CHILLED DRINK AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide chilled drink maintaining taste, flavor and color tone inherent in raw material by reducing heat for sterilization.

SOLUTION: The chilled drink comprises a drink composition having vegetable juice and/or fruit juice as a base, has viable count of lactobacillus ranging from 1×106to 1×109per ml, and causes no lactic fermentation.

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