【０００１】[0001]
【産業上の利用分野】本発明は、缶などの不通気性容器
入り乳性飲料の製造方法に関し、特に、その殺菌処理技
術に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a milky beverage containing an air-impermeable container such as a can, and more particularly to a sterilization treatment technique for the same.
【０００２】[0002]
【従来の技術】牛乳や乳飲料などの乳性飲料としては、
従来からある紙製容器入りの乳性飲料に加えて、スチー
ル缶などの不通気性容器入りのものが生産され始め、缶
入りジュースと同様に、自動販売機などで販売されてい
る。ただし、乳性飲料の場合には、ジュース類と異な
り、保存中に乳分分離や変敗が生じやすいため、その保
存方法が乳及び乳製品の成分規格等に関する省令に規定
されている。また、この省令には、乳飲料の保存の方法
の基準について、乳性飲料（乳飲料）を保存性のある容
器に入れ、かつ、１１５℃以上の温度条件で１５分間以
上加熱処理を行ったものを除き、牛乳の例（殺菌後、直
ちに１０℃以下に冷却して保存すること）によることと
規定されている。従って、乳性飲料を加温販売する場
合、常温で輸送や保存を行う場合には、乳製飲料を１１
５℃以上の温度条件で１５分間以上加熱して、乳分分離
や変敗を防止して保存性を高めている。2. Description of the Related Art As dairy drinks such as milk and milk drinks,
In addition to conventional milk-based beverages in paper containers, those in impermeable containers such as steel cans have begun to be produced, and are sold in vending machines as with canned juice. However, in the case of dairy drinks, unlike juices, milk separation and deterioration are likely to occur during storage, so the storage method is specified by the Ministerial Ordinance on the component specifications of milk and dairy products. In addition, in this Ministerial Ordinance, regarding the standard of the method for storing milk drinks, milk drinks (milk drinks) were placed in a preservable container, and heat treatment was performed for 15 minutes or more at a temperature condition of 115 ° C or more. It is stipulated that it should be based on the example of milk (other than that of milk, immediately after sterilization, cooling to 10 ° C or lower and storing). Therefore, when heating and selling dairy drinks, when transporting and storing at room temperature,
It is heated at a temperature of 5 ° C. or higher for 15 minutes or longer to prevent milk separation or spoilage and improve shelf life.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来の
加熱処理条件のように、高温での加熱処理を１５分間以
上も行うと、白色の牛乳が褐色に変色しやすいことに加
えて、その味覚も低下しやすいという問題点がある。こ
のため、飲料品としての味覚などの品質および保存性の
一方を高めようとすると、他方が犠牲になっているのが
現状である。However, when heat treatment at a high temperature is performed for 15 minutes or more as in the conventional heat treatment condition, white milk is likely to turn brown and its taste is also improved. There is a problem that it tends to decrease. Therefore, in order to improve one of quality such as taste as a beverage and storability, the other is sacrificed under the present circumstances.
【０００４】かかる問題点に鑑みて、本発明の課題は、
乳性飲料に対する処理条件の検討結果から得られた最適
条件で加熱処理を行うことによって、乳性飲料の品質を
向上させ、長期保存が可能な不通気性容器入り乳性飲料
の製造方法を実現することにある。In view of such problems, the object of the present invention is to
By performing heat treatment under optimal conditions obtained from the examination results of processing conditions for dairy beverages, the quality of dairy beverages is improved and a method for producing milk beverages in impermeable containers that can be stored for a long time is realized. To do.
【０００５】[0005]
【課題を解決するための手段】上記の課題を解決するた
めに、本発明に係る不通気性容器入り乳性飲料の製造方
法においては、直径が１μ以下の脂肪球が約９０％以上
になるまで均質化した原料乳を含む牛乳や乳飲料などの
乳性飲料を不通気性容器に充填、密封した後に、乳性飲
料を温度が約１２０℃から１２５℃までの条件で約３分
間から約５分間加熱することに特徴を有する。In order to solve the above-mentioned problems, in the method for producing a milky drink in an impermeable container according to the present invention, fat globules having a diameter of 1 μm or less account for about 90% or more. After filling and sealing a milk-based beverage such as milk or milk beverage containing homogenized raw milk into an impermeable container and sealing the milk-based beverage, the temperature of the milk-based beverage is about 120 to 125 ° C for about 3 minutes to about 3 minutes. Characterized by heating for 5 minutes.
