Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented whey preparation and its production method

A technology of fermented milk and lactic acid fermentation, applied in the direction of whey, dairy products, milk preparations, etc., which can solve the problem of unconceived solid content concentration of whey aqueous solution, unconceived lactic acid bacteria and/or yeast fermentation, and unrepresented thermal stability and other issues, to achieve the effect of fresh and refreshing flavor, effective production, thermal stability and safety

Inactive Publication Date: 2011-11-30
MEIJI CO LTD
View PDF8 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Therefore, it is not assumed here that the solid content concentration of the whey aqueous solution is higher than 10% by weight, or the pH value is higher than 6.5, and of course, a method for ensuring good thermal stability in such cases is not suggested.
Furthermore, fermentation with lactic acid bacteria and / or yeast etc. is not envisaged here

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented whey preparation and its production method
  • Fermented whey preparation and its production method
  • Fermented whey preparation and its production method

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0090] Example 1 (the present invention): Preparation of fermented whey preparation (when using lactic acid bacteria and lactase)

[0091] As whey protein, 140 g of sweet whey powder (manufactured by Meiji Dairy Co., Ltd.) was prepared, dissolved in deionized water, and a whey protein aqueous solution (whey aqueous solution) with a solid content concentration of 14% by weight was prepared, and then oxidized with hydrogen Sodium acts as a pH adjuster, adjusting the pH to about 7.0. Next, the whey protein aqueous solution was heat-sterilized at 95° C. for 10 minutes by scalding in boiling water. After sterilization, the aqueous solution was observed to contain aggregate particles smaller than 100 μm (average particle diameter: 3 μm). The resulting aqueous solution was cooled to 43°C.

[0092] Next, a frozen concentrate of lactic acid bacteria starter (isolated from "Bulgaria Yoichi Glut" (product name) manufactured by Meiji Dairy Co., Ltd.) was added to the whey protein aque...

example 2

[0102] Example 2 (comparative example): Preparation of fermented whey preparation (when lactase is not used)

[0103] Tests and evaluations were performed in the same manner as in Example 1, except that lactase (lactose decomposing enzyme) was not added during lactic acid fermentation.

[0104] The results are shown in Table 2.

[0105] Table 2

[0106]

example 3

[0107] Example 3 (comparative example): Preparation of fermented whey preparation (when lactic acid bacteria are not used)

[0108] Tests and evaluations were performed in the same manner as in Example 1, except that predetermined lactic acid bacteria were not added during lactic acid fermentation (lactase was added).

[0109] The results are shown in Table 3.

[0110] table 3

[0111]

[0112] Beverage product example

[0113] Using the fermented whey preparation obtained in Example 1 above (hereinafter referred to as whey fermented milk), the following formulations were used to manufacture according to the method of the present invention, thereby producing the following beverage products of the present invention.

[0114] In addition, the following ratio or % means the ratio or % of a weight basis unless otherwise indicated.

[0115] Coordination example 1 (drink 1):

[0116] Table 4

[0117] Matching rate (%)

Amount added (g)

whey ferment...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The fermented whey preparation according to the present invention is sterilized with an aqueous whey protein solution whose solid content concentration is adjusted to 11 to 35% by weight and whose pH is adjusted to 6.5 to 8.0, and then subjected to lactic acid fermentation. The fermented whey preparation obtained by homogenizing the obtained fermented liquid, wherein, before lactic acid fermentation, during lactic acid fermentation, and / or after lactic acid fermentation, high temperature sterilized whey protein Lactose contained in the aqueous solution is enzymatically hydrolyzed, thereby enhancing sweetness. The fermented whey preparation according to the present invention not only has a good flavor endowed with unique sourness and natural sweetness produced by fermentation, but also has a fresh and refreshing flavor, and has a smooth mouthfeel. In addition, it is heat-stable It is also excellent in performance and safety.

Description

[0001] References to related applications [0002] This application claims the benefit of priority based on Japanese Patent Application No. 2008-272978 (filing date: October 23, 2008 ), which is a prior Japanese patent application, and the entire disclosure thereof is incorporated herein by reference. field of invention [0003] The present invention relates to a fermented whey preparation endowed with unique sourness and natural sweetness produced by fermentation, and a method for producing the same. The fermented whey preparation has a refreshing refreshing flavor and good taste. The present invention also relates to beverages comprising such whey preparations and methods for their production. Background technique [0004] It is known that whey, which is by-produced during the production of cheese and the like, contains a large amount of various essential amino acids, proteins, vitamins, and sugars, and has high nutritional value. On the other hand, whey has poor flavor ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23C21/02A23C9/123
CPCA23L2/66A23C21/023A23C3/03A23C21/026A23L2/38A23C21/08
Inventor 中谷早苗
Owner MEIJI CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com