JPH0138458B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention can improve pH without using synthetic stabilizers.
The present invention relates to a novel method for producing a liquid yogurt containing Bifidobacterium (hereinafter sometimes referred to as "drinking yogurt") that does not form precipitates within the range of 4.5 to 5.0 and does not easily kill Bifidobacteria during storage. [Technical Background and Explanation of Prior Art] In order to prevent the occurrence of precipitation in conventional drink yogurts with a pH of 4.5 to 5.0, we have developed a method for reducing the calcium content in the product, and a method for reducing the amount of calcium in the product. The methods of chelation with phosphates, etc., and the method of using acid-resistant carboxymethyl cellulose (CMC) as a stabilizer have mainly been adopted. However, this method is not a desirable method as it results in the removal of calcium, which is deficient in Japanese people, and in particular, the method of adding phosphate, whose excessive intake is a problem. particularly undesirable. Another method is undesirable in that it uses synthetic stabilizers. Regarding Bifidobacterium in drink yogurt, the number of viable Bifidobacterium bacteria per 1 mm of product is 10 according to the "Fair Competition Code and Commentary Regarding the Labeling of Fermented Milk and Lactic Acid Bacteria Beverages" (published by the Fair Trade Council for Fermented Milk and Lactic Acid Bacteria Beverages). ``Live bacteria'' when it contains ⁷ or more
The survival of bifidus bacteria in the product is an extremely important indicator for drinking yogurt. From the viewpoint of the survival of Bifidobacterium, it is desirable that the pH of the drinking yogurt be as close to neutral as possible.On the other hand, from the viewpoint of the flavor of the drinking yogurt, it is desirable that the pH is low and it is sour. Since pH around 4.6 is the isoelectric point of casein, there is a trade-off between thickening and separation of the product, and so far no product has been known that satisfies these two conditions at the same time. However, it has been known that peptides are growth-promoting substances for lactic acid bacteria. Skim milk is hydrolyzed with trypsin or pepsin, and then Streptococcus lactis or Lactobacillus bulgaricus is inoculated and fermented. There is a report analyzing the behavior of the nitrogen compounds produced [Journal of the Japanese Society of Agricultural Chemistry, Vol.
Volume 47, No. 12, Page 741 (1973)], milk proteins dispersed in water are hydrolyzed by enzymes and fermented by yogurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus).
A method is disclosed for producing a yogurt-flavored beverage by optionally adding acid, separating insoluble fractions, packaging, and sterilization. However, none of these prior art techniques concern products containing Bifidobacteria and do not teach anything about the stability of the product and the viability of Bifidobacteria. The present inventors have been conducting research on the production of yogurt products for many years, and in this research, we have investigated the pH of the final product, the degree of protein hydrolysis in the raw liquid, the protein content of the raw liquid, the type and amount of stabilizers added. and the type and amount of lactic acid bacteria starter added affect the survival of Bifidobacterium in liquid yogurt products after storage and product quality such as product thickening, sediment formation, separation or flavor changes. Based on these findings, we have arrived at the present invention. [Objective of the Invention and Summary of the Invention] The object of the present invention is to prevent quality deterioration such as thickening, precipitate formation, and separation within the pH range of 4.5 to 5.0 without using synthetic stabilizers. Another object of the present invention is to provide a liquid yogurt product containing Bifidobacterium that is of good quality and free from air leakage. To provide a liquid yogurt product containing Bifidobacterium which can maintain the viable number of Bifidobacteria after storage. The present invention provides a method for producing a liquid yogurt containing Bifidobacterium that does not form a precipitate at a pH of 5.0 or less and kills the Bifidobacteria in a small amount, comprising: (a) milk containing at least 3.0% (by weight) of protein; /Or proteolytic enzymes are added to the raw material liquid mainly composed of dairy products, and 12% of the total nitrogen content is