【０００６】[0006]
【作用】本願発明者が行った検討結果によれば、直径が
１μ以下の脂肪球が約９０％以上になるまで原料乳を均
質化した乳性飲料を不通気性容器に充填、密封した後
に、この乳性飲料を加熱殺菌するときに、その温度条件
を約１２０℃から１２５℃までの範囲に設定するととも
に、その加熱時間を約３分間から約５分間までの範囲に
設定すると、優れた殺菌効果が得られる。また、本発明
に係る乳性飲料においては、その原料乳が充分に均質化
してあることに加えて、殺菌のための加熱処理によっ
て、乳性飲料の成分が適度に熱変性するため、乳分分離
しにくい。従って、乳性飲料の長期保存性が向上する。
また、上記の加熱処理条件範囲内であれば、乳性飲料の
褐変や味覚の低下をかなり抑えることができる。それ
故、乳性飲料の品質が向上し、しかも、長期保存が可能
である。According to the results of the study conducted by the inventor of the present invention, after filling and sealing the impermeable beverage with the milky beverage in which the raw material milk is homogenized until the fat globules having a diameter of 1 μ or less becomes about 90% or more, the impermeable container is sealed. , When heat sterilizing this dairy beverage, setting the temperature condition in the range of about 120 ° C to 125 ° C and the heating time in the range of about 3 minutes to about 5 minutes are excellent. A bactericidal effect can be obtained. Further, in the dairy beverage according to the present invention, in addition to that the raw material milk is sufficiently homogenized, by heat treatment for sterilization, the components of the dairy beverage are moderately heat-denatured, so that the milk content Hard to separate. Therefore, the long-term storability of the milk-based beverage is improved.
Further, within the above-mentioned heat treatment condition range, browning of the milk-based beverage and deterioration of taste can be considerably suppressed. Therefore, the quality of the dairy drink is improved, and it can be stored for a long period of time.
【０００７】[0007]
【実施例】つぎに、本発明の一実施例について説明す
る。EXAMPLE An example of the present invention will be described below.
【０００８】本例に係るスチール缶入り牛乳（不通気性
容器入り乳性飲料）の製造方法においては、まず、乳脂
肪分が３．０％以上かつ無脂乳固形分が８．０％以上の
生乳（原料乳）に、ｐＨ緩衝剤としてのリン酸水素２ナ
トリウムもしくは重炭酸ナトリウム、乳化剤としてのグ
リセリンエステル類を添加し、さらに、栄養学的な付加
価値を高めるために、ビタミンＥ、オリゴ糖、レシチン
なども添加して、牛乳（乳性飲料）を調製する。In the method for producing milk in a steel can (dairy beverage in an impermeable container) according to this example, first, the milk fat content is 3.0% or more and the non-fat milk solid content is 8.0% or more. To the raw milk (raw milk) of the present invention, disodium hydrogen phosphate or sodium bicarbonate as a pH buffering agent and glycerin esters as an emulsifying agent are added, and vitamin E and oligo are added in order to enhance nutritional added value. Milk (milky drink) is also prepared by adding sugar, lecithin and the like.
【０００９】つぎに、牛乳に対して、温度が約１００℃
から１３０℃の条件で約２０秒間から約３０秒間の予備
加熱処理を行った後に、ホモゲナイザーによって１５０
ｋｇ／ｃｍ2から３００ｋｇ／ｃｍ2の条件でホモゲナ
イズ処理を行う。この均質化処理によって、原料乳に含
まれる脂肪球のうちの約９０％以上は、その直径が１μ
以下の脂肪球になり、牛乳は乳分分離しにくくなる。Next, the temperature of milk is about 100 ° C.
