JP2017221161A - Production method of concentrated milk - Google Patents
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本発明は、乳飲料の調製に用いられる濃縮乳の製造方法に関するものである。 The present invention relates to a method for producing concentrated milk used for preparing a milk beverage.
従来、乳飲料の調製に用いられる濃縮乳が製造されている。この濃縮乳が、コーヒー、茶飲料、ココア等の飲料と混合されることにより、カフェラテ、ミルクティー、ミルクココア等の乳飲料が調製される。濃縮乳は、多くは生乳を原料として、減圧濃縮や逆浸透膜を用いて水分を除去することにより濃縮して製造されている（例えば、特許文献１参照）。 Conventionally, concentrated milk used for the preparation of milk beverages has been manufactured. This concentrated milk is mixed with beverages such as coffee, tea beverages, and cocoa, whereby milk beverages such as latte, milk tea, and milk cocoa are prepared. Concentrated milk is often produced by concentrating raw milk as a raw material and concentrating it by removing moisture using reduced pressure concentration or a reverse osmosis membrane (for example, see Patent Document 1).
特許文献１に記載の濃縮乳の製造方法は、濃縮乳の原料として生乳を用い、生乳に均質化処理を施さないか、１０〜１００ｋｇｆ／ｃｍ２（０．９８〜９．８１ＭＰａ）の低圧条件で均質化処理をしたのちに加熱殺菌処理を施す予熱処理工程と、濃縮工程と、濃縮工程により得られた濃縮乳を加熱殺菌処理する加熱殺菌工程と、１０〜１０００ｋｇｆ／ｃｍ２（０．９８〜９８．０７ＭＰａ）の条件で均質化処理を行う均質化処理工程からなる。 In the method for producing concentrated milk described in Patent Document 1, raw milk is used as a raw material for concentrated milk, and the raw milk is not subjected to a homogenization treatment, or low pressure conditions of 10 to 100 kgf / cm 2 (0.98 to 9.81 MPa). A pre-heat treatment step for performing a heat sterilization treatment after homogenization treatment, a concentration step, a heat sterilization step for heat sterilizing concentrated milk obtained by the concentration step, and 10 to 1000 kgf / cm 2 (0.98). It comprises a homogenization process step for performing a homogenization process under the condition of ~ 98.07 MPa.
しかしながら、生乳を原料として濃縮乳を製造することはできるが、凍結乳製品等の汎用乳原料を使用すると乳原料中の成分が凝固して不溶性の沈殿物が生成されることから、凍結乳製品等の汎用乳原料を使用して濃縮乳を製造することが難しいという問題があった。 However, although concentrated milk can be produced using raw milk as a raw material, the use of a general-purpose milk raw material such as a frozen milk product causes the components in the milk raw material to coagulate and produce an insoluble precipitate. There is a problem that it is difficult to produce concentrated milk using general-purpose milk ingredients such as.
従って、本発明は、上記のような問題点に着目し、凍結乳製品等の汎用乳原料を原料として濃縮乳を製造することができる濃縮乳の製造方法を提供することを目的とする。 Accordingly, the present invention focuses on the above-described problems, and an object thereof is to provide a method for producing concentrated milk that can produce concentrated milk using general-purpose milk materials such as frozen milk products as raw materials.
本発明の濃縮乳の製造方法は、乳原料を含む原料に均質化処理を施す第一均質化工程と、前記第一均質化工程により均質化された前記乳原料を殺菌する殺菌工程と、前記殺菌工程により殺菌された前記乳原料にさらに均質化処理を施す第二均質化工程と、を備え、前記第一均質化工程における圧力が、１６ＭＰａ以上であることを特徴とする。このことから、製造された濃縮乳において不溶性の沈殿物の発生を抑制することができ、凍結乳製品等の不溶性の沈殿物が発生しやすい乳原料を用いることができる。 The method for producing concentrated milk according to the present invention includes a first homogenization step of homogenizing a raw material containing a milk raw material, a sterilization step of sterilizing the milk raw material homogenized by the first homogenization step, And a second homogenization step for further homogenizing the milk material sterilized by the sterilization step, wherein the pressure in the first homogenization step is 16 MPa or more. From this, it is possible to suppress the generation of insoluble precipitates in the produced concentrated milk, and it is possible to use a milk raw material that is likely to generate insoluble precipitates such as frozen dairy products.
