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WO2008096419A1 - おいしい乳脂肪分の少ない発酵乳及びその製造方法 - Google Patents

おいしい乳脂肪分の少ない発酵乳及びその製造方法 Download PDF

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Publication number
WO2008096419A1
WO2008096419A1 PCT/JP2007/052042 JP2007052042W WO2008096419A1 WO 2008096419 A1 WO2008096419 A1 WO 2008096419A1 JP 2007052042 W JP2007052042 W JP 2007052042W WO 2008096419 A1 WO2008096419 A1 WO 2008096419A1
Authority
WO
WIPO (PCT)
Prior art keywords
producing
fermented milk
same
fat content
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2007/052042
Other languages
English (en)
French (fr)
Inventor
Hiroshi Horiuchi
Nobuko Inoue
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Dairies Corp
Original Assignee
Meiji Dairies Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corp filed Critical Meiji Dairies Corp
Priority to CA2677232A priority Critical patent/CA2677232C/en
Priority to US12/525,405 priority patent/US20100074992A1/en
Priority to KR1020097016805A priority patent/KR101402328B1/ko
Priority to KR1020147007266A priority patent/KR20140041957A/ko
Priority to CNA2007800510159A priority patent/CN101600354A/zh
Priority to PCT/JP2007/052042 priority patent/WO2008096419A1/ja
Priority to JP2008556940A priority patent/JPWO2008096419A1/ja
Publication of WO2008096419A1 publication Critical patent/WO2008096419A1/ja
Anticipated expiration legal-status Critical
Priority to US14/187,472 priority patent/US20140255548A1/en
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

　本発明は、発酵開始時の発酵乳原料ミックス中の溶存酸素濃度を５ppm以下に低減させることと発酵温度を３０°C～３９°Cで発酵を行うこと又は発酵乳ミックスに添加するスターターの添加量を通常添加量の２５％～５０％とし、かつ、発酵温度を３８°C～４６°Cで発酵を行うことを含む、発酵乳の製造方法に関する。
PCT/JP2007/052042 2006-04-13 2007-02-06 おいしい乳脂肪分の少ない発酵乳及びその製造方法 Ceased WO2008096419A1 (ja)

Priority Applications (8)

Application Number Priority Date Filing Date Title
CA2677232A CA2677232C (en) 2007-02-06 2007-02-06 Delicious fermented milk with low milk fat content and process for producing the same
US12/525,405 US20100074992A1 (en) 2007-02-06 2007-02-06 Delicious Fermented Milk with Low Fat Content and Process for Producing the Same
KR1020097016805A KR101402328B1 (ko) 2007-02-06 2007-02-06 맛있고 유지방분이 적은 발효유 및 그 제조방법
KR1020147007266A KR20140041957A (ko) 2007-02-06 2007-02-06 맛있고 유지방분이 적은 발효유 및 그 제조방법
CNA2007800510159A CN101600354A (zh) 2007-02-06 2007-02-06 美味的低乳脂发酵乳及其制备方法
PCT/JP2007/052042 WO2008096419A1 (ja) 2007-02-06 2007-02-06 おいしい乳脂肪分の少ない発酵乳及びその製造方法
JP2008556940A JPWO2008096419A1 (ja) 2007-02-06 2007-02-06 おいしい乳脂肪分の少ない発酵乳及びその製造方法
US14/187,472 US20140255548A1 (en) 2006-04-13 2014-02-24 Low-fat fermented milk excellent in savor and process for production thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2007/052042 WO2008096419A1 (ja) 2007-02-06 2007-02-06 おいしい乳脂肪分の少ない発酵乳及びその製造方法

Related Parent Applications (2)

Application Number Title Priority Date Filing Date
US12/226,258 Continuation-In-Part US20100021585A1 (en) 2006-04-13 2007-04-13 High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof
PCT/JP2007/058131 Continuation-In-Part WO2007119810A1 (ja) 2006-04-13 2007-04-13 風味の良い高ｓｎｆおよび／または低乳脂肪の発酵乳およびその製造方法

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US12/525,405 A-371-Of-International US20100074992A1 (en) 2007-02-06 2007-02-06 Delicious Fermented Milk with Low Fat Content and Process for Producing the Same
US14/187,472 Continuation-In-Part US20140255548A1 (en) 2006-04-13 2014-02-24 Low-fat fermented milk excellent in savor and process for production thereof

Publications (1)

Publication Number Publication Date
WO2008096419A1 true WO2008096419A1 (ja) 2008-08-14

Family

ID=39681339

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/052042 Ceased WO2008096419A1 (ja) 2006-04-13 2007-02-06 おいしい乳脂肪分の少ない発酵乳及びその製造方法

Country Status (6)

Country Link
US (1) US20100074992A1 (ja)
JP (1) JPWO2008096419A1 (ja)
KR (2) KR20140041957A (ja)
CN (1) CN101600354A (ja)
CA (1) CA2677232C (ja)
WO (1) WO2008096419A1 (ja)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITBO20120195A1 (it) * 2012-04-12 2013-10-13 Carpigiani Group Ali Spa Macchina per la produzione, la conservazione e l'erogazione di yogurt
CA2880714C (en) 2012-08-22 2020-06-23 Kraft Foods Group Brands Llc Processed cheese with cultured dairy components and method of manufacturing

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005176603A (ja) * 2002-12-03 2005-07-07 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
JP2005348703A (ja) * 2004-06-14 2005-12-22 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
JP2006288309A (ja) * 2005-04-13 2006-10-26 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100753012B1 (ko) * 1999-08-03 2007-08-30 가부시키가이샤 야쿠루트 혼샤 발효유 음식품 및 그의 제조방법
WO2004049812A1 (ja) * 2002-12-03 2004-06-17 Meiji Dairies Corporation 発酵乳の製造法及び発酵乳

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005176603A (ja) * 2002-12-03 2005-07-07 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
JP2005348703A (ja) * 2004-06-14 2005-12-22 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳
JP2006288309A (ja) * 2005-04-13 2006-10-26 Meiji Milk Prod Co Ltd 発酵乳の製造法及び発酵乳

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HORIUCHI T. ET AL.: "Datsu Sanso Teion Hakkoho' ni yoru Shinki na Yoghurt no Kaihatsu", RESEARCH JOURNAL OF FOOD AND AGRICULTURE, vol. 30, no. 2, 1 February 2007 (2007-02-01), pages 8 - 11, XP003024505 *

Also Published As

Publication number Publication date
US20100074992A1 (en) 2010-03-25
CA2677232A1 (en) 2008-08-14
CN101600354A (zh) 2009-12-09
JPWO2008096419A1 (ja) 2010-05-20
KR20140041957A (ko) 2014-04-04
CA2677232C (en) 2015-02-03
KR20100014775A (ko) 2010-02-11
KR101402328B1 (ko) 2014-06-02

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