acid bacteria-yeast-fermented whey liquid.
Prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 10-56961 communique
Patent documentation 2: No. 3929630 communique of Japan Patent
Patent documentation 3: Japanese kokai publication hei 7-75521 communique
Summary of the invention
The problem that invention will solve
In the time manufacturing liquid fermented milk, conventionally such as, in the raw material (skimmed milk power, lactogenesis etc.) of acidified milk, add after lactic acid bacteria, make its standing for fermentation, form the curdled milk as lactic fermentation product, then this curdled milk is pulverized imperceptibly, obtained liquid fermented milk.
The inventor is in exploitation when liquid fermented milk, in order to give fragrant and mellow fragrance etc., to share lactic acid bacteria and yeast is studied.
But the inventor finds, if add lactic acid bacteria and yeast in the raw material of acidified milk simultaneously, makes afterwards its standing for fermentation, solid matter, because the carbon dioxide that yeast produces floats, cannot carry out the processing such as processing, sterilization processing that homogenize afterwards.
In addition, the inventor finds, in the raw material of acidified milk, add lactic acid bacteria, make its standing for fermentation, form curdled milk, then this curdled milk is pulverized imperceptibly, obtained liquid object is mixed with yeast, make afterwards its standing for fermentation, in this case, solid matter, because the carbon dioxide that yeast produces floats, cannot carry out the processing such as processing, sterilization processing that homogenize afterwards.
Therefore, the object of the present invention is to provide liquid fermented milk and manufacture method thereof, it uses lactic acid bacteria and yeast, not only has to come to utilize yeast the brought fragrant and mellow fragrance etc. that ferments, and outward appearance and mouthfeel are also good.
For the means of dealing with problems
In order to solve above-mentioned problem, the inventor conducts in-depth research, and found that, if add lactic acid bacteria in the raw material of acidified milk, make its standing for fermentation, then add yeast, stir fermentation, can obtain the liquid fermented milk of outward appearance and good mouthfeel, it has to come from and utilizes yeast the brought fragrant and mellow fragrance etc. that ferments, and do not contain the big particle that can observe with the naked eye stirring after fermentation ends, and solid constituent can not float, thereby complete the present invention.
, the invention provides following [1]～[9].
[1] manufacture method for liquid fermented milk, it comprises: (A) standing for fermentation operation, in the raw material of acidified milk, add lactic acid bacteria, then make its standing for fermentation, obtain lactic fermentation product; (B) stir fermentation procedure, in described lactic fermentation product, add yeast, then make it stir fermentation, obtain liquid fermented milk.
[2] manufacture method of the liquid fermented milk as described in above-mentioned [1], wherein, the standing for fermentation in operation (A) is carried out 3 hours～45 hours, and stirring in operation (B) fermentation is carried out 20 hours～65 hours.
[3] manufacture method of the liquid fermented milk as described in above-mentioned [1] or [2], wherein, standing for fermentation in operation (A) is carried out at the temperature of 20 ℃～44 ℃, and stirring in operation (B) fermentation is carried out at the temperature of 20 ℃～44 ℃.
[4] manufacture method of the liquid fermented milk as described in any one of above-mentioned [1]～[3], wherein, during when described standing for fermentation from operation (A) starts the described stirring fermentation ends in operation (B), do not add culture propagation agent material in addition.
[5] manufacture method of the liquid fermented milk as described in any one of above-mentioned [1]～[4], wherein, the raw material of described acidified milk contains more than one in the group of selecting free skimmed milk power, skimmed milk, lactogenesis and lactoprotein concentrate composition.
[6] manufacture method of the liquid fermented milk as described in any one of above-mentioned [1]～[5], wherein, comprises (C) operation that homogenizes afterwards in operation (B), to the processing that homogenizes of described acidified milk.
[7] liquid fermented milk, it is to obtain by the manufacture method of the liquid fermented milk above-mentioned [6] Suo Shu.
[8] liquid fermented milk as described in above-mentioned [7], wherein, the intermediate value footpath of the particle of the formation solid constituent of described liquid fermented milk is below 30 μ m.
[9] beverage, it contains above-mentioned [7] or [8] described liquid fermented milk, and wherein, the intermediate value footpath of the particle of the formation solid constituent of this beverage is below 2.5 μ m.
