JP4831747B2 - Concentrated dairy product and method for producing the same - Google Patents

Description

  The present invention relates to a concentrated dairy product that can be sterilized by heat treatment at an ultra-high temperature for a short time and a method for producing the same.

  In general, concentrated milk is sterilized or sterilized at 65 ° C. for 20 to 30 minutes (hereinafter sometimes referred to as LTLT treatment), 75 to 98 ° C., 5 to 15 for sterilizing or sterilizing raw milk. High-temperature short-time sterilization treatment (hereinafter sometimes referred to as HTST treatment) for about minutes, and ultrahigh-temperature short-time heat treatment (hereinafter also referred to as UHT treatment) at 110 to 140 ° C. for about 5 to 60 seconds. After having been heat sterilized, etc., usually concentrated to about 2 to 4 times to give concentrated milk, or dairy products such as skim milk and milk fat, etc. Can be filled in a container without performing heat sterilization after concentration treatment, or heat sterilization such as low temperature long time sterilization, high temperature short time sterilization, and ultra high temperature short time heat treatment for sterilization or sterilization. After being applied, cans and A plastic container, a paper container, etc. are filled and manufactured as a concentrated dairy product, or the concentrated milk is filled in a container such as a can and then heated at 110 to 130 ° C. for about 10 to 40 minutes (hereinafter referred to as retort sterilization treatment). Have been manufactured as concentrated dairy products.

However, for large consumers who consume a large amount, heat sterilization is performed before the concentration treatment, and the container is filled without performing the heat sterilization treatment after the concentration treatment, or LTLT treatment or HTST as the heat sterilization treatment after the concentration treatment. In many cases, the processed milk filled in a container is made into concentrated milk. In this case, the concentrated milk produced is stored for about 10 days under refrigeration and cannot be stored under refrigeration for a long time. That was the current situation.
In addition, there are some products that are UHT-treated and then filled into a container after concentration to produce a concentrated dairy product. However, the product can be stored for a long period of time under refrigeration. There is a manufacturing problem such as insoluble matter or coagulated product in dairy products, or the fat globules of milk fat become large and there is no smoothness, so it is said that the flavor as a concentrated dairy product is bad It had a drawback. This is because concentrated milk is more unstable than heat-sterilized treatments such as those described above, which are performed for sterilization and sterilization, as compared to unconcentrated milk, and can often cause coagulation, especially UHT. When heat-sterilization treatment is performed on concentrated milk by processing, unstable production such as burning of the heat-sterilized processing machine due to protein denaturation due to heating, or insoluble matter or coagulum occurring in the concentrated milk product When filling the container with concentrated milk, there is no problem of heat sterilization, or heat sterilization with LTLT or HTST, which is milder than UHT. Therefore, it is currently said that concentrated dairy products can only be stored for about 10 days under refrigeration. Even if concentrated milk is subjected to UHT treatment or equivalent heat sterilization treatment, Protein denaturation by heating does not cause scorching to the heat sterilizer or insoluble or coagulated products in the concentrated dairy product, and can be stored aseptically in a container and stored for a long time under refrigeration In addition, it has been desired to provide a concentrated dairy product having a good flavor and a stable quality, and a stable production method thereof.

In the case of producing concentrated milk in such a problem, as a production method generally adopted, after receiving raw milk in a factory, it is subjected to HTST treatment or UHT treatment, and if necessary, homogeneous. With or without a homogenization treatment, with a concentration of about 2 to 4 times by a vacuum concentrator, without a UHT treatment or a heat sterilization treatment equivalent to this, followed by a container The filling is done. However, in this concentrated milk production method, since the outside air is often drawn into the concentrated milk during the vacuum concentration treatment, it is contaminated with microorganisms contained in the outside air, and the raw milk is subjected to the HTST treatment before the concentration. Despite UHT treatment and sanitization, the produced concentrated dairy product has a drawback that it cannot be stored hygienically for a long time even under refrigeration.
For this reason, as a method for realizing long-term storage, the concentrated milk obtained by the vacuum concentration treatment is once taken out and filled into a can without or with homogenization treatment (homogenization) if necessary, Retort sterilization, so-called sugar-free milk (eva milk) or vacuum concentration treatment concentration level is kept to about twice, and homogenization treatment is performed or not as necessary A method of performing UHT processing is performed. However, the former method of making sugar-free milk (eva milk) is intended to produce a small-volume distribution product, and is unsuitable for the production of foods and drinks that consume a large amount of concentrated milk, and is subjected to retort sterilization treatment. As a result of the excessive heating conditions, the flavor of the original milk deteriorates, the protein undergoes heat denaturation, coagulation occurs and emulsion breakage occurs, and the fat globules of milk fat become large and smooth. Has the disadvantage that it disappears or fat separation occurs. On the other hand, the latter is a method for mass production of concentrated milk that can be stored for a long period of time, which can be adapted to the production of foods and drinks that consume a large amount of concentrated milk compared to the former, and relatively, compared with the former, the degree of concentration is approximately doubled. Since the UHT treatment is performed, the original milk flavor deteriorates, and the protein undergoes heat denaturation, resulting in coagulation and demulsification, and the fat fat globules become large and smooth. However, the concentration is about twice as much, and from the viewpoint of manufacturing cost, it is about 3 to 4 times concentrated. Compared to the concentrated milk produced, the cost disadvantage cannot be denied, and the current situation is that the heat sterilizer that performs UHT treatment is always concerned about burning.
For the above reasons, the degree of concentration is at least 3 times, and even if the concentrated milk is subjected to UHT treatment or equivalent heat sterilization treatment, the heat treatment machine may be burnt, or in the concentrated dairy product There is no problem in production such as insoluble matter or coagulated product, and the concentrated milk that is distributed in large quantities in the world has a median diameter of 1.5 to 3.9 μm in the particle size distribution is large. Of the concentrated dairy products, the median diameter in the particle size distribution is 1.5 μm or less, and the emulsion stability is greater and the flavor is better, and the storage period can be extended under refrigeration. The appearance was desired.

