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Method of producing fermented milk product and permented milk product produced thereby

A manufacturing method and technology of fermented milk, applied in the field of fermented milk, can solve the problems of reduced viscosity, inappropriateness, insufficient viscosity and consistency, etc.

Active Publication Date: 2007-10-31
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to excessive shearing force applied to the fermented milk curd, the viscosity is extremely reduced
[0007] Here, for example, when using this method to manufacture fermented milk (soft yoghurt, etc.) that requires shape retention, suitable viscosity, and texture, the viscosity and texture necessary for shape retention become insufficient.
That is, in the manufacturing process of soft yogurt, it is inappropriate to use a homogenizer in the process of crushing fermented milk curd
Also, the method proposed in the Japanese Patent Laying-Open No. 7-104 requires the use of high-purity whey protein

Method used

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  • Method of producing fermented milk product and permented milk product produced thereby
  • Method of producing fermented milk product and permented milk product produced thereby
  • Method of producing fermented milk product and permented milk product produced thereby

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] (Fermentation process of yogurt mixture containing dairy products and milk protein)

[0054] 1725g of skimmed powdered milk, 525g of milk protein concentrate (Milk Protein Concentrate, hereinafter referred to as "MPC"), and 750g of granulated sugar were stirred and dissolved with 10740g of room temperature water. Then, the solution was heated to 50° C. while stirring, and after reaching the temperature, 810 g of unsalted butter was added. After dissolving, the temperature was raised to 70°C, and the solution was put into a homogenizer. After homogenization, heat up to 95°C and cool to 43°C after reaching the temperature.

[0055] Next, a mixed primer of Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus) isolated from "Meiji Bulgaria yoghurt" manufactured by Meiji Dairy Co., Ltd. was inoculated at 3% by weight, and stirred for 5 minutes.

[0056] The yoghurt mixture is fermented at around 43° C., and the ferm...

Embodiment 2

[0079] Using a triangular filter (trade name, manufactured by Arai Iron Works Co., Ltd.) with a plurality of fine openings consisting of a plurality of slits with a slit width of 15 μm formed in the filter member, the same operation as in Example 1 was carried out. The obtained fermented milk curd (that is, yogurt mixture with a solid content concentration of 24.2%, a protein concentration of 7.1%, a lipid of 4.7%, a sugar of 5.0%, and no stabilizer added) flowed through a plurality of slits with a slit width of 15 μm. After slot extrusion and crushing of the fermented milk curd, it was performed in the same manner as in Example 1, and rapidly cooled to about 5° C. using a heat exchanger such as a tubular cooler. Thereafter, it was put into a predetermined mold, and cooled (3 to 5°C, 12 hours) in a refrigerator to obtain soft yoghurt of fermented milk of the present invention.

[0080] In this Example 2, the size of the openings (slits with a slit width of 15 μm) of a Triangul...

Embodiment 3

[0089] Using a triangular filter (trade name, manufactured by Arai Iron Works, Ltd.) with a plurality of slits with a slit width of 20 μm formed on the filter member to form a plurality of fine openings, in which the same operation as in Example 1 was carried out. Fermented milk curd (i.e. yogurt mixture with a solid content concentration of 24.2%, a protein concentration of 7.1%, a lipid of 4.7%, a sugar of 5.0%, and no stabilizer added) flows and is extruded through a plurality of slits with a slit width of 20 μm , After crushing the fermented milk curd, it was operated in the same manner as in Example 1, and was rapidly cooled to about 5° C. using a heat exchanger such as a tubular cooler. Thereafter, it was put into a predetermined mold, and cooled (3 to 5°C, 12 hours) in a refrigerator to obtain soft yoghurt of fermented milk of the present invention.

[0090] In Example 3, the size of the openings (slits with a slit width of 20 μm) of the triangular filter (trade name) i...

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Abstract

The invention provides a method of producing a fermented milk product having a favorable particle size distribution state, wherein the particle sizes fall within a definite range centering around a desired value and the particle size distribution is not so widespread, without specially lowering the viscosity, and a fermented milk product produced thereby. A method of producing a fermented milk product involving the step of milling a fermented milk curd obtained by fermenting a yogurt mix containing at least one member selected from among milk, milk products and milk protein, wherein the step of milling the fermented milk curd is performed by extruding the fermented milk curd through multiple openings of from 325-mesh to 1300-mesh in size (in accordance with sieve size standards defined in JIS), and a fermented milk product produced thereby.

Description

technical field [0001] The present invention relates to a method for producing fermented milk such as yogurt (or "yogurt") and fermented milk produced by the method. Background technique [0002] Fermented milk, such as soft yogurt, can usually be produced through: fermenting a yogurt mixture containing at least one of milk, dairy products, and milk protein; The process of crushing; and the subsequent cooling process and other manufacturing processes are produced. In addition, in general, raw milk such as cow’s milk is used for the production of yogurt mixture, skimmed powdered milk is used for dairy products, and milk protein concentrate (MPC: Milk Protein Concentrate) and whey protein concentrate (WPC: Whey Protein Concentrate) are used for milk protein. , Whey Protein Isolate (WPI: Whey Protein Isorate), etc. [0003] The fermented milk produced in this way is required to have moderate viscosity (thickness, weight, etc.) and smooth texture (no slippery or sticky texture...

Claims

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Application Information

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IPC IPC(8): A23C9/12
CPCA23C9/123A23C9/12
Inventor 野路久展福井宗德神谷哲佐佐木秀志越膳浩
Owner MEIJI CO LTD
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