JPH0884576A - Production of low-acidic beverage filled in hermetically sealed container - Google Patents

Abstract

PURPOSE: To obtain the beverage capable of suppressing the growth of thermostable microorganisms by mixing and homogenizing a low-acidic beverage content liquid containing milk without containing a sucrose ester of a fatty acid, heat-treating the resultant homogenate under specific conditions, then filling the heat-treated beverage in a container, hermetically sealing the container and carrying out the retort heat treatment. CONSTITUTION: This method for producing a low-acidic beverage filled in a hermetically sealed container is to mix cow's milk with granulated sugar, a skimmilk powder, a powdery coffee, sodium bicarbonate and water treated with active carbon, prepare a low-acidic beverage content liquid containing the milk without containing a sucrose ester of a fatty acid, carry out the heat treatment with a heat exchanger before or after performing the homogenizing treatment with a homogenizer, etc., then fill the resultant liquid in a container at <=35 deg.C filling temperature with a filler, replace air in the container with steam or a mixed gas of the steam with nitrogen gas, hermetically seal the container and subsequently perform the retort heat treatment. The sum total of the F0 value for the heat treatment with the heat exchanger and the retort heat treatment (heating time required to kill all the microorganisms) is >=120. The resultant beverage is capable of suppressing the germination and growth of thermostable microorganisms even by heating and selling thereof with an automatic vender, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to canned coffee milk,
The present invention relates to a low-acidic beverage contained in a hermetically-sealed container such as canned cocoa, canned milk coffee, or canned cafe ole, and more particularly to a low-acidic beverage contained in a hermetically sealed container suitable for hot sale by a vending machine.

[0002]

2. Description of the Related Art With the development of vending machines in recent years, sales of low-acidic beverages containing milk such as coffee milk in vending machines are also increasing. One of the problems that occurs when low-acidic beverages such as milk beverages are sold at a temperature of 45 to 65 ° C. in a vending machine is flat sour deterioration of the contents due to germination and growth of heat-resistant bacteria.

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 thermostable 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).

Regarding a milk drink having a non-fat milk solid content of 8% or more in a milk drink which is not described in Japanese Patent Publication No. 57-26104, sucrose fatty acid ester is described in Japanese Patent Application No. 5-345296. 1,200 ppm to 3,000
It is described that by adding 0 ppm, germination and growth of heat-resistant bacteria can be prevented in warm sales by an automatic vending machine.

[0005]

Sucrose fatty acid ester is expensive, and when added in a large amount, the bitterness and acridness impair the taste of a low-acidic beverage containing milk. It is desirable to provide a low-acidic beverage in a closed container suitable for hot sale by a vending machine without adding sucrose fatty acid ester.

Therefore, a first object of the present invention is to provide a sealed container capable of sufficiently suppressing germination and growth of heat-resistant bacteria even when heated and sold by an automatic vending machine without adding sucrose fatty acid ester. It is to provide a method for producing a low-acid beverage.

Conventionally, when a can is filled with a solution in a low-acidic beverage containing milk from a filler, generally, the content liquid is filled as a method of suppressing the residual oxygen amount in the head space of the can to a predetermined amount or less in order to prevent product oxidation. A hot filling method of filling a can at a temperature of 80 ° C to 90 ° C is adopted. However, as a result of the experiment by the present inventor, when hot filling is performed at this filling temperature, the milk component is coagulated and adhered to the filler valve provided in the content liquid outlet of the filler, and the mass of the coagulated milk component is the filler. When peeled off from the valve and entered into the can together with the content liquid, the lumps of milk components do not dissolve even if a retort heat treatment is performed, and heat does not reach the inside of the lumps sufficiently, so thermostable bacteria may survive. I knew it was. When sucrose fatty acid ester is added as in conventional low-acid beverages containing milk, the thermostable bacteria that survive in the lump of milk components germinate and grow in the product due to the bacteriostatic action of sucrose fatty acid ester. However, when the sucrose fatty acid ester is not added to the low-acidic beverage containing milk in order to achieve the first object of the present invention, the residual heat resistance in the vending machine when heated is sold. May cause flat sour deterioration of the product due to germination and growth of fungi.

