JP4242671B2 - Beverage composition - Google Patents

Beverage composition Download PDF

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Publication number
JP4242671B2
JP4242671B2 JP2003058146A JP2003058146A JP4242671B2 JP 4242671 B2 JP4242671 B2 JP 4242671B2 JP 2003058146 A JP2003058146 A JP 2003058146A JP 2003058146 A JP2003058146 A JP 2003058146A JP 4242671 B2 JP4242671 B2 JP 4242671B2
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beverage
milk
beverage composition
beverages
high
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JP2004267013A (en
Inventor
祐一 佐藤
祥貴 前田
友治 加藤
長宏 山崎
和久 岩田
秀哉 足立
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太陽化学株式会社
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Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a beverage composition. In detail, it is related with the manufacturing method of the drink composition using the composition for beverages which was excellent in the emulsion stability which used fresh cheese as a raw material.
[0002]
[Prior art]
Fresh cheese is a kind of natural cheese, specifically non-mature molded cheese made using milk, partially skimmed milk, cream or the like as a raw material and using a production technique including a coagulation action. At first glance, it looks like yogurt, but fresh cheese is more drained than this. Its main application is to apply it to cookies and bread as it is, or to use it as a raw material for cheesecake.
There are various types of fresh cheese depending on the difference in hardness and milk fat content, all of which are characterized by smoothness and moderate acidity. Some types of fresh cheese have a high milk fat content, and can be formulated into various foods for the purpose of imparting a milk flavor. It cannot be said that the dispersibility is poor and easy to use. Moreover, when mix | blending with liquid foods, such as a drink, since the emulsified state of fresh cheese itself is not good, isolation | separation and precipitation generate | occur | produce and it cannot endure use.
As a technique for improving the physical properties of these fresh cheeses, there has been proposed a fluid cream technique comprising an oil-in-water emulsion containing at least cheeses, water and salts, which are homogenized and sterilized. (For example, refer to Patent Document 1.) However, as a result of verification by the present inventors, it is difficult to say that sufficient emulsification is achieved because the emulsifying power is insufficient only by the addition of the proposed salts.
Heat stability comprising an average particle size of 1 μm or less, characterized by comprising a step of adding and blending an emulsifier to fresh cream, and a step of subjecting the composition containing the fresh cream and the emulsifier to high-pressure homogenization. A technique for producing a fresh cream emulsion excellent in water resistance has been proposed. (For example, refer to Patent Document 2.) By adding an emulsifier and carrying out a high-pressure homogenization treatment, it is possible to prepare a cream emulsion having better emulsion stability. However, in this technique, the raw material is limited to fresh cream, and the milk component used in combination is only butter oil, and the fresh cheese proposed by the present inventors is not touched. Unlike fresh cheese, fresh cream is a relatively stable emulsion, and contains a small amount of milk protein and many unmodified products. The emulsification of fresh cheese in which the protein is modified into a fiber is much higher hurdles than fresh cream, and it is difficult to prepare the beverage composition proposed by the present invention using the proposed technology. .
Techniques for producing milk beverages containing cheese have been proposed. (For example, refer to Patent Document 3) The technique of adding salts for the purpose of reducing the viscosity of cheese has been known for a long time, and even in this technique, sodium citrate is added and a high-pressure homogenization treatment is performed to prepare a milk beverage. ing. However, the amount of sodium citrate added is very high at 15 to 45% per cheese protein, and in fact, the dairy drink processed by such a preparation method has a poor flavor and low commercial value.
[0003]
[Patent Document 1]
JP-A-5-15308 (page 2-3)
[Patent Document 2]
Japanese Patent No. 3258634 (page 1-3)
[Patent Document 3]
Japanese Examined Patent Publication No. 47-7939 (page 1-2)
[0004]
[Problems to be solved by the invention]
Therefore, this invention aims at providing the composition for drinks with a sufficient flavor in the emulsification stable state which can be preserve | saved for a long time using the fresh cheese considered conventionally difficult. In addition, after adding the prepared beverage composition, the emulsion is stable even when subjected to severe sterilization conditions such as retort sterilization and ultra-high temperature short time sterilization. The purpose is to provide a stable beverage that does not cause quality degradation such as fat separation and precipitation.
