JP4184620B2 - Processed milk production method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、生乳を原料とし、牛乳と比べて高タンパク質、高カルシウムの加工乳を製造する方法に関する。本発明の方法によると、粉乳によるタンパク質分の添加、及び炭酸カルシウム等によるカルシウム分の添加を行わずに、牛乳中に存在するタンパク質分及びカルシウム分によって、高タンパク質及び高カルシウムの加工乳を製造することができる。さらに高タンパク質及び高カルシウムであって、脂肪分の低減された加工乳を製造することができる。
【０００２】
【従来の技術】
従来、加工乳を製造する方法として、(1) 粉乳の還元溶液にバター又は生クリームを添加する方法、(2) 生乳に粉乳、及びバター又は生クリームを添加する方法、(3) 生乳をRO膜処理する方法等が知られている。
また、近年、高タンパク質、高カルシウムという機能を有する食品が、消費者の健康指向の高まりにより、広く求められている。
従来の加工乳の製造において、加工乳にこのような高タンパク質、高カルシウムという性質を付与するには、タンパク質分として粉乳の添加を行わなければならなかった。しかし、粉乳を添加することで、還元臭の発生が起こることがある。また、高カルシウムという性質を付与するには、カルシウム分として炭酸カルシウム等の添加を行わなければならなかった。しかし、カルシウム分の添加を行うことで、乳等省令上の分類として乳飲料に分類されることになると共に、風味や自然のまろやかさが失われるようになるという問題がある。
さらに、高タンパク質、高カルシウムに加えて、脂肪の摂り過ぎも指摘されており、乳中の脂肪分を一部除去した低脂肪タイプの乳も飲用されている。乳中の脂肪には、乳特有の香りを構成する香気成分であるアセトン、ブタノン、アセトアルデヒド、遊離脂肪酸等が含まれており、呈味の点でもこれら香気成分が重要となっている。このため、脂肪分を一部除去した低脂肪乳では、牛乳に比べ呈味や風味が弱いという問題もあった。
【０００３】
【発明が解決しようとする課題】
本発明は、粉乳及びカルシウム分の添加を行わずに、風味上優れており、しかも、高タンパク質及び高カルシウムの加工乳を得ることを課題とする。
さらに本発明は、高タンパク質及び高カルシウムであって、脂肪分が低減されているにもかかわらず、風味的に優れた加工乳を得ることを課題とする。
【０００４】
【課題を解決するための手段】
本発明では、まず、生乳を、遠心分離機で分離して乳脂肪分を目標とする乳脂肪分になるまで標準化された調整乳を得る。そして、得られた調整乳を最終的に目標とする乳脂肪分になるまで逆浸透(RO)膜で処理することによって濃縮する。このようにして、乳脂肪分及び無脂乳固形分を濃縮する。本発明では、一旦乳脂肪分を抽出することにより、生乳をそのままRO膜で処理して濃縮するよりも無脂乳固形分の濃縮率が高くなるため、より高濃度のタンパク質及びカルシウムを含有させることができる。ちなみに、乳脂肪分を3.0 重量％に標準化した生乳の乳脂肪分を4.0重量％になるまでRO膜で処理して濃縮した場合、乳脂肪分を標準化していない生乳の乳脂肪分を4.0 重量％になるまでRO膜で処理して濃縮した場合に比べて、無脂乳固形分を1.27倍濃縮できることになる。また、粉乳を還元した還元乳を使用しないので、還元臭の発生も起こらない。
【０００５】
【発明の実施の形態】
本発明において原料としては、生乳が用いられる。乳としては、ウシ、ヤギ等の乳が用いられるが、通常は牛乳が用いられる。その組成は飼料、季節等で変動するが、平均して乳脂肪分約 3.8重量％、無脂乳固形分約8.6重量％（そのうち、タンパク質 3.2重量％、カルシウム0.11重量％）である。
本発明において高タンパク質及び高カルシウムの加工乳を調製するには、まずこの生乳を脱脂する。脱脂は遠心分離機によって容易に行うことができる。この処理によって、乳脂肪分を 0.5重量％以上 3.7重量％以下に調整する。このようにすると、無脂乳固形分は 8.6重量％以上 9.5重量％以下( そのうち、タンパク質 3.2重量％以上 4.0重量％以下、カルシウム0.11重量％) に調整される。
【０００６】
次に、このようにして乳脂肪分が調整され標準化された調整乳をRO膜で処理する。RO膜での処理は、例えば、芳香族ポリアミド膜等を使用し、調整乳に2.5Mpa程度の圧力を加えて１〜７℃の温度で行うとよい。このようにすると調整乳の水分のみが分離され、他の成分が濃縮されて、前記した範囲の乳脂肪分及び無脂乳固形分を含有する濃縮乳を得ることができる。そして、この濃縮乳を、例えば、乳等省令で定められた殺菌方法(130℃、２秒間保持）で殺菌した後、冷却し、容器に充填して加工乳を得る。
【０００７】
