TW201130424A - Ice creams and method for producing same - Google Patents

Abstract

The object of the present invention is to provide a method for manufacturing iced creams that have superior stability, good flavor and each to eat by means of spoons. The present invention relates to a method for manufacturing Iced Creams. The method comprises steps of removing salt, adding enzymes, dissolving lactose, and cooling. In the step of removing salt, the ingredient that comprises 5 wt% to 50wt% of non-fat solid is treated to remove salt. In the adding enzymes, the enzyme that can dissolve the lactose is added to the ingredient after the step of removing salt. In the dissolving lactose, the lactose in the ingredient is dissolved. Finally, the ingredient is cooled after the step of dissolving lactose. Then it is possible to manufacture the iced cream.

Description

201130424 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to an ice cream which decomposes lactose contained in an ice cream mix by using a desalted concentrated milk containing a large amount of protein in an ice cream mix. Class and its manufacturing method. [Patent Document 1] discloses that the sweetness component is an ice cream using lactose and lactase (paragraph [0037]). This ice cream uses lactase to decompose lactose into glucose and galactose. Ice creams containing a large amount of monosaccharides are excellent in digestion and absorption, for example, even if people with lactose intolerance eat, they will not cause diarrhea. Lactose is theoretically decomposed into glucose and galactose in the small intestine by lactase, and is absorbed into the body, but the body of the small intestine is less secreted by the lactose (the person with lactose intolerance) and cannot be decomposed. Lactose, so lactose is not absorbed into the body, causing diarrhea. [PRIOR ART DOCUMENT] [Patent Document 1] [Patent Document 1] Japanese Patent Laid-Open No. Hei 7-67542 (Patent Document) (Problems to be Solved by the Invention) On the other hand, Japanese Patent Laid-Open No. Hei 7-67542 Since the disclosed ice cream contains a large amount of monosaccharides, if the temperature of 099145748 4 201130424 is raised during storage (preservation) of ice cream, the crystal of ice cream grows, causing damage. The purpose of the present invention is to provide a method for producing an ice material which is excellent in storage stability, has a good flavor, has moderate softness, and is easily scooped up. (Means for Solving the Problem) The present invention basically obtains ice and leaching which are moderately soft and easy to dig up by decomposing lactose using an enzyme. The ice cream mix containing a large amount of fat-free (four) forms is used to improve the preservation of the ice-cold type. On the other hand, using ice cream mixture containing a large amount of fat-free milk solids to make ice cream, it depends on ice secrets (four). Heart X, the present invention uses Lai concentrated milk in the ice-cold towel. Accordingly, this (4) will provide a method for producing ice creams having excellent preservation stability and good flavor. (4) Degree of gradation and easy scooping The first aspect of the present invention relates to a method of producing ice cream. However, the method of leaching includes: a desalting step, an enzyme addition step, a lactation step, and a cooling step. The di-salt step is in the form of a non-fat milk solids content of 5% by weight or more and 5. = a step of performing a desalination treatment from the lower raw material. In this way, by using a large amount of ..., the ingredients of the moon, the solid content can be increased. _This, the protein contained in the 3' Gongqi mixture needs to be added with emulsification #Γ和安安. Therefore, the present invention is incapable of producing an ice material which is excellent in taste and is also known as a granule. 099145748 201130424: The addition step is a step of adding an enzyme which decomposes in the raw material subjected to the desalting step. This step can also be passed: then the enzyme is added. The lactose decomposition step is the solution of the eight solution of the cow secret (4). Cooling step by step through the steps of cooling the raw material of lactose. This step is a step of performing cooling in the step f, and is a step of cooling the raw material or the like added to the step, or may be a step of cooling the raw material before the lactose decomposition step. In a preferred aspect of the first aspect of the present invention, the cooling step is a step of cooling the ice cream mixture prepared by the desalting step, the enzyme addition step, and the lactose decomposition step. The ice cream material has a non-particulate solid content of 5% by weight or more and 40% by weight or less, and contains no milk fat or contains a milk fat content of 25% by weight or less. According to the present invention, it is possible to obtain an ice cream having a good flavor even when a raw material containing a large-sized fat-free milk solid-shaped wound or an ice cream mix is used. According to the preferred embodiment of the first aspect of the present invention, desalination In the step, the residual ratio of sodium contained in the raw material is 35/〇 or more and 80% or less (the salt rejection ratio is 2% by mass or more and 65% or less). If a raw material containing a large amount of fat-free milk solids or an ice cream is used, and the ice cream is produced, the salt taste becomes strong. In the present invention, since the sodium and potassium are removed by the desalting step, even if a raw material containing a large amount of fat-free milk solid content or an ice cream mix is used, the ice cream type is made 099145748 6 201130424 to obtain an ice cream having a proper salt taste. . In a first aspect of the present invention, the desalination step includes an i-th nanofiltration treatment step, a dilution step, and a second nano-scream processing step. The first nanometer over-treatment step is a step of concentrating the raw material containing skim milk by a nanofiltration method to obtain a nano-crown milk-removing milk. In the dilution step, the nano-denatured degreased milk obtained by the first nanofiltration and treatment steps is diluted to obtain a step of filtering the skim milk by nanometer. The second nanofiltration treatment step is a step of obtaining a desalted skim milk by concentrating the nano defatted skim milk obtained by the dilution step by a nanofiltration method. This aspect can also be used when the raw material contains raw milk. On the other hand, this aspect is preferably used in the case where the raw material contains skim milk. As verified by the following examples, by using the production method of this aspect, the content of sodium and potassium can be effectively reduced while maintaining the solid content of the fat-free milk. Further, in addition to the second nanofiltration treatment step, the third nanofiltration treatment step, the fourth nanofiltration treatment step, and the like may be designed, but from the viewpoints of the degree of the step, the flavor of the (four) effect H product, etc. It is best to stay in the 2nd nanofiltration process step. According to a preferred aspect of the first aspect of the present invention, the desalting step includes a nano-perylene treatment step, a reverse osmosis treatment step, and a desalted milk to obtain a bovine second nano H treatment (four). The U(4) secret (4) axis contains the raw material of the fat emulsion, and the step of obtaining the nano = skim milk is obtained. Inverse processing step _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The desalting milk obtaining step is a step of adding a nano-filtered concentrated skim milk, a reverse osmosis membrane penetrating liquid, and water to obtain a desalted milk. The second nanofiltration treatment step is a step of obtaining a desalted skim milk by concentrating the desalted milk obtained by the demineralized milk obtaining step by a nanofiltration method. This aspect can also be used when the raw material contains raw milk. On the other hand, this aspect is preferably used in the case where the raw material contains skim milk. As evidenced by the examples described later, by using the production method of this aspect, the sodium and potassium contents can be effectively reduced while maintaining the fat-free milk solid content. Further, in addition to the second nanofiltration treatment step, the third nanofiltration treatment step, the fourth nanofiltration treatment step, and the like can be designed, but the trouble of the steps, the desalination efficiency, the product enthusiasm, and the like can be designed. The viewpoint is preferably to stay in the 2nd nanofiltration process step. In a preferred aspect of the first aspect of the present invention, the desalting step includes: a first i nanofiltration treatment step, a reverse osmosis treatment step, a desalted milk obtaining step, and a second nanofiltration treatment step. The first nanofiltration treatment step is a step of concentrating the raw material by a nanofiltration method to obtain a nanofiltration concentrated milk. The reverse osmosis unit performs a reverse osmosis treatment on the permeate obtained by the first nanofiltration treatment step to obtain a reverse osmosis membrane penetrating liquid. The desalting step is a step of adding a nano-filtered concentrated milk, a reverse osmosis permeate, and water to obtain a lottery milk. In the second nanofiltration treatment step, the desalted milk obtained by obtaining the step by demineralized milk is concentrated by a nanofiltration method to obtain a demineralized skim milk. 099145748 8 201130424 In a preferred embodiment of the first aspect of the present invention, the enzyme added in the enzyme addition step is lactase. On the other hand, the lactase system is added in an amount of 0.01% by weight or more and / or more by weight when the raw material to be subjected to the desalination step or the water-mixing mixture is 100% by weight. If you increase the amount of lactase