FERMENTED MILK HAVING RICE CAKE-LIKE PALATABILITY AND ITS PRODUCTION

• Main Authors: TANIMOTO MORIMASA, OBA TETSUO, SATO ASAKO, IMAMURA YOSHIO, ISHII TETSUYA, MORITA MIRAIE, UEYASU KENICHI
• Format: Patent
• Language: English
• Published: 03.10.2000
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To obtain a fermented milk having a new palatability that is a rice cake-like palatability by specifying a hardness, adhesion, elasticity and cohesiveness measured by a specified measuring method under a specific condition. SOLUTION: This fermented milk is obtained by regulating the hardness, adhesion, elasticity and cohesiveness measured by a PTA measurement [a method for numerically evaluating a sensual palatability by using a texture analyzer (manufactured by Stable Micro Systems Co.)] under the following condition so as to be >=50 g, <=-10 g.mm, >=0.9 and <=0.7, respectively: probe: a columnar probe having 20 mm diameter and made of aluminum; entering depth: 20 mm; entering speed: 10 mm/s; the shape and size of a hollow part of a measuring container which can be filled with a sample for measurement: the inner diameter of the upper opening is 55 mm, the depth is 55 mm, and the shape of the vertical cross section passing the center axis is trapezoid; the packed height of the sample for measurement is 40 mm from the bottom of the hollow part in the measuring container; and the measuring temperature is 5 deg.C.