CN105767445A - Ice creams - Google Patents
Ice creams Download PDFInfo
- Publication number
- CN105767445A CN105767445A CN201610143851.0A CN201610143851A CN105767445A CN 105767445 A CN105767445 A CN 105767445A CN 201610143851 A CN201610143851 A CN 201610143851A CN 105767445 A CN105767445 A CN 105767445A
- Authority
- CN
- China
- Prior art keywords
- ice cream
- lactose
- breast
- weight
- desalination
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
Provided is a method for producing ice creams which have high storage stability and excellent taste and can be easily scooped with a spoon. The method for producing ice creams comprises a desalting step, a step of adding an enzyme, a step of degrading lactose, and a cooling step. In the desalting step, a starting material, which contains 5-50 wt% inclusive of non-fat milk solids, is desalted. In the subsequent step of adding an enzyme, an enzyme capable of degrading lactose is added to the desalted material. In the step of degrading lactose, lactose contained in the material is degraded by the enzyme. In the final cooling step, the material having been treated in the lactose-degrading step is cooled. Thus, ice creams can be produced.
Description
The application is application number is the divisional application of the case of 201080052305.7, and the applying date of original application is December in 2010 24, and priority date is December in 2009 25, and denomination of invention is ice cream cold drink and manufacture method thereof.
Technical field
The present invention relates to a kind of ice cream cold drink and manufacture method thereof.It uses the ice cream batch mixing (icecreammix) with desalination and concentration breast, and a large amount of protein is contained in this desalination and concentration Ruzhong, is decomposed by lactose contained in ice cream batch mixing and obtains this ice cream cold drink.
Background technology
Following a kind of ice cream ([0037th]) paragraph is had disclosed in Japanese Patent Laid-Open 7-67542 publication (patent documentation 1)): its sugariness composition uses lactose and Lactose enzyme (lactase).This ice cream utilizes Lactose enzyme that lactose is decomposed into glucose and galactose.Ice cream containing a large amount of monosaccharides is prone to digest and assimilate, for instance even if the people of lactose allergy is eaten, without causing diarrhoea.Lactose can be glucose and galactose by lactase breaks down in small intestinal in theory, and be absorbed into internal, but for the less people of Lactose enzyme secretory volume (people to lactose allergy) in small intestinal, it is impossible to reduce lactose, so lactose will not be absorbed into internal, thus causing diarrhoea.
Patent documentation 1: flat No. 7-67542 of Japanese Laid-Open Patent Publication
And, disclosed in flat No. 7-67542 of Japanese Laid-Open Patent Publication ice cream because containing substantial amounts of monosaccharide, thus in keeping (preservations) if temperature raising during ice cream, will having the crystalline growth of ice cream, the problem causing damaging taste and mouthfeel occurs.
Summary of the invention
To this, present invention aim at providing the manufacture method of a kind of ice cream cold drink: the preservation stability of ice cream cold drink adopting the method to make is excellent, taste is good, have appropriate pliability and easily scoop out.
The present invention is substantially made lactose decompose by enzyme, is derived from the ice cream cold drink having appropriate pliability and easily scooping out.For improving the preservation stability of ice cream cold drink, use containing a large amount of ice cream batch mixings without fat breast solid state component.But, manufacturing ice cream if using containing a large amount of ice cream batch mixings without fat breast solid state component, then the salinity of obtained ice cream cold drink can become big.So the present invention uses desalination and concentration breast in ice cream batch mixing.So, the present invention provides the manufacture method of a kind of ice cream cold drink: adopting the ice cream cold drink made of the method to preserve, stability is excellent, taste is good, have appropriate pliability and easily scoop out.
1st embodiment of the present invention relates to the manufacture method of a kind of ice cream cold drink.The method includes: desalting steps, interpolation enzyme step, the step that reduces lactose, cooling step.
Desalting steps implements desalting processing to containing with or without fat breast solid state component at the raw material of more than 5 weight % and below 50 weight %.When so using without the raw material that fat breast solid state component is more, proteinaceous amount in ice cream batch mixing can be increased, to improve the preservation stability of ice cream.So without adding emulsifying agent and tranquilizer in the present invention.When therefore using the manufacture method of this ice cream cold drink, can be made into the good ice cream cold drink of taste.
In adding enzyme step, in the raw material of desalting steps, adding the enzyme for reducing lactose.In this step, also first can add other raw material in the raw material of desalting steps, then add enzyme again.In the step that reduces lactose, lactose contained in raw material is decomposed enzyme.In cooling step, the raw material through the step that reduces lactose is cooled down.In this step, also the raw material through desalting steps cooling can be implemented, i.e. cooling can be implemented to without the raw material adding enzyme step, also the raw material without the step that reduces lactose cooling can be implemented.
In the cooling step of preferred first embodiment of the present invention, the ice cream batch mixing obtained through desalting steps, interpolation enzyme step, the step that reduces lactose modulation is implemented cooling.Without the content of fat breast solid state component at more than 5 weight % and below 40 weight % in this ice cream batch mixing, and without constituents of milkfat or constituents of milkfat content at below 25 weight %.
What embodiment confirmed as be described hereinafter is such, according to the present invention, even with when containing a large amount of raw material without fat breast solid state component or ice cream batch mixing, still can obtain the ice cream cold drink that taste is good.
In the desalting steps of preferred first embodiment of the present invention, make in raw material contained sodium survival rate more than 35% and less than 80% (salt rejection rate more than 20% and less than 65%).Manufacture ice cream cold drink if using containing a large amount of raw material or ice cream batch mixings without fat breast solid state component, then salinity can become big.Owing to being removed with potassium by sodium in the desalting steps of the present invention, thus manufacture ice cream cold drink even with containing a large amount of raw material or ice cream batch mixing without fat breast solid state component, still can obtain the ice cream cold drink with suitable salinity.
The desalting steps of preferred first embodiment of the present invention includes the 1st nanofiltration and processes step, dilution step, the 2nd nanofiltration process step.Process in step at the 1st nanofiltration, utilize nanof iotaltration the raw material containing skimmed milk to be concentrated and obtains nanofiltration condensed skim milk.In dilution step, implement dilution to processing the obtained nanofiltration condensed skim milk of step through the 1st nanofiltration and obtain nanofiltration skimmed milk.Process in step at the 2nd nanofiltration, utilize nanof iotaltration to obtain desalination skimmed milk to concentrating through the obtained nanofiltration skimmed milk of dilution step.
The situation that above-mentioned embodiment is equally applicable in raw material containing lactogenesis.But this embodiment advantageous applications raw material contains the situation of skimmed milk.What embodiment confirmed as be described hereinafter is such, when adopting the manufacture method in above-mentioned embodiment, can efficiently reduce the content of sodium and potassium when maintaining without fat breast solid state component.It addition, process on the basis of step at the 2nd nanofiltration, also can arrange that the 3rd nanofiltration processes step, the 4th nanofiltration processes step etc., but from step number, desalting efficiency, goods taste angularly, it is preferable that terminate in the 2nd nanofiltration and process step.
The desalting steps of preferred first embodiment of the present invention includes the 1st nanofiltration and processes step, reverse osmosis process step, desalination breast acquisition step, the 2nd nanofiltration process step.Process in step at the 1st nanofiltration, utilize nanof iotaltration the raw material containing skimmed milk to be concentrated and obtains nanofiltration condensed skim milk.Process in step in reverse osmosis, the liquid application row reverse osmosis that penetrates processing that step obtains through the 1st nanofiltration is processed and obtains reverse osmosis membrane and penetrate liquid.In desalination breast acquisition step, add through the 1st nanofiltration process the obtained nanofiltration condensed skim milk of step, reverse osmosis membrane penetrate liquid, moisture and obtain desalination breast.Process in step at the 2nd nanofiltration, utilize nanof iotaltration to obtain desalination skimmed milk to concentrating through the obtained desalination breast of desalination breast acquisition step.
The situation that above-mentioned embodiment is equally applicable in raw material containing lactogenesis.But this embodiment advantageous applications raw material contains the situation of skimmed milk.What embodiment confirmed as be described hereinafter is such, when adopting the manufacture method in above-mentioned embodiment, can efficiently reduce the content of sodium and potassium when maintaining without fat breast solid state component.It addition, process on the basis of step at the 2nd nanofiltration, also can arrange that the 3rd nanofiltration processes step, the 4th nanofiltration processes step etc., but from step number, desalting efficiency, goods taste angularly, it is preferable that terminate in the 2nd nanofiltration and process step.
