JPH03133335A - Improved yogurt food - Google Patents
Improved yogurt foodInfo
- Publication number
- JPH03133335A JPH03133335A JP26997589A JP26997589A JPH03133335A JP H03133335 A JPH03133335 A JP H03133335A JP 26997589 A JP26997589 A JP 26997589A JP 26997589 A JP26997589 A JP 26997589A JP H03133335 A JPH03133335 A JP H03133335A
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- skim milk
- water
- dispersible
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 44
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 235000021107 fermented food Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000005911 diet Nutrition 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract description 2
- 102000007544 Whey Proteins Human genes 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000021119 whey protein Nutrition 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract 3
- 244000005700 microbiome Species 0.000 abstract 2
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 6
- 239000007858 starting material Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021101 unsweetened yogurt Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はローカロリーな改良されたヨーグルト食品に関
するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to an improved low-calorie yogurt food.
（従来の技術および問題点）
ヨーグルトは、カロリーはそれほど高くないが、乳脂肪
など脂肪分が比較的多く、ダイエツトを指向する人々に
は脂肪分を低くすることが望まれていた。しかし、その
脂肪分を低下させるとヨーグル！・特有のコク味が失わ
れてしまうため、従来乳脂肪を少なくしてヨーグルトを
作ることはなされていなかった。(Prior Art and Problems) Although yogurt is not very high in calories, it is relatively high in fat such as milk fat, and people who are on a diet have desired a lower fat content. However, if you lower the fat content, you can use yogurt! - Traditionally, yogurt has not been made with less milk fat because the unique rich taste is lost.
また、従来のブレーンヨーグルトは相当酸味が強く、こ
れを軽減させるために砂糖を添加するとカロリーが上が
ってしまうという欠点があり、ダイエツト指向者は甘味
のないヨーグルトを食べることを強いられていた。In addition, conventional brain yogurt has a strong sour taste, and adding sugar to reduce this has the disadvantage of increasing calories, forcing diet-oriented people to eat unsweetened yogurt.
（本発明が解決しようとする課題）
本発明は低脂肪分のヨーグルトでありながら脂肪分の低
下によるコク味の低下がなく、オイツーな食感は維持し
うる低カロリーなヨーグルトを提供することにある。(Problems to be Solved by the Present Invention) The present invention aims to provide a low-calorie yogurt that does not lose its rich flavor due to a decrease in fat content and maintains a delicious texture even though it is a low-fat yogurt. be.
（課題を解決するための手段）
本発明者らは上記問題点を解決するため鋭意研究を重ね
た結果、スキムミルクに蛋白性水分散性マクロコロイド
を配合し、適当な水分とヨーグルト産生菌を加えること
により低脂肪・低カロリーてコク味のある、しかも酸味
の少ないヨーグルトが作れることを見いだし、この知見
に基づいて本発明をなすに至った。(Means for Solving the Problems) As a result of intensive research in order to solve the above problems, the present inventors blended protein water-dispersible macrocolloid into skim milk and added appropriate water and yogurt-producing bacteria. The inventors have discovered that by doing this, it is possible to produce yogurt that is low in fat, low in calories, has a rich flavor, and is low in acidity, and based on this knowledge, the present invention has been accomplished.
すなわち本発明は
ｌ）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％、及びヨーグルト産生菌を含有してな
るヨーグルト様食品源組成物。That is, the present invention provides: l) A yogurt-like food source composition comprising 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and yogurt-producing bacteria.
２）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％及びヨーグルト産生菌を含有してなる
ヨーグルト様食品源組成物を発酵して得られるヨーグル
ト様発酵食品。2) A yogurt-like fermented food obtained by fermenting a yogurt-like food source composition containing 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and yogurt-producing bacteria.
３）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％、及びヨーグルト５〜１０％を含有し
てなるヨーグルト状食品源組成物。3) A yogurt-like food source composition comprising 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and 5 to 10% of yogurt.