本発明の濃縮乳の製造方法においては、前記第二均質化工程における圧力を、２０ＭＰａ以上とすることが好ましい。このことから、製造された濃縮乳において乳成分がさらに均質化されているため流通・保存時に不溶性の沈殿の発生をより抑制することができ、製造された濃縮乳を安定化させて、保存可能期間を長くすることができる。 In the manufacturing method of the concentrated milk of this invention, it is preferable that the pressure in said 2nd homogenization process shall be 20 Mpa or more. Because of this, the milk components in the manufactured concentrated milk are further homogenized, which can further suppress the generation of insoluble precipitates during distribution and storage, and the manufactured concentrated milk can be stabilized and stored. The period can be lengthened.
本発明の濃縮乳の製造方法によれば、生乳等の不溶性の沈殿物が生成されにくい原料を用いずに、凍結乳製品等の汎用乳原料を用いても、乳原料中の成分が凝固して不溶性の沈殿物が生成されることを抑制して、濃縮乳を製造することができ、製造コストを削減することができる。また、凍結乳製品等の汎用乳原料を用いることにより、原料の季節変動が少なく、製造された濃縮乳の品質安定性を向上させることができる。 According to the method for producing concentrated milk of the present invention, the components in the milk raw material are coagulated even when using a general-purpose milk raw material such as a frozen dairy product without using a raw material such as raw milk that is difficult to produce insoluble precipitates. In addition, it is possible to produce concentrated milk while suppressing the production of insoluble precipitates, and to reduce the production cost. Moreover, by using general-purpose milk raw materials such as frozen dairy products, there is little seasonal variation of the raw materials, and the quality stability of the produced concentrated milk can be improved.
本発明の一実施形態にかかる「濃縮乳の製造方法」について説明する。本実施形態において、「濃縮乳」とは、生乳、クリーム、チーズ、バター、脱脂濃縮乳、凍結脱脂濃縮乳、脱脂粉乳等を原料として水分を除去して濃縮された乳製品であり、生乳を１．１〜１．５倍程度に濃縮したものに相当する乳製品である。また、通常、濃縮乳の流通及び保存は０℃〜１０℃程度の温度帯で行われることが一般的であり、また、常温（２０〜３０℃）の温度帯で行われることもある。 A “method for producing concentrated milk” according to an embodiment of the present invention will be described. In this embodiment, "concentrated milk" is a dairy product that is concentrated by removing moisture from raw milk, cream, cheese, butter, skim concentrated milk, frozen skim concentrated milk, skim milk powder, etc. It is a dairy product corresponding to a product concentrated to about 1.1 to 1.5 times. In general, the distribution and storage of the concentrated milk is generally performed in a temperature range of about 0 ° C. to 10 ° C., and may be performed in a temperature range of room temperature (20 to 30 ° C.).
本実施形態において、濃縮乳の原料である乳原料として、一般的に乳製品に用いられる乳、乳製品等の乳原料を用いることができ、具体的には、生乳、牛乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳、加工乳、クリーム、バター、チーズ、濃縮乳、脱脂濃縮乳、無糖れん乳、無糖脱脂れん乳、加糖れん乳、加糖脱脂れん乳、全粉乳、脱脂粉乳、凍結乳製品等を用いることができる。特に、凍結乳製品等の汎用乳原料を好適に用いることができる。また、本実施形態における「凍結乳製品」とは、生乳、脱脂濃縮乳、クリーム等を凍結して製造された乳製品であり、乳脂肪分を４０％〜６０％含む乳製品や、無脂乳固形分を３０％〜５０％含む乳製品を示す。また、乳原料として、牛以外のヤギやヒツジ等の乳を用いることもできる。 In this embodiment, as a milk material that is a raw material of concentrated milk, milk materials generally used in dairy products, milk materials such as dairy products can be used, specifically, raw milk, milk, ingredient-adjusted milk, Low-fat milk, non-fat milk, processed milk, cream, butter, cheese, concentrated milk, defatted concentrated milk, sugar-free milk, sugar-free skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, Frozen dairy products and the like can be used. In particular, general-purpose milk materials such as frozen dairy products can be suitably used. The “frozen dairy product” in the present embodiment is a dairy product produced by freezing raw milk, defatted concentrated milk, cream, etc., and a dairy product containing 40% to 60% milk fat, A dairy product containing 30% to 50% milk solids is shown. In addition, milk such as goats and sheep other than cows can also be used as a milk raw material.
