| abstract |
(57) [Problem] To provide a yogurt having a mild acidity, rich in milk flavor, and difficult to separate denatured casein and whey components even after long-term storage, and a method for producing the same. Yogurt is produced by adding glucan having an inner branched ring structure portion and an outer branch structure portion to the raw material milk and having a polymerization degree of 50 or more, followed by lactic acid fermentation. In addition to the glucan, it is preferable to add soy polysaccharide and / or cyclodextrin to the raw material milk for lactic acid fermentation. |