JPH07170908A - Milk drink housed in hermetically sealed container - Google Patents
Milk drink housed in hermetically sealed containerInfo
- Publication number
- JPH07170908A JPH07170908A JP5345296A JP34529693A JPH07170908A JP H07170908 A JPH07170908 A JP H07170908A JP 5345296 A JP5345296 A JP 5345296A JP 34529693 A JP34529693 A JP 34529693A JP H07170908 A JPH07170908 A JP H07170908A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- ppm
- fatty acid
- acid ester
- concentration
- 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
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 36
- 229930195729 fatty acid Natural products 0.000 claims abstract description 36
- 239000000194 fatty acid Substances 0.000 claims abstract description 36
- -1 saccharide fatty acid ester Chemical class 0.000 claims abstract description 36
- 235000013861 fat-free Nutrition 0.000 claims abstract description 24
- 239000007787 solid Substances 0.000 claims abstract description 24
- 229930006000 Sucrose Natural products 0.000 claims description 35
- 239000005720 sucrose Substances 0.000 claims description 35
- 235000013336 milk Nutrition 0.000 claims description 33
- 239000008267 milk Substances 0.000 claims description 33
- 210000004080 milk Anatomy 0.000 claims description 33
- 241000894006 Bacteria Species 0.000 abstract description 26
- 230000035784 germination Effects 0.000 abstract description 11
- 230000035755 proliferation Effects 0.000 abstract 1
- 235000020152 coffee milk drink Nutrition 0.000 description 16
- 238000012360 testing method Methods 0.000 description 12
- 235000013361 beverage Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 5
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241000193447 Thermoanaerobacter thermohydrosulfuricus Species 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000193459 Moorella thermoacetica Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000240602 cacao Species 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、缶入りコーヒー乳飲
料、缶入りビタミンまたはレシチン入り乳飲料等の密閉
容器入り乳飲料に関し、特に自動販売機による加温販売
に適した密閉容器入り乳飲料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk drink in a closed container such as a canned coffee milk drink, a canned vitamin or lecithin-containing milk drink, and more particularly, a milk drink in a closed container suitable for hot sale by an automatic vending machine. Regarding
【０００２】[0002]
【従来の技術】近年自動販売機の発達に伴い、コーヒー
乳飲料等の乳飲料の自動販売機中による販売も増大して
いる。2. Description of the Related Art With the development of vending machines in recent years, sales of milk drinks such as coffee milk beverages in the vending machines are increasing.
【０００３】乳飲料等の低酸性飲料を自動販売機で４５
〜６５℃で加温販売する場合に生じる問題の一つに耐熱
性細菌の発芽増殖による内容物のフラットサワー状の変
敗がある。45 low-acid drinks such as milk drinks can be sold in a vending machine.
One of the problems that occurs when heated and sold at ~ 65 ° C is flat sour deterioration of the contents due to germination and growth of thermostable bacteria.
【０００４】このような耐熱性細菌の発芽増殖を抑制す
るために蔗糖脂肪酸エステルを飲料に添加することが有
効であることが知られており、たとえば特公昭５７−２
６１０４号公報にはコーヒー乳飲料に対する蔗糖脂肪酸
エステルの実用的添加量は０．０１％〜０．２％程度で
あることが記載されている（公報第５欄第４行〜第８
行）。It is known that it is effective to add a sucrose fatty acid ester to a beverage in order to suppress the germination and growth of such heat-resistant bacteria. For example, Japanese Patent Publication No. 57-2.
Japanese Patent No. 6104 describes that the practical addition amount of sucrose fatty acid ester to a coffee milk drink is about 0.01% to 0.2% (publication column 5, line 4, line 8).
line).
