JPH0728656B2 - Method for producing stationary fermented milk containing carbon dioxide - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a heterofermentative lactic acid bacterium belonging to the genus Leuconostoc and L.
By using a mixed starter consisting of homofermentative lactic acid bacteria belonging to the genus actobacillus, a refreshing sourness and refreshing sensation, a mellow flavor, and a smooth texture are retained,
The present invention also relates to a method for producing carbon dioxide-containing stationary fermented milk which is excellent in storage stability at low temperature.

(Prior Art) Fermented milk is roughly classified into static fermented milk and stirred fermented milk. The former is a paste-like or gel-like fermented milk that is prepared by filling a fermented milk mix inoculated with lactic acid bacteria into a retail container such as a bottle, a synthetic resin, or paper and then fermenting it. The latter is fermented fermented milk mix in a fermentation tank, and then stirs and cools the solidified product and packs it in a retail container. Crushed and homogenized solidified product is liquid (drink type) fermented milk. Is called.

The stationary fermented milk is usually a homofermentative lactic acid bacterium as a starter, such as Lactobacillus bulgaricus, Lactobacillus.
jugurti, Lactobacillus helveticus, Streptococcus t
Hermophilus etc. are used alone or in combination of several kinds. In addition to this, Bifidoba is used for medical and health purposes.
An example is known in which the genus cterium, Lactobacillus acidophilus, or the like is added. None of these strains produce alcohol and carbon dioxide. On the other hand, as liquid fermented milk containing alcohol and carbon dioxide, Kefir, which is native to the Caucasus, is transmitted to Central Asia.
s) has been known for a long time. They depend on the lactose-fermenting yeast for the production of carbon dioxide gas and alcohol contained therein, and therefore the flavor has a yeast odor and an irritating odor derived from alcohol, which is not suitable for Japanese tastes.
In addition, since yeast grows even during low temperature storage, the shelf life of the product is extremely short. On the other hand, some inventions have been published or published regarding a method for producing a lactic acid beverage containing carbon dioxide or fermented milk. For example, Japanese Patent Publication Sho 48-35470
JP-A-57-144937, JP-A-57-144938, and JP-A-57-144938
57-206333 and so on. However, these do not contain carbon dioxide gas generated by fermentation of lactic acid bacteria or the like, and are acidic milk drinks prepared by physically pressing carbon dioxide gas or by mixing with carbonic acid water. Furthermore, regarding fermented milk containing carbon dioxide produced by fermentation, it is disclosed in JP-A-61-115443 and JP-A-61-115444, but these are used to crush the curd of fermented milk once and then secondary Referred to as fermentation, it is an effervescent liquid-rich concentrated fermented milk (drink type) characterized by long-time fermentation with yeast or heterofermentative lactic acid bacteria to increase the gas internal pressure, and in any case, it is not static fermented milk. In addition, citric acid is added to the fermented milk mix to generate carbon dioxide, and by inoculating and fermenting Streptococcus diacetilactis, which is a homofermentative lactic acid bacterium, and fermenting, it is possible to produce static fermented milk containing carbon dioxide. Although it is proposed in Kaisho 61-135539,
According to this method, in addition to carbon dioxide, alcohol, acetic acid,
Since diacetyl is produced, the flavor is deteriorated and the original mellowness of fermented milk is lost.

[Problems to be solved by the invention]

As described above, as fermented milk containing carbon dioxide gas by fermentation, those conventionally known have problems in flavor and storability, and in the case of agitated fermented milk, crushed curd, secondary There is a problem that the process is complicated because fermentation is required. Further, in the stationary fermented milk, when carbon dioxide gas is contained by using a carbon dioxide-producing bacterium, so-called "ssu" occurs in the tissue of the finished fermented milk or the fermented milk during storage, which is not preferable. There is a problem of presenting.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing carbon dioxide-containing static fermented milk having excellent flavor, texture and preservability.

[Means for solving problems]

The present inventors have conducted extensive studies to achieve the above object, and as a result, heterofermentative lactic acid bacteria belonging to the genus Leuconostoc (hereinafter referred to as lactic acid bacteria of the genus Leuconostoc) and Lactobacillus.
The inventors have found that an appropriate amount of acid and carbon dioxide can be produced by using a mixed starter composed of homofermentative lactic acid bacteria belonging to the genus (hereinafter referred to as Lactobacillus lactic acid bacteria), and completed the present invention.

