NZ717491B2 - Production method for concentrated product using freeze-concentration method - Google Patents
Production method for concentrated product using freeze-concentration method Download PDFInfo
- Publication number
- NZ717491B2 NZ717491B2 NZ717491A NZ71749114A NZ717491B2 NZ 717491 B2 NZ717491 B2 NZ 717491B2 NZ 717491 A NZ717491 A NZ 717491A NZ 71749114 A NZ71749114 A NZ 71749114A NZ 717491 B2 NZ717491 B2 NZ 717491B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- fluid
- concentrated
- treated
- freeze
- ice
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
- 239000012530 fluid Substances 0.000 claims abstract description 243
- 238000000926 separation method Methods 0.000 claims abstract description 91
- 235000015155 buttermilk Nutrition 0.000 claims description 37
- 235000020183 skimmed milk Nutrition 0.000 claims description 24
- 244000005700 microbiome Species 0.000 claims description 19
- 239000003205 fragrance Substances 0.000 claims description 18
- 235000020185 raw untreated milk Nutrition 0.000 claims description 17
- 235000015140 cultured milk Nutrition 0.000 claims description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000013365 dairy product Nutrition 0.000 claims description 7
- 239000005862 Whey Substances 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 6
- 230000000717 retained Effects 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 2
- 210000004080 Milk Anatomy 0.000 description 107
- 235000013336 milk Nutrition 0.000 description 107
- 239000008267 milk Substances 0.000 description 107
- 239000007787 solid Substances 0.000 description 59
- 239000007788 liquid Substances 0.000 description 51
- 238000003756 stirring Methods 0.000 description 37
- 239000003507 refrigerant Substances 0.000 description 22
- 238000010438 heat treatment Methods 0.000 description 20
- 239000007858 starting material Substances 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000012528 membrane Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 13
- 150000002500 ions Chemical class 0.000 description 12
- 238000001816 cooling Methods 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 239000000725 suspension Substances 0.000 description 11
- 230000014860 sensory perception of taste Effects 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 230000035917 taste Effects 0.000 description 10
- 235000013618 yogurt Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000010792 warming Methods 0.000 description 7
- 238000000151 deposition Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 4
- 230000000630 rising Effects 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 230000003247 decreasing Effects 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial Effects 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000001603 reducing Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- GXMBHQRROXQUJS-UHFFFAOYSA-N (2-hept-2-ynylsulfanylphenyl) acetate Chemical compound CCCCC#CCSC1=CC=CC=C1OC(C)=O GXMBHQRROXQUJS-UHFFFAOYSA-N 0.000 description 1
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 1
- 241001646071 Prioneris Species 0.000 description 1
- 210000002966 Serum Anatomy 0.000 description 1
- 229940035295 Ting Drugs 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000002542 deteriorative Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000414 obstructive Effects 0.000 description 1
- 230000001590 oxidative Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/0004—Crystallisation cooling by heat exchange
- B01D9/0013—Crystallisation cooling by heat exchange by indirect heat exchange
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/0036—Crystallisation on to a bed of product crystals; Seeding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/02—Crystallisation from solutions
- B01D9/04—Crystallisation from solutions concentrating solutions by removing frozen solvent therefrom
Abstract
Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The production method for concentrated product using the freeze-concentration method comprises: an ice crystal generation step in which a fluid to be treated is cooled, ice crystals of the fluid to be treated are generated in the fluid to be treated, and a mixed fluid of ice crystals and concentrated fluid to be treated, being fluid to be treated that has been concentrated by the generation of the ice crystals, is formed; and an ice crystal separation step in which the mixed fluid is separated into the concentrated fluid to be treated and the ice crystals, and the concentrated fluid to be treated is retrieved. tion method comprises: an ice crystal generation step in which a fluid to be treated is cooled, ice crystals of the fluid to be treated are generated in the fluid to be treated, and a mixed fluid of ice crystals and concentrated fluid to be treated, being fluid to be treated that has been concentrated by the generation of the ice crystals, is formed; and an ice crystal separation step in which the mixed fluid is separated into the concentrated fluid to be treated and the ice crystals, and the concentrated fluid to be treated is retrieved.
Description
(12) Granted patent specificaon (19) NZ (11) 717491 (13) B2
(47) Publicaon date: 2021.12.24
(54) PRODUCTION METHOD FOR CONCENTRATED PRODUCT USING FREEZE-CONCENTRATION
METHOD
(51) Internaonal Patent Classificaon(s):
B01D 9/04 A23C 1/06
(22) Filing date: (73) Owner(s):
2014.08.29 Meiji Co., Ltd.
(23) Complete caon filing date: (74) Contact:
2014.08.29 AJ PARK
(30) Internaonal ty Data: (72) or(s):
JP 2013-178457 2013.08.29 KAMIYA Tetsu
KASHIWAGI Kazunori
(86) Internaonal Applicaon No.: ICHIMURA Takefumi
SATAKE Yoshinori
OMORI Toshihiro
(87) Internaonal Publicaon number: MATSUBARA Hiroki
WO/2015/030161
(57) Abstract:
Provided is a producon method for a trated product, using a freeze-concentraon method
having a high yield rate (low loss rate) that is praccally applicable, as required in large-scale
(commercial scale) producon. The producon method for concentrated product using the freezeconcentra
on method comprises: an ice crystal on step in which a fluid to be treated is
cooled, ice crystals of the fluid to be d are generated in the fluid to be d, and a mixed
fluid of ice crystals and concentrated fluid to be treated, being fluid to be treated that has been
concentrated by the generaon of the ice crystals, is formed; and an ice crystal separaon step in
which the mixed fluid is separated into the concentrated fluid to be treated and the ice crystals,
and the concentrated fluid to be treated is retrieved.
NZ 717491 B2
SPECIFICATION
PRODUCTION METHOD FOR CONCENTRATED T
USING FREEZE-CONCENTRATION METHOD
BACKGROUND
cal Field
[0001) The present invention relates to a production method for concentrated products
using a freeze—concentration method.
Description of the Prior Art
The freeze-concentration method is provided for preventing a liquid to be
treated (as derived from the fluid to be treated) from being heated excessively while it is
being concentrated, and can e concentrated liquids Without causing any changes in
the flavor or taste due to the applied heating or warming effects (as represented by the
disagreeable odors produced by the applied heating and the like).
Typically, the freeze-concentration method includes the suspension crystal
deposition method (the suspension crystal concentration method) for generating an ice
crystal in granular forms within the crystal deposition ner and the acial
advance freeze—concentration method for allowing an ice crystal to be
grown onto the
cooled surface, both of which are known to the prior art. In general, the interfacial
advance freeze-concentration method is very often employed as the freeze-concentration
method because it is considered that this method provides the easy solid-liquid
separation such as the tion of ice (water) and concentrated liquid.
As one example of the freeze—concentration apparatus, the Patent Document 1,
which was granted under the Japanese patent No. 4306018, proposes to provide the
scraper-type heat-conducting freeze-concentration method and the r—type
apparatus that implements that method. As another example of the freeze-concentration
apparatus, the Patent Document 2, which was granted under the se patent No.
, proposes to provide the advance freeze-concentration method and the
apparatus that implements that method.
Another freeze—concentration method is also proposed which can prevent the
y of the concentrated s, such as fruit juice, coffee, teas and the like among
other foods in liquid forms, from being ed or reduced. As still another e of
the freeze—concentration method, the Patent Document 3 describes that the reduction of
the quality of the concentrated liquid such as the fruit juice and the like could be
prevented by combining the interfacial advance freeze-concentration method with the
deoxidizing process. In addition, it bes that this method can also be applied to
milk.
[0006} As one example of the suspension crystal concentration , the Patent
Document 4 proposes to provide a method that includes several concentration stages and
wherein the concentration can be provided efficiently by using the suspension crystal
concentration method, that is, by forming a specific crystal having a predetermined size
during one of the stages, transferring the thus formed specific crystal to the
tallizing container containing a concentrated liquid with a low concentration
degree during another stage and transferring the resulting specific crystal to the
recrystallizing container containing a concentrated liquid with a lower concentration
degree during still r stage.
