JP5005897B2 - 発酵乳の製造方法及び発酵乳 - Google Patents
発酵乳の製造方法及び発酵乳 Download PDFInfo
- Publication number
- JP5005897B2 JP5005897B2 JP2005248541A JP2005248541A JP5005897B2 JP 5005897 B2 JP5005897 B2 JP 5005897B2 JP 2005248541 A JP2005248541 A JP 2005248541A JP 2005248541 A JP2005248541 A JP 2005248541A JP 5005897 B2 JP5005897 B2 JP 5005897B2
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- fermented milk
- starter
- temperature
- 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.)
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Links
- 235000015140 cultured milk Nutrition 0.000 title claims description 50
- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 238000000855 fermentation Methods 0.000 claims description 93
- 230000004151 fermentation Effects 0.000 claims description 88
- 238000000034 method Methods 0.000 claims description 32
- 239000007858 starting material Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 28
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 19
- 239000001301 oxygen Substances 0.000 claims description 19
- 229910052760 oxygen Inorganic materials 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 235000019634 flavors Nutrition 0.000 claims description 17
- 235000013618 yogurt Nutrition 0.000 description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 18
- 239000004310 lactic acid Substances 0.000 description 9
- 235000014655 lactic acid Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000011261 inert gas Substances 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 6
- 235000021185 dessert Nutrition 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- 239000012528 membrane Substances 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 241000194020 Streptococcus thermophilus Species 0.000 description 5
- 238000011109 contamination Methods 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 4
- 229910001873 dinitrogen Inorganic materials 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 241000220223 Fragaria Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000006392 deoxygenation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186606 Lactobacillus gasseri Species 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000012510 hollow fiber Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002964 rayon Substances 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
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
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
Description
そのようにした場合の本発明のポイントとなるスターター添加量や発酵時間、発酵温度は以下のようにして決定される。
実施例1
牛乳78.2kg、脱脂粉乳2.6kg、水19.2kgを混合したミックスを調製し、95℃、5分間の加熱殺菌した後、40℃まで冷却し、乳酸菌スターター(ラクトバチルス・ブルガリカス(L.bulgaricus JCM 1002T)とストレプトコッカス・サーモフィルス(S.thermophilus ATCC 19258)の混合培養物)0.50重量%(この場合の通常添加量は2.0%)の接種を行った。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素濃度を5ppm以下に調整した。これを40℃でタンク発酵させ、発酵時間3時間で乳酸酸度が0.7%に到達した後にカードを破砕して10℃以下に冷却し、発酵を停止させて、容器に充填し、最終製品とした。
牛乳78.2kg、脱脂粉乳2.6kg、砂糖8.0kg、水10.7kgを混合したミックスを調製し、95℃、5分間の加熱殺菌した後、40℃まで冷却し、乳酸菌スターター(ラクトバチルス・ブルガリカス(L.bulgaricus JCM 1002T)とストレプトコッカス・サーモフィルス(S.thermophilus ATCC 19258)の混合培養物)0.50重量%(通常使用量2.0%)の接種を行った。このミックスにパイプを通して窒素ガスを混合分散させ、溶存酸素濃度を3ppm以下に調整した。これを40℃でタンク発酵させ、乳酸酸度が0.9%に到達した後にカードを破砕して10℃以下に冷却し、発酵を停止させて発酵乳を製造した。この発酵乳を2分し、ひとつにはストロベリージャム20.0重量%を添加後攪拌混合し、容器に充填して最終製品とした。また残りの発酵乳はそのまま容器に充填後、各容器にストロベリージャム20.0重量%分を上乗せして最終製品とした。