  In view of such circumstances, in the milk industry, in order to improve the thermal stability of concentrated milk and enable more severe heat sterilization treatment, milk such as HTST treatment or UHT treatment is applied to milk before concentration. It has been proposed to pre-heat or add food additives such as citrate or phosphate. However, especially when concentrated milk concentrated about 3 to 4 times is subjected to UHT treatment or equivalent heat sterilization treatment, food additives such as citrate or phosphate should be added. Although the improvement effect regarding the heat stability was found, there was a problem that food additives other than milk had to be added. Further, in the method of improving the thermal stability of concentrated milk by applying pre-heat treatment such as HTST treatment or UHT treatment to milk before concentration without adding food additives, the above-mentioned problems, that is, a heat treatment machine Currently, it is difficult to completely prevent manufacturing problems such as burning to the surface or insoluble or coagulated products in concentrated dairy products. No technology or theory has been found.

  On the other hand, in order to avoid such problems, when concentrated milk is sterilized by LTLT treatment or HTST treatment, which is a relatively mild heating condition, sanitary safety even under refrigeration due to insufficient heat sterilization effect Therefore, there is a problem that the storage period of the concentrated dairy product under refrigeration has to be set in a short time. In particular, concentrated dairy products sterilized by retort sterilization treatment or UHT treatment can extend the storage period under refrigeration. For example, canned milk coffee beverage, milk tea beverage, cocoa beverage, When added to milk-containing beverages such as soups, when milk is separated or precipitated immediately after production due to sterilization treatment during the production of these beverages, or when it has been kept warm for a long time with a vending machine, etc. There were problems such as separation of milk and precipitation.

  Therefore, the inventors of the present invention, while pursuing earnest research on concentrated milk, in Patent Document 1, preheated raw milk before concentration and conformed to the whey protein index measurement method that indicates the degree of heat denaturation of milk. In particular, for example, canned milk coffee beverages, tea beverages with milk, cocoa, which have a transmittance of at least 93% by transmittance measurement and are required to be homogenized before and after the concentration treatment When added to beverages, and soups, etc., the heat stability is improved, and the above-mentioned sterilization treatment during the production of these beverages causes separation or precipitation of milk immediately after production. We proposed a technique that would improve the problem of milk separation and precipitation when heated for a long time.

  However, concentrated milk that has been subjected to such pre-heat treatment and subjected to homogenization treatment is obtained when the concentrated milk is subjected to UHT treatment or equivalent heat sterilization treatment in order to obtain a longer storage period. Includes the same problems, namely, burn-in to the heat treatment machine, or production problems such as insoluble matter and coagulum in the concentrated dairy product. It wasn't something to do.

  Therefore, the present inventors have performed UHT treatment or equivalent heat sterilization treatment by adding phosphate or sodium bicarbonate in Patent Literatures 2 and 3 based on the content of the invention of Patent Literature 1. In this case, a technique for completely preventing problems in production such as burning to the heat treatment machine or insoluble matter or coagulated matter in the concentrated dairy product was proposed.

  However, such concentrated milk is a method of adding substances that are not found in the original concentrated milk, such as adding food additives such as phosphate or sodium bicarbonate, and do not add these substances at all. Concentrated milk subjected to UHT treatment or equivalent heat sterilization treatment and a method for producing the same have been demanded.

  In addition, Patent Document 4 proposes a container-packed milk that can store milk for a long period of time and does not change color even after retort sterilization, but it is a method of adding sodium sulfite and / or potassium pyrosulfite. Yes, it was not a method that did not add any substances that were not found in the original concentrated milk.

  Moreover, in patent document 5, although the milk in a container excellent in emulsification stability is proposed even if it preserve | saves milk for a long period of time, it is the method of adding sucrose fatty acid ester, sorbitan fatty acid ester, and glycerol fatty acid ester. Yes, it was not a method that did not add any substances that were not found in the original concentrated milk.

  Furthermore, in Patent Document 6, a beverage containing a milk component has been proposed for a beverage having excellent storage stability without germination and proliferation of heat-resistant spore-forming spores even when stored at a high temperature for a long period of time. This is a method of adding a diglycerin fatty acid monoester composition, and not a method of adding no substances that are not in the original concentrated milk.

  Next, in Patent Document 7, a method for producing a modified cream with improved flavor and physical properties by adding dairy products such as concentrated milk and bristles to fresh cream at 15 to 45 ° C., mixing and stirring, and then sterilizing or sterilizing. Has been proposed, but mainly contains milk protein, mainly containing milk protein, which is the main cause of scorching to heat processing machines and insoluble and coagulated products in concentrated dairy products. It is known that fresh cream that does not burn can be UHT treated without causing scorching to the heat treatment machine, and is mainly composed of milk fat and may cause scorching to the heat treatment machine or concentration. Providing modified creams with a good flavor that contains almost no milk protein, which is the main cause of insoluble and coagulated products in dairy products, and good physical properties such as whipping and melting in the mouth Since an invention whose main purpose Rukoto was not a method applicable to concentrated milk.

  On the other hand, in Patent Document 8, whey protein, which is a type of milk protein, is blended with skim milk to obtain concentrated milk, or whey protein is blended with concentrated milk obtained by concentrating skim milk, and these are added to 70-100. Heating and denaturing the whey protein for 1 to 20 minutes at ℃, then drying to form milk powder, adding the milk powder to an acidic solution and heating does not cause milk protein coagulation or precipitation Although milk powder and a method for producing the same have been proposed, the UHT treatment or the heat sterilization treatment equivalent to the milk powder and the method for producing the same originally intended for the present invention is excessive at 100 ° C. for 20 minutes or more. Heating conditions, and could not be directly applied to the contents of the concentrated milk of the present invention.

