Method for producing liquid fermented milk

Abstract

A method for producing liquid fermented milk, in which a fermented milk starter is added to a raw material mixture containing raw milk, and a mixture of the raw material mixture and the fermented milk starter is fermented, the method comprising: a stirring fermentation step in which the raw material mixture and the fermented milk starter are stirred and fermented; fermenting the mixture or the fermented product thereof while stirring the mixture or the fermented product thereof during a period from the time when the pH of the mixture or the fermented product thereof is 5.8 to the time when the pH of the fermented product reaches a preset pH between 5.6 and 5.0; and a standing fermentation step in which the stirring is stopped when the pH of the fermentation product reaches the preset pH, and the fermentation product is subjected to standing fermentation in a state in which the fermentation product is left to stand until the pH of the fermentation product reaches 4.6 or less.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing liquid fermented milk. Background Art

[0002] Fermented milk is fermented milk in a paste, liquid or solid state, or frozen fermented milk obtained by fermenting milk or milk containing non-fat milk solid components to the same extent as milk using lactic acid bacteria or yeast, and can be roughly divided into two types. One is the pre-fermentation type, and the other is the post-fermentation type. The former (pre-fermentation type) is to add a specified amount of fermented milk starter to a raw material mixture containing raw milk, and use a tank or the like before filling the mixture of the raw material mixture and the fermented milk starter into a general-purpose independent food container, and ferment the above mixture in a state of standing still until it reaches a specified lactic acid acidity, specified pH, etc., then cool it, and then crush the obtained fermented milk, etc., and mix pulp, sweetener (syrup, etc.) as needed, and then fill it into a general-purpose independent food container (paper container, plastic container, glass container, etc.). The latter (post-fermentation type) is to add a specified amount of fermented milk starter to a raw material mixture containing raw milk, fill the mixture of the raw material mixture and the fermented milk starter into a general-purpose independent food container, and then use a fermentation chamber or the like to ferment the above mixture until it reaches a specified lactic acid acidity, specified pH, etc., and then cool it to obtain.

[0003] If stirring is performed during fermentation, the dissolved oxygen concentration in the raw material mixture increases, which may hinder the proliferation of lactic acid bacteria and cause fermentation delay, or aggregates may be generated locally. Therefore, in any manufacturing method, the fermentation of the raw material mixture has been performed in a standing state (standing fermentation) in the past.

[0004] Patent Document 1 describes an invention related to a method for manufacturing drinking yogurt. The method for manufacturing drinking yogurt includes fermenting a raw material containing milk using lactic acid bacteria having the ability to produce extracellular viscous polysaccharide. The manufacturing method includes: a first stirring step of stirring the fermented product in a curd formation stage where the pH of the fermented product is 5.2 to 4.6; a second stirring step of stirring the fermented product after the first stirring step at the end of fermentation when the pH of the fermented product is less than 4.6 and the fermented product reaches the desired pH; a cooling step; and a third stirring step of stirring the fermented product obtained by the cooling step to adjust the viscosity to a range of 200 to 700 mPa·s.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Application Laid-Open No. 2018-161114 Summary of the Invention

[0008] Problems to be Solved by the Invention

[0009] Generally, the manufacturing method of liquid fermented milk requires a process of breaking the curd produced during fermentation, and the manufacturing process is complicated. In addition, even if the curd is broken, fine aggregates are likely to be produced, and there is room for further improvement in taste.

[0010] In addition, even for the method disclosed in Patent Document 1, there is still room for further improvement in the viscosity and taste of the obtained liquid fermented milk.

[0011] Therefore, an object of the present invention is to provide a manufacturing method of liquid fermented milk that can obtain a smooth taste with a low viscosity.

[0012] Means for solving the problem

[0013] The inventors of the present invention conducted in-depth research on the manufacturing method of liquid fermented milk and found that until a certain degree of fermentation, fermentation is carried out while stirring, and after a certain degree of fermentation, fermentation is carried out in a state of standing still after stopping stirring, whereby liquid fermented milk with a low viscosity and a smooth taste can be manufactured, and thus the present invention was completed. Therefore, the present invention provides the following.

[0014] <1>A manufacturing method of liquid fermented milk, which is a manufacturing method of liquid fermented milk in which a fermented milk starter is added to a raw material mixture containing raw milk and the mixture of the raw material mixture and the fermented milk starter is fermented, and includes:

[0015] A stirring fermentation step of fermenting while stirring the mixture or its fermented product during the period from the time when the pH of the mixture or its fermented product reaches 5.8 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0; and

[0016] A standing fermentation step of stopping stirring when the pH of the fermented product reaches the preset pH and performing standing fermentation in a state where the fermented product is left standing until the pH of the fermented product reaches 4.6 or less.

[0017] <2>The manufacturing method of liquid fermented milk according to <1>, wherein the standing fermentation step is performed during the period when the pH of the fermented product is between 5.2 and 4.6.

[0018] <3>The manufacturing method of liquid fermented milk according to <1> or <2>, wherein in the stirring fermentation step, stirring is stopped when the pH of the fermented product reaches the preset pH, and after filling the fermented product into a container, standing fermentation is performed in a state where the fermented product is left standing in the container until the pH of the fermented product reaches 4.6 or less.

[0019] <4>The method for manufacturing a liquid fermented milk according to <1> or <2> includes a cooling step of cooling the fermented product after the standing fermentation step described above.

[0020] <5>The method for manufacturing a liquid fermented milk according to <1> or <2>, wherein the content of protein in the above raw material mixture is 2.8 to 10.0% by mass.

[0021] <6>The method for manufacturing a liquid fermented milk according to <1> or <2>, wherein the above liquid fermented milk is a drinking type yogurt.

[0022] Effects of the Invention

[0023] According to the present invention, there is provided a method for manufacturing a liquid fermented milk capable of obtaining a liquid fermented milk having a low viscosity and a smooth texture. Detailed Description of the Invention

[0024] Hereinafter, the content of the present invention will be described in detail. It should be noted that in this specification, "~" is used in the sense of including the values described before and after it as the lower limit value and the upper limit value.

