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

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

Active Publication Date: 2010-06-09
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 fermented milk product produced thereby
  • Method of producing fermented milk product and fermented milk product produced thereby
  • Method of producing fermented milk product and fermented 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] 1725 g of skimmed milk, 525 g of milk protein concentrate (hereinafter referred to as "MPC"), and 750 g of sugar were dissolved in 10740 g of water at room temperature. Then, the solution was heated to 50°C while stirring, and after reaching the temperature, 810 g of salt-free butter was added. After dissolving, the temperature is raised to 70°C, and the dissolving liquid is put into the homogenizer. After homogenization, the temperature was raised to 95°C, and after reaching the temperature, it was cooled to 43°C.

[0055] Secondly, from the Meiji Dairy Company’s “Meiji Fu * Luka * The mixed primer of Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus (Streptococcus thermophilus) isolated from "Riaflex" was inoculated with 3% by weight and stirred for 5 minutes.

[0056] The yogurt mixture was fermented at around 43°C, and the fermentation was termina...

Embodiment 2

[0079] TRAIAC with multiple fine openings composed of multiple slits with a slit width of 15 μm formed from the filter member * ル filter (trade name, manufactured by Arai Iron Works Co., Ltd.), in the same manner as in Example 1, the obtained fermented milk curd (that is, the solid content concentration of the yogurt mixture is 24.2%, the protein concentration is 7.1%, Lipid 4.7%, sugar 5.0%, no stabilizer added) flow, extrude through multiple slits with a slit width of 15μm, and crush the fermented milk curd, then proceed as in Example 1, using a tubular cooler, etc. The heat exchanger is rapidly cooled to about 5°C. Then, it is put into a predetermined mold, and is cooled in a refrigerator (3 to 5°C, 12 hours) to obtain a soft yogurt of fermented milk of the present invention.

[0080] In the second embodiment, the trajectory in which a plurality of fine openings are formed from a plurality of slits with a slit width of 15 μm * The size of the opening (slit with a slit width of...

Embodiment 3

[0089] TRAIAC with multiple slits with a slit width of 20 μm formed on the filter member to form multiple fine openings * ル filter (trade name, manufactured by Arai Iron Works Co., Ltd.), in which fermented milk curd obtained by the same operation as in Example 1 (that is, the solid content concentration of the yogurt mixture is 24.2%, the protein concentration is 7.1%, and the fat After the fermented milk curd is crushed, the fermented milk curd is crushed by flowing through multiple slits with a slit width of 20 μm, and using a tubular cooler and other heat The exchanger is rapidly cooled to about 5°C. Then, it is put into a predetermined mold, and is cooled in a refrigerator (3 to 5°C, 12 hours) to obtain a soft yogurt of fermented milk of the present invention.

[0090] In Example 3, the TRIANK in which a plurality of fine openings are formed by a plurality of slits having a slit width of 20 μm * The size of the opening (slit with a slit width of 20 μm) of the Hru filter (tra...

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PUM

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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 inJIS), 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 the fermented milk produced by the method. Background technique [0002] Fermented milk, for example, the production of soft yogurt, usually involves: fermenting a yogurt mixture containing at least one of milk, dairy products, and milk protein; the curd of the fermented milk thus obtained The process of crushing; and the process of cooling thereafter and other manufacturing processes for manufacturing. Also, generally, the milk used for the production of yogurt mixtures uses raw milk such as cow's milk, and the dairy products use skimmed powdered milk. The milk protein uses milk protein concentrate (MPC: Milk Protein Concentrate) and whey protein concentrate (WPC: Whey Protein Concentrate). , Whey Protein Isolate (WPI: Whey Protein Isorate), etc. [0003] For the fermented milk produced in this way, moderate viscosity (thickness, weight, etc.) and smooth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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