また、乳原料以外の濃縮乳の原料として、水、糖類、香料等の濃縮乳の原料として乳原料以外に一般的に用いることができる材料を適宜添加することができる。 Moreover, as a raw material of concentrated milk other than the milk raw material, materials that can be generally used other than the milk raw material as a raw material of the concentrated milk such as water, sugars, and fragrances can be appropriately added.
本実施形態の濃縮乳は、乳飲料の原料として好適に使用することができる。乳飲料としては、例えば、乳や濃縮乳等の乳製品と、コーヒーや、紅茶、抹茶、緑茶、ほうじ茶等の茶飲料、チョコレート、ココア飲料、果汁、野菜汁、各種スープ等とを混合した飲料等が挙げられ、具体的には、コーヒーと混合したカフェラテやカフェオレ、紅茶と混合したミルクティー、ココア飲料と混合したミルクココア等が挙げられる。 The concentrated milk of this embodiment can be suitably used as a raw material for milk beverages. Examples of milk beverages include beverages in which dairy products such as milk and concentrated milk are mixed with coffee, tea, green tea, green tea, hojicha and other tea beverages, chocolate, cocoa beverages, fruit juices, vegetable juices, various soups, etc. Specific examples include latte or cafe au lait mixed with coffee, milk tea mixed with black tea, milk cocoa mixed with cocoa drink, and the like.
次に、「濃縮乳の製造方法」について説明する。本実施形態の「濃縮乳の製造方法」は、濃縮乳の原料である乳原料に均質化処理を施す第一均質化工程と、前記第一均質化工程により均質化された前記乳原料を殺菌する殺菌工程と、前記殺菌工程により殺菌された前記乳原料にさらに均質化処理を施す第二均質化工程と、を備える。 Next, the “method for producing concentrated milk” will be described. The “concentrated milk production method” of the present embodiment includes a first homogenization step in which a milk raw material, which is a raw material of concentrated milk, is homogenized, and the milk raw material homogenized in the first homogenization step is sterilized. And a second homogenization step for further homogenizing the milk material sterilized by the sterilization step.
「第一均質化工程」とは、濃縮乳の原料である乳原料を混合し、均質化処理を施す工程である。均質化処理は、加圧式ホモジナイザー等の均質化装置を用いて行う。第一均質化工程における圧力は、１６ＭＰａ以上であり、２０ＭＰａ以上であることが好ましい。第一均質化工程における圧力を最適な条件に設定することにより、製造された濃縮乳において不溶性の沈殿物の発生を抑制することができ、凍結乳製品等の不溶性の沈殿物が発生しやすい乳原料を用いることができる。 The “first homogenization step” is a step in which milk materials that are raw materials for concentrated milk are mixed and subjected to a homogenization process. The homogenization treatment is performed using a homogenizer such as a pressure type homogenizer. The pressure in the first homogenization step is 16 MPa or more, preferably 20 MPa or more. By setting the pressure in the first homogenization process to the optimum condition, it is possible to suppress the generation of insoluble precipitates in the produced concentrated milk, and milk that is likely to generate insoluble precipitates such as frozen dairy products. Raw materials can be used.