% trichloroacetic acid soluble nitrogen content is at least 5% (by weight); (b) the enzyme-treated solution of the raw material solution is streptococcal against Lactobacillus acidophilus 1; Kas・
inoculating with Lactobacillus acidophilus and Streptococcus thermophilus at a ratio of 200% of L. thermophilus to reduce the pH to below 5.0; and (c) the fermentation liquor of the enzyme-treated liquor is inoculated with at least 0.3% (by weight) of the final product. A method for producing a liquid yogurt containing Bifidobacteria, which comprises: adding a solution containing a stabilizer and Bifidobacteria to adjust the non-fat milk solids content of the final product to at least 7.3% (by weight). [Detailed Description of the Invention] The milk and dairy products used for preparing the raw material liquid are milk, skim milk, reconstituted skim milk, etc., which are usually used in the production of fermented milk, or mixtures thereof. A raw material solution containing at least 3.0% (by weight), preferably 3.0 to 4.5% (more preferably 3.5 to 4.5% by weight) of protein from these lactic acids and/or dairy products is produced by a conventional method. . The protease used is a commercially available endopeptidase, preferably an endopeptidase produced by a microorganism belonging to the genus Aspergillus or Bacillus. Sumiteam LP-50 [trade name (registered trademark) manufactured by Shin Nippon Chemical Industry Co., Ltd.], Bioplase SP-
Commercially available products such as 4 [trade name (registered trademark) manufactured by Nagase Sangyo Co., Ltd.] are particularly desirable. These enzymes are added in an amount of 0.05 to 0.5 mg, preferably 0.1 to 0.5 mg, per gram of protein in the raw material solution, and hydrolyzed at the optimum temperature for the enzyme used for at least 1 hour, preferably 2 to 6 hours. Hydrolysis is performed until the proportion of 12% trichloroacetic acid soluble nitrogen content in the total nitrogen content of the raw material solution is at least 5%.
% (by weight), preferably within the range of 5.0 to 10.3% (by weight). Within this range, insoluble matter, aggregates, separation, and precipitation will not occur in the treatment solution after hydrolysis. When this proportion is less than 5% (by weight) or exceeds 10.3% (by weight), separation and precipitation will occur when the final product is stored;
The product also has a poor flavor. After hydrolysis, if necessary, it is homogenized by a conventional method and heated to sterilize and simultaneously deactivate proteolytic enzymes. Heating is done in the same way as normal fermented milk raw material liquid processing, but at 90°C for 10
Heating for 1 minute is recommended. Next, a starter of a known microorganism belonging to Lactobacillus acidophilus (acidophilus) and a microorganism belonging to Streptococcus thermophilus (thermophilus) is inoculated into the raw material solution. These starters are prepared by conventional methods. When adding these starters,
The number of thermophilus bacteria is less than 200 per 1 acidophilus bacteria, preferably 1:100 to 200.
Inoculate at the rate of Fermentation is carried out in a conventional manner at a temperature of 33-40°C for 5-8 hours, preferably at 35-40°C for 4-6 hours. This fermentation process lowers the pH to 4.5-5.0. The fermentation broth is cooled and a separately prepared solution containing stabilizers and bifidobacteria are added. The stabilizers include commercially available high methoxyl pectin, mixture of high methoxyl pectin and locust bean gum, mixture of high methoxyl pectin and carrageenan, high methoxyl pectin, mixture of locust bean gum and phosphate, high methoxyl pectin,
