WO2006004190A1 - 固形乳、及びその製造方法 - Google Patents
固形乳、及びその製造方法 Download PDFInfo
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- WO2006004190A1 WO2006004190A1 PCT/JP2005/012621 JP2005012621W WO2006004190A1 WO 2006004190 A1 WO2006004190 A1 WO 2006004190A1 JP 2005012621 W JP2005012621 W JP 2005012621W WO 2006004190 A1 WO2006004190 A1 WO 2006004190A1
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- milk
- solid milk
- solid
- fat
- powder
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
Definitions
- the present invention relates to solid milk that is taken by dissolving in hot water, and a method for producing the same. More specifically, the present invention relates to solid milk having suitable solubility and strength, and a method for producing the same. Background art
- Milk powder is a food that has been preserved by removing most of the water necessary for the growth of microorganisms from milk. Since removing the water reduces the volume and weight, milk powder can be transported easily. Thus, milk powder has many advantages in terms of storage stability and transportation. Since powdered milk has a gap between the powdered milk, the porosity of the powdered milk is generally 60% to 70% and is easily dissolved in warm water. However, milk powder must be weighed each time it is dissolved in warm water. In addition, milk powder may be scattered when weighing milk powder or taking it out. Therefore, solid milk in which powdered milk is in a solid state has been proposed (see Japanese Utility Model Publication Nos. 49-130189 and 61-118280).
- agglomerated powdered milk is easily submerged because its internal structure is porous, and therefore easily disintegrates, disperses and dissolves when poured into hot water”.
- the “aggregated milk powder” in the same publication is a mixture with sugar or glucose, and is “suitable for use in coffee teas”. In other words, it does not consist solely of powdered milk and is not given to infants instead of breast milk.
- Japanese Examined Patent Publication No. 49-4948 because of the problem of free fat when only powdered milk is used as a raw material, a mixture of granulated powdered milk and sugar or glucose is used to make “aggregated powdered milk”. is there. Since powdered milk powder has a larger surface area than the solidified state, its solubility is high even if the granule itself has a small porosity.
- Japanese Patent Publication No. 45-39018 discloses a technique similar to that of the above Japanese Patent Publication No. 49-4948. In other words, it is disclosed that in order to obtain easily soluble solid milk, it is necessary to increase the void volume, and there is a problem of free fat when solidifying milk powder.
- “There is a limit to the increase of single particles of milk powder” (column 2, line 30 of the same document), so “milk powder is attached to sugars, granulated, and dried after molding. By doing it, we have obtained “easily soluble solid milk with low free fat” (3rd line, 13th line to 15th line of the same document). In other words, this document also states that it is impossible to obtain solid milk in which only milk powder is in a solid state.
- Japanese Patent Laid-Open No. 53-59066 discloses “solid milk tablets”.
- This solid milk tablet is a high-density evening bullet in which fat is leached to the surface and is blocked from the outside air by a fat coating.
- the solid milk in this document has a low porosity because a high-density evening bullet is desirable.
- Japanese Patent No. 3044635 discloses “frozen milk”. This frozen milk contains a lot of water to freeze and there are almost no voids.
- An object of the present invention is to provide solid milk having suitable solubility and strength and a method for producing the same.
- Another object of the present invention is to provide a solid milk that can be easily handled such as transport and can be easily measured, and a method for producing the same.
- Another object of the present invention is to provide a solid milk that is less deteriorated with time due to free fat, such as flavor deterioration and oil-off, and a method for producing the same.
- Another object of the present invention is to provide a solid milk whose component composition can be controlled only by nutritional components and a method for producing the same.
- Another object of the present invention is to provide a method for producing solid milk that can produce solid milk as it is without adding additives such as lubricants to the powdered milk.
- Another object of the present invention is to provide a method for producing solid milk, which can prevent a situation in which powdered milk adheres to the tablet of a tableting machine in the production process.
- Another object of the present invention is to provide a milk powder and a method for producing the solid milk, which can produce not only the milk powder but also the solid milk based on the milk powder after the milk powder is produced.
- powdered milk is used as a raw material, and compression molding is carried out in a state where the porosity and free fat are controlled within a certain range, followed by humidification and drying treatment, so that the solid has sufficient strength and solubility. It is based on the knowledge that milk can be obtained. At least one of the above problems can be solved by the following solid milk and solid milk production method.
- Solid milk of the present invention is solid milk having a porosity of 30% to 50%.
- the present inventors have produced solid milk with a porosity of 30% to 50% for the first time by producing solid milk by controlling the porosity (compressive force) and the amount of free fat.
- the solid milk produced in this way had hardness and solubility. That is, since the solid milk of the present invention has a porosity of 30% to 50%, it is possible to obtain the hardness required at the time of manufacture and the solubility required at the time of use.
- [2] Another aspect of the solid milk of the present invention is the solid milk according to [1], wherein the fat content is 5% by weight or more.
