Fermented milk and its manufacturing method

Abstract

To provide fat-free stationary fermented milk containing no additives such as a stabilizer and a method for producing fermented milk: more specifically, stationary fermented milk that has such hardness as not to cause disorganization or syneresis during transport, shows a smooth appearance during stirring, has a small amount of card particles, and does not require special material or equipment, and a method for producing fermented milk.SOLUTION: The present invention provides fat-free fermented milk. In fermented milk mix, whey protein content is set to 0.75 mass% or more and less than 0.89 mass%, and a total solid content is set to 10.6 mass% or more and 13.0 mass% or less. This can achieve fermented milk that is less prone to disorganization or syneresis during transport, and the formation of card particles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to non-fat settling fermented milk and a method for producing the same. More specifically, the present invention relates to settling fermented milk that has a hardness that prevents texture collapse and syneresis during transportation, has a smooth appearance when stirred, contains a small amount of curd particles, and does not require any special raw materials or equipment, and a method for producing the same. [Background technology]

[0002] Fermented milk is made from animal milk such as cow's milk and is fermented with lactic acid bacteria, yeast, or both. Fermented milk is a food that allows consumers to easily consume protein, one of the three major nutrients, as well as consuming lactic acid bacteria, which are said to improve the intestinal environment. As a result, demand for fermented milk is increasing due to consumers' growing health consciousness. In this environment, there is a trend toward an increase in fat-free fermented milk products that advertise low-fat or zero-fat content. However, when the fat content is reduced in fermented milk that does not use stabilizers, etc., there are issues such as a decrease in hardness, which can lead to breakdown of the structure during transportation and separation of water.

[0003] Patent Document 1 discloses that by adding partially heat-denatured whey protein to raw milk, fermented milk that is stable against vibration and has little whey loss can be produced. Patent Document 2 discloses that fermented milk with excellent hardness and flavor can be produced by using a yogurt mix in which 0.3% by weight or more of α-lactalbumin has been added to a milk raw material mixture, a yogurt mix containing a whey protein concentrate in which 60% by weight or more of the protein is α-lactalbumin, a yogurt mix in which 0.4% by weight or more of β-lactoglobulin has been added to a milk raw material mixture, or a yogurt mix containing a whey protein concentrate in which 65% by weight or more of the protein is β-lactoglobulin. Patent Document 3 discloses that by adjusting and / or regulating the amount of starter added to be half or less of the amount normally used, so as to lengthen the induction period of fermentation, and then reducing the dissolved oxygen concentration in the fermented milk raw material mix and fermenting at around the normal fermentation temperature, it is possible to produce fermented milk that has a dense and mellow flavor and a texture that is firm enough to not crumble during distribution, at a normal fermentation temperature and for a normal fermentation time, without using additives such as stabilizers. Patent Document 4 discloses that fermented milk that prevents whey removal can be produced by adding highly purified whey protein with a purity of 90% or more to a yogurt ingredient or yogurt in an amount of at least 0.6% of the total protein. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. H09-94059 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-63084 [Patent Document 3] Japanese Patent Application Laid-Open No. 2010-104376 [Patent Document 4] Japanese Patent Application Laid-Open No. H03-198738 Summary of the Invention [Problem to be solved by the invention]

