TW202116171A - Method for producing food composition - Google Patents

Abstract

A condensed milk-like composition comprising a sugar alcohol, a concentrated milk protein powder and a milk powder, wherein the content of lactose is 21 wt% or less expressed in lactose concentration in water.

Description

Manufacturing method of food composition

The present invention relates to a food composition, and more specifically relates to a condensed milk-like composition. In addition, the present invention relates to a method of manufacturing a food composition, and more specifically relates to a method of manufacturing a condensed milk-like composition.

Sweetened condensed milk is generally produced by dissolving sucrose in raw milk, evaporating and concentrating the water to 2 to 3 times. In addition, the sweetened condensed milk system reduces the water activity to about 0.8 to 0.9 by increasing the solid content, suppresses the growth of microorganisms, and improves the storage properties, thereby enabling circulation at room temperature. In the general production of sweetened condensed milk, there are multiple steps of raw milk receiving, milk storage, standardization, coarse cooking, homogenization, sterilization, concentration, cooling, and seeding. In addition, each equipment corresponding to them is required, especially large-scale equipment and machinery are required in the steps of receiving, storing, and concentrating raw milk.

In order to suppress the cost of raw materials, instead of using raw milk, condensed milk is made by adding sucrose and vegetable oil instead of milk fat to reduced milk made by dissolving whole milk powder and skimmed milk powder in water, and then condensed under reduced pressure or heated. Dairy products have been marketed at home and abroad. For condensed milk-like dairy products, various manufacturing methods have been proposed. For example, it has been proposed to add water, sucrose, dextrin, milk protein concentrate, and hardened coconut oil to liquid whey obtained as a by-product of dairy product manufacturing, and condense it into a condensed milk whey composition (patent Literature 1). As far as the method of simplifying the manufacturing steps is concerned, it has been proposed to eliminate the concentration step by mixing skimmed concentrated milk, skimmed milk powder, whole milk powder, and sucrose as raw materials, and mixing high-concentration raw materials in a multifunctional tank. A method for producing a condensed milk-like dairy product having functional properties and physical properties equivalent to those of sweetened condensed milk (Patent Document 2 and Patent Document 3). Regarding the method of eliminating the seeding step, it has been proposed that the raw milk is subjected to membrane treatment and the production method of concentrated milk from which lactose has been removed is used (Patent Document 4). [Prior Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 6012177 [Patent Document 2] JP 2003-199492 A [Patent Document 3] JP 2014-226139 A [Patent Document 4] Japanese Patent Application Laid-Open No. 9-224566

[The problem to be solved by the invention]

The problem to be solved by the present invention is to provide a condensed milk-like composition having the same flavor, viscosity characteristics, and storage properties by a simpler manufacturing method than a conventional condensed milk-like composition. [Means to solve the problem]

Although the high-concentration raw material mixing method is used for the purpose of simplifying the manufacturing process, the concentration process is eliminated. However, if the solid content concentration is the same as that of the sweetened condensed milk, the dissolving water will be less and the powder will be difficult to dissolve. If the dissolution becomes insufficient, it will cause poor flavor, poor texture, increased viscosity, and scorching during heating. Therefore, it is necessary to use concentrated milk, skimmed concentrated milk in which milk protein has been in a watery state in advance, or prepare a high-performance dissolving machine to improve solubility. If the amount of dissolved water is increased for the purpose of improving solubility, the solid concentration will decrease, and the flavor and properties of the sugared condensed milk will be weaker than that of the conventional sweetened condensed milk. In addition, the promotion of the proliferation of microorganisms due to the increase in water activity will impair the preservation. By increasing the dissolved water while maintaining an appropriate solid concentration while maintaining a low water activity, the powder can be easily dissolved while maintaining the flavor of the condensed milk.

The inventors of the present case have worked hard to solve the above-mentioned problems and found that by using sugar alcohols and pre-lactose-removing concentrated milk protein powder, it is possible to simplify the manufacturing process while providing the same flavor, viscosity characteristics, and advantages. A condensed milk-like composition with good storage properties during refrigeration and normal temperature, and the present invention has been completed.

Specifically, the present invention is as follows. <1> A condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and milk powder; the lactose content of the condensed milk-like composition is 21% by weight or less based on the lactose concentration in water. <2> The condensed milk composition according to <1>, wherein 18% by weight or more of the milk protein contained in the condensed milk composition is derived from concentrated milk protein powder. <3> The condensed milk composition as in <1> or <2>, wherein, in the milk protein contained in the condensed milk composition, the ratio of milk protein derived from concentrated milk protein powder to milk protein derived from milk powder is 1:4～4:1. <4> The condensed milk-like composition of any one of <1> to <3> further contains vegetable oils and/or sugars. <5> A method for manufacturing a condensed milk composition, including the following steps: adding sugar alcohol, concentrated milk protein powder, and milk powder to dissolved water and mixing to obtain a condensed milk mixture; and sterilizing the condensed milk mixture to obtain a condensed milk Composition: The lactose content of the condensed milk composition is 21% by weight or less based on the lactose concentration in the water. <6> The method for producing a condensed milk-like composition as in <5>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from concentrated milk protein powder. <7> The method of manufacturing a condensed milk composition as in <5> or <6>, wherein the milk protein contained in the condensed milk composition includes milk protein derived from concentrated milk protein powder and milk protein derived from milk powder. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? The ratio is 1:4 to 4:1. <8> The manufacturing method of the condensed milk-like composition of any one of <5> to <7> does not include the seeding step.

