CN106061275B

CN106061275B - Acidity rises the acidified milk being inhibited by and its manufacturing method

Info

Publication number: CN106061275B
Application number: CN201480061205.9A
Authority: CN
Inventors: 柏木真理; 井上畅子; 内田英明; 斋藤瑞惠; 木村胜纪
Original assignee: Meiji Co Ltd
Current assignee: Meiji Co Ltd
Priority date: 2013-11-08
Filing date: 2014-11-07
Publication date: 2019-11-12
Anticipated expiration: 2034-11-07
Also published as: JPWO2015068790A1; WO2015068790A1; JP6509737B2; CN106061275A

Abstract

Problem of the present invention is that solving problem of the prior art, the additive not needed using for ferment promotion or acidity inhibition is provided, the acidified milk and its manufacturing method that acidity when inhibiting stored refrigerated by common manufacturing process with the fermentation time with previous equal extent rises.The present invention relates to adjust pH to 4.2~4.3 skimmed milk powder culture medium with addition lactic acid is inoculated into comprising (a), maintain 35~47 DEG C the pH in culture medium decline 0.2 until need 15 hours or more bacteriological quality lactobacillus delbruockii subspecies bulgaricus and (b) have be inoculated into skimmed milk powder culture medium 37~45 DEG C cultivate 12~24 hours after, in the case where 1~10 DEG C cooling, do not generate the streptococcus thermophilus of the bacteriological quality of agglutinator lactic acid bacteria fermenting agent and using the lactic acid bacteria fermenting agent acidified milk manufacturing method and manufactured acidified milk.

Description

Acidity rises the acidified milk being inhibited by and its manufacturing method

Technical field

The present invention relates to acidity to rise the acidified milk being inhibited by and its manufacturing method.It is new in particular, the present invention relates to using Streptococcus thermophilus (Streptococcus thermophilus) the obtained useful streptococcus thermophilus of screening technique and Rise the acidified milk being inhibited by and its manufacturing method using the acidity of the streptococcus thermophilus.

Background technique

In the acidified milk manufactured using lactic acid-producing bacteria, final product is also mostly containing lactic acid-producing bacteria living.In order to keep sending out The flavor of kefir milk, final product are usually stored refrigerated.But when stored refrigerated, also can due to lactic acid-producing bacteria living slowly into Row fermentation, acidity rise, the quality that therefore, it is difficult to keep constant for a long time.The phenomenon be acidified after being used as and in acidified milk manufacture Indispensable acid, which generates, to be distinguished.

As it is stored refrigerated when acidity rise the manufacturing method of acidified milk being inhibited by, proposition has to be carried out after fermentation Pressurized treatments and make acidified milk lactic acid bacteria activity reduce method (patent document 1).

In addition, proposing the system of the acidified milk for inhibiting acidity when preservation to rise for the mutant strain for having using streptococcus thermophilus Make method (patent document 2 and 3).

In addition, proposing to have and generated with the acid of Bulgarian Lactobacillus (Lactobacillus bulgaricus) to inhibit The goo of bacterial strain and streptococcus thermophilus generates the hair that inhibits acidity when preservation rise of the bacterial strain as starter lactic acid bacteria The manufacturing method (patent document 4) of kefir milk.

About streptococcus thermophilus OLS3290 workable in the present invention, separated and in the manufacture of frost yogurt Middle use is well known (patent document 5).

Existing technical literature

Patent document

Patent document 1: Japanese Patent Laid-Open 04-075555 bulletin

Patent document 2: Japanese Patent Laid-Open 2000-270844 bulletin

Patent document 3: Japanese Patent Laid-Open 2005-021050 bulletin

Patent document 4: Japanese Patent Laid-Open 07-236416 bulletin

Patent document 5: No. 4416127 bulletin of Japanese Patent Laid

The summary of invention

The technical problems to be solved by the invention

But the research of people according to the present invention, in the invention of patent document 1, need product after fermentation whole into Horizontal high voltage processing, does not have practicability.In addition, in order to promote to ferment, inhibit the delay of fermentation time in the invention of patent document 2, It needs using yeast extract etc., it is also low with the acidity that common fermentation time is realized.In addition, being reached in the invention of patent document 3 Fermentation time to enough lactic acid acidities is 8~10 hours (Fig. 2 of patent document 3), and the time is very long, does not have practicability. In addition, manufacturing acidified milk using the lactic acid bacteria fermenting agent prepared with yeast extract in the invention of patent document 4.

As described above, proposing various methods to be acidified after inhibiting, but do not establish without using for fermenting still Promote or additive that acidity inhibits in the case where, using common fermentation time, do not need the inhibition of special manufacturing process The manufacturing method for the acidified milk that acidity when stored refrigerated rises.In addition, in previous acidity when inhibiting stored refrigerated The most fermentation time of manufacturing method of the acidified milk risen is long, the desired insufficient fragrance of acidified milk.

Therefore, problem of the present invention is that solve problem of the prior art, provide do not need using for ferment promote or The additive that acidity inhibits, when inhibiting stored refrigerated by common manufacturing process with the fermentation time with previous equal extent Acidity rise acidified milk and its manufacturing method.

Technical scheme applied to solve the technical problem

The present invention has been repeated in order to solve the above problems conscientiously to be studied, and is found in the process sour by using having The lactic acid producing bacterial strain of sensibility manufactures acidified milk, can the acidity in not postponing to inhibit stored refrigerated in the case where fermentation rise, It has been found that lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) Strain excellent (Japan Patent Patent 2013-116332).In addition, in order to find streptococcus thermophilus (Streptococcus Thermophilus strain excellent), further progress research, so as to complete the present invention.

That is, the present invention relates to the following contents.

[1] lactic acid bacteria fermenting agent comprising

(a) have and be inoculated into addition lactic acid and adjust pH to 4.2~4.3 skimmed milk powder culture medium, maintaining 35 The Lactobacillus delbrueckii for the bacteriological quality for needing 15 hours or more until~47 DEG C of pH in culture medium decline 0.2 Subspecies and

(b) have and be inoculated into skimmed milk powder culture medium after 37~45 DEG C are cultivated 12~24 hours, it is cooling at 1~10 DEG C In the case of, the streptococcus thermophilus of the bacteriological quality of agglutinator is not generated.

[2] lactic acid bacteria fermenting agent as described in above-mentioned [1], wherein lactobacillus delbruockii subspecies bulgaricus is De Shi cream bar Bacterium subspecies bulgaricus OLL1171 (NITE BP-01569).

[3] lactic acid bacteria fermenting agent as described in above-mentioned [1] or [2], wherein streptococcus thermophilus is selected from streptococcus thermophilus OLS3615 (NITE BP-01696), streptococcus thermophilus OLS3078 (NITE BP-01697) and streptococcus thermophilus OLS3290 (FERM BP-19638's) is one kind or two or more.

[4] lactic acid bacteria fermenting agent as described in any one of above-mentioned [1]~[3], wherein the lactic acid bacteria fermenting agent is used Rise the acidified milk being inhibited by manufacture acidity.

[5] streptococcus thermophilus OLS3615 (NITE BP-01696).

[6] streptococcus thermophilus OLS3078 (NITE BP-01697).

[7] acidified milk is comprising streptococcus thermophilus OLS3615 (NITE BP-01696) or streptococcus thermophilus OLS3078(NITE BP-01697)。

[8] acidified milk comprising (a) lactobacillus delbruockii subspecies bulgaricus OLL1171 (NITE BP-01569) with And

(b) streptococcus thermophilus OLS3615 (NITE BP-01696), streptococcus thermophilus OLS3078 (NITE BP- are selected from 01697) one kind or two or more with streptococcus thermophilus OLS3290 (FERM BP-19638).

[9] manufacturing method of acidified milk, wherein including adding any one of above-mentioned [1]~[4] into raw mixture The process of the lactic acid bacteria fermenting agent.

[10] manufacturing method as described in above-mentioned [9], wherein including the arbitrary value progress with 35~45 DEG C, 3~5 hours The process of fermentation.

[11] manufacturing method as described in above-mentioned [9] or [10], wherein terminate when acidity reaches 0.6 or more 1.4 or less Fermentation procedure.

[12] manufacturing method as described in any one of above-mentioned [9]~[11], wherein de- including raw mixture Oxygen treatment process.

[13] acidified milk, the acidified milk are manufactured by manufacturing method described in any one of above-mentioned [9]~[12].

[14] acidified milk as described in any one of above-mentioned [7], [8] or [13], wherein pH is 4.1~4.7.

[15] acidified milk as described in any one of above-mentioned [7], [8], [13] or [14], wherein the acidified milk quilt It is stored refrigerated.

[16] acidified milk as described in above-mentioned [15], wherein acidity rising is inhibited.

[17] acidified milk as described in any one of above-mentioned [7], [8] or [13]~[16], wherein acidity is 0.6~ 1.4。

[18] method for rising the streptococcus thermophilus for the acidified milk being inhibited by for manufacturing acidity is screened, wherein include:

(a) to the process of the streptococcus thermophilus of skimmed milk powder culture medium inoculated candidate；

(b) it after the skimmed milk powder culture medium of the streptococcus thermophilus candidate to the inoculation in (a) is cultivated, carries out cold But process；

(c) process confirmed is generated to the agglutinator in (b) through cooling skimmed milk powder culture medium；And

(d) the candidate streptococcus thermophilus that confirmation does not generate agglutinator in (c) is determined as manufacturing acidity Rise the process of the streptococcus thermophilus for the acidified milk being inhibited by.

[19] screening technique as described in above-mentioned [18], wherein in 100 weight % of skimmed milk powder culture medium entirety, Skimmed milk powder is the arbitrary value of 8~12 weight %, and water is the arbitrary value of 92~88 weight %.

[20] screening technique as described in above-mentioned [19], wherein relative to the skimmed milk powder culture medium of 100 weight %, with The arbitrary value of 0.05~0.15 weight % compound barm extract in skimmed milk powder culture medium.