[0005] However, although the method of Patent Document 1 discloses a method for producing fermented milk with little whey removal, it does not mention the generation of curd particles. Furthermore, the method of Patent Document 1 requires whey protein to be denatured by heat treatment, which necessitates the need for production equipment for this purpose, which is a problem. The method in Patent Document 2 discloses a method for producing fermented milk with excellent hardness, but it has the problem that it is necessary to purchase ingredients with specific component values. In addition, there is no mention of the generation of curd particles, and the method is limited to fermented milk that has been sterilized at an ultra-high temperature. The method of Patent Document 3 discloses a method for producing fermented milk that has a dense, mellow flavor and a texture that is firm enough to not crumble during distribution, but does not describe the generation of curd particles. Furthermore, evaluation of the texture breakdown during distribution is limited to curd tension, and the description of its effectiveness is limited. Another problem with the method of Patent Document 3 is that it requires equipment to reduce the dissolved oxygen concentration in the mix. The method of Patent Document 4 has the problem that it is necessary to purchase a high-purity whey material. In addition, the storage test is carried out at 5°C, so the effect is limited. Furthermore, there is no mention of the breakdown of the structure, hardness, or generation of curd particles during transportation. The present invention has been made in view of the above circumstances and relates to non-fat settling fermented milk, which has a hardness that prevents texture collapse and syneresis during transportation, has a smooth appearance when stirred, and contains few curd particles. The present invention also relates to a method for producing the fermented milk without using special raw materials or equipment. [Means for solving the problem]

[0006] The present inventors have discovered that by setting the amount of whey protein in non-fat static fermented milk to between 0.75% and 0.89% by mass and the total solids content to between 10.6% and 13.0% by mass, it is possible to suppress the breakdown of the fermented milk's texture, the occurrence of syneresis, and the formation of curd grains during transportation without the need to add stabilizers or the like, and have thus completed the present invention. That is, the present invention has the following configuration.

[0007] <1> A non-fat, static fermented milk characterized in that the amount of whey protein in the fermented milk is 0.75% by mass or more but less than 0.89% by mass, and the total solids content of the fermented milk is 10.6% by mass or more and 13.0% by mass or less. <2> Hardness is 18gw or more, and 90% particle size is less than 200μm <1> The static fermented milk according to claim 1. <3> The milk protein content is 3.7% by mass or more. <1> or <2> The static fermented milk according to claim 1. <4> Lactose content is 5.4% by mass or more <1> ~ <3> The static fermented milk according to any one of the above. <5> Contains no stabilizers <1> ~ <4> The static fermented milk according to any one of the above. <6> A method for producing non-fat fermented milk, comprising: Providing a mix having a whey protein content of 0.75% by weight or more but less than 0.89% by weight and a total solids content of 10.6% by weight or more but less than 13.0% by weight; homogenizing the mix; filling the homogenized mix into food containers for fermentation; A method for producing non-fat static fermented milk, comprising: <7> The milk protein content of the mix is ​​3.7% by mass or more. <6> A method for producing static fermented milk according to claim 1. <8> The lactose content of the mix is ​​5.4% by mass or more. <7> A method for producing static fermented milk according to claim 1. <9> Contains no stabilizers <6> ~ <8> The method for producing static fermented milk according to any one of the above. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a zero-fat static fermented milk that is imparted with a hardness that can prevent the breakdown of the fermented milk's structure and the occurrence of syneresis during transportation, and that has a smooth appearance when stirred, thereby suppressing the occurrence of curd grains. Moreover, since the fermented milk can be produced without using additives such as stabilizers, or special raw materials or equipment, it is suitable for industrial production. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below.