The desalting steps of preferred first embodiment of the present invention includes the 1st nanofiltration and processes step, reverse osmosis process step, desalination breast acquisition step, the 2nd nanofiltration process step.Process in step at the 1st nanofiltration, utilize nanof iotaltration that raw material is concentrated and obtain nanofiltration concentration breast.Process in step in reverse osmosis, the liquid application row reverse osmosis that penetrates processing that step obtains through the 1st nanofiltration is processed and obtains reverse osmosis membrane and penetrate liquid.In desalination breast acquisition step, add nanofiltration concentration breast, reverse osmosis membrane penetrate liquid, moisture and obtain desalination breast.Process in step at the 2nd nanofiltration, utilize nanof iotaltration to obtain desalination skimmed milk to concentrating through the obtained desalination breast of desalination breast acquisition step.
The enzyme added in enzyme step that adds of preferred first embodiment of the present invention is Lactose enzyme.The addition of Lactose enzyme is: if raw material or the ice cream batch mixing through desalting steps is set to 100 weight %, Lactose enzyme then adds more than 0.01 weight % and below 0.1 weight %.
If the interpolation quantitative change of Lactose enzyme is big, newborn glycolytic speed can accelerate.If it addition, increase Lactose enzyme, also result in cost and improve.When the addition of Lactose enzyme is in above-mentioned scope, the ice cream cold drink that taste is good can be obtained in suitable manufacturing time.
Preferred first embodiment of the present invention reduce lactose in step, make in the raw material of desalting steps contained lactose be decomposed into more than 30% and less than 100%.Realize this step by the following method: by the raw material through desalting steps, keep more than 2 hours more than 0 DEG C and in 20 DEG C of temperature below.
The manufacture method of ice cream cold drink of the present invention, can appropriately combined use various compositions above-mentioned or set forth below.It addition, the manufacture method of ice cream cold drink of the present invention is not limited to the content described in this specification, also comprise the technical scheme that those skilled in the art are suitably modified in the scope known.
Second embodiment of the present invention relates to a kind of ice cream cold drink, utilizes the manufacture method of the ice cream cold drink that above-mentioned any one embodiment records to prepare described ice cream cold drink.As the example of this kind of ice cream cold drink, its lactoprotein at more than 4 weight % and below 15 weight %, be derived from the glucose of lactose at more than 1 weight % and below 10 weight %.The preservation stability of this ice cream cold drink is excellent, salinity is appropriate, taste is good and easily scoops out.
[invention effect]
The present invention provides the manufacture method of a kind of ice cream cold drink: adopting the ice cream cold drink made of the method to preserve, stability is excellent, taste is good, have appropriate pliability and easily scoop out.
Accompanying drawing explanation
Fig. 1 is the block diagram (flow chart) of the order of the manufacture method substantially representing ice cream cold drink of the present invention.
Fig. 2 represents the block diagram of the modulation order of ice cream batch mixing in the step S100 of Fig. 1 in detail.
Fig. 3 is the coordinate diagram of the lactose representing in desalination breast lactose resolution ratio when be hydrolyzed by Lactose enzyme and the relation in response time.
Fig. 4 represents that in the step S110 of Fig. 2, desalination breast acquirement processes the block diagram of the order of an example in detail.
Fig. 5 is the coordinate diagram of the hardness measurement result of the obtained ice cream of embodiment.
One example schematic diagram of order when Fig. 6 is adopt desalination breast acquirement process (Fig. 4) in the present invention to obtain desalination breast.
Detailed description of the invention
First embodiment of the present invention relates to the manufacture method of a kind of ice cream cold drink.Ice cream cold drink be according to the defined ice cream of milk regulations (regulations of composition specification etc. about milk and milk products), ice milk, ice lactose (lactoice) general designation.It addition, breast solid state component at least contains 3 weight % (i.e. percentage by weight 3%, lower same) in the example of ice cream cold drink.
The manufacture method of ice cream cold drink is known.In the present invention, use the manufacture device of known ice cream cold drink, and suitably adopt condition well known to those skilled in the art to manufacture ice cream cold drink.The manufacture method of this ice cream cold drink consists essentially of desalting steps, adds enzyme step, the step that reduces lactose, cooling step.The manufacture method of following description ice cream cold drink.The invention is not limited in following example, also comprise the technical scheme that those skilled in the art are suitably modified in the scope known.
Fig. 1 is the block diagram (flow chart) of the order of the manufacture method substantially representing ice cream cold drink.According to the present invention, breast solid state component total amount can be produced by raw material and reach the ice cream cold drink (preferably without fat breast solid state component (SNF) the ice cream cold drink containing more than 5 weight % and below 40 weight %) of more than 3 weight %.Why so, if being because to be set to more than 5 weight % without fat breast solid state component (SNF), the available step that reduces lactose improves ice cream cold drink taste and physical property.It addition, as ice cream cold drink, the following describes the situation manufacturing ice cream.
In Fig. 1, first, in the step s 100, as the raw milk of ice cream cold drink, it is the ice cream batch mixing concocted multiple raw materials and obtain.Raw material can suitably contain lactogenesis, milk powder, saccharide, concentration breast, desalination breast and moisture.For preventing miscellaneous bacteria intrusion, generally in the multiple devices connected with pipeline, under room temperature or heated condition, (more than 30 DEG C and less than 80 DEG C) implement this step.It addition, describe step S100 in detail with reference to Fig. 2 and Fig. 4.
Then, in step s 200, the ice cream batch mixing solution modulated through step S100 is implemented the process that homogenizes.When execution homogenizes, first as required ice cream batch mixing solution is implemented filtration treatment and remove impurity.Then such as using homogenizer to adjust the particle diameter of fat etc. more than such as 50 DEG C and under 70 DEG C of temperature below, the fatty particle diameter making ice cream batch mixing is tiny of such as less than 2 μm.Then, this was adjusted the ice cream batch mixing heating of particle diameter to such as more than 68 DEG C and less than 75 DEG C, and keeps 30 minutes carrying out sterilization processing.
Then, in step S300, by step s 200 through the ice cream batch mixing solution processed that homogenizes, it is cooled to such as more than 0 DEG C and 5 DEG C of temperature below.Herein, not frozen ice-cream batch mixing solution, but make it keep having certain mobility.
In step S400, the ice cream batch mixing solution be in the state of cooling is properly added known flavour enhancer (such as Rhizoma et radix valerianae flavour enhancer, chocolate flavour enhancer, Fructus Fragariae Ananssae flavour enhancer, cocoa flavour enhancer).If not needing flavour enhancer just do not perform the process of step S400.It addition, when adding taste when modulating ice cream batch mixing in the step s 100, it is not necessary to perform the process of step S400.
Then, in step S500, in required time ice cream batch mixing carried out maturation process.It is also more than 0 DEG C and enforcement under 5 DEG C of temperature below that maturation processes.By carrying out this maturation process, fat crystallization can be made, and protein can be made to produce hydration, so that ice cream batch mixing is shakedown.
Then, the ice cream batch mixing completing maturation process is carried out condensation process (step S600).This process is at such as-2 DEG C～-10 DEG C temperature, by stirring ice cream batch mixing specified time limit.Through this condensation process, ice cream batch mixing its moisture cooled etc. then can freeze.
Then, the ice cream batch mixing being in condensing state is carried out packing processes (step S700).This packing processes is also implement in the environment being same as above-mentioned condensation temperature.It addition, as required, container marks build date etc..
Finally, the ice cream batch mixing in shipment container is exposed under the hardening temperature of such as less than-18 DEG C, so that its quick freezing is to (step S800) within the scope of such as-3 DEG C～-15 DEG C.This can make ice cream batch mixing bulk freezing (hardening).
As it has been described above, this ice cream of manufacture process completing ice cream is can shipment state.It addition, carry out the inspection of necessity after finalization of the manufacture to the period before shipment.Additionally, it is preferred that the keeping of obtained ice cream (preservation) temperature is below-25 DEG C.It addition, same with the manufacture method of ice cream, ice milk and ice lactose also can manufacture in this way.
Secondly, the modulated process of ice cream batch mixing in the step S100 of Fig. 1 is described in detail.
Fig. 2 represents the block diagram of the modulation order of ice cream batch mixing in the step S100 of Fig. 1 in detail.Present embodiment illustrates to be modulated by lactogenesis the example of ice cream batch mixing.
In Fig. 2, first, in step s 110, raw material is implemented desalting processing and obtain desalination breast.If carrying out the modulation of concentration breast with lactogenesis for raw material and performing desalting processing, desalination and concentration breast just can be obtained.So, the stability of Ice Cream Quality and physical property can be guaranteed when not using tranquilizer and emulsifying agent.The process in step S110 is described in detail later herein with reference to Fig. 4 and Fig. 6.Desalination breast can be liquid, also can be powder shaped (milk powder).It addition, lactogenesis also can not be used, but concentration breast is used to modulate desalination and concentration breast in advance.
