Title:
液状食品の製造方法及びこれを利用した粉末状食品の製造方法と脱脂粉乳の製造方法並びに液状食品の溶存酸素濃度低減方法
Document Type and Number:
Japanese Patent JP5796795
Kind Code:
B2
Abstract:
The present invention suggests a method for treating a liquid food, which is suitable for efficiently and effectively decreasing the dissolved oxygen concentration in liquid foods having high foaming property and low defoaming property such as skim milk. The dissolved oxygen concentration of the liquid food is decreased by putting the liquid food into a decompression vessel while heating the liquid food to a temperature higher than or equal to the saturation temperature (boiling point) of the liquid food under the decompression atmosphere in the decompression vessel, or putting the liquid food into a decompression vessel while depressurizing the decompression vessel to a pressure lower than or equal to the saturation vapor pressure of the liquid food at the temperature of the liquid food.
Inventors:
Satake Yuki
Toyota Katsu
Toyota Katsu
Application Number:
JP2014069200A
Publication Date:
October 21, 2015
Filing Date:
March 28, 2014
Export Citation:
Assignee:
Meiji Co., Ltd.
International Classes:
A23L3/015; A23C1/00; A23C7/04; A23L3/3418; A23L3/40; A23L5/20
Domestic Patent References:
| JP2006042814A | ||||
| JP2003183691A | ||||
| JP2007006885A |
Attorney, Agent or Firm:
Kenichi Wakui
Norihiro Yamamoto
Kazunaga Suzuki
Norihiro Yamamoto
Kazunaga Suzuki