JPH0352940B2 - - Google Patents
Info
- Publication number
- JPH0352940B2 JPH0352940B2 JP63021625A JP2162588A JPH0352940B2 JP H0352940 B2 JPH0352940 B2 JP H0352940B2 JP 63021625 A JP63021625 A JP 63021625A JP 2162588 A JP2162588 A JP 2162588A JP H0352940 B2 JPH0352940 B2 JP H0352940B2
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- wpc
- stabilizers
- added
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013618 yogurt Nutrition 0.000 claims description 31
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 239000003381 stabilizer Substances 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000010419 agar Nutrition 0.000 description 3
- 239000000679 carrageenan Substances 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
＜産業上の利用分野＞
この発明は食品に係るものであり、工業的に有
利なヨーグルト製品の製造に係るものである。こ
の場合にヨーグルトとは、ソフトタイプ、ハード
タイプ、プレーンタイプ、ドリンクタイプ、果
肉・果汁混合タイプ及び、フローズンタイプのこ
とをいう。
＜従来の技術＞
ハードタイプヨーグルトを例にあげると、一般
的な製造工程は次のとおりである。原材料には脱
脂粉乳を８％以上と砂糖等を用い、その他に安定
剤として寒天、ゼラチン、カラギーナン等を添加
する。まず、これらの材料を加温状態の水に混合
する。そして均質化（150〜200Kg／cm2）、殺菌
（90〜95℃、10分間）、冷却（42〜45℃）の一連の
作業の際、スターターとして乳酸菌等を添加して
発酵させる。容器への充填はスターターを添加し
た時点で行い、発酵はPH3.8で止め、冷蔵する。
処方中の安定剤の添加はヨーグルトの離水を減少
させ、適度な弾力や硬さ、組織性を与えるための
ものである。しかしながら従来の安定剤、すなわ
ち寒天、ゼラチン、カラギーナン等では次のよう
な欠点がある。
これらの安定剤はゲル化開始温度が高く、そ
の添加量によつて冷却工程中は絶えず撹拌を行
なうなどのそのゲル化を防止する措置が必要で
ある。
これらの安定剤はヨーグルトとあいまつてヨ
ーグルト独自の好ましい風味の放出性を阻害す
る。
これらの安定剤を使つたヨーグルトの食感に
は次のような欠点がある。ゼラチンはウエツト
な粘弾性があるが、常温では軟化し、又組織も
粗い。寒天では硬さはあるが、もろい組織であ
る。カラギーナン蛋白質と強い反応性があり特
に低いPH条件下では分離するため組織に荒れが
ある。以上にあげた安定剤は、単品もしくは併
用によつて使用されているが決して満足のいけ
るものではない。
＜発明が解決しようとする課題＞
ここで熱凝固性のないホエー蛋白質濃縮物（以
下WPCという）が採用される。WPCはチーズや
カゼインを製造する際の副産物である。ホエーを
限外過、濃縮、乾燥の工程を経て粉末化される
方法が工業的に確立している。これは水に可溶で
あり、加熱すると熱凝固するなどの卵白に似た性
状を示すため、卵白の代用品として使用されてい
る。このWPCの熱凝固性を消失させる方法とし
てWPC成分中の蛋白質を、温度、PH等で変性さ
せることが考えられるが、その場合、多くは、水
への可溶性の低下、粘度の増大、ミルクの甘い風
味以外の異味異臭の原因となり、実際には利用で
きない。
＜課題を解決するための手段＞
ここで限外過の透過膜の調整により従来の
WPCと同様に蛋白質未変性でありながら熱凝固
性のないWPCを得ることができる。ここで用い
る限外過の透過膜とは、分画分子量が20000〜
10万の半透膜のことをいう。
このようにして得たWPCは熱凝固性の有無に
ついてのみ従来のWPCと異なり、水への可溶性、
風味、総蛋白質含量等では何らかわりはないもの
である。その使用量はヨーグルト全量に対して15
％以下（重量％）で好ましくは１〜８％である。
次のような効果や利点がある。
ヨーグルトに適度な硬さを与え、その硬さは
添加量によつて自由に調節ができる。
ヨーグルト組織は極めて滑らかである。他の
安定剤とは明らかに相違する特徴的な食感を呈
し、好ましいものである。
離水量が減少する。
冷却によるゲル化や、プレート殺菌等の高温
加熱によつても熱凝固がおこらないため、作業
性が良い。
以下この発明の効果について説明する。
実験例 １
◎離水テスト（プレーンタイプヨーグルト）
市乳を加温しながら各試料を添加してゆく。
（試料とその添加量については別記）乳温が80℃
で均質化（150Kg／cm2）ついで、殺菌（90〜95℃、
10分間）、冷却（40℃）を行なう。乳酸菌ヨーグ
ルト（107個／ｇ以上乳酸菌含有）をスターター
として全量の３％（重量％）添加し、40℃で発酵
させる。発酵はPH3.8で止め、ヨーグルトを冷蔵
する。この出来上つたヨーグルトについて離水率
を検討した。
（判定方法）
各検体一定量同型の容器に入れたヨーグルトを
目の細かいざるに入れる。これをナイフで各検体
とも同じ方法で切る（１cm角程度）。この時５分
間に流れ出た水分量を測定して離水率を求めた。
離水率（％）＝５分間のヨーグ
ルトからの離水量（ｇ）／最初のヨーグルトの総重量（
ｇ）×100
<Industrial Application Field> The present invention relates to foods, and relates to the production of industrially advantageous yogurt products. In this case, yogurt refers to soft type, hard type, plain type, drink type, pulp/juice mixed type, and frozen type. <Prior art> Taking hard type yogurt as an example, the general manufacturing process is as follows. The raw materials include at least 8% skim milk powder, sugar, and other stabilizers such as agar, gelatin, and carrageenan. First, these materials are mixed into warm water. Then, during a series of operations of homogenization (150 to 200 Kg/cm 2 ), sterilization (90 to 95°C, 10 minutes), and cooling (42 to 45°C), lactic acid bacteria and the like are added as a starter and fermentation is carried out. Fill containers when the starter is added, stop fermentation at pH 3.8, and refrigerate.
