JP2006087358A - Concentrated milk and method for producing the same - Google Patents
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Abstract
Description
本発明は、超高温短時間加熱処理殺菌が可能な濃縮乳およびその製造方法に関するものである。 The present invention relates to concentrated milk capable of being sterilized by heat treatment at an ultra-high temperature for a short time and a method for producing the same.
一般に濃縮乳は、生乳あるいは脱脂乳や無水脂肪乳等の乳製品を原料として、濃縮処理または加水溶解した後、殺菌あるいは滅菌のために低温長時間殺菌処理(以下、ＬＴＬＴ処理とする場合がある。）、高温短時間殺菌処理（以下、ＨＴＳＴ処理とする場合がある。）、および超高温短時間加熱処理（以下、ＵＨＴ処理とする場合がある。）などの加熱殺菌処理が施された後、缶や紙容器等に充填されることにより製造されてきた。 In general, concentrated milk is made from raw milk, dairy products such as skim milk or anhydrous fat milk, concentrated or hydrolyzed, and then sterilized or sterilized for a long period of time (hereinafter referred to as LTLT treatment). After heat sterilization treatment such as high temperature short time sterilization treatment (hereinafter sometimes referred to as HTST treatment) and ultra high temperature short time heat treatment (hereinafter sometimes referred to as UHT treatment). It has been manufactured by filling cans and paper containers.
しかしながら、濃縮乳は、未濃縮乳と比較して、殺菌や滅菌のために行われる上述したような加熱殺菌処理に対して不安定であり、しばしば凝固を生じることがあった。このため、ＵＨＴ処理により加熱殺菌処理を行った場合は、加熱によるたんぱく変性により加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点があった。 However, concentrated milk is more unstable than heat-sterilized treatment as described above, which is performed for sterilization and sterilization, and often causes coagulation, as compared with unconcentrated milk. For this reason, when heat sterilization treatment is performed by UHT treatment, problems in manufacturing such as burning to the heat treatment machine due to protein denaturation due to heating, or insoluble matter or coagulated matter occurring in the concentrated dairy product There was a point.
このような実情を踏まえ、乳業界では、濃縮乳の熱安定性を改善するために、濃縮前に５０〜６０℃程度の予熱処理を施したり、あるいはクエン酸塩またはリン酸塩等を添加したりすることが行われてきた。しかしながら、ＵＨＴ処理またはそれと同等な加熱殺菌処理を施した場合においては、上述したような不具合、すなわち加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点を完全に防止することは難しかった。 Based on this situation, in the dairy industry, in order to improve the thermal stability of concentrated milk, pre-heat treatment at about 50-60 ° C. is performed before concentration, or citrate or phosphate is added. Has been done. However, when the UHT treatment or the equivalent heat sterilization treatment is performed, the above-mentioned problems, that is, the heat treatment machine may be burnt, or insoluble matter or coagulated matter may be produced in the concentrated dairy product. It has been difficult to completely prevent such manufacturing problems.
一方、このような問題を避けるため、比較的温和な加熱条件である、ＬＴＬＴ処理やＨＴＳＴ処理により殺菌した場合は、衛生的な安全性を担保することができないことから、濃縮乳製品の貯蔵期間を短期間に設定せざるを得ないといった問題があった。またこのような方法により殺菌された濃縮乳製品を、例えば缶入りミルクコーヒー飲料、ミルク入り紅茶飲料、ココア飲料、さらにはスープ等の乳入り飲料に添加した場合、これらの飲料等の製造時の殺菌処理により製造直後に乳の分離、沈殿が生じたり、自動販売機等で長期に加温状態に置かれた場合に、乳の分離、沈殿が生じたりするといった問題点があった。 On the other hand, in order to avoid such problems, when sterilized by LTLT treatment or HTST treatment, which is a relatively mild heating condition, the hygienic safety cannot be ensured. There was a problem that had to be set in a short time. Further, when concentrated dairy products sterilized by such a method are added to milk beverages such as canned milk coffee beverages, milk tea beverages, cocoa beverages, and soups, the production of these beverages, etc. As a result of the sterilization treatment, milk separation or precipitation occurs immediately after production, or milk separation or precipitation occurs when left in a warm state for a long time with a vending machine or the like.
また、発明者等は、特許文献１において、濃縮前に予熱処理を施して、ホエイタンパク指数測定法に準拠した透過率測定により、少なくとも９３％以上の透過率を有するものとし、かつ濃縮処理前および濃縮処理後に均質化処理をすることで、熱安定性が向上し、特に、例えば缶入りミルクコーヒー飲料、ミルク入り紅茶飲料、ココア飲料、さらにはスープ等に添加した場合、上述したような問題点が改善されるといった技術を提案した。 In addition, in the patent document 1, the inventors have pre-heated before concentration, and have a transmittance of at least 93% by the transmittance measurement based on the whey protein index measurement method, and before the concentration treatment. And the homogenization treatment after the concentration treatment improves the thermal stability, especially when added to canned milk coffee beverages, milk tea beverages, cocoa beverages, and soups, etc. We proposed a technology that improved the points.
しかしながら、このような濃縮乳は、より長時間の貯蔵期間を得るために、ＵＨＴ処理もしくはそれと同等な加熱殺菌処理を施した場合においては、同様な不具合、すなわち加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点を完全に防止することは難しかった。 However, when such concentrated milk is subjected to UHT treatment or equivalent heat sterilization treatment in order to obtain a longer storage period, the same problem, i.e., scorching to the heat treatment machine may occur. Alternatively, it has been difficult to completely prevent production problems such as formation of insoluble matters and coagulated products in concentrated dairy products.
