PARK JONG SU,朴 鍾 洙,SHIN HYUN SOO,申 ▲けん▼ 受,KO JUNSHAKU,洪 準 杓
申请号：
JP2013102354
公开号：
JP2014221033A
申请日:
2013.05.14
申请国别(地区):
JP
年份:
2014
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a coffee creamer in which stability and a functional characteristic to feathering are excellent.SOLUTION: A production method of a coffee creamer includes: a disinfection process (first process) in which raw milk or defatted milk is subjected to disinfection a cooling process (second process) in which the disinfected milk obtained in the first process is cooled a vacuum concentration process (third process) in which the cooled milk obtained in the second process is pre-heated and subjected to vacuum concentration a mixing and homogenization process (fourth process) in which the concentrated milk obtained in the third process, a coffee creamer raw material, a concentration milk protein powder and a milk calcium are subjected to mixing and homogenization under an atmospheric pressure or a vacuum pressure and a dehydration process (fifth process) in which the homogenized object obtained in the fourth process is subjected to dehydration. There is also provided the coffee creamer produced by the production method.COPYRIGHT: (C)2015,JPO&INPIT【課題】フェザリングに対する安定性及び官能的特性に優れたコーヒークリーマーを提供する。【解決手段】生乳または脱脂乳を殺菌する殺菌工程(第1工程)と、第1工程で得られた殺菌乳を冷却する冷却工程(第2工程)と、第2工程で得られた冷却乳を予熱して真空濃縮する真空濃縮工程(第3工程)と、第3工程で得られた濃縮乳、コーヒークリーマー原料、濃縮牛乳タンパク粉末及びミルクカルシウムを常圧または真空圧力下で混合及び均質化する混合及び均質化工程(第4工程)と、第4工程で得られた均質混合物を乾燥させる乾燥工程(第5工程)と、を含むことを特徴とするコーヒークリーマーの製造方法、及びその製造方法により製造されたコーヒークリーマー。【選択図】なし