  Moreover, in patent document 9, the heat processing and retort which contain less than 5% of lactose, 40-70% of milk protein, and 15-45% of milk fat with respect to the whole quantity of whole milk solid content. Proposal of heat-resistant milk raw materials with reduced browning during sterilization or storage, but it is said that the browning of milk raw materials is due to the Maillard reaction due to lactose and milk proteins in the milk components. It is a natural conclusion that the amount is reduced to suppress browning, and at least 20% or more of the lactose contained in the concentrated milk is contained in the whole milk solids. Therefore, it cannot be applied as it is to the contents of the concentrated milk of the present invention.

  Furthermore, Patent Document 10 proposes a sterilized liquid concentrated milk that undergoes an ultra-high temperature sterilization treatment in order to obtain a reduced milk beverage. However, since it contains phosphate and carrageenan as stabilizers, It was not a method that does not add any substances that are not in the concentrated milk.

JP 2002-345402 A JP-A-2005-245281 JP 2006-87358 A JP-A-5-137503 JP-A-6-217687 JP-A-8-228676 JP-A-8-205770 JP-A-10-56962 Japanese Patent Laid-Open No. 10-327752 Japanese Patent Publication No. 2004-528849

  The present invention has been made in view of the above problems, and it is possible to extend the storage period of concentrated dairy products without adding food additives such as phosphates or sodium bicarbonate. In addition, there are no manufacturing problems such as burning to the heat treatment machine, or insoluble matter or coagulum in the concentrated dairy product, and by reducing the median diameter in the particle size distribution, High emulsification stability and good flavor. For example, when added to canned milk coffee beverages, milk tea beverages, cocoa beverages, and soups, separation and precipitation of milk components during production of these beverages. The main object of the present invention is to provide a concentrated dairy product that can be stored for a long time under refrigeration and a method for producing the same.

In order to achieve the above object, the present inventors have conducted intensive investigations, and as a result, it is possible to add no food additives such as phosphates and sodium hydrogen carbonate, and to keep the degree of concentration about twice as high. However, before the concentration treatment, the raw milk is subjected to a UHT treatment or a pre-heat treatment equivalent to the heat treatment, and the homogenization treatment is preferably not performed before or after the pre-heat treatment. In the case of performing the saponification treatment, the concentrated milk obtained by concentrating the low-pressure homogenization treatment that prevents the separation of milk fat during the concentration step is then subjected to the UHT treatment or an equivalent thereof. Longer storage time under refrigeration without any manufacturing problems such as burning to the heat-treatment machine or insoluble or coagulated products in concentrated dairy products even after heat sterilization Is possible It found that it is possible to Do concentrated milk. Furthermore, by homogenizing the concentrated milk subjected to UHT on a sealed aseptic line after the heat treatment machine, the particle size distribution of the concentrated milk becomes smaller than that of conventional concentrated milk, and the original milk flavor is obtained. Degradation, protein heat denaturation, coagulation, emulsion breakage, milk fat fat globules become large and smooth, or fat separation occurs. For example, when added to canned milk coffee drinks, tea drinks with milk, cocoa drinks, and soups, milk separation and precipitation immediately after production due to sterilization treatment during production of these drinks as described above Concentrated dairy products that can be stored for a long time under refrigeration have been improved, such as problems such as separation or precipitation of milk when they occur or are kept warm in vending machines for a long time. This can be provided It was heading.
In the present invention, it is also possible to carry out the concentration treatment without subjecting the raw milk before the concentration treatment to homogenization at all. However, it is desirable that the concentrated milk is subjected to the UHT treatment or equivalent heat sterilization during the concentration treatment. In order not to cause separation of milk fat during the processing step, it is desirable to perform a homogenization process, although the homogenous pressure is not particularly limited because each has a characteristic depending on the homogenizer. The present inventors have found that it is desirable to perform a low-pressure homogeneous treatment of about 10 to 100 kgf / cm ² , preferably 30 to 50 kgf / cm ² . When homogenization is performed at a high homogenous pressure exceeding these ranges, the heat treatment machine may be burnt or insoluble in the concentrated dairy product during the UHT treatment or equivalent heat sterilization treatment of the concentrated milk. This is because it has been found that problems such as the formation of solids and solids occur.
The preferred particle size distribution of the milk or concentrated milk when subjected to the homogenous treatment in this case is 0.9 to 5.0 μm, preferably 1.2 when the median diameter is measured under the following particle size distribution measurement conditions. It is desirable that it is -3.0 micrometers. A normal raw milk has a median diameter of 3.0 to 6.0 μm, but when concentrated milk having a median diameter below the preferred particle size distribution range in the present invention is subjected to UHT treatment or equivalent heat sterilization treatment, a heat treatment machine This is because it has been found that there is a problem that the product is burnt or that insoluble or coagulated products are formed in the concentrated dairy product.

  Moreover, in this invention, it is preferable that it can be preserve | saved hygienically safely under the conditions of 0 to 10 degreeC refrigeration and a storage period of 0 to 60 days.

  Furthermore, in the present invention, the fat content is 3 to 30% by mass, the non-fat solid content is 10 to 37% by mass, the total solid content is 23 to 50% by mass, and the emulsifier, the phosphate and the thickening are included. It is preferable not to contain any polysaccharide. By not containing such food additives, the original flavor of milk is not impaired, and it is possible to obtain a concentrated dairy product that meets health-conscious needs for foods that do not contain food additives. Because.

  In the present invention, the fat may be one or two or more types of fat selected from the group consisting of milk fat, vegetable fat and animal fat other than milk fat. Furthermore, in this invention, the said non-fat solid content may consist of protein, carbohydrate, and ash selected from the group which consists of animal origin other than milk origin, a plant origin, and milk.

  Moreover, in this invention, it is preferable that a raw material is derived from animal milk. This is because a concentrated dairy product having the original flavor of milk can be obtained.

  The present invention provides a milk-containing beverage comprising the concentrated dairy product described above. Since such milk-containing beverages contain the concentrated dairy products described above, separation of milk occurs when milk separation or precipitation occurs immediately after production or when it is kept warm for a long time in a vending machine or the like. It is excellent in stability without causing precipitation.

