JPH0195727A - Production of calcium enriched milk drink - Google Patents
Production of calcium enriched milk drinkInfo
- Publication number
- JPH0195727A JPH0195727A JP62250680A JP25068087A JPH0195727A JP H0195727 A JPH0195727 A JP H0195727A JP 62250680 A JP62250680 A JP 62250680A JP 25068087 A JP25068087 A JP 25068087A JP H0195727 A JPH0195727 A JP H0195727A
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- complex
- milk
- maltose
- lactose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 37
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 37
- 239000011575 calcium Substances 0.000 title claims abstract description 37
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 32
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 32
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 32
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 25
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 25
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 18
- 239000008101 lactose Substances 0.000 claims abstract description 18
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 14
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 102000014171 Milk Proteins Human genes 0.000 abstract description 5
- 108010011756 Milk Proteins Proteins 0.000 abstract description 5
- 235000021239 milk protein Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000002244 precipitate Substances 0.000 abstract description 2
- 235000020247 cow milk Nutrition 0.000 abstract 1
- 235000020429 malt syrup Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 22
- 239000008267 milk Substances 0.000 description 22
- 210000004080 milk Anatomy 0.000 description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000003756 stirring Methods 0.000 description 12
- 159000000007 calcium salts Chemical class 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013322 soy milk Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- WVXWXEFUWMNOEY-RJMJUYIDSA-N [Ca].O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O Chemical compound [Ca].O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O WVXWXEFUWMNOEY-RJMJUYIDSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000020189 fortified milk Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 230000033444 hydroxylation Effects 0.000 description 1
- 238000005805 hydroxylation reaction Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
Landscapes
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はカルシウム源として水酸化カルシウムと麦芽糖
の複合体または／および水酸化カルシウムと乳糖の複合
体を使用したカルシウム強化乳飲料の製造方法に関する
ものである。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a method for producing a calcium-fortified milk beverage using a complex of calcium hydroxide and maltose and/or a complex of calcium hydroxide and lactose as a calcium source. It is something.
本発明においては水酸化カルシウムと麦芽糖の複合体、
水酸化カルシウムと乳糖の複合体を用いてカルシウム強
化を行い、カルシウム塩を添加する場合に起るような異
味感はなく、飲用時の抵抗感なしにカルシウムとして１
００ｍｇ％程度まで乳飲料のカルシウム強化ができるの
で、乳飲料界に益するところ大なるものがある。In the present invention, a complex of calcium hydroxide and maltose,
Calcium is fortified using a complex of calcium hydroxide and lactose, and there is no off-taste that occurs when calcium salts are added.
Since it is possible to fortify milk beverages with calcium up to about 0.00 mg%, there is a great benefit to the dairy beverage industry.
（従来技術）
一般に牛乳には約１００ｍｇ％のカルシウムが含まれて
おり、牛乳またはこれを利用した各種乳飲料はカルシウ
ム供給源ともいえるものである。しかしながら近年カル
シウムの必要性が呼ばれ、牛乳ですらカルシウムの強化
が要求されるようになった。(Prior Art) Generally, milk contains about 100 mg% of calcium, and milk or various milk drinks made from milk can be said to be a source of calcium. However, in recent years, the necessity of calcium has been recognized, and even milk has come to be required to be enriched with calcium.
従来、牛乳、乳飲料にカルシウムを強化する場合、その
安定性を保つためりん酸カルシウムや炭酸カルシウムな
ど不溶性かつ乳蛋白質と反応性のないカルシウム塩を添
加して熱殺菌するか、熱殺菌後に可溶性カルシウム塩を
添加するなどして行なわれていた。Conventionally, when milk and milk drinks are fortified with calcium, in order to maintain their stability, calcium salts that are insoluble and non-reactive with milk proteins, such as calcium phosphate or calcium carbonate, are added and heat sterilized, or soluble calcium salts are added after heat sterilization. This was done by adding calcium salts.
しかし、カルシウム塩の添加ではいずれの方式にしでも
多かれ、少かれ沈澱の生成や風味上の欠点を有し、根本
的な解決がまたれていた。However, in all methods of adding calcium salts, there are some drawbacks such as the formation of precipitates and flavor problems, and fundamental solutions have not yet been found.
一方では、豆乳のカルシウム強化策として水酸化カルシ
ウムと蔗糖の複合体の使用が開示されている（特開昭６
ｌ−２５４５８）。On the other hand, the use of a complex of calcium hydroxide and sucrose as a calcium fortification measure for soy milk has been disclosed (Japanese Patent Application Laid-open No. 6
l-25458).