added, the rate of lactose decomposition will become faster. On the other hand, if you increase the weight of the lactase, it will lead to an increase in cost. The amount of addition of lactase 2 The amount of H added above can be obtained in an ice cream of good flavor at an appropriate production time (4). In a preferred embodiment of the first aspect of the present invention, the lactose decomposition step is a step of dividing the lactose contained in the raw material subjected to the desalination step by 3 G% or more. In this case, for example, the raw material subjected to the desalination step can be maintained at a temperature of not less than 20 ° C for 2 hours or more. In the method for producing an ice cream of the present invention, various configurations described above or below can be used as appropriate. Further, the method for producing the ice cream of the present invention is not limited to the one described in the above (4) book, and appropriate modifications are possible within the scope of Fan Zhi, which can be easily considered by those skilled in the art, and are included in the present case. The second aspect of the present invention relates to an ice cream obtained by the method for producing an ice cream according to the above-mentioned description. Examples of such ice creams include: milk protein of 4% by weight or more and 15% by weight or less, and lactose-derived glucose of 1% by weight or more and 1% by weight or less of the ice cream. Ice creams with excellent stability, salt taste, good flavor and easy to dig. (Effect of the Invention) According to the present invention, it is possible to provide a method for producing an ice cream which is excellent in storage stability, has a good flavor, is moderately soft, and is easy to be picked up. [Embodiment] The first aspect of the present invention relates to a method for producing ice cream. Ice cream is a general term for ice cream, ice milk, and lacto ice, which are defined in accordance with the regulations of the Regulations (ingredients such as ingredients for milk and dairy products). Further, the example of the ice cream type is that the milk solid content is at least 3% by weight. The methods for making ice cream are known. In the present invention, known ice is used, and the apparatus for producing the leaching type is suitably used in the well-known conditions well known to those skilled in the art. * The method for producing the ice cream immersion method basically includes a desalting step, an enzyme addition step, a lactose decomposition step, and a cooling step, and the method for producing the ice-cold lot is described. The present invention is not limited to the following examples, but also covers the examples explained below, and those skilled in the art can easily think of appropriate modifications within the scope. SEQUENCE OF THE MANUFACTURING PROCESS FOR THE SECONDARY KITCHEN STRUCTURES (Flowchart) According to the present invention, it is possible to produce an ice secret type above the total solid shape of the milk from the raw material (preferably, there is no lining and 4 〇 旦. / m from丄U Yang (SNF) contains 5% by weight or more and 40 mils/min or less of ice cream. The SNF is set to 5% by weight or more, and the ice cream-like flavor and physical properties of the non-fat milk solid fraction are modified by the lactose decomposition step. In addition, in the first step, in the step sioo, the ice-cold mixture of the raw material of the ice cream is prepared by blending a plurality of raw materials. Raw materials are commercially available as raw milk, milk powder, sugar, concentrated milk, desalted milk, and water. In this step, in order to prevent intrusion of bacteria, etc., it is usually carried out in a plurality of devices connected by a pipe at normal temperature or under heating (3 (rc or more, and 8 Å or less). Further, the process for step S100 is performed. The details will be described in detail with reference to Fig. 2 and Fig. 4. Next, in step S200, the solution of the ice cream mix prepared in step S100 is homogenized. When homogenization is performed, the ice is first mixed as necessary. The solution is filtered to remove impurities. Then, for example, using a homogenizer, the fat particle size of the ice cream mix is micronized to, for example, 2/rni or less, for example, at a temperature of TC or higher and 7 (TC or lower). Then, the adjusted particle diameter ice cream mix is heated to, for example, 68 < ^ and above and 75 C or less and held for 30 minutes for sterilization. Then, in step S300, step S2 is performed. The solution of the homogenized ice cream mix is cooled to a temperature of, for example, 0 ° C or more and 5 or less. Here, the solution of the ice cream mix is not frozen, but the fluidity is maintained to some extent. In step S400, a well-known flavor (for example, vanilla flavor, chocolate flavor, grass flavor, cocoa flavor) is added to the solution of the ice-filled mixture in a cooled state. If the flavor is not required, the step-draining treatment is not performed. Further, when the ice cream is prepared in (4) S100, when the flavor of 099145748 201130424 is added, the processing of step S400 is not required. Then, in step S500, the ripening of the ice cream mix is performed at a predetermined time. It is carried out at a temperature of (rc or more and rc or less. By performing this ripening, the fat is crystallized, the protein is hydrated, and the ice cream mixture is stabilized. Next, the ice cream which has been cooked is processed. The mixing is performed by freezing (step S600). The cold 'east is carried out under the temperature of, for example, 2<>c~. thief, and the ice cream is smashed according to the predetermined period. By this freezing, the ice cream mixture is cooled. The water will be formed. The second word v; the East China ice cream mixture is packaged (step S700). This armor treatment is also at the same temperature as the above freezing temperature. Next, it is also necessary to print the date of manufacture, etc., as necessary. Finally, the ice cream mix in the shipping container is further exposed to enamel. For example, at a hardening temperature of 18 C or less, it is rapid. The cold is brought to a temperature in the range of, for example, ~-1 (step curry), whereby the whole ice cream mixture is frozen (hardened), and as described above, it is made into an ice-filled state in which it can be shipped. Perform the necessary inspections from the time of manufacture t to the time before shipment. Also, the ice is prepared) 'It is best to carry out the temperature below _25 ° C. In addition, ice:: ice lactose can also be used with ice Qilin is also manufactured in the same way. Detailed = Ming for the step s in Figure 1, the modulation of the turn-mixing is carried out 099145748 201130424 Figure 2 shows the sequence of the modulation of the ice-cold mixture in step S100 of Figure 1. Fine step diagram. This aspect explains the example of the Kirisaki ice cream mix. In Fig. 2, first, in the step suo, desalted milk is obtained by subjecting the raw material to desalination treatment. For example, if the concentrated milk is prepared by using raw milk as a raw material and the desalting treatment is carried out, the desalted concentrated milk can be obtained. In this way, it is possible to use the stabilizer and the emulsification _ case T to ensure the quality and physical properties of the material. The processing of the related steps will be described in detail using FIG. 4 and FIG. The desalting ceremony may be in the form of a liquid or a powder (milk powder) 4, or may be used without using raw milk. Next, in step S12, the sugar is added to the demineralized milk (sweet sugar is added. ^ For example, sugar _, lactose, glucose, fructose, etc., may be liquid or powder. The sugar system added here is It can be a polysaccharide (for example, fructose, glucose, cellulose, dextrin), preferably less and better (for example, maltose (_吟 fiber double test 1 ^ milk_enemy), sea _. Promote the hydrolysis of 彳 _ vinegar ^ bribe. However, in the diterpenoids, it is better to leave the milk or sputum. When there is no need to add sugar, the step heart treatment is not performed. In addition, in step S12G, it can be added. After the enzyme is applied, it is carried out before the addition of the enzyme. Alternatively, in step S130, the condition of the milk powder is convenient for adding the enzyme to the milk. When the liquid is added to the desalted milk system and the milk 4, the enzyme is added with the addition of 099145748 ^

13 S 201130424 Enzymes can be directly used as desalted raw materials. In addition, the village to which the enzyme is added is used for the desalting treatment on several sides, and is mixed with the person who has not been desalted, and the same type of repeated desalting treatment can be used. In the case of the enzyme, the sugar contained in the desalted milk at the step and the corresponding enzyme (the enzyme) added to the sugar in the step SU0 can be used. The sugar (4) system can decompose the vinegar of the W (in the unit of the single ingredient) into an enzyme composed of a smaller number of monosodium saccharides. For example, lactase is used for lactose. For seaweed, trehalase is used. (4) ala 吟 Lactase and trehalase can be derived from bacteria or from yeast. Since lactose is also contained in the desalted milk, it is preferable to contain at least lactase in the enzyme. Ligase, also known as his galactosidase (/5-galactosidase), hydrolyzes the sugars belonging to the second class into (iv) sugars and galactose. The lactase system can be suitably used: as disclosed in the Japanese Patent Laid-Open Publication No. Lactose: Right: When the f-mix and the ice cream mix are set to 1% by weight, it is preferable to add ～1% by volume or more and 〇1% by weight or less. If the amount of lactase added increases, the speed of the sugar knife will become faster. When the glycosidase was added to the desalted raw material, it was found from the results of the experiment that if the lactase content is excessive, the fact