The present invention also includes the following embodiments. <1> A condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and milk powder; the lactose content of the condensed milk-like composition is 21% by weight or less based on the lactose concentration in water. <2> The condensed milk composition according to <1>, wherein 18% by weight or more of the milk protein contained in the condensed milk composition is derived from concentrated milk protein powder. <3> The condensed milk composition as in <1> or <2>, wherein, in the milk protein contained in the condensed milk composition, the ratio of milk protein derived from concentrated milk protein powder to milk protein derived from milk powder is 1:4～4:1. <4> The condensed milk-like composition of any one of <1> to <3> further contains vegetable oils and/or sugars. <5> The condensed milk composition of any one of <1> to <4>, based on the condensed milk composition, contains 1-30% by weight of sugar alcohol, 1-20% by weight of concentrated milk protein powder, and powdered milk 1-30% by weight and 20-60% by weight of water; the lactose content of the condensed milk composition is 21% by weight or less based on the lactose concentration in water. <6> The condensed milk composition according to any one of <1> to <5>, wherein the concentrated milk protein powder contains 50 to 99% by weight of milk protein, 0.01 to 8% by weight of lactose, and 0 to 8% by weight of water . <7> The condensed milk composition according to any one of <1> to <6>, wherein the milk powder contains 10 to 50% by weight of milk protein, 10 to 80% by weight of lactose, and 0 to 8% by weight of water. <8> The condensed milk composition of any one of <1> to <3>, wherein the sugar alcohol is selected from glycerol, erythritol, mannitol, maltitol, sorbitol, xylitol, ribose One or more of the group consisting of alcohol, inositol, D-threitol, L-threitol, D-arabitol, and L-arabitol. <9> The condensed milk composition according to any one of <1> to <3>, wherein the content of the condensed milk is 50% by weight or less, preferably 30% by weight or less based on the condensed milk composition. <10> The condensed milk composition according to any one of <1> to <9>, wherein the concentrated milk protein powder is selected from the group consisting of milk protein concentrate, whey protein concentrate, isolated whey protein, and One or more of the group consisting of weaning protein. <11> A method for manufacturing a condensed milk composition, comprising the following steps: adding sugar alcohol, concentrated milk protein powder, and milk powder to dissolved water and mixing to obtain a condensed milk mixture; and sterilizing the condensed milk mixture to obtain a condensed milk Composition: The lactose content of the condensed milk composition is 21% by weight or less based on the lactose concentration in the water. <12> The method for producing a condensed milk composition as in <11>, wherein 18% by weight or more of the milk protein contained in the condensed milk composition is derived from concentrated milk protein powder. <13> The method for manufacturing a condensed milk composition such as <11> or <12>, wherein the milk protein contained in the condensed milk composition includes milk protein derived from concentrated milk protein powder and milk protein derived from milk powder The ratio is 1:4 to 4:1. <14> The manufacturing method of the condensed milk-like composition of any one of <11> to <13> does not include the seeding step. <15> The method for producing a condensed milk-like composition as described in any one of <11> to <14>, wherein the condensed milk-like composition contains 1-30% by weight of sugar alcohols based on the condensed milk-like composition and is concentrated Milk protein powder is 1-20% by weight, milk powder is 1-30% by weight, and water content is 20-60% by weight. <16> The method for producing a condensed milk composition according to any one of <11> to <15>, wherein the concentrated milk protein powder contains 50 to 99% by weight of milk protein, 0.01 to 8% by weight of lactose, and 0 to water 8% by weight. <17> The method for producing a condensed milk-like composition according to any one of <11> to <16>, wherein the milk powder contains 10-50% by weight of milk protein, 10-80% by weight of lactose, and 0-8% by weight of water . <18> The method for producing a condensed milk composition as in any one of <11> to <17>, wherein the sugar alcohol is selected from glycerin, erythritol, mannitol, maltitol, sorbitol, and xylose One or more of the group consisting of alcohol, ribitol, inositol, D-threitol, L-threitol, D-arabitol, and L-arabitol. <19> The method for producing a condensed milk-like composition according to any one of <11> to <18>, wherein the content of the condensed milk in the condensed milk-like composition is 50% by weight or less based on the condensed milk-like composition , Preferably 30% by weight or less. [Effects of Invention]

It is possible to provide a condensed milk-like composition having the same flavor, viscosity characteristics, and storage properties during cold storage and normal temperature by a simpler manufacturing method than conventional condensed milk-like compositions.

1. Condensed milk composition (Sugar alcohol) The sugar alcohol in this specification refers to a sugar having an alcohol group (OH group) produced by reducing sugars (for example, monosaccharides, disaccharides, etc.). Since sugar alcohol is added to the condensed milk composition, the water content can be increased while reducing the water activity, so the solubility of the powder raw material can be improved. In addition, by adding sugar alcohol to the condensed milk composition, the water content can be increased while reducing the water activity, so that the generation of microorganisms can be prevented, and it can be stored at room temperature. In addition, when the solid content is the same as that of sweetened condensed milk, the sugar concentration becomes higher and it becomes a high-calorie food. By using sugar alcohols, the overall solid content can be expected to decrease and calorie reduction can be achieved.