- “Fat content” means the proportion of fat in the total weight of solid milk. More specifically, “more than 5% by weight” of the fat content is 5% to 70% by weight as described later.
- Another aspect of the solid milk of the present invention includes, as fat, emulsified fat and free fat, and the content of the free fat (ratio of free fat in the total weight of the solid milk) is 0.5 wt% to The solid milk according to [1] above, which is 4% by weight.
- the solid milk of the present invention is intended to obtain solid milk having a predetermined gap by positively containing free fat, which is conventionally desired not to be generated.
- Another aspect of the solid milk of the present invention is the solid milk according to the above [1], wherein the water content is 1% by weight to 4% by weight.
- Another aspect of the solid milk of the present invention is the above [1] wherein the volume is lcm 3 to 50 cm 3
- solid milk of the present invention is the solid milk according to the above [1], wherein powdered milk is used as a raw material and the composition of the solid milk is uniform. Because certain powdered milk is used as a raw material, including free fat, solid milk consisting only of powdered milk can be produced without the formation of sugar nuclei.
- solid milk of the present invention is the solid milk described in [1] above using only powdered milk as a raw material. If only powdered milk is used as a raw material, solid milk with a uniform composition can be easily obtained.
- Another aspect of the solid milk of the present invention is that it takes one solid milk in 100 ml of water at 50 ° C to completely eliminate the solid milk under shaking conditions of 1.5 reciprocations / 3 and an amplitude of 30 cm.
- Another aspect of the solid milk of the present invention is the solid milk according to the above [1], wherein the force when breaking in a direction in which the area of the fracture surface of the sample is minimized is 30 N to 300 N. It is shaped milk. Since the solid milk of the present invention has a certain degree of hardness, it can prevent damage to some extent during transportation. Another aspect of the solid milk of the present invention has a porosity of 30% to 50%, a fat content of 5% to 70% by weight, and a free fat content of the whole solid milk. It is a solid milk that uses only powdered milk as the raw material, with a water content of 1 to 4% by weight and a volume of lcm 3 to 50 cin 3 .
- a certain aspect of the method for producing solid milk according to the present invention includes a compression step for compressing powdered milk to obtain a solid milk powder compressed product, and a moistening of the compressed milk powder obtained in the compression step. And a drying step for drying the compressed powdered milk humidified in the humidification step.
- Another aspect of the method for producing solid milk of the present invention is the method for producing solid milk according to [10] above, wherein in the compression step, milk powder having a fat content of 5% by weight or more is used. .
- Another aspect of the method for producing solid milk of the present invention is the method for producing solid milk according to [10] above, wherein the free fat content of the compressed milk powder is 0.5% to 4% by weight. is there.
- solid milk having a predetermined gap can be obtained by positively containing free fat, which is conventionally desired not to be generated.
- Another aspect of the method for producing solid milk of the present invention is that in the compression step, the compressive force for compressing the powdered milk is 1 MPa to 15 MPa. It is a manufacturing method.
- Another aspect of the method for producing solid milk of the present invention is that, in the humidification step, the amount of water added to the compressed milk powder is 0.5 to 3% of the mass of the compressed milk powder after the compression step. [10] The method for producing solid milk according to the above [10].
- Another aspect of the method for producing solid milk according to the present invention is that in the drying step, the moisture content of the solid milk is controlled within 1% before and after the moisture content of powdered milk used as a raw material.
- “porosity” means the proportion of the volume occupied by voids in the bulk volume of the powder (for example, edited by Koichiro Miyajima “Development of Drugs” (Vol. 15) Sasakawa Shoten, 1st year) (See year 240), page 240), more specifically, the value measured by “Measurement of porosity of solid milk” in the following test example.
- milk powder means fat-soluble components such as milk fat and fat, and water-soluble components such as water, sugars, proteins (including peptides and amino acids) and minerals.
- water-soluble components such as water, sugars, proteins (including peptides and amino acids) and minerals.
- powdered milk include whole milk powder, prepared milk powder, and creamy powder.
- solid milk means milk prepared in a solid state at room temperature. More specifically, solid milk means powdered milk that has been molded into a predetermined size and weight, and when dissolved in water, it means something similar to that in which powdered milk is dissolved in water.
- uniform composition means that the composition is substantially the same in all parts of the solid milk. It should be noted that “composition is uniform” when components that are not intended to be solidified or soluble are added and mixed. However, for example, as in Patent Document 3 or Patent Document 4, a state in which powdered milk with a small particle size is attached using a saccharide with a large particle size as the core is said to be “uniform in composition”. Absent. However, if a coating layer is provided on the surface after producing solid milk, the inside of the coating layer is solid milk, and it can be said that the composition of the solid milk is “uniform”.
- additive means an agent other than a nutrient component such as a binder, a disintegrant, a lubricant, and a swelling agent.
- substantially no additives means that only milk powder is basically used as a raw material, and the amount of additives that does not affect the nutritional components of solid milk, for example, 0. It means the case of 5% by weight or less (preferably 0.1% by weight or less).