[0025] The method for manufacturing a liquid fermented milk of the present invention is characterized in that

[0026] It is a method for manufacturing a liquid fermented milk in which a fermented milk starter is added to a raw material mixture containing raw milk, and the mixture of the above raw material mixture and the fermented milk starter is fermented, and it includes:

[0027] A stirring fermentation step, in which during the period from the moment when the pH of the above mixture or its fermented product reaches 5.8 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0, the above mixture or its fermented product is fermented while being stirred; and

[0028] A standing fermentation step, when the pH of the fermented product reaches the above preset pH, stirring is stopped, and standing fermentation is carried out in a state where the fermented product is allowed to stand until the pH of the fermented product reaches 4.6 or less.

[0029] In the production method of the present invention, during the period from the moment when the pH of the above mixture or its fermentate is 5.8 until the pH of the fermentate reaches a preset pH value between 5.6 and 5.0, fermentation is carried out while stirring the above mixture or its fermentate. Therefore, it is speculated that fermentation can be carried out while suppressing the generation of components that become the nuclei of coarse aggregates. And it is speculated that when the pH of the fermentate reaches the above preset pH, stirring is stopped and static fermentation is carried out, whereby fermentation can be carried out while suppressing the formation of curd and the generation of coarse aggregates. Therefore, according to the production method of the present invention, a liquid fermented milk with low viscosity and a smooth taste can be produced. In addition, in the production method of the present invention, the formation of curd during fermentation can also be suppressed. Therefore, even if no curd-breaking treatment such as homogenization treatment is carried out after fermentation, a liquid fermented milk with low viscosity can be produced. Therefore, the production process of liquid fermented milk can be further simplified, and the productivity of liquid fermented milk is also excellent.

[0030] It should be noted that in this specification, liquid fermented milk refers to fermented milk having a fluidity such that it can be consumed by tilting the container without using a spoon or the like. The viscosity of the liquid fermented milk at 10 °C is preferably 5000 mPa·s or less. In addition, fermented milk refers to a fermentate obtained by culturing a fermented milk starter such as lactic acid bacteria in a raw material mixture containing raw milk, and can be any one of fermented milk, dairy product lactic acid bacteria beverage, lactic acid bacteria beverage, etc. specified by ministerial ordinance such as milk. As an example of fermented milk, yogurt can be cited. In addition, in this specification, the fermentate includes not only the fermentate that has completed fermentation but also the fermentate in the middle of fermentation.

[0031] Hereinafter, the present invention will be described in more detail.

[0032] First, the raw material mixture used in the production method of the present invention will be described. The raw material mixture refers to a raw material preparation obtained by mixing the raw materials of fermented milk. In raw milk, a sweetness-imparting agent (water, sugars represented by sucrose, sweeteners, etc.), a stabilizer, minerals, oils and fats, an emulsifier, a flavor, an enzyme (lactase, etc.) are added (compounded) as needed, and dissolved while heating as needed to prepare. As raw milk, raw milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, whole milk concentrate, skim milk concentrate, buttermilk, butter, cream, cheese, milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg), etc. can be cited. One or more of them can be used.

[0033] The raw material mixture can consist only of raw milk (raw milk is 100%).

[0034] The raw material mixture can be subjected to homogenization treatment, heat sterilization treatment, etc.

[0035] As a raw material mixture, in the case of using a raw material mixture containing raw milk, cream, butter, cheese and other raw materials containing fat, homogenization treatment is preferably carried out. By carrying out the homogenization treatment, it is possible to reduce the particle size of solid components such as fat globules contained in the raw material mixture and make them uniformly dispersed in the raw material mixture. As the homogenization treatment, for example, known means and conditions such as pressurizing the raw material mixture while passing it through a narrow gap can be adopted. The homogenization treatment is not limited to the treatment using a known homogenizer, and in addition, it can also be a shear treatment using stirring, a homogenous mixer, an extruder, etc.

[0036] The heat sterilization treatment of the raw material mixture can be carried out using known methods and devices. The heat sterilization treatment can be an indirect heating method or a direct heating method. The heat sterilization treatment can be carried out using, for example, a plate heat exchanger, a tubular heat exchanger, a steam injection heating device, a steam injection heating device, an electric heating device, a batch sterilization device (emulsifying kettle, kneader, cooker, etc.). The heat sterilization treatment conditions can be appropriately selected from known conditions. For example, the heating temperature can be set to 70 to 150 °C. The heating time can be appropriately adjusted according to the heating temperature. For example, the heating time can be set to 1 to 300 seconds.

[0037] As a specific example of the heat sterilization treatment, there can be listed the ultra-high temperature instantaneous sterilization (UHT sterilization) method of heating treatment at 120 to 150 °C for 2 to 3 seconds, the high temperature short time sterilization (HTST sterilization) method of continuously heating treatment at 72 to 75 °C for 15 seconds or more, the high temperature holding sterilization (HTLT sterilization) method of heating treatment at 75 °C or more for 15 minutes or more in a holding type, the high temperature short time sterilization (HTST sterilization) method of continuously heating treatment at 72 °C or more for 15 seconds or more, and the ultra-high temperature sterilization (LL sterilization) method of heating treatment at 135 to 150 °C for 1 to 4 seconds, etc. These methods can also be combined in two or more kinds for carrying out. The heat sterilization treatment is preferably the HTST sterilization method or the UHT sterilization method.

[0038] The content of protein in the raw material mixture is preferably 2.8 to 10.0% by mass, more preferably 2.8 to 8.0% by mass, and further preferably 2.8 to 6.0% by mass or less.

[0039] The solid component concentration of the raw material mixture is preferably 5.0 to 30.0% by mass. The upper limit is preferably 25.0% by mass or less, more preferably 20.0% by mass or less. The lower limit is preferably 6.0% by mass or more, more preferably 8.0% by mass or more.

[0040] In the manufacturing method of the present invention, a fermented milk starter is added to the raw material mixture, and the mixture of the raw material mixture and the fermented milk starter is fermented. After adding the fermented milk starter to the raw material mixture, stirring is preferably performed to disperse the fermented milk starter in the raw material mixture.

