JP2011024508A - Method for producing processed milk or milk beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique for making the flavor of processed milk close to the flavor of raw milk or cow milk, and to provide a technique for giving milk beverage flavor close to the flavor of raw milk or cow milk. <P>SOLUTION: A method for producing the processed milk or the milk beverage includes: heat-sterilizing each a first milk raw material having nonfat milk solid as the main ingredient and a second milk raw material having milk fat as the main ingredient, and cooling the products followed by mixing. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing processed milk or milk beverage.

  Processed milk is drinkable milk manufactured using raw milk, cow milk, and powdered milk, concentrated milk, cream, butter and the like obtained by processing this raw material. Processed milk is usually manufactured through the same heat sterilization process as that of milk after mixing the above raw materials, and is manufactured using the same equipment as milk in industrial production. Known examples of heat sterilization methods for milk and processed milk include UHT method (ultra high temperature heat treatment method), LTLT method (low temperature holding sterilization method), HTST method (high temperature short time sterilization method), etc. Reference 1).

However, in general, processed milk is considered to be natural because the flavor of raw milk is impaired compared to cow's milk, and improvement of the flavor is desired.
In addition, as a technique for improving the flavor of dairy products and milk beverages, for example, the following techniques are known.

  Patent Document 1 describes a method for producing concentrated milk or powdered milk, which includes a step of removing ions from milk and a step of performing heat treatment while reducing the dissolved oxygen concentration of milk.

  In Patent Document 2, the first beverage component containing milk and / or soy milk is heat sterilized by a direct heating method under conditions corresponding to holding 0.0001 to 15 minutes at 121 ° C., homogenized, and then cooled. And a step of heat sterilizing and cooling the second beverage component not containing milk and soy milk, and a step of mixing the cooled first beverage component and the cooled second beverage component. A method for producing a milk beverage is described.

JP 2007-60901 A JP 2006-254713 A

Kunio Yamauchi et al., Milk General Encyclopedia, published in 1992, Asakura Shoten, p. 151-158

  Conventionally, flavors such as milk and processed milk have been improved by focusing on the point of “reducing heat history” added to milk raw materials, and sterilization treatment at relatively low temperatures such as the HTST method and the LTLT method. However, some of these heat-resistant bacteria may not be killed by these methods, and it has been difficult to achieve a sufficiently long shelf life.

  The present invention provides a technology for bringing the flavor of processed milk closer to the flavor of raw milk or milk, and a technology for bringing the flavor of processed milk closer to the flavor of raw milk or milk and extending the period until the expiration date. The issue is to provide. In addition, for milk beverages made from milk and dairy products as the main ingredient and processed by adding ingredients other than milk to this, it is also necessary to provide technology that imparts a flavor close to the flavor of raw milk or milk. It is an object of the present invention to provide a technique for imparting a flavor close to the flavor of milk and realizing an extension of the period until the expiration date.

In the present specification, terms relating to the classification of milk and dairy products are defined according to the definition of “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (Ministerial Ordinance on Milk etc.)
Ingredients (including water) are removed and separated from raw milk or milk to produce milk ingredients, the milk ingredients are reconstituted into a form of drinking milk, and if necessary, other than milk ingredients These can be defined as “reduced milk”. “Reduced milk” is a concept that includes all of “processed milk” and most of “milk drinks” in a ministerial ordinance. In other words, “reduced milk” includes “milk raw material” as well as “water” as a part of the ingredients. When raw milk or milk is partially used as a raw material, or a raw material other than milk raw material (for example, This includes cases where fruit juice is partially used.
Examples of “reduced milk” generally include the following.
・ Processed milk made from “fat dry milk” + “water”
・ Processed milk made with "milk" + "cream"
・ Processed milk made from "fat dry milk" + "milk"
-"Skim milk powder" + "Butter" + Milk drink made from sugar + fruit juice, etc. In addition, in this specification, the percentage (%) is defined as a ratio based on mass.

  According to the method of mixing the milk raw material mainly containing non-fat milk solids (SNF) and the milk raw material mainly containing milk fat after heat sterilization and cooling. Utilizing the flavor of processed milk and milk that has a flavor similar to that of milk compared to processed milk and milk beverages (reduced milk) manufactured by conventional methods of mixing these milk ingredients and then heat sterilizing and then cooling A milk beverage that takes advantage of the flavor of processed milk and milk having a flavor close to the flavor of milk, and in particular, when each of the above milk raw materials is heat-sterilized by the UHT method, and It was found that the processed milk and milk beverage produced did not change in flavor even when stored for a predetermined period (10 ° C. for 10 days), and the following invention was completed.