- solid milk having suitable solubility and strength and a method for producing the same can be provided by controlling the porosity of the solid milk.
- solid milk having a predetermined shape and size can be provided, it is possible to provide solid milk that is easy to handle and can be easily measured, and a method for producing the same.
- the cause of flavor deterioration caused by oxidative degradation of lipid during storage of milk powder The free fat that was supposed to be generated is intentionally generated within the range that does not hinder it.
- powdered milk can be made into solid milk as it is. Therefore, by controlling the composition of the powdered milk itself, solid milk that can control the composition of the solid milk only with the nutritional component and a method for producing the same can be provided.
- the present invention in the compression process, by controlling the free fat ratio of the milk powder, the void ratio of the milk powder and the water content (particularly the free fat ratio) to an appropriate range, It can prevent the adhering situation and can provide a highly productive method for producing solid milk.
- free fat can be effectively used as a substitute for an additive, so that solid milk can be used as it is without adding additives such as a lubricant to powdered milk.
- a method for producing milk can be provided.
- Figure 1 is a graph showing the relationship between porosity and dissolution time in Example 1.
- Figure 2 is a graph showing the relationship between compressive force and free fat in Example 1.
- FIG. 3 is a graph showing the relationship between humidification time and tablet hardness in Example 5.
- Fig. 4 is a graph showing the relationship between the moisture content and tablet hardness in Example 5.
- the solid milk of the present invention is a solid milk having a porosity of 30% to 50%.
- This porosity is mainly controlled by the compression force of the compression process.
- the preferable porosity is 35% to 50%. 30% to 35%, 30% to 45%, 40% to 45%, or 40% to 50% may be adjusted according to the usage of By adjusting the porosity to fall within these ranges, it is possible to obtain good solid milk that solves problems such as oil-off as described below. It is preferable that a plurality of each void exist in the solid milk. Each void (? Is preferably uniformly dispersed.
- the void size can be measured by publicly known means, for example, by observing the surface and cross section of solid milk using a scanning electron microscope.
- the components of solid milk are basically the same as the components of powdered milk, which is the raw material, except for the water content.
- the components of solid milk include fat, sugar, protein, minerals, and water.
- the fat content of the solid milk is, for example, 5% to 70% by weight, preferably 5% to 50% by weight, and more preferably 10% to 45% by weight.
- the solid milk of the present invention may contain emulsified fat and free fat as fat.
- conventional powdered milk and solid milk have been actively eliminated due to problems such as free fat impairing flavor and floating in hot water (oil-off) when dissolved in hot water.
- the solid milk of the present invention preferably positively contains this free fat. This free fat is used effectively instead of lubricants. Thereby, this invention can manufacture favorable solid milk, without using an additive. However, if there is too much free fat, the problem of oil-off occurs.
- the content of free fat in the solid milk of the present invention is 0.5 to 4% by weight, preferably 0.7 to 3% by weight, more preferably 1 to 4% by weight. 2. 5% by weight. This is because, within these ranges, suitable hardness, solubility, and excessive oil-off can be suppressed, as shown in the examples described later.
- the amount of free fat that causes oil-off depends on the fat composition in the milk powder used as a raw material and physical properties such as the diameter of the fat globules. Therefore, the amount of free fat contained in the solid milk is within the above range. As appropriate You just have to fix it.
- the water content of the solid milk is 1% to 4% by weight, preferably 2% to 3.5% by weight.
- the shape of the solid milk of the present invention is not particularly limited as long as it has a certain size.
- Solid milk shapes include cylindrical, elliptical, cubic, rectangular parallelepiped, plate, spherical, polygonal, polygonal pyramid, polygonal frustum, and polyhedral, and are easy to carry. From the viewpoint, a cylindrical shape or a quadrangular prism shape is preferable.
- the corners are preferably chamfered to prevent breakage of the solid milk.
- the solid milk of the present invention is preferably one that can be used for drinking once 1 to several solid milks (preferably 1 solid milk) are dissolved in warm water. Accordingly, the volume of the solid milk is, is l cm 3 to 50 cm 3 and the like, preferably 2cm 3 ⁇ 30cm 3, yo Ri is preferably 4 cm 3 to 20 cm 3.
- the solid milk of the present invention needs to have a certain degree of solubility.
- the solid milk of the present invention has a solubility of 180 seconds or less under the solubility measurement conditions described below, preferably 120 seconds or less, more preferably 60 seconds or less. However, if the time is too short, a uniform liquid cannot be obtained.
- the solid milk of the present invention needs to have a certain level of strength in order to avoid breaking the case as much as possible.
- the solid milk of the present invention preferably has a hardness of 30 N or more under the tablet hardness measurement conditions described below. On the other hand, from the viewpoint of solubility, those with a hardness of 300N or less are preferred.
- the method for producing solid milk of the present invention comprises a compression step for compressing powdered milk to obtain a solid powdered milk compressed product, a humidifying step for moistening the compressed milk powder obtained in the compression step, and humidification in the humidifying step.