[0005]
[Means for Solving the Problems]
In view of the above-mentioned present situation, the present inventors have conducted intensive research for the purpose of preparing a beverage composition using fresh cheese and further providing a stable beverage using the prepared beverage composition. As a result, the present invention has been achieved.
The present invention relates to a technique capable of preparing a stable beverage composition by adding an emulsifier and sodium caseinate to fresh cheese. Furthermore, it is related with the technique which can manufacture the drink excellent in stability using the prepared composition for drinks.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, fresh cheese is used as a raw material, but there is no particular limitation on the fresh cheese that can be used, and any conventional cheese that has been conventionally known may be used. However, in order to maintain a stable cream state and impart a good milk flavor, the use of cream cheese is preferable because fresh cheese with a high milk fat content is better. The milk fat content is preferably 10% or more. Further, it is more preferably 30% or more, and most preferably 50% or more.
The milk fat content in the beverage composition of the present invention is not particularly limited. However, if the milk fat content is too low, the milk flavor tends to be weak, and if the milk fat content is too high, the stability tends to be low. Therefore, the milk fat content in the beverage composition is preferably in the range of 5 to 50%, more preferably in the range of 10 to 40%.
[0007]
The emulsifier used for obtaining the emulsion in the present invention is not limited at all as long as it is an emulsifier usually used in the food field. Examples include glycerin fatty acid ester (monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester), sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, saponin, polysorbate, etc. A combination of an organic acid monoglyceride and a hydrophilic emulsifier of HLB11 or more is preferable. Examples of the organic acid monoglyceride include lactic acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, and diacetyltartaric acid monoglyceride, preferably citric acid monoglyceride and succinic acid monoglyceride. In addition, the higher the HLB, the better the hydrophilic emulsifier, and it is better if the HLB is 12 or more. Furthermore, HLB14 or more is the most preferable. Here, HLB is an abbreviation for Hydrophile Lipophile Balance and is a numerical value indicating the balance between hydrophilic groups and lipophilic groups in the emulsifier. A higher HLB value indicates a hydrophilic emulsifier.
The type of fatty acid constituting the emulsifier is not particularly limited, but preferably 10 to 22 carbon atoms. More preferably, it has 12 to 18 carbon atoms. An emulsifier having a constituent fatty acid having a carbon number of less than 10 tends to be inferior in flavor, and an emulsifier having a carbon number of more than 22 tends to have a high melting point and become difficult to handle.
[0008]
The amount of the emulsifier is not particularly limited, but is 0.01 to 6% by weight, preferably 0.1 to 3% by weight, more preferably 0.2 to 0.2% by weight based on the final product from the viewpoint of flavor and effect. It is desirable to add within the range of 2% by weight.
The amount of sodium caseinate added in the present invention is not particularly limited, but it is 0.1 to 15% by weight, preferably 0.5 to 10% by weight, more preferably 1%, based on the final product in terms of flavor and effect. ~ 6% by weight is good.
As described above, the present invention is a technique for adding an emulsifier and sodium caseinate to fresh cheese, but there is no limitation to using other food additives together for the purpose of stabilizing the emulsification. Absent. Examples of food additives include thickening stabilizers, salts, saccharides and the like. Specific examples include carrageenan (κ type, ι type, λ type), xanthan gum, gellan gum, pullulan, curdlan, galactomannans (locust bean gum, tara gum, guar gum), pectin, tamarind gum, gluco Mannan, gum arabic, agar, soybean polysaccharide, carboxymethylcellulose and its salts, crystalline cellulose, karaya gum, sodium alginate, starches, modified starches such as soluble starches, protein gelatins, etc. Carrageenan, xanthan gum and crystalline cellulose are preferred for the purpose of enhancing the emulsion stability. The addition amount is 0.001 to 1% by weight, preferably 0.01 to 0.5% by weight, based on the total amount. Examples of salts include phosphoric acids (phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid), citric acid, succinic acid, tartaric acid and other alkali metal salts (potassium, sodium, etc.). Among them, phosphoric acid, hexametaphosphoric acid, Alkali metal salts of citric acid (potassium, sodium) are preferred for the purpose of enhancing the emulsion stability. The addition amount is 0.01 to 1% by weight, preferably 0.1 to 0.5% by weight. Examples of the saccharide include monosaccharides, disaccharides, oligosaccharides, and reducing saccharides. In order to prevent the Maillard reaction, saccharides having no reducing end are preferable. In this sense, trehalose and reducing saccharides (sorbitol, maltitol, Reduced starch syrup or the like) is preferred. These food additives or sugars may be used alone or in combination of two or more kinds with the emulsifier and sodium caseinate. Among them, particularly preferred combined substances include iota carrageenan, phosphoric acid, hexametaphosphoric acid, and alkali metal salts of citric acid (potassium and sodium).
