Method of producing fermented milk using novel lactic acid bacterium

A technology of fermented milk and lactic acid bacteria, applied to bacteria, lactobacillus, streptococcus/lactococcus used in food preparation, etc., can solve the problems of damaged flavor, high price, difficult to preserve bifidobacteria, etc., and achieve intestinal effects high effect

Active Publication Date: 2009-03-04
MORINAGA MILK IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this reproduction promoting substance is usually more expensive and the flavor may be compromised
In addition, bifidobacteria are difficult to preserve in acidic conditions and are prone to death

Method used

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  • Method of producing fermented milk using novel lactic acid bacterium
  • Method of producing fermented milk using novel lactic acid bacterium
  • Method of producing fermented milk using novel lactic acid bacterium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0104] 10% (W / W) reconstituted skim milk powder (manufactured by Morinaga Dairy Co., Ltd.) was dissolved in water to obtain 1000 mL of 10% (W / W) reconstituted skim milk medium, which was sterilized at 90° C. for 30 minutes, and then Inoculate 30 mL of a seed culture of Lactococcus lactis subsp. lactis MCC857 strain, and culture at 25° C. for 16 hours. On the other hand, 1000 mL of 11% (W / W) skim milk medium containing 0.2% (W / W) yeast extract was sterilized at 90°C for 30 minutes, and inoculated with 100 mL of Bifidobacterium longum FERM BP-7787 strain Seed cultures were incubated at 37°C for 6 hours.

[0105]In addition to this, 50 L of 0.5% (W / W) milk fat, 8.0% (W / W) non-fat milk obtained by mixing and dissolving raw materials including skimmed milk powder, whole milk powder, pectin, and sucrose A minimal medium of solid components, 5.0% (W / W) sucrose and 0.2% (W / W) pectin was sterilized at 90°C for 10 minutes and cooled to 40°C. In this sterilized minimal medium, 50 mL of...

Embodiment 2

[0107] 1000 mL of 10% (W / W) reconstituted skim milk medium was sterilized at 90° C. for 30 minutes, and then 30 mL of a seed culture of Lactococcus lactis subsp. lactis MCC866 strain was inoculated, followed by cultivation at 25° C. for 16 hours. On the other hand, 1000 mL of 11% (W / W) skim milk medium containing 0.2% (W / W) yeast extract was sterilized at 90°C for 30 minutes, and inoculated with 100 mL of Bifidobacterium longum FERM BP-7787 strain Seed cultures were incubated at 37°C for 6 hours. Separately, 1500 mL of 10% (W / W) reconstituted skim milk medium was sterilized at 90°C for 30 minutes, and 50 mL of a mixed culture of Streptococcus thermophilus (manufactured by HAN SEN) and Lactobacillus bulgaricus (manufactured by HANSEN) was inoculated , and then incubated at 37°C for 5 hours.

[0108] Besides, 50 L of raw material milk containing 3.0% (W / W) milk fat and 9.0% (W / W) non-fat milk solids content was heated to 70C. °C, homogenize under a pressure of 15 MPa, then, st...

Embodiment 3

[0110] 1000 mL of 10% (W / W) reconstituted skim milk medium was sterilized at 90° C. for 30 minutes, then inoculated with 30 mL of seed culture of Lactococcus lactis subsp. lactis MCC865 strain, and cultivated at 25° C. for 16 hours. On the other hand, 1000 mL of 11% (W / W) skim milk medium containing 0.2% (W / W) yeast extract was sterilized at 90°C for 30 minutes, and inoculated with 100 mL of Bifidobacterium longum FERM BP-7787 strain Seed cultures were incubated at 37°C for 6 hours. In addition, 1500 mL of 10% (W / W) reconstituted skim milk medium was sterilized at 90°C for 30 minutes, and 50 mL of a mixed culture of Streptococcus thermophilus (manufactured by HANSEN) and Lactobacillus bulgaricus (manufactured by HANSEN) was inoculated, and then in Incubate at 42°C for 5 hours.

[0111] In addition to this, 500 L of raw milk containing 3.4% (W / W) milk fat and 12.2% (W / W) non-fat milk solid content was heated to 70°C, homogenized under a pressure of 15 MPa, and then , steriliz...

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Abstract

A method of producing a fermented milk characterized by comprising conducting the fermentation with the use of, as lactic acid bacteria, a bacterium belonging to the genus Bifidobacterium and a bacterium belonging to the genus Lactococcus which has the following mycological properties: (1) such a fermentability that, in the case where the bacterium is cultured in a 10% reduced skim milk medium at a temperature of from 25 to 37 degrees centigrade for 16 hours, the medium is solidified; (2) such an effect of promoting the growth of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium and the pH value attains 4.4 to 4.6, the bifidobacterial count amounts to 5x10<8> CFU / g or more; and (3) such an effect of promoting the storage survival of Bifidobacterium longum that, in the case where the bacterium is cultured together with Bifidobacterium longum in the above-described medium, quenched at the point when the pH value attains 4.4 to 4.6 and then stored at 10 degrees centigrade for 2 weeks, the survival rate of Bifidobacterium longum amounts 30% or more; and a fermented milk produced by this production method.

Description

technical field [0001] The present invention relates to a method for producing fermented milk using novel lactic acid bacteria belonging to the genus Lactococcus and fermented milk prepared according to the production method. [0002] This application claims priority from Japanese Patent Application No. 2007-032646 filed on February 13, 2007, the contents of which are incorporated herein by reference. Background technique [0003] Known Bifidobacterium longum (Bifidobacterium longum), Bifidobacterium (Bifidobacterium) genus (hereinafter referred to as "Bifidobacterium") is one of the dominant species of intestinal flora formed in the human intestinal tract, known Bifidobacterium has the function of adjusting the intestinal tract, restoring the balance of intestinal bacteria, enhancing immunity, and anti-cancer effects. Therefore, in recent years, the demand for fermented milk foods containing surviving bifidobacteria, such as bifidobacterium fermented milk, has increased as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
CPCA23C9/1234A23Y2300/55A23Y2240/41A23Y2220/00A61P1/14A61P43/00A23V2400/11A23V2400/231A23V2400/533A23C9/123A23C9/12A23C9/00
Inventor 清水金忠宫地一裕小川康一木曾庆明石田贵子
Owner MORINAGA MILK IND CO LTD
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