The purpose of adding stabilizers in the formulation is to reduce syneresis of yogurt and give it appropriate elasticity, hardness, and texture. However, conventional stabilizers such as agar, gelatin, and carrageenan have the following drawbacks. These stabilizers have a high gelation initiation temperature, and depending on the amount added, it is necessary to take measures to prevent gelation, such as constant stirring during the cooling process. These stabilizers combine with yogurt to inhibit the release of yogurt's unique and desirable flavors. The texture of yogurt made with these stabilizers has the following drawbacks: Gelatin has wet viscoelasticity, but softens at room temperature and has a rough texture. Although agar has hardness, it is a fragile tissue. It has a strong reactivity with carrageenan protein, and it separates under low pH conditions, causing tissue roughness. The above-mentioned stabilizers have been used singly or in combination, but they are by no means satisfactory. <Problems to be Solved by the Invention> Here, a whey protein concentrate (hereinafter referred to as WPC) that does not have thermocoagulability is employed. WPC is a byproduct of producing cheese and casein. There is an industrially established method in which whey is pulverized through the steps of ultrafiltration, concentration, and drying. It is used as a substitute for egg white because it is soluble in water and exhibits properties similar to egg white, such as thermal coagulation when heated. One possible way to eliminate the thermal coagulability of WPC is to denature the protein in the WPC component with temperature, pH, etc., but in most cases, this will result in a decrease in solubility in water, an increase in viscosity, and a decrease in milk viscosity. It causes off-taste and off-odor other than sweet flavor and cannot be used in practice. <Means to solve the problem> Here, by adjusting the ultrafiltration membrane, the conventional
Similar to WPC, it is possible to obtain WPC that is protein-undenatured but not thermocoagulable. The ultrafiltration membrane used here has a molecular weight cut-off of 20,000~
It refers to 100,000 semi-permeable membranes. The WPC obtained in this way differs from conventional WPC only in the presence or absence of thermal coagulation, and is soluble in water,
There is no difference in flavor, total protein content, etc. The amount used is 15% of the total amount of yogurt.
% or less (weight %), preferably 1 to 8%.
It has the following effects and advantages: It gives yogurt an appropriate hardness, and the hardness can be freely adjusted by changing the amount added. Yogurt texture is extremely smooth. It is preferable because it exhibits a characteristic texture that is clearly different from other stabilizers. The amount of water separation decreases. Workability is good because no gelation occurs due to cooling or thermal coagulation occurs even when heated at high temperatures such as plate sterilization. The effects of this invention will be explained below. Experimental example 1 ◎ Syneresis test (plain type yogurt) Add each sample while heating city milk.