[0009]
In the present invention, the emulsified particles are finely divided and the high-pressure homogenization treatment is performed for the purpose of improving the emulsification stability, and the high-pressure homogenization treatment referred to here uses a commercially available emulsification apparatus such as Manton Gorin, Micro Nanomizer, It means that the treatment is performed at a pressure higher than the usual pressure. Specifically, the treatment is performed at a high pressure of 15 MPa or more, but the treatment at a higher pressure tends to make the emulsion particle size finer, preferably 20 MPa or more, and more preferably 30 MPa or more. When the homogenization pressure is low, specifically, 10 MPa or less, the average emulsified particle size of the beverage composition is not 1 μm or less, which is not preferable.
In the present invention, as described above, the emulsion particle size is adjusted using an appropriate means such as high-pressure homogenization treatment, but the average emulsion particle size of the prepared beverage composition is desirably 1 μm or less. The average particle size is preferably 0.8 μm or less, more preferably the average particle size is 0.6 μm or less, and the maximum particle size is 1 μm or less. The emulsified particle size has a great influence on the physical properties of the emulsion. When the average emulsified particle size exceeds 1 μm, separation during storage tends to occur. Further, when producing a beverage using the prepared beverage composition, the influence of the particle size is large. When the average emulsified particle size exceeds 1 μm, ring generation, precipitation, heat sterilization, Problems such as emulsion breakage during storage at high temperatures are likely to occur.
[0010]
The method for measuring the particle diameter in the present invention is not particularly limited. For example, it can be measured by a Beckman Coulter LS230 model, which is a laser diffraction scattering method particle size distribution measuring apparatus.
The beverage composition prepared according to the present invention can be used in various beverages. The beverage composition prepared according to the present invention can solve the above-mentioned beverage problems by controlling the emulsion particle size, and also contains many milk components derived from fresh cheese, so that it has a good flavor and is stable. Can be provided. Beverages here include coffee, tea, cocoa, green tea, green tea, fruit juice, soy milk, eggs, vegetables, cheese, and other ingredients such as fragrances and sweeteners added to the taste, and the milk solids are added to taste. Refers to the prepared one. In this case, in addition to the beverage composition of the present invention, there is no restriction on using milk products such as raw milk, concentrated milk, defatted concentrated milk, fresh cream, defatted powdered milk, and whole fat powdered milk together. is not. Specific examples of beverages include coffee beverages, tea beverages, cocoa beverages, fruit juice beverages, matcha tea beverages, soy milk beverages, egg beverages such as pudding and milk shakes, vegetable beverages, soup beverages such as potage, supplement beverages, shiko beverages, amazake, caramel beverages And sesame drinks. Other than this, any beverage containing milk solids can be applied to any beverage. However, it is preferable that beverages sold at high temperature, so-called hot benders, have high stability standards due to severe quality deterioration. In that sense, it is preferably used for coffee beverages, tea beverages, and soups.
[0011]
Examples of beverage forms include cans, bottles, pet containers, bottle cans, paper packs, plastic containers, cheer packs, and the like. However, the container form is not limited as long as it is a sealed container. However, the beverage composition of the present invention is suitable for beverages sold as hot vendors as described above, and cans, bottles, and pet containers which are containers that can be sold as hot vendors are preferable. In addition, regarding the use for the drink of the composition for drinks of this invention, it does not necessarily need to be a liquid state, and the use to semi-solid form like a jelly drink is also possible.