Sugar alcohols that can be used in the condensed milk composition of the present invention include glycerol, erythritol, mannitol, maltitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L -Threitol, D-arabitol, and L-arabitol, etc., but not limited thereto. Considering the high water solubility and the effect of reducing water activity, it is preferable to use one or more selected from the group consisting of sorbitol, xylitol, erythritol, and glycerin. These sugar alcohols can be used in combination of two or more kinds.

The blending amount of sugar alcohol, considering the flavor and physical properties of the condensed milk-like composition and the operability during manufacture, is 1-30% by weight based on the condensed milk-like composition, preferably 2-20% by weight, 3-15 The weight% is more desirable, and 5 to 10 weight% is most desirable, but it is not limited thereto.

(Concentrated milk protein powder) The concentrated milk protein powder in this specification refers to a powdered raw material whose main component is milk protein from which lactose has been removed. In the concentrated milk protein powder, lactose is removed by means or operations such as membrane treatment. In the concentrated milk protein powder, the milk protein content can be, for example, 50 to 99% by weight, 60 to 99% by weight, 70 to 99% by weight, or 80 to 99% by weight. In the concentrated milk protein powder, the lactose content can be, for example, 0.01 to 8% by weight, and more preferably 0.1 to 4% by weight. The water content of the concentrated milk protein powder can be 0-8% by weight. Concentrated milk protein powder may contain ash and lipid components. However, the content of ash and lipid components should be less. In this case, the milk protein content may preferably be 70 to 99% by weight, and more preferably 80 to 99% by weight.

The concentrated milk protein powder that can be used in the condensed milk composition of the present invention includes, for example, milk protein concentrate (MPC: Milk Protein Concentrate), whey protein concentrate (WPC: Whey Protein Concentrate), and isolated whey protein ( WPI: Whey Protein Isolate) and isolated milk protein (MPI: Milk Protein Isolate), but not limited to these. Two or more of these concentrated milk protein powders can be used in combination. It is ideal to use MPC and/or WPC.

MPC is the result of concentrating cow's milk and skimmed milk with ultrafiltration membranes and other filtration membranes, and then powdering the milk protein in the cow's milk. In MPC, lactose is removed by filtration. MPC is sometimes called TMP (Total Milk Protein). Although MPI is prepared in the same steps as MPC, MPI is the result of further concentrating and separating milk protein in milk by ion exchange chromatography. Generally speaking, the content of milk protein is higher than that of MPC. WPC is obtained by separating lactose, minerals, and vitamins from whey and recovering and powdering whey protein. WPC concentrates whey protein by processing liquid derived from milk containing whey protein such as cheese whey and acid whey with ultrafiltration membranes, dia-filtration membranes and other filtration membranes. And dry manufacturing. Although WPI is prepared by the same steps as WPC, WPI is the result of concentrating and separating only the protein in whey by ion exchange chromatography. Generally speaking, the protein content is higher than that of WPC.

The blending amount of concentrated milk protein powder, considering the flavor and physical properties of the condensed milk-like composition, is 1-20% by weight based on the condensed milk-like composition, preferably 1-15% by weight, and more preferably 1-10% by weight , 1.8-10% by weight is more desirable, but not limited to this. Concentrated milk protein powder, considering the flavor and physical properties of the condensed milk-like composition, the milk protein derived from the concentrated milk protein powder in the condensed milk-like composition can be 1.5-15% by weight, preferably 1.5-10% by weight, and 1.5 It is more desirable to add ~8% by weight to the condensed milk composition, but it is not limited to this.

Concentrated milk without lactose treatment, skimmed milk powder, and whey powder have high lactose content. When the solid content is matched with general sweetened condensed milk, the concentration of lactose in the water will increase. Therefore, when these raw materials are used, coarse crystallization of lactose becomes a problem. Therefore, in order to suppress the coarse crystallization of lactose, a seeding step is required. The so-called seeding refers to the addition of crushed lactose to precipitate fine lactose crystals in advance. The lactose used in the seeding step needs to be pulverized (micronized) as a pre-treatment. In addition, in order to add lactose at a predetermined temperature, temperature management is required, and it becomes an operation under an open system. Therefore, step management will become complicated, and there will also be risks of foreign matter mixing and microbial contamination. By using powdered milk raw materials, the cost of raw materials will be lower, and the supply of raw materials, storage of raw materials, and handling properties will become simpler.

Concentrated milk protein powder can be added and used to adjust the lactose concentration without the seeding step. In addition, by using concentrated milk protein powder which is a powder raw material without using liquid milk raw material, the concentration step can be eliminated. In addition, by using concentrated milk protein powder, the steps can be simplified. In addition, concentrated milk protein powder is relatively inexpensive, easy to supply, and can be stored at room temperature.

(milk powder) Milk powder in this specification refers to a powdered raw material that has not been processed for removing lactose and uses milk as a raw material, such as whole milk powder, skimmed milk powder, and whey powder. In the milk powder, the milk protein content can be, for example, 10-50% by weight, 10-45% by weight, 10-40% by weight, or 10-38% by weight. In the milk powder, the content of lactose may be, for example, 10 to 80% by weight, 20 to 65% by weight, 30 to 65% by weight, or 35 to 60% by weight. The moisture content of the milk powder can be 0-8% by weight. Milk powder may contain ash and lipid components. However, the content of ash and lipid components should be less. In this case, the lactose content may preferably be 35 to 80% by weight, more preferably 40 to 70% by weight, and even more preferably 50 to 60% by weight. The blending amount of milk powder, considering the flavor and physical properties of the condensed milk-like composition and the amount of lactose entrained from the milk powder, is 1-30% by weight based on the condensed milk-like composition, preferably 2-20% by weight, 3～ 20% by weight is more desirable, but it is not limited to this. Milk powder, considering the flavor and physical properties of the condensed milk composition and the amount of lactose derived from the milk powder, the milk protein derived from the milk powder in the condensed milk composition can be 3.0-20% by weight, preferably 3.0-18% by weight It is a more desirable way to be 3.0-15% by weight, and it is added to the condensed milk composition of the present invention, but it is not limited to this.

