WO2009155733A1

WO2009155733A1 - Process for producing natto yogurt

Info

Publication number: WO2009155733A1
Application number: PCT/CN2008/001235
Authority: WO
Inventors: 林秀霞; 白佳真
Original assignee: 柏氏国际股份有限公司; 柏氏绿色生技有限公司
Priority date: 2008-06-26
Filing date: 2008-06-26
Publication date: 2009-12-30

Abstract

A process for producing a yogurt, comprises: (1) providing a Bacillus subtilis var: natto strain; (2) providing a protein liquid selected from the group consisting of (a) milk, (b) reconstituted milk and (c) soymilk; (3) adding to the protein liquid the Bacillus subtilis var: natto strain in the number ranging from 8.33x10⁵ CFU to 2x10⁹ CFU per ml of the protein liquid; (4) incubating the protein liquid added with the Bacillus subtilis var: natto strain at a temperature between 37℃ to 60℃ for 2 hours to 24 hours; and (5) acquiring the yogurt. The yogurt made by the process is also provided.

Description

Method for producing fermented milk

The invention relates to a method for producing fermented milk, in particular to a natto

{Bacillus subtil is) A method of producing fermented milk. Background technique

Based on the worldwide health care trend in recent years, people pay more attention to health than in the past. And because modern people are busy, the demand for simple and easy-to-get health foods is increasing. Among the existing health foods, fermented milk is a common and popular product.

The so-called probiotics, generally refers to beneficial microorganisms, which are mostly taken as a diet; common ones include yeast, lactic acid bacteria and the like. The fermented milk contains a large amount of probiotics, which can effectively inhibit the growth of harmful bacteria in the gastrointestinal tract, thereby contributing to the stomach and intestines, and has a large consumer group all over the world, and its function to the human body is also well known to the public. According to the definition of Chinese Na t iona l Standards (CNS) of the Ministry of Economic Affairs, the fermented milk can be divided into the following types:

1. Set Yogur t & St i rred Yogur t : Generally known as yoghurt, non-fat milk solids 8% or more, lactic acid bacteria number 10 million / g or more thick or solid Fermented milk, which is usually filled in a cup and served with a pudding spoon.

2. Dr inking Yogur t: Known as "good butter", it is filled with plastic bottles or cartons to drink fermented milk. According to CNS regulations for thick fermented milk, it includes more than 8% of non-fat milk solids and more than 10 million/g of lactobacillus.

3. Dilute fermented milk: Non-fat milk solids content above 2% but less than 8%, commonly known as diluted fermented milk. Common diluted fermented milk products include Yakult, Adam, Toto, Bifido and Bifi (see Resources: Shao Longzhi, 2006).

At present, the strains used in the production of fermented milk are mainly lactic acid bacteria capable of producing acid, but due to the limitation of the characteristics of the strain, the fermented milk of lactic acid bacteria still has various disadvantages that cannot be changed:

1. Since most of the lactic acid bacteria cannot produce endospores, a large number of cells die after exposure to gastric acid and bile acid, and the probiotic function of inhibiting intestinal bacteria cannot be achieved.

2. The conditions for lactic acid bacteria culture must be strictly controlled, and it must be grown well at a certain temperature, and the lactic acid bacteria are not resistant to high temperatures. The finished product cannot be sterilized by high temperature, resulting in the product not being able to be released for a long time, and it is easy to produce bacteria. This disadvantage is more pronounced when the user makes the fermented milk at home, which not only reduces the success rate of the fermented milk, but also makes it difficult for the average user to make the fermented milk at home.

3. Lactic acid bacteria fermented milk usually has a strong acidity and is not easily accepted by the public. Commercially available products usually have to add many food additives, such as sucrose, fructose, etc., which violate the principles of health. Thus, it is apparent that the above-mentioned conventional fermented milk and its manufacturing method are still inconvenient and defective, and further improvement is urgently required. In order to solve the above problems, the relevant manufacturers do not bother to find a solution, but the design that has not been applied for a long time has been developed, and the general manufacturing methods have no suitable measures to solve the above problems. The problems that the relevant operators are anxious to solve. Therefore, how to create a new method for producing fermented milk is one of the most important research and development topics at present, and it has become a goal that the industry needs to improve.