本発明は、上記問題点に鑑みてなされたものであり、濃縮乳製品の貯蔵期間を長時間とすることが可能であり、かつ加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点の無い濃縮乳を提供することを主目的とするものである。 The present invention has been made in view of the above problems, and it is possible to extend the storage period of the concentrated dairy product, and the heat treatment machine may be burnt, or in the concentrated dairy product. The main purpose is to provide concentrated milk free from problems in production such as insoluble matter and coagulum.
上記目的を達成するために、本発明は、濃縮処理前に予熱処理が施され、濃縮処理前および濃縮処理後の少なくともいずれかで均質化処理が施され、さらにＵＨＴ処理が施された濃縮乳であって、炭酸水素ナトリウム（以下、重曹とする場合がある。）が添加されていることを特徴とする濃縮乳を提供する。
本発明においては、重曹の添加、予熱処理および均質化処理を行うことにより、ＵＨＴ処理により殺菌処理を行い貯蔵期間の長時間化を図った場合でも、加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点の無い濃縮乳とすることができる。
In order to achieve the above object, the present invention provides a concentrated milk that has been subjected to a pre-heat treatment before the concentration treatment, subjected to a homogenization treatment at least before or after the concentration treatment, and further subjected to a UHT treatment. And the concentrated milk characterized by the addition of sodium hydrogen carbonate (hereinafter sometimes referred to as baking soda) is provided.
In the present invention, by adding sodium bicarbonate, pre-heat treatment and homogenization treatment, even when the sterilization treatment is performed by UHT treatment and the storage period is prolonged, the heat treatment machine may be burnt, or It can be set as the concentrated milk without the problem in manufacture that an insoluble matter and coagulated material arise in concentrated dairy products.
上記発明においては、濃縮処理前に予熱処理を施した乳の４２０ｎｍにおける透過率が７３％〜９２％の範囲内であることが好ましい。透過率がこの範囲内であれば、熱安定性に優れ、かつ風味を損なわないものとすることができるからである。 In the said invention, it is preferable that the transmittance | permeability in 420 nm of the milk which performed the pre-heat treatment before the concentration process exists in the range of 73%-92%. This is because if the transmittance is within this range, the thermal stability is excellent and the flavor is not impaired.
本発明は、さらに上述した濃縮乳を含むことを特徴とする乳入り飲料を提供する。このような乳入り飲料は、上述した濃縮乳を含むものであるので、製造直後に乳の分離、沈殿が生じたり、自動販売機等で長期に加温状態に置かれた場合に、乳の分離、沈殿が生じたりすることの無い安定性に優れたものである。 The present invention further provides a milk-containing beverage comprising the concentrated milk described above. Since such milk-containing beverages contain the concentrated milk described above, milk separation, precipitation occurs immediately after production, or when milk is placed in a warmed state for a long time in a vending machine or the like, It is excellent in stability without causing precipitation.
また、本発明は、重曹が添加された濃縮乳の製造方法であって、予熱工程と、濃縮工程と、上記濃縮工程の前および後のいずれかで均質化処理を施す均質化処理工程と、ＵＨＴ処理を施す加熱殺菌工程とを有することを特徴とする濃縮乳の製造方法を提供する。本発明の濃縮乳の製造方法においては、重曹が添加され、予熱工程行われ、さらに均質化処理工程が施されるものであるので、ＵＨＴ処理を施す加熱殺菌工程を行うにもかかわらず、加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点の無い濃縮乳を製造することができる。また、加熱殺菌工程がＵＨＴ処理であるので、得られる濃縮乳は貯蔵期間を長期間とすることができる。 Further, the present invention is a method for producing concentrated milk to which sodium bicarbonate is added, a preheating step, a concentration step, and a homogenization treatment step for performing a homogenization treatment either before or after the concentration step, And a heat sterilization step for performing UHT treatment. In the method for producing concentrated milk of the present invention, since baking soda is added, a preheating step is performed, and a homogenization treatment step is further performed, heating is performed despite performing a heat sterilization step of performing UHT treatment. It is possible to produce concentrated milk that does not have problems in production such as burning to the processing machine or insoluble matter or coagulated product in the concentrated dairy product. Moreover, since the heat sterilization process is a UHT process, the obtained concentrated milk can make a storage period long.
上記発明においては、上記予熱工程後の乳の４２０ｎｍにおける透過率が７３％〜９２％の範囲内であることが好ましい。７３％に満たない場合は、上述したような熱安定性が低下する可能性があり、９２％を超えると乳風味を損なう可能性があるからである。 In the said invention, it is preferable that the transmittance | permeability in 420 nm of the milk after the said preheating process exists in the range of 73%-92%. If it is less than 73%, the thermal stability as described above may be lowered, and if it exceeds 92%, the milk flavor may be impaired.
また本発明は、上述した濃縮乳の製造方法により濃縮乳を製造する濃縮乳製造工程と、上記濃縮乳製造工程により得られた濃縮乳を用いて乳入り飲料を製造する乳入り飲料製造工程とを有することを特徴とする乳入り飲料の製造方法を提供する。これにより得られる乳入り飲料は、製造直後に乳の分離、沈殿が生じたり、自動販売機等で長期に加温状態に置かれた場合に、乳の分離、沈殿が生じたりすることの無い安定性に優れたものである。 The present invention also provides a concentrated milk production process for producing concentrated milk by the above-described concentrated milk production method, and a milk-containing beverage production process for producing a milk-containing beverage using the concentrated milk obtained by the concentrated milk production process. The manufacturing method of the milk-containing drink characterized by having is provided. The milk-containing beverage thus obtained does not cause separation or precipitation of milk immediately after production, or separation or precipitation of milk when placed in a warmed state for a long time with a vending machine or the like. It is excellent in stability.
