JP3150922B2 - Heat-resistant milk raw material and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-resistant milk raw material having a characteristic flavor of milk raw material and whiteness of milk raw material, and suppressing browning during heating or storage, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in producing foods such as cream stew and spaghetti sauce having a flavor characteristic of milk ingredients and whiteness of milk ingredients, milk ingredients such as milk and whole milk powder are added and cooked. That is being done. Also,
The food may be subjected to a heat sterilization treatment for imparting preservability. However, the raw material generally has a problem that when heat is applied, lactose contained in the dairy raw material reacts with proteins and amino acids, causing an aminocarbonyl reaction and browning. Therefore, when a large amount of milk, whole milk powder, or the like is added to improve the flavor level of the food, significant browning occurs. Browning also proceeds during long-term storage.

In order to obtain a product having such outstanding whiteness and flavor unique to milk, it is necessary to solve the fundamental problem of browning of a food containing dairy ingredients. Therefore, attempts have been made to solve the above-mentioned problem of browning by removing or reducing the amount of lactose contained in the milk raw material by membrane separation. For example, JP-A-6-303900 discloses that a fat obtained by refluxing a lactose-removed permeate obtained by partially or almost completely removing lactose from a membrane permeate containing lactose of raw milk to a membrane concentrate is used to remove fat. A low lactose product having a lactose content of not more than 53% by weight on a solids basis, excluding solids, is disclosed.

[0004] The present applicant has also filed a patent application for a seasoning sauce in which browning is suppressed by using a milk raw material whose lactose content has been adjusted to 0.5% by weight or less (Japanese Patent Application No. Hei 8-108).
296945). However, none of the above-mentioned conventional techniques has been sufficiently satisfactory in obtaining the original flavor of the milk raw material. That is, the above-mentioned conventional technology can suppress browning, but has a problem that the milk flavor is reduced as the lactose content decreases. Therefore, the flavor is supplemented by adding a non-reducing sugar. However, according to such a method, even though sweetness can be imparted, a flavor unique to milk with a sense of unity cannot be obtained.

[0005]

An object of the present invention is to provide a milk raw material which has the original flavor and whiteness of milk, and in which browning during heat treatment, retort sterilization treatment or storage is suppressed. It is the purpose.

[0006]

If the amount of lactose in the dairy material is reduced to prevent the browning of the dairy material, the flavor of the milk is also reduced, and non-reducing sugar is used as a substitute for lactose. It is not possible to obtain the original flavor of milk simply by adding it. Therefore, the present inventors have repeatedly studied the composition of the milk raw material, even if the lactose content is less than the normal milk raw material, milk protein, milk fat content is within a certain range In some cases, the present inventors have found that the reduction in milk flavor due to a decrease in the amount of lactose is suppressed, and have completed the present invention.

That is, the present invention is characterized in that it contains less than 6.0% by weight of lactose, 40 to 70% by weight of milk protein and 15 to 45% by weight of milk fat based on the total amount of the whole milk solids. Heat-resistant milk raw material. In addition, the present invention relates to a method in which lactose is less than 6.0% by weight, milk protein is 40 to 70% by weight, milk fat is 15 to 45% by weight, and sodium caseinate 1.5 to 15% by weight based on the total amount of the whole milk solids. A method for producing a heat-resistant milk raw material, which comprises mixing and then homogenizing. In the present invention, the heat resistance is 100 to 13
Even when subjected to heat sterilization at 5 ° C. for about 1 to 60 minutes, the color difference ΔE between the heat-resistant milk raw material before the sterilization treatment and the one after the sterilization is obtained.
It is less than 3. Suppressing browning during storage is also included in the category of heat resistance of the present invention. Specifically, even when stored at room temperature for one year, the color difference between before and after storage is less than ΔE = 3.

