Title:
ドリンクヨーグルトの製造方法
Document Type and Number:
Japanese Patent JP6862238
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for manufacturing drink yogurt maintaining viscosity with which it is easy to drink as a beverage stable during storage, by a simple method using lactic acid bacterium producing extracellular viscous polysaccharide without adding additives such as a thickening stabling agent and an emulsifier.SOLUTION: There is provided a manufacturing method of drink yogurt including fermentation of a raw material containing milk with a lactic acid bacterium having extracellular viscous polysaccharide productivity, including a first stirring process for stirring a fermentation product in a card formation step in which pH of the fermentation product is 5.2 to 4.6, a second stirring process for stirring the fermentation product of which pH is less than 4.6 at a fermentation completion point at which the fermentation product reaches desired pH after the first stirring process, a cooling process, and a third stirring process for adjusting viscosity in a range of 200 to 700 mPa s by stirring the fermentation product obtained in the cooling process.SELECTED DRAWING: None
Inventors:
Kahei Arai
Application Number:
JP2017061685A
Publication Date:
April 21, 2021
Filing Date:
March 27, 2017
Export Citation:
Assignee:
Fujicco Co., Ltd.
International Classes:
A23C9/123
Domestic Patent References:
| JP2005328831A | ||||
| JP2004097051A | ||||
| JP10191884A | ||||
| JP2003259802A |
Foreign References:
| CN104186655A | ||||
| WO2014131805A1 |
Other References:
M.Renan et.al,Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring,International Dairy Journal,2009年,19,p142-148
I.Heertje et al.,STRUCTURE FORMATION IN ACID MILK GELS,FOOD MICROSTRUCTURE,1985年,Vol.4,p267-277
北岸孝之,乳タンパク(PROGEL800)の添加によるヨーグルトの品質改良,月刊フードケミカル 2010年7月号,2010年 7月,p36-38
仁木良哉,牛乳酸性ゲルの物性,Milk Science,2002年,Vol.51, No.3,p111-120
I.Heertje et al.,STRUCTURE FORMATION IN ACID MILK GELS,FOOD MICROSTRUCTURE,1985年,Vol.4,p267-277
北岸孝之,乳タンパク(PROGEL800)の添加によるヨーグルトの品質改良,月刊フードケミカル 2010年7月号,2010年 7月,p36-38
仁木良哉,牛乳酸性ゲルの物性,Milk Science,2002年,Vol.51, No.3,p111-120
Attorney, Agent or Firm:
Mitsuo Tanaka
Hiroshi Yamazaki
Kenji Tomita
Manami Sasakura
Hiroshi Yamazaki
Kenji Tomita
Manami Sasakura