KR20160090721A - Low-Phosphate milk product and its Manufacture method - Google Patents

Abstract

The present invention is directed to a method for producing low-fat milk having a similar level to that of ordinary milk, while the content of phosphorus is reduced to half the level of general milk in accordance with the matters requiring attention to the intake of phosphorus of the kidney function depressor, By weight of carrageenan in a ratio of 2% to 3% of whey protein, 0.2% to 0.4% of milk calcium, 1.2% to 1.5% of galactooligosaccharide and 4.4% to 4.8% And adding purified water so that the final amount becomes 100% after completion of the step of forming the lowered milk mixed solution.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-phosphorus milk product having reduced phosphorus content,

The present invention relates to a process for producing a crude oil having a reduced phosphorus and potassium content in comparison with a general milk for the purpose of developing a product for a kidney function depressor. More specifically, the content of phosphorus and calcium was reduced to 1/2 compared with the general milk prepared by adjusting the addition amount of whey proteins, calcium and milk cream based on 36wt% of the crude milk, ≪ RTI ID = 0.0 > and / or < / RTI >

Malnutrition is a common problem in dialysis patients with impaired kidney function. The deterioration of nutritional status has a detrimental effect on the prognosis of dialysis patients, such as delaying disease healing or increasing the incidence of disease, by lowering immune function and increasing susceptibility to infections. [PubMed] Park, The Korean Journal of Hepatology / Vol. 10, No. 5, pp. 17-22 (1991)

Although maintaining good nutrition is very important for dialysis patients, frequent malnutrition is due to the limitation of phosphorus and potassium intake among minerals. The amount of phosphorus consumed per day in a normal diet is about 800 to 1,800 mg. When the kidney function is normal, the increase of serum phosphorus is not a big problem when the phosphorus is ingested more than 1,000 mg per day. However, the dialysis patients with reduced renal function cause hyperphosphatemia can do. Hyperinsulinemia may cause hypocalcemia, which may lead to abnormal sensations, hyperemia, hyperventilation, convulsions, and caution for calcification of small blood vessels. [Clinical characteristics of patients with hyperinsulinemia after using ginseng salt-containing emollients, Korean Journal of Internal Medicine: 68 (1): 18-25 (2005)] Potassium also plays a role in renal dialysis patients The limitation of intake of phosphorus and potassium in eating is very important.

However, phosphorus and potassium are nutrients contained in various food groups, and they are characterized by being abundantly contained in all kinds of foods such as meat, green and yellow vegetables, and fruits. Due to the nutritional characteristics of phosphorus and potassium, the main source of protein is meat, various vitamins, and minerals. The intake of vegetables is limited. Kidney function. For balanced nutrition, the phosphorus and potassium contents Less distributed milk is a very important food. Milk is a protein, but in normal milk, it has a content of 90mg of phosphorus per 100ml and potassium of 150mg, and selectively lowers this content. .

Generally, a method of lowering a mineral preparation such as phosphorus and potassium is effective in passing through a column that can be selectively removed through a reaction. However, there arise problems when applying this method.

Japanese Patent Nos. 2004-16214, 3236933, and 3388966 all pass through a column filled with a raw material such as cerium oxide hydrate and ethylene vinyl alcohol or boehmite as a deinking agent, Is not permitted to be used for food in the Food Sanitation Act. Also, when the column is applied to a mass production process, it is expected that the burden of cost generation and the application of continuous production are not easily structured.

JP 2004-16214 (June 12, 2002) JP 3388966 (Nov. 22, 1995) JP 3236933 (Nov. 14, 1997)

Conventional methods for removal of potassium and phosphorus and reduction of content include dephosphorization processes used for purification of existing wastewater. In this method, when phosphoric acid is passed through a column filled with a bead composed mainly of zeolite, which is a kind of aluminum silicate hydrate, phosphorus and potassium contained in a sample containing organic and inorganic substances such as wastewater are chemically reacted through the porous structure of the zeolite There is a way to be removed by the reaction. However, there are some problems in making phosphorus-adjusted milk using this method. First, the zeolite, which is a dephosphating agent, has a problem of increasing the pH of the milk during the reaction due to the characteristic of having an alkaline property. The pH condition of general milk is maintained at the neutral level of 6.5 ~ 7.0, but the pH condition is changed to more than 10.0 when reacting with the zeolite bead, so a neutralization reaction by separate acid treatment is required. The second problem is that there is no standard condition for application of zeolite material in the Food Sanitation Act and Livestock Sanitation Management Act. Due to these problems, it is impossible to apply the removal and depolarization reaction using zeolite preparation to milk.

Therefore, the present invention is based on the consideration of individual nutritional characteristics of a food material derived from milk such as crude oil and milk cream, whey protein, milk calcium preparation and the like without any additional chemical reaction, , While the content of phosphorus is halved.

