JP2023047901A - Fermented milk and method for producing the same - Google Patents

Abstract

To provide fat-free stationary fermented milk containing no additives such as a stabilizer and a method for producing fermented milk: more specifically, stationary fermented milk that has such hardness as not to cause disorganization or syneresis during transport, shows a smooth appearance during stirring, has a small amount of card particles, and does not require special material or equipment, and a method for producing fermented milk.SOLUTION: The present invention provides fat-free fermented milk. In fermented milk mix, whey protein content is set to 0.75 mass% or more and less than 0.89 mass%, and a total solid content is set to 10.6 mass% or more and 13.0 mass% or less. This can achieve fermented milk that is less prone to disorganization or syneresis during transport, and the formation of card particles.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a non-fat stationary fermented milk and a method for producing the fermented milk. More specifically, a static fermented milk that has a hardness that does not cause structural collapse or syneresis during transportation, has a smooth appearance when stirred, has a small amount of curd grains, and does not use special raw materials or equipment, and It relates to a method for producing fermented milk.

Fermented milk is obtained by fermenting animal milk such as cow's milk with lactic acid bacteria, yeast, or both. Fermented milk is a food that allows you to take in lactic acid bacteria, which are said to improve the intestinal environment, and protein, which is one of the three major nutrients. is increasing further. Under such circumstances, non-fat fermented milk products that appeal to low-fat and zero-fat products tend to increase. However, in fermented milk that does not use a stabilizer or the like, if the amount of fat is reduced, there is a problem that the hardness of the fermented milk is lowered, causing structural collapse and syneresis during transportation.

According to Patent Document 1, it is disclosed that fermented milk that is stable against vibration and has little whey off can be produced by including partially heat-denatured whey protein in raw material milk.
In Patent Document 2, a yogurt mix in which 0.3% by weight or more of α-lactalbumin is added to a milk raw material mixture, a yogurt mix containing a whey protein concentrate containing 60% by weight or more of α-lactalbumin in the protein, β- By using a yogurt mix in which 0.4% by weight or more of lactoglobulin is added to the milk raw material mixture, or a yogurt mix containing whey protein concentrate containing 65% by weight or more of β-lactoglobulin in the protein, hardness and flavor can be improved. It is disclosed that excellent fermented milk can be produced.
In Patent Document 3, the amount of starter added is adjusted and / or adjusted so that the induction period of fermentation is prolonged, such as by making the amount of starter added less than half of the amount normally used, and then the dissolved oxygen concentration in the fermented milk raw material mix is increased. By reducing and fermenting at a temperature close to the normal fermentation temperature, it has a precise and mellow flavor at the normal fermentation temperature and fermentation time without using additives such as stabilizers, and at the distribution stage. It is disclosed that fermented milk can be produced with a firm texture that does not crumble.
Patent Document 4 discloses that fermented milk that prevents whey off can be produced by including high-purity whey protein with a purity of 90% or more in a yogurt raw material or yogurt at a rate of at least 0.6% of the total protein. there is

JP H09-94059 JP 2013-63084 A Japanese Patent Application Laid-Open No. 2010-104376 JP H03-198738

However, in the method of Patent Document 1, although a method for producing fermented milk with less whey-off is shown, there is no mention of the generation of curd grains. Moreover, in the method of Patent Document 1, since it is necessary to heat-treat whey protein to denature it, there is a problem that production equipment for that purpose is necessary.
The method of Patent Document 2 discloses a method for producing fermented milk with excellent hardness, but has the problem that it is necessary to purchase raw materials having specific component values. In addition, there is no reference to the generation of curd grains, and it is limited to ultra-high temperature sterilized fermented milk.
The method of Patent Document 3 describes a method for producing fermented milk having a dense and mellow flavor and a firm structure that does not collapse during distribution, but there is no description of the generation of curd grains. . In addition, only the card tension is evaluated for the collapse of the structure in the distribution stage, and the description of the effect is limited. Moreover, the method of Patent Document 3 has a problem that equipment for reducing the dissolved oxygen concentration of the mix is required.
The method of Patent Document 4 has a problem that it is necessary to purchase a high-purity whey material. In addition, the storage test was conducted at 5°C, and the effect is limited. In addition, there is no mention of the collapse of the structure during transportation, the hardness, and the generation of curd grains.
The present invention has been made in view of the above circumstances, and relates to non-fat stationary fermented milk, which has a hardness that does not cause tissue collapse or syneresis during transportation, and has a smooth appearance when stirred, and a curd. It relates to fermented milk with few grains. The present invention also relates to a method for producing the fermented milk that does not use special raw materials or equipment.