Claims (5)
- きめ細やかでまろやかな風味を有する前発酵タイプの発酵乳を効率よく製造する方法であって、溶存酸素を低減していない発酵乳ミックスを用い、発酵温度43℃、発酵時間3時間後に乳酸酸度0.7%を与える状態まで発酵を行うとした場合に用いられるスターターの添加量を100%とした場合にその25%から10%の添加量でスターターを使用し、スターター添加前及び/またはスターター添加後にミックス中の溶存酸素濃度を5ppm以下に低減させた状態で発酵を行うこと、を特徴とする発酵乳の製造方法。
- 発酵温度が35℃〜45℃である、請求項1に記載の発酵乳の製造方法。
- 発酵温度が40℃〜45℃である、請求項1または2に記載の発酵乳の製造方法。
- 発酵時間が3時間から5時間である、請求項1〜3のいずれか一項に記載の発酵乳の製造方法。
- 請求項1〜4のいずれか一項に記載の製造方法で得られる発酵乳。
Priority Applications (11)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005248541A JP5005897B2 (ja) | 2005-08-30 | 2005-08-30 | 発酵乳の製造方法及び発酵乳 |
EP06796951.9A EP1929875B1 (en) | 2005-08-30 | 2006-08-29 | Process for producing fermented milk and fermented milk |
NZ566322A NZ566322A (en) | 2005-08-30 | 2006-08-29 | Process for producing fermented milk and fermented milk |
CA2621166A CA2621166C (en) | 2005-08-30 | 2006-08-29 | Process for producing fermented milk and fermented milk |
US12/064,971 US8722119B2 (en) | 2005-08-30 | 2006-08-29 | Process for producing fermented milk |
AU2006285858A AU2006285858B2 (en) | 2005-08-30 | 2006-08-29 | Process for producing fermented milk and fermented milk |
CN2006800318304A CN101252843B (zh) | 2005-08-30 | 2006-08-29 | 生产发酵奶的方法以及发酵奶 |
KR1020087005088A KR101282467B1 (ko) | 2005-08-30 | 2006-08-29 | 발효유의 제조 방법 및 발효유 |
PCT/JP2006/316974 WO2007026697A1 (ja) | 2005-08-30 | 2006-08-29 | 発酵乳の製造方法及び発酵乳 |
TW095132002A TWI395549B (zh) | 2005-08-30 | 2006-08-30 | Manufacture of fermented milk and fermented milk |
HK08112835.6A HK1121001A1 (en) | 2005-08-30 | 2008-11-24 | Process for producing fermented milk and fermented milk |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005248541A JP5005897B2 (ja) | 2005-08-30 | 2005-08-30 | 発酵乳の製造方法及び発酵乳 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007060940A JP2007060940A (ja) | 2007-03-15 |
JP5005897B2 true JP5005897B2 (ja) | 2012-08-22 |
Family
ID=37808784
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005248541A Active JP5005897B2 (ja) | 2005-08-30 | 2005-08-30 | 発酵乳の製造方法及び発酵乳 |
Country Status (11)
Country | Link |
---|---|
US (1) | US8722119B2 (ja) |
EP (1) | EP1929875B1 (ja) |
JP (1) | JP5005897B2 (ja) |
KR (1) | KR101282467B1 (ja) |
CN (1) | CN101252843B (ja) |
AU (1) | AU2006285858B2 (ja) |
CA (1) | CA2621166C (ja) |
HK (1) | HK1121001A1 (ja) |
NZ (1) | NZ566322A (ja) |
TW (1) | TWI395549B (ja) |
WO (1) | WO2007026697A1 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102695422A (zh) * | 2010-01-06 | 2012-09-26 | 株式会社明治 | 发酵乳的制造方法和乳制品 |
CN102100250B (zh) * | 2010-12-27 | 2013-11-13 | 内蒙古伊利实业集团股份有限公司 | 一种无糖活性乳酸菌饮料及其制作方法 |
EP3997983A1 (en) * | 2014-06-19 | 2022-05-18 | Chr. Hansen A/S | Method of producing a fermented milk product with improved control of post acidification |
UA126543C2 (uk) * | 2014-06-19 | 2022-11-02 | Кр. Гансен А/С | Спосіб отримання кисломолочного продукту з поліпшеним регулюванням наступного скисання, кисломолочний продукт, одержаний способом, та виділені штами молочнокислих бактерій streptococcus thermophilus штам dsm 28952, штам dsm 28953 та lactobacillus delbrueckii ssp. bulgaricus штам dsm 28910 |