[21] screening technique as described in above-mentioned [20], wherein relative to the skimmed milk powder culture medium of 100 weight %, with 1 The candidate streptococcus thermophilus of~3 weight % inoculation.

[22] screening technique as described in any one of above-mentioned [18]~[21], wherein the culture of (b) is with 37~45 DEG C, 12~24 hours arbitrary values carry out.

[23] screening technique as described in any one of above-mentioned [18]~[22], wherein the cooling of (b) is at 1~10 DEG C It carries out.

The effect of invention

It according to the present invention, can be in the case where not using raw mixture by the way that skimmed milk powder culture medium (ferment can be mixed Female extract) whether the easy index with compendency efficiently and accurately screens the streptococcus thermophilus for being suitable as leavening.

The streptococcus thermophilus that screening method through the invention is selected will not make raw mixture solidifying in the manufacture of acidified milk Collection, can manufacture sapid acidified milk.Especially by the exclusive use streptococcus thermophilus, or protects and add with Lactobacillus delbrueckii Leah sub-generic combinations use, it is possible to provide the acidified milk that acidity when inhibiting stored refrigerated rises.

In the offer of acidified milk of the invention, the addition using the inhibition for ferment promotion or acidity rising is not needed Object, fermentation time and previous equal extent, do not need using special manufacturing process.Do not have to skimmed milk powder culture medium especially Even if there is the streptococcus thermophilus of compendency to be applied in combination with the lactobacillus delbruockii subspecies bulgaricus that can inhibit acidity rising In the case of will not hinder inhibit acidity rise lactobacillus delbruockii subspecies bulgaricus effect, good fermentation can be manufactured Cream.

In addition, the present invention can provide be suitable as and lactobacillus delbruockii subspecies bulgaricus OLL1171 (NITE BP- 01569) the good Lactobacillus delbrueckii Bao Jiali of conduct lactic acid producing bacterial strain with sensitivity to acid such as (following also referred to as OLL1171 plants) The streptococcus thermophilus of the mixed culture fermentation agent of sub- sub-generic combinations.Especially can inhibit acidified milk it is stored refrigerated when through when acidity Increase and pH declines, while keeping the viable count of salubrious flavor and lactic acid-producing bacteria for a long time, than being more able to suppress fermentation in the past Flavor variations in circulation after the manufacture of cream or during saving.

In addition, the present invention can realize mouthfeel (entity while maintaining excellent flavor especially for soft yogurt Sense, i.e., high viscosity and have tangible mouthfeel) raising.

The simple declaration of attached drawing

Fig. 1 is to indicate that the visual valuation of the smoothness (compendency: the generation of agglutinator) of acidified milk is (left: smoothness, ◎ (no compendency)；It is right: smoothness, × (having compendency)) figure.

Fig. 2 be indicate with the streptococcus thermophilus of the present application (Candidate Strain: 6, Candidate Strain: 7, Candidate Strain: 19) and The acidified milk (original flavor yogurt) of OLL1171 plants of mixed culture fermentation agent preparation and the mixed culture fermentation agent (ratio with bacterial strain Y and bacterial strain B Compared with example) preparation acidified milk (original flavor yogurt) refrigeration (low temperature) save after flavor comparison figure.

Fig. 3 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 19) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and acidified milk (the original flavor acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) rigid manufacture after flavor comparison figure.

Fig. 4 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 6) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and acidified milk (the original flavor acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) rigid manufacture after flavor comparison figure.

Fig. 5 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 19) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and acidified milk (the original flavor acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) it is stored refrigerated after flavor comparison figure.

Fig. 6 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 6) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and acidified milk (the original flavor acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) it is stored refrigerated after flavor comparison figure.

Fig. 7 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 19) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and the acidified milk (fruit acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) rigid manufacture after flavor comparison figure.

Fig. 8 is indicated with the streptococcus thermophilus of the present application (Candidate Strain: 19) and OLL1171 plants of mixed culture fermentation agent system Standby acidified milk (original flavor yogurt) and acidified milk (the original flavor acid prepared with the mixed culture fermentation agent (comparative example) of bacterial strain Y and bacterial strain B Cheese) it is stored refrigerated after flavor comparison figure.

The mode to carry out an invention

In this specification, " acidified milk " is product obtained by instigating milk fermentation, including by being related to the ingredient of milk and milk products " acidified milk " that the portion of standard etc. enables (portions such as cream enable) to define, " sour milk beverage ", " milk beverage ", " natural cheese " etc..For example, Acidified milk, which refers to, enables " acidified milk " that defines by portions such as creams, i.e., makes lactogenesis, cow's milk, special cow's milk, life by lactic acid bacteria or yeast Goat dairy, sterilization goat dairy, raw sheep cream, composition adjustment cow's milk, low fat cow's milk, fat-free cow's milk and modified milk etc. are newborn or wrap Solid-like (hard type), paste (soft) or liquid are formed containing fermentations such as its same above creams without rouge milk solids ingredient (drinking type) or product obtained by freezing them.

As the typical example of acidified milk, yogurt can be enumerated.FAO (Food and Agriculture Organization of the United Nation) (the FAO)/World Health Organization (WHO) also specify that " product of referred to as yogurt is by streptococcus thermophilus and Lactobacillus delbrueckii in the international standard defined The lactic fermentation of both bacterium of subspecies bulgaricus acts on, and is made of dairy products such as cream and skimmed milk powders, exists in final product The product of a large amount of 2 kinds of bacterium ".In this specification, " yogurt " includes the yogurt that the FAO/WHO is defined.

Yogurt contains lactic acid-producing bacteria largely living, therefore by using the lactic acid-producing bacteria with sensitivity to acid of the invention In the manufacture of yogurt, acidified milk it is stored refrigerated when sense organ on the inhibitory effect of tart flavour significantly show.Therefore, of the invention In, the preferred yogurt of acidified milk and sour milk beverage, milk beverage and cheese (natural cheese, process cheese) containing viable bacteria.Make For acidified milk, particularly preferably original flavor yogurt, hard yogurt (Solidify YoghurtJuzh junket), soft yogurt, drink yogurt Etc. stored refrigerated yogurt.

Hereinafter, by acidified milk be yogurt the case where centered on the present invention is described in detail.However, the present invention is not It is only limitted to the form, further includes the forms such as sour milk beverage, milk beverage and cheese.In addition, for yogurt and other forms, Those skilled in the art can the record based on this specification suitably change.

In this specification, " raw mixture " refers to the liquid containing milk compositions such as lactogenesis, rich milk, skimmed milk, wheys. Herein, lactogenesis refers to the cream of the animal such as cow's milk.In raw mixture, in addition to creams such as lactogenesis, rich milk, skimmed milk, wheys Except ingredient, also may include its processed goods (for example, whole-fat milk powder, full-cream concentrated milk, skimmed milk powder, skim concentrated milk, condensed milk, Whey powder, buttermilk, butter, cream, whey protein concentrate (WPC), lactalbumin isolate (WPI), α-lactalbumin (α- La), beta-Lactalbumin (β-Lg) etc.).

In raw mixture, other than milk composition, also may include soya-bean milk, granulated sugar, carbohydrate, sweetener, fragrance, fruit juice, Food, food composition and the food additives such as pulp, vitamin, minerals, grease, ceramide, collagen, newborn phosphatide, polyphenol Deng.In addition, can as needed include pectin in raw mixture, soybean polysaccharides, CMC (carboxymethyl cellulose), agar, bright Stabilizers, thickener, the gelating agents such as glue, carrageenan, glue class etc..

In the present invention, preferably raw mixture only includes above-mentioned food, the food for being generally used for the manufacture of acidified milk Ingredient, food additives and stabilizer, thickener, gelating agent.Especially from the viewpoint of the taste and flavor of acidified milk, Whether the ingredient or tool acid of the tools such as (incorporation) " yeast extract " and " chitosan " fermentation facilitation effect are not added in acidified milk In the case where adding these ingredients in the ingredient or acidified milk of degree rising inhibitory effect, it is generally desirable to such not play The micro addition of effect.

In preferred configuration of the invention, in raw mixture, the additive amount of yeast extract is set as such as 0.01 weight % Hereinafter, preferably 0.005 weight % hereinafter, more preferably 0.001 weight % hereinafter, further more preferably 0.0005 weight % with Under, particularly preferably 0.0001 weight % is hereinafter, be preferably free of yeast extract.In addition, in preferred configuration of the invention, fermentation In cream, the additive amount of yeast extract is set as such as 0.01 weight % hereinafter, preferably 0.005 weight % is hereinafter, more preferably 0.001 weight % is hereinafter, further more preferably 0.0005 weight % is hereinafter, particularly preferably 0.0001 weight % is hereinafter, preferably Without yeast extract.

In addition, in raw mixture, the additive amount of chitosan is set as such as less than 0.01 weight in preferred configuration of the invention % is measured, is preferably lower than 0.005 weight %, more preferably below 0.001 weight %, further more preferably below 0.0005 weight % is measured, 0.0001 weight %, preferably not chitosan-containing are particularly preferably lower than.In addition, in preferred configuration of the invention, acidified milk In, the additive amount of chitosan is set as such as less than 0.01 weight %, preferably be lower than 0.005 weight %, more preferably below 0.001 Weight %, further more preferably below 0.0005 weight %, is particularly preferably lower than 0.0001 weight %, preferably poly- without shell Sugar.