(Samples and amounts added are described separately) Milk temperature is 80℃
Homogenized (150Kg/cm 2 ), then sterilized (90-95℃,
10 minutes) and cooled (40℃). Lactic acid bacteria yogurt (containing at least 10 7 lactic acid bacteria/g) is added as a starter at 3% (wt%) of the total amount and fermented at 40°C. Stop fermentation at pH 3.8 and refrigerate the yogurt. The syneresis rate of this finished yogurt was examined. (Judgment method) Pour a certain amount of yogurt from each sample into a fine-mesh strainer. Cut each sample in the same way with a knife (about 1 cm square). At this time, the amount of water flowing out for 5 minutes was measured to determine the water separation rate. Water separation rate (%) = Amount of water separation from yogurt in 5 minutes (g) / Total weight of initial yogurt (
g)×100
【表】
実験例 ２
◎ヨーグルト組織のゲル強度及び官能的検査（ハ
ードタイプヨーグルト）
全材料をよく撹拌混合する。（処方については
別記）
均質化（150Kg／cm2）、殺菌（90〜95℃、10分
間）、冷却（40℃）する。乳酸菌ヨーグルト（107
個／ｇ以上乳酸菌含有）をスターターとしてヨー
グルト全量の３％添加し、これを同型の容器に充
填し、恒温部（40℃）で発酵する。PH3.8で発酵
を止め、冷蔵する。このヨーグルトを用い、下記
の項目について検討した。
（処方）[Table] Experimental Example 2 ◎ Gel strength and sensory test of yogurt structure (hard type yogurt) Mix all ingredients by stirring well. (Prescription is provided separately) Homogenize (150Kg/cm 2 ), sterilize (90-95℃, 10 minutes), and cool (40℃). Lactic acid bacteria yogurt (10 7
3% of the total amount of yogurt is added as a starter (containing lactic acid bacteria of more than 100 g/g), filled into the same type of container, and fermented in a constant temperature section (40°C). Stop fermentation at pH 3.8 and refrigerate. Using this yogurt, the following items were investigated. (prescription)
【表】 （結果）【table】 (result)
【表】
実験例 ３
◎ゲル化テスト
脱脂粉乳８％に試料（別記）を加え、水で全量
を100％とした溶液を用いる。この溶液を温浴で
90〜95℃、10分間殺菌し、それを水槽内に静置し
て各温度での溶液の状態を観察する。[Table] Experimental Example 3 ◎Gelification test Add the sample (noted separately) to 8% skim milk powder and use a solution that makes the total volume 100% with water. Take this solution in a hot bath
Sterilize at 90-95℃ for 10 minutes, leave it in a water tank, and observe the state of the solution at each temperature.
【表】
実施例 １
◎フルーツヨーグルト
脱脂粉乳８％、無塩バター３％、熱凝固性のな
いWPC1.5％を温水で100％とする。これらの材
料をよく混合し、80℃まで加温し、均質化（150
Kg／cm2）、殺菌（90〜95℃、10分間）冷却（45℃）
する。乳殺菌スターターを加え、42℃で４時間発
酵する。これにイチゴ、キーウイ、パイナツプル
等の果肉を加え、混合撹拌し、フルーツヨーグル
トとした。このフルーツヨーグルトは非常に滑ら
かなのびのある食感でフルーツとの分離もない、
風味もまろやかでふくらみのあるものであつた。
実施例 ２
◎フローズンヨーグルト
脱脂粉乳15％、無塩バター３％、熱凝固性のな
いWPC2％、砂糖８％を温水で100％としよく混
合して60℃に加温する。均質化（150Kg／cm2）殺
菌（90〜95℃、10分間）、冷却（45℃）をし、乳
酸菌スターターを添加して、42℃で５時間発酵の
後冷却する。これをヨーグルトをベースとし、ヨ
ーグルトベース65％にフルーツシロツプ35％を混
合し、熱凝固性のないWPCを0.5％添加する。こ
れをアイスクリームフリーザーで凍結、オーバー
ランは70％とし、−25℃で硬化させた。こうして
出来上つたフローズンヨーグルトは、非常に滑ら
かな舌ざわりで風味もよく美味しいものであつ
た。[Table] Example 1 ◎Fruit Yogurt 8% skim milk powder, 3% unsalted butter, and 1.5% WPC, which does not coagulate under heat, are made 100% with warm water. These materials were mixed well, heated to 80°C, and homogenized (150°C).
Kg/cm 2 ), sterilization (90-95℃, 10 minutes) cooling (45℃)
do. Add pasteurized milk starter and ferment at 42℃ for 4 hours. The pulp of strawberries, kiwi, pineapple, etc. was added to this and mixed and stirred to make fruit yogurt. This fruit yogurt has a very smooth and spreadable texture and does not separate from the fruit.
