JP3272292B2 - Milk soft drink manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a soft drink containing milk.

[0002]

2. Description of the Related Art Milk soft drinks are practically impossible to obtain under aseptic conditions, and milk soft drinks are generally microbially rich in nutrients. Conditions are strict, for example,
It is equivalent to 30 minutes.

[0003] Conventionally, commercial products of soft drinks containing milk are subjected to sterilization after mixing and blending the extract components and the milk components. The sterilization conditions were severe, for example, at 121 ° C. for 20 to 30 minutes. Therefore, the original rich aroma and taste of the extracted components and the like have been reduced.

[0004]

According to the present invention, in order to solve the above-mentioned problems, a milk component containing milk and an emulsifier is mixed and emulsified to obtain a first beverage component.
Subjecting the first beverage component to high temperature sterilization under the first condition and cooling; obtaining a second beverage component free of milk components;
Is sterilized at a higher temperature under a condition milder than the first condition and cooled, and the cooled first beverage component and the cooled second beverage component are mixed under aseptic conditions to obtain a soft drink containing milk. And a method for producing a milk-containing soft drink.

According to the present invention, a first beverage component containing a milk component and a second beverage component not containing a milk component are separated, and the first beverage component is equivalent to 20 to 30 minutes at 121 ° C. For example, sterilization is performed under strict sterilization conditions of 138 ° C. for 30 seconds as before, and the second beverage component is sterilized under sterilization conditions of 121 ° C. for 5 minutes, for example, 131 ° C. for 30 seconds. 2. Deterioration due to heating of the aroma and taste of coffee or tea contained in the beverage component of 2. Therefore, the mild condition of high-temperature sterilization means, for example, that the heating temperature is low and / or the heating time is short.

[0006]

EXAMPLES AND COMPARATIVE EXAMPLES Example 1 A coffee extract (ie, coffee solids) was obtained by a conventional method such as the production method shown in FIG. 1, and sugar and a pH adjuster based on the formulation in Table 1 were added. After that, sterilization was performed at 131 ° C. for 30 seconds (this is referred to as beverage component 1). Separately, the milk component containing an emulsifier was dissolved and emulsified and then sterilized at 138 ° C. for 30 seconds (beverage component 2). Next, the beverage components 1 and 2 were mixed and mixed in an aseptic tank, and then filled under aseptic conditions into a container previously sterilized to obtain a beverage.

[0007]

[Table 1]

Comparative Example 1 A coffee extract (ie, coffee solids) was obtained by a conventionally known manufacturing method as shown in FIG.
Milk components including sugar, a pH adjuster and an emulsifier, etc. based on the prescription are added, emulsified after mixing and mixing, and then sterilized at 138 ° C. for 30 seconds. Obtained.

As a result of tasting the beverages obtained in Example 1 and Comparative Example 1 by ten panelists specializing in coffee, as shown in Table 2, the beverage of Comparative Example 1 was
The original aroma and taste of coffee were lost as compared to other beverages.

[0010]

[Table 2]

Example 2 A black tea extract (that is, black tea solids) was obtained by a conventionally known method such as the production method shown in FIG. 1, and after adding sugar and a pH adjuster based on the formulation in Table 3, And sterilization at 131 ° C. for 30 seconds (this is referred to as beverage component 3).
Separately, the milk component containing an emulsifier and the like was dissolved and emulsified and then sterilized at 138 ° C. for 30 seconds (beverage component 4). Next, the beverage components 3 and 4 were mixed and mixed in an aseptic tank, and then filled under aseptic conditions into a previously sterilized container to obtain a beverage.

[0012]

[Table 3]

Comparative Example 2 A black tea extract (ie, black tea solids) was obtained by a conventionally known manufacturing method as in the manufacturing method shown in FIG. 2, and contained sugar, a pH adjuster, an emulsifier, and the like based on the formulation in Table 3. Add milk component, mix and emulsify, mix and sterilize at 138 ° C for 30 seconds.
A pre-sterilized container was filled under aseptic conditions to obtain a beverage.

As a result of tasting the beverages obtained in Comparative Example 2 and Example 2 by ten panelists specializing in black tea, the beverage of Comparative Example 2 was changed to the beverage of Example 2 as shown in Table 4. The original aroma and taste of black tea were lost compared to the beverage of No. 2.

[0015]

[Table 4]

[0016]

According to the present invention, the milk component and other beverage components are separated, and the appropriate sterilization of each component can be carried out to suppress deterioration of the aroma and taste of coffee and tea. Further, by combining the present invention with a manufacturing method in which all steps from extraction to filling are performed under deoxygenation, deterioration can be suppressed as much as possible, and the original scent and taste of the material can be extracted.

[Brief description of the drawings]

FIG. 1 is a diagram showing steps of a method for producing a milk-containing soft drink according to the present invention.

FIG. 2 is a diagram showing steps of a conventional method for producing a milk-containing soft drink.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-175930 (JP, A) JP-A-7-59547 (JP, A) JP-A-62-275672 (JP, A) (58) Field (Int.Cl. ⁷ , DB name) A23C 9/13-9/156 A23L 2/38-2/46 A23L 3/00-3/16

Claims (1)

(57) [Claims] Claims: 1. A milk component containing milk and an emulsifier is mixed and emulsified to obtain a first beverage component.
121 ° C., high temperature sterilization under conditions equivalent to 20 to 30 minutes , cooling, obtaining a second beverage component containing no milk component, high temperature sterilization of the second beverage component at 121 ° C., conditions equivalent to 5 minutes. Producing a milk-containing soft drink, comprising: aseptically mixing the cooled first beverage ingredient and the cooled second beverage ingredient to produce a milk-containing soft drink. Method.