The present invention is a method for producing processed milk or a milk beverage, wherein a first milk raw material mainly containing non-fat milk solids and a second milk raw material mainly containing milk fat are provided. It is the manufacturing method of processed milk or a milk drink including the process of heat-sterilizing, the process of cooling after heat-sterilization, and the process of mixing a milk raw material after cooling.
In the present invention, “main component” means that the ratio of all components except water is the largest. In the present invention, the “milk raw material” refers to a raw material obtained by processing raw milk or milk.

In the present invention, the first milk raw material preferably contains 95% or more of the non-fat milk solid content with respect to the total milk solid content. In the present invention, the second milk raw material preferably contains 60% or more of milk fat with respect to the total milk solid content.
Thereby, the flavor of processed milk can be brought closer to the flavor of raw milk or milk, or a flavor closer to the flavor of raw milk or milk can be imparted to the milk beverage.

In the present invention, preferably, the first milk raw material is not homogenized.
In the present invention, preferably, the second milk raw material is not preliminarily kept warm before heat sterilization.
Thereby, the flavor of processed milk can be brought closer to the flavor of raw milk or milk, or a flavor closer to the flavor of raw milk or milk can be imparted to the milk beverage.

In the present invention, preferably, the first milk raw material and the first milk raw material are mixed so that the non-fat milk solid content derived from the first milk raw material is 4 mass times or more of the non-fat milk solid content derived from the second milk raw material. Mix two milk ingredients. Moreover, in this invention, Preferably, the 1st milk raw material and the 2nd milk fat content derived from the 2nd milk raw material become 2 mass times or more of the milk fat content derived from the 1st milk raw material. Mix dairy ingredients.
Thereby, the flavor of processed milk can be brought closer to the flavor of raw milk or milk, or a flavor closer to the flavor of raw milk or milk can be imparted to the milk beverage.

According to this invention, compared with the conventional processed milk, the processed milk which has the naturalness close | similar to the flavor of raw milk or milk can be manufactured. Moreover, according to this invention, the milk drink which utilized the flavor of raw milk or milk can be manufactured. Moreover, according to this invention, such processed milk or milk drink can be manufactured simply.
Moreover, the processed milk and milk drink manufactured with the manufacturing method of this invention can implement | achieve the shelf life of sufficient period also commercially.

It is process drawing which shows the Example of the manufacturing method of the processed milk of this invention. It is process drawing which shows the Example of the manufacturing method of the processed milk of this invention. It is process drawing which shows the Example of the manufacturing method of the processed milk of this invention. It is process drawing which shows the Example of the manufacturing method of the processed milk of this invention. It is process drawing which shows the example (comparative example) of the manufacturing method of the conventional processed milk.

  The present invention is characterized in that the first milk raw material and the second milk raw material are sterilized by heating and then cooled and then mixed.

<First milk ingredient>
In the present invention, the first milk raw material has a non-fat milk solid content as a main component.
Moreover, the first milk raw material preferably contains non-fat milk solid content with respect to the total milk solid content, preferably 95% or more, more preferably 98% or more, and still more preferably 99% or more. Thereby, the flavor of processed milk can be brought closer to the flavor of raw milk or milk, or a flavor closer to the flavor of raw milk or milk can be imparted to the milk beverage.

The content of non-fat milk solids in the first milk material can be selected according to the composition of the final product to be manufactured.
The content of the non-fat milk solid content in the first milk raw material is preferably 40% or less, particularly preferably 35% or less from the viewpoint of efficiently performing heat sterilization. By setting the content of the non-fat milk solid content to 40% or less, it is also possible to suppress the influence of milkstone adhering to the heat transfer portion of the heating device used for heat sterilization described later.
Moreover, when manufacturing processed milk and manufacturing the milk beverage which fully provided the flavor close | similar to the flavor of raw milk or milk, content of non-fat milk solid content in a 1st milk raw material is preferable Is 10% or more, more preferably 15% or more.

