JP2006204148A - Method for modifying milk constituent, and food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for modifying milk constituent by which milk constituent can be modified while time to heat milk constituent is easily reduced and generation of odorous components peculiar to milk is inhibited: and to provide food and drink reduced in the odorous components peculiar to milk. <P>SOLUTION: The method for modifying milk constituent comprises steaming liquid containing milk constituent. The steaming treatment comprises making the liquid come in contact with superheated steam or mixing the liquid with the superheated steam. The milk constituent comprises fresh milk, sterilized milk, processed milk, powdery milk, milk fat, cream or the like. It is preferable that the steaming treatment is performed under normal pressure or pressurized condition and also in an inert gas atmosphere. The food and drink contain the milk constituent modified by the method, and is reduced in the odorous components such as 2-methyl butanol or furfural peculiar to milk so as to be excellent in flavor and taste. The food and drink may comprise milk coffee, cappuccino, milk cocoa, milk tea, cream stew, yoghurt, cake, confectionery or the like. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for modifying a milk component for improving the quality by modifying the milk component, and a food or drink containing the milk component modified by the method.

Heat treatment is often performed when modifying milk components for the purpose of sterilization, deodorization, and richness. In general, if the heating time for a milk component is long, the organic matter contained in the component is exposed to high temperatures for a long time, so that an oxidation reaction is likely to occur, and milk-specific odor components such as 2-methylbutanal and furfural Generation is promoted. Thus, for example, in the method for producing a foamable oil-in-water emulsion composition of Patent Document 1, a technique for shortening the heating time by using pressurized water vapor when sterilizing milk components has been proposed. The manufacturing method of this patent document 1 is utilized, for example, in order to efficiently manufacture an oil-in-water whipped cream that maintains a rich rich feeling. In this production method, after premixing water, protein and lipid, the pre-sterilization preparation process in which the mixture is homogenized with a homogenizer, and pressurized water vapor is directly mixed into the homogenized cream and held for a few seconds. A sterilization process for evacuation and moisture adjustment and a cooling process for homogenization with a homogenizer and cooling with a cooler are performed. And in this manufacturing method, by controlling the flash pot pressure in the sterilization step to 0 to 0.5 MPa rather than a state close to vacuum, the volatilization of the taste substance which is a low boiling point component is reduced, and by pressurization Since protein denaturation is promoted, a cream having a rich and rich feeling can be obtained.
JP 2000-116350 A

  The present invention has been made as a result of successful modification of milk components while suppressing the generation of odor components by greatly shortening the heating time for the milk components by diligent research by the present inventors. Is. The purpose of the invention is to provide a method for modifying a milk component that facilitates shortening the heating time for the milk component and that can easily modify the milk component while suppressing the generation of odor components peculiar to milk, and milk. It is in providing the food-drinks by which the characteristic odor component was reduced.

  In order to achieve the above object, the method for modifying a milk component according to claim 1 is a method for reforming a milk component by steaming a liquid containing the milk component, wherein the steam treatment comprises: The gist of the present invention is that the superheated steam is brought into contact with or mixed with the liquid.

  According to this method, the liquid containing the milk component is brought into contact with or mixed with superheated steam, so that the liquid can be instantaneously heated and the desired reforming can be sufficiently achieved. That is, superheated steam has a high convective heat transfer action and radiant heat transfer action, and thus raises the temperature of the liquid containing milk components to the center in a short time. As a result, the heating time accompanying the modification of the milk component can be easily shortened. And when the said heating time is shortened, the production | generation of the odor component peculiar to milk is suppressed.

The gist of the method for reforming milk components according to claim 2 is that, in the invention according to claim 1, the steam treatment is performed at normal pressure.
According to this method, when a liquid containing a milk component is steamed at normal pressure, a pressure vessel or pressure piping is not required as in the case of steaming at a pressure higher than normal pressure. There is an advantage that the specifications of the container and piping are not limited.