In this specification, " including lactic acid-producing bacteria " " includes streptococcus thermophilus OLS3615 (deposit number: NITE BP- 01696) ", " comprising streptococcus thermophilus OLS3078 (deposit number: NITE BP-01697) ", " comprising streptococcus thermophilus OLS3290 (deposit number: FERM BP-19638) ", " comprising lactobacillus delbruockii subspecies bulgaricus OLL1171 (deposit number: NITE BP-01569) " etc. sayings indicate acidified milk include the bacterium (microorganism), preferably include the bacterium viable bacteria.Not only may be used The starter bacteria by using lactic acid-producing bacteria as acidified milk is enumerated the case where resulting acidified milk includes the bacterium, can also be enumerated By in addition to the lactic acid-producing bacteria used as starter bacteria, before fermentation, in fermentation or lactic acid-producing bacteria is added after fermentation and is wrapped The case where containing the bacterium.In this specification, " starter bacteria " refers to the microorganism fermented, and " leavening " refers to starter bacteria Culture.

In this specification, " acidity " refer to based on cow's milk association capitulary (dairy industry group health get in touch with consultation meeting, 2004 March) " measuring method of the acidity of 5. milk and milk products " of page 56 measured value, particular content is as follows.That is, this specification In, " acidity " refer to based on following methods measurement acidity: " into 10ml sample be added equivalent not carbonated water into Row dilution is added phenolphthalein liquid of the 0.5ml as indicator, was not disappeared with 0.1mol/L sodium hydroxide solution with blush 30 seconds Point is titrated as boundary, the lactic acid percentage amounts of every 100g sample is found out according to its titer, as acidity.1ml's 0.1mol/L sodium hydroxide solution corresponds to 9mg lactic acid.For indicator, 1g phenolphthalein is dissolved in 50% ethyl alcohol and is settled to 100ml”。

In general, in the case where being yogurt as the acidified milk of final product shipment, fresh preparations (fermentation ends When) acidity be 0.6~0.8% or so.Acidified milk usually can be (7~14 days) Zuo You 1~2 week stored refrigerated, therefore acidified milk When reality is consumed, the acidity of stored refrigerated product (after stored refrigerated) can rise to 0.9~1.2% or so.At this point, from fermentation From the viewpoint of the taste and flavor (especially tart flavour) of cream, as the acidity of acidified milk, for example, 0.6~1.1%, preferably 0.7~0.9%, more preferably 0.75~0.85% or so.Then, the present invention in, acidified milk it is stored refrigerated when acidity rise It is inhibited, therefore the acidity of the fresh preparations as acidified milk, for example, 0.6~0.9%, preferably 0.65~0.85%, After more preferably 0.7~0.8%, stored refrigerated 1~2 week or so, the acidity of the stored refrigerated product as acidified milk, for example, 0.7 ~1.1%, preferably 0.75~1.0%, more preferably 0.75~0.9%.

In this specification, " acidity rise be suppressed " refers to the acidity at the end of ferment, it is stored refrigerated after a certain period of time Acidity rising below 0.25%.In a kind of form of the invention, saved to by 1 for (10 DEG C) of refrigeration at the end of fermenting certainly Acidity after this 1 week (7 days) of the case where when all (7 days) change (rising) be, for example, 0.15% hereinafter, preferably 0.13% with Under, more preferably 0.11% hereinafter, further more preferably 0.10% hereinafter, particularly preferably 0.09% or less.At this point, acidity changes The lower limit value of (rising) is not particularly limited, and for example, 0.02%.

In a kind of form of the invention, the case where (10 DEG C) preservations are to by when 2 weeks (14 days) are refrigerated at the end of fermenting certainly This 2 weeks (14 days) after acidity variation (rising) be, for example, 0.25% hereinafter, preferably 0.23% hereinafter, more preferably 0.21% Hereinafter, further more preferably 0.20% hereinafter, particularly preferably 0.19% or less.At this point, acidity variation (rising) lower limit value without It is particularly limited to, for example, 0.05%.

In a kind of form of the invention, the case where (10 DEG C) preservations are to by when 1 week (7 days) are refrigerated at the end of fermenting certainly The acidity of the acidified milk of the 1st week (7 days) is, for example, 0.6~0.95%, preferably 0.65~0.9%, more preferably 0.7~ 0.85%, further more preferably 0.75~0.85%, particularly preferably 0.8~0.85%.In a kind of form of the invention, from fermentation At the end of refrigeration (10 DEG C) save to pass through 2 weeks (14 days) when the case where the 2nd week (14 days) acidified milk acidity for example It is 0.7~1.05%, preferably 0.75~1.0%, more preferably 0.8~0.95%, further more preferably 0.85~0.95%, it is special Not good is 0.9~0.95%.

In this specification, " stored refrigerated " refers to the preservation in a low temperature of 10 DEG C or less, typically refers to 5~10 DEG C of guarantor It deposits.In general, in the case where being yogurt as the acidified milk of final product shipment, fresh preparations (when fermentation ends) PH is 4.0~5.0 or so.At this point, from the viewpoint of the taste and flavor (especially tart flavour) of acidified milk, the pH example of acidified milk For example 4.0 or more, preferably 4.1 or more, more preferably 4.2 or more.Then, the present invention in, acidified milk it is stored refrigerated when acid Degree, which rises, to be inhibited, therefore the pH of the fresh preparations of acidified milk is, for example, 4.0~5.0, and preferably 4.1~4.7, more preferably After 4.2~4.6, stored refrigerated 1~2 week or so, the pH of the stored refrigerated product as acidified milk is, for example, 4.0~5.0, preferably 4.1~4.7, more preferably 4.2~4.6.

In a kind of form of the invention, the case where (10 DEG C) preservations are to by when 1 week (7 days) are refrigerated at the end of fermenting certainly The variation (decline) of pH after this 1 week (7 days) is, for example, 0.35 hereinafter, preferably 0.32 hereinafter, more preferably 0.3 hereinafter, into one Step more preferably 0.27 is hereinafter, particularly preferably 0.25 or less.The lower limit value of the variation (decline) of acidity is not particularly limited, for example, 0.02。

In a kind of form of the invention, the case where (10 DEG C) preservations are to by when 2 weeks (14 days) are refrigerated at the end of fermenting certainly This 2 weeks (14 days) after pH variation (decline) be, for example, 0.5 hereinafter, preferably 0.47 hereinafter, more preferably 0.45 hereinafter, into One step more preferably 0.42 is hereinafter, particularly preferably 0.4 or less.At this point, the lower limit value of the variation (decline) of pH is not particularly limited, such as It is 0.05.

In a kind of form of the invention, the case where (10 DEG C) preservations are to by when 1 week (7 days) are refrigerated at the end of fermenting certainly The pH of the acidified milk of the 1st week (7 days) is, for example, 4.0~5.0, and preferably 4.1~4.8, more preferably 4.2~4.6, further more It is well 4.3~4.6, particularly preferably 4.4~4.6.In a kind of form of the invention, saved extremely for (10 DEG C) of refrigeration at the end of fermenting certainly The pH of the acidified milk of the 2nd week (14 days) of the case where by when 2 weeks (14 days) is, for example, 4.0~5.0, preferably 4.1~ 4.8, more preferably 4.2~4.6, further more preferably 4.3~4.6, particularly preferably 4.4~4.6.

In a kind of form of the invention, if through when acidity variation and pH change in above-mentioned range, can be long-term By acidified milk management (maintenance) at defined quality (flavor as defined in especially), while it can also sufficiently extend guaranteeing the quality for acidified milk Phase.

In this specification, " lactic acid-producing bacteria " refers to the microorganism for generating lactic acid, can enumerate and belong to lactobacillus, streptococcus The lactic acid bacteria of category, lactococcus, bright beading Coccus and Pediococcus etc. and Bifidobacterium.Here, as lactic acid-producing bacteria, Preferably lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii necessary to the manufacture of yogurt Subsp.bulgaricus is also denoted as " Bulgarian bacterium ", " L.bulgaricus " in this specification) and streptococcus thermophilus (Streptococcus salivarius subsp.thermophilus, be also denoted as in this specification " Thermophilic Bacteria ", " S.thermophi lus "), the Lactobacillus delbrueckii that a large amount of lactic acid are particularly preferably generated in the manufacture of yogurt is sub- Kind.

About the lactobacillus delbruockii subspecies bulgaricus for inhibiting acidity to rise workable in the present invention, the present inventor exists It is inquired into Japan Patent Patent 2013-116332, discovery " is adjusted pH with addition lactic acid is inoculated by selection To 4.2~4.3 skimmed milk powder culture medium, needed until maintaining 35~47 DEG C of pH in culture medium decline 0.2 15 small When more than bacteriological quality lactobacillus delbruockii subspecies bulgaricus use, can inhibit acidified milk it is stored refrigerated when acid Degree rises.As the lactobacillus delbruockii subspecies bulgaricus having the quality that, Lactobacillus delbrueckii Asia can be enumerated Kind OLL1171 (NITE BP-01569) (following also referred to as OLL1171 plants) etc..

OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus on March 13rd, 2013 with deposit number: NITE BP- 01569 in independent administrative legal person's products assessment technique basal disc organization (Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan Upper total No. 122 room sickle foot 2-5-8) carry out international accession.

Here, lactobacillus delbruockii subspecies bulgaricus OLL1171 has scientific property (form, culture medium below Feature, physiological characteristics of aspect etc.).

(a) modal property

Bacterium colony character on culture medium (BL (+) Agar, Shui Pharmaceutical Co., Ltd (Nissui)): substantially circular (slightly polygon), white~grey, smooth type (part: rough type) are flat

(b) physiological characteristics

Bacterium form: bacillus, Gram's staining: positive, lactic fermentation form: homofermentative lactic, aerobic sexual development :+

(c) other properties for characterizing the microorganism

Subsp. subspecies below cannot be distinguished in 16sRNA sequence, therefore the analysis of groEL sequence is used for Lactobacillus delbrueckii 4 subspecies (delbruecki i, bulgaricus, lacti s, indicus) identification, sequence below can be used for OLL1171 plants of identification.

