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Fermented milk and process for producing the same

A manufacturing method and technology for fermented milk, which are applied in the directions of dairy products, milk preparations, applications, etc., to achieve the effect of not rough appearance

Active Publication Date: 2011-05-11
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method does not mention the improvement of physical properties by miniaturization before fermentation, and the miniaturization of curd formed after fermentation.

Method used

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  • Fermented milk and process for producing the same
  • Fermented milk and process for producing the same
  • Fermented milk and process for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] (Fermentation process of yogurt mixture containing dairy products and milk protein)

[0051] 1725g of skimmed powdered milk, 525g of milk protein concentrate (hereinafter referred to as "MPC"), and 750g of sugar were stirred and dissolved with 10740g of room temperature water. Then, the solution was heated to 50° C. while stirring, and after reaching the temperature, 810 g of unsalted butter was added. After dissolving, the temperature was raised to 70°C, and the solution was put into a homogenizer. After homogenization, heat up to 95°C and cool to 43°C after reaching the temperature.

[0052] Next, 3% by weight of mixed primers of Lactobacillus bulgaricus and Streptococcus thermophilus isolated from "Meiji Bulgaria yoghurt" manufactured by Meiji Dairy Co., Ltd. was used to inoculate and stir for 5 minutes.

[0053] The yoghurt mixture is fermented at around 43° C., and the fermentation is terminated when the pH is below 4.7.

[0054] The solid content concentration ...

Embodiment 2

[0076] Adopt the TRIANGLE filter (trade name, manufactured by Arai Iron Works Co., Ltd.) with a plurality of fine openings formed by a plurality of slits with a slit width of 15 μm formed in the filter member, in which, the same operation as in Example 1, The obtained fermented milk curd (that is, yogurt mixture with a solid content concentration of 24.2%, a protein concentration of 7.1%, a lipid of 4.7%, a sugar of 5.0%, and no stabilizer added) flowed through a plurality of slits with a slit width of 15 μm. After slot extrusion and crushing of the fermented milk curd, it was performed in the same manner as in Example 1, and rapidly cooled to about 5° C. using a heat exchanger such as a tubular cooler. Thereafter, it was put into a predetermined mold, and cooled (3 to 5°C, 12 hours) in a refrigerator to obtain soft yoghurt of fermented milk of the present invention.

[0077] In this Example 2, the size of the openings (slits with a slit width of 15 μm) of a Triangul filter (t...

Embodiment 3

[0086] Using a triangular filter (trade name, manufactured by Arai Iron Works Co., Ltd.) with a plurality of slits having a slit width of 20 μm to form a plurality of fine openings on the filter member, it was obtained in the same manner as in Example 1. The fermented milk curd (that is, yogurt mixture with solid content concentration 24.2%, protein concentration 7.1%, lipid 4.7%, sugar 5.0%, no stabilizer added) flows through a plurality of slits with a slit width of 20 μm After extruding and crushing the fermented milk curd, it is performed in the same manner as in Example 1, and is rapidly cooled to about 5° C. using a heat exchanger such as a tubular cooler. Thereafter, it was put into a predetermined mold, and cooled (3 to 5°C, 12 hours) in a refrigerator to obtain soft yoghurt of fermented milk of the present invention.

[0087] In Example 3, the size of the openings (slits with a slit width of 20 μm) of a Triangul filter (trade name) in which a plurality of fine opening...

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Abstract

The invention provides a fermented milk, such as soft yogurt, that has appropriate viscosity and body and is free from roughness in palatability and in appearance, and provide a process for producing the same. There is provided a process for producing a fermented milk of 10 to 20 [mu]m average particle diameter and = 8000 mPa s viscosity, and provided a process for producing a fermented milk of 10 to 20 [mu]m average particle diameter and = 8000 mPa s viscosity wherein no stabilizer is added or a minute amount of stabilizer is added. There are provided, produced by these processes, a fermented milk of 10 to 20 [mu]m average particle diameter and = 8000 mPa s viscosity and a fermented milk of 10 to 20 [mu]m average particle diameter and = 8000 mPa s viscosity wherein no stabilizer is addedor a minute amount of stabilizer is added.

Description

【Technical field】 [0001] The present invention relates to fermented milk such as yogurt (or called "yogurt") and a manufacturing method thereof. 【Background technique】 [0002] The production of fermented milk, such as soft yogurt, usually goes through: the process of fermenting at least one yogurt mixture containing milk, dairy products, and milk protein; breaking the curd of the fermented milk thus obtained process; subsequent cooling process and other manufacturing methods for manufacturing. [0003] Here, the step of crushing the fermented milk curd is an operation for making the texture of yogurt uniform, and is usually performed by stirring or filter treatment. Raw milk such as cow’s milk is used for the production of yogurt mixture, skim powdered milk is used for dairy products, and milk protein concentrate (MPC: Milk Protein Concentrate), whey protein concentrate (WPC: Whey Protein Concentrate), whey protein isolate is used for milk protein Material (WPI: Whey Prot...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12
CPCA23C9/123A23C9/12
Inventor 野路久展福井宗德神谷哲佐佐木秀志越膳浩
Owner MEIJI CO LTD
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