JPH047184B2 - - Google Patents
Info
- Publication number
- JPH047184B2 JPH047184B2 JP58095224A JP9522483A JPH047184B2 JP H047184 B2 JPH047184 B2 JP H047184B2 JP 58095224 A JP58095224 A JP 58095224A JP 9522483 A JP9522483 A JP 9522483A JP H047184 B2 JPH047184 B2 JP H047184B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- fermentation
- malt extract
- whey
- mother liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】
＜産業上の利用分野＞
本発明は乳酸発酵飲料の製造方法、更に詳しく
は麦芽エキス及びホエーにそれぞれ含まれる各種
の蛋白質、ミネラル、ビタミン等をそのまま活用
し、これらの効率的な乳酸発酵による二次的香味
を複合化して飲用に優れた香味を有する乳酸発酵
飲料の製造方法に関する。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing a lactic acid fermented beverage, and more specifically, a method for producing a lactic acid fermented beverage, and more specifically, a method for producing a lactic acid fermented beverage by directly utilizing various proteins, minerals, vitamins, etc. contained in malt extract and whey. The present invention relates to a method for producing a lactic acid fermented beverage having an excellent drinkable flavor by combining secondary flavors resulting from efficient lactic acid fermentation.
＜従来の技術、その問題点＞
麦芽を原料とする発酵飲料の代表例として、こ
れをアルコール発酵したビールやウイスキー等の
アルコール飲料が広く飲用されている。<Prior art and its problems> Alcoholic beverages such as beer and whiskey produced by alcohol fermentation of malt are widely consumed as representative examples of fermented beverages using malt as a raw material.
一方、麦芽又は穀類胚芽を原料とする発酵飲料
の他の例として、これを乳酸発酵した乳酸発酵飲
料が提案されている（特公昭53−41223号、特公
昭57−37315号）。またホエー等を原料とする乳酸
発酵飲料も提案されている（特開昭54−129164
号）。 On the other hand, as another example of a fermented beverage using malt or grain germ as raw materials, a lactic acid fermented beverage obtained by fermenting malt or grain germ with lactic acid has been proposed (Japanese Patent Publication No. 41223-1983, Japanese Patent Publication No. 37315-1983). In addition, lactic acid fermented beverages using whey as raw materials have also been proposed (Japanese Patent Application Laid-open No. 129164-1983).
issue).
これらの乳酸発酵飲料は、広く飲用されている
アルコール飲料とは異なり、非アルコール飲料で
ある点に特長を有し、麦芽やホエー等に含まれる
種々の蛋白質、ミネラル、ビタミン等を利用して
いる点でも特長を有する。 Unlike widely consumed alcoholic beverages, these lactic acid fermented beverages are unique in that they are non-alcoholic beverages, and utilize various proteins, minerals, vitamins, etc. contained in malt, whey, etc. It also has some features.
しかし、かかる従来品には、これを得るに乳酸
発酵が全体として非効率的で、しかも飲用に優れ
た香味を有するとはいい難いという問題点があ
る。 However, such conventional products have the problem that the lactic acid fermentation used to obtain them is generally inefficient, and it is difficult to say that they have an excellent flavor for drinking.
＜発明が解決しようとする問題点、その解決手段
＞
本発明は叙上の如き従来の問題点を解決する改
良された乳酸発酵飲料の製造方法を提供するもの
である。<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides an improved method for producing lactic acid fermented beverages that solves the conventional problems as described above.
しかして本発明者らは、麦芽やホエーに含まれ
る各種の蛋白質、ミネラル、ビタミン等を活用し
た非アルコール性の乳酸発酵飲料であつて、乳酸
発酵が全体として効率的に行なわれ、しかも飲用
に優れた香味を有する乳酸発酵飲料を得るべく鋭
意研究した結果、麦芽エキスを所定量含有する麦
芽エキス及びホエーの混合溶液を乳酸発酵して発
酵母液を得ることが正しく好適であることを見出
し、本発明を完成するに到つた。 Therefore, the present inventors have developed a non-alcoholic lactic acid fermented beverage that utilizes various proteins, minerals, vitamins, etc. contained in malt and whey, in which lactic acid fermentation is carried out efficiently as a whole, and which is drinkable. As a result of intensive research to obtain a lactic acid fermented beverage with excellent flavor, we discovered that it is correct and suitable to obtain a fermentation mother liquor by lactic acid fermenting a mixed solution of malt extract and whey containing a predetermined amount of malt extract. He has completed his invention.