According to a third aspect of the present invention, there is provided a method for reforming a milk component, wherein the steam treatment is performed at a pressure higher than normal pressure in the first aspect of the invention.
According to this method, when the liquid containing the milk component is steam-treated at a pressure higher than the normal pressure, the cooling rate when performing flash cooling (cooling by reduced pressure) that is performed thereafter is dramatically improved. For this reason, the time during which the liquid containing the milk component is in a high temperature state can be easily shortened, and further, there is an advantage that the cooling energy is reduced because of cooling using the heat of vaporization.

According to a fourth aspect of the present invention, there is provided a milk component reforming method according to any one of the first to third aspects, wherein the steam treatment is performed in an inert gas atmosphere.
Since the liquid containing the milk component is heated during the steam treatment, it reacts with oxygen at that time and is likely to be oxidized and deteriorated. On the other hand, in the method of claim 4, by performing the steam treatment in an inert gas atmosphere, the oxidative deterioration is remarkably suppressed, and it becomes easy to improve the milk component to a quality excellent in flavor. .

  The milk component reforming method according to claim 5 is the invention according to any one of claims 1 to 4, wherein the steam treatment is performed for the purpose of reducing a volatile component contained in the liquid. It is a summary.

  According to this method, when the liquid containing the milk component is modified, most of the odor components peculiar to milk are reduced, so that the milk component is modified to an excellent flavor and further processed milk. When it is mixed with other ingredients, it will not inhibit the aroma or flavor of ingredients other than milk.

The gist of the food and drink according to claim 6 is that it contains a milk component modified by the method for modifying a milk component according to any one of claims 1 to 5.
This food and drink was modified by a method for modifying a milk component that facilitates shortening the heating time for the milk component and that can easily modify the milk component while suppressing the generation of odor components peculiar to milk. Since the milk component is contained, the odor component peculiar to milk is reduced and the flavor is excellent.

  ADVANTAGE OF THE INVENTION According to this invention, while shortening the heating time with respect to a milk component, the modification | reformation method of a milk component which is easy to modify a milk component, suppressing generation | occurrence | production of the odor component peculiar to milk, and milk specific It is possible to provide a food or drink with reduced odor components.

Hereinafter, an embodiment embodying the milk component reforming method of the present invention will be described in detail.
The milk component reforming method of the present embodiment is a method in which superheated steam is used to steam a liquid containing a milk component. In this modification method, the liquid containing the milk component is heated under predetermined conditions to sterilize, sterilize, deodorize, etc. the liquid containing the milk component, or the liquid containing the milk component has a richness, freshness, and mouthfeel. The purpose is to modify milk components by imparting goodness, good aftertaste, and the like. In this reforming method, steam treatment using superheated steam facilitates shortening of the heating time for the milk component and reforms the milk component while suppressing the generation of odor components peculiar to milk. Can do. Examples of the odor component specific to milk include volatile components such as 2-methylbutanal and furfural. In general, a liquid containing milk components is often subjected to a homogenization process in the process until commercialization. However, the reforming method of this embodiment may be performed at any timing before or after the homogenization process. I do not care.

  Examples of the milk component include raw milk, pasteurized milk, processed milk, powdered milk (fat dry milk, whole milk powder), milk fat, cream, and the like. Liquids containing the milk component include raw milk, pasteurized milk, processed milk, and powdered milk. Examples thereof include an aqueous dispersion (suspension), an aqueous dispersion (suspension) of milk fat, and an aqueous dispersion (suspension) of cream. Moreover, in this embodiment, if the food-drinks raw material containing the said milk component is also liquid, it can modify | reform. In the reforming method of this embodiment, in order to efficiently reduce only the odor component peculiar to milk, the liquid containing the milk component as a main component, that is, the milk component is contained in the total solid content by 10% by weight or more. A liquid is preferably used.

