JPS6420057A - Fat-containing concentrated lactic fermentation drink and preparation thereof - Google Patents

Fat-containing concentrated lactic fermentation drink and preparation thereof

Info

Publication number
JPS6420057A
JPS6420057A JP17599087A JP17599087A JPS6420057A JP S6420057 A JPS6420057 A JP S6420057A JP 17599087 A JP17599087 A JP 17599087A JP 17599087 A JP17599087 A JP 17599087A JP S6420057 A JPS6420057 A JP S6420057A
Authority
JP
Japan
Prior art keywords
fat
milk
drink
adjust
containing concentrated
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.)
Granted
Application number
JP17599087A
Other languages
Japanese (ja)
Other versions
JP2602028B2 (en
Inventor
Toshinari Matsunami
Yoshihiro Koike
Makoto Utena
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Soft Drinks Co Ltd
Original Assignee
Calpis Food Industry Co Ltd
Calpis Shokuhin Kogyo KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Calpis Food Industry Co Ltd, Calpis Shokuhin Kogyo KK filed Critical Calpis Food Industry Co Ltd
Priority to JP62175990A priority Critical patent/JP2602028B2/en
Publication of JPS6420057A publication Critical patent/JPS6420057A/en
Application granted granted Critical
Publication of JP2602028B2 publication Critical patent/JP2602028B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Dairy Products (AREA)

Abstract

PURPOSE:To prepare the titled drink having excellent deliciousness, nutrient value, dispersion stability of fat, etc., by homogenizing cow's milk having a specific fat content to adjust the fat particle diameter, subjecting the milk to lactic acid fermentation and adjusting the pH and specific gravity of the milk with a high-methoxylated pectin, a sweetener, an acidulant, water, etc. CONSTITUTION:Cow's milk having a fat content of 0.01-20wt.% based on the whole composition is homogenized e.g. by high-pressure homogenization to adjust the fat particle diameter to <=1.4mum. The treated milk is subjected to lactic acid fermentation and the obtained fermented milk is mixed with a high-methoxylated pectin, a sweetener, an acidulant and water to adjust the pH of the milk to 3.5-4 and the specific gravity to 1.1-1.3. The fat can be stably dispersed by this treatment to obtain the objective fat-containing concentrated lactic fermentation drink. The obtained lactic fermentation drink can be preserved without causing the floating of fat and coagulation of protein and the secondary agglomeration of fat does not take place even by transportation and vibration.
JP62175990A 1987-07-16 1987-07-16 Method for producing fat-containing concentrated lactic acid bacteria beverage Expired - Lifetime JP2602028B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62175990A JP2602028B2 (en) 1987-07-16 1987-07-16 Method for producing fat-containing concentrated lactic acid bacteria beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62175990A JP2602028B2 (en) 1987-07-16 1987-07-16 Method for producing fat-containing concentrated lactic acid bacteria beverage

Publications (2)

Publication Number Publication Date
JPS6420057A true JPS6420057A (en) 1989-01-24
JP2602028B2 JP2602028B2 (en) 1997-04-23

Family

ID=16005773

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62175990A Expired - Lifetime JP2602028B2 (en) 1987-07-16 1987-07-16 Method for producing fat-containing concentrated lactic acid bacteria beverage

Country Status (1)

Country Link
JP (1) JP2602028B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0914779A2 (en) * 1997-11-07 1999-05-12 Kyowa Hakko Kogyo Co., Ltd. Protein-containing acidic foods and drinks
FR2853259A1 (en) * 2003-04-04 2004-10-08 Gervais Danone Sa HIGH PRESSURE HOMOGENIZATION METHOD
WO2005094850A1 (en) * 2004-03-31 2005-10-13 Meiji Dairies Corporation Antibacterial composition
JP2007053977A (en) * 2005-08-25 2007-03-08 Nippon Milk Community Co Ltd Method for producing yoghurt
JP2009125065A (en) * 2007-11-28 2009-06-11 Fuji Oil Co Ltd Syneresis-preventing agent for excessively fermented yogurts and yogurts using the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2696696A1 (en) * 2011-04-12 2014-02-19 Danone, S.A. Method for obtaining a fermented dairy product

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016931A (en) * 1983-07-08 1985-01-28 Meiji Milk Prod Co Ltd Preparation of nutrient composition for serious preoperative or postoperative patient

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016931A (en) * 1983-07-08 1985-01-28 Meiji Milk Prod Co Ltd Preparation of nutrient composition for serious preoperative or postoperative patient

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0914779A2 (en) * 1997-11-07 1999-05-12 Kyowa Hakko Kogyo Co., Ltd. Protein-containing acidic foods and drinks
EP0914779A3 (en) * 1997-11-07 1999-12-08 Kyowa Hakko Kogyo Co., Ltd. Protein-containing acidic foods and drinks
US6287623B1 (en) 1997-11-07 2001-09-11 Kyowa Hakko Kogyo Co., Ltd. Protein-containing acidic foods and drinks
FR2853259A1 (en) * 2003-04-04 2004-10-08 Gervais Danone Sa HIGH PRESSURE HOMOGENIZATION METHOD
WO2005094850A1 (en) * 2004-03-31 2005-10-13 Meiji Dairies Corporation Antibacterial composition
JPWO2005094850A1 (en) * 2004-03-31 2008-02-14 明治乳業株式会社 Antibacterial composition
JP2007053977A (en) * 2005-08-25 2007-03-08 Nippon Milk Community Co Ltd Method for producing yoghurt
JP2009125065A (en) * 2007-11-28 2009-06-11 Fuji Oil Co Ltd Syneresis-preventing agent for excessively fermented yogurts and yogurts using the same

Also Published As

Publication number Publication date
JP2602028B2 (en) 1997-04-23

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