After pre-heat treatment for about 20 seconds to about 30 seconds at a temperature of 1 to 130 ° C, use a homogenizer
The homogenization treatment is performed under the condition of kg / cm2 to 300 kg / cm2 . By this homogenization treatment, about 90% or more of the fat globules contained in the raw milk have a diameter of 1 μm.
The following fat globules occur and milk becomes difficult to separate.
【００１０】つぎに、牛乳を約９０℃にまで加熱し、そ
れを６５℃から８５℃の温度に保持しながらスチール缶
に充填した後に、それを密封する。The milk is then heated to about 90 ° C., filled into steel cans while maintaining it at a temperature of 65 ° C. to 85 ° C. and then sealed.
【００１１】つぎに、スチール缶入り牛乳をレトルト殺
菌釜内で加熱殺菌処理を行う。この処理においては、そ
の加熱殺菌温度を１２３℃に設定し、加熱時間について
は約３分間から約５分間に設定する。Next, the milk contained in the steel can is sterilized by heating in a retort sterilizer. In this treatment, the heat sterilization temperature is set to 123 ° C., and the heating time is set to about 3 minutes to about 5 minutes.
【００１２】このようにして製造されたスチール缶入り
牛乳においては、加熱殺菌温度が高くても加熱時間が短
いので、牛乳は褐変せずに加熱前の原料乳と同等の白色
を呈し、そのＬ値は、８７．４６であり、従来の処理方
法によって得られる牛乳のＬ値（Ｌ値が８４．９９）に
比して高い。また、味覚の評価として、１６人の官能パ
ネラーによる３点識別テストの結果、本例の製造方法に
係るスチール缶入り牛乳が味覚の優位性を有することを
５％以下の危険率をもって確認できた。In the steel canned milk thus produced, the heating time is short even if the heat sterilization temperature is high, so that the milk does not turn brown and has a white color similar to that of the raw milk before heating. The value is 87.46, which is higher than the L value of milk obtained by the conventional treatment method (L value is 84.99). In addition, as a taste evaluation, as a result of a three-point discrimination test by 16 sensory panelists, it was confirmed that the milk in a steel can according to the production method of this example had a superior taste sensation at a risk rate of 5% or less. .
【００１３】さらに、本例の製造方法に係る加熱殺菌処
理の殺菌効果を確認した結果、充分な殺菌効果を奏して
いることが確認されている。この殺菌効果の判定にあた
っては、原材料からまたは製造工程中に菌が混入する場
合を想定して、以下の方法の評価を行った。Further, as a result of confirming the sterilizing effect of the heat sterilizing treatment according to the manufacturing method of this example, it has been confirmed that a sufficient sterilizing effect is exhibited. In determining the bactericidal effect, the following method was evaluated on the assumption that bacteria are mixed from the raw materials or during the manufacturing process.
