JP2018074915A - Fermented milk containing milk protein concentrate as the main raw material, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for rationally producing a concentrated fermented milk having a smooth texture in spite of its high protein.SOLUTION: Provided is a method for producing a concentrated fermented milk having a smooth texture comprising: a step where a liquid milk protein concentrate(MPC) is obtained by concentrating the raw material milk; a step where a prepared milk obtained by blending the liquid MPC with monosaccharide and/or disaccharide is prepared; and a step where the prepared milk is fermented. In the production method, it is preferable that the concentration of the protein in the prepared milk is 7.5 to 20 wt.%, and, a step of concentrating the raw material milk by ultrafiltration is included. Also provided is a production method including a step of subjecting the raw material milk to acidification treatment before the raw material milk is concentrated; a step of adding water to the liquid MPC and performing ultrafiltration treatment; and a step of subjecting the liquid MPC to neutralization treatment before the prepared milk is fermented.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a concentrated fermented milk having a smooth texture using a liquid milk protein concentrate (MPC) as a main raw material and a method for producing the same.

  Fermented milk is a health food that is widely eaten, and with the diversification of consumer preferences, there is a variety of demand for fermented milk. Among them, demand for fermented milk with a rich flavor is increasing. doing. As a method for producing fermented milk with a rich taste, fermentation can be performed by adding viscosity to fermented milk by adding a thickener or the like to the raw milk (Patent Document 1), centrifugation, draining, etc. A method for concentrating milk (Patent Document 2) is known.

  On the other hand, as a method for producing fermented milk imparted with a rich taste, a method of fermenting using high-protein raw material milk concentrated by ultrafiltration is disclosed (Patent Document 3). However, since the concentration ratio of the raw milk is low, the fermented milk is not sufficient in concentration, and the problem of dryness peculiar to MPC does not occur. Moreover, the method of fermenting using the raw material milk containing MPC of the predetermined | prescribed component concentrated by the nanofiltration process is disclosed as a method of manufacturing fermented milk provided with the rich taste (patent document 4). However, cream is added to raw material milk containing MPC, and such fermented milk draws the smoothness of texture.

JP 2004-215563 A JP 2005-318855 A Japanese Patent Laid-Open No. 1-112947 Japanese translation of PCT publication 2010-502182

  However, the method of adding a thickener or the like to raw milk may impair the flavor of fermented milk, and there is an increasing demand for foods that do not contain additives such as a thickener. I can not say. Moreover, in the method of concentrating fermented milk by a centrifugal separation method, a draining method, etc., since whey is discharged | emitted, the process becomes a subject.

  The present inventors have found that when fermented milk is produced using a higher concentration of MPC than in the past, the taste of such fermented milk becomes thick, but a problem with dryness occurs. In addition, when fermented milk is produced using powdered MPC as a raw material, there is a problem that the original taste of milk is impaired due to a heated odor generated by the production process of powdered MPC. For these reasons, Fermented milk using a high concentration of MPC having a sufficiently satisfying flavor and quality has not been obtained.

  An object of the present invention is to rationally produce a concentrated fermented milk having a smooth texture while being high in protein, and such fermented milk has conventionally had a problem with dryness and has a sufficiently satisfactory flavor and food. The feeling was not obtained.

  The present inventors pay attention to the high-quality milk flavor of liquid MPC, and by applying this to fermented milk, liquid MPC can be provided from the viewpoint that concentrated fermented milk having the original taste of milk can be provided. Research was conducted on fermented milk using high-concentration MPC, which is mainly used as a raw material. Furthermore, fermented milk having a smooth texture can be obtained without adding additives such as thickeners and fats such as creams by blending and fermenting predetermined saccharides with liquid MPC. As a result, the present invention has been completed.

That is, the present invention relates to the following.
[1] Concentrating raw milk to obtain liquid MPC,
Fermented milk, comprising preparing a formula comprising a liquid MPC and one or more saccharides selected from the group consisting of monosaccharides and disaccharides (added), and fermenting the formula Manufacturing method.
[2] The method for producing fermented milk according to [1], wherein the protein concentration of the formula milk is 7.5 to 20% by weight.
[3] The method for producing fermented milk according to the above [1] or [2], comprising concentrating raw material milk by ultrafiltration (UF) treatment.
[4] The method for producing fermented milk according to any one of [1] to [3], further comprising acidifying the raw milk before concentrating the raw milk.
[5] The method for producing fermented milk according to [3] or [4], further comprising adding water to liquid MPC and performing ultrafiltration.
[6] The method for producing fermented milk according to any one of [3] to [5], further comprising neutralizing (neutralizing) liquid MPC before fermenting the formula.
[7] The method for producing fermented milk according to any one of [1] to [6], wherein the saccharide is glucose, sucrose, or lactose.
[8] The method for producing fermented milk according to any one of [1] to [7], wherein the compounding concentration of the saccharide is 1 to 18% by weight.
[9] Fermented milk produced by the method for producing fermented milk according to any one of [1] to [8].