[0041] The fermented milk starter refers to inoculated lactic acid bacteria, yeasts and other inoculum for fermenting the raw material mixture. In the present invention, a well-known fermented milk starter can be appropriately used, and lactic acid bacteria are preferred. Lactic acid bacteria refer to the general term for microorganisms that assimilate glucose and produce lactic acid at a yield of 50% or more based on the sugar. As physiological properties, they are Gram-positive cocci or bacilli, and have characteristics such as non-motility, non-spore-forming ability, and catalase negativity. Examples of lactic acid bacteria include those classified into the genera Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, Streptococcus, Weissella, Tetragenococcus, Oenococcus, Enterococcus, Vagococcus, Carnobacterium, and Bifidobacterium. In an embodiment of the present invention, all of these lactic acid bacteria can be used as the fermented milk starter.

[0042] The fermented milk starter preferably contains at least one lactic acid bacteria selected from the group consisting of Bulgarian bacteria (Lactobacillus bulgaricus), thermophilic bacteria (Streptococcus thermophilus), casei bacteria (Lactobacillus casei), gasseri bacteria (Lactobacillus gasseri), lactic acid bacteria (Lactobacillus lactis), plant bacteria (Lactobacillus plantarum), acidophilus bacteria (Lactobacillus acidophilus), and bifidobacteria (Bifidobacterium), and more preferably contains at least one selected from Bulgarian bacteria, thermophilic bacteria, and casei bacteria. As one mode, the fermented milk starter preferably contains at least one selected from Bulgarian bacteria and thermophilic bacteria, and more preferably contains Bulgarian bacteria and thermophilic bacteria. As another mode, the fermented milk starter preferably contains casei bacteria.

[0043] As specific examples of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. bulgaricus 2038 strain, Lactobacillus delbrueckii subsp. bulgaricus 1589 strain (NITE BP-03716), Lactobacillus delbrueckii subsp. bulgaricus OLL 1073R-1 (FERM P-17227), etc. can be cited.

[0044] For Lactobacillus delbrueckii subsp. bulgaricus, strains such as Lactobacillus delbrueckii subsp. bulgaricus OLL1171 (hereinafter sometimes referred to as "OLL1171 strain") specified by the accession number NITE BP-01569, Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1 (hereinafter sometimes referred to as "OLL1073R-1 strain") specified by the accession number FERM BP-10741, Lactobacillus delbrueckii subsp. bulgaricus OLL205013 (hereinafter sometimes referred to as "OLL205013 strain") specified by the accession number NITE BP-02411, Lactobacillus delbrueckii subsp. bulgaricus OLL1247 (hereinafter sometimes referred to as "OLL1247 strain") specified by the accession number NITEBP-01814, Lactobacillus delbrueckii subsp. bulgaricus OLL1251 (hereinafter sometimes referred to as "OLL1251 strain") specified by the accession number NITE BP-02703, Lactobacillus delbrueckii subsp. bulgaricus 1589 (hereinafter sometimes referred to as "1589 strain") specified by the accession number NITE BP-03716, etc. can also be used.

[0045] The strain OLL1171 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus OLL1171, (2) deposit number: NITE BP-01569, (3) deposit date: March 13, 2013. The strain OLL1073R-1 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1, (2) deposit number: FERM BP-10741, (3) deposit date: February 22, 1999. The strain OLL205013 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus OLL205013, (2) deposit number: NITE BP-02411, (3) deposit date: February 3, 2017. The strain OLL1247 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus OLL1247, (2) deposit number: NITE BP-01814, (3) deposit date: March 6, 2014. The strain OLL1251 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus OLL1251, (2) deposit number: NITE BP-02703, (3) deposit date: April 25, 2018. The strain 1589 was deposited with the following information: (1) identification label: Lactobacillus delbrueckii subsp. bulgaricus 1589, (2) deposit number: NITE BP-03716, (3) deposit date: August 9, 2022 at (4) depository institution: Patent Microorganisms Depositary, National Institute of Technology and Evaluation (Room 122, 2-5-8 Kamigou, Kisarazu-shi, Chiba 292-0818, Japan). It should be noted that as the Lactobacillus bulgaricus specified by these deposit numbers, a subculture strain of the strain, or an artificial mutant, natural mutant, gene recombinant, or derivative strain of the strain or its subculture strain, etc. may also be used.

[0046] For Lactobacillus delbrueckii subsp. bulgaricus, for example, Lactobacillus delbrueckii subsp. bulgaricus isolated from commercially available fermented milk using a known agar medium for Lactobacillus (e.g., MRS agar medium, plate count agar medium supplemented with BCP) can also be used. As such Lactobacillus delbrueckii subsp. bulgaricus, for example, Lactobacillus delbrueckii subsp. bulgaricus strain 2038, which is isolated from "Meiji Bulgarian Style Yogurt (registered trademark), Meiji Co., Ltd." using a plate count agar medium supplemented with BCP and has a spindle-shaped colony morphology, is stored at the Meiji Innovation Center of Meiji Co., Ltd. (1-29-1 Shichigu, Hachioji City, Tokyo 192-0919, Japan).

[0047] As Lactobacillus delbrueckii subsp. bulgaricus, lactic acid bacteria that produce a high amount of polysaccharide can also be used. In this specification, "lactic acid bacteria that produce a high amount of polysaccharide" refers to lactic acid bacteria that can produce a relatively large amount of exopolysaccharide (EPS).