【００１４】まず、充分に均質化した牛乳を充填、密封
した後のスチール缶の蓋側に無菌的に穴を開けて、そこ
に滅菌したシリコンゴム製の注入用パッキンを嵌め込
み、この注入用パッキンを介して、滅菌処理済のシリン
ジによって、牛乳に菌液を菌濃度が１０3個／ｃｃにな
るように注入する。ここで、牛乳に注入する菌液として
は、中温菌としての Bacilluscoagulans(B.co
agulans) が含まれる菌液と、高温菌としての Bacillu
sstearothermophilus (B.stearothermophilus)
が含まれる菌液とを用いた。これらの菌種の選定にあた
っては、B.coagulans（中温菌）の生育条件は、ｐＨ
が４．０から６．０までの範囲、温度が３０℃から５５
℃までの範囲にある一方、B.stearothermophilus（高
温菌）の生育条件は、ｐＨが５．０から６．０までの範
囲、温度が４０℃から６５℃までの範囲にあり、いずれ
の菌も、牛乳のｐＨ範囲と略同じｐＨ範囲の生育条件を
有し、しかも、高温雰囲気に晒されても芽胞を形成して
耐熱性を示すからである。また、これらの菌が牛乳中に
混入したときに、その殺菌が不十分であると、これらの
菌の繁殖によって牛乳が酸敗してしまうなど、製品の保
存性を損なうからである。なお、菌液を調製するにあた
っては、中温菌であれば４５℃で２４時間培養した培養
液、高温菌であれば５５℃で２４時間培養した培養液を
それぞれ０．３ｃｃずつ普通寒天培地に塗抹し、それを
中温菌であれば４５℃で３日間培養したもの、高温菌で
あれば５５℃で３日間培養したものを集めて、０．０１
Ｍ滅菌リン酸緩衝液に懸濁した後に、懸濁液を遠心分離
して上澄み液を除く。この洗浄処理を３回繰り返して、
胞子をリン酸緩衝液に懸濁する胞子懸濁液としての菌液
を調製した。First, after sufficiently homogenized milk is filled and hermetically sealed, a hole is aseptically formed in the lid side of the steel can, and a sterilized silicone rubber injection packing is fitted therein, and this injection packing is inserted. A sterilized syringe is used to inject a bacterial solution into milk so that the bacterial concentration becomes 103 cells / cc. Here, as the bacterial liquid to be injected into milk,Bacilluscoagulans (B.co
agulans ) andBacillu as athermophilic bacterium
sstearothermophilus (B.stearothermophilus )
Was used. In selecting these bacterial species, the growth conditions forB.coagulans (mesophilic bacterium) are pH
Range from 4.0 to 6.0, temperature from 30 ° C to 55
On the other hand, the growth conditions ofB.stearothermophilus (thermophilic bacterium) are in the range of pH 5.0 to 6.0 and in the range of temperature 40 ° C to 65 ° C. This is because it has a growth condition in a pH range substantially the same as the pH range of milk, and forms spores even when exposed to a high temperature atmosphere and exhibits heat resistance. In addition, when these bacteria are mixed in milk and the sterilization is insufficient, the milk is rancid due to the propagation of these bacteria, which impairs the shelf life of the product. In addition, when preparing the bacterial solution, smear 0.3 cc of the culture solution that was cultivated at 45 ° C for 24 hours for mesophilic bacteria or 0.3 cc of the culture solution that was cultured for 24 hours at 55 ° C if the thermophilic bacterium was used. If it is a mesophilic bacterium, it was cultured at 45 ° C for 3 days, and if it was a thermophilic bacterium, it was cultured at 55 ° C for 3 days.
After suspending in M sterile phosphate buffer, the suspension is centrifuged to remove the supernatant. Repeat this washing process 3 times,
A spore suspension was prepared by suspending spores in a phosphate buffer solution.
【００１５】そして、本例の製造方法においては、各菌
液を注入したスチール缶入り牛乳に対して３．５分間の
加熱殺菌処理を施す（以下、試料Ａと称する。）。ここ
で、本例の製造方法を比較評価するために、同様な製造
条件でスチール缶入り牛乳を製造し、その加熱殺菌条件
のみを変えたもの、具体的には、温度が１２３℃で１分
間の加熱殺菌を行ったもの（試料Ｂ）、温度が１２３℃
で６分間の加熱殺菌を行ったもの（試料Ｃ）、温度が１
２３℃で１０分間の加熱殺菌を行ったもの（試料Ｄ）を
比較例として、温度が１１５℃で１５分間の加熱殺菌を
行ったもの（試料Ｅ）を従来例として製造し、これらに
ついても品質の安定性を評価した。Then, in the manufacturing method of this example, the milk containing steel can in which each bacterial solution was injected is subjected to a heat sterilization treatment for 3.5 minutes (hereinafter referred to as sample A). Here, in order to compare and evaluate the production method of this example, milk in a steel can was produced under the same production conditions, and only the heat sterilization conditions were changed, specifically, the temperature was 123 ° C. for 1 minute. Which was heat sterilized (Sample B), temperature is 123 ° C
Heat sterilized for 6 minutes (Sample C), temperature is 1
As a comparative example, a product that was heat-sterilized at 23 ° C. for 10 minutes (Sample D) was manufactured as a conventional example that was heat-sterilized at a temperature of 115 ° C. for 15 minutes (Sample E). Was evaluated for stability.