Therefore, a second object of the present invention is to solve the above-mentioned problems that occur when providing a low-acidic beverage in a closed container.

[0009]

Means for Solving the Problems and Actions The present inventor has conducted research and experiment to achieve the first object, and as a result, heat sterilization treatment of a low-acid beverage content liquid containing milk was filled in a container of the content liquid. Performed by the two-stage heat treatment of the heat treatment by the heat exchanger before and the retort heat treatment after the filling,
Moreover, it was discovered that, by setting the total F ₀ value of the two-step heat treatment to 120 or more, no deterioration occurs even if the product is stored at 55 ° C. for 3 weeks, and the present invention was reached.

That is, the method for producing a low-acidic beverage contained in a closed container, which achieves the first object of the present invention, is to prepare a low-acidic beverage content liquid containing milk containing no sucrose fatty acid ester and perform a homogenizing treatment. Alternatively, after performing the heat treatment by the heat exchanger, then filling and sealing the content liquid in the container and then performing the retort heat treatment, the total F ₀ value of the heat treatment by the heat exchanger and the retort heat treatment is 120 or more. Characterize.

According to the method of the present invention, heat sterilization with an F ₀ value of 120 or more allows heat resistance even when a low-acid beverage containing a sucrose fatty acid ester-free additive in a closed container is heated and sold by a vending machine. It is possible to prevent product deterioration due to germination and growth of bacteria. Moreover, the quality of the product does not deteriorate such as separation of the content liquid, discoloration, and change of pH.

[0012] In one aspect of the present invention, the production method according to the present invention, the F ₀ value of heat treatment by the heat exchanger, characterized in that larger than F ₀ value of retort heat treatment.

As a result, in the particle size distribution of fat globules, the proportion of fat globules having a particle size of 1 μm or less becomes large, and separation of the content liquid during long-term storage can be prevented.

In one aspect of the present invention, the manufacturing method according to the present invention is characterized in that the heat treatment by the heat exchanger is performed in two or more stages.

Whether the heat treatment by the heat exchanger is carried out by a one-stage heat exchanger or by dividing it into two or more stages, there is no great difference in the sterilizing effect, but only the one-stage heat exchanger is used. When the F ₀ value of 100 or more is heated in the above, a part of the milk component in the content liquid is solidified and the phenomenon of sticking to the inner wall of the heat exchanger easily occurs. Therefore, the sanitation process of the heat exchanger must be frequently performed. The production line must be stopped during this period, which reduces production efficiency. By dividing the heat treatment into two or more multi-stage heat exchangers, it is possible to prevent the milk component in the content liquid from sticking to the heat exchangers in each stage, and to perform excessive sanitation treatment. It is not necessary to carry out, and it is possible to prevent a decrease in production efficiency.

The method for producing a low-acidic beverage contained in a closed container, which achieves the second object of the present invention, is characterized in that the container is filled with the content liquid and the filling temperature at that time is set to 35 ° C. or lower. To do.

By setting the filling temperature to 35 ° C. or lower,
The milk component does not coagulate and adhere to the filler valve and the lump does not mix inside the container.Therefore, heat-resistant bacteria survive in this lump of milk component and germinate and proliferate during warm sale by the vending machine. It is possible to prevent the deterioration of the product.

In another aspect of the present invention, in the manufacturing method according to the present invention, the air in the container is filled with water vapor or nitrogen gas after filling the container with the content liquid at a filling temperature of 35 ° C. or less and before sealing the container. It is characterized in that it is replaced by a mixed gas of steam.

As a result, the amount of oxygen remaining in the head space can be suppressed to a predetermined amount or less, and the insufficient oxidation prevention caused by the low filling temperature can be compensated.
It is also possible to increase the degree of vacuum, and it is possible to prevent the occurrence of buckling (bulging deformation of the can) due to thermal expansion of the gas in the head space during retort sterilization.