「殺菌工程」とは、第一均質化工程により均質化された乳原料を殺菌する工程である。殺菌の条件は、濃縮乳を流通させる際に行われる通常の条件（例えば、１３２℃で６０秒間、１４０℃で３０秒間等）を用いることができ、適宜変更することができる。 The “sterilization step” is a step of sterilizing the milk raw material homogenized by the first homogenization step. The conditions for sterilization may be normal conditions used when circulating concentrated milk (for example, 132 ° C. for 60 seconds, 140 ° C. for 30 seconds, etc.), and can be changed as appropriate.
「第二均質化工程」とは、殺菌工程において殺菌された乳原料に均質化処理を施す工程である。第二均質化工程における圧力は、従来の濃縮乳の製造方法における圧力条件（１０ＭＰａ以上）を用いることができるが、２０ＭＰａ以上とすることが好ましい。第二均質化工程における圧力を最適な条件に設定することにより、製造された濃縮乳において乳成分がさらに均質化されているため流通・保存時に不溶性の沈殿の発生をより抑制することができ、製造された濃縮乳を安定化させて、保存可能期間を長くすることができる。以上の工程により、濃縮乳を製造することができる。 The “second homogenization step” is a step of performing a homogenization process on the milk material sterilized in the sterilization step. The pressure in the second homogenization step can be the pressure condition (10 MPa or more) in the conventional method for producing concentrated milk, but is preferably 20 MPa or more. By setting the pressure in the second homogenization step to the optimum condition, the milk components are further homogenized in the produced concentrated milk, so that the generation of insoluble precipitates during distribution and storage can be further suppressed. The manufactured concentrated milk can be stabilized and the shelf life can be extended. Concentrated milk can be manufactured by the above process.
一般的な濃縮乳の製造方法においては、殺菌工程前の均質化は、その後の製造ラインの流路を通過可能な程度に均質化するための予備的な工程として行われることから、５ＭＰａ〜１０ＭＰａ程度の圧力条件で行われる。一方、本実施形態の「濃縮乳の製造方法」は、殺菌工程前に乳原料を均質化する第一均質化工程において１６ＭＰａ以上もの、一般的に用いられる条件よりも高い圧力条件を用いている。これにより、生乳等の不溶性の沈殿物が生成されにくい原料を用いずに、凍結乳製品等の汎用乳原料を用いても、乳原料中の成分が凝固して不溶性の沈殿物が生成されることを抑制して、濃縮乳を製造することができ、製造コストを削減することができる。また、凍結乳製品等の汎用乳原料を用いることにより、原料の季節変動が少なく、製造された濃縮乳の品質安定性を向上させることができる。 In a general method for producing concentrated milk, homogenization before the sterilization step is performed as a preliminary step for homogenization to the extent that it can pass through the flow path of the subsequent production line. It is carried out under moderate pressure conditions. On the other hand, the “concentrated milk production method” of the present embodiment uses a pressure condition higher than the generally used condition of 16 MPa or more in the first homogenization process for homogenizing the milk raw material before the sterilization process. . As a result, even if a general-purpose milk raw material such as a frozen dairy product is used without using a raw material in which an insoluble precipitate such as raw milk is difficult to generate, the components in the milk raw material coagulate to produce an insoluble precipitate. This can be suppressed and concentrated milk can be produced, and the production cost can be reduced. Moreover, by using general-purpose milk raw materials such as frozen dairy products, there is little seasonal variation of the raw materials, and the quality stability of the produced concentrated milk can be improved.
製造された濃縮乳を流通させるために、第一均質化工程、殺菌工程、第二均質化工程を経て製造された濃縮乳を容器に充填する充填工程をさらに設けることができる。充填は、飲料の製造及び流通における通常の方法により行うことができ、例えば、ＢＩＢ容器（バッグインボックス）にアセプティック充填することができる。これにより、保存可能期間をさらに長くすることができる。 In order to distribute the produced concentrated milk, a filling step for filling the container with the concentrated milk produced through the first homogenization step, the sterilization step, and the second homogenization step can be further provided. The filling can be performed by a usual method in the production and distribution of beverages. For example, a BIB container (bag-in-box) can be aseptically filled. Thereby, the storable period can be further extended.
