Title:
ヨーグルト及びヨーグルトの製造方法
Document Type and Number:
Japanese Patent JP7358098
Kind Code:
B2
Abstract:
To provide yogurt having, in addition to thickness, smooth texture, and full feeling without adding food additive, starch, and dextrin that work as a stabilizer, and a manufacturing method of the yogurt.SOLUTION: Yogurt that is a fermentation product of yogurt mix that contains milk having a protein reduction value of 2 to 9, whey protein, and does not contain a stabilizer, in which the yogurt mix contains 93 to 98 mass% of the milk having the protein reduction value of 2 to 9, 3.8 to 4.5 mass% of milk fat content and 4.3 to 5.8 mass% of milk protein content in the total yogurt mix, and a value of ratio of whey protein/casein protein in the milk protein is 23/77 to 30/70 (mass ratio), a median diameter of curd is 25 to 60 μm, the viscosity measured with a BH type viscometer is 20 to 45 Pa s.SELECTED DRAWING: None
Inventors:
Dai Fukuda
Kenji Kato
Kenji Kato
Application Number:
JP2019132218A
Publication Date:
October 10, 2023
Filing Date:
July 17, 2019
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23C9/13
Domestic Patent References:
| JP7000104A |
Other References:
食品衛生学雑誌,1973年,vol.14, no.3,pp.258-263
Attorney, Agent or Firm:
Shu Oikawa
Tomoo Katsumata
Eisuke Ito
Emi Hattori
Tomoo Katsumata
Eisuke Ito
Emi Hattori