In view of the above-mentioned existing defects in the method for producing fermented milk, the inventors have actively researched and innovated based on the practical experience and professional knowledge of designing and manufacturing such products for many years, in order to create a new one. The method for producing fermented milk can improve the generally existing fermented milk and its manufacturing method, so that it has a good probiotic function, can be easily produced, and conforms to the principles of health and wellness. After continuous research and design, and after repeated trials and improvements, the present invention has finally been created with practical value.

A new method for producing fermented milk is provided, and the technical problem to be solved is that it has a good probiotic function, can be easily produced, and conforms to the principles of health and wellness, and is very suitable for practical use.

The object of the present invention and solving the technical problems thereof are achieved by the following technical solutions. A method for producing fermented milk according to the present invention, comprising the steps of: (1) providing a natto; and (2) providing a protein liquid selected from the group consisting of (a) fresh milk, (b) a liquid composed of milk powder and water, and (c) a group consisting of soy milk; (3) adding the natto bacteria to the protein liquid, and adding the natto to the protein liquid in an amount of 8. 33 xl 0 ⁵ CFU/ml to 2 X 10'CFU/ml; (4) The natto-containing protein liquid is placed at a temperature between 37 ° C and 60 ° C for 2 to 24 hours; 5) Obtain a natto fermented milk.

The object of the present invention and solving the technical problems thereof can be further achieved by the following technical measures. The aforementioned method, wherein the protein liquid is a fresh milk.

The aforementioned method, wherein the fresh milk is a low fat fresh milk.

The method according to the above, wherein the content of the natto bacteria added to the protein liquid is between 8.33 X 1 0 ⁵ CFU/ml to 6.67 X 1 0 ⁶ CFU/ml.

The method of the above method, wherein the natto is added to the protein liquid in an amount of 6.67 χ 1 0 ⁶ CFU/ml.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature between 25 Torr and 60 for 2 to 8 hours.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature between 25 ° C and 37 ° C for 6 to 8 hours.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature of 25: 8 hours. The above method, wherein the protein liquid is a liquid obtained by brewing water with a milk powder. The aforementioned method is characterized in that the milk powder is a low-fat milk powder.

The above method, wherein the protein liquid contains a milk protein, and the content of the milk protein is between 0.013 g / ml to 0. 054 g / ml.

The above method, wherein the protein liquid contains a milk protein, and the milk protein is contained in an amount of from 0, 01 3 g/ml to 0.0054 g/ml.

The method of the above, wherein the content of the milk protein is 0. 040 g / ml.

The above method, wherein the content of the natto bacteria added to the protein liquid is between 8.33 10 ⁵ CFU/ml and 6.67 X 10 ⁶ CFU/ml.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature between 25 ° C and 37 ° C for 2 to 24 hours.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature of 37 ° C for 3 hours.

The aforementioned method, wherein the protein liquid is a soy milk.

The aforementioned method, wherein the soybean milk is a sugar-free soy milk.

The aforementioned method, wherein the natto bacteria is added to the protein liquid in a content of between 5 χ 10 ⁸ CFU/ml and 2 X 10 ⁹ CFU/ml.

The aforementioned method, wherein the protein liquid containing natto bacteria is placed at a temperature of 37 ° C for 7 to 9 hours.

The aforementioned method, wherein the natto bacteria are provided by a dry powder of natto bacteria.

The aforementioned method, wherein said dry powder natto concentration of at least lxl O ⁹ CFU / g of natto.

The object of the present invention and solving the technical problems thereof are also achieved by the following technical solutions. A fermented milk according to the present invention, which is made by the aforementioned method

The present invention has significant advantages and advantageous effects over the prior art. By the above technical scheme, the method for producing fermented milk of the present invention has at least the following advantages and advantageous effects:

The present invention replaces lactic acid bacteria used in the existing fermented milk with Bacillus subtil is var. na t to to produce fermented milk. Bacillus natto is a non-toxin-free and pathogenic safe strain (GRAS). Due to its strain characteristics, it has the following advantages over lactic acid bacteria fermented milk:

1. Bacillus natto is highly tolerant to the environment, and its endospores enable the bacteria to pass through the stomach acid and bile, which creates a beneficial flora environment in the intestine. Studies have shown that natto can effectively inhibit the pathogenicity of E. coll 0157, prevent damage to the human body, and has a good probiotic effect. (See Resources: See, 1993)

2. Bacillus natto is highly active and is a strong strain in nature. And natto is a spore-forming bacterium, even W

4

It can still grow at temperatures as high as 80-100'C. It can also grow well at room temperature (25 °C), and the product is not susceptible to contamination by bacteria, and it has high convenience in the production of fermented milk.