The content of milk fat in the first milk raw material is preferably 0.5% or less, more preferably from the viewpoint of preventing the fat from rising in the final product when the first milk raw material described later is not homogenized. Is 0.2% or less.
In consideration of work efficiency such as heat sterilization and mixing described later, the content of water in the first milk raw material is preferably about 60 to 90%, more preferably about 65 to 85%.

  In summary, the content of non-fat milk solids in the first milk raw material is preferably 10 to 40%, more preferably 15 to 35%, and the milk fat content is preferably 0.00. 5% or less, more preferably 0.2% or less.

Examples of the first milk material include low-fat milk, non-fat milk, defatted concentrated milk, sugar-free defatted condensed milk, defatted powdered milk, or a mixture thereof, or a mixture thereof with water, raw milk, milk, special milk, or the like. It is done. In particular, it is preferable to use nonfat concentrated milk or nonfat dry milk in that the content of nonfat milk solids (SNF) can be increased.
In addition, when this invention is a manufacturing method of processed milk, a 1st milk raw material cannot contain other than raw milk origin raw material and water, but when this invention is a manufacturing method of a milk drink. The first milk raw material can contain an optional component other than the above components. However, it is preferable that the first milk raw material does not contain any optional component that can react with the non-fat milk solids by heating. The types of optional components will be described later.

<Second milk ingredient>
In the present invention, the second milk raw material contains milk fat as a main component.
In addition, the second milk material preferably contains 60% or more, more preferably 70% or more, and still more preferably 80% or more of the milk fat content with respect to the total milk solid content.

The content of milk fat in the second milk raw material can be selected according to the composition of the final product to be manufactured.
The content of the milk fat content in the second milk raw material is preferably from the viewpoint of efficiently performing heat sterilization and increasing the efficiency of homogenization of the milk raw material described later and preventing the fat from rising in the final product. 30% or less, more preferably 25% or less.
Moreover, when manufacturing processed milk and when manufacturing the milk beverage which fully provided the flavor close | similar to the flavor of raw milk or milk, content of the milk fat content in a 2nd milk raw material becomes like this. % Or more, more preferably 10% or more.

  In consideration of work efficiency such as heat sterilization and mixing described later, the water content in the second milk raw material is preferably about 65 to 90%, more preferably about 65 to 85%.

  Moreover, when homogenizing a 2nd milk raw material so that it may mention later, it is necessary to contain a suitable quantity of non-fat milk solid content. In this case, the content of non-fat milk solids is preferably 1 to 10%, more preferably 2 to 5%.

  In summary, the content of milk fat in the second milk raw material is preferably 5 to 30%, more preferably 10 to 25%, and the content of nonfat milk solids is preferably 1 to 10%, more preferably 2 to 5%.

  Examples of the second milk material include cream, cream powder, butter, butter oil, or a mixture thereof, as well as raw milk, milk, special milk, concentrated skim milk (and water), and skim milk powder (and water). And the like.

  In addition, when this invention is a manufacturing method of processed milk, a 2nd milk raw material cannot contain other than raw milk origin raw material and water, but when this invention is a manufacturing method of a milk beverage. The second milk raw material can contain an optional component other than the above components. However, it is preferable that the second milk raw material does not contain an optional component that can react with milk fat by heating. The types of optional components will be described later.

In the relationship between the first milk raw material and the second milk raw material, the non-fat milk solid content (%) in the first milk raw material is equal to the non-fat milk solid content (%) in the second milk raw material ( %) And the content (%) of milk fat in the second milk material is preferably larger than the content (%) of milk fat in the first milk material. Further, the content (%) of the non-fat milk solid content in the first milk raw material is preferably 2 times or more, more preferably 3 times the content (%) of the non-fat milk solid content in the second milk raw material. The content (%) of milk fat in the second milk material is preferably 10 times or more, more preferably 20 times the content (%) of milk fat in the first milk material. That's it.
Thereby, while being able to aim at an improvement in flavor, in mixing of the 1st milk raw material and 2nd milk raw material which are mentioned later, the surplus of any milk raw material can be prevented, and production efficiency can be raised. .

