FERMENTED MILK PREPARED WITH SEAWEED MEAL

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Patent Application No. 62/742,820, filed October 8, 2018, which is incorporated herein by reference in its entirety.

TECHNICAL FIELD

[0002] This disclosure relates to fermented milk, in particular, fermented milk prepared with seaweed meal. Also disclosed are methods of making the fermented milk products.

BACKGROUND

[0003] Seaweeds such as brown algae including Laminaria Lamoururoux and Undaria pinnatifida, and red algae including Porphyra and Gracilaria are well-known, organic and nutritious food. However, some seaweeds such as Gelidium, Gracilaria, and Eucheuma have a poor mouthfeel when directly consumed. These seaweeds are generally used as raw materials for extraction of agar and carrageenan. During the process of extracting agar from the seaweeds, many nutritious components such as fibers, minerals, and proteins are also removed, causing waste of materials, increase of manufacturing cost and decrease of the value of the products. Moreover, the waste water and materials produced during the manufacturing process, if not properly processed, impose burdens on the environment.

[0004] The commercially available seaweed meals are produced by removing impurities from the raw seaweed materials, drying the clean seaweed materials, and pulverizing the dry seaweed materials. Although such seaweed meals are rich in nutrients, they have an unpleasant taste, undesirable color, and a coarse texture and therefore, not suitable for food applications. Agar is a polysaccharide extracted from red algae such as Gelidium and Gracilaria by a process comprising the steps of removing impurities, treating with an alkali, bleaching, treating with an acid, extracting, drying and pulverizing. Agar can be used as a food additive and has the gelling, thickening, water retention functions. However, the traditional process of producing agar from red algae also removes nutrients such as fiber, protein and minerals.

[0005] Fermented milk products including yogurt are healthy food products produced by fermenting milk with bacteria. Such fermented milk products contain many nutrients. During the manufacturing process, many food additives such as modified starch, gelatin, pectin, and agar are added as thickening and stabilizing agents to increase the shelf stability. However, these food additives have certain undesirable features. For example, modified starch as an additive in fermented milk products results in a powdery and astringent mouthfeel; pectin does not have an ideal thickening effect but results in a sticky mouthfeel; and gelatin results in a less than desirable flavor release although the mouthfeel is fine and smooth.

[0006] Accordingly, there is a need in the art to develop fermented milk products with improved food additives and without sacrificing any natural nutrients, taste, or mouthfeel of the products.

SUMMARY

[0007] In one aspect, disclosed herein is a method of preparing a stirred type fermented milk product using seaweed meal. The method comprises the steps of: (1 ) mixing ingredients comprising milk and seaweed meal to obtain a mixture; (2) homogenizing the mixture to obtain a liquid; (3) sterilizing the liquid; (4) adding bacteria suitable for fermenting milk to the sterilized liquid and fermenting to a desirable acidity; and (5) cooling and stirring until even to obtain the stirred type fermented milk product. In some embodiments, the method further comprises package filling after step (5). In some embodiments, the ingredients of step (1 ) further comprise one or more of a milk protein, cream, a sweetener, and a flavor. In a related aspect, disclosed herein is a stirred type fermented milk product comprising milk and seaweed meal, the stirred type fermented milk product is produced by this method.

[0008] In another aspect, disclosed herein is a method of preparing a set type fermented milk product using seaweed meal. The method comprises the steps of: (1 ) mixing ingredients comprising milk and seaweed meal to obtain a mixture; (2) homogenizing the mixture to obtain a liquid; (3) sterilizing the liquid; (4) adding bacteria suitable for fermenting milk to the sterilized liquid; (5) package filling; and (6) fermenting to a desirable acidity to obtain the set type fermented milk product. In some embodiments, the ingredients of step (1 ) further comprise one or more of a milk protein, cream, a sweetener, and a flavor. In a related aspect, disclosed herein is a set type fermented milk product comprising milk and seaweed meal, the set type fermented milk product is produced by this method.