It is a mixture of carrageenan and phosphate or a mixture thereof. The amount of stabilizer is at least 0.3% (by weight) of the final product, preferably 0.3-0.6% (by weight)
It is. A predetermined amount of stabilizer is dissolved in a small amount of water and added to the fermentation liquor. The Bifidobacterium to be added to the fermentation liquid is a known microorganism belonging to the genus Bifidobacterium, and is collected from a cultured culture or medium by a conventional method. The number of Bifidobacteria added is at least 1.5 x ¹⁰⁸ per ml of the final product, preferably 1.5 x ¹⁰⁸ to 3 x ¹⁰⁸ . Note that sweeteners, flavoring agents, etc. can also be added as necessary. If the non-fat milk solids content is less than 7.3% (by weight),
If the product is stored for 12 days, the viable count of Bifidobacterium will be less than 10 ⁷ per ml, and the killing of Bifidobacterium will be high. Non-fat milk solids content is 10.7% (by weight)
If it exceeds 100%, the viscosity of the product will increase during storage and the commercial value will be lost. The desired non-fat milk solids content of the product is therefore between 7.3 and 10.7% (by weight). Then homogenize if necessary and fill containers,
Seal and get the product. Next, the present invention will be explained in further detail by showing test examples. Test Example 1 This test was conducted to find out the relationship between the PH of the final product and the quality of the product. (1) Sample preparation Commercially available whole fat condensed milk 11.96Kg and skim milk powder 5.16Kg
Add Kg to 61.88Kg of water, stir to mix evenly,
A raw material solution with a protein content of 3.42% (weight) was prepared. Add 0.27 g of Sumiteem LD-50 [trade name (registered trademark), manufactured by Shin Nihon Kagaku Kogyo Co., Ltd. (endopeptidase produced by Aspergillus oryzae)] to this raw material solution (0.01% (weight) of the protein in the raw material solution).
) and kept at 44℃ for 2 hours,
Proteins in the raw material solution were hydrolyzed. The ratio of 12% trichloroacetic acid soluble nitrogen content to the total nitrogen content of protein in the hydrolysis solution is 6.37% (weight)
It was hot. Heat this decomposition solution to 90℃ for 10 minutes,
Cooled to 36°C. Separately, 5 g of starter of Lactobacillus acidophilus (ATCC 4356) and Streptococcus thermophilus (ATCC 19258) prepared by a conventional method.
995g of starter was inoculated into the above decomposition solution,
Fermentation was carried out at 36°C for 5.0 hours. After cooling to below 10℃, add 3 kg of high fructose sugar, 0.4 kg of high methoxyl pectin, and 0.1 kg of yogurt flavor to 10.5 kg of water.
Kg, sterilized and cooled solution was added.
In addition, Bifidobacterium longum (ATCC
15707) was cultured by a known method, and homogenized at a pressure of 150 kg/cm ² . From this, 10 kg each was taken, citric acid solution was added to accurately adjust the pH to the one shown in Table 1, and 100 ml each was filled into a 100 ml polystyrene container and sealed. (2) Test method For each sample, immediately after production, store it at 10℃, and on the 7th day and 12th day after production, measure the pH, lactic acid acidity, viscosity, viable count of Bifidobacterium, presence or absence of separation or precipitation. and flavor were tested by the following method. (a) Using the PH glass electrode method. (b) Lactic acid acidity A conventional method was used. (c) Viscosity The temperature of the sample was adjusted to 10°C, and the viscosity was measured using a B-type viscometer at a rotation speed of 60 rpm with a No. 1 rotor. (d) Viable number of Bifidobacterium Mitsuoka's method (Clinical Examination, Vol. 18, No. 1163)
(Page, 1974) and dilute the sample in stages.
Teraguchi et al.'s multilayer culture method using MG agar medium (Journal of Food Hygiene, Vol. 23, No. 1, p. 39,
(1982). (e) Separation or precipitation The sample was visually observed, and samples with no separation or precipitation were judged as "-". (f) Flavor The flavor of the sample as a drinking yogurt was sensory tested. (3) Test results The results of this test were as shown in Table 1.