４）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％、及びヨーグルト６〜ｌＯ％を含有し
てなるヨーグルト状食品源組成物を発酵して得られるヨ
ーグルト状発酵食品。4) A yogurt-like fermented food obtained by fermenting a yogurt-like food source composition containing 1-60% of a proteinaceous water-dispersible macrocolloid, 2-10% of skim milk, and 6-10% of yogurt.
５）蛋白性水分散性マクロコロイド６０〜１０％、ヨー
グルト４０〜９０％よりなるヨーグルト風食品、である
。5) A yogurt-like food consisting of 60-10% protein water-dispersible macrocolloid and 40-90% yogurt.
本発明に用いられる蛋白性水分散性マクロコロイドとは
、特開昭６３−２４８５７に記載されている酪農ホエー
蛋白、及び卵白等よりなる乾燥時の平均粒径が約０．１
〜２．０ミクロンの範囲にあり径が３ミクロンを越える
粒子の数が全体の約２％以下である凝集のない変性した
エマルジョン様の官能的特性を有する蛋白性水分散性マ
クロコロイドをいう。The proteinaceous water-dispersible macrocolloid used in the present invention is made of dairy whey protein described in JP-A No. 63-24857, egg white, etc., and has an average particle diameter of about 0.1 when dried.
Refers to a proteinaceous water-dispersible macrocolloid having non-agglomerated, modified emulsion-like organoleptic properties, in the range of ~2.0 microns, with less than about 2% of the total particles exceeding 3 microns in diameter.
本発明において発酵に用いられるヨーグルト産生菌は粉
末のものをそのまま用いても良いし、市販ヨーグルト中
に含有されるヨーグルト産生菌を、ヨーグルトそのまま
の状態で使用することにより使用しても良い。The yogurt-producing bacteria used for fermentation in the present invention may be used as a powder, or the yogurt-producing bacteria contained in commercially available yogurt may be used in the form of yogurt as it is.
本発明ヨーグルト様発酵食品及びヨーグルト状発酵食品
を得るためには、ヨーグル！・様食品源組成物及びヨー
グルト状食品源絹成物を発酵させる必要があるが、１５
〜３０℃にて１５〜２０時間、好ましくは２０〜２５℃
にて１６〜１９時間がよい。さらに温度を高くして３０
〜５０℃にて発酵する際は、発酵時間は７〜１３時間で
充分である。In order to obtain the yogurt-like fermented food and yogurt-like fermented food of the present invention, Yogur!・It is necessary to ferment the yogurt-like food source composition and the yogurt-like food source silk composition, but 15
~30°C for 15-20 hours, preferably 20-25°C
16 to 19 hours is recommended. Increase the temperature further to 30
When fermenting at ~50°C, a fermentation time of 7 to 13 hours is sufficient.
蛋白性水分散性マクロコロイドが６１％よりも多いと、
ヨーグルトらしい風味が甘味に隠れてしまうし、物性的
にも固くなり、色もくすんで好ましくない。また、蛋白
性水分散性マクロコロイドは空気を抱き込むので、多く
配合した場合にはそのまま固まってしまい気泡の穴がボ
ッボッとあいたものができ、外観上好ましくない。When the proteinaceous water-dispersible macrocolloid is more than 61%,
The yogurt-like flavor is hidden by the sweetness, and it also becomes hard and has a dull color, which is undesirable. Furthermore, since the proteinaceous water-dispersible macrocolloid entraps air, if a large amount is blended, it will solidify as it is, resulting in a product with many air bubble holes, which is undesirable in terms of appearance.
また、スキムミルクは適正な濃度範囲のものを使用する
ことが望ましく、スキムミルク量を１１％以上にすると
風味的にしつこくなり、一方２％未溝にすると風味的に
薄いものができ、好ましくない。また、ヨーグルト産生
菌を含有するヨーグルトを１１％以上加えると、発酵が
進み酸味が強くなる。４％以下にすると発酵するのに時
間がかかつてしまう。In addition, it is desirable to use skim milk in an appropriate concentration range; if the amount of skim milk is 11% or more, the flavor will be strong, while if it is not 2%, the flavor will be weak, which is not preferable. Furthermore, if 11% or more of yogurt containing yogurt-producing bacteria is added, fermentation will progress and the sourness will become stronger. If it is less than 4%, it will take time to ferment.