(Milk protein contained in condensed milk composition) The amount of milk protein contained in the condensed milk composition of the present invention is, based on the condensed milk composition, for example, 1-30% by weight, preferably 2-20% by weight, more preferably 3-15% by weight, 5.0 ~10% by weight is most desirable, but it is not limited to this. The Kjeldahl method can be used to determine the amount of milk protein contained in the condensed milk composition. The Kelda method is a kind of nitrogen quantitative conversion algorithm, which is an analytical method to obtain the amount of nitrogen contained in a sample by chemical treatment. In the condensed milk composition produced by the manufacturing method of the present invention, considering the flavor and physical properties of the condensed milk composition and the amount of lactose derived from the milk powder, more than 18% by weight of the milk protein contained is derived from the concentrated milk protein powder Preferably, 18% by weight to 80% by weight is more desirable, 18% by weight to 60% by weight is more desirable, and 20% by weight to 50% by weight is even more desirable.

(Ratio of milk protein) Among the milk protein contained in the condensed milk composition of the present invention, the ratio of milk protein from concentrated milk protein powder to milk protein from milk powder (milk protein from concentrated milk protein powder: milk protein from milk powder) , Considering the flavor, color, and physical properties of the condensed milk composition and the amount of lactose entrained from the milk powder, calculated by weight, 1:4～4:1 is ideal, and 1:3～3:1 is more ideal. 1:3～2:1 is more ideal, and 1:3～1:1 is the most ideal.

(Other protein) The condensed milk composition of the present invention may optionally contain a protein source other than milk protein. For example, it may contain protein derived from plants such as soybeans, but it is preferable not to contain it. Specifically, the protein other than milk protein is 10% by weight or less, preferably 5% by weight or less of the amount of protein in the condensed milk composition of the present invention. In the condensed milk composition of the present invention, liquid milk (liquid milk such as cow's milk, skimmed milk, and concentrated milk) may be added as a raw material, but it is preferable not to add it.

(lactose) Lactose in this specification refers to a disaccharide contained in milk and has a structure formed by the bonding of D-glucose and D-galactose. In the condensed milk composition manufactured by the manufacturing method of the present invention, the lactose concentration in water is 21% by weight or less, preferably 20% by weight or less, more preferably 18% by weight or less, and most preferably 15% by weight or less. The lower limit of the lactose concentration in water may be 0.01% by weight or more, or 0.1% by weight or more. The concentration of lactose in water in the condensed milk composition can be measured by the Lane-Eynon method. In terms of specific procedures, you can follow the "Ministry of Japan Regarding Milk and Dairy Product Ingredient Specifications, etc.", "(7) Test Methods for Milk Ingredients Specifications," "7 Milk Products Quantitative Method for Sugars" a. Lactose quantification method" described in the Orchid-Ainong method. The condensed milk composition of the present invention is characterized in that the lactose content is 21% by weight or less based on the lactose concentration in the water. In the condensed milk-like composition, lactose exists in a state of being dissolved in water in the condensed milk-like composition. Since the solubility of lactose is related to the water content and the amount of lactose, the concentration is expressed based on the water content. In addition, the "concentration of lactose in water (% by weight)" is calculated by [weight of lactose in the composition/(weight of lactose in the composition + weight of water in the composition)×100].

(Other raw materials) The fat component in condensed milk helps to give the condensed milk its unique richness and physical properties, but the milk fat from raw milk is expensive. As far as its substitutes are concerned, cheap oil and fat raw materials can be used, and vegetable oil raw materials are ideal. Milk fat can also be used as a raw material for imparting fat components. Considering the fact that it is relatively inexpensive, has a low melting point, does not crystallize even at low temperatures, and has a mild taste and odor, it is preferable to use salad oils such as rapeseed salad oil and soybean salad oil. The condensed milk composition of the present invention preferably contains 0-10% by weight of the above-mentioned oil and fat raw materials, more preferably 1-10% by weight, and more preferably 2-8% by weight. It must be noted that although the reduction of fat mass is related to the reduction of calories, it can also become the cause of lack of richness and thickening.