3. Fermented milk made from natto has no obvious acidity and can have good flavor without adding food additives, which is in line with the principles of health and health.

4. Bacillus natto can produce many beneficial ingredients, among which Nattokinase is the most famous, it can dissolve the thrombus produced by humans, and inhibit the formation of angiotensin, which can reduce blood pressure (see Resources: Maruyama and Sumi) , 1998; Vanghan, 2001), effective prevention of cardiovascular and cardiovascular diseases, and further provide excellent health and wellness effects.

In summary, the present invention relates to a method for producing fermented milk comprising the steps of: (1) providing a natto; and (2) providing a protein liquid selected from the group consisting of (a) a fresh milk, (b) a liquid in which the milk powder is brewed with water, and (c) a group consisting of soy milk; (3) adding the natto bacteria to the protein liquid, and adding the natto bacteria to the protein liquid The content is between 8.33 10 ⁵ CFU/ml and 2 X 10 ⁹ CFU/ml; (4) The natto-containing protein liquid is placed at a temperature between 37 ° C and 60 ° C for 2 to 24 hours. (5) Obtaining a natto fermented milk; The present invention relates to fermented milk produced by the aforementioned method. The invention has the above-mentioned many advantages and practical values, and has great improvement in the method manufacturing method or function, has significant progress in technology, and has produced a good and practical effect, and is more fermenting than the existing one. The milk and its manufacturing method have enhanced and multi-effects, which are more suitable for practical use, and have extensive use value of the industry. It is a novel, progressive and practical new design.

[noun definition]

Fermented milk: The narrowly-derived "fermented milk" refers to fermented milk made from various dairy products; and the "fermented milk" in a broad sense includes the soy milk (in addition to the fermented milk prepared in various dairy products mentioned above). Soymilk) Fermented product (soybean fermented milk). The term "fermented milk" as used in the specification of the present invention is defined broadly; in addition to fermented milk prepared from various dairy products, other types of fermented milk including soy milk fermented milk are also included.

The above description is only an overview of the technical solutions of the present invention, and the technical means of the present invention can be more clearly understood, and can be implemented in accordance with the contents of the specification, and the above and other objects, features and advantages of the present invention can be more clearly understood. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments will be described in detail below. detailed description

In order to further explain the technical means and efficacy of the present invention for achieving the intended purpose of the invention, the specific embodiments, production methods, steps, characteristics and methods for producing fermented milk according to the present invention will be described below in conjunction with preferred embodiments. Efficacy, detailed description as follows.

The present invention replaces the lactic acid bacteria used in the existing fermented milk with Bacillus subtil is var. na t to ) to prepare fermented milk. Bacillus natto is a safe and non-toxin-free strain (genera lly recogn i zed as safe, GRAS) because of its strain Characteristics, compared to lactic acid bacteria fermented milk has the following advantages:

2. Bacillus natto is highly active and is a strong strain in nature. Bacillus natto is a spore-forming bacterium that grows even at temperatures as high as 80-100 °C. It can also grow well at room temperature (25 °C), and the product is not susceptible to contamination by bacteria, and it has high convenience in the production of fermented milk.

4. Bacillus natto can produce many beneficial ingredients, among which Na t tok inase is the most famous, it can dissolve the blood clots produced by humans, and inhibit the formation of angiotensin, which can reduce blood pressure (see Resources: Maruyama and Sumi, 1998; Vanghan, 2001), effective prevention of cardiovascular and cardiovascular diseases, and further provide excellent health and wellness effects. Example 1: Preparation of fermented milk using natto

1. Preparing natto dry powder

In the present example, a dried natto powder was used to provide natto bacteria. The natto-dried powder is obtained by drying a commercially available natto and then forming a powder. The dry powder of natto bacteria having a weight of one gram (g) includes 10 ⁹ colony forming units (CFU), that is, the concentration of the dried natto bacteria powder used in the present embodiment is 1 X 10 ⁹ CFU. /g.

