US 12,082,594 B2
Method for producing liquid fermented milk
Yoshitaka Kawai, Tokyo (JP); Kakuhei Isawa, Tokyo (JP); and Tomomi Abe, Tokyo (JP)
Assigned to MEIJI CO., LTD., Tokyo (JP)
Appl. No. 17/264,169
Filed by MEIJI CO., LTD., Tokyo (JP)
PCT Filed Jul. 30, 2019, PCT No. PCT/JP2019/029790
§ 371(c)(1), (2) Date Jan. 28, 2021,
PCT Pub. No. WO2020/031785, PCT Pub. Date Feb. 13, 2020.
Claims priority of application No. 2018-149165 (JP), filed on Aug. 8, 2018.
Prior Publication US 2021/0282421 A1, Sep. 16, 2021
Int. Cl. A23C 9/123 (2006.01); A23C 21/06 (2006.01)
CPC A23C 9/123 (2013.01) [A23C 21/06 (2013.01)] 5 Claims
 
1. A method for producing liquid fermented milk, the method comprising:
preparing a fermented milk base that contains milk protein containing whey protein;
adding a lactic acid bacteria starter to the fermented milk base and then inducing fermentation to produce fermented milk curds;
breaking the fermented milk curds to produce fermented milk having an average particle diameter of 1 μm or more and 20 μm or less; and
holding the fermented milk in a container to thicken the fermented milk, thereby producing liquid fermented milk,
the liquid fermented milk containing the milk protein in an amount of 2.5% or more, the milk protein containing the whey protein in an amount of 25% or more, the liquid fermented milk having a viscosity at 10° C. of 100 mPa·s or more and 700 mPa·s or less.