PRIOR TECHNICAL DOCUMENTS
PATENT DOCUMENTS
Patent Document 1: Japanese laid-open Patent Publication No. 2000-334203
Patent Document 2: Japanese laid-open Patent Publication No. 2005-81215
Patent Document 3: Japanese laid-open Patent Publication No. 2006-166880
Patent Document 4: Japanese laid-open Patent Publication No. SS7(1982)-105202
SUMMARY OF THE INVENTION
The -concentration method is provided for preparing a concentrated
liquid without causing any s in the flavor or taste due to the applied heating or
warming effects because the liquid to be treated is not heated excessively While it is
being concentrated. The before described any changes in the flavor or taste due to the
applied heating or warming effects is such as any disagreeable odors produced by the
applied heating and the like, for example. Furthermore, this method can t the
growth of any microorganisms contained in the concentrated liquid due to the applied
heating or warming effect, minimizing the risk that the trated liquid may be
deteriorated by the microorganisms or may be contaminated by the microorganisms. This
is the reason why the freeze—concentration method is considered to be suited for
concentrating any material in liquid forms, such as the milk elements that has not yet
been sterilized, that is supposed to contain more microorganisms.
In the conventional prior art, however, it is found that it is difficult to use the
freeze-concentration method for preparing the concentrated liquid when concentrating
any ular milk elements (such as, for example, raw milk, skimmed milk, fermented
milk (such as the fermented milk in liquid forms, drink yogurt and the like), lactic acid
ge, whey, buttermilk and the concentrated liquids thereof (such as the membrane
concentrated s and the like).
I 0010 1 One of the reasons is that more losses may be ed when the
freeze—concentration method is used to concentrate the milk elements. For example,
when the conventional known freeze-concentration method (such as the interfacial
advance freeze—concentration method, for example) is used to trate the milk
elements, such as the starting material milk and the like, that has not yet been sterilized
and when the solid content concentration (solid t quantity) of such starting
material milk that has not yet been concentrated will be concentrated by up to two times
the solid content tration (solid content quantity), it is found, in most cases, that
about 2 % by weight of the total trated liquid, which is expressed in terms of the
solid content quantity, may be lost Without being retained therein.
[0011 1 When a large amount of the milk elements are concentrated such as the case in
which milk products are manufactured on the large scale (commercial scale), the high
loss rate represents the unintended wastes, which present a major obstruction to the use
of the freeze—concentration method for the purpose of concentrating the milk elements.
As such, it is found that it is difficult to use the freeze-concentration method for
concentrating the milk elements when it is practically applied for the concentration
purpose because this method is not economical from the aspect of the worse production
efficiency.
When it is then supposed that the multi—stage back flow concentration method
as disclosed in Patent Document 4 is employed, it is required that more than one
freeze—concentration tus should be installed and used simultaneously. It was not
easy to obtain the actorily good efficiency.
From the standpoint of the fact bed above, it is known to the prior art
that the decompression heating concentration method or the membrane concentration
method (such as the reverse osmosis ne, RO membrane, Nano filter membrane
and NF membrane, for example) has been employed alone or in combination for the
e of concentrating the milk elements.
Here, the ression heating concentration method should be understood
to refer to the concentration method in which any moisture can be evaporated from the
liquid to be treated in the state in which the temperature of the milk elements is raised to
the order of 40 to 80°C and in the atmosphere in which the pressure has been reduced by
means of the vacuum pump or the like.
For the decompression heating concentration method, however, it is known
that the microorganisms contained in the concentrated liquid are allowed to be grown
within several days from the day on which the concentration has been started for the
milk elements, such as the starting al milk and the like, which have not yet been
sterilized. The manner in which the growth occurs is also reflected as the number of
microorganisms existing in the concentrated liquid that has actually been prepared. In
order to decrease the number of microorganisms, on the other hand, the case may be
assumed in which the milk elements that have been concentrated by the decompression
g concentration method would be sterilized by the applied heating. In this
assumption, the concentrated liquid of the milk elements may have the high solid content
concentration degree that comes from the milk component, and there is therefore the risk
that the milk component may be attached to the heat conducting surface being heated by
the heating sterilizer devices (such as the plate-type sterilizer, the tube-type izer, the
injection-type sterilizer, the infusion-type sterilizer, the scraper-type sterilizer and the
like) or may be attached to the nozzles by burning, which may affect the physical
property or quality greatly (such as the increased viscosity, the produced cohesion and
the like, for example). For this , it is difficult or practically impossible to sterilize
the milk elements that are thus trated continuously for a longer time period,
y decreasing the number of microorganisms contained therein.
For the membrane concentration method, it should be understood to mean the
method of removing any moisture from the liquid to be treated wherein the separated
membrane such as the e osmosis membrane and the like is used in the state in
which the milk ts are cooled (5 to 10°C, for example), and the liquid to be treated
is pressurized by the pressuring pump or the like.
For the membrane concentration method, however, it is known that the liquid
to be treated has the low concentration limit within which the liquid can be
concentrated. When the milk ts such as the starting material milk that have not
been sterilized are to be ne trated during the simple ne
concentration step, for example, it is difficult or practically impossible to increase the
solid content concentration in the milk elements up to above 30 to 40% by weight
thereof.
It is therefore an object of the present invention is to provide a production
method for manufacturing concentrated products by using a freeze-concentration method
having a high yield rate (low loss rate) that is cally applicable as required in
large—scale (commercial scale) production.
Upon examining the above-mentioned problems very carefully, the inventors
of the present invention have found that it is possible to decrease the loss rate of the
wastes that would result from the concentration process by less than about 0.5% by
weight when it is sed in terms of the solid content quantity, by combining the
concentration of the liquid to be treated using the suspension crystal deposition method
(or the suspension crystallizing method) with the separation and val of the ice
crystals generated by said suspension deposition method, and by performing the above
combination process in the continuous manner.
【0020 】 The invention provides a method for producing trated products using a
freeze-concentration method, which comprises:
an ice crystal generation step in which a fluid to be treated is cooled, ice ls
of said fluid are generated in said fluid, and a mixed fluid to be treated is formed wherein
said mixed fluid to be treated is comprised of said ice ls and a concentrated fluid
produced from said fluid to be treated by generating said ice crystals in said fluid thereby
said fluid is concentrated; and
an ice crystal separation step in which said mixed fluid is separated into said
concentrated fluid to be treated and said ice crystals, and said separated concentrated
fluid be treated is retrieved.
【0020a】In a particular aspect, the present invention provides a method for producing a
concentrated dairy product using a -concentration method, which ses:
(i) an ice crystal generation step in a crystal generation tank having a stirring
blade, in which a fluid to be treated is cooled and stirred with controlling generation of
ice crystals, ice crystals of said fluid are generated in said fluid to form a mixed fluid to
be treated and are grown until the average size of 100 to 3000 μm, n said mixed
fluid to be treated is comprised of said ice crystals and a concentrated fluid produced
from said fluid to be treated by generating said ice crystals in said fluid thereby said
fluid is concentrated; and
(ii) an ice crystal separation step in a crystal tion column equipped with a
separation filter having a pore size of 100 μm, in which said mixed fluid is separated into
concentrated fluid to be treated and said ice crystals and said concentrated fluid to be
treated is retrieved,
wherein the ice crystal generation step (i) and ice crystal separation step (ii) are
repeated for additional fluid to be treated and the freeze-concentrated fluid that has been
retrieved during immediately ing ice crystal separation step (ii), and wherein the
repeated steps (i) and (ii) are carried out in the same crystal generation tank and the same
crystal separation column.
【0021 】 The invention provides the method for producing concentrated products using
a freeze-concentration method as defined in paragraph [0020], wherein said step of
forming said mixed fluid composed of said ice crystals and said concentrated fluid
produced from said fluid to be treated by concentrating said fluid, and said step of
separating said mixed fluid into said concentrated fluid to be treated and said ice ls
and retrieving said concentrated fluid to be treated are performed on the batch basis.
【0022 】The invention provides the method for producing concentrated products using a
freeze-concentration method as defined in paragraph [0020] or , wherein said ice
crystal generation step and said ice crystal separation step following said ice crystal
tion step are ed one time or more than one time for said concentrated fluid
to be treated that has been retrieved during said ice crystal separation step.
