JP2008118982A - Milk product and its manufacturing method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a milk product resistant to a frozen storage for a long time and having a viscosity to allow the use in a drink dispenser. <P>SOLUTION: An emulsified composition containing a milk fat component, a milk protein component, a disaccharide alcohol and an emulsifier at definite ratios is prepared. The contents of the individual components of the emulsified composition can be established by precisely controlling the amounts of the starting materials providing the milk fats and the milk proteins such as cow's milk, whole powder milk, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powder and the amounts of the disaccharide alcohol, the emulsifying agent and water. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a dairy product and a method for producing the same. More specifically, a liquid dairy product that has a viscosity suitable for beverage dispenser use, does not impair the flavor even when thawed after freezing, and does not cause coagulation or separation of specific components, and its production Regarding the method.

  In beverages such as coffee, tea, and cocoa provided by a beverage dispenser, a dairy product of an emulsified liquid composition is used as a whitener or as a milk component of cafe au lait or cocoa. Such dairy products are installed inside the dispenser separately from ingredients such as coffee, tea, cocoa concentrate, sugar concentrate, etc., and immediately before drinking, they are discharged from the nozzle for dilution with cold or hot water. Then, it is supplied to the drinking cup together with other coffee components and sugar components separately dispensed, or directly supplied to the drinking cup and diluted and mixed in the cup with the main components such as coffee.

  In order to supply a beverage having a constant flavor, the dispensing, dilution, and dispensing, or the dispensing and dispensing operations inside the dispenser require precision. When the viscosity of the undiluted solution in the dispenser is high or when the undiluted solution itself causes component separation, a constant dispensing amount cannot always be expected. Furthermore, beverages that contain separated or coagulated contents give consumers concerns about corruption and discomfort. Therefore, when discharging from the inside of the dispenser, the dairy product of the emulsified liquid composition needs to have a characteristic that gives a preferable taste to beverages such as coffee, tea, and cocoa at appropriate concentrations and components. Furthermore, it is necessary to have an appropriate low level of viscosity to maintain a stable discharge rate from the dispenser.

  On the other hand, from the viewpoint of storability, a dairy product whose quality is stable even after being stored for a long time until it is supplied to the dispenser is desirable. Currently used emulsified liquid compositions are mainly oil-in-water emulsions, and are usually prepared by mixing and homogenizing milk fat, milk protein, or similar ingredients, emulsifiers, and fragrances. Such components tend to solidify during storage or to separate fats and proteins when used after storage.

  In order to distribute dairy products used for whiteners and milk ingredients for coffee, tea and cocoa at room temperature, they should be in the form of eva milk or condensed milk with a high concentration of components, heat sterilized, and saccharified. It is necessary to take thorough microbial control measures such as using the principle or using a non-air-permeable sealed container. However, the heat milk and condensed milk in which the sugar content is increased, the quality and flavor are easily changed due to heat deterioration or sweetening due to sugar addition depending on conditions, and the viscosity becomes high. For example, if retort heating is performed at a high temperature such as 115 ° C. for about 15 to 20 minutes, thermal degradation occurs immediately after sterilization production due to the aminocarbonyl reaction between sugar and milk components and the influence of residual oxygen. Furthermore, after storage at room temperature, browning proceeds and the flavor deteriorates. Further, even if such a high-viscosity composition is to be used in a dispenser, it is very difficult or impossible to discharge from the inside, and it is not suitable for ordinary dispenser applications.

  Low temperature storage is a useful means for long-term storage. In particular, when the heat treatment and saccharification principles cannot be used, frozen storage is an effective means that enables longer-term storage than refrigerated storage. However, the problem of separation of fat and protein due to solidification during storage and use after storage of an emulsified liquid composition based on milk becomes more prominent in the freezing and subsequent thawing processes. That is, the emulsified state that was uniform at the beginning collapses by freezing, and when it is thawed and diluted, it becomes non-uniform or milk separation occurs. In any case, since the dispenser is refrigerated for a certain period at a low temperature of 2 ° C. to 6 ° C., the viscosity is likely to increase during that time.

As a method for improving the quality stability of coffee whitener after freezing and thawing, for example, JP 2001-69910 A discloses polyglycerin fatty acid ester having bevenic acid as a main constituent fatty acid and an esterification degree of 50% or more. A method of incorporating it as an emulsifier in the phase is disclosed.
JP 2001-69910 A

  Conventionally, it is used as a whitener or milk component while maintaining a suitable viscosity and flavor suitable for use with a dispenser, and after freezing and thawing treatment, without breaking emulsification and maintaining a homogeneous state. No dairy product suitable for use has been provided, and the development of such a dairy product has been desired.