Then, in the step s 120, sugar (sugaring process) is added to desalination Ruzhong.Following example can be lifted as sugar: Saccharum Sinensis Roxb. (sucrose), lactose, glucose, fructose etc., can be liquid, be alternatively powder body.Here the sugar added can be such as polysaccharide (such as starch, fructose, glucose, cellulose, dextrin), but preferably lacks saccharide (oligosaccharide), more preferably disaccharides (such as maltose (maltose), cellobiose, sucrose, lactose (lactose), trehalose).Why so, it is owing to may advantageously facilitate the hydrolysis utilizing enzyme (glycosidase) to carry out described later.In disaccharides, it is preferable that lactose (lactose) or trehalose.It addition, when without adding sugar, do not perform the process of step S120.It addition, step S120 can implement after adding enzyme, it is possible to implemented before adding enzyme.
In step s 130, enzyme is added to desalination Ruzhong.When desalination breast is milk powder, in milk powder, after adding liquid, add enzyme again.As the raw material that can add enzyme, can directly use the raw material through desalting processing.It addition, as the raw material that can add enzyme, it is possible to will carry out mixing using later through desalting processing raw material or without the raw material of desalting processing through multiple, or use the raw material of repeated execution desalting processing of the same race.As the example of enzyme, can use corresponding to sugar contained by the desalination Ruzhong of step S110 or corresponding to the enzyme (glycosidase) of added sugar in step S120.Glycosidase is a kind of enzyme, can be decomposed into corresponding saccharide (saccharide being component unit with monosaccharide) by the saccharide that more minority monosaccharide is constituted by it.Such as lactose, use Lactose enzyme.Trehalose is then used to trehalase (trehalase).Lactose enzyme and trehalase may originate from antibacterial, also may originate from yeast.Owing to lactose is included in desalination Ruzhong, thus preferred enzyme at least contains Lactose enzyme.
Lactose enzyme, also known as β-D-galactase (beta-D-galactosidase), is a kind of enzyme, it be glucose and galactose by the lactose hydrolysis belonging to disaccharides.Can suitably use such as No. 10-504449 disclosed Lactose enzyme of Japanese patent publication publication JP-A.The addition of Lactose enzyme is: if raw material or ice cream batch mixing are set to 100 weight %, it is preferable that add this Lactose enzyme of more than 0.01 weight % and below 0.1 weight %.If the interpolation quantitative change of Lactose enzyme is big, lactose decomposition rate can accelerate.To adding Lactose enzyme in the raw material of desalting processing, if being found that Lactose enzyme content is on the high side by experimental result, the fact that can produce to impair ice cream cold drink taste.Thus, it is preferable to the addition of Lactose enzyme is at more than 0.01 weight % and below 0.08 weight %, more preferably more than 0.02 weight % and below 0.07 weight %, especially preferred more than 0.03 weight % and below 0.05 weight %.When adopting above-mentioned addition, the ice cream cold drink that taste is good can be obtained in suitable manufacturing time.
Then, in step S140, the desalination breast containing enzyme is positioned under rated condition and promotes hydrolysis.That is, enzyme lactose contained in raw material or ice cream batch mixing is decomposed.Condition for this lactose decomposing reaction will be described later.In this step, lactose contained in raw material or ice cream batch mixing can be decomposed into such as more than 30% and less than 100%.
As it has been described above, complete raw material or the modulation of ice cream batch mixing.Also concentration implemented by raw material or the ice cream batch mixing that can obtain processing through step S140 as required.Also have, it is possible to utilize the methods such as such as spray drying to make raw material or ice cream batch mixing form powder shaped.It addition, also following material can be added in raw material or ice cream batch mixing as required: butter (rich part creamy), other milk powder or its reducing solution, flavour enhancer, sugared egg yolk, water etc..
By the process of Fig. 2, the sugar such as lactose contained by desalination Ruzhong can be hydrolyzed (step S140).So, owing to the molecular number of saccharide contained in ice cream batch mixing can increase, thus the sugariness of obtained ice cream can be improved.It addition, the difference according to saccharide kind, its sugariness has difference, even if but the relatively low situation of the sugariness of each saccharide, compared with before hydrolysis, due to the increase of carbohydrate molecule number, it is possible to improve the sugariness of ice cream batch mixing.And due to the increase of monosaccharide molecular number, the pliability of obtained ice cream cold drink appropriate can be improved, thus the property scooped out can be made to become good.
Lifting an object lesson, lactose is hydrolyzed and becomes glucose (glucose) and galactose.Now, if would indicate that, the lactose resolution ratio of the degree of decomposition of lactose is set to 100%, then the sugariness after being hydrolyzed can become more than the several times before hydrolysis.It addition, the lactose of 1 molecule is decomposed can generate the monosaccharide of 2 molecules, thus can effectively increase the molecular number of monosaccharide, so can be effectively improved the pliability of obtained ice cream cold drink.
Fig. 3 is the coordinate diagram of the lactose representing in desalination breast in step S130 lactose resolution ratio when be hydrolyzed by Lactose enzyme and the relation in response time (time of the step that reduces lactose).Situation shown in Fig. 3 is as follows: the addition of Lactose enzyme is certain, when desalination breast temperature during by lactose decomposing reaction is set to 1 DEG C, 5 DEG C, 10 DEG C, and the relation in lactose resolution ratio and response time.
From the figure 3, it may be seen that lengthen the response time of lactose decomposing reaction, lactose resolution ratio can be improved.So, the response time of lactose decomposing reaction, the longer the better.But, if lengthening the response time, though lactose resolution ratio can be made close to 100% or to reach 100%, but manufacture efficiency and can be deteriorated.So, just from the angle manufacturing efficiency, the response time upper limit of lactose decomposing reaction is such as 50 hours, it is preferable that the response time (being 24 hours exemplified by Fig. 3) when setting it to lactose resolution ratio more than 90%.
The response time lower limit of lactose decomposing reaction is such as 2 hours.So can ensure that lactose resolution ratio reaches 30%, conscientiously to improve the sugariness of obtained ice cream cold drink.But, from the figure 3, it may be seen that within shorter period in response time, lactose resolution ratio has the trend significantly changed, thus when manufacturing ice cream cold drink in a large number in batch, it is difficult to ensure that certain lactose resolution ratio.So being the lactose resolution ratio guaranteeing substantially certain (such as within error 5%), it is preferable that the response time (being 24 hours exemplified by Fig. 3) when being set as lactose resolution ratio more than 90% response time.It addition, for guarantee substantially certain lactose resolution ratio, it is possible to use for suppressing the inhibitor (such as: acarbose (acarbose), voglibose (voglibose)) of hydrolysis.By using inhibitor, it can be ensured that substantially certain lactose resolution ratio, the quality of a large amount of ice cream cold drinks manufactured in batch so can be made to keep certain.
Furthermore, from the figure 3, it may be seen that identical between when reacted time, temperature when carrying out lactose decomposing reaction is more high, then lactose resolution ratio is also more high.So, temperature when carrying out lactose decomposing reaction is more high more good.But, generally at the temperature more than 20 DEG C, antibacterial is easier to breeding.Thus generally enzyme is maintained at the temperature of 5 DEG C～about 10 DEG C.So from suppressing vegetative angle, it is preferable that more than 0 DEG C and less than 15 DEG C, and from preventing vegetative angle, it is preferable that more than 0 DEG C and less than 10 DEG C.It addition, the present invention learns by experiment, lactose is made to carry out decomposing at the temperature more than 5 DEG C and the taste of ice cream cold drink that obtains can become aromatic.Thus more than the temperature of the step that reduces lactose preferably more than 5 DEG C and less than 20 DEG C, more preferably 6 DEG C and less than 15 DEG C, especially preferred more than 7 DEG C and less than 10 DEG C.
When reducing lactose, total amount relative to desalination breast, within the scope of Lactose enzyme addition 0.01 weight %～0.10 weight %, preferably 0.01 weight %～0.08 weight %, more preferably 0.02 weight %～0.07 weight %, especially preferred 0.03 weight %～0.05 weight %, condition it is preferably as follows: under the refrigerated condition within the scope of temperature 0 DEG C～10 DEG C, last the response time in 2 hours～50 hours window when reducing lactose.Lactose resolution ratio so can be made to reach more than 50%.Additionally, even if sugar is not lactose, by using corresponding glycosidase (such as: trehalase, amylase, saccharase (saccharase), maltase (maltase)), it is possible to be suitable for the principle being same as above-mentioned Lactose enzyme.
Additionally, in the above-described embodiment, as the raw material of desalination breast exemplified with lactogenesis (squeeze take milk) without any processing, but the milk of cattle can also be formula milk, lowfat milk, nonfat milk or processed milk or the milk powder being made up of them respectively.It addition, the raw material of desalination breast is not limited to milk, it is also possible to be Goat Milk, ewe's milk etc..But, from handy angle, it is preferable that the raw material of desalination breast is lactogenesis, and is easy to angle from keeping (preservation), it is preferred to milk powder.Further, the raw material of desalination breast can also be known ice cream batch mixing.