GroEL sequence (OLL1171 plants)

AAAGGCCACCAAAGCAGCCGTTGACCAATTGCACAAGAACAGCCACAAAGTTTCCAGCCGGGACCAAA TTGCCCAAGTTGCTTCAATCTCAAGTGCTTCAAAGGAAATCGGCGACTTGATCGCTGAAGCCATGGAAAAGGTCGG CAAGGACGGTGTTATCACCATTGAAGACTCCCGCGGGATCGAAACTGAACTGAGCGTGGTTGAAGGGATGCAATTC GACCGCGGCTACCTGTCCCAATACATGGTAACGGACAACGACAAGATGGAAGCTGACTTGGAAAACCCATACATCT TGATCACTGACAAGAAGATTTCCAACATCCAGGACATCTTGCCAATGTTGCAGGAA ATCGTGCAAC (sequence number: 1)

In addition, lactobacillus delbruockii subspecies bulgaricus OLL1171 has the characteristic for inhibiting the acidity of acidified milk to rise.

Workable in the present invention is " de- with being inoculated into the streptococcus thermophilus that skimmed milk powder culture medium does not have compendency Fat milk powder culture medium (can compound barm extract), after 37~45 DEG C are cultivated 12~24 hours, 1~10 DEG C of cooling (preferably Cooling 5~15 hours) in the case where, do not generate the bacteriological quality of agglutinator " streptococcus thermophilus, more preferably " have and connect Kind 4 DEG C of feelings were cooled to 8 hours after 43 DEG C are cultivated 18 hours to skimmed milk powder culture medium (can compound barm extract) Under condition, do not generate the bacteriological quality of agglutinator " streptococcus thermophilus.The streptococcus thermophilus having the quality that can enumerate Streptococcus thermophilus OLS3615 (NITE BP-01696) (following also referred to as OLS3615 plants), streptococcus thermophilus OLS3078 (NITE BP-01697) (following also referred to as OLS3078 plants) or streptococcus thermophilus OLS3290 (FERM BP-19638) are (following to be also referred to as OLS3290 plants) etc..

Streptococcus thermophilus OLS3615 (NITE BP-01696) is on August 23rd, 2013 with deposit number: NITE BP- 01696 in independent administrative legal person's products assessment technique basal disc organization (Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan Upper total No. 122 room sickle foot 2-5-8) carry out international accession.

Here, streptococcus thermophilus OLS3615 has scientific property (feature, life in terms of form, culture medium below Property of science etc.).

(a) modal property

Bacterium colony character on culture medium (M17Agar, BD): round, white (translucent), smooth type are hemispherical

(b) physiological characteristics

Bacterium form: coccus, Gram's staining: positive, lactic fermentation form: homofermentative lactic, aerobic sexual development :+

(c) other properties for characterizing the microorganism

16s rna gene base sequence information

TGGCGGCGTGCCTAATACATGCAAGTAGAACGCTGAAGAGAGGAGCTTGCTCTTCTTGGATGAGTTGC GAACGGGTGAGTAACGCGTAGGTAACCTGCCTTGTAGCGGGGGATAACTATTGGAAACGATAGCTAATACCGCATA ACAATGGATGACACATGTCATTTATTTGAAAGGAGCAATTGCTCCACTACAAGATGGACCTGCGTTGTATTAGCTA GTAGGTGAGGTAATGGCTCACCTAGGCGACGATACATAGCCGACCTGAGAGGGTGATCGGCCACACTGGGACTGAG ACACGGCCCAGACTCCTACGGGAGGCAGCAGTAGGGAATCTTCGGCAATGGGGGCAACCCTGACCGAGCAACGCCG CGTGAGTGAAGAAGGTTTTCGGATCGTAAAGCTCTGTTGTAAGTCAAGAACGGGTGTGAGAGTGGAAAGTTCACAC TGTGACGGTAGCTTACCAGAAAGGGACGGCTAACTACGT (sequence number: 2)

Streptococcus thermophilus OLS3078 (NITE BP-01697) is on August 23rd, 2013 with deposit number: NITE BP- 01697 in independent administrative legal person's products assessment technique basal disc organization (Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan Upper total No. 122 room sickle foot 2-5-8) carry out international accession.

Here, streptococcus thermophilus OLS3078 has scientific property (feature, life in terms of form, culture medium below Property of science etc.).

(a) modal property

(b) physiological characteristics

(c) other properties for characterizing the microorganism

16s rna gene base sequence information

TGGCGGCGTGCCTAATACATGCAAGTAGAACGCTGAAGAGAGGAGCTTGCTCTTCTTGGATGAGTTGC GAACGGGTGAGTAACGCGTAGGTAACCTGCCTTGTAGCGGGGGATAACTATTGGAAACGATAGCTAATACCGCATA ACAATGGATGACACATGTCATTTATTTGAAAGGAGCAATTGCTCCACTACAAGATGGACCTGCGTTGTATTAGCTA GTAGGTGAGGTAATGGCTCACCTAGGCGACGATACATAGCCGACCTGAGAGGGTGATCGGCCACACTGGGACTGAG ACACGGCCCAGACTCCTACGGGAGGCAGCAGTAGGGAATCTTCGGCAATGGGGGCAACCCTGACCGAGCAACGCCG CGTGAGTGAAGAAGGTTTTCGGATCGTAAAGCTCTGTTGTAAGTCAAGAACGGGTGTGAGAGTGGAAAGTTCACAC TGTGACGGTAGCTTACCAGAAAGGGACGGCTAACTACGT (sequence number: 3)

Streptococcus thermophilus OLS3290 (FERM BP-19638) is on January 19th, 2004 (domestic preservation day) in independent administration Legal person's product assessment technique basal disc mechanism (total sickle foot 2-5-8 in Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan No. 120 room) preservation has been carried out, international accession was delivered on September 6th, 2013, with deposit number: FERM BP-19638 is carried out International accession.

Here, streptococcus thermophilus OLS3290 has scientific property (feature, life in terms of form, culture medium below Property of science etc.).

(a) modal property

(b) physiological characteristics

(c) other properties for characterizing the microorganism

16s rna gene base sequence information

TGGCGGCGTGCCTAATACATGCAAGTAGAACGCTGAAGAGAGGAGCTTGCTCTTCTTGGATGAGTTGC GAACGGGTGAGTAACGCGTAGGTAACCTGCCTTGTAGCGGGGGATAACTATTGGAAACGATAGCTAATACCGCATA ACAATGGATGACACATGTCATTTATTTGAAAGGAGCAATTGCTCCACTACAAGATGGACCTGCGTTGTATTAGCTA GTAGGTGAGGTAATGGCTCACCTAGGCGACGATACATAGCCGACCTGAGAGGGTGATCGGCCACACTGGGACTGAG ACACGGCCCAGACTCCTACGGGAGGCAGCAGTAGGGAATCTTCGGCAATGGGGGCAACCCTGACCGAGCAACGCCG CGTGAGTGAAGAAGGTTTTCGGATCGTAAAGCTCTGTTGTAAGTCAAGAACGGGTGTGAGAGTGGAAAGTTCACAC TGTGACGGTAGCTTACCAGAAAGGGACGGCTAACTACGT (sequence number: 4)

The manufacturing process of previous acidified milk can be used in the manufacturing method of acidified milk of the invention, below to its preferred configuration It is illustrated.

The manufacturing method of acidified milk of the invention includes that raw material are mixed with the blending of the raw mixture of (blending) Process.It is appropriate to use common condition used when manufacturing acidified milk in raw mixture blending process.In addition, this hair The manufacturing method of bright acidified milk is same as previous method, it is generally desirable to which successively (heating) including raw mixture sterilizes work Sequence, the cooling process of raw mixture, the addition process of leavening, fermentation procedure, acidified milk cooling process.These processes In, it is appropriate to use common condition used when manufacturing acidified milk.

The manufacturing method of acidified milk of the invention may include the process that homogenizes of raw mixture.Acidified milk of the invention Manufacturing method can according to while the blending process of raw mixture or after it, before the sterilization process of raw mixture or it Afterwards, while cooling process after the sterilization process of raw mixture or before or after it, after fermentation procedure, fermentation work Sequence includes the process that homogenizes of raw mixture while cooling process after sequence or before or after it etc..In addition, this The manufacturing method of the acidified milk of invention may include the process that homogenizes of one or many raw mixtures.In addition, raw mixture The process that homogenizes in, in the case where using homogenizer etc., by the pressure to homogenize be set as such as 1~100MPa, preferably 5~ 50MPa, more preferably 8~30MPa, further more preferably 10~20MPa is handled.

The manufacturing method of acidified milk of the invention may include that the deoxidation treatment process of deoxidation treatment is carried out to raw mixture. In deoxidation treatment process, oxygen (dissolved oxygen concentration) present in raw mixture is reduced or removed.About the molten of raw mixture The reduction method (method of deoxidation) of oxygen concentration (DO) is deposited, such as the gas using inert gases such as nitrogen, helium, neon, argon, xenons can be used Body replacement Treatment, using the membrane separation of oxygen-permeable film, using the degassing process etc. of low pressure or vacuum.Deoxidation treatment process In, the dissolved oxygen concentration of raw mixture is reduced or is removed to such as 5ppm hereinafter, preferably 3ppm is hereinafter, more preferably 2ppm Hereinafter, further more preferably 1ppm or less.

The manufacturing method of acidified milk of the invention can according to while the blending process of raw mixture or after it, raw material After the process that homogenizes of mixture, before or after the sterilization process of raw mixture, the cooling process of raw mixture Simultaneously or before or after it, while the addition process of leavening or before or after it, while fermentation procedure or its it It is preceding or later, the cooling process of acidified milk while or its before or after etc. sequence include deoxidation treatment process.In addition, this hair The manufacturing method of bright acidified milk may include one or many deoxidation treatment processes.