また、生乳等の濃縮処理が必要な原料を用いる場合には、第一均質化工程の後に濃縮工程をさらに設けることができる。この濃縮工程においては、従来の濃縮乳の製造方法において行われる方法、例えば、減圧濃縮や逆浸透膜を用いた濃縮方法等を用いることができる。 Moreover, when using the raw material which needs concentration processes, such as raw milk, a concentration process can be further provided after a 1st homogenization process. In this concentration step, a method performed in a conventional method for producing concentrated milk, for example, concentration under reduced pressure or a concentration method using a reverse osmosis membrane can be used.
その他、本発明を実施するための最良の構成、方法などは、以上の記載で開示されているが、本発明は、これに限定されるものではない。すなわち、本発明は、主に特定の実施形態に関して説明されているが、本発明の技術的思想および目的の範囲から逸脱することなく、以上述べた実施形態に対し、形状、材質、数量、その他の詳細な構成において、当業者が様々な変形を加えることができるものである。 In addition, the best configuration, method and the like for carrying out the present invention have been disclosed in the above description, but the present invention is not limited to this. In other words, the present invention has been described mainly with respect to specific embodiments, but without departing from the scope of the technical idea and object of the present invention, the shape, material, quantity, etc. of the above-described embodiments Those skilled in the art can add various modifications to the detailed configuration.
従って、上記に開示した形状、材質などを限定した記載は、本発明の理解を容易にするために例示的に記載したものであり、本発明を限定するものではないから、それらの形状、材質などの限定の一部、もしくは全部の限定を外した部材の名称での記載は、本発明に含まれるものである。 Therefore, the description limiting the shape, material, etc. disclosed above is an example for easy understanding of the present invention, and does not limit the present invention. The description by the name of the member which remove | excluded the limitation of one part or all of such is included in this invention.
以下、実施例を挙げて、本発明をより具体的に説明する。但し、本発明は、以下の実施例により限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the following examples.
（実施例１）
以下の原料を用いて濃縮乳を調製した。なお、以下に記載する配合率は重量％とする。
凍結乳製品 ３４％
水 ６６％
なお、本実施例における「凍結乳製品」とは、無脂乳固形分を４０％含む脱脂濃縮乳を凍結して製造された乳製品、及び、乳脂肪分を５０％含むクリームを凍結して製造された乳製品を混合したものである。上記割合で凍結乳製品と水とを混合すると、無脂乳固形分は１３％、乳脂肪分は５％であった。
Example 1
Concentrated milk was prepared using the following ingredients. In addition, the compounding rate described below shall be weight%.
Frozen dairy products 34%
66% water
The “frozen dairy product” in this example is a dairy product produced by freezing defatted concentrated milk containing 40% non-fat milk solids and a cream containing 50% milk fat. It is a mixture of manufactured dairy products. When the frozen dairy product and water were mixed in the above ratio, the non-fat milk solid content was 13% and the milk fat content was 5%.
原料を混合し、第一均質化工程に供した。第一均質化工程では、原料の混合物をホモジナイザー（Ｈ２０−Ｈ２、三和エンジニアリング社製）に供し、２０ＭＰａの圧力で均質化した。さらに、均質化した混合物を殺菌工程に供し、１３２℃、６０秒間殺菌した。殺菌工程の後、混合物を第二均質化工程に供し、ホモジナイザー（Ｈ２０−Ｈ２、三和エンジニアリング社製）を用いて２０ＭＰａの圧力で均質化した。以上の工程により、濃縮乳１を得た。 The raw materials were mixed and subjected to the first homogenization step. In the first homogenization step, the mixture of raw materials was subjected to a homogenizer (H20-H2, manufactured by Sanwa Engineering Co., Ltd.) and homogenized at a pressure of 20 MPa. Further, the homogenized mixture was subjected to a sterilization step, and sterilized at 132 ° C. for 60 seconds. After the sterilization step, the mixture was subjected to a second homogenization step and homogenized at a pressure of 20 MPa using a homogenizer (H20-H2, manufactured by Sanwa Engineering Co., Ltd.). Concentrated milk 1 was obtained through the above steps.