<Heat sterilization>
The heat sterilization for the first milk raw material and the second milk raw material is performed by a method and conditions that allow the fungus to be sufficiently killed. The heat sterilization can be performed by the same method and conditions as the heat sterilization usually used for milk.
Examples of the heat sterilization method include UHT method, LTLT method, and HTST method. The heating condition of the UHT method is 120 to 150 ° C. for 1 second or more and within 5 seconds, the heating condition of the LTLT method is 63 ° C. for 30 minutes, and the heating condition of the HTST method is 72 to 75 ° C. for 15 seconds. Moreover, the heating conditions which can acquire the effect equivalent to the sterilization by said each conditions can also be used.
In particular, heat sterilization by the UHT method is preferable. By using the UHT method, the flavor of processed milk can be brought close to the flavor of raw milk or milk, or a flavor close to the flavor of raw milk or milk can be imparted to milk beverages. It is possible to sufficiently lengthen the period until the expiration date of the milk beverage.
When the UHT method is used, either a direct heating method or an indirect heating method can be used.

<Heating retention>
The first milk raw material and the second milk raw material can be preheated before being heat sterilized. Thereby, the protein in a milk raw material can be stabilized and it can prevent that a milk stone adheres to a heat-transfer part at the time of heat sterilization. The condition for maintaining the heating may be a condition that is normally used, and is selected according to the heat sterilization method.

  When performing heat sterilization by the UHT method, the temperature is usually maintained at about 70 to 85 ° C. On the other hand, in order to bring the processed milk closer to the flavor of raw milk or milk, or to impart a flavor closer to the flavor of raw milk or milk to the milk beverage, heating performed on the second milk raw material is performed. For holding, it is preferable to make the thermal history as small as possible. That is, by suppressing the heat applied to the second milk raw material by holding the warm, the flavor can be further improved, and it is particularly preferable not to hold the second milk raw material. Moreover, since the ratio of the non-fat milk solid content to the total milk solid content in the second milk raw material is relatively small, the necessity for protein stabilization by maintaining the temperature is small.

<Cooling>
Following the heat sterilization of the first milk material and the second milk material, each milk material is cooled. Cooling can be performed by the same method as cooling in the production of milk. Cooling is preferably performed up to about 2 to 10 ° C.

<Homogenization>
The first dairy ingredient and the second dairy ingredient can be homogenized. Thereby, the particle diameter of the fat globules in the milk raw material can be made uniform, and fat floating during storage of the final product can be prevented. Homogenization can be performed after heat sterilization and before cooling, and when the milk raw material is kept warm, it can also be performed at the time of warming hold (after heating and before heat sterilization). . Homogenization can be performed in a manner similar to homogenization in the production of milk. Homogenization is preferably performed at 7 to 30 MPa. In particular, the homogenization of the second milk raw material is preferably performed at 10 to 30 MPa.

  On the other hand, in order to bring processed milk closer to the flavor of raw milk or milk, or to impart a flavor closer to the flavor of raw milk or milk to a milk beverage, the first milk raw material may not be homogenized. preferable. Moreover, since the ratio of the milk fat content to the total milk solid content in the first milk raw material is relatively small, the necessity for homogenizing fat globules by homogenization is small. In addition, when homogenizing the 1st milk raw material, it is preferable to carry out at 7-25 Mpa.

<Mixed>
The first milk material and the second milk material are cooled and homogenized (if necessary), and then these milk materials are mixed.
The mixing ratio of the first milk raw material and the second milk raw material can be selected according to the composition of the final product to be manufactured in consideration of the composition of each milk raw material. From the viewpoint of production efficiency of reducing the surplus of each milk raw material, the mixing ratio is preferably about 97: 3 to 50:50 in terms of mass ratio. Therefore, from the viewpoint of achieving the mixing ratio in this range, the range of the content of the nonfat milk solid content in the first milk raw material and the milk fat content in the second milk raw material can be determined.

Moreover, these are so that the non-fat milk solid content derived from the 1st milk raw material may become 4 mass times or more of the non-fat milk solid content derived from the 2nd milk raw material, and also 8 mass times or more. It is preferable to mix dairy raw materials.
Thus, the 1st milk raw material and the 2nd milk raw material so that the non-fat milk solid content heat-sterilized separately from the milk fat content may increase with respect to the non-fat milk solid content heat-sterilized with the milk fat content. By mixing, the flavor of processed milk can be brought close to the flavor of raw milk or milk, or a flavor close to the flavor of raw milk or milk can be imparted to the milk beverage.