In deoxidation treatment process, by reducing the dissolved oxygen concentration of raw mixture when fermentation procedure starts, it can shorten Fermentation time.In addition, also can be improved acidified milk it is stored refrigerated when acidity rise inhibitory effect.Thus, it is important that The state for maintaining the dissolved oxygen concentration of raw mixture to be lowered when fermentation starts, so preferably in the addition work of leavening While sequence or face implement leavening process before or just implement leavening addition process after, fermentation procedure while or face Implementing fermentation procedure includes before deoxidation treatment process.

As previously mentioned, the manufacturing method of acidified milk of the invention includes the addition process of leavening.Leavening can be list Solely culture has independent leavening obtained by the lactic acid-producing bacteria of sensitivity to acid, is also possible to be mixed and obtain with other microorganisms Mixed culture fermentation agent.In the present invention, also the microorganism other than the lactic acid-producing bacteria with sensitivity to acid can be used as starter bacteria.

As the ingredient of culture lactic acid-producing bacteria, preferably using ingredient contained by raw mixture, original is more preferably used only Expect ingredient contained by mixture.Specifically, lactogenesis, rich milk, skimmed milk, whole-fat milk powder, skimmed milk powder, complete is preferably used Rouge concentrated milk, skim concentrated milk, whey, whey powder, buttermilk, butter, cream, cheese, whey protein concentrate (WPC), whey Protein Separation object (WPI), α-lactalbumin (α-La), beta-Lactalbumin (β-Lg), PROVON 190 etc., more preferably using lactogenesis, kill Bacterium cream, skimmed milk, skimmed milk powder, whole-fat milk powder, full-cream concentrated milk and/or skim concentrated milk.

As the enhancer of proliferation of culture lactic acid-producing bacteria, yeast can be added in the culture medium for cultivation and fermentation agent bacterium and mentioned Take the extracts such as object, meat extract.However, from the viewpoint of the flavor of acidified milk, when the manufacture of acidified milk, with high concentration by these Ingredient is added in raw mixture not preferably.Therefore, in leavening, the additive amount of enhancer of proliferation is set as such as less than 0.1 weight % is preferably lower than 0.05 weight %, more preferably below 0.01 weight %, further more preferably below 0.005 weight % is measured, 0.001 weight % is particularly preferably lower than, is preferably free of enhancer of proliferation.

The bacterium number of lactic acid-producing bacteria in leavening is, for example, 10⁵~10¹³Cfu/mL, preferably 10⁶~10¹²Cfu/mL, more It is well 10⁷~10¹¹Cfu/mL, further more preferably 10⁸~10¹⁰cfu/mL。

In raw mixture, the additive amount of leavening is set as such as 1~10 weight %, preferably 1~8 weight %, more preferably It is 2~6 weight %, further more preferably 2~4 weight %.In the present invention, can conventionally it be added in raw mixture Leavening.

As previously mentioned, the manufacturing method of acidified milk of the invention includes fermentation procedure.In the present invention, from efficiently obtaining wind From the viewpoint of the acidified milk of taste and good mouthfeel, fermentation temperature is set as such as 30~50 DEG C, preferably 35~47 DEG C, more preferably It is 37~45 DEG C, further more preferably 40~43 DEG C.On the other hand, include the case where the deoxidation treatment process of raw mixture Under, from the viewpoint of efficiently obtaining the good acidified milk of flavor and taste, it is also desirable to be sent out with lower temperature Ferment, therefore fermentation temperature is set as such as 28~47 DEG C, preferably 30~45 DEG C, more preferably 32~43 DEG C, further more preferably 35~40 DEG C.

In the present invention, from the viewpoint of efficiently obtaining the good acidified milk of flavor and taste, fermentation time is set as Such as 1~48 hour, preferably 2~24 hours, more preferably 3~10 hours, further more preferably 3~6 hours, particularly preferably 3 ~5 hours.On the other hand, in the case where the deoxidation treatment process including raw mixture, from efficiently obtaining flavor and taste From the viewpoint of good acidified milk, it is also desirable to ferment with the shorter time, therefore fermentation time is set as such as 1 ~36 hours, preferably 1~12 hour, more preferably 2~8 hours, further more preferably 2~5 hours, particularly preferably 2~4 is small When.

In fermentation procedure, from the viewpoint of obtaining the good acidified milk of flavor and taste, as the acidity of acidified milk, In Reach such as 0.6~1.4%, preferably 0.6~1.0%, more preferably 0.65~1.0%, further more preferably 0.65~ 0.95%, particularly preferably 0.7~0.9%, preferably 0.75~0.85% when terminate.In addition, in fermentation procedure, from obtaining flavor From the viewpoint of the acidified milk of good mouthfeel, as the pH of acidified milk, reach such as 4.15~4.75, preferably 4.2~ 4.7, more preferably 4.25~4.65, further more preferably 4.3~4.6 when terminate.

As previously mentioned, the manufacturing method of acidified milk of the invention may include the cooling process of acidified milk.The cooling of acidified milk In process, acidified milk is made to be reduced to defined low temperature (such as 10 DEG C) from fermentation temperature (such as 43 DEG C).In addition, acidified milk is cold But in process, as the cooling velocity of acidified milk, with such as 1~60 minute, preferably 1~30 minute, more preferably 1~10 point Clock is further cooled to 10 DEG C or less in more preferably 1~5 minute.At this point, in the cooling process of acidified milk, in order to reduce as far as possible Acid generates, and The faster the better for cooling velocity.

The manufacturing method of acidified milk of the invention may include the pulverizing process of the curdled milk of acidified milk and/or the homogeneous of acidified milk Chemical industry sequence.In the pulverizing process of the curdled milk of acidified milk, such as implement to apply acidified milk the operation such as mixing power, make contained by acidified milk The particle (solid component of curdled milk) of casein be slightly scattered in whey, make the tissue particles of acidified milk.Acidified milk The process that homogenizes in, such as acidified milk the operation such as is squeezed out into from narrow flow path while implement to apply acidified milk pressure, It is scattered in the particle (solid component of curdled milk) of casein contained by acidified milk slightly in whey, keeps the tissue of acidified milk micro- Granulation.

The manufacturing method of acidified milk of the invention can according to after fermentation procedure, the cooling process of acidified milk while or its Before or after sequence include acidified milk curdled milk pulverizing process and/or acidified milk the process that homogenizes.In addition, acidified milk Curdled milk pulverizing process in, can be used the tank with stirring blade and static mixer etc..In the process that homogenizes of acidified milk, make In the case where with homogenizer etc., as the pressure to homogenize, with such as 1~100MPa, preferably 5~50MPa, more preferably 8~ 30MPa, further more preferably 10~20MPa is handled.The pulverizing process of the curdled milk of acidified milk is used for the hair of primary fermentation type The soft yogurt of kefir milk drinks yogurt, and the process that homogenizes of acidified milk is primarily used to the drink of the acidified milk of primary fermentation type Use yogurt.

The manufacturing method of acidified milk of the invention may include making flavor substance, acid, fortification substance, fragrance, steady Determine the addition process for the other compositions that agent etc. is mixed with raw mixture and/or acidified milk (mainly fresh preparations).Other at In the addition process divided, such as make containing flavor substance (sweeteners, fruit or the vegetables such as granulated sugar, high-intensity sweeteners, liquid sugar etc. Pulp or fruit juice, jam, sauce, preparation etc.), acid (citric acid, lactic acid etc.), fortification substance (vitamin, mine Substance, insoluble salt (calcium phosphate, calcium carbonate, whey calcium etc.) etc.), fragrance (flavoring agent), (pectin, carboxymethyl are fine for stabilizer Tie up plain (CMC), soybean polysaccharides etc.) etc. the grume of tool mobility or the solution of liquid mixed with acidified milk.

In the case where acidified milk (soft yogurt drinks yogurt) of primary fermentation type, the system of acidified milk of the invention The method of making can according to after fermentation procedure, the cooling process of acidified milk while or its before or after, before the process that homogenizes Or sequence includes the addition process of other compositions later etc..In addition, in acidified milk (the hard yogurt, coagulating type of post-fermentation type Yogurt) in the case where, the manufacturing method of acidified milk of the invention can according to while the blending process of raw mixture or its Later, while cooling process before or after the sterilization process of raw mixture, after the sterilization process of raw mixture Or sequence includes the addition process of other compositions before or after it etc..But in the production process of acidified milk, from inhibit other From the viewpoint of the temperature change of ingredient, preferably the addition process of other compositions is used for the acidified milk of primary fermentation type.

It is (pectin, carboxymethyl cellulose (CMC), big as stabilizer in raw mixture in preferred configuration of the invention Beans polysaccharide) additive amount, with such as 0.05~1.0 weight %, preferably 0.05~0.8 weight %, more preferably 0.1~0.5 Weight %, further more preferably 0.1~0.4 weight %, particularly preferably 0.1~0.3 weight % includes, preferably without stabilization Agent.In addition, in preferred configuration of the invention, in acidified milk, as the additive amount of stabilizer, with such as 0.05~1.0 weight %, It is preferably 0.05~0.8 weight %, more preferably 0.1~0.5 weight %, further more preferably 0.1~0.4 weight %, especially good It is that 0.1~0.3 weight % includes, is preferably free of stabilizer.

In this specification, and " with sensitivity to acid lactic acid-producing bacteria " refer in acid condition (especially pH 4.5 with Under) the low lactic acid-producing bacteria of activity.Specifically, the lactic acid-producing bacteria with sensitivity to acid is in pH in 4.5 acidified milks below The low lactic acid-producing bacteria of the middle ability for generating lactic acid.

The variation of pH is measured by conventional method fastly.Specifically, preferably pH meter (commercially available product) is used temporally Sequence is measured.The variation of pH measures such as 3 hours or more, preferably 5 hours or more, more preferably 10 hours in chronological order More than, further more preferably 24 hours or more.