[0010] (fermented milk) Fermented milk is defined in the "Ministerial Ordinance on Milk, etc." as a product made by fermenting milk or milk containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria or yeast into a paste or liquid, or a frozen version of these. In this specification, the definition of "fermented milk" as defined in the Ministerial Ordinance on Milk, etc. applies. According to Appendix 9 of the Food Labeling Act, the amount of fat that can be labeled as zero (0) is less than 0.5 g / 100 g. In this specification, non-fat fermented milk refers to fermented milk with a fat content of 0.5 g / 100 g or less (0.5% by mass or less), and is used synonymously with fat-free (fat 0) and zero-fat type fermented milk. In this specification, static fermented milk (also called post-fermented fermented milk or set yogurt) refers to fermented milk that is filled into a drinking container with fermentation ingredients and then post-fermented. That is, it is fermented milk that is filled into a drinking container with fermentation ingredients, fermented, and then sold commercially without stirring. Static fermented milk that is prepared by dissolving ingredients to achieve a high protein content or by using fermentation ingredients that have been concentrated in advance using equipment such as a membrane device is also called concentrated fermented milk (Greek yogurt). In addition to static fermented milk, fermented milk generally includes stirred fermented milk (also called pre-fermented fermented milk or soft yogurt) and liquid fermented milk. Stirred fermented milk is fermented milk obtained by stirring and breaking down the curds obtained by fermenting raw materials, and includes types with no other ingredients as well as types with ingredients such as fruit pulp mixed in. Liquid fermented milk is fermented milk that is prepared by finely crushing settling fermented milk or stirred fermented milk using a homogenizer or other device to enhance its liquid properties, mixing it with fruit pulp or sauce as needed, and then filling it into drinking containers for commercial sale. Liquid fermented milk is also called drinkable yogurt and is liquid (for example, with a viscosity of 600 mPa·s or less). The viscosity was measured using a general B-type viscometer manufactured by Toki Sangyo Co., Ltd. or similar, by dispensing 100 ml of sample into a measuring container, inserting the measuring probe (rotor M2 or M3), and recording the measured value (mPa·s) 30 seconds after the start of rotation. In this case, the viscosity measurement was performed at 10°C. The fermented milk of the present invention is a static fermented milk, and does not include the above-mentioned stirred fermented milk or liquid fermented milk. In the present invention, the static fermented milk refers to yogurt that is fermented by blending dairy products such as milk, skim milk powder, cream, milk protein, and, if necessary, sugar and water for adjusting the flavor.

[0011] (raw materials) In the present invention, the term "raw material for fermented milk" refers to a liquid containing milk components such as raw milk (raw milk), whole milk, skim milk, whey, etc. Here, raw milk refers to, for example, animal milk such as cow's milk. The raw material for fermented milk includes not only whole milk, skim milk, whey, etc., but also processed products thereof (for example, whole milk powder, whole fat concentrated milk, skim milk powder, desalted skim milk powder, skim concentrated milk, condensed milk, whey powder, whey concentrated powder, cream, butter, cheese, etc.). Furthermore, in one embodiment of the fermented milk of the present invention, in addition to the liquid containing the milk components, it may contain a flavoring material and a coloring. Examples of flavoring agents include foods or food components and food additives such as sugar, sweeteners such as sugars, flavorings, fruit juice, fruit pulp, vitamins, minerals, vegetable oils and fats, and emulsifiers. The fermented milk of the present invention is a fermented milk that, even without a stabilizer, imparts to the fermented milk a hardness sufficient to prevent the breakdown of the fermented milk's structure and the occurrence of syneresis during transportation, imparts a smooth appearance upon stirring, and is capable of suppressing the occurrence of curd grains. Therefore, the raw materials for the fermented milk of the present invention typically contain only milk components, or only milk components, a flavor-imparting material, and a colorant, and may contain water as needed, but are characterized by not containing a stabilizer. Examples of stabilizers that are not included in one embodiment of the fermented milk of the present invention include additives for stabilizing the shape of fermented milk, such as gelatin, agar, pectin, carrageenan, xanthan gum, guar gum, carboxymethylcellulose, gellan gum, alginic acid, corn starch, modified starch, and soybean polysaccharides, and are foods and food additives.

[0012] Examples of starters to be added to and mixed (inoculated) with the raw materials for fermented milk include one or more species selected from lactobacilli such as Lactobacillus bulgaricus and Lactobacillus lactis, lactobacillus such as Streptococcus thermophilus, and other lactic acid bacteria and yeasts commonly used in the production of fermented milk. The amount of starter to be added can be appropriately determined according to the amount used in known methods for producing fermented milk. The method for inoculating the starter is not particularly limited, and any method commonly used in the production of fermented milk can be used appropriately. Fermentation conditions can be set appropriately taking into consideration the type of fermented milk, the desired flavor, the type of starter used, etc. For example, a method can be used in which the temperature inside the fermentation chamber (fermentation temperature) is maintained in the range of 30°C to 50°C, and the fermentation is carried out while the milk is left standing in the fermentation chamber. Lactic acid bacteria are generally active under such temperature conditions, allowing fermentation to proceed effectively. The fermentation temperature is usually around 30°C to 50°C, preferably in the range of 35°C to 45°C, and more preferably in the range of 37°C to 43°C. The fermentation time can be appropriately set and adjusted based on the time until the lactic acid acidity of the fermented milk reaches a predetermined ratio.

