JP3541694B2 - Concentrated milk for processing - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to concentrated milk that can be used for processed foods such as white sauce, cream stew, and gratin. More specifically, the present invention relates to a concentrated milk for processing which can impart the original milk flavor to processed foods such as white sauce, cream stew and gratin without browning even when subjected to high temperature heat sterilization such as retort processing.
[0002]
[Prior art]
Conventionally, white sauce was first made by heating and cooking flour and butter or margarine to make a luu for white sauce, adding milk to the mixture, heating and cooking to swell and gelatinize the flour starch. . Furthermore, various ingredients, spices, and the like are added to this white sauce, and processed into dishes such as gratin and cream stew.
[0003]
In recent years, with the growth of the restaurant industry, the spread of prepared meals such as side dish makers and lunch boxes, processed foods such as the above-mentioned white sauce, cream stew, and gratin are extremely heated and sterilized by high-temperature heat sterilization, so-called retort sterilization, and are often distributed. More and more. For this reason, in white sauce cooked using conventional milk, the free amino acids in milk during heating, amino acids derived from other components such as lactose or flour, and sugars are colored brown by the Maillard reaction and white. The quality and appearance of the sauce were reduced.
[0004]
In order to solve this problem, there has been proposed a method of whitening a white sauce after retort sterilization by emulsifying fats and oils using sugars and sugar alcohols instead of lactose and using casein soda separated and purified from milk. (JP-A-63-226244, JP-A-7-39350).
[0005]
[Problems to be solved by the invention]
However, even if a white sauce is made with the emulsion made by these methods, a white sauce can certainly be made, but the flavor of milk using milk is simply sweet without any body taste. Only white sauce can be made. In other words, even if high-temperature heat sterilization such as retort sterilization is performed, concentrated milk for processing that can create a white sauce with beautiful whiteness, the same flavor of original milk as the white sauce created with milk, and a full body taste, There was no reality.
[0006]
[Means for Solving the Problems]
The present inventors have aimed at solving the above problems, and examined various milk solids and sugars for whiteness when white sauce prepared from concentrated milk was subjected to retort sterilization, flavor of milk , and expression of kokumi. As a result, it has been found that the above object can be achieved under specific blending conditions, and the present invention has been completed.
[0007]
That is, a first aspect of the present invention is to provide an oil phase containing vegetable fats and / or milk fats, and at least one oil selected from the group consisting of lactalbumin, total milk protein , ultrafiltered milk, and ultrafiltered skim milk. species, natural cream cheese, fermented milk, and at least one and 3 saccharides following processing concentrated milk which is formed by emulsifying a water phase containing a sugar alcohol selected from the group consisting of whey minerals, total free The present invention relates to concentrated milk for processing, wherein the amount of amino acid is 1 mg or less per 100 g of concentrated milk for processing, and the total amount of reducing sugar is 0.5 g or less per 100 g of concentrated milk for processing.
[0008]
The second aspect of the present invention relates to a food containing the concentrated milk for processing of the present invention.
[0009]
A third aspect of the present invention is an oil phase containing vegetable oil and / or milk fat, and at least one selected from the group consisting of lactalbumin, total milk protein, ultrafiltered milk, and ultrafiltered skim milk, Natural cream cheese, fermented milk, an aqueous phase containing a sugar alcohol of at least one selected from the group consisting of whey minerals and trisaccharides, the total amount of free amino acids is 1 mg or less per 100 g of concentrated milk for processing, The present invention also relates to a method for producing concentrated milk for processing, characterized in that the emulsion is emulsified so that the total amount of reducing sugars is 0.5 g or less per 100 g of concentrated milk for processing.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention will be described in more detail.
[0011]
The concentrated milk for processing of the present invention contains milk solids , sugar alcohols, various vegetable fats and / or milk fats, emulsifiers, and other components. When processed into white sauce or the like, the milk solids content of milk It is used by diluting it to the same extent.