【0023 】 The invention provides the method for producing concentrated products using
a freeze-concentration method as defined in paragraph[0022], wherein said ice crystal
generation step ing the second and subsequent time is performed for fresh fluid to
be treated, which is obtained by additionally adding said fluid to be treated having the
capacity equivalent to that of said ice crystals that have been separated during said
immediately preceding ice crystal tion step to said concentrated fluid to be treated
that has been retrieved during said immediately preceding ice crystal separation step.
【0024 】 The ion provides the method for producing trated products using
a -concentration method as defined in any one of paragraphs [0020] to [0023],
wherein said fluid to be d is any one of raw milk, skimmed milk, fermented milk,
lactic acid beverage, whey, and buttermilk.
【0025 】 The invention provides the method for producing concentrated products using
a freeze-concentration method as defined in any one of paragraphs [0020] to [0024],
wherein as compared with the products that are not treated, the concentrated products
obtained by any one of production method described in aphs [0020] to [0024]
[FOLLOWED BY PAGE 7a]
contain the fragrance component retained to be more than 0.7 times. production method
for concentrated products using a freeze-concentration method as defined in any one of
paragraphs [0020] to [0024], wherein as compared with the products that are not treated,
the concentrated products obtained by any one of production method described in
paragraphs [0020] to [0024] contain the fragrance component retained to be more than
0.7 times.
【0026 】The invention provides the production method for concentrated ts using
a freeze-concentration method as defined in any one of paragraphs [0020] to [0025],
wherein as compared with the products that are not d, the products obtained by any
one of production method described in paragraphs [0020] to [0025] contain the live
bacteria of useful microorganisms ed to be more than 0.7 times.
ADVANTAGES OF THE ION
【0027】 According to the present invention, a production method is provided for
manufacturing trated products effectively by using a freeze-concentration method
having a high yield rate (low loss rate) that is practically able as required in
large-scale (commercial scale) production.
[FOLLOWED BY PAGE 8]
- 7a -
K 0028 1 According to the present ion, the concentrated products can be
manufactured at the low loss rate by using the freeze-concentration method, by reducing
the loss rate for the resulting wastes, which is expressed in terms of the solid content
quantity, by less than about 0.5 % by weight thereof.
[0029) cally, for the conventional freeze—concentration method (such as the
interfacial advance freeze—concentration method, for example), about 2% by weight of
the total solid content quantity of the fluid to be treated that has not yet been
concentrated will be wasted, which means that the solid content whose quantity is equal
to the wasted solid content will be lost. In accordance with the freeze—concentration
method of the present invention, however, the loss can be d to less than one fourth
(1/4) of the loss that would be caused by the conventional freeze-concentration method.
Also, according to the present invention, the tration can be performed
below the ng point under which the microorganisms can not be allowed to be
grown, and the concentration operation can be performed (that is, the
freeze-concentration apparatus can be run) continuously for a long time.
[0031 1 Further, according to the t invention, there are two separate sections, one
section for discharging the concentrated fluid and the other section for removing the
water. In the instance where the particular milk element is to be concentrated, for
example, its solid content concentration can be increased easily by about 30 to 40% by
weight thereof.
Because the freeze—concentrated ts (such as the —concentrated
foods) that are obtained by the present invention have not be heated excessively, they
can be stored stably for a long time with the flavor or taste possessed inherently by the
fluid to be treated (such as the milk elements and the like) being retained therein so that
they can be d on the commercial basis.
With respect to a freeze-concentrated foods (such as the concentrated milk and
the like) if the fluid to be treated has a high concentration ,
, it is difficult to
sterilize the concentrated fluid subsequently following the concentration step. According
to the present invention, the fluid to be treated (such as the milk elements and the like)
can be concentrated in the ry manner. Because the fluid to be treated is
concentrated below the freezing point under which the microorganisms can not be
allowed to be grown. So that, the ing conditions (running conditions) and the like
under which the heating sterilization occurs during the subsequent step following the
concentration step can be set to the moderate values.
According to the present invention, the concentrated foods (such as the
concentrated milk and the like) have the high concentration degree that could not be
achieved by the conventional freeze—concentration method, and can provide the better
flavors or tastes and the less disagreeable odors that would be produced by the applied
heating. As compared with the conventional freeze-concentration method, therefore, the
foods can be manufactured more ively within a shorter time and any resulting solid
content loss rate can be controlled or restricted to the minimum value. For the buttermilk
or milk product (such as the concentrated liquid and the like) that is obtained by
the conventional method, filrthermore, the flavors or tastes tend to be deteriorated easily
due to the applied heating effect and the microorganisms tend to be allowed to be grown
easily even if they are stored in the frozen atmosphere. In accordance with the present
invention, on the other hand, when the concentrated buttermilks, which are not yet
sterilized, are used as the fluids to be treated and are manufactured, they exhibit the
remarkable advantage in that they can be manufactured while the flavors or tastes will
not be affected (such as deteriorated) by the d heating effect and the
microorganisms will not be allowed to be grown easily even when they are stored for
several days in the frozen atmosphere.
BRIEF DESCRIPTION OF DRAWINGS
K 0035 I Fig. 1 is a schematic diagram illustrating one example of the
freeze—concentration apparatus that is used to cture a concentrated product in
ance with one embodiment of the present invention;
Fig. 2 is a schematic m illustrating the steps of the batch based sing
step in ance with one ment of the present invention;
Fig. 3 is a chart diagram showing the fragrance component contained in the
concentrated skimmed milk (as manufactured by the freeze-concentration method of the
t invention and by the decompression heating concentration method of the prior
art);
Fig. 4 presents the results of analyzing the fragrance component contained in the
concentrated buttermilk (as manufactured by the fieeze-concentration method of the
present invention and by the decompression heating concentration method of the prior
art); and
Fig. 5 represents the ice crystal concentration in the concentrated skimmed milk
as concentrated by the freeze-concentration method of the present invention (the solid
content concentration of the concentrated skimmed milk: 16% by weight)
BEST MODE OF EMBODYING THE INVENTION
A production method for manufacturing concentrated products using the
freeze—concentration method of the present invention takes advantage of the suspension
crystal deposition method (or more simply, the suspension crystal method) wherein a
fluid to be treated is placed into a crystal tion tank or container in which the fluid
to be treated is caused to generate an ice l in granular forms so that it can be
concentrated and wherein the production method includes an ice crystal generation step
and an ice crystal separation step as described later.
During the ice crystal generation step, a fluid to be d is cooled(or being
cooled), ice crystals of said fluid are generated in said fluid, and a mixed fluid to be
treated is formed wherein said mixed fluid to be d is comprised of said ice ls
and a concentrated fluid produced from said fluid to be treated by generating said ice
crystals in said fluid thereby said fluid is trated.
During the ice crystal separation step following the ice crystal generation step,
said mixed fluid is separated into said concentrated fluid to be d and said ice
crystals by using a separating apparatus such as a separating filter (through which solid
and liquid are separated), and said separated trated fluid be d is retrieved.
As a fluid to be treated is concentrated in the manner described above and the
concentrated product is then manufactured, the fluid to be treated is not be heated or
warmed during the concentration
process and therefore the flavor or taste would not be
altered, which may be caused by excessive heating or warming during concentration
The fluid to be treated to which the freeze-concentration method of the
present
invention can be applied for manufacturing the corresponding trated product
includes the milk elements each containing the milk
component, examples of which may
include the raw milk, the skimmed milk, the ted milk (such
as the fermented milk
in liquid forms, the drink yogurt and the like), the lactic acid beverage, the whey, the
buttermilk and the concentrated fluids thereof (such
as the membrane concentrated fluids
and the like).
[ 0041 I In the production method for a concentrated product using the
freeze-concentration method of the present invention, previously described ice
crystal
generation step and previously described ice crystal separation step following said ice
crystal generation step may be repeated one time or more than one time for said
concentrated fluid to be d that has been retrieved during said ice
crystal separation
stepi
In this way, the concentration can be performed below the freezing
point under
which the microorganisms will not be allowed to be grown. In the ce of the
particular milk element, for example, its solid content tration can be increased
easily by about 30 to 40% by weight thereof while the number of microorganisms will
ed or decreased before it is concentrated.
