公开(公告)号：US20140255548A1

公开(公告)日：2014-09-11

申请号：US14187472

申请日：2014-02-24

Applicant: Meiji Co. Ltd.

Inventor： Hiroshi Horiuchi ,  Nobuko Inoue ,  Akira Yano

IPC: A23C9/123

CPC classification number: A23C9/1238 ,  A23C9/123 ,  A23V2002/00 ,  A23V2200/3324

Abstract: The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced.The invention relates to a process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising: reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation; and carrying out the fermentation at a fermentation temperature of from 30□ C. to 39□ C., to thereby improve milk-fat characteristic, and the like.

Abstract translation: 本发明的目的在于提供一种能够有效防止来自乳脂的平滑口感和牛奶味的变质的发酵乳的制造方法（以下将平滑的口感和牛奶味一并称为“乳脂” 特征“），在不使用乳脂肪替代物，奶粉提供剂等的情况下有意地减少发酵乳的乳脂肪含量而丢失，但是基于对生产过程的独创性，并且作为结果获得的发酵乳 乳脂特性提高，乳脂含量降低。 本发明涉及一种生产发酵乳的方法，其中乳脂含量为0.1重量％至2.0重量％，所述方法包括：将发酵乳混合物中的溶解氧浓度降低至5ppm或更低 的发酵开始; 在30℃〜39℃的发酵温度下进行发酵，从而提高乳脂特性等。