That is, the present invention is a fermented milk mix inoculated with a starter, after filling a bottle, a synthetic resin container, or the like, and producing a fermented paste-like or gel-like static fermented milk, a heterofermentative lactic acid bacterium belonging to the genus Leuconostoc as a starter. And a mixed starter comprising homofermentative lactic acid bacteria belonging to the genus Lactobacillus.

As a starter for fermented milk, the use of hygienic harmless lactic acid bacteria or yeast is recognized by a milk ordinance, but yeast has a strong gas-producing ability at low temperatures, and has a negative effect on the texture and flavor during storage. Therefore, it is not desirable as the carbon dioxide-containing static fermented milk starter of the present invention. Heterofermentative Lactobacillus and Leuconostoc are known as lactic acid bacteria that generate carbon dioxide. Among the heterofermentative Lactobacillus, Lactobacillus brevis is said to be contained in Kefir grains, but generally heterofermentative Lactobacillus is not useful in the dairy industry,
Rather, it is regarded as harmful lactic acid bacteria, so in the present invention,
Lactobacillus of the genus Leuconostoc is used. Examples of the lactic acid bacterium of the genus Leuconostoc used as a starter in the present invention include Leucono
There are stoc cremoris, Leuconostoc lactis, etc., but Leuconostoc cremor is stable because of the stable production of carbon dioxide.
is is preferred.

Lactobacillus of the genus Leuconostoc has a weak acid-producing ability.
Since milk cannot be coagulated, it can be mixed and used with other lactic acid bacteria, and when producing fermented butter or fresh cheese, other cheese starters, for example,
A method of mixing with lactic acid cocci such as Streptococcus cremoris and Streptococcus lactis is used. However, in the case of the carbon dioxide-containing static fermented milk of the present invention, if a method of mixing Streptococcus sp. Lactic acid bacteria that is commonly used is used, the acid-producing ability is increased, but the production amount of carbon dioxide is Leucon regardless of mixing ratio
It is also lower than when using a single ostoc bacterium (Table 1).

Therefore, the present inventors
As a result of studying mixing with lactic acid bacteria of the genus ctobacillus,
It has been found that the acid-producing ability increases, and at the same time, the carbon dioxide producing amount also increases (FIGS. 1 to 4). Leuconosto
The mixing ratio of lactic acid bacteria of genus c and lactic acid bacteria of genus Lactobacillus is 2:
It is desirable to be in the range of about 1 to 100: 1. Lactobac
The higher the mixing ratio of lactic acid bacteria of the genus illus, the higher the acid production capacity, but on the contrary, the less carbon dioxide production, while the Leuc
When the mixing ratio of lactic acid bacteria of the genus onostoc increases, the amount of carbon dioxide gas generated increases, but on the contrary, the acid-producing ability decreases. Therefore, within the above mixing ratio range, appropriate amounts of acid and carbon dioxide gas are generated. (Figs. 1 and 2).

Further, the culture temperature is preferably 25 to 32 ° C regardless of the optimum temperature for the growth of lactic acid bacteria of the genus Lactobacillus. When it exceeds 32 ° C, the acid-producing ability also increases but the carbon dioxide gas production decreases. On the other hand, when the temperature is lower than 25 ° C, the amount of acid produced decreases (Figs. 3 to 4).

Furthermore, using a starter in which lactic acid bacteria of the genus Leuconostoc and lactic acid bacteria of the genus Lactobacillus were mixed at 2: 1 to 100: 1,
The product fermented at ℃, despite the presence of a large amount of viable bacteria, the amount of carbon dioxide in the product is kept almost constant, so carbon dioxide escapes out of the container during storage, The container does not expand (Fig. 5).

The Lactobacillus lactic acid bacterium to be mixed as a starter in the present invention is usually fermented milk, Lactobacillus bulgaricus, L. acidophilus, L. jug used for beverages such as lactic acid bacteria.
urti, L. helveticus, L. casei, etc. are used.

When the carbon dioxide-containing stationary fermented milk of the present invention is produced, a so-called fermented milk mix prepared by a conventional method using milk, skim milk, reduced milk, or the like is used. In addition, saccharides such as sucrose and liquid sugar, and stabilizers such as gelatin and pectin are added to the fermented milk mix, if necessary.