The present inventors found that in the non-fat stationary fermented milk, the amount of whey protein in the fermented milk is 0.75% by mass or more and less than 0.89% by mass, and the total solid content is 10.6% by mass or more and 13.0% by mass. % or less, it is possible to suppress the collapse of the structure of the fermented milk, the occurrence of syneresis, and the occurrence of curd grains during transportation without adding a stabilizer or the like, and have completed the present invention.
That is, the present invention has the following configurations.

<1> The amount of whey protein in the fermented milk is 0.75% by mass or more and less than 0.89% by mass, and the total solid content of the fermented milk is 10.6% by mass or more and 13.0% by mass or less. Fat-free stationary fermented milk.
<2> The static fermented milk according to <1>, which has a hardness of 18 gw or more and a 90% particle size of less than 200 µm.
<3> The static fermented milk according to <1> or <2>, wherein the milk protein content is 3.7% by mass or more.
<4> The static fermented milk according to any one of <1> to <3>, which has a lactose content of 5.4% by mass or more.
<5> The static fermented milk according to any one of <1> to <4>, which does not contain a stabilizer.
<6> A method for producing non-fat stationary fermented milk,
A step of preparing a mix having a whey protein content of 0.75% by mass or more and less than 0.89% by mass and a total solid content of 10.6% by mass or more and 13.0% by mass or less;
A step of homogenizing the mix;
A step of filling the homogenized mix into an edible container and fermenting it;
A method for producing fat-free stationary fermented milk, comprising:
<7> The method for producing static fermented milk according to <6>, wherein the milk protein content of the mix is 3.7% by mass or more.
<8> The method for producing static fermented milk according to <7>, wherein the mix has a lactose content of 5.4% by mass or more.
<9> The method for producing stationary fermented milk according to any one of <6> to <8>, which does not contain a stabilizer.

According to the present invention, in a fat-free stationary type fermented milk, the fermented milk is given a hardness that can suppress the collapse of the structure of the fermented milk and the occurrence of syneresis during transportation, and a smooth appearance when stirred. , it is possible to provide fermented milk that suppresses the generation of curd grains. Moreover, the fermented milk can be produced without using additives such as stabilizers, special raw materials, or equipment, so it is suitable for industrial production.

The present invention is described in detail below.

(fermented milk)
Fermented milk is fermented with lactic acid bacteria or yeast and made into paste or liquid, or frozen. defined. As used herein, the term "fermented milk" applies the definition provided by the Ministerial Ordinance on Milk, etc.
In addition, according to the Food Labeling Law Appended Table 9, the amount of fat that can be labeled as zero (0) is less than 0.5g/100g. Fat-free fermented milk in the present specification refers to fermented milk having a fat content of 0.5 g / 100 g or less (0.5% by mass or less), zero fat (0 fat), zero fat type Used synonymously with fermented milk.
In this specification, static fermented milk (also referred to as post-fermented fermented milk or set yogurt) is fermented milk obtained by filling a container for eating and drinking with fermentation raw materials and post-fermenting them. That is, it is a fermented milk that is marketed without being stirred after fermenting after filling a container for eating and drinking with fermentation raw materials. Stationary fermented milk prepared from fermented raw materials in which raw materials have been dissolved so that the protein content is highly concentrated, or which has been pre-concentrated with equipment such as a membrane device, is also called concentrated fermented milk (Greek yogurt).
As fermented milk, in addition to static fermented milk, there are generally stirred fermented milk (also called pre-fermented fermented milk or soft yogurt), liquid fermented milk, and the like. Stirred fermented milk is fermented milk obtained by stirring and crushing the curds obtained by fermenting raw materials. There is also a type with ingredients.
Liquid fermented milk is produced by crushing stationary fermented milk or stirred fermented milk finely with a homogenizer or the like to increase its liquid properties, mixing it with pulp or sauce as necessary, and then filling it into containers for eating and drinking. It is a fermented milk that is marketed as Liquid fermented milk is also called yogurt drink, and is liquid (for example, viscosity of 600 mPa·s or less). The viscosity is measured by using a general B-type viscometer such as manufactured by Toki Sangyo Co., Ltd., dispensing a 100 ml sample into a measuring container, inserting a measuring probe (rotor M2 or M3), and starting rotation for 30 seconds. The later measured value is the viscosity (mPa·s). In this case, the viscosity measurements are made at 10°C.
Since the fermented milk of the present invention is static fermented milk, it does not include the above stirring type fermented milk or liquid fermented milk.
In the present invention, stationary fermented milk refers to yoghurt prepared by mixing and fermenting dairy products such as milk, powdered skim milk, cream, milk protein, and optionally sugar and water for flavor adjustment.