[0012]
The milk solids used in the present invention include acid casein, lactalbumin (also known as WPC) obtained by concentrating and drying powdered whey protein produced as a by-product during cheese production, and milk having a molecular weight of about 10,000 to 100,000. After removing low molecular components by passing through an ultrafiltration membrane having a molecular weight fractionation function, total milk protein dried and powdered, and ultrafiltration-treated milk treated with the ultrafiltration membrane as described above, ultrafiltration At least one selected from treated skim milk can be used, but there is no limitation on the mixing ratio of each raw material. The content of these milk solids is not particularly limited, but if the amount is small, the viscosity of the white sauce tends to be hard to come out, or if the amount is large, the viscosity of the obtained concentrated milk for processing itself is increased to produce concentrated milk In this case, 8 to 25% by weight is preferable because it may cause problems.
[0013]
Furthermore, in the present invention, the milk solid content alone is inferior in the flavor and body taste of milk, so that natural cream cheese, fermented milk, milk solid having at least one taste selected from whey minerals Use minutes .
[0014]
The added milk solid having a taste can be achieved by adding 1 to 10% by weight to the concentrated milk for processing according to the present invention. Can be arbitrarily adjusted. The natural cream cheese to be used is a non-aged type soft cheese using raw cream as a raw material and a lactic acid bacteria starter and rennet. Among them, a double type natural cream cheese with a cream of 50 to 55% by weight is preferable. is there. As a type of fermented milk, those obtained by fermenting cream with lactic acid bacteria tend to be more suitable than those obtained by fermenting skim milk or the like with lactic acid bacteria. Further, the acidity of the fermented milk preferably has an acidity of 0.5% or less because it affects the acidity and emulsion stability of the concentrated milk for processing of the present invention. Whey minerals are produced as a by-product during the production of lactalbumin, but those containing about 20% by weight of milk-derived salts are preferred.
[0015]
Examples of the sugar alcohols having three or less saccharides used in the present invention include, for example, maltotriose alcohol, mannitol, sorbitol, xylitol, erythritol, lactitol obtained by hydrogenating lactose, and the like. There is no particular limitation on the type and amount of sugar, but lactitol and other sugar alcohols are preferably used in combination in order to harmonize with the flavor and body taste of milk solids.
[0016]
Sugar alcohol is important in keeping the whiteness of the white sauce and in forming a milky flavor. However, in the case of a sugar alcohol of a starch hydrolyzate having a low degree of hydrolysis (DE) obtained by enzymatically decomposing starch, it is necessary to add a large amount of sugar alcohol in order to obtain a necessary milkiness. It is necessary to use a sugar alcohol of three or less saccharides because the mixture may rise or the finished white sauce may give a different feeling of glue.
[0017]
Machining concentrated milk of the present invention, the milk solids, milk solids having a tasty, 3 saccharides other following sugar alcohol, various vegetable oils from 9 to about 25 weight percent fat and / or milk Can contain fat.
[0018]
As vegetable oils and fats that can be used, there are no restrictions on general vegetable oils and fats, such as refined corn oil, palm oil and rapeseed oil, even if they are subjected to operations such as transesterification, fractionation and hardening. In addition, the ratio between vegetable fats and oils and milk fats is not limited at all, and can be adjusted to taste.
[0019]
The concentrated milk for processing of the present invention contains various emulsifiers, thickening polysaccharides, polymerized phosphates, and, if necessary, flavors, salt, spices, and other seasonings for the purpose of ensuring the emulsification stability of fats and oils and the viscosity of white sauce. In this stage, the total amount of free amino acids in the entire system is 1 mg or less per 100 g of concentrated milk for processing, and the total amount of reducing sugars is 0.5 g per 100 g of concentrated milk for processing. It is necessary to adjust below. If the total free amino acids and total reducing sugars (lactose, glucose) exceed this range, white sauce is made and retort sterilized, white reacts with sugars and amino acids present in flour and other ingredients to brown the white sauce Appearance deteriorates.
[0020]
The free amino acids contained in the emulsion can be quantified by the automatic amino acid analysis after removing the milk protein, and the reducing sugars can be quantified by the known high performance liquid chromatography.