JPWO2018056455A1 (ja) * | 2016-09-26 | 2019-07-04 | 株式会社明治 | 超高温殺菌処理した材料を含む原料ミックスを用いた発酵乳の製造方法 |
JP7486293B2 (ja) * | 2019-08-30 | 2024-05-17 | 株式会社ヤクルト本社 | 乳飲食品及びその製造方法 |
KR102259148B1 (ko) * | 2021-01-04 | 2021-06-01 | 이승종 | 그릭요거트 제조 방법 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL176135C (nl) * | 1972-04-07 | 1985-03-01 | Stichting Bedrijven Van Het | Werkwijze en inrichting voor de continue bereiding van gefermenteerde melkprodukten. |
US5098721A (en) * | 1985-03-13 | 1992-03-24 | Cornell Research Foundation, Inc. | Starter compositions for producing fermented milk products |
JP3013210B2 (ja) * | 1992-03-31 | 2000-02-28 | 雪印乳業株式会社 | フローズンヨーグルト及びその製造方法 |
JP3060405B2 (ja) * | 1996-09-26 | 2000-07-10 | 雪印乳業株式会社 | ハードヨーグルトおよびその製造法 |
US7323199B2 (en) * | 2000-06-14 | 2008-01-29 | Vrije Universiteit Brussel | Method for the preparation of yoghurt and other fermented milk products |
JP3746982B2 (ja) | 2001-10-24 | 2006-02-22 | 森永乳業株式会社 | 発酵乳原料の殺菌方法及び発酵乳の製造方法 |
JP2003339314A (ja) * | 2002-05-29 | 2003-12-02 | Kyodo Milk Industry Co Ltd | フルーツ入り発酵乳 |
JP3644505B1 (ja) * | 2002-12-03 | 2005-04-27 | 明治乳業株式会社 | 発酵乳の製造法及び発酵乳 |
DK1568280T3 (da) * | 2002-12-03 | 2014-05-12 | Meiji Co Ltd | Fremgangsmåde til fremstilling af fermenteret mælk og fermenteret mælk |
JP4286160B2 (ja) * | 2004-02-06 | 2009-06-24 | 日本全薬工業株式会社 | 山羊乳醗酵乳及びその製造方法 |
JP4264371B2 (ja) * | 2004-03-18 | 2009-05-13 | 明治乳業株式会社 | ナチュラルチーズの製造方法 |
JP3666871B1 (ja) * | 2004-06-14 | 2005-06-29 | 明治乳業株式会社 | 発酵乳の製造法及び発酵乳 |
JP4465297B2 (ja) * | 2005-04-13 | 2010-05-19 | 明治乳業株式会社 | 発酵乳の製造法及び発酵乳 |
-
2005
- 2005-08-30 JP JP2005248541A patent/JP5005897B2/ja active Active
-
2006
- 2006-08-29 NZ NZ566322A patent/NZ566322A/en unknown
- 2006-08-29 WO PCT/JP2006/316974 patent/WO2007026697A1/ja active Application Filing
- 2006-08-29 AU AU2006285858A patent/AU2006285858B2/en not_active Ceased
- 2006-08-29 CA CA2621166A patent/CA2621166C/en not_active Expired - Fee Related
- 2006-08-29 CN CN2006800318304A patent/CN101252843B/zh not_active Expired - Fee Related
- 2006-08-29 KR KR1020087005088A patent/KR101282467B1/ko active IP Right Grant
- 2006-08-29 US US12/064,971 patent/US8722119B2/en not_active Expired - Fee Related
- 2006-08-29 EP EP06796951.9A patent/EP1929875B1/en not_active Not-in-force
- 2006-08-30 TW TW095132002A patent/TWI395549B/zh not_active IP Right Cessation
-
2008
- 2008-11-24 HK HK08112835.6A patent/HK1121001A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
EP1929875A1 (en) | 2008-06-11 |
HK1121001A1 (en) | 2009-04-17 |
AU2006285858B2 (en) | 2011-07-21 |
CA2621166C (en) | 2013-05-28 |
TW200721980A (en) | 2007-06-16 |
TWI395549B (zh) | 2013-05-11 |
CA2621166A1 (en) | 2007-03-08 |
EP1929875A4 (en) | 2011-07-27 |
KR101282467B1 (ko) | 2013-07-04 |
CN101252843B (zh) | 2013-03-27 |
NZ566322A (en) | 2010-12-24 |
WO2007026697A1 (ja) | 2007-03-08 |
JP2007060940A (ja) | 2007-03-15 |
AU2006285858A1 (en) | 2007-03-08 |
CN101252843A (zh) | 2008-08-27 |
EP1929875B1 (en) | 2017-11-22 |
US8722119B2 (en) | 2014-05-13 |
KR20080048472A (ko) | 2008-06-02 |
US20090136621A1 (en) | 2009-05-28 |
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