Method for producing fermented milk having improved physical properties
A technology of physical properties and fermented milk, applied in the fields of biochemical equipment and methods, dairy products, enzymes, etc., can solve the problem of non-existence, and achieve the effect of long-term stable good flavor and long-term stable physical properties
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[0048] I. Preparation method of fermented milk with improved physical properties
[0049] The method for producing fermented milk of the present invention includes at least one of the following three steps (1) to (3):
[0050] (1) Prepare a fermented milk mixture using raw milk,
[0051] (2) heat sterilizing the fermented milk mixture, and
[0052] (3) A starter is added to the heat-sterilized fermented milk mixture for fermentation, characterized in that:
[0053] In the above steps (1) to (3), at least any one of the following treatments (A) to (C) is performed:
[0054] (A) In step (1), glucose oxidase is added to raw milk containing a substance that can serve as a substrate for glucose oxidase to prepare a fermented milk mixture,
[0055] (B) before step (3), adding glucose oxidase and a substance capable of serving as a substrate for glucose oxidase to the heat-sterilized fermented milk mixture,
[0056](C) After the step (3), glucose oxidase and a substance that ca...
Example Embodiment
[0101] Experimental example 1
[0102] (1-1) Preparation of fermented milk
[0103] Four kinds of fermented milks 1 to 4 were prepared according to the recipes described in Table 1.
[0104] [Table 1]
[0105] Table 1. Proportion table of raw milk (yogurt mixture) (1)
[0106]
[0107]
[0108] Specifically, as shown in Table 1, raw material milk (fat content: 3.0% by weight, non-fat milk solid content: 9.7% by weight) and raw material water were heated and mixed at 60° C., stirred, and dissolved. In the milk 3 and the fermented milk 4, glucose was added to the above. After cooling this to 5 degreeC, lactase and / or glucose oxidase were added and mixed with respect to fermented milk 2 and fermented milk 4 according to the recipe described in Table 1. The fermented milk mixture thus prepared was left to stand at about 5°C for about 14 hours, and then heat-sterilized until the fermented milk mixture reached 95°C. This was cooled to around 40°C (about 43°C), and ino...
Example Embodiment
[0135] Experimental example 2
[0136] (2-1) Preparation of fermented milk
[0137] According to the recipe shown in Table 4, three kinds of fermented milks 5-7 were prepared.
[0138] [Table 4]
[0139] Table 4. Proportion of raw milk (yogurt mixture) (2)
[0140]
[0141] Specifically, as shown in Table 4, raw material milk (fat content: 4.0% by weight, non-fat milk solid content: 8.8% by weight) and raw material water were mixed, and lactase was added to fermented milk 6 and to fermented milk 7 Lactase and glucose oxidase were mixed separately. Fermented milk was prepared in the same manner as in Example 1, except that the lactic acid bacteria starter was used as a mixed starter isolated from "Meiji Yogurt R-1" (manufactured by Meiji Dairy Co., Ltd.). At this time, in the fermentation process, after about 3 hours, the acidity of the fermented milk 5 was 0.62%, the acidity of the fermented milk 6 was 0.59%, and the acidity of the fermented milk 7 was 0.59%, and ab...
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