(carbohydrate) Preferably, the condensed milk-like composition of the present invention can contain 5 to 60% by weight of sugars based on the condensed milk-like composition. The "sugars" contained in the condensed milk composition in this specification refer to monosaccharides, disaccharides, and polysaccharides excluding the aforementioned lactose. Sugar alcohol is not included in sugars. As for monosaccharides, glucose, galactose, mannose, or fructose can be used. As for the disaccharides, sucrose, maltose, trehalose, or cellobiose can be used. As for the trisaccharides, raffinose, maltotriose, etc. can be used. For polysaccharides, dextrin or the like can be used. In order to impart sweetness and adjust viscosity, it is desirable to blend dextrin. By using sugars (dextrins, etc.) whose sweetness is lower than that of sucrose, it has a refreshing flavor with reduced sweetness. In addition, dextrin can be selected from one or more of DE10-25. DE is the glucose equivalent, which refers to the saccharification rate of starch. Glucose is taken as a value of 100. The smaller the value, the lower the sweetness and the higher the viscosity. By blending one or more types of dextrin, the sweetness, viscosity, and richness can be adjusted appropriately. In the condensed milk composition of the present invention, it is desirable to combine various sugars such as trehalose. By combining various sugars, refreshing sweetness and suitable physical properties can be imparted. In the condensed milk composition of the present invention, in order to stabilize the emulsification of fats and oils, one or two or more emulsifiers may be blended. As for emulsifiers, those used in foods can be suitably used. The blending amount of the emulsifier in the condensed milk composition can be appropriately selected in consideration of the stability of the emulsification of fats and oils. In the condensed milk composition of the present invention, 10 to 60% by weight of sugars such as sucrose, dextrin, and trehalose are preferable, 20 to 50% by weight is more preferable, 30 to 50% by weight is more preferable, and 35 to 45% by weight The weight% is the most ideal.

(Moisture) The condensed milk composition of the present invention, based on the condensed milk composition, may contain 20 to 60% by weight of water, preferably 20 to 50% by weight, more preferably 25 to 45% by weight, and more preferably 30 to 45% by weight. Very ideal.

(condensed milk) The so-called condensed milk refers to those obtained by concentrating cow milk and skimmed milk. Condensed milk is classified into unsweetened condensed milk, sweetened condensed milk, unsweetened condensed skimmed milk, and sweetened condensed skimmed milk in the "Japanese Ministry of Order on the Ingredients and Specifications of Milk and Dairy Products" (abbreviated as the Ministry of Milk and Other Ministry) The condensed milk composition of the present invention contains concentrated milk protein powder and milk powder as raw materials. Therefore, the condensed milk-like composition of the present invention does not belong to provincial condensed milk such as milk, but is a "condensed milk-like composition" having the same flavor, appearance, and physical properties as condensed milk. The condensed milk composition of the present invention may contain condensed milk as a raw material, but it is preferable that it contains no or substantially no content due to the relationship between flavor and calories. Specifically, the content of the condensed milk in the condensed milk composition of the present invention may be 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, or 10% by weight based on the condensed milk composition. Or less than 5% by weight.

(Condensed milk-like composition) The condensed milk-like composition of the present invention uses HAAKE VT550 (manufactured by HAAKE) and rotor VIISt at a viscosity of 20°C, and the shear speed is set to 0s ^-1 →(2min)→ The maximum value at 200s ^-1 → (2min) → 0s ^-1 is 500mPa･s～5000mPa･s. The condensed milk-like composition of the present invention is preferably a sweetened condensed milk or a sweetened skimmed condensed milk composition.

The condensed milk composition of the present invention preferably has a water activity of 0.8 to 0.9. The condensed milk composition of the present invention can maintain low water activity and can be circulated at room temperature. The condensed milk-like composition of the present invention can prevent the generation of coarse crystals of lactose even when stored at a low temperature. The solubility of lactose dissolved in a solvent is lower at lower temperatures. Therefore, when stored at low temperature, the taste will deteriorate easily due to the formation of coarse crystals of lactose. Condensed milk and condensed milk-like compositions are convenient if they can be circulated at room temperature. However, after opening at home or in stores, they are usually stored in a refrigerator to improve storage properties. Also, even if it can be distributed at room temperature, depending on the situation of the store or the delivery vehicle, it may be distributed in a refrigerated state. Therefore, condensed milk and condensed milk-like compositions are required to have both storage properties when stored at room temperature and when stored at low temperatures. In this manual, storage at "normal temperature" refers to storage at 25±1°C. In this manual, storage at "low temperature" refers to storage at 5±1°C. The condensed milk-like composition of the present invention can have good storage properties at room temperature and low temperature. The so-called "good preservation" means that, for example, no large crystals of lactose can be detected in an environment at 25±1°C for 7 days or 5±1°C for 7 days.

2. Manufacturing method of condensed milk composition (Steps to obtain condensed milk mixture) The manufacturing method of the condensed milk composition of the present invention includes the step of adding sugar alcohol, concentrated milk protein powder, and milk powder to dissolving water and mixing to obtain a condensed milk mixture. In the step of obtaining the condensed milk-like mixture, dissolved water, sugar alcohol, concentrated milk protein powder, and milk powder are mixed so that the lactose content of the condensed milk-like mixture becomes 21% by weight or less based on the lactose concentration in the water. The dissolution temperature can be appropriately adjusted according to the production volume, production equipment, and types of raw materials. As for sugar alcohol, concentrated milk protein powder, and milk powder, the above can be used. In the manufacturing method of the condensed milk composition of the present invention, powdered sugar alcohols may be used, or liquid sugar alcohols may be used.

The order of addition of sugar alcohol, concentrated milk protein powder, and milk powder is not particularly limited, and can be appropriately adjusted according to the production volume, production equipment, and types of raw materials. After the premix is prepared, that is, sugar alcohol, concentrated milk protein powder, milk powder, and other raw materials as necessary are mixed in advance, and then added to the dissolved water. In addition, the sugar alcohol, concentrated milk protein powder, and milk powder may be put into the manufacturing machine before dissolving water. It is also possible to preliminarily dissolve a part of the raw materials in water to prepare a solution, and then add this solution to the dissolved water. The dissolved water does not need to be pure water, as long as the effects of the present invention can be obtained and the above-mentioned raw materials are dissolved, other components may be contained.