[0009] In another aspect, provided herein is a stirred type fermented milk obtained by a process comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T; and (9) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C and stirring until even to obtain the stirred type fermented milk. In some embodiments, the process further comprises adding a flavor after step (9). In some embodiments, the process further comprises package filling after step (9). In some embodiments, the process further comprises storing at a temperature ranging between 4 ^Q C and 10 ^Q C for an extended period after step (9). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the fermented milk is yogurt.

[0010] In another aspect, provided herein is a set type fermented milk obtained by a process comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) package filling; and (9) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T to obtain the set type fermented milk. In some embodiments, the process further comprises storing at a temperature ranging between 4 ^Q C and 10 ^Q C for an extended period after step (9). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the fermented milk is yogurt.

[0011] In another aspect, provided herein is a fermented milk product comprising milk and seaweed meal, wherein the seaweed meal is added during the manufacturing process of the fermented milk product. In some embodiments, the seaweed meal is added before fermentation during the manufacturing process. In some embodiments, the fermented milk product is a stirred type fermented milk product. In some embodiments, the fermented milk product is a set type fermented milk product. In some embodiments, the fermented milk product is yogurt. In some embodiments, the seaweed meal is in an amount of between 0.05% and 1 .0% (wt %). In some embodiments, the fermented milk product further comprises one or more of a sweetener (e.g., in an amount of between 0.01 % and 12.0% (wt %)), a milk protein (e.g., in an amount of between 0.01 % and 2.0% (wt %)), a cream (e.g., in an amount of between 0.01 % and 9.0% (wt %)), and a flavor ((e.g., in an amount of between 0.01 % and 2.0% (wt %)). In some embodiments, the fermented milk product further comprises bacteria suitable for fermenting milk (e.g., in an amount of between 50-100 U/ton). In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof.

[0012] In another aspect, provided herein is method of preparing a stirred type fermented milk comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T; and (9) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C and stirring until even to obtain the stirred type fermented milk. In some embodiments, the method further comprises adding a flavor after step (9). In some embodiments, the method further comprises package filling after step (9). In some embodiments, the method further comprises storing at a temperature ranging between 4 ^Q C and 10 ^Q C for an extended period after step (9). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre- processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high- intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the fermented milk is yogurt.

[0013] In another aspect, provided herein is a method of preparing a set type fermented milk comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) package filling; and (9) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T to obtain the set type fermented milk. In some embodiments, the method further comprises storing at a temperature ranging between 4 ^Q C and 10 ^Q C for an extended period after step (9). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the fermented milk is yogurt.

DETAILED DESCRIPTION

[0014] Disclosed herein is a process of obtaining a fermented milk product with seaweed meal and the fermented milk product obtained by such a process. Preparation of the seaweed meal used herein is disclosed in U.S. Patent Application Nos. 16/010,306 and 16/010,343, or in PCT Application Nos. PCT/US19/31216 and PCT/US19/31218, the contents of which are incorporated by reference in their entireties. Briefly, the seaweed meal is produced by processing seaweed ( Gelidium , Gracilaha, etc.) through removing impurities, alkaline treatment, enzyme treatment, salt treatment, decolorizing and/or deodorizing followed by drying, pulverizing, etc. The seaweed meal obtained by the previously disclosed process does not have any undesirable smell or taste and can function as a gelling agent, a thickening agent, a water retention agent, a stabilizing agent or a combination thereof to improve the mouthfeel, stability, water retention, texture, and shelf life of the fermented milk product. Meanwhile, unlike agar, pectin, gelatin, modified starch or other food additives, the seaweed meal also retains essentially all nutrients such as minerals and fibers in natural seaweeds, and therefore produces a natural and safe fermented milk product.

[0015] In some embodiments, the milk is any one or more of fresh milk, skim milk or reconstituted milk.

[0016] In some embodiments, the sweetener is any one or more of granulated sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide or high- intensity sweetener. Many known sweeteners can be used, including but not limited to steviol glycoside, mangosteen extract, sodium cyclamate, aspartame, and sucralose.