ヨーグルト発酵様食品、ヨーグルト状発酵食品にあって
は全水分量は該食品の６５〜８５％にすることが望まし
く、一方この２つを得るためのヨーグルト様食品源組成
物、ヨーグルト状食品源組成物にあっては 全水分量は
該組成物中の９２〜６０％にすることが望ましい。水分
は、スキムミルクを溶かしてスキムミルク水溶液として
加えてもよいし、蛋白性水分散性マクロコロイドを薄め
て加えてもよい。For fermented yogurt-like foods and fermented yogurt-like foods, it is desirable that the total water content is 65 to 85% of the food.On the other hand, yogurt-like food source compositions and yogurt-like food source compositions for obtaining these two It is desirable that the total water content of the composition be 92 to 60%. Water may be added as a skim milk aqueous solution by dissolving skim milk, or may be added after diluting a proteinaceous water-dispersible macrocolloid.
本発明のヨーグルト様食品のカロリーは、水分量を調節
することにより相対的に若干増減することができる。The calorie content of the yogurt-like food of the present invention can be relatively increased or decreased by adjusting the water content.
また、酸味が強い従来品に比べ、砂糖を添加しなくても
酸味が抑えめでマイルドな風味があるため、砂糖の使用
量を大幅にカットできるという特徴がある。In addition, compared to conventional products that have a strong sour taste, the product has a mild flavor with less acidity even without the addition of sugar, so the amount of sugar used can be significantly reduced.
本発明の、改良されたヨーグルト食品には風味や保形性
、外観を維持または向上させるために甘味料、着色料、
着香料等を添加することは何ら差し支えない。The improved yogurt food of the present invention contains sweeteners, coloring agents, etc. in order to maintain or improve flavor, shape retention, and appearance.
There is no problem in adding flavoring agents or the like.
また、本発明の改良されたヨーグルト食品には風味を向
上させるために 果物やジャム等と混ぜ合わせても一向
に差し支えない。Further, the improved yogurt food of the present invention may be mixed with fruit, jam, etc. to improve the flavor.
（実施例）
零以下組成物中に示される０内は、スキムミルク粉の計
算値である。(Example) The values within 0 shown in the sub-zero composition are calculated values for skim milk powder.
実施例 １．ヨーグルト状発酵食品
（ｇ） （％）
９．５％スキムミルク ２００ ８７．７水溶渣
（１９） （８，３）
ヨーグルト ２０ Ｂ、８（ス
ターター）
蛋白性水分散性 ８３．５マクロコロイド
上記食品源組成物になるよう、容器中にヨーグルト２０
ｇと蛋白性水分散性マクロコロイド８ｇを入れ、そこに
３７℃に加温した肌 ５％スキムミルク水溶液を加えて
攪反し約２時間３７℃で保った後、２０°Ｃの恒温槽中
にて１日発酵させた。Example 1. Yogurt-like fermented food (g) (%) 9.5% skim milk 200 87.7 Aqueous residue (19) (8,3) Yogurt 20 B, 8 (Starter) Protein water dispersible 83.5 Macrocolloid above food source 20 g of yogurt in a container to make a composition.
Add g and 8 g of protein water-dispersible macrocolloid, add 5% skim milk aqueous solution warmed to 37°C, stir, keep at 37°C for about 2 hours, and then place in a constant temperature bath at 20°C. Fermented for 1 day.
得られたヨーグルト状発酵食品製品はなめらかで酸味も
適度で低カロリーなものであった。The obtained yogurt-like fermented food product was smooth, had moderate acidity, and was low in calories.
カロリーは４０．６Ｋｃａｌ／１００ｇでありこれを市
販品ヨーグルトと比較すると約３０〜４０％カロリーを
低減できた。The calorie content was 40.6 Kcal/100g, and when compared with commercially available yogurt, the calorie content was reduced by about 30-40%.
