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1. WO2017073476 - MILK-CONTAINING BEVERAGE PRODUCTION METHOD

Publication Number WO/2017/073476
Publication Date 04.05.2017
International Application No. PCT/JP2016/081252
International Filing Date 21.10.2016
IPC
A23L 2/38 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
A23C 3/02 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
3Preservation of milk or milk preparations
02by heating
A23C 3/08 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
3Preservation of milk or milk preparations
08by addition of preservatives
A23L 2/00 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
A23L 2/42 2006.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
42Preservation of non-alcoholic beverages
CPC
A23C 3/02
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
3Preservation of milk or milk preparations
02by heating
A23C 3/08
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
3Preservation of milk or milk preparations
08by addition of preservatives
A23L 2/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
A23L 2/38
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
38Other non-alcoholic beverages
A23L 2/42
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
42Preservation of non-alcoholic beverages
Applicants
  • 株式会社明治 MEIJI CO., LTD. [JP]/[JP]
Inventors
  • 長田 尭 OSADA Takashi
  • 斎藤 淳平 SAITOU Junpei
Agents
  • 衡田 直行 HIRATA Naoyuki
Priority Data
2015-21026726.10.2015JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) MILK-CONTAINING BEVERAGE PRODUCTION METHOD
(FR) PROCÉDÉ DE PRODUCTION DE BOISSON CONTENANT DU LAIT
(JA) 乳含有飲料の製造方法
Abstract
(EN) A method of producing a milk-containing beverage is provided which can effectively suppress foaming in the raw milk occurring in the production process while greatly reducing the dissolved oxygen concentration of the milk-containing beverage. This milk-containing beverage production method involves: (A) a first oxygen concentration reduction step in which the supply method and supply conditions in an inert gas treatment are controlled, the raw milk is subjected to the inert gas treatment such that the foam ratio of the raw milk is less than or equal to 10%, and thereafter, the raw milk is discharged to obtain raw milk with a reduced dissolved oxygen concentration; (B) a second oxygen concentration reduction step in which the supply method and supply conditions in an inert gas treatment are controlled, the raw milk obtained in step (A) is subjected to inert gas treatment such that the foam ratio of the raw milk is less than or equal to 10% to obtain raw milk with reduced dissolved oxygen concentration; and (C) a heating sterilization step for heat-sterilizing the raw milk obtained in the step (B).
(FR) L'invention concerne un procédé de production d'une boisson contenant du lait qui peut supprimer efficacement le moussage dans le lait cru qui se produit pendant le processus de production tout en réduisant considérablement la concentration d'oxygène dissous de la boisson contenant du lait. Ce procédé de production de boisson contenant du lait implique : (A) une première étape de réduction de la concentration d'oxygène dans laquelle le procédé d'alimentation et les conditions d'alimentation dans un traitement par un gaz inerte sont régulés, le lait cru est soumis au traitement par le gaz inerte de telle sorte que le rapport de mousse du lait cru est inférieur ou égal à 10 %, et ensuite le lait cru est déchargé pour obtenir du lait cru avec une concentration d'oxygène dissous réduite; (B) une seconde étape de réduction de la concentration d'oxygène dans laquelle le procédé d'alimentation et les conditions d'alimentation dans un traitement par un gaz inerte sont régulés, le lait cru obtenu à l'étape (A) est soumis à un traitement par un gaz inerte de sorte que le rapport de la mousse de lait cru est inférieur ou égal à 10 % pour obtenir du lait cru avec une concentration d'oxygène dissous réduite; et (C) une étape de stérilisation par chauffage pour stériliser à chaud le lait cru obtenu dans l'étape (B).
(JA) 乳含有飲料の溶存酸素濃度を大きく低減させながらも、かつ、製造過程で発生する原料乳の泡立ちを効果的に抑制できる乳含有飲料の製造方法を提供する。 (A)不活性ガス処理の供給方法及び供給条件を制御し、原料乳の気泡率が10%以下となるように、原料乳に不活性ガス処理を行った後に、原料乳を排出し、溶存酸素濃度を低減させた原料乳を得る第一の酸素濃度低減工程と、(B)不活性ガス処理の供給方法及び供給条件を制御し、工程(A)で得られた原料乳の気泡率が10%以下となるように、原料乳に不活性ガス処理を行い、溶存酸素濃度を低減させた原料乳を得る第二の酸素濃度低減工程と、(C)工程(B)で得られた原料乳を加熱殺菌する加熱殺菌工程を含む乳含有飲料の製造方法である。
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