本発明によれば、ＵＨＴ処理により加熱殺菌処理を行い貯蔵期間の長時間化を図った場合でも、加熱処理機への焦げ付きが生じたり、あるいは濃縮乳製品中に不溶物や凝固物が生じたりするといった製造上の問題点の無い濃縮乳とすることができるといった効果を奏するものである。 According to the present invention, even when heat sterilization treatment is performed by UHT treatment to increase the storage period, the heat treatment machine may be burnt, or insoluble matter or coagulum may be produced in the concentrated dairy product. The effect is that the concentrated milk can be produced without any manufacturing problems.
本発明は、長期間の貯蔵が可能であり、かつ熱安定性に優れた濃縮乳、およびそれを含有する乳入り飲料、さらにはこれらの製造方法を含むものである。以下、それぞれについて詳細に説明する。 The present invention includes concentrated milk that can be stored for a long period of time and excellent in heat stability, a milk-containing beverage containing the same, and a method for producing these. Hereinafter, each will be described in detail.
Ａ．濃縮乳
本発明の濃縮乳は、濃縮処理前に予熱処理が施され、濃縮処理前および濃縮処理後の少なくともいずれかで均質化処理が施され、さらにＵＨＴ処理が施された濃縮乳であって、重曹が添加されていることを特徴とするものである。
A. Concentrated milk The concentrated milk of the present invention is a concentrated milk that has been subjected to pre-heat treatment before the concentration treatment, subjected to homogenization treatment at least before or after the concentration treatment, and further subjected to UHT treatment. In addition, baking soda is added.
ここで、本発明でいう濃縮乳とは、牛乳を３倍程度の濃縮した全脂濃縮乳と、牛乳より乳脂肪分を分離した脱脂乳を同じく３倍程度に濃縮した脱脂濃縮乳とを含むものである。全脂濃縮乳は、特に限定されるものではないが、一般的には全固形分（ＴＳ）が２３重量％〜４０重量％の範囲内、乳脂肪が７重量％〜１２重量％の範囲内、無脂固形乳（ＳＦＮ）が１６重量％〜２８重量％の範囲内のものをいう。一方、脱脂濃縮乳は、特に限定されるものではないが、一般的には、全固形分（ＴＳ）が、２８重量％〜３５重量％の範囲内、無脂固形乳（ＳＦＮ）が２７重量％〜３４重量％の範囲内のものをいう。 Here, the concentrated milk referred to in the present invention includes full-fat concentrated milk obtained by concentrating about 3 times of cow's milk, and defatted concentrated milk obtained by similarly concentrating about 3 times of skim milk obtained by separating milk fat from milk. It is a waste. The full fat concentrated milk is not particularly limited, but generally the total solids (TS) is in the range of 23% to 40% by weight and the milk fat is in the range of 7% to 12% by weight. Non-fat solid milk (SFN) refers to those in the range of 16 wt% to 28 wt%. On the other hand, the nonfat concentrated milk is not particularly limited, but in general, the total solid content (TS) is in the range of 28 wt% to 35 wt%, and the nonfat solid milk (SFN) is 27 wt%. % To 34% by weight.
本発明の濃縮乳は、上述したように、予熱処理が施されている点、重曹が添加されている点、均質化処理がなされている点、さらにはＵＨＴ処理が施されている点に特徴を有するものである。以下、これらについて詳細に説明する。 As described above, the concentrated milk of the present invention is characterized by being preheated, added with baking soda, homogenized, and further subjected to UHT treatment. It is what has. Hereinafter, these will be described in detail.
１．重曹
本発明の濃縮乳に添加される重曹は、一般に市販されている重曹を用いることができる。
1. Sodium bicarbonate The commercially available sodium bicarbonate can be used as the sodium bicarbonate added to the concentrated milk of the present invention.
このような重曹の添加量としては、０．１重量％〜０．３重量％の範囲内であることが好ましく、特に０．１５重量％〜０．２５重量％の範囲内であることが好ましい。上記範囲に満たない場合は、上述したような作用効果を奏し無い場合があり、また上記範囲を超える場合は、異常風味を呈する可能性があるからである。 The amount of sodium bicarbonate added is preferably in the range of 0.1% to 0.3% by weight, particularly preferably in the range of 0.15% to 0.25% by weight. . This is because when the above range is not satisfied, the above-described operational effects may not be achieved, and when the above range is exceeded, an abnormal flavor may be exhibited.
２．予熱処理
本発明の濃縮乳は、濃縮前に予熱処理が施される。この予熱処理は、濃縮前の生乳や脱脂乳等の原料に対して、７０〜７５℃の温度条件で加熱処理を施すものである。
2. Pre-heat treatment The concentrated milk of the present invention is subjected to pre-heat treatment before concentration. In this pre-heat treatment, a raw material such as raw milk and skim milk before concentration is subjected to a heat treatment under a temperature condition of 70 to 75 ° C.
本発明においては、このような予熱処理を施すことにより、予熱処理後の原料乳の波長４２０ｎｍの光における透過率が７３％以上、特に７３％〜９２％の範囲内とすることが好ましい。上記範囲に満たない場合は、加熱処理機への焦げ付きが生じる等の熱安定性が低下する可能性があるからである。一方、透過率が高すぎる場合は、乳風味が損なわれる場合があることから好ましくない。 In the present invention, it is preferable that the transmittance of the raw material milk after the preheat treatment with light having a wavelength of 420 nm is 73% or more, particularly 73% to 92% by performing such preheat treatment. This is because if it is less than the above range, there is a possibility that the thermal stability such as scorching on the heat treatment machine is lowered. On the other hand, if the transmittance is too high, the milk flavor may be impaired.