本発明では、一旦脱脂した調整乳をRO膜で処理するので、無脂乳固形分の濃縮率を高めることができ、従来のように還元脱脂乳等を添加して無脂乳固形分を高めたり、あるいはバターを添加して乳脂肪分を高めたりすることなく、生乳自体に存在する乳脂肪分及び無脂乳固形分によって、これらの含量を高めることができる。従って、得られる加工乳は、タンパク質含量及びカルシウム含量が高く、風味の良いものとなる。
なお、本発明において、生乳を遠心分離して乳脂肪分を 0.5重量％以上 3.7重量％以下に脱脂し、RO膜で処理して乳脂肪分を 1.0重量％以上 5.0重量％以下とするのは、無脂乳固形分の濃縮率を高めて、高タンパク質及び高カルシウムの加工乳を得るためである。
【０００８】
さらに、本発明において、高タンパク質及び高カルシウムであって脂肪分の低減化された加工乳を調製するには、まず生乳を脱脂する。脱脂は遠心分離機によって容易に行うことができる。この処理によって乳脂肪分を0.05重量％以上 1.6重量％以下に調整する。このようにすると無脂乳固形分は、8.6 重量％以上9.5 重量％以下（そのうちタンパク質3.2 重量％以上4.0 重量％以下、カルシウム0.11重量％）に調整される。その後、前述の方法と同様にして、RO膜処理して乳脂肪分を0.06重量％以上1.8 重量％未満とし、殺菌後、冷却して、容器に充填することにより乳脂肪分の低減された加工乳を得る。このようにして得られる加工乳は、高タンパク質及び高カルシウムであり、乳脂肪分が低減されているにもかかわらず、風味が優れている。なお、本発明において、生乳を遠心分離して乳脂肪分を0.05重量％以上1.6 重量％以下に脱脂し、RO膜処理して乳脂肪分を0.06重量％以上1.8 重量％未満とするのは、乳脂肪率を低減させるとともに、無脂乳固形分の濃縮率を高めることで、高タンパク質及び高カルシウムであって乳脂肪分の低減された加工乳を得るためである。
【０００９】
【実施例】
次に本発明の具体例を実施例として示す。なお、実施例及び比較例における百分率は全て重量％を示す。また、実施例及び比較例に使用した原材料の成分を表１に示す。
【００１０】
【表１】
（単位％）
【実施例１】
遠心分離機にて、生乳1,356kg から乳脂肪分50％、無脂乳固形分14.4％の生クリーム23.0kgを抽出することによって、無脂乳固形分 8.7％及び乳脂肪分 3.0％の調整乳を得た。そして、この調整乳から食塩阻止率98％のスパイラルタイプのRO膜(Desal-3、Desalination社製) を使用して、333kg の水分を除去し、無脂乳固形分11.6％及び乳脂肪分4.0 ％の加工乳1,000kg を得た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行った。
【００１２】
【実施例２】
遠心分離機にて、生乳1,356kg から乳脂肪分50％、無脂乳固形分14.4％の生クリーム63.0kgを抽出することによって、無脂乳固形分 8.8％及び乳脂肪分 1.5％の調整乳を得た。そして、この調整乳から食塩阻止率98％のスパイラルタイプのRO膜(Desal-3、Desalination社製) を使用して、293kg の水分を除去し、無脂乳固形分11.7％及び乳脂肪分 2.0％の加工乳 1,000kgを得た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行った。
【００１３】
【実施例３】
遠心分離機にて、生乳1,380kg から乳脂肪分50％、無脂乳固形分14.4％の生クリーム85kgを抽出することによって、無脂乳固形分 8.9％及び乳脂肪分 0.8％の調整乳を得た。そして、この調整乳から食塩阻止率98％のスパイラルタイプのRO膜(Desal-3、Desalination社製) を使用して、295kg の水分を除去し、無脂乳固形分11.5％及び乳脂肪分 1.0％の加工乳 1,000kgを得た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行った。
【００１４】
【実施例４】
遠心分離機にて、生乳 1,380kgから乳脂肪分50％、無脂乳固形分14.4％の生クリーム 103.5kgを抽出することによって、無脂乳固形分 8.9％及び乳脂肪分0.05％の調整乳を得た。そして、この調整乳から食塩阻止率98％のスパイラルタイプのRO膜(Desal-3、Desalination社製) を使用して、276.5kg の水分を除去し、無脂乳固形分11.4％及び乳脂肪分0.06％の加工乳 1,000kgを得た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行った。
【００１５】
【比較例１】