[0048] Whether Lactobacillus delbrueckii subsp. bulgaricus is a lactic acid bacterium that produces a high amount of polysaccharide can be confirmed, for example, by the following method. That is, for example, Lactobacillus delbrueckii subsp. bulgaricus after activation as needed is cultured (for example, the culture solution obtained by activating a frozen strain twice in a 10 w / v% skim milk powder medium at a rate of 1 platinum loop / 5 mL is inoculated into a 10 w / v% skim milk powder medium at a rate of 1 w / w% and statically cultured at 37°C for 18 hours), and the amount of exopolysaccharide (EPS) in the obtained culture solution is measured. If the amount is large, it can be determined as a lactic acid bacterium that produces a high amount of polysaccharide. The amount of exopolysaccharide (EPS) can be appropriately measured by existing well-known methods, and examples include the following method: The components in 4 mL of the culture solution are dissolved with trichloroacetic acid, and the polysaccharide is recovered by precipitation with ethanol, dialyzed with ultrapure water as needed, and the amount of the resulting polysaccharide is measured by the phenol-sulfuric acid method. For example, as the amount of polysaccharide, when the amount of polysaccharide (mg / kg) in the culture solution measured by the above method is 70 mg / kg or more, 105 mg / kg or more, 116 mg / kg or more, or 120 mg / kg or more, it can be determined as a lactic acid bacterium that produces a high amount of polysaccharide. In addition, for example, when the amount of polysaccharide (mg / kg) measured by the above method exceeds the amount of exopolysaccharide (EPS) in the culture solution obtained by culturing Lactobacillus delbrueckii subsp. bulgaricus strain 2038, more specifically, when it exceeds 1.0 times or is 1.1 times or more of the amount of exopolysaccharide (EPS) in the culture solution obtained by culturing Lactobacillus delbrueckii subsp. bulgaricus strain 2038, it can be determined as a lactic acid bacterium that particularly produces a high amount of polysaccharide.

[0049] Specific examples of Lactobacillus delbrueckii subsp. bulgaricus belonging to such lactic acid bacteria that produce a high amount of polysaccharide include strain OLL1251, strain OLL1073R-1, and strain OLL1247.

[0050] Specific examples of thermophilic bacteria include thermophilic bacterium 1131, thermophilic bacterium 3078 (NITE BP-01697), etc.

[0051] Thermophilic bacteria can also use lactic acid bacteria that produce high yields of polysaccharides. Whether a thermophilic bacterium is a lactic acid bacterium that produces high yields of polysaccharides can be confirmed, for example, by the following method. That is, for example, culture the thermophilic bacterium after activation as needed (for example, the culture solution obtained by activating and culturing a frozen strain twice in a 10 w / v% skim milk - 0.1 w / v% casein hydrolysate medium at a rate of 1 platinum loop / 5 mL, inoculate it into a 10 w / v% skim milk - 0.1 w / v% casein hydrolysate medium at a rate of 1 w / w%, and statically culture it at 43°C for 4 hours), measure the amount of extracellular polysaccharide (EPS) in the obtained culture solution, and if the amount is large, it can be determined to be a lactic acid bacterium that produces high yields of polysaccharides. The amount of extracellular polysaccharide (EPS) can be appropriately measured by a conventionally known method, and examples include the following method: Dissolve the components in 10 g of the culture solution with trichloroacetic acid, precipitate and recover the polysaccharide with ethanol, dialyze it with ultrapure water as needed, and measure the amount of the obtained polysaccharide by the phenol-sulfuric acid method. For example, as the amount of polysaccharide, when the amount of polysaccharide (mg / kg) in the culture solution measured by the above method is 3 mg / kg or more, 12 mg / kg or more, 13 mg / kg or more, or 14 mg / kg or more, it can be determined to be a lactic acid bacterium that produces high yields of polysaccharides. In addition, for example, when the amount of polysaccharide (mg / kg) measured by the above method exceeds the amount of extracellular polysaccharide (EPS) in the culture solution obtained by culturing Thermophilic Bacterium 1131 strain, more specifically, exceeds 1.0 times or is 1.1 times or more of the amount of extracellular polysaccharide (EPS) in the culture solution obtained by culturing Thermophilic Bacterium 1131 strain, it can be determined to be a lactic acid bacterium that produces particularly high yields of polysaccharides.

[0052] Specific examples of thermophilic bacteria that are lactic acid bacteria that produce high yields of polysaccharides include OLS3290 strain and OLS3078 strain.

[0053] Specific examples of cheese bacteria include cheese bacterium P2203401 and the like.

[0054] In the fermented milk starter, as a combination of Bulgarian bacteria and thermophilic bacteria, lactic acid bacteria isolated from fermented milk products (for example, Meiji Bulgarian-style yogurt, Meiji Probio Yogurt LG21, Meiji Probio Yogurt R-1, dessert type of Meiji Bulgarian-style yogurt, etc. manufactured by Meiji Co., Ltd.) can also be used.

[0055] The addition amount of the fermented milk starter can be appropriately set according to the addition amount used in a conventionally known method for manufacturing fermented milk. In addition, the inoculation method of the fermented milk starter is not particularly limited, and a method commonly used in the manufacture of fermented milk can be appropriately used.

[0056] In the manufacturing method of the present invention, in the stirring fermentation step, during the period from the moment when the pH of the mixture of the raw material mixture and the fermented milk starter or its fermented product is 5.8 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0, fermentation is carried out while stirring the mixture or its fermented product. It should be noted that by mixing the raw material mixture and the fermented milk starter, the raw material mixture is sometimes fermented using the fermented milk starter. Therefore, the "fermented product" in the stirring fermentation step refers to the product obtained by culturing and fermenting the fermented milk starter in the raw material mixture, which is an intermediate product during fermentation.

[0057] The upper limit value of the preset pH range is preferably 5.5 or less, more preferably 5.4 or less. The lower limit value of the preset pH range is preferably 5.1 or more, more preferably 5.2 or more. In the stirring fermentation step, it is particularly preferred that during the period from the moment when the pH of the mixture or its fermented product is 5.8 until the pH of the fermented product reaches a preset pH between 5.4 and 5.2, fermentation is carried out while stirring the mixture or its fermented product.

[0058] At the moment when the pH of the mixture or its fermented product exceeds 5.8, it can be left standing, or stirred intermittently or continuously.

[0059] In addition, in the stirring fermentation step, stirring can be started from the moment when the pH of the above mixture or its fermented product is 5.9, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6 or higher. That is, fermentation can be carried out while stirring the above mixture or its fermented product during the period from the moment when the pH of the above mixture or its fermented product is 5.9, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6 or higher until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. For example, fermentation can be carried out while stirring the above mixture or its fermented product during the period from the moment when the pH of the above mixture or its fermented product is 6.0 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. In addition, fermentation can also be carried out while stirring the above mixture or its fermented product during the period from the moment when the pH of the above mixture or its fermented product is 6.3 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. In addition, fermentation can also be carried out while stirring the above mixture or its fermented product during the period from the moment when the pH of the above mixture or its fermented product is 6.5 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. In addition, in the stirring fermentation step, fermentation can also be carried out while stirring the above mixture or its fermented product during the period from the start of fermentation of the raw material mixture until the pH of the fermented product reaches a preset pH between 5.6 and 5.0.