  Examples of the raw materials for foods and beverages include beverages such as milk coffee, cappuccino, milk cocoa, milk-containing tea, whey beverages, lactic acid bacteria beverages, and liquid foods such as cream soups, cream stews, and yogurt. . In addition, the food and drink ingredients include emulsifiers such as sucrose fatty acid esters and glycerin fatty acid esters, pH adjusters such as baking soda, stabilizers such as carrageenan, sweeteners such as sugar, sugar alcohols, sugars, minerals, vitamins Various additives such as fragrances, and food and drink materials such as coffee components, tea components (black tea, oolong tea, green tea), cocoa components, fruit juice, vegetable juice, and the like may be contained.

  The steam treatment is performed by contacting or mixing superheated steam with the liquid containing the milk component. The contact means that the liquid containing the milk component is sprayed as droplets or in the form of a mist, and superheated steam is sprayed on the sprayed liquid (droplets). The mixing means that a liquid containing milk components is stored in a container, and superheated steam is blown into the liquid in the container. At this time, the heated superheated steam may be bubbled in the liquid.

The water vapor is generated by evaporation of liquid water at a temperature lower than the boiling point of water (at a normal pressure (1 atm, 1.013 × 10 ⁵ Pa), 0 ° C. or more and less than 100 ° C.). On the other hand, saturated water vapor is a vapor generated by evaporating boiling water at the boiling point of water (100 ° C. at normal pressure). Pressurized steam is saturated steam generated under pressure conditions higher than normal pressure, and is heated to a temperature exceeding 100 ° C. due to an increase in boiling point.

  On the other hand, superheated steam is steam generated by adding heat to the saturated steam without increasing the pressure. The superheated steam is obtained by heating saturated steam generated by boiling liquid water using a boiler, electromagnetic induction heating, or the like with a burner, an electric heater, or an electromagnetic induction heating device. When heating the saturated steam, the saturated steam may be heated while being pressurized. However, the saturated steam is heated without being pressurized because the temperature change of the superheated steam is difficult to control due to the reduced pressure after the pressurization. Is preferred. The electromagnetic induction heating device normally heats a ceramic or metal heating element by electromagnetic induction heating with a frequency of 100 Hz to 100 kHz, and generates superheated steam by heating the surface of the heating element in contact with saturated steam. .

  The temperature of the superheated steam during the steam treatment is higher than 100 ° C. at normal pressure, preferably higher than 100 ° C. and lower than 500 ° C., more preferably higher than 107 ° C. and lower than 500 ° C., more preferably higher than normal pressure. 140-400 ° C. When the superheated steam exceeds 500 ° C., the influence of heat on the milk component is great, and therefore there is a high possibility that the quality of the milk component will be deteriorated and it is uneconomical. On the other hand, superheated steam has a transition point at 107 ° C. at normal pressure (1 atm), and is in a thermodynamically extremely stable state at a temperature higher than the transition point. At the transition point, when the saturated water vapor is heated, most of the added heat is spent for changing the state of the substance (latent heat), and the temperature of the substance is hardly raised. The thermodynamically stable state refers to a state in which, when heat is applied to steam water (superheated steam), the temperature of the water increases in proportion to the amount of heat applied (sensible heat). ). Incidentally, in the case of water, the transition point exists at 100 ° C. (so-called boiling point) at normal pressure, and the latent heat at this time is utilized as heat of vaporization at the time of boiling.

  The amount of steam in this steam treatment is preferably 0.3 to 30 kg / h, more preferably 0.6 to 20 kg / h, still more preferably 1.2 to 10 kg / h per liter of liquid containing milk components. . When the amount of steam is less than 0.3 kg / h, there is a possibility that the reforming of the liquid containing the milk component cannot be sufficiently achieved. On the other hand, if it exceeds 30 kg / h, the internal pressure in the apparatus that generates superheated steam increases, so the apparatus cost for implementing pressure control becomes high, and the apparatus space for that is also large. Not suitable for becoming.