脱脂粉乳 121.5kg、バター 47.15kg及び水831.35kgを混合し、乳化して、無脂乳固形分11.6％及び乳脂肪分 4.0％の加工乳 1,000kgを得た。
【００１６】
【比較例２】
生乳961.1kg 、脱脂粉乳35.0kg及びバター 3.9kgを混合し、乳化して、無脂乳固形分11.6％及び乳脂肪分 4.0％の加工乳 1,000kgを得た。
【００１７】
【比較例３】
脱脂粉乳 122.6kg、バター23.1kg及び水 854.3kgを混合し、乳化して、無脂乳固形分11.7％及び乳脂肪分 2.0％の加工乳 1,000kgを得た。
【００１８】
【比較例４】
遠心分離機にて、生乳 1,002.7kgから生クリーム36.7kgを抽出した後、脱脂粉乳34.0kgを加えることによって、無脂乳固形分11.7％及び乳脂肪分 2.0％の加工乳 1,000kgを得た。
【００１９】
【比較例５】
脱脂粉乳 120.5kg、バター11.0kg及び水 868.5kgを混合し、乳化して、無脂乳固形分11.5％及び乳脂肪分 1.0％の加工乳 1,000kgを得た。
【００２０】
【比較例６】
遠心分離機にて生乳 1,100kgから生クリーム82.5kgを抽出することによって、無脂乳固形分8.94％及び乳脂肪分0.05％の脱脂乳を得た。この脱脂乳958.3 kg、脱脂粉乳30.5kg及びバター11.2kgを混合し、乳化して、無脂乳固形分11.5％及び乳脂肪分 1.0％の加工乳 1,000kgを得た。
【００２１】
【比較例７】
脱脂粉乳 120,5kg及び水 879.5kgを混合し、乳化して、無脂乳固形分11.5％及び乳脂肪分0.07％の加工乳 1,000kgを得た。
【００２２】
【比較例８】
遠心分離機にて生乳 1.100kgから生クリーム82.5kgを抽出することによって、無脂乳固形分8.94％及び乳脂肪分0.05％の脱脂乳を得た。この脱脂乳971.5 kg、脱脂粉乳28.5kg及びバター11.2kgを混合し、乳化して、無脂乳固形分11.4％及び乳脂肪分0.07％の加工乳 1.000kgを得た。
【００２３】
実施例１〜４及び比較例１〜８で得た加工乳の成分を表２に示す。
【表２】
（単位％）
【試験例１】
実施例１で得た加工乳と比較例１及び２で得た加工乳について、官能パネラーによる官能試験を実施した。官能パネラー５名により、それぞれの加工乳の製造方法は伏せて官能評価を実施し、１番美味しいと思うものには３点、２番目に美味しいと思うものには２点、３番目に美味しいと思うものには１点、というように点数を付けて集計した。その結果を表３に示す。
【００２５】
【表３】
【００２６】
【表４】
【００２７】
【試験例２】
試験例１と同様にして、実施例２で得た加工乳と比較例３及び比較例４で得た加工乳について、官能パネラーによる官能試験を実施した。その結果を表５に示す。
【００２８】
【表５】
【００２９】
【表６】
【００３０】
【試験例３】
実施例１〜４で得た加工乳と市販の成分無調整牛乳（雪印成分無調整牛乳）について、タンパク質含量（％）及びカルシウム含量（％）を表７に示す。
【００３１】
【表７】
（単位％）
【００３２】
【試験例４】
試験例１と同様にして、実施例３で得た加工乳と比較例５及び６で得た加工乳について、官能パネラーによる官能試験を実施した。その結果を表８に示す。
【００３３】
【表８】
【００３４】
【表９】
【００３５】
【試験例５】
試験例１と同様にして、実施例４で得た加工乳と比較例７及び８で得た加工乳について、官能パネラーによる官能試験を実施した。その結果を表１０に示す。
【００３６】
【表１０】
【００３７】
【表１１】
【００３８】
【発明の効果】
本発明によると、牛乳と比べて高タンパク質及び高カルシウムの加工乳を得ることができる。また、本発明は、従来法によって得られる加工乳よりも官能的に優れた高タンパク質及び高カルシウムの加工乳を効率的に製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing processed milk having a high protein and a high calcium compared to cow's milk using raw milk as a raw material. According to the method of the present invention, high-protein and high-calcium processed milk is produced from protein and calcium present in milk without the addition of protein by powdered milk and the addition of calcium by calcium carbonate or the like. can do. Furthermore, it is possible to produce processed milk with high protein and calcium and reduced fat content.
