To provide a whey fermentation beverage using no stabilizer, having a fresh aftertaste, fluffy palate feeling, favorable flavor unlike that of a conventional lactic acid bacteria beverage, and new palate feeling, and excellent in a storage stability in spite of having such a high viscosity of 100-2,000 cP.
The whey fermentation beverage is produced by the following process: heat-sterilizing, at 90-100°C for 2-30 s, raw material where 2-7 wt.% of high-purity whey protein having protein content of ≥80% is formulated followed by cooling the mixture, adding a lactobacillus starter thereto to ferment the mixture, and thereafter, subjecting the fermented mixture to homogenization under a homogenizing pressure of <100 kg/cm2 so as to have a viscosity of 100-2,000 cP.
SAKAGAMI ASAKO
SAEKI YUKIHIRO
Next Patent: NITRATE TRANSPORT PROTEIN AND GENE ENCODING THE PROTEIN