that the ice cream flavor is known will be known. Therefore, the addition of the lactase (10) weight = up to - 重量% or less, more preferably 0.02 wt% 2 and 〇.07 wt% or less, particularly preferably 0.03 wt% or more and 0.05 wt% or less. § When the amount is added as described above, an ice cream of good flavor can be obtained within an appropriate manufacturing time. 099145748 201130424 Next, in step SH0, the demineralized milk containing the enzyme is placed under the predetermined conditions, and the water is poured into the water. That is, the lactose contained in the mixture of (4) sister cream mixture is decomposed, and the lactose decomposition and anti-touch conditions are described later. This step (4) supplement or ice secrets + contains the decomposition (4), for example, 30% or more and 1〇〇〇/. the following. The preparation of the raw material or the ice cream I material is completed as described above. If necessary, it can also be concentrated after the step SM0 secret treatment. Further, it is also possible to mix the impurities or the ice cream with a powder such as spray drying. Further, in the raw material or ice cream mix, for example, milk fat (milk-rich portion), other milk powder or a reducing solution thereof, flavor, sugared egg yolk, water, and the like may be added as necessary. According to the treatment of Fig. 2, the milk (tetra) sugar contained in the desalted milk is hydrolyzed (S140). Thereby, since the number of molecules of the brewed sugar contained in the ice cream mix is increased, the ice cream produced can be improved. In addition, although the sweetness varies depending on the type of sugar ^, even if the sweetness of each listener is low, 'by increasing the number of molecules before the _, you can extract the mixture and mix the sweetness. degree. Further, by increasing the number of molecules of the monosaccharide, the softness of the ice-making type can be appropriately increased, and the ease of scooping can be improved. In a specific example, lactose is hydrolyzed and changed to glucose (glu_sonic galactose. In this case, if the lactose decomposition rate indicating the rate of decomposition of lactose is set to %, the sweetness after hydrolysis will also be the number before hydrolysis. In addition, if the sugar of the i molecule is decomposed, a single molecule of 2 molecules is generated, so that the number of molecules of the monosaccharide can be increased by 099145748 201130424, and the result can effectively increase the number of ice creams produced. Fig. 3 is a graph showing the relationship between the rate of decomposition of lactose and the reaction time (time of the lactose decomposition step) when lactose in the desalted milk is hydrolyzed by lactase in step S130. The amount of addition is constant, and the relationship between the decomposition rate of the chyle and the reaction time when the temperature of the desalted milk at the time of performing the lactose decomposition reaction is rc, 5 〇 c, and 1 (rc) is known from FIG. The reaction time of the long lactose decomposition reaction can increase the rate of decomposition of lactose. Therefore, the reaction time of the lactose decomposition reaction is as long as possible. On the other hand, if the reaction time is elongated, the decomposition rate of lactose can be made close to 100%, or Become 1% However, the production efficiency is deteriorated. Therefore, from the viewpoint of production efficiency, the upper limit of the reaction time of the lactose decomposition reaction is, for example, 50 hours, and it is preferable to set the reaction time when the lactose decomposition rate exceeds 90% (the example shown in Fig. 3 is 24). The lower limit of the reaction time of the lactose decomposition reaction is, for example, 2 hours. Thereby, the lactose decomposition rate is ensured to be 3 G%, and the temperature of the obtained ice secrets is improved. However, as shown in Fig. 3, In the period in which the reaction time is short, the rate of decomposition of lactose tends to fluctuate greatly. Therefore, when a large amount of ice-cold spray is produced in batches, it is ensured that the lactose is decomposed, so that it is roughly determined (for example, 5% error). It is preferable to set the reaction time to a reaction time when the lactose decomposition rate exceeds 9% by weight (the example shown in Fig. 3 is (4), time). In addition, 'to ensure a substantially-determined rate of lactose decomposition, The use is to suppress 099145748 201130424 levose (V〇glibGse). By using the inhibitor, the result can be processed in batches to process the mass-produced ice, as seen in Figure 3, when the reaction The same time The higher the temperature at which the lactose reaction is performed, the higher the rate of decomposition of lactose. Therefore, the temperature at which the lactose decomposes the reaction is high, and the bacteria are more likely to multiply at a temperature of 2 ° C. Thus, Generally, it is maintained at a temperature of about 5 ° C to 10 ° C. Therefore, from the viewpoint of inhibiting bacterial growth, it is preferably (TC or more and 15 t or less, from the viewpoint of preventing bacterial growth, preferably ( TC is above and below the thief. On the other hand, the present invention obtains the discovery that the ice cream flavor obtained when the lactose is decomposed at a temperature of 5 C or higher is found to be mellow. Thus, the temperature of the lactose decomposition step is higher. Preferably, the temperature is 5° C. or more and 20°. (: The following is more preferably 6° C. or more and 15 or less deaths, and preferably 7° C. or more and 10° C. or less. When the lactose is decomposed, the lactase is added with 〇(1)% by weight to 0.10% by weight, preferably 〇0.11% by weight to 〇〇8% by weight, more preferably 0.02% by weight to 脱·〇7, relative to the total amount of the desalted milk. % by weight, particularly good 〇 〇 重量 重量 重量 重量 〇〇 〇 〇 而 而 而 而 而 而 而 而 而 而 而 而 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖 乳糖By performing the reaction time in the above, the lactose decomposition rate can be made 50% or more. Further, even if the sugar system is not lactose, the corresponding glycosidase is used (for example, spirulinase, 099145748 17 201130424) The same theory as lactase can be applied to the gas-filled enzyme, saccharase, or maltase. In addition, the above-mentioned aspect shows that the raw material of the desalted milk is raw milk (original cattle after extrusion) 'But the milk of the cow can also be used to adjust the milk, low-cold milk, fat-free milk, or milk or milk powder. In addition, the raw material of the desalted milk is not limited to cow's milk, but also goat milk, sheep milk. Etc. However, the desalted milk = material system is easy to obtain Point of view, the preferred raw milk based, on the storage (Paul

The view of the company is preferably milk powder. Further, the raw material of the desalted milk may be a known ice cream mix. W. The person, the step of obtaining the desalted milk (desalting and shrinking) by adjusting the raw materials (4). In this step, the raw material containing 5% by weight or more and 5% by weight or less of the fat-free emulsion solid-shaped wound is basically subjected to desalination treatment. The raw material of the desalting step preferably contains a fat-free (10) component in an amount of more than $% by weight and a weight of 4% by weight. Hereinafter, it is more preferred that the fat-free milk solid content is 7 wt% or more and 35 wt% or less (for example, 13 wt% or more and % wt% or less). The dislocation step is a step in which the residual ratio contained in the secret is the same as above and below. In the desalting step, the preferred example is that the residual sodium contained in the raw material is "X and 75% or less, and the content of the raw material cap is better than 45% or less." The residual ratio in the raw material is 50% or more and 65% or less. Since the salt rejection ratio is increased in this way, the raw material contains a large amount of non-fat milk solid content. Therefore, it is possible to contain a large amount of skim milk powder. On the other hand, it is known from the results of 099145748 18 201130424 that if the salt rejection rate is excessively increased, the flavor will be weak. Therefore, the salt rejection rate is preferably set within the above range. The desalting step can be used alone or in combination, for example: Rice filtration (NF) method, diafiltration (DF) method, ion exchange resin (IE) method, and electrodialysis (ED) method. Nanofiltration, for example, using nanometer-sized through-holes (for example, pore diameter 0.5 to 2 nm) membrane filter (NF membrane), the raw material milk is put into the NF membrane, and filtered by osmotic pressure. The nanofiltration membrane is mainly a membrane which can penetrate monovalent ions and water. Thus, the present invention can Removal of, for example, monovalent cations (sodium, potassium, and vapor ions) Therefore, by using the nanofiltration method, the desalination of the removal and removal can be performed. The material of the nanofiltration (NF) membrane is as follows: polyamine, cellulose acetate, polyfluorite, poly In the present invention, in order to remove salt, the material of the nanofiltration (NF) membrane is preferably polyamine. , cellulose acetate, poly (IV). The shape of the nanofiltration (NF) membrane is as follows: flat membrane, spiral membrane, medium ^ a ^ m (h〇n〇wfibermembrane) ^ 〇χ, nanofiltration The well-known conditions of the well-known transition method can be used for the method. The filtration and the method examples are the pressure filtration method and the vacuum filtration method. The NF membrane example is an NF membrane manufactured by Dow Chemical (trade name "胜3838/3〇_ff" "). Further, the types of the filtration methods are, for example, a dead end filtration method, a cross-flow filtration method, and an ice; the production of the leaching type is caused by the pore plug of the industrial 099145748 201130424 filtration membrane. , you can keep the quality