（実施例２）
実施例１の工程において、第一均質化工程における圧力を１７ＭＰａに変えたこと以外は、全て実施例１と同様の操作を行い、濃縮乳２を得た。
(Example 2)
In the process of Example 1, the same operation as in Example 1 was performed except that the pressure in the first homogenization process was changed to 17 MPa, and concentrated milk 2 was obtained.
（比較例１、比較例２、比較例３）
実施例１の工程において、第一均質化工程における圧力を、それぞれ１５Ｍｐａ、１０ＭＰａ、５ＭＰａに変えたこと以外は、全て実施例１と同様の操作を行い、濃縮乳３（比較例１）、濃縮乳４（比較例２）、濃縮乳５（比較例３）を得た。
(Comparative Example 1, Comparative Example 2, Comparative Example 3)
In the process of Example 1, all operations were the same as in Example 1 except that the pressure in the first homogenization process was changed to 15 MPa, 10 MPa, and 5 MPa, respectively, and concentrated milk 3 (Comparative Example 1) and concentrated Milk 4 (Comparative Example 2) and concentrated milk 5 (Comparative Example 3) were obtained.
＜評価＞
実施例１、２及び比較例１、２、３の方法により濃縮乳が製造できたかどうかを、濃縮乳１〜５の遠沈量を測定することにより評価した。遠沈量は、濃縮乳を９５０×ｇ、１０分間遠心分離して、沈殿物の重量を測定し、遠心分離に供した濃縮乳の重量に対する割合（％）を算出した値とした。遠沈量が１％未満の場合には、「濃縮乳が製造できた」と判定して、遠沈量が１％以上の場合には、「濃縮乳が製造できなかった」と判定した。また、製造された濃縮乳１〜５に含まれる乳成分の粒径を粒度分布計ＬＡ−９２０（株式会社堀場製作所製）を用いて測定した。濃縮乳に含まれる乳成分の粒径が小さいほど不溶性の沈殿が生じにくいことが分かっている。
<Evaluation>
Whether concentrated milk could be manufactured by the methods of Examples 1 and 2 and Comparative Examples 1, 2, and 3 was evaluated by measuring the amount of concentrated sedimentation of concentrated milk 1-5. The amount of centrifuge was determined by centrifuging concentrated milk at 950 × g for 10 minutes, measuring the weight of the precipitate, and calculating the ratio (%) to the weight of the concentrated milk subjected to centrifugation. When the centrifuge amount was less than 1%, it was determined that “the concentrated milk could be produced”, and when the centrifuge amount was 1% or more, it was determined that “the concentrated milk could not be produced”. Moreover, the particle size of the milk component contained in the manufactured concentrated milk 1-5 was measured using a particle size distribution analyzer LA-920 (manufactured by Horiba, Ltd.). It has been found that the smaller the particle size of the milk component contained in the concentrated milk, the less insoluble precipitation occurs.
さらに、濃縮乳１（実施例１）、濃縮乳４（比較例２）、濃縮乳５（比較例３）において、製造した濃縮乳を１０℃において６０日間保存し、保存開始から何日目に沈殿物が発生するかを観察し、安定性の評価を行った。 Further, in the concentrated milk 1 (Example 1), the concentrated milk 4 (Comparative Example 2), and the concentrated milk 5 (Comparative Example 3), the produced concentrated milk is stored at 10 ° C. for 60 days, and on what day from the start of the storage The stability was evaluated by observing whether precipitates were generated.
