PROBLEM TO BE SOLVED: To provide a method for treating a liquid food suitable for efficiently and effectively abating the dissolved oxygen concentration of a liquid food having a high foaming tendency and a low defoaming tendency, as instantiated by a defatted milk.SOLUTION: The dissolved oxygen concentration of a liquid food is abated either by pouring the liquid food into a decompression container from a pipeline in an as is liquid column form in a state of being heated at a temperature higher, by 0.5 to 30°C, than the saturation temperature (boiling point) of the liquid food within a decompressed atmosphere within the decompression container or by pouring the liquid food into a decompression container from a pipeline in an as is liquid column form in a state where the decompression container interior is being decompressed at a pressure equal to or lower than the saturated vapor pressure of the liquid food at the temperature of the liquid food.COPYRIGHT: (C)2014,JPO&INPIT【課題】脱脂乳に例示されるように、起泡性が高く、消泡性が低い液状食品の溶存酸素濃度を効率的かつ効果的に低減することに適した液状食品の処理方法の提供。【解決手段】液状食品を、減圧容器内に、当該減圧容器内の減圧雰囲気における当該液状食品の飽和温度(沸点)より0.5~30℃高い温度に加温している状態で配管から液柱のまま投入する、あるいは、液状食品を、減圧容器内に、当該減圧容器内を前記液状食品の温度における液状食品の飽和蒸気圧以下に減圧している状態にして配管から液柱のまま投入することにより、液状食品の溶存酸素濃度を低減させる。【選択図】図1