of the ice cream produced. Therefore, by using this nanofiltration method, a holding liquid (retentate) and a penetrating liquid (permeation) can be obtained from the raw material milk. The ratio of the amount of retained liquid to the amount of permeate will vary depending on the osmotic pressure of the NF臈 used. Usually, the total solids (TS: total-solids) in the holding liquid is concentrated to a range of 1.5 times to 2.5 times (e.g., 1.6 times). In the retaining solution obtained by the inane filtration method, the total solid content (TS) of the raw milk (i.e., milk fat (FAT) and non-fat milk solid fraction (SNF)) is concentrated. Here, in the present specification, the concentrate obtained by the Enam filtration method is referred to as "nanofiltration concentrated milk". On the other hand, the permeate obtained by the Enam filtration method contains most of the raw material milk and some water-soluble components (especially valence ions), and on the other hand, contains almost no total solids of the raw milk. Share. Here, the water-soluble component of the raw milk is ash. The term "ash" refers to inorganic substances such as sodium (Na), potassium (κ), magnesium (Mg), calcium (Ca), chlorine (C1), and phosphorus (8), as well as vitamins, Bl, B2, and niacin ( Niacin) is a general term for vitamins. It is a preferred aspect of the present invention to add an electrolyte that does not penetrate the nanofiltration prior to performing the neat (four) filtration treatment. Desalination can be promoted by adding an electrolyte that does not penetrate the nanoperoxide. Examples of electrolytes that do not penetrate the nanofiltration membrane are, for example, milk fat, (iv) protein (10) lk-η), whey protein (whey _ein), lactose, non-protein nitrogen (NpN), etc. (6) It is preferred to add a hydrazine retaining liquid to promote the removal of 099145748 20 201130424 salt. The dialysis transition (DF) method is carried out in a filtered and concentrated milk (retaining liquid) • diluted with water to make the filtration and liquid (retaining liquid) capacity return to near the filtered, front 'capacity' The method of filtering processing. The DF method of the present invention is a method in which NF membrane is used to carry out hydrazine by adding water to a milk or the like which has been filtered and concentrated by an NF membrane. The ion exchange resin (IE) method is a method of performing desalination by bringing a raw material into contact with an ion exchange resin. The ion exchange resin may be a commercially available anion exchange resin or a cation exchange resin which is usually used under the purpose of desalination. The desalination system using an ion exchange resin may be carried out in accordance with known conditions by using a known operation and apparatus. The electrodialysis (ED) method utilizes electrophoresis of an ionic substance in a solution, and separation of an ion exchange membrane to make the cation ion-free (4) separation technique. Desalting by electrodialysis (ED) can be carried out according to known conditions using known procedures and equipment. The desalting step can also remove salts other than sodium. On the other hand, the desalting step is carried out without causing damage to the salt (4), and is removed by (4) (iv) salt or ^. The residual rate of (4) after the desalting step is preferably 8 G weight% or more, more preferably 9 G weight% or more, and particularly preferably 95% by weight or more. An example of the treatment of the desalted milk is shown in Fig. 4, which is shown in the step s11 of Fig. 2, 099145748 21 201130424. This aspect +, the needle Lai raw milk modulation desalting system is desalted concentrated milk) > brother to explain. In addition, such as raw materials are not limited to raw milk. In Fig. 4, 'first' in step sn1, the raw material of the desalted milk is milk. The total solid content (TS) of raw milk is, for example, 128% by weight, containing fineness/3.8% by weight of milk fat (FAT: secret (4), and 9% by weight of no: milk: form (SNF). In addition, 'raw material The milk system may use an aqueous solution (reduced milk) of milk powder (for example, skim milk powder). A known ice cream mix may also be used. Next, in step S112, the nanofiltration (NF) of the raw material is performed by the nanofiltration method. In the case of the nanofiltration treatment, the NF membrane is, for example, a membrane manufactured by Dow Chemical (trade name "nf_3838/3〇ff"). Then, using this nanofiltration treatment, a retention liquid (retention liquid) is obtained from the raw material. And penetrating liquid (permeation). Here, 'when using nf film made by D〇w Chemical', the flow rate per unit time by the cross-flow method is 14t, for example, when the first nanofiltration treatment is performed. At /h, the holding liquid and the penetrating liquid can obtain approximately the same amount (7t/h). In addition, the ratio of the holding liquid amount to the penetrating liquid amount changes depending on the osmotic pressure of the NF membrane used, but usually In the holding liquid, the total solid content (TS) of the raw material is concentrated to a range of 1.5 times to 25 times (for example, 2〇) The total solids (TS) of the raw materials (ie, milk fat (FAT) and non-fat milk solids (SNF)) are concentrated in the holding solution (nanofiltration concentrated milk) obtained by the enamel filtration method. The penetrating liquid obtained by the Enam filtration method contains most of the original 099145748 22 201130424 moisture and part of the water-soluble component, and on the other hand, contains almost no total solid content of the raw milk. The penetrating solution obtained by the iname filtration method contains sodium (Na), potassium (K), chlorine (C1), etc. Then, in step S113, the penetrating solution obtained by the iname filtration method is subjected to an inverse Permeation (R〇: reverse osniosis) treatment, and obtaining a penetrating liquid (hereinafter also referred to as "reverse osmosis membrane penetrating liquid"). In addition, the reverse osmosis treatment liquid is not used in this aspect. For example, a membrane filter (reverse osmosis membrane) that captures a monovalent cation, and a permeate obtained by the nanofiltration method of step S112 is introduced into the reverse osmosis membrane, and from the upstream side of the reverse osmosis membrane Applying pressure to the input side of the penetrating liquid obtained by the nanofiltration method of step S112) Further, in the reverse osmosis treatment, instead of applying pressure from the upstream side of the reverse osmosis membrane, the downstream side of the reverse osmosis membrane may be decompressed. In the reverse osmosis treatment, since the pressure higher than the osmotic pressure is utilized, Most of the penetrating liquid obtained by the nanofiltration method of step 8112 passes through the reverse osmosis membrane and becomes a R 〇 penetrating liquid. In addition, in the holding liquid of the reverse osmosis membrane (the portion not passing through the reverse osmosis membrane), The cation of the valence cation and the potassium ion (which is contained in the penetrating solution obtained by the nanopermeation method according to the step SU2) are concentrated. That is, the nanofiltration method according to the step sm is penetrated. The reverse osmosis treatment of the liquid is also a desalting treatment - for example. Here, in this book, the reverse osmosis liquid permeable liquid is also called "desalted water". Next, a dilution step is performed in steps SU4 to S115. Specifically, first, in step sm, the desalted water obtained in step S113 is added to the nanofiltration concentrated milk obtained in step S112 of 099145748 23 201130424 (return). Thereby, the desalted milk used as the mixed liquid was obtained. Here, the amount of the penetrating liquid obtained by the nanofiltration method of the step sm is substantially the same as that of the reverse osmosis (4), and thus the amount of the desalted milk is substantially the same as the amount of the raw material which is injured according to the step S111. Therefore, the desalting system contains approximately the same amount of total solids (FAT and SNF) as the nano-filtered concentrated milk, and contains approximately the same amount of ash knife as the nano-concentrated concentrated milk. In the case of δ, the desalted milk system concentrates the total solid content of the raw material, and becomes a demineralized concentrated milk in which sodium and potassium which are the base of the salty taste are partially removed. Further, in step S115, water (water added) is added to the desalted milk as necessary. Distilled water or tap water can be used for the water system to be added, and tap water is preferably used in view of an easily obtainable viewpoint and a sterilization viewpoint in a later stage. In addition, water can be added to the nanofiltration concentrated emulsion or the reverse osmosis membrane penetrating liquid (if water is added, the amount of the desalted milk can be integrated into the amount of the raw material 1 by integrating the amount of the desalted milk into the raw material. The amount ' can be made constant in the amount of liquid flowing in the manufacturing line. Alternatively, the processing of the step su5 can be omitted. Then, in step S116, the obtained desalted milk is subjected to the second filtration method using the nanofiltration method. Secondary nano-treatment. Obtaining a holding solution during the treatment of the nano-sweet. The maintenance liquid can be said to further concentrate the total solid content of the desalted milk, and the desalted milk is further subjected to desalting and desalting. Milk. In addition, in the penetrating solution obtained by the nanofiltration method, it contains the water-soluble component (Tongqing K.) in the tatami milk. Therefore, the retention liquid: compared with 099145748 24 201130424 desalted milk In the present aspect, the content of sodium contained in the holding liquid is set to be in the range of 35% to 80% of