In addition, the milk fat content derived from the second milk raw material is adjusted so that the milk fat content derived from the first milk raw material is 5 mass times or more and further 10 mass times or more. It is preferable to mix.
Thus, the 1st milk raw material and the 2nd milk raw material so that the milk fat content heat-sterilized separately from non-fat milk solid content may increase with respect to the milk fat content heat-sterilized with non-fat milk solid content. By mixing, the flavor of processed milk can be brought close to the flavor of raw milk or milk, or a flavor close to the flavor of raw milk or milk can be imparted to the milk beverage.

  In mixing, together with the first milk raw material and the second milk raw material, other raw materials sterilized in advance can be mixed. When sterilization of other raw materials is performed by heating, it is necessary to mix with the first milk raw material and the second milk raw material after the raw heat sterilization and cooling.

When this invention is a manufacturing method of processed milk, raw material derived from raw milk, such as cow's milk and whole milk powder, and water can be used as another raw material. Moreover, when this invention is a manufacturing method of a milk drink, other arbitrary components can be used as well as the said raw milk origin raw material and water as another raw material.
The mixing amount of the other raw materials can be selected according to the composition of the final product to be manufactured in consideration of the composition and mixing ratio of each milk raw material. However, in order to obtain the effect of the present invention remarkably, the non-fat milk solid content derived from the first milk raw material may occupy 70% or more of the total non-fat milk solid content of the processed milk or milk beverage. It is preferable to adjust the mixing amount of the raw materials. For the same reason, it is preferable to adjust the mixing amount of other raw materials so that the milk fat content derived from the second milk raw material occupies 60% or more of the total milk fat content of the processed milk or the milk beverage. .

  Examples of optional components when the present invention is a method for producing a milk beverage include flavor components such as coffee, tea, fruit juice, and vegetable juice, sweeteners, nutritional supplements such as vitamins, emulsifiers, and thickeners. In the case where the present invention is a method for producing a milk beverage, at least one of the first milk raw material and the second milk raw material is mixed with other optional components, or at the time of mixing these milk raw materials. In addition, it is necessary to mix other optional components, but the latter is preferable from the viewpoint of producing a milk beverage utilizing the flavor of raw milk or milk.

  The mixing of the first milk raw material, the second milk raw material, and other raw materials (arbitrary) can be performed by a method usually used for producing processed milk. Mixing is preferably performed under aseptic conditions.

By passing through the process demonstrated above, the processed milk or milk drink of this invention is manufactured.
The produced processed milk or milk beverage can be filled in a container such as a paper pack and sealed to produce a processed milk in a container or a milk beverage in a container. The series of operations from mixing to filling and sealing is preferably performed under aseptic conditions.
In addition to the steps described above, the present invention may include steps that are normally used for producing milk or processed milk. However, after mixing the first milk raw material and the second milk raw material, the heating operation and the heating operation are not performed on the mixture.

Examples of the method for producing processed milk of the present invention will be described below with reference to the drawings.
In each of the examples and comparative examples, the first milk material is a mixture of skim-fat concentrated milk (manufactured by Morinaga Milk Industry) and water, the second milk material is butter (manufactured by Morinaga Milk Industry), and skim milk powder (Morinaga Milk Industry). And a mixture of water was used.
Further, a plate-type heat exchange type sterilizer was used for temperature rise and cooling of the milk material and the like, and a homogenizer manufactured by Sanmaru Machinery Co., Ltd. was used for homogenization of the milk material and the like.

[Example 1]
Processed milk A was manufactured according to the process shown in FIG.
The 2nd milk raw material was prepared so that the ratio (Fat ratio) of the milk fat content to the whole milk solid content might be about 67%. The ratio (SNF ratio) of non-fat milk solids to the total milk solids in the first milk raw material was about 99%.
The content of non-fat milk solids (SNF) in the first milk raw material was 17.3%, and the content of milk fat (Fat) was 0.1%. Moreover, content of non-fat milk solid content in a 2nd milk raw material was 4.0%, and content of milk fat content was 8.0%.

