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

Inactive Publication Date: 2014-01-29
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

That is, in Patent Document 6, there is no problem of suppressing changes in physical properties d

Method used

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  • Method for producing fermented milk having improved physical properties
  • Method for producing fermented milk having improved physical properties
  • Method for producing fermented milk having improved physical properties

Examples

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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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Abstract

A method for producing a fermented milk, said method comprising: step (1) for preparing a fermented milk mix from a starting milk material; step (2) for sterilizing the fermented milk mix by heating; and step (3) for adding a starter to the heat-sterilized fermented milk mix and fermenting the same. The aforesaid method, whereby a fermented milk with good qualities, namely, showing controlled physical changes (occurrence of water separation, an increase in the diameter of milk protein grains and roughening of the texture caused thereby) accompanying the coagulation of milk proteins during refrigerated storage or distribution can be produced, is characterized by comprising at least one treatment selected from (A) to (C): treatment (A) comprising, in step (1), adding glucose oxidase to the starting milk material, which contains a substance that is available as a substrate for glucose oxidase, and then preparing the fermented milk mix; treatment (B) comprising, before step (3), adding glucose oxidase and a substance that is available as a substrate for glucose oxidase to the heat-sterilized fermented milk mix; and treatment (C) comprising, after step (3), adding glucose oxidase and a substance that is available as a substrate for glucose oxidase to the fermented milk.

Description

technical field [0001] The present invention relates to a high-quality dairy product capable of suppressing changes in physical properties (syneresis, increase in particle size of milk protein, or coarse grains) associated with milk protein aggregation during refrigerated storage or distribution. Process for the preparation of fermented milk. Background technique [0002] It is known that in fermented milk represented by yogurt, during refrigerated storage or refrigerated transportation (cargo distribution), milk-derived protein aggregates, accompanied by changes in physical properties (tissue). Specifically, it is known that syneresis occurs due to aggregation of milk protein, or that the particles of milk protein due to aggregation gradually increase over time, causing coarse grains at the entrance, and the appearance and flavor are both deteriorated, resulting in poor quality. decline. [0003] In order to solve the above problems, Patent Document 1 proposes a method of...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/1275C12Y101/03004
Inventor 尾崎悟伊泽佳久平鲷治麻奈美
Owner MEIJI CO LTD
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