the content of sodium contained in the raw material used in the step sill (preferably 40%~75% range, better system 45%~70% fan In the same liquid, the potassium content is in the range of 35% to 80% of the potassium content of the raw material milk (preferably 40% to 75%). In the range of 45% to 70%, more preferably in the range of 50% to 65%, in the range of 45% to 70%. In other words, the 'salt ratio of the holding liquid is set to 20% to 65% by performing the process of step S116. Internally (preferably in the range of 25% to 60%, more preferably in the range of 30% to 55%, especially in the range of 35% to 50%). Accordingly, the salt of the prepared ice cream can be adjusted. The taste can be surely prevented from damaging the flavor of the ice cream. Here, if the salt rejection rate exceeds the upper limit of the above range, the prepared ice cream will have a light flavor and the flavor will be weak. On the other hand, if the salt rejection rate is low Below the lower limit of the above range, the obtained ice cream has a salty taste, resulting in a loss of flavor. Further, it is preferable to change (or appropriately select) the NF film used for the second treatment. (ie, osmotic pressure), the salt rejection rate is adjusted to the above range. Alternatively, instead of this, the third time is applied to the holding liquid. In the transient treatment, 脱 adjusts the salt rejection rate within the above range. Accordingly, the nanofiltration (ie, diafiltration) treatment is performed over a plurality of times. In addition, in step S117, the desalting concentration obtained from step SU6 is obtained. The milk is removed from the milk to obtain the desalted concentrated skim milk. The solitary / ^ hole 爿曰" is 099145748 25 201130424 refers to the fat-rich part of the raw milk (here, desalted concentrated milk). The desalted concentrated milk is mounted on a centrifugal separator (separator) and centrifuged, and the separated milk fat can be filtered. According to this, the desalted concentrated milk can be converted into a low fat type (hereinafter also referred to as rDF desalted skim milk)). In other words, when the content (content ratio) of the non-fat milk solid content (SNF) contained in the demineralized concentrated milk is not greatly lowered, the content ratio of the milk fat (FAT) is greatly lowered. As a result, it is not easy to cause the condensation of the milk fat ball (perturbation 'churning'). However, by not easily causing the agitation, it is possible to prevent the quality of the ice cream produced from being changed. Then, in step S118, the DF desalted skim milk obtained in step S117 is further concentrated to obtain DF desalted and degreased concentrated milk. Specifically. The df deodorized concentrated milk was obtained by evaporating the water of the DF desalted skim milk. This concentration can be carried out, for example, by using a vacuum evaporation can (evaporator) and heating the DF desalted skim milk by depressurization. Further, in the step su9, DF desalted skim milk powder can be obtained by spray-drying the defatted degreased concentrated milk of D F by a known spray dryer as necessary. The volume (capacity) can be minimized by forming 1) 1? de-skimmed milk powder, and storage (storage) is easy. In addition, step S118 and step sll9 may be one of which is not implemented or neither is implemented. According to the principle of Fig. 4, the raw material is subjected to nanofiltration treatment (steps sm, S116). Further, reverse osmosis treatment was carried out, and the obtained reverse osmosis membrane penetrating liquid was returned to the nanofiltration concentrated milk obtained from the raw material (step = 099145748 26 201130424 S113 to S114). By this, the desalted milk having the adjusted salt rejection rate can be obtained, because the reverse osmosis membrane penetrating liquid is returned to the nanofiltration concentrated milk (step S114), so that the components contained in the raw material can be wasted. The land is effectively used. Further, according to the treatment of Fig. 4, the cream is removed from the desalted milk (step S117). Thereby, even if the fat is low, the desalted milk having a high ratio of the solid content of the milk (SNF) and the protein can be obtained from raw materials such as raw milk. In the case of the above-mentioned, as described above, since the salt rejection rate is adjusted, even if the demineralized milk having a high proportion of protein humans is used as a raw material, and the ice cream is produced, the salty taste of the ice cream is not excessively high. Further, in the ice cream type, since the fat is low, the ratio of the non-fat milk solid fraction (SNF) to the protein is still high, so that the milk flavor is not impaired. However, although the cream containing a higher proportion of ice cream (American ice cream,: premium ice cream) is commercially available, this bear-like & cream is from the point of view of the lower proportion of milk fat. This; the difference between water $#. Next, a second example (second aspect) of the desalted milk obtaining process in step S110 of Fig. 2 will be described in detail. In the second aspect, only the reverse osmosis treatment as described above is not performed and the desalinated water is replaced, and water is added to the nanofiltration concentrated liquid obtained by the first nanofiltration, which is different from the first one. Aspect. Therefore, the relevant detailed processing is omitted. In the second aspect, the nanofiltration treatment is performed at least twice (i.e., the above dialysis filtration (DF) treatment is performed). With the nanofiltration treatment once, the sodium content (content ratio) of the desalted milk is lowered, for example, in the range of 099145748 27 201130424 to 24%, compared to the original milk. Therefore, if two nanofiltration treatments are carried out, in principle, the nano-content (content ratio) of the desalted milk is lowered, for example, in the range of 26% to 42%, compared to the raw milk. That is, the sodium residual ratio of the desalted milk is, for example, in the range of 58% to 74% by the treatment of the nano-passing treatment twice, so that the salt rejection can be increased to the above range (20% to 65%) (better Possible range of 25%~6〇%, better range of 30〇/〇~55〇/〇, especially good range of 35〇/〇~5〇%. In this way, the salty taste of the prepared ice cream can be adjusted, and the flavor of the ice-cold can be prevented from being damaged. On the other hand, if the nano-passing treatment is performed multiple times, the desalination rate will exceed the above-mentioned range, so that the number of times of nano-(4) treatment is at most 3 to 4 times. However, it is preferable to stay in the second nanofiltration treatment step from the viewpoints of the trouble of the steps, the desalination efficiency, and the flavor of the product. When the sodium content or the salt rejection ratio is compared, it is preferable to convert the total solid content (ts) content (content ratio) to the same state (see Table 4b below). Next, in the step S110 of Fig. 2, the third example (the third aspect) of the desalted milk obtaining treatment will be described in detail. In the third aspect, only the replacement of the nanometer is considered, and the ion parent is used instead. The resin (IE) method or the electrodialysis (the other method) method, where the concentration and desalting of the raw materials are performed, is different from the first and second aspects. Therefore, the relevant detailed processing is omitted. In the third aspect, even if there is no equipment for performing the nanofiltration treatment, the effects equivalent to those of the first aspect and the second aspect can be obtained. However, since the apparatus for performing the nanofiltration treatment is low in cost, it is preferable to carry out the preparation of the desalted milk in accordance with the i-th aspect and the second aspect. In addition, in the present invention, since 099145748 28 201130424 is aimed at the concentration and desalting of the total solid content of the raw milk or the non-fat milk solid content, UF (ultrafiltration) and precision over-treatment (UF) are not performed ( MF : micro filtration). Further, in this aspect, the ion exchange resin (IE) method or the electrodialysis (ED) method may be carried out in plural times, or the nanofiltration method may be carried out at least once in a plurality of times. According to a fourth aspect of the present invention, the desalted milk obtained by at least two of the first aspect to the third aspect is blended with each other, and the blended desalted milk is used as a raw material, partially or wholly. The manufacture of ice cream. According to this aspect, it is also possible to achieve the effect of the corresponding situation. As described in detail above, according to the present invention, the total solid content of the raw milk can be concentrated by the nanofiltration treatment or the reverse/penetration treatment, and the preservation property of the dehydrated and frozen ice cream can be achieved under freezing. And the use of enzymes can improve the sweetness of ice/dried and can ensure moderate softness. Therefore, according to the present invention, ice cream can be manufactured at a low cost in accordance with a simple manufacturing step. Further, the present invention is used as a raw material because the preparation has a high content ratio of a total U-shaped portion (particularly a non-fat milk solid content and a quality), a high salt rejection rate, and a high sweetness. ^ One ice cream mix, so by using the ice cream mix as a raw material, it can be made into a soft, sweet, and flavored ice cream. Because of the ice crystals and the growth of the lactose crystals during the cryopreservation, the ice cream is cold, and the taste (tongue touch) is also good, and the storage property of the ice cream is excellent. And because it is moderately soft, it is easy to dig up and suppress the salty taste, so that it can be damaged without affecting the flavor.