[0060] It should be noted that in this specification, the start of fermentation of the raw material mixture refers to the moment when the fermented milk starter is added to the raw material mixture.

[0061] In the stirring fermentation step, it is more preferable to carry out fermentation while stirring the above mixture or its fermented product during the period from the start of fermentation of the raw material mixture until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. That is, in the manufacturing method of the present invention, in the stirring fermentation step, it is preferable to carry out fermentation while stirring the above mixture or its fermented product during the period from the moment when the fermented milk starter is added to the raw material mixture until the pH of the fermented product reaches a preset pH between 5.6 and 5.0. According to this method, a liquid fermented milk with a lower viscosity and suppressed generation of aggregates can be manufactured.

[0062] In this specification, stirring refers to the operation of stirring an object to be stirred, such as by mechanical means. Specifically, it refers to an operation of using a stirrer, a mixer, etc. to stir the object while applying a shearing force to the object. The stirring of the above mixture or its fermented product can be carried out using a stirrer, a mixer, a food cutter, etc. The shape of the stirring blade of the stirrer is not particularly limited. Examples include paddle blades, propeller blades, turbine blades, etc. In addition, it can also be a stirring blade with a shape other than these.

[0063] The stirring conditions during the stirring fermentation process vary depending on the type of equipment used for stirring. For example, when stirring using a stirrer equipped with paddle blades, when the volume of the fermentation tank is 1000 ml and the rotational radius of the paddle blades is 34.5 mm, the stirring speed is preferably 50 - 250 rpm. The upper limit is preferably 200 rpm or less, more preferably 150 rpm or less. The lower limit is preferably 80 rpm or more, more preferably 100 rpm or more. The circumferential speed of the paddle blades at this time is preferably 10.8 - 54.2 m / min. The upper limit is preferably 43.3 m / min or less, more preferably 32.5 m / min or less. The lower limit is preferably 17.3 m / min or more, more preferably 21.7 m / min or more. The shape of the paddle blades is preferably a flat paddle blade, an inclined paddle blade, a disk turbine blade, etc.

[0064] The fermentation temperature during the stirring fermentation process can be appropriately selected according to the type of fermented milk starter. For example, it can be carried out within a temperature range of 30 - 50°C. When using a mesophilic bacterium as the fermented milk starter, the fermentation temperature is preferably 25 - 35°C. When using a thermophilic bacterium as the fermented milk starter, the fermentation temperature is preferably 35 - 45°C.

[0065] During the stirring fermentation process, it is preferable to stir continuously, but as long as it is for a short time (for example, 10% or less, 5% or less, 1% or less, etc. of the total time required for the stirring fermentation process), the stirring can also be intermittently or temporarily stopped.

[0066] In the manufacturing method of the present invention, during the static fermentation process, stirring is stopped, and static fermentation is carried out in a state where the fermented product is allowed to stand until the pH of the fermented product reaches 4.6 or less. It should be noted that the "fermented product" in the static fermentation process refers to the fermented product during the middle of fermentation.

[0067] For the reason of being able to produce a liquid fermented milk with lower viscosity and inhibited formation of aggregates, it is preferable to carry out the static fermentation process during the period when the pH of the fermented product is 5.2 - 4.6. It should be noted that "carrying out the static fermentation process during the period when the pH of the fermented product is 5.2 - 4.6" means that as long as the fermentation is carried out in a static state of the fermented product during the period when the pH of the fermented product is at least 5.2 - 4.6, it also includes the case of continuing the static fermentation until the pH of the fermented product is less than 4.6, and the case of starting the static fermentation from a pH higher than 5.2 of the fermented product. When "carrying out the static fermentation process during the period when the pH of the fermented product is 5.2 - 4.6", the above-mentioned preset pH is preferably set between 5.6 - 5.2, and more preferably set between 5.4 - 5.2. When the pH of the fermented product reaches the value set between 5.6 - 5.2 (preferably between 5.4 - 5.2), the fermentation is stopped and the static fermentation process is carried out, thereby being able to carry out the static fermentation process during the period when the pH of the fermented product is 5.2 - 4.6.

[0068] The fermentation temperature in the static fermentation process can be appropriately selected according to the type of fermented milk starter. For example, it can be carried out within the temperature range of 30 - 50°C. When using mesophilic bacteria as the fermented milk starter, the fermentation temperature is preferably 25 - 35°C. When using thermophilic bacteria as the fermented milk starter, the fermentation temperature is preferably 35 - 45°C. The fermentation temperature in the static fermentation process can be the same as or different from the fermentation temperature during the stirring fermentation process.

[0069] The static fermentation process can be continuously carried out in the same container as the container such as a fermenter where the stirring fermentation process has been carried out, or can be carried out in a container different from the container where the stirring fermentation process has been carried out. The other container can be a large container such as a fermenter, or can be a general-purpose independent edible container such as a paper container, a plastic container, or a glass container.

[0070] As a mode of the manufacturing method of the present invention, a mode of continuously carrying out the stirring fermentation process and the static fermentation process in the same container can be cited. In this mode, after the static fermentation, the liquid fermented milk as the fermented product is filled into an independent edible container or the like.

[0071] As another mode of the manufacturing method of the present invention, the following mode can be cited: when the pH of the fermented product reaches the preset pH during the stirring fermentation process, the stirring is stopped, and after filling into the container, the static fermentation is carried out in a static state of the fermented product in the container until the pH of the fermented product reaches 4.6 or less. According to this mode, the manufacturing equipment for post-fermented fermented milk (such as solidified yogurt) can be used to manufacture the liquid fermented milk of the present invention, and therefore, it is preferable in terms of achieving production efficiency. The above-mentioned container is preferably a general-purpose independent edible container.

[0072] In the static fermentation process, stirring can be carried out for about several seconds during the static fermentation to disperse the fermented material during the static fermentation to a certain extent.