  In this steam treatment, the liquid containing the milk component is heated to a predetermined temperature. The preferable heating temperature at this time, that is, the temperature difference ΔT between the initial temperature before heating and the temperature after heating is preferably 20 to 100 ° C., more preferably 30 to 80 ° C. When the temperature difference ΔT is less than 20 ° C., the milk component cannot be sufficiently modified. Conversely, when the temperature difference ΔT exceeds 100 ° C., the generation of a heated odor and a change odor may occur.

  This steam process can be a batch process or a continuous process. In any process, an apparatus (processing apparatus) for performing a steam process may be installed in either a container or a pipe. The batch processing is preferably performed by a processing apparatus installed in a container, and the continuous processing is preferably performed by a processing apparatus installed in piping. Further, the liquid containing the milk component after completion of the steam treatment is immediately cooled by a heat exchanger or cooled by a decompression operation such as flash cooling in order to shorten the time during which the milk component is at a high temperature. Is preferred.

  In addition, this steam treatment may be performed at a pressure lower than the normal pressure, but is performed in a state of being pressurized to a normal pressure (1 atm) or a pressure higher than the normal pressure (pressurized state). preferable. When steaming a liquid containing milk components at normal pressure, there is an advantage that the specifications of the container or piping for steaming are not limited. For example, when steam processing is performed at a high pressure, it is necessary to perform steam processing in a sealed pressure-resistant container or pressure-resistant piping. On the other hand, when it is difficult to install a pressure vessel or pressure piping on the production facility, it is preferable to perform the steam treatment at normal pressure. In addition, when steam treatment is performed in a pressurized state, it is preferable to perform flash cooling by continuously reducing the pressure in the pressure vessel or the pressure piping in order to shorten the time during which the milk component is at a high temperature.

  In this flash cooling, the gas in the container or the pipe causes adiabatic expansion by extracting the gas from the sealed pressure container or the pressure pipe and abruptly reducing the pressure in the container or the pipe. It evaporates the water in the liquid containing the components to remove the heat of vaporization, and rapidly cools the inside of the container and the piping. At this time, since water evaporates from the liquid containing the milk component, excess water added by blowing or blowing superheated steam in the steam treatment is removed, and the concentration adjustment of the liquid containing the milk component is simultaneously performed. Can be illustrated.

  In addition, this steam treatment may be performed in the air, but in order to obtain a milk component excellent in flavor and suppressing oxidative deterioration of the milk component, an inert gas atmosphere such as nitrogen gas or rare gas. Most preferably, it is carried out under the so-called deoxygenated state. Further, at this time, the inert gas atmosphere in the container or the piping can be easily and continuously brought into contact with or mixed with the liquid containing the milk component having a low dissolved oxygen amount or the liquid containing the milk component in the deoxygenated state. Can be maintained. At this time, when the steam treatment is performed in the pressurized state, it is preferable to pressurize the inside of the container or the piping with an inert gas. When the steam treatment is performed in an inert gas atmosphere, all other commercialization processes including the milk component reforming method of the present embodiment (preparation step before sterilization such as homogenization treatment, cooling step) It is most preferable to carry out in an inert gas atmosphere as well in the packaging process.

  The liquid containing the milk component modified by this modification method may be enclosed in a packaging container as it is, or may be diluted, concentrated or dried (powdered). In addition, the liquid includes emulsifiers, pH adjusters, stabilizers, sweeteners, sugar alcohols, carbohydrates, minerals, vitamins, fragrances and other additives, coffee ingredients, tea ingredients, cocoa ingredients, fruit juices, vegetable juices, etc. You may enclose in a packaging container, after mixing with food-drink material, or you may dilute, concentrate or dry (powder) the liquid after the said mixing. When drying the liquid containing the milk component or the mixed liquid, a known freeze-drying method, spray-drying method, or the like is used, and the powdered milk component or the powdered milk component-containing food / beverage material is prepared. can get.

