Title:
PRODUCTION OF LOW ACIDITY TYPE FROZEN YOGURT
Document Type and Number:
Japanese Patent JPH0984521
Kind Code:
A
Abstract:
To obtain a low-acidity type frozen yogurt which can maintain a high level of the lactobacillus cell count even in the refrigeration for a long period of time and shows excellent palatability by inoculating a specific starter mix to a yogurt mix and freezing them after fermentation.
A yogurt mix is inoculated with a starter mix containing Streptococcus salivarius subsp. Thermophillus-SBT10347 (FERM-P-15145) and Lactobacillus delbrueckii subsp. bulgaricus and subjected to fermentation. Then, the fermentation mixture is frozen to give the objective low-acidity type frozen yogurt. Preferably, the fermented yogurt mix is additionally mixed with an ice cream mix and frozen.
Inventors:
MIYAMOTO MARI
MOCHIZUKI EISUKE
TOYODA SHUJI
MOCHIZUKI EISUKE
TOYODA SHUJI
Application Number:
JP24403395A
Publication Date:
March 31, 1997
Filing Date:
September 22, 1995
Export Citation:
Assignee:
SNOW BRAND MILK PRODUCTS CO LTD
International Classes:
A23C9/123; A23C9/13; A23G9/32; A23G9/44; A23G9/52; (IPC1-7): A23C9/123; A23C9/13; A23G9/02
Next Patent: CACHUCHA SHAPED FROZEN SWEET