  In the present invention, the milk that is the raw material of the concentrated dairy product is not subjected to homogenization at all, or is subjected to low-pressure homogenization, and heating equivalent to the ultra-high temperature short-time heat treatment or the ultra-high temperature short-time heat treatment described above. A pre-heat treatment step for effecting a heat sterilization treatment, a concentration step for concentrating the milk obtained after the pre-heat treatment step, and an ultra-high temperature short time heat treatment or the ultra-high temperature for the concentrated milk obtained after the concentration step. A heat sterilization treatment step for performing a heat sterilization treatment having a heating effect equivalent to a short-time heat treatment, and a homogenization treatment step for aseptically homogenizing the concentrated milk obtained after the heat sterilization treatment step A method for producing a concentrated dairy product is provided.

According to the present invention, in the pre-heat treatment step, the homogenization treatment is not performed, or the homogenization treatment is performed under a low pressure that prevents separation of milk fat. Concentrated milk that does not cause manufacturing problems such as burning to the heat treatment machine or insoluble or coagulated products in the concentrated dairy product even when the storage period is extended. It can be set as the manufacturing method of this.
In addition, after the heat sterilization process, by performing a homogenization process that aseptically homogenizes, the protein has high emulsification stability that does not cause heat denaturation and coagulation. It is possible to produce a concentrated dairy product having a good particle size distribution and capable of being stored for a long time under refrigeration.

  In the said invention, it is preferable that the median diameter of the particle size distribution of the milk in the said pre-heat treatment process is 0.9-5.0 micrometers. Thereby, when the heat sterilization process is performed, scorching to the heat treatment machine can be more effectively prevented.

  In this invention, it is preferable that the transmittance | permeability in 420 nm which shows the heat denaturation degree of the milk obtained in the said pre-heat treatment process is 90% or more. If the transmittance is about this level, the concentrated milk that has been homogenized and concentrated at the above-mentioned low pressure is made more excellent in thermal stability when subjected to UHT treatment or equivalent heat sterilization treatment. Because.

  In the present invention, it is preferable that the concentrated dairy product in an airtight container that has been aseptically filled after the homogenization step can be hygienically safely stored for 0 to 60 days under refrigeration.

  Moreover, this invention manufactures a dairy drink using the concentrated dairy product manufacturing process which manufactures concentrated dairy product with the manufacturing method of the concentrated dairy product mentioned above, and the concentrated dairy product obtained by the said concentrated dairy product manufacturing process. A method for producing a milk beverage comprising a milk beverage production process is provided. The milk-containing beverage thus obtained does not cause separation or precipitation of milk immediately after production, or separation or precipitation of milk when placed in a warmed state for a long time with a vending machine or the like. It is excellent in stability.

  According to the present invention, there is no problem in production such as scorching to the heat treatment machine, or insoluble matter or coagulated product in the concentrated dairy product, and furthermore, the emulsion stability is high, There is an effect that it is possible to provide a method for producing a concentrated dairy product that has good flavor and can produce concentrated milk that can be stored for a long period of time under refrigeration.

  The present invention includes a concentrated dairy product that can be stored for a long period of time, a milk-containing beverage containing the same, and a method for producing them. Hereinafter, each will be described in detail.

A. Concentrated dairy product First, the concentrated dairy product of the present invention will be described. The concentrated dairy product of the present invention is characterized in that it can be stored for a long time under refrigeration. In the present invention, in particular, under refrigeration at 0 to 10 ° C. and for a storage period of 0 to 60 days, preferably under refrigeration at 0 to 5 ° C., the storage period is 0 to 60 days, more preferably 0 to 5 ° C. It is preferable that it can be stored hygienically and safely under the condition of a storage period of 0 to 45 days under the refrigerated condition.

Here, the concentrated dairy product as referred to in the present invention is a full-fat concentrated milk obtained by concentrating cow milk to about 2 to 4 times, but the full-fat concentrated milk in the present invention is not particularly limited and is other than milk. Animal milk such as sheep milk, horse milk, etc., and fat, protein, carbohydrates, and ash can be mixed and dissolved individually, and milk-derived fat, protein, carbohydrates, ash, or milk It may be obtained by appropriately mixing and dissolving fats, proteins, carbohydrates and ash derived from other sources. The fat derived from other than milk may be animal fat or vegetable fat. Furthermore, proteins other than milk, carbohydrates, and ash may also be derived from plants or from animals other than milk.
In the present invention, the raw material of the concentrated dairy product is preferably derived from animal milk such as cow's milk, sheep milk, and horse milk.

  Moreover, the component of the concentrated dairy product of this invention contains fat content 3-30 mass%, non-fat solid content 10-37 mass%, and total solid content (TS) consists of 23-50 mass%. It is preferable that no food additives such as emulsifiers, phosphates, thickening polysaccharides are contained. In general, the concentrated dairy product (concentrated milk) means that the total solid content (TS) is in the range of 23 to 50% by mass, the milk fat (MF) is in the range of 7 to 16% by mass, and the non-fat solid. Milk (NFS) refers to those in the range of 16 to 36% by mass.

  As a method for producing such a concentrated dairy product, for example, the milk that is the raw material of the concentrated dairy product is not subjected to homogenization at all, or is subjected to low-pressure homogenization, and is subjected to heat treatment at a very high temperature for a short time. A pre-heat treatment step to be applied, a concentration step for concentrating the milk obtained after the pre-heat treatment step, a heat sterilization treatment step for subjecting the concentrated milk obtained after the concentration step to a super-high temperature and short-time heat treatment, and the heating The concentrated milk obtained after the sterilization treatment step can be manufactured through a homogenization treatment step in which homogenization treatment is performed aseptically. Such a manufacturing method can be the same as that described in detail in the section of “C. Method for manufacturing concentrated dairy product” described later, and will not be described here.

B. Next, the milk-containing beverage of the present invention will be described. The milk-containing beverage of the present invention is characterized by including the concentrated dairy product described in the above-mentioned section “A. Concentrated dairy product”. Since such milk-containing beverages contain the concentrated dairy products described above, separation of milk occurs when milk separation or precipitation occurs immediately after production or when it is kept warm for a long time in a vending machine or the like. It is excellent in stability without causing precipitation.