[0002]
[Prior art]
Conventionally, as a method for producing processed milk, (1) a method of adding butter or fresh cream to a reduced solution of powdered milk, (2) a method of adding powdered milk and butter or fresh cream to raw milk, (3) RO A film processing method or the like is known.
In recent years, foods having functions of high protein and calcium have been widely demanded due to an increase in consumer health orientation.
In the production of conventional processed milk, in order to impart such high protein and high calcium properties to the processed milk, it was necessary to add milk powder as a protein component. However, the addition of powdered milk may generate a reduced odor. Moreover, in order to give the property of high calcium, it was necessary to add calcium carbonate or the like as a calcium component. However, there is a problem that by adding the calcium content, it is classified as a milk drink as a classification according to a ministerial ordinance such as milk, and flavor and natural mellowness are lost.
Furthermore, in addition to high protein and high calcium, excessive intake of fat has been pointed out, and low-fat type milk from which part of the fat in milk has been removed has been drunk. The fat in milk contains acetone, butanone, acetaldehyde, free fatty acids, and the like, which are fragrance components that constitute milk-specific fragrances, and these fragrance components are important in terms of taste. For this reason, low fat milk from which a part of the fat has been removed has a problem that taste and flavor are weaker than milk.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to obtain a processed milk having a high protein and a high calcium that is excellent in flavor without adding powdered milk and calcium.
Furthermore, this invention makes it a subject to obtain the processed milk excellent in flavor although it is high protein and high calcium, and fat content is reduced.