2. Low fat fresh milk fermentation

Take a suitable container of 150 metric tons (ml) of commercially available low-fat fresh milk, and add one gram of the aforementioned natto dry powder to prepare a natto content of 6.67 χ 1 0 ⁶ CFU/ml. Fat fresh milk. After stirring well, place at 37 °C. Curd is produced during the formation of the natto fermented milk and produces a pale green whey (whey or mi lk p lasma). By observing the coagulation and the production of whey, the corresponding time points are recorded. The aforementioned whey is a liquid component produced during curd, which appears in the upper layer of the curd and is in a relatively clear liquid form; when the amount is small, it usually occurs at the edge of the top surface of the curd. When directly observed with the naked eye, the container may be shaken first to observe whether there is whey flowing due to shaking the container to detect the occurrence of whey.

Through the above operation and observation, it was found that after standing for 6 hours, it produced a natto fermented milk having an appearance similar to that of commercially available lactic acid bacteria fermented milk. In addition, the natto fermented milk has a similar taste to that of beancurd without obvious acidity, and has a slight natto bitterness and natto flavor.

Example 2: Making natto fermented milk with different natto dosages and different temperatures

克克。 0. 125克, 0. 25克, 0. 5克和1。 The O ml low-fat fresh milk is contained in a suitable container as a low-fat fresh milk, a group of four low-fat fresh milk, and a total of 0. 125 grams, 0. 25 grams, 0.5 grams and 1 0 grams of four groups. 0. 125 g of natto dry powder was added to each low-fat fresh milk of the 0. 125 g group. the remaining 0. 25 g, 0.5 g, and 1.0 g, etc., in the same manner, natto bacteria dry powder was added to each low-fat fresh milk.

By adding the natto dry powder, the concentration of the natto bacteria of the low-fat fresh milk of the above four groups is adjusted to 8.33 10 ⁵ CFU/ml, 1.67 10 ⁶ CFU/mK 3. 33 χ 10 ⁶ CFU/ml and 6.67 χ 10 ⁶ CFU/ml ₀ Next, the four fresh milks of each group were placed at 25 °C (room temperature), 37 Ό, 45 °C, 60. C, and observe the change of fresh milk and record the change time, the termination time to visually observe the whey.

Please refer to Table 1, with the aforementioned characteristics at different doses produce Discussion natto embodiment of the method of fermented milk fermented milk natto, which was found in ² 5 ° C, 37 ° C at different temperatures, 45, 60 ° C can produce whey. However, each temperature has a slightly different effect on the finished product, and the higher the temperature, the faster the whey is produced. For example, at 25 ° C or 37 ° C, the natto fermented milk will be produced by regular thickening and solidification of whey, but at a higher temperature of 45 ° C or 60 ° C, Skip the stage of solidification and directly produce whey. The natto fermented milk produced at 45 ° C or 60 ° C did not produce significant solid structure even after being placed at 4 for about 16 hours.

As shown in Table 1, the present example is cultured at 25 ° C (ie, normal room temperature), and is added with 150 g of low-fat fresh milk to add 1. Og of natto dry powder, which can produce a well-flavored condensed fermentation within 8 hours. Milk, and because the natto fermented milk has no obvious sour taste, it does not produce sour taste like the fermented milk produced by lactic acid bacteria, making it difficult for consumers to enter. Therefore, in this embodiment, it is not necessary to add an artificial additive which suppresses sourness, and the fermented milk prepared by the lactic acid bacteria is more in line with the health and health principle, and it can be understood that the natto is more suitable for the production of fermented milk than the lactic acid bacteria. Table 1, with different dosages of natto dry powder and temperature, cultured in 150 ml low fat fresh milk

Note: 60. A dose of C 0. 125 g does not produce whey. Example 3: Making natto fermented milk using skim milk ^ ^

Since many of the commercially available fermented milks are mostly made of skim milk powder, the present embodiment uses skim milk powder to prepare skim fermented milk, and explores the effect of different milk protein contents on the production of natto fermented milk.

