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Method for producing fermented milk, and dairy product

A manufacturing method and technology for fermented milk, which are applied in the directions of dairy products, milk preparations, and applications, can solve the problems of excess, complicated heating conditions, and taste deterioration of yogurt, and achieve the effect of preventing deterioration of taste.

Inactive Publication Date: 2015-12-09
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology has the following problems: the adjustment of heating conditions is complicated, and excessive heat energy for heating is required, and further, when the heating temperature is high, the taste of yoghurt may deteriorate.

Method used

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  • Method for producing fermented milk, and dairy product
  • Method for producing fermented milk, and dairy product
  • Method for producing fermented milk, and dairy product

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0060] From the time when the preparation of the final product is completed (specifically, when the final product is fermented milk, it is the time when the fermentation process of fermented milk is completed; when the final product is a dairy product other than fermented milk, it is the time of the dairy product When the fermented milk obtained by the present invention or a dairy product containing the fermented milk (hereinafter also referred to as "fermented milk, etc. of the present invention") is stored at a temperature of 10° C. The range of increase of the acidity (%) in the 25 days (in other words, the acidity value after 25 days minus the value of the acidity value after 0 days) is preferably 0.25% or less, more preferably 0.23% or less, more preferably 0.20% or less, particularly preferably 0.18% or less. The lower limit of this value is not particularly limited, and the smaller the better, it is usually 0.10%.

[0061] In addition, when the fermented milk of the pr...

Embodiment 1

[0072] [Example 1; case of carrying out fermentation at high temperature (45° C.) (laboratory-scale experiment)]

[0073] 705 g of skimmed milk powder and 4195 g of tap water were mixed to prepare fermented milk raw materials (yoghurt mixture), heat-sterilized at 95°C for 10 minutes, and then cooled to 45°C. Next, inoculate 100 g of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus isolated from "Meiji Bulgarian yoghurt" (trade name; manufactured by Meiji Dairy Co., Ltd.), in a tank at 45° C. Fermentation was carried out, and when the fermentation time was 5 hours, the acidity reached 1.20% due to the generation of lactic acid, and the fermentation process was terminated, followed by cooling to 10° C. or lower to obtain fermented milk. In addition, as fermentation time, this 5 hours was the same as the case of the comparative example 1 which fermented at the conventional optimum temperature mentioned later.

[0074] The obtained fermented milk was hom...

Embodiment 2

[0075] [Example 2; case of carrying out fermentation at high temperature (47° C.) (laboratory-scale experiment)]

[0076] 705 g of skimmed milk powder and 4195 g of tap water were mixed to prepare a fermented milk raw material (yoghurt mixture), which was heat-sterilized at 95°C for 10 minutes, and then cooled to 47°C. Next, inoculate 100 g of the mixed starter in the same manner as in Example 1, and ferment in the tank at 47°C. When the fermentation time is 5.5 hours, the acidity reaches 1.20% due to the generation of lactic acid, and the fermentation process is completed, followed by cooling. to below 10°C to obtain fermented milk. In addition, as fermentation time, this 5.5 hours is almost the same as the case of the comparative example 1 which fermented at the conventional optimum temperature mentioned later.

[0077] About the obtained fermented milk, it carried out similarly to Example 1, and obtained the fermented milk product (drinking type yoghurt) which is a final p...

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Abstract

Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long period of time without requiring any troublesome operation such as post-fermentation heating or addition of an additive. By adding a lactic acid bacillus and a lactic acid coccus to a starting material of a fermented milk and then conducting fermentation at 44-55°C, the fermentation temperature being higher than the optimum temperature in the conventional fermentation processes, the acidity of a dairy product containing the fermented milk can be maintained at an appropriate level during refrigerated storage, compared with a case wherein fermentation is conducted at the conventional optimum temperature. Thus, a change in the flavor of a fermented milk, which is caused by the excessively strong acidity of the fermented milk, can be prevented.

Description

[0001] This application is a divisional application, the international application number of the original application is PCT / JP2011 / 050001, the international application date is January 04, 2011, the Chinese national application number is 201180005450.4, and the entry date for entering the Chinese national phase is July 2012 On May 05, the title of the invention was "Manufacturing method of fermented milk and dairy products". technical field [0002] The present invention relates to a method for producing fermented milk capable of improving the taste and quality of fermented milk simply and effectively, and particularly relates to a method capable of suppressing the preservation of fermented milk-containing dairy products such as pre-fermented drinking yoghurt and soft yoghurt. A method for the manufacture of fermented milk with changes in acidity and pH. Background technique [0003] Fermented milk is defined in the "Ministry Ordinance on Milk, etc. (Ministry Ordinance on M...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
CPCA23C9/123
Inventor 石川冬马江并麻里山本昌志
Owner MEIJI CO LTD
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