【０００５】[0005]
【発明が解決しようとする課題】上記特公昭５７−２６
１０４号公報記載のコーヒー乳飲料は、同公報実施例１
の記載によれば、牛乳２０ｋｇ、脱脂乳１５ｋｇに対し
水５６ｋｇを配合するものであるから、その無脂乳固形
分は４〜５％程度の乳飲料である。しかるに、乳飲料中
の無脂乳固形分が８％以上のもの、すなわち全乳とほぼ
等しいがそれ以上の無脂乳固形分を有する乳飲料につい
ては同公報には実施例の記載もなくその他なんらの開示
もない。またその他の文献においてもこのような無脂乳
固形分が８％以上の乳飲料については蔗糖脂肪酸エステ
ルの添加が耐熱性細菌の発芽増殖の抑制に有効であるか
否かについて開示したものはない。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
The coffee milk beverage described in Japanese Patent No. 104 is disclosed in
According to the description, since 20 kg of milk and 15 kg of skim milk are mixed with 56 kg of water, the non-fat milk solid content is about 4 to 5%. However, the non-fat milk solids content of the milk drink is 8% or more, that is, the milk beverage having substantially the same non-fat milk solids as the whole milk but no more than that is not described in the same publication other examples. There is no disclosure. Further, there is no disclosure in other documents as to whether or not the addition of sucrose fatty acid ester is effective in suppressing germination and growth of thermostable bacteria in such a milk drink having a non-fat milk solid content of 8% or more. .
【０００６】上記公報の記載から予測すれば、無脂乳固
形分が４〜５％程度の乳飲料に添加する蔗糖脂肪酸エス
テルの有効量が０．０１％〜０．２％すなわち１００ｐ
ｐｍ〜２，０００ｐｐｍであるとすれば、無脂乳固形分
が８％以上の乳飲料については２，０００ｐｐｍを超え
る蔗糖脂肪酸エステルの添加が必要と考えられる。一般
にこのような高濃度の蔗糖脂肪酸エステルの添加は蔗糖
脂肪酸エステルの過飽和に由来する凝固分離を生じるお
それがあり、好ましくないと考えるのが常識であり、こ
のため無脂乳固形分が８％以上の乳飲料については蔗糖
脂肪酸エステルの添加による耐熱性菌の発芽増殖の防止
は不可能と考えられていた。Predicting from the description in the above publication, the effective amount of sucrose fatty acid ester added to a milk drink having a non-fat milk solid content of about 4 to 5% is 0.01% to 0.2%, that is, 100 p.
If it is pm to 2,000 ppm, it is considered necessary to add sucrose fatty acid ester exceeding 2,000 ppm for a milk drink having a non-fat milk solid content of 8% or more. Generally, the addition of such a high-concentration sucrose fatty acid ester may cause coagulation separation due to supersaturation of the sucrose fatty acid ester, and it is common knowledge that it is not preferable. Therefore, the non-fat milk solid content is 8% or more. It was considered impossible to prevent germination and growth of thermostable bacteria by adding sucrose fatty acid ester.
【０００７】本発明は、上記事情にかんがみなされたも
のであって、無脂乳固形分が８％以上の乳飲料であって
自動販売機により加温販売しても耐熱性菌の発芽増殖の
おそれがない密閉容器入り乳飲料を提供することを目的
とするものである。The present invention has been made in view of the above circumstances, and it is a milk drink having a non-fat milk solid content of 8% or more, and germination and growth of thermostable bacteria can be achieved even when heated and sold by a vending machine. It is intended to provide a milk beverage in a closed container without fear.
【０００８】[0008]
【課題を解決するための手段】本発明者は、上記目的を
達成するため研究と実験を重ねた結果、蔗糖脂肪酸エス
テルの添加によっては耐熱性菌の発芽増殖の抑制が不可
能と考えられていた無脂乳固形分８％〜１０％の乳飲料
についても、実用上実施可能なある濃度範囲の蔗糖脂肪
酸エステルを添加することにより、自動販売機による加
温販売に際し耐熱性菌の発芽増殖を有効に抑制しうるこ
とを発見し、本発明に到達した。Means for Solving the Problems As a result of repeated research and experiments for achieving the above-mentioned object, the present inventor believed that addition of sucrose fatty acid ester could not suppress germination and growth of thermostable bacteria. For non-fat milk solids with a solid content of 8% to 10%, by adding a sucrose fatty acid ester in a concentration range that can be practically applied, germination and growth of heat-resistant bacteria can be achieved when heated and sold by a vending machine. They have found that they can be effectively suppressed and have reached the present invention.
【０００９】すなわち、本発明の目的を達成する密閉容
器入り乳飲料は、無脂乳固形分が８〜１０％であり、蔗
糖脂肪酸エステルを１，２００〜３，０００ｐｐｍ、好
ましくは１，５００ｐｐｍ〜２，０００ｐｐｍ含有する
ことを特徴とするものである。That is, the milk beverage in a closed container which achieves the object of the present invention has a non-fat milk solid content of 8 to 10% and a sucrose fatty acid ester of 1,200 to 3,000 ppm, preferably 1,500 ppm. It is characterized by containing 2,000 ppm.