S 099145748 29 201130424 Rich in protein, so the milk flavor is good. Therefore, when the ice cream is manufactured in accordance with the present invention, it is not necessary to add excess sugar, and it is also unnecessary to add an emulsifier and a stabilizer. Further, although an emulsifier and a stabilizer may be added to the raw material, in this case, the ratio of the addition of the emulsifier to the stabilizer to the raw material is lower than in the conventional case. Moreover, by increasing the fat-free milk solid content of the ice cream, the milk flavor is ensured, and the cream is greatly reduced. Therefore, when manufacturing ice creams according to the present invention, it is not necessary to add a flavor (fragrance) to compensate for damage to the milk flavor due to a decrease in milk fat as in the case of conventionally manufacturing low-fat ice cream, and it is not necessary to add a cream instead of The dextrin or dietary fiber of the substance, even if added, can be less than the conventional situation. Further, according to the above invention, by appropriately changing the composition of the ice cream mix, various types of ice drip can be produced. For example, a milk fat component (FAT) can be produced in an amount of 0% by weight to 25% by weight (preferably, 〇% by weight to 2% by weight, more preferably 0% by weight to 18% by weight, particularly preferably 0% by weight to 15% by weight). %), non-fat milk solid content (SNF) is 5% by weight to 4% by weight (preferably 7% by weight to 35% by weight, more preferably 13% by weight to 30% by weight, particularly preferably 15% by weight) 25 wt%) of the hail. The upper limit of the fat-free milk solids of the obtained ice cream type may also be 50% by weight. On the other hand, it has been conventionally known that if the content ratio of the non-fat milk solid content is increased, the salty taste will be enhanced, and only the ice cream type having a damaged flavor can be produced. Therefore, it is necessary to suppress the content ratio of the non-fat milk solid content to 5% by weight. 〜1〇% by weight ◊ According to the present invention, a non-fat milk solid content can be produced in an ice cream type which is higher in proportion than conventionally known (for example, 2 times to 5 times more than the conventional one). According to the present invention, the ice cream of 099145748 30 201130424 is contained, for example, the milk protein contains 4% by weight or more and 15% by weight or less (preferably 4% by weight or more and 13% by weight or less, more preferably 4% by weight or more and 11 parts by weight). 5% by weight), glucose derived from lactose! The ice cream of 1% by weight or more (preferably b% by weight or more and 9% by weight or less, more preferably 2% by weight or more and 8% by weight or less). The ice-cold type is an ice cream type which is excellent in stability, salt taste, flavor, and moderate softness and which is easy to dig. [Embodiment 1] In the first embodiment, in order to clarify whether or not the production method of the present invention can be achieved, the use of the dialysis-removing (DF) method (the DF desalted skim milk powder prepared above) is used for the production of the ice-cold In the case of the flavor ^= (manufacturing examples 1, 2, and 5), specifically, the size of the ice crystals produced in the prepared ice cream was measured, and the growth of the ice crystals was evaluated by setting a value. Further, by measuring the hardness of the ice cream produced, the softness (the degree of easy scooping) was evaluated. Further, the salty taste, sweetness, and milk flavor of the ice cream prepared were evaluated. The ice cream produced by using the ice cream mix prepared in the absence of the nanofiltration (NF) method was also examined for flavor and physical properties (Production Examples 3 and 4). The DF desalted skim milk powder was prepared as follows. First, the skim milk (solid content concentration: about 9% by weight) is concentrated by a nanofiltration (NF) method until the solid content concentration is about 20% by weight, and desalting is carried out to obtain NF-concentrated skim milk. Rice filtration (NF) membrane system using NF-383 8/30-FF (Dow 099145748 31 201130424

Made by Chemical). Next, NF skim milk was obtained by adding water to the NF-concentrated skim milk and diluting it to a solid concentration of about 10% by weight. Next, the NF skim milk was concentrated by a nanofiltration (NF) method until the solid content concentration was about 2% by weight, and desalting was carried out to obtain DF desalted concentrated skim milk. At this time, the nanofiltration (NF) membrane was also NF-3838/30-FF (manufactured by Dow Chemical Co., Ltd.). Next, the DF desalted concentrated skim milk was subjected to sterilization, vacuum evaporation, and spray drying in accordance with a usual method. According to this, DF desalted skim milk powder was obtained. The DF desalted skim milk powder obtained contains: about 1% by weight of milk fat, and about 95% by weight of a fat-free milk solid. (Production Example 1) Ice glaze of Production Example 1 was prepared by using DF desalted skim milk powder containing about 1% by weight of milk fat and about 95% by weight of a non-fat milk solid portion. The lactose contained in the DF desalted skim milk powder was decomposed by 56% (i.e., the lactose decomposition rate was 56%) by using lactase (trade name: rGODO_YNL, manufactured by Contract Alcohol Co., Ltd.). (Production Example 2) Using the same DF desalted skim milk powder as in Production Example 1, the ice cream of Production Example 2 was produced under the same conditions as in Production Example 1. At the time of ice cream production, the lactose contained in the DF desalted skim milk powder was decomposed by lactase (i.e., the lactose decomposition rate was 84%). (Production Example 3) Production Example 3 Production Example 3 was produced under the same conditions as in Production Example 1 using ice cream 4' containing 15% by weight of milk fat and 1% by weight of non-fat milk solid content 099145748 32 201130424. The ice cream mix was not subjected to nanofiltration and treatment. Moreover, although lactase was not added to the ice secret mixture, the reaction was set to 1:1: the same as the wide part, so the lactose decomposition step only remained the same (manufacturing example 4) "Example 3 The lactose decomposition rate of icy secrets was 〇%, and 3, except for the addition of lactose _, the same as that of the production example 3 was used, and the production example 4 was produced under the same conditions as in Production Example 1. Ice cream. The lactose contained in the ice-cold mixture is decomposed by 85% of lactase (ie, the lactose decomposition rate is 85%) ^ (Production Example 5) Except that lactase is not added to the ice mix. The remaining DF desalted skim milk powder was the same as in Production Example 2, and the ice cream of Production Example 5 was produced under the same conditions as in Production Example. The lactose decomposition rate of the ice cream of Production Example 5 was 0%. The hardness results measured in the above-mentioned production examples U and 5 are shown in Table 1 and Figure 5. In addition, the hardness was measured using a rheometer (product name "EZ-test-lOON") manufactured by Shimadzu Corporation. The measured stress value [gf/mm2] is regarded as the "hardness measurement value" according to the set penetration distance. Further, the evaluation results of the flavor and physical properties of Production Examples 1 to 5 are shown in Table 2. [Table 1] Table 1. Ice cream hardness (the smaller the stress value, the softer) 099145748 33 201130424 Milk Fat, SNF, lactose decomposition rate penetration distance [mm] 5 10 15 20 Stress [gf/mm2] Production Example 1 Milk Fat: 12%, SNF: 19%, lactose decomposition rate: 56% 6.96 14.77 22.00 28.48 Production Example 2 Milk Fat: 12%, SNF: 19%, lactose decomposition rate: 84% 4.96 10.53 15.97 20.46 Production Example 3 Milk Fat : 15% ' SNF : 10%, lactose decomposition rate: 0% 14.67 27.03 39.30 50.82 Production Example 5 Milk Fat : 12%, SNF : 19%, lactose decomposition rate: 0% 12.69 26.16 38.94 51.11 [Table 2] Table 2. Ice evaluation results of milk drip (Milk Fat), non-fat milk solids (SNF), lactose decomposition rate ice crystal [μιη] salty sweetness milk flavor softness (tick up The ease of ice cream. Production Example 1 Cream: 12%, non-fat milk solids: 19%, lactose decomposition rate: 56% 〇〇 (Exactly) 〇〇 (better) 〇〇 (better) 〇 ( Good) Manufacturing Example 2 Cream: 12%, non-fat milk solids: 19%, lactose decomposition rate: 84% 70 〇〇 (Exactly) 〇〇〇 (very good) 〇〇 (better) 〇〇 (very good) Manufacturing Example 3 Cream: 15%, non-fat milk solids: 10%, lactose decomposition rate: 〇% 80 〇 (good) Δ 〇 (good) Δ Production Example 4 Cream: 15%, non-fat milk solid content: 10%, lactose decomposition rate: 85% 80 〇 (good) 〇 (good) 〇 (good) 〇 (good) Manufacturing Example 5 Cream: 12% Non-fat milk solid content: 19%, lactose decomposition rate: 0% 〇〇 (Exactly) △ 〇〇 (better) Δ In addition, the ice crystal 〇m shown in Table 2 is the ice cream of each production example at -8 °C The size measured after 1 week of freezing, the ice crystal size before storage is 34 099145748 201130424 30μηι ° It is known from Table 1, Table 2 and Figure 5 that there will be a higher rate of lactose decomposition, Bing Qi The tendency to drench soft. Therefore, the more the lactose decomposition rate is increased, the more the ice cream can be softened. Further, when the ice cream of Production Examples 3 and 4 in Table 2 was compared with the ice cream of Production Example 2, it was found that the ice crystal size of the ice crystals of Production Examples 3 and 4 was larger than that of Production Example 2. The tendency of ice cream. Here, the ice cream of Production Example 2 and the ice-filled lactose decomposition rate of Production Example 4 were substantially the same, and if the composition of the ice creams of Examples 2 and 4 was compared, the ice cream of Production Example 2 was produced. The fat-free milk has more solid parts. Therefore, it has been found that by increasing the solid content of the fat-free milk, it is possible to suppress the ice crystal size from becoming large in the case of cold; That is, it was found that the ice cream of Production Example 2 was excellent in storage stability under freezing. Further, it is known from Table 2 that if the flavors of the production examples 3 and 4 were compared, the salt flavors of both of them were the same, and the ice cream of the production example 4 was perceived to be rich in sweetness. Further, when the ice cream of Production Example 5 was compared with the ice cream of Production Examples 3 and 4, the former felt that the milk flavor was preferable. This phenomenon is considered to be caused by using DF desalted skim milk powder as the ice cream mix of the ice cream of Production Example 5, and the fat-free milk solid content is high. Further, when the ice creams of Production Examples 1 and 2 were compared with the ice cream of Production Example 5, the milk flavor was equivalent, but the former felt richer in sweetness. Further, when the ice creams of Production Examples 1 and 2 were compared in terms of sweetness, the ice cream of Production Example 2 was perceived to have richer sweetness. The reason why these richer sweetness can be felt is considered to be because the lactose decomposition rate of the ice cream of the manufacturing example 099145748 35 201130424 1 and 2 is high. In Table 2, in the comparison of the softness (hardness), Production Example 3 and Production Example 5 are the same degree. That is, the ease of scooping up the ice cream is the same. Further, when the production example 2 was compared with the production example 5, it was found that the ice creams of the production examples i and 2 were softer than the ice cream of the production example 5, and the ice cream of the production example 2 was softer than the ice cream of the production example 1. . Therefore, it is known that the higher the rate of decomposition of lactose, the softer the ice cream produced and the better the excavation. The reason is that by increasing the lactose decomposition rate as in Production Example 1 '2, the content of lactose can be reduced and monosaccharide can be produced, and as a result, the freezing point can be lowered. Further, in the ice creams of Production Examples 1 and 2, since the formation of lactose crystals was suppressed, the texture was excellent. Further, the milk fat is divided into 12 to 15% by weight, and the non-fat milk solid portion is 13 to 2% by weight. /. In the manner of manufacturing a plurality of EF desalting and degreasing concentrated milk, DF desalted and degreased concentrated milk, NF desalted whole fat concentrated milk, DF desalted whole fat concentrated milk, NF milk fat, and DF milk fat mixed ice cream mixture, respectively, and lactose Decompose and make ice cream. These were all compared with the production example 3, and the sweetness and the milk flavor were all felt when the salt taste was adjusted to the same degree or just to the extent that it was mixed.醆 = knowing that, as in Production Examples 1, 2, by using DF 俾 俾 奶 milk powder in the ice cream mixing system, the fat-free milk solid content is improved, and the salty taste of the ice-cold cream is suppressed, and the L " flavor is good, and By increasing the rate of lactose decomposition, you can increase the sweetness of the ice cream, and the valley is easy to dig up and ensure moderate softness. Further, as in 099145748 201130424 1, 2, it is known that even if the stabilizer and the emulsifier are not used, the content ratio of the fat-free milk solid (ie, protein) is increased, and the decomposition of the lactose is increased, and the gas is cooled. The ice is very good for preservation and stability.

