Title:
NOVEL YOGURT
Document Type and Number:
Japanese Patent JP2023032567
Kind Code:
A
Abstract:
To provide a yogurt keeping flavor inherent in yoghurt even though a lactic acid bacterium where fermentation metabolite presents foreign taste is added; and to provide a production method thereof.SOLUTION: A yogurt contains 1.0×107 to 1.0×1011 cfu/g of at least one lactic acid bacterium other than a lactic acid bacteria group A. The yogurt is a fermented raw material mix containing raw material milk whose protein reduction value is 2 to 9, and whey protein. The yogurt contains 3.5-4.5 wt.% of milk fat and 4.3-5.4 wt.% of milk protein in the whole raw material mix, and a ratio of whey protein/casein protein in the milk protein is 23/77 to 30/70 (weight ratio). Furthermore, the yogurt contains 1.2×105 to 7.0×109 cfu/g pf of at least one lactic acid bacterium included in the lactic acid bacteria group A where fermentation metabolite presents foreign taste, and in the yogurt, a curd median diameter of the yogurt is 20-60 μm, and a viscosity of the yogurt at 10°C is 20-60 Pa s.SELECTED DRAWING: Figure 1
Inventors:
SAKIMOTO NAE
Application Number:
JP2021138776A
Publication Date:
March 09, 2023
Filing Date:
August 27, 2021
Export Citation:
Assignee:
KANEKA CORP
International Classes:
C12N1/20; A23C9/123
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