To replace the air in the container with a mixed gas of nitrogen gas and water vapor, for example, Japanese Patent Publication No. 63-5024.
Using the method described in Japanese Patent No. 9, adjustment is made so that the amount of oxygen and the degree of vacuum are predetermined.

The method of the present invention can be widely applied not only to coffee milk, but also to low-acidic beverages containing milk such as milk cocoa, milk coffee and cafe aure.

As the heat exchanger, any type of heat exchanger such as a plate type or a tube type can be used as long as it can be used for the primary heating of the content liquid before retort.

[0023]

EXAMPLES Examples of the present invention will be described below. In the production method according to the present invention, the inventors of the present invention have found an F ₀ value that can sufficiently suppress germination and growth of thermostable bacteria even when heated and sold by an automatic vending machine without adding sucrose fatty acid ester. C.ther as a thermostable bacterium to be tested
Using mohydrosulfuricum and C. thermoaceticum, a germination and growth inhibition test of heat-resistant bacteria by heating (Examples 1 to 5) was carried out as shown in the following Examples.

Example 1 A coffee milk model liquid having the following composition was prepared.

Commercial milk 69.3% Granulated sugar 3.0% Non-fat dry milk 2.4% Powdered coffee 0.4% Baking soda 0.07% Activated carbon treated water 24.83% This model liquid was 250 kg / cm by a homogenizer.
After homogenization treatment at ² , C. thermohydrosulfuricum was inoculated to a concentration of 1.6 × 10 ⁴ / ml. Then, in each of the 24 test sections, the model solution was filled with 2 ml of TDT tube in each of the 24 test sections, and sealed, and then heated by varying the F ₀ value of each step from ₀ to 120 by a two-step oil bath. did. Tubes of these test plots at 55 ℃ for 3
Table 1 shows the number of deteriorated tubes in the test tubes (6 tubes) after storage for a week.

[0026]

[Table 1]

Example 2 A two-stage heating test was conducted in the same manner as in Example 1 except that the concentration of thermostable bacteria was changed to 8.4 × 10 ¹ / ml. The results are shown in Table 2.

[0028]

[Table 2]

Example 3 A test was conducted in the same manner as in Example 1 except that the heating was divided into three oil baths and the concentration of thermostable bacteria was 1.3 × 10 ³ / ml. . Table 3 shows the results.

[0030]

[Table 3]

Example 4 A test was conducted by heating in three steps in the same manner as in Example 3 except that the concentration of thermostable bacteria was 4.9 × 10 ² / ml. The results are shown in Table 4.

[0032]

[Table 4]

Example 5 The F ₀ value of each stage was changed from ₀ to 130, and C. thermoaceticum 1.3 × 10 was selected as the thermostable bacterium to be tested.
A test by three-stage heating was conducted in the same manner as in Example 4 except that ³ / ml was used. The results are shown in Table 5.

[0034]

[Table 5]

As a result of the tests of the above Examples 1 to 5, the heating was 1
It was found that the model solution did not deteriorate even if it was stored at 55 ° C. for 3 weeks as long as the total F ₀ value was 120 or more, regardless of whether it was performed in two steps, two steps or three steps.

Example 6 Next, as shown in Table 6, with respect to the coffee milk model liquid having the same composition as in Example 1, the total of F ₀ values was set to 120.
When heating is performed with the F ₀ value of the one-stage heat exchanger set to 75.8 and the F ₀ value of the retort set to 44.5 (mark 1),
The heating by the heat exchanger is divided into two stages and each has an F ₀ value of 50.
Fat globules when heated with a F ₀ value of 19.8 (mark 2) by the retort (mark 2) and when heating with a F ₀ value of 119.7 only by the retort without heating by the heat exchanger (mark 3) The particle size distribution, pH, and color change were measured. Each model solution was homogenized with a homogenizer at 250 kg / cm ² before retort, filled in a 200 g can, and heated in a retort.