ここで、カルシウム・蔗糖複合体を豆乳に添加すると多
量のカルシウムを豆乳中に含有せしめることができその
上豆乳蛋白質の凝固沈澱や渋味、収れん味といった欠点
も生じないとされているが、本発明者らがカルシウム・
蔗糖複合体の乳飲料への適用を試みたところ、乳蛋白質
の安定性には問題なかったものの味覚上の欠点が新たに
認められた。すなわち牛乳中にカルシウム換算量で１０
０ｍｇ％添加した場合、該複合体に由来する蔗糖は乳飲
料の１％もの濃度となり乳飲料としては甘味過剰になり
飲用に耐えないものとなったのである。It is said that if a calcium-sucrose complex is added to soymilk, a large amount of calcium can be contained in the soymilk, and there will be no disadvantages such as coagulation and precipitation of soymilk proteins, astringency, or astringency. The inventors discovered that calcium
When trying to apply the sucrose complex to milk drinks, although there were no problems with the stability of milk proteins, new taste defects were discovered. In other words, the amount of calcium in milk is 10
When 0 mg% of the sucrose was added, the concentration of sucrose derived from the complex was as high as 1% of the milk drink, making it too sweet for a milk drink to be drinkable.
（問題点を解決するための手段）
本発明者らは、乳蛋白質と無反応かつ、呈味性にも問題
のない水溶性の乳飲料用カルシウム強化剤を求めて鋭意
研究したところ、水酸化カルシウムと麦芽糖の複合体と
水酸化カルシウムと乳糖の複合体を見出し、これら問題
点を解決することができた。(Means for Solving the Problems) The present inventors conducted extensive research in search of a water-soluble calcium fortifier for milk drinks that does not react with milk proteins and has no problems with taste, and found that hydroxylation We discovered a complex of calcium and maltose and a complex of calcium hydroxide and lactose, and were able to solve these problems.
即ち、水酸化カルシウムと麦芽糖もしくは乳糖の複合体
がそれ自体甘味が少なく、カルシウム換算量で１００ｍ
ｇ％までの添加であればほとんど問題はなく、かつ、乳
蛋白質の凝固も認められないこと、また、驚くべきこと
には麦芽糖複合体は他の複合体に比較してカルシウム含
量が２倍と多く、同一カルシウム含有を得るための複合
体の量は他の複合体の半量で足りることなどを見出した
ものである。In other words, the complex of calcium hydroxide and maltose or lactose itself has little sweetness, and the amount of calcium equivalent to 100 m
There is almost no problem when added up to g%, and no coagulation of milk protein is observed.Also, surprisingly, the maltose complex has twice the calcium content compared to other complexes. In many cases, it has been discovered that half the amount of other complexes is sufficient to obtain the same calcium content.
本発明は水酸化カルシウムと麦芽糖の複合体または／お
よび水酸化カルシウムと乳糖の複合体を乳飲料に存在せ
しめることを特徴とするカルシウム強化乳飲料の製造方
法である。The present invention is a method for producing a calcium-enriched milk beverage, which is characterized in that a complex of calcium hydroxide and maltose and/or a complex of calcium hydroxide and lactose is present in the milk beverage.
また、本発明においては、水酸化カルシウムと麦芽糖の
複合体または／および水酸化カルシウムと乳糖の複合体
の乳飲料における存在量がカルシウム換算量として２０
〜１００ｍｇ％であるのが好まし１１．１
本発明においては、まず、水酸化カルシウムと麦芽糖の
複合体及び水酸化カルシウムと乳糖の複合体が製造され
る。Further, in the present invention, the amount of the complex of calcium hydroxide and maltose and/or the complex of calcium hydroxide and lactose in the milk drink is 20% as calcium equivalent amount.
Preferably, the content is 100 mg% to 100 mg%.11.1 In the present invention, first, a complex of calcium hydroxide and maltose and a complex of calcium hydroxide and lactose are produced.
水酸化カルシウムと麦芽糖の複合体を製造するには、含
水率１５％の麦芽糖水飴を４０％（重量％）の濃度にな
るように水と溶解し、激しく攪拌しつつ麦芽糖の４３％
量の水酸化カルシウムを徐々に添加して溶解させ、カル
シウム・麦芽糖複合体を生成させる。To produce a complex of calcium hydroxide and maltose, maltose syrup with a water content of 15% is dissolved in water to a concentration of 40% (weight%), and while vigorously stirring, maltose syrup containing 43% of maltose is dissolved.
A quantity of calcium hydroxide is gradually added and dissolved to form a calcium-maltose complex.
また、水酸化カルシウムと乳糖の複合体を製造するには
、乳糖を１７％（重量％）の濃度になるように水に溶解
し、激しく攪拌しつつ乳糖の２２％量の水酸化カルシウ
ムを徐々に添加して溶解させ、カルシウム・乳糖複合体
を生成させる。In addition, to produce a complex of calcium hydroxide and lactose, lactose is dissolved in water to a concentration of 17% (wt%), and while stirring vigorously, calcium hydroxide in an amount of 22% of the lactose is gradually added. and dissolve it to generate a calcium-lactose complex.