実施例 ２．ヨーグルト状発酵食品
（ｇ） （％）
９．５％スキムミルク １６０ ７２．７水溶液
（１５，２） （６，９）ヨーグルト
２０ ９．１（スターター）
蛋白性水分散性 ４０ １８．２マクロコ
ロイド
２２８ １００．０
２２０ １００、 ０
実施例 １．と同じ製法にて作成。Example 2. Yogurt-like fermented food (g) (%) 9.5% skim milk 160 72.7 aqueous solution (15,2) (6,9) Yogurt
20 9.1 (Starter) Protein water dispersibility 40 18.2 Macrocolloid 228 100.0 220 100, 0 Example 1. Made using the same manufacturing method.
得られたものは、酸味がまろやかで蛋白性水分散性マク
ロコロイドを加えたことによると思われるコク味があり
、なめらかであった。The resulting product had a mellow sour taste, a rich taste probably due to the addition of the proteinaceous water-dispersible macrocolloid, and was smooth.
カロリーは４４．６Ｋｃａｌ／１００ｇでありこれを市
販品ヨーグルトと比較すると２０〜３０％カロリーを低
減できた。The calorie content was 44.6 Kcal/100g, and when compared with commercially available yogurt, the calorie content was reduced by 20 to 30%.
実施例 ３．ヨーグルト様発酵食品 ６．０％スキムミルク ３９．０ 水溶液 （２，３） ヨーグルト産生菌 １．０ （スターター） 蛋白性水分散性 ６０．０ マクロコロイド １００．０（χ） 実施例１．と同じ製法にて作成。Example 3. Yogurt-like fermented food 6.0% skim milk 39.0 Aqueous solution (2, 3) Yogurt producing bacteria 1.0 (starter) Protein water dispersibility 60.0 macrocolloid 100.0(χ) Example 1. Made using the same manufacturing method.
得られたものは多少甘味が強くしっかりと固めに固まっ
たが、かきまぜるとなめらかになった。The resulting product had a slightly sweet taste and was solidified, but it became smooth when stirred.
カロリーは６１Ｋｃａｌ／１００ｇであった。The calorie was 61Kcal/100g.
実施例 ４．ヨーグルト風食品
ヨーグルト ５０．０蛋白性水分
散性マクロコロイド ５０．０１００．０（χ）
２成分をただ混合するだけでよい。適度な甘味を付与で
きた。やや粘度が下がったものができた。Example 4. Yogurt-like food Yogurt 50.0 Protein water-dispersible macrocolloid 50.0100.0 (χ) Just mix the two components. A suitable amount of sweetness could be imparted. A product with slightly lower viscosity was produced.
カロリーは７７．５Ｋｃａｌ／ｌｏｏｇであった。The calorie was 77.5Kcal/loog.
実施例 ５．ヨーグルト風食品
ヨーグルト ４０．０蛋白性水分散
性マクロコロイド ６０．０１００．０（Ｘ）
実施例 ４．と同様に作る。蛋白性水分散性マクロコロ
イドを増したことにより、甘味が強くなった。Example 5. Yogurt-like food Yogurt 40.0 Protein water-dispersible macrocolloid 60.0100.0 (X) Example 4. Make the same way. By increasing the amount of proteinaceous water-dispersible macrocolloid, the sweetness became stronger.
カロリーは７９Ｋｃａｌ／１００ｇであった。The calorie was 79Kcal/100g.
実施例 ６．ヨーグルト状発酵食品
（ｇ） （％）
９．５％スキム １６０．０ ？２．７ミルク
水溶液 （１５，２） （６，９）ヨーグルト
２０． ０ ９． １（スターター）
蛋白性水分散性 ４０．０ １Ｂ、２マクロコ
ロイド
２２０．０ １００．０
１００％にさらにアスパルテームな０．００５％はど添
加した。すると、甘味が付与された。Example 6. Yogurt-like fermented food (g) (%) 9.5% skim 160.0 ? 2.7 Milk aqueous solution (15,2) (6,9) Yogurt 20. 0 9. 1 (Starter) Protein water dispersibility 40.0 1B, 2 Macrocolloid 220.0 100.0 0.005% aspartame was further added to 100%. Then, sweetness was added.