Invention effect
According to the manufacture method of liquid fermented milk of the present invention, after interpolation lactic acid bacteria, make its standing for fermentation, then adding after yeast, make it carry out stirring fermentation, thereby can not be created in the coarsening of floating and only carrying out the solid constituent particle of observing in the situation of stir culture of only carrying out the solid constituent of observing in the situation of standing for fermentation, can obtain having as the outward appearance of homogeneous liquid object and the liquid fermented milk of good taste.
In addition, according to the manufacture method of liquid fermented milk of the present invention, except lactic acid bacteria, also use yeast, thereby can obtain liquid fermented milk, this liquid fermented milk not only has and comes from the tart flavour that the lactic acid of the conduct fermentation product being obtained by lactic acid bacteria brings, and has and come from the fragrant and mellow fragrance being brought by the fermentation product of yeast, the local flavor that makes us aftertaste and a little sweet-smelling.It should be noted that, the alcohol content of liquid fermented milk of the present invention is lower than 0.5 % by weight, thereby can be used as non-alcoholic drink for drinking.
Liquid fermented milk of the present invention can be directly individually for drinking or mixing with other material such as granulated sugar, water afterwards for drinking.
For example, for the liquid fermented milk obtaining in the present invention processing that homogenizes, then this liquid fermented milk after treatment such as, is mixed with other material (water, granulated sugar etc.), for the processing that further homogenizes of obtained mixture, can obtain thus having concurrently as the outward appearance of homogeneous liquid object, good mouthfeel and the beverage of hobby property.This beverage can not produce sediment (solid constituent) in the bottom etc. of the container that holds this beverage, and commodity value is high.
The specific embodiment
The manufacture method of liquid fermented milk of the present invention comprises: (A) standing for fermentation operation, in the raw material of acidified milk, add lactic acid bacteria, and then make its standing for fermentation, obtain lactic fermentation product; (B) stir fermentation procedure, in the lactic fermentation product obtaining, add yeast in operation (A), then make it stir fermentation, obtain liquid fermented milk.
In addition, the manufacture method of liquid fermented milk of the present invention can comprise: the operation that (C) homogenizes, to the liquid fermented milk obtaining in operation (B) processing that homogenizes, liquid fermented milk after treatment obtains homogenizing.
Below each operation is elaborated.
[operation (A): standing for fermentation operation]
Operation (A) thus for making its standing for fermentation obtain the operation of lactic fermentation product add lactic acid bacteria in the raw material of acidified milk after.
As the raw material of acidified milk, as long as the content that can obtain non-fat solid composition the finish time of the stirring fermentation in operation (B) is the material of the more than 5 % by weight liquid object of (more than being preferably 8 % by weight).
As long as the main material using the breasts such as animal breast (cow's milk, sheep breast, goat dairy, buffalo's milk etc.), soya-bean milk and processed goods thereof as acidified milk, just can use without particular limitation arbitrary substance, for example, except skimmed milk power, skimmed milk, lactogenesis, lactoprotein concentrate etc., can also use whey powder, the whey protein concentrate etc. manufactured using whey powder as raw material.The main material of acidified milk can use separately above-mentioned one or be used in combination more than two kinds.
As the auxiliary material of acidified milk, as long as known food and food additives and can significantly extend fermentation time, just can use without particular limitation arbitrary substance, for example can enumerate the glucose, the yeast extract etc. that in embodiment described later, use.
It should be noted that, the main material of the acidified milk in this description refers to and derives from newborn raw material.The auxiliary material of acidified milk refers to and derives from newborn raw material raw material (wherein except lactic acid bacteria and yeast) in addition.
Ratio for the main material in the total amount of the raw material of acidified milk is not particularly limited.
In the raw material of acidified milk, can add as required water.For example only use in the situation of skimmed milk power as the main material of acidified milk, with respect to skimmed milk power 10 weight portions, preferably add the water of 50 weight portion～150 weight portions.
In the situation that adding water, both can add lactic acid bacteria to the mixture of the raw material of acidified milk and water, also can add water to the mixture of the raw material of acidified milk and lactic acid bacteria, simultaneously raw material, water and the lactic acid bacteria of mixing cultured milk.
As lactic acid bacteria, as long as the material of the lactic acid bacteria containing promising viable bacteria is just not particularly limited, but conventionally use, under the existence of nutrient source, lactic acid bacteria is cultivated to the liquid object forming.
