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Soft drinks from Hokkaido, Japan
Soft Katsugen is a sugar-sweetened, non-carbonated lactic acid bacteria drink sold in cartons, almost only in Hokkaido, by Megmilk Snow Brand. It belongs to the Japanese legal class of lactic acid bacteria drinks, made from milk fermented with lactic acid bacteria or yeast and then diluted; the maker states 1.0 % non-fat milk solids, so it is in the class below 3.0 %. The maker publishes no recipe, so the steps follow the national standard for that class.
| Milk base fermented with lactic acid bacteria | [mhlw-nyuto] |
| Water, boiled before use for dilution | [mhlw-nyuto] |
| Sugars (sucrose, isomerised glucose syrup, starch syrup, glucose) and dairy products | First items on the maker's label, with stabiliser (CMC), acidulant, flavouring and caramel colour[megsnow-product] |
Total time across the recorded steps: 35 min
What changes: The milk base is heated to kill stray microbes
Output: pasteurised milk base.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Soft Katsugen is a sugar-sweetened, non-carbonated lactic acid bacteria drink sold in cartons, almost only in Hokkaido, by Megmilk Snow Brand. It belongs to the Japanese legal class of lactic acid bacteria drinks, made from milk fermented with lactic acid bacteria or yeast and then diluted; the maker states 1.0 % non-fat milk solids, so it is in the class below 3.0 %. The maker publishes no recipe, so the steps follow the national standard for that class. Made in 4 steps over 35 min. The longest step, heat-treat the raw materials for the concentrate, takes 30 min (乳及び乳製品の成分規格等に関する命令 (Ministerial ordinance on…) and runs at 63 °C (乳及び乳製品の成分規格等に関する命令 (Ministerial ordinance on…).
| Main step | 30 minSet[mhlw-nyuto] | Heat-treat the raw materials for the concentrate |
|---|---|---|
| Temperature | 63 °CSet[mhlw-nyuto] | Heat-treat the raw materials for the concentrate |
Katsugen is a diluted drink made from a fermented milk concentrate, not a fermented milk drunk as it is. At 1.0 % non-fat milk solids it is in the standard's class below 3.0 %, which must carry at least 1,000,000 live lactic acid bacteria or yeasts per mL.
The national standard requires the raw materials to be pasteurised (63 °C for 30 min or equivalent), dilution water to be boiled at least 5 min, and coliforms to be absent. The maker labels the drink for storage at 10 °C or below and a 15-day shelf life.
Hazards the sources name: Coliforms (must test negative under the national standard).
Every number is labelled with how it is known. How this atlas is made
The maker traces Soft Katsugen to a drink sold as 活素 (katsumoto) in 1938, renamed カツゲン in bottles in 1956 and sold in paper cartons as ソフトカツゲン from 1979. Japanese Wikipedia adds that it was first made for the Imperial Army in central China, from Hokkaido concentrate.