  The food / beverage product of this embodiment contains the milk component modified | denatured by the modification | reformation method mentioned above, milk tea, milk whey, lactic-acid-beverage drinks, such as milk coffee, cappuccino, milk cocoa, and tea with milk. And other foods such as cream soup, cream stew, yogurt, cakes and confectionery. These foods and beverages are preferably commercialized in a sealed state in a sealed packaging bag or packaging container in order to maintain a high flavor of milk components. Examples of the sealed packaging bag and packaging container include cans, bottles, PET containers, paper containers, plastic containers, and aluminum packaging materials.

The effects exhibited by the embodiment will be described below.
-The modification | reformation method of the milk component of this embodiment steam-processes the liquid containing a milk component using superheated steam. Steam treatment using superheated steam makes it possible to easily shorten the heating time when reforming milk components, and thus it is easy to suppress the generation of odor components peculiar to milk. The heat transfer of superheated steam is significantly higher in thermal efficiency than saturated steam because radiant heat transfer is added in addition to convective heat transfer. Furthermore, since superheated steam is a kind of steam, convective heat transfer is also fast. Superheated steam condenses when it comes into contact with low-temperature substances, and at that time it gives the substance heat and raises the product temperature, and has the property of heating substances like heated air, The milk component can be modified by raising the temperature of the liquid containing the milk component in a short time. In particular, the effect of increasing the temperature of the liquid containing the milk component to its central portion in a short time is that the deterioration of the milk component due to heat is more likely to be suppressed than when the liquid temperature is increased over a long period of time. It should be noted.

  Furthermore, since superheated steam is difficult to oxidize organic substances, there is little possibility of generating an oxidizing odor. On the other hand, superheated steam has an effect of rapidly speeding up drying of a contacted substance when the product temperature of the object to be processed exceeds 100 ° C. At this time, in the liquid containing the milk component, the relatively volatile odor component is instantaneously dissolved and integrated in the superheated steam, and is evaporated together with the superheated steam and lost from the liquid. It is also possible to reduce this. That is, in this case, it is possible to remove the odor component while suppressing the generation of the odor component peculiar to milk. In addition, the steam treatment using superheated steam is economical because the treatment time can be significantly shortened compared to the treatment using saturated steam, and the treatment efficiency is high and the amount of steam is small.

  -The food / beverage products of this embodiment contain the milk component modified | denatured by performing the steam processing using superheated steam. For this reason, in this food / beverage product, since the odor component peculiar to milk is reduced and the odor component peculiar to milk is hard to inhibit other desirable fragrances, it is very excellent in flavor.

<Improvement of milk>
(Example 1) After 2000 mL of commercial milk having an initial temperature of 25 ° C. was poured into a container, 170 ° C. superheated steam (vapor amount 30 kg / h) was blown into the container at normal pressure for 10 seconds to mix the milk. The temperature was raised to 61 ° C. (temperature difference ΔT = 36 ° C.). Immediately thereafter, the inside of the container was cooled.

  (Example 2) After 2000 mL of commercial milk with an initial temperature of 25 ° C was poured into the container, 170 ° C superheated steam (vapor amount 30 kg / h) was blown into the container at normal pressure for 20 seconds to mix the milk. The temperature was raised to 87 ° C. (temperature difference ΔT = 62 ° C.). Immediately thereafter, the inside of the container was cooled.

(Comparative example 1) The commercial milk which does not process anything was made into the comparative example 1.
(Comparative Example 2) After 2000 mL of commercial milk with an initial temperature of 22 ° C was poured into the container, 100 ° C saturated water vapor (vapor amount 30 kg / h) was blown into the container at normal pressure for 30 seconds to mix the milk. The temperature was raised to 66 ° C. (temperature difference ΔT = 44 ° C.). Immediately thereafter, the inside of the container was cooled.

