Meiji Co., Ltd.

Meiji Dairies Corporation

Naoki Orii

Hiroshi Horiuchi

Yasushi Kubota

Tadashi Nakatsubo

Nobuko Inoue

Takeshi Honda

Hiroyuki Itou

Keisuke Furuichi

Shuji Ikegami

Hiroshi Kano

Satoshi Hayashi

Takeshi Imazawa

Yukinari Takeuchi

Takamune Tanaka

Takao Tomita

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.

Process for producing fermented milk and fermented milk

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.

Method for producing fermented milk and fermented milk

A method for producing an extract and/or a squeezed liquid, which includes: feeding a food to be extracted and/or squeezed into a crushing apparatus; adding a solvent into the crushing apparatus immediately after and/or while milling the food; extracting and/or squeezing a useful food component of the food into the solvent; and carrying out liquid-solid separation by removing the resulting extracted residue and/or squeezed residue with a continuous solid-liquid separation apparatus.

Method for producing an extract of coffee beans

A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product.

Method for producing good-flavor butter milk associated dairy product and dairy processed product

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Odawara, Japan

Naoki Orii