[0017] In some embodiments, the milk protein product is any one or more of whey protein powder, condensed milk protein powder, skim milk powder or condensed milk. The milk protein product increased the protein contents of the fermented milk disclosed herein

[0018] In some embodiments, the cream product is any one or more of cream, butter and condensed milk. The cream product increased the fat contents of the fermented milk disclosed herein thereby to obtain a product of any desirable fat content, such as zero fat, low fat or regular fat products.

[0019] In some embodiments, the bacteria suitable for fermenting milk is any one or more of lactic acid bacteria and probiotic bacteria including but not limited to Lactobacillus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.

[0020] In some embodiments, the flavor is any one or more of a coloring agent, a flavoring agent, a fruit and vegetable product, an egg product, a soy product, a tea powder, a chocolate powder, a cereal flour or a nutritional supplement. The flavor can be added before fermentation or after fermentation during the manufacturing process.

[0021] Thus, the process disclosed herein uses seaweed meal as a raw food material in fermented milk. It has multiple functions of gelation, thickening and water retention. It can completely replace the commonly used thickening agents and stabilizers, and give the fermented milk better texture, mouthfeel and stability.

[0022] The following examples are intended to illustrate various embodiments of the invention. As such, the specific embodiments discussed are not to be construed as limitations on the scope of the invention. It will be apparent to one skilled in the art that various equivalents, changes, and modifications may be made without departing from the scope of invention, and it is understood that such equivalent embodiments are to be included herein. Further, all references cited in the disclosure are hereby incorporated by reference in their entirety, as if fully set forth herein.

EXAMPLES

[0023] Examples 1 -6 and Comparative Examples 1 -4 relate to preparation of stirred type fermented milk products; and Examples 9-14 and Comparative Examples 5- 7 related to preparation of set type fermented milk products.

Example 1

[0024] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0025] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 1 below:

[0026] The fresh cow milk was heated to 45 ^Q C, and then the white granulated sugar, concentrated milk protein powder, diluted cream, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 90 ^Q C for 10 minutes. The sterilized liquid was cooled to 36 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 100°T. The fermented product was cooled to 25 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Sample 1. The sample was stored at 4 ^Q C.

Example 2

[0027] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0028] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 2 below:

[0029] The reconstituted milk was heated to 55 ^Q C, and then the steviol glycoside, and seaweed meal were added while stirring. The mixture was heated up to 65 ^Q C and homogenized at a pressure of 16MPa. The homogenized liquid was sterilized at 143 ^Q C for 4 seconds. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Sample 2. The sample was stored at 10 ^Q C.

Example 3

[0030] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343. [0031] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 3 below:

[0032] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, and seaweed meal were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Sample 3. The sample was stored at 6 ^Q C.

Example 4

[0033] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0034] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 4 below:

[0035] The cow milk was heated to 45 ^Q C, and then the white granulated sugar, whey powder, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, the yellow peach jam was mixed in evenly, and package filled to obtain the fruit flavored stirred fermented milk Sample 4. The sample was stored at 6 ^Q C.

Example 5

[0036] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0037] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 5 below:

[0038] The brown milk was pre-made by adding 4% (wt%) of glucose to 96% (wt%) of cow milk and incubating at 95 ^Q C for 3 hours. The brown milk was heated to 50 ^Q C, and then the white granulated sugar, seaweed meal, and concentrated milk protein powder were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Sample 5. The sample was stored at 6 ^Q C.

Example 6

[0039] This example discloses the preparation of a stirred fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0040] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 6 below:

[0041] The fresh cow milk was heated to 50 ^Q C, and then the white granulated sugar, seaweed meal, concentrated milk protein powder, black rice flour, and black rice flavor were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 17MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Sample 6. The sample was stored at 6 ^Q C.

Comparative Example 1

[0042] This comparative example discloses the preparation of a stirred fermented milk product without any seaweed meal.

[0043] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 7 below:

[0044] The cow milk was heated to 50 ^Q C, and then the white granulated sugar was added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Control 1. The sample was stored at 6 ^Q C.

Comparative Example 2

[0045] This comparative example discloses the preparation of a stirred fermented milk product without any seaweed meal.

[0046] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 8 below:

[0047] The cow milk was heated to 50 ^Q C, and then the white granulated sugar and agar were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Control 2. The sample was stored at 6 ^Q C.