This liquid object can obtain as follows: for example lower official hour (for example 10 hours～20 hours) of cultivating of temperature (for example 35 ℃～40 ℃) in regulation by the mixed liquor that contains the nutrient sources such as skimmed milk power, water and lactic acid bacteria, obtain mother culture, then the nutrient sources such as this mother culture, water and skimmed milk power are mixed, the lower official hour (for example 10 hours～20 hours) of further cultivating of temperature (for example 35 ℃～40 ℃) by obtained mixed liquor in regulation, can obtain this liquid object thus.
Number for the lactic acid bacteria in lactic acid bacteria is not particularly limited, for example, be 1 × 10
7cfu/ml～1 × 10
9cfu/ml.
As lactic acid bacteria, can use the one kind or two or more lactic acid bacteria being selected from the conventional lactic acid bacteria using in the manufacture of acidified milk.As the example of lactic acid bacteria, for example, can enumerate lactic acid bacteria, the lactic acid bacteria of streptococcus etc. of lactobacillus.
As the lactic acid bacteria of lactobacillus, for example, can enumerate Lactobacillus helveticus (Lactobacillus helveticus), lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbruekii subsp.bulgaricus), lactobacillus acidophilus (Lactobacillus acidophilus) etc.
In the present invention, the rising of the acidity that Lactobacillus helveticus causes is more than other lactic acid bacteria, even thereby in the acidified milk that needs lengthy fermentation, also can prevent the propagation of contaminating microorganisms, from this viewpoint preferred Lactobacillus helveticus.It should be noted that, for Lactobacillus helveticus, can easily obtain commercially available product.
As the lactic acid bacteria of streptococcus, for example, can enumerate streptococcus thermophilus (Streptococcusthermophilus) etc.
In this description, standing for fermentation refers under the static condition not stirring ferments.
The time of standing for fermentation is preferably 3 hours～45 hours, more preferably 5 hours～45 hours, more preferably 8 hours～45 hours, more more preferably 10 hours～40 hours, be further preferably 15 hours～35 hours, be particularly preferably 20 hours～30 hours.
The temperature of standing for fermentation is preferably 25 ℃～50 ℃, more preferably 30 ℃～45 ℃, more preferably 32 ℃～43 ℃, is particularly preferably 35 ℃～40 ℃.
By standing for fermentation, can obtain the curdled milk as fermentation product.This curdled milk is pulverized imperceptibly in operation (B), becomes liquid object.
[operation (B): stir fermentation procedure]
Operation (B) be in operation (A) thus in stir fermentation after adding yeast in the lactic fermentation product that obtains and obtain the operation of liquid fermented milk.
As yeast, as long as be just not particularly limited containing the yeast of promising viable bacteria, as an example, can enumerate dry yeast (dry ferment).
Dry yeast is by yeast dry and in resting state.Dry yeast for example can use under the state of the liquid object mixing with water.
As yeast, for example, can enumerate saccharomyces cerevisiae (saccharomyces cerevisiae), saccharomyces pastorianus (Saccharomyces pastorianus), Saccharomyces paradoxus (Saccharomyces paradoxus), saccharomyces bayanus (Saccharomyces bayanus) etc.
In the present invention, saccharomyces cerevisiae easily obtains in the mode of commercially available product, and from the viewpoint of versatility, this is preferred.As the commercially available product of saccharomyces cerevisiae, can enumerate Saf-Instant Dry Yeast.Red (manufacture of Lesaffre company), Oriental dry yeast (manufacture of Oriental Yeast company) etc.
Yeast can use separately one or be used in combination more than two kinds.
The lactic fermentation product obtaining in operation (A) obtains by standing for fermentation, and it has the form of the curdled milk of solid shape, rather than liquid.In operation (B), both can after this curdled milk is pulverized imperceptibly, add yeast, or also can in this curdled milk, add after yeast, by stirring, curdled milk is pulverized imperceptibly.
Be not particularly limited for the speed stirring, but from utilizing to shear, the curdled milk forming because of the effect of lactic acid bacteria is carried out fragmentation, removed the carbon dioxide that yeast produces and suppress the solid matter viewpoint of floating, be preferably 10rpm～150rpm, 30rpm～100rpm more preferably.
Stirring can be any in continuous stirring and intermittent stirring, but from removing the yeast carbon dioxide producing and the viewpoint that inhibition solid matter floats, is preferably continuous stirring.