【００１６】つぎに、加熱殺菌処理後のスチール缶入り
牛乳（試料Ａ，Ｂ，Ｃ，Ｄ，Ｅ）を温度が３５℃の雰囲
気中で保存し、１日、３日、７日および１４日経過した
後の牛乳のｐＨ値、凝固の発生の有無および牛乳中の生
菌数について調査した。ここで、生菌数のカウントは、
以下の方法で行った。まず、所定の保存期間（培養期
間）が経過した牛乳を、後でコロニーの数をカウント可
能な範囲にまでクリーンベンチ内で所定の条件で希釈
し、この希釈液から１ｃｃを採取したものを標準寒天培
地に混釈（希釈平板法）した後に、中温菌については３
５℃で培養し、高温菌については５５℃で培養し、生育
してきたコロニーの数をカウントした。Next, milk (samples A, B, C, D, E) in steel cans after heat sterilization treatment were stored in an atmosphere at a temperature of 35 ° C. for 1 day, 3 days, 7 days and 14 days. The pH value of milk after the passage of time, the presence or absence of coagulation, and the number of viable bacteria in milk were investigated. Here, the viable cell count is
The procedure was as follows. First, milk that has passed a predetermined storage period (culture period) is diluted under a predetermined condition in a clean bench to a range where the number of colonies can be counted later, and 1 cc of this diluted solution is standardized. After pouring into the agar medium (dilution plate method), 3 for mesophilic bacteria
Cultivation was carried out at 5 ° C, and thermophilic bacteria were cultured at 55 ° C, and the number of grown colonies was counted.
【００１７】その結果を表１（中温菌を注入した試料）
および表２（高温菌を注入した試料）に示す。The results are shown in Table 1 (sample containing mesophilic bacterium).
And Table 2 (sample injected with thermophilic bacterium).
【００１８】[0018]
【表１】[Table 1]
【００１９】[0019]
【表２】[Table 2]
【００２０】表１および表２に示すとおり、本例の製造
方法に係る１２３℃で３．５分間の加熱殺菌処理（レト
ルト殺菌処理）を行った試料Ａ，１２３℃で６分間の加
熱殺菌処理を行った試料Ｃおよび１２３℃で１０分間の
加熱殺菌処理を行った試料Ｄにおいては、中温菌および
高温菌のいずれの菌を注入した場合であっても、ｐＨ値
の変化が小さいとともに、生菌の生育および凝固が確認
できず、充分な殺菌効果を奏することが確認できた。こ
れに対して、１２３℃で１分間の加熱殺菌処理を行った
試料Ｂおよび１１５℃で１５分間の加熱殺菌処理を行っ
た試料Ｅにおいては、高温菌を注入した場合には、ｐＨ
値の変化が大きいとともに、凝固の発生が確認されてお
り、しかも、生菌の生育が確認されていることから、高
温菌に対する殺菌効果が不十分であることが確認され
た。As shown in Tables 1 and 2, Sample A, which has been subjected to the heat sterilization treatment (retort sterilization treatment) at 123 ° C. for 3.5 minutes according to the manufacturing method of this example, the heat sterilization treatment at 123 ° C. for 6 minutes In the sample C subjected to the heat treatment and the sample D subjected to the heat sterilization treatment at 123 ° C. for 10 minutes, the change in pH value was small and the raw value was small even when any of the mesophilic bacterium and the thermophilic bacterium was injected. It was confirmed that the growth and coagulation of the bacteria could not be confirmed and that a sufficient bactericidal effect was achieved. On the other hand, in the sample B that was heat-sterilized at 123 ° C. for 1 minute and the sample E that was heat-sterilized at 115 ° C. for 15 minutes, when the thermophilic bacterium was injected,
It was confirmed that the bactericidal effect on the thermophilic bacterium was insufficient because the change in the value was large, the occurrence of coagulation was confirmed, and the growth of live bacteria was confirmed.
