JP5491027B2 - プロバイオティック菌株を含む発酵食品及びその製造方法 - Google Patents
プロバイオティック菌株を含む発酵食品及びその製造方法 Download PDFInfo
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- JP5491027B2 JP5491027B2 JP2008520917A JP2008520917A JP5491027B2 JP 5491027 B2 JP5491027 B2 JP 5491027B2 JP 2008520917 A JP2008520917 A JP 2008520917A JP 2008520917 A JP2008520917 A JP 2008520917A JP 5491027 B2 JP5491027 B2 JP 5491027B2
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
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Description
又はビフィドバクテリウム・アニマリス・ラクティス(Bifidobacterium animalis lactis)、及び/又はビフィドバクテリウム・ブレベ(Bifidobacterium breve)、及び/又はビフィドバクテリウム・ロンガム(Bifidobacterium longum)及び/又はビフィドバクテリウム・インファンティス(Bifidobacterium infantis)及び/又はビフィドバクテリウム・ビフィドゥム(Bifidobacterium bifidum)の型である。
−出発物質mL当たり約4・106〜約1・107のビフィズス菌を含む播種用の発酵体を植菌することによる、播種された物質を得るための、場合により低温殺菌された出発物質への播種段階、
−発酵開始時の温度が約36〜約38℃で、発酵終了時の温度が約37〜約39℃であり、発酵時間が約8〜約11時間であるような、発酵物質を得るための前記段階で得られる播種された物質の発酵段階、
−中間冷却時間が約1時間30分〜約2時間及び中間冷却温度が約4〜約18℃であるような、予冷物質を得るための、前記段階で得られる発酵物質の中間冷却段階、
−貯蔵時間が約15時間未満のような、貯蔵物質を得るための、前記段階で得られる予冷物質の貯蔵の段階、
−最終冷却の開始時点での温度が約21℃未満、最終冷却の終了時点での温度が約2〜約6℃であるような、発酵食品を得るための、前記段階で得られる貯蔵物質の最終冷却段階、を含む。
アニマリス・ラクティス(Bifidobacterium animalis lactis)、及び/又はビフィドバ
クテリウム・ブレベ(Bifidobacterium breve)、及び/又はビフィドバクテリウム・ロ
ンガム(Bifidobacterium longum)及び/又はビフィドバクテリウム・インファンティス(Bifidobacterium infantis)及び/又はビフィドバクテリウム・ビフィドゥム(Bifidobacterium bifidum)の型の細菌からビフィズス菌を選択することである。
−標準化物質を得るための、原料の脂質の標準化を行う段階、
−強化物質を得るための、前記段階で得られる標準化物質を乾燥体により強化する段階、
−出発物質を得るための、前記段階で得られる強化物質を予熱する段階、
−低温殺菌及びホールドされた物質を得るための、前記段階で得られる出発物質の低温殺菌及びホールドの段階、
−低温殺菌され、ホールドされ、場合により均一化した物質を得るための、前記段階で得られる低温殺菌されホールドされた物質の、任意の均一化の段階、
−ホールドされ、場合により均一化され、冷却された、低温殺菌された出発物質を得るための、前記段階で得られる低温殺菌され、ホールドされ、場合により均一化された物質の最初の冷却段階、を含む。
前記に定義される異なるパラメータの範囲が保存中のビフィズス菌の生存に対する最適化と対応することを証明するために、標準攪拌ヨーグルトを個々の因子を独立に変化させて調製した。個々の因子は、低レベル(標識−1)、中レベル(標識0)及び高レベル(標識+1)で試験された。パラメータのリストを下記の表1に示す。
特に図2に示すように、製品が十分急速に冷却されない場合には(発酵タンクでの待ち時間が長すぎると)、ビフィズス菌が損失されることに注意されたい。図3に示すように、製品が正しく4℃〜6℃の間で冷却されない場合には、ビフィズス菌のD+35での損失が有意であることに注意されたい。
産業的試験は3000リットルで行われる。
最初の試験グループ:
コントロール1:発酵温度39℃;貯蔵時間24時間。
コントロール2:発酵温度40℃。
試験1:発酵温度37℃、冷却6℃。
(コントロール1及びコントロール2:ミルク+粉ミルク)
二番目の試験グループ:
コントロール3:発酵温度39℃。
コントロール4:発酵温度40℃。
試験2:全てのパラメータは請求項の範囲より選択された、すなわち:
ビフィズス菌の植菌:1・107CFU/mL;
発酵時間:9時間40分;
発酵温度:37℃;
中間冷却時間:1時間30分;
中間冷却温度:18℃;
平滑化後の緩衝貯蔵時間:12時間;
最終冷却温度:6℃.