  As a result of earnest research to prepare an emulsified composition that can maintain a good state after freezing and thawing treatment, the present inventors have obtained a freezing while maintaining an appropriate viscosity and flavor suitable for use in a dispenser. And after performing the thawing treatment, the inventors found a dairy product that does not break the emulsification and can withstand long-term storage while maintaining a homogeneous state, thereby completing the present invention.

  That is, the dairy product of the present invention has milk oil and fat content of 5.5 to 14.5% by weight, milk protein 2.5 to 7.5% by weight, disaccharide alcohol 2.5 to 14% by weight, and emulsifier 0.1. It is characterized by containing ˜2% by weight and having a viscosity of 200 cP or less.

  In one aspect of the present invention, the disaccharide alcohol that is a constituent of a dairy product is one or a combination of two or more selected from the group consisting of maltitol, lactitol, and palatinit.

  The dairy product of the present invention is characterized by having freezing tolerance.

  The method for producing a dairy product of the present invention comprises a milk fat and oil content of 5.5 to 14.5% by weight, a milk protein of 2.5 to 7.5% by weight, a disaccharide alcohol of 2.5 to 14% by weight, and an emulsifier. It is characterized by including the process of mixing 1-2 weight%, and the process of homogenizing this mixture.

  The dairy product of the present invention does not separate fats and proteins due to use after solidification or storage while maintaining an appropriate viscosity and flavor. In particular, it is suitable for long-term storage and dispenser use because it has a well-balanced combination of low viscosity and freezing and thawing-free emulsification.

  Hereinafter, the present invention will be described in detail. The dairy product of the present invention is prepared as a homogeneous composition containing appropriate amounts of water, milk components, disaccharide alcohol, and emulsifier, and the contents of fat, protein component, disaccharide alcohol component, and emulsifier component are specified. Therefore, it has freezing / thawing resistance.

  As used herein, “freezing” a dairy product refers to placing the dairy product in a temperature range from about −5 ° C. or less to about −50 ° C. or more for at least about 1 hour, usually more. In addition, thawing refers to a treatment in which all the water in a frozen state in the dairy product returns to a liquid state.

  In this specification, “freezing tolerance” means that when an object is thawed after freezing, solidification, separation of components, and the like are not observed and a uniform and good state is maintained.

  “Viscosity” used in the present specification is a measurement method using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.), and shows the result of measurement under conditions of rotor No. 2, 60 rpm, 5 ± 1 ° C. The viscosity of the dairy product of the present invention is 200 cP or less. Accordingly, the dairy product of the present invention is in the form of a liquid composition.

  The milk fat contained in the dairy product of the present invention is 5.5 to 14.5% by weight, preferably 6 to 12% by weight, as seen from the whole dairy product. Milk and milk-containing products are used as raw materials for milk fat. Milk and milk-containing products are not particularly limited, and for example, milk, whole milk powder, butter, cheese, cream, milk, butter oil, buttermilk, buttermilk powder, etc. are used alone or in appropriate combination. It can be used as long as it includes, but is not limited thereto. The amount of “milk fat” used in the present specification is a value obtained by the Rose Godolib method.

  The milk protein contained in the dairy product of the present invention is 2.5 to 7.5% by weight, preferably 3 to 6% by weight as seen from the whole dairy product. Milk and milk-containing products are used as raw materials for milk proteins. Milk and milk-containing products are not particularly limited, and for example, milk, whole milk powder, skim milk powder, butter, cheese, cream, milk, buttermilk, buttermilk powder, etc. may be used alone or in appropriate combination. Not. As used herein, the amount of “milk protein” is a value obtained by the Kjeldahl method. Depending on the type of protein, the viscosity can be adjusted to some extent.

  An emulsifier is not specifically limited, The emulsifier normally used for a foodstuff is used suitably. For example, lecithin (for oil phase), glycerin monofatty acid ester, organic acid monoglyceride, etc., (for aqueous phase) sucrose fatty acid ester, polyglycerin fatty acid ester and the like can be used alone or in combination. The content of the emulsifier is 0.1 to 2% by weight.

  As the disaccharide alcohol, one or a combination of two or more selected from the group consisting of maltitol, lactitol, and palatinit (reduced palatinose) can be used, but not limited thereto. Whether such disaccharide alcohol is used alone or in combination, the total amount is 2.5 to 14% by weight, preferably 3 to 14% by weight in terms of weight% as viewed from the whole dairy product. .

