| 摘要 |
PROBLEM TO BE SOLVED: To obtain a milk beverage, excellent in storage stability with no anxiety of quality deterioration and occurrence of oil-off caused by high- temperature spore bearing bacteria by adjusting the content of milk fat and milk protein and adding polyglycerol fatty acid ester and sucrose fatty acid ester to the beverage. SOLUTION: The objective milk beverage contains <=0.8% of milk fat, >=70%, based on the milk fat content, of milk protein, in addition, (A) 0.025-0.3% polyglycerol fatty acid ester and (B) 0.005-0.3% sucrose fatty acid ester. In a preferred embodiment, the component A contains >=70% of diglycerol palmitate from antimicrobial point of view. The component B contains palmitic acid and stearic acid in the fatty acid components in an amount of >=80% in total where the content of the stearic acid is >=50%. The component B preferably has an HLB value of 4-6. In the case of milk coffee, this beverage formulation reveals optimally marked effect. |