【００１０】蔗糖脂肪酸エステルの有効濃度について
は、本発明者は、まず試験対象耐熱性菌としてC.therma
ceticum を選び、蔗糖脂肪酸エステルとして三菱化成株
式会社製蔗糖脂肪酸エステルＰ−１６７０を使用して、
耐熱性菌の発芽増殖抑制試験を行った。すなわち、Ｊ２
００ＡＮ２缶（２００ｇ缶）に次の成分組成のコーヒー
乳飲料１９０ｇを充填した。Regarding the effective concentration of sucrose fatty acid ester, the present inventor first determined that C.therma was selected as a thermostable bacterium to be tested.
Select ceticum and use sucrose fatty acid ester P-1670 manufactured by Mitsubishi Kasei Co., Ltd. as the sucrose fatty acid ester,
A germination and growth inhibition test of thermostable bacteria was performed. That is, J2
Two 00AN cans (200 g can) were filled with 190 g of a coffee milk drink having the following composition.
【００１１】脱脂粉乳 ２．４％ 牛乳 ７０．０％ 内無脂乳固形分 ８．０％ コーヒー ０．４％ このコーヒー乳飲料各３０缶に、上記蔗糖脂肪酸エステ
ルをそれぞれ０ｐｐｍ、５００ｐｐｍ、１，０００ｐｐ
ｍ、２，０００ｐｐｍ、５，０００ｐｐｍ、１０，００
０ｐｐｍ缶に充填する前に添加しておいた。Non-fat dry milk 2.4% Milk 70.0% Non-fat milk solids content 8.0% Coffee 0.4% In each of 30 cans of this coffee milk drink, the above sucrose fatty acid ester was added at 0 ppm, 500 ppm, 1, respectively. 000pp
m, 2,000 ppm, 5,000 ppm, 10,000
It was added before filling a 0 ppm can.
【００１２】次いで各缶にC.thermoacetium を１．４×
１０5 添加し、密封後１１７℃・１５分（Ｆｏ値５．
３）、１２１℃・１５分（Ｆｏ値１４．５）および１２
３℃・２０分（Ｆｏ値２８．６）のレトルト条件で各缶
を加熱した。得られた缶詰コーヒー乳飲料を５５℃で３
０日間保存後開缶し変敗缶数を調べた結果は表１のとお
りである。Next, 1.4 x C. thermoacetium was added to each can.
After adding 10 5 and sealing, the temperature was 117 ° C. for 15 minutes (Fo value 5.
3), 121 ° C, 15 minutes (Fo value 14.5) and 12
Each can was heated under the retort condition of 3 ° C. for 20 minutes (Fo value 28.6). The resulting canned coffee milk beverage was heated at 55 ° C for 3
Table 1 shows the results of examining the number of deteriorated cans after opening for 0 days and opening the cans.
【００１３】[0013]
【表１】 [Table 1]
【００１４】この試験結果から、蔗糖脂肪酸エステルの
濃度が１，０００ｐｐｍではレトルト条件にかかわらず
コーヒー乳飲料は変敗するが、濃度２，０００ｐｐｍで
は変敗は生じないことが判った。またその濃度が５，０
００ｐｐｍ以上では蔗糖脂肪酸エステルが塊りとなって
分離浮遊して好ましくなく、蔗糖脂肪酸エステルの分離
を生じない濃度範囲は３，０００ｐｐｍが上限であるこ
とが判った。From this test result, it was found that when the sucrose fatty acid ester concentration is 1,000 ppm, the coffee milk beverage deteriorates regardless of the retort conditions, but when the concentration is 2,000 ppm, the deterioration does not occur. The concentration is 5,0
It was found that when the concentration is more than 00 ppm, the sucrose fatty acid ester becomes clumps and separates and floats, which is not preferable, and the upper limit of the concentration range in which separation of the sucrose fatty acid ester does not occur is 3,000 ppm.