[0037]

[Table 6]

The role (%) of particles having a particle size of 1 μm or less in fat globules was stored immediately after retort and after storage at 55 ° C. for 1 week,
Table 7 shows the results of each measurement after storage at 2 ° C for 2 weeks.

[0039]

[Table 7]

If the proportion of particles having a particle size of 1 μm or less is less than 90%, the milk components in the liquid tend to separate with the passage of time, which is not preferable. The measurement results in Table 7 show that the total F ₀ values are the same,
The ratio of particles with a size of 1 μm or less is larger when heating is performed separately in the heat exchanger and the retort than when heating by the retort alone, and heating in the heat exchanger is performed in two stages rather than in one stage. It is shown that the proportion of particles of 1 μm or less is large. Table 8 shows the pH values of the model solutions measured immediately after retort, after storage at 55 ° C for 1 week, and after storage at 55 ° C for 2 weeks.

[0041]

[Table 8]

In a low-acidic beverage containing milk such as coffee milk, it is considered that the flavor is deteriorated when the pH is 6.2 or less. From the results shown in Table 8, even if the F ₀ value is the same, in the case of Mark 3 by heating with only the retort, the pH is 6.1, which is not preferable in terms of flavor, and it is better to heat the heat exchanger separately from the retort. It has been found that a good flavor can be maintained.

Color difference measurement of the model liquid was carried out for each mark immediately after retort, immediately after retort, after storage at 55 ° C. for 1 week, and after storage at 55 ° C. for 2 weeks, using the color of the model liquid immediately after the retort as a standard. The results are shown in Table 9.

[0044]

[Table 9]

Table 10 shows the results of the color difference measurement of the model liquids after each mark was stored at 55 ° C for 1 week and after being stored at 55 ° C for 2 weeks, with the color of each mark immediately after the retort as a standard. .

[0046]

[Table 10]

From the results of Table 9 and Table 10, in the case of mark 3, the color difference is large (discoloring to reddish brown), and if the F ₀ value of 120 is attempted to be achieved only by retort heating, discoloration of the content liquid can be prevented. It turned out that it was not possible to make a product that was satisfactory in terms of color.

[0048] As shown in Example 7 Table 11, the F ₀ value total of about 120 for the coffee milk model solution having the same composition as Example 1, about the total F ₀ value by one stage to three-stage heat exchangers 100, when the F ₀ value by the retort was set to about 20 (marks 4 to 6) and the F ₀ value by the three-stage heat exchanger was about 11
5, the F ₀ value by the retort was set to about 5, and the particle size distribution, pH and color change of fat globules when heated (marks 7 and 8) were measured. Each model solution was homogenized with a homogenizer at 250 kg / cm ² before retort, filled in a 200 g can, and heated in a retort.

[0049]

[Table 11]

The proportion (%) of particles having a particle size of 1 μm or less in fat globules was stored immediately after retort and stored at 55 ° C. for 1 week.
Table 12 shows the results of measurement after storage at 2 ° C for 2 weeks.

[0051]

[Table 12]

The measurement results show that particles having a particle size of 1 μm or more account for 95% or more and should be satisfied. Particularly, in the case of the marks 7 and 8 in which the F ₀ value by the heat exchanger is about 115 and the F ₀ value by the retort is about 5, 1 μm
m or less in particle size particles accounted for 98%, the F ₀ value of heat treatment by the heat exchanger be made larger than the F ₀ value of retort heat treatment was found to be advantageous.

Table 13 shows the pH values measured immediately after retort, after storage at 55 ° C. for 1 week and after storage at 55 ° C. for 2 weeks.

[0054]

[Table 13]

The results in Table 13 show that the pH after storage at 55 ° C. for 2 weeks was 6.3 or more, which was satisfactory. In addition, with respect to the marks 4 to 8 using the color of the model liquid of mark 4 in Table 11 immediately after the retort as a standard, the color difference measurement of the model liquid was performed immediately after the retort, after storing at 55 ° C for 1 week, and after storing at 55 ° C for 2 weeks. The results are shown in Table 14.