[0073] In the manufacturing method of the present invention, it preferably further includes a cooling process for cooling the fermented material after the static fermentation process. In the cooling process, it is preferable to cool the temperature of the fermented material to 15°C or lower. The above temperature is preferably 10°C or lower. The lower limit of the above temperature is not particularly limited and can be -5°C or higher, or can also be 0°C or higher. The cooling time varies depending on conditions such as the cooling temperature, the amount of the fermented material, and the cooling method. For example, it can be set to 1 second to 5 hours. It should be noted that in the case where the static fermentation process is carried out after filling into a disposable food container for general use, it is preferable to cool together with the disposable food container in the cooling process.

[0074] In the manufacturing method of the present invention, the fermented material after the static fermentation process (in the case of carrying out the cooling process, it is the fermented material after cooling fermentation) can be stirred to adjust the viscosity. In addition, additives such as a sweetness enhancer, pulp, fruit juice, sauce, acidulant, flavor, stabilizer, and viscosity modifier can also be added to and mixed (stirred) in the above fermented material. According to the manufacturing method of the present invention, fermentation can be carried out while suppressing the formation of curd and the generation of coarse aggregates. Therefore, the fermented material after static fermentation has a low viscosity. Therefore, even in the case of carrying out the stirring treatment for viscosity adjustment, it can be adjusted to the desired viscosity by short-time stirring. In addition, in the case of mixing with other additives, it can also be uniformly mixed in a short time.

[0075] In addition, the fermented material after static fermentation obtained by the manufacturing method of the present invention hardly forms curd and has a low viscosity. Therefore, stirring for the purpose of reducing the viscosity by curd destruction can be omitted. Examples of stirring for the purpose of reducing the viscosity by curd destruction include stirring with a large viscosity change rate before and after stirring. For example, stirring with a viscosity change rate of 50% or more (preferably 75% or more, more preferably 90% or more) before and after stirring. On the other hand, stirring not for the purpose of reducing the viscosity by curd destruction (for example, stirring with a viscosity change rate of 10% or less before and after stirring, etc.) can also be carried out. Examples of stirring not for the purpose of reducing the viscosity by curd destruction include stirring for the purpose of mixing with other additives.

[0076] Viscosity change rate (%) = (viscosity of the fermented material after stirring / viscosity of the fermented material before stirring) × 100

[0077] The viscosity of the liquid fermented milk obtained by the production method of the present invention at 10°C is preferably 2000 mPa·s or less, more preferably 1000 mPa·s or less, further preferably 500 mPa·s or less, and particularly preferably less than 200 mPa·s.

[0078] In this specification, the viscosity of fermented milk such as liquid fermented milk uses the value measured by the following method. Add a measurement sample in an amount such that the liquid level height in the cup is about 60 mm to a sterilization inspection cup (manufactured by Eiken Chemical Co., Ltd., BE2200, container size: upper diameter 58 mm, lower diameter 56 mm, height 72 mm, capacity 100 ml), and use a three-in-one motor (model: BL1200, manufactured by Shin-Tong Science Co., Ltd., radius of the stirring blade: 20 mm). Under the conditions of a circumferential speed of 0.8 m / s and a rotational speed of 400 rpm, stir the lower part (at a depth of about 55 mm from the liquid level), the middle part (at a depth of about 1 / 2 of the liquid level), and the upper part (at a depth of about 20 mm from the liquid level) of the measurement sample in the cup for 30 seconds each, then reverse the stirring blade and stir the lower part, the middle part, and the upper part of the measurement sample in the cup for 30 seconds each to perform pre-treatment. For the pre-treated measurement sample, use a rotary B-type viscometer (TVB25 viscometer, manufactured by Toki Sangyo Co., Ltd.). At a measurement temperature of 10°C, immerse the M2 rotor, M3 rotor, or M4 rotor into the measurement sample and rotate it (30 rpm, 30 seconds) for measurement. Regarding the rotor, when the viscosity of the measurement sample is 500 mPa·s or less, use the M2 rotor; when the viscosity of the measurement sample is 500 - 4000 mPa·s, use the M3 rotor; when the viscosity of the measurement sample is 4000 mPa·s or more, use the M4 rotor.

[0079] The protein content of the liquid fermented milk obtained by the production method of the present invention is preferably 2.8 - 10.0% by mass, more preferably 8.0 - 10.0% by mass, and further preferably 6.0 - 10.0% by mass.

[0080] The solid content concentration of the liquid fermented milk obtained by the production method of the present invention is preferably 5.0 - 30.0% by mass. The upper limit is preferably 25.0% by mass or less, more preferably 20.0% by mass or less. The lower limit is preferably 6.0% by mass or more, more preferably 8.0% by mass or more.

[0081] As an example of the liquid fermented milk obtained by the production method of the present invention, drinkable yogurt can be cited. Drinkable yogurt is a type of yogurt in the form of a beverage, and is a yogurt having a fluidity such that it can be consumed by tilting the container without using a spoon or the like. That is, the liquid fermented milk obtained by the production method of the present invention can be filled in an individual edible container and supplied as drinkable yogurt, which is the final product form. The liquid fermented milk obtained by the production method of the present invention is a liquid fermented milk having a low viscosity and a smooth texture, and thus has a good throat-feel and taste, and is particularly preferably used as drinkable yogurt, which is the final product form.

[0082] The liquid fermented milk obtained by the production method of the present invention can also be used as a raw material for beverages, confectioneries, ice creams, baked goods, nutritional foods, processed foods using other milk or yogurt as raw materials, supplements, and the like.

[0083] Examples

[0084] Examples are shown below to more specifically illustrate the present invention. The materials, amounts used, ratios, treatment details, treatment steps, etc. shown in the following examples can be appropriately changed without departing from the gist of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below.

[0085] <Manufacturing Example of Raw Material Mixture>

[0086] (Manufacturing Example 1)

[0087] 527.4 g of raw material water and 60.6 g of skim milk powder (manufactured by Meiji Co., Ltd.) were added to a 1 L stainless steel beaker and mixed to produce a raw material mixture (protein 3.5% by mass, solid content concentration 9.9% by mass).