[0008] In the present invention, the whole milk solid is defined as protein,
Milk fat, lactose, minerals and other solids except for water in milk or other dairy products, the present invention,
The amount of protein and fat contained in the whole milk solids is specified, and the synergy of this specific amount of protein and milk fat makes it possible to obtain the original flavor of milk, which was not obtained with conventional heat-resistant milk ingredients. It was done. Lactose is an important component in constituting a flavor unique to milk, and is a kind of disaccharide.
In the heat-resistant milk raw material of the present invention, the lactose content is
Less than 6.0% by weight based on the above milk solids. 6.
When lactose is contained in an amount of 0% by weight or more, browning is liable to occur. For example, even when added to foods such as white sauce, it is difficult to make the appearance noticeable white. .

As the milk protein of the present invention, milk protein obtained from various milk products such as milk or concentrated milk, skim concentrated milk, whole milk powder and skim milk powder may be used alone. Milk protein can be obtained, for example, by defatting whole milk and then drying the skim milk obtained by performing membrane filtration. Alternatively, the above-mentioned milk or various dairy products may be used. However, in this case, lactose,
Care must be taken that the content of each of the protein and milk fat does not exceed the permissible range of the present invention. In addition, the content is 40% of the total milk solid content in the heat-resistant milk raw material.
７０70% by weight, more preferably 50-60% by weight.

When the content of milk protein is less than 40% by weight, the original flavor of milk cannot be obtained. On the other hand, when the content exceeds 70% by weight, the protein becomes unstable and aggregation of the protein is likely to occur, which is not preferable. As the milk fat of the present invention, milk fat obtained from the above-mentioned milk or various dairy products can be used, but also butter, butter oil and the like may be used. Further, the content is 15 to 45% by weight based on the total milk solid content in the heat-resistant milk raw material,
More preferably, it is 25 to 35% by weight.

[0011] The present invention is a heat-resistant milk raw material obtained by combining a specific amount of milk protein and milk fat and having a flavor very close to the original flavor of milk as compared with conventional products. By including it, it is possible to further approximate the original flavor of milk. Thereby, the original flavor of the milk raw material can be further obtained. Examples of the non-reducing sugar include sugar alcohols such as lactitol, sorbitol and reduced starch syrup, trehalose, lactosucrose and the like. In the present invention, lactitol is particularly preferable in terms of flavor. The content of the non-reducing sugar is 30 to 80% by weight, more preferably 4% by weight, based on the total milk solid content in the heat-resistant milk raw material.
0 to 60% by weight.

When the content of the non-reducing sugar is less than 30% by weight, it is insufficient to improve the flavor of the heat-resistant milk raw material. On the other hand, if it exceeds 80% by weight, it will have an intense sweetness, which will be different from the original flavor of milk.
In the present invention, in addition to the above, in order to improve the emulsion stability of the heat-resistant milk raw material, emulsifier such as sodium caseinate, pectin, xanthan gum, sucrose fatty acid ester, glycerin fatty acid ester, lecithin and the like. It may be added. The browning of the milk raw material is caused by the reaction between the saccharide and the protein, but when the emulsified state is unstable, the browning tends to occur easily. In giving the emulsion stability, it is particularly preferable to use sodium caseinate. This is because the emulsification stability of the heat-resistant milk raw material is further improved even when the homogenization treatment described below is performed.

Next, the method for producing the heat-resistant milk raw material of the present invention will be described. In producing the above-mentioned heat-resistant milk raw material of the present invention, milk protein (obtained by drying skim milk obtained by defatting whole milk followed by membrane filtration treatment) and milk fat (total (Obtained by centrifuging the milk) and lactitol.

As described above, in mixing each raw material, it is preferable to perform a homogenization treatment, that is, a homogenization treatment. Thereby, the fat in the heat-resistant milk raw material is refined, the whiteness is improved, and the emulsion stability can be improved. When homogenizing, 50 to 3
00 kg / cm ² pressure, 100-250 kg
/ Cm ² or less. If the pressure of the homogenization treatment is less than 50 kg / cm ² , good whiteness and emulsion stability cannot be obtained, and
Above cm ² , the oil droplets become too fine, which significantly increases the viscosity. When the viscosity is high, for example, when a certain amount of heat-resistant milk material is added to impart a suitable milk flavor to the white sauce, the viscosity of the white sauce increases to a high level, and the texture has a sticky and sticky texture. Is not preferred.