(raw materials)
In the present invention, the "raw material of fermented milk" is a liquid containing milk components such as raw milk (raw milk), whole milk, skim milk, and whey. Here, raw milk refers to, for example, animal milk such as cow's milk. Raw materials for fermented milk include whole milk, skim milk, whey, etc., as well as processed products thereof (e.g., whole milk powder, whole fat concentrated milk, skim milk powder, desalted skim milk powder, skim concentrated milk, condensed milk, whey powder, , whey concentrate, cream, butter, cheese, etc.). Moreover, in one aspect of the fermented milk of the present invention, flavor imparting materials and pigments can be included in addition to the liquid containing the milk component. Flavor imparting agents include foods or food ingredients and food additives such as sweeteners such as sugar and saccharides, flavors, fruit juices, pulp, vitamins, minerals, vegetable oils and fats, and emulsifiers.
The fermented milk of the present invention gives the fermented milk a hardness that can suppress the collapse of the structure of the fermented milk and the occurrence of syneresis during transportation even if it does not contain a stabilizer, and gives the fermented milk a smooth appearance when stirred, It is a fermented milk that can suppress the generation of curd grains. Therefore, the raw material for the fermented milk of the present invention typically contains only milk components, or only milk components and flavor-imparting materials and pigments, and may optionally contain water, but does not contain stabilizers. It is characterized by Stabilizers that are not included in one aspect of the fermented milk of the present invention include additives for stabilizing the shape of fermented milk, such as gelatin, agar, pectin, carrageenan, xanthan gum, guar gum, carboxymethylcellulose, and gellan gum. , alginic acid, corn starch, modified starch, soybean polysaccharides and other foods and food additives.

Examples of starters to be added to and mixed (inoculated) with raw materials for fermented milk include Lactobacillus bulgaricus and Lactobacillus lactis, lactic acid bacteria Streptococcus thermophilus, and other fermented milks. 1 or 2 or more selected from lactic acid bacteria, yeast, etc. generally used in the production of.
The amount of starter to be added can be appropriately set according to the amount of addition employed in known methods for producing fermented milk. Also, the method of inoculating the starter is not particularly limited, and a method commonly used in the production of fermented milk can be appropriately used.
Fermentation conditions can be appropriately set in consideration of the type of fermented milk, the desired flavor, the type of starter to be used, and the like. For example, a method of maintaining the temperature in the fermentation chamber (fermentation temperature) within the range of 30° C. to 50° C. and fermenting while standing still in the fermentation chamber can be mentioned. Such temperature conditions generally facilitate the activity of lactic acid bacteria, so fermentation can proceed effectively. The fermentation temperature is usually about 30°C to 50°C, preferably 35°C to 45°C, more preferably 37°C to 43°C.
Fermentation time can be appropriately set and adjusted based on the time when the lactic acid acidity of the fermented milk reaches a predetermined ratio.

(percentage of whey protein in fermented milk)
The proportion of whey protein contained in the fermented milk of the present invention is preferably 0.75% by mass or more and less than 0.89% by mass, more preferably 0.76% by mass or more and 0.84% by mass or less, and still more preferably is 0.77% by mass or more and 0.81% by mass or less. A fermented milk having a whey protein content of 0.75% by mass or more in the fermented milk, thereby imparting hardness to the fermented milk that suppresses disorganization during transportation, and having a smooth appearance and suppressing the amount of curd grains. can be manufactured.
The whey protein content in the fermented milk of the present invention is determined by liquid chromatography according to J. Chromatography A 2001, 928, 63-76. Identification and quantification of major bovine milk proteins by liquid chromatography (Bordin et al.). can be evaluated using

(Total solid content of fermented milk)
The proportion of total solids in the fermented milk of the present invention is preferably 10.6% by mass or more and 13.0% by mass or less, more preferably 11.0% by mass or more and 12.8% by mass or less, and still more preferably 11% by mass or more. .3% by mass or more and 12.4% by mass or less. If it is less than 10.6% by mass, the hardness that suppresses the collapse of the structure during transportation cannot be obtained. is not preferable because
The total solid content in the fermented milk of the present invention can be evaluated by a known method.