  An object of the present invention is to provide a method for rationally producing concentrated fermented milk having a smooth texture using liquid MPC as a main raw material, and the fermented milk thus produced.

The comparison figure of the sensory test of the hard type fermented milk (invention product) fermented by adding glucose to liquid MPC and the hard type fermented milk (control product) without addition of sugar is shown. The comparison figure of the sensory test of the soft type fermented milk (invention product) fermented by adding glucose to liquid MPC and the soft type fermented milk not added with sugar (control product) is shown. The comparison figure of the sensory test of the hard type fermented milk fermented by adding sucrose to liquid MPC (invention product) and the hard type fermented milk without addition of sugar (control product) is shown. The comparison figure of the sensory test of soft type fermented milk (invention product) fermented by adding sucrose to liquid MPC and soft type fermented milk without sugar addition (control product) is shown. The comparison figure of the sensory test of the hard type fermented milk (invention product) which added and fermented lactose to liquid MPC and the hard type fermented milk without a sugar addition (control product) is shown. The comparison figure of the sensory test of soft type fermented milk (invention product) fermented by adding lactose to liquid MPC and soft type fermented milk (control product) without addition of sugar is shown.

  In the present invention, “fermented milk” includes “fermented milk” defined by a ministerial ordinance (milk ordinance ordinance) relating to component specifications of milk and dairy products. For example, in the present invention, fermented milk is milk such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, and the like. Milk or the like containing non-fat milk solid content equal to or higher than that is fermented with lactic acid bacteria or yeast to make a paste or liquid, or those frozen. These include various yogurts, for example, set type yogurt (hard yogurt), soft yogurt, drink yogurt, frozen yogurt. That is, in this invention, said milk | milk etc. are concentrated, the formula milk used as the raw material of fermented milk is prepared, and fermented milk of high concentration is manufactured by fermenting formula milk.

  In general, set-type yogurt such as plain yogurt is manufactured by filling formulated milk in a container and then fermenting (post-fermentation). On the other hand, soft yogurt and drink yogurt are produced by fermenting formula milk in a tank or the like, and then filling the container (pre-fermentation) after atomization or homogenization.

  In the present invention, since raw milk is blended at a high concentration (high protein) and fermented to produce a concentrated fermented milk, a set type yogurt (cannot be provided by conventional methods such as a centrifugal separation method and a draining method) Post-fermented yogurt) can also be provided.

  In the present invention, “raw material milk” is a raw material for liquid MPC, and known raw material milk can be used as appropriate. In the present invention, the raw milk may be either before sterilization or after sterilization. In the present invention, the raw milk contains, for example, raw milk, pasteurized milk, skim milk, etc., preferably only skim milk.

  In the present invention, the method for concentrating raw milk is preferably a non-heated method that does not easily impair the original nutritional components and flavor of milk, and is capable of reducing (removing) ash and lactose from raw milk. From the viewpoint of concentrating, ultrafiltration (UF) treatment is more preferable. In the present invention, the molecular weight cutoff of the ultrafiltration (UF) membrane is not particularly limited, and is, for example, 8000 to 12000 Da, preferably 9000 to 11000 Da, and more preferably 9500 to 10500 Da. In the present invention, the method of further concentrating the raw milk is a reverse osmosis (RO) process, a nanofiltration (NF) process, a freeze concentration process, in addition to the ultrafiltration process, from the viewpoint that the solid content of the raw material milk can be concentrated. A vacuum evaporation concentration treatment or the like may be appropriately combined, but from the viewpoint of a non-heating method, a reverse osmosis (RO) treatment, a nanofiltration (NF) treatment, and a freeze concentration treatment are preferable.