【００２１】また、図１には、上記の評価方法と同様な
評価方法から得られた加熱殺菌時間と菌の死滅時間との
関係を示してある。ここで、図１（ａ）には、スチール
缶入り牛乳に中温菌としてのB.coagulansの胞子懸濁
液を接種した場合、図１（ｂ）には、スチール缶入り牛
乳に高温菌としてのB.stearothermophilusの胞子懸濁
液を接種した場合における１２３℃での加熱殺菌時間
と、牛乳のｐＨおよび生菌数の放置期間にともなう変化
との関係を示してある。Further, FIG. 1 shows the relationship between the heat sterilization time and the killing time of the bacteria obtained by the same evaluation method as the above evaluation method. Here, in Fig. 1 (a), when the milk in a steel can was inoculated with a spore suspension ofB.coagulans as a mesophilic bacterium, in Fig. 1 (b), the milk in a steel can was treated as a thermophilic bacterium. Fig. 3 shows the relationship between the heat sterilization time at 123 ° C and the changes in the pH of milk and the viable cell count during the standing period when inoculated with a spore suspension ofB.stearothermophilus .
【００２２】これらの図に示すように、スチール缶入り
の牛乳においては、１２３℃で１分間の加熱殺菌処理で
は滅菌が充分でないが、３．５分間以上の加熱で充分な
滅菌効果が得られることが確認できた。As shown in these figures, in milk contained in a steel can, sterilization is not sufficient by heat sterilization treatment at 123 ° C. for 1 minute, but sufficient sterilization effect is obtained by heating for 3.5 minutes or more. I was able to confirm that.
【００２３】以上のとおり、本例の製造方法に係るスチ
ール缶入り牛乳（試料Ａ）においては、乳性飲料の褐変
や味覚の低下を生じることなく、充分な殺菌効果が得ら
れ、飲料品としての品質が向上し、しかも、長期保存が
可能である。As described above, in the milk in a steel can (Sample A) according to the production method of this example, a sufficient bactericidal effect can be obtained without causing browning of the dairy beverage and deterioration of taste, and as a beverage product. The quality is improved and it can be stored for a long time.
【００２４】なお、上記の実験条件の他にも、その加熱
温度および加熱時間を変えて、殺菌効果を検討した結
果、脂肪球の９０％以上が直径が１μ以下にまで均質化
した乳性飲料を不通気性容器に充填、密封した後に、温
度が約１２０℃から１２５℃までの範囲で、かつ、加熱
時間が約３分間から約５分間までの範囲で加熱殺菌処理
を行った場合には、充分な殺菌効果が得られるととも
に、乳分分離しにくいなど、品質が向上し、長期保存が
可能であることが確認されている。また、上記の範囲内
であれば、乳性飲料の褐変や味覚の低下を従来より抑え
ることができ、飲料品としての品質も高いことが確認さ
れている。これに対して、加熱殺菌条件を上記の条件範
囲から緩めた場合には、殺菌効果が充分でない一方、加
熱殺菌条件を強めた場合には、乳性飲料の褐変や味覚の
低下を生じやすい。従って、加熱殺菌温度を約１２３℃
に設定することが最適である。In addition to the above experimental conditions, the heating temperature and heating time were changed to examine the bactericidal effect. As a result, 90% or more of the fat globules were homogenized to a diameter of 1 μm or less. When the product is heat-sterilized in a temperature range of about 120 ° C to 125 ° C and a heating time of about 3 minutes to about 5 minutes after filling and sealing the It has been confirmed that a sufficient bactericidal effect can be obtained, and that milk separation is difficult and that the quality is improved and long-term storage is possible. Further, it has been confirmed that within the above range, browning of the milk-based beverage and deterioration of the taste can be suppressed more than before, and the quality of the beverage is high. On the other hand, when the heat sterilization condition is relaxed from the above range, the sterilization effect is not sufficient, while when the heat sterilization condition is strengthened, browning of the milk-based beverage and deterioration of taste are likely to occur. Therefore, heat sterilization temperature is about 123 ℃
It is best to set to.
