Title:
YOGURT, AND METHOD FOR PRODUCING YOGURT
Document Type and Number:
WIPO Patent Application WO/2019/065651
Kind Code:
A1
Abstract:
The method for producing a yogurt according to the present invention comprises a preparation step in which a raw-material milk is prepared, a lactose degradation step in which at least some of the lactose included in the prepared raw-material milk is degraded using a lactase enzyme, an addition step in which lactic acid bacteria are added to the raw-material milk in which at least some of the lactose was degraded, and a fermentation step in which the raw-material milk to which the lactic acid bacteria were added is fermented. In the lactose degradation step, the lactose included in the prepared raw-material milk is degraded until the lactose concentration in the prepared raw-material milk is 1.5% by mass or less. The lactose concentration in fermented milk that results from the fermentation is 1% by mass or less.
Inventors:
HORIUCHI HIROSHI (JP)
ICHIMURA TAKEFUMI (JP)
ICHIBA TOMOKO (JP)
ICHIMURA TAKEFUMI (JP)
ICHIBA TOMOKO (JP)
Application Number:
PCT/JP2018/035506
Publication Date:
April 04, 2019
Filing Date:
September 25, 2018
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23C9/123; A23C9/127
Domestic Patent References:
| WO2007021204A1 | 2007-02-22 | |||
| WO2016186151A1 | 2016-11-24 | |||
| WO2015008103A1 | 2015-01-22 | |||
| WO2015193449A1 | 2015-12-23 | |||
| WO2018115586A1 | 2018-06-28 | |||
| WO2018130630A1 | 2018-07-19 | |||
| WO2013169205A1 | 2013-11-14 |
Foreign References:
| JP2017522012A | 2017-08-10 | |||
| JP2016189709A | 2016-11-10 | |||
| CN102870877A | 2013-01-16 | |||
| JPS59162833A | 1984-09-13 | |||
| JPH1056961A | 1998-03-03 | |||
| JPS5438187B2 | 1979-11-19 |
Other References:
ZAMBOU, N.F. ET AL.: "Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft Kareish type cheese", AFRICAN JOURNAL OF BIOTECHNOLOGY, vol. 3, no. 10, 2004, pages 512 - 518, XP055587118
OHNO, N. ET AL.: "Production of Lactose- free Yoghurt by Using Microbial Lactase", THE JOURNAL OF WAYO WOMEN'S UNIVERSITY, vol. 40, 2000, pages 61 - 68
SIKAND, P.S. ET AL.: "Effect of lactose content on the post-acidification of yogurt", J. DAIRY SCI., vol. 93, no. 1, 2010, pages 35 - 336
OHNO, N. ET AL.: "Production of Lactose- free Yoghurt by Using Microbial Lactase", THE JOURNAL OF WAYO WOMEN'S UNIVERSITY, vol. 40, 2000, pages 61 - 68
SIKAND, P.S. ET AL.: "Effect of lactose content on the post-acidification of yogurt", J. DAIRY SCI., vol. 93, no. 1, 2010, pages 35 - 336
Attorney, Agent or Firm:
FUKUSHIMA, Yoshito et al. (JP)
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