The time of stirring fermentation is preferably 20 hours～and 50 hours, more preferably 25 hours～45 hours, more preferably 30 hours～40 hours, be particularly preferably 35 hours～40 hours.
The temperature that stirs fermentation is preferably 20 ℃～44 ℃, more preferably 25 ℃～42 ℃, more preferably 30 ℃～40 ℃, is particularly preferably 35 ℃～38 ℃.
From the viewpoint such as local flavor, practicality of liquid fermented milk, the total of the time of stirring in the time of the standing for fermentation in operation (A) and operation (B) fermentation is preferably 40 hours～85 hours, more preferably 45 hours～80 hours, more preferably 50 hours～75 hours, more more preferably 55 hours～70 hours, be particularly preferably 60 hours～70 hours.
It should be noted that, stirring after fermentation ends, can add lactic acid etc. and adjust the lactic acid acidity of liquid fermented milk.From giving the viewpoint of appropriate tart flavour, the lactic acid acidity of liquid fermented milk is preferably 2.1%～2.7%.
[operation (C): operation homogenizes]
The operation of operation (C) for the liquid fermented milk obtaining in operation (B) is homogenized and processed.Homogenizing of indication is not limited to use the processing that homogenizes of homogenizer (Homogenizer) herein, also comprises the known shear treatment of utilizing stirring, homogeneous mixer or extruder etc.
For the processing that homogenizes, for example use in the situation of homogenizer (Homogenizer), as the processing that homogenizes of the 1st section, pressure according to 7MPa～13MPa pressurizes, then as the processing that homogenizes of the 2nd section, pressure according to 4MPa～6MPa pressurizes, and processing thus homogenizes.
As operation (C), both can only carry out the 1st section of the combination and the 2nd section of processing that homogenizes forming of 1 time, also can carry out the 1st section of 2 above combination and the 2nd section of processing that homogenizes forming.For example, can carried out combining the 1st section with the 2nd section of homogenizing and processing of forming after, carry out pasteurization and cooling, then further combine the 1st section with the 2nd section of processing that homogenizes forming.
The intermediate value footpath of the particle of the contained formation solid constituent in the liquid state fermentation after treatment Ruzhong that obtains in operation (C) be preferably 30 μ m following, more preferably 25 μ m following, more preferably 20 μ m following, be particularly preferably below 15 μ m.
The liquid fermented milk obtaining in operation (C) can be separately for drinking, or also can mix for drinking with other composition.As other composition mixing with liquid fermented milk, can enumerate the acidity regulator such as sweetener, lactic acid, salt, spices and the fruit juice etc. such as the granulated sugar for giving sweet taste.
Also can liquid towards acidified milk and the processing that homogenizes of the mixture of other composition.The processing that homogenizes now can be both only 1 section, can be also 2 sections above (for example share the 1st section and the 2nd section).The pressure total of processing that homogenizes is preferably 10MPa～20MPa.In addition, now homogenize in beverage after treatment (mixture of liquid fermented milk and other composition) the intermediate value footpath of the particle of contained formation solid constituent be preferably 2.5 μ m following, more preferably 2.0 μ m following, more preferably 1.5 μ m following, be particularly preferably below 1.0 μ m.
Embodiment
Below by embodiment, the present invention is described, but the invention is not restricted to these embodiment.
(embodiment 1)
(1) prepare lactic acid bacteria fermenting agent
Use skimmed milk power (Mingzhi society system), powder yeast extract (trade name: Yeast Extract T-154, Oriental Yeast company manufacture), lactic acid bacteria (Lactobacillus helveticus, " FLAV54LYO5D " that Danisco company manufactures) and water, prepare lactic acid bacteria fermenting agent.This lactic acid bacteria fermenting agent contains skimmed milk power 10 % by weight, water 90 % by weight, yeast extract 0.002 % by weight, lactic acid bacteria 3 × 10
8cfu/ml.In addition, the lactic acid acidity of this lactic acid bacteria fermenting agent is 1.6%.
(2) prepare culture propagation agent
In the aqua sterilisa of 40 ℃, add dry yeast (trade name: Saf-Instant Dry Yeast.Red, Lesaffre company manufacture), leave standstill after 20 minutes as culture propagation agent for the preparation of liquid fermented milk described later.