すなわち本発明は、麦芽エキス及びホエーの混
合溶液であつて該麦芽エキスを30〜60％（Ｗ／
Ｖ）含有する混合溶液をPH調整し、殺菌して冷却
した後、予備培養した乳酸菌を加えて乳酸発酵す
ることにより発酵母液を得、該発酵母液を水希釈
して調整することを特徴とする乳酸発酵飲料の製
造方法に係る。 That is, the present invention provides a mixed solution of malt extract and whey, in which the malt extract is contained in an amount of 30 to 60% (W/
V) After adjusting the pH of the mixed solution, sterilizing and cooling it, pre-cultured lactic acid bacteria are added and fermented with lactic acid to obtain a fermentation mother liquor, and the fermentation mother liquor is diluted with water for adjustment. Pertains to a method for producing lactic acid fermented beverages.
本発明において、麦芽エキスは市販品を用いる
ことができる。該麦芽エキスはアルコール飲料の
製造に用いる麦芽に比べて量産加工現場における
入手や保管等の取扱い容易性に優れる。通常、ビ
ールの製造に用いられる麦芽は、幼芽が粒の2/3
〜3/4程度発芽した短麦芽といわれるものである
が、本発明で用いる麦芽エキスの原料は、幼芽が
粒の1.5〜2.0倍程度発芽した、酵素力が最も強く
なつている状態の長麦芽といわれるもので、これ
を乾燥して苦味のある根部を除去し、更に荒砕き
したものを温水でゆつくり抽出し、得られる抽出
液を例えばフイルター濃縮のような有効成分の分
解のない濃縮法で濃縮したものが麦芽エキスであ
る。この麦芽エキスは、ミネラルやビタミン等に
富む。 In the present invention, commercially available malt extracts can be used. The malt extract is easier to handle in terms of acquisition and storage in mass-production processing sites than malt used in the production of alcoholic beverages. Normally, the malt used for beer production consists of two-thirds of the grain.
It is said to be short malt that has germinated to about 3/4, but the raw material for the malt extract used in the present invention is short malt, which is in a state where the germination is about 1.5 to 2.0 times the size of grains and the enzyme power is at its strongest. This is called malt, and it is dried to remove the bitter roots, then crushed and slowly extracted with warm water, and the resulting extract is concentrated without decomposing the active ingredients, such as filter concentration. Malt extract is concentrated using the method. This malt extract is rich in minerals and vitamins.
また本発明において、ホエーはチーズ等の製造
工程で得られる脂肪の少ない一般的な残留副産物
を用いることができる。このホエーは、乳糖を主
成分とするが、ラクトアラブミンやラクトブログ
リンのごとき可溶性蛋白質、ミネラル、ビタミン
B2のごとき水溶性ビタミンに富む。各種性状の
ホエーが市販されており、本発明ではそれらのい
ずれを用いてもよいが、粉末状ホエーが便利であ
る。 Further, in the present invention, as the whey, a common residual by-product with low fat obtained in the manufacturing process of cheese and the like can be used. The main component of this whey is lactose, but it also contains soluble proteins such as lactolabumin and lactobrobulin, minerals, and vitamins.
Rich in water-soluble vitamins such as B2 . Whey of various properties is commercially available, and any of them may be used in the present invention, but powdered whey is convenient.