The ratio of whey protein in fermented milk is 0.75% by mass or more and less than 0.89% by mass, and the ratio of total solids in fermented milk is 10.6% by mass or more and 13.0% by mass or less. Thus, the fermented milk can be produced by giving the fermented milk a hardness that suppresses the collapse of the texture during transportation, and having a smooth appearance and suppressing the generation of curd grains.

(other ingredients)
The fermented milk of the present invention relates to a fat-free, stationary fermented milk and has a fat content of less than 0.5%. The larger the amount of fat, the more it is possible to suppress the collapse of the structure during transportation, the smoother the appearance after stirring, and the less generation of curd grains.
The fermented milk of the present invention preferably has a milk protein content of 3.7% by mass or more based on the fermented milk. If the milk protein content is less than 3.7% by mass, the tissue formation of the fermented milk by the milk protein becomes insufficient, and in order to suppress the collapse of the tissue during transportation, it is necessary to adjust with other ingredients to increase the total solids. , If the amount of lactose and ash content is increased, it affects the flavor of fermented milk. The milk protein content is preferably 3.7% by mass or more, more preferably 3.8% by mass or more, and still more preferably 3.9% by mass or more, based on the fermented milk.
The fermented milk of the present invention preferably has a lactose content of 5.4% by mass or more based on the fermented milk. If the lactose content is less than 5.4% by mass, it is necessary to adjust the total solids with other ingredients to suppress tissue collapse during transportation, but if the milk protein and ash content are increased, the fermented milk affect the flavor of The lactose content is preferably 5.4% by mass or more, more preferably 5.8% by mass or more, and still more preferably 6.2% by mass or more based on the fermented milk.
The amount of milk protein and the content of lactose in the fermented milk of the present invention can be measured by known methods.

(Method for producing stationary fermented milk)
The method for producing stationary fermented milk of the present invention includes a raw material mixing step, a heating/homogenizing step, a sterilization step, a cooling step, a starter addition/mixing step, a filling step, a fermentation step, a cooling step, and if necessary, fermentation A concentration step can be included before and after the step. That is, first, dairy products such as raw milk, powdered skim milk and non-fat milk are mixed and dissolved. The mixture is heated to 50-90° C., homogenized with a homogenizer, and then sterilized. Devices used for heating and sterilization may be plate heat exchangers, tube sterilizers, thermo cylinders, joule heating devices, batch sterilization using tanks, and combinations thereof, but are limited to these. Instead, it is sufficient if it can be used for fermented milk production. The sterilization temperature is not limited, for example, the HTST method at 90 to 95° C., the UHT method at 130° C. or higher, and the like, as long as it is the condition used for the production of fermented milk. After sterilization, the mixture is cooled to 35 to 55° C. with a plate cooler or the like and transferred to a mixing tank, where lactic acid bacteria and/or yeast (starter) are added and mixed. The mixture is filled into a container (usually a cup-shaped container made of paper or plastic, also with a paper or plastic lid), and if necessary, packaged in small units before fermentation is performed. will be Fermentation conditions vary depending on the starter, and any temperature, time, finish acidity, and finish pH may be used as long as they are conditions generally applied to the production of fermented milk. After fermentation, cool to a temperature below 10°C.

(Structural collapse during transportation, amount of separation of water)
Place a container filled with fermented milk in a crate (a basket suitable for putting a container filled with fermented milk), fix the crate to a vibration generator, and apply a predetermined amount of vibration. It is possible to evaluate the presence or absence of (structural collapse) and the amount of water separation.
Moreover, it can evaluate by measuring the hardness of fermented milk.

(Smooth appearance during stirring, generation of curd grains)
The state in which the appearance of the fermented milk after stirring is “smooth” and no curd grains are generated means that the texture is uniform and the curd grains (granular) are obtained after stirring the fermented milk 15 times using a soup spoon or the like. agglomerates). Whether or not the fermented milk has a smooth appearance and whether or not curd grains are generated can be evaluated by sensory evaluation by panelists.
In addition, the particle size distribution of the fermented milk can be measured, and the volume average 90% particle size can be used for evaluation.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited thereto. Unless otherwise specified, % indicates % by mass. The amount of whey protein contained in WPC is about 79% or more, the amount of whey protein contained in WPI is about 80% or more, and the amount of whey protein contained in whey powder is about 8% or more.