[Table] According to Table 1, when the pH of the final product is below 4.3,
The number of viable Bifidobacterium bacteria after 12 days of storage is less than 10 ⁷ per ml, which is undesirable. PH is 4.5-5.0
Within this range, the viable count of Bifidobacteria after 12 days of storage was 10 ⁷ per ml. Furthermore, if the pH exceeds 5.0, the flavor of the yogurt drink will lack sourness, making it an undesirable product. Test Example 2 This test was conducted to find out the relationship between the degree of hydrolysis, expressed as the 12% trichloroacetic acid soluble nitrogen content relative to the total nitrogen content of protein in the raw material solution, and the quality of the product. (1) Preparation of Sample A sample was prepared in the same manner as in Test Example 1, except that the amount of endopeptidase added and the hydrolysis treatment conditions were changed as shown in Table 2. However, the fermentation time was 18 hours at 36°C without enzyme treatment, and 6 to 6.5 hours at 36°C with enzyme treatment. (2) Test method The same method as Test Example 1 was used. (3) Test results The results of this test were as shown in Table 2.

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[Table] According to Table 2, for samples in which the soluble nitrogen content of 12% trichloroacetic acid in the enzyme-treated solution exceeds 10.3% (by weight) and for samples in which the raw material solution was not enzyme-treated,
Separation and precipitation were observed during storage, and the flavor was also undesirable. For samples with 12% trichloroacetic acid soluble nitrogen content in the enzyme treatment solution from 5.0 to 10.3% (by weight),
No separation or precipitation was observed during storage, and the flavor was good. Although the test was conducted by changing the type and amount of enzyme added, almost the same results were obtained. Test Example 3 This test was conducted to find out the relationship between the protein content in the raw material liquid and the quality of the product. (1) Preparation of Samples Samples were prepared by fermenting the enzyme-treated solution for 6 hours in the same manner as in Test Example 1, except that the protein content in the raw material solution was changed as shown in Table 3. (2) Test method The same method as Test Example 1 was used. (3) Test results The results of this test were as shown in Table 3.

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[Table] According to Table 3, the protein content in the raw material solution is 3.0.
% (weight), no separation or thickening was observed, and the flavor as a yogurt drink was good, but the number of viable Bifidobacterium bacteria after 12 days of storage was less than 10 ⁷ per ml, so it is not desirable. do not have. Similarly, in samples with protein content exceeding 4.5% (weight) in the raw material liquid, the survival of Bifidobacterium was good, but separation and thickening were observed, and after 7 days at 10℃
The viscosity was also over 100 cp, making it undesirable as a yogurt drink. Although tests were conducted by changing the amount and type of stabilizer added, almost the same results were obtained. Therefore, the protein content in the raw material liquid is 3.0 to 4.5%.
(weight) was found to be desirable. Test Example 4 This test was conducted to find out the relationship between the type and amount of stabilizer added and the quality of the product. (1) Sample preparation The protein content in the raw material solution was adjusted to 3.0% (weight) and 4.5%.
% (weight), the enzyme amount is 0.01%
(weight), and fermented with the enzyme treatment for 6 hours in the same manner as in Test Example 1 to prepare a sample. However, the type and amount of stabilizer added were changed as shown in Table 4. (2) Test method The same method as Test Example 1 was used. (3) Test results The results of this test were as shown in Table 4.

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[Table] According to Table 4, when using high methoxyl pectin as a stabilizer, no separation or precipitation was observed after 12 days of storage in the range of 0.30 to 0.60% (weight), and no growth of Bifidobacterium occurred. Number of bacteria per ml
¹⁰⁷ or more, and the flavor as a yogurt drink was also good. High methoxyl pectin and carrageenan, high methoxyl pectin and locust bean gum, high methoxyl pectin, carrageenan and phosphate, high methoxyl pectin, locust bean gum and phosphate can also be used in combination at 0.30-0.60% (by weight). Almost the same results were obtained depending on the amount added. Test Example 5 This test was conducted to find out the relationship between the viable number of Bifidobacterium per ml of the final product and the quality of the product. (1) Sample preparation According to the results of Test Example 3, the protein content is 3.0 to 4.5%.