[0021]
The method for producing the concentrated milk for processing of the present invention comprises an oil phase portion comprising fats and oils and an oil-soluble emulsifier, a fragrance, a milk solid content , a sugar alcohol, a water-soluble emulsifier, and an aqueous phase portion in which other water-soluble raw materials are dissolved. At about 60 ° C. Next, since this emulsion already contains a small amount of free amino acids and reducing sugars that cause the Maillard reaction at the stage where all the raw materials have been emulsified, it is preferably sterilized at a high temperature and a short time according to a conventionally known method. , Manufactured using a sterilizer. For example, steam is directly mixed into the emulsion of the concentrated milk for processing, sterilized at 140 to 150 ° C. for about 4 seconds, and then the excess water is flashed under reduced pressure, and then homogenized by a homogenizer, cooled, and cooled. To be filled.

[0022]
Examples of the food containing the concentrated milk for processing of the present invention include white sauce, cream stew, gratin, and carbonara sauce.
[0023]
With the concentrated milk for processing of the present invention, flour and butter or margarine are diluted 2 to 3 times into a white sauce luw prepared by heating and cooking, and then heated until the product temperature reaches around 85 ° C. You can create white sauce. After that, this white sauce is retort wrapped in the same way as usual, or filled into cans and sterilized by retort, various ingredients, seasonings etc. are added and processed into cream stew, gratin, and similar Heat treatment is possible.
[0024]
Processed foods such as white sauce cooked in this way, even when subjected to retort sterilization, have no browning, the whiteness of the cream is vivid, the appearance is very good, and the flavor is not different from that made with milk It has a body taste.
[0025]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples and comparative examples, but the present invention is not limited to the examples illustrated here. In addition, all% in a formulation show weight%.
(Example 1)
0.15% of lecithin was added to 10% of purified corn oil and dissolved at 65 ° C to obtain an oil phase. On the other hand, total milk protein 9%, lactalbumin 0.5%, natural cream cheese 3.5%, fermented milk 2%, lactitol 70% solution, sorbitol 70% solution 7% each, glycerin fatty acid ester 0.1% The aqueous phase in which 0.1% of sucrose fatty acid ester was dissolved in the residual water at 60 ° C. was emulsified with the oil phase. The total free amino acid amount of this emulsion was below the detection limit (1 mg or less per 100 g of concentrated milk for processing), and the total amount of reducing sugar was 0.3 g per 100 g of concentrated milk for processing.
[0026]
The emulsion was sterilized at 145 ° C. for 4 seconds, treated at a homogenizing pressure of 200 kg / cm ^2, cooled to 5 ° C. and filled in a container to prepare a concentrated milk for processing.
[0027]
Next, to a roux for white sauce prepared by simultaneously roasting 100 g of flour and 100 g of margarine, 800 g of an aqueous solution obtained by diluting the concentrated milk for processing twice with water, and 1.0 g of salt and spices were added to extend the roux. The mixture was heated with stirring until the temperature reached 85 ° C., to produce a white sauce. This was filled in a can and heated at 121 ° C. for 20 minutes using a retort sterilizer. The L value of the white sauce cooled to room temperature was measured using a color difference meter (manufactured by Tokyo Denshoku Co., Ltd.).
(Comparative Example 1)
The color of the retort white sauce prepared in the same manner as in Example 1 was measured in the same manner as in Example 1 except that milk was used as it was instead of the concentrated milk for processing diluted with water in Example 1. However, it was 71.2.
[0028]
That is, Example 1 was obviously a white sauce in which whiteness was enhanced.
[0029]
On the other hand, the panelists of 10 panelists evaluated the flavor from 0 to 10 points. As a result, all of the panelists determined that about 90% of Example 1 had a milky flavor and kokumi compared to Comparative Example 1.
(Comparative Example 2)
Except that the total milk protein in Example 1 was 14.5% and the natural cream cheese and fermented milk were each 0%, a concentrated milk for processing was prepared in the same manner as in Example 1, and further processed into white sauce. Then, retort sterilization was performed to prepare a retort white sauce.