Comparative Example 3

[0048] This comparative example discloses the preparation of a stirred fermented milk product without any seaweed meal.

[0049] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 9 below:

[0050] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, modified starch, pectin, and gelatin were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Control 3. The sample was stored at 6 ^Q C.

Comparative Example 4

[0051] This comparative example discloses the preparation of a stirred fermented milk product without any seaweed meal. [0052] The ingredients and the amount of each ingredient for preparing the stirred fermented milk product are listed in Table 10 below:

[0053] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, modified starch, and pectin were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 10 ^Q C, stirred until even, and package filled to obtain the stirred fermented milk Control 4. The sample was stored at 6 ^Q C.

Example 7

[0054] This example demonstrates the analysis of all stirred type fermented milk Samples 1 -6 obtained in Examples 1 -6 and Controls 1 -4 obtained in Comparative Examples 1 -4, including the quality analysis and viscosity analysis. The quality analysis includes appearance, flavor, and mouthfeel of the samples and the controls, determined via blind tests by tasting experts in the industry. The description of the evaluation of each sample or control was recorded. The viscosity analysis was performed with a BROOKFIELD DV2T Viscometer with the following parameter settings: temperature 5 ^Q C, spindle No. 64, 6 RPM, test time 10 seconds. The average of three tests was taken and listed in Table 1 1.

[0055] As shown in Table 11 , all of the stirred fermented milk Samples 1 -6 prepared with seaweed meals (Examples 1 to 6) have a fine and smooth appearance, a fine and smooth mouthfeel, good mouth solubility, and good flavor release. Even at a very low concentration of 0.05% (wt%), the seaweed meal was able to achieve relatively good thickening, and water retention effects and improve the mouthfeel. At a high concentration, the seaweed meal was able to achieve an increased viscosity, and a firm but refreshing mouthfeel, without causing any difficulty in swallowing. The fermented milk product also demonstrated a good capability of uniformly suspending the fruit particles.

[0056] In Comparative Example 1 , the viscosity of the fermented milk (Control 1 ) was significantly lower than other samples due to the absence of a thickening agent. In Comparative Example 2 and Example 3, an equal amount of agar and seaweed meal were added to obtain Control 2 and Sample 3, respectively. The viscosity of the fermented milk Sample 3 was greater and the mouthfeel was finer than Control 2. In Comparative Example 3, modified starch, pectin, and gelatin were added, and the mouthfeel of Control 3 was powdery and astringent due to the presence of modified starch. Control 3 had a sticky feeling due to the presence of pectin, and the flavor release of Control 3 was also poor. In Comparative Example 4, more modified starch was added, and although the viscosity of Control 4 was improved, the powdery and sticky mouthfeel of Control 4 was significant.

Example 8

[0057] This example demonstrates the analysis of all stirred type fermented milk Samples 1 -6 obtained in Examples 1 -6 and Controls 1 -4 obtained in Comparative Examples 1 -4 after storage for 21 days. 2000 g of each of Samples 1 -6 and Controls 1 - 4 were divided in bottles of 100 g/bottle, stored in a refrigerator for 21 days, and then subjected to various analyses, including the quality analysis, viscosity analysis and whey separation analysis. The quality analysis and viscosity analysis were performed as described above. The description of the evaluation of each sample or control was recorded. The whey separation analysis was performed by taking a bottle of stored fermented milk, separating the whey at the top layer, weighing the separated whey, and calculating the whey separation rate as follows: the whey separation rate (%) = the weight of separated whey (g) / 100 (g) c 100%. The results are detailed in Table 12.

[0058] As shown in Table 12, all of the stirred fermented milk Samples 1 -6 prepared with seaweed meals (Examples 1 to 6) maintained a fine and smooth mouthfeel, good mouth solubility, and good flavor release even after 21 days of storage. Even at a very low concentration of 0.05% (wt%), the seaweed meal was able to achieve good stabilizing, and water retention effects. During the storage period, the whey separation was very low, less than 1 %.