本発明では、以上説明したような麦芽エキス及
びホエーの混合溶液であつて該麦芽エキスを30〜
60％（Ｗ／Ｖ）含有する混合溶液を乳酸発酵す
る。麦芽エキス単独やホエー単独、更には麦芽エ
キス及びホエーの混合溶液であつても麦芽エキス
の含有量が上記範囲を外れたものでは乳酸発酵の
発酵効率が悪く、得られる発酵液乃至発酵母液も
香味に劣る。麦芽エキスに、乳酸菌の栄養要求物
質的なものとしてホエーを利用し、また得られる
発酵母液へ飲用に優れた旨味、こく、まろやかさ
等を付与する副材としてホエーを利用するのであ
る。 In the present invention, a mixed solution of malt extract and whey as described above is used, and the malt extract is
A mixed solution containing 60% (W/V) is subjected to lactic acid fermentation. Even if it is a malt extract alone, whey alone, or even a mixed solution of malt extract and whey, if the malt extract content is outside the above range, the fermentation efficiency of lactic acid fermentation will be poor, and the resulting fermentation liquid or fermentation mother liquor will also have a poor flavor. inferior to Whey is used in the malt extract as a substance required for nutrition by lactic acid bacteria, and as an adjuvant that imparts drinkable flavor, body, and mellowness to the resulting fermentation mother liquor.
第１図は、麦芽エキス（三共フーズ社製、三共
モルトB2）の40％（Ｗ／Ｖ）水溶液単品系と、
該水溶液80容量部及び粉末状ホエーの５％（Ｗ／
Ｖ）水溶液20容量部混合系とのそれぞれに、予備
培養したストレプトコツカス・サーモフイラスを
基質１ml当り２×106cellsとなるように加え、37
℃で静置発酵した場合の、乳酸発酵状況を例示す
るグラスである。この第１図からも明らかなよう
に、本発明における麦芽エキス及びホエーの混合
溶液の乳酸発酵が、麦芽エキス単品の場合に比べ
極めて効率的に行なわれていることが判る。 Figure 1 shows a single 40% (W/V) aqueous solution system of malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B 2 ),
80 parts by volume of the aqueous solution and 5% (W/
V) Add pre-cultured Streptococcus thermophilus to each of the mixed systems of 20 volumes of aqueous solution at a density of 2 x 10 6 cells per 1 ml of substrate.
This is a glass illustrating the state of lactic acid fermentation in the case of static fermentation at ℃. As is clear from FIG. 1, it can be seen that the lactic acid fermentation of the mixed solution of malt extract and whey in the present invention is carried out much more efficiently than in the case of malt extract alone.
第２図は、粉末状ホエーの８％（Ｗ／Ｖ）水溶
液20容量部を含む100容量部の水溶液へ麦芽エキ
ス（前掲のもの）を10〜70％（Ｗ／Ｖ）となるよ
うに加えた７種の混合系それぞれに、予備培養し
たラクトバシルス・ブルガリカスを基質１ml当り
１×106cellsとなるように加え、37℃で静置発酵
した場合の、乳酸発酵状況を例示するグラフであ
る。この第２図からも明らかなように、乳酸発酵
基質となる麦芽エキス及びホエーの混合溶液にお
ける麦芽エキスの濃度（いずれもＷ／Ｖ表示）が
30〜60％の範囲で、他の10％、20％及び70％より
も乳酸発酵が効率的である。そして、少なくも10
％や20％の低濃度に比べ、30〜60％の高濃度で麦
芽エキスを含む混合溶液を乳酸発酵させれば、得
られる発酵母液もそれだけ高濃度になり、したが
つてそれだけ該発酵母液の保存等取扱いが容易に
なつて、該発酵母液からの各種製品への展開も容
易になる。本発明において、麦芽エキス及びホエ
ーの混合溶液中の麦芽エキスの濃度を30〜60％
（Ｗ／Ｖ）にする由縁である。そしてまた、この
ような乳酸発酵状況の下に、得られる発酵母液を
２点嗜好又は３点嗜好順位法で官能評価した１％
危険率の有意差検定結果を対比すると、麦芽エキ
ス及びホエーの混合溶液中におけるこれらの割合
（重量比）が、麦芽エキス／ホエー（固形物換算）
＝５／１〜40／１の範囲において、乳酸発酵がよ
り効率的に行なわれ且つ得られる発酵母液もより
飲用に優れた複合的香味を有するのである。 Figure 2 shows the addition of malt extract (as shown above) to 100 parts by volume of an aqueous solution containing 20 parts by volume of an 8% (W/V) powdered whey aqueous solution to a concentration of 10 to 70% (W/V). This is a graph illustrating the lactic acid fermentation situation when pre-cultured Lactobacillus bulgaricus was added to each of the seven mixed systems at a concentration of 1 x 10 6 cells per ml of substrate and fermented statically at 37°C. . As is clear from this Figure 2, the concentration of malt extract (both expressed in W/V) in the mixed solution of malt extract and whey, which serve as lactic acid fermentation substrates, is
In the range of 30-60%, lactic acid fermentation is more efficient than the other 10%, 20% and 70%. And at least 10
If a mixed solution containing malt extract is subjected to lactic acid fermentation at a high concentration of 30 to 60% compared to a low concentration of 20% or 20%, the concentration of the fermentation mother liquor obtained will be that much higher, and therefore the concentration of the fermentation mother liquor will be that much higher. Storage and other handling become easier, and the fermentation mother liquor can also be easily developed into various products. In the present invention, the concentration of malt extract in the mixed solution of malt extract and whey is 30 to 60%.
