Milk beverage

Abstract

Disclosed is a milk beverage having a milk flavor, in which the contents of lactose and a solid-not-fat (SNF) material fall within predetermined ranges. Specifically disclosed is a milk beverage having a milk flavor, in which lactose is contained in an amount of 0.27 to 2.30 wt% inclusive and a solid-not-fat (SNF) material is contained in an amount of not less than 5.0 wt% and less than 8.3 wt%.

Description

technical field

[0001] The present invention relates to a milk beverage having a milk flavor and having a lactose content and a solids-not-fat (SNF) content within a given range. Background technique

[0002] Milk is a nutritious food containing a lot of protein, calcium and fat. However, since cow's milk contains lactose, it is difficult for people with lactose intolerance to ingest cow's milk, which makes them feel uncomfortable (eg, stomach rumbling) due to inability to break down lactose. Therefore, lactose-decomposed milk and lactose-decomposed skim milk powder in which lactose has been decomposed in advance by using enzymes that can be easily ingested by lactose-intolerant people have been developed and marketed (for example, see Patent Document 1). However, these lactose decomposed milks are sweeter than cow's milk due to the galactose and glucose produced by lactose breakdown, which means a loss of flavour.

[0003] To solve this problem, lactose-free milk having a...

Examples

Embodiment 1

[0066] 1. Production of milk beverage

[0067] Cow's milk, skimmed concentrated milk, skimmed milk powder, butter, and cream were mixed to prepare 20 kg of prepared milk having a non-fat solid content of 5.0 to 8.5 wt % and a fat content of 0.5 to 4.5 wt %. After cooling the prepared milk to 10° C., 12 ml to 21 ml of lactose decomposing enzyme (lactase) is added to the prepared milk. With the lactose decomposition rate set at 50% to 90%, the mixture was subjected to an enzyme reaction at 10° C. for 24 hours to adjust the lactose content. The mixture is then heated to 70°C, homogenized by using a homogenizer at a pressure of 15MPa, sterilized at 130°C for 2 seconds to inactivate the enzyme, and then cooled to 5°C to obtain 15 kg of the milk drink according to the present invention .

[0068] Table 1 shows the lactose and SNF contents of the milk drinks prepared according to the present invention. Table 2 shows the lactose and SNF contents of milk drinks produced at a lactose...

technical field

[0001] The present invention relates to a milk beverage having a milk flavor and having a lactose content and a solids-not-fat (SNF) content within a given range. Background technique

[0002] Milk is a nutritious food containing a lot of protein, calcium and fat. However, since cow's milk contains lactose, it is difficult for people with lactose intolerance to ingest cow's milk, which makes them feel uncomfortable (eg, stomach rumbling) due to inability to break down lactose. Therefore, lactose-decomposed milk and lactose-decomposed skim milk powder in which lactose has been decomposed in advance by using enzymes that can be easily ingested by lactose-intolerant people have been developed and marketed (for example, see Patent Document 1). However, these lactose decomposed milks are sweeter than cow's milk due to the galactose and glucose produced by lactose breakdown, which means a loss of flavour.

[0003] To solve this problem, lactose-free milk having a...

Examples

Embodiment 1

[0066] 1. Production of milk beverage

[0067] Cow's milk, skimmed concentrated milk, skimmed milk powder, butter, and cream were mixed to prepare 20 kg of prepared milk having a non-fat solid content of 5.0 to 8.5 wt % and a fat content of 0.5 to 4.5 wt %. After cooling the prepared milk to 10° C., 12 ml to 21 ml of lactose decomposing enzyme (lactase) is added to the prepared milk. With the lactose decomposition rate set at 50% to 90%, the mixture was subjected to an enzyme reaction at 10° C. for 24 hours to adjust the lactose content. The mixture is then heated to 70°C, homogenized by using a homogenizer at a pressure of 15MPa, sterilized at 130°C for 2 seconds to inactivate the enzyme, and then cooled to 5°C to obtain 15 kg of the milk drink according to the present invention .

[0068] Table 1 shows the lactose and SNF contents of the milk drinks prepared according to the present invention. Table 2 shows the lactose and SNF contents of milk drinks produced at a lactose...

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