Title:
発酵ホエイ調製物およびその製造方法
Document Type and Number:
Japanese Patent JP5230614
Kind Code:
B2
Abstract:
Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.
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Inventors:
Tadashi Sakata
Akamatsu Ayumi
Takeshi Honda
Akamatsu Ayumi
Takeshi Honda
Application Number:
JP2009512935A
Publication Date:
July 10, 2013
Filing Date:
April 22, 2008
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C21/02; A23L2/38
Domestic Patent References:
| JPS6240248A | 1987-02-21 | |||
| JPH07507452A | 1995-08-24 |
Foreign References:
| WO2007032459A1 | 2007-03-22 |
Other References:
JPN6008023901; Ｗ．ＫＲＡＳＡＥＫＯＯＰＴ， ｅｔ ａｌ．: 'Ｃｏｍｐａｒｉｓｏｎ ｏｆ ｔｅｘｔｕｒｅ ｏｆ ｙｏｇｕｒｔ ｍａｄｅ ｆｒｏｍ ｃｏｎｖｅｎｔｉｏｎａｌｌｙ ｔｒｅａｔｅｄ ｍｉｌｋ ａｎｄ ＵＨＴ ｍｉｌｋ ｆｏｒｔｉｆｉｅｄ ｗｉｔｈ ｌｏ' Ｊｏｕｒｎａｌ ｏｆ Ｆｏｏｄ Ｓｃｉｅｎｃｅ（２００４），Ｖｏｌ．６９，Ｎｏ．６，ｐ．Ｅ２７６-Ｅ２８０
Attorney, Agent or Firm:
Konno Akio
Takeyasu Ito
Takeyasu Ito