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Cultured milk with low lactose content and method for manufacturing same

A production method and technology of fermented milk, which is applied in the field of fermented milk, can solve problems such as pH reduction and lactase inactivation

Inactive Publication Date: 2012-01-18
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the method for producing fermented milk described in Patent Document 1, while lactose is decomposed by lactase, raw material milk is fermented to lower the pH, thereby inactivating lactase

Method used

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  • Cultured milk with low lactose content and method for manufacturing same
  • Cultured milk with low lactose content and method for manufacturing same
  • Cultured milk with low lactose content and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0036] The present invention will be described more specifically with examples below. Of course, the present invention is not limited to the following examples. Milk (87 parts by weight), skimmed milk powder (2 parts by weight), and tap water (13 parts by weight) were dissolved together to prepare raw material milk. The raw milk was sterilized at 95° C. for 2 minutes. Thereafter, the raw milk was cooled to 40°C. The raw milk is then deoxidized. 0.02% by weight of lactase (enzyme) and 2% by weight of a starter (lactic acid bacteria) for Meiji Bulgaria Yoichi Glut (registered trademark) were added to the deoxygenated raw material milk. Afterwards, the raw material milk was fermented (reacted) at 40° C. to a pH of about 4.7. In this way, fermented milk (Examples 1-4) can be produced.

[0037] Comparative fermented milk (Comparative Examples 1 and 2) was produced in the same manner as in the above-mentioned Examples except that the deoxygenation treatment was not carried out....

Embodiment 5

[0050] Embodiment 5: the experiment (best temperature) of adding enzyme and fermenting agent such mode simultaneously

[0051] As the enzyme, GODO-YNL10000 was used. GODO-YNL10000 (10000U / g) contains lactase produced by Kluyveromyces lactis, which is prepared by diluting GODO-YNL 5 times with glycerol. Therefore, GODO-YNL10000's optimal activity temperature, pH value and inactivation conditions are the same as GODO-YNL. In other words, the decomposition reaction by GODO-YNL10000 is optimally carried out in the neutral region of 35-45°C. However, GODO-YNL10000 gradually loses its activity in an environment exceeding 50°C. In addition, GODO-YNL10000 gradually loses its activity in an acidic environment with a pH value below 5. In GODO-YNL10000, glycerin can protect enzymes. Therefore, the heat resistance of GODO-YNL10000 is improved due to the glycerin content. In order to test the heat resistance of GODO-YNL10000, GODO-YNL10000 was heated at the temperature shown in Tabl...

Embodiment 6

[0056] Embodiment 6: the experiment (for adding amount) to enzyme, fermenting agent adding such mode simultaneously

[0057] Next, the effect of the amount of enzyme added was studied. GODO-YNL10000 (lactase) was kept at 38°C for 1 hour, and then the GODO-YNL10000 was added to the yogurt mixture at the same time as the addition ratio shown in Figure 4. The same method as in Example 4 was used to make fermented milk. The result is shown in Figure 4. In the table, F-kit represents the measurement result by F-kit, and HPLC represents the measurement result by high performance liquid chromatography.

[0058] Table 4 Research on heat resistance of GODO-YNL10000

[0059]

[0060] From the results in Table 4, it can be seen that a good lactose decomposition rate can be obtained even if only about 0.05% by weight of lactase is added. In addition, when lactase is added in an amount of 0.1% by weight or more, a high decomposition rate of lactose can be obtained. That is, the q...

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Abstract

Provided is a cultured milk manufacturing method with which taste and quality can be kept constant regardless of the lactic acid bacteria or enzyme conditions. The cultured milk manufacturing method comprises a fermentation process to ferment raw milk that contains an enzyme, and a deoxygenation process that is carried out prior to the fermentation. The enzyme exhibits optimal pH for activation in the neutral region and is inactivated in the acidic region, and the enzyme can break down lactose contained in the raw milk while in the active state. As demonstrated with working examples, by carrying out the deoxygenation process prior to the fermentation, the taste and quality of the cultured milk can be kept constant regardless of the lactic acid bacteria or enzyme conditions.

Description

technical field [0001] The present invention relates to a method for producing fermented milk capable of stabilizing the flavor and quality of fermented milk regardless of changes in the activity of lactic acid bacteria and enzymes by using deoxidized raw material milk, and to fermented milk produced by the method. Background technique [0002] Japanese Invention Patent Grant Publication No. 3389377 (Patent Document 1) discloses a method for producing fermented milk using an enzyme (lactase) that is active under conditions where the pH is neutral Preferably, it will lose activity under acidic conditions. In the method for producing fermented milk described in Patent Document 1, while lactose is decomposed by lactase, raw material milk is fermented to lower the pH, thereby inactivating lactase. [0003] prior art literature [0004] patent documents [0005] Patent Document 1: Japanese Invention Patent Grant Gazette No. 3389377 Contents of the invention [0006] The tec...

Claims

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Application Information

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IPC IPC(8): A23C9/12
CPCA23C9/123A23C7/04A23C2240/20A23C9/1206
Inventor 堀内启史
Owner MEIJI CO LTD
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