(Example 1)
Skim milk powder 10.3% and WPC 0.15% were dissolved to prepare a mix. After the mix was heated to 60° C., it was homogenized under a homogenization pressure of 150 kgw/cm ² . After that, the temperature was raised to 90°C, and heat treatment was performed for 10 minutes after reaching 90°C. After cooling, a bulk starter of lactic acid bacteria was inoculated, about 400 g was filled in a plastic container, and the lid was sealed. It was fermented at 40°C, and when the acidity reached 0.7%, it was transferred to a 5°C refrigerator and cooled to obtain Example product 1.

(Example 2)
Example product 2 was obtained in the same manner as example product 1, except that 10% skim milk powder and 1.8% whey powder were dissolved.

(Example 3)
Example product 3 was obtained in the same manner as example product 1, except that 10% skimmed milk powder and 0.28% WPI were dissolved.

(Example 4)
Example product 4 was obtained in the same manner as example product 1, except that 9% skimmed milk powder, 0.3% WPC and 1% whey powder were dissolved.

(Comparative example 1)
Comparative Example Product 1 was obtained in the same manner as Example Product 1, except that the skimmed milk powder was 9%, WPC was 0.3%, and whey powder was 1.2%.

(Comparative example 2)
Comparative example product 2 was obtained in the same manner as example product 1, except that powdered skim milk was 10%, WPC was 0.01%, and whey powder was 1.3%.

(Comparative Example 3)
Comparative example product 3 was obtained in the same manner as example product 1, except that skimmed milk powder was 10% and whey powder was dissolved to 2.7%.

(Comparative Example 4)
Comparative example product 4 was obtained in the same manner as example product 1, except that skimmed milk powder was 9.5%, WPC was 0.2%, and whey powder was dissolved to be 0.5%.

(Test Example 1: Disintegration of structure during transportation, occurrence of syneresis)
One day after production, the container filled with the fermented milk was placed in a crate (a basket suitable for containing the container filled with the fermented milk) and the crate was fixed to the vibration generator. Using a vibration generator, the frequency was increased from 10 Hz to 20 Hz and then decreased from 20 Hz to 10 Hz for 14 minutes and 24 seconds, and was repeated four times. The temperature of the fermented milk at the start of the test was adjusted to 10°C, and the test was carried out at room temperature of 25°C. After that, the fermented milk mix was evaluated for structural collapse (specifically, cracks and depressions) and syneresis. A case where either occurred was evaluated as unfavorable (×), and a case where neither occurred was evaluated as preferable (◯).

(Test Example 2: Hardness of fermented milk)
One day after production, the hardness of the fermented milk was measured. The temperature of the fermented milk sample was adjusted to 10° C., and the load at the time when a 16 mm cylindrical jig was penetrated from the upper surface by 10 mm was defined as hardness. 18 gw or more was evaluated as being resistant to structural collapse during transportation (○), and less than 18 gw was evaluated as not being resistant to structural collapse during transportation (×).

(Test Example 3: Smooth appearance after stirring, generation of curd grains)
On the 7th day after production, the fermented milk was stirred 15 times using a soup spoon or the like, and then the panelists sensory evaluated whether the structure was uniform and curd grains (granular aggregates) were generated. Evaluated by
It was evaluated by sensory evaluation based on 7-step absolute evaluation. The items for each evaluation point are "3 points: quite smooth, 2 points: somewhat smooth, 1 point: slightly smooth, 0 points: neither, -1 points: slightly curd grains, -2 points: somewhat There are card grains, -3 points: There are considerable card grains," and was conducted by a trained panel of 10 or more. Those with an average score of 0 or more were evaluated as favorable (◯), and those with an average score of less than 0 were evaluated as unfavorable (×) because curd grains were generated.

(Test Example 4: 90% particle size)
Seven days after production, the particle size was measured using a laser diffraction/scattering particle size analyzer Microtrac MT3000II (Nikkiso Co., Ltd.). A sample amount of 200 μL was injected into deionized water as a dispersion medium, and the measurement was performed at a circulation flow rate of 30%. 90% particle size (volume) after 60 seconds of measurement was calculated as a representative value. A 90% particle size of less than 200 μm was evaluated as preferable (◯), and a particle size of 200 μm or more, which causes roughness, was evaluated as unfavorable (×).