[0013] (Percentage of whey protein in fermented milk) The whey protein content of the fermented milk of the present invention is preferably 0.75% by mass or more but less than 0.89% by mass, more preferably 0.76% by mass or more but less than 0.84% ​​by mass, and even more preferably 0.77% by mass or more but less than 0.81% by mass. When the whey protein content in the fermented milk is 0.75% by mass or more, the fermented milk is given a hardness that prevents the texture from collapsing during transportation, and fermented milk with a smooth appearance and a reduced amount of curd particles can be produced. The whey protein content in the fermented milk of the present invention can be evaluated using liquid chromatography in accordance with J. Chromatography A 2001, 928, 63-76. Identification and quantification of major bovine milk proteins by liquid chromatography. (Bordin et al.).

[0014] (Total solids of fermented milk) The proportion of the total solids in the fermented milk of the present invention is preferably 10.6% by mass or more and 13.0% by mass or less, more preferably 11.0% by mass or more and 12.8% by mass or less, and even more preferably 11.3% by mass or more and 12.4% by mass or less. If it is less than 10.6% by mass, the hardness that prevents the texture from collapsing during transportation cannot be obtained, and if it is more than 13.0% by mass, although the hardness is ensured, the smoothness after stirring is inferior and curd grains are generated, which is undesirable. The total solid content in the fermented milk of the present invention can be evaluated by a known method.

[0015] By ensuring that the proportion of whey protein in the fermented milk is 0.75% by mass or more and less than 0.89% by mass, and that the proportion of the total solids in the fermented milk is 10.6% by mass or more and 13.0% by mass or less, it is possible to produce fermented milk that has a hardness that prevents the structure from breaking down during transportation, has a smooth appearance, and suppresses the generation of curd grains.

[0016] (Other ingredients) The fermented milk of the present invention relates to non-fat, settling type fermented milk, and has a fat content of less than 0.5%. A higher fat content can prevent the texture from collapsing during transportation, and the appearance after stirring is smoother, with less curd grains being produced. The fermented milk of the present invention preferably has a milk protein content of 3.7% by mass or more based on the fermented milk. If the milk protein content is less than 3.7% by mass, the milk protein will not sufficiently form the fermented milk's texture, and adjustments will be necessary to increase the total solids with other ingredients to prevent texture breakdown during transportation. However, increasing the lactose or ash content will affect the flavor of the fermented milk. The milk protein content is preferably 3.7% by mass or more, more preferably 3.8% by mass or more, and even more preferably 3.9% by mass or more based on the fermented milk. The lactose content of the fermented milk of the present invention is preferably 5.4% by mass or more based on the fermented milk. If the lactose content is less than 5.4% by mass, adjustments such as increasing the total solids with other ingredients will be necessary to prevent the texture from breaking down during transportation, but increasing the milk protein or ash content will affect the flavor of the fermented milk. The lactose content is preferably 5.4% by mass or more, more preferably 5.8% by mass or more, and even more preferably 6.2% by mass or more based on the fermented milk. The milk protein content and lactose content in the fermented milk of the present invention can be measured by known methods.