- the compression step is a step for compressing powdered milk to obtain a solid powdered milk compressed product.
- Pressure In the shrinking process, the milk powder is compressed at a relatively low pressure that allows the milk powder to be transferred to the next process, thereby obtaining a compressed milk powder that has a space for water to enter.
- the milk powder In the compression process, the milk powder is compressed so as to meet the requirement of producing a compacted milk powder compact with appropriate voids.
- the porosity in this compression process is closely related to the porosity of solid milk.
- the compressed milk powder has poor lubricity, it causes the problem of tableting failure that a part of the compressed milk powder adheres to devices such as tableting machines.
- shape retention of the compressed powdered milk is poor, there will be a problem in that the shape cannot be maintained in the process of producing solid milk.
- powdered milk is used as the raw material in the compression process, and additives are not substantially added.
- Powdered milk may be purchased commercially, or a known production method (for example, JP-A-10-262553, JP-A-1-178506, JP-A-2000-41576, JP-A-2001- 128615, JP-A-2003-180244, and JP-A-2003-245039, etc.) may be used.
- the composition of milk powder is the same as that of the above solid milk.
- Fat may be added to the raw material for the compression process. However, when fat is added, this fat becomes the source of fail-off. The added fat adheres to the surface of the milk powder, which reduces the accuracy of filling the die. Therefore, in the compression process, it is preferable to use powdered milk that is manufactured to contain the target amount of free fat.
- the fat content of the milk powder is high, the compression force may be small. On the other hand, if the fat content of milk powder is small, the compression force must be increased. Therefore, the higher the fat content, the better the requirement of producing a compressed milk powder with shape retention and providing appropriate voids. From this point of view, the fat content of milk powder is, for example, 5% to 70% by weight, preferably 5% to 50% by weight, and more preferably 10% to 45% by weight.
- the powdered milk preferably contains free fat.
- this free fat is effectively used instead of a lubricant.
- the present invention can produce good solid milk without the addition of additives.
- the content of free fat is 0.5 to 3% by weight, preferably 0.7 to 2.4% by weight, more preferably 1 to 2%. % By weight.
- the moisture content of milk powder is 1 to 4% by weight, preferably 2 to 3.5% by weight.
- the compressed milk powder is produced by a compression means for compressing the milk powder to obtain a solid milk powder compressed product.
- the compression means is not particularly limited as long as it can compress powdered milk to obtain a solid powdered milk compressed product.
- Examples of the compression means include a known tableting machine and a compression molding machine such as a compression tester, preferably a tableting machine.
- Examples of tablet presses include, for example, Japanese Patent Publication No. 33-9237, Japanese Patent Publication No. 53-59066, Japanese Patent Publication No. 6-218028, Japanese Patent Publication No. 2000-95674, and Japanese Patent No. 2650493. Those described are listed.
- the present invention uses an appropriate amount of free fat, which has been considered to be preferably not generated as much as possible, as a lubricant, thereby preventing the milk powder from adhering to the straw. Furthermore, as mentioned above, by obtaining a compressed milk powder with an appropriate porosity, solid milk that is easy to dissolve and excellent in shape retention could be obtained. In addition, when a disintegrating agent is added, a situation such as sedimentation occurs. However, since the disintegrant is unnecessary in the method for producing solid milk of the present invention, such a situation can be effectively avoided.
- the environmental temperature in the compression process is not particularly limited and can be performed at room temperature. More specifically, the environmental temperature in the compression process is 10 ° C to 30 ° C. For example, the humidity in the compression process is 30% RH to 50% RH. Preferably, the milk powder is compressed continuously in the compression process. 2. 2. Humidification process
- the humidification process is a process for moistening the compressed milk powder obtained in the compression process.
- the compressed milk powder When the compressed milk powder is moistened, some of the particles near the surface of the compressed milk powder dissolve and crosslink. This increases the strength near the surface of the compressed milk powder.
- the compressed milk powder can be moistened by a humidifying means for moistening the compressed milk powder.
- humidifying means include known humidifying means such as a high humidity chamber, spray, and steam.
- known humidifying methods such as a method of placing in a high humidity environment, a method of spraying water with a spray, and a method of spraying steam can be employed.
- the humidity in a high humidity environment is, for example, 60% RH to 100% RH, preferably 80% RH to 100% RH, and more preferably 90% RH to 100% RH.
- the time for placing in a high humidity environment is, for example, 5 seconds to 1 hour, preferably 10 seconds to 20 minutes, and more preferably 15 seconds to 15 minutes.
- the temperature in the method of placing in a high humidity environment is, for example, 30 ° C to 100 ° C, preferably 40 ° C to 80 ° C.
- the amount of moisture added to the compressed milk powder (hereinafter also referred to as “humidified amount”) in the humidification process may be adjusted as appropriate.
- the present invention basically uses only powdered milk as the raw material, as shown in the examples (Example 5) and Fig. 3 to be described later, the following range is desirable as the amount of humidification.