(コントロール3及びコントロール4:ミルク+粉ミルク+製造後の果実調製物の添加)
これらの結果は下記の表2及び3に示し、ビフィズス菌集団菌数はCFU/mLで示される。
Claims (10)
- 出発物質からの発酵食品の製造方法であって、以下の連続する段階、
−ラクトバチルス・デルブルエッキ・ブルガリカス及びストレプトコカス・サーモフィルスから選択される共生現象を示す2つの乳酸菌、及び出発物質mL当たり約4・106CFU〜約1・107CFUのビフィドバクテリウム・アニマリスを含む播種用の発酵体を植菌することによる、播種された物質を得るための、出発物質への播種段階、
−発酵開始時点での温度が約36℃〜約38℃で、発酵終了時点での温度が約37℃〜約39℃であり、発酵時間が約8時間〜約11時間である、前記段階で得られる播種された物質の、発酵物質を得るための発酵段階、
−中間冷却時間が約1時間30分〜約2時間、及び中間冷却温度が約18℃である、予冷物質を得るための、前記段階で得られる発酵物質の中間冷却段階、
−貯蔵時間が約15時間未満の、貯蔵物質を得るための、前記段階で得られる予冷物質の貯蔵の段階、
−最終冷却の終了時点での温度が約2℃〜約6℃である、発酵食品を得るための、前記段階で得られる貯蔵物質の最終冷却段階、
を含む前記製造方法。 - 貯蔵時間が約12時間以下の、請求項1に記載の発酵食品の製造方法。
- 播種用発酵体のビフィズス菌の割合が約20〜約75%である、請求項1又は2に記載の発酵食品の製造方法。
- 出発物質が植物ジュース、あるいは乳製品に基づく、請求項1〜3のいずれか一項に記載の発酵食品の製造方法。
- 発酵段階と中間冷却段階の間に、発酵段階で得られる発酵物質から攪拌発酵物質を得ることを可能にする、追加の攪拌段階を含む、請求項1〜4のいずれか一項に記載の発酵食品の製造方法。
- 播種段階の前に、出発物質から低温殺菌した出発物質を得ることを可能にする、低温殺菌段階を含む、請求項1〜5のいずれか一項に記載の発酵食品の製造方法。
- 出発物質が、ホールドされ、冷却され、原料から得られる低温殺菌された出発物資であり、播種段階の前に以下の連続する段階、
−標準物質を得るための、原料の出発物質中の脂肪の量を予め決められたレベルにする標準化を行う段階、
−強化物質を得るための、前記段階で得られる標準物質をタンパク質及び脂質の乾燥体により強化する段階、
−出発物質を得るための、前記段階で得られる強化物質を予熱する段階、
−低温殺菌及び急速サーミゼーションによりホールドされた物質を得るための、前記段階で得られる出発物質の低温殺菌及びホールドの段階、
−ホールドされ、冷却され、低温殺菌された出発物質を得るための、前記段階で得られる低温殺菌され、ホールドされた物質の最初の冷却段階、
を含む、請求項1〜6のいずれか一項に記載の発酵食品の製造方法。 - 最終冷却段階の後に、約4〜約10℃の間の温度での非固形発酵食品の保存段階を含む、請求項1〜7のいずれか一項に記載の非固形発酵食品の製造方法。
- 播種された物質から完全な播種された物質を得るための、播種段階と同時か、又は播種段階と発酵段階の中間における中間調製物の添加の段階、又は
発酵物質から完全な発酵物質を得るための、発酵段階の後における中間調製物の添加の段階を含む、発酵食品の製造方法であって、前記中間調製物は果実及び/又は穀物及び/又は添加物である、請求項1〜8のいずれか一項に記載の発酵食品の製造方法。 - 出発物質が、ホールドされ、均一化され、冷却され、原料から得られる低温殺菌された出発物資であり、播種段階の前に以下の連続する段階、
−標準物質を得るための、原料の出発物質中の脂肪の量を予め決められたレベルにする標準化を行う段階、
−強化物質を得るための、前記段階で得られる標準物質をタンパク質及び脂質の乾燥体により強化する段階、
−出発物質を得るための、前記段階で得られる強化物質を予熱する段階、
−低温殺菌及び急速サーミゼーションによりホールドされた物質を得るための、前記段階で得られる出発物質の低温殺菌及びホールドの段階、
−低温殺菌され、ホールドされ、均一化した物質を得るための、前記段階で得られる低温殺菌されホールドされた物質の、均一化の段階、
−ホールドされ、均一化され、冷却され、低温殺菌された出発物質を得るための、前記段階で得られる低温殺菌され、ホールドされ、均一化された物質の最初の冷却段階、
を含む、請求項1〜6のいずれか一項に記載の発酵食品の製造方法。
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US7794763B2 (en) * | 2001-11-05 | 2010-09-14 | Kabushiki Kaisha Yakult Honsha | Bacterium of the genus bifidobacterium and fermented foods using the same |