The flavor was mellow and full. Example 2 ◎Frozen Yogurt 15% skimmed milk powder, 3% unsalted butter, 2% non-heat coagulable WPC, and 8% sugar are made 100% with warm water, mixed well, and heated to 60°C. Homogenization (150 Kg/cm 2 ), sterilization (90-95°C, 10 minutes), cooling (45°C), addition of lactic acid bacteria starter, fermentation at 42°C for 5 hours, and cooling. This is made from yogurt as a base, and 65% yogurt base is mixed with 35% fruit syrup, and 0.5% WPC, which does not coagulate under heat, is added. This was frozen in an ice cream freezer, with an overrun of 70%, and cured at -25°C. The frozen yogurt thus produced had a very smooth texture and a good flavor.
Claims (1)
ることを特徴とするヨーグルトの製造法。 ２ 特定の限外濾過膜を通すことにより得られる
熱凝固性のないホエー蛋白質濃縮物を添加するこ
とを特徴とする特許請求の範囲第１項記載のヨー
グルトの製造法。[Claims] 1. A method for producing yogurt, which comprises adding a whey protein concentrate that does not coagulate under heat. 2. The method for producing yogurt according to claim 1, which comprises adding a non-heat-coagulable whey protein concentrate obtained by passing through a specific ultrafiltration membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2162588A JPH01196254A (en) | 1988-02-01 | 1988-02-01 | Preparation of yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2162588A JPH01196254A (en) | 1988-02-01 | 1988-02-01 | Preparation of yogurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01196254A JPH01196254A (en) | 1989-08-08 |
| JPH0352940B2 true JPH0352940B2 (en) | 1991-08-13 |
Family
ID=12060246
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2162588A Granted JPH01196254A (en) | 1988-02-01 | 1988-02-01 | Preparation of yogurt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01196254A (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03198738A (en) * | 1989-12-27 | 1991-08-29 | Morinaga Milk Ind Co Ltd | Preparation of yogurt |
| US6544567B1 (en) * | 1997-10-10 | 2003-04-08 | Davisco Foods International, Inc. | Reduced fat yogurt preparation |
| KR19990041424A (en) * | 1997-11-21 | 1999-06-15 | 이은선 | Fermented milk with improved stability by adding modified whey protein and its manufacturing method |
| JP5436246B2 (en) * | 2010-01-28 | 2014-03-05 | 株式会社明治 | Composition for producing dairy products, dairy products and method for producing the same |
| CN104381443B (en) * | 2014-09-23 | 2017-06-30 | 绿雪生物工程(深圳)有限公司 | A kind of method using ceramic degreasing high-protein yoghourt of the film preparation rich in probiotics |
| JP6092907B2 (en) * | 2015-01-29 | 2017-03-08 | 日本酪農協同株式会社 | Method for producing concentrated yogurt |
| JP6655405B2 (en) * | 2016-01-27 | 2020-02-26 | 森永乳業株式会社 | Production method of fermented milk |
| CN109430384A (en) * | 2018-11-22 | 2019-03-08 | 黑龙江省绿色食品科学研究院 | A kind of preparation method for the coagulability Yoghourt adding denatured whey protein |
| CN109393029A (en) * | 2018-12-25 | 2019-03-01 | 新希望双喜乳业（苏州）有限公司 | The preparation method of source state buttermilk concentration Yoghourt |
| CN111436492A (en) * | 2020-04-21 | 2020-07-24 | 新疆畜牧科学院畜牧业质量标准研究所（新疆维吾尔自治区种羊与羊毛羊绒质量安全监督检验中心） | Set yogurt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62262950A (en) * | 1986-04-29 | 1987-11-16 | エクスプレス フ−ズ グル−プリミテツド | Production of low fat whey protein |
| JPS62269644A (en) * | 1986-05-19 | 1987-11-24 | Meiji Milk Prod Co Ltd | Modification of whey protein |
-
1988
- 1988-02-01 JP JP2162588A patent/JPH01196254A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62262950A (en) * | 1986-04-29 | 1987-11-16 | エクスプレス フ−ズ グル−プリミテツド | Production of low fat whey protein |
| JPS62269644A (en) * | 1986-05-19 | 1987-11-24 | Meiji Milk Prod Co Ltd | Modification of whey protein |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01196254A (en) | 1989-08-08 |
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