- the humidification amount is 0.5%
- the tablet hardness increases
- the humidification amount is 1%
- the tablet hardness is approximately doubled.
- the tablet hardness tends to increase as the amount of humidification increases.
- the humidification amount was 2.5% or more, the increase in tablet hardness stopped.
- the amount of water added to the compressed milk powder is preferably 0.5% to 3% of the mass of the compressed milk powder, more preferably 1% to 2.5%.
- the drying process is a process for drying the compressed milk powder that has been humidified in the humidification process. Since the powdered milk compressed in the humidification process is dried by the drying process, There is no tack, and solid milk can be handled as a product.
- a drying method in the drying process a known method that can dry the compressed milk powder compressed in the humidification process can be adopted, for example, a method of placing under low humidity / high temperature conditions, contact with dry air / high temperature dry air The method of making it.
- “Humidity” in the method of placing under low humidity and high temperature conditions is 0% RH to 30% RH, preferably ( ⁇ RH to 25% RH, more preferably 0% RH to 20RH).
- the “temperature” in the method under the high temperature condition is 20 ° C to 150 ° C, preferably 30 ° C. It is ⁇ 100 ° C, more preferably 40 ° C ⁇ 80 ° C.
- “Drying time” in the method under low humidity and high temperature conditions is 0.2 minutes to 2 hours, preferably 0.5 to 1 hour, more preferably 1 to 30 minutes.
- the moisture content of solid milk is within 1% before and after the moisture content of milk powder used as a raw material (preferably around 0.5% It is preferable to control within the range.
- the method for producing powdered milk and solid milk of the present invention includes a step of producing powdered milk and a step of producing solid milk using the powdered milk as a raw material. Part of the milk powder produced in the milk powder production process may be filled directly into the container as milk powder to produce a product. In this way, milk powder and solid milk can be obtained.
- milk powder can be produced by the process of “raw material (adjustment) ⁇ clarification — bactericidal — concentration ⁇ (homogenization) ⁇ spray drying — sieving ⁇ filling”.
- the size of the powdered milk after spray drying is about 5 m to 150 ⁇ 111, and the size of the granulated powdered milk is 100! ! ! ⁇ About 500 m. Also, when milk powder and its granulated material are mixed, the gap is! ⁇ 1-50 m.
- Milk is one of the ingredients of milk powder.
- milk include raw milk, and more specifically, milk from cows (Holstein, jerseys, etc.), goats, sheep, and buffalos.
- the fat content can be adjusted by removing a part of the fat content by centrifugal separation.
- the following nutritional components can also be added.
- when preparing formula milk add the following nutritional components to water and mix.
- the above-mentioned raw material liquid is processed in the steps of “clarification”, “sterilization”, “homogenization”, “concentration”, “spray drying”, “sieving”, and “filling”, which are known production methods More milk powder can be produced.
- Proteins used as the raw material for powdered milk include casein, whey protein (such as H-lactocarbamine,] 3-lactoglobulin), whey protein concentrate (C), whey protein isolate (WP I) Milk protein and milk protein fractions such as; animal protein such as egg protein; vegetable protein such as soy protein and wheat protein; Long-degraded peptides; and further amino acids such as taurine, cystine, cysteine, arginine and glutamine; can be used alone or in admixture.
- whey protein such as H-lactocarbamine,] 3-lactoglobulin
- C whey protein concentrate
- WP I Milk protein and milk protein fractions such as; animal protein such as egg protein; vegetable protein such as soy protein and wheat protein; Long-degraded peptides; and further amino acids such as taurine, cystine, cysteine, arginine and glutamine; can be used alone or in admixture.
- Fats and oils used as raw materials for milk powder include animal fats such as milk fat, lard, beef tallow and fish oil, soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, and amami oil , Vegetable oils such as MCT, or these fractionated oils, hydrogenated oils and transesterified oils can be used alone or in combination.
- animal fats such as milk fat, lard, beef tallow and fish oil
- soybean oil, rapeseed oil corn oil, coconut oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, and amami oil
- Vegetable oils such as MCT, or these fractionated oils, hydrogenated oils and transesterified oils can be used alone or in combination.
- Sugars used as raw materials for milk powder include lactose, sucrose, glucose, maltose, galacto oligosaccharides, fructooligosaccharides, oligosaccharides such as lactulose, starches, soluble polysaccharides, polysaccharides such as dextrins, artificial sweeteners, etc. Can be used alone or in combination.
- water-soluble and fat-soluble vitamins, minerals, flavors, and flavoring agents can be added as a raw material for milk powder.
- the clarification process is a process for removing fine foreign substances contained in milk by a known means such as a centrifuge or a filter.
- the sterilization process is a process for killing microorganisms such as bacteria contained in milk.
- the sterilization temperature and holding time in the sterilization process vary depending on the type of milk powder, and known conditions for sterilization can be adopted.
- Concentration step, there S at any step for concentrating milk etc. preliminarily before the later of the spray drying process can be adopted known means and conditions, such as a vacuum evaporator.