ここで、４２０ｎｍにおける透過率とは、ホエイタンパク指数測定法（日本医学会編、乳製品試験法注解）に準拠して、製造工程で所定の予熱処理を施した原料乳の波長４２０ｎｍにおける透過率をいう。なお、この透過率は、未変性ホエイタンパクの量を相対的に示すものである。 Here, the transmittance at 420 nm refers to the transmittance at a wavelength of 420 nm of raw material milk that has been subjected to a predetermined pre-heat treatment in the manufacturing process in accordance with the whey protein index measurement method (edited by the Japan Medical Association, dairy product test method). Say. This transmittance is a relative indication of the amount of native whey protein.
３．均質化処理
本発明においては、濃縮前に予熱処理が施され、濃縮処理前および濃縮処理後の少なくともいずれかで均質化処理が施されればよいが、特に、濃縮処理前および濃縮処理後の両方で均質化処理が施されることが好ましい。
このような本発明における均質化処理とは、少なくとも１回以上均質機（ホモゲナイザー）により処理することをいう。用いられる均質機としては、２段式均質機、１段２連式均質機、さらにはアセプティク式均質機等の現在市販されているものであれば特に限定されるものではない。この均質化処理により、乳脂肪球の粒子径は１μｍ以下に調整される。
3. Homogenization treatment In the present invention, pre-heat treatment is performed before concentration, and homogenization treatment may be performed at least either before concentration treatment or after concentration treatment. It is preferable that a homogenization process is performed on both.
Such homogenization treatment in the present invention refers to treatment with a homogenizer at least once. The homogenizer used is not particularly limited as long as it is currently commercially available, such as a two-stage homogenizer, a single-stage double-series homogenizer, and an aseptic homogenizer. By this homogenization treatment, the particle diameter of milk fat globules is adjusted to 1 μm or less.
濃縮処理前に行う均質化処理は、原料乳を予熱処理や加熱処理を行う前、中、後で少なくとも１回以上行うが、濃縮乳製造の作業性・効率性の観点から、貯乳、予熱処理から濃縮の工程の間に行うことが好ましい。予熱処理は通常７０℃〜７５℃で行われ、予熱による乳の熱安定化と均質化処理による粒子径の微小化によるさらなる安定化がなされる。
一方、濃縮後の均質化処理は、容器に充填する前のいずれの工程で行ってもよいが、作業効率の点から濃縮直後から加熱殺菌処理前の間に行うことが好ましい。濃縮により再凝集した粒子を微小化するためである。
The homogenization treatment that is performed before the concentration treatment is performed at least once before, during, and after the pre-heat treatment and the heat treatment. From the viewpoint of workability and efficiency of concentrated milk production, It is preferable to carry out between the heat treatment and concentration steps. The pre-heat treatment is usually performed at 70 ° C. to 75 ° C., and further stabilization is achieved by heat stabilization of the milk by preheating and miniaturization of the particle diameter by homogenization treatment.
On the other hand, the homogenization treatment after concentration may be performed in any step before filling the container, but from the viewpoint of work efficiency, it is preferably performed immediately after the concentration and before the heat sterilization treatment. This is because the particles re-aggregated by concentration are miniaturized.
均質化処理の回数は上述したように少なくとも１回行えばよいが、濃縮処理前および濃縮処理後に１回ずつ行うことが効果的である。特に濃縮処理後の均質化において、複数回行うことが効果的である。
均質化処理における圧力条件は、１００ｋｇｆ/ｃｍ２〜２００ｋｇｆ/ｃｍ２の範囲内が好ましく、温度条件は４０℃〜７０℃の範囲内、特に６０℃付近がより好ましい。２段式均質機の場合、圧力条件が１００ｋｇｆ/ｃｍ２〜２００ｋｇｆ/ｃｍ２であれば１段で十分であるが、脂肪のクランピングを解消する必要がある場合は、２段目処理を行う必要がある。この際の圧力条件は１段目の半分以下が好ましい。
The number of homogenization treatments may be performed at least once as described above, but it is effective to perform the homogenization treatment once before and after the concentration treatment. In particular, it is effective to perform a plurality of times in the homogenization after the concentration treatment.
Pressure conditions in the homogenization treatment is preferably in a range of 100kgf / cm 2 ~200kgf / cm 2 , the temperature conditions in the range of 40 ° C. to 70 ° C., around and more particularly preferably 60 ° C.. For two-stage homogenizer, the pressure condition is sufficient in one stage if 100kgf / cm 2 ~200kgf / cm 2 , if you need to eliminate the clamping fat performs 2-stage process There is a need. The pressure condition at this time is preferably less than half of the first stage.
４．ＵＨＴ処理
本発明におけるＵＨＴ処理とは、通常ＵＨＴ処理とされている条件で行われる加熱殺菌処理であれば特に限定されるものでなく、さらにＵＨＴ処理と同等な加熱殺菌処理をも含むものである。この際の加熱条件としては、特に限定されるものではないが、一般的には１０℃以下のチルド温度帯にて長時間保存される場合は、少なくとも１２０℃、３０秒程度、もしくはそれと同程度の加熱殺菌処理であり、常温帯にて長期間保存される場合には、１４０℃、５秒程度、もしくはそれと同程度の加熱殺菌処理である。
4). UHT treatment The UHT treatment in the present invention is not particularly limited as long as it is a heat sterilization treatment that is normally performed under the conditions of the UHT treatment, and further includes a heat sterilization treatment equivalent to the UHT treatment. The heating conditions at this time are not particularly limited, but in general, when stored for a long time in a chilled temperature zone of 10 ° C. or less, at least 120 ° C., about 30 seconds, or about the same In the case of being stored for a long time in a normal temperature zone, it is a heat sterilization treatment at 140 ° C. for about 5 seconds or about the same.