Secondly illustrate to be obtained the step of the desalination breast (desalination and concentration breast) of desalination by adjusting raw material.In this step, substantially implement desalting processing to containing with or without fat breast solid state component at the raw material of more than 5 weight % and below 50 weight %.Raw material in desalting steps preferably comprise without fat breast solid state component more than 5 weight % and below 40 weight %, more preferably containing with or without fat breast solid state component at more than 7 weight % and below 35 weight % (such as at more than 13 weight % and below 30 weight %).In desalting steps example, make in raw material the survival rate of contained sodium more than 35% and less than 80%.In desalting steps, it is preferable that make in raw material the survival rate of contained sodium more than 40% and less than 75%, more preferably make in raw material the survival rate of contained sodium more than 45% and less than 70%, it is particularly preferred that in raw material, the survival rate of contained sodium is more than 50% and less than 65%.Like this owing to salt rejection rate is higher, thus can make in raw material containing the more solid state component of breast without fat.So in the present invention, can make in raw material containing more defatted milk powder.It addition, learnt by experimental result, if excessively improving salt rejection rate, then taste can die down.Thus preferably salt rejection rate is located in above-mentioned scope.
In desalting steps, following methods can be used alone or in combination: nanofiltration (NF) method, diafiltration (DF) method, ion exchange resin (IE) method, electrodialysis (ED) method.
For nanof iotaltration, for instance use the membranaceous filter paper (NF film) with nano through holes (such as fine pore 0.5 to 2nm), put into raw milk to this NF film, utilize osmotic pressure to be filtered.Nano-filtration membrane mainly can allow the film of 1 valency ion and water traverse.Thus, the present invention can remove such as 1 valency cation (sodium ion, potassium ion, chloride ion).So, by using nanof iotaltration, desalting processing can be carried out to remove sodium and potassium.
As the raw-material example of nanofiltration (NF) film, if any polyamide, cellulose acetate, polyether sulfone, polyester, polyimides, ethene polymers, polyolefin, polysulfones, regenerated cellulose, Merlon.In the present invention, owing to wanting desalination, so as the raw material of nanofiltration (NF) film, it is preferable that polyamide, cellulose acetate, polyether sulfone.As the shape example of nanofiltration (NF) film, if any flat film, spiral membrane (spiralfilm), hollow-fibre membrane (hollowfibermembrane), tabular film, tubular film.It addition, as nanof iotaltration, the known condition of known filter method can be adopted.As the example of filter method, if any compression filtration, filtration under diminished pressure method.As the example of NF film, if any the NF film (trade name " NF-3838/30-FF ") of DowChemical.Further, as the kind of filter method, if any vertical Filtration (deadendfiltrationmethod), crossing filtering method.Herein, from industrial point of view, carry out batch processing when manufacturing ice cream cold drink, thus crossing filtering method is preferably used, so can suppress the variation occurred because of the hole plug of filter membrane, thus the quality of obtained ice cream cold drink can be kept certain.
So, utilize above-mentioned nanof iotaltration can be obtained by raw milk and keep liquid (stagnant liquid) and penetrate liquid (penetrating fluid).The difference of the osmotic pressure according to used NF film, keeps liquid measure can be varied from the ratio penetrating liquid measure.Generally in keeping liquid, the total solid state component of raw milk (TS:total-solids) can be concentrated in the scope of 1.5 times～2.5 times (such as 1.6 times).
In adopting the maintenance liquid that obtains of nanof iotaltration, total solid state component (TS) of raw milk (i.e. butterfat (FAT) and without fat breast solid state component (SNF)) can be concentrated in this maintenance liquid.Therefore in this manual, sometimes obtained for employing nanof iotaltration concentrated solution is called " nanofiltration concentration breast ".Penetrate, adopting nanof iotaltration to be obtained, the moisture and part aqueous composition (particularly 1 valency ion) that contain most raw milk in liquid, and be practically free of total solid state component of raw milk.Herein, as the water soluble ingredient of raw milk, if any ash.So-called " ash " refers to the general designation of the vitamin such as the inorganic matters such as sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl), phosphorus (S) and vitamin A, B1, B2, niacin (niacin).
Before carrying out nanofiltration process, in raw material, add the electrolyte not passing through nano-filtration membrane.By adding the electrolyte not passing through nano-filtration membrane, desalting processing can be promoted.As the electrolytical example not passing through nano-filtration membrane, if any butterfat, milk casein (milkcasein), lactalbumin (wheyprotein), lactose, amino acids (NPN) a portion.It addition, as described later, it is preferable that add in the feed and filter maintenance liquid, so also can promote desalting processing.
For diafiltration (DF) method, among (maintenance liquid) such as the breasts through filtering and being concentrated, add water and dilute it, the capacity making filtrate (maintenance liquid) returns back to close to the capacity before filtration, implements filtration treatment afterwards again.As the example of the DF method of the present invention, among waiting via NF membrane filtration the breast that concentrated, add moisture, be filtered process with NF film more afterwards.
For ion exchange resin (IE) method, raw material and contacts ionic exchange resin is made to complete desalting processing.For ion exchange resin, as long as using the normally used commercial anionic exchanger resin for the purpose of desalting processing and cation exchange resin.Make the desalting processing that spent ion exchange resin carries out, use well-known operations and device and implement by known condition.
For electrodialysis (ED) method, the electrophoresis of the ionic substance in solution and ion exchange membrane is utilized optionally to make the character of cation or anion traverse and the isolation technics that realizes.Use the desalting processing that electrodialysis (ED) method carries out, use well-known operations and device and implement by known condition.
In desalting steps, it is possible to remove the salinity except sodium.It addition, in desalting steps, it is preferable that under the premise not damaging calcium salt, remove sodium salt or potassium salt.Preferably through the calcium salt survival rate after desalting steps at more than 80 weight %, more preferably in more than 90 weight %, especially preferred at more than 95 weight %.
Then, describe the desalting processing in the step S110 of Fig. 2 in detail and adopt the situation (the 1st embodiment) of diafiltration (DF) method.
Fig. 4 represents the block diagram of the order of the example that desalination breast acquirement processes in the step S110 of Fig. 2 in detail.In present embodiment, illustrate to be modulated the situation of desalination breast (especially desalination and concentration breast) by lactogenesis.It addition, as it has been described above, the raw material of desalination breast is not limited to lactogenesis.
In Fig. 4, first, in step S111, as the raw material of desalination breast, lactogenesis is prepared.Total solid state component (TS) of lactogenesis is such as 12.8 weight %, and wherein, that account for 3.8 weight % is butterfat (FAT:milkfat), and what account for 9.0 weight % is without fat breast solid state component (SNF).It addition, as raw milk, the aqueous solution (reconstituted milk) of milk powder (such as defatted milk powder) can be used, it is possible to use known ice cream batch mixing.
Then, in step S112, the nanofiltration (NF) that raw material is implemented the 1st time by nanof iotaltration is utilized to process.When carrying out nanofiltration process, as NF film, use the NF film (trade name " NF-3838/30-FF ") of such as DowChemical.
Then, obtain maintenance liquid (stagnant liquid) by above-mentioned nanofiltration place reason raw material and penetrate liquid (penetrating fluid).Herein, when using the DowChemical NF film produced, if carry out the 1st nanofiltration process, when time per unit flow during raw material employing alternating power method is such as 14t/h, substantially commensurability maintenance liquid can be obtained and penetrate liquid (7t/h).Additionally, because the difference of the osmotic pressure of used NF film, keep liquid measure can change with the ratio penetrating liquid measure, but generally in keeping liquid, total solid state component (TS) of raw material can be concentrated in the scope of 1.5 times～2.5 times (such as 2.0 times).
Adopting nanof iotaltration to be obtained in maintenance liquid (nanofiltration concentration breast), total solid state component (TS) of raw material (i.e. butterfat (FAT) and without fat breast solid state component (SNF)) can be concentrated in this maintenance liquid.Penetrate, adopting nanof iotaltration to be obtained, the moisture and part aqueous composition that contain most raw material in liquid, and be practically free of total solid state component of raw milk.Herein, penetrate in liquid adopting nanof iotaltration to be obtained, containing sodium (Na), potassium (K), chlorine (Cl) etc..
Then, in step S113, penetrate liquid application row reverse osmosis (RO:reverseosmosis) process to adopting nanof iotaltration to be obtained, penetrate liquid (hereinafter also referred to " reverse osmosis membrane penetrates liquid ") to obtain.It addition, the maintenance liquid in reverse osmosis process does not use in present embodiment.