【００１５】次に、C.thermoaceticum 菌の１缶当り添
加菌数を０、１．７、１．３×１０1 、１．３×１
０2 、７．０×１０2 、７．９×１０3 、７．９×１０
4 とし、Ｐ−１６７０の濃度を０ｐｐｍ、１，０００ｐ
ｐｍ、１，２００ｐｐｍ、１，５００ｐｐｍ、１，７０
０ｐｐｍとし、レトルト条件を１２３℃・１５分（Ｆｏ
値２６．２７）とし、その他の条件は前記試験と同一と
して同様の試験を行った。その結果を表２に示す。Next, the number of bacteria added per can of C. thermoaceticum was 0, 1.7, 1.3 × 10 1 , 1.3 × 1.
0 2 , 7.0 × 10 2 , 7.9 × 10 3 , 7.9 × 10
4 , the concentration of P-1670 is 0ppm, 1,000p
pm, 1,200ppm, 1,500ppm, 1,70
0 ppm and retort conditions of 123 ° C for 15 minutes (Fo
The value was 26.27), and other conditions were the same as the above-mentioned test, and the same test was conducted. The results are shown in Table 2.
【００１６】[0016]
【表２】 [Table 2]
【００１７】この試験から、添加菌数が１缶当り１．７
および１．３×１０1 の場合は蔗糖脂肪酸エステル濃度
１，２００ｐｐｍにおいて変敗が生じることがなく、菌
数が１．３×１０2 以上になると同じ濃度で変敗が生じ
ることが判った。また蔗糖脂肪酸エステルの濃度が１，
５００ｐｐｍ以上になると添加菌数が多くても変敗はま
ったく生じないことが判った。From this test, the number of added bacteria was 1.7 per can.
And 1.3 × 10 1 , sucrose fatty acid ester concentration did not cause spoilage at a concentration of 1,200 ppm, and it was found that spoilage occurred at the same concentration when the bacterial count was 1.3 × 10 2 or more. The concentration of sucrose fatty acid ester is 1,
It has been found that when the amount is 500 ppm or more, spoilage does not occur even if the number of added bacteria is large.
【００１８】次に、耐熱性菌としてC.thermohydrosulfu
ricum を選び、その１缶当り添加菌数を０、３．３、
３．３×１０1 、１．３×１０2 、１．７×１０3 と
し、Ｐ−１６７０の濃度を０ｐｐｍ、１，０００ｐｐ
ｍ、１，１００ｐｐｍ、１，２００ｐｐｍ、１，５００
ｐｐｍとし、レトルト条件を１２３℃・１５分（Ｆｏ値
２４）とし、その他の条件は表１の試験と同一として同
様の試験を行った。その結果を表３に示す。Next, as thermostable bacteria, C. thermohydrosulfu
ricum is selected and the number of bacteria added per can is 0, 3.3,
3.3 × 10 1 , 1.3 × 10 2 , 1.7 × 10 3 , the concentration of P-1670 is 0 ppm, 1,000 pp
m, 1,100 ppm, 1,200 ppm, 1,500
ppm, the retort condition was 123 ° C. for 15 minutes (Fo value 24), and the other conditions were the same as those in Table 1 and the same test was performed. The results are shown in Table 3.
【００１９】[0019]
【表３】 [Table 3]
【００２０】この試験から、添加菌数が１缶当り３．
３、３．３×１０1 、１．３×１０2の場合は、蔗糖脂
肪酸エステル濃度１，２００ｐｐｍにおいて変敗を生じ
ることがなく、菌数が１．７×１０3 の場合のみ変敗が
生じることが判った。また蔗糖脂肪酸エステルの濃度が
１，５００ｐｐｍでは添加菌数が１．７×１０3 の場合
でも変敗は生じないことが判った。From this test, the number of bacteria added was 3.
In the case of 3, 3.3 × 10 1 and 1.3 × 10 2 , deterioration did not occur at a sucrose fatty acid ester concentration of 1,200 ppm, and deterioration occurred only when the number of bacteria was 1.7 × 10 3. It turned out to occur. It was also found that when the concentration of sucrose fatty acid ester was 1,500 ppm, spoilage did not occur even when the number of added bacteria was 1.7 × 10 3 .