ここに得られた水酸化カルシウムと麦芽糖の複合体また
は／および水酸化カルシウムと乳糖の複合体は溶液状の
まま又は濃縮し、更には乾燥して牛乳その他の乳飲料に
添加される。The complex of calcium hydroxide and maltose and/or complex of calcium hydroxide and lactose obtained here is added to milk or other milk beverages in a solution state or after being concentrated and further dried.
添加に際しては、アルカリ側への急激な傾斜による蛋白
質の変性を避ける意味で、添加は攪拌しつつ徐々に行い
添加終了後直ちにクエン酸にて中和しＰＨ６，９〜７．
２とする。しかるのち１３０℃〜１４０°Ｃの瞬間殺菌
を行い製品とする。At the time of addition, in order to avoid denaturation of the protein due to a sharp inclination toward the alkaline side, the addition is done gradually while stirring, and immediately after the addition is completed, it is neutralized with citric acid to a pH of 6,9 to 7.
Set it to 2. Thereafter, the product is instantaneously sterilized at 130°C to 140°C.
水酸化カルシウムと麦芽糖の複合体または／および水酸
化カルシウムと乳糖の複合体の牛乳等の乳飲料への添加
量は、乳飲料における存在量でカルシウム換算量として
２０〜１００ｍｇ％程度が好ましい。２０ｍｇ％以下で
はカルシウム強化の意味から好ましくなく、また、１０
０ｍｇ％ を超えると蛋白質が不安定になったり、味覚
の変化をまねいたりすることがあって好ましくない。The amount of the complex of calcium hydroxide and maltose and/or the complex of calcium hydroxide and lactose added to a milk drink such as milk is preferably about 20 to 100 mg% in terms of calcium equivalent amount in the milk drink. If it is less than 20 mg%, it is not preferable from the point of view of calcium reinforcement;
If it exceeds 0 mg%, the protein may become unstable or the taste may change, which is not preferable.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例１
カルシウム・麦芽糖複合体によりカルシウムを５０ｍｇ
％強化した牛乳５０Ｑを試作した。Example 1 Calcium 50mg by calcium maltose complex
We made a prototype of 50Q% fortified milk.
まず、含水率１５％の麦芽糖水飴１２６ｇを水１４０ｇ
に攪拌しつつ室温にて溶解し、のち攪拌を強め水酸化カ
ルシウム４６ｇを徐々に加えて溶解、カルシウム・麦芽
糖複合体とした。First, add 126g of maltose syrup with a water content of 15% to 140g of water.
The mixture was dissolved at room temperature with stirring, and then the stirring was strengthened and 46 g of calcium hydroxide was gradually added and dissolved to obtain a calcium/maltose complex.
均質化処理を経た牛乳４５Ｑを攪拌しつつこれに前記カ
ルシウム・麦芽糖複合体液全量３１２ｇを徐々に加えた
のち、攪拌を続行し水５０ｇとクエン酸８０ｇよりなる
酸液の全量を徐々に添加してｐＨ７，０に中和し、牛乳
を補充、最終５１１とした。しかるのち、１３０℃、２
秒の瞬間殺菌を行い、カルシウム強化牛乳とした。While stirring the homogenized milk 45Q, the total amount of the calcium/maltose complex liquid (312 g) was gradually added thereto, and then, while stirring was continued, the total amount of the acid solution consisting of 50 g of water and 80 g of citric acid was gradually added. It was neutralized to pH 7.0 and supplemented with milk to give a final pH of 511. After that, 130℃, 2
The milk was instantaneously sterilized for a few seconds and made into calcium-fortified milk.
得られたカルシウム強化牛乳は、凝固もなく、対照とし
た牛乳とほぼ同等の風味を有していた。The obtained calcium-fortified milk had no curdling and had almost the same flavor as the control milk.
実施例２
カルシウム・乳糖複合体によりカルシウムを１００ｍ％
強化した牛乳５０Ωを試作した。Example 2 Calcium 100m% by calcium-lactose complex
We made a prototype of fortified milk 50Ω.
乳糖４２３ｇを水２．０７ｋｇに攪拌しつつ室温にて溶
解し、のち攪拌を強め水酸化カルシウム９３ｇを徐々に
加えて溶解、カルシウム・乳糖複合体液とした。423 g of lactose was dissolved in 2.07 kg of water at room temperature with stirring, and then the stirring was strengthened and 93 g of calcium hydroxide was gradually added and dissolved to obtain a calcium-lactose complex liquid.
