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Fermented milk with improved flavor and method for producing same

A manufacturing method and technology of fermented milk, applied in dairy products, biochemical equipment and methods, enzymes, etc., can solve problems such as improving or not solving the taste of fermented milk, and achieve the effects of suppressing sourness, good sweet-acid balance, and increasing sweetness Effect

Active Publication Date: 2013-10-02
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, even with the method for producing fermented milk including the above-mentioned lactose decomposition treatment step, the increase in sweetness is limited, and the problem of improving the taste of fermented milk cannot be solved.

Method used

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  • Fermented milk with improved flavor and method for producing same
  • Fermented milk with improved flavor and method for producing same
  • Fermented milk with improved flavor and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Skimmed milk powder with 1% fat, 34% protein, and 54% lactose (trade name: "Meiji Skim Milk Powder", manufactured by Meiji Dairy Co., Ltd.), 3.9% fat, 3.2% protein, and 4.7% lactose milk (trade name: "Meiji Milk", manufactured by Meiji Dairy Co., Ltd.) and whey powder with fat content 1.0%, protein 12%, lactose 76%, solid content 97%, ash content 8.6%, sodium 0.7%, potassium 2.5% (trade name: "Meiji ホエイパウダー", manufactured by Meiji Dairy Co., Ltd.) with the ingredients shown in Table 1. Lactobacillus bulgaricus strain 2038 and thermophilic milk isolated from lactose-decomposing enzyme (lactase) (trade name: "GODO-YNL", contract alcohol company) and lactic acid bacteria starter (Meiji Dairy Co., Ltd. Streptococcus strain 1131) was added at the same time, fermented at 43°C until it reached pH 4.4 (about 3 hours), and the fermented milk curd formed was crushed with a filter and cooled. As a comparative control, crude lactose (lactose content 99.5%, trade name: "LACTOSE GRAN...

Embodiment 2

[0093] Skimmed milk powder with 1% fat, 34% protein, and 54% lactose (trade name: "Meiji Skim Milk Powder", manufactured by Meiji Dairy Co., Ltd.), 3.9% fat, 3.2% protein, and 4.7% lactose milk (trade name: "Meiji Milk", manufactured by Meiji Dairy Co., Ltd.) and whey powder with fat content 1.0%, protein 12%, lactose 76%, solid content 97%, ash content 8.6%, sodium 0.7%, potassium 2.5% (trade name: "Meiji ホエイパウダー", produced by Meiji Dairy Co., Ltd.) with the ingredients shown in Table 4. Lactobacillus bulgaricus 2038 strain and thermophilic strain isolated from lactose-decomposing enzyme (lactase) (trade name: "GODO-YNL", contract alcohol) and lactic acid bacteria starter (Meiji Dairy Co., Ltd. Streptococcus lactis strain 1131) was added at the same time, fermented at 43°C until it reached pH 4.4 (about 3 hours), and the fermented milk curd formed was crushed with a filter and cooled. As a comparative control, skimmed milk powder was used instead of whey powder, the lactose c...

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Abstract

The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.

Description

technical field [0001] The present invention relates to a method for improving the taste of fermented milk. Background technique [0002] In some prior art, methods for improving the taste and quality of beverages such as fermented milk and foods have been studied. It is disclosed that by adding whey protein, etc., the aroma of beverages and food is prevented from volatilizing, and the odor is blocked, and the method of solving the problem of containing additives is disclosed (Patent Document 1). In addition, a method of adding whey powder and whey protein concentrate to fermented milk raw materials is disclosed in order to solve problems such as texture caused by the addition of a stabilizer (Patent Document 2). The main purpose of these improvement methods is to improve the quality degradation caused by additives in beverages such as fermented milk and food. [0003] On the other hand, as a method of improving the taste which fermented milk has, the method of increasing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1275A23C9/1307C12Y302/01023A23C9/1206
Inventor 河合良尚
Owner MEIJI CO LTD
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