[0017] (Method of producing static fermented milk) The method for producing static fermented milk of the present invention can include the steps of mixing ingredients, heating and homogenizing, sterilizing, cooling, adding a starter and mixing, filling, fermenting, and cooling, and, if necessary, concentrating before or after the fermentation step. Specifically, dairy products such as raw milk, skim milk powder, and nonfat milk are first mixed and dissolved. This mixture is heated to 50-90°C, homogenized using a homogenizer, and then sterilized. The heating and sterilization equipment can be a plate-type heat exchanger, a tube-type sterilizer, a thermocylinder, a Joule heating device, a batch sterilization method using a tank, or a combination thereof, but is not limited to these. Any equipment suitable for the production of fermented milk can be used. The sterilization temperature can be any temperature used in the production of fermented milk, such as the HTST method at 90-95°C or the UHT method at 130°C or higher. After sterilization, the mixture is cooled to 35-55°C using a plate cooler or similar device and then transferred to a mixing tank, where lactic acid bacteria and / or yeast (starter) are added and mixed. The mixture is filled into containers (usually paper or plastic cup-shaped containers with paper or plastic top lids), packaged in small batches as needed, and then fermentation begins. Fermentation conditions vary depending on the starter, but any temperature, time, final acidity, and final pH that are generally used in fermented milk production are acceptable. After fermentation, the mixture is cooled to a temperature below 10°C.

[0018] (Structure collapse and water separation during transportation) A container filled with fermented milk is placed in a crate (a basket suitable for placing containers filled with fermented milk), and the crate is fixed to a vibration generator. After applying a specified amount of vibration, the presence or absence of cracks or depressions (structural collapse) and the amount of water separation can be evaluated. It can also be evaluated by measuring the hardness of the fermented milk.

[0019] (Smooth appearance when mixing, occurrence of curd particles) The appearance of fermented milk after stirring is "smooth" and no curd grains are formed means that the texture is uniform and no curd grains (granular aggregates) are formed after stirring the fermented milk 15 times using a soup spoon or the like. Whether the appearance of the fermented milk is smooth and whether curd grains are formed can be evaluated by sensory evaluation by panelists. Alternatively, the particle size distribution of the fermented milk can be measured and evaluated based on the volume average 90% particle size. [Example]

[0020] The present invention will be described in more detail below with reference to examples, but is not limited thereto. Unless otherwise specified, % indicates % by mass. The amount of whey protein contained in WPC is about 79% or more, the amount of whey protein contained in WPI is about 80% or more, and the amount of whey protein contained in whey powder is about 8% or more.

[0021] Example 1 The mixture was dissolved to a concentration of 10.3% skim milk powder and 0.15% WPC to prepare a mix. After the temperature of the mix was raised to 60°C, it was heated to 150 kgw / cm 2 The mixture was homogenized at a homogenizing pressure of 100°C. The mixture was then heated to 90°C, and after reaching 90°C, heat treatment was carried out for 10 minutes. After cooling, a bulk starter of lactic acid bacteria was inoculated, and approximately 400 g of the mixture was filled into a plastic container and sealed with a lid. Fermentation was carried out at 40°C, and when the acidity reached 0.7%, the mixture was transferred to a refrigerator at 5°C and cooled, yielding Example Product 1.

[0022] Example 2 Example Product 2 was obtained in the same manner as Example Product 1, except that the skim milk powder was dissolved at 10% and whey powder at 1.8%.

[0023] Example 3 Example Product 3 was obtained in the same manner as Example Product 1, except that 10% skim milk powder and 0.28% WPI were dissolved.

[0024] Example 4 Example Product 4 was obtained in the same manner as Example Product 1, except that the skim milk powder, WPC, and whey powder were dissolved to a concentration of 9%, 0.3%, and 1%, respectively.

[0025] (Comparative Example 1) Comparative Example Product 1 was obtained in the same manner as Example Product 1, except that the contents were dissolved to a concentration of 9% skim milk powder, 0.3% WPC, and 1.2% whey powder.

[0026] (Comparative Example 2) Comparative Example Product 2 was obtained in the same manner as Example Product 1, except that the contents were dissolved to a concentration of 10% skim milk powder, 0.01% WPC, and 1.3% whey powder.

