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    Method of manufacturing yogurt
    9.
    发明专利
    Method of manufacturing yogurt 有权

    公开(公告)号：JP4650416B2

    公开(公告)日：2011-03-16

    申请号：JP2006513543

    申请日：2005-05-02

    申请人： 味の素株式会社

    发明人： ウルリヒ クロジク ,  マルティン ベーニッシュ ,  マンフレート ホフ ,  晶子 森田

    IPC分类号： A23C9/13 ,  A23C9/12

    CPC分类号： A23C9/1307 ,  A23C9/1275 ,  C12Y203/02013

    摘要： In a production method for yogurt which utilizes transglutaminase, in order to provide a method for improving quality of yogurt with reference to a gastronomical texture and a water separation, particularly, a method for preventing and controlling detrimental effects which are derived from a remaining activity of transglutaminase in yogurt or an excessive reaction thereof to a milk protein and cause a rough texture, generation of lumps and the like, yogurt is produced by using transglutaminase and a milk protein treated product to be obtained by heat-treating a whey protein under a condition in which a degree of denaturation of the whey protein is from 60 to 88% or another milk protein treated product to be obtained by heat-treating a mixture in which a mixing ratio of casein to a whey protein is from 20:80 to 54:46 in terms of weight ratio of nitrogen under a condition in which a degree of denaturation of the whey protein is from 25% to 93%.