  The remaining component of the dairy product of the present invention is moisture, but in addition, trace components can be contained. Examples of the trace components include flavors and salt for flavoring, stabilizers for increasing stability, antioxidants, etc., but are not particularly limited as long as they are trace components that can be included in ordinary foods. .

  The dairy product of the present invention can be produced by homogenizing the above components according to a conventional method. For example, milk, whole milk powder, skim milk powder, butter, cheese, cream, milk, buttermilk, buttermilk powder containing milk fat and milk protein, or a combination thereof, disaccharide alcohol, Water and an emulsifier can be added, heated to an appropriate temperature, mixed and stirred, and then manufactured through a normal homogenization process.

  Alternatively, water components such as skim milk powder, emulsifier, and stabilizer are added to warm water, and components such as milk fat are added while stirring and heating, and the mixture is stirred while maintaining a temperature higher than room temperature. Sugar alcohol can be added and homogenized for production, and the production process is not particularly limited.

  In the process of producing the dairy product of the present invention, a heat treatment step for sterilization can be additionally performed as appropriate. The conditions of the heat treatment step are not particularly limited, but are controlled to a temperature and a time that do not cause degeneration of milk protein or alteration of other components and can suppress the growth of microorganisms during storage. The dairy product of the present invention is very convenient because it can be stored frozen and does not need to be treated to such an extent that the components are altered by heat treatment.

  Hereinafter, examples specifically showing the configuration and effects of the present invention will be described, but the present invention is not limited to these examples and the like.

  Sample preparation: Mixing skim milk powder, sodium caseinate as a stabilizer, sugar ester and glycerin fatty acid ester, and metaphosphoric acid, which are two types of emulsifiers, in feed water maintained in a temperature range of 50 ° C. to 60 ° C. Each component was stirred and dissolved with a juicer mixer (manufactured by Sanyo Co., Ltd.). This mixture was heated to 60 ° C. to 70 ° C. and held for 5 minutes to completely dissolve the mixture.

  Next, additional charge water, frozen cream cheese (FAST FREEZE AUSTRALIA), vitamin E, a fragrance | flavor, and "milk taste" (made by Kanto Shokuken Co., Ltd.) were put into the obtained completely dissolved material, and were mixed.

  Finally, maltitol, lactitol and sodium chloride were added, mixed, and homogenized with a disperser (OMNI International). The ratio of each raw material is as follows: feed water 50% by weight, skim milk powder 12% by weight, stabilizer 1% by weight, emulsifier sugar ester 0.8% by weight, glycerin fatty acid ester 0.4% by weight, metaphosphoric acid 0.1% by weight %, Additional feed water 8.24%, frozen cream cheese 20%, vitamin E 0.01%, flavoring 0.2%, milk taste 0.2%, maltitol 3.75%, lactitol 3.0% by weight and 0.3% by weight of sodium chloride. The fat, protein, and disaccharide alcohol contained in the finally obtained sample were 11.5% by weight, 6.1% by weight, and 6.75% by weight, respectively.

  Sample 2 was prepared in the same process except that disaccharide alcohol was changed to normal sugar (sucrose). The weight percentage of the components contained in Sample 2 is the same as Sample 1.

  Quality evaluation for the compositions of Samples 1 and 2: The obtained samples No. 1 and 2 were subjected to quality evaluation on the items of (1) freezing resistance, (2) viscosity, and (3) taste. Each quality evaluation method is as follows. That is, (1) Freezing tolerance is obtained by placing 180 ml of the obtained dairy sample in a 200 ml sterilized cup, freezing at −20 ° C. for 72 hours, thawing over 24 hours at 5 ° C., solidifying, and separating components The state of was judged by visual inspection. (2) Viscosity was measured by collecting 150 ml of dairy product sample and using a B-type viscometer under the conditions of rotor No. 2, 60 rpm, 5 ± 1 ° C. (3) The taste test was performed by diluting the sample with water at a ratio of 1: 2.6 and drinking it. The water content of each sample was also measured. The water content was determined by the change in weight before and after the sample was treated at 99 ° C. for 4 hours by the atmospheric pressure heating and drying method.

The results of quality evaluation of samples No. 1 and 2 are shown in Table 1 below. In Table 1, ◯, Δ, and X represent good (◯), slightly bad (Δ), and bad (×), respectively.