[0004]
[Means for Solving the Problems]
In the present invention, first, raw milk is separated by a centrifuge to obtain a standardized adjusted milk until the milk fat content reaches the target milk fat content. Then, the obtained adjusted milk is concentrated by treating with a reverse osmosis (RO) membrane until the final milk fat content is reached. In this way, milk fat and non-fat milk solids are concentrated. In the present invention, once the milk fat content is extracted, the concentration rate of the non-fat milk solids is higher than when the raw milk is directly processed by the RO membrane and concentrated, so that a higher concentration of protein and calcium is contained. be able to. By the way, when the milk fat content of raw milk that has been standardized to 3.0% by weight is concentrated by processing with RO membrane until it reaches 4.0% by weight, the milk fat content of raw milk that has not been standardized is 4.0% by weight. The non-fat milk solids can be concentrated 1.27 times compared to the case of concentration by treatment with an RO membrane until the concentration reaches%. Moreover, since reduced milk obtained by reducing powdered milk is not used, reduction odor is not generated.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, raw milk is used as a raw material. As milk, milk such as cow and goat is used, but usually milk is used. Its composition varies depending on the feed and season, but on average it is about 3.8% by weight of milk fat and about 8.6% by weight of nonfat milk solids (of which 3.2% protein and 0.11% calcium).
In order to prepare high protein and high calcium processed milk in the present invention, this raw milk is first defatted. Degreasing can be easily performed by a centrifuge. By this treatment, the milk fat content is adjusted to 0.5% to 3.7% by weight. In this way, the solid content of non-fat milk is adjusted to 8.6 wt% or more and 9.5 wt% or less (of which protein is 3.2 wt% or more and 4.0 wt% or less, calcium is 0.11 wt%).
[0006]
Next, the adjusted milk whose milk fat content is adjusted and standardized in this way is processed with an RO membrane. The treatment with the RO membrane may be performed, for example, using an aromatic polyamide membrane or the like and applying a pressure of about 2.5 Mpa to the adjusted milk at a temperature of 1 to 7 ° C. In this way, only the water of the adjusted milk is separated and the other components are concentrated, so that concentrated milk containing the milk fat content and the non-fat milk solid content in the above-described range can be obtained. The concentrated milk is sterilized by, for example, a sterilization method (130 ° C., held for 2 seconds) specified by a ministerial ordinance, and then cooled and filled into a container to obtain processed milk.
[0007]
In the present invention, since the defatted milk that has been defatted is processed with an RO membrane, the concentration rate of the non-fat milk solids can be increased. These contents can be increased by the milk fat content and non-fat milk solid content present in the raw milk itself without adding butter to increase the milk fat content. Therefore, the obtained processed milk has a high protein content and calcium content, and has a good flavor.
In the present invention, the raw milk is centrifuged to degrease the milk fat content to 0.5 wt% or more and 3.7 wt% or less, and treated with the RO membrane so that the milk fat content is 1.0 wt% or more and 5.0 wt% or less. This is to increase the concentration rate of non-fat milk solids and obtain a processed milk of high protein and calcium.
[0008]
Furthermore, in the present invention, in order to prepare processed milk with high protein and calcium and reduced fat content, first, raw milk is defatted. Degreasing can be easily performed by a centrifuge. This treatment adjusts the milk fat content to 0.05 wt% or more and 1.6 wt% or less. In this way, the solid content of non-fat milk is adjusted to 8.6 wt% to 9.5 wt% (of which protein is 3.2 wt% to 4.0 wt%, calcium is 0.11 wt%). Then, in the same way as described above, RO membrane treatment is performed to reduce the milk fat content to 0.06 wt% or more and less than 1.8 wt%, and after sterilization, cooling and filling into a container Get milk. The processed milk thus obtained has a high protein and a high calcium, and has an excellent flavor despite the reduced milk fat content. In the present invention, the raw milk is centrifuged to degrease the milk fat content to 0.05 wt% or more and 1.6 wt% or less, and the RO fat treatment is performed to make the milk fat content 0.06 wt% or more and less than 1.8 wt%. This is because, by reducing the milk fat ratio and increasing the concentration ratio of the non-fat milk solid content, a processed milk having high protein and high calcium and reduced milk fat content is obtained.
