Method for improving the texture of fermented milk

A technology for fermented milk and lactalbumin, which is applied in the field of fermented milk, can solve the problems of quality decline, taste deterioration of fermented milk, and unsuitable for long-term fermentation to produce fermented milk.

Inactive Publication Date: 2008-09-17
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the HTST method has the disadvantage that it is not suitable for long-term fermentation to produce fermented milk
During long-term fermentation, heat-resistant bacteria (such as Bacillus, etc.) that cannot be killed by the HTST method proliferate in the fermented milk, so there are problems of deterioration of the taste and quality of the fermented milk

Method used

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  • Method for improving the texture of fermented milk
  • Method for improving the texture of fermented milk
  • Method for improving the texture of fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Example 1: Effect of β-Lg-rich WPC on physical properties of yogurt

[0078] In Example 1, the influence of β-Lg-enriched WPC on the physical properties of yogurt was examined. First, β-Lg-rich WPC (β-Lg-rich WPC75 or β-Lg-rich WPC34) manufactured by Friesland FoodDomo Inc. (Domo) and water were mixed with 77.5 kg of UHT sterilized milk and 2.9 kg of skim milk powder 17.6kg, to prepare the yogurt mix. It should be noted that the weight % of protein contained in β-Lg-richWPC75 was 75% by weight. On the other hand, the weight of protein contained in β-Lg-richWPC34 was 34% by weight. β-Lg-rich WPC75 and β-Lg-rich WPC34 were produced by adjusting the protein content to 75% by weight and 34% by weight with respect to the solid content, respectively. It should be noted that the amounts of milk, skim milk powder and water were adjusted so that the milk solids not fat (SNF) was 9.5% by weight of the total and the fat content was 3% by weight.

[0079] The yoghurt mixture wa...

Embodiment 2

[0087] Example 2: Effects of β-Lg and α-La on Physical Properties of Yogurt

[0088] In Example 2, the effects of β-Lg and α-La on the physical properties of yogurt were examined. That is, when producing fermented milk, the β-Lg-rich WPC75 and β-Lg-rich WPC34 used in Example 1 were replaced with β-Lg and α-La manufactured by Davisco Inc. (DAVISCO), and the amounts added were 0.9 % by weight, except that, fermented milk was produced similarly to Example 1, and the curd strength (hardness) was measured. The results are shown in Table 3 below. In addition, the results of curd strength of fermented milk produced using conventional WPC (manufactured by Calpro, WPC75) are also shown in Table 3 as a control. It should be noted that the protein content of both β-Lg and α-La was 95% by weight, of which β-Lg or α-La accounted for 90% by weight. In addition, the addition amount (weight%) in Table 3 shows the weight% of the added β-Lg or α-La in the whole yoghurt mix.

[0089] Table 3...

Embodiment 3

[0092] Example 3: Sterilization conditions when using α-La-containing yogurt mix

[0093] In Example 3, the influence of the sterilization conditions at the time of using the yogurt mixture containing α-La on fermented milk was examined. When producing fermented milk, β-Lg-rich WPC75 and β-Lg-rich WPC34 used in Example 1 were replaced with α-La manufactured by Davisco Inc. (DAVISCO) in an amount of 0.9% by weight, and 95°C Fermented milk was produced and curd strength (hardness) was measured in the same manner as in Example 1, except that the high-temperature short-term sterilization treatment was replaced by ultra-high temperature sterilization treatment (120° C., 2 min) in an autoclave. . It should be noted that conventional WPC75 (manufactured by Calpro), was subjected to ultra-high temperature sterilization to produce fermented milk, and its curd strength was measured as a control group. The results are shown in Table 4 below.

[0094] Table 4: Curd strength of fermente...

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Abstract

The invention provides a fermented milk which is excellent in hardness and flavor and a method of producing the same. The method of producing a fermented milk by using a yogurt mix in which 0.3% by weight or more alpha-lactalbumin is added to a starting milk mixture, a yogurt mix containing a whey protein concentrate in which alpha-lactalbumin is contained in an amount of 60% by weight or more based on the protein, a yogurt mix in which 0.4% by weight or more beta-lactoglobulin is added to a starting milk mixture, or a yogurt mix containing a whey protein concentrate in which beta-lactoglobulin is contained in an amount of 65% by weight or more based on the protein.

Description

technical field [0001] The present invention relates to a method for producing fermented milk, etc., and more specifically, the present invention relates to a method using α-lactalbumin, β-lactoglobulin, or whey protein rich in α-lactalbumin and β-lactoglobulin Concentrate A method of producing fermented milk, fermented milk produced by the production method, etc. Background technique [0002] Fermented milk is generally divided into set yogurt (solid fermented milk), stirred yogurt (paste fermented milk) and beverage yogurt (liquid fermented milk). Especially for set yogurt, in order to increase the commercial value of fermented milk, it is important to obtain a strong structure that does not lose its shape when impacted during product transportation. From this point of view, it is known that whey proteins such as whey protein concentrate (WPC) and whey protein isolate (WPI) are added to raw materials in the process of producing fermented milk. [0003] For example, Japan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23V2002/00A23C9/1307A23C3/02A23V2200/16A23V2250/54252A23V2250/54242A23V2250/5034A23L2/38
Inventor 堀内启史大友英生越膳浩
Owner MEIJI CO LTD
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