  In the present invention, “liquid MPC (milk protein concentrate)” is a milk protein concentrate prepared by concentrating raw milk in a liquid state, preferably a liquid prepared by reducing powdered MPC. This is a liquid containing milk protein in an amount of 60 to 80% by weight based on the total solid content. In the present invention, the liquid MPC is preferably a liquid obtained by concentrating milk protein while removing ash and lactose from raw milk by ultrafiltration. The composition ratio of the liquid milk protein is preferably 9: 1 to 7: 3, more preferably 8: 2, as the weight ratio of casein: whey protein. The milk protein concentrate is generally called MPC (Milk Protein Concentrate) or TMP (Total Milk Protein), and in the present invention, these are collectively referred to as “MPC”.

  In the present invention, the “formulated milk” is a composition containing liquid MPC. In the present invention, in addition to liquid MPC and monosaccharide and / or disaccharide, for example, water, lipid, protein, flavor component, flavor, pigment, mineral (salt), vitamin, sweetener, Stabilizers and other food additives may also be included. In one embodiment of the present invention, from the viewpoint of producing fermented milk having a natural flavor and texture, the formula does not contain a stabilizer or an additive. In one embodiment of the present invention, from the viewpoint of producing health-oriented fermented milk, the lipid concentration is, for example, 3% by weight or less (that is, 0 to 3% by weight), preferably 2% by weight or less, based on the formula. (That is, 0 to 2% by weight), more preferably 1% by weight or less (that is, 0 to 1% by weight), and even more preferably substantially 0% by weight (the analytical value of the lipid concentration is 0.5% by weight). % Or less, and no lipid is added to the formula). In one embodiment of the present invention, low-fat and non-fat fermented milk can be provided by setting the fat concentration in the raw milk to the above-mentioned numerical values.

  In one embodiment of the present invention, from the viewpoint of producing concentrated fermented milk, the protein concentration is preferably 7.5 to 20% by weight, more preferably 8 to 20% by weight, still more preferably, based on the formula. It is 8.5 to 20 weight%, More preferably, it is 9 to 20 weight%, More preferably, it is 9.5 to 20 weight%. In one embodiment of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the protein concentration is preferably 7.5 to 16% by weight, more preferably 7.5 to 15%, based on the formula. % By weight, more preferably 7.5 to 14% by weight, still more preferably 7.5 to 13% by weight, and still more preferably 7.5 to 12% by weight. In one embodiment of the present invention, from the viewpoint of heat stability of the formula, the protein concentration is preferably 7.5 to 13% by weight, more preferably 7.5 to 12.5% by weight based on the formula. %, More preferably 7.5 to 12% by weight, still more preferably 7.5 to 11.5% by weight, and still more preferably 7.5 to 11% by weight. In one embodiment of the present invention, from the viewpoint of producing a concentrated fermented milk having a smooth texture, the protein concentration is preferably 7.5 to 16% by weight, more preferably 8 to 15%, based on the formula. % By weight, more preferably 8.5 to 14% by weight, still more preferably 9 to 13% by weight, and still more preferably 9.5 to 12% by weight.

  In one embodiment of the present invention, the protein of the formula is mainly derived from liquid MPC and includes casein, whey protein (α-lactalbumin, β-lactoglobulin, etc.) and the like. In one embodiment of the present invention, the formula contains liquid MPC as a main raw material. Here, the main raw material is a raw material contained most in the formula milk, for example, a raw material contained in 90% or more, 80% or more, or 70% or more.

  In one embodiment of the present invention, the concentration of ash is preferably 0 with respect to the formula from the viewpoint of reducing the excessive salty taste and fermented taste of fermented milk and imparting an appropriate rich taste of fermented milk. .15 to 2% by weight, more preferably 0.2 to 1.8% by weight, still more preferably 0.25 to 1.6% by weight, still more preferably 0.3 to 1.4% by weight. In one embodiment of the present invention, the concentration of calcium is preferably 0 with respect to the formula from the viewpoint of reducing excessive salty taste and fermented taste of fermented milk and imparting a suitable rich taste of fermented milk. 0.05 to 0.7% by weight, more preferably 0.05 to 0.6% by weight, still more preferably 0.1 to 0.5% by weight. More preferably, it is 0.1 to 0.4% by weight. In one embodiment of the present invention, the ash content of the formula is mainly derived from liquid MPC and contains sodium, potassium, magnesium, calcium, phosphorus, chlorine, and the like.

