JPS6437248A - Preparation of whipped yoghurt - Google Patents

Preparation of whipped yoghurt

Info

Publication number
JPS6437248A
JPS6437248A JP62193791A JP19379187A JPS6437248A JP S6437248 A JPS6437248 A JP S6437248A JP 62193791 A JP62193791 A JP 62193791A JP 19379187 A JP19379187 A JP 19379187A JP S6437248 A JPS6437248 A JP S6437248A
Authority
JP
Japan
Prior art keywords
yoghurt
hermetically sealed
gelling agent
whipped cream
afford
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.)
Granted
Application number
JP62193791A
Other languages
Japanese (ja)
Other versions
JPH0728657B2 (en
Inventor
Naoki Orii
Noboru Akashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Dairies Corp
Original Assignee
Meiji Milk Products Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Meiji Milk Products Co Ltd filed Critical Meiji Milk Products Co Ltd
Priority to JP62193791A priority Critical patent/JPH0728657B2/en
Publication of JPS6437248A publication Critical patent/JPS6437248A/en
Publication of JPH0728657B2 publication Critical patent/JPH0728657B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Landscapes

  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)

Abstract

PURPOSE:To obtain the titled yoghurt having fine texture and soft sense of eating without dry feeling, by feeding a yoghurt base containing a gelling agent and whipped cream to a mixer and continuously mixing both in a hermetically sealed state in a short time. CONSTITUTION:Skim milk, raw milk, skim milk powder, fat and oil, saccharides, water and a gelling agent, such as gelatin or agar, mixed, sterilized, cooled, then inoculated with a starter and fermented to afford a yoghurt base containing the gelling agent. The resultant yoghurt base and whipped cream with preferably 15-100% overrun are subsequently fed to a hermetically sealed type continuous mixer and continuously mixed in a hermetically sealed state in a short time to afford the aimed yoghurt. Furthermore, the mixing ratio of the above- mentioned whipped cream is preferably 10-50%.
JP62193791A 1987-08-04 1987-08-04 Whipped yogurt manufacturing method Expired - Lifetime JPH0728657B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62193791A JPH0728657B2 (en) 1987-08-04 1987-08-04 Whipped yogurt manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62193791A JPH0728657B2 (en) 1987-08-04 1987-08-04 Whipped yogurt manufacturing method

Publications (2)

Publication Number Publication Date
JPS6437248A true JPS6437248A (en) 1989-02-07
JPH0728657B2 JPH0728657B2 (en) 1995-04-05

Family

ID=16313849

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62193791A Expired - Lifetime JPH0728657B2 (en) 1987-08-04 1987-08-04 Whipped yogurt manufacturing method

Country Status (1)

Country Link
JP (1) JPH0728657B2 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004017789A1 (en) 2002-07-30 2004-03-04 Yoshida Industry Co., Ltd. Storage case
CN103155976A (en) * 2011-12-12 2013-06-19 内蒙古蒙牛乳业（集团）股份有限公司 Base material of multilayer yogurt, and multilayer yogurt
JP2014039542A (en) * 2012-07-25 2014-03-06 Sanei Gen Ffi Inc Whip yogurt
JP2014068608A (en) * 2012-09-28 2014-04-21 Morinaga Milk Ind Co Ltd Gelatinous food product and manufacturing method thereof
JP2014198013A (en) * 2013-03-29 2014-10-23 森永乳業株式会社 Manufacturing method of foam-containing sauce, and manufacturing method of food product using the same
JP2015047100A (en) * 2013-08-30 2015-03-16 森永乳業株式会社 Method for producing bubble-containing gel and laminated food
KR20230008094A (en) 2020-04-23 2023-01-13 미쯔비시 케미컬 주식회사 Fermented milk and its manufacturing method

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61170351A (en) * 1985-01-24 1986-08-01 Morinaga Milk Ind Co Ltd Preparation of bubble-containing dessert
JPS61170339A (en) * 1985-01-21 1986-08-01 Meiji Milk Prod Co Ltd Production foamed sour custard cream
JPS62118845A (en) * 1985-11-20 1987-05-30 Meiji Milk Prod Co Ltd Continuous whipping device

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61170339A (en) * 1985-01-21 1986-08-01 Meiji Milk Prod Co Ltd Production foamed sour custard cream
JPS61170351A (en) * 1985-01-24 1986-08-01 Morinaga Milk Ind Co Ltd Preparation of bubble-containing dessert
JPS62118845A (en) * 1985-11-20 1987-05-30 Meiji Milk Prod Co Ltd Continuous whipping device

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004017789A1 (en) 2002-07-30 2004-03-04 Yoshida Industry Co., Ltd. Storage case
CN103155976A (en) * 2011-12-12 2013-06-19 内蒙古蒙牛乳业（集团）股份有限公司 Base material of multilayer yogurt, and multilayer yogurt
JP2014039542A (en) * 2012-07-25 2014-03-06 Sanei Gen Ffi Inc Whip yogurt
JP2014068608A (en) * 2012-09-28 2014-04-21 Morinaga Milk Ind Co Ltd Gelatinous food product and manufacturing method thereof
JP2014198013A (en) * 2013-03-29 2014-10-23 森永乳業株式会社 Manufacturing method of foam-containing sauce, and manufacturing method of food product using the same
JP2015047100A (en) * 2013-08-30 2015-03-16 森永乳業株式会社 Method for producing bubble-containing gel and laminated food
KR20230008094A (en) 2020-04-23 2023-01-13 미쯔비시 케미컬 주식회사 Fermented milk and its manufacturing method

Also Published As

Publication number Publication date
JPH0728657B2 (en) 1995-04-05

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