Low-fat or fat-free yoghurt, and process for production thereof

Abstract

Disclosed is a fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk. A proper amount of a milk protein, such as a defatted milk powder that has been deamidated with a protein deamidase, is added to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidase so that the percentage of deamidation reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a percentage of deamidation both falling within proper ranges can be prepared. A yoghurt is produced using the milk raw material.

Description

technical field [0001] [Remarks about related applications] [0002] This invention claims the priority of Japanese patent application: Japanese Patent Application No. 2009-200888 (applied on August 31, 2009), and the entire description content of this application is incorporated in this specification by reference. [0003] The present invention relates to a method for obtaining low-fat or non-fat yoghurt having a rich, creamy texture like yoghurt produced using whole milk (full-fat yoghurt). Background technique [0004] Yogurt is expected not only to have delicious taste as a food, but also to have an effect as a health food. In recent years, people's attention to health has also increased, and consumers who care about food calories have increased. In the yogurt market, the demand for "low-fat", "skim", and "low-calorie" products is also expanding. However, dairy products with low milk fat content, such as skim and low-fat, taste very light, thin, and lack strong flavors...

AI Technical Summary

Problems solved by technology

However, the flavor and mouthfeel (taste) of foods obtained by adding fat substitutes prepared by existing methods to foods are different from the original fats, which cannot meet the requirements, and thus cannot completely replace fats.

[0006] Moreover, although natural sources of agar or gelatin, carrageenan, xanthan gum and other gums widely used in yogurt can enhance the strength of curd, prevent whey separation, improve the shape retention of products during storage, and improve the texture of curd and other effects, but there are still the following problems: the unique physical and chemical properties of glue affect the taste, resulting in a lack of natural feeling, the need to label additives, and the fat replacement effect of the taste is not fully satisfied

However, there was no mention of the effect of non-fat or low-fat yogurt

That is, in the past, in the manufacture of skim or low-fat yogurt, attempts to use the enzymes to replace fat, that is, attempts to approach the rich and creamy mouthfeel of full-fat yogurt have not yet been carried out.

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