  In the present invention, the lactic acid bacteria usually used in foods can be added (blended) to the formula to ferment the formula. In the present invention, the lactic acid bacteria usually used in foods are preferably one or more lactic acid bacteria selected from the group consisting of Bulgarian bacteria (Lactobacillus bulgaricus), Thermophilus bacteria (Streptococcus thermophiles), Gasseri bacteria (Lactobacillus gasseri), More preferred is a combination of Bulgarian bacteria and Thermophilus bacteria. That is, in the present invention, a mixed starter of Bulgarian bacteria and Thermophilus bacteria standardized as a yogurt starter in the Codex standard can be suitably used. In the present invention, this mixed starter (yoghurt starter) is used in consideration of fermentation conditions (fermentation temperature, fermentation time, etc.), and further useful for bifidobacteria, propionic acid bacteria, yeast, etc. that are usually used in foods. New microorganisms may be added to the formula. In the present invention, useful microorganisms such as bifidobacteria, propionic acid bacteria, and yeast that are commonly used in foods may be added to the formula.

  In the present invention, the same conditions as in the production of normal fermented milk can be set for fermented formula. In this invention, what is necessary is just to set the fermentation temperature of formula milk suitably, Preferably it is 30-45 degreeC, More preferably, it is 35-44 degreeC, More preferably, it can set to 37-43 degreeC. In this invention, what is necessary is just to set the fermentation time of formula milk suitably, Preferably it is 1-36 hours, More preferably, it is 2-24 hours, More preferably, it is 3-12 hours, More preferably, it should set to 4-8 hours. Can do.

  In the present invention, in the heat sterilization treatment of formula milk, the same conditions as in the production of normal fermented milk can be set. In the present invention, the combination of the heat sterilization temperature and the heat sterilization time of the formula may be set as appropriate. For example, as standardized or widely used heat sterilization conditions, 75 ° C./attainment temperature, 95 ° C./attainment temperature, 75 The temperature can be set to 110 ° C. to 95 ° C. for 15 to 60 seconds and 110 ° C. to 150 ° C. for 1 to 5 seconds. In one aspect of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the combination of the heat sterilization temperature and the heat sterilization time of the formula is preferably set to 110 ° C. to 130 ° C. · 2 to 4 seconds. be able to.

  In the present invention, a formula comprising a liquid MPC and one or more saccharides selected from the group consisting of monosaccharides and disaccharides is prepared. In the present invention, monosaccharides and disaccharides are not particularly limited, but monosaccharides are, for example, glucose, mannose, arabinose, fructose and the like from the viewpoint of producing fermented milk having a good flavor and texture. Is, for example, sucrose, lactose, maltose, trehalose, lactulose, the monosaccharide is preferably glucose, and the disaccharide is preferably sucrose or lactose. Such saccharides have the effect of smoothing the texture of fermented milk made mainly of MPC without adding additives such as thickeners and fats such as cream.

  In the present invention, from the viewpoint of producing fermented milk having a smooth texture, when preparing the formula, the blending (addition) concentration of one or more saccharides selected from the group consisting of monosaccharides and disaccharides is: For example, 1 to 18% by weight, preferably 1.5 to 18% by weight, more preferably 1.5 to 17% by weight, still more preferably 1.5 to 15% by weight, and still more preferably 1. 5 to 12 wt%, more preferably 1.5 to 10 wt%, more preferably 2 to 10 wt%, more preferably 2 to 8 wt%, more preferably 2.5 to 8 wt%, more preferably 2 0.5 to 6% by weight, more preferably 3 to 6% by weight, and still more preferably 3 to 5% by weight. In the present invention, for example, saccharides may be blended so that the total amount of one or more saccharides selected from the group consisting of glucose, sucrose, and lactose is within the above-mentioned concentration range. In one embodiment of the present invention, the concentration of glucose, sucrose or lactose is, for example, 1 to 18% by weight, preferably 1.5 to 18% by weight, more preferably 1.5 to 17% by weight based on the formula. %, More preferably 1.5 to 15% by weight, more preferably 1.5 to 12% by weight, more preferably 1.5 to 10% by weight, still more preferably 2 to 10% by weight, more preferably 2 to 8%. % By weight, more preferably 2.5-8% by weight, more preferably 2.5-6% by weight, more preferably 3-6% by weight, and still more preferably 3-5% by weight. In addition, the density | concentration of the saccharide derived from liquid MPC is not included in the compounding density | concentration of the said saccharide | sugar.