Here, the milk-containing beverage is not particularly limited as long as it is a beverage containing milk. Specific examples include milk coffee, milk-containing tea, cocoa, soup, and the like.
The amount of the concentrated dairy product contained in the milk-containing beverage of the present invention varies greatly depending on the type of beverage, but is generally in the range of 1.0% by mass to 10.0% by mass. It can be assumed that

C. Next, the manufacturing method of the concentrated dairy product of this invention is demonstrated. In the method for producing a concentrated dairy product of the present invention, the milk that is the raw material of the concentrated dairy product is not subjected to homogenization at all, or is subjected to low-pressure homogenization, and is subjected to ultrahigh-temperature short-time heat treatment or the ultrahigh-temperature short-circuit. A pre-heat treatment step for performing a heat sterilization treatment having a heating effect equivalent to a time heat treatment, a concentration step for concentrating the milk obtained after the pre-heat treatment step, and a concentrated milk obtained after the concentration step, A heat sterilization treatment step for performing a heat sterilization treatment having a heating effect equivalent to that of the time heat treatment or the ultra-high temperature short time heat treatment, and aseptically homogenizing the concentrated milk obtained after the heat sterilization treatment step. And a homogenization treatment step. After that, it is aseptically filled into a sealed container to obtain a concentrated dairy product.

  The method for producing a concentrated dairy product of the present invention can be applied before the concentration treatment without adding any food additives such as phosphates and sodium hydrogen carbonate, and even if the concentration level is not limited to about twice. Milk used as raw material such as raw milk is subjected to UHT treatment or equivalent heat sterilization treatment and pre-heat treatment is preferably performed before or after the pre-heat treatment, preferably before or after the pre-heat treatment. In the case where the treatment is performed, the concentration treatment is performed only by performing a low-pressure homogenization treatment that prevents separation of milk fat during the concentration step, and in the subsequent heat sterilization treatment step, the UHT treatment or the equivalent thereof is performed. Even if heat sterilization is performed, it is possible to obtain a concentrated dairy product that does not cause manufacturing problems such as burning to the heat treatment machine or insoluble or coagulated material in the concentrated dairy product. To become.

  In addition, since the heat sterilization process is a process of performing a UHT process or a heat sterilization process equivalent to the UHT process, it is possible to obtain a concentrated dairy product capable of extending the storage period under refrigeration.

Furthermore, by performing a homogenization process such as performing a homogenization process on a sealed aseptic line after the heat sterilization process, the particle size distribution of the concentrated milk is smaller than that of the conventional concentrated milk. As a result, the flavor of the original milk deteriorates, and the protein undergoes heat denaturation, which causes coagulation, emulsion breakage, and the fat globules of milk fat become large and lose smoothness. When added to canned milk coffee beverages, tea beverages with milk, cocoa beverages, and soups, for example, by the sterilization treatment at the time of production of these beverages as described above Immediately after production, separation and precipitation of milk occurred, and problems such as separation and precipitation of milk occurred when left in a warm state for a long time with a vending machine, etc. Long-term storage It concentrates dairy can be obtained.
Hereafter, the manufacturing method of the concentrated dairy product of this invention is demonstrated in detail.

1. Preheating process First, the preheating process in the manufacturing method of the concentrated dairy product of this invention is demonstrated. In the pre-heat treatment step of the present invention, the milk that is the raw material of the concentrated dairy product is not subjected to homogenization at all, or is subjected to low-pressure homogenization, and is subjected to ultra-high temperature short-time heat treatment or the ultra-high temperature short-time heat treatment. It is the process of performing the heat sterilization process which has a heating effect equivalent to. In addition, when performing the said low pressure homogenization process, a low pressure homogenization process may be performed before performing the said heat sterilization process, and may be performed after performing the said heat sterilization process.

  In the present invention, the milk used as the raw material of the concentrated dairy product is usually raw milk of animal milk such as cow's milk, sheep milk, horse milk, etc., or a mixture in which fat, protein, carbohydrates, and ash are appropriately mixed and dissolved, , Proteins, carbohydrates, ash and the like added are used. The fat, protein, carbohydrate, and ash may be derived from plants or from animals.

In the present invention, the milk used as the raw material of the concentrated dairy product is not subjected to homogenization at all or is subjected to low-pressure homogenization. Preferably, UHT is performed during or after the concentration step. In order not to cause separation of milk fat during the heat sterilization process or the heat sterilization process equivalent to that, a low pressure homogenization process is performed within the median diameter range in the milk particle size distribution shown below. In addition, when the median diameter in the particle size distribution of milk is in the range shown below, the low-pressure homogenization process may not be performed.
In the present invention, the low-pressure homogenization treatment is a treatment performed at a low homogenous pressure. For example, when using a generally used homogenizer as described below, the homogenous pressure is usually 10 to 10. It is approximately in the range of 100 kgf / cm ^2, and preferably from 30~50kgf / cm ^2. When a homogeneous treatment is performed at a high homogenous pressure exceeding the above range, there is a problem that the heat treatment machine will be burnt or an insoluble matter or a coagulated product will be produced in the concentrated dairy product in the heat sterilization treatment step described later. This is because.

In addition, when the low-pressure homogenization treatment is performed in this step, the median diameter in the milk particle size distribution is in the range of 0.9 to 5.0 μm, particularly 1. It is preferable that it is 2-3.0 micrometers. When the median diameter is not more than the above range, that is, when the milk is in an emulsified form having a finer particle size distribution, in the heat sterilization treatment process described later, the heat treatment machine may be burned or concentrated milk. This is because insoluble materials and solidified products tend to be formed in the product.
(Particle size distribution measurement conditions)
Measurement instrument name: SALD 300-V MODEL 2 (manufactured by Shimadzu Corporation)
Detecting conditions of diffraction / scattered light Measurement number: once, measurement interval: 2 seconds, average number of times: 64 times, measurement absorbance range maximum value: 0.2, same minimum value: 0.01, target particle size range 350, minimum value 0.1, sensor use start position (P): 1, refractive index: 1.60-0.10i
Output condition Arbitrary particle size table; 2, Arbitrary% table; 0, Distribution standard; Volume, Frequency distribution; q, Arbitrary% (1); 35, Arbitrary% (2); 50, Arbitrary% (3); Smoothing level: 0, data shift; 0, distribution number; no conversion / graph conditions Particle size range maximum particle size: 500 μm, same minimum particle size: 0.05 μm, maximum amount of particles integrated%: 100, same frequency%; 20

  In addition, the homogenization process in this step means that the process is performed at least once by a homogenizer (homogenizer). The homogenizer used is usually limited as long as it is currently commercially available, such as a two-stage homogenizer, a single-stage double-series homogenizer, or an aseptic homogenizer. It is not a thing.