[0088] (Manufacturing Example 2)

[0089] 520.4 g of raw material water and 67.6 g of skim milk powder (manufactured by Meiji Co., Ltd.) were added to a 1 L stainless steel beaker and mixed to produce a raw material mixture (protein 3.9% by mass, solid content concentration 11.1% by mass).

[0090] (Manufacturing Example 3)

[0091] 503.8 g of raw material water, 69.6 g of skim milk powder (manufactured by Meiji Co., Ltd.) and 14.6 g of milk protein raw material (Yo-8236, manufactured by Arla Foods) were added to a 1 L stainless steel beaker and mixed to produce a raw material mixture (protein 6.0% by mass, solid content concentration 13.7% by mass).

[0092] (Manufacturing Example 4)

[0093] In a 1 L stainless steel beaker, 489.2 g of raw material water, 69.6 g of skim milk powder (manufactured by Meiji Co., Ltd.), and 29.2 g of milk protein raw material (Yo-8236, manufactured by Arla Foods) were added and mixed to produce a raw material mixture (protein 8.0% by mass, solid content concentration 16.0% by mass).

[0094] <Method for producing fermented milk>

[0095] (Examples 1 to 10, Comparative Examples 1 and 2)

[0096] After sterilizing the raw material mixture described in the following table at 95°C for 5 minutes, it was cooled to 43°C and filled into a stainless steel beaker. Then, as a fermented milk starter, 2038 strains of Bulgarian bacteria and 1131 strains of thermophilic bacteria, each 2% by mass of the raw material mixture, were added. While stirring the mixture of the raw material mixture and the fermented milk starter, fermentation was carried out until the pH of the fermented product in the stainless steel beaker reached the value in the following table (stirring fermentation step). That is, the pH of the raw material mixture before adding the fermented milk starter was 6.7. Stirring was performed using a paddle blade under the conditions of a rotation speed of 100 rpm, a rotation radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). Stirring was stopped when the pH of the fermented product in the stainless steel beaker reached the pH in the following table, and fermentation was carried out in a static state (state of stopping stirring) (static fermentation step). Fermentation was carried out at a temperature of 37 to 45°C. When the pH of the fermented product (fermented milk) in the stainless steel beaker reached 4.6, it was cooled to 10°C to obtain fermented milk as the fermented product.

[0097] [Table 1]

[0098]

[0099] The fermented milk obtained by the methods of Examples 1 to 10 was liquid fermented milk. In addition, the viscosity of these fermented milks at 10°C was all 150 mPa·s or less, and the viscosity was low. That is, even without performing a curd-breaking treatment or the like after cooling, it was possible to produce liquid fermented milk with a low viscosity. In addition, almost no aggregated precipitates were visually observed in these fermented milks. In addition, these fermented milks had a smooth texture. In addition, these fermented milks were not easily separated or had a viscosity change even after long-term storage, and had excellent storage stability.

[0100] The fermented milks obtained by the methods of Examples 1 to 7 were compared. As a result, for the fermented milks obtained by the methods of Examples 3 to 5, no aggregates were visually observed. Compared with the fermented milks obtained by the methods of Examples 1, 2, 6, and 7, the properties were particularly good and the viscosity was lower. In addition, the fermented milks obtained by the methods of Examples 3 to 5 had a smoother taste than the fermented milks of Examples 1, 2, 6, and 7. Furthermore, compared with the fermented milks of Examples 1, 2, 6, and 7, the fermented milks obtained by the methods of Examples 3 to 5 had less separation and viscosity change after long-term storage, and the storage stability was more excellent.

[0101] On the other hand, the fermented milk obtained by the method of Comparative Example 1 had a high viscosity and was a solid fermented milk. In addition, the fermented milk obtained by the method of Comparative Example 2 was a liquid fermented milk, but had a high viscosity, and there were also many aggregates visually. In addition, the fermented milks obtained by the methods of Comparative Examples 1 and 2 had a very rough taste.

[0102] (Comparative Example 3)

[0103] After sterilizing the raw material mixture obtained in Production Example 2 at 95°C for 5 minutes, it was cooled to 43°C and filled into a stainless steel beaker. Then, as a fermented milk starter, 2 mass% of Lactobacillus bulgaricus strain 2038 and Streptococcus thermophilus strain 1131 were added to the raw material mixture respectively, and fermentation was carried out at a temperature of 37 to 43°C in a static state. The pH of the raw material mixture before adding the fermented milk starter was 6.7. When the pH of the fermented product in the stainless steel beaker reached 4.7, it was cooled to 10°C to obtain a fermented milk. The obtained fermented milk had a high viscosity and was a solid fermented milk. In addition, the taste of this fermented milk was very rough.

[0104] (Comparative Example 4)

[0105] After sterilizing the raw material mixture obtained in Production Example 3 at 95°C for 5 minutes, it was cooled to 43°C and filled into a stainless-steel beaker. Next, as a fermented milk starter, 2 mass% of Lactobacillus delbrueckii subsp. bulgaricus strain 2038 and Streptococcus thermophilus strain 1131 were added to the raw material mixture respectively, and fermentation was carried out at a temperature of 37 - 43°C in a static state. During fermentation, when the pH of the fermented product reached 4.61, the fermented product was stirred for 1 minute and then stirring was stopped, and fermentation was carried out again in a static state. Fermentation was terminated when the pH of the fermented product reached 4.28. After stirring the fermented product for 1 minute, stirring was stopped, and it was cooled in a static state until the temperature of the fermented product reached 5.0°C. The cooled fermented product was stirred for 40 seconds to obtain fermented milk. Stirring was carried out using a paddle blade under the conditions of a rotational speed of 100 rpm, a rotational radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). The obtained fermented milk was in a state where curds were aggregated and dehydrated. In addition, the viscosity was high, exceeding 300 mPa·s. In addition, there were many aggregates visible to the naked eye. In addition, the taste of this fermented milk was very rough.