This is the reason for making it (W/V). Under such lactic acid fermentation conditions, the fermentation mother liquor obtained was sensory evaluated using the 2-point preference or 3-point preference ranking method.
Comparing the results of the significant difference test of the risk rate, it can be seen that the ratio (weight ratio) in the mixed solution of malt extract and whey is malt extract/whey (in terms of solid matter).
=5/1 to 40/1, lactic acid fermentation is carried out more efficiently and the resulting fermentation mother liquor has a complex flavor that is more drinkable.
具体的に乳酸発酵は、麦芽エキスを30〜60％
（Ｗ／Ｖ）含有する麦芽エキス及びホエーの混合
溶液を、例えば重炭酸ナトリウムの如きアルカリ
剤でPH6.8程度に調整し、95℃達温程度に加熱殺
菌した後、冷却したものに、予備培養した乳酸菌
を加えて行なう。ここで使用する乳酸菌は、ラク
トバシルス・ブルガリカス（Lactobacillus
bulugaricus）、ストレプトコツカス・サーモフイ
ラス（Streptococcus thermophilus）、ビフイド
バクテリウム・ロングム（Bifidobacterium
longum）等の如き一般食品利用の乳酸菌であり、
これらは２種以上の乳酸菌を共生させることによ
つて一層好ましい乳酸発酵をさせることもでき
る。かかる菌体の添加量は、乳酸菌の性質、活性
度、所望する発酵液の品質等にもよるが、大略、
基質１ml当り１×106cellsを目標とする。発酵中
は外部からの雑菌汚染を厳重防止し、発酵温度は
25〜40℃に維持するのが好ましいが、37℃近傍が
特に好ましい。発酵温度が低すぎると、乳酸発酵
に長時間を要し、逆に発酵温度が高すぎると、乳
酸菌の増殖が速くなりすぎて、得られる発酵母液
の香味が悪い。37℃近傍での乳酸発酵は12〜24時
間で終了する。 Specifically, lactic acid fermentation uses 30 to 60% malt extract.
(W/V) Adjust the mixed solution of malt extract and whey to about 6.8 with an alkaline agent such as sodium bicarbonate, heat sterilize it to about 95℃, and cool it. Add cultured lactic acid bacteria. The lactic acid bacteria used here are Lactobacillus bulgaricus
bulugaricus), Streptococcus thermophilus, Bifidobacterium longum
lactic acid bacteria used in general foods such as
By allowing two or more types of lactic acid bacteria to coexist, more preferable lactic acid fermentation can be achieved. The amount of such bacterial cells added depends on the properties and activity of the lactic acid bacteria, the desired quality of the fermented liquid, etc., but approximately:
Aim for 1×10 6 cells per ml of substrate. During fermentation, strict prevention of bacterial contamination from outside is carried out, and the fermentation temperature is
It is preferable to maintain the temperature at 25 to 40°C, particularly preferably around 37°C. If the fermentation temperature is too low, lactic acid fermentation will take a long time; if the fermentation temperature is too high, the lactic acid bacteria will multiply too quickly, resulting in poor flavor of the fermented mother liquor. Lactic acid fermentation at around 37°C is completed in 12 to 24 hours.