The first milk material was kept warm at 85 ° C. for 6 minutes, and then heat sterilized at 140 ° C. for 2 seconds. Then, it homogenized at 14 MPa and cooled to about 10 degreeC. On the other hand, the second milk raw material was heated and sterilized under the above conditions separately from the first milk raw material, and then homogenized at 20 MPa and cooled to about 10 ° C.
Processed milk A was manufactured by mixing 380 g of the cooled first milk material and 370 g of the cooled second milk material together with 250 g of cooled sterilized water. The content of non-fat milk solids in processed milk A was about 8.0%, and the content of milk fat was about 3.0%.

  The manufactured processed milk A was filled in a sterilized clean 1 L paper pack (manufactured by Nippon Paper Pack Co., Ltd., NP pack), and then the paper pack was sealed.

[Example 2]
Processed milk B was manufactured according to the process shown in FIG.
The first milk raw material was heated and sterilized under the same conditions as in Example 1, and then cooled without homogenization. On the other hand, the 2nd milk raw material was processed by the same method as the said Example 1 separately from the 1st milk raw material.
380 g of the cooled first milk material and 370 g of the cooled second milk material were mixed together with 250 g of cooled sterilized water to produce processed milk B, which was filled in a paper pack in the same manner as in Example 1.
The content of non-fat milk solids in processed milk B was about 8.0%, and the content of milk fat was about 3.0%.

Example 3
Processed milk C was manufactured according to the process shown in FIG.
The first milk ingredient was processed in the same way as in Example 1. On the other hand, the 2nd milk raw material was heat-sterilized on the same conditions as the said Example 1 without carrying out heating maintenance separately from the 1st milk raw material, Then, it homogenized and cooled.
380 g of the cooled first milk material and 370 g of the cooled second milk material were mixed with 250 g of cooled sterilized water to produce processed milk C, which was filled in a paper pack in the same manner as in Example 1.
The content of nonfat milk solids in processed milk C was about 8.0%, and the content of milk fat was about 3.0%.

Example 4
Processed milk D was manufactured according to the process shown in FIG.
The first milk raw material was processed in the same manner as in Example 2, and the second milk raw material was processed in the same manner as in Example 3 separately from the first milk raw material.
380 g of the cooled first milk material and 370 g of the cooled second milk material were mixed together with 250 g of cooled sterilized water to produce processed milk D, which was filled in a paper pack in the same manner as in Example 1.
The content of non-fat milk solids in processed milk D was about 8.0%, and the content of milk fat was about 3.0%.

[Comparative Example]
In order to evaluate the flavor of processed milk AD manufactured in the said Example, the processed milk E was manufactured as a comparative example according to the process (conventional method) shown in FIG.
380 g of the first milk material and 370 g of the second milk material were mixed together with 250 g of water. The resulting mixture was kept warm at 85 ° C. for 6 minutes, followed by heat sterilization at 140 ° C. for 2 seconds. Thereafter, the mixture was homogenized at 14 MPa, cooled to about 10 ° C., and processed milk E was produced.
The content of non-fat milk solids in processed milk E was about 8.0%, and the content of milk fat was about 3.0%.

<Feel sensory test>
The sensory test of the flavor of processed milk AD manufactured in the said Example was done. For each of the processed milks A to D, the panelist answered which of the processed milks E to D had a flavor closer to that of milk when compared with the processed milk E produced in the comparative example. The number of panels was 20. In addition, the test was performed using the processed milk taken out from the paper pack after storing the processed milk containing the paper pack manufactured in each Example and Comparative Example for two days at 10 ° C.
The results are shown in Table 1. Table 1 shows the results of a sensory test comparing the flavors of processed milk A to D and processed milk E.

  Compared to processed milk E obtained by the conventional production method, processed milk A to D obtained by the production method of the present invention tends to be evaluated as having a flavor closer to milk. It was. These results show that the first milk raw material mainly composed of non-fat milk solids and the second milk raw material mainly composed of milk fat are separately heat-sterilized, cooled, and then mixed. Thus, it is shown that processed milk having a flavor closer to that of raw milk or milk can be produced as compared with processed milk produced by a conventional method.

Next, by comparing the processed milk A and the processed milk B, a sensory test was conducted to determine whether the presence or absence of homogenization of the first milk material affects the evaluation of the flavor. Further, by comparing the processed milk A and the processed milk C, a sensory test was performed to determine whether the presence or absence of warming of the second milk material affects the evaluation of the flavor.
The results are shown in Table 2. Table 2 shows the results of a sensory test in which a comparison of the flavor of processed milk A and processed milk B and a comparison of the flavor of processed milk A and processed milk C were examined.

