JPH02154639A - Production of milk mineral concentrate - Google Patents

Abstract

PURPOSE:To industrially and advantageously produce a milk mineral concentrate without causing clouding or precipitating by ultrafiltering whey, concentrating the ultrafiltrate, allowing the concentrate to stand and removing the deposited lactose. CONSTITUTION:Whey formed as a by-product in producing cheese or casein from mammalian raw milk is filtered through an ultrafiltration membrane having <=40,000 fractionation molecular weight at pH 4-6 and the resultant filtrate is then concentrated until the lactose concentration thereof attains about 50%. A small amount of lactose, as desired, is subsequently added as a seed to the obtained concentrated liquid and the resultant mixture is allowed to stand at 0-20 deg.C. The deposited lactose is then separated and removed with a centrifuge, etc., to provide a milk mineral concentrate. Distilled water, as desired, is added to dilute the concentrate. The obtained concentrate is subsequently spray-dried to afford a powdery milk mineral concentrate.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to an industrially advantageous method for producing a milk mineral concentrate that does not cause turbidity or precipitation.

[Prior art] Regarding the technology for utilizing whey, which is a by-product during cheese production, whey protein separated by membrane technology has already been found to be widely used in the field of food materials as an excellent protein source. . However, what is the limit of whey? The mother liquor obtained by concentrating the filtrate to precipitate lactose has not found any use even though it contains all the whey minerals including potassium and calcium.

[Problems to be Solved by the Invention] As a result of intensive research into the production of milk minerals from whey, the present inventors have found that whey can be produced under the conditions described below. It has been found that most of the milk minerals can be recovered by filtration treatment, and a milk mineral concentrate with a high milk mineral content, which is excellent in usability, and which does not cause turbidity or precipitation can be obtained.

[Means for Solving the Problems] The present invention provides whey with a molecular weight cut-off of 40,000 or less at pH=4 to pH=6. Turbidity and precipitation characterized by removing the precipitated lactose by concentrating the lactose in the filtrated solution (with a filtration membrane) until it reaches approximately 50% and leaving the concentrated solution at 0 to 20°C. This is a method for producing milk mineral concentrate that does not produce any.

In the present invention, whey refers to a clear green solution that is produced as a by-product during the production of cheese or casein from raw milk of mammals such as cows. A particularly preferred type of whey is lactose, which is obtained as a by-product when producing cheese from raw milk of cows, goats, etc. Ultrafiltration is pH
This is carried out by subjecting whey having a molecular weight of 4 to 6 to a pressure of 3 kg/cd, for example, to a filter equipped with an ultrafiltration membrane having a molecular weight cut off of 40,000. ) The permeate after filtration has a lactose content of approximately 50
% and further concentrated at 0 to 20 °C, e.g. 10 to 12
By letting it stand for a while, the lactose is released.
When precipitating lactose, better results can be obtained by adding a small amount of lactose as a seed. By removing the +j'i released lactose using, for example, a centrifuge, a milk mineral concentrate without turbidity or precipitation can be obtained. At this time, if the pit of the whey is not adjusted to 4 to 6 or if an ultra-filter membrane with a molecular weight cutoff of 40,000 or less is not used, the milk minerals will become turbid and precipitate. Sauces, dressings, beverages, sauces that require transparency,
It becomes a milk mineral whose commercial value has decreased and cannot be used in soy sauce or the like.

Further, when the obtained milk mineral concentrate that does not cause turbidity or precipitation is diluted by adding distilled water and spray-dried, the milk mineral concentrate can be obtained as a powder. Here the object of this invention is achieved.

Next, the present invention will be explained in detail using examples.

Example 1 Extraoral whey (whey sweet), a by-product during cheddar cheese production, was pitted with potassium hydroxide or citric acid for 3. 3.5. 4. , 4.5. 5. 5.5゜3
, 8.5. 7. 100 each of us adjusted to 7.5
When ultrafiltration was carried out at a pressure of 5 kg/c4 using a filter equipped with an ultrafiltration membrane of 40,000 Ω and a fractionated molecular dish, 8ON of each permeate was obtained. The obtained permeate was concentrated under reduced pressure until the concentration was about 1/10.

The lactose concentration of the concentrated mixture through this process is approximately 5.
0%, total solids was about 58%. 1 Agricultural shrinkage at 30°
After cooling to C, a small amount of lactose was added as a seed, and the
After standing for 10 hours at °C, the precipitated lactose was separated using a centrifugal dehydrator and washed with cold water to obtain about 3.0 kg of crystalline lactose. Each of these milk mineral concentrates separated by centrifugal dehydrator weighed approximately 5 kg.

A naked eye comparison of the state of the milk mineral concentrate thus obtained was made, and a naked eye comparison of the state of the milk mineral concentrate when it was placed in a colorless transparent glass bottle and left in a refrigerator at 5° C. for 10 days. Also, the total number of fractionated molecules is 10,000 or 20,000.

The same procedure was carried out by using ultrafiltration membranes of 60,000, 80,000, and 100,000.

The results are shown in Table 1, adjusted to p114-6, and within the limit of molecular weight cut-off of 40,000 or less? The whey mineral concentrate filtered using a filtration membrane was not cloudy or precipitated and had excellent transparency.

Example 2? Neutralize 50 g of /r fresh aged milk/i'F with sodium hydroxide, set the PL+ to 5, and filter the ultrafilter at a pressure of 3 kg/c♂ using a filter equipped with an ultrafiltration membrane with a molecular weight cutoff of 30,000 as a regulator. ?
After filtration, a 41Ω permeate was obtained. The permeate was heated to temperature 4.
The mixture was concentrated under reduced pressure at 0°C to a volume of 1/10, a small amount of lactose was added as crystal seeds, and the mixture was left at 10°C for 12 hours.

The total solids content of this concentrate was 57.1%, and the lactose content was 4.
It was 8.9%. This concentrated solution was subjected to a centrifugal dehydrator to remove the precipitated lactose, and the milk mineral concentrate 2. I got Okg. This was cloudy and no precipitate was formed. Further, by adding 4 kg of distilled water to 2 kg of this product and spray drying, a powder of this milk mineral concentrate was obtained.

Patent applicant Niei Chemical Industry Co., Ltd. Agent: Patent attorney Kyo Yuasa 11jo: (4 other people)

Claims (1)

[Claims] 1. After filtering whey at pH 4 to 6 using an ultrafiltration membrane with a molecular weight cut-off of 40,000 or less, concentrating the filtrate until the concentration of lactose reaches about 50%, and A method for producing a milk mineral concentrate that does not cause turbidity or precipitation, characterized by removing precipitated lactose by allowing the solution to stand still. 2. The method for producing a milk mineral concentrate that does not cause turbidity or precipitation according to claim 1, wherein the whey is sweet whey produced as a by-product during cheese production. 3. A method for producing a powdered milk mineral concentrate, which comprises adding distilled water to the milk mineral concentrate obtained by the production method according to claim 1 to dilute it and then spray drying it.