Title:
FERMENTED MILK AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2021/215530
Kind Code:
A1
Abstract:
The present invention provides a fermented milk which has improved flavor and/or texture, a fermented milk in which an increase in acidity during storage is suppressed, and a method for producing the same. The fermented milk according to the present invention contains an emulsifier for foods. The method of the present invention for producing the fermented milk comprises a step for preparing a starting material composition which contains an emulsifier for foods, and a step for adding a lactic acid bacterium starter to the starting material composition and thus fermenting the same.
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Inventors:
SAKURADA NOBUYUKI (JP)
HARA HIDEYUKI (JP)
HARA HIDEYUKI (JP)
Application Number:
PCT/JP2021/016467
Publication Date:
October 28, 2021
Filing Date:
April 23, 2021
Export Citation:
Assignee:
MITSUBISHI CHEM CORP (JP)
International Classes:
A23C9/13
Domestic Patent References:
| WO2014148633A1 | 2014-09-25 | |||
| WO1996013176A1 | 1996-05-09 | |||
| WO2013141139A1 | 2013-09-26 |
Foreign References:
| JPH09313101A | 1997-12-09 | |||
| JPH10155420A | 1998-06-16 | |||
| JP2019136025A | 2019-08-22 | |||
| CN104273219A | 2015-01-14 | |||
| CN104206528A | 2014-12-17 | |||
| JP2001224306A | 2001-08-21 | |||
| JPS5881768A | 1983-05-17 | |||
| JP2005520507A | 2005-07-14 | |||
| JPH0137248Y2 | 1989-11-10 | |||
| JPH0889167A | 1996-04-09 | |||
| JP2019136025A | 2019-08-22 | |||
| JPS58175482A | 1983-10-14 | |||
| JPH08228676A | 1996-09-10 |
Other References:
K. FAROOQZ.U. HAQUE: "Effect of Sugar Ester on the Textural Properties of Nonfat Low Calorie Yogurt", J DAIRY SCI, vol. 75, 1992, pages 2676 - 2680
Attorney, Agent or Firm:
UMEDA Shinsuke et al. (JP)
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