[0059] In Sample 4 the thickening effects of the seaweed meal resulted in higher viscosity of the product and more uniform suspension of the fruit particles. The fruit particles did not completely precipitate to the bottom during storage. Despite the higher viscosity, Sample 4 maintained a rich and refreshing mouthfeel. In Control 1 which contained no thickening agent, the viscosity of the fermented milk was significantly low, and a large amount of whey was separated. In Comparative Example 2 and Example 3, an equal amount of agar and seaweed meal were added to obtain Control 2 and Sample 3, respectively. Sample 3 exhibited better water retention property, demonstrating the superior effects of seaweed meal than agar in preparation of fermented milk products. In Comparative Example 3, the modified starch, pectin and gelatin were added to obtain Control 3. These additives contributed to higher whey separation during storage, and the powdery and astringent mouthfeel was worse than before storage. The sticky mouthfeel was significant and did not improve after storage. In Comparative Example 4, the amount of modified starch was increased to obtain Control 4. The powdery and astringent mouthfeel was significant due to the increased amount of modified starch and the rough mouthfeel caused by the starch retrogradation during storage.

Example 9

[0060] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0061] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 13 below:

[0062] The fresh cow milk was heated to 45 ^Q C, and then the white granulated sugar, concentrated milk protein powder, diluted cream, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 90 ^Q C for 10 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 100°T to obtain the set fermented milk Sample 7. The sample was stored at 4-10 ^Q C. Example 10

[0063] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0064] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 14 below:

[0065] The reconstituted milk was heated to 55 ^Q C, and then the steviol glycoside, and seaweed meal were added while stirring. The mixture was heated up to 65 ^Q C and homogenized at a pressure of 16MPa. The homogenized liquid was sterilized at 143 ^Q C for 4 seconds. The sterilized liquid was cooled to 36 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 36 ^Q C for fermentation until the acidity reached 60 °T to obtain the set fermented milk Sample 8. The sample was stored at 10 ^Q C.

Example 11

[0066] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0067] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 15 below:

[0068] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, whey powder, and seaweed meal were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 60‘ to obtain the set fermented milk Sample 9. The sample was stored at 6 ^Q C.

Example 12

[0069] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0070] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 16 below:

[0071] The cow milk was heated to 45 ^Q C, and then the white granulated sugar, and seaweed meal were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 70 °T to obtain the set fermented milk Sample 10. The sample was stored at 6 ^Q C.

Example 13

[0072] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0073] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 17 below:

[0074] The brown milk was pre-made by adding 4% (wt%) of glucose to 96% (wt%) of cow milk and incubating at 95 ^Q C for 3 hours. The brown milk was heated to 50 ^Q C, and then the white granulated sugar, concentrated whey protein, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 80 °T to obtain the set fermented milk Sample 1 1 . The sample was stored at 6 ^Q C.

Example 14

[0075] This example discloses the preparation of a set fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0076] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 18 below:

[0077] The fresh cow milk was heated to 50 ^Q C, and then the white granulated sugar, concentrated milk protein powder, seaweed meal, diluted cream, matcha powder, and matcha flavor were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 17MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 80 °T to obtain the set fermented milk Sample 12. The sample was stored at 6 ^Q C.

Comparative Example 5

[0078] This example discloses the preparation of a set fermented milk product without any seaweed meal.

[0079] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 19 below:

[0080] The fresh cow milk was heated to 45 ^Q C, and then the white granulated sugar, concentrated milk protein powder, and diluted cream were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 90 ^Q C for 10 minutes. The sterilized liquid was cooled to 36 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 36 ^Q C for fermentation until the acidity reached 100°T to obtain the set fermented milk Control 5. The sample was stored at 4-10 ^Q C.

Comparative Example 6

[0081] This example discloses the preparation of a set fermented milk product without any seaweed meal.

[0082] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 20 below:

[0083] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, and agar were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 70 °T to obtain the set fermented milk Control 6. The sample was stored at 4-10 ^Q C.

Comparative Example 7

[0084] This example discloses the preparation of a set fermented milk product without any seaweed meal.