For this instance, it should be noted that the ice crystal generation step
following the second and subsequent time may be performed for fresh fluid to be treated,
which is ed by onally adding said fluid to be treated having the capacity
equivalent to that of said ice crystals that have been separated during said ately
preceding ice crystal separation step to said concentrated fluid to be treated that has been
retrieved during said immediately preceding ice crystal separation step.
I 0044 I Fig. l is a schematic m illustrating one example of the
freeze—concentration apparatus for use in manufacturing concentrated products in
accordance with one embodiment of the present invention (more specifically, the
apparatus that implements the freeze-concentration method of the present ion). Fig.
2 is a schematic diagram illustrating the steps of the concentration
process in general that
occurs on the batch basis by using some parts of the apparatus shown in Fig. 1. Then,
several preferred embodiments of the present invention will be described below by
referring to Fig. 1.
[0045) The freeze-concentration apparatus illustrated in Fig. 1 includes a crystal
generation tank (jacket—attached tank) into which a fluid to be treated (such as a starting
material milk, for example) may be placed, the tank having the internal er of 200m,
the height of 1000m, the gate type stirring blades and the capacity of l40kg, for example,
and a crystal separation column equipped with a separation filter. The crystal generation
tank and the crystal separation column are connected to each other through a transport
pump through which a mixed fluid can be transported from the crystal generation tank to
the l separation column.
Any suitable refrigerant (such as ammonia, glycol and the like) may be fed
from the freezer to the —attached crystal generation tank from a freezer. The fluid to
be treated within the crystal generation tank is cooled indirectly by causing the
refrigerant fed from the freezer to flow through the jacket. It should be noted that the
stirring blades shaped like the gate may be provided in the crystal generation tank and
the fluid to be treated within the crystal tion tank
may be d by the stirring
blades as required. The whole fluid to be treated may thus be cooled effectively while
the fluid to be treated is being stirred.
The jacket-attached tank, within which the stirring blades are mounted, has
been described hereinabove as the jacket-attached tank that implements the stirring
functions. It may be appreciated that any type of the jacket-attached tank that provides
the lent stirring capabilities may be used t any limitations to that type.
Specifically, as long as the stirring functions are equivalent to those of the gate—type
stirring blades, the stirring method is not limited to any method using the gate type
stirring blades. For example, the coil—type stirring blades may be used. Other types that
can be used include the saw tooth disk turbine, the pitched type turbine, the anchor-type
turbine, the propeller-type turbine and other stirring blade types.
[0048) In order to reduce the operation time required until the ice crystal can be
generated, it is preferred that the refrigerant will be caused to flow through the jacket or
otherwise, the refrigerant will be caused to flow through the stirring . As one
example of the means for causing the refrigerant to flow through the jacket or stirring
blades, the cooling device may be mounted within the tank so as to permit the refrigerant
to flow through the tank, as it is known to the prior art. By using this cooling
means, the
time required for generating the ice crystal can be reduced by causing the refrigerant
flow h the ng blades that may have the various shapes described above
examples.
The mixed fluid fed into the crystal tion column through the
pump will be separated into the ice crystals and the concentrated fluid to be d
(concentrated liquid) by means of the separating device mounted within the crystal
separation column. Said mixed fluid is composed of the ice crystals and the concentrated
fluid to be treated which is obtained by generating said ice crystals in the fluid to be
treated. The ice crystals thus ted from the mixed fluid will be dissolved
or fused
by the warm water and the like, which will go out of the freeze-concentration apparatus
as the separated water. The separation device within the crystal separation column
include the separating filter, but the separation method is not limited to this separation
filter. As an alternative example, the centrifugal separator
may be used. As a fiirther
alternative example, the ice crystals may be separated by setting the mixed fluid
stationary.
When the separation is performed for separating the ice crystals and the
trated fluid to be treated as it remains to be stationary, the container designed for
use in performing the stationary separation (the stationary separation tank)
may be used.
Said mixed fluid is delivered from said jacket—attached tank to said nary separation
container, and the tion is performed as it remains to be stationary. Within the
container, the layer of the ice crystals is formed on the upper side and the layer of the
concentrated fluid to be treated is formed on the lower side. When the solid content in
the concentrated fluid to be treated has reached a desired tration degree, the
concentrated fluid to be treated and the ice crystals will be discharged from said
stationary separation tank (the stationary separation container).
The concentrated fluid to be treated (concentrated liquid) will be retrieved
the concentrated product that has been manufactured by the method of the present
invention. The whole part or some part of which will be returned to the crystal
generation tank Where it will be concentrated further (through the ice crystal generation
step and the ice crystal separation step). For this purpose, any suitable means for
enabling the whole or some parts of the concentrated fluid to be returned to the l
generation tank may be disposed on the middle way of the discharge pipe for the
concentrated fluid to be treated (concentrated liquid).
In ance with the present invention, therefore, there
are two sections. One
n is for removing the water where the ice crystals of the fluid to be treated that has
been ted in the l generation tank and separated through the crystal
separation column. And the other n is for discharging the concentrated fluid where
the concentrated fluid to be treated may be retrieved as the concentrated product
manufactured by the present invention.
[0053} The delivery pipe for feeding or placing the fluid to be treated to
or into the
l generation tank includes a supply adjusting means which is attached to the
.14-
delivery pipe. This supply adjusting means is provided for adjusting the weight or
ty of the fluid to be treated and to be delivered to or placed into the crystal
generation tank, depending on the weight or capacity of the concentrated fluid to be
treated (concentrated liquid) which will be returned to the crystal generation tank
through the ing (circulating) means.
For e, when the concentrated fluid to be treated (concentrated liquid) is
returned to the crystal generation tank through the returning
means, the ice ls have
been separated by means of the separating filter provided in the crystal separation
column. Said separated ice crystals are dissolved or fused by the warm water and the like
and will go out of the freeze-concentration apparatus as separated water. The fluid to be
treated having the weight or capacity of said separated water will be delivered to
placed into the crystal generation tank through the delivery pipe including the supply
ing means. The supply adjusting means adjusting the weight or capacity of the
fluid to be treated, which is delivered to or placed into the crystal generation tank
through the delivery pipe, to the weight or ty of said separated water.
During the ice crystal generation step, the fluid to be treated will be stirred if
necessary, while it is being cooled, and an ice crystal of the fluid to be treated will be
formed therein. As the ice crystal is generated, it will cause a mixed fluid composed of
the generated ice crystal and the concentrated fluid to be treated, produced and
concentrated by the generation of the ice l.
It may be iated from the above description that the jacket-attached tank
that provides the stirring capability
may be used (employed ) for the crystal generation
tank al separation ner) where the ice crystal generation
step is performed.
For example, this tank has the internal diameter of 200m and the depth of IOOcm,
and is
equipped with the stirring blades shaped like the gate. It is capable of stirring the fluid to
be treated therein at the rate of 60 to 300rpm, preferably 100 to . If
the fluid to be
treated has the shearing stress, the Reynolds number and the like which
are substantially
equivalent to those of the examples of the fluid to be treated listed and described so far
herein, the number of revolutions of the ng blades that
may be selected optionally
can be set freely since it is thought that the generation of the ice crystal can be controlled
properly.
The refrigerant, such as ammonia and like that is able to flow, will be red
into the jacket mounted outside the tank. Preferably, the temperature of the refrigerant
may have the range of the temperature that is enough to cause the fluid to be treated
within the tank to generate an ice l in liquid forms. In general, the temperature
be less that —2°C, preferably the range of between -6 and -8°C, for example.
The fluid to be d, for which the concentration is actually performed, will
be placed into the jacket-attached tank (the crystal separation tank), and an ice crystal
will be generated by cooling the fluid to be d by means of the refrigerant of —6 to
-8°C that is being ated h the jacket. In this instance, the fluid to be treated
may be cooled by stirring said fluid to be d by means of the stirring blades in said
tank which may be revolving at the rate of 60 to 300rpm. An ice crystal will thus be
generated.