(by weight) for the sample prepared from the raw material solution, 3.0%
(weight) has lower survival of Bifidobacterium,
Based on the results of Test Example 4, protein content is 3.0% (weight)
In the case of , the survival of Bifidobacterium was low when the methoxyl pectin content was 0.60% (weight), so the protein content in the raw material solution was 3.0% (weight), the amount of enzyme added was 0.01% (weight), and the treatment time was 6. A sample was prepared in the same manner as in Test Example 1, except that the time, high methoxyl pectin content as a stabilizer was changed to 0.60% (weight), and the amount of Bifidobacterium added was changed as shown in Table 5. However, immediately after saving
The pH was adjusted to 4.50. (2) Test method The same method as Test Example 1 was used. (3) Test results The results of this test were as shown in Table 5.

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[Table] According to Table 5, if the number of viable Bifidobacterium bacteria is 150 x 10 ⁶ or more per ml immediately after storage, 12
After a day, the number of viable Bifidobacterium bacteria was 10 ⁷ or more per ml, no decomposition or precipitation was observed, and the flavor as a yogurt drink was good. Test Example 6 This test was conducted to find out the relationship between the type and amount of lactic acid bacteria starter and the quality of the product. (1) Preparation of sample It was the same as Test Example 5 except that the lactic acid bacteria starter was changed as shown in Table 6. The number of viable Bifidobacterium bacteria immediately after production is 150 x 10 ⁶ per ml.
And so. (2) Test method The same method as Test Example 1 was used. (3) Test results The results of this test were as shown in Table 6.

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[Table] According to Table 6, when Bacillus acidophilus alone or Bacterium thermophilus alone was used, the number of viable Bifidobacterium bacteria after 12 days of storage was 10 ⁷ or more per ml.
The flavor as a yogurt drink was poor. When Bacillus acidophilus and Bacterium thermophilus were mixed, the number of viable Bifidobacterium bacteria after 12 days of storage was ¹⁰⁷ or more per ml at all mixing ratios, but the former 1 had a better flavor as a yogurt drink. On the other hand, the latter was when the mixing ratio was less than 200. Regarding the amount added per raw material liquid,
Below 1.26% (by weight), the fermentation time was prolonged. Example 1 7900g of raw material solution with the composition shown in Table 7 [Protein content
3.42% (weight)] at 90℃ for 10 minutes,
Cool to 50°C, add 27mg of Sumiteam LP-50 [trade name (registered trademark) manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.] to hydrolyze the protein at 50°C for 2 hours, then heat at 90°C for 10 minutes to dissolve the enzyme. After inactivation, it was cooled to 40°C. of the total nitrogen content of the obtained enzyme-treated solution.
The soluble nitrogen content of 12% trichloroacetic acid was 6.50% (by weight), and no insoluble matter, aggregates, separation, or precipitation occurred. Streptococcus thermophilus (ATCC) prepared in advance by a conventional method
A starter consisting of 99 g of Lactobacillus acidophilus (ATCC 4356) and 1 g of Lactobacillus acidophilus (ATCC 4356) was added to the above treated solution, fermented at 40° C. for 5 hours, and cooled to obtain fermented milk with a pH of 4.65 and a lactic acid concentration of 0.65%. Next, the stabilizer solution (PH
3.80, lactic acid acidity 0.12%) and 1400 g of a culture of Bifidobacterium longum (ATCC 15708) prepared by a conventional method (PH 4.70, lactic acid acidity 1.0).
%, number of viable bacteria per 1 ^ml ) 600 g was added, homogenized at a pressure of 150 Kg/cm ² using a homogenizer, filled in 100 ml portions into 100 ml polystyrene containers, and sealed.
Obtained 75 drink yogurts. As a result of testing this product using the same method as Test Example 1, the PH
4.65, lactic acid acidity 0.62%, viscosity 15 cp (10℃), number of viable Bifidobacterium bacteria per ml 24 x 10 ⁷ , for 12 days.
No separation or thickening was observed even after storage at 10℃, the flavor as a drinkable yogurt was good, and the number of viable Bifidobacterium bacteria was 15x per ml.
It was 10 ⁶ .