It is useful that streptococcus thermophilus of the invention rises the acidified milk being inhibited by acidity, even if especially and for manufacturing The lactobacillus delbruockii subspecies bulgaricus that acidity rises the acidified milk being inhibited by is applied in combination, and can also not hinder De Shi cream bar The acidity of bacterium subspecies bulgaricus manufactures the acidified milk of the higher good mouthfeel of viscosity in the case where rising inhibiting effect.

Streptococcus thermophilus of the invention has following bacteriological qualities: (can mix 0.1 weight % relative to 100 weight % Yeast extract) skimmed milk powder culture medium (skimmed milk powder: 10 weight %, water: 90 weight %), with 2 weight % inoculation, allusion quotation In the case where type after 37~45 DEG C are cultivated 12~24 hours, it is (preferably cold to be cooled to uncongealable temperature (about 1 DEG C)~10 DEG C But 5~15 hours) in the case where, preferably after 43 DEG C are cultivated 18 hours, in the case where being cooled to 4 DEG C with 8 hours, do not give birth to At agglutinator.

Streptococcus thermophilus of the invention can typically be screened by the process of (a) below~(d):

(a) degreasing relative to 100 weight % (yeast extract that the arbitrary value of 0.05~0.15 weight % can be mixed) Milk powder culture medium (skimmed milk powder: the arbitrary value of 8~12 weight %, water: the arbitrary value of 92~88 weight %), with 1~3 weight % The candidate streptococcus thermophilus of arbitrary value inoculation process；

(b) mixed liquor of candidate streptococcus thermophilus is vaccinated in by described in (a) in the typical case at 37~45 DEG C Culture 12~24 hours, preferably after 40~45 DEG C of arbitrary value was with arbitrary value culture in 12~24 hours, with uncongealable The arbitrary value of temperature (about 1 DEG C)~10 DEG C is cooled down, and it is (described cold preferably to carry out cooling process with 1~7 DEG C of arbitrary value But time is not particularly limited, for example, 5~15 hours, preferably 8 hours or so)；

(c) the agglutinator generation (compendency) (by visual observation) in (b) through cooling mixed liquor is confirmed Process；

(d) the candidate streptococcus thermophilus that confirmation does not generate agglutinator (no compendency) in (c) is determined as using Rise the process of the streptococcus thermophilus for the acidified milk being inhibited by manufacture acidity.

At this point, in the process of (a), in the composition of skimmed milk powder culture medium, as the content of skimmed milk powder, preferably The arbitrary value of 9~11 weight %, particularly preferably 10 weight %, as the content of water, the preferably arbitrary value of 91~89 weight %, Particularly preferably 90 weight %.In addition, in skimmed milk powder culture medium in the composition of the mixed liquor of compound barm extract, relative to The skimmed milk powder culture medium of 100 weight %, as the content of yeast extract, preferably 0.07~0.13 weight %'s is any It is worth, particularly preferably 0.1 weight %.

In addition, being vaccinated in the condition of culture of the mixed liquor of candidate streptococcus thermophilus, preferably in the process of (b) It is the arbitrary value kept with 41~44 DEG C of arbitrary value 15~20 hours, is particularly preferably kept for 18 hours at 43 DEG C.In addition, docking Planted candidate streptococcus thermophilus mixed liquor cultivated after cooling condition in, preferably kept with 2~6 DEG C of arbitrary value 6~10 hours arbitrary values are particularly preferably kept for 8 hours at 4 DEG C.

Hereinafter, the present invention will be described in more detail based on embodiment, but the present invention is not limited to these embodiments, It can make various changes in the range of the technological thought without departing from the present invention.In this specification, the case where not expressing especially Under, % indicates weight %.In addition, as long as no especially expressing, indicating to may be selected comprising upper in the case where indicating numberical range Arbitrary value in the range of limit and lower limit, such as in the case that table is denoted as " 1~100 ", indicate that 1~100 arbitrary value may be selected.

Embodiment

The screening (1) of [embodiment 1] streptococcus thermophilus

(a) evaluation of physical property of the single bacterium of streptococcus thermophilus

By the skimmed milk powder culture medium (skimmed milk powder: 10 weight %, water: 90 for being added to 0.1 weight % yeast extract Weight %), 2 activation are carried out to streptococcus thermophilus.Then, which removing yeast is inoculated in 2 weight % to mention After taking the skimmed milk powder culture medium of object, cultivated 18 hours at 43 DEG C.Then, the culture medium of the culture (culture solution) is late with one After (about 8 hours) are cooled to 4 DEG C, the presence or absence of " viscosity " and " smoothness " (compendency: the generation of agglutinator) is evaluated. About " viscosity ", culture is stirred with spoon, the high sample of self-impedance with 4 grades (◎: viscosity is strong, and zero: viscosity is slightly strong, △: toughness, ×: it is inviscid) it is evaluated.About " smoothness ", when culture to be thinly carried on to spoon, visually train The agglutinator (grumeleuse) in object is supported the presence or absence of to generate, with 4 grades (◎: smooth, zero: hardly seen grain block, △: having a block, ×: it is thick It is rough, referring to Fig.1) evaluated.

For Mingzhi Bulgaria formula Yoghourt (cheese of palmitic acid containing fruit) (Meiji KK, Japan: in April, 2013 Manufacture) streptococcus thermophilus (hereinafter referred to as bacterial strain Y), " viscosity " and " smoothness " is "○", as index progress Evaluation.

(b) the combined evaluation of physical property of streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus

By the skimmed milk powder culture medium (skimmed milk powder: 10 weight %, water: 90 for being added to 0.1 weight % yeast extract Weight %), 2 activation are carried out respectively to streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus.Then, by 1.8 weight % Streptococcus thermophilus and 0.2 weight % lactobacillus delbruockii subspecies bulgaricus are inoculated in the skimmed milk powder culture for removing yeast extract After base, cultivated 18 hours at 43 DEG C.Then, the culture medium of the culture (culture solution) is cooled to 4 DEG C with one late (about 8 hours) Afterwards, the presence or absence of " viscosity " and " smoothness " (compendency: the generation of agglutinator) is evaluated.About " viscosity " and " smooth Degree " carries out being carried out similarly evaluation with the evaluation of physical property of the single bacterium of (a) streptococcus thermophilus.

Bacterial strain used in (a) and (b) is as follows.

Streptococcus thermophilus

The streptococcus thermophilus possessed from our company has used 31 bacterial strains.

Lactobacillus delbruockii subspecies bulgaricus

OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus are used.The bacterial strain is compiled on March 13rd, 2013 with preservation Number: NITE BP-01569 is in independent administrative legal person's products assessment technique basal disc organization's (Japan's postcode 292-0818 Chiba No. 122 room total sickle foot 2-5-8 in Jinshi City Mu Geng, county) carry out international accession (Japan Patent Patent 2013-116332).

< result >

It is " viscosity " and " smooth when evaluating the physical property of the single bacterium of streptococcus thermophilus in the streptococcus thermophilus of 31 bacterial strains Degree " is that the bacterial strain of "×" is 20 bacterial strains.For 20 bacterial strain, even if being combined with lactobacillus delbruockii subspecies bulgaricus, also not See the improvement of physical property.According to the result, it is believed that evaluated, can be speculated and De Shi by the physical property of the single bacterium to streptococcus thermophilus The rough physical property of the acidified milk of lactobacillus subspecies bulgaricus combination preparation.I.e., it is believed that in the single bacterium of streptococcus thermophilus The good bacterial strain of physical property, even if being combined with lactobacillus delbruockii subspecies bulgaricus (even with Lactobacillus delbrueckii Asia The acidified milk of kind of combination preparation) a possibility that also physical property is good is high, for the undesirable bacterial strain of physical property in the single bacterium of streptococcus thermophilus, Even if combining with lactobacillus delbruockii subspecies bulgaricus, physical property does not also almost improve.

The screening (2) (primary screening) of [embodiment 2] streptococcus thermophilus

The streptococcus thermophilus possessed from our company has been carried out similarly evaluation with embodiment 1 (a) using 258 bacterial strains.Its As a result shown in table 1.

It is 24 bacterial strains of " △ " or more as leavening Candidate Strain by " viscosity " and " smoothness ".

[table 1]

The evaluation of physical property (258 bacterial strain) of the single bacterium of 1. streptococcus thermophilus of table

The combined physical property of [embodiment 3] leavening Candidate Strain (streptococcus thermophilus) and lactobacillus delbruockii subspecies bulgaricus It evaluates (postsearch screening)

24 bacterial strains (streptococcus thermophilus) of the leavening Candidate Strain screened in embodiment 2 are protected with Lactobacillus delbrueckii respectively and are added Leah sub-generic combinations inquire into evaluation of physical property (viscosity and smoothness), fermentation time, keeping quality.

About " viscosity " and " smoothness ", carry out in the same manner as the evaluation of physical property of the single bacterium of embodiment 1 (a) streptococcus thermophilus It is evaluated.

About fermentation time, to since the time fermentation until the acidity of culture reaches 0.7 or more 0.8 or less into Measurement is gone.

It about keeping quality, is saved after fermentation at 10 DEG C, after fermentation just, to the acid after 1 day, after 7 days, after 14 days Degree is measured, using the repressed degree of the rising of acidity as index.The measurement of acidity uses conventional method.In addition, to 14 PH after it is determined.

The bacterial strain used is as follows.

Streptococcus thermophilus

The streptococcus thermophilus possessed from our company has used 24 bacterial strains of leavening Candidate Strain.

Lactobacillus delbruockii subspecies bulgaricus

OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus (deposit number: NITE BP-01569).

Equally with OLL1171 plants, the acidity when cryopreservation of fermentation material rises repressed 2 bacterial strain and (claims individually below For bacterial strain L1, bacterial strain L2).

As Mingzhi Bulgaria formula Yoghourt (cheese of palmitic acid containing fruit) (Meiji KK, Japan: in April, 2013 Manufacture) streptococcus thermophilus bacterial strain Y.

