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WO2007032459A8 - 発酵乳の食感改良方法 - Google Patents

発酵乳の食感改良方法

Info

Publication number
WO2007032459A8
WO2007032459A8 PCT/JP2006/318338 JP2006318338W WO2007032459A8 WO 2007032459 A8 WO2007032459 A8 WO 2007032459A8 JP 2006318338 W JP2006318338 W JP 2006318338W WO 2007032459 A8 WO2007032459 A8 WO 2007032459A8
Authority
WO
WIPO (PCT)
Prior art keywords
fermented milk
weight
texture
improving
yogurt mix
Prior art date
Application number
PCT/JP2006/318338
Other languages
English (en)
French (fr)
Other versions
WO2007032459A1 (ja
Inventor
Hiroshi Horiuchi
Hideo Ohtomo
Hiroshi Echizen
Original Assignee
Meiji Dairies Corp
Hiroshi Horiuchi
Hideo Ohtomo
Hiroshi Echizen
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, Hiroshi Horiuchi, Hideo Ohtomo, Hiroshi Echizen filed Critical Meiji Dairies Corp
Priority to US12/067,162 priority Critical patent/US20090136620A1/en
Priority to KR1020087006428A priority patent/KR101308667B1/ko
Priority to JP2007535548A priority patent/JP5340597B2/ja
Priority to CA2622691A priority patent/CA2622691C/en
Priority to HK08112430.5A priority patent/HK1118424B/xx
Priority to AU2006289831A priority patent/AU2006289831B2/en
Priority to EP06810180.7A priority patent/EP1925207B1/en
Priority to NZ566552A priority patent/NZ566552A/en
Priority to CN2006800340596A priority patent/CN101267740B/zh
Publication of WO2007032459A1 publication Critical patent/WO2007032459A1/ja
Publication of WO2007032459A8 publication Critical patent/WO2007032459A8/ja

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/10—Preservation of milk or milk preparations
    • A23B11/12—Preservation of milk or milk preparations by heating
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

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

Abstract

　【課題】　本発明は、硬度や風味に優れた発酵乳やその製造方法を提供することを目的とする。　【解決手段】　上記の課題は、α－ラクトアルブミンを乳原料混合物に０．３重量％以上加えたヨーグルトミックス、α－ラクトアルブミンがタンパク質中の６０重量％以上含まれるホエータンパク質濃縮物を含むヨーグルトミックス、β－ラクトグロブリンを乳原料混合物に０．４重量％以上加えたヨーグルトミックス、又はβ－ラクトグロブリンがタンパク質中の６５重量％以上含まれるホエータンパク質濃縮物を含むヨーグルトミックスを用いる発酵乳の製造方法により解決される。　
PCT/JP2006/318338 2005-09-16 2006-09-15 発酵乳の食感改良方法 WO2007032459A1 (ja)

Priority Applications (9)

Application Number Priority Date Filing Date Title
US12/067,162 US20090136620A1 (en) 2005-09-16 2006-09-15 Method of improving the texture of fermented milk
KR1020087006428A KR101308667B1 (ko) 2005-09-16 2006-09-15 발효유의 식감 개량 방법
JP2007535548A JP5340597B2 (ja) 2005-09-16 2006-09-15 発酵乳の食感改良方法
CA2622691A CA2622691C (en) 2005-09-16 2006-09-15 Method for improving texture of fermented milk
HK08112430.5A HK1118424B (en) 2005-09-16 2006-09-15 Method of improving the texture of fermented milk
AU2006289831A AU2006289831B2 (en) 2005-09-16 2006-09-15 Method of improving the texture of fermented milk
EP06810180.7A EP1925207B1 (en) 2005-09-16 2006-09-15 Method of improving the texture of fermented milk
NZ566552A NZ566552A (en) 2005-09-16 2006-09-15 Method of improving the texture of fermented milk
CN2006800340596A CN101267740B (zh) 2005-09-16 2006-09-15 改进发酵乳质感的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2005270645 2005-09-16
JP2005-270645 2005-09-16

Publications (2)

Publication Number Publication Date
WO2007032459A1 WO2007032459A1 (ja) 2007-03-22
WO2007032459A8 true WO2007032459A8 (ja) 2007-06-14

Family

ID=37865042

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2006/318338 WO2007032459A1 (ja) 2005-09-16 2006-09-15 発酵乳の食感改良方法

Country Status (9)

