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Title:
METHOD FOR MANUFACTURING FLAVORSOME FERMENTED DAIRY PRODUCT AND FERMENTED DAIRY PRODUCT MANUFACTURED USING SAME
Document Type and Number:
WIPO Patent Application WO/2017/026481
Kind Code:
A1
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:
TSUCHIHASHI, Hanae (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
KOMORI, Motoharu (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
MORIKAWA, Hiromi (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
SAITOU, Mizue (540, Naruda, Odawara-sh, Kanagawa 62, 〒2500862, JP)
Application Number:
JP2016/073439
Publication Date:
February 16, 2017
Filing Date:
August 09, 2016
Export Citation:
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Assignee:
MEIJI CO., LTD. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
International Classes:
A23C19/076; A23C9/123; A23C13/00; A23C15/00
Domestic Patent References:
2012-10-11
2012-10-11
Foreign References:
CN101396046B2012-09-05
US20050233049A12005-10-20
JP2013202013A2013-10-07
JP2010263914A2010-11-25
JP2013212096A2013-10-17
US20130266689A12013-10-10
Other References:
BADIS A. ET AL.: "Identification and technological properties of lactic acid bacteria isolated from raw goat milk of Algerian races.", FOOD MICROBIOLOGY, vol. 21, 2004, pages 579 - 588, XP005243062
MILESI M.M. ET AL.: "Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.", JOURNAL OF DAIRY SCIENCE, vol. 93, no. 11, 2010, pages 5020 - 5031, XP055046667
HIROSHI HORIUCHI: "Yoghurt Datsusanso Hakko Gijutsu no Kaihatsu", SEIBUTSU KOGAKU, vol. 88, no. 11, 2010, pages 594 - 600
Attorney, Agent or Firm:
KONNO, Akio et al. (FUJI Patent Law Firm, Yurakucho Denki Bldg. North Tower 19F 7-1, Yurakucho 1-chome, Chiyoda-k, Tokyo 06, 〒1000006, JP)
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