- the homogenization process is an optional process for homogenizing solid components such as fat globules dispersed in milk to a certain size or less, and is known to pass a narrow gap by applying high pressure to the processing solution.
- the following means and conditions can be adopted.
- the spray-drying process is a process for obtaining powder by evaporating the water in the concentrated milk.
- Known means such as a spray dryer and known conditions can be employed.
- the powder obtained in the spray-drying process is passed through a sieve to remove lumped powder and other large particles, and to size the particles.
- the filling process is a process for filling powdered milk into bags and cans.
- the said solid milk manufacturing method is employable. That is, the above compression process may be performed using the milk powder that has passed through the above sieving process as a raw material.
- the solid milk of the present invention is generally dissolved in warm water and drunk. More specifically, after pouring warm water into a container with a lid, the required number of solid milks of the present invention are charged. The solid milk should be dissolved quickly by shaking the container lightly, Drink at.
- the porosity of solid milk was determined by the following formula.
- V Volume calculated by measuring the diameter and thickness of a solid with a micrometer
- the content of free fat was measured as follows. First of all, it was finely crushed with a cutlet to make sure that the solid milk was not crushed (grinding process). After that, the crushed solid milk was passed through a 32 mesh sieve (sieving process). The bit rate is obtained through the sieving process, and free fat is measured according to the method described in Determination of Free Fat on the Surface of Milk Powder Particles', Analytical Method for Dry Milk Products, A / S NIRO AT0MIZER (1978). The content rate was measured. According to this method, the free fat content is expressed as the weight percentage of fat extracted with carbon tetrachloride by shaking at a constant rate and time.
- the tablet hardness of the solid milk was measured using a hard tester manufactured by Fujiwara Seisakusho. In other words, the load was applied in the direction in which the area of the fracture surface of the sample was minimized, and the load when it broke was measured.
- the floating oil (oil-off) was measured as follows. First, 50 ml of 50 ° C water was prepared in a 100 ml beaker. One solid milk was put into the water and dissolved completely. After standing for 2 hours, the presence or absence of oil droplets was judged visually.
- the peroxide value was measured as follows. Add 60 to 70 ° C hot water to the sample and mix well to dissolve to make an emulsion. Add nonionic surfactant (polyoxyoctylphenol) and aqueous solution of sodium tripolyphosphate to break up the emulsification, and then separate the oil layer and water layer by centrifugation. Take an oil layer and measure using the iodine titration method (Japan Oil Chemistry Association, Standard Oil Analysis Test Method, Peroxide Value (Kuroguchi Form Method)). The measured values in this method are expressed in terms of the number of milliequivalents per 1 kg of the iodine released when potassium iodide is added to the sample, and are used as an indicator of oxidative degradation of the fat.
- the sample was dissolved in 50 ° C water to a concentration of 14% by weight, and was given to 10 panelists to drink. Seven levels from 1 to 7 (4 was the median value) in terms of taste. Normal taste) was given a score, and the average value was evaluated.
- Powdered milk containing various ingredients was produced by processing the mixture of water, fat, sugar, protein, milk, and minerals in the order of homogenization, concentration, and spray drying.
- Example 1 Powdered milk containing various ingredients was produced by processing the mixture of water, fat, sugar, protein, milk, and minerals in the order of homogenization, concentration, and spray drying.
- All-purpose tester Autograph (manufactured by Shimadzu Corporation) using milk powder (25% by weight, 58.3% by weight of sugar, 11.7% by weight of protein, including other minerals and water) obtained by the production method of the reference example ) was compression molded under the conditions of a compression force of 0.5-30 MPa and a drip rate of 10 mm / min. After that, it was left in a constant temperature and humidity chamber (manufactured by TABAI ESPEC) for 5 minutes at 40 ° C and 95% RH. After that, it was dried in an air oven (Yamato Science) at 40 ° C for 30 minutes. In this way, solid milk having a diameter of 25 fflffl and a weight of about 5 g was obtained.
- Oil-off evaluation Figure 1 shows that the porosity and dissolution time are correlated. Figure 1 also shows that the dissolution time changes abruptly when the porosity is around 30%.
- the practical dissolution time of solid milk to be dissolved and drink is preferably within 120 seconds, and more preferably within 60 seconds.
- the solid milk with a porosity of 25.7% (compressive force 20MPa) required 278 seconds (approximately 4.6 minutes) to dissolve. Therefore, this solid milk is not practical.
- the hardness of the compression-molded product before the humidification / drying treatment was low, and it was difficult to move to the next process.
- the compression hardness of the compression molded product also increased due to the humidification and drying process.
- the tablet hardness required for distribution and user handling is about 30 N, and it was achieved by molding with compressive force IMPa, humidifying, and drying.