Country Link
US (1) US20090136620A1 (ja)
EP (2) EP2394515B1 (ja)
JP (2) JP5340597B2 (ja)
KR (1) KR101308667B1 (ja)
CN (1) CN101267740B (ja)
AU (1) AU2006289831B2 (ja)
CA (1) CA2622691C (ja)
NZ (2) NZ566552A (ja)
WO (1) WO2007032459A1 (ja)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK2644035T3 (en) * 2007-04-26 2015-08-24 Meiji Co Ltd DRINK, comprising a fermented herb composition and method of making this
SG10201704771TA (en) * 2008-10-23 2017-07-28 Meiji Co Ltd Fermented whey preparation and method for producing the same
CN102665430A (zh) * 2009-04-15 2012-09-12 方塔拉合作集团有限公司 乳制品及方法
CN102232463A (zh) * 2010-04-29 2011-11-09 司红 一种利用天然原料制成的软质冻酸奶及其制作方法
CN102550669B (zh) * 2010-12-28 2013-11-13 内蒙古伊利实业集团股份有限公司 高蛋白低脂肪酸奶及其制备方法
JP6392668B2 (ja) * 2012-11-29 2018-09-19 株式会社明治 乳酸菌体外機能性産生物の増産方法およびヨーグルト製造方法
KR20150017971A (ko) * 2013-08-08 2015-02-23 삼성정밀화학 주식회사 세트 타입 발효유 제조용 조성물, 세트 타입 발효유 및 세트 타입 발효유의 제조방법
CN104286172A (zh) * 2013-12-12 2015-01-21 杭州新希望双峰乳业有限公司 高稳定性凝固型酸奶的制备工艺
CN106798009B (zh) * 2015-11-26 2020-10-20 内蒙古伊利实业集团股份有限公司 一种添加凝胶性β-乳球蛋白制品的发酵乳及其制备方法
US20210282423A1 (en) * 2016-09-26 2021-09-16 Meiji Co., Ltd. Method for producing fermented milk using raw material mix containing material sterilized at ultra-high temperature
CN113508838B (zh) 2021-07-08 2022-03-01 东北农业大学 含有挤压乳清蛋白-菊粉复合物的发酵乳及其制备方法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE452396B (sv) * 1984-03-05 1987-11-30 Arla Ekonomisk Foerening Forfarande for att i mjolk odla langsamvexande stammar av exv lactobacillus acidophilus
JPH07203863A (ja) 1994-01-14 1995-08-08 Kyodo Nyugyo Kk 牛乳ホエ−由来β−ラクトグロブリン、α−ラクトアルブミン及びラクトフエリンの製造法
JP2966330B2 (ja) 1995-09-29 1999-10-25 雪印乳業株式会社 発酵乳及びその製造法
JP3013157B2 (ja) * 1996-09-27 2000-02-28 カルピス株式会社 乳酸酸度上昇が抑制された乳酸菌発酵乳材料
JP3481931B2 (ja) * 2001-01-25 2003-12-22 森永乳業株式会社 抗潰瘍性発酵乳及び抗潰瘍性発酵乳の製造方法
EP1228707A1 (en) * 2001-02-01 2002-08-07 Campina Melkunie B.V. Use of alpha-lactalbumin as prebiotic agent
EP1378173A1 (en) * 2002-07-01 2004-01-07 Soremartec Sealing for foods having liquid fillings
AU2003293761B2 (en) * 2002-11-29 2009-12-03 Campina B.V. Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein
JP3935853B2 (ja) 2003-03-20 2007-06-27 株式会社ヤクルト本社 発酵乳およびその製造方法
DE602004006979T2 (de) * 2003-04-15 2007-12-20 Campina B.V. Verfahren zur herstellung eines beta-laktoglobulin-angereichertes molkenproteinkonzentrates und darauf basierender texturverstärker zur verwendung in milchprodukten
JP4225482B2 (ja) * 2003-10-20 2009-02-18 旭化成ケミカルズ株式会社 ヨーグルトの製造方法
JP2005237238A (ja) * 2004-02-25 2005-09-08 Asama Chemical Co Ltd 抗体含有発酵食品の製造方法

Also Published As

Publication number Publication date
EP2394515B1 (en) 2016-11-02
AU2006289831B2 (en) 2011-09-01
WO2007032459A1 (ja) 2007-03-22
NZ566552A (en) 2011-08-26
CN101267740A (zh) 2008-09-17
JPWO2007032459A1 (ja) 2009-03-19
JP5340597B2 (ja) 2013-11-13
AU2006289831A1 (en) 2007-03-22
EP2394515A1 (en) 2011-12-14
EP1925207A4 (en) 2011-05-18
KR20080050418A (ko) 2008-06-05
CA2622691A1 (en) 2007-03-22
HK1118424A1 (en) 2009-02-13
CA2622691C (en) 2014-12-23
NZ588904A (en) 2012-05-25
EP1925207A1 (en) 2008-05-28
KR101308667B1 (ko) 2013-09-13
JP5666541B2 (ja) 2015-02-12
US20090136620A1 (en) 2009-05-28
EP1925207B1 (en) 2016-11-02
CN101267740B (zh) 2012-08-29
JP2013063084A (ja) 2013-04-11

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