| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for modifying milk constituent by which milk constituent can be modified while time to heat milk constituent is easily reduced and generation of odorous components peculiar to milk is inhibited: and to provide food and drink reduced in the odorous components peculiar to milk. <P>SOLUTION: The method for modifying milk constituent comprises steaming liquid containing milk constituent. The steaming treatment comprises making the liquid come in contact with superheated steam or mixing the liquid with the superheated steam. The milk constituent comprises fresh milk, sterilized milk, processed milk, powdery milk, milk fat, cream or the like. It is preferable that the steaming treatment is performed under normal pressure or pressurized condition and also in an inert gas atmosphere. The food and drink contain the milk constituent modified by the method, and is reduced in the odorous components such as 2-methyl butanol or furfural peculiar to milk so as to be excellent in flavor and taste. The food and drink may comprise milk coffee, cappuccino, milk cocoa, milk tea, cream stew, yoghurt, cake, confectionery or the like. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