(3) prepare liquid fermented milk
Water 86.69 weight portions, skimmed milk power (manufacture of Mingzhi society) 10.76 weight portions, the glucose (trade name: グ Le Off ァ イ Na Le of 40 ℃ of left and right will be heated to, San-ei Sucrochemical company manufactures) 0.5 weight portion, powder yeast extract (trade name: Yeast Extract T-154, Oriental Yeast company manufactures) after 0.04 weight portion mixes, condition with 75 ℃, 30 minutes is carried out sterilization to the mixed liquor being obtained, and is then cooled to 37 ℃.In cooled mixed liquor, add above-mentioned lactic acid bacteria fermenting agent 2 weight portions, carry out standing for fermentation with the condition of 37 ℃, 16 hours, make it form curdled milk.
After standing for fermentation, start agitating device, curdled milk is carried out to fragmentation, add above-mentioned culture propagation agent to be scaled the weight of dry yeast as the mode of the mixture amount of 0.01 weight portion (adding up to above 100 weight portions) simultaneously, carried out stirring fermentation with the condition of 37 ℃, 42 hours.Stir and carry out continuously with the condition of 60rpm.
Stir after fermentation ends, confirm the lactic acid acidity of the liquid fermented milk obtaining, result is 2.4%, therefore adds lactic acid acidity is adjusted to 2.5%.
Then,, for this liquid fermented milk, carried out the 1st section for 10MPa, the 2nd section of processing that homogenizes for 5MPa.Condition with 75 ℃, 30 minutes is carried out sterilization to liquid fermented milk after treatment, is then cooled to below 10 ℃.
In this liquid state fermentation Ruzhong obtaining, the content of total solid composition is that the content of 11.6 % by weight, non-fat solid composition is that 10.4 % by weight, lactic acid acidity are 2.5%, pH is 3.3.In addition, do not contain the solid matter or the big particle that float in liquid state fermentation Ruzhong, it is homogeneous and milky liquid object, and has from lactic acid fermented tart flavour, from yeast-leavened local flavor (fragrance as mellow sense, fruit, afterwards the fragrant and mellow fragrance felt) and a little sweet-smelling.Liquid state fermentation Ruzhong is unconfirmed to peculiar smell, foreign odor, foreign matter.
(4) prepare beverage
Utilize homogenizer (homogeneous mixer) to add up to the condition of pressure of 15MPa to the processing that homogenizes of the above-mentioned liquid fermented milk obtaining in (3), then heat with the condition of 85 ℃, 2 minutes, be then cooled to below 10 ℃.The homogenize intermediate value footpath of particle of formation solid constituent of liquid fermented milk after treatment is 14.05 μ m.
On the other hand, in water 82.02 weight portions that are heated to 40 ℃, add soybean polysaccharides (trade name: SM900, San-Ei Gen F.F.I. company manufactures) 0.2 weight portion, obtain the aqueous solution, then this aqueous solution is cooled to below 10 ℃.In this aqueous solution, add granulated sugar 10.112 weight portions, lactic acid (trade name: 50% lactic acid, Daiichi Fine Chemical company manufactures) 0.063 weight portion, salt 0.004 weight portion and above-mentioned homogeneous mixer liquid fermented milk 7.6 weight portions after treatment (adding up to above 100 weight portions) that utilize, obtain mixed liquor.This mixed liquor is heated to 60 ℃, then utilizes homogenizer to homogenize with the condition of the pressure of total 15MPa, be then cooled to below 10 ℃.Use autoclave with the condition of 110 ℃, 1 minute, cooled mixed liquor to be heated, obtained beverage.
For this beverage, measure the intermediate value footpath of the particle that forms solid constituent, result is 1.0 μ m.In addition, for this simulation beverage, do not observe the abnormal appearance causing with big particle that floats of solid constituent, it is the liquid object of milky and homogeneous.
(embodiment 2)
The time of standing for fermentation is decided to be to 24 hours, and the time of stirring fermentation is decided to be to 40 hours, test similarly to Example 1 in addition.
Its result similarly to Example 1, does not contain in the liquid state fermentation before treatment Ruzhong that homogenizes the solid matter and the big particle that float, and it is homogeneous and milky liquid object, and has from lactic acid fermented tart flavour etc.Liquid state fermentation Ruzhong is unconfirmed to peculiar smell, foreign odor, foreign matter.
The homogenize intermediate value footpath of particle of formation solid constituent of liquid fermented milk after treatment is 10 μ m.