As previously mentioned, by 24 bacterial strains and lactobacillus delbruockii subspecies bulgaricus of leavening Candidate Strain (streptococcus thermophilus) OLL1171 plants of combinations, evaluate physical property, fermentation time and keeping quality.The results are shown in tables 2.In addition, as control, For Mingzhi Bulgaria formula Yoghourt (cheese of palmitic acid containing fruit) (Meiji KK, Japan: in April, 2013 manufacture) Leavening (lactobacillus delbruockii subspecies bulgaricus: bacterial strain B and streptococcus thermophilus: the combination of bacterial strain Y), to physical property, fermentation time It is evaluated with keeping quality.The results are shown in tables 3.It is the bacterial strain of "×" for " viscosity " and " smoothness ", not to preservation Property is measured.

In the leavening Candidate Strain of 24 bacterial strains, OLL1171 plants, in the arbitrary combination of bacterial strain L1 and bacterial strain L2 " viscosity " and " smoothness " is not that the bacterial strain of "×" is 9 bacterial strains of leavening Candidate Strain 6,7,8,9,12,17,18,19 and 22 yet.Predict this In 9 bacterial strains, leavening Candidate Strain 17 in OLL1171 plants, the arbitrary combination of bacterial strain L1 and bacterial strain L2, with Mingzhi is protected plus Leah formula Yoghourt (cheese of palmitic acid containing fruit) is compared with leavening, and also fermentation time is long, therefore lacks practicability.

[table 2]

2. Candidate Strain of table and OLL1171 plants of combination

[table 3]

3. Mingzhi Bulgaria formula Yoghourt of table (cheese of palmitic acid containing fruit) uses leavening

Evaluation in [embodiment 4] large-scale culture

By a kind and Lactobacillus delbrueckii in the leavening Candidate Strain of 8 bacterial strains of Candidate Strain 6,7,8,9,12,18,19 and 22 1 kind of combination in OLL1171 plants of subspecies bulgaricus, bacterial strain L1 and bacterial strain L2, carries out the serviceability in large-scale culture Evaluation.Specifically, with lactobacillus delbruockii subspecies bulgaricus: the preparation production fermentation of streptococcus thermophilus=1:9 inoculative proportion Agent prepares acidified milk using these production leavenings.Also, the physical property and fermentation time to these obtained acidified milks carry out Evaluation.The results are shown in tables 4.

[table 4]

The evaluation of each leavening candidate in 4. large-scale culture of table

According to the result of table 4, OLL1171 plants of (1) and Candidate Strain 6, OLL1171 plants of (2) and Candidate Strain 7, (3) have been screened OLL1171 plants are combined for this 5 kinds with Candidate Strain 8, OLL1171 plants of (4) and Candidate Strain 9, OLL1171 plants of (5) with Candidate Strain 19.

Then, Mingzhi Bulgaria formula Yoghourt is used to the acidified milk and (6) of the candidate combination preparation of this 5 kinds of leavenings The keeping quality (10 DEG C, 14 days) and sense organ for the acidified milk that (cheese of palmitic acid containing fruit) uses leavening (bacterial strain B+ bacterial strain Y) to prepare Evaluation (mouthfeel and tart flavour) is inquired into.As a result, (1) lactobacillus delbruockii subspecies bulgaricus OLL1171 and candidate Strain 6 (streptococcus thermophilus OLS3290), 7 (streptococcus thermophilus of (2) lactobacillus delbruockii subspecies bulgaricus OLL1171 and Candidate Strain OLS3078) and (5) lactobacillus delbruockii subspecies bulgaricus OLL1171 and Candidate Strain 19 (streptococcus thermophilus OLS3615) are good.

Then, hereinafter, when manufacture (preparation) as acidified milk is suitable for and lactobacillus delbruockii subspecies bulgaricus The streptococcus thermophilus of (OLL1171 plants etc.) combinations has carried out in more detail the property of Candidate Strain 6, Candidate Strain 7 and Candidate Strain 19 Discussion.

The comparison that [embodiment 1] is risen using the acidity in refrigeration (low temperature) preservation of the acidified milk of various leavenings

Candidate Strain 6, Candidate Strain 7,19 and of Candidate Strain of the newfound streptococcus thermophilus of screening of above-mentioned bacterial strain will be passed through Mingzhi Bulgaria formula Yoghourt (cheese of palmitic acid containing fruit) is protected with 3 kinds of Lactobacillus delbrueckiis respectively with streptococcus thermophilus (bacterial strain Y) Add OLL1171 plants of Leah subspecies, bacterial strain L1, bacterial strain L2 combination, as mixed culture fermentation agent, make to restore skimmed milk (skimmed milk powder 10% aqueous solution) fermentation, it manufactures (preparation) acidified milk (yogurt).

For each combination, compare fermentation time, the acid after stored refrigerated (10 DEG C, 14 days) that acidity reaches 0.75% or so Degree rises the degree of (PA:Post Acidification, rear to be acidified), evaluation of physical property.The results are shown in tables 5.

[table 5]

The various leavenings of table 5. it is stored refrigerated in acidity rise comparison

It is compared with combining bacterial strain Y with 3 kinds of lactobacillus delbruockii subspecies bulgaricus as the case where mixed culture fermentation agent, It combines with defined lactobacillus delbruockii subspecies bulgaricus the Candidate Strain of streptococcus thermophilus as in the case where mixed culture fermentation agent, Fermentation time equal extent or shortening, while refrigerating the acidity after (low temperature) saves and rising the degree of (PA) as equal extent or subtract It is few.

At this point, being carried out with combining bacterial strain Y with 3 kinds of lactobacillus delbruockii subspecies bulgaricus as the case where mixed culture fermentation agent Compare, combines with defined lactobacillus delbruockii subspecies bulgaricus the Candidate Strain of streptococcus thermophilus the feelings as mixed culture fermentation agent Under condition, the viscosity and smoothness of acidified milk are good.

[embodiment 2] uses the comparison (1) of the flavor after refrigeration (low temperature) preservation of the acidified milk of various leavenings

By the Candidate Strain 6, Candidate Strain 7, Candidate Strain 19 of streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus OLL1171 The case where strain combination is as mixed culture fermentation agent and by the bacterial strain Y of streptococcus thermophilus and the bacterium of lactobacillus delbruockii subspecies bulgaricus Strain B combination makes reduction skimmed milk (10% aqueous solution of skimmed milk powder) ferment as in the case where mixed culture fermentation agent, manufacture (system It is standby) acidified milk (yogurt).

Then, the result of the examination by sensory organs after respective stored refrigerated (5 DEG C, 14 days) is compared.Its result is shown In Fig. 2.

The examination by sensory organs is implemented by 5 professional judges, by the bacterial strain Y and Lactobacillus delbrueckii of streptococcus thermophilus The bacterial strain B of subspecies combines 0.00 (zero) on the basis of the setting of the case where as mixed culture fermentation agent.

Mixed fermentation is used as with combining the bacterial strain Y of streptococcus thermophilus with the bacterial strain B of lactobacillus delbruockii subspecies bulgaricus The case where agent, is compared, and the Candidate Strain 6, Candidate Strain 7, Candidate Strain 19 of streptococcus thermophilus and Lactobacillus delbrueckii is sub- For OLL1171 plants of combinations of kind as in the case where mixed culture fermentation agent, the degree of the tart flavour of acidified milk is lower.

In addition, by the Candidate Strain 6 of streptococcus thermophilus, Candidate Strain 7, Candidate Strain 19 and lactobacillus delbruockii subspecies bulgaricus The case where OLL1171 plants of combinations are as mixed culture fermentation agent and by the bacterial strain Y and Lactobacillus delbrueckii of streptococcus thermophilus The bacterial strain B combination of subspecies makes reduction skimmed milk (10% aqueous solution of skimmed milk powder) ferment as in the case where mixed culture fermentation agent, It manufactures (preparation) acidified milk (yogurt).

Then, to the result of (the 1st day) after respective rigid manufacture and the examination by sensory organs after stored refrigerated (5 DEG C, 18 days) into It has gone and has compared.The results are shown in Fig. 3~Fig. 6.

In addition, the Candidate Strain 19 of streptococcus thermophilus combining conduct with OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus The case where mixed culture fermentation agent (freezing bacterium) and by the bacterial strain Y of streptococcus thermophilus and the bacterial strain of lactobacillus delbruockii subspecies bulgaricus B combination makes skim-milk fermentation as in the case where mixed culture fermentation agent (freezing bacterium), mixes (mixing) asparagus juice, preparation thereto Acidified milk (yogurt).

Then, to the result of (the 1st day) after respective rigid manufacture and the examination by sensory organs after cryo-conservation (5 DEG C, 14 days) into It has gone and has compared.The results are shown in Fig. 7 and Fig. 8.

Mixed fermentation is used as with combining the bacterial strain Y of streptococcus thermophilus with the bacterial strain B of lactobacillus delbruockii subspecies bulgaricus The case where agent, is compared, and combines the Candidate Strain 19 of streptococcus thermophilus with OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus In the case where mixed culture fermentation agent, the degree of the tart flavour of acidified milk is lower.

[embodiment 3] uses the comparison (2) of the flavor after refrigeration (low temperature) preservation of the acidified milk of various leavenings

Then, the analysis result of the fragrance component of (the 1st day) after respective rigid manufacture is compared.The results are shown in Table 6.

Here, fragrance component contained by the headspace of the container of acidified milk is analyzed by GC-MS (n=2), by thermophilic chain The bacterial strain Y of coccus is combined with the bacterial strain B of lactobacillus delbruockii subspecies bulgaricus on the basis of the setting of the case where as mixed culture fermentation agent 0.00 (zero).

[table 6]

The comparison of fragrance component in the acidified milk of the various leavenings of table 6.