かくして得られる発酵母液は、ここに含まれる
菌体それ自身も有用であるため、菌体を含有した
ままで、又は菌体を濾過や遠心分離で除去した後
に、適宜水希釈して調整し、製品（例えばチルド
製品、又は殺菌後に通常の瓶や缶詰製品）化す
る。製品化最終段階において、糖類や香料等の可
溶性成分を加えると、より飲用し易くなる。また
カーボネーシヨンすると、さわやかな乳酸発酵飲
料が得られる。この場合のカーボネーシヨンは、
製品中の炭酸ガスボリユームが2.0〜2.5程度とな
るようにするのがよい。 The fermentation mother liquor obtained in this way is useful as a result of the bacteria contained therein, so it can be prepared either while containing the bacteria or after the bacteria have been removed by filtration or centrifugation, and then diluted with water as appropriate. into products (e.g. chilled products, or regular bottled or canned products after sterilization). Adding soluble ingredients such as sugars and flavorings at the final stage of product production makes it easier to drink. When carbonated, a refreshing lactic acid fermented beverage can be obtained. The carbonation in this case is
It is preferable that the carbon dioxide volume in the product is about 2.0 to 2.5.
かくして得られる乳酸発酵飲料は、原料である
麦芽エキス及びホエー中にそれぞれ含まれる各種
の蛋白質、ミネラル及びビタミン等がそのまま活
用されており、飲用に優れた複合的香味を有す
る。実際、本発明によつて得られる乳酸発酵飲料
と、他の諸条件を同一にして得られる麦芽エキス
単品系やホエー単品系等の乳酸発酵飲料等とを官
能評価すると、１％の危険率で、本発明によつて
得られる乳酸発酵飲料に好結果が有意検定される
のである（検査員20名×３回繰り返し×２点又は
３点嗜好順位法）。 The lactic acid fermented beverage thus obtained utilizes the various proteins, minerals, vitamins, etc. contained in the raw materials malt extract and whey as they are, and has a complex flavor that is excellent for drinking. In fact, a sensory evaluation of the lactic acid fermented beverage obtained by the present invention and lactic acid fermented beverages such as malt extract single product type or whey single product type obtained under the same conditions shows that the risk rate is 1%. , a positive result of the lactic acid fermented beverage obtained by the present invention is significantly tested (20 inspectors x 3 repetitions x 2 or 3 points preference ranking method).
実施例 １
麦芽エキス（前掲のもの）の38％（Ｗ／Ｖ）水
溶液80容量部と、粉末状ホエーの５％（Ｗ／Ｖ）
水溶液の上澄液20容量部との混合溶液を、重炭酸
ナトリウムでPH6.8に調整し、これを95℃達温で
加熱殺菌して37℃に冷却した後、予備培養したラ
クトバシルス・ブルガリカスを基質１ml当り２×
106cellsとなるように加え、外部からの菌的汚染
を防止しつつ、37℃で20時間静置培養した。得ら
れた発酵液のPH4.01、滴定酸度200mg％であつた。
この発酵液を遠心分離して発酵母液を得た。Example 1 80 parts by volume of a 38% (W/V) aqueous solution of malt extract (listed above) and 5% (W/V) of powdered whey
A mixed solution with 20 parts by volume of the supernatant of the aqueous solution was adjusted to pH 6.8 with sodium bicarbonate, heat sterilized at 95°C, cooled to 37°C, and pre-cultured Lactobacillus bulgaricus. 2x per ml of substrate
The cells were added at a density of 10 6 cells, and cultured for 20 hours at 37° C. while preventing bacterial contamination from the outside. The resulting fermentation liquid had a pH of 4.01 and a titratable acidity of 200 mg%.
This fermentation liquid was centrifuged to obtain a fermentation mother liquor.