Examples of the present invention are shown below, but the present invention is not limited to these examples.
[0012]
【Example】
Example Beverage Composition Preparation Method Fresh cheese and water were mixed and heated to 70 ° C., sodium caseinate and various emulsifiers were added and dispersed and dissolved while stirring. After dissolution, the mixture was pre-emulsified with a homomixer and homogenized. This preliminary homogenized liquid was subjected to a high-pressure homogenization treatment of 15 to 50 MPa with a high-pressure homogenizer (manufactured by Izumi Food Machinery) at 70 ° C. Next, the high-pressure homogenization treatment liquid was sterilized at 140 ° C. for 5 seconds using UHT (Ultra High Temperature Instant Sterilizer, manufactured by Nisaka Seisakusho Co., Ltd.) to obtain a beverage composition sample. The storage test was conducted at 5 ° C. and 25 ° C. for 3 months. Table 1 shows the preparation examples and evaluation of the beverage composition.
[0013]
[Table 1]
[0014]
(* 1) Sucrose stearate ester HLB11 (Mitsubishi Chemical Foods)
(* 2) Decaglycerin monolaurate HLB15.5 (Taiyo Chemical Co., Ltd.)
(* 3) Decaglycerin monostearate HLB12 (Taiyo Chemical Co., Ltd.)
(* 4) Enzyme-degraded soybean lecithin HLB12 (Taiyo Chemical Co., Ltd.)
(* 5) Glycerol monostearate (Taiyo Chemical Co., Ltd.)
(* 6) Glycerol monostearate (Taiyo Chemical Co., Ltd.)
Storage evaluation ◎ Storage evaluation with no separation, precipitation, or aggregation ○ Storage evaluation with almost no separation, precipitation, or aggregation △ No separation or precipitation, but aggregation occurs Storage evaluation × Separation, aggregation, or precipitation occurs Means that the emulsified layer is separated from the non-emulsified layer, the term “precipitate” means that a solid such as protein settles at the bottom, and the term “aggregation” means that a discontinuous layer that can be visually observed is generated in the solution.
[0015]
As is apparent from Table 1, the average emulsified particle size after high-pressure homogenization was 1 μm or less in any of the test sections of Examples 1 to 6 and was in a good homogenized state. The average emulsified particle size after UHT was also 1 μm or less and did not change much compared to before UHT (after high-pressure homogenization), and thus it was found that the homogenized state was good even when UHT treatment was performed. Furthermore, when the preservation | save test was done for the sample of the prepared composition for drinks by the temperature range of 10 degreeC and 25 degreeC, isolation | separation, precipitation, generation | occurrence | production of aggregation, etc. were not observed in storage for 3 months, and average The emulsified particle size was 1 μm or less and was in a good homogenized state.
[0016]
Milk Beverage Prototype Method I
400 g of coffee extract (Bx3.0), 10 g of skim milk powder, 60 g of granulated sugar, 5 g of Ryoto P-1670 (Mitsubishi Chemical Foods), and the beverage composition of the present invention has a final fat content of 0.5%. The amount was adjusted and added, and water was added to dissolve the mixture. After adjusting the pH to 6.7 with sodium bicarbonate, water was further added to make the total amount 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into a can container. The filled can container was subjected to retort sterilization at 121 ° C. for 30 minutes to obtain a beverage sample. The storage test was conducted at 5 ° C, 25 ° C and 55 ° C for 4 weeks.
[0017]
Milk Drink Prototype Method II
Black tea extract (Bx1.5) 200 g, skim milk powder 20 g, granulated sugar 60 g, Ryoto P-1670 (Mitsubishi Chemical Foods) 5 g, the beverage composition of the present invention has a final fat content of 1.0%. Thus, the amount was adjusted and added, and water was added to dissolve the mixture. After adjusting to pH 6.8 with sodium bicarbonate, water was further added to make the total amount 1000 g. The prepared black tea mix is heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, then sterilized at 145 ° C. for 30 seconds with a UHT (ultra-high temperature flash sterilizer), and then a plastic bottle The container was filled. The storage test was conducted at 5 ° C, 25 ° C and 55 ° C for 4 weeks. Table 2 shows examples and evaluations of beverages using the product of the present invention.