【００２１】さらに、耐熱性菌として上記接種菌とは別
株のC.thermohydrosulfuricum を選び、その１缶当り添
加菌数を０、１．１、２．２×１０1 、１．６×１
０2 、１．６×１０3 、９．２×１０3 とし、Ｐ−１６
７０の濃度を０ｐｐｍ、１，２００ｐｐｍ、１，５００
ｐｐｍとし、レトルト条件を１２３℃・１５分（Ｆｏ値
２４）とし、その他の条件は表１の試験と同一として同
様の試験を行った。その結果を表４に示す。Furthermore, C. thermohydrosulfuricum, which is a strain different from the above-mentioned inoculum, was selected as a thermostable bacterium, and the number of bacteria added per can was 0, 1.1, 2.2 × 10 1 , 1.6 × 1.
0 2 , 1.6 × 10 3 , 9.2 × 10 3, and P-16
70 concentration 0ppm, 1,200ppm, 1,500
ppm, the retort condition was 123 ° C. for 15 minutes (Fo value 24), and the other conditions were the same as those in Table 1 and the same test was performed. The results are shown in Table 4.
【００２２】[0022]
【表４】 [Table 4]
【００２３】この試験から、添加菌数が１缶当り９．２
×１０3 の場合のみ蔗糖脂肪酸エステル濃度１，２００
ｐｐｍにおいて変敗を生じるが、菌数１．６×１０3 以
下では同じ濃度で変敗が生じないことが判った。また蔗
糖脂肪酸エステルの濃度が１，５００ｐｐｍでは添加菌
数が９．２×１０3 の場合でも変敗は生じないことが判
った。From this test, the number of bacteria added was 9.2 per can.
Sucrose fatty acid ester concentration is 1,200 only when × 10 3
It was found that spoilage occurs at ppm, but spoilage does not occur at the same concentration when the number of bacteria is 1.6 × 10 3 or less. It was also found that when the sucrose fatty acid ester concentration was 1,500 ppm, spoilage did not occur even when the number of added bacteria was 9.2 × 10 3 .
【００２４】以上の諸試験の結果を総合的に判断して、
実際の密閉容器入り乳飲料の製造において耐熱性菌が容
器に混入する可能性はその数がかなり少ないので、実用
上蔗糖脂肪酸エステルを１，２００ｐｐｍ以上添加すれ
ば自動販売機による加温販売において耐熱性菌の発芽増
殖による変敗を生じるおそれがない密閉容器入り乳飲料
を提供することができることが判った。また蔗糖脂肪酸
の濃度を１，５００ｐｐｍ以上とすれば一層安全であり
好ましいことが判った。一方蔗糖脂肪酸エステルの濃度
が３，０００ｐｐｍを超えると、上記のとおり蔗糖脂肪
酸エステルの分離が生じ好ましくなく、また２，０００
ｐｐｍを超えて添加しても制菌効果には変りがなく不経
済なだけであるから、特に好ましい濃度は１，５００ｐ
ｐｍ〜２，０００ｐｐｍの範囲である。Comprehensively judging the results of the above tests,
In the actual production of milk drinks in closed containers, the number of possibility that heat-resistant bacteria will be mixed in the container is quite small. Therefore, adding 1,200 ppm or more of sucrose fatty acid ester in practice will prevent heat-resistant sales in vending machines. It has been found that it is possible to provide a milk drink in a sealed container that is free from deterioration due to germination and growth of sex bacteria. Further, it was found that it is safer and preferable that the concentration of sucrose fatty acid is 1,500 ppm or more. On the other hand, when the concentration of the sucrose fatty acid ester exceeds 3,000 ppm, separation of the sucrose fatty acid ester occurs undesirably as described above, and 2,000
Even if added in excess of ppm, the bacteriostatic effect does not change and it is uneconomical.
It is in the range of pm to 2,000 ppm.
【００２５】次に、乳飲料中の無脂乳固形分の濃度を８
〜１０％かつ乳脂肪分３〜５％として前記と同様の試験
を行った。その結果を表５に示す。Next, the concentration of non-fat milk solids in the milk drink is adjusted to 8
The same test as described above was conducted with 10% and a milk fat content of 3-5%. The results are shown in Table 5.
【００２６】[0026]
【表５】 [Table 5]
【００２７】この試験から、上記蔗糖脂肪酸エステルの
静菌効果は無脂乳固形分が８％〜１０％の範囲について
存在することが判った。From this test, it was found that the bacteriostatic effect of the sucrose fatty acid ester was present in the range of 8% to 10% of non-fat milk solid content.
