| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide yoghurt which achieves a characteristic texture by a very simple production process without requiring separately preparing granular jelly and in which granular jelly is uniformly dispersed. <P>SOLUTION: The yoghurt containing granular jelly is produced by: (A) crushing a yoghurt base after fermentation, and adjusting the viscosity at 10°C in the range of 10-3,000 mPa s; and (B) adding a solution containing a cation-reactive gelling agent at 5-45°C whose viscosity at 10°C is adjusted in the range of 10-3,000 mPa s to the yoghurt base. <P>COPYRIGHT: (C)2012,JPO&INPIT |