In performing the above homogenization treatment, it is preferable to add sodium caseinate. That is,
In the present invention, a new milk material is produced by so-called combining lactose, milk protein and milk fat of less than 4.0% by weight. In this respect, it is inferior to milk ingredients such as milk. However, if sodium caseinate is added, it is possible to obtain a heat-resistant milk raw material capable of maintaining emulsion stability for a long period of time.

When sodium caseinate is added,
The amount is 1.5 to 15% by weight, more preferably 3 to 8% by weight, based on the milk solid content in the heat-resistant milk raw material. If the amount is less than 1.5% by weight, the emulsion stability cannot be improved. If the amount exceeds 15% by weight, browning of sodium caseinate itself occurs. Problems cannot be solved.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to embodiments. In addition, the results of a comparative test are also shown by giving a comparative example at the same time.

EXAMPLE 1 First, milk protein 5 was prepared according to the formulation shown in Table 1.
5 parts by weight, 4.5 parts by weight of lactose, 50 parts by weight of lactitol, and 7 parts by weight of sodium caseinate are powder-mixed. Next, 116.5 parts by weight of the powder mixture and 36 parts by weight of butter heated to 60 ° C. as milk fat were mixed until uniform, and further 6.5 parts by weight of minerals and the like, and flavor 2.0
After adding 339 parts by weight of hot water at 65 ° C., a homogenizing treatment was performed so that a pressure of 150 kg / cm ² was applied to obtain 500 parts by weight of a heat-resistant milk raw material.

Of the 500 parts by weight of the heat-resistant milk material, 10
0 parts by weight were filled in a retort pouch, heat sterilized at 120 ° C. for 30 minutes, and stored for 3 months. The sterilized heat-resistant milk raw material was opened and evaluated. The evaluation results are shown in Tables 2, 4 and 6.
The milk fat content was determined by sensory evaluation using "whiteness", "flavor" and "texture" as evaluation points in comparison with Example 2 and Comparative Examples 1 and 2 below. .

[0019]

Example 2 A heat-resistant milk raw material was produced in the same manner as in Example 1 with the composition shown in Table 1. The evaluation was performed in the same manner as in Example 1, and the evaluation results are shown in Table 2.

Example 3 A heat-resistant milk raw material was produced in the same manner as in Example 1 with the composition shown in Table 1. The evaluation was performed in the same manner as in Example 1, and the evaluation results are shown in Table 2.

[0020]

Comparative Example 1 A heat-resistant milk raw material was produced in the same manner as in Example 1 according to the formulation shown in Table 1. The evaluation was performed in the same manner as in Example 1, and the evaluation results are shown in Table 2.

Comparative Example 2 A heat-resistant milk raw material was produced in the same manner as in Example 1 with the composition shown in Table 1. The evaluation was performed in the same manner as in Example 1, and the evaluation results are shown in Table 2.

[0021]

[Table 1]

[0022]

[Table 2]

The following findings were obtained from the results of the above comparative test. In appearance, the higher the content of milk fat, the higher the whiteness, and the lower the content, the darker the milk fat. As for the flavor, the richer the content of milk fat, the richer the taste, and the more voluminous it is. Conversely, the less, the more watery. As for the texture, the higher the content of milk fat, the higher the tendency to be sticky, and the lower the content, the smoother and more unreliable the texture.

[0024]

Example 4 A heat-resistant milk raw material was produced according to the formulation shown in Table 3 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 1, and the evaluation results are shown in Table 4. This was carried out by sensory evaluation with respect to the milk protein content in comparison with Example 1 and Comparative Examples 3 to 5 described below, using “whiteness”, “flavor and“ degree of protein aggregation ”” as evaluation points. .