(Sterilization step) The manufacturing method of the condensed milk-like composition of the present invention includes the steps of sterilizing the condensed milk-like mixture to obtain the condensed milk-like composition. The term "sterilization" in this specification refers to the reduction or complete elimination of microorganisms present in the condensed milk mixture by heating or the like. In the emulsifier, mixed powder raw materials, vegetable oils, sugar alcohols, and water can be put in, and pre-mixed and emulsified. Before sterilization, it is ideal to perform pre-mixing and emulsification at a temperature of 50-60°C. The mixture that has been pre-mixed and emulsified can be sterilized for 90-150 seconds at 85-95°C. The sterilization treatment can be carried out with a flat plate heat exchanger, a tube heat exchanger, a steam injection type sterilizer, a steam injection type sterilizer, an electric heating type sterilizer, etc., after mixing and emulsification. It can also be sterilized after filling. In addition, the above-mentioned sterilization method, sterilization time, and sterilization temperature are just examples. If one has general knowledge in the technical field, the blending of condensed milk-like composition, container, etc. can be considered, and the sterilization method, sterilization time, and sterilization time can be appropriately determined. The sterilization temperature is adjusted. After sterilization, it can be cooled to obtain a condensed milk-like composition.

(Seed seeding step) The seeding step in this specification refers to the process of adding nucleated lactose from the outside to pre-precipitate fine lactose crystals so that no coarse crystals are formed during storage and circulation. The seeding step can be performed by adding crushed lactose to the condensed milk composition at a predetermined temperature, and cooling it until the lactose precipitation temperature (20 to 35°C).

The concentration of lactose can be adjusted by using concentrated milk protein powder without the need for seeding step. In addition, by using concentrated milk protein powder which is a powder raw material without using liquid milk raw material, the concentration step can be eliminated. In addition, by using concentrated milk protein powder, the steps can be simplified. In addition, concentrated milk protein powder is relatively inexpensive, easy to supply, and can be stored at room temperature.

The solubility of lactose is temperature-dependent. If the solubility is exceeded, crystallization will be promoted. If this treatment is not performed, coarse crystals will be formed. If coarse crystals are formed, a grainy feeling will be produced on the tongue during ingestion, making the taste very bad. Although the method of manufacturing the condensed milk composition of the present invention may include a seeding step, considering the simplification of the manufacturing steps, it is not ideal.

(Liquid milk) The liquid milk in this specification refers to the milk raw material used to add to the condensed milk composition in a liquid state, including cow milk, skimmed milk, and concentrated milk. Liquid emulsions have limited supply sources and are relatively expensive. In addition, there must be refrigerating equipment for receiving and storage, which is very costly in terms of equipment investment and transportation. Also, because it contains a large amount of water, a concentration step may be required. The manufacturing method of the condensed milk composition of the present invention may include the step of adding liquid milk to the dissolved water, but considering the cost reduction and the simplification of the steps, it is not ideal.

(condensed milk) The product manufactured by the manufacturing method of the present invention contains concentrated milk protein powder and milk powder as raw materials. Therefore, the product manufactured by the manufacturing method of the present invention is not condensed milk in the province of milk, but is a "condensed milk-like composition" that has the same flavor, appearance, and physical properties as condensed milk. The manufacturing method of the condensed milk-like composition of the present invention may include the step of adding condensed milk, but considering the cost reduction and the simplification of the steps, it is not ideal. The general manufacturing steps of sweetened condensed milk are complicated and have a lot of steps, and a large-scale manufacturing line must be set up. In addition, the manufacturing cost tends to increase due to the above-mentioned reasons. Therefore, a manufacturing method with simpler steps is sought.

The manufacturing method of the condensed milk composition of the present invention can be filled into general packaging containers such as metal cans, paper containers made of metal foil or plastic film, aluminum bags, plastic containers, vinyl containers, and glass bottles. There are no special restrictions on the capacity of the provision.

The manufacturing equipment used in the manufacturing method of the condensed milk composition of the present invention includes, for example, an emulsifier having a heating function and a stirring function.

Hereinafter, the present invention will be described in detail through examples, but the scope of the present invention is not limited thereto. In addition, unless otherwise specified in this specification, "%" represents% by weight. [Example]

Example 1 (Simplified Manufacturing Method) 420 g of skimmed milk powder, 158 g of milk protein concentrate (MPC), 385 g of sucrose, 595 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state to obtain Powder raw materials. The powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 760 g of water were put into the emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. In addition, the total amount of water added was adjusted to 1150 to 1200 g, and the rotation speed of the mixer was set to 1800 rpm. A panel of 5 people performed a sensory examination. The sweetened condensed milk composition prepared by the method of Example 1 had the same flavor, color and viscosity as the sweetened condensed milk composition prepared by the concentration method of Comparative Example 1. In addition, even when stored at room temperature (25°C) and cold temperature (5°C) for 7 days, lactose crystals did not occur, and there was no change in flavor and color.