In this step, ultra high temperature short time heat treatment or heat sterilization treatment having the same heating effect as the above ultra high temperature short time heat treatment is performed. Here, ultra high temperature short time heat treatment in this step is performed. And means a treatment usually carried out under heating conditions of 110 ° C. to 140 ° C. for 5 to 60 seconds.
The milk of the raw material is subjected to a temperature condition of 80 to 98 ° C. before being subjected to the super high temperature short time heat treatment or the heat sterilization treatment having the same heating effect as the ultra high temperature short time heat treatment. Heating treatment may be performed.

In this step, the heat sterilization treatment is preferably performed so that the raw milk after heat sterilization has a heat denaturation degree of 90% or more, particularly 93% or more in light having a wavelength of 420 nm. Thereby, when performing a UHT process or the heat sterilization process equivalent to it, it can be made more excellent in thermal stability.
Here, the transmittance at 420 nm refers to the transmittance at a wavelength of 420 nm of raw material milk that has been subjected to a predetermined pre-heat treatment in the manufacturing process in accordance with the whey protein index measurement method (edited by the Japan Medical Association, dairy product test method). Say. This transmittance is a relative indication of the amount of native whey protein.

2. Concentration step Next, the concentration step in the method for producing a concentrated dairy product of the present invention will be described. The concentration step in the present invention is a step of concentrating milk obtained after the pre-heat treatment step.

  The concentration step is the same as that performed in a normal method for producing a concentrated dairy product, and the concentrator used is not particularly limited, but it is a decompression type continuous having a two- to three-effect can. A concentrator is preferably used.

  In addition, the low-pressure homogenization process mentioned above may be performed after this process and before the heat sterilization process process mentioned later is performed.

3. Heat sterilization process Next, the heat sterilization process in the manufacturing method of the concentrated dairy product of this invention is demonstrated. In the heat sterilization treatment step of the present invention, the concentrated milk obtained after the concentration step has a heating effect equivalent to that of the ultra high temperature short time heat treatment (UHT treatment) or the ultra high temperature short time heat treatment (UHT treatment). This is a step of performing sterilization treatment.

  The UHT process in the present invention is not particularly limited as long as it is a heat sterilization process that is performed under the normal UHT process conditions, and further includes a heat sterilization process equivalent to the UHT process. The heating conditions at this time are not particularly limited, but in general, when stored for a long time in a chilled temperature zone of 10 ° C. or less, at least 120 ° C., about 30 seconds, or about the same In the case of being stored for a long time in a normal temperature zone, it is a heat sterilization treatment at 140 ° C. for about 5 seconds or the same degree. Moreover, as a UHT heat sterilizer that performs UHT treatment, there are generally a direct heating method and an indirect heating method, which can be used, but a heat sterilization treatment at 140 ° C. for about 5 seconds is performed. In this case, the direct heating method is preferable.

4). Homogenization process Next, the homogenization process in the manufacturing method of the concentrated milk of this invention is demonstrated. The homogenization treatment step after the concentration step in the present invention is a step of aseptically homogenizing the concentrated milk obtained after the heat sterilization treatment step.

  This step is not particularly limited as long as it can be aseptically homogenized. For example, an aseptic homogenizer that can prevent microorganisms from entering from the outside with a steam seal is used. It can be set as the process of installing on the back line of the heat processing machine used in a heat sterilization treatment process, and performing a homogenization process. By using this aseptic homogenizer, even though it is a case where UHT treatment or equivalent heat sterilization treatment is applied, the protein that has not existed before causes heat denaturation and does not cause coagulation. It is possible to provide a concentrated dairy product that has high emulsification stability and has a variety of large and small particle size distributions that can be stored for a long period of time under refrigerated conditions.

The number of homogenization treatments may be performed at least once, but the pressure conditions in the homogenization treatment may be any pressure conditions within a range of 10 to 1,000 kgf / cm ² . By taking these optional pressure conditions, it is possible to arbitrarily change the size of fat globules, etc., and despite having concentrated milk that has been subjected to UHT treatment or equivalent heat sterilization treatment, the particle size distribution is It is possible to provide a concentrated dairy product that can be stored for a long time under refrigeration having various flavors of different sizes.

In addition, although the temperature conditions at the time of performing the said homogenization process are not specifically limited, What is necessary is just in the range of 40 to 95 degreeC, and especially 60 to 70 degreeC vicinity is more preferable. In the case of a two-stage homogenizer, one stage is sufficient if the pressure condition is 10 to 600 kgf / cm ² , but if it is necessary to eliminate fat clamping, it is necessary to perform the second stage processing. . In this case, the pressure condition of the second stage is preferably less than half of the first stage, and the pressure condition may be 10 to 1,000 kgf / cm ^{2 in} total with the first stage.

  The median diameter of the particle size distribution of the concentrated milk homogenized in this step is not particularly limited, but is usually within the range of 0.3 to 5.0 μm, preferably 0.5 to 1. It is in the range of 5 μm. This is because a concentrated dairy product having a good flavor and high emulsification stability can be obtained.

