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    Process for producing fermented milk and fermented milk
    6.
    发明授权
    Process for producing fermented milk and fermented milk 有权
    生产发酵乳和发酵乳的方法

    公开(公告)号：US09161552B2

    公开(公告)日：2015-10-20

    申请号：US11570356

    申请日：2005-06-10

    申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    IPC分类号： A23C9/127 ,  A23C9/12 ,  A23C9/13

    CPC分类号： A23C9/1307 ,  A23C2240/20

    摘要： An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products. As a result of study, it was found that the fermentation efficiency can be improved by reducing the oxygen dissolved in a raw material mix of the fermented milk at the start of fermentation through replacement thereof with an inert gas, and that fermentation in that condition at usual temperature leads to a method for producing a fermented milk by which the fermentation time is shortened thereby to improve the productivity, and fermentation at a temperature lower than usual leads to a method for producing a fermented milk by which a novel fermented milk that has a thick and mild taste superior to that of a fermented milk with a mild taste produced through conventional low-temperature and long-term fermentation and also has a hard texture that does not collapse during the distribution stage is obtained in usual fermentation time, and leads to such a fermented milk produced by the method. Thus the invention has been completed.

    摘要翻译： 本发明的目的是提供一种生产发酵乳的方法，其中不使用发酵促进剂等促进发酵，并且通过具有硬纹理的生产方法得到的新型发酵乳，其在 分布阶段，同时具有常规产品不显示的厚度和温和性。 作为研究的结果，发现通过在惰性气体中替换发酵开始时，通过将发酵乳的原料混合物中溶解的氧减少，可以提高发酵效率， 通常的温度导致生产发酵时间缩短的发酵乳的方法，从而提高生产率，并且在比通常低的温度下进行发酵导致生产发酵乳的方法，通过该方法可以使用具有 通过常规的低温和长期发酵产生的具有温和味道的发酵乳的浓稠和温和的味道，并且在通常的发酵时间中获得在分配阶段期间不崩溃的硬质地，并且导致 这种通过该方法生产的发酵乳。 因此，本发明已经完成。

    Method for producing fermented milk and fermented milk
    8.
    发明授权
    Method for producing fermented milk and fermented milk 有权
    生产发酵乳和发酵乳的方法

    公开(公告)号：US08236361B2

    公开(公告)日：2012-08-07

    申请号：US10537493

    申请日：2003-12-02

    申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    IPC分类号： A23C9/12

    CPC分类号： A23C9/1307 ,  A23C9/123 ,  A23C2240/20

    摘要： Disclosed is a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance and novel fermented milk with a thick and smooth mouth feel and a mild flavor. The method enhances fermentation efficiency by reducing the dissolved oxygen in a mix of raw materials for fermented milk at the start of fermentation through substitution with inert gases.

    摘要翻译： 公开了一种通过促进发酵而不添加任何发酵促进物质和具有厚而光滑的口感和温和风味的新型发酵乳来生产发酵乳的方法。 该方法通过在发酵开始时通过用惰性气体取代来减少发酵乳原料混合物中的溶解氧来提高发酵效率。

    Process for Producing Fermented Milk and Fermented Milk
    9.
    发明申请
    Process for Producing Fermented Milk and Fermented Milk 有权
    生产发酵牛奶和发酵乳的方法

    公开(公告)号：US20070224314A1

    公开(公告)日：2007-09-27

    申请号：US11570356

    申请日：2005-06-10

    申请人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    发明人： Hiroshi Horiuchi ,  Nobuko Inoue ,  Naoki Orii

    IPC分类号： A23C9/127 ,  A23C9/12

    CPC分类号： A23C9/1307 ,  A23C2240/20

    摘要： An object of the present invention is to provide a method for producing a fermented milk, in which fermentation is accelerated without using a fermentation accelerator or the like and a novel fermented milk obtained by the production method having a hard texture that does not collapse during the distribution stage while having thickness and mildness which are not exhibited by conventional products. As a result of study, it was found that the fermentation efficiency can be improved by reducing the oxygen dissolved in a raw material mix of the fermented milk at the start of fermentation through replacement thereof with an inert gas, and that fermentation in that condition at usual temperature leads to a method for producing a fermented milk by which the fermentation time is shortened thereby to improve the productivity, and fermentation at a temperature lower than usual leads to a method for producing a fermented milk by which a novel fermented milk that has a thick and mild taste superior to that of a fermented milk with a mild taste produced through conventional low-temperature and long-term fermentation and also has a hard texture that does not collapse during the distribution stage is obtained in usual fermentation time, and leads to such a fermented milk produced by the method. Thus the invention has been completed.

    摘要翻译： 本发明的目的是提供一种生产发酵乳的方法，其中不使用发酵促进剂等促进发酵，并且通过具有硬纹理的生产方法得到的新型发酵乳，其在 分布阶段，同时具有常规产品不显示的厚度和温和性。 作为研究的结果，发现通过在惰性气体中替换发酵开始时，通过将发酵乳的原料混合物中溶解的氧减少，并且在该条件下发酵，可以提高发酵效率 通常的温度导致生产发酵时间缩短的发酵乳的方法，从而提高生产率，并且在比通常低的温度下进行发酵导致生产发酵乳的方法，通过该方法可以使用具有 通过常规的低温和长期发酵产生的具有温和味道的发酵乳的浓稠和温和的味道，并且在通常的发酵时间中获得在分配阶段期间不崩溃的硬质地，并且导致 这种通过该方法生产的发酵乳。 因此，本发明已经完成。