In reverse osmosis processes, use and such as catch the 1 cationic membranaceous filter paper (reverse osmosis membrane) of valency, adopt the nanof iotaltration of step S112 to be obtained to this reverse osmosis membrane input and penetrate liquid, and apply pressure from the upstream side (put into and adopt the nanof iotaltration of step S112 to be obtained the side penetrating liquid) of reverse osmosis membrane.It addition, when carrying out reverse osmosis process, carry out reduced pressure treatment from the downstream of reverse osmosis membrane and replace applying pressure from the upstream side of reverse osmosis membrane.When carrying out reverse osmosis and processing, owing to adopting pressure more than osmotic pressure, thus adopt the nanof iotaltration of step S112 obtained penetrate liquid major part can by reverse osmosis membrane and become RO and penetrate liquid.It addition, in the maintenance liquid (not passing through the part of reverse osmosis membrane) of reverse osmosis membrane, as 1 valency cation, it is included in and adopts the nanof iotaltration of step S112 to be obtained the sodium ion penetrating in liquid and potassium ion etc. to be concentrated.That is, to adopt step S112 nanof iotaltration obtained penetrate liquid application row reverse osmosis process, fall within one example of desalting processing.To this, in this manual, also reverse osmosis membrane is penetrated liquid and be called " desalted water ".
Then, step S114～S115 implements dilution to process.Specifically, first in step S114 to, obtained for step S113 desalted water is added obtained nanofiltration concentration Ruzhong (return) of step S112.So obtain the desalination breast as mixed liquor.Herein, owing to adopting the nanof iotaltration of step S112 to be obtained to penetrate liquid measure, to penetrate liquid measure with reverse osmosis membrane roughly the same, thus the material quantity that the newborn amount of desalination just substantially prepares with step S111 is identical.So, the total solid state component (FAT and SNF) substantially commensurability with nanofiltration concentration breast is contained in this desalination breast system, and containing the ash substantially commensurability with this nanofiltration concentration breast.In other words, this desalination breast is desalination and concentration breast, namely total solid state component of raw material is concentrated, while a portion by the sodium with potassium that become salinity basis is removed.
Furthermore, in step S115, add water (adding water) as required to desalination Ruzhong.As the water adding object, distilled water or tap water can be used, if from obtaining easily and the angle of sterilization processing of after-stage, it is preferred to use tap water.Additionally, it is possible to penetrate to nanofiltration concentration breast or reverse osmosis membrane and liquid adds water (adding water).The amount that so can make desalination breast is equal to the amount of raw material.The amount of desalination breast is now equal to the amount of raw material, and this can make the liquid measure of flowing on manufacturing line be certain and constant.Additionally, it is possible to do not carry out the process of step S115.
Then, in step S116, utilize the nanofiltration that the desalination breast obtained is implemented the 2nd time by nanof iotaltration to process.Maintenance liquid can be obtained when carrying out this nanofiltration and processing.This maintenance liquid can be described as desalination and concentration breast, wherein, total solid state component of desalination breast is further implemented concentration, and desalination breast is further implemented desalting processing and obtains this desalination and concentration breast.
Furthermore, penetrate, adopting this nanof iotaltration to be obtained, the water soluble ingredient (particularly sodium and potassium) containing desalination Ruzhong in liquid.Thus compared with desalination breast, the salinity keeping liquid is relatively low.In present embodiment, utilize this phenomenon, be configured in 35%～80% scope being same as the containing ratio that the used raw material of step S111 contains sodium (preferably 40%～75% scope is interior, more preferably 45%～70% scope is interior, especially preferred 50%～65% scope is interior) by keeping the containing ratio of contained sodium in liquid.Equally, make potassium containing ratio in maintenance liquid be also same as raw milk potassium containing ratio 35%～80% scope in (preferably in 40%～75% scope, more preferably in 45%～70% scope, in especially preferred 50%～65% scope).
In other words, by the process of administration step S116, make the salt rejection rate of maintenance liquid reach (preferably 25%～60% scope is interior, more preferably 30%～55% scope is interior, especially preferred 35%～50% scope is interior) in 20%～65% scope.The salinity of ice cream cold drink obtained by such adjustable, conscientiously to prevent from undermining the taste of ice cream cold drink.Herein, if salt rejection rate exceedes the upper limit of above-mentioned scope, obtained ice cream cold drink presents light taste, and taste can die down.On the contrary, if salt rejection rate is lower than the lower limit of above-mentioned scope, then obtained ice cream cold drink, because salinity is relatively big, causes that taste is impaired.
Additionally, it is preferred that carry out, by changing (or suitably selecting), the NF film (i.e. osmotic pressure) that the 2nd nanofiltration process uses, so that salt rejection rate is adjusted in above-mentioned scope.To keep the 3rd nanofiltration of liquid application row process with by salt rejection rate adjustment in above-mentioned scope, substitute said method by the method.So far, complete the nanofiltration (i.e. diafiltration) gone through repeatedly to process.
Furthermore, in step S117, remove butterfat to obtain desalination and concentration skimmed milk from the obtained desalination and concentration Ruzhong of step S116.So-called " butterfat " refers to rich fatty part in raw milk (here for desalination and concentration breast).For removing butterfat, for instance desalination and concentration breast is located in centrifugal separator (separator) and is carried out centrifugation then the butterfat that leaching separates.Desalination and concentration breast so can be changed into low fat type thing (hereinafter also referred to " DF desalination skimmed milk ").Namely when do not cause be greatly reduced without the amount (content ratio) of fat breast solid state component (SNF) contained by desalination and concentration Ruzhong, the amount (content ratio) of butterfat (FAT) can be made to be greatly reduced.So can not easily cause butterfat ball that cohesion (stirring, churning) occurs.Owing to not easily causing stirring, so the quality change of obtained ice cream cold drink can be prevented.
Then, in step S118, the obtained DF desalination skimmed milk of step S117 is further implemented concentration to obtain DF desalination defat concentration breast.Specifically, DF desalination defat concentration breast is obtained by making the moisture of DF desalination skimmed milk evaporate.In this concentration, for instance use vacuum evaporating pot (vaporizer), heat DF desalination skimmed milk by the mode of evacuation.It addition, in step S119, as required, use known spray dryer that DF desalination defat is concentrated breast and carry out spray drying, to obtain DF desalination defatted milk powder.By forming DF desalination defatted milk powder, volume (capacity) can be minimized, so that keeping (preservation) becomes to be relatively easy to.Furthermore it is possible to be step S118 with a wherein side of step S119 be not carried out or both of which is not carried out.
Process according to Fig. 4, carries out nanofiltration repeatedly and processes (step S112, S116) raw material.Process it addition, implement reverse osmosis, make the reverse osmosis membrane obtained penetrate liquid and return to nanofiltration concentration Ruzhong (step S113～S114) obtained from raw material.Processed by these, the desalination breast that salt rejection rate is adjusted can be obtained.Further, returning to nanofiltration concentration Ruzhong (step S114) owing to making reverse osmosis membrane penetrate liquid, therefore in raw material, ingredient can have no effectively to be applied flexibly lavishly.
Furthermore, the process according to Fig. 4, butterfat (step S117) is removed from desalination Ruzhong.Therefore, even if low fat, still can be obtained, by raw materials such as lactogenesis, the desalination breast that the content ratio without fat breast solid state component (SNF) Yu protein is higher.It addition, in present embodiment, as it has been described above, because salt rejection rate can adjust, even if thus desalination breast higher for protein content ratio is used as raw material to manufacture ice cream cold drink, the salinity of obtained ice cream cold drink still will not be too high.It addition, in this ice cream cold drink, even if low fat, higher without fat breast solid state component (SNF) and protein content ratio, because of without undermining milk taste.But, although the ice cream that butterfat content ratio is higher (American ice cream, premiumicecream) is commercially available, but the ice cream cold drink of present embodiment, from the angle that butterfat content ratio is relatively low, also can and existing ice cream between create a difference.
Secondly, the 2nd example (the 2nd embodiment) that the desalination breast acquirement in the step S110 of Fig. 2 processes is described in detail.The difference of the 2nd embodiment and the 1st embodiment is: does not implement reverse osmosis described above and processes, replaces desalted water with water and add in the 1st the obtained nanofiltration concentrated solution of nanofiltration.Therefore its detailed processing procedure is omitted.