[0106] (Example 11)

[0107] After sterilizing the raw material mixture obtained in Production Example 2 at 95°C for 5 minutes, it was cooled to 43°C and filled into a stainless-steel beaker. Next, after adding 2 mass% of Lactobacillus delbrueckii subsp. bulgaricus strain 2038 and Streptococcus thermophilus strain 1131 to the raw material mixture as a fermented milk starter, the mixture of the raw material mixture and the fermented milk starter was stirred while fermentation was carried out until the pH of the fermented product in the stainless-steel beaker reached 5.2 (stirring fermentation step). That is, the pH of the raw material mixture before adding the fermented milk starter was 6.7. Stirring was carried out using a paddle blade under the conditions of a rotational speed of 100 rpm, a rotational radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). Stirring was stopped when the pH of the fermented product in the stainless-steel beaker reached 5.2, and 70 g of the fermented product in the stainless-steel beaker was filled into a 100-ml plastic container, and fermentation was carried out in a static state in the container (static fermentation step). Fermentation in the stainless-steel beaker and in the above container was carried out at a temperature of 37 - 43°C. When the pH of the fermented product in the container reached 4.6, it was cooled to 10°C to obtain fermented milk as the fermented product. The obtained fermented milk was a liquid fermented milk, and the viscosity at 10°C was 20 mPa·s. That is, even without performing a curd-breaking treatment or the like after cooling, a liquid fermented milk with a low viscosity can be produced. In addition, almost no aggregated precipitates were observed visually in this fermented milk. In addition, the taste of this fermented milk was smooth.

[0108] In Example 11, when the fermented product after the stirring fermentation step was filled into a paper container or a glass container and the above static fermentation step was carried out, the same results as in Example 11 were also obtained.

[0109] (Example 12)

[0110] After sterilizing the raw material mixture obtained in Production Example 2 at 95°C for 5 minutes, it was cooled to 43°C and then filled into a stainless-steel beaker. Subsequently, as a fermented milk starter, 2% by mass of Lactobacillus delbrueckii subsp. bulgaricus strain 2038 and Streptococcus thermophilus strain 1131, respectively, were added to the raw material mixture. After stirring for 5 minutes, stirring was stopped for fermentation. Stirring was carried out when the pH of the fermented product reached 6.3 (stirring fermentation process). The stirring was carried out using paddle blades under the conditions of a rotation speed of 100 rpm, a rotation radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). Stirring was stopped when the pH of the fermented product reached 5.3, and fermentation was carried out in a static state (static fermentation process). The fermentation was carried out at a temperature of 37 - 45°C. When the pH of the fermented product (fermented milk) in the stainless-steel beaker reached 4.6, it was cooled to 10°C to obtain liquid fermented milk. The liquid fermented milk thus obtained had a low viscosity and a smooth taste.

[0111] (Example 13)

[0112] After sterilizing the raw material mixture obtained in Production Example 2 at 95°C for 5 minutes, it was cooled to 43°C and then filled into a stainless-steel beaker. Subsequently, as a fermented milk starter, 2% by mass of Lactobacillus delbrueckii subsp. bulgaricus strain 2038 and Streptococcus thermophilus strain 1131, respectively, were added to the raw material mixture. After stirring for 5 minutes, stirring was stopped for fermentation. Stirring was carried out when the pH of the fermented product reached 6.0. The stirring was carried out using paddle blades under the conditions of a rotation speed of 100 rpm, a rotation radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). Stirring was stopped when the pH of the fermented product reached 5.3, and fermentation was carried out in a static state. The fermentation was carried out at a temperature of 37 - 45°C. When the pH of the fermented product (fermented milk) in the stainless-steel beaker reached 4.6, it was cooled to 10°C to obtain liquid fermented milk. The liquid fermented milk thus obtained had a low viscosity and a smooth taste.

[0113] (Example 14)

[0114] After sterilizing the raw material mixture obtained in Production Example 2 at 95°C for 5 minutes, it was cooled to 43°C and then filled into a stainless-steel beaker. Next, as a fermented milk starter, 2038 strains of Lactobacillus bulgaricus and 1131 strains of thermophilic bacteria, each accounting for 2% by mass of the raw material mixture, were added respectively. After stirring for 5 minutes, the stirring was stopped for fermentation. Stirring was carried out when the pH of the fermented product reached 5.8. The stirring was performed using paddle blades under the conditions of a rotational speed of 100 rpm, a rotational radius of 0.0345 m, and a circumferential speed of 21.7 m / min ( = 0.36 m / s). Stirring was stopped when the pH of the fermented product reached 5.3, and fermentation was carried out in a static state. The fermentation was carried out at a temperature of 37 - 45°C. When the pH of the fermented product (fermented milk) in the stainless-steel beaker reached 4.6, it was cooled to 10°C to obtain liquid fermented milk. The liquid fermented milk thus obtained had a low viscosity and a smooth taste.

Claims

1. A method for manufacturing a liquid fermented milk, which is a method for manufacturing a liquid fermented milk by adding a fermented milk starter to a raw material mixture containing raw milk and fermenting a mixture of the raw material mixture and the fermented milk starter, and includes: A stirring fermentation step of fermenting while stirring the mixture or its fermented product during a period from the time when the pH of the mixture or its fermented product reaches 5.8 until the pH of the fermented product reaches a preset pH between 5.6 and 5.0; and A standing fermentation step of stopping stirring when the pH of the fermented product reaches the preset pH and performing standing fermentation in a state where the fermented product is left standing until the pH of the fermented product reaches 4.6 or less.

2. The manufacturing method of the liquid fermented milk according to claim 1, wherein, The standing fermentation step is performed during a period when the pH of the fermented product is 5.2 to 4.

6.

3. The method for manufacturing a liquid fermented milk according to claim 1 or 2, wherein, In the stirring fermentation step, when the pH of the fermented product reaches the preset pH, stirring is stopped, and after filling the fermented product into a container, standing fermentation is performed in a state where the fermented product is left standing in the container until the pH of the fermented product reaches 4.6 or less.

4. The method for manufacturing a liquid fermented milk according to claim 1 or 2, which includes a cooling step of cooling the fermented product after the standing fermentation step.

5. The method for manufacturing a liquid fermented milk according to claim 1 or 2, wherein, The content of protein in the raw material mixture is 2.8 to 10.0% by mass.

6. The method for manufacturing a liquid fermented milk according to claim 1 or 2, wherein, The liquid fermented milk is drinking yogurt.

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