The intermediate value footpath of the particle of the beverage obtaining in addition, is 0.8 μ m.In addition, for this beverage, be positioned at the container bottom of holding this simulation beverage and do not observe precipitation, it is the liquid object of milky and homogeneous.
(embodiment 3)
The time of standing for fermentation is decided to be to 5 hours, and the time of stirring fermentation is decided to be to 59 hours, test similarly to Example 1 in addition.
Consequently, in the liquid state fermentation before treatment Ruzhong that homogenizes, the granularity of particle is larger, can observe the sedimentation of big particle while leaving standstill for a long time, but containing the solid matter floating, it is milky liquid object, and have from lactic acid fermented tart flavour etc.Liquid state fermentation Ruzhong is unconfirmed to peculiar smell, foreign odor, foreign matter.
The intermediate value footpath of the particle of the simulation beverage obtaining in addition, is 2.1 μ m.A little sediment is located to confirm in bottom etc. at the container that holds this beverage.
[comparative example 1]
Add lactic acid bacteria fermenting agent and culture propagation agent simultaneously, and the time of standing for fermentation is decided to be to 64 hours, and do not stir fermentation, test similarly to Example 1 in addition.
Consequently, in liquid state fermentation Ruzhong, when fermentation ends, solid constituent floats to liquid level and dry, sclerosis has occurred, degraded appearance.Therefore, utilize handwork that solid constituent is pulverized, then carried out the processing that homogenizes.
The intermediate value footpath of the particle of the beverage obtaining in addition, is 3.1 μ m.The sediment more than embodiment 3 is located to confirm in bottom etc. at the container that holds this beverage.
[comparative example 2]
Add lactic acid bacteria fermenting agent and culture propagation agent simultaneously, and the time of stirring fermentation is decided to be to 64 hours, and do not carry out standing for fermentation, test similarly to Example 1 in addition.
Consequently, in the time of the fermentation ends of liquid fermented milk, do not observe solid constituent and float to liquid level, but confirm the abnormal appearance that the sedimentation of big particle causes.The processing of liquid fermented milk is afterwards to carry out under the condition of big particle that also comprises sedimentation.
The intermediate value footpath of the particle of the beverage obtaining in addition, is 4.6 μ m.Bottom at the container that holds this beverage confirms the sediment more than comparative example 1.
[comparative example 3]
Add lactic acid bacteria fermenting agent and culture propagation agent simultaneously, and the time of standing for fermentation is decided to be to 24 hours, and the time of stirring fermentation is decided to be to 40 hours, test similarly to Example 1 in addition.
Consequently, for liquid fermented milk, in the time of fermentation ends, solid constituent floats to liquid level and dry, sclerosis has occurred, degraded appearance.Therefore, utilize handwork that solid constituent is pulverized, then carried out the processing that homogenizes.
The intermediate value footpath of the particle of the simulation beverage obtaining in addition, is 2.0 μ m.A little sediment is located to confirm in bottom etc. at the container that holds this beverage.
It is above that the results are shown in Table 1.It should be noted that, in table 1, for overall merit, " ◎ " expression " very good ", "○" represents " well ", "×" represents " bad ".
As shown in Table 1, after interpolation lactic acid bacteria fermenting agent, make its standing for fermentation, then add culture propagation agent, stir afterwards fermentation, (embodiment 1～3) can not produce big particle in this case, and solid constituent can not float.
On the other hand,, there is the problems such as solid constituent floats in (comparative example 1) in the situation that only having carried out standing for fermentation.Stir fermentation in the situation that (comparative example 2) only having carried out, unconfirmed to the floating of solid constituent, but confirm outward appearance that big particle sedimentation causes extremely.Although combined standing for fermentation and stirred fermentation, added in the situation of lactic acid bacteria fermenting agent and culture propagation agent (comparative example 3) simultaneously, there is the problems such as solid constituent floats.
Claims (9)
1. a manufacture method for liquid fermented milk, it comprises:
(A) standing for fermentation operation is added lactic acid bacteria in the raw material of acidified milk, then makes its standing for fermentation, obtains lactic fermentation product; With
(B) stir fermentation procedure, in described lactic fermentation product, add yeast, then make it stir fermentation, obtain liquid fermented milk.
2. the manufacture method of liquid fermented milk as claimed in claim 1, wherein, the standing for fermentation in operation (A) is carried out 3 hours～45 hours, and stirring in operation (B) fermentation is carried out 20 hours～65 hours.