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[Table] Example 2 39.5Kg of raw material solution with the composition shown in Table 9 [Protein content
4.5% (by weight)] was homogenized at 85℃ and a pressure of 150Kg/ ^cm2 , and heated to 130℃ using a plate heat exchanger.
Sterilize at ℃ for 2 seconds, cool to 50℃, add 710mg of Bioplase SP-4 [trade name (registered trademark) manufactured by Nagase Sangyo Co., Ltd.], hydrolyze the protein at 50℃ for 6 hours, and use a homogenizer to obtain 100Kg/ It was homogenized at a pressure of ^cm2 , heated at 90°C for 10 minutes to inactivate the enzyme, and then cooled to 35°C. The nitrogen content soluble in 12% trichloroacetic acid in the total nitrogen content of the obtained enzyme-treated solution was 7.76% (weight), and no insoluble matter, aggregates, separation, or precipitation occurred. A starter consisting of 497 g of Streptococcus thermophilus (ATCC 19258) and 3 g of Lactobacillus acidophilus (ATCC 4356) prepared in advance by a conventional method was added to the above treated solution, fermented at 35°C for 8 hours, cooled, and adjusted to pH 4.50. , lactic acid acidity 0.90%
of fermented milk was obtained. 7 kg of a stabilizer solution (PH 3.60, lactic acid acidity 0.24%) shown in Table 10, which had been sterilized in advance at 90°C for 10 minutes and cooled to below 10°C, and Bifidobacterium longum (ATCC) prepared by a conventional method. 15708) culture of culture (PH
4.74, lactic acid acidity 1.0%, number of viable bacteria 30×10 ⁸ per ml)
3 kg was added and homogenized using a homogenizer at a pressure of 150 kg/cm ² , and 100 ml each was filled into 100 ml polystyrene containers and sealed to obtain 370 drinkable yogurts. The product was tested using the same method as Test Example 1, and the results were PH4.50, lactic acid acidity 0.82%, and viscosity.
18 cp (at 10°C) and the number of viable Bifidobacterium bacteria per ml is 18 x ¹⁰⁷ , and no separation or thickening was observed even after storage at 10°C for 12 days. The number of viable bacteria was also 30×10 ⁶ per ml.

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[Table] Example 3 79Kg of raw material solution with the composition shown in Table 11 [Protein content
3.0% (weight)] using a plate heat exchanger,
Sterilize at 100°C for 15 seconds, cool to 45°C, and add 119 mg of Sumiteam LP-50 [trade name (registered trademark), manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.] and Bioprase SP-4 [trade name (registered trademark), manufactured by Nagase Sangyo Co., Ltd.]. ]Add 470mg,
Hydrolyze protein at 45℃ for 4 days, then
After heating at 90°C for 10 minutes to inactivate the enzyme,
Cooled to 35°C. The 12% trichloroacetic acid soluble nitrogen content in the total nitrogen content of the obtained treated solution was 6.4%.
(weight), and there was no occurrence of insoluble matter, aggregates, separation, or precipitation. Streptococcus thermophilus (ATCC) prepared in advance by a conventional method
A starter consisting of 995 g of Lactobacillus acidophilus (ATCC 4356) and 3 g of Lactobacillus acidophilus (ATCC 4356) was added to the above treated solution, and fermented at 35°C for 6 hours.
It was cooled to obtain fermented milk with a pH of 4.65 and a lactic acid acidity of 0.56%. Next, the stabilizer solution (PH
3.65, lactic acid acidity 0.16%) 14Kg and Bifidobacterium breve (ATCC
15700) culture (PH4.70, lactic acid acidity 1.0%, number of viable bacteria per ml ⁵⁰
The mixture was homogenized under a pressure of Kg/cm ² , filled into 500 ml polystyrene containers in 500 ml portions, and sealed to obtain 160 drink yogurts. The product was tested using the same method as in Test Example 1, and the results showed that the pH was 4.69, the lactic acid acidity was 0.53%, the viscosity was 13 cp (at 10°C), and the number of viable Bifidobacterium bacteria was 30 x 10 ⁷ per ml for 12 days.