【００２８】本発明において使用可能な蔗糖脂肪酸エス
テルについては、上記Ｐ−１６７０に限らず、耐熱性菌
の発芽増殖抑制効果を有する公知の蔗糖脂肪酸エステル
の中から適当なものを選択することができる。The sucrose fatty acid ester that can be used in the present invention is not limited to the above-mentioned P-1670, but a suitable one can be selected from known sucrose fatty acid esters having an effect of suppressing germination and growth of thermostable bacteria. .
【００２９】また本発明はコーヒー乳飲料ばかりでな
く、ココア乳飲料、ビタミン入り牛乳、レシチン入り牛
乳等乳成分中の無脂乳固形分が８％〜１０％の乳飲料に
広く適用することができる。The present invention can be widely applied to not only coffee milk drinks but also milk drinks containing 8% to 10% non-fat milk solids in milk components such as cocoa milk drinks, milk containing vitamins and milk containing lecithin. it can.
【００３０】[0030]
【実施例】以下本発明の実施例について説明する。 実施例１ 牛乳７０ｋｇ、脱脂粉乳２．４ｋｇ、グラニュー糖３ｋ
ｇ、コーヒーエキス０．４ｋｇを調合した後三菱化成株
式会社製蔗糖脂肪酸エステルＰ−１６７０ ０．１２ｋ
ｇを添加し（濃度１，２００ｐｐｍ）、混合した。乳成
分中の無脂乳固形分は８％、乳脂肪分３％であった。均
質化処理を行った後、２００ｇ缶に充填密封し、１２３
℃で１５分加熱殺菌処理を行った（Ｆｏ値２６，２
７）。缶詰コーヒー乳飲料３０検体を５５℃で３０日間
保存後開缶して検査したところ、変敗缶は皆無であっ
た。EXAMPLES Examples of the present invention will be described below. Example 1 Milk 70 kg, skim milk powder 2.4 kg, granulated sugar 3 k
g, 0.4 kg of coffee extract, and then sucrose fatty acid ester P-1670 manufactured by Mitsubishi Kasei Co. 0.12k
g (concentration 1,200 ppm) was added and mixed. The non-fat milk solid content in the milk component was 8% and the milk fat content was 3%. After performing homogenization treatment, fill and seal a 200 g can,
Heat sterilization was performed at 15 ° C for 15 minutes (Fo value 26, 2
7). When 30 canned coffee milk beverages were stored at 55 ° C. for 30 days and then opened and inspected, there were no spoiled cans.
【００３１】実施例２ Ｐ−１６７０の添加量を０．３ｋｇ（濃度３，０００ｐ
ｐｍ）とした以外は実施例１と同一方法により缶詰コー
ヒー乳飲料を製造し高温保存した。変敗缶は皆無であ
り、またＰ−１６７０の分離も観察されなかった。Example 2 The amount of P-1670 added was 0.3 kg (concentration: 3,000 p).
A canned coffee milk beverage was produced and stored at high temperature by the same method as in Example 1 except that the pm) was used. There were no septic cans and no separation of P-1670 was observed.
【００３２】実施例３ 牛乳７０ｋｇ、脱脂粉乳３．４ｋｇ、グラニュー糖３ｋ
ｇ、コーヒーエキス０．４ｋｇを調合した後Ｐ−１６７
０ ０．１２ｋｇを添加した。無脂乳固形分は９％、乳
脂肪分３％、Ｐ−１６７０濃度は１，２００ｐｐｍであ
った。実施例１と同様の処理を行った結果変敗缶は皆無
であった。Example 3 70 kg of milk, 3.4 kg of skim milk powder, 3 k of granulated sugar
g, 0.4 kg of coffee extract, and then P-167
0 0.12 kg was added. The non-fat milk solid content was 9%, the milk fat content was 3%, and the P-1670 concentration was 1,200 ppm. As a result of performing the same treatment as in Example 1, there were no septic cans.
【００３３】実施例４ Ｐ−１６７０の添加量を０．３ｋｇ（濃度３，０００ｐ
ｐｍ）とした以外は実施例３と同一方法により缶詰コー
ヒー乳飲料を製造し高温保存した。変敗缶は皆無であ
り、またＰ−１６７０の分離も観察されなかった。Example 4 The amount of P-1670 added was 0.3 kg (concentration: 3,000 p
A canned coffee milk beverage was produced and stored at high temperature by the same method as in Example 3 except that the pm) was used. There were no septic cans and no separation of P-1670 was observed.