[0027] (Comparative Example 3) Comparative Example Product 3 was obtained in the same manner as Example Product 1, except that the skim milk powder and whey powder were dissolved to a concentration of 10% and 2.7%, respectively.

[0028] Comparative Example 4 Comparative Example Product 4 was obtained in the same manner as Example Product 1, except that the contents were dissolved to a concentration of 9.5% skim milk powder, 0.2% WPC, and 0.5% whey powder.

[0029] (Test example 1: Occurrence of tissue collapse and water separation during transportation) One day after production, the containers filled with fermented milk were placed in a crate (a basket suitable for storing containers filled with fermented milk), and the crate was fixed to a vibration generator. Using the vibration generator, the frequency was increased from 10 Hz to 20 Hz, and then decreased from 20 Hz to 10 Hz over a period of 14 minutes and 24 seconds, and this was repeated four times. The temperature of the fermented milk at the start of the test was adjusted to 10°C, and the test was carried out at room temperature of 25°C. The fermented milk mix was then evaluated for texture collapse (specifically, cracks and depressions) and the occurrence of syneresis. The occurrence of either was rated as undesirable (×), and the absence of either was rated as favorable (◯).

[0030] (Test Example 2: Hardness of fermented milk) The hardness of the fermented milk was measured one day after production. The temperature of the fermented milk sample was adjusted to 10°C, and the load at which a 16 mm cylindrical jig was inserted 10 mm from the top was taken as the hardness. A hardness of 18 gw or more was determined to be resistant to tissue collapse during transportation (◯), and a hardness of less than 18 gw was determined to be not resistant to tissue collapse during transportation (×).

[0031] (Test Example 3: Smoothness of appearance after mixing, occurrence of curd particles) On the seventh day after production, the fermented milk was stirred 15 times using a soup spoon or the like, and then the panel members evaluated the uniformity of the texture and the presence of curd grains (granular aggregates) by sensory evaluation. The sensory evaluation was conducted using a 7-point absolute scale. The evaluation items were: 3 points: very smooth, 2 points: somewhat smooth, 1 point: slightly smooth, 0 point: neither, -1 point: slight curd grains, -2 points: slight curd grains, -3 points: considerable curd grains. The evaluation was conducted by a trained expert panel of 10 or more people. Items with an average score of 0 points or more were considered desirable (◯), and items with an average score of less than 0 points were considered undesirable (×) due to the presence of curd grains.

[0032] (Test Example 4: 90% particle size) Seven days after production, particle size was measured using a laser diffraction / scattering particle size analyzer, Microtrac MT3000II (Nikkiso Co., Ltd.). 200 μL of sample was injected into deionized water, the dispersion medium, and measurement was performed at a circulation flow rate of 30%. The 90% particle size (volume) after 60 seconds of measurement was calculated as a representative value. A 90% particle size of less than 200 μm was designated as preferable (◯), and a 90% particle size of 200 μm or more, which caused roughness, was designated as unfavorable (×).

[0033] (Test results) The compositions and evaluation results of the fermented milk of Examples 1 to 4 and Comparative Examples 1 to 4 are shown in Table 1. The composition of the mix was the same as the composition of the fermented milk. The fat content of the Example product and Comparative Example product was 0.33% by volume, and therefore they were non-fat fermented milk. In Example Products 1, 2, 3, and 4, the whey protein content in the fermented milk was 0.75%, 0.77%, 0.84%, and 0.87%, respectively, and the total solids were 10.8%, 12.1%, 10.7%, and 10.8%, respectively. Sensory evaluation showed that these products did not experience any texture collapse or water separation during transportation. When the hardness was measured on the first day after production, which is related to texture collapse during transportation, the hardness of Example Products 1 to 4 was 19 gw, 25 gw, 26 gw, and 31 gw, respectively, which were values ​​of 18 gw or more, and were favorable results. In addition, the sensory evaluation of Examples 1 to 4 showed that the appearance of the fermented milk after stirring was smooth and that no curd particles were generated. Measurements of the 90% particle diameters, which are related to the smooth appearance of the fermented milk after stirring and the generation of curd particles, showed favorable results of 110.2 μm, 114.4 μm, 120.5 μm, and 190.7 μm, all of which were less than 200 μm.