Please refer to Table 2 for the commercially available skim milk powder 6 g (milk protein 0. 01 3 g/ml), 12 g (milk Protein 0. 026 g/ml), 15 g (milk protein 0. 033 g/ml), 18 g (milk protein 0. 040 g/ml), 21 g (milk protein 0, 046 g/ml) and 24 g (milk protein 0. 054 g/ml) Stir well with warm water and quantify to 150 ml. Add 1 g (1 X 10 ⁹ CFU) of dried natto bacteria, mix well and place at 37 °C. The observation was performed once an hour, and the time required for the coagulation was recorded, and the termination time was as in the foregoing second embodiment, and the whey was visually observed. Observations show that the higher the milk protein content, the shorter the time required for coagulation. Table 2: Time required to prepare natto fermented milk with different levels of milk protein (unit: hour)

Note: The milk protein content is calculated according to the product of skimmed milk powder: "3. 4 g of milk protein per 100 g". It can be understood from the present embodiment that observing the solidified structure produced when the natto fermented milk is produced, the higher the milk protein content, the harder the tissue shield and the less the effluent condition. Therefore, a sample with a lower concentration takes longer to precipitate a stronger tissue after protein denaturation. Compared with the fresh milk fermented milk, the finished product has a light bitter taste except for the degree of softness and hardness, and the liquid from the water is a pale green liquid. In the appearance and texture of the finished product, the sample closest to the fresh milk fermented milk is a skim milk fermented milk containing 18 g of milk powder in 150 ml of white 0. 040 g/ml, which is also the closest to the commercially available skim milk powder. The recommended drinking concentration (25 g / 100 ml). Example 4: Making natto fermented milk with soybean milk

The application of natto has a long history in soy products, and lactic acid bacteria have recently been successfully applied to the production of soy milk fermented milk, which has also achieved good results. In this embodiment, soybean milk made of soybeans is used as a raw material of fermented milk, and natto is added for fermentation. Take natto dry powder 2g (2 χ 10'

CFU ), lg ( 2 10 ⁹ CFU ), 0. 5g ( 5 10 ⁸ CFU ), added to 150 ml of commercially available sugar-free soy milk, stirred and placed at 37 ° C for culture, observed every hour, and Observe and record the changes and time points.

Since the soymilk fermented milk produced by using natto has an appearance similar to that of fermented milk prepared using fresh milk, there is no water discharge phenomenon (that is, no whey is produced), and therefore, the determination of the termination time can be observed by visual observation. The curd state is correct.

Please refer to Table 3, the above three methods of manufacturing can be completed within 9 hours. The soybean milk fermented milk was placed in the culture sub-observation, and it was found that the tissue was softer than the fresh milk fermented milk, the flavor was similar to the bean flower, and the bean flavor was light, and there was no sourness and bitterness. Table 3. Time required to prepare the natto fermented milk product in 150 ml commercial soymilk with different dosages of natto dry powder

in conclusion

From the above, it is understood that the specific embodiment of the present invention and the effects achieved can improve the disadvantages of both the fermented milk and the fermented milk which has a good probiotic function, can be easily produced, and conforms to the principles of health and wellness. Compared with fermented milk prepared by using lactic acid bacteria, the present invention has good probiotic effect by using natto fermented milk which is free from toxin, pathogenic, active and more adaptable to the environment, and has good probiotic effect, and The fermented milk of the bacteria does not have a strong sour taste, and it is not necessary to add a food additive such as sucrose or fructose to reconcile the sour taste, which is in line with the principle of health and health.

The above is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Although the present invention has been disclosed in the above preferred embodiments, it is not intended to limit the present invention. The skilled person can make some modifications or modifications to the equivalent embodiments by using the above-disclosed technical contents without departing from the technical scope of the present invention. It is still within the scope of the technical solution of the present invention to make any simple modifications, equivalent changes and modifications to the above embodiments. References Shao Longzhi. 2006. The technology of fermenting dairy products. Taiwan Food Good Practices Development Association Website: ht tp: //www.gmp.org.tw/oldpeopledetai 1. asp? id=119.