[0056]

[Table 14]

Further, the color of each of the marks 4 to 8 immediately after the retort of the model liquid was used as a standard, and each mark had a color of 1 at 55 ° C.
Table 15 shows the results of the color difference measurement of the model liquid, which was carried out after storage for a week and at 55 ° C. for 2 weeks.

[0058]

[Table 15]

The results in Tables 14 and 15 show that when the heating by the heat exchanger and the retort heating are used in combination, a large color change does not occur and a satisfactory result is obtained.

Example 8 The following test was conducted in order to investigate the growth potential of thermostable bacteria that survive in the mass of milk components coagulated and adhered to the filler valve.

Test 1 The heat-resistant bacterium B. stearothermophilus was added to commercially available coffee milk and dried at a drying temperature of either 37 ° C. or 110 ° C. to give a solid. Next, 0.01 to 0.04 g of this solid substance was put into a TDT tube, and then 2 ml of commercially available coffee milk was filled in each tube and the mixture was sealed.
After heating at 0 ° C for a predetermined time, the number of deteriorated tubes after storage at 55 ° C for 3 weeks was examined. The results are shown in Table 16.

[0062]

[Table 16]

The lump dried and solidified at 37 ° C. dissolved at 121.1 ° C., but the lump dried and solidified at 110 ° C. did not dissolve at 121.1 ° C. And 1 for the one that the lump melted
No spoiled tube was generated by heating at 21.1 ° C for 3 minutes or more, but 12 if the lump did not dissolve
A deterioration tube was also generated by heating at 1.1 ° C. for 20 minutes. From these results, it was found that the thermostable bacteria survived and germinated and propagated when the lumps of milk components remained in the coffee milk without being dissolved.

Next, using the above-mentioned bacterial species, a usual heat resistance test was carried out in which the spores were not dispersed but were uniformly dispersed. That is, the above heat-resistant bacterium was added to commercially available coffee milk to a concentration of 1.4 × 10 ⁵ cells / ml, 2 ml of this coffee milk was filled in a TDT tube, and the mixture was sealed.
After heating at 21.1 ° C. for a predetermined time and storing at 55 ° C. for 3 weeks, the number of deteriorated tubes was examined. The results are shown in Table 17.

[0065]

[Table 17]

From the results shown in Table 17, it was found that in the absence of lumps, a septic tube was not generated by heating at 121.1 ° C. for 4 minutes or longer.

Test 2 A test similar to Test 1 was conducted using canned food. B.stearo
Thermophilus was added to commercially available coffee milk, added to the crepe portion of an empty can of 200 g, and dried and solidified by heating at 95 ° C. for 30 minutes. Next, the cans were filled with commercially available coffee milk at a filling temperature of 90 ° C., sterilized by a retort, and stored at 55 ° C. for 3 weeks.
As a control, a spore suspension of the same bacterial species was added immediately after filling commercially available coffee milk without making lumps in the crepe part of an empty can, and then a similar treatment was also made to make spoilage. I checked the presence of a can. The results are shown in Table 18.

[0068]

[Table 18]

From the results shown in Table 18, the cans which do not have lumps even when they are canned did not cause deterioration of the cans by heating at 121.1 ° C. for 5 minutes or more, but the cans having lumps caused deterioration of the cans. Was found to occur.

As a result of Tests 1 and 2 described above, it was found that the presence of spores of heat-resistant bacteria in a mass in the mass of milk components increases the heat resistance of the bacteria and increases the possibility of spoilage. . Also,
It was found that it is important whether or not the lumps of milk components are dissolved in the content liquid during the heat treatment.