[0034] On the other hand, in Comparative Example Product 1, the whey protein content in the fermented milk was 0.89% (greater than 0.87%) and the total solids content was 10.8%. Evaluation results showed no collapse of the texture during transportation and a good hardness of 40 gw. However, the appearance after stirring was evaluated as not smooth, with curd particles present, and the 90% particle size was 209.3 μm, an unfavorable value. In Comparative Example 2, the whey protein content of the fermented milk was 0.73% (less than 0.75%), and the total solids content was 11.8%. Evaluation results indicated that the appearance after stirring was smooth, no curd particles were present, and the 90% particle size was 102.7 μm, a desirable value. However, the texture collapsed during transportation, and the hardness was 17 gw, an undesirable value. In Comparative Example 3, the whey protein content of the fermented milk was 0.85%, and the total solids content was 13.1 (greater than 13.0%). Evaluation results showed no collapse of the texture during transportation, and the hardness was 41 gw, a good value. However, the appearance after stirring was evaluated as not smooth, with curd particles present, and the 90% particle size was 225 μm, an unfavorable value. In Comparative Example 4, the whey protein content of the fermented milk was 0.78%, and the total solid content was 10.5% (less than 10.6%). Evaluation revealed that the appearance after stirring was smooth, with no curd particles, and the 90% particle size was 109.2 μm, a desirable value. However, the texture collapsed during transportation, and the hardness was 17 gw, an undesirable value. The above results show that fermented milk with a whey protein content of 0.75% or more but less than 0.89% and a total solids content of 10.6% or more but less than 13.0% suppresses the breakdown of structure and the occurrence of syneresis during transportation, has a hardness of 18gw or more, and has a smooth appearance after stirring, suppressing the occurrence of curd grains. [Industrial Applicability]

[0035] According to the present invention, it is possible to provide a zero-fat type static fermented milk that is imparted with a hardness that can prevent the breakdown of the fermented milk's structure and the occurrence of syneresis during transportation, and that has a smooth appearance when stirred, thereby suppressing the occurrence of curd grains. Moreover, since the fermented milk can be produced without using additives such as stabilizers, or special raw materials or equipment, it is suitable for industrial production.

[0036] [Table 1]

Claims

1. A non-fat settling fermented milk in which the whey protein content in the fermented milk is 0.75% by mass or more and less than 0.89% by mass, the total solid content of the fermented milk is 10.6% by mass or more and 13.0% by mass or less, the milk protein content is 3.7% by mass or more, and the lactose content is 5.4% by mass or more.

2. A static fermented milk as described in claim 1, having a hardness of 18 gw or more obtained by the measurement method below and a 90% particle diameter of less than 200 μm. Measurement method; The temperature of the still-standing fermented milk was adjusted to 10°C, and the load at which a 16 mm cylindrical jig was inserted 10 mm from the top surface was taken as the hardness.

3. 3. The static fermented milk according to claim 1 or 2, which does not contain a stabilizer.

4. A method for producing non-fat fermented milk, comprising: providing a mix having a whey protein content of 0.75% by weight or more but less than 0.89% by weight, a total solids content of 10.6% by weight or more and 13.0% by weight or less, a milk protein content of 3.7% by weight or more, and a lactose content of 5.4% by weight or more; homogenizing the mix; filling the homogenized mix into food containers for fermentation; A method for producing non-fat static fermented milk, comprising:

5. The method for producing static fermented milk according to claim 4, which does not contain any stabilizer.

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