[0018]
[Table 2]
[0019]
A rating of 7 or higher was evaluated as good, 4 to 6 were rated, and 3 or lower were evaluated as bad.
The creams 1 to 6 correspond to the beverage compositions 1 to 6 shown in Examples 1 to 6. In addition, the occurrence of a ring referred to here is a white cream-like substance that occurs at the gas-liquid interface during beverage storage. Emulsification failure refers to the fact that emulsification breaks and oils and fats are separated during storage. Precipitation occurs during storage. The solid matter such as protein settles to the bottom and the generation of white suspended matter indicates the generation of a white solid that is not dispersed in the liquid.
[0020]
As apparent from Table 2, the beverage using the beverage composition of the present invention had no or little quality deterioration such as ring formation, emulsion breakage, and precipitation at any temperature range.
[0021]
Comparative Example Beverage Composition Preparation Method Fresh cheese and water were mixed and heated to 70 ° C., and sodium caseinate or various emulsifiers were added and dispersed and dissolved while stirring. After dissolution, the mixture was pre-emulsified with a homomixer and homogenized. This pre-homogenized liquid was subjected to high-pressure homogenization at 50 MPa with a high-pressure homogenizer (manufactured by Izumi Food Machinery) at 70 ° C. Next, the high-pressure homogenization treatment liquid was sterilized at 140 ° C. for 5 seconds using UHT (Ultra High Temperature Instant Sterilizer, manufactured by Nisaka Seisakusho Co., Ltd.) to obtain a beverage composition sample. The storage test was conducted at 5 ° C. and 25 ° C. for 3 months. Table 3 shows preparation comparative examples and evaluations of beverage compositions.
[0022]
[Table 3]
[0023]
(* 1) Sucrose stearate ester HLB11 (Mitsubishi Chemical Foods)
(* 2) Sucrose stearate HLB9 (Mitsubishi Chemical Foods)
(* 3) Stearic acid monoglyceride HLB4 (Taiyo Chemical Co., Ltd.)
(* 4) Glycerol monostearate (Taiyo Chemical Co., Ltd.)
Storage evaluation ◎ Storage evaluation with no separation, precipitation, or aggregation ○ Storage evaluation with almost no separation, precipitation, or aggregation △ No separation or precipitation, but aggregation occurs Storage evaluation × Separation, aggregation, or precipitation occurs Means that the emulsified layer is separated from the non-emulsified layer, the term “precipitate” means that a solid such as protein settles at the bottom, and the term “aggregation” means that a discontinuous layer that can be visually observed is generated in the solution.
As is apparent from Table 3, separation, aggregation, precipitation and the like were observed in the beverage composition prepared in the comparative example.
[0024]
Beverage Preparation Method Milk Beverage Prototype Method I
400 g of coffee extract (Bx3.0), 10 g of skim milk powder, 60 g of granulated sugar, 5 g of Ryoto P-1670 (Mitsubishi Chemical Foods), and the beverage composition prepared in the comparative example have a final fat content of 0.00. The amount was adjusted to 5%, added, mixed and dissolved with water, adjusted to pH 6.7 with sodium bicarbonate, water was further added to make the total amount 1000 g. The prepared coffee mix was heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, and filled into a can container. The filled can container was subjected to retort sterilization at 121 ° C. for 30 minutes to obtain a beverage sample. The storage test was conducted at 5 ° C, 25 ° C and 55 ° C for 4 weeks.
[0025]
Milk Drink Prototype Method II
Black tea extract (Bx1.5) 200 g, skim milk powder 20 g, granulated sugar 60 g, Ryoto P-1670 (Mitsubishi Chemical Foods) 5 g, the beverage composition prepared in the comparative example has a final fat content of 1. The amount was adjusted to 0%, added, mixed and dissolved with water, adjusted to pH 6.8 with sodium bicarbonate, further added water to a total amount of 1000 g. The prepared black tea mix is heated to 65-70 ° C., homogenized at a pressure of 15 MPa with a high-pressure homogenizer, then sterilized at 145 ° C. for 30 seconds with a UHT (ultra-high temperature flash sterilizer), and then a plastic bottle The container was filled. The storage test was conducted at 5 ° C, 25 ° C and 55 ° C for 4 weeks.