Must see foreign banks. 1993. Natto cures all diseases. Pei Lin Press. Taipei, Taiwan.

Maruyama M, Sumi H. 1998, Effect of nat to diet on pressure. Bas ic and Cl inical Aspects of Japanese Tradi t ional Food Natto Food I I .

Vaughan DE. 2001 Angiotens in, f ibr inolys i s, and vascular homeostas i s. Amer ican Journal of Cardiology 87 (8A): 18C-24C.

Claims

Rights request

A method of producing fermented milk, characterized in that it comprises the following steps:

(1) providing a natto;

(2) providing a protein liquid selected from the group consisting of (a) fresh milk, (b) liquid powdered with milk powder and water, and (c) soybean milk;

(3) adding the natto bacteria to the protein liquid, the content of the natto bacteria added to the protein liquid is between 8.33 10 ⁵ CFU / ml to 2 χ 10 ⁹ CFU / ml;

(4) placing the protein liquid containing natto bacteria at a temperature between 37 ° C and 60 ° C for 2 to 24 hours;

(5) Obtain a natto fermented milk.

2. The method of claim 1 wherein said protein liquid is a fresh milk.

3. The method of claim 2 wherein said fresh milk is a low fat fresh milk.

4. The method according to claim 3, wherein the natto bacteria is added to the protein liquid in an amount of 8.33 X 10 ⁵ CFU/ml to 6.67 χ 10 ⁶ CFU/ml. between.

5. The content of the natto bacteria in the protein liquid is 6.67 X 10 ⁶ CFU/ml. The method according to claim 4, wherein the natto has a content of 6.67 X 10 ⁶ CFU/ml.

6. The method according to claim 5, wherein the natto-containing protein liquid is placed at a temperature between 25 ° C and 60 ° C for 2 to 8 hours.

7. The method according to claim 6, wherein said protein liquid containing natto bacteria is placed at a temperature between 25 ° C and 37 ° C for 6 to 8 hours.

8. The method according to claim 7, wherein said protein liquid containing natto bacteria is placed at a temperature of 25 ° C for 8 hours.

9. The method of claim 1 wherein said protein liquid is a liquid brewed from a milk powder plus j.

10. The method of claim 9 wherein said milk powder is a low fat milk powder.

The method of claim 10, wherein the protein liquid contains a milk protein, and the milk protein is present in an amount between 0. 013 g/ml and 0. 054 g/ml.

The method of claim 11, wherein the protein liquid contains a milk protein, and the milk protein is present in an amount between 0. 013 g/ml and 0. 054 g/ml.

040 g/毫升。 The method of the method of claim 12, wherein the content of the milk protein is 0. 040 g / ml.

The method according to claim 13, wherein the natto bacteria is added to the protein liquid in an amount of between 8.33 10 ⁵ CFU/ml and 6.67 10 ⁶ CFU/ml.

The method according to claim 14, wherein the content of the natto bacteria added to the protein liquid is 6.67 X 10 ⁶ CFU/ml.

The method according to claim 15, wherein said protein liquid containing natto bacteria is placed at a temperature between 25 ° C and 37 ° C for 2 to 24 hours.

17. A method according to claim 16 wherein said protein liquid containing natto bacteria is placed at a temperature of 37 ° C for 3 hours.

18. The method of claim 1 wherein said protein liquid is a soy milk.

19. The method of claim 18 wherein said soymilk is a sugarless soymilk.

20. The method according to claim 19, wherein the natto is added to the protein liquid in an amount of between 5 X 10 ⁸ CFU/ml and 2 χ 10 ⁹ CFU/ml.

The method according to claim 20, wherein said protein liquid containing natto bacteria is placed at a temperature of 37 ° C for 7 to 9 hours.

The method according to any one of claims 1 to 21, wherein the natto bacteria are provided by a dry powder of natto bacteria.

23. The method of claim 22 wherein said dried natto bacteria comprises natto bacteria having a concentration of at least 1 X 10 ⁹ CFU/g.

A fermented milk, which is produced by the method according to any one of claims 1 to 21.

A fermented milk characterized by being produced by the method of claim 22.