Title:
乳糖分の少ない発酵乳及びその製造方法
Document Type and Number:
Japanese Patent JP5607022
Kind Code:
B2
Abstract:
[Summary] [Object] An object of the present invention is to provide a method for manufacturing fermented milk that can keep good taste and quality regardless of the condition of lactobacillus and enzymes. [Means for Solving] The invention is directed to a method for manufacturing fermented milk that comprises a step of fermenting the ingredient milk that comprises enzyme and a step of executing de- oxygen treatment before the fermenting step. The enzyme has best pH of activation in neutral region and loses its activity in acid region and can decompose lactose which is included in the ingredient milk when the enzyme is in an active state. As shown by the working Examples herein, it is possible to keep good taste and quality regardless of the condition of lactobacillus and enzymes by executing de-oxygen treatment to the ingredient milk before fermentation step.
Inventors:
Hiroshi Horiuchi
Application Number:
JP2011501501A
Publication Date:
October 15, 2014
Filing Date:
February 24, 2010
Export Citation:
Assignee:
Meiji, Inc.
International Classes:
A23C9/127
Domestic Patent References:
| JPH0984520A | 1997-03-31 | |||
| JP2005348703A | 2005-12-22 |
Other References:
JPN6014027685; Ｃｏｒｔｅｓ ｅｔ ａｌ．: Ｐｒｏｃｅｓｓ Ｂｉｏｃｈｅｍｉｓｔｒｙ Ｖｏｌ．４０， Ｎｏ．２, ｐ．７７３-７７８（２００５）
JPN6014027685; Ｃｏｒｔｅｓ ｅｔ ａｌ．: Ｐｒｏｃｅｓｓ Ｂｉｏｃｈｅｍｉｓｔｒｙ Ｖｏｌ．４０， Ｎｏ．２, ｐ．７７３-７７８（２００５）
JPN6014027685; Ｃｏｒｔｅｓ ｅｔ ａｌ．: Ｐｒｏｃｅｓｓ Ｂｉｏｃｈｅｍｉｓｔｒｙ Ｖｏｌ．４０， Ｎｏ．２, ｐ．７７３-７７８（２００５）
Attorney, Agent or Firm:
Takayuki Hirose
Seki Daisuke
Seki Daisuke