JP3032208U - Fermented milk food in which natto and lactic acid bacteria coexist - Google Patents

Abstract

(57) [Summary] (Corrected) [PROBLEMS] To provide fermented milk foods in which fermented milk is re-fermented with Bacillus natto and lactic acid bacteria coexist. SOLUTION: Container A is filled with milk, lactic acid bacteria are put therein, and container A is put into fermentation chamber B. Then, the door of the fermentation room B is closed. In the fermentation room B, keep the temperature overnight, temperature, 37 ° C and humidity of around 70%, make fermented milk, open the door of the fermentation room B, and take out the container A. Add natto to the fermented milk in container A. Further, milk is appropriately replenished, the container A is put into the fermentation chamber B again, and the door is closed. Again, the temperature is kept at 37 ° C and the humidity is around 70%, and the fermented milk is re-fermented with Bacillus natto, the door of the fermentation chamber B is opened, and the container A is taken out. Fermented milk food by the above process.

Description

[Detailed description of the device]     [0001]   [Industrial applications]     The present invention produces milk by fermenting Bacillus natto and lactic acid bacteria in which natto and lactic acid bacteria coexist. It relates to fermented dairy foods.     [0002]   [Prior art]     Traditionally, soybeans are produced by fermenting natto bacteria and natto and milk are produced by fermentation of lactic acid bacteria. There was fermented milk food, but 1. Fermented milk made by fermenting milk with lactic acid bacteria Natto and lactic acid bacteria coexist with natto and lactic acid bacteria that are re-fermented in the fermentation room. There was no fermented milk food.     Also, 2. Coat of natto and lactic acid bacteria made from milk by fermenting lactic acid and natto bacteria or natto There was no raw milk food to grow.     And again, 3. Milk is fermented milk that coexists with natto and lactic acid bacteria as an inoculum There was no fermented dairy food in which R. natto and lactic acid bacteria coexist.     [0003]   [Problems to be solved by the device]     Conventionally, soybean has the nutritional effect and the intestinal and digestive effects of natto natto bacteria in the body.     The nutritional effects of milk and the intestinal and digestive effects of fermented milk in the body are individually evaluated. I was eating.     By combining these individual effects together, new food products are created, and new tastes and health are obtained. Some people dislike the sticky feature of natto, depending on the expectations of the times of thinking. It is. It is useful for people who don't like smells and don't eat.     In addition, they will also contribute to increasing the consumption of soybeans and milk.     [0004]   [Means for Solving the Problems]     The invention is   1. Fermented milk made by fermentation of lactic acid bacteria, put natto bacteria or natto in a container Re-fermented in the fermentation room.   2. Put milk and lactic acid bacteria, Bacillus natto or Natto in a container and ferment in a fermentation room.   3. Fermented milk, which is a symbiotic mixture of natto and lactic acid bacteria, is put in a container together with milk as seed bacteria Ferment in the fermentation room.   The problem is solved by means of 1, 2, and 3 such as.   [Action]   1. Bacillus natto has a fermentative effect on sugars and proteins contained in fermented milk of lactic acid bacteria. It is.   2. Fermenting sugars and proteins contained in milk with Bacillus natto and lactic acid bacteria Is.   3. Sugars and proteins contained in milk by fermented milk inoculum in which natto and lactic acid bacteria coexist. It has a fermentative effect on the quality.     [0006]   【Example】     Explaining one embodiment, 1. Fill container A with milk and add lactic acid bacteria. 2. Put container A in fermentation chamber B. Then, the door of the fermentation room B is closed. 3. Fermentation room B overnight, keeping temperature, 37 ° C and humidity around 70% Make milk. 4. Open the door of fermentation chamber B and take out container A. 5. Add natto to the fermented milk in container A. In addition, supplement milk appropriately. 6. The container A is put into the fermentation chamber B again, and the door is closed. 7. Again, keep the temperature overnight, temperature, 37 ° C and humidity around 70%. Re-fermentation of fermented milk. 8. Open the door of fermentation chamber B and take out container A.     [0007]   [Effect of device]   According to one embodiment of the present invention, which has the above-described structure, the sugar content of milk or fermented milk is It is a characteristic of natto by fermenting proteins uniformly and uniformly. Sticky The effect of eliminating the ba. Or, the effect of thinning the stickiness. b. The odor of natto disappears effect. c. The effect of softening natto. Further, d. People who have not eaten until now The eating effect of. e. The effect of responding to health thinking with the taste of new food. And further, f. Big The effect of contributing to the expansion of consumption of beans and milk. And so on.   As an embodiment, 1. For milk, sugar, honey, glucose, fructose syrup, whole A method of adding skim milk powder, skim milk powder, agar, gelatin, and flavors. 2. Stop fermentation appropriately Therefore, add milk, fruit juice, etc. to drink, make fermented milk drink, or after completion, milk A method of adding fermented milk drinks by adding juice and fruit juice. 3. Fruits such as apples and strawberries How to add. Etc.

[Brief description of drawings] FIG. 1 is a perspective view of a fermentation chamber A used in the present invention. FIG. 2 is a perspective view of a container B used in the present invention. [Explanation of symbols] A: Fermentation room B: Container

Claims (1)

[Claims for utility model registration] [Claim 1] A container B containing milk and lactic acid bacteria is placed in the fermentation chamber A.
A fermented milk food in which natto bacteria and lactic acid bacteria coexist, which is produced by putting natto bacteria into fermented milk made by fermenting and fermenting again in fermentation chamber A. 1. A fermented milk in which natto bacteria and lactic acid bacteria coexist according to claim 1, which is produced by fermenting a container containing lactic acid bacteria and natto bacteria in milk in a fermentation chamber. Food. 1. The natto according to claim 1 or 2, wherein the fermented milk in which natto bacteria and lactic acid bacteria coexist is added to milk to produce a fermented milk. Fermented dairy foods in which bacteria and lactic acid bacteria coexist.