Table 4 shows comparative examples and evaluation of beverages.
[0026]
[Table 4]
[0027]
A rating of 7 or higher was evaluated as good, 4 to 6 were rated, and 3 or lower were evaluated as bad.
In addition, cream AE respond | corresponds to 1-5 of the composition for drinks shown in Comparative Examples 1-5. In addition, the occurrence of a ring referred to here is a white cream-like substance that occurs at the gas-liquid interface during beverage storage. Emulsification failure refers to the fact that emulsification breaks and oils and fats are separated during storage. Precipitation occurs during storage. The solid matter such as protein settles to the bottom and the generation of white suspended matter indicates the generation of a white solid that is not dispersed in the liquid.
[0028]
As is clear from Table 4, the beverages using the creams prepared in the comparative examples generated ring, emulsion breakage, precipitation, etc. at any temperature range, resulting in significantly inferior quality. .
[0029]
【The invention's effect】
The present invention can provide a stable beverage composition by adding an emulsifier and sodium caseinate when processing fresh cheese, and by using the prepared beverage composition when making a beverage. It is an object of the present invention to provide a stable beverage production method capable of preventing quality deterioration such as ring generation, emulsion breakage, and precipitation.

Claims (4)

  1.   Beverage composition containing fresh cheese, organic acid monoglyceride, emulsifier of HLB11 or more, sodium caseinate and water, and the blending amount in the composition of fresh cheese is 20% to 50%.
  2.   The beverage composition according to claim 1, having an average particle size of 1 µm or less.
  3.   A beverage containing the beverage composition according to claim 1.
  4.   The manufacturing method of the drink which has the process of adding the composition for drinks of Claim 1 or 2.
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Publication number Priority date Publication date Assignee Title
JP5006248B2 (en) * 2008-04-23 2012-08-22 太陽化学株式会社 Coffee drink with milk ingredients
JP5904700B2 (en) * 2009-07-31 2016-04-20 三菱化学フーズ株式会社 Emulsified composition for food and drink
CN107822150A (en) * 2009-11-30 2018-03-23 株式会社明治 The alimentation composition beneficial to small intestine
CN101773161B (en) * 2010-02-11 2013-04-03 全球食品贸易(上海)有限公司 Fluid milk composite
CN101785501B (en) * 2010-02-11 2013-02-13 全球食品贸易(上海)有限公司 Preparation method of liquid milk composite
JP5710893B2 (en) * 2010-05-13 2015-04-30 太陽化学株式会社 Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same
JP5189195B2 (en) * 2011-09-06 2013-04-24 キリンビバレッジ株式会社 Milk-containing coffee
CN102919377B (en) * 2012-10-19 2014-07-02 菏泽大树生物工程科技有限公司 Cheese type non-dairy creamer and preparation method thereof
JP6438388B2 (en) * 2013-03-21 2018-12-12 三菱ケミカルフーズ株式会社 Emulsion composition for food and beverage, method for producing emulsion composition for food and beverage, food and beverage, and milk beverage
CN103283922A (en) * 2013-04-23 2013-09-11 张冬娟 Grapefruit mulberry fermented milk shake and preparation method thereof
CN103283927A (en) * 2013-04-23 2013-09-11 张冬娟 Honey peach pineapple fermented milk shake and preparation method thereof
AU2014319372B2 (en) 2013-09-13 2017-08-31 Mitsubishi-Kagaku Foods Corporation Emulsified composition and milk drink
TW201620388A (en) * 2014-08-29 2016-06-16 Meiji Co Ltd Cheese sauce and method for producing same
JP2017112995A (en) * 2015-12-18 2017-06-29 アサヒ飲料株式会社 Microbial cell-containing beverage

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