[0009]
【Example】
Next, specific examples of the present invention will be shown as examples. In the examples and comparative examples, all percentages represent% by weight. In addition, Table 1 shows the ingredients of the raw materials used in the examples and comparative examples.
[0010]
[Table 1]
(unit%)
[Example 1]
Extraction of 23.0 kg of fresh cream with 50% milk fat and 14.4% nonfat milk solids from 1,356 kg of raw milk using a centrifuge, and adjusted milk with 8.7% nonfat milk solids and 3.0% milk fat Got. Then, using this spiral milk, a spiral-type RO membrane (Desal-3, manufactured by Desalination) with a salt rejection of 98% was used to remove 333 kg of water, solid content of non-fat milk 11.6% and milk fat content 4.0 % Processed milk 1,000kg. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
[0012]
[Example 2]
Extracted 63.0 kg of fresh cream with milk fat content of 50% and non-fat milk solid content of 14.4% from 1,356 kg of raw milk with a centrifuge to prepare adjusted milk with non-fat milk solid content of 8.8% and milk fat content of 1.5% Got. Then, using this spiral milk, a spiral type RO membrane (Desal-3, manufactured by Desalination) with a salt rejection of 98% was used to remove 293 kg of water, to obtain a nonfat milk solid content of 11.7% and a milk fat content of 2.0. 1,000 kg of processed milk was obtained. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
[0013]
[Example 3]
Using a centrifuge, extract 85 kg of fresh cream with 50% milk fat and 14.4% nonfat milk from 1,380 kg of raw milk to obtain adjusted milk with 8.9% nonfat milk solids and 0.8% milkfat. Obtained. Then, 295 kg of water is removed from this adjusted milk using a spiral RO membrane (Desal-3, manufactured by Desalination) with a salt rejection of 98%, and the nonfat milk solid content is 11.5% and the milk fat content is 1.0. 1,000 kg of processed milk was obtained. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
[0014]
[Example 4]
Extract 103.5 kg of fresh cream 50% milk and 14.4% non-fat milk solid milk from 1,380 kg of raw milk using a centrifuge to prepare adjusted milk with non-fat milk solids 8.9% and milk fat 0.05% Got. Then, 276.5 kg of water was removed from this adjusted milk using a spiral RO membrane (Desal-3, manufactured by Desalination) with a salt rejection of 98%. 1,000 kg of processed milk of 0.06% was obtained. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
[0015]
[Comparative Example 1]
Non-fat dry milk 121.5 kg, butter 47.15 kg and water 831.35 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.6% and a milk fat content of 4.0%.
[0016]
[Comparative Example 2]
961.1 kg of raw milk, 35.0 kg of skim milk powder and 3.9 kg of butter were mixed and emulsified to obtain 1,000 kg of processed milk having a nonfat milk solid content of 11.6% and a milk fat content of 4.0%.
[0017]
[Comparative Example 3]
Non-fat dry milk 122.6 kg, butter 23.1 kg and water 854.3 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.7% and a milk fat content of 2.0%.
[0018]
[Comparative Example 4]
After extracting 36.7 kg of fresh cream from 1,002.7 kg of raw milk using a centrifuge, 34.0 kg of skim milk powder was added to obtain 1,000 kg of processed milk having a nonfat milk solid content of 11.7% and a milk fat content of 2.0%.
[0019]
[Comparative Example 5]
Non-fat dry milk 120.5 kg, butter 11.0 kg and water 868.5 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.5% and a milk fat content of 1.0%.
[0020]
[Comparative Example 6]
By extracting 82.5 kg of fresh cream from 1,100 kg of raw milk with a centrifuge, skim milk having a non-fat milk solid content of 8.94% and a milk fat content of 0.05% was obtained. This skim milk (958.3 kg), skim milk powder (30.5 kg) and butter (11.2 kg) were mixed and emulsified to obtain 1,000 kg of processed milk having a nonfat milk solid content of 11.5% and a milk fat content of 1.0%.