In 2nd embodiment, at least implement 2 nanofiltration and process (namely implementing above-mentioned diafiltration (DF) to process).Processing by carrying out 1 nanofiltration, compared with raw milk, the sodium amount (content ratio) of desalination breast such as can reduce by 14%～24%.If processing so implementing 2 nanofiltration, it is, in principle, that compared with raw milk, the sodium amount (content ratio) of desalination breast such as can reduce by 26%～42%.Namely by carrying out 2 nanofiltration process, the sodium survival rate of desalination breast such as can reach in 58%～74% scope, thus salt rejection rate can be improved, to improve its probability reaching in above-mentioned (20%～65%) scope (preferably 25%～60% scope is interior, more preferably 30%～55% scope is interior, especially preferred 35%～50% scope is interior).The salinity of ice cream cold drink obtained by such adjustable, in case stopping loss and the taste of ice cream cold drink.If processing it addition, implement repeatedly nanofiltration, salt rejection rate can exceed above-mentioned scope.So the number of times carrying out nanofiltration process be preferably at most 3～4 times enough.But from step number, desalting efficiency, goods taste angularly, it is preferable that terminate in the 2nd nanofiltration and process step.It addition, when relatively sodium amount or salt rejection rate, it is preferable that total solid state component (TS) amount (content ratio) conversion is become identical state (with reference to aftermentioned table 4b).
Secondly, the 3rd example (the 3rd embodiment) that the desalination breast acquirement in the step S110 of Fig. 2 processes is described in detail.The difference of the 3rd embodiment and the 1st embodiment or the 2nd embodiment is: utilizes ion exchange resin (IE) method or electrodialysis (ED) method to substitute nanofiltration and processes, raw material is concentrated and desalting processing.Therefore its detailed processing procedure is omitted.
In 3rd embodiment, even without carrying out the equipment that nanofiltration processes, still can obtain the effect equal with the 1st embodiment and the 2nd embodiment.But owing to carrying out the less costly of the equipment of nanofiltration process, thus preferably modulate desalination breast like that by the 1st embodiment and the 2nd embodiment.Additionally, in the present invention, due to concentrate and for the purpose of desalting processing to total solid state component of raw milk or without fat breast solid state component, thus implement ultra-filtration and process (UF:ultrafiltration) and process (MF:microfiltration) with secondary filter.It addition, in present embodiment, can repeatedly implement ion exchange resin (IE) method or electrodialysis (ED) method, it is possible at least adopt 1 nanof iotaltration in repeatedly method.
In fourth embodiment of the present invention, the desalination breast blending mutually that at least 2 kinds of embodiments obtain in above-mentioned 1st embodiment～the 3rd embodiment will be adopted, then the desalination breast concocted will be used as part or all of raw material to manufacture ice cream cold drink.Adopting present embodiment, also can obtain with corresponding is the effect that setting means is the same.
Such as above the detailed description carried out, according to the present invention, processed by nanofiltration or reverse osmosis process etc., can realize total solid state component of raw milk is concentrated and desalting processing, to improve ice cream cold drink keeping quality in a cold or frozen state, further, utilize enzyme to improve the sugariness of ice cream cold drink, and can ensure that it has the pliability of appropriateness.So, according to the present invention, can in simple manufacturing step, at low cost manufacture ice cream cold drink.It addition, according to the present invention, owing to desalination breast to be modulated into the ice cream batch mixing as one of raw material, use as raw material thereby through using this ice cream batch mixing, the ice cream cold drink that softness, sugariness height and taste are good can be produced.Wherein, the content ratio of total solid state component (particularly without fat breast solid state component, protein) of above-mentioned desalination breast is higher, salt rejection rate is higher and sugariness is higher.So obtained ice cream cold drink, owing to the growth of the ice crystal when freezen protective and lactose crystn is suppressed, thus mouthfeel (tongue touches tongue sense) is also good, and this ice cream cold drink keeping quality in a cold or frozen state is also excellent, and owing to having the pliability of appropriateness, thus the property scooped out is also good, more because salinity is suppressed, because of without undermining taste, due to its rich in proteins, so milk taste is better.
So, when adopting the present invention to manufacture ice cream cold drink, too much sugar can be added, without adding emulsifying agent and tranquilizer.Although it addition, emulsifying agent and tranquilizer can be added in raw material, but compared with prior art, adding the emulsifying agent in raw material to relatively low with the ratio of tranquilizer.And, by the solid state component of breast without fat of raising ice cream cold drink to guarantee milk taste, butterfat so can be greatly reduced.Therefore, when adopting the present invention to manufacture ice cream cold drink, without in prior art manufacture low-fat ice cream class cold drink time such, cause that milk taste is impaired for making up because butterfat reduces and add flavour enhancer (spice), and without adding the dextrin as butterfat sub or dietary fiber, even if adding, compared with prior art, it is possible to add less.
Furthermore, according to foregoing invention, by suitably changing the composition of ice cream batch mixing, the ice cream cold drink of various content ratio can be manufactured.Such as can manufacturing following a kind of ice cream cold drink, its constituents of milkfat (FAT) is 0 weight %～25 weight % (preferably 0 weight %～20 weight %, more preferably 0 weight %～18 weight %, especially preferred 0 weight %～15 weight %), without fat breast solid state component (SNF) be 5 weight %～40 weight % (preferably 7 weight %～35 weight %, more preferably 13 weight %～30 weight %, especially preferred 15 weight %～25 weight %).The solid state component upper limit of breast without fat of obtained ice cream cold drink can also be 50 weight %.If in contrast, improve the content ratio without fat breast solid state component in prior art, salinity will increase, so being only capable of manufacturing the ice cream cold drink that taste is impaired, thus need to the content ratio without fat breast solid state component be controlled between 5 weight %～10 weight %.According to the present invention, the ice cream cold drink being higher than prior art (such as relatively prior art exceeds 2 times～5 times) without fat breast solid state component content ratio can be manufactured.The example of ice cream cold drink constructed in accordance is following a kind of ice cream cold drink: its lactoprotein amount is at more than 4 weight % and below 15 weight % (preferably more than 4 weight % and below 13 weight %, more preferably more than 4 weight % and below 11 weight %)；It is derived from the glucose amount of lactose at below more than 1 weight % 10 weight % (preferably more than 1.5 weight % and below 9 weight %, more preferably more than 2 weight % and below 8 weight %).This ice cream cold drink is following a kind of ice cream cold drink: it preserves, and stability is excellent, salinity is suitable, taste is good and has the pliability of appropriateness and easily scoops out.
[embodiment 1]
In embodiment 1, for confirming to utilize whether the manufacture method of the present invention can reach purpose, to the ice cream using DF desalination defatted milk powder to manufacture, carrying out studying (manufacturing example 1,2,5) with regard to its taste and physical property, this DF desalination defatted milk powder adopts above-mentioned diafiltration (DF) method (above-mentioned 2nd embodiment) modulation to obtain.Specifically, measure the size of the ice crystal produced in obtained ice cream, measured value is compared and evaluates the growth of ice crystal.It addition, evaluate its pliability (degree easily scooped out) by measuring the hardness of obtained ice cream.Also evaluate the obtained salinity of ice cream, sugariness and milk taste.And, in embodiment 1, to the ice cream using ice cream batch mixing to manufacture, carrying out studying (manufacturing example 3,4) with regard to its taste and physical property, this ice cream batch mixing is to obtain in the situation modulated not implementing nanofiltration (NF) method.
Modulation DF desalination defatted milk powder as follows.First, utilize nanofiltration (NF) method that skimmed milk (solid component concentration: about 9 weight %) is concentrated into solid component concentration and be about 20 weight %, implement desalting processing to obtain NF condensed skim milk simultaneously.Now, as nanofiltration (NF) film, employ NF-3838/30-FF (DowChemical system).Then it is diluted with water to solid component concentration about 10 weight % to obtain NF skimmed milk to NF condensed skim milk.Then, utilize nanofiltration (NF) method that NF skimmed milk is concentrated into solid component concentration and be about 20 weight %, implement desalting processing to obtain DF desalination and concentration skimmed milk simultaneously.Now, as nanofiltration (NF) film, also using NF-3838/30-FF (DowChemical system).Then adopt existing method well-established law that DF desalination and concentration skimmed milk is implemented sterilization, vacuum evaporation, spray drying treatment.It is achieved in that DF desalination defatted milk powder.Obtained DF desalination defatted milk powder contains the butterfat of about 1 weight % and the solid state component of breast without fat of about 95 weight %.
(manufacturing example 1)
The DF desalination defatted milk powder using the solid state component of breast without fat of the butterfat containing about 1 weight % and about 95 weight % has made the ice cream manufacturing example 1.When manufacturing ice cream, utilize Lactose enzyme (contract ethanol limited company system, trade name " GODO-YNL ") that lactose contained in DF desalination defatted milk powder is decomposed into 56% (namely lactose resolution ratio is 56%).
(manufacturing example 2)
Use the DF desalination defatted milk powder identical with manufacturing example 1, and made, identical with manufacture example 1 when, the ice cream manufacturing example 2.When manufacturing ice cream, utilize Lactose enzyme that lactose contained in DF desalination defatted milk powder is decomposed into 84% (namely lactose resolution ratio is 84%).