  (Comparative Example 3) After 2000 mL of commercial milk with an initial temperature of 23 ° C. was poured into the container, 100 ° C. saturated steam (vapor amount 30 kg / h) was blown into the container at normal pressure for 45 seconds to mix the milk. The temperature was raised to 97 ° C. (temperature difference ΔT = 74 ° C.). Immediately thereafter, the inside of the container was cooled.

<Preparation of coffee drink with milk 1>
After preparing the milk-containing coffee drink by mixing the modified milk of Examples 1 and 2 and Comparative Examples 1 to 3, the coffee extract, and baking soda, at 123 ° C. after hot filling into a metal can Retort sterilized for 26 minutes. In addition, in the coffee beverage, the milk of each example is 350 g / L and the baking soda is 1.4 g / L with respect to 400 mL of the coffee extract obtained by hot water extraction of 50 g of roasted coffee beans. It is mixed to be.

<Analysis of volatile components 1>
The aroma amount (amount of volatile components) of the coffee beverage containing milk mixed with the milk of Examples 1 and 2 and Comparative Examples 1 to 3 was analyzed. For the analysis, a gas chromatograph mass spectrometer (GC-MS; GCsystem HP6890Series manufactured by HEWLETT PACKARD) is used, and the aroma component of the coffee beverage containing milk is adsorbed to the solid-layer microextraction (SPME) resin. The amount was measured. As analysis conditions, injection by a split method, a capillary (DB-WAX) column is used, and helium gas is flowed at 1.0 mL / min, hold at 40 ° C. for 3 minutes → temperature rise to 240 ° C. at 5 ° C./minute→ The fragrance component was separated and determined by holding at 240 ° C. for 5 minutes. The results are shown in Table 1.

表１より、実施例１，２は、比較例１，２と比べて、一般に加熱臭・変化臭と言われる２−メチルブタナール及びフルフラールの両成分がどちらも少なくなり、且つ総香気量も減少していた。また、比較例３は、実施例１とほぼ等量の臭気成分を含んでいるが、乳成分が水蒸気と接触していた時間が３５秒（４．５倍）も長かった。よって、過熱水蒸気による蒸気処理は、飽和水蒸気による処理と比較して、短時間で乳成分の改質（臭気成分の低減）が図られたことが明らかとなった。

From Table 1, Examples 1 and 2 have less both components of 2-methylbutanal and furfural generally referred to as heated odor / change odor, and the total fragrance amount as compared with Comparative Examples 1 and 2. It was decreasing. Moreover, although the comparative example 3 contained the odor component of a substantially equal amount with Example 1, the time which the milk component was contacting with water vapor | steam was as long as 35 seconds (4.5 times). Therefore, it was clarified that the steam treatment with superheated steam improved milk components (reduced odor components) in a shorter time than the treatment with saturated steam.

<Modification of whole milk powder>
(Example 3) 240 g of commercially available whole milk powder was dissolved in 2000 mL hot water and cooled to prepare an aqueous dispersion of whole milk powder. After pouring the aqueous dispersion into the container, 170 ° C. superheated steam (vapor amount 30 kg / h) was blown into the container at normal pressure for 20 seconds to mix, and the aqueous dispersion was heated to 90 ° C. ( Temperature difference ΔT = 60 ° C.). Immediately thereafter, the inside of the container was cooled.

(Comparative example 4) 240g of commercially available full-fat milk powder was dissolved in 2000 mL hot water, and it cooled and produced the aqueous dispersion of full-fat milk powder. This aqueous dispersion was designated as Comparative Example 4.
(Comparative Example 5) A commercially available full fat powdered milk 240 g was dissolved in 2000 mL of hot water and cooled to prepare an aqueous dispersion of full fat powdered milk. After pouring the aqueous dispersion into the container, 100 ° C. saturated water vapor (vapor amount 30 kg / h) was blown into the container at normal pressure for 45 seconds to mix, and the aqueous dispersion was heated to 99 ° C. ( Temperature difference ΔT = 68 ° C.). Immediately thereafter, the inside of the container was cooled.