[0021]
[Comparative Example 7]
120,5 kg of skim milk powder and 879.5 kg of water were mixed and emulsified to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.5% and a milk fat content of 0.07%.
[0022]
[Comparative Example 8]
By extracting 82.5 kg of fresh cream from 1.100 kg of raw milk with a centrifuge, skim milk having a solid content of non-fat milk of 8.94% and a milk fat content of 0.05% was obtained. This skim milk 971.5 kg, skim milk powder 28.5 kg, and butter 11.2 kg were mixed and emulsified to obtain 1.000 kg of processed milk having a nonfat milk solid content of 11.4% and a milk fat content of 0.07%.
[0023]
Table 2 shows components of processed milk obtained in Examples 1 to 4 and Comparative Examples 1 to 8.
[Table 2]
(unit%)
[Test Example 1]
The processed milk obtained in Example 1 and the processed milk obtained in Comparative Examples 1 and 2 were subjected to a sensory test using a sensory panel. The five sensory panelists obsessed the method of manufacturing each processed milk and conducted sensory evaluations. The most delicious one was 3, and the second most delicious was the second. The third most delicious. The score was counted as 1 point for what I thought. The results are shown in Table 3.
[0025]
[Table 3]
[0026]
[Table 4]
[0027]
[Test Example 2]
In the same manner as in Test Example 1, the processed milk obtained in Example 2 and the processed milk obtained in Comparative Examples 3 and 4 were subjected to a sensory test using a sensory panel. The results are shown in Table 5.
[0028]
[Table 5]
[0029]
[Table 6]
[0030]
[Test Example 3]
Table 7 shows the protein content (%) and calcium content (%) for the processed milk obtained in Examples 1 to 4 and commercially available component unadjusted milk (snow mark component unadjusted milk).
[0031]
[Table 7]
(unit%)
[0032]
[Test Example 4]
In the same manner as in Test Example 1, a sensory test using a sensory panel was performed on the processed milk obtained in Example 3 and the processed milk obtained in Comparative Examples 5 and 6. The results are shown in Table 8.
[0033]
[Table 8]
[0034]
[Table 9]
[0035]
[Test Example 5]
In the same manner as in Test Example 1, the processed milk obtained in Example 4 and the processed milk obtained in Comparative Examples 7 and 8 were subjected to a sensory test using a sensory panel. The results are shown in Table 10.
[0036]
[Table 10]
[0037]
[Table 11]
[0038]
【The invention's effect】
According to the present invention, processed milk with high protein and high calcium can be obtained compared with milk. In addition, the present invention can efficiently produce high protein and high calcium processed milk that is functionally superior to processed milk obtained by a conventional method.
Claims (1)
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| US7611742B2 (en) | 2003-02-21 | 2009-11-03 | HP Hood, LLC | Reduced fat and carbohydrate milk product and process for manufacturing such milk product |
| US7700145B1 (en) | 2004-02-17 | 2010-04-20 | Hp Hood Llc | Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods |
| US20080075819A1 (en) * | 2006-09-22 | 2008-03-27 | Medela Holding Ag | Treatment of mother's milk |
| WO2008002492A2 (en) * | 2006-06-23 | 2008-01-03 | The Good Cow Company | Methods for heat treatment of milk |
| JP4582669B2 (en) * | 2008-01-23 | 2010-11-17 | 明治乳業株式会社 | Creams with excellent flavor and physical properties and methods for producing the same. |
| JPWO2016002919A1 (en) * | 2014-07-04 | 2017-05-25 | 株式会社明治 | Milk beverage and method for producing the same |
| CN104642537A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Concentration method of milk and preparation method of dairy products |
| CN106172751B (en) * | 2016-07-05 | 2019-11-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and preparation method thereof |
| CN115590070A (en) * | 2022-10-25 | 2023-01-13 | 光明乳业股份有限公司（Cn） | High-protein high-fat high-calcium concentrated thick cow milk and preparation method thereof |
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