5). Others In the present invention, it is usually aseptically filled after the homogenization treatment step to obtain a concentrated dairy product in an airtight container. Such a concentrated dairy product in an airtight container is 0 to 60 days under refrigeration, preferably 0 to 5 days under refrigeration at 0 to 5 ° C, more preferably 0 to 5 ° C under refrigeration. In this case, it is preferable that hygienic and safe storage is possible under the condition that the storage period is 0 to 45 days.

D. Next, a method for producing a milk-containing beverage of the present invention will be described. The method for producing a dairy beverage according to the present invention includes a concentrated dairy production process for producing a concentrated dairy product by the above-described method for producing a concentrated dairy product, and a milk using the concentrated dairy product obtained by the concentrated dairy product production process. A milk-containing beverage manufacturing process for producing a milk-containing beverage, and milk-containing beverages obtained by this method may cause separation or precipitation of milk immediately after production, When placed in a heated state, the milk can be excellent in stability without causing separation or precipitation.

The concentrated dairy product manufacturing process in the present invention is the same as that described in the above-mentioned “C. Method for manufacturing concentrated dairy product”, and thus the description thereof is omitted here.
Moreover, since the milk-containing drink obtained is also the same as that described in the section “B. Milk-containing drink”, description thereof is omitted here.
The milk beverage manufacturing process in the present invention is a process of mixing the concentrated dairy product with a raw material of a milk beverage such as a coffee extract, which is diluted with water or the like as necessary, and an additive such as a stabilizer is added. It is to be added. The same materials and methods as those used in the production process of a general milk-containing beverage can be used.

  The present invention is not limited to the above embodiment. The above embodiment is an exemplification, and has substantially the same configuration as the technical idea described in the claims of the present invention, and has the same operational effects or equivalents thereof. Is included in the technical scope of the present invention.

Hereinafter, the present invention will be specifically described with reference to examples.
[Example 1]
(Pre-heat treatment process)
After heating raw milk to 85 ° C. with a plate heater, a low-pressure homogenization treatment of 50 kgf / cm ² is performed using a homogenizer, and the median diameter of the particle size distribution under the particle size distribution measurement conditions is 1.33 μm. Chemicalized milk was obtained. Subsequently, pre-heat treatment by UHT treatment at 120 ° C. for 30 seconds was performed to obtain pre-concentrated milk having a transmittance at 420 nm of 93.1%.
(Concentration process)
Furthermore, the concentrated milk obtained is concentrated about 3 times until the solid content becomes 36% by mass in a reduced pressure continuous concentrator having 2 to 3 double-effect cans, and then the obtained concentrated milk is again used with a homogenizer. Then, a low-pressure homogenization treatment was performed to obtain concentrated milk having a median diameter of the particle size distribution of 1.28 μm under the particle size distribution measurement conditions.
(Heat sterilization process and homogenization process)
Next, heat sterilization is performed at 120 ° C. for 30 seconds in a UHT sterilizer, homogenization is performed at 150 kgf / cm ^{2 with} an aseptic homogenizer, and finally, a sterile plastic bag is aseptically filled. It became a concentrated dairy product.
The obtained concentrated dairy product did not coagulate and had no insoluble matter, and the median diameter of the particle size distribution under the particle size distribution measurement conditions was 0.93 μm, and had a very smooth flavor. . There was no burning inside the UHT sterilizer after heat sterilization of the concentrated milk. Further, the concentrated dairy product obtained by aseptically filling a sterile plastic bag ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.

[Example 2]
Example 1 Raw milk was prepared except that the concentrated milk was subjected to heat sterilization using a UHT sterilizer at 120 ° C. for 30 seconds and then subjected to a homogenization treatment of 500 kgf / cm ² using an aseptic homogenizer. In the same manner, a concentrated dairy product was obtained.
The obtained concentrated dairy product does not coagulate and has no insoluble matter, and the median diameter of the particle size distribution under the particle size distribution measurement conditions is 0.63 μm, and has a very smooth and refreshing flavor. Met. There was no burning inside the UHT sterilizer after heat sterilization of the concentrated milk. Further, the concentrated dairy product obtained by aseptically filling a sterile plastic bag ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.

[Example 3]
The raw milk was processed in the same manner as in Example 1 except that the concentrated milk was subjected to heat sterilization using a UHT sterilizer under heating conditions of 140 ° C. and 5 seconds to obtain a concentrated dairy product.
The obtained concentrated dairy product was neither solidified nor insoluble, and the median diameter of the particle size distribution under the particle size distribution measurement conditions was 1.15 μm, and had a very smooth flavor. . There was no burning inside the UHT sterilizer after heat sterilization of the concentrated milk. Further, the concentrated dairy product obtained by aseptically filling a sterile plastic bag ensured hygienic safety for a minimum of 20 days when stored at a room temperature of 25 ° C.

[Example 4]
After heating the raw milk to 85 ° C. with a plate heater, the low-pressure homogenization treatment is not performed. Instead, the concentrated milk immediately after the concentration treatment is subjected to a low-pressure homogenization treatment of 50 kgf / cm ² to satisfy the above-mentioned particle size distribution measurement conditions. A concentrated milk product was obtained in the same manner as in Example 1 except that UHT-treated concentrated milk having a median particle size distribution of 1.39 μm was obtained.
The obtained concentrated dairy product did not coagulate and had no insoluble matter, and the median diameter of the particle size distribution under the particle size distribution measurement conditions was 0.89 μm, and had a very smooth flavor. . There was no burning inside the UHT sterilizer after heat sterilization of the concentrated milk. Further, the concentrated dairy product obtained by aseptically filling a sterile plastic bag ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.

[Example 5]
After heating raw milk to 85 ° C. with a plate heater, a low-pressure homogenization treatment of 90 kgf / cm ² is performed using a homogenizer, and the median diameter of the particle size distribution under the particle size distribution measurement conditions is 1.03 μm. A concentrated dairy product was obtained in the same manner as in Example 1 except that the processed milk was obtained.
The obtained concentrated dairy product was neither solidified nor insoluble, and the median diameter of the particle size distribution under the particle size distribution measurement conditions was 0.83 μm, and had a very smooth flavor. . There was no burning inside the UHT sterilizer after heat sterilization of the concentrated milk. Further, the concentrated dairy product obtained by aseptically filling a sterile plastic bag ensured sanitary safety for a minimum of 30 days in chilled band storage at 10 ° C. or lower.