実施例４．と同様に作る。アスパルテームは混合後に加
える。Example 4. Make the same way. Add aspartame after mixing.
比較例 １゜
（ｇ） （％）
９．５％スキムミルク ２２ １１．０水溶液
（２，１） （１，０）
ヨーグルト １８ ９．０（スタ
ーター）
蛋白性水分散性 １６０ ８０．０マクロコ
ロイド
２００ １００．０
実施例 １．と同様に発酵させた。Comparative example 1° (g) (%) 9.5% skim milk 22 11.0 aqueous solution (2,1) (1,0) Yogurt 18 9.0 (starter) Protein water dispersibility 160 80.0 macrocolloid 200 100.0 Example 1. Fermented in the same way.
蛋白性水分散性マクロコロイドを６１．０％以上加えた
ため、豆腐様にガラチリと固まり、ヨーグルト状発酵食
品は得られなかった。Since 61.0% or more of the proteinaceous water-dispersible macrocolloid was added, the product solidified like tofu and a yogurt-like fermented food could not be obtained.
カロリーは７７．２２Ｋｃａｌ／１００ｇであった。The calorie was 77.22Kcal/100g.
（発明の効果）
本発明により、低カロリー・低脂肪でしかもコク味とま
ろやかな風味のあるヨーグルトを供給でき、ダイエツト
指向者や健康指向の人々の食生活に貢献できる。(Effects of the Invention) According to the present invention, it is possible to supply yogurt that is low in calories and fat and has a rich and mellow flavor, thereby contributing to the eating habits of diet-oriented and health-oriented people.
Claims (1)
ミルク２〜１０％及びヨーグルト産生菌を含有してなる
ヨーグルト様食品源組成物。 ２）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％及びヨーグルト産生菌を含有してなる
ヨーグルト様食品源組成物を発酵して得られるヨーグル
ト様発酵食品。 ３）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％及びヨーグルト５〜１０％を含有して
なるヨーグルト状食品源組成物。 ４）蛋白性水分散性マクロコロイド１〜６０％、スキム
ミルク２〜１０％及びヨーグルト５〜１０％を含有して
なるヨーグルト状食品源組成物を発酵して得られるヨー
グルト状発酵食品。 ５）蛋白性水分散性マクロコロイド６０〜１０％、ヨー
グルト４０〜９０％よりなるヨーグルト風食品。[Scope of Claims] 1) A yogurt-like food source composition comprising 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and yogurt-producing bacteria. 2) A yogurt-like fermented food obtained by fermenting a yogurt-like food source composition containing 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and yogurt-producing bacteria. 3) A yogurt-like food source composition comprising 1 to 60% of a proteinaceous water-dispersible macrocolloid, 2 to 10% of skim milk, and 5 to 10% of yogurt. 4) A yogurt-like fermented food obtained by fermenting a yogurt-like food source composition containing 1-60% of a proteinaceous water-dispersible macrocolloid, 2-10% of skim milk, and 5-10% of yogurt. 5) Yogurt-like food consisting of 60-10% protein water-dispersible macrocolloid and 40-90% yogurt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26997589A JPH03133335A (en) | 1989-10-17 | 1989-10-17 | Improved yogurt food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26997589A JPH03133335A (en) | 1989-10-17 | 1989-10-17 | Improved yogurt food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03133335A true JPH03133335A (en) | 1991-06-06 |
Family
ID=17479833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26997589A Pending JPH03133335A (en) | 1989-10-17 | 1989-10-17 | Improved yogurt food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03133335A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007312739A (en) * | 2006-05-29 | 2007-12-06 | Asama Chemical Co Ltd | Method for decreasing acidity of fermented milk, and fermented milk packaged goods |
| JP2008543298A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| JP2008543299A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power and its production method |
-
1989
- 1989-10-17 JP JP26997589A patent/JPH03133335A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008543298A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| JP2008543299A (en) * | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power and its production method |
| JP2007312739A (en) * | 2006-05-29 | 2007-12-06 | Asama Chemical Co Ltd | Method for decreasing acidity of fermented milk, and fermented milk packaged goods |
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