Example 9 Assuming an actual filler, a simulated test was conducted using a tester for coagulation and adhesion of milk components in a filler valve. The test machine used for this test is shown schematically in FIG. 1, and the stock solution stored in the stock solution tank 1 is pumped out by a pump 2 and supplied to an oil bath 3 to be heated. Next, the heated stock solution is supplied to the supply tank 4 arranged at the upper part through the pipe 7. A filler valve 5 having a known structure that is opened and closed by the operation of the variable motor 6 is provided below the supply tank 4, and the stock solution is supplied from the filler valve 5 to the cooling tank 7 and then cooled. Returned to. In this way, the above steps are repeated, and the stock solution is circulated in the system to repeat heating and cooling.

Commercially available coffee milk with B. stearothermophil
Add us to a concentration of 2.4 × 10 ⁴ cells / ml, circulate this solution in the above tester, and change the heating temperature variously to open / close the filler valve 5 so that the filler valve 5 The presence or absence of coagulation and adhesion of milk components was examined.
Next, the attached matter was taken into a TDT tube, 2 ml of commercially available coffee milk was filled therein, and the mixture was sealed. After heat treatment with an oil bath, the number of spoiled tubes after storage at 55 ° C for 3 weeks was examined. Table 19 shows the circulation temperature (filling temperature) in the filler valve, the presence / absence of milk component adhesion in the filler valve, the number of variable sales cans, and the presence / absence of lump dissolution during heat treatment.

[0073]

[Table 19]

From the results shown in Table 19, when the filling temperature was 35 ° C., the adhesion of the milk component slightly occurred in the filler valve.
No deterioration tube was formed by heating at 21.1 ° C for 1 minute or more. Further, at the filling temperature of 30 ° C., no adhesion of milk components occurred. From this fact, by setting the filling temperature of the low-acidic beverage containing milk to 35 ° C. or lower, preferably 30 ° C. or lower, the milk component does not coagulate and adhere to the filler valve, and the heat resistance during heating and sales by the vending machine is improved. It was found that there is no risk of germs growing and growing.

[0075]

As described above, according to the method of the present invention, a low acid beverage content liquid containing milk containing no sucrose fatty acid ester is prepared and heated by a heat exchanger before or after homogenization treatment. Then, the container is filled with the content liquid and sealed, and then the retort heat treatment is performed, and the total F ₀ value of the heat treatment by the heat exchanger and the retort heat treatment is 120.
By the above, even if a low-acidic beverage containing milk in a closed container without addition of sucrose fatty acid ester is heated and sold by a vending machine, deterioration of the product due to germination and growth of heat-resistant bacteria can be prevented. Moreover, separation of content liquid, discoloration, p
There is no deterioration of product quality such as H change.

[0076] Further, according to the method of the present invention, by the F ₀ value of heat treatment by a heat exchanger larger than the F ₀ value of retort heat treatment, the particle size distribution of the fat globules, the particle size not greater than 1μm The ratio of fat globules becomes large, and the separation of the content liquid during long-term storage can be prevented.

According to the method of the present invention, the heat treatment by the heat exchanger is performed in two or more stages, so that the milk component in the content liquid in the heat exchanger at each stage can be prevented from sticking. Therefore, it is not necessary to perform excessive sanitation, and it is possible to prevent a decrease in production efficiency.

Further, according to the method of the present invention, the content liquid is filled in the container with the filler, and the filling temperature at that time is 35 ° C.
By the following, the milk components will not coagulate and adhere to the filler valve and the lumps will not be mixed inside the container.Therefore, the heat-resistant bacteria will survive in the lumps of the dairy components and will be heated by the vending machine. It is possible to prevent germination and multiplication during the sale and deterioration of the product.

According to the method of the present invention, the filling temperature is 3
After filling the container with the content liquid at 5 ° C or less and before sealing the container, the air in the container is replaced with steam or a mixed gas of nitrogen gas and steam to reduce the residual oxygen amount in the headspace to a predetermined amount or less. It is possible to suppress the above, and it is possible to compensate for the insufficient oxidation prevention caused by the low filling temperature. It is also possible to increase the degree of vacuum, and it is possible to prevent the occurrence of buckling (bulging deformation of the can) due to thermal expansion of the gas in the head space during retort sterilization.