In order to reduce the time ed for generating an ice crystal, the
refrigerant may be circulating through said jacket, or otherwise may be circulating
through the stirring blades. As an example of circulating the refrigerant through the
stirring blades, it is known that any suitable cooling means through which the refrigerant
is circulating within said tank is mounted in said tank. The time required for generating
an ice crystal can be reduced by this circulating means, that is, by circulating the
refrigerant through the es of the stirring blades having the various shapes listed
and described above herein.
Although the generation of an ice crystal may be varied, depending on the
particular freezing temperature or the particular cation value at which the fluid to
be treated will be concentrated, the fluid to be treated can be cooled up
to 0.0°C to
—2.5°C, for example, alter which the ice crystal in the fluid to be treated
may be allowed
to be grown during the period of two to five hours, preferably during the period of three
to five hours until it can have the average size of over lOOum. Specifically, for the ice
cream products in general, it is said that the ice crystal has the
average size of about 30
to 40um immediately after it has been frozen and it has the average size of about 45 to
55am after it has been hardened completely. For the freeze-concentration step in
ance with one embodiment of the present invention, on the other hand, the ice
crystal can be generated for a shorter time and the fluid to be treated can be separated
more easily by means of the separating filter. From those aspects, the ice crystal in the
fluid to be treated can be allowed to be grown until it can be generated to have the
average size of more than lOO/Am, which means that this value is greater than that of the
ice cream products in general. More cally, the ice l can be allowed to be
grown until it can be ted to have the average size of 100 to 3000/1m, preferably
150 to 2500um, more preferably 200 to 2000um, much more preferably 250 to 1500pm,
and most preferably 300 to 1000p.m.
From the aspect of the fact that the fluid to be treated can be stirred smoothly
when it is cooled while it is being stirred, it is preferred that the ing ice crystal in
the fluid to be treated should have the concentration degree that is substantially equal to
below 50% by weight, preferably below 45% by weight, and more preferably below 40%
by weight. If the fluid to be treated can be stirred with the strength of any particular
required power, however, there is no problem even if the resulting ice crystal has the
tration degree that is equal to above 50% by weight.
Subsequent to the ice crystal generation step, a mixed fluid, which is composed
of the concentrated fluid to be treated for which the concentration has been performed
the generation of the ice crystal and the resulting ice l, will be formed, which
will
be delivered from the jacket—attached tank (the crystal generation tank) to the crystal
separation column where the ice crystal separation step is performed. During the ice
crystal generation step, in this instance, the mixed fluid bed above may be
delivered from the jacket-attached tank (the crystal generation tank) to the crystal
separation column at the time when the mixed fluid has d its predetermined
magnification value and the s can proceed to the ice crystal separation step.
When ding from the ice crystal generation step to the ice crystal
separation step, said fluid to be treated may be concentrated at the magnification value
that is substantially equal to about three times although, it may depend on the particular
type or physical property of the fluid to be treated. At this time (that is, at the time when
the temperature of the fluid to be treated has fallen
up to -2.5 to -2.0°C), the mixed fluid
described above may be delivered from the jacket-attached tank (the crystal generation
tank) to the l separation column where the ice crystal separation step is performed.
The fluid to be treated which has the weight or capacity substantially
equivalent to that of the mixed fluid that is delivered from the jacket-attached tank
(crystal generation tank) to the crystal separation column may be red to the crystal
generation tank where the freeze-concentration apparatus can then be run uously in
accordance with one embodiment of the present invention. The apparatus can also be
on the stationary mode as shown in Fig. 2.
[0065 1 During the ice crystal separation step, the mixed fluid will be separated by the
separating device in the crystal separation column into the ice crystals and the
trated fluid to be treated (concentrated liquid), from which the concentrated fluid
to be treated (concentrated liquid) will then be retrieved. The ice crystals thus separated
will be dissolved or fused by the warm water and the like, which results in being the
separated water which will go out of the freeze—concentration apparatus.
The separating filter may be used for the tion device in the crystal
separation column. As the separating filter is usually used to separate the ice crystal
generated during the ice crystal generation step, in this instance, the separating filter
have the average size of approximately IOU/rm or more than lOOme if it is desired that
the ice l should be allowed to be grown until it can be generated to have the
average size of more than 100nm as sed above.
I 0067] The size of the separating filter may be determined appropriately by
considering the type or property of the fluid to be treated, the size of the ice crystal
ted during the ice crystal generation step and the sing efficiency for the
fluid to be treated. At the minimum, the size of the filter
may be ined such that it
is enough to separate the ice crystal generated during the ice crystal generation
step.
The separation step may also be performed on the stationary mode. When
-18..
ice crystal and the concentrated fluid to be treated are separated on the stationary mode,
the stationary separation container (the stationary separation tank) may be used. The
mixed fluid will be delivered from the jacket—attached tank to the stationary separation
container (the nary separation tank) Where the separation occurs on the stationary
mode. Within the container or tank, a ice crystal layer is formed on the
upper side and a
trated fluid layer is formed on the lower side. When the solid content in the
concentrated fluid to be treated has reached its desired concentration degree, the
concentrated fluid to be treated and the ice crystal are discharged fiom the stationary
separation container (stationary separation tank).
Although the concentrated fluid to be treated (concentrated liquid) that has been
separated from the ice crystals may be used as it is, that is, it may be used as the final
concentrated product to be manufactured in accordance with one ment of the
present invention, it is possible to se the magnification value at which the fluid to
be treated will be concentrated, by passing the final concentrated product through the ice
crystal generation step and the subsequent ice crystal separation step once more. For the
concentrated fluid to be d (concentrated liquid) that has been ved during the
ice crystal separation step, for example, the ice crystal generation step described
previously and the subsequent ice crystal separation step described previously may be
repeated one or more times. By repeating the two steps as described above, the
trated fluid can be concentrated simply and more heavily
so that it can contain the
solid content having the concentration degree of 20 to 50% by weight, preferably
to
45% by weight, and more preferably 30 to 40% by weight. From the
aspect of the fact
that the concentrated fluid thus concentrated can retain
or improve the physical property,
y, flavor, taste and the like that are possessed inherently by the ng material
milk (milk element), it is considered that the solid content concentration s
mentioned above are desirably preferred.
Fig. 1 is a flow chart diagram showing that some parts of the
concentrated
fluid to be treated ntrated liquid) as separated from the ice crystal
may be used as
the final trated products to be manufactured in accordance With
one embodiment
of the present invention while the remaining parts of the concentrated fluid are passed
again through the ice crystal generation step and the subsequent ice crystal separation
step in order to increase the degree by which the concentration is multiplied.
It should be noted that the ice crystal generation step following the second and
uent time is performed for fresh fluid to be treated, which is obtained by
additionally adding said fluid to be treated having the capacity equivalent to that of said
ice crystals that have been separated during said immediately preceding ice crystal
separation step to said concentrated fluid to be treated (concentrated liquid) that has been
ved during said immediately preceding ice crystal separation step.
In any case, the cation value at which the fluid to be treated will be
concentrated can be increased gradually by repeating the ice crystal generation step
bed previously and the ice crystal separation step described previously.
The loss rate caused by the wastes can also be reduced to less than 0.5% by
weight when it is sed in terms of the sold t quantity.
It may be iated from the above description that the concentrated fluid to
be treated may e the starting material milk (milk t) t
any limitations
to the starting material milk as long as it contains the milk component. Separately from
the term that is expressed as the starting material milk, the examples of the milk
elements may include raw milk, skimmed milk, fermented milk (fermented milk, drink
yogurt and the like in liquid forms), lactic acid ge, whey, buttermilk and the
trated liquids thereof (membrane concentrated liquids and the like). The
concentrated fluids that are manufactured by using those milk elements in accordance
with one embodiment of the present invention
may include the concentrated products
(freeze—concentrated milk foods) such as the concentrated milk, the concentrated
skimmed milk, the concentrated fermented milk (the concentrated fermented milk,
concentrated drink yogurt and the like in liquid forms), the concentrated lactic acid
beverage, the concentrated whey, the concentrated buttermilk and the like and the
concentrated products (freeze-concentrated milk foods) thereof.
