| 摘要 |
An object is to provide a liquid food/beverage which can suppress so-called time degradation during the storage, such as generation of degradation odor, change in liquid color and generation of precipitation or sediment, can maintain good flavor and taste, and can reduce the energy cost in the manufacturing steps. Another object is to provide a method of manufacturing such a liquid food/beverage. The method is a method of manufacturing a liquid food/beverage obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid. The method include: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat. |
