公开(公告)号：US08192771B2

公开(公告)日：2012-06-05

申请号：US12451721

申请日：2008-05-16

申请人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nobuhiro Yajima

发明人： Takamitsu Okamoto ,  Masahiko Takeda ,  Shigekazu Imayoshi ,  Nobuhiro Yajima

IPC分类号： A23K1/00

CPC分类号： A23K10/18 ,  A23L2/02 ,  A23L2/38 ,  A23L2/52 ,  A23L33/135 ,  A23Y2220/13

摘要： The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.3 (1/hour) during a time from the initiation of the fermentation until the termination of the logarithmic growth phase, and with a pH of the medium being 3.3 to 4.6 at the time the fermentation is completed.

摘要翻译： 本发明涉及一种发酵食品或饮品的制造方法，其特征在于，将属于短乳杆菌的乳酸菌菌株加入到营养原料的50质量％以上的培养基中，将0.2〜 2.0质量％的苹果酸或2.0〜20.0质量％的果糖，所述培养基的pH为5.0〜7.0，营养原料的含量以其天然状态表示; 并进行发酵，至少直到乳酸菌菌株的对数生长期终止，其中在发酵开始的任何时间点，在培养基中另外添加酸或乳酸菌菌株 直到对数生长期结束为止，从发酵开始到发酵开始直至终止对数生长期为止，以培养基pH降低率为0.01〜0.3（1 /小时）进行发酵 并且在发酵完成时介质的pH为3.3至4.6。

公开(公告)号：US20070172549A1

公开(公告)日：2007-07-26

申请号：US11625487

申请日：2007-01-22

申请人： Takamitsu Okamoto ,  Yukihiro Nobuta ,  Nobuhiro Yajima

发明人： Takamitsu Okamoto ,  Yukihiro Nobuta ,  Nobuhiro Yajima

IPC分类号： A23F3/16

CPC分类号： A23C9/1234 ,  A23C9/1307 ,  A23K10/12 ,  A23K10/30 ,  A23L33/135

摘要： The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by using Lactobacillus brevis, and the number of living cells of the Lactobacillus brevis in obtained fermented product is 1×108 cfu/ml or greater. The number of living cells does not significantly change after being preserved at 10° C. for three weeks, and excellent taste and flavor of the fermented food or drink do not deteriorate. The method for producing the fermented food or drink product includes the steps of: adding a strain of Lactobacillus brevis to a medium having an adjusted pH of 4.6 to 7.0, which includes: a vegetative raw material in an amount of 50% or more converted to a juice thereof; and 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, to ferment the medium so that the pH thereof becomes 4.3 or greater and less than 7.0; and adjusting a pH of a fermented product to 3.3 to 4.1 by using an acid.

摘要翻译： 本发明提供通过使用短乳杆菌发酵包含营养原料的培养基而获得的发酵食品或饮料，所获得的发酵产物中短乳杆菌的活细胞数为1×10 8 cfu / ml以上。 在10℃下保存3周后，活细胞数并没有显着变化，发酵食品或饮料的味道和味道也不会恶化。 发酵食品或饮料的制造方法包括以下步骤：向调节pH为4.6〜7.0的培养基中添加短乳杆菌菌株，其特征在于，将50重量％以上的营养原料转化为 果汁 和0.2〜2.0质量％的苹果酸或2.0〜20.0质量％的果糖，使培养基发酵，使其pH为4.3以上且小于7.0; 并通过使用酸将发酵产物的pH调节至3.3至4.1。

公开(公告)号：US20050244559A1

公开(公告)日：2005-11-03

申请号：US10519798

申请日：2003-06-02

申请人： Ikuo Kato ,  Toshihiro Yano ,  Hiroshi Ogawa ,  Nobuhiro Yajima

发明人： Ikuo Kato ,  Toshihiro Yano ,  Hiroshi Ogawa ,  Nobuhiro Yajima

IPC分类号： A23C11/10 ,  A23C20/02 ,  A23L2/62 ,  A23L11/00 ,  A23P1/00

CPC分类号： A23C20/025 ,  A23C11/103 ,  A23C11/106 ,  A23L11/07 ,  A23L11/09

摘要： A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of whole grain-mash of beans once or a plurality of times using a homogenizer; denaturing protein by adding a coagulant and/or a pH adjustor to the stabilized suspension; and performing the dispersing treatment for making the relevant protein denaturation raw material dispersed by a physical dispersing means. In a solid fermented food, it comprises a step of fermenting for fermenting/solidifying by adding a lactic bacterium starter following the step of performing a homogenization treatment, and manufactures it via the step of maturating it if it is necessary.

摘要翻译： 一种制造由豆类作为原料的饮料的方法和固体发酵食品。 其特征在于，其包括以下步骤：通过使用均化器均化 - 处理全谷物糊状物的水浆料一次或多次来制备稳定的悬浮液; 通过向稳定的悬浮液中加入凝结剂和/或pH调节剂来变性蛋白质; 并进行用于通过物理分散装置分散的相关蛋白质变性原料的分散处理。 在固体发酵食品中，其包括通过在进行均质化处理的步骤之后通过添加乳酸菌起子发酵/固化的步骤，如果需要，通过使其成熟的步骤制造。