【００３４】実施例５ 牛乳７０ｋｇ、脱脂粉乳４．４ｋｇ、グラニュー糖３ｋ
ｇ、コーヒーエキス０．４ｋｇを調合した後Ｐ−１６７
０ ０．１２ｋｇ添加した。無脂乳固形分は１０％、乳
脂肪分３％、Ｐ−１６７０濃度は１，２００ｐｐｍであ
った。実施例１と同様の処理を行った結果変敗缶は皆無
であった。Example 5 Milk 70 kg, skim milk powder 4.4 kg, granulated sugar 3 k
g, 0.4 kg of coffee extract, and then P-167
0 0.12 kg was added. The non-fat milk solid content was 10%, the milk fat content was 3%, and the P-1670 concentration was 1,200 ppm. As a result of performing the same treatment as in Example 1, there were no septic cans.
【００３５】実施例６ Ｐ−１６７０の添加量を０．３ｋｇ（濃度３，０００ｐ
ｐｍ）とした以外は実施例５と同一方法により缶詰コー
ヒー乳飲料を製造し高温保存した。変敗缶は皆無であ
り、またＰ−１６７０の分離も観察されなかった。Example 6 P-1670 was added in an amount of 0.3 kg (concentration: 3,000 p).
A canned coffee milk beverage was produced and stored at high temperature by the same method as in Example 5 except that the pm) was used. There were no septic cans and no separation of P-1670 was observed.
【００３６】実施例７ Ｐ−１６７０の添加量を０．１５ｋｇ（濃度１，５００
ｐｐｍ）とし、かつ内容物を缶に充填後各缶にC.thermo
hydrosulfuricum 菌を１．３×１０2 添加した以外は実
施例１と同一方法により缶詰コーヒー乳飲料を製造し高
温保存した。変敗缶は皆無であった。Example 7 P-1670 was added in an amount of 0.15 kg (concentration: 1,500).
ppm) and after filling the cans with C.thermo
A canned coffee milk beverage was produced and stored at high temperature by the same method as in Example 1 except that 1.3 × 10 2 of hydrosulfuricum was added. There were no defeated cans.
【００３７】実施例８ Ｐ−１６７０の添加量を０．１５ｋｇ（濃度１，５００
ｐｐｍ）とし、かつ内容物を缶に充填後各缶にC.thermo
aceticum 菌を１．３×１０2 添加した以外は実施例１
と同一方法により缶詰コーヒー乳飲料を製造し高温保存
した。変敗缶は皆無であった。Example 8 P-1670 was added in an amount of 0.15 kg (concentration: 1,500).
ppm) and after filling the cans with C.thermo
Example 1 except that 1.3 × 10 2 of aceticum was added.
A canned coffee milk drink was produced by the same method as in (1) and stored at high temperature. There were no defeated cans.
【００３８】実施例９ Ｐ−１６７０の添加量を０．１５ｋｇ（濃度１，５００
ｐｐｍ）とし、かつ内容物を缶に充填後各缶にC.thermo
aceticum 菌を１．３×１０2 添加した以外は実施例１
と同一方法により缶詰コーヒー乳飲料を製造し高温保存
した。変敗缶は皆無であった。Example 9 P-1670 was added in an amount of 0.15 kg (concentration: 1,500).
ppm) and after filling the cans with C.thermo
Example 1 except that 1.3 × 10 2 of aceticum was added.
A canned coffee milk drink was produced by the same method as in (1) and stored at high temperature. There were no defeated cans.
【００３９】実施例１０ 牛乳７０ｋｇ、脱脂粉乳４．２９ｋｇ、グラニュー糖３
ｋｇ、コーヒーエキス０．４ｋｇ、生クリーム２．１３
ｋｇを調合した後Ｐ−１６７０ ０．１５ｋｇを添加し
た。無脂乳固形分は１０％、乳脂肪分は４％、Ｐ−１６
７０濃度は１，５００ｐｐｍであった。実施例１と同様
の処理を行った結果変敗缶は皆無であった。Example 10 70 kg of milk, 4.29 kg of skimmed milk powder, 3 granulated sugars
kg, coffee extract 0.4kg, fresh cream 2.13
After preparing kg, 0.15 kg of P-1670 was added. Non-fat milk solid content 10%, milk fat content 4%, P-16
The 70 concentration was 1,500 ppm. As a result of performing the same treatment as in Example 1, there were no septic cans.
