Title:
STARTER FOR FERMENTED MILK, LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT, AND METHOD FOR PRODUCING LOW-FAT OR FAT-FREE ICE CREAM-LIKE FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2015/137423
Kind Code:
A1
Abstract:
[Problem] To provide an ice cream-like food product that is low-fat or fat-free with the texture of fat. [Solution] The present invention relates to a starter that is added to raw milk for a low-fat or fat-free ice cream-like product. The starter comprises Lactobacillus bulgaricus and Streptococcus thermophilus. Specifically, raw milk is cultured to a pH of 4.5 to 5.0 at 37˚C and then cooled to 5˚C to obtain fermented milk having a viscosity of 5000 mPa·s or higher. Examples of the Lactobacillus bulgaricus are Lactobacillus
delbrueckii subsp. bulgaricus strain OLL1247 or Lactobacillus
bulgaricus strain OLL1073R-1. Examples of the Streptococcus thermophilus are Streptococcus thermophilus strain OLS3618 or Streptococcus thermophilus strain OLS3078.
Inventors:
TSUCHIE YOSHIKAZU (JP)
KIMURA KATSUNORI (JP)
AKUTSU MEGUMI (JP)
OKUBO KOUZOU (JP)
ONODA TOSHIAKI (JP)
KIMURA KATSUNORI (JP)
AKUTSU MEGUMI (JP)
OKUBO KOUZOU (JP)
ONODA TOSHIAKI (JP)
Application Number:
PCT/JP2015/057230
Publication Date:
September 17, 2015
Filing Date:
March 12, 2015
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
C12N1/20; A23C9/123; A23G9/04; A23G9/32; A23G9/44; A23G9/52
Foreign References:
| JP2005278638A | 2005-10-13 | |||
| JP2000197469A | 2000-07-18 | |||
| JP2001258478A | 2001-09-25 | |||
| JP2003158997A | 2003-06-03 | |||
| JPH01235543A | 1989-09-20 |
Other References:
CERNING J. ET AL.: "Comparison of exocellular polysaccharide production by thermophilic lactic acid bacteria", SCIENCES DES ALIMENTS, vol. 10, no. 2, 1990, pages 443 - 451
ASLIM B. ET AL.: "Productions and monomer compositions of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from traditional home-made yoghurts and raw milk", INT. J. FOOD SCI. TECH., vol. 41, no. 8, 2006, pages 973 - 979, XP055223763, ISSN: 0950-5423
BOUZAR F. ET AL.: "Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production", J. DAIRY SCI., vol. 80, no. 10, 1997, pages 2310 - 2317, XP000724109, ISSN: 0022-0302
FOLKENBERG D. ET AL.: "Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures", INT. DAIRY J., vol. 16, no. 2, 2006, pages 111 - 118, XP024963397, ISSN: 0958-6946
FOLKENBERG D. ET AL.: "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures", J. DIARY RES., vol. 73, no. 4, 2006, pages 385 - 393, XP009126989, ISSN: 0022-0299
ASLIM B. ET AL.: "Productions and monomer compositions of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from traditional home-made yoghurts and raw milk", INT. J. FOOD SCI. TECH., vol. 41, no. 8, 2006, pages 973 - 979, XP055223763, ISSN: 0950-5423
BOUZAR F. ET AL.: "Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production", J. DAIRY SCI., vol. 80, no. 10, 1997, pages 2310 - 2317, XP000724109, ISSN: 0022-0302
FOLKENBERG D. ET AL.: "Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures", INT. DAIRY J., vol. 16, no. 2, 2006, pages 111 - 118, XP024963397, ISSN: 0958-6946
FOLKENBERG D. ET AL.: "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures", J. DIARY RES., vol. 73, no. 4, 2006, pages 385 - 393, XP009126989, ISSN: 0022-0299
Attorney, Agent or Firm:
HIROSE TAKAYUKI (JP)
Takayuki Hirose (JP)
Takayuki Hirose (JP)
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