Compared with processed milk A in which the first milk raw material was homogenized, processed milk B in which the milk raw material was not homogenized tended to be evaluated as having a flavor closer to that of milk. . By not homogenizing the first milk material, it was considered that the effect on the casein micelles due to the homogenization could be eliminated, and the flavor of milk could be made closer. This result shows that the flavor of processed milk can be brought close to the flavor of raw milk by not homogenizing the first milk raw material.
Compared with the processed milk A in which the second milk raw material is kept warm, the processed milk C that does not hold the milk raw material in a warmer tendency is more likely to have a flavor similar to that of milk. there were. This result shows that the flavor of processed milk can be brought close to the flavor of raw milk by not keeping the second milk raw material warm prior to heat sterilization.

Next, combining processed milk A to C and processed milk D to combine not homogenizing the first milk raw material and not keeping the second milk raw material warm, A sensory test was conducted on how the flavor was affected.
The results are shown in Table 3. Table 3 shows the results of the sensory test for comparing the flavor of processed milk A and processed milk D, comparing the flavor of processed milk B and processed milk D, and comparing the flavor of processed milk C and processed milk D, respectively. It is a representation.

The processed milk D that does not homogenize the first milk raw material and does not hold the second milk raw material warmed is used to homogenize and hold the temperature of both the first milk raw material and the second milk raw material. Processed milk A, processed milk B that does not homogenize the first milk raw material but keeps the second milk raw material warm, and does not hold the second milk raw material warm but does not keep the first milk raw material Compared to any of the homogenized processed milk C, it tended to be evaluated as having a flavor closer to milk.
This result shows that the flavor of processed milk can be made closer to the flavor of raw milk by not homogenizing the first milk material and further maintaining the second milk material prior to heat sterilization. ing.

  In addition, when all processed milk was stored at 10 ° C. for 10 days, deterioration such as increase in acidity, decay, and coagulation was not observed.

Example 5
Processed milks X to Z were produced in the same steps as in Example 4.
In the production of these processed milks, as the second milk raw material, those prepared by adjusting the composition of milk fat and non-fat milk solids as shown in Table 4 were used. The methods and conditions such as warming retention, heat sterilization, homogenization, and cooling were all the same as in Example 4. The mixing ratio of the cooled first milk material and the cooled second milk material was adjusted so that the non-fat milk solid content of the processed milk was about 8.0% and the milk fat content was about 3.0%. .

<Evaluation of storage stability>
Processed milk X to Z was filled in a clean transparent glass bottle, stored at 10 ° C., and storage stability was evaluated.
As a result, in the processed milk X, fat floatation occurred during storage for 8 days, and a cream line occurred in the liquid surface portion of the container. In the processed milk Y and the processed milk Z, fat levitation did not occur even after storage for 10 days.
From this, it was suggested that the upper limit of the milk fat content in the first milk raw material is particularly preferably about 30%.

Claims (6)

A method for producing processed milk or milk beverage,
A step of heat sterilizing the first milk raw material mainly containing non-fat milk solids and a second milk raw material mainly containing milk fat, a step of cooling after heat sterilization, and a milk raw material after cooling A method comprising the step of mixing.   The first milk material contains non-fat milk solid content of 95% or more with respect to the total milk solid content, and the second milk material contains milk fat content of 60% or more with respect to the total milk solid content. The manufacturing method of the processed milk or milk drink of Claim 1 characterized by the above-mentioned.   The method for producing processed milk or milk beverage according to claim 1 or 2, wherein the first milk raw material is not homogenized.   The method for producing processed milk or milk beverage according to any one of claims 1 to 3, wherein the second milk raw material is not heated and held in advance before heat sterilization.   The first milk material and the second milk material are mixed so that the non-fat milk solid content derived from the first milk material is 4 mass times or more of the non-fat milk solid content derived from the second milk material. The manufacturing method of the processed milk or milk drink of any one of Claims 1-4 characterized by the above-mentioned.   The first milk raw material and the second milk raw material are mixed so that the milk fat content derived from the second milk raw material is 5 mass times or more of the milk fat content derived from the first milk raw material. The manufacturing method of the processed milk or milk beverage of any one of Claims 1-5.

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