A detailed description of the method of preparing the blended milk according to the present invention and the method for producing the blended milk according to the present invention is briefly made up of steps of mixing, mixing, homogenizing, sterilizing and cooling the milk and mixing the milk cream with whey protein.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a process for preparing a mixture of wheat protein and other additives derived from milk by homogenizing and sterilizing crude oil and other additives derived from milk and packing the same in an aseptic pack, wherein 33 wt% to 36 wt% of crude oil is contained in 100 wt% Within the above range.

The manufacturing process of the reduced milk according to FIG. 1 will be described in detail as follows. After the crude oil cooled to 10 캜 or lower is introduced at a ratio of 33 to 36%, whey protein having a protein content of 80% or more is melted and added at a ratio of 2 to 3% to purified water at 30 to 40 캜. After the addition of 0.2 to 0.4% of milk calcium of 16% or more in calcium content, 1.2 to 1.5% of galactooligosaccharide, and 4.4 to 4.8% of milk cream in 70 to 90 ° C hot water to prevent separation of the fat layer during storage and distribution 0.05% of glycerin fatty acid ester is added, and 0.02% of a colloid-based natural additive, carrageenan, is added to prevent precipitation of whey proteins. Thereafter, the step (1) of forming the lowered milk mixture is performed by filling the purified water so that the final amount becomes 100%. In this case, the addition amount of each additive except purified water should be added within a predetermined range, so that the content of phosphorus is determined to be half the level of general milk, and the taste also has milk-like characteristics. In particular, in the case of oil cream, the content of phosphorus contained in the crude oil and the cream is separated from the same crude oil added to the product. As a result, a small amount of the phosphorus content is seasonally small, so that the content of the phosphorus It is necessary to make adjustments at the end of the day.

After the mixing step, the lowered milk mixture was homogenized at a pressure of 200 to 400 kg / cm < 2 > under a sterilization condition of 138 to 143 DEG C for about 30 seconds, (2), the sterilization and cooling step (2) is carried out in which the sterilized mixture is cooled and stored in a sterilized tank to obtain a sterilized mixture.

The milk is sterilized through the above process. The milk is filled in a sterilized container made of sterilized hydrogen peroxide under aseptic conditions, and the packaging is completed, and the packaging and storing process (3) for storing the milk in the warehouse is completed.

As described above, in order to reduce the phosphorus content of the milk which is being consumed for the purpose of preventing the nutritional deficiency of the kidney function depressor, the ratio of the milk-derived food material to the protein , The amount of carbohydrates, fats and calcium is maintained at the same level, and the content of phosphorus is reduced to half.

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(Example 1)

The present example was based on the preparation of a compounding amount of 1,000 kg.

In the preparation of the low milk, crude oil which has been cooled and stored at 10 占 폚 or lower is first put into a mixing tank in an amount of 330 to 360 kg, and the whey protein is dissolved in hot water of 30 to 40 占 폚 in an amount of 20 to 30 kg. . After adding 2 to 4 kg of milk calcium, 12 to 15 kg of galactooligosaccharide and 44 to 48 kg of milk cream to hot water at 70 to 90 캜, 0.5 kg of glycerin fatty acid ester was added to prevent the separation of the fat layer during the storage and distribution process To prevent precipitation of whey proteins, 0.2 kg of carrageenan, a natural colloidal additive, is added. The final amount of milk is then filled up to 100% with purified water to complete the mixing process.

After the mixing step, the lowered milk mixture was homogenized at a pressure of 200 to 400 kg / cm < 2 > under a sterilization condition of 138 to 143 DEG C for about 30 seconds, Or less and stored in a sterilized tank to perform a sterilization and cooling process to obtain a sterilized mixture.

The milk is sterilized by the above process. The milk is filled in a sterilized container made of sterilized hydrogen peroxide under aseptic conditions, and the packaging is completed and the packaging and storing process for storing the milk in the warehouse is performed.

(Example 2)

Sensory evaluation of the present invention

The sensory characteristics of the low-fat milk and the general milk prepared in the same manner as in Example 1 were compared with each other. The sensory characteristics of the present invention were classified into four types of flavor, texture, color, imitation, odor, and palatability. Each item was divided into 1 to 7 compartment scales to evaluate the rating of each item for 35 panelists Table 1 shows the results.

Table 1 Sensory test result table

As shown in Table 1, there was no significant difference in the taste and color between the low-fat milk and the general milk, and there was a significant difference in the texture and the freshness of the milk. Of the sensory evaluation. Finally, no significant difference was found in the comparison of preference values, so it was judged that the existing milk could be replaced with the low-end milk.

(Example 3)

Analysis of phosphorus content and nutrient content of the present invention

Table 2 shows the results of the phosphorus content analysis and general nutritional analysis of the low-fat milk prepared as in Example 1 and the comparison with the nutritional components of the general milk disclosed in the food nutrition information.

Table 2 Analysis of caffeine content

As shown in Table 3, the phosphorus content of low milk is 41.37mg / 100g, which is half the level of normal milk. In the case of other nutrients, the content of components other than carbohydrates is similar to that of ordinary milk.

Claims (1)

Phospholipids in which the content of phosphorus is adjusted for kidney function-lowering

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