Ｂ．乳入り飲料
次に、本発明の乳入り飲料について説明する。本発明の乳入り飲料は、上記「Ａ．濃縮乳」の欄で説明した濃縮乳を含むことを特徴とするものである。このような乳入り飲料は、上述した濃縮乳を含むものであるので、製造直後に乳の分離、沈殿が生じたり、自動販売機等で長期に加温状態に置かれた場合に、乳の分離、沈殿が生じたりすることの無い安定性に優れたものである。
B. Next, the milk-containing beverage of the present invention will be described. The milk-containing beverage of the present invention is characterized by containing the concentrated milk described in the section “A. Concentrated milk”. Since such milk-containing beverages contain the concentrated milk described above, milk separation, precipitation occurs immediately after production, or when milk is placed in a warmed state for a long time in a vending machine or the like, It is excellent in stability without causing precipitation.
ここで、乳入り飲料とは、乳を含む飲料であれば特に限定されるものではないが、具体的にはミルクコーヒー、ミルク入り紅茶、ココア、スープ等を挙げることができる。
このような本発明の乳入り飲料に含まれる濃縮乳の量としては、飲料の種類により大きく異なるものではあるが、一般的には、１．０重量％〜１０．０重量％の範囲内であるとすることができる。
Here, the milk-containing beverage is not particularly limited as long as it is a beverage containing milk. Specific examples include milk coffee, milk-containing tea, cocoa, soup, and the like.
The amount of concentrated milk contained in such a milk-containing beverage of the present invention varies greatly depending on the type of beverage, but is generally within the range of 1.0 wt% to 10.0 wt%. There can be.
Ｃ．濃縮乳の製造方法
次に、本発明の濃縮乳の製造方法について説明する。本発明の濃縮乳の製造方法は、重曹が添加された濃縮乳の製造方法であって、濃縮前の予熱工程と、濃縮工程と、上記濃縮工程の前および後のいずれかで均質化処理を施す均質化処理工程と、ＵＨＴ処理を施す加熱殺菌工程とを有することを特徴とするものである。
C. Next, the method for producing concentrated milk of the present invention will be described. The method for producing concentrated milk according to the present invention is a method for producing concentrated milk to which sodium bicarbonate has been added, wherein the pre-concentration step before concentration, the concentration step, and homogenization treatment either before or after the concentration step. It has the homogenization process to perform, and the heat sterilization process to perform a UHT process.
上記本発明の濃縮乳の製造方法は、均質化工程をいつ行うかにより、５つの態様がある。すなわち、原料に均質化工程を行い、予熱工程を行った後、濃縮工程を行い、その後均質化工程を行い、加熱殺菌工程を行う第１の態様、原料に予熱工程を行い、濃縮工程を行った後、均質化工程を行い、その後加熱殺菌工程を行う第２の態様、原料に予熱工程を行った後、均質化工程を行い、濃縮工程後、さらに均質化工程を行い、加熱殺菌工程を行う第３の態様、原料に予熱工程を行った後、均質化工程を行い、濃縮工程および加熱殺菌工程を行う第４の態様、原料に均質化工程を行った後、予熱工程を行い、濃縮工程および加熱殺菌工程を行う第５の態様である。本発明においては、熱安定性等の観点から、第１の態様もしくは第３の態様が好ましい態様であるといえる。
なお、必須ではないが、加熱殺菌工程後に均質化工程を行ってもよい。加熱により大きくなった乳粒子を微粒子化することができるからである。
The method for producing concentrated milk of the present invention has five modes depending on when the homogenization step is performed. That is, a homogenization process is performed on the raw material, a preheating process is performed, a concentration process is performed, a homogenization process is performed thereafter, and a heat sterilization process is performed. A preheating process is performed on the raw material, and a concentration process is performed. Then, the homogenization process is performed, and then the heat sterilization process is performed. After the preheating process is performed on the raw material, the homogenization process is performed, and after the concentration process, the homogenization process is further performed. Third mode to be performed, preheating step for raw material, followed by homogenization step, fourth mode for performing concentration step and heat sterilization step, homogenizing step for raw material, followed by preheating step and concentration It is a 5th aspect which performs a process and a heat sterilization process. In the present invention, it can be said that the first aspect or the third aspect is a preferable aspect from the viewpoint of thermal stability and the like.
Although not essential, a homogenization step may be performed after the heat sterilization step. This is because milk particles that have become larger by heating can be made fine.
本発明においては、重曹を添加する点に大きな特徴を有するものであるが、この重曹の添加時期は、加熱殺菌工程前であればどの段階であってもよく、特に限定されるものではない。通常は、濃縮工程後に添加されて用いられる。
このような本発明の濃縮乳の製造方法において用いられる原料としては、通常の牛乳もしくは牛乳より乳脂肪分を分離した脱脂乳が用いられる。
In this invention, although it has a big characteristic in the point which adds baking soda, the addition time of this baking soda may be in any step, as long as it is before a heat sterilization process, and is not specifically limited. Usually, it is added after the concentration step.
As a raw material used in such a method for producing concentrated milk of the present invention, normal milk or skim milk obtained by separating milk fat from milk is used.
