Title:
FERMENTED MILK DESSERT PRODUCT AND ITS PRODUCTION
Document Type and Number:
Japanese Patent JP3805492
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To efficiently produce the subject dessert in such a way as to damage neither its flavor nor feeling of palate and to be suitably applied to the industrial production by including a specific amount of fermented milk product and using a highly acylated gelan gum as a thickener.
SOLUTION: The objective dessert is produced by including a fermented milk product of ≥10% and using at least a highly acylated gelan gum as a thickener. The production method is pref. conducted by including a fermented milk product of ≥10%, using at least a highly acylated gelan gum as a thickener in addition to a gelling agent, adjusting the viscosity at 70°C to ≥70 P, and filling the resultant material into packages at ≥65°C. The filling treatment can be carried out by using a filling and packaging machine for high viscosity products such as process cheese. Furthermore, a yogurt and/or cheese product may be used as the fermented milk product.
Inventors:
Shiro Kawabata
Shigeru Aizawa
Noriaki Matsunaga
Takeshi Imazawa
Mihoko Nakajima
Shigeru Aizawa
Noriaki Matsunaga
Takeshi Imazawa
Mihoko Nakajima
Application Number:
JP20837397A
Publication Date:
August 02, 2006
Filing Date:
July 18, 1997
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23C9/137; A23C19/08; A23G3/00; A23G3/34; (IPC1-7): A23C9/137; A23C19/08; A23G3/00
Domestic Patent References:
| JP4237469A | ||||
| JP3232453A | ||||
| JP62126932A | ||||
| JP10215795A |
Other References:
月刊フードケミカル(1997.03),Vol.13,No.3,p.110-114
Attorney, Agent or Firm:
Matsumoto Kuki
Toda parent man
Toda parent man