そして、発酵母液を３倍水希釈し、希釈液99
＋砂糖500ｇ＋香料（レモン系）１ｇの割合で調
整した後、95℃達温で加熱殺菌して10℃に冷却
し、乳酸発酵飲料（実施例）を製造した。 Then, dilute the fermentation mother liquor 3 times with water, and dilute the diluted solution with 99% water.
After adjusting the ratio of + 500 g of sugar + 1 g of fragrance (lemon type), the mixture was heat sterilized at 95°C and cooled to 10°C to produce a lactic acid fermented beverage (Example).
他の諸条件を同一にしつつ並行して、麦芽エキ
ス単品系の乳酸発酵飲料（比較例）を製造した
が、実施例と比較例とを官能評価すると、実施例
に好結果が有意検定された（検査員20名×２回繰
り返し×２点嗜好×危険率１％）。 A malt extract-based lactic acid fermented beverage (comparative example) was manufactured in parallel with other conditions being the same, but when the sensory evaluation of the example and the comparative example was performed, a significant result was found that the example had a better result. (20 inspectors x 2 repetitions x 2 preferences x risk rate 1%).
実施例 ２ 実施例１と同様にして発酵母液を得た。Example 2 Fermentation mother liquor was obtained in the same manner as in Example 1.
そして、発酵母液を３倍水希釈し、希釈液99
＋砂糖500ｇ＋香料（柑橘系）１ｇの割合で調整
し、そのままチルド（５℃）の乳酸発酵飲料（実
施例）を製造した。 Then, dilute the fermentation mother liquor 3 times with water, and dilute the diluted solution with 99% water.
A chilled (5° C.) lactic acid fermented beverage (Example) was prepared by adjusting the ratio of +500g sugar +1g flavor (citrus).
官能評価は実施例１の場合と同様であつた。 The sensory evaluation was the same as in Example 1.
実施例 ３ 実施例１と同様にして発酵母液を得た。Example 3 A fermentation mother liquor was obtained in the same manner as in Example 1.
そして、発酵母液を３倍水希釈し、以下実施例
１と同様に調整、加熱殺菌、冷却（但し５℃）及
び遠心分離した後、炭酸ガスボリユーム2.3を目
標にカーボネーシヨンして乳酸発酵飲料（実施
例）を製造した。 Then, the fermentation mother liquor was diluted 3 times with water, then adjusted in the same manner as in Example 1, heat sterilized, cooled (5°C), and centrifuged, followed by carbonation with a target carbon dioxide volume of 2.3 to make a lactic acid fermented beverage. (Example) was manufactured.
官能評価は実施例１の場合と同様であつた。 The sensory evaluation was the same as in Example 1.
＜発明の効果＞
既に明らかなように、以上説明した本発明に
は、効率的な乳酸発酵によつて飲用に優れた香味
を有する乳酸発酵飲料を製造することができ、ま
た高濃度の発酵母液を得るため、保存等取扱いや
各種製品への展開が容易になるという効果があ
る。<Effects of the Invention> As is already clear, the present invention described above makes it possible to produce a lactic acid-fermented beverage having an excellent drinkable flavor through efficient lactic acid fermentation, and to produce a fermented mother liquor with a high concentration. This has the effect of facilitating storage, handling, and development into various products.
第１図は本発明における乳酸発酵状況を例示す
るグラフ（但し、図中単品系は比較例）、第２図
は本発明における他の乳酸発酵状況を例示するグ
ラフである（但し、図中10％、20％、70％は比較
例、いずれも横軸は発酵時間、縦軸は乳酸発酵に
よつて生成した乳酸換算の滴定酸度）。
Fig. 1 is a graph illustrating the lactic acid fermentation situation in the present invention (however, the single product system in the figure is a comparative example), and Fig. 2 is a graph illustrating another lactic acid fermentation situation in the present invention (however, 10 %, 20%, and 70% are comparative examples, the horizontal axis is fermentation time, and the vertical axis is titratable acidity in terms of lactic acid produced by lactic acid fermentation).