[Brief description of drawings]

FIG. 1 is a diagram schematically showing a testing machine for carrying out the method of the present invention.

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[Procedure amendment]

[Submission date] October 27, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[0007] When filling a conventional milk low acid beverages Description liquid from filler can, as a method of generally suppressing the residual oxygen content in the headspace of the can prevent oxidation of the product below a predetermined amount, the content liquid A hot filling method of filling a can at a filling temperature of 80 ° C to 90 ° C is adopted. However, as a result of the experiment by the present inventor, when hot filling is performed at this filling temperature, the milk component is coagulated and adhered to the filler valve provided in the content liquid outlet of the filler, and the mass of the coagulated milk component is the filler. When peeled off from the valve and entered into the can together with the content liquid, the lumps of milk components do not dissolve even if a retort heat treatment is performed, and heat does not reach the inside of the lumps sufficiently, so thermostable bacteria may survive. I knew it was. When sucrose fatty acid ester is added as in conventional low-acid beverages containing milk, the thermostable bacteria that survive in the lump of milk components germinate and grow in the product due to the bacteriostatic action of sucrose fatty acid ester. However, when the sucrose fatty acid ester is not added to the low-acidic beverage containing milk in order to achieve the first object of the present invention, the residual heat resistance in the vending machine when heated is sold. May cause flat sour deterioration of the product due to germination and growth of fungi.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0036

[Correction method] Change

[Correction content]

Example 6 Next, as shown in Table 6, the total F ₀ value of the coffee milk model liquid having the same composition as in Example 1 was set to about 120,
When heating is performed with the F ₀ value by the one-stage heat exchanger being 75.8 and the F ₀ value by the retort being 44.5 (mark 1),
The heating by the heat exchanger is divided into two stages and each has a F ₀ value of 50.
Fat globules when heated with the F ₀ value of 19.8 (mark 2) by the retort (mark 2) and when heating with the F ₀ value of 119.7 only by the retort without heating by the heat exchanger (mark 3) The particle size distribution, pH, and color change were measured. Before the retort, each model liquid was homogenized with a homogenizer at 250 kg / cm ² , filled in a 200 g can and heated in a retort.

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0072

[Correction method] Change

[Correction content]

Commercially available coffee milk with B.I. stearot
Thermophilus was added to a concentration of 2.4 × 10 ⁴ cells / ml, this solution was circulated in the tester, and the filler valve 5 was opened / closed by variously changing the heating temperature to open / close the filler valve 5. The presence or absence of coagulation and adhesion of milk components was examined. Next, the attached matter was taken in a TDT tube, 2 ml of commercially available coffee milk was filled therein, the mixture was sealed by heat, and after heat treatment in an oil bath, the number of spoiled tubes after storage at 55 ° C. for 3 weeks was examined. Circulating temperature in filler valve (filling temperature), the presence or absence of milk components attached at the filler valves, the dissolution existence of mass in time varying over the tube number and heat treatment shown in Table 19.

Claims (5)

[Claims] 1. A low-acid beverage content liquid containing milk that does not contain sucrose fatty acid ester is prepared and heat-treated by a heat exchanger before or after homogenization treatment, and then after filling the container with the content liquid and sealing. A method for producing a low-acid beverage in a closed container, which comprises performing retort heat treatment and setting a total of F ₀ values of heat treatment by a heat exchanger and retort heat treatment to 120 or more. 2. A process according to claim 1, wherein the the F ₀ value of heat treatment by a heat exchanger larger than the F ₀ value of retort heat treatment. 3. The manufacturing method according to claim 1, wherein the heat treatment by the heat exchanger is performed in two or more stages. 4. A container is filled with the content liquid with a filler,
The manufacturing method according to any one of claims 1 to 3, wherein the filling temperature at that time is set to 35 ° C or lower. 5. The air in the container is replaced by steam or a mixed gas of nitrogen gas and steam after the container is filled with the content liquid and before the container is closed.
The manufacturing method described.