Bilayer-type fermented milk product and production method therefor

Abstract

In a fermented milk product having a foodstuff layer formed as an upper layer of a fermented milk layer, low-methoxy pectin having an esterification degree of less than 50 is added to the foodstuff layer, the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstufflayer is adjusted to 21 or less. In a bilayer-type fermented milk product, a sharp interface between a fermented milk layer and a foodstuff layer can be maintained without adding a gelling agent, suchas low-methoxyl pectin and gelatin, to the fermented milk layer.

Description

technical field [0001] The invention relates to a double-layer fermented milk product in which foods such as fruit sauce are placed on fermented milk and a manufacturing method thereof. Specifically, it relates to a technique for maintaining a clear interface between two layers even when a food having a high specific gravity is placed on an upper layer of fermented milk for a certain period of time. Background technique [0002] In recent years, with the diversification of fermented milk products (such as yogurt products), the demand for double fermented milk products in which various foods such as fruit sauce are placed on a fermented milk layer has increased. However, when filling the upper layer of fermented milk with a food layer with a high specific gravity such as fruit sauce, the food layer sinks into the fermented milk layer due to vibrations during transportation of the fermented milk product and cannot be maintained between the two layers. A sharp interface, which...

AI Technical Summary

Problems solved by technology

However, when filling the upper layer of fermented milk with a food layer with a high specific gravity such as fruit sauce, the food layer sinks into the fermented milk layer due to vibrations during transportation of the fermented milk product and cannot be maintained between the two layers. sharp interface, resulting in a decrease in commodity value

Specifically, during the filling process of the food layer or the distribution process of the product, the fermented milk layer and the food layer become cloudy, making the interface between the two unclear, and impairing the appearance of the product.

In addition, there is a problem that during the storage period, sweetness and flavor transfer occurs between the food layer and the fermented milk layer, impairing the flavor of the fermented milk product properly adjusted by the manufacturer.

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