  In one embodiment of the present invention, from the viewpoint of controlling with a commercially acceptable fermentation time, the concentration of lactose in the formula is 3% by weight or more, preferably 3.2% by weight or more, more preferably 3.4% by weight. % Or more, more preferably 3.6% by weight or more, and still more preferably 3.8% by weight or more. In one embodiment of the present invention, the concentration of lactose in the formula is 18% by weight or less, preferably 16% by weight or less, more preferably 14% by weight or less, from the viewpoint of controlling with a commercially acceptable fermentation time. Preferably it is 12% by weight or less, more preferably 10% by weight or less, more preferably 8% by weight or less, more preferably 6% by weight or less, more preferably 5% by weight or less, and even more preferably 4.8% by weight or less. . The concentration of lactose derived from liquid MPC is included in the concentration of lactose.

  In one embodiment of the present invention, the method includes a step of acidifying the raw milk and efficiently reducing (removing) calcium (Ca) causing bitterness from the MPC before concentrating the raw milk. That is, in this invention, in order to reduce Ca from MPC, the acidification process which solubilizes Ca of raw material milk can be included before concentrating raw material milk. From the viewpoint of efficiently solubilizing Ca and stabilizing milk protein, the acidification treatment is performed by adjusting the pH of the raw milk to, for example, 5.5 to 6.5, preferably 5.5 to 6.2. More preferably, it is adjusted to 5.5 to 6.0, more preferably 5.5 to 5.8, for example, 0.5 hours or more, preferably 1 hour or more, more preferably 1.5 hours or more, further preferably Hold for at least 2 hours. Such acidification treatment is not particularly limited as long as the pH of the raw material milk can be adjusted. For example, hydrochloric acid, phosphoric acid, citric acid and the like are added to the raw material milk.

  In one embodiment of the present invention, the method includes a step of adding water to liquid MPC and performing ultrafiltration to efficiently reduce ash and lactose from MPC. That is, in the present invention, in order to reduce ash and lactose from MPC, a diafiltration (DF) process, which is an ultrafiltration process for adding water to liquid MPC, can be included. Such diafiltration may be performed a plurality of times from the viewpoint of efficiently reducing (removing) ash and lactose from liquid MPC and from the viewpoint of efficiently concentrating proteins.

  One embodiment of the present invention includes a step of neutralizing (neutralizing) liquid MPC before fermenting the formula and imparting heat stability in the heat sterilization process of the liquid MPC or formula. That is, in this invention, in order to provide the thermal stability in the heat sterilization process of liquid MPC or formula milk, the neutralization process of the acidified liquid MPC can be included. In the neutralization treatment, the pH of the liquid MPC is, for example, 6.5 to 7.0, preferably 6.5 to 6.9, more preferably 6.5 to 6. 8, More preferably, it is adjusted to 6.5 to 6.7.

  Hereinafter, the method according to the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[Example 1]
(A1) Preparation of liquid MPC Raw milk (raw milk) is centrifuged (50 ° C.) to prepare skim milk, and this skim milk is cooled (5 ° C.). The pH of the milk was adjusted to 5.7 and held for 2 hours (acidification treatment). Then, this skim milk is subjected to ultrafiltration (UF) treatment (spiral type membrane, Koch HpHT 3838-K131-NYV, molecular weight cut off: 10,000 Da, membrane area: 6.1 m ² × 2 in parallel), and concentrated. The concentrate was concentrated by a factor of 3.2 to prepare a concentrate. And the pH of this concentrate was neutralized and adjusted to 6.7, and the liquid milk protein concentrate (MPC) was prepared.

(B1) Manufacture of fermented milk (hard type, soft type) of liquid MPC mixed with saccharide As an invention product, water is added to liquid MPC prepared in (a1), and the concentration of total solids is 15% by weight Adjust the protein concentration to 9.7% by weight and divide it into three equal parts, each containing 4% by weight glucose, 4% by weight sucrose or 3% by weight lactose (anhydrous). Thus, a formula was prepared. Then, using a plate-type heat exchanger (Power point International), this formula is heated continuously at 130 ° C. for 2 seconds, and then this formula is cooled (43 ° C.), and then a lactic acid bacteria starter (Meiji Bulgaria). (Separated from yogurt) was added at 2% by weight and then fermented (43 ° C., 340 minutes) to a pH of 4.6 to produce hard type and soft type fermented milk. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).

