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Production method for low-acid fermented milk

A manufacturing method and technology of fermented milk, applied in the directions of microorganism-based methods, dairy products, biochemical equipment and methods, etc., can solve the problems of maintaining the flavor or quality of fermented milk for a long time

Pending Publication Date: 2019-11-29
MEIJI CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In this way, when fermented milk is stored in the temperature range for promoting fermentation for a long time, the pH will decrease with the passage of time compared to immediately after the start of concentration, so it is difficult to maintain the constant flavor and quality of fermented milk for a long time.

Method used

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  • Production method for low-acid fermented milk
  • Production method for low-acid fermented milk
  • Production method for low-acid fermented milk

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Embodiment

[0056] The present invention will be specifically described below using examples. However, the present invention is not limited to the following examples, and various improvements can be added based on known techniques.

[0057] Preparation of mother starter

[0058] The skim milk medium which mixed skim milk powder: 10 weight%, brewer's yeast: 0.1 weight%, and water: 89.9 weight% was sterilized at 121 degreeC for 7 minutes, and cooled to room temperature. Various strains of Lactobacillus bulgaricus and thermophilic bacteria were activated and cultivated for 3 times in this medium. Then, each strain after the activation culture was inoculated at 1% by weight in another skim milk powder medium prepared in the same manner as above, and a single-bacteria culture performed at 37° C. for 12 hours was used as a mother starter. As Lactobacillus bulgaricus, OLL1222 strain, OLL205013 strain (deposit number: NITE BP-02411) and OLL1171 strain (deposit number: NITE BP-01569) were cultur...

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Abstract

[Problem] To effectively suppress pH decrease during the second half of a fermentation process. [Solution] This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobacilli starter to a raw material mix; and a fermentation step for fermenting the fermented milk base material at 35-50 DEG C, wherein the time required for the pH ofthe fermented milk base material to drop from 4.6 to 4.4 in the fermentation step is set to three hours or more. Further, the time required for the pH of the fermented milk base material to reach 4.6after the addition of the lactobacilli starter to the raw material mix is set to nine hours or less.

Description

technical field [0001] The invention relates to a method for producing fermented milk. Specifically, the present invention relates to a method for producing fermented milk in which sourness during fermentation is suppressed. Background technique [0002] Fermented milk is defined in Japan's "Ministry Orders Concerning the Specifications of Milk and Dairy Products" (hereinafter referred to as "Ministry Orders for Milk, etc.") as: milk or milk containing non-fat milk solids equivalent to or above its equivalent Fermented by lactic acid bacteria or yeast to form paste or liquid, or frozen. Examples of fermented milk include hard yogurt (solid fermented milk), soft yogurt (paste fermented milk), and drink yogurt (liquid fermented milk). Hard yogurt is mainly obtained by filling the container with the raw material mixture, allowing it to ferment and solidify in the container. Soft yoghurt is obtained by fermenting the raw material mixture, crushing the curd milk, mixing it wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123C12N1/20
CPCA23C9/1238C12R2001/225C12N1/205A23V2400/123A23V2400/249C12N1/20
Inventor 柏木真理井上畅子长冈诚二
Owner MEIJI CO LTD