[0025]

Comparative Example 3 A heat-resistant milk raw material was produced according to the formulation shown in Table 3 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 4, and the evaluation results are shown in Table 4.

Comparative Example 4 A heat-resistant milk raw material was produced according to the formulation shown in Table 3 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 4, and the evaluation results are shown in Table 4.

Comparative Example 5 A white sauce was produced according to the formulation shown in Table 3 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 4, and the evaluation results are shown in Table 4.

[0026]

[Table 3]

[0027]

[Table 4]

The following findings were obtained from the results of the above comparative test. In terms of appearance, browning tends to become more pronounced as the content of milk protein increases, whereas if it is low, a good cloudy state tends to be difficult to obtain. As for the flavor, as the content of the milk protein is larger, the milky taste is increased, and there is a sense of volume. Conversely, the lower the amount, the more the milky flavor becomes sour, and the overall balance of the flavor is lost. As for the texture, as the content of the milk protein increases, the physical properties tend to be lumpy, and as the content of the milk protein decreases, the texture tends to be smooth and unreliable. Aggregation of milk protein is more likely to occur as the milk protein content is higher, and less likely to occur as the milk protein content is lower.

[0029]

Example 5 A heat-resistant milk raw material was produced in the same manner as in Example 1 with the composition shown in Table 5. The heat-resistant milk raw material was evaluated, and the evaluation results are shown in Table 6. This is based on the casein content, as compared with Example 1 and Comparative Examples 6 to 7 below, and evaluated by sensory evaluation using "whiteness", "texture" and "degree of protein aggregation" as evaluation points. is there.

[0030]

Comparative Example 6 A heat-resistant milk raw material was produced according to the formulation shown in Table 5 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 5, and the evaluation results are shown in Table 6.

Comparative Example 7 A heat-resistant milk raw material was produced according to the formulation shown in Table 5 in the same manner as in Example 1. The evaluation was performed in the same manner as in Example 5, and the evaluation results are shown in Table 6.

[0031]

[Table 5]

[0032]

[Table 6]

The following findings were obtained from the above comparative test results. In appearance, browning tends to be more conspicuous as the content of Na casein is higher, whereas emulsification becomes unstable and darker when the content of Na is low. With respect to the texture, the higher the content of casein Na, the more the physical properties tend to be lumpy, and the lower the content, the more the texture tends to be smooth and unreliable. Aggregation of milk proteins is less likely to occur as the casein Na content increases, and more likely to occur as the casein Na content decreases.

[0034]

According to the present invention, the amount of milk protein and the amount of milk fat cannot be determined by the conventional heat-resistant milk raw material, even though the lactose content has been reduced. The original flavor of milk can be obtained. Further, since it is hard to cause browning, it can be suitably used for a white sauce such as a white sauce or a cream stew which requires a particularly thick white. Furthermore, even if the above-mentioned white sauce is stored for a long period of 6 months or more, for example, when the food is in the form of a type to be subjected to a retort sterilization treatment, browning during storage tends to be particularly advanced. However, browning during storage can be effectively suppressed by using the product of the present invention.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23C 9/00-9/158 A23C 11/00-13/14 A23L 1/39-1/40

Claims (4)

(57) [Claims] 1. Lactose less than 6.0% by weight, milk protein 40-70% by weight, and milk fat 1 based on the total amount of whole milk solids.
A heat-resistant milk raw material comprising 5 to 45% by weight. 2. The heat-resistant milk raw material according to claim 1, wherein lactitol is contained in an amount of 30 to 80% by weight based on the total amount of the whole milk solids. 3. Lactose less than 6.0% by weight, milk protein 40-70% by weight, milk fat 15-4 based on the total amount of whole milk solids.
A method for producing a heat-resistant milk raw material, comprising mixing 5% by weight and 1.5 to 15% by weight of sodium caseinate and then homogenizing the mixture. 4. The method for producing a heat-resistant milk raw material according to claim 3, wherein the homogenization treatment is performed under a pressure of 50 to 300 kg / cm ² .