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Fermented milk with improved taste and manufacturing method thereof

A manufacturing method and technology of fermented milk, applied in dairy products, biochemical equipment and methods, enzymes, etc., can solve problems such as improving or not solving the taste of fermented milk, and achieve the effects of suppressing sourness, good sweet-acid balance, and increasing sweetness Effect

Active Publication Date: 2015-09-09
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, even with the method for producing fermented milk including the above-mentioned lactose decomposition treatment step, the increase in sweetness is limited, and the problem of improving the taste of fermented milk cannot be solved.

Method used

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  • Fermented milk with improved taste and manufacturing method thereof
  • Fermented milk with improved taste and manufacturing method thereof
  • Fermented milk with improved taste and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Skimmed milk powder with 1% fat content, 34% protein, 54% lactose (trade name: "Meiji Skim Milk", manufactured by Meiji Dairy Co.), milk with 3.9% fat content, 3.2% protein, and 4.7% lactose (trade name: "Meiji Milk", Meiji Dairy Co., Ltd.) and whey powder with 1.0% fat content, 12% protein, 76% lactose, 97% solid content, 8.6% ash, 0.7% sodium, 2.5% potassium (trade name: "Meiji" ホエイパウダー", Meiji Dairy Co., Ltd.) was prepared in the ratio shown in Table 1. Lactobacillus bulgaricus 2038 strain and thermophilic milk isolated from lactose decomposing enzyme (lactase) (trade name: "GODO-YNL", manufactured by contract alcohol) and lactic acid bacteria starter (Meiji Dairy Co., Ltd. "Meiji Bulgeria ヨーグルト" (trade name) Streptococcus 1131 strain) was added at the same time, fermented at 43°C until it reached pH 4.4 (about 3 hours), and the fermented milk curd formed was crushed and cooled with a filter. As a comparative control, crude lactose (lactose content 99.5%, trade name: ...

Embodiment 2

[0093] Skimmed milk powder with 1% fat content, 34% protein, 54% lactose (trade name: "Meiji Skim Milk", manufactured by Meiji Dairy Co.), milk with 3.9% fat content, 3.2% protein, and 4.7% lactose (trade name: "Meiji Milk", Meiji Dairy Co., Ltd.) and whey powder with 1.0% fat content, 12% protein, 76% lactose, 97% solid content, 8.6% ash, 0.7% sodium, 2.5% potassium (trade name: "Meiji" ホエイパウダー", Meiji Dairy Industry Co., Ltd.) was prepared in the ratio shown in Table 4. Lactose decomposing enzyme (lactase) (trade name: "GODO-YNL", manufactured by contract alcohol) and lactic acid bacteria starter (produced by Meiji Dairy Co., Ltd. "Meiji Bulgeria ヨーグルト" (trade name) isolated Lactobacillus bulgaricus strain 2038 and thermophilic Streptococcus lactis 1131 strain) was added at the same time, fermented at 43°C until it reached pH 4.4 (about 3 hours), and the fermented milk curd formed was crushed and cooled with a filter. As a comparative control, skimmed milk powder was used ins...

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PUM

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Abstract

The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.

Description

Technical field [0001] The present invention relates to a method for improving the taste of fermented milk. Background technique [0002] Some existing technologies have studied methods for improving the taste and quality of fermented milk and other beverages and foods. A method has been disclosed that prevents the volatilization of the flavor of drinks and foods, shields off odors, and solves the problem of containing additives by adding whey protein and the like (Patent Document 1). In addition, a method of adding whey powder and whey protein concentrate to fermented milk raw materials in order to solve the problems of the taste and the like caused by the addition of stabilizers has also been disclosed (Patent Document 2). The main purpose of these improvement methods is to improve the quality degradation caused by additives in fermented milk and other beverages and foods. [0003] On the other hand, as a method of improving the taste of fermented milk, a method of increasing t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCC12Y302/01023A23C9/1206A23C9/1307A23C9/1275
Inventor 河合良尚
Owner MEIJI CO LTD
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