[Comparative Example 1]
(A2) Preparation of liquid MPC A liquid MPC was prepared in the same manner as in (a1) of Example 1.

(B2) Production of fermented milk (hard type, soft type) of liquid MPC without addition of sugar As a control (comparison control) product, water is added to the liquid MPC prepared in (a1), and the concentration of total solids Was adjusted to 15 wt% and the protein concentration was 9.7 wt% to prepare a formula. And after heating this formula milk continuously at 130 degreeC for 2 second using a plate-type heat exchanger, this formula milk is cooled (43 degreeC), Lactic acid bacteria starter (separated from Meiji Bulgaria yogurt) After adding at 2% by weight, fermentation was performed (43 ° C., 340 minutes) so that the pH was 4.6 to produce hard type and soft type fermented milk. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).

[Test Example 1]
(C) Sensory test of hard type and soft type fermented milk The sensory test of the flavor and texture of the fermented milk of the invention product and the control product (special panel: 10 persons, evaluation: 5 stages) A comparison diagram of the results of the sensory test of the hard type and soft type fermented milk blended with glucose and the result of the sensory test of the hard type and soft type fermented milk added with no sugar is shown in FIGS. 1 and 2, respectively. FIG. 3 and FIG. 4 show a comparison of the results of the sensory test of hard type and soft type fermented milk mixed with sucrose and the results of the sensory test of hard type and soft type fermented milk without addition of sugar, respectively. . FIG. 5 and FIG. 6 show a comparison diagram of the results of sensory test of hard type and soft type fermented milk mixed with lactose and the result of sensory test of hard type and soft type fermented milk without addition of sugar, respectively.

  Compared with fermented milk without addition of sugar, the fermented milk blended with glucose improved the smoothness and sweetness of the texture and reduced the taste. The fermented milk blended with sucrose improved the smoothness and sweetness of the texture and reduced the acidity and gummy taste, compared to the fermented milk without sugar. In fermented milk blended with lactose, compared to fermented milk with no sugar added, the smoothness of the texture and the milk flavor were improved, and the gummy taste was reduced.

[Test Example 2]
(D) Preparation of low-calcium MPC Raw milk (raw milk) is centrifuged (50 ° C.) to prepare skim milk, and after this skim milk is cooled (5 ° C.), the pH of the skim milk is not adjusted. The pH of the skim milk was adjusted to 6.1 and 5.7 using hydrochloric acid, and maintained for 2 hours (acidification treatment). And this skim milk was each subjected to ultrafiltration (UF) treatment (spiral type membrane, Koch HpHT 3838-K131-NYV, molecular weight cut-off: 10,000 Da, membrane area: 6.1 m ² × 2 in parallel). Then, the solution was concentrated 4 times at a concentration ratio to prepare a concentrated solution. And the pH of this concentrate was neutralized and adjusted to 6.7, and liquid MPC was prepared. Table 1 shows the composition of these liquid MPCs.

  MPC having a desired Ca concentration can be prepared by acidifying raw milk (skim milk) and changing the pH of raw milk. And fermented milk can be manufactured by using this MPC as a main raw material.

  The present invention provides a method for rationally producing concentrated fermented milk having a smooth texture while having a high protein, using MPC as a main raw material, and the fermented milk thus produced.

Claims (9)

Concentrating raw milk to obtain liquid MPC;
A method for producing fermented milk, comprising preparing a formula comprising a liquid MPC and one or more saccharides selected from the group consisting of monosaccharides and disaccharides, and fermenting the formula .   The method for producing fermented milk according to claim 1, wherein the protein concentration of the formula milk is 7.5 to 20% by weight.   The manufacturing method of fermented milk of Claim 1 or 2 including concentrating raw material milk by an ultrafiltration process.   The method for producing fermented milk according to any one of claims 1 to 3, further comprising acidifying the raw milk before concentrating the raw milk.   The method for producing fermented milk according to claim 3 or 4, further comprising adding water to the liquid MPC and performing ultrafiltration.   The method for producing fermented milk according to any one of claims 3 to 5, further comprising neutralizing liquid MPC before fermenting the formula milk.   The manufacturing method of fermented milk as described in any one of Claims 1-6 whose saccharides are glucose, sucrose, or lactose.   The manufacturing method of fermented milk as described in any one of Claims 1-7 whose compounding density | concentration of saccharides is 1 to 18 weight%.   The fermented milk manufactured by the manufacturing method of fermented milk as described in any one of Claims 1-8.