均質化処理孔４（ＩＱを攪拌し、これに前記カルシウム
・糖複合体の全量を徐々に加えた。添加終了後水液を攪
拌しつつ、これにクエン酸１６０ｇと水１００ｇよりな
る酸液の全量を徐々に加えてｐＨ７，０に中和、牛乳を
補充して最終５０ｆｌとした。のち、１３０℃、２秒の
瞬間殺菌を行い、カルシウム強化牛乳とした。 得られ
たカルシウム強化牛乳は、凝固もなく、風味はカルシウ
ム非強化の牛乳とほとんど変らなかった。Homogenization treatment hole 4 (IQ) was stirred and the entire amount of the calcium-sugar complex was gradually added thereto. After the addition was completed, an acid solution consisting of 160 g of citric acid and 100 g of water was added to the aqueous solution while stirring the aqueous solution. The entire amount was gradually added to neutralize the pH to 7.0, and milk was added to make a final volume of 50 fl.Later, instant sterilization was carried out at 130°C for 2 seconds to obtain calcium-fortified milk.The obtained calcium-fortified milk was There was no curdling and the flavor was almost the same as non-calcium fortified milk.
実施例３
カルシウム・麦芽糖複合体によりカルシウムを１００ｍ
ｇ％強化した牛乳５０Ｑを試作した。Example 3 Calcium 100m by calcium maltose complex
A prototype of milk 50Q fortified with g% was produced.
実施例１で示した麦芽糖水飴２５２ｇを水２８０ｇに溶
解し、急激な攪拌を行いつつ水酸化カルシウム９２ｇを
徐々に加えてカルシウム・麦芽糖複合体を形成せしめた
。252 g of the maltose starch syrup shown in Example 1 was dissolved in 280 g of water, and 92 g of calcium hydroxide was gradually added with rapid stirring to form a calcium-maltose complex.
均質化処理孔４５ρを攪拌しつつこれに前記カルシウム
・麦芽糖複合体液全量を徐々に添加したのち、クエン酸
１６０ｇと水１００ｇよりなる酸液の全量を徐々に加え
てｐＨ７，０に中和、牛乳を補充して最終５０Ｑとした
。しかるのち１３０℃、２秒の殺菌を行い、カルシウム
強化牛乳とした。After gradually adding the entire amount of the calcium-maltose complex liquid to the homogenization treatment hole 45ρ while stirring, the entire amount of the acid solution consisting of 160 g of citric acid and 100 g of water was gradually added to neutralize the pH to 7.0, and the milk was was supplemented to make the final 50Q. The milk was then sterilized at 130°C for 2 seconds to produce calcium-fortified milk.
得られたカルシウム強化牛乳は物性、風味において対照
とした牛乳に何ら劣ることはなかった。The obtained calcium-fortified milk was not inferior to the control milk in terms of physical properties and flavor.
＝７− 手続補正書 昭和６２年１１月１１日=7- Procedural amendment November 11, 1986
Claims (2)
び水酸化カルシウムと乳糖の複合体を乳飲料に存在せし
めることを特徴とするカルシウム強化乳飲料の製造方法
。(1) A method for producing a calcium-enriched milk drink, which comprises making a complex of calcium hydroxide and maltose or/and a complex of calcium hydroxide and lactose exist in the milk drink.
び水酸化カルシウムと乳糖の複合体の乳飲料における存
在量がカルシウム換算量として２０〜１００ｍｇ％であ
ることを特徴とする特許請求の範囲第１項記載のカルシ
ウム強化乳飲料の製造方法。(2) Claim 1, characterized in that the amount of the complex of calcium hydroxide and maltose and/or the complex of calcium hydroxide and lactose in the milk drink is 20 to 100 mg% in terms of calcium. A method for producing a calcium-fortified milk beverage as described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62250680A JPH0824533B2 (en) | 1987-10-06 | 1987-10-06 | Method for producing calcium-fortified milk drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62250680A JPH0824533B2 (en) | 1987-10-06 | 1987-10-06 | Method for producing calcium-fortified milk drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0195727A true JPH0195727A (en) | 1989-04-13 |
| JPH0824533B2 JPH0824533B2 (en) | 1996-03-13 |
Family
ID=17211448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62250680A Expired - Lifetime JPH0824533B2 (en) | 1987-10-06 | 1987-10-06 | Method for producing calcium-fortified milk drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0824533B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5181208A (en) * | 1988-07-18 | 1993-01-19 | Robert Bosch Gmbh | Computation-conserving traffic data transmission method and apparatus |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6125458A (en) * | 1984-07-13 | 1986-02-04 | Meiji Milk Prod Co Ltd | Preparation of calcium-enriched soybean milk |
-
1987
- 1987-10-06 JP JP62250680A patent/JPH0824533B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6125458A (en) * | 1984-07-13 | 1986-02-04 | Meiji Milk Prod Co Ltd | Preparation of calcium-enriched soybean milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5181208A (en) * | 1988-07-18 | 1993-01-19 | Robert Bosch Gmbh | Computation-conserving traffic data transmission method and apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0824533B2 (en) | 1996-03-13 |
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