本発明における予熱工程、均質化工程および加熱殺菌工程については、「Ａ．濃縮乳」の欄で詳述したものと同様であるので、ここでの説明は省略する。
また、予熱工程後の、原料乳の波長４２０ｎｍの光における透過率も同様であるので、ここでの説明は省略する。
さらに、濃縮工程としては、通常の濃縮乳の製造方法で行われるものと同様であり、用いられる濃縮機としては、特に限定されるものではないが、２〜３重効用缶を有する減圧方式の連続濃縮機が好適に用いられる。
The preheating step, homogenization step, and heat sterilization step in the present invention are the same as those described in detail in the section “A. Concentrated milk”, and thus the description thereof is omitted here.
Moreover, since the transmittance | permeability in the light of wavelength 420nm of raw material milk after a preheating process is also the same, description here is abbreviate | omitted.
Furthermore, as a concentration process, it is the same as that performed by the manufacturing method of normal concentrated milk, and as a concentrator used, although it does not specifically limit, it is the decompression type | system | group which has a 2 to 3 double effect can. A continuous concentrator is preferably used.
Ｄ．乳入り飲料の製造方法
最後に、本発明の乳入り飲料の製造方法について説明する。本発明の乳入り飲料の製造方法は、上述した濃縮乳の製造方法により濃縮乳を製造する濃縮乳製造工程と、上記濃縮乳製造工程により得られた濃縮乳を用いて乳入り飲料を製造する乳入り飲料製造工程とを有することを特徴とするものであり、この方法により得られる乳入り飲料は、製造直後に乳の分離、沈殿が生じたり、自動販売機等で長期に加温状態に置かれた場合に、乳の分離、沈殿が生じたりすることの無い安定性に優れたものとすることができる。
D. Method for Producing Milk Beverage Finally, the method for producing a milk beverage of the present invention will be described. The method for producing a milk-containing beverage according to the present invention produces a milk-containing beverage using the concentrated milk production step for producing concentrated milk by the above-described method for producing concentrated milk, and the concentrated milk obtained by the concentrated milk production step. The milk-containing beverage obtained by this method has a milk separation and precipitation immediately after production, or is kept warm for a long time with a vending machine or the like. When placed, it can be excellent in stability without causing separation or precipitation of milk.
本発明における濃縮乳製造工程は、上記「Ｃ．濃縮乳の製造方法」において説明したものと同様であるので、ここでの説明は省略する。
また、得られる乳入り飲料についても、上記「Ｂ．乳入り飲料」の欄で説明したものと同様であるので、ここでの説明は省略する。
本発明における乳入り飲料製造工程は、上記濃縮乳を例えばコーヒー抽出液等の乳入り飲料の原料と混合する工程であり、必要に応じて水等により希釈され、安定剤等の添加剤が添加されるものである。用いられる材料や方法等は、一般的な乳入り飲料の製造工程と同様のものを用いることができる。
The concentrated milk production process in the present invention is the same as that described in the above “C. Concentrated milk production method”, and thus the description thereof is omitted here.
Moreover, since the milk-containing drink obtained is also the same as that described in the section “B. Milk-containing drink”, description thereof is omitted here.
The milk beverage manufacturing process in the present invention is a process of mixing the concentrated milk with a raw material of a milk beverage such as a coffee extract, and is diluted with water or the like as necessary, and an additive such as a stabilizer is added. It is what is done. The same materials and methods as those used in the production process of a general milk-containing beverage can be used.
なお、本発明は、上記実施形態に限定されるものではない。上記実施形態は、例示であり、本発明の特許請求の範囲に記載された技術的思想と実質的に同一な構成を有し、同様な作用効果を奏するもの、またはそれらの均等物は、いかなるものであっても本発明の技術的範囲に包含される。 The present invention is not limited to the above embodiment. The above embodiment is an exemplification, and has substantially the same configuration as the technical idea described in the claims of the present invention, and has the same operational effects or equivalents thereof. Is included in the technical scope of the present invention.
以下、実施例を挙げて本発明を具体的に説明する。
［実施例１〜７］
牛乳をプレートヒータにて６０℃まで予熱した後、均質機を用いて均質化処理を行った。次いで、７５℃で予熱処理を行った。さらに、２〜３重効用缶を有する減圧方式の連続濃縮機にて、固形分が３０重量％となるまで濃縮を行い、得られた濃縮乳に重曹を０．７５重量％（実施例１）、０．１重量％（実施例２）、０．１５重量％（実施例３）、０．２重量％（実施例４）、０．２５重量％（実施例５）、０．３重量％（実施例６）、および０．４重量％（実施例７）となるように添加した。その後、再度均質機を用いて均質化処理を行い、ＵＨＴ殺菌機にて１３０℃、３０秒の加熱条件で加熱殺菌処理を施した。
Hereinafter, the present invention will be specifically described with reference to examples.
[Examples 1-7]
The milk was preheated to 60 ° C. with a plate heater, and then homogenized using a homogenizer. Next, a preheat treatment was performed at 75 ° C. Furthermore, it concentrates until the solid content becomes 30% by weight in a reduced pressure type continuous concentrator having 2 to 3 double-effect cans, and sodium bicarbonate is added to the obtained concentrated milk at 0.75% by weight (Example 1). 0.1% by weight (Example 2) 0.15% by weight (Example 3) 0.2% by weight (Example 4) 0.25% by weight (Example 5) 0.3% by weight (Example 6) and 0.4% by weight (Example 7) were added. Then, the homogenization process was again performed using the homogenizer, and the heat sterilization process was performed with the UHT sterilizer on the heating conditions of 130 degreeC and 30 second.
