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Patent Searching and Data


Title:
PREPARATION OF YOGURT
Document Type and Number:
Japanese Patent JP01196254
Kind Code:
A
Abstract:

PURPOSE: To prepare a yogurt having moderate hardness, smooth texture and excellent taste, flavor, palatability, etc., and exhibiting little syneresis, in high workability, by adding a concentrated whey protein free from heat-coagulation tendency as a stabilizer for yogurt.

CONSTITUTION: Concentrated whey protein is passed through an ultrafiltration membrane having a fractionation molecular weight of 20,000W100,000 to obtain a concentrated whey protein free from heat-coagulation tendency. The obtained concentrated whey protein is used as a stabilizer singly or in combination with other stabilizer (e.g., agar or gelatin) and mixed with raw materials such as defatted milk, sugar, etc. The mixed raw material is added to a warmed water and the mixture is subjected to homogenization, sterilization, cooling, etc., added with lactobacillus as a starter, fermented and refrigerated to obtain the objective yogurt. Since there is no gelation by cooling or heat-coagulation by thermal sterilization, etc., the yogurt can be prepared in high workability.


Inventors:
Nozaki, Asako
Application Number:
JP1988000021625
Publication Date:
August 08, 1989
Filing Date:
February 01, 1988
Export Citation:
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Assignee:
SAN EI CHEM IND LTD
International Classes:
A23C9/123; A23C9/137; A23C21/00; A23C21/06; (IPC1-7): A23C9/123; A23C21/00