Example 2 420 g of skimmed milk powder, 70 g of milk protein concentrate (MPC), 438 g of sucrose, 630 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state to obtain Powder raw materials. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into the emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. In addition, the total amount of water added was adjusted to 1150 to 1200 g, and the rotation speed of the mixer was set to 1800 rpm. A panel of 5 people performed a sensory examination, and the sweetened condensed milk composition prepared by the method of Example 2 had a good taste compared to the sweetened condensed milk composition prepared by the concentration method of Comparative Example 1. Although it is within the allowable range, it lacks milky and full-bodied flavor in terms of flavor, and its color is slightly thin. In addition, even when stored at room temperature (25°C) and cold temperature (5°C) for 7 days, lactose crystals did not occur, and there was no change in flavor and color.

Example 3 420 g of skimmed milk powder, 158 g of whey protein concentrate (WPC), 427 g of sucrose, 543 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state. Obtain powdered raw materials. The powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into the emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. In addition, the total amount of water added was adjusted to 1150 to 1200 g, and the rotation speed of the mixer was set to 1800 rpm. A panel of 5 people conducted a sensory examination. The sweetened condensed milk composition prepared by the method of Example 3 is compared with the sweetened condensed milk composition prepared by the concentration method of Comparative Example 1, although it is slightly derived from whey The flavor of green grass, but it is still an allowable flavor for the sweetened condensed milk composition. Color and viscosity are the same grade as sweetened condensed milk. In addition, even when stored at room temperature (25°C) and cold temperature (5°C) for 7 days, lactose crystals did not occur, and there was no change in flavor and color.

Comparative example 1 (a conventional manufacturing method (concentration method)) 167 g of skimmed milk powder, 41 g of sucrose, 80 g of dextrin, 67 g of trehalose, and 1.3 g of emulsifiers (sucrose stearate, glycerin fatty acid ester, and soybean lecithin) were mixed in a powder state to obtain a powdered raw material. Dissolve powdered raw materials, 33 g of rapeseed salad oil, and 53 g of glycerin in 1557 g of water at 60°C. After dissolution, homogenization treatment (homogeneous pressure 50kgf) is carried out, and sterilization treatment is carried out at 80-90°C for 10 minutes. After the sterilization treatment, water cooling is performed, and the water is evaporated under reduced pressure to concentrate Brix from 21.5 to 63.9. After concentration, the operations of adding flavor and seeding are implemented to obtain a sweetened condensed milk composition. A panel of 5 people conducted a sensory examination, and the obtained sweetened condensed milk composition system had a refreshing sweetness and a good milky flavor. Color and viscosity are the same grade as sweetened condensed milk. By implementing the seeding operation, even if stored at room temperature (25°C) and cold temperature (5°C) for 7 days, the coarse crystals of lactose could not be recognized.

Comparative example 2 770 g of skimmed milk powder, 1,330 g of sucrose, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state to obtain a powdered raw material. Put 140 g of rapeseed salad oil and 500 g of water into the emulsifier, heat it with steam injection, and dissolve it for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. Moreover, it adjusted so that the total water addition amount might be 900-950g, and the rotation speed of a stirrer was set to 1800rpm. A panel of 5 people conducted a sensory examination, and the obtained sweetened condensed milk dairy product had the color of sweetened condensed milk. Also, although it is within the allowable range, it has a strong sweetness and a strong flavor. The viscosity is 19900mPa･s, which is very high compared to sweetened condensed milk. If stored at room temperature (25°C) and cold temperature (5°C) for 7 days, a large amount of coarse crystals of lactose will be produced, the graininess in the mouth is strong, and the taste is impaired.

Comparative example 3 770 g of skimmed milk powder, 385 g of sucrose, 385 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state to obtain a powdered raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into the emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. In addition, the total amount of water added was adjusted to 1150 to 1200 g, and the rotation speed of the mixer was set to 1800 rpm. A panel of 5 people conducted a sensory examination, and the obtained sweetened condensed milk composition system had a refreshing sweetness and a good milky flavor. Color and viscosity are the same grade as sweetened condensed milk. If stored at room temperature (25°C) and cold temperature (5°C) for 7 days, some coarse crystals of lactose will be recognized, and the taste is considered to be poor.

Comparative example 4 648 g of skimmed milk powder, 56 g of milk protein concentrate (MPC), 420 g of sucrose, 434 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic fatty acid monoglyceride) were mixed in a powder state to obtain Powder raw materials. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into the emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60°C. After dissolving, add flavor, heat treatment by steam injection, and sterilize at 88-95°C for 120 seconds to obtain a sweetened condensed milk composition. In addition, the total amount of water added was adjusted to 1150 to 1200 g, and the rotation speed of the mixer was set to 1800 rpm. A panel of 5 people conducted a sensory examination, and the obtained sweetened condensed milk composition system had a refreshing sweetness and a good milky flavor. Color and viscosity are the same grade as sweetened condensed milk. If stored at normal temperature (25°C) and cold temperature (5°C) for 7 days, the taste is good at normal temperature, but under refrigeration, some coarse crystals of lactose are recognized, and the taste is considered bad.

Table 1 shows the blending rate of the raw materials in each example and comparative example. The protein content in each example and comparative example is shown in Table 2. The ratio of the protein derived from skimmed milk powder and the ratio of the protein derived from MPC in the protein in each example and comparative example are shown in Table 3. Skimmed milk powder contains approximately 36% protein, MPC contains approximately 82% protein, and WPC contains approximately 81% protein. Table 4 shows the concentration of lactose in water calculated from the blending rate of the raw materials of the respective examples and comparative examples. The lactose content of the MPC used is about 2.3%, and the lactose content of the WPC used is about 4.0%. The lactose content of the skimmed milk powder used is about 51.5%. A list of the evaluation results of each Example and Comparative Example is shown in Table 5.