- Solid milk having a diameter of 25 mm and a weight of about 5 g was obtained according to the same process and conditions as in Example 1 except that milk powder having a fat content of 5 to 40% was molded at a compression force of 5 MPa. These were evaluated by Test Examples 1-5. The results are shown in Table 2. The evaluation items for oil-off are the same as in Example 1. Table 2 Fat content and solid milk properties
- Example 2 using milk powder with a fat content of 5%, the hardness of the compression-molded product before humidification and drying was extremely low. After adding butter oil (Corman) (i) 0.5% by weight, (ii) 1.0% by weight, and (ii i) 2.0% by weight to this milk powder containing 5% fat, Example 2 The effect of increasing the hardness of free fat was investigated by compression molding under the conditions shown in Fig. 1. The results are shown in Table 3. Table 3 Fat content and solid milk properties
- the obtained compression-molded product (diameter 27 mm, weight approx. 7 g) was used as a sample to investigate the humidification conditions.
- Example 1 The solid milk produced in Example 1 with a compressive force of 5 MPa and the powdered milk used as a raw material are placed in an aluminum bag and stored for 3 months at 30 ° C.
- Dissolution time, tablet hardness, free fat , Peroxide, oil-off, and flavor were examined according to test examples. Table 6 shows the results. Table 6 shows that the dissolution time, tablet hardness, free fat, oil-off, and flavor are not different from the initial values at the time of manufacture.
- Peroxide value is the raw material The same value as the powdered milk used in the test was shown. From the above, it can be seen that the milk solid obtained by the production method of the present invention is excellent in long-term storage. Long-term storage at 30 ° C
- the solid milk of the present invention was actually manufactured, it was found that it could be manufactured and sold as a product. Therefore, the solid milk of the present invention and its manufacturing method can be used in the food industry as a substitute for powdered milk and its manufacturing method. Can be done.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Feed For Specific Animals (AREA)
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Abstract
Description
Claims
Priority Applications (13)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/631,161 US8828471B2 (en) | 2004-07-02 | 2005-07-01 | Method for manufacturing solid milk |
AT05757958T ATE521242T1 (de) | 2004-07-02 | 2005-07-01 | Feste milch und verfahren zu ihrer herstellung |
DK05757958.3T DK1769682T3 (da) | 2004-07-02 | 2005-07-01 | Fast mælk og fremgangsmåde til fremstilling af samme |
NZ551836A NZ551836A (en) | 2004-07-02 | 2005-07-01 | Solid milk and method of producing the same |
CN2005800221959A CN1980576B (zh) | 2004-07-02 | 2005-07-01 | 固体乳及其制备方法 |
KR1020077000536A KR101203022B1 (ko) | 2004-07-02 | 2005-07-01 | 고형 우유, 및 그 제조 방법 |
EP05757958A EP1769682B1 (en) | 2004-07-02 | 2005-07-01 | Solid milk and method of producing the same |
JP2006528985A JP4062357B2 (ja) | 2004-07-02 | 2005-07-01 | 固形乳,及びその製造方法 |
CA2569911A CA2569911C (en) | 2004-07-02 | 2005-07-01 | Solid milk and method for manufacturing thereof |
AU2005260485A AU2005260485B2 (en) | 2004-07-02 | 2005-07-01 | Solid milk and method of producing the same |
HK07105968.0A HK1098303A1 (en) | 2004-07-02 | 2007-06-06 | Solid milk and method of producing the same |
US14/339,378 US20140377440A1 (en) | 2004-07-02 | 2014-07-23 | Solid milk and method for manufacturing thereof |
US16/877,226 US20200345025A1 (en) | 2004-07-02 | 2020-05-18 | Solid milk obtained by compacting powdered milk |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004196744 | 2004-07-02 | ||
JP2004-196744 | 2004-07-02 |
Related Child Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US11/631,161 A-371-Of-International US8828471B2 (en) | 2004-07-02 | 2005-07-01 | Method for manufacturing solid milk |
US14/339,378 Continuation US20140377440A1 (en) | 2004-07-02 | 2014-07-23 | Solid milk and method for manufacturing thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006004190A1 true WO2006004190A1 (ja) | 2006-01-12 |
Family
ID=35782987
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/012621 WO2006004190A1 (ja) | 2004-07-02 | 2005-07-01 | 固形乳、及びその製造方法 |
Country Status (15)