(manufacturing example 3)
Use the ice cream batch mixing of the solid state component of breast without fat of the butterfat containing 15 weight % and 10 weight %, made, identical with manufacture example 1 when, the ice cream manufacturing example 3.But this ice cream batch mixing is not implemented nanofiltration and is processed.It addition, manufacture in example 3, though not adding Lactose enzyme in ice cream batch mixing, but identical with the condition manufacturing example 1 for making, thus the step that reduces lactose keeps the identical response time.The lactose resolution ratio of the ice cream manufacturing example 3 is 0%.
(manufacturing example 4)
Except adding Lactose enzyme, all the other then use the ice cream batch mixing identical with manufacturing example 3, and have made, identical with manufacture example 1 when, the ice cream manufacturing example 4.Utilize Lactose enzyme that lactose contained in ice cream batch mixing is decomposed into 85% (namely lactose resolution ratio is 85%).
(manufacturing example 5)
Except being not added with Lactose enzyme in ice cream batch mixing, all the other then use the DF desalination defatted milk powder identical with manufacturing example 2, and have made, identical with manufacture example 1 when, the ice cream manufacturing example 5.The lactose resolution ratio of the ice cream manufacturing example 5 is 0%.
Furthermore, measure the hardness result of above-mentioned manufacture example 1～3,5 gained, represent in table 1 with Fig. 5.It addition, use the flow graph (trade name " EZ-test-100N ") of Shimadzu Seisakusho Ltd. when measuring hardness, will according to setting stress value [gf/mm2] measured by penetration range [mm] as " hardness measurements ".It addition, the evaluation result to the taste with physical property that manufacture example 1～5, represent in table 2.
[table 1]
The hardness (stress value is more little more soft) of table 1. ice cream
[table 2]
The table 2. evaluation result to ice cream
It addition, ice crystal [μm] shown in table 2 is size measured after being kept under-8 DEG C of freezing states 1 week by the ice cream of each manufacture example, the ice crystal size before preservation is 30 μm.
Being known as below trend by table 1, table 2 and Fig. 5: lactose resolution ratio is more high, ice cream is more soft.So learning and more improving lactose resolution ratio, ice cream cold drink more can be made to become soft.
Furthermore, if the ice cream of the manufacture example 3,4 in table 2 and the ice cream manufacturing example 2 being compared, learn following trend: the ice crystal manufacturing the ice cream of example 3,4 is sized larger than manufacturing the ice crystal size of the ice cream of example 2.Herein, the ice cream manufacturing example 2 is roughly the same with the lactose resolution ratio of the ice cream manufacturing example 4, if being compared by the ice cream just composition manufacturing example 2,4, then the solid state component of breast without fat of the ice cream manufacturing example 2 is more.So learning: by increasing without fat breast solid state component, when under freezing conditions preserving, ice crystal can be suppressed to become large-sized.That is, learn that the ice cream preservation stability under freezing conditions manufacturing example 2 is excellent.
Furthermore, as shown in Table 2, if being compared with regard to taste by the ice cream manufacturing example 3,4, the salinity of both sides is roughly the same, and higher sugariness experienced by the ice cream manufacturing example 4.And, if being compared with the ice cream manufacturing example 3,4 by the ice cream manufacturing example 5, the milk taste that the former experiences is better.This phenomenon is regarded as caused by following reason: the ice cream batch mixing of the ice cream manufacturing example 5 uses DF desalination defatted milk powder, and it is higher without fat breast solid state component.If it addition, compared with the ice cream manufacturing example 5 by the ice cream manufacturing example 1,2, milk taste belongs to peer-level, but the former experiences higher sugariness.And, if being compared with regard to sugariness by the ice cream manufacturing example 1,2, the ice cream manufacturing example 2 can experience higher sugariness.The reason of higher sugariness can be experienced like this, it is believed that be because manufacturing caused by the reason that the lactose resolution ratio of ice cream of example 1,2 is higher.
In table 2, comparing with regard to pliability (hardness), manufacture example 3 is in same degree with manufacture example 5.That is, scoop out ice cream to obtain easy degree and be in same degree.And, if manufacture example 1,2 and manufacture example 5 being compared, it is known that the ice cream that the ice cream of manufacture example 1,2 relatively manufactures example 5 is more soft, and manufacture the ice cream ice cream softness than manufacture example 1 of example 2.So known lactose resolution ratio is more high, obtained ice cream cold drink is more soft, easily the property scooped out is more good.Reason is regarded as caused by following reason: improve lactose resolution ratio as manufacturing example 1,2, can reduce the amount of lactose and generate monosaccharide, and result can reduce chill point.It addition, the ice cream of manufacture example 1,2 is suppressed because of the generation of its lactose crystn, thus mouthfeel is also excellent.
Additionally, by constituents of milkfat be 12～15 weight %, without the mode that fat breast solid state component is 13～20 weight %, manufacture the multiple ice cream batch mixing being mixed with NF desalination defat concentration breast, DF desalination defat concentration breast, the full-cream concentration breast of NF desalination, DF desalination full-cream concentration breast, NF butterfat, DF butterfat, and carry out lactose resolution process respectively and make ice cream.They all compare with manufacture example 3, and when being adjusted to same degree or degree just in salinity, the sugariness that all can experience the former is better with milk taste.
From above-mentioned situation, as manufactured example 1,2, DF desalination defatted milk powder is used as ice cream batch mixing, to improve without fat breast solid state component, this can suppress the salinity of ice cream, can make milk taste is kilter, and can improve the sugariness of ice cream by improving lactose resolution ratio and easily scoop out, and can ensure that it has the pliability of appropriateness.Also have, even if by manufacturing example 1,2 it can be seen that do not use tranquilizer and emulsifying agent, but by improving the content ratio without fat breast solid state component (i.e. protein), and by improving lactose resolution ratio, just can produce and under freezing conditions there is the excellent ice cream preserving stability.
[embodiment 2]
In embodiment 2, for confirming the composition transfer because desalination brings, first manufacture desalination and concentration breast by above-mentioned 1st embodiment, and investigated composition and the proportioning situation thereof of obtained desalination and concentration breast (manufacturing example 6).Herein, Fig. 6 is the schematic diagram of the modulation order of the desalination and concentration breast installing the 1st embodiment.Number of steps S shown in Fig. 6 corresponds to the number of steps S shown in Fig. 4.
First, utilize nanofiltration (NF) method that lactogenesis is concentrated into about 2.0 times.To obtain nanofiltration concentration breast (NF concentrates breast) (manufacturing example 7) processed through nanofiltration.Utilize reverse osmosis (RO) method that the liquid application row that penetrates adopting nanof iotaltration to obtain is processed, modulate and obtain reverse osmosis membrane and penetrate liquid (desalted water).This reverse osmosis membrane is penetrated liquid and water and adds nanofiltration concentration Ruzhong to, it is thus achieved that with the desalination breast of the weight such as original lactogenesis.This desalination breast is implemented nanofiltration (NF) process and be concentrated into about 2.0 times.It is achieved in that through the desalination breast (DF desalination and concentration breast) that diafiltration processes.Utilize centrifugal separator (separator) that this DF desalination and concentration breast is separated into DF butterfat and DF defat concentration breast, to obtain the DF desalination defat concentration breast manufacturing example 6.It addition, utilize vacuum evaporating pot (vaporizer) that DF desalination defat is concentrated breast carry out concentration, confirm and can obtain the DF desalination defatted milk powder that keeping (preservation) property is excellent.
Then, to obtained DF desalination defat concentration breast, its composition and proportioning situation have been investigated.It addition, following 2 also to have been investigated its composition and content ratio: in the fabrication stage manufacturing example 6 obtained nanofiltration concentration breast (manufacturing example 7)；Defat concentration breast (manufacturing example 8) of defat concentration is implemented under not implementing nanofiltration and reverse osmosis membrane disposition.
Table 3 represents the result of each composition of investigation, and table 4 (table 4a, table 4b) represents each result forming content ratio of investigation.
[table 3]
The composition (weight %) of each defat concentration breast of table 3.
[table 4]
The each defat of table 4a. concentrates the composition ratio (each ratio formed when being set to 1.00 by defat concentration breast) of breast
The each defat of table 4b. concentrates the composition ratio (each ratio formed when being set to 1.00 by defat concentration breast) of breast
* ratio when total solid state component is scaled 1.00
By table 4b it can be seen that the sodium containing ratio of the desalination breast of manufacture example 6 is in above-mentioned 35%～80% scope, manufacture the desalination breast of example 7,8 more than 75%.So authenticating to situations below: by above-mentioned 1st embodiment to raw material execution concentration and desalting processing, adjustable salt rejection rate.Additionally learn: processing or reverse osmosis membrane process even if raw material is implemented nanofiltration, the survival rate of calcium there will not be too big variation (specifically, survival rate can ensure that to be 90%).
It addition, manufacture in example 6, even if replacing lactogenesis to use with skimmed milk, same result still can be obtained.When using skimmed milk to obtain desalination breast, the step utilizing centrifugal separator to be separated into butterfat and defat concentration breast was set before desalting steps.