得られた全脂濃縮乳は、いずれも凝固することもなく、不溶物も無いものであり、ＵＨＴ殺菌機の内部における焦げ付きも少ないものであった。また、１０℃以下のチルド帯保管において、最低３０日間の衛生的安全性を担保するものであった。 The obtained whole fat concentrated milk did not coagulate, had no insoluble matter, and had little scorching inside the UHT sterilizer. In addition, in chilled zone storage at 10 ° C. or lower, sanitary safety for a minimum of 30 days was ensured.
［比較例１］
重曹を添加しなかった点を除いて、実施例１と同様にして濃縮乳を得た。
得られた全脂濃縮乳は、凝固と不溶物が見られ、またＵＨＴ殺菌機内部において焦げ付きも見られ、ＵＨＴ殺菌処理を完全に行うことはできなかった。また、得られた全脂濃縮乳は、１０℃以下のチルド帯保管において最低３０日間の衛生的安全性を担保するものであった。
[Comparative Example 1]
Concentrated milk was obtained in the same manner as in Example 1 except that sodium bicarbonate was not added.
The obtained whole fat concentrated milk was found to be coagulated and insoluble, and also burned inside the UHT sterilizer, so that the UHT sterilization treatment could not be performed completely. Moreover, the obtained whole fat concentrated milk ensured the sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.
［評価］
上記実施例１〜７および比較例１について、ＵＨＴ殺菌機の内部における焦げ付き、および異常風味について評価した。
[Evaluation]
About the said Examples 1-7 and the comparative example 1, the inside of a UHT sterilizer and the abnormal flavor were evaluated.
なお、表中、焦付とは、ＵＨＴ殺菌機の内部における焦げ付きの程度を示すものであり、×は焦げ付きが激しく、十分なＵＨＴ殺菌処理を行うことができない程度を示し、△は焦げ付きは存在するが、ＵＨＴ殺菌処理は行える程度であることを示し、○は焦げ付きがあまり無い状態を示し、◎は、焦げ付きがほとんど無い状態を示す。 In the table, “scoring” indicates the degree of scoring inside the UHT sterilizer, “×” indicates that scorching is severe and sufficient UHT sterilization cannot be performed, and “△” indicates scoring. However, it shows that the UHT sterilization treatment can be performed, ◯ indicates a state with little scorching, and ◎ indicates a state with little scorching.
また、異常風味とは、得られた濃縮乳の風味の評価結果であり、×は異常風味を感じるものを示し、△は異常風味が若干あるものを示し、○は異常風味がほとんど無いものを示し、◎は、異常風味が全く無いものを示す。 Moreover, abnormal flavor is the evaluation result of the flavor of the obtained concentrated milk, × indicates that there is an abnormal flavor, Δ indicates that there is some abnormal flavor, ○ indicates that there is almost no abnormal flavor ◎ indicates that there is no abnormal flavor.
［実施例８〜１０］
予熱処理時間を変更して、予熱処理後の原料乳の波長４２０ｎｍの光における透過率を変化させた以外は、上記実施例２と同様にして濃縮乳を得た。波長４２０ｎｍの光における透過率は、上述した方法により測定した。結果を表２にまとめる。なお、表中の焦付は、表１と同様である。
[Examples 8 to 10]
Concentrated milk was obtained in the same manner as in Example 2 except that the preheat treatment time was changed and the transmittance of the raw milk after the preheat treatment was changed with light having a wavelength of 420 nm. The transmittance of light with a wavelength of 420 nm was measured by the method described above. The results are summarized in Table 2. The scoring in the table is the same as in Table 1.
［比較例２］
濃縮処理前の予熱処理と、濃縮処理前後の均質化処理とを行わなかった点、および重曹を添加しなかった点を除いて、実施例１と同様にして濃縮乳を得た。
得られた全脂濃縮乳は、凝固し、不溶物も多く、またＵＨＴ殺菌機内部における焦げ付きが多く発生したため、加熱殺菌処理が不可能であった。
[Comparative Example 2]
Concentrated milk was obtained in the same manner as in Example 1 except that the pre-heat treatment before the concentration treatment, the homogenization treatment before and after the concentration treatment were not performed, and the sodium bicarbonate was not added.
The obtained whole fat concentrated milk was coagulated, had many insolubles, and was often burnt inside the UHT sterilizer, so that heat sterilization treatment was impossible.
［比較例３］
濃縮処理前後の均質化処理を行わなかった点を除いて、実施例１と同様にして濃縮乳を得た。得られた全脂濃縮乳は若干の凝固と不溶物が見られ、またＵＨＴ殺菌機内部において焦げ付きも見られ、ＵＨＴ殺菌処理を完全に行うことはできなかった。また、得られた全脂濃縮乳は、１０℃以下のチルド帯保管において最低３０日間の衛生的安全性を担保するものであった。
[Comparative Example 3]
Concentrated milk was obtained in the same manner as in Example 1 except that the homogenization treatment before and after the concentration treatment was not performed. The obtained whole fat concentrated milk showed some coagulation and insoluble matter, and also burned inside the UHT sterilizer, and the UHT sterilization treatment could not be performed completely. Moreover, the obtained whole fat concentrated milk ensured the sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.
［実施例１１］
原料として脱脂乳を用いた以外は、実施例１と同様にして濃縮乳を得た。得られた脱脂濃縮乳は、凝固することもなく、不溶物も無いものであり、ＵＨＴ殺菌機の内部における焦げ付きも見られなかった。また、１０℃以下のチルド帯保管において、最低３０日間の衛生的安全性を担保するものであった。
[Example 11]
Concentrated milk was obtained in the same manner as in Example 1 except that skim milk was used as a raw material. The obtained defatted concentrated milk did not coagulate, had no insoluble matter, and did not show scorching inside the UHT sterilizer. In addition, in chilled zone storage at 10 ° C. or lower, sanitary safety for a minimum of 30 days was ensured.