No separation or thickening was observed even after storage at ℃, the flavor as a drinkable yogurt was good, and the number of viable Bifidobacterium bacteria was 2x per ml.
It was 10 ⁷ .

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〔Effect of the invention〕

Even without using a synthetic stabilizer, the number of viable Bifidobacterium bacteria does not decrease during storage. The absence of synthetic stabilizers does not result in product quality deterioration such as product thickening, precipitate formation and separation during storage. Since the pH of the product can be maintained at 4.5 to 5.0, the product has a good flavor and does not change in flavor during storage.

Claims (1)

[Scope of Claims] 1. A method for producing a liquid yogurt containing Bifidobacterium that does not form a precipitate at a pH of 5.0 or less and that causes less killing of Bifidobacterium, the method comprising: (a) containing at least 3.0% (by weight) of protein; Proteolytic enzymes are added to the raw material solution containing milk and/or dairy products as the main component, and 12% of the total nitrogen content is
% trichloroacetic acid soluble nitrogen content is at least 5% (by weight); (b) adding Streptococcus to Lactobacillus acidophilus 1 to the enzyme-treated solution of the starting solution;・
Inoculate Lactobacillus acidophilus and Streptococcus thermophilus at a ratio of 200% or less, ferment, and adjust the pH.
5.0 or less, and (c) adding to the enzyme-treated fermentation liquor a solution containing a stabilizer and bifidobacteria in an amount of at least 0.3% (by weight) of the final product to reduce the non-fat milk solids content of the final product. A method for producing a liquid yogurt containing Bifidobacterium, characterized by adjusting the amount of yoghurt to at least 7.3% (by weight). 2. The method for producing a liquid yogurt containing Bifidobacterium according to claim 1, wherein the final product has a pH within the range of 4.5 to 5.0. 3 The protein content of the raw material liquid is 3.0 to 4.5% (weight)
The method for producing a liquid yogurt containing Bifidobacterium according to claim 1 or 2, which is within the range of claim 1 or 2. 4. Claims characterized in that the proteolytic enzyme is selected from the group consisting of endopeptidases produced by microorganisms belonging to the genus Aspergillus, endopeptidases produced by microorganisms belonging to the genus Bacillus, and mixtures thereof. 1st
A method for producing a liquid yogurt containing Bifidobacterium according to any one of Items 1 to 3. 5. Claims 1 to 5, characterized in that the protein in the raw material solution is hydrolyzed so that the 12% trichloroacetic acid soluble nitrogen content in the total nitrogen content is 5.0 to 10.3% (by weight). The method for producing a liquid yogurt containing Bifidobacterium according to any one of Item 4. 6 Fermentation by Lactobacillus acidophilus and Streptococcus thermophilus
Claims 1 to 5 are characterized in that the treatment is carried out at a temperature of 33 to 40°C for 5 to 8 hours.
A method for producing a liquid yogurt containing Bifidobacterium according to any one of paragraphs. 7 The stabilizer is high methoxyl pectin, a mixture of high methoxyl pectin and locust bean gum,
mixture of high methoxyl pectin and carrageenan,
Claims 1 to 6 are selected from the group consisting of high methoxyl pectin, a mixture of locust bean gum and phosphate, and mixtures thereof. A method for producing liquid yogurt containing Bifidobacterium. 8. The bifidobacterium-containing liquid according to any one of claims 1 to 7, characterized in that the stabilizer is used in an amount within the range of 0.3 to 0.6% (by weight) of the final product. How to make yogurt. 9. Production of liquid yogurt containing Bifidobacteria according to any one of claims 1 to 8, characterized in that the number of viable Bifidobacteria per ml of the final product is at least 1.5×10 ⁸ Law. 10 The non-fat milk solids content of the final product is 7.3~
10. The method for producing a liquid yogurt containing Bifidobacterium according to any one of claims 1 to 9, characterized in that the content is within a range of 10.7% (by weight).