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：US20100143541A1

公开(公告)日：2010-06-10

申请号：US12451721

申请日：2008-05-16

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

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

IPC分类号： A23K1/00 ,  A23L2/00

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。