Title:
METHOD FOR PRODUCING FERMENTED MILK HAVING IMPROVED PHYSICAL PROPERTIES
Document Type and Number:
WIPO Patent Application WO/2015/041194
Kind Code:
A1
Abstract:
Provided is a method for producing fermented milk having excellent quality, made by mitigating physical changes resulting from aggregation of lactoprotein, which occurs while the fermented milk is stored under refrigeration or being transported. The method for producing fermented milk is characterized in that at least one of the following processes (A)-(C) is performed in (1) a step for preparing a fermented milk mix, (2) a step for heat-sterilizing the fermented milk mix, and (3) a step for adding starter to the fermented milk mix to cause fermentation: (A) a process for adding glucose oxidase to the fermented milk mix having a glucose concentration of 0.05 wt% or less and preparing the fermented milk mix under this glucose concentration condition during step (1); (B) a process for adding glucose oxidase to the heat-sterilized fermented milk mix having a glucose concentration of 0.05 wt% or less prior to step (3); or (C) a process for adding glucose oxidase to the fermented milk having a glucose concentration of 0.05 wt% or less after step (3), the fermented milk having been prepared in step (3).
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Inventors:
NAGAOKA SEIJI (JP)
INOUE NOBUKO (JP)
OZAKI SATORU (JP)
INOUE NOBUKO (JP)
OZAKI SATORU (JP)
Application Number:
PCT/JP2014/074348
Publication Date:
March 26, 2015
Filing Date:
September 16, 2014
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C9/12
Domestic Patent References:
| WO2012121090A1 | 2012-09-13 |
Other References:
HILLER, B. ET AL.: "Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation", LWT FOOD SCI. TECHNOL., vol. 44, no. 4, May 2011 (2011-05-01), pages 811 - 819
TOBA, T. ET AL.: "Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt", JOURNAL OF DAIRY SCIENCE, vol. 66, no. 1, January 1983 (1983-01-01), pages 17 - 20
CRUZ, A. G. ET AL.: "Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 64, no. 4, November 2011 (2011-11-01), pages 549 - 556
CRUZ, A. G. ET AL.: "Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds", JOURNAL OF DAIRY SCIENCE, vol. 95, no. 5, May 2012 (2012-05-01), pages 2261 - 2269
TOBA, T. ET AL.: "Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt", JOURNAL OF DAIRY SCIENCE, vol. 66, no. 1, January 1983 (1983-01-01), pages 17 - 20
CRUZ, A. G. ET AL.: "Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression", INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 64, no. 4, November 2011 (2011-11-01), pages 549 - 556
CRUZ, A. G. ET AL.: "Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds", JOURNAL OF DAIRY SCIENCE, vol. 95, no. 5, May 2012 (2012-05-01), pages 2261 - 2269
Attorney, Agent or Firm:
SAEGUSA & PARTNERS (JP)
Patent business corporation 3 Edakuni [Hajime] patent firm (JP)
Patent business corporation 3 Edakuni [Hajime] patent firm (JP)
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