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Concentrated-type acidic milk beverage, and method for manufacturing same

A technology for acidic beverages and beverages, which is applied to dairy products, milk preparations, and milk preservation, etc., can solve problems such as inability to effectively prevent microbial contamination, and achieve the effect of inhibiting microbial proliferation.

Active Publication Date: 2015-07-08
ASAHI SOFT DRINKS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, osmotic pressure-resistant (sugar-tolerant) yeast is known as a representative spoilage-causing yeast of concentrated beverages with high sugar content, but the current situation is that such yeast cannot pass the above-mentioned countermeasures using pH and sugar content setting, The use of preservatives to inhibit its proliferation cannot effectively prevent microbial contamination (secondary pollution) after opening

Method used

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  • Concentrated-type acidic milk beverage, and method for manufacturing same
  • Concentrated-type acidic milk beverage, and method for manufacturing same
  • Concentrated-type acidic milk beverage, and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] The 8.2% reduced skim milk powder was fermented at 37° C. for 20 hours using lactic acid bacteria. After homogenizing this fermented milk with a homogenizer, 519 g of granulated sugar (granulated sugar) was added with respect to 280 g of fermented milk, and it mixed-dissolved. Next, 500 ppm of benzoic acid and 150 ppm of ε-polylysine (manufactured by San-Ei Gen F.F.I., Inc., trade name "SAN KEEPER NO.381") were added to the mixed solution, and the pH was adjusted to 2.85. Finally, Brix was adjusted to 55 using ion-exchanged water so that the total amount was 1000 g. Then, after performing a homogenization process and heat-sterilizing, it filled in the 200-ml volume PET bottle, and water-cooled, and the milky acid drink (citric acid acidity (w / w%): 1.05) was manufactured.

Embodiment 2

[0064] Except having added 500 ppm of benzoic acid and 50 ppm of epsilon-polylysine, it carried out similarly to Example 1, and manufactured the milky acid drink (citric acid acidity (w / w%): 1.05).

Embodiment 3

[0066] Except having added 300 ppm of benzoic acid and 150 ppm of epsilon-polylysine, it carried out similarly to Example 1, and manufactured the milky acid drink (citric acid acidity (w / w%): 1.05).

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Abstract

The present invention addresses the problem of providing an effective means for suppressing microbial growth after unsealing of a concentrated-type acidic milk beverage which includes milk. Through the present invention, there is provided a concentrated-type acidic milk beverage characterized by containing (A) milk, (B) ε-polylysine, and (C) at least one species selected from benzoic acid, a parahydroxybenzoic acid ester, and a salt thereof, the nonfat milk solid content being 1.5-4.5 wt%, and the Brix value being 40-60.

Description

technical field [0001] The present invention relates to a milk-containing concentrated milk-acid drink in which the growth of microorganisms after container opening is suppressed, and a method for producing the same. Background technique [0002] Since beverages contain nutrients such as sugar, protein, vitamins, and minerals, it can be said that they are suitable environments for the growth of microorganisms such as yeast and mold. Beverages spoiled due to microbial proliferation have the following problems: the generation of peculiar smell and odor, the generation of ethanol, the fermentation accompanied by gas generation, the precipitation of ingredients, etc. Corruption is an important issue. [0003] In particular, it is difficult to drink concentrated beverages that are diluted with water or the like when drinking, and it is difficult to drink them up immediately after opening. After opening, they are stored for a long period of time until they are completely consumed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23L2/02A23L2/38A23L2/42
CPCA23C9/1322A23C9/1307A23C3/08A23L2/02A23L2/382A23L2/44A23L2/66A23L2/68A23L2/38A23L2/42A23V2002/00
Inventor 片柳悟
Owner ASAHI SOFT DRINKS CO LTD