[0085] The ingredients and the amount of each ingredient for preparing the set fermented milk product are listed in Table 21 below:

[0086] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, modified starch, pectin, and gelatin were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid and stirred until even. The liquid with the bacteria was package filled and kept at 43 ^Q C for fermentation until the acidity reached 70‘ to obtain the set fermented milk Control 6. The sample was stored at 4-10 ^Q C.

Example 15

[0087] This example demonstrates the analysis of all set type fermented milk Samples 7-12 obtained in Examples 9-14 and Controls 5-7 obtained in Comparative Examples 5-7, including the quality analysis and hardness analysis. The quality analysis includes appearance and texture, flavor, and mouthfeel of the samples and the controls, determined via blind tests by tasting experts in the industry. The description of the evaluation of each sample or control was recorded. The hardness analysis was performed with a texture analyzer (UK Stable Micro System, TA. XT. Plus Texture Analyser) with the following parameter settings: probe P/0.5, pressing speed 1.5 mm/s, running speed 1.0 mm/s, recovering speed 1.5 mm/s, pressing distance 20 mm, and measuring temperature 5°C. The average of three tests was taken and listed in Table 22.

[0088] The set type fermented milk products are required to have certain hardness. Otherwise, the shapability of low-hardness fermented milk products is poor and the texture is too soft. Such low-hardness fermented milk products easily have whey separation during storage. On the contrary, the high-hardness fermented milk products have a rough mouthfeel. As shown in Table 22, all of the set fermented milk Samples 7-12 prepared with seaweed meals (Examples 9 to 14) have a solid appearance, a smooth cross section, a firm texture, a fine and smooth mouthfeel, a good mouth solubility, a good flavor release, and a suitable hardness. The working examples demonstrate that various set type fermented milk products can be obtained, with desirable hardness between 35 g and 50 g. The texture of such products is appropriately firm but not too hard or having a rough mouthfeel, and these products have a good shelf life stability. Control 5 exhibited relatively low hardness and the lack of a good textural mouthfeel despite the high protein and fat contents. During the manufacturing process of Control 5, a slight whey separation occurred at the end of fermentation. Control 5 exhibited poor shapability. Control 6 was a set fermented milk product obtained by adding agar during the manufacturing process. Control 6 exhibited good shapability, good flavor release; however, comparing to Control 6, Sample 10 exhibited even finer and smoother mouthfeel. Control 7 was a set fermented milk product obtained by adding pectin and modified starch during the manufacturing process. Control 7 had a powdery, astringent, and sticky mouthfeel and a poor flavor release.

Example 16

[0089] This example demonstrates the analysis of all set type fermented milk Samples 7-12 obtained in Examples 9-14 and Controls 5-7 obtained in Comparative Examples 5-7 after storage for 21 days. 2000 g of each of Samples 7-12 and Controls 5-7 were divided in bottles of 100 g/package, stored in a refrigerator for 21 days, and then subjected to various analyses, including the quality analysis, hardness analysis and whey separation analysis. The quality analysis and hardness analysis were performed as described above. The description of the evaluation of each sample or control was recorded. The whey separation analysis was performed by opening a package of stored fermented milk, pouring out the whey at the top layer, weighing the separated whey, and calculating the whey separation rate as follows: the whey separation rate (%) = the weight of separated whey (g) / 100 (g) c 100%. The results are detailed in Table 23.

[0090] As shown in Table 23, the set fermented milk Samples 7-12 prepared with seaweed meals (Examples 9 to 14) neither had an obvious change in appearance, texture, or mouthfeel nor had an obvious whey separation even after 21 days of shelf life. Thus, the seaweed meal demonstrated superior effects in improving the texture, increasing hardness, and water retention in the fermented milk products. The seaweed meal successfully maintained product stability during the shelf life period. Control 5 did not contain any seaweed meal or other thickening or water retention agent. Control 5 had obvious whey separation after storage despite its high protein and fat contents. Control 6 contained agar in the set fermented milk product, and had good shapability, little whey separation, and good flavor release. Sample 10 which was obtained with a similar manufacturing process exhibited finer and smoother mouthfeel. Control 7 which contained pectin and modified starch had slight whey separation during the shelf life.