Title:
パン食用牛乳及びその製造方法
Document Type and Number:
Japanese Patent JP7273573
Kind Code:
B2
Abstract:
To provide: a milk for bread-eating, in which, when drunk together when eating bread, the flavor of the bread raw material ingredients and fillings is enhanced without disturbance and the richness of the milk can be felt as well as, after the drinking, a clear feeling is felt without leaving much of the milk flavor, and that goes well with both confectionery bread and prepared bread; and a method for producing the same.SOLUTION: Provided is a milk for bread-eating, in which the protein reduction value in the milk is 4 to 9 and the modified whey protein percentage is 70 to 90%. The milk can be produced by temperature-raising a raw milk from a temperature of less than 10°C to 60 to 75°C at a rate of 0.1 to 5°C/second as a primary heating and keep heating at that temperature for 15 to 120 seconds, followed by further temperature-raising to 115 to 130°C at a rate of 0.1 to 5°C/second as a secondary heating, and keep heating at that temperature for 2 to 7 seconds.SELECTED DRAWING: None
Inventors:
Ken Sugise
Application Number:
JP2019052061A
Publication Date:
May 15, 2023
Filing Date:
March 20, 2019
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23C9/14; A23C3/03
Domestic Patent References:
| JP48018462A | ||||
| JP62051950A | ||||
| JP2005229825A | ||||
| JP2009017864A |
Foreign References:
| US6165532 |
Other References:
慶田 雅洋ほか,未変性ホエータンパクを指標とする牛乳の加熱度の測定法,食衛誌,1976年,Vol.17, No.6,p.478-480
岩附 慧二ほか,牛乳の官能特性に及ぼす殺菌条件の影響,日本食品科学工学会誌,1999年,第46巻, 第8号,p.535-542
岩附 慧二ほか,牛乳の官能特性に及ぼす殺菌条件の影響,日本食品科学工学会誌,1999年,第46巻, 第8号,p.535-542
Attorney, Agent or Firm:
Ariko Patent Office