From one aspect of the present invention in which the fluids to be treated
retain or improve the good physical property, quality, flavor and the like possessed
inherently by the starting material milk (milk element), the preferred fluids to be treated
may include raw milk, skimmed milk, fermented milk (such as the ted milk, drink
yogurt and the like in liquid forms), lactic acid beverage and buttermilk. From another
aspect of the present invention in which the fluids to be treated can improve the number
of live bacteria of the useful microorganisms (lactic acid, bifidus bacteria, yeast and the
like) that exist in the starting material milk (milk t), the preferred fluids to be
treated may include fermented milk (such as the fermented milk, drink yogurt and the
like in liquid forms) and lactic acid beverage. From a further aspect of the present
invention in that the fluids to be treated can improve the storage n storage) of the
starting material milk (milk ts), the preferred fluids to be treated may include raw
milk, skimmed milk, buttermilk (in which case, the butter serum may be include in the
concept of the buttermilk). From still another aspect of the t invention in which
the fluids to be e the improved effects, the more preferred fluids to be treated
include a buttermilk.
The freeze-concentration method (such as the suspension l deposition
method (or the suspension crystallizing method)) in accordance with one embodiment of
the present invention is not limited to any of the specific s described
as the prior
art s so far herein. Any of the prior art methods can be used in conjunction with
the present invention, and can be combined with the methods of the
t invention.
Among others, the freeze-concentration method of the present invention may
be combined with the method of deoxidizing the fluid to be treated (such
as the milk
elements). By this combination, it is expected that the freeze—concentration method can
provide the fluids to be treated (such as the freeze—concentrated milk elements) that can
be stored (frozen) for a long time without the flavor or taste being affected
or altered by
the deoxidizing method. Any of the deoxidizing s that can reduce the
concentration of the oxygen solved in the fluid to be d can be used with the
present
invention without any limitations to those methods. Without
any particular limitations,
the gas replacement method using any inert gages such as nitrogen and the like, the
reduced pressure degassing method using the vacuum degassing apparatus, the
membrane deoxidizing method using the hollow membrane and the like may be
mentioned as the examples thereof.
When any one or ones of the milk elements are used as the fluid to be treated,
the concentrated products (such as the freeze—concentrated milk foods) to be
manufactured in accordance with one ment of the present invention
may be used
in the same way or manner as the conventional concentrated products (such as the
reduced pressure heated milk foods). As noted in this case, the freeze-concentrated
buttermilk, for example, can control or prevent any oxidizing or light deteriorating
effects from occurring. Thus, it is strongly expected that the present invention will be
able to provide the effective freeze—concentration method.
When any one or ones of the milk elements are used as the concentrated
products to be treated, the concentrated products (such as the freeze-concentrated milk
foods) to be ctured in accordance with one embodiment of the present ion
can retain the nce component (the highly volatilizable fragrance component such
as acetone, 2-butanone and the like) that is substantially equal to preferably more than
three times, more preferably more than five times, much more preferably more than
seven times and most preferably more than nine times as compared with the conventional
concentrated products (the reduced re heated milk products).When
any one or ones
of the milk elements, such as preferably raw milk, d milk, buttermilk and
more
preferably milk are used as the trated products to be treated, the
concentrated products (freeze—concentrated milk foods) manufactured in accordance with
the present ion can retain the fragrance component that is substantially equal to
preferably more than 0.7 times, more preferably more than 0.8 times, much more
preferably more than 0.9 times and most preferably more than one times, as compared
with the products that have not been treated in accordance with the
present invention.
When any one or ones of the milk elements such as the fermented milk (the
fermented milk, drink yogurt and the like in liquid forms) are used as the fluid to be
d, on the other hand, the concentrated products (freeze-concentrated milk foods) to
be manufactured in accordance with one embodiment of the present invention
can retain
the number of live bacteria contained in the useful microorganisms (such as lactic acid,
bifidus, yeast and like bacteria) that is substantially equal to preferably more than 0.7
times, more preferably more than 0.8 times, much more preferably more than nine times
and most preferably more than one times as compared with the products that have not
been treated in accordance with one ment of the present invention. Additionally,
when any one or ones of the milk elements such as the fermented milk (such
as the
fermented milk, drink yogurt and the like in liquid forms) are used as the fluid to be
treated, the concentrated products e—concentrated milk foods) to be manufactured
in accordance with one embodiment of the present ion can retain the number of
live bacteria contained in the useful microorganisms (such as lactic acid, bifidus,
yeast
and like bacteria) that is ntially equal to preferably more than 5 x lOécfu/g, more
preferably more than 5 x 107cfu/g, much more preferably more than 5 x 107cfu/g, and
most preferably more than 5 X IOSCm/g as compared with the products that have not been
treated in ance with the present ion.
I 0081 ] Fig. 2 is a schematic diagram illustrating one example of the
freeze-concentration apparatus designed for use in manufacturing trated products
(usually in accordance with the production method of the present invention) wherein the
step of forming a mixed fluid composed of the previously described concentrated fluid to
be treated for which the concentration that has been performed and the usly
described ice crystal and the step of separating said mixed fluid into said concentrated
fluid to be treated and said ice crystal for retrieving said concentrated fluid
to be treated
are med on the batch basis.
The apparatus illustrated as the example thereof in Fig. 2 is arranged such that
as the initial step, the concentrated fluid (such as the starting material milk) may be
sterilized by any known sterilizing machine and may then be delivered to the
concentration step where the concentration is performed in accordance with the
freeze-concentration method.
For the tration that is performed during the concentration step in
.23-
accordance with the freeze-concentration method, the freeze—concentration apparatus
illustrated as the example thereof in Fig. 2 is used.
The freeze-concentration apparatus illustrated in Fig. 2 includes a crystal
generation tank (jacket-attached tank) that has the internal diameter of 500m, the height
of 700m, the coil-type ng blades and the capacity of 140kg) and a stationary
separation container (stationary separation tank). The crystal generation tank and the
stationary separation container onary separation tank) are connected with each other
by way of a transport pump (not shown) through which the mixed fluid may be
transported from the crystal tion tank to the stationary separation container
(stationary separation tank).
The crystal generation tank shown in Fig 2 has a jacket attached thereto into
which any le refrigerant (such as ammonia, glycol and the like)
may be fed from
the freezer. There is also a cooling means that is provided for allowing said refrigerant
circulate through the crystal tion tank.
As the refrigerant that is fed from the freezer is flowing through the jacket or
as said cooling means causes said refrigerant to circulate through the crystal generation
tank and then flow through the stirring blades, the fluid to be d within the
crystal
generation tank will be cooled indirectly so that an ice crystal can be generated in said
fluid to be treated. The generation of said ice crystal
causes a mixed fluid to be generated,
said mixed fluid being composed of the trated fluid to be d for which
concentration has occurred and said ice crystal.
More cally, the mixed fluid, which is composed of the ice crystal
delivered into the stationary separation container (the stationary tion tank)
through
the transport pump and the concentrated fluid to be treated for which the fluid
to be
d is trated by the generated ice crystal, is placed into the container where the
mixed fluid is separated into the ice crystal and the concentrated fluid to be treated
(concentrated liquid) and from which the concentrated fluid to be treated (concentrated
liquid) is then retrieved. The ice crystal thus separated is dissolved or fused by the warm
water and the like, from which the separated water results and is then discharged from
the freeze—concentration tus.
It may be iated from the above description that separately from the
freeze-concentration apparatus illustrated and described by referring to Fig. l, the
membrane concentrated fluid adjusting step and the ice crystal generation step followed
by the ice crystal separation step may also be performed on the batch basis.
EMBODIMENTS
[0089) The following description ts several preferred embodiments of the
present invention in which the production method for concentrated ts using the
freeze—concentration method of the t invention is described by referring to the
freeze—concentration apparatus that has the general arrangement shown in Fig. 1. It
should be tood, r, that the present invention is not limited to those
preferred embodiments which have been described so far and those red
embodiments that will be described below. Rather, the present invention may be
modified in various and numerous ways Without departing from the spirit and
scope of
the invention as defined in the appended claims.
[0090) (Embodiment l)
100 kg of raw milk (the starting material milk containing the solid content
concentration equal to 12.3% by weight) was used as a fluid to be treated. This
raw milk
was then placed into the crystal generation tank (the jacket—attached tank) having the
internal diameter of 20 cm, the height of 100
cm, the gate shaped stirring blades used
and the capacity of .