Claims (1)
麦芽エキスを30〜60％（Ｗ／Ｖ）含有する混合溶
液をPH調整し、殺菌して冷却した後、予備培養し
た乳酸菌を加えて乳酸発酵することにより発酵母
液を得、該発酵母液を水希釈して調整することを
特徴とする乳酸発酵飲料の製造方法。 ２ 麦芽エキス／ホエー（固形物換算）＝５／１
〜40／１（重量比）の混合溶液を用いる特許請求
の範囲第１項記載の乳酸発酵飲料の製造方法。[Scope of Claims] 1 A mixed solution of malt extract and whey containing 30 to 60% (W/V) of the malt extract is PH-adjusted, sterilized and cooled, and then pre-cultured with lactic acid bacteria. A method for producing a lactic acid fermented beverage, which comprises: obtaining a fermentation mother liquor by adding and carrying out lactic acid fermentation, and preparing the fermentation mother liquor by diluting the fermentation mother liquor with water. 2 Malt extract/whey (solid equivalent) = 5/1
The method for producing a lactic acid fermented beverage according to claim 1, using a mixed solution of ~40/1 (weight ratio).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9522483A JPS59220152A (en) | 1983-05-30 | 1983-05-30 | Lactic acid fermentation beverage and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9522483A JPS59220152A (en) | 1983-05-30 | 1983-05-30 | Lactic acid fermentation beverage and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59220152A JPS59220152A (en) | 1984-12-11 |
| JPH047184B2 true JPH047184B2 (en) | 1992-02-10 |
Family
ID=14131775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9522483A Granted JPS59220152A (en) | 1983-05-30 | 1983-05-30 | Lactic acid fermentation beverage and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59220152A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1829457A1 (en) * | 2006-03-02 | 2007-09-05 | Flensburger Brauerei Emil Petersen GmbH & Co. KG | Beverage containing whey |
| DE102009019525A1 (en) * | 2009-04-30 | 2010-11-11 | Nordmann Marken Holding Gmbh | Simplified fermentative production of soft drinks |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5422500A (en) * | 1977-07-21 | 1979-02-20 | Mitsubishi Electric Corp | Epoxy resin composition for apparatus filled with sf6 gas |
| JPS54129164A (en) * | 1978-03-27 | 1979-10-06 | Kansai Runa Kk | Production of lactic acid beverage |
| JPS5737315A (en) * | 1980-08-18 | 1982-03-01 | Nippon Telegr & Teleph Corp <Ntt> | Connection part of submarine optical cable |
-
1983
- 1983-05-30 JP JP9522483A patent/JPS59220152A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59220152A (en) | 1984-12-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2056768C1 (en) | Method of fruit kvass production | |
| CN101228963B (en) | Fortified food containing pyrroloquinoline quinone | |
| US4305963A (en) | Powdered malt wort beverage product | |
| Mahoney | Modification of lactose and lactose-containing dairy products with β-galactosidase | |
| RU2067843C1 (en) | Method of fruit kvas making | |
| RU2056769C1 (en) | Method of fruit kvass production | |
| JP3888811B2 (en) | Method for producing fermented milk containing GABA | |
| JP7659979B2 (en) | Wine-flavored beverages | |
| WO2014062961A1 (en) | Compositions and methods for vitamin-rich fermentates | |
| JP3343790B2 (en) | Fruit flavor enhancer and fruit beverage with enhanced flavor | |
| RU2056770C1 (en) | Method of fruit kvass production | |
| EP0308064B1 (en) | Beverages by lactic acid fermentation and methods of producing game | |
| JPH03262472A (en) | Alcoholic beverages containing whey | |
| JPH047184B2 (en) | ||
| JP3065420B2 (en) | Beverage manufacturing method | |
| JPH04615B2 (en) | ||
| JP3337098B2 (en) | Fermented acidic whey product and method for producing the same | |
| RU2056771C1 (en) | Method of fruit kvass production | |
| JPH0328185B2 (en) | ||
| JPH0373264B2 (en) | ||
| KR102723128B1 (en) | Yogurt using rice bran ferment and process for preparing the same | |
| JPS59154979A (en) | Preparation of nutrient liquor | |
| RU2041667C1 (en) | Process for manufacture of fermented fruit beverage | |
| JPS6094076A (en) | Fermented drink and its preparation | |
| JPH0373265B2 (en) |