| 摘要 |
PROBLEM TO BE SOLVED: To provide fermented milk having natural sweetness inherent in fruit. SOLUTION: The fruit-mixed fermented milk contains only fruit juice subjected to deacidification and concentration as a sweetness source so as to have the same kind and ratio of a sweetness substance as those of original sweetness of fruit from which the juice is produced. The fermented milk has a sweetness degree of 1-23, and produced by a method comprising the following processes: adding 0.002-5 pts.wt. of a lactobacillus starter to 100 pts.wt. of a raw material mixture comprising milk or dairy products, or a mixed substance of milk or dairy products, with Bx. 50-80 juice subjected to deacidification and concentration, fermenting the mixture so as to have the acidity of 0.7-1.3 (process 1), adding, to the produced lactobacillus, at least one of sweetness source selected from the group comprising deacidificated and concentrated fruit juice, fruit sauce and fruit flesh. COPYRIGHT: (C)2004,JPO
|