The refrigerant that was controllably adjusted to -6 to —8°C was delivered to the
jacket-attached tank by means of the commercially available cooler so that it can be
circulated through the jacket where the stirring and cooling operation
was started (the
stirring speed of 1-50 rpm).
After the elapse of five hours, it was confirmed for the fluid to be treated that
the concentrated milk had the temperature of —O.4, its solid content concentration was
equal to 15% by weight and the ice crystal concentration was equal to 30% by weight.
Then, the circulation was begun so that the fluid to be treated was transferred
from the crystal generation tank to the crystal separation column (where the ting
filter used had the size of lOOum) (the flow rate was 0.5 liters/s).
The ice crystal, which was separated in the crystal separation column, was then
discharged, and that part of the concentrated milk which was passed through the crystal
separation column was totally returned to the crystal generation tank. During this
operation, the starting material milk was additionally added to the crystal generation
tank so continuously that the concentrated milk could have the weight substantially
equivalent to that of that part of the ice crystal which was passed through the crystal
tion column.
After the operation was continued for 40 hours, it was found that the
concentrated milk (concentrated products) that had been ed continuously had the
temperature of -l.9°C and the solid content concentration of 32% by weight. It was also
found that that part of the ice l which was then discharged only contained the solid
content of 0.3kg, which means that that part of the milk solid content which was not
recovered back to the concentrated milk was only 0.3% by weight of the total.
[0096} In this embodiment, it has been described that the processing steps proceed in
the continuous manner along the path h the individual blocks shown in Fig. 1. As
its variation, the processing steps may also proceed on the batch basis along the path
through the dual blocks shown in Fig. 2.
(Embodiment 2)
100 kg of buttermilk (the starting material milk containing the solid content
concentration equal to l0.6% by weight) was used as a fluid to be treated. This
milk was placed into the crystal generation tank (jacket-attached tank) (the internal
diameter of 20 cm, the height of 100 cm the gate-shaped stirring blades used and the
ty of 140 kg).
The refiigerant that was controllably adjusted to —6 to —8°C
was delivered to
the jacket-attached tank by means of the commercially available cooler
so that it can be
circulated through the jacket where the stirring and g operation
was started (the
stirring speed of 150 rpm).
After the elapse of five hours, it was confirmed for the fluid to be treated that
the concentrated buttermilk had the temperature of -0.4, its solid content concentration
was equal to 15% by weight and the ice crystal concentration was equal to 30% by
weight.
Then, the circulation was begun so that the fluid to be treated was transferred
from the crystal generation tank to the crystal separation column (where the separating
filter used had the size of 100nm) (the flow rate was 0.5 liters/s).
The ice crystal, which was separated in the crystal separation column, was then
discharged, and that part of the concentrated buttermilk that was passed h the
crystal separation column was y returned to the crystal generation tank. During this
operation, the milk was additionally added to the crystal generation tank so
continuously that the trated milk could have the weight substantially equivalent to
that of that part of the ice crystal which was passed through the crystal separation
column.
After the operation was continued for 40 hours, it was found that the
concentrated buttermilk (concentrated products) that had been obtained uously had
the temperature of —l .9°C and the solid content tration of 32% by weight. It was
also found that that part of the ice crystal which was then discharged only contained the
solid content of 0.3kg, which means that that part of the buttermilk solid
content which
was not recovered back to the concentrated buttermilk was only 0.2% by weight of the
total.
[0103} In this embodiment, it has been described that the processing steps proceed in
the continuous manner along the path through the individual blocks shown in Fig.
1. As
its variation, the processing steps may also proceed on the batch basis along the
path
h the individual blocks shown in Fig. 2.
(Embodiment 3)
100 kg of raw milk (the starting material milk containing the solid content
concentration equal to 12.3% by weight) was used as a fluid to be d. This
raw milk
was placed into the crystal generation tank (jacket-attached tank) (the al diameter
of 20 cm, the height of 100 cm the gate—shaped stirring blades used and the capacity of
140 kg).
The refrigerant that was controllably adjusted to -6 to -8°C was delivered to
the jacket—attached tank by the commercially available cooler so that it can be circulated
through the jacket Where the stirring and cooling operation was started (the stirring speed
of 150 rpm).
After the elapse of five hours, it was confirmed for the fluid to be treated that
the concentrated buttermilk had the temperature of —0.4, its solid content concentration
was equal to 15% by weight and the ice crystal concentration was equal to 30% by
weight.
Then, the circulation was begun so that the fluid to be treated was transferred
from the crystal generation tank to the crystal separation column (where the separating
filter used had the size oflOOum) (the flow rate was 0.5 liters/s).
[0108} The ice crystal, which was separated in the l separation column, was then
rged, and that part of the concentrated milk which was passed through the crystal
separation column was y ed to the l generation tank.
After the operation was continued for 40 hours, it was found that the
concentrated milk ntrated products) having its solid content concentration of 32%
by weight could be obtained continuously. The ice l that has been discharged at
this moment only contained the milk solid content of 0.5% by weight of the total, which
means that that part of the milk solid content which was not recovered back to the
concentrated milk was only equal to 0.5% by weight.
In this embodiment, it has been described that the processing steps proceed in
the continuous manner along the path through the dual blocks shown in Fig.
1. As
its variation, the processing steps may also proceed on the batch basis along the path
through the individual blocks shown in Fig. 2.
(Embodiment 4)
100 kg of skimmed milk (the starting material milk having the solid
concentration of 9.0% by weight) was used as a fluid to be treated. This skimmed
milk
-28..
was placed into the crystal generation tank (jacket—attached tank) (the al diameter
of 50 cm, the height of 70 cm, the coil shaped stirring blades used, and the capacity of
140 kg).
The refrigerant that was controllably adjusted to -6 to -8°C was delivered to
the jacket-attached tank by means of the commercially ble cooler (not shown)
that it can be ated through the jacket where the stirring and cooling operation
started (the stirring speed of 57 rpm).
After the elapse of five hours, it was confirmed for the fluid to be treated that
the concentrated d milk had the temperature of ~12, its solid content
concentration was equal to 16% by weight and the ice crystal concentration was equal to
40% by weight (as shown on the right side plot in Fig. 5).
The fluid to be treated, over which the ice crystal had been dispersed, was
retrieved from the jacket-attached tank, which was then transported from said
jacket-attached tank to the stationary separation container (the stationary separation
tank) where the ice crystal was separated as it remained to be stationary. After the elapse
of about five minutes, it was found that the milk solid content in the ice crystal had the
concentration equal to 0.1% by .
In this embodiment, the processing steps proceed on the batch basis along the
path through the individual blocks shown in Fig. 2. As its variation, the sing steps
may also proceed continuously along the path through the individual blocks shown in
Fig. l.
If it is desired that the jacket-attached tank should be cooled, not only the
jacket is cooled but the refrigerant may also be circulated h the coil-shaped
stirring blades by means of the cooling means that is provided for cooling the
jacket—attached tank. It has been confirmed that this will reduce the time required for
concentrating the ice crystal and the desired concentration level can be reached (as
shown on the left-side plot in Fig. 5).
(Test Case 1)
For the g purpose, the skimmed milk (starting material milk containing
-29..
solid content concentration of 10.6% by weight) was used as a fluid to be treated. The
method of the present invention and the method of the prior art were used to concentrate
the skimmer milk. The results that were thus obtained were checked for the fragrance
component possessed inherently by the raw milk and were compared as discussed below.
The testing was conducted by using the freeze—concentration tus whose
general arrangement is shown in Fig. 1 and which was used in the embodiments 1 to 3 of
the present invention for freeze-concentrating the skimmed milk (solid content
concentration of 10.6% by weight) by using the freeze—concentration method of the
present ion, from which the concentrated d milk (concentrated product)
that ned the solid content concentration of 21 .4% by weight was obtained.
The ice crystal that was thus separated was discharged and then dissolved
fused. The separated water that resulted from the ice crystal being separated contained
the solid content concentration of 0.5% by weight. cally, it was found that the loss
rate that resulted from the concentrated skimmed milk (concentrated product) that
prepared in accordance with the present invention accounted for less than 0.5% by
weight.
