Title:
発酵乳の製造方法
Document Type and Number:
Japanese Patent JP5189102
Kind Code:
B2
Abstract:
[PROBLEMS] To provide a method of producing a fermented milk having a sufficient hardness, regardless of the heating conditions of skim milk in the case of using skim milk in producing a fermented milk. [MEANS FOR SOLVING PROBLEMS] A method comprising: a first deoxidation step of lowering the oxygen concentration of a skim milk; a first pasteurization step of thermally pasteurizing the skim milk having been treated in the first deoxidation step as described above; a demoisturization step of removing moisture from the skim milk having been treated in the first pasteurization step as described above; the yoghurt mix-preparation step of preparing a yoghurt mix using the skim milk having been treated in the demoisturization step as described above; and the fermentation step of fermenting the thus prepared yoghurt mix.
Inventors:
Toyota Katsu
Hiroshi Horiuchi
Fukui Sotoku
Hiroshi Koshizen
Hiroshi Horiuchi
Fukui Sotoku
Hiroshi Koshizen
Application Number:
JP2009534180A
Publication Date:
April 24, 2013
Filing Date:
September 25, 2008
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23C9/12
Domestic Patent References:
| JP2007104995A | 2007-04-26 | |||
| JP2005176603A | 2005-07-07 | |||
| JP2003125701A | 2003-05-07 |
Foreign References:
| WO2007029565A1 | 2007-03-15 |
Other References:
JPN6008057278; 竹内幸成，ｅｔ ａｌ．: '脱酸素処理による牛乳風味改善技術の開発' 日本食品科学工学会第５４回大会講演集（２００７．０９．０６発行），ｐ．８-９
JPN6008057281; 竹内幸成，ｅｔ ａｌ．: '３Ｊａ６ 加熱殺菌時の溶存酸素濃度が牛乳の風味に与える影響（４）' 日本食品科学工学会第５２回大会講演集（２００５．０８．２０発行），ｐ．１５５
JPN6008057281; 竹内幸成，ｅｔ ａｌ．: '３Ｊａ６ 加熱殺菌時の溶存酸素濃度が牛乳の風味に与える影響（４）' 日本食品科学工学会第５２回大会講演集（２００５．０８．２０発行），ｐ．１５５
Attorney, Agent or Firm:
Takayuki Hirose