＜評価結果＞
実施例１の濃縮乳１においては遠沈量が０．３％、実施例２の濃縮乳２においては遠沈量が０．８％であり、実施例１、実施例２の方法により濃縮乳が製造できたと判断された。また、比較例１の濃縮乳３においては遠沈量が１．３％、比較例２の濃縮乳４においては遠沈量が２％、比較例３の濃縮乳５においては遠沈量が６％であり、比較例１、比較例２、及び比較例３の製造方法では、濃縮乳が製造できなかったと判断された。また、濃縮乳に含まれる乳成分の粒径のメジアン径は、それぞれ、実施例１の濃縮乳１は０．３８μｍ、実施例２の濃縮乳２は０．４３μｍ、比較例１の濃縮乳３は０．５２μｍ、比較例２の濃縮乳４は１．５７μｍ、比較例３の濃縮乳５は３．６６μｍであった。
<Evaluation results>
The concentrated milk 1 of Example 1 has a centrifuge amount of 0.3%, the concentrated milk 2 of Example 2 has a centrifuge rate of 0.8%, and the concentrated milk is obtained by the methods of Examples 1 and 2. Was determined to have been manufactured. The concentrated milk 3 of Comparative Example 1 has a centrifuge amount of 1.3%, the concentrated milk 4 of Comparative Example 2 has a centrifuge amount of 2%, and the concentrated milk 5 of Comparative Example 3 has a centrifuge amount of 6%. It was determined that the concentrated milk could not be produced by the production methods of Comparative Example 1, Comparative Example 2, and Comparative Example 3. The median diameter of the milk component contained in the concentrated milk is 0.38 μm for the concentrated milk 1 of Example 1, 0.43 μm for the concentrated milk 2 of Example 2, and the concentrated milk 3 of Comparative Example 1, respectively. Was 0.52 μm, concentrated milk 4 of Comparative Example 2 was 1.57 μm, and concentrated milk 5 of Comparative Example 3 was 3.66 μm.
また、安定性の評価において、実施例１の濃縮乳１は６０日間沈殿物の発生が認められなかった。また、比較例２の濃縮乳４は７日目に沈殿物が発生し、比較例３の濃縮乳５は２日目に沈殿物が発生した。以上のことから、比較例２、比較例３の製造方法で製造された濃縮乳よりも、実施例１の製造方法で製造された濃縮乳の方が安定性が高いことが示された。 Moreover, in evaluation of stability, generation | occurrence | production of the deposit was not recognized for the concentrated milk 1 of Example 1 for 60 days. Further, the concentrated milk 4 of Comparative Example 2 generated a precipitate on the seventh day, and the concentrated milk 5 of Comparative Example 3 generated a precipitate on the second day. From the above, it was shown that the concentrated milk produced by the production method of Example 1 is more stable than the concentrated milk produced by the production methods of Comparative Example 2 and Comparative Example 3.
＜結果の考察＞
以上の評価結果より、本発明の例示的態様である実施例１、実施例２においては、汎用乳原料である凍結乳製品を用いて濃縮乳が製造できることが示された。また、実施例１、２の濃縮乳１、２の方が比較例１〜３の濃縮乳３〜５よりも乳成分の粒径のメジアン径が小さく、不溶性の沈殿が生じにくいことが示された。また、実施例１により製造された濃縮乳の安定性が優れていることが示された。
<Consideration of results>
From the above evaluation results, in Example 1 and Example 2, which are exemplary embodiments of the present invention, it was shown that concentrated milk can be produced using a frozen dairy product that is a general-purpose milk raw material. Further, it is shown that the concentrated milks 1 and 2 of Examples 1 and 2 have a smaller median particle size of milk components than the concentrated milks 3 to 5 of Comparative Examples 1 to 3, and insoluble precipitation is less likely to occur. It was. Moreover, it was shown that the stability of the concentrated milk manufactured by Example 1 is excellent.
Claims (2)
前記第一均質化工程により均質化された前記乳原料を殺菌する殺菌工程と、
前記殺菌工程により殺菌された前記乳原料にさらに均質化処理を施す第二均質化工程と、を備え、
前記第一均質化工程における圧力が、１６ＭＰａ以上であることを特徴とする濃縮乳の製造方法。 A first homogenization step of subjecting the raw material including the milk raw material to a homogenization treatment;
A sterilization step of sterilizing the milk raw material homogenized by the first homogenization step;
A second homogenization step for further homogenizing the milk raw material sterilized by the sterilization step,
The method for producing concentrated milk, wherein the pressure in the first homogenization step is 16 MPa or more.
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| JP7073178B2 (en) | 2018-04-16 | 2022-05-23 | 高梨乳業株式会社 | Freezing-reduced skim milk concentrate and its manufacturing method |
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