(Test results)
Table 1 shows the compositions and evaluation results of the fermented milks of Examples 1 to 4 and Comparative Examples 1 to 4. The composition of the mix is the same as that of the fermented milk.
In addition, since the amount of fat in the example product and the comparative example product was 0.33% by weight, they are fat-free fermented milk.
In Examples 1, 2, 3, and 4, the whey protein content in the fermented milk was 0.75%, 0.77%, 0.84%, and 0.87%, respectively, and the total solid content was They were 10.8%, 12.1%, 10.7% and 10.8%.
As a result of the sensory evaluation, these were evaluated as having neither structural collapse nor syneresis during transportation. As a result of measuring the hardness on the first day after production, which is involved in the collapse of the structure during transportation, the hardness of Example products 1 to 4 was 19 gw, 25 gw, 26 gw, and 31 gw, showing values of 18 gw or more, which is a favorable result. there were.
As a result of sensory evaluation, Examples 1 to 4 were evaluated to have a smooth appearance after stirring of the fermented milk, and no curd grains. As a result of measuring the smoothness of the appearance of fermented milk after stirring and the 90% particle size related to the generation of curd grains, it was 110.2 μm, 114.4 μm, 120.5 μm, and 190.7 μm, all of which were less than 200 μm. and showed favorable results.

On the other hand, in Comparative Example Product 1, the whey protein content in the fermented milk was 0.89% (a value greater than 0.87%), and the total solid content was 10.8%. As a result of the evaluation, there was no structural collapse during transportation, and the hardness was 40 gw, which was a good value. However, it was evaluated that the appearance after stirring was not smooth and that curd grains were generated, and the 90% particle size was 209.3 μm, which was an unfavorable value.
In Comparative Example Product 2, the amount of whey protein in the fermented milk was 0.73% (value less than 0.75%), and the total solids amount was 11.8%. As a result of the evaluation, it was evaluated that the appearance after stirring was smooth and no curd particles were generated, and the 90% particle size was 102.7 μm, which was a preferable value. However, the structure collapsed during transportation, and the hardness showed an unfavorable value of 17 gw.
In Comparative Example 3, the amount of whey protein in the fermented milk was 0.85% and the total solids amount was 13.1 (greater than 13.0%). As a result of the evaluation, there was no structural collapse during transportation, and the hardness was 41 gw, which was a good value. However, it was evaluated that the appearance after stirring was not smooth and that curd grains were generated, and the 90% particle size was 225 μm, which was an unfavorable value.
In Comparative Example Product 4, the whey protein content in the fermented milk was 0.78%, and the total solid content was 10.5% (a value less than 10.6%). As a result of the evaluation, it was evaluated that the appearance after stirring was smooth and no curd particles were generated, and the 90% particle size was 109.2 μm, which was a preferable value. However, the structure collapsed during transportation, and the hardness showed an unfavorable value of 17 gw.
From the above results, fermented milk with a whey protein content of 0.75% or more and less than 0.89% and a total solid content of 10.6% or more and 13.0% or less, disintegration during transportation, It was shown that syneresis was suppressed, the hardness was 18 gw or more, and the appearance after stirring was smooth, and the occurrence of curd grains was suppressed.

According to the present invention, in a fat-free stationary type fermented milk, the fermented milk is given a hardness that can suppress the collapse of the structure of the fermented milk and the occurrence of syneresis during transportation, and a smooth appearance when stirred. , it is possible to provide fermented milk that suppresses the generation of curd grains. Moreover, the fermented milk can be produced without using additives such as stabilizers, special raw materials, or equipment, so that it is suitable for industrial production.

Claims (9)

The whey protein content in the fermented milk is 0.75% by mass or more and less than 0.89% by mass, and the total solid content of the fermented milk is 10.6% by mass or more and 13.0% by mass or less. Fat stationary fermented milk. The static fermented milk according to claim 1, which has a hardness of 18 gw or more and a 90% particle size of less than 200 µm. The stationary fermented milk according to claim 1 or 2, wherein the milk protein content is 3.7% by mass or more. The static fermented milk according to any one of claims 1 to 3, which has a lactose content of 5.4% by mass or more. The static fermented milk according to any one of claims 1 to 4, which does not contain a stabilizer. A method for producing non-fat stationary fermented milk, comprising:
A step of preparing a mix having a whey protein content of 0.75% by mass or more and less than 0.89% by mass and a total solid content of 10.6% by mass or more and 13.0% by mass or less;
A step of homogenizing the mix;
A step of filling the homogenized mix into an edible container and fermenting it;
A method for producing fat-free stationary fermented milk, comprising: The method for producing static fermented milk according to claim 6, wherein the milk protein content of the mix is 3.7% by mass or more. The method for producing static fermented milk according to claim 7, wherein the mix has a lactose content of 5.4% by mass or more. The method for producing static fermented milk according to any one of claims 6 to 8, which does not contain a stabilizer.