[0030]
Although the L value was 83.5, which was slightly whiter than that of Example 1, it was a sweet white sauce which had almost no milky flavor and kokumi. The evaluation score of the flavor panelists was a result that only 20 to 30% of the flavor and body taste of Example 1 were found.
(Example 2)
Concentrated milk for processing was prepared in the same manner as in Example 1 except that 0.3% of whey mineral was added to the composition of Example 1 and residual water was reduced by 0.3%. The total free amino acid amount of this emulsion was below the detection limit (1 mg or less per 100 g of concentrated milk for processing), and the total amount of reducing sugar was 0.32 g per 100 g of concentrated milk for processing.
[0031]
This was processed into a white sauce in the same manner as in Example 1 to prepare a retort white sauce. However, the L value was 82.1, which was outstanding whiteness. Further, when the flavor was compared with that of Comparative Example 1, it was found that the milk had a milky flavor and kokumi equivalent to that of milk.
(Example 3)
Instead of total milk protein and lactalbumin of Example 1, skim milk was concentrated by an ultrafiltration membrane until the solid content became 30%. Concentrated milk was prepared as in Example 1. The total amount of free amino acids in this emulsion was below the detection limit (1 mg or less per 100 g of concentrated milk for processing), and the total amount of reducing sugars was 0.45 g per 100 g of concentrated milk for processing.
[0032]
Further, it was processed into a white sauce in the same manner as in Example 1 to prepare a retort white sauce. However, the L value was 82.1, which was very white. Further, when the flavor was compared with that of Comparative Example 1, it was found that the milk had more flavor and body taste than Comparative Example 1.
(Comparative Example 3)
A concentrated milk for processing was prepared in the same manner as in Example 1 except that the same amount of skim milk powder was used instead of the total milk protein of Example 1. The total amount of free amino acids in this emulsion was 4 mg per 100 g of concentrated milk for processing, and the total amount of reducing sugar was 5.2 g per 100 g of concentrated milk for processing.
[0033]
Further, when a retort white sauce was prepared in the same manner as in Example 1, although the milky flavor and body taste were found, the L value was low at 72.5 as measured by a color difference meter, and the browning was considerable.
(Example 4)
Chicken rattan was prepared by adding 10 parts of chicken prepared by baking hot water to 100 parts of white sauce before retort sterilization prepared in Example 2, 0.2 part of yeast extract, and 0.6 part of chicken consommé. Retort sterilization produced a retort chicken rattan that was whiter and more milky.
[0034]
【The invention's effect】
According to the present invention, even when subjected to high-temperature heat sterilization such as retort treatment, there is no browning, and the original flavor of milk, as well as milk, white sauce, lively kokumi, cream stew, gratin, etc. for processing can be concentrated. Milk can be provided.

Claims (3)

An oil phase portion containing vegetable oil and / or milk fat, and at least one selected from the group consisting of lactalbumin, total milk protein , ultrafiltered milk, ultrafiltered skim milk , natural cream cheese, fermented milk, and at least one and 3 saccharides following processing concentrated milk to an aqueous phase portion containing the sugar alcohol becomes emulsified selected from the group consisting of whey minerals, the total free amino acid content is processed for concentrated milk 100g per Concentrated milk for processing, wherein the amount is 1 mg or less and the total amount of reducing sugars is 0.5 g or less per 100 g of concentrated milk for processing. A food containing the concentrated milk for processing according to claim 1. An oil phase portion containing vegetable oil and / or milk fat, and at least one selected from the group consisting of lactalbumin, total milk protein, ultrafiltered milk, ultrafiltered skim milk, natural cream cheese, fermented milk, An aqueous phase containing at least one sugar alcohol selected from the group consisting of whey minerals and trisaccharides or less, wherein the total amount of free amino acids is 1 mg or less per 100 g of concentrated milk for processing and the total amount of reducing sugars is A method for producing concentrated milk for processing, characterized in that the emulsion is emulsified so as to be 0.5 g or less per 100 g of concentrated milk for processing.