3. the manufacture method of liquid fermented milk as claimed in claim 1 or 2, wherein, the standing for fermentation in operation (A) is carried out at the temperature of 20 ℃～44 ℃, and stirring in operation (B) fermentation is carried out at the temperature of 20 ℃～44 ℃.
4. the manufacture method of the liquid fermented milk as described in claim 1～3 any one, wherein, during when described standing for fermentation from operation (A) starts the described stirring fermentation ends in operation (B), do not add yeast material in addition.
5. the manufacture method of the liquid fermented milk as described in claim 1～4 any one, wherein, the raw material of described acidified milk contains more than one in the group of selecting free skimmed milk power, skimmed milk, lactogenesis and lactoprotein concentrate composition.
6. the manufacture method of the liquid fermented milk as described in claim 1～5 any one, wherein, comprises (C) operation that homogenizes afterwards in operation (B), to the processing that homogenizes of described acidified milk.
7. a liquid fermented milk, it is to obtain by the manufacture method of liquid fermented milk claimed in claim 6.
8. liquid fermented milk as claimed in claim 7, wherein, the intermediate value footpath of the particle of the formation solid constituent of described liquid fermented milk is below 30 μ m.
9. a beverage, it contains the liquid fermented milk described in claim 7 or 8, and wherein, the intermediate value footpath of the particle of the formation solid constituent of this beverage is below 2.5 μ m.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-248174 | 2011-11-14 | ||
| JP2011248174 | 2011-11-14 | ||
| PCT/JP2012/078793 WO2013073424A1 (en) | 2011-11-14 | 2012-11-07 | Liquid fermented milk and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103813715A true CN103813715A (en) | 2014-05-21 |
Family
ID=48429487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280045513.3A Pending CN103813715A (en) | 2011-11-14 | 2012-11-07 | Liquid fermented milk and method for producing same |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6181557B2 (en) |
| CN (1) | CN103813715A (en) |
| SG (1) | SG11201402248QA (en) |
| WO (1) | WO2013073424A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015133122A1 (en) * | 2014-03-04 | 2015-09-11 | カルピス株式会社 | Autonomic adjustment agent for sedation and agent for improving daily rhythm |
| JP6964418B2 (en) * | 2017-03-09 | 2021-11-10 | 雪印メグミルク株式会社 | Fermented milk |
| JP7131913B2 (en) * | 2018-01-05 | 2022-09-06 | 株式会社明治 | Method for producing fermented milk and lactic acid bacteria starter |
| WO2024128272A1 (en) * | 2022-12-15 | 2024-06-20 | 株式会社明治 | Method for manufacturing liquid fermented milk |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61115443A (en) * | 1984-11-13 | 1986-06-03 | Kyodo Nyugyo Kk | Sparkling condensed and fermented liquid milk and preparation thereof |
| JPS61135540A (en) * | 1984-12-05 | 1986-06-23 | Glyco Kyodo Nyugyo Kk | Production of fruit kefir |
| EP0469200A1 (en) * | 1989-02-20 | 1992-02-05 | Kyodo Milk Industry Corporation Limited | Lactic acid drink and process for the production of the same |
| JPH07103A (en) * | 1993-06-14 | 1995-01-06 | Morinaga Milk Ind Co Ltd | Production of fermented milk containing suitable amount of carbonic acid and low-concentration ethanol |
| JPH0775521A (en) * | 1993-09-06 | 1995-03-20 | Asahi Chem Ind Co Ltd | Fruit taste-enhancing material and fruit drink having enhanced taste |
| JPH1023859A (en) * | 1996-07-10 | 1998-01-27 | Nagamasa Yoshida | Production of alcoholic beverage from cow milk |
| CN1480053A (en) * | 2003-08-08 | 2004-03-10 | 岩 邢 | Multifunctional fermented milk and its preparing method |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0626505B2 (en) * | 1988-06-16 | 1994-04-13 | 株式会社ヤクルト本社 | Method for manufacturing kefir-like dairy products |
| JPH1042850A (en) * | 1996-08-01 | 1998-02-17 | Akita Pref Gov | Production of sparkling milk liquor drink |
| JP3194902B2 (en) * | 1997-12-26 | 2001-08-06 | カルピス株式会社 | Calcium-fortified milky concentrated beverage and method for producing the same |