<Production of milk-containing coffee beverages and analysis of volatile components>
Using the modified whole fat milk powder aqueous dispersion of Example 3 and Comparative Examples 4 and 5, a milk-containing coffee beverage was prepared in the same manner as in <Preparation of Milk-containing Coffee Drink 1>. Next, the amount of fragrance (amount of volatile components) was analyzed in the same manner as in the above <Analysis of Volatile Components 1> for these coffee beverages containing milk. The results are shown in Table 2.

表２より、実施例３は、比較例４と比べて、２−メチルブタナール及びフルフラールの両成分がどちらも少なくなり、且つ総香気量も減少していた。また、比較例５は、実施例３とほぼ等量の臭気成分を含んでいるが、乳成分が水蒸気と接触していた時間が３５秒（４．５倍）も長かった。よって、過熱水蒸気による蒸気処理は、飽和水蒸気による処理と比較して、短時間で乳成分の改質（臭気成分の低減）が図られたことが明らかとなった。

From Table 2, Example 3 had both components of 2-methylbutanal and furfural decreased as compared with Comparative Example 4, and the total aroma amount was also decreased. Further, Comparative Example 5 contained almost the same amount of odor component as Example 3, but the time during which the milk component was in contact with water vapor was as long as 35 seconds (4.5 times). Therefore, it was clarified that the steam treatment with superheated steam improved milk components (reduced odor components) in a shorter time than the treatment with saturated steam.

<Vapor treatment under pressure>
(Example 4) 240 g of commercially available whole milk powder was dissolved in 2000 mL hot water and cooled to prepare an aqueous dispersion of whole milk powder. The aqueous dispersion was poured into a pressure vessel, and the inside of the vessel was pressurized to 0.1 MPa. 170 ° C. superheated steam (vapor amount 30 kg / h) pressurized to 0.1 MPa was blown into the vessel for 20 seconds and mixed, and the aqueous dispersion was heated to 90 ° C. (temperature difference ΔT = 60 ° C.). . Immediately thereafter, the inside of the container was cooled (flash cooling). As a result, it was confirmed that the aqueous dispersion of whole milk powder obtained in Example 4 was of the same quality as the aqueous dispersion of whole milk powder obtained in Example 3.

Further, the technical idea that can be grasped from the embodiment will be described below.
The milk component reforming method according to any one of claims 1 to 5, wherein the milk component is raw milk, pasteurized milk, processed milk, powdered milk, milk fat, or cream. The milk component is raw milk, pasteurized milk, processed milk, powdered milk, milk fat or cream, and the liquid containing the milk component is raw milk, pasteurized milk, processed milk, aqueous dispersion of powdered milk, aqueous dispersion of milk fat The method for reforming a milk component according to any one of claims 1 to 5, wherein the method is a water dispersion of cream, or a liquid food or drink material containing the milk component.

The method for modifying a milk component according to claim 5, wherein the volatile component is 2-methylbutanal and / or furfural.
A milk component modified by the method for modifying a milk component according to any one of claims 1 to 5. When comprised in this way, the milk component in which the odor component peculiar to milk was reduced is provided, and it can utilize as various food-drinks material.

Claims (6)

A method for modifying a milk component by steaming a liquid containing a milk component,
The method for modifying a milk component, wherein the steam treatment is a treatment in which superheated steam is brought into contact with or mixed with the liquid.   The method for reforming milk components according to claim 1, wherein the steam treatment is performed at normal pressure.   The method for reforming milk components according to claim 1, wherein the steam treatment is performed at a pressure higher than normal pressure.   The method for reforming a milk component according to any one of claims 1 to 3, wherein the steam treatment is performed in an inert gas atmosphere.   The method for reforming a milk component according to any one of claims 1 to 4, wherein the steam treatment is intended to reduce a volatile component contained in the liquid.   A food or drink comprising a milk component modified by the method for modifying a milk component according to any one of claims 1 to 5.