［比較例４］
濃縮処理前の予熱処理と、濃縮処理前後の均質化処理とを行わなかった点、および重曹を添加しなかった点を除いて、実施例２と同様にして濃縮乳を得た。
得られた脱脂濃縮乳は、凝固し、不溶物も多く、またＵＨＴ殺菌機内部における焦げ付きが多く発生したため、加熱殺菌処理が不可能であった。
[Comparative Example 4]
Concentrated milk was obtained in the same manner as in Example 2, except that the pre-heat treatment before the concentration treatment, the homogenization treatment before and after the concentration treatment were not performed, and the sodium bicarbonate was not added.
The obtained defatted concentrated milk coagulated, had many insolubles, and was often burned inside the UHT sterilizer, so that heat sterilization treatment was impossible.
［比較例５］
重曹を添加しなかった点を除いて、実施例２と同様にして濃縮乳を得た。
得られた脱脂濃縮乳は、凝固と不溶物が見られ、またＵＨＴ殺菌機内部において焦げ付きも見られ、ＵＨＴ殺菌処理を完全に行うことはできなかった。また、得られた脱脂濃縮乳は、１０℃以下のチルド帯保管において最低３０日間の衛生的安全性を担保するものであった。
[Comparative Example 5]
Concentrated milk was obtained in the same manner as in Example 2 except that sodium bicarbonate was not added.
The obtained defatted concentrated milk was found to be coagulated and insoluble, and also burned inside the UHT sterilizer, so that the UHT sterilization treatment could not be performed completely. Moreover, the obtained skimmed concentrated milk ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.
［比較例６］
濃縮処理前後の均質化処理を行わなかった点を除いて、実施例２と同様にして濃縮乳を得た。得られた脱脂濃縮乳は若干の凝固と不溶物が見られ、またＵＨＴ殺菌機内部において焦げ付きも見られ、ＵＨＴ殺菌処理を完全に行うことはできなかった。また、得られた脱脂濃縮乳は、１０℃以下のチルド帯保管において最低３０日間の衛生的安全性を担保するものであった。
[Comparative Example 6]
Concentrated milk was obtained in the same manner as in Example 2 except that the homogenization treatment before and after the concentration treatment was not performed. The obtained defatted concentrated milk showed some coagulation and insoluble matter, and also burned inside the UHT sterilizer, so that the UHT sterilization treatment could not be performed completely. Moreover, the obtained skimmed concentrated milk ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.
［実施例１２］
実施例１および実施例２で得られた濃縮乳を用いて、表１に記載のコーヒー処方でミルクコーヒーを調製した。
[Example 12]
Using the concentrated milk obtained in Example 1 and Example 2, milk coffee was prepared according to the coffee formulation described in Table 1.
コーヒーの調製方法は以下の通りである。
１．コーヒー豆を粉砕し、定法により抽出する。
２．抽出液、砂糖、重曹、濃縮乳、香料の順に調合する。
３．６０℃に予熱の後、均質化（１５０ｋｇ／ｃｍ２）する。
４．缶に充填後、レトルト殺菌(１２０℃以上の設定温度に達温後所定のＦ０値＊まで）を行う。
＊Ｆ０値：１２１．１℃で、一定温度の微生物を死滅させるのに要する時間（耐熱パラメータが１０℃）
レトルト殺菌後のミルクコーヒーを観察した結果、沈殿物の発生は見られなかった。
The method for preparing coffee is as follows.
1. Coffee beans are crushed and extracted by standard methods.
2. Prepare the extract, sugar, baking soda, concentrated milk, and fragrance in this order.
3. Preheat to 60 ° C. and homogenize (150 kg / cm 2 ).
4). After filling the can, retort sterilization (after reaching a set temperature of 120 ° C. or higher until a predetermined F 0 value * ) is performed.
* F 0 value: Time required to kill microorganisms at a constant temperature at 121.1 ° C. (heat resistance parameter is 10 ° C.)
As a result of observing milk coffee after retort sterilization, no generation of precipitate was observed.
［比較例７］
比較例１から比較例６までで得られた濃縮乳を用いて、上記実施例１２と同様にしてミルクコーヒーを調製した。
レトルト殺菌後のミルクコーヒーを観察した結果、沈殿物の発生が見られた。
[Comparative Example 7]
Using the concentrated milk obtained in Comparative Examples 1 to 6, milk coffee was prepared in the same manner as in Example 12 above.
As a result of observing milk coffee after retort sterilization, generation of precipitates was observed.
Claims (6)
The concentrated milk manufacturing process which manufactures concentrated milk by the manufacturing method of the concentrated milk of Claim 4 or Claim 5, and the milk-containing drink which manufactures a milk-containing drink using the concentrated milk obtained by the said concentrated milk manufacturing process The manufacturing method of the milk-containing drink characterized by having a manufacturing process.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029278A (en) * | 2006-07-31 | 2008-02-14 | Nisshin Rennyu:Kk | Concentrated milk product and method for producing the same |
| JP2010057488A (en) * | 2008-09-02 | 2010-03-18 | Kraft Foods Global Brands Llc | Heat stable concentrated dairy liquid and cream product |
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2004
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008029278A (en) * | 2006-07-31 | 2008-02-14 | Nisshin Rennyu:Kk | Concentrated milk product and method for producing the same |
| JP2010057488A (en) * | 2008-09-02 | 2010-03-18 | Kraft Foods Global Brands Llc | Heat stable concentrated dairy liquid and cream product |
| US9282755B2 (en) | 2008-09-02 | 2016-03-15 | Intercontinental Great Brands Llc | Heat stable concentrated dairy liquid and cream product |
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