Title:
風味の良好な発酵乳製品の製造方法、及び当該製造方法で製造された発酵乳製品
Document Type and Number:
Japanese Patent JP6861157
Kind Code:
B2
Abstract:
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid bacteria characterized in that the ratio of the diacetyl content (units: ppm) relative to the organic acid content (units: mM) is 0.2 or more during fermentation at 15-20°C, (C) a step for low-temperature fermentation for fermenting at 1-20°C, and (D) a step for high-temperature fermentation for fermenting at 25-45°C. According to the present invention, it is possible to manufacture a flavorsome fermented dairy product rich in fermentation flavor derived from aromatic substances (diacetyl and/or acetoin) despite the fermentation period being shortened, production efficiency being increased, and efficient production being possible. According to the present invention, these products can be produced efficiently by shortening the fermentation period.
Inventors:
Hidee Dobashi
Komori
Hiromi Morikawa
Mizue Saito
Komori
Hiromi Morikawa
Mizue Saito
Application Number:
JP2017534465A
Publication Date:
April 21, 2021
Filing Date:
August 09, 2016
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C9/123; A23C13/00; A23C15/00; A23C19/06; A23C19/076; C12N1/20; C12P7/00; C12P7/54; C12P7/56
Domestic Patent References:
| JP2013202013A |
Foreign References:
| CN101396046B | ||||
| US20050233049 | ||||
| WO2012136833A1 | ||||
| WO2012136832A1 |
Other References:
BADIS A. et al.,,Identification and technological properties of lactic acid bacteria isolated from raw goat milk of A,Food Microbiology, 2004, Vol.21, pp.579-588
Attorney, Agent or Firm:
Konno Akio
Minoru Inami
Takeyasu Ito
Keisei Tamura
Minoru Inami
Takeyasu Ito
Keisei Tamura