[Table 1] Blending rate of raw materials [%] Example 1 Example 2 Example 3 Comparative example 1 (conventional method) Comparative example 2 Comparative example 3 Comparative example 4 Skimmed milk powder 12.0 12.0 12.0 25.0 22.0 22.0 18.5 MPC 4.5 2.0 - - - - 1.6 WPC - - 4.5 - - - - sucrose 10.5 12.5 12.2 6.2 38.0 11.0 12.0 dextrin 17.5 18.0 15.5 12.0 - 11.0 12.4 Trehalose 8.0 10.0 10.0 10.0 10.0 10.0 10.0 Emulsifier 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Salad oil 4.0 4.0 4.0 4.0 4.0 4.0 4.0 glycerin 8.0 8.0 8.0 8.0 - 8.0 8.0 spices Right amount Right amount Right amount Right amount Right amount Right amount Right amount Seed lactose no no no Right amount no no no water 33.3 33.3 33.5 33.6 25.8 33.8 33.3 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[Table 2] Proportion of protein based on condensed milk composition [%] Example 1 Example 2 Example 3 Comparative example 1 (conventional method) Comparative example 2 Comparative example 3 Comparative example 4 From skimmed milk powder 4.36 4.36 4.36 9.08 7.99 7.99 6.72 From MPC 3.68 1.64 0 0 0 0 1.31 From WPC 0 0 3.65 0 0 0 0 total 8.04 6.00 8.01 9.08 7.99 7.99 8.03

[Table 3] Proportion of protein from each raw material [%] Example 1 Example 2 Example 3 Comparative example 1 (conventional method) Comparative example 2 Comparative example 3 Comparative example 4 From skimmed milk powder 54.2 72.7 54.4 100 100 100 83.7 From MPC or from WPC 45.8 27.3 45.6 0 0 0 16.3 total 100 100 100 100 100 100 100

[Table 4] Water concentration of lactose [%] Example 1 Example 2 Example 3 Comparative example 1 (conventional method) Comparative example 2 Comparative example 3 Comparative example 4 From skimmed milk powder+ (from MPC or from WPC) 14.8 14.8 14.8 26.1 29.0 23.7 21.1

[Table 5] Evaluation results of each example and comparative example Example 1 Example 2 Example 3 Comparative example 1 (conventional method) Comparative example 2 Comparative example 3 Comparative example 4 Flavor ○ △ △ ○ △ ○ ○ Color ○ △ ○ ○ ○ ○ ○ Viscosity (mPa‧s) 950 670 1400 970 19900 580 580 Whether there is a taste of coarse crystals of lactose Room temperature ○ ○ ○ - X X ○ refrigeration ○ ○ ○ - X X X ○: The same grade as sweetened condensed milk; △: Although it is within the allowable range, it is a grade worse than sweetened condensed milk; ×: a grade significantly worse than sweetened condensed milk. The viscosity stated in the table is based on using HAAKE VT550 (manufactured by HAAKE) and rotor VIISt at 20°C, and the shear speed is set to 0s ^-1 →(2min)→200s ^-1 →(2min)→0s ^-1 The maximum value at the time.

Although the present invention has been described in detail with reference to specific aspects, those skilled in the art can understand that various changes and modifications can be made without departing from the spirit and scope of the present invention. In addition, this application is based on a Japanese patent application (Japanese Patent Application No. 2019-165012) filed on September 11, 2019, and the entirety is cited and used here. In addition, all reference contents cited in this specification are made by incorporating them as a whole. [Industrial Utilization]

A simpler manufacturing method than conventional sweetened condensed milk is used to provide a low-calorie and refreshing condensed milk-like composition with the same flavor, viscosity, and preservation properties.

Claims (8)

A condensed milk composition containing sugar alcohol, concentrated milk protein powder, and milk powder; The lactose content of the condensed milk composition is 21% by weight or less based on the lactose concentration in the water. The condensed milk composition of claim 1, wherein 18% by weight or more of the milk protein contained in the condensed milk composition is derived from concentrated milk protein powder. The condensed milk composition of claim 1 or 2, wherein, among the milk protein contained in the condensed milk composition, the ratio of milk protein derived from concentrated milk protein powder to milk protein derived from milk powder is 1:4～4 :1. For example, the condensed milk composition of claim 1 or 2 further contains vegetable oils and/or sugars. A method for manufacturing a condensed milk-like composition includes the following steps: Add sugar alcohol, concentrated milk protein powder, and milk powder to the dissolved water and mix to obtain a condensed milk mixture, and Sterilizing the condensed milk-like mixture to obtain a condensed milk-like composition; The lactose content of the condensed milk composition is 21% by weight or less based on the lactose concentration in water. The method for producing a condensed milk-like composition of claim 5, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from concentrated milk protein powder. The method for manufacturing a condensed milk-like composition of claim 5 or 6, wherein, among the milk proteins contained in the condensed milk-like composition, the ratio of milk protein from concentrated milk protein powder to milk protein from milk powder is 1: 4～4:1. For example, the method for manufacturing the condensed milk composition of claim 5 or 6 does not include the seeding step.