【００２５】[0025]
【発明の効果】以上のとおり、本発明に係る不通気性容
器入り乳性飲料の製造方法においては、原料乳を直径が
１μ以下の脂肪球が約９０％以上になるまで均質化する
とともに、不通気性容器に充填、密封した後に、約１２
０℃から１２５℃までの温度で約３分間から約５分間加
熱殺菌することに特徴を有する。従って、本発明によれ
ば、優れた殺菌効果が得られるとともに、その加熱効果
および均質化効果によって、乳分分離も防止でき、しか
も、乳性飲料の長期保存が可能である。また、上記の加
熱処理条件範囲内であれば、乳性飲料の褐変や味覚の低
下が生じないので、乳性飲料の品質が向上し、かつ、長
期保存が可能である。さらに、殺菌時間を短縮できるの
で、プラントにおける生産効率も向上する。As described above, in the method for producing a milky beverage containing an impermeable container according to the present invention, the raw material milk is homogenized until the fat globules having a diameter of 1 μ or less are about 90% or more, and Approximately 12 after filling and sealing in an impermeable container
It is characterized by heat sterilization at a temperature of 0 ° C. to 125 ° C. for about 3 minutes to about 5 minutes. Therefore, according to the present invention, an excellent bactericidal effect can be obtained, and the heating effect and the homogenizing effect can prevent the separation of milk components, and moreover, the dairy drink can be stored for a long period of time. Further, within the above-mentioned heat treatment condition range, browning of the milk-based beverage and deterioration of the taste do not occur, so that the quality of the milk-based beverage is improved and it can be stored for a long time. Furthermore, since the sterilization time can be shortened, the production efficiency in the plant is also improved.
【図１】（ａ），（ｂ）は、本発明の実施例に係る缶入
り牛乳の製造方法において、その殺菌処理における殺菌
時間と、ｐＨおよび生菌数の放置期間にともなう変化と
の関係を示すグラフである。1 (a) and 1 (b) are diagrams showing the relationship between the sterilization time in the sterilization treatment and changes in pH and viable cell count with the standing period in the method for producing canned milk according to the example of the present invention. It is a graph which shows.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 井上 徳輔 宮崎県都城市金田町2140番 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tokusuke Inoue 2140 Kanedacho, Miyakonojo City, Miyazaki Prefecture
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10885993AJPH06296455A (en) | 1993-04-12 | 1993-04-12 | Preparation of milk drink packed in air-impermeable container |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10885993AJPH06296455A (en) | 1993-04-12 | 1993-04-12 | Preparation of milk drink packed in air-impermeable container |
| Publication Number | Publication Date |
|---|---|
| JPH06296455Atrue JPH06296455A (en) | 1994-10-25 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10885993APendingJPH06296455A (en) | 1993-04-12 | 1993-04-12 | Preparation of milk drink packed in air-impermeable container |
| Country | Link |
|---|---|
| JP (1) | JPH06296455A (en) |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075178A (en)* | 2008-08-29 | 2010-04-08 | Suntory Holdings Ltd | Milk-containing drink |
| CN114504026A (en)* | 2022-03-08 | 2022-05-17 | 北京再益生物科技有限公司 | Normal-temperature yogurt drink and preparation method thereof |
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075178A (en)* | 2008-08-29 | 2010-04-08 | Suntory Holdings Ltd | Milk-containing drink |
| CN114504026A (en)* | 2022-03-08 | 2022-05-17 | 北京再益生物科技有限公司 | Normal-temperature yogurt drink and preparation method thereof |
| CN114504026B (en)* | 2022-03-08 | 2023-10-13 | 北京再益生物科技有限公司 | Normal-temperature yogurt drink and preparation method thereof |
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