[Example 2J] In Example 2, in order to confirm the change in composition due to desalination, first, the desalted concentrated milk was produced in accordance with the first aspect described above, and the graded and concentrated preparation of the obtained desalted concentrated milk (manufactured & Example 6) and its blending were investigated. proportion. Here, FIG. 6 is a schematic diagram showing the modulation sequence of the dehydrated concentrated milk according to the first sadness. The step number S shown in Fig. 6 corresponds to the step number s shown in Fig. 4. First, the raw milk was concentrated by about 2.0 times using the nanofiltration (NF) method. In this way, nanofiltration concentrated milk (NF concentrated milk) was prepared & nanofiltration (Production Example 7). The spear J was subjected to reverse/permeation (R〇), and the penetrating liquid obtained by the enamel filtration method was subjected to a treatment to prepare a reverse osmosis membrane penetrating liquid (demineralized water). The reverse osmosis membrane penetrating solution and water were added to the nanofiltration concentrated milk to obtain an equal weight with the original raw milk, and the desalted milk was obtained. The desalted milk was subjected to a nanofiltration (NF) treatment to a concentration of about 2.0 times. According to this, the dialysis-filtered desalted milk (df desalted concentrated milk) was obtained. The DF desalted concentrated milk was separated into DF cream and DF degreased concentrated milk by a centrifugal separator (separator). Thereby, the DF desalted and degreased concentrated milk of Production Example 6 was obtained. In addition, the DF desalted and degreased concentrated milk was concentrated by a vacuum evaporation can (evaporator), and it was confirmed that the tube was also obtained (the DF desalted skim milk powder excellent in preservability. '' Then, for the obtained DF desalted and degreased concentrated milk, The composition of the survey was scaled to 099145748 37 201130424. In addition, the nano-filtered concentrated milk obtained in the manufacturing stage according to the manufacturing example 6 (manufacturing example 7) was degreased in the absence of the treatment of the nano- and the transmembrane treatment. The concentrated degreased concentrated milk (Production Example 8) was investigated, and the composition and the ratio of the components were investigated. Table 3 shows the results of the investigation of each component, and Table 4 (Tables and Table 4 shows the results of the ratios of the respective components. 3] Table 3. Composition of each degreased concentrated milk (% by weight) Production Example 6 DF Desalted and Degreased Concentrated Milk Production Example 7 NF Desalting and Degreasing Concentrated Milk Production Example 8 Degreased Concentrated Milk Total Solids (TS) 33.0 23.8 34.7 Cream Fat (Fat ) 0.170 Non-fat milk solids (SNF) 31.5 0.318 0.337 35.4 11.6 34.4

Protein -------- Hydrocarbon ash towel --- Na(mg) Ca(mg) 17.9 1.96 84.9 440 19.8 —--- 2.41 120 479 18.7 — 2.79 152 466 [Table 4] Table 4a. Composition ratio of degreased concentrated milk (ratio of the composition of the degreased concentrated milk to 1.00) Total solid content (TS) Milk fat (Fat) Non-fat milk solid fraction (SNF) Protein production example 6 DF desalted and degreased concentrated milk 0.91 0.50 0.91 0.90 Production Example 7 NF Desalting Degreased Concentrated Milk 1.03 0.94 1.03 1.02 Production Example 8 Degreased concentrated milk 1.00 1.00 1.00 1.00 Carbon hydride - called 0.96 - 1.06 Ash ash 0.71 0.87 Na(mg) Ca(mg) 0.56 0.94 0.79 1.03 1.00 1.00 L-- ~~: —~~1~~~-L-^_llj〇|io〇l.oo l.oo Table 4b. Composition ratio of the fat-reducing milk (the composition of the degreased concentrated milk 099145748 38 201130424 Ratio when set to 1.00) Total solids (TS) Milk fat free fat (Fat) Solid protein hydrocarbon ash _ (SNF) Na(mg) Ca (mg) Production example 6* DF desalted and degreased concentrated milk 1.00 0.55 1.00 0.99 1.05 0.78 0.62 1.04 Manufacturing Example 7* NF Desalting Degreased Concentrated Milk 1.00 0.92 1 .00 1.00 1.03 0.84 0.77 1.00 Production Example 8 Degreased concentrated milk | 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 * The ratio of the total solid content converted to 1.00 is as shown in Table 4b, and the salt content of the desalted milk system of Production Example 6 is In the above range of 35% to 80%, the desalted milk systems of Production Examples 7 and 8 were more than 75%. Therefore, it was confirmed that the desalting rate can be adjusted by concentrating the raw material according to the first aspect described above and performing desalination treatment. Further, it has been found that even if the raw material is subjected to a nanofiltration treatment or a reverse osmosis membrane treatment, the residual ratio of calcium does not largely change (specifically, the residual ratio can be ensured to be 90%). Further, in Production Example 6, the same result was obtained even if the raw milk was replaced with skim milk. When skim milk is used to obtain a desalted milk, it is only necessary to design a step of separating into a cream and a skim milk concentrate by a centrifugal separator before the desalting step. [Example 3] / In Example 3, the DF desalted and degreased concentrated milk obtained according to the above i-th aspect was mixed with the skim milk powder obtained according to the above second aspect, and the mixture was regarded as (four) 'manufactured The cream and the fat-free form _ the plural ice creams of different ratios (Production Examples 9 to 15). Also, in accordance with the above! State __ 099145748 39 201130424 DF desalted and degreased concentrated milk and both of the desalted skim milk powder obtained according to the second aspect described above were used, and ice cream was produced (Production Example 16). The raw material blending ratios of Production Examples 9 to 16 are shown in Tables 5 and 6. Further, Table 5 and Table 6 also indicate the respective composition ratios of the prepared ice cream. [Table 5] Table 5. High protein (High SNF) - Low Milk Fat ice cream formulation (1) Production Example 9 Production Example 10 Production Example 11 Production Example 12 Milk Fat 15% 12% 8% 5% Non-fat milk solids (SNF) 16% 19% 23% 25% Lactose decomposition rate 80% 80% 84% 85% Raw materials [% by weight] Use (B) and (C) Cream fat cream ( Cream: 47%) 32.4 25.9 17.4 11.0 Standard (preferred) degreased concentrated milk (A) 0,0 0.0 0.0 0.0 Desalted and degreased concentrated milk by diafiltration and lactose decomposition (B) 32.2 38.4 54.8 63.6 Desalting by diafiltration Skim milk powder (C) 5.7 7.3 7.0 6.8 Sugar 10.0 9.4 8.2 7.7 Trehalose (made by Hayashibara Co., Ltd.) 0.0 0.0 0.0 0.0 Sugared egg yolk (2〇%) (Kewpie) 3.5 3.5 3.5 3.5 Water 16.2 15.4 9.1 7.5 Total 100.0 100.0 100.0 100.0 Calories [kcal/120ml] 274.8 257.7 232.1 209.4 Sweetness 14.1 14.1 14.1 14.2 Total solids [g/100g] 43.5 42.9 41.7 40.2 Creams [g/100g] 15.3 12.3 8.3 5.3 Egg yolk fat [gHOOg] 0.8 0.8 0.8 0.8 Milk protein [g/l〇〇g] 5.9 7.0 8.5 9.3 Lactose [g/100g] 9.0 10.7 12.9 14.0 Lactose Residual) [g/l〇〇g] 4.4 5.2 5.0 4.9 Glucose (formation) [g/l〇〇g] 2.4 2.9 4.1 4.8 Na (Na) [mg/100g] 46.4 53.0 61.7 65.8 Calcium (Ca) [mg/ 100 g] 215.9 255.3 307.7 334.0 099145748 40 201130424 [Table 6] Table 6. High-SNF (Low Milk Fat) ice cream preparation example (2) Production Example 13 Production Example 14 Production Example 15 Production Example 16 Cream Milk Fat 2% 0% 0% 18% Non-fat milk solids (SNF) 25% 25% 25% 10% Lactose decomposition rate 85% 85% 87% 0% Raw material [% by weight] Use (B) with (C) Use (A) Cream fraction less than 3.0% Less than 0.4% Less than 0.4% Cream (milk fat: 47%) 4.6 0.0 0.0 38.8 禚 ( 习 习 习 习 习 习 习 习 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 Desalting and degreasing concentrated milk by diafiltration and lactose decomposition (B) 63.6 63.7 66.4 0.0 Desalted skim milk powder filtered by dialysis (C) 丨7.1 7.3 6.5 0.0 ----------------- 13.0 ................. Sugar 7.8 8.1 2.0 Haidang Cool (made by Linyuan Company) 0.0 0.0 13.5 System 3.0 1.0 1.0 10.7 ^100.0~ ------- 3.5 . ................ __19.2 13.9 ~100.0~ _19.9 100.0 Total 100.0 — Heat [kcal/120 Ml] sweetness_solids [g/100g] ...ϋϋόό; factory................... egg yolk fat [g/100g] milk protein [g/l〇 〇g] lactose [g/100g] 177.6 149.1 181.4 14.2 ----------------- 2.3 0.7 9.3 14.0 14.1 ~~34^0~~ 0.2 0.2 9.3 14.0 14.1 ~40? 0~~ ----------------- 0.2 0.2 9.3 14 0 15.1 ................. 18.3 0.8 3.6 C η Lactose ( Residual) [g/100g] Glucose (formation) [g/l〇〇g] 4.9 4.8 4.9 4.8 4.5 5 0 3.7 ----- 5.7 49.8 Sodium (Na) [mg/100g] Calcium (Ca) [mg/ 100g] 64.7 333.4 63.3 331.2 63.2 ~~ 331 7 ., -w / J ~ clothes; water cream. Further, it was found that the ice cream of the production examples 9 to 15 was prepared by containing the DF degreased concentrated milk (the demineralized and degreased concentrated milk which was decomposed by the surface decomposed core (10)) according to the second aspect, and was prepared according to the second aspect. The skim milk powder (desalted skim milk powder diafiltered by 099145748 41 201130424) was thus sufficiently improved in sweetness even if the amount of the picobiose added to the raw material was less than that of Production Example 16.庶 (Industrial Applicability) The present invention can be used in the food industry. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic diagram showing the sequence of a method for producing an ice cream according to the present invention. The details of the order of the system Figure 2 is the picture! In step S100, a step-by-step adjustment diagram of the ice cream mix. Fig. 3 is a graph showing the relationship between the decomposition rate of lactose and the reaction time when lactose in the desalted milk is hydrolyzed by lactase. ^Example of the sequence Fig. 4 is a detailed step view of the process of obtaining the desalted milk in the step S110 of Fig. 2. Fig. 5 is a graph showing the results of hardness measurement of the ice cream obtained in the examples. The second embodiment of the present invention is based on the treatment of the desalted milk (Fig. 4), and the sequence of the removal is obtained. 099145748 42

Claims (1)

201130424 VII. Patent application scope: 1. A method for manufacturing an ice cream, comprising: a desalting step of performing desalting treatment on a raw material containing 5% by weight or more and 50% by weight or less of a fat-free milk solid portion; The adding step 'adds an enzyme which decomposes lactose to the raw material which passed the said desalting process, and the lactose decomposition process which carries the lactose contained in the raw material of the said desalination process by the enzyme added by the said enzyme addition process. The decomposition is carried out; and the cooling step 'cools the raw material subjected to the above-described lactose decomposition step. 2. The method for producing an ice cream according to the first aspect of the invention, wherein the cooling step is a step of cooling the ice cream mixture prepared by the desalting step, the enzyme addition step, and the lactose decomposition step; The moisture-injured mixture contains 5% by weight or more and 4% by weight or less of the fat-free milk solid content, and does not contain milk fat or contains 255% by weight or less of milk fat. 3. The method for producing an ice cream according to the first aspect of the invention, wherein the desalination step is a step of making the domain occupancy rate in the supplement more than 80%. 4) The method for manufacturing the ice cream of the first application of the patent scope, the desalination step includes: a first nanotreat treatment step of using a raw material containing skim milk to utilize 099145748 43 S 201130424 meters. The sputum method is concentrated to obtain a nano-filtered concentrated skim milk; and the dilution step is performed by diluting the nano-filtered concentrated skim milk obtained by the above-mentioned 丨Nan treatment step to obtain nano-filtered skim milk; And the second nano-passing treatment step, which is obtained by filtering according to the above-mentioned dilution step, tearing the concentrated milk to the nano-material, and shouting the desalted skim milk. 5. The method for producing an ice cream of the patent application scope, wherein the desalination step comprises: a first nano-transition treatment step of concentrating a raw material containing skim milk by a nanofiltration method. Turning to the nano-concentrated skim milk; j osmosis treatment step, performing a reverse osmosis treatment on the penetrating liquid obtained by the above-mentioned i-th nanofiltration treatment step, and obtaining a reverse osmosis step, which is added The desalted milk is obtained by filtering the concentrated skim milk, the reverse osmosis membrane penetrating liquid, and the water according to the nanometer nanometer obtained above; and the second nanofiltration treatment step, which is based on the above The desalted milk sapphire material obtained in the step of obtaining the desalted milk is concentrated, and (4) the desalted gluten milk is obtained. The manufacturing method of the ice secret type according to the first aspect of the patent application, wherein the desalination step comprises: a first nanofiltration treatment step of concentrating the raw material by a nanofiltration method of 099145748 201130424 Obtaining a nanofiltration concentrated milk; a reverse penetration treatment step of performing a reverse osmosis treatment on the penetrating liquid obtained in the first nanofiltration step to obtain a reverse osmosis membrane penetrating liquid; the desalting milk obtaining step The above-mentioned nanofiltration concentrated milk, the reverse osmosis membrane penetrating liquid, and water are added to obtain a desalted milk; and the second nanofiltration treatment step 'utilizes the desalted milk obtained by the above-mentioned desalting milk obtaining step The nanofiltration method is concentrated to obtain desalted skim milk. The method for producing an ice cream according to the first aspect of the invention, wherein the enzyme added in the enzyme addition step is lactase; and the raw material subjected to the desalting step is set to 1% by weight, added More than weight% and 〇.1 by weight. /. the following. 8. The method for producing an ice cream according to the first aspect of the invention, wherein the lactose decomposition (four) is a step of decomposing the lactose contained in the raw material subjected to the desalination step by 30% or more and 1% or less. . 9. The method for producing ice cream according to claim 1, wherein the lactose decomposition step comprises: maintaining the raw material subjected to the desalting step at a temperature above 〇 ° C and at a temperature of 2 () bx More than 2 hours. 10. An ice cream type manufactured by the method of producing ice cream according to any one of claims 1 to 9. U. For example, the ice cream of the W item of the patent application is contained in an amount of 4% by weight or more and 5% by weight or less, and 099145748 45 S 201130424 The glucose derived from lactose is contained in an amount of 1% by weight or more and 10% by weight or less. 099145748 46