Low calorie yogurt and method for producing same

A manufacturing method and technology for fermented milk, which are applied to the functions of dairy products, milk preparations, food ingredients, etc., can solve the problems of reducing the flavor of fermented milk, prone to dehydration, loss of flavor and taste of fermented milk, etc., and achieve stable fermentation process. effect of smelting, maintaining flavor or stabilizing quality, and excellent preservation

Active Publication Date: 2014-05-07
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Dehydration is particularly likely to occur in fermented milk with a low milk fat content, and if general milk protein or whey protein concentrate (whey protein concentrate (WPC), whey protein isolate (WPI)) is added, Will reduce the flavor of fermented milk, etc.
In addition, even if stabilizers such as gel are added, the original flavor and texture of fermented milk will be lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Raw material milk used for manufacture of fermented milk was prepared by mixing 90.7 g of skim milk powder, 13.5 g of WPC34, and 895.8 g of tap water.

[0106] The obtained raw material milk was heated (sterilized) at 95 degreeC for 5 minutes, and then cooled to about 38 degreeC. Furthermore, after cooling the raw milk, 0.1% by weight of lactase (GODO-YNL, manufactured by Contract Alcohol Co., Ltd.) was added, and 2% by weight of a lactic acid bacteria starter (manufactured by Meiji Co., Ltd., isolated from Meiji Bulgarian yoghurt) was injected. Thereafter, nitrogen gas was blown in through the catheter, and the dissolved oxygen was adjusted to be below 4 ppm. In addition, before sterilizing the raw material milk, lactase may be added to perform an enzyme reaction, and after lactose is decomposed, lactic acid fermentation may be performed.

[0107] Next, raw material milk containing lactase and a lactic acid bacteria starter was filled into a cup container (capacity: 1...

Embodiment 2

[0110] Raw material milk used for manufacture of fermented milk was prepared by mixing 86.3 g of skim milk powder, 4.4 g of β-Lg-rich WPC75, 13.5 g of WPC34, and 874.8 g of tap water.

[0111] The obtained raw material milk was heated (sterilized) at 95 degreeC, and then cooled to about 38 degreeC. Furthermore, after cooling the raw material milk, lactase (GODO-YNL, manufactured by Contract Alcohol Co., Ltd.) was added at 0.1% by weight, and a lactic acid bacteria starter (manufactured by Meiji Co., Ltd., isolated from Meiji Bulgaria Yogurt) was injected at 2% by weight. Thereafter, nitrogen gas was blown in through the catheter, and the dissolved oxygen was adjusted to be below 4 ppm. In addition, before sterilizing the raw material milk, lactase may be added to perform an enzyme reaction, and after lactose is decomposed, lactic acid fermentation may be performed.

[0112] Next, raw material milk containing lactase and a lactic acid bacteria starter was filled into a cup con...

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PUM

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Abstract

The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation is suppressed without the addition of a stabilizer, and provides a method for producing the yogurt. This purpose is achieved by the method for producing a low calorie yogurt, the method including a deoxygenation processing step for reducing the concentration of dissolved oxygen in the raw milk, and a lactose degradation step for adding lactase to degrade the lactose in the raw milk, preferably at a specified ratio of alpha-lactoalbumin and/or beta-lactoglobulin in the raw milk.

Description

technical field [0001] The invention relates to a low-calorie fermented milk and a manufacturing method thereof. Background technique [0002] Fermented milk is widely consumed as a healthy food, and the demand for low-calorie fermented milk has also increased in recent years. However, fermented milk with a small amount of milk fat tends to lose the original flavor and food texture of fermented milk. So far, there has been disclosed a method of improving the creaminess of low-fat fermented milk by deoxidizing raw material milk (Patent Document 1). [0003] On the other hand, since fermented milk causes dehydration (separation of whey) during refrigerated storage or the like, problems in product quality arise. For this reason, in order to suppress dehydration of fermented milk, a method of adding a stabilizer such as gel is generally used, and a method of adding a concentrate of milk protein or whey protein, etc. is also known (Patent Documents 2 to 4). . In addition, Pat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1206A23C9/123A23V2002/00A23V2200/00A23V2200/3324
Inventor 堀内启史井上畅子
Owner MEIJI CO LTD
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