Samples 3 to 15 were prepared by the same process and component amounts as in Example 1 except that the milk fat content was changed. Table 2 shows the results of quality evaluation performed in the same manner as in Example 2. However, for samples 13, 14, and 15, the viscosity increased, so the rotor used was No. 2, 60 rpm instead of No. 2, 30 rpm, no. 2, 12 rpm, and no. 3, 30 rpm.

Samples 16 to 22 were prepared using the same process and component amounts as in Example 1 except that the milk protein amount was changed. Table 3 shows the results of quality evaluation performed in the same manner as in Example 2. However, for samples 21 and 22, since the viscosity increased, the rotor used was No. 2, 60 rpm instead of No. 2, 6 rpm and no. It was set to 4, 6 rpm.

表２から4においても、実施例１と同様に、○、△、×は、それぞれ、良好（○）、やや不良（△）、不良（×）を表す。表２から４に示されるサンプル組成による評価によって、以下のことが確認された。すなわち、二糖アルコール以外の通常のショ糖を添加したサンプル２の場合は、糖添加量が６．７５％程度であっても、味覚的にかなりの甘さを感じ、コーヒー、紅茶、ココア用のホワイトナーとしては用いることができない。また、二糖アルコールの量を６．７５％で一定に保っても、乳脂肪分が低レベルであったり、高レベルである場合はいずれも冷凍耐性に問題が生じる。乳脂肪分が高レベルの場合は粘度にも上昇する。また、乳蛋白質量が、２％以下の低レベルであったり、８％以上の高レベルである場合も、粘度と冷凍耐性の両方に問題が生じることが確認された。また、データは示さないが、二糖アルコールの含有量を高くすると、耐凍性が良好となるが、含有量の増加に伴い、粘度が上昇傾向にある。二糖アルコールがマルチトールのみの場合は、全体の１５重量％とした場合に、粘度が２００cPを超えてしまい、ディスペンサーへの用途に適さないものであったが、マルチトール：ラクチトールを１．２５：１で混合したものを使用することにより、粘度の上昇が抑えられることがわかった。 Samples 23 to 33 were prepared using the same process and component amounts as in Example 1 except that the amount of disaccharide alcohol (maltitol: lactitol, 1.25: 1) was changed. Table 4 shows the results of quality evaluation performed in the same manner as in Example 2.

Also in Tables 2 to 4, as in Example 1, ◯, Δ, and X represent good (◯), slightly defective (Δ), and defective (×), respectively. The following was confirmed by the evaluation based on the sample compositions shown in Tables 2 to 4. That is, in the case of Sample 2 to which normal sucrose other than disaccharide alcohol is added, even if the amount of sugar added is about 6.75%, it tastes quite sweet and is used for coffee, tea, and cocoa. It cannot be used as a whitener. In addition, even if the amount of disaccharide alcohol is kept constant at 6.75%, there is a problem in freezing tolerance when the milk fat content is low or high. If the milk fat content is high, the viscosity also increases. In addition, it was confirmed that both the viscosity and the freezing resistance had a problem when the milk protein mass was a low level of 2% or less or a high level of 8% or more. Moreover, although data are not shown, when the content of the disaccharide alcohol is increased, the freezing resistance is improved, but the viscosity tends to increase as the content increases. When the disaccharide alcohol was maltitol alone, the viscosity exceeded 200 cP when it was 15% by weight of the total, and it was not suitable for use as a dispenser, but maltitol: lactitol was 1.25. It was found that an increase in viscosity can be suppressed by using a mixture of 1: 1.

  By preparing an emulsified composition containing milk fat, milk protein, disaccharide alcohol, and an emulsifier in a certain ratio, a dairy product having both freezing resistance and low viscosity can be obtained, which is suitable for a dispenser. In addition to being applicable, long-term storage is also possible.

Claims (4)

  Containing milk fats and oils 5.5 to 14.5% by weight, milk protein 2.5 to 7.5% by weight, disaccharide alcohol 2.5 to 14% by weight, and emulsifier 0.1 to 2% by weight, and Dairy products having a viscosity of 200 cP or less.   The dairy product according to claim 1, wherein the disaccharide alcohol is one or a combination of two or more selected from the group consisting of maltitol, lactitol, and palatinit.   The dairy product according to claim 1 or 2, which has freezing tolerance. A step of mixing 5.5 to 14.5% by weight of milk fat and oil, 2.5 to 7.5% by weight of milk protein, 2.5 to 14% by weight of disaccharide alcohol, and 0.1 to 2% by weight of an emulsifier, And homogenizing the mixture,
The manufacturing method of the dairy product in any one of Claim 1 to 3 containing this.