Mixed fermentation is used as with combining the bacterial strain Y of streptococcus thermophilus with the bacterial strain B of lactobacillus delbruockii subspecies bulgaricus The case where agent, is compared, and the Candidate Strain 6, Candidate Strain 7, Candidate Strain 19 of streptococcus thermophilus and Lactobacillus delbrueckii is sub- In the case that kinds of OLL1171 plant combinations are used as mixed culture fermentation agent, after being compared with composition ratio to fragrance component, it is seen that acetaldehyde compared with It is few, more biacetyl is generated, tart flavour is suppressed, the tendency that butter oil sense and dense alcohol taste are emphasized.In addition, with by thermophilic chain The bacterial strain Y of coccus is combined with the bacterial strain B of lactobacillus delbruockii subspecies bulgaricus to be compared as the case where mixed culture fermentation agent, will The Candidate Strain 6 of streptococcus thermophilus, Candidate Strain 7, Candidate Strain 19 combine conduct with OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus In the case where mixed culture fermentation agent, it is seen that generate a large amount of biacetyl, the tendency that butter oil sense and dense alcohol taste are emphasized.

[embodiment 4] drinks the manufacture of yogurt

It combines the Candidate Strain 19 of streptococcus thermophilus as mixing hair with OLL1171 plants of lactobacillus delbruockii subspecies bulgaricus Ferment agent makes to restore skimmed milk (SNF14%) fermentation 3 hours, and yogurt is drunk in manufacture.As comparative example, Mingzhi Bao Jiali is used Sub- formula Yoghourt (original flavor drinks type) uses leavening, makes to restore skimmed milk (SNF14%) fermentation 3 hours, yogurt is drunk in manufacture.

The variation of acidity and pH during fermentation is shown in table 7.It is obtained in the present invention, in fermentation procedure in required acidity It rises, can be made into and drink yogurt.

[table 7]

Fermented

It will cryo-conservation (10 DEG C) after 1 day, the variation of the acidity after 8 days, after 16 days and after 25 days and pH after fermentation It is shown in table 8.The acidity for drinking yogurt of the invention, which rises, to be inhibited.

[table 8]

Keeping quality (10 DEG C of preservations)

Sensory evaluation of the cryo-conservation (10 DEG C) after 10 days after fermentation is carried out.In evaluation, with the degree of sweet taste, acid The degree of taste, dense sense, is clearly felt, the project of overall merit fragrant degree, by commenting the case where being set as 0 with comparative example relatively Valence is indicated from good or strong side with 3,2,1,0, -1, -2, -3.Sample number is 19, and the results are shown in tables 9.

[table 9]

	The degree of sweet taste	The degree of tart flavour	Fragrant degree	Dense sense	Salubrious sense	Overall merit
							OLL1171+ Candidate Strain 19	1.7	-1.8	-0.2	0.5	-0.4	0.2
Comparative example	0	0	0	0	0	0

Of the invention drinks yogurt after cryo-conservation 10 days, sweet taste and tart flavour relative to comparative example with 1% it is significant Property level show significant difference.In addition, the dense increased tendency of sense is felt in confirmation relative to comparative example.

Particularly useful Candidate Strain 6, Candidate Strain 7 and Candidate Strain 19 will be found as useful thermophilic in above-mentioned experiment etc. Streptococcus obtains deposit number as described below based on budapest treaty preservation to preservation mechanism.

Candidate Strain 6 is streptococcus thermophilus OLS3290 (on January 19th, 2004 (domestic preservation day) in independent administrative corporation Product assessment technique basal disc mechanism is (sickle foot 2-5-8 120 total in Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan Room) preservation has been carried out, international accession was delivered on September 6th, 2013, with deposit number: FERM BP-19638 has carried out international guarantor Hiding).

Candidate Strain 7 is that (on August 23rd, 2013 with deposit number: NITE BP-01697's streptococcus thermophilus OLS3078 exists (total sickle is sufficient in Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan by independent administrative legal person's products assessment technique basal disc organization No. 122 room 2-5-8) carry out international accession), it is new strains.

Candidate Strain 19 is that (on August 23rd, 2013 with deposit number: NITE BP-01696's streptococcus thermophilus OLS3615 exists (total sickle is sufficient in Jinshi City Mu Geng, postcode 292-0818 Chiba county, Japan by independent administrative legal person's products assessment technique basal disc organization No. 122 room 2-5-8) carry out international accession), it is new strains.

Claims

1. lactic acid bacteria fermenting agent comprising

(a) lactobacillus delbruockii subspecies bulgaricus, the entitled Lactobacillus delbrueckii of Latin Subsp.Bulgaricus, the lactobacillus delbruockii subspecies bulgaricus, which has, to be inoculated into addition lactic acid and adjusts pH to 4.2 After~4.3 skimmed milk powder culture medium, 15 hours or more are needed until maintaining 35~47 DEG C of pH in culture medium decline 0.2 Bacteriological quality, and

(b) streptococcus thermophilus, the entitled Streptococcus thermophilus of Latin, the streptococcus thermophilus, which has, to be inoculated into Skimmed milk powder culture medium, in the case where 1~10 DEG C cooling, does not generate agglutinator after 37~45 DEG C are cultivated 12~24 hours Bacteriological quality.

2. lactic acid bacteria fermenting agent as described in claim 1, wherein lactobacillus delbruockii subspecies bulgaricus is that Lactobacillus delbrueckii is protected Add Leah subspecies OLL1171, deposit number is NITE BP-01569.

3. lactic acid bacteria fermenting agent as claimed in claim 1 or 2, wherein streptococcus thermophilus be a kind selected from the group below or 2 kinds with Upper: streptococcus thermophilus OLS3615, deposit number are NITE BP-01696；Streptococcus thermophilus OLS3078, deposit number NITE BP-01697；Streptococcus thermophilus OLS3290, deposit number are FERM BP-19638.

4. lactic acid bacteria fermenting agent as claimed in claim 1 or 2, wherein the lactic acid bacteria fermenting agent is for manufacturing acidity rising The acidified milk being inhibited by.

5. lactic acid bacteria fermenting agent as claimed in claim 3, wherein the lactic acid bacteria fermenting agent is pressed down for manufacturing acidity rising The acidified milk made.

6. streptococcus thermophilus OLS3615, deposit number is NITE BP-01696.

7. streptococcus thermophilus OLS3078, deposit number is NITE BP-01697.

8. acidified milk is comprising streptococcus thermophilus OLS3615, deposit number are NITE BP-01696 or streptococcus thermophilus OLS3078, deposit number are NITE BP-01697.

9. acidified milk comprising

(a) lactobacillus delbruockii subspecies bulgaricus OLL1171, deposit number are NITE BP-01569, and

(b) selected from the group below one kind or two or more: streptococcus thermophilus OLS3615, deposit number are NITE BP-01696；It is thermophilic Hot streptococcus OLS3078, deposit number are NITE BP-01697；Streptococcus thermophilus OLS3290, deposit number FERM BP-19638。

10. the manufacturing method of acidified milk, wherein including being added described in any one of Claims 1 to 5 into raw mixture Lactic acid bacteria fermenting agent process.

11. manufacturing method as claimed in claim 10, wherein including being sent out with the arbitrary value of 35~45 DEG C, 3~5 hours The process of ferment.

12. manufacturing method as described in claim 10 or 11, wherein terminate to ferment when acidity reaches 0.6 or more 1.4 or less Process.

13. manufacturing method as described in claim 10 or 11, wherein the deoxidation treatment process including raw mixture.

14. manufacturing method as claimed in claim 12, wherein the deoxidation treatment process including raw mixture.

15. acidified milk, wherein the acidified milk passes through manufacturing method manufacture described in any one of claim 10~14.

16. the acidified milk as described in any one of claim 8,9 or 15, wherein pH is 4.1~4.7.

17. the acidified milk as described in any one of claim 8,9 or 15, wherein the acidified milk is stored refrigerated.

18. acidified milk as claimed in claim 16, wherein the acidified milk is stored refrigerated.

19. the acidified milk as described in claim 17 or 18, wherein acidity rising is inhibited.

20. the acidified milk as described in any one of claim 8,9 or 15, wherein acidity is 0.6~1.4.

21. acidified milk as claimed in claim 16, wherein acidity is 0.6~1.4.

22. acidified milk as claimed in claim 17, wherein acidity is 0.6~1.4.

23. acidified milk as claimed in claim 18, wherein acidity is 0.6~1.4.

24. acidified milk as claimed in claim 19, wherein acidity is 0.6~1.4.

25. screening the method for rising the streptococcus thermophilus for the acidified milk being inhibited by for manufacturing acidity, wherein include:

(b) after the skimmed milk powder culture medium of the streptococcus thermophilus candidate to the inoculation in (a) is cultivated, cooling is carried out Process；

(d) the candidate streptococcus thermophilus that confirmation does not generate agglutinator in (c) is determined as rising for manufacturing acidity The process of the streptococcus thermophilus for the acidified milk being inhibited by.

26. screening technique as claimed in claim 25, wherein in 100 weight % of skimmed milk powder culture medium entirety, degreasing Milk powder is the arbitrary value of 8~12 weight %, and water is the arbitrary value of 92~88 weight %.

27. screening technique as claimed in claim 26, wherein relative to the skimmed milk powder culture medium of 100 weight %, with 0.05 The arbitrary value of~0.15 weight % compound barm extract in skimmed milk powder culture medium.

28. screening technique as claimed in claim 27, wherein relative to the skimmed milk powder culture medium of 100 weight %, with 1~3 The candidate streptococcus thermophilus of the arbitrary value inoculation of weight %.

29. the screening technique as described in any one of claim 25~28, wherein the culture of (b) with 37~45 DEG C, 12~ 24 hours arbitrary values carry out.

30. the screening technique as described in any one of claim 25~28, wherein the cooling of (b) is carried out at 1~10 DEG C.

31. screening technique as claimed in claim 29, wherein the cooling of (b) is carried out at 1~10 DEG C.