This fermented milk mix is sterilized, for example, after heat sterilization treatment at 80 to 95 ° C for 30 minutes, the lactic acid bacterium of the genus Leuconostoc and L
It can be produced by inoculating a mixed starter of lactic acid bacteria of the genus actobacillus, filling and sealing in a suitable container and fermenting at a predetermined temperature.

〔Example〕

 Next, examples of the present invention will be described.

Example 1 5 kg of skim milk powder was dissolved in 145 l of raw milk by heating. Add 0.7 kg of unsalted butter dissolved in this, homogenize, heat sterilize at 95 ° C for 30 minutes, and cool to 30 ° C. Leuconos that was activated earlier
toc cremris ATCC 19254 and Lactobacillus bulgaricus A
After 3.6 kg of a 10: 1 mixed starter of TCC 11842 culture was added and homogenized, the mixture was filled in a sterilized wide-mouth glass bottle, heat-sealed with aluminum foil, and fermented at 28 ° C for 26 hours. The fermented product is a gelled fermented milk with a mellow flavor of 0.75% acidity, 0.2% alcohol, 72% carbon dioxide gas concentration and a refreshing taste due to carbon dioxide gas. The structure was not good. When this product was stored at 10 ° C., the fresh flavor and smooth texture did not change even after storage for 2 weeks, and good quality could be maintained.

Example 2 5 kg of skim milk powder was dissolved in 150 l of raw milk by heating. After adding 1 kg of unsalted butter to this, add 600 g of gelatin and 1 part of sugar.
Add 0 kg, homogenize, heat sterilize at 95 ℃ for 30 minutes, and cool to 35 ℃. Pre-activated Leuconostoc cremris ATCC 1
3.6 kg of a 5: 1 mixed starter of the culture of 9254 and Lactobacillus acidophilus ATCC 832 was added and the same as in Example 1.
It was filled in a glass bottle and fermented at 32 ° C for 25 hours. The fermented product has a acidity of 0.82%, an alcohol content of 0.24%, and a carbon dioxide gas concentration of 87%. It is a gelled fermented milk with a mellow flavor and a refreshing taste, and so-called "su" is not seen and the texture is good. Met. When this product was stored at 10 ° C. for 2 weeks, the amount of alcohol and the concentration of carbon dioxide hardly changed, and good quality was maintained.

〔The invention's effect〕

According to the present invention, a production process of a normal static fermented milk contains carbon dioxide produced by fermentation of lactic acid bacteria, has a mellow flavor and a refreshing flavor produced by carbon dioxide, and has a smooth and uniform structure, and It is possible to provide a stationary fermented milk containing carbon dioxide which is excellent in storage stability at low temperature.

[Brief description of drawings]

Figure 1 shows Leuconostoc cremris and Lactobacillus bulgari
Mixing ratio and acidity of cus, Fig. 2 shows Leuconostoc cremris
Mixing ratio of Lactobacillus bulgaricus and carbon dioxide, No. 3
The figure shows the mixed starter culture temperature and acidity, FIG. 4 shows the mixed starter culture temperature and carbon dioxide, and FIG. 5 shows the change in the amount of carbon dioxide during storage of fermented milk.

Claims (4)

[Claims] 1. A heterofermentative lactic acid bacterium belonging to the genus Leuconostoc as a starter for producing a paste-like or gel-like static fermented milk that is fermented after filling a fermented milk mix inoculated with a starter into a bottle, a synthetic resin container, or the like. And Lac
A method for producing static fermented milk containing carbon dioxide, comprising using a mixed starter comprising homofermentative lactic acid bacteria belonging to the genus Tobacillus. 2. Leuconosto used as a mixing starter
The mixing ratio of the heterofermentative lactic acid bacterium belonging to the genus c and the homofermentative lactic acid bacterium belonging to the genus Lactobacillus is in the range of 2: 1 to 100: 1. Manufacturing method of stationary fermented milk. 3. The fermentation temperature of the fermented milk mix inoculated with the mixed starter is 25 to 32 ° C., the carbon dioxide-containing static gas according to claim 1 or 2. Manufacturing method of stationary fermented milk. 4. A heterofermentative lactic acid bacterium belonging to the genus Leuconostoc is Leuconostoc cremoris.
Item 6. A method for producing a stationary fermented milk containing carbon dioxide according to any one of items.