JP3364491B2 (ja) * | 2002-07-25 | 2003-01-08 | 株式会社アトリエ・ド・フロマージュ | ヨーグルトおよびその製造方法 |
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2005
- 2005-07-13 FR FR0507528A patent/FR2888468B1/fr active Active
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- 2006-07-11 BR BRPI0613529-3A patent/BRPI0613529B1/pt active IP Right Grant
- 2006-07-11 UA UAA200801850A patent/UA96271C2/ru unknown
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- 2006-07-11 RU RU2008105401/10A patent/RU2412600C2/ru active
- 2006-07-11 MX MX2008000508A patent/MX2008000508A/es active IP Right Grant
- 2006-07-11 CN CN2006800332161A patent/CN101262775B/zh active Active
- 2006-07-11 ES ES06778857.0T patent/ES2605416T3/es active Active
- 2006-07-11 JP JP2008520917A patent/JP5491027B2/ja active Active
- 2006-07-11 CA CA2615041A patent/CA2615041C/fr active Active
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- 2006-07-11 EP EP06778857.0A patent/EP1901612B1/fr active Active
- 2006-07-11 WO PCT/FR2006/001687 patent/WO2007006969A1/fr active Application Filing
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Also Published As
Publication number | Publication date |
---|---|
JP2014087362A (ja) | 2014-05-15 |
BRPI0613529A2 (pt) | 2011-01-18 |
CA2615041C (fr) | 2015-03-17 |
CN101262775B (zh) | 2013-08-07 |
US20080175952A1 (en) | 2008-07-24 |
FR2888468B1 (fr) | 2010-08-27 |
BRPI0613529B1 (pt) | 2018-07-31 |
PL1901612T3 (pl) | 2017-07-31 |
US9119415B2 (en) | 2015-09-01 |
WO2007006969A1 (fr) | 2007-01-18 |
CA2615041A1 (fr) | 2007-01-18 |
EP1901612A1 (fr) | 2008-03-26 |
MX2008000508A (es) | 2008-03-06 |
UA96271C2 (ru) | 2011-10-25 |
CN101262775A (zh) | 2008-09-10 |
EP1901612B1 (fr) | 2016-10-19 |
RU2008105401A (ru) | 2009-08-20 |
ES2605416T3 (es) | 2017-03-14 |
PT1901612T (pt) | 2016-11-17 |
ZA200800361B (en) | 2009-05-27 |
JP2009501016A (ja) | 2009-01-15 |
RU2412600C2 (ru) | 2011-02-27 |
US20130095208A1 (en) | 2013-04-18 |
FR2888468A1 (fr) | 2007-01-19 |
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