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公开(公告)号：JP5268817B2
公开(公告)日：2013-08-21
申请号：JP2009175031
申请日：2009-07-28
申请人： 森永乳業株式会社
摘要： PROBLEM TO BE SOLVED: To provide a technique for making the flavor of processed milk close to the flavor of raw milk or cow milk, and to provide a technique for giving milk beverage flavor close to the flavor of raw milk or cow milk. SOLUTION: A method for producing the processed milk or the milk beverage includes: heat-sterilizing each a first milk raw material having nonfat milk solid as the main ingredient and a second milk raw material having milk fat as the main ingredient, and cooling the products followed by mixing. COPYRIGHT: (C)2011,JPO&INPIT
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公开(公告)号：JPH07500501A
公开(公告)日：1995-01-19
申请号：JP50809993
申请日：1992-10-30
申请人： APV PASILAC AS
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公开(公告)号：JPH0466050A
公开(公告)日：1992-03-02
申请号：JP17839690
申请日：1990-07-05
发明人： OMORI TOSHIHIRO , KOBAYASHI TOSHIYA
IPC分类号： A23C3/02 , A61K39/395
摘要： PURPOSE:To obtain a sterilized milk without lowering immunoglobulin activity by thermally sterilizing a milk containing immunoglobulin under specific condition. CONSTITUTION:A milk containing immunoglobulin is thermally sterilized at a sterilization ratio of >=99.9% in such a manner as to leave >=70% of the immunoglobulin activity based on the level before sterilization. The thermal sterilization is carried out at 62 deg.C for 30min, at 75 deg.C for 15sec or under a condition attaining the equivalent effect. The milk containing immunoglobulin is e.g. preferably milk obtained from cow immunized with plural kinds of bacteria.
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公开(公告)号：JPH01235566A
公开(公告)日：1989-09-20
申请号：JP30976988
申请日：1988-12-06
申请人： FBI BRANDS LTD
发明人： POOLE DONALD A
IPC分类号： A23C3/02 , A23C3/023 , A23L1/00 , A23L2/02 , A23L2/42 , A23L2/46 , A23L3/10 , A23L9/10 , A23L23/00 , A23L27/60 , B65B55/14 , C12H1/18
摘要： PURPOSE: To improve storage stability by filling a plastic (coated) container with a noncarbonated liquid food containing no microorganism in a cold state and sealing, and then subjecting the food to low temp. sterilization. CONSTITUTION: A plastic or plastic-coated container is filled with a noncarbonated liquid food (e.g. vegetable juice) of pH2.8 to 4 which does not have pathogenic microorganisms or thermophilic microorganisms and is prepared at 40 to 75 deg.F, and the container is sealed. Then the food is sterilized at low temp. sterilization temp. which is higher than 160 deg.F and lower than the softening temp. of the plastic material so as to sterilize all microorganisms, and then the food is cooled.
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公开(公告)号：JPS57146544A
公开(公告)日：1982-09-10
申请号：JP3246981
申请日：1981-03-09
发明人： UCHIDA ISAMU
摘要： PURPOSE:On the way of sterilization, milk is centrifuged to remove bacteria cells, thus producing milk for drinking with good taste and smell. CONSTITUTION:Raw milk is sent from balance tank 113 through pump 114 to heat sterilizer 1. The sterilizer is composed of cooling parts 100, 101 of plate heat-exchanger, heat exchangers 102, 104, and 105 and heating parts 103, 106. The raw milk is subjected to heat exchange with the sterilized milk at the heat exchanger 102 and the hot milk is sent to centrifuge 3 where bacteria cells are removed. Then, the resultant milk is heated again at the heat exchanger 104 and sent to homogenizer 2 to effect homogenization by crushing fat into particles of less than 1mm. diameter. After heated again in the heater 106 to effect sterilization, the milk is cooled with the heat exchanger and cooling part and charged in bottles or vessels.
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