[Comparative Example 1]
After heating raw milk to 85 ° C. with a plate heater, homogenization is performed using a homogenizer at 180 kgf / cm ² , and before concentration, the median diameter of the particle size distribution under the particle size distribution measurement conditions is 0.75 μm. Except for obtaining milk, raw milk was processed in the same manner as in Example 1 to obtain a concentrated dairy product.
The obtained concentrated dairy product also contains coagulated products and insolubles, and scorching was observed inside the UHT sterilizer after heat sterilization of the concentrated milk.

[Comparative Example 2]
The raw milk was processed in the same manner as in Example 1 except that the raw milk was heated to 85 ° C. with a plate heater and then the low-pressure homogenized milk was not heat sterilized with a UHT sterilizer. Got the product.
The obtained concentrated dairy product also contains coagulated products and insolubles, and scorching was observed inside the UHT sterilizer after heat sterilization of the concentrated milk.

[Comparative Example 3]
Immediately after the raw milk is not heated to 85 ° C with a plate heater, is not subjected to low-pressure homogenization treatment, is not subjected to heat sterilization treatment with a UHT sterilizer, and is concentrated to obtain concentrated milk, using a homogenizer Raw milk was treated in the same manner as in Example 1 except that a homogenization treatment of 180 kgf / cm ² was performed, and concentrated milk before UHT treatment having a median diameter of 0.79 μm in the particle size distribution measurement condition was obtained. To obtain a concentrated dairy product. The obtained concentrated dairy product also contains coagulated products and insolubles, and scorching was observed inside the UHT sterilizer after heat sterilization of the concentrated milk.

[Comparative Example 4]
The raw milk is heated to 85 ° C. with a plate heater, and then homogenized at 130 kgf / cm ² using a homogenizer, before the concentration in which the median diameter of the particle size distribution in the particle size distribution measurement condition is 0.80 μm. Except for obtaining milk, raw milk was processed in the same manner as in Example 1 to obtain a concentrated dairy product.
The obtained concentrated dairy product also contains coagulated products and insolubles, and scorching was observed inside the UHT sterilizer after heat sterilization of the concentrated milk.

[Reference Example 1]
(General concentrated milk production method for mass consumers)
Raw milk is preheated at 65 to 85 ° C., then subjected to heat sterilization at 100 ° C. or higher with a plate heater, and further a solid content of 36 mass in a continuous condenser of a reduced pressure system having a 2-3 effect can. Concentrate to about 3 times until the concentration reaches%, and then cool and fill the resulting concentrated milk without UHT treatment or equivalent heat sterilization treatment and without homogenization treatment. A concentrated dairy product was obtained.
The median diameter of the particle size distribution in the particle size distribution measurement conditions of the obtained concentrated dairy product was 3.53 μm. The resulting concentrated dairy product had a flavor lacking smoothness. The concentrated dairy product obtained by filling the container only guaranteed hygienic safety for at least 10 days in chilled zone storage at 10 ° C or lower.

[Example 6]
Using the concentrated dairy products obtained in Examples 1 to 5, milk coffee was prepared according to the coffee formulation described in Table 1.

The method for preparing coffee is as follows.
1. Coffee beans are crushed and extracted by standard methods.
2. Mix in the order of extract, sugar, baking soda, concentrated dairy products, and fragrance.
^3. Preheat to 60 ° C. and homogenize (150 kg / cm ² ).
4). After filling the can, retort sterilization (after reaching a set temperature of 120 ° C. or higher until a predetermined F ₀ value ^* ) is performed.
* F ₀ value: Time required to kill microorganisms at a constant temperature at 121.1 ° C. (heat resistance parameter is 10 ° C.)
As a result of observing milk coffee after retort sterilization, no generation of precipitate was observed.

[Comparative Example 5]
Milk coffee was prepared in the same manner as in Example 5 above using the concentrated dairy products obtained in Comparative Examples 1 to 4.
As a result of observing milk coffee after retort sterilization, generation of precipitates was observed.

[Reference Example 2]
Using the concentrated dairy product obtained in Reference Example 1, milk coffee was prepared in the same manner as in Example 5 above.
As a result of observing milk coffee after retort sterilization, no generation of precipitate was observed.

Claims (2)

It contains 3 to 30% by weight of fat, 10 to 37% by weight of non-fat solid, 23 to 50% by weight of total solids, and emulsifier, phosphate, sodium bicarbonate and thickening polysaccharide. Milk that is the raw material of concentrated dairy products that do not contain at all is either not homogenized at all, or is subjected to low-pressure homogenization, and heating effect equivalent to ultra-high temperature short-time heat treatment or the above-mentioned ultra-high temperature short-time heat treatment A pre-heat treatment step for performing a heat sterilization treatment having
A concentration step of concentrating the milk obtained after the pre-heat treatment step;
A heat sterilization treatment step for subjecting the concentrated milk obtained after the concentration step to a heat sterilization treatment having a heating effect equivalent to the ultra high temperature short time heat treatment or the ultra high temperature short time heat treatment;
The concentrated milk obtained after the heat sterilization treatment step has a homogenization treatment step for aseptically homogenizing treatment,
The low-pressure homogenization treatment is such that the median diameter of the milk particle size distribution in the pre-heat treatment step is 0.9 to 5.0 μm,
The ultra-high temperature short time heat treatment or the pre-heat treatment step having a heating effect equivalent to the ultra high temperature short time heat treatment is a treatment in which the transmittance at 420 nm is 90% or more with respect to the degree of heat denaturation. A method for producing a concentrated dairy product. Claims wherein the homogenization step a sterile-filled sealed containers concentrated dairy later, under refrigeration of 0 ° C., and the storage period is at least 30 days, characterized in that that can be hygienically safe storage Item 2. A method for producing a concentrated dairy product according to Item 1 .