【００４０】実施例１１ 牛乳７０ｋｇ、脱脂粉乳４．１９ｋｇ、グラニュー糖３
ｋｇ、コーヒーエキス０．４ｋｇ、生クリーム４．２６
ｋｇを調合した後Ｐ−１６７０ ０．２ｋｇを添加し
た。無脂乳固形分は１０％、乳脂肪分５％、Ｐ−１６７
０濃度は２．０００ｐｐｍであった。実施例１と同様の
処理を行った結果変敗缶は皆無であった。Example 11 Milk 70 kg, skim milk powder 4.19 kg, granulated sugar 3
kg, coffee extract 0.4 kg, fresh cream 4.26
After preparing kg, 0.2 kg of P-1670 was added. Non-fat milk solids 10%, milk fat 5%, P-167
The 0 concentration was 2.000 ppm. As a result of performing the same treatment as in Example 1, there were no septic cans.
【００４１】[0041]
【発明の効果】本発明によれば、蔗糖脂肪酸エステルを
１，２００ｐｐｍ〜３，０００ｐｐｍ含有させることに
より無脂乳固形分が８％〜１０％の乳飲料であっても自
動販売機による加温販売が可能となる。According to the present invention, by adding 1,200 ppm to 3,000 ppm of sucrose fatty acid ester, even a milk drink having a non-fat milk solid content of 8% to 10% is heated by a vending machine. It becomes possible to sell.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 佐々木 正之 北海道千歳市桜木１−８−４ ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Masayuki Sasaki 1-8-4 Sakuragi, Chitose City, Hokkaido
Claims (2)
脂肪酸エステルを１，２００ｐｐｍ〜３，０００ｐｐｍ
含有することを特徴とする密閉容器入り乳飲料。1. Non-fat milk solid content is 8 to 10%, and sucrose fatty acid ester is 1,200 ppm to 3,000 ppm.
A milk drink in a sealed container, characterized by containing.
０ｐｐｍ〜２，０００ｐｐｍであることを特徴とする請
求項１記載の密閉容器入り乳飲料。2. The content of sucrose fatty acid ester is 1,50.
It is 0 ppm-2,000 ppm, The milk drink in a closed container according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5345296A JP2850739B2 (en) | 1993-12-21 | 1993-12-21 | Milk drink in closed container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5345296A JP2850739B2 (en) | 1993-12-21 | 1993-12-21 | Milk drink in closed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07170908A true JPH07170908A (en) | 1995-07-11 |
| JP2850739B2 JP2850739B2 (en) | 1999-01-27 |
Family
ID=18375633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5345296A Expired - Fee Related JP2850739B2 (en) | 1993-12-21 | 1993-12-21 | Milk drink in closed container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2850739B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6140776A (en) * | 1984-08-01 | 1986-02-27 | Mitsubishi Chem Ind Ltd | Preparation of protein drink sterilized by heating at high temperature |
| JPS63102659A (en) * | 1986-10-18 | 1988-05-07 | Kanebo Foods Ltd | Drink contained in hermetically sealed container |
| JPS63237767A (en) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | Sealed container-packed beverage |
| JPH0216959A (en) * | 1988-07-04 | 1990-01-19 | Kanebo Ltd | Drink filled in sealed container |
-
1993
- 1993-12-21 JP JP5345296A patent/JP2850739B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6140776A (en) * | 1984-08-01 | 1986-02-27 | Mitsubishi Chem Ind Ltd | Preparation of protein drink sterilized by heating at high temperature |
| JPS63102659A (en) * | 1986-10-18 | 1988-05-07 | Kanebo Foods Ltd | Drink contained in hermetically sealed container |
| JPS63237767A (en) * | 1987-03-25 | 1988-10-04 | Kanebo Ltd | Sealed container-packed beverage |
| JPH0216959A (en) * | 1988-07-04 | 1990-01-19 | Kanebo Ltd | Drink filled in sealed container |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2850739B2 (en) | 1999-01-27 |
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