To obtain a milk material having such a heat stability as to restrain the coagulation and browning of the protein involved due to heat and good in dispersibility when dissolved by setting each weight ratio of nonprotein nitrogen, lactose, calcium, and sodium each relative to the protein and potassium to sodium in a specific value.
This milk material has the following weight ratios: 1 to 50 of protein to nonprotein nitrogen; 2 to 20 of protein to lactose; ≥25 of protein to calcium; ≥50 of protein to sodium; and 0.2 to 0.4 of sodium to potassium. The other objective method comprises: subjecting milk to mol.wt. fractionation so as to separate into a protein-containing fraction and protein-noncontaining fraction; and mixing the fraction obtained by removing the lactose from the protein-noncontaining fraction with the protein-containing fraction.
MOCHIJI WATARU
MORITA MINORU
YAMAMOTO HARUTAKA
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