| JP4825157B2 (en) * | 2007-03-20 | 2011-11-30 | カルピス株式会社 | Milk production method |
-
2012
- 2012-11-07 WO PCT/JP2012/078793 patent/WO2013073424A1/en active Application Filing
- 2012-11-07 SG SG11201402248QA patent/SG11201402248QA/en unknown
- 2012-11-07 JP JP2013544225A patent/JP6181557B2/en active Active
- 2012-11-07 CN CN201280045513.3A patent/CN103813715A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61115443A (en) * | 1984-11-13 | 1986-06-03 | Kyodo Nyugyo Kk | Sparkling condensed and fermented liquid milk and preparation thereof |
| JPS61135540A (en) * | 1984-12-05 | 1986-06-23 | Glyco Kyodo Nyugyo Kk | Production of fruit kefir |
| EP0469200A1 (en) * | 1989-02-20 | 1992-02-05 | Kyodo Milk Industry Corporation Limited | Lactic acid drink and process for the production of the same |
| JPH07103A (en) * | 1993-06-14 | 1995-01-06 | Morinaga Milk Ind Co Ltd | Production of fermented milk containing suitable amount of carbonic acid and low-concentration ethanol |
| JPH0775521A (en) * | 1993-09-06 | 1995-03-20 | Asahi Chem Ind Co Ltd | Fruit taste-enhancing material and fruit drink having enhanced taste |
| JPH1023859A (en) * | 1996-07-10 | 1998-01-27 | Nagamasa Yoshida | Production of alcoholic beverage from cow milk |
| CN1480053A (en) * | 2003-08-08 | 2004-03-10 | 岩 邢 | Multifunctional fermented milk and its preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 金世琳: ""古老而新型的酒精性发酵乳饮料"", 《饮料工业》, vol. 2, no. 1, 31 January 1999 (1999-01-31) * |
Also Published As
| Publication number | Publication date |
|---|---|
| SG11201402248QA (en) | 2014-10-30 |
| JPWO2013073424A1 (en) | 2015-04-02 |
| WO2013073424A1 (en) | 2013-05-23 |
| JP6181557B2 (en) | 2017-08-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1317985C (en) | Production of pure soya-bean lactacidase fermenting beverage | |
| CN104663887A (en) | Low-lactose normal-temperature yoghourt and preparation method thereof | |
| CN101176486B (en) | Sterilizing flavouring sour milk and preparation method thereof | |
| CN103828929B (en) | A kind of Kefir grains ferments rare cream and preparation technology thereof | |
| JP2019080573A (en) | Flavor improved fermented milk and method for producing same | |
| CN102573502A (en) | A drinkable acidified dairy product based on acid whey and a process of preparing it | |
| CN103843886B (en) | A kind of can the fermented dairy product and preparation method thereof preserved of normal temperature | |
| JPWO2011078107A1 (en) | Production method of rich type yogurt | |
| CN103547162A (en) | Method for producing fermented milk having improved physical properties | |
| CN109430396A (en) | A kind of gassiness viable type good flavor acidified milk and preparation method thereof | |
| JP2016189709A (en) | Method for producing fermented milk | |
| JP5116731B2 (en) | Method for producing fermented milk | |
| CN103813715A (en) | Liquid fermented milk and method for producing same | |
| WO2018151249A1 (en) | Production method for low-acid fermented milk | |
| JP2014117200A (en) | Method of producing agitation type fermented milk | |
| JP3013157B2 (en) | Lactic acid bacteria fermented milk material with suppressed increase in lactic acidity | |
| JP6656963B2 (en) | Post-fermentation type drink yogurt and method for producing the same | |
| CN105123922A (en) | Method for producing fermented milk, and dairy product | |
| JP7232177B2 (en) | Method for producing lactic acid bacteria starter and fermented milk | |
| JP2012105639A (en) | Lactic fermentation product, and method of producing the same | |
| CN112868766A (en) | Cheese yoghourt and preparation method thereof | |
| RU2441390C1 (en) | Production method of milk whey beverage | |
| CN103749674A (en) | Production method for Kazak traditional lactobacillus beverage | |
| JP2018157784A (en) | Process for producing fermented milk | |
| CN107518072A (en) | One kind fermentation acidophilus goat milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1191811 Country of ref document: HK |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |
|
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1191811 Country of ref document: HK |