The decompression heating concentration apparatus of the prior art
was used,
on the other hand, and was operated under the same conditions as the
freeze—concentration apparatus of the present invention, that is, the skimmed milk (solid
content concentration: 10.6% by weight) was concentrated, from which the concentrated
skimmed milk whose solid concentration was adjusted to 21.4% by weight
was obtained.
[0121} The concentrated skimmed milk e—concentrated milk) concentrated by
using the method of the present ion and having its solid content concentration
adjusted to 21.4% by weight was obtained, the tional known concentrated
skimmed milk ed pressure concentrated milk) concentrated by using the method
the prior art and having its solid content concentration adjusted to 21.4% by weight
obtained, and the skimmed milk that was not treated and had its solid content
concentration ed to 10.6% by weight was obtained. Each of those skimmed milks
were cooled and stored under the identical ions and was sampled out. Each of
-30.
those different samples was analyzed and checked for the fragrance component
ned therein under the conditions as discussed below.
Each sample has its solid content concentration adjusted to about 10% by
weight and was then distributed evenly into each respective one of the microbial bottles
having the capacity 20 ml in which each sample was analyzed by using the GC/MS
(Agilient Technogies) and by allowing the fragrance component to be adsorbed by the 2
cm fiber made by the DVB/Carboxen/PDM for forty minutes under the condition of the
applied warming temperature of 60°C.
Each sample was passed through the column designed for the analytical
purpose by using DB-WAX (Agilent Technologies). The rising temperature was
maintained to be 40°C for five minutes. Following this, the ature was lly
rising at the rate of 15°C/min until it reached 250°C. Then, the temperature was
maintained to be 250°C for ten minutes. Under the above temperature condition, the
fragrance component was separated from each sample.
[0124} The results obtained by analyzing each sample are presented in Fig. 3. It may
be seen from the results in Fig. 3 that for the concentrated d milk of the present
invention (freeze—concentrated milk), it ned more fragrance component possessed
ntly by the raw milk, and therefore remained to be in its more fresh state as
compared with the conventional known concentrated d milk (reduced pressure
concentrated milk). It may also be seen that for the concentrated skimmed milk of the
present invention (freeze-concentrated milk), it contained an equal amount of the
fragrance component possessed inherently by the raw milk and was trated as it
ed to be in its fresh state as compared with the skimmed milk (that was not
treated).
(Test Case 2)
For the testing purpose, the buttermilk (starting material milk containing the
solid content concentration of 10.6% by weight) was used
as a fluid to be treated. The
method of the present invention and the method of the prior art
were used to concentrate
the skimmer milk. The s that were thus obtained
were checked for the fragrance
component possessed inherently by the raw milk and were compared as discussed below.
The testing was conducted by using the freeze—concentration apparatus whose
general arrangement is shown in Fig. l and which was used in the embodiments 1 to 3 of
the present invention was used for freeze-concentrating the buttermilk (solid content
concentration: 10.6% by weight) by using the freeze—concentration method of the present
invention, fiom which the concentrated buttermilk (freeze-concentrated buttermilk) that
contained the solid content concentration of 21 .4% by weight was obtained.
The ice crystal that was thus separated was discharged and then dissolved or
fused. The separated water that resulted from the ice crystal being separated contained
the solid content concentration of 0.5% by weight. Specifically, the loss rate that ed
from the concentrated buttermilk (freeze—concentrated buttermilk) being prepared in
accordance with the present invention accounted for less than 0.5% by weight.
I 01281The ression heating concentration apparatus of the prior art was used, on
the other hand, and was operated under the same ions as the freeze-concentration
apparatus of the present invention, that is, the buttermilk (the solid content
concentration: 10.6% by ) was concentrated, from which the concentrated
buttermilk (reduced pressure heated concentrated buttermilk) whose solid concentration
was adjusted to 21 .4% by weight was obtained.
The concentrated buttermilk (freeze-concentrated milk) concentrated by
using the method of the t invention and having its solid content tration
adjusted to 21.4% by weight was obtained, the buttermilk (which is not treated, the solid
content concentration of 10.6% by weight) was obtained, and the tional known
concentrated buttermilk (reduced pressure concentrated milk) trated by
using the method of the prior art and having its solid content concentration ed to
21.4% by weight was obtained. Each of those buttermilks that
were cooled and stored
under the identical conditions was sampled out. Each of those different samples was
analyzed and checked for the fragrance component contained therein under the
conditions as discussed below.
Each sample has its solid content concentration adjusted to about 10% by
.82.
weight and was then distributed evenly into each respective one of the microbial bottles
having the capacity 20 ml in which each sample was analyzed by using the GC/MS
(Agilient gies) and by allowing the fragrance ent to be adsorbed by the 2
cm fiber made by the DVB/Carboxen/PDM for forty minutes under the condition of the
applied warming temperature of 60°C.
Each sample was passed through the column designed for the analytical
purpose by using DB—WAX (Agilent Technologies). The rising temperature was
maintained to be 40°C for five minutes. Following this, the temperature was gradually
rising at the rate of 15°C/min until it reached 250°C. Then, the temperature was
maintained to be 250°C for ten minutes. Under the above temperature condition, the
fragrance ent was ted from each sample.
The results that were obtained by analyzing each sample are presented in Fig. 4.
It may be seen from the results in Fig. 4 that for the concentrated buttermilk of the
present invention (freeze—concentrated milk), it contained an equal amount of the highly
volatile fragrance ent possessed inherently by the raw milk and was therefore
trated as it remained to be in its fresh state as compared with the buttermilk that
was not treated.
-33.
Claims (7)
1. A method for producing a concentrated dairy product using a freeze-concentration method, which comprises: (i) an ice crystal generation step in a crystal generation tank having a ng blade, in which a fluid to be treated is cooled and stirred with lling tion of ice crystals, ice crystals of said fluid are generated in said fluid to form a mixed fluid to be treated and are grown until the average size of 100 to 3000 μm, wherein said mixed fluid to be treated is comprised of said ice crystals and a concentrated fluid produced from said fluid to be treated by generating said ice ls in said fluid thereby said fluid is concentrated; and (ii) an ice crystal separation step in a crystal separation column equipped with a separation filter having a pore size of 100 μm, in which said mixed fluid is separated into concentrated fluid to be treated and said ice crystals and said concentrated fluid to be treated is retrieved, wherein the ice crystal generation step (i) and ice l separation step (ii) are repeated for additional fluid to be treated and the freeze-concentrated fluid that has been retrieved during immediately ing ice crystal tion step (ii), and wherein the repeated steps (i) and (ii) are carried out in the same crystal generation tank and the same crystal separation column.
2. The method for producing a concentrated dairy product using a freeze-concentration method as defined in Claim 1, wherein the additional fluid to be treated has a volume equivalent to that of said ice crystals that have been ted during said immediately preceding ice crystal separation step (ii).
3. The method for producing a concentrated dairy product using a freeze-concentration method as d in Claim 1 or 2, wherein said fluid to be treated is any one of raw milk, skimmed milk, fermented milk, lactic acid beverage, whey, and buttermilk.
4. The method for producing a concentrated dairy product using a freeze-concentration method as d in any one of Claims 1 through 3, wherein as ed with a product that is not treated, the concentrated product obtained by any one of production method described in Claims 1 through 3 contains a fragrance ent ed to be more than 0.7 times.
5. The production method for a concentrated dairy product using a freeze-concentration method as defined in any one of Claims 1 through 4, wherein as compared with a product that is not treated, the product obtained by any one of production method described in Claims 1 through 4 contains the live bacteria of useful microorganisms retained to be more than 0.7 times.
6. A concentrated dairy product prepared by the method of any one of Claims 1 through 5.
7. The method as defined in Claim 1, substantially as herein described with reference to any one of the Examples and/or
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013-178457 | 2013-08-29 | ||
JP2013178457 | 2013-08-29 | ||
PCT/JP2014/072712 WO2015030161A1 (en) | 2013-08-29 | 2014-08-29 | Production method for concentrated product using freeze-concentration method |
Publications (2)
Publication Number | Publication Date |
---|---|
NZ717491A NZ717491A (en) | 2021-08-27 |
NZ717491B2 true NZ717491B2 (en) | 2021-11-30 |
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