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Yogurt and method for producing same

A manufacturing method and technology of yogurt, applied in dairy products, milk preparations, streptococcus/lactococcus, etc., can solve the problem of not seeing lactic acid bacteria to make yogurt

Inactive Publication Date: 2004-03-24
ATELIER DE FROMAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] As mentioned above, when producing yogurt in the past, it is common sense to select bacteria that have a symbiotic relationship with each other for the lactic acid bacteria used, and there are no examples of using lactic acid bacteria that are not in a symbiotic relationship to produce yogurt

Method used

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  • Yogurt and method for producing same
  • Yogurt and method for producing same
  • Yogurt and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The fresh milk was heated and maintained at 85° C. for 15 minutes to carry out sterilization treatment. Next, after cooling to 38°C, 2% of a mixture of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (manufactured by Rhodia, trade name EZAL MR014), Bifidobacterium sp. , trade name EZAL BL) 1%. Then, the mixture added with lactic acid bacteria was poured into the container, moved to a fermentation warehouse, and fermented at a temperature of 38° C. for 8 hours. After the fermentation is finished, cool down to 5° C. to 8° C. to obtain static yoghurt.

Embodiment 2

[0051] The fresh milk was heated and maintained at 85° C. for 15 minutes to carry out sterilization treatment. Next, after cooling to 38°C, 2% of a mixture of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (manufactured by Rhodia, trade name EZAL MR014), Bifidobacterium sp. , trade name EZAL BL) 1%. Then, the mixture added with lactic acid bacteria was poured into the container, moved to a fermentation warehouse, and fermented at a temperature of 38° C. for 8 hours. After fermentation, cool to 5°C to 8°C. Next, the pudding-like yogurt (curd) was pulverized and then liquefied with a homogenizer to obtain a sugar-free beverage yogurt as stirred yogurt.

Embodiment 3

[0053] Add 5% granulated sugar to fresh milk and mix, stir and homogenize. Next, the mixture was heated and kept at 85° C. for 15 minutes to perform sterilization treatment. Next, after cooling the mixture to 38°C, 2% of a mixture of Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (manufactured by Rhodia, trade name EZALMR014), Bifidobacterium sp. system, trade name EZALBL) 1%. Then, the mixture added with lactic acid bacteria was poured into the container, moved to a fermentation warehouse, and fermented at a temperature of 38° C. for 8 hours. After fermentation, cool to 5°C to 8°C. Next, the pudding-like yogurt (curd) was pulverized and then liquefied with a homogenizer to obtain a sugar-added yogurt for drinking as a stirred yogurt.

[0054] The type and number of viable bacteria contained in the yogurt obtained in Example 2 and Example 3 were analyzed.

[0055] For the bacterial colonies that appear on the plate medium used for the determination...

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Abstract

Provided is a yogurt made by new lactic acid bacilli having good flavor and having intestinal disorder controlling effect, and to provide a method for producing the yogurt. This method for producing the yogurt comprises use of lactic acid bacilli. The lactic acid bacilli are composed of bacteria comprising Lactococcus lactis sp. lactis, Lactococcus lactis sp. cremoris and bifidobacterium.

Description

technical field [0001] The present invention relates to yogurt and a method for producing yogurt using lactic acid bacteria. Background technique [0002] Yogurt is a food produced by adding lactic acid bacteria or yeast to milk, etc., and its consumption has been increasing in recent years as a health food. [0003] Yogurt is broadly divided into standing yogurt and stirred yogurt depending on the manufacturing method. Standing yogurt is coagulated yogurt, which is obtained by adding lactic acid bacteria to raw milk, filling it in a container, and then fermenting it. Standing yogurt includes light yogurt with only raw milk and no additives added, and hard yogurt that is coagulated into a pudding shape with gelatin or agar by adding sugar and spices. On the other hand, stirred yoghurt is flowable or liquid yoghurt, and is yoghurt obtained by stirring solidified yoghurt in a tank to make it flowable and filling it into a container. Stirred yogurt includes soft yogurt with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127A23C9/123
CPCA23C9/1234A23Y2240/41A23Y2300/21A23V2400/231A23V2400/515A23C9/123
Inventor 松冈茂夫
Owner ATELIER DE FROMAGE
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