[embodiment 3]
In embodiment 3, the obtained DF desalination defat of above-mentioned 1st embodiment is concentrated newborn and above-mentioned 2nd the obtained desalination defatted milk powder of embodiment mix, and using this mixture as material, manufacture multiple ice creams (manufacturing example 9～15) of butterfat and the proportioning inequality without fat breast solid state component.It addition, when above-mentioned 1st embodiment obtained DF desalination defat newborn and above-mentioned 2nd the obtained desalination defatted milk powder both of embodiment of concentration is not used by, manufacture ice cream (manufacturing example 16).
Manufacture shown in the proportioning raw materials such as table 5 and table 6 of example 9～16.It addition, what also show that it has obtained ice cream in table 5 and table 6 respectively forms content ratio.
Ice cream proportioning example (1) of [table 5] table 5. high protein (HighSNF) low fat (LowMilkFat)
Ice cream proportioning example (2) of [table 6] table 6. high protein (HighSNF) low fat (LowMilkFat)
By table 5 and table 6 it can be seen that ice cream can be manufactured by various proportionings according to the present invention.Additionally learn: manufacture the ice cream of example 9～15 owing to containing the DF desalination defat concentration breast (the desalination defat concentration breast through diafiltration with lactose resolution process) obtained by the 1st embodiment modulation and the desalination defatted milk powder (through the desalination defatted milk powder that diafiltration processes) obtained by the 2nd embodiment modulation, thus even if the amount of the Saccharum Sinensis Roxb. added in raw material (sucrose) is less than manufacturing example 16, its sugariness is still higher.
[industrial applicibility]
Present invention can apply to food industries.
Claims (11)
1. an ice cream cold drink, it is characterised in that
The amount of the solid state component of breast without fat is 15 weight %～50 weight %,
The amount of sodium is 46.6～65.8mg/100g,
The glucose amount being derived from lactose is 1 weight %～10 weight %.
2. ice cream cold drink according to claim 1, it is characterised in that
The ice crystal recorded after the described ice cream cold drink produced is preserved 1 week under-8 DEG C of freezing states is of a size of 30～70 μm.
3. ice cream cold drink according to claim 1 and 2, it is characterised in that
The amount of calcium is 215.9～334.0mg/100g.
4. the ice cream cold drink according to any one of claims 1 to 3, it is characterised in that
Use the stress value that the flow graph of the commodity by name " EZ-test-100N " of Shimadzu Seisakusho Ltd. records with the penetration range of 20mm for 28.48gf/mm2。
5. the ice cream cold drink according to any one of Claims 1 to 4, it is characterised in that
Use the stress value that the flow graph of the commodity by name " EZ-test-100N " of Shimadzu Seisakusho Ltd. records with the penetration range of 15mm for 22.00gf/mm2。
6. the ice cream cold drink according to any one of Claims 1 to 5, it is characterised in that
Use the stress value that the flow graph of the commodity by name " EZ-test-100N " of Shimadzu Seisakusho Ltd. records with the penetration range of 10mm for 14.77gf/mm2。
7. the ice cream cold drink according to any one of claim 1～6, it is characterised in that
Use the stress value that the flow graph of the commodity by name " EZ-test-100N " of Shimadzu Seisakusho Ltd. records with the penetration range of 5mm for 6.96gf/mm2。
8. the ice cream cold drink according to any one of claim 1～7, it is characterised in that
Without constituents of milkfat or the constituents of milkfat containing below 25 weight %.
9. the ice cream cold drink according to any one of claim 1～7, it is characterised in that
The amount of constituents of milkfat is 1 weight %～25 weight %.
10. the ice cream cold drink according to any one of claim 1～9, it is characterised in that without emulsifying agent and tranquilizer.
11. an ice cream cold drink, it is characterised in that
The amount of lactoprotein is 4 weight %～15 weight %,
The amount of sodium is 46.6～65.8mg/100g,
The glucose amount being derived from lactose is 1 weight %～10 weight %.
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| JP2009-293869 | 2009-12-25 | ||
| JP2009293869 | 2009-12-25 | ||
| CN201080052305.7A CN102711507B (en) | 2009-12-25 | 2010-12-24 | Ice cream cold drink and manufacture method thereof |
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| CN201080052305.7A Division CN102711507B (en) | 2009-12-25 | 2010-12-24 | Ice cream cold drink and manufacture method thereof |
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| CN201610143851.0A Active CN105767445B (en) | 2009-12-25 | 2010-12-24 | Ice cream type cold drink |
| CN201080052305.7A Active CN102711507B (en) | 2009-12-25 | 2010-12-24 | Ice cream cold drink and manufacture method thereof |
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| JP (2) | JP5848611B2 (en) |
| CN (2) | CN105767445B (en) |
| HK (2) | HK1222299A1 (en) |
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| CN106173176B (en) * | 2015-05-04 | 2019-09-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Low lactose milk ice cream and preparation method thereof |
| JP6989253B2 (en) * | 2016-11-07 | 2022-01-05 | 株式会社明治 | Rich fermented milk and its manufacturing method |
| DK3590346T3 (en) * | 2018-07-03 | 2023-06-26 | Dmk Deutsches Milchkontor Gmbh | PROCEDURE FOR THE MANUFACTURE OF LACTOSE-FREE DAIRY PRODUCTS WITH ENHANCED SWEETNESS IMPRESSION |
| JPWO2023182501A1 (en) * | 2022-03-25 | 2023-09-28 |
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| JPH04179440A (en) * | 1990-07-27 | 1992-06-26 | Meiji Milk Prod Co Ltd | Dairy product having low sodium content and its preparation |
| JPH0767542A (en) * | 1993-08-31 | 1995-03-14 | Yukisato:Kk | Frozen dessert and its production |
| JPH11276087A (en) * | 1998-03-30 | 1999-10-12 | Snow Brand Milk Prod Co Ltd | Ice cream and its production |
| JP2004180580A (en) * | 2002-12-03 | 2004-07-02 | Morinaga Milk Ind Co Ltd | Method for promoting desalting of milk |
| WO2008073156A1 (en) * | 2006-12-11 | 2008-06-19 | Stan Jones | Particulate frozen food product |
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| JPS5623850A (en) * | 1979-08-06 | 1981-03-06 | Daiei Yakuhin Kogyo Kk | Preparation of frozen food |
| NL9000101A (en) * | 1990-01-16 | 1991-08-16 | Dmv Campina Bv | METHOD FOR PREPARING ICE PRODUCTS. |
| JP2001275575A (en) * | 2000-03-31 | 2001-10-09 | Snow Brand Milk Prod Co Ltd | Method for producing ice cream |
| JP2004129579A (en) * | 2002-10-10 | 2004-04-30 | Morinaga Milk Ind Co Ltd | Method for producing whey prepared by lactose degradation and desalinization |
| CN100444739C (en) * | 2003-04-29 | 2008-12-24 | 深圳市海川实业股份有限公司 | Ice cream power containing anti lactose intolerant factor |
| JP4761356B2 (en) * | 2005-08-29 | 2011-08-31 | 株式会社明治 | Milk material with excellent flavor and physical properties and method for producing the same |
| JP2010502226A (en) * | 2006-09-05 | 2010-01-28 | マクニール ニュートリショナルズ，エル エル シー | Food products containing lactase and related methods |
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2010
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- 2010-12-24 JP JP2011547317A patent/JP5848611B2/en active Active
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH04179440A (en) * | 1990-07-27 | 1992-06-26 | Meiji Milk Prod Co Ltd | Dairy product having low sodium content and its preparation |
| JPH0767542A (en) * | 1993-08-31 | 1995-03-14 | Yukisato:Kk | Frozen dessert and its production |
| JPH11276087A (en) * | 1998-03-30 | 1999-10-12 | Snow Brand Milk Prod Co Ltd | Ice cream and its production |
| JP2004180580A (en) * | 2002-12-03 | 2004-07-02 | Morinaga Milk Ind Co Ltd | Method for promoting desalting of milk |
| WO2008073156A1 (en) * | 2006-12-11 | 2008-06-19 | Stan Jones | Particulate frozen food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2011077739A1 (en) | 2013-05-02 |
| JP2016063822A (en) | 2016-04-28 |
| TW201130424A (en) | 2011-09-16 |
| HK1172797A1 (en) | 2013-05-03 |
| CN102711507A (en) | 2012-10-03 |
| TWI574627B (en) | 2017-03-21 |
| WO2011077739A1 (en) | 2011-06-30 |
| JP5848611B2 (en) | 2016-01-27 |
| CN105767445B (en) | 2020-08-28 |
| CN102711507B (en) | 2016-04-13 |
| HK1222299A1 (en) | 2017-06-30 |
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