Country | Link |
---|---|
US (3) | US8828471B2 (ja) |
EP (1) | EP1769682B1 (ja) |
JP (1) | JP4062357B2 (ja) |
KR (1) | KR101203022B1 (ja) |
CN (1) | CN1980576B (ja) |
AT (1) | ATE521242T1 (ja) |
AU (1) | AU2005260485B2 (ja) |
CA (1) | CA2569911C (ja) |
DK (1) | DK1769682T3 (ja) |
ES (1) | ES2371261T3 (ja) |
HK (1) | HK1098303A1 (ja) |
MY (1) | MY140809A (ja) |
NZ (1) | NZ551836A (ja) |
TW (1) | TWI362244B (ja) |
WO (1) | WO2006004190A1 (ja) |
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WO2007077970A1 (en) * | 2005-12-28 | 2007-07-12 | Meiji Dairies Corporation | Solid milk and method of making the same |
WO2007135889A1 (ja) | 2006-05-19 | 2007-11-29 | Qualicaps Co., Ltd. | 粉体圧縮成形機及び該成形機を用いた粉体圧縮成形物の連続製造装置 |
WO2011158480A1 (en) * | 2010-06-13 | 2011-12-22 | Meiji Co., Ltd. | Solid milk and the method of manufacturing thereof |
WO2013001052A1 (en) | 2011-06-30 | 2013-01-03 | Eurotab | Method for manufacturing soluble coffee tablets |
JP2013172742A (ja) * | 2006-10-18 | 2013-09-05 | Meiji Co Ltd | 窪み部を有する食品 |
JP2015070859A (ja) * | 2008-12-26 | 2015-04-16 | 株式会社明治 | 固形乳の製造方法,及び固形乳の圧縮成形性及び溶解性改善方法 |
JP2015091250A (ja) * | 2008-12-26 | 2015-05-14 | 株式会社明治 | 固形乳の製造方法及び固形乳の溶解性改善方法 |
WO2016032320A1 (en) | 2014-08-29 | 2016-03-03 | N.V. Nutricia | Compressed solid milk tablets and method for making the same |
JP2018117617A (ja) * | 2010-12-24 | 2018-08-02 | エヌ.ブイ.・ヌートリシア | 改良型栄養タブレット |
JP2020529200A (ja) * | 2017-07-26 | 2020-10-08 | アボット ラボラトリーズ | 栄養タブレットおよびその製造方法 |
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EP3861861A1 (en) | 2020-01-06 | 2021-08-11 | Meiji Co., Ltd | Solid food, compression molded body of food powder, solid milk, and compression molded body of powdered milk |
WO2022024446A1 (ja) * | 2020-07-31 | 2022-02-03 | 株式会社明治 | 固形食品及び固形乳 |
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EP2604124A1 (en) * | 2011-12-16 | 2013-06-19 | Nestec S.A. | Soluble non-dairy creamer tablet surface-treated with carbohydrate |
BR112014033005A2 (pt) | 2012-07-03 | 2017-06-27 | Nestec Sa | produto de confeitaria compreendendo pó oleoso aglomerado |
FR3000409B1 (fr) * | 2012-12-28 | 2015-09-11 | Eurotab | Procede de traitement de produits compactes et dispositif de traitement associe |
CN103636799B (zh) * | 2013-12-03 | 2015-10-21 | 内蒙古伊利实业集团股份有限公司 | 一种速溶营养奶粉冲调块及其制备方法 |
US9907323B2 (en) | 2015-09-25 | 2018-03-06 | Mead Johnson Nutrition Co. | Infant formula tablets |
FR3042385B1 (fr) | 2015-10-15 | 2017-10-20 | Cie Laitiere Europeenne | Produit laitier sec sous forme solide et son procede de preparation |
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US20230040233A1 (en) * | 2020-01-06 | 2023-02-09 | Meiji Co., Ltd. | Solid food, compression molded body of food powder, solid milk, and compression molded body of powdered milk |
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- 2005-07-01 NZ NZ551836A patent/NZ551836A/en unknown
- 2005-07-01 EP EP05757958A patent/EP1769682B1/en active Active
- 2005-07-01 WO PCT/JP2005/012621 patent/WO2006004190A1/ja active Application Filing
- 2005-07-01 CA CA2569911A patent/CA2569911C/en active Active
- 2005-07-01 ES ES05757958T patent/ES2371261T3/es active Active
- 2005-07-01 AU AU2005260485A patent/AU2005260485B2/en active Active
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Cited By (25)
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US9635869B2 (en) | 2005-12-28 | 2017-05-02 | Meiji Co., Ltd. | Solid milk and method of making the same |
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WO2007077970A1 (en) * | 2005-12-28 | 2007-07-12 | Meiji Dairies Corporation | Solid milk and method of making the same |
WO2007135889A1 (ja) | 2006-05-19 | 2007-11-29 | Qualicaps Co., Ltd. | 粉体圧縮成形機及び該成形機を用いた粉体圧縮成形物の連続製造装置 |
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JP2013172742A (ja) * | 2006-10-18 | 2013-09-05 | Meiji Co Ltd | 窪み部を有する食品 |
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JP2015091250A (ja) * | 2008-12-26 | 2015-05-14 | 株式会社明治 | 固形乳の製造方法及び固形乳の溶解性改善方法 |
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JP2013528046A (ja) * | 2010-06-13 | 2013-07-08 | 株式会社明治 | 固形乳,及びその製造方法 |
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JP2016039826A (ja) * | 2010-06-13 | 2016-03-24 | 株式会社明治 | 固形乳,及びその製造方法 |
WO2011158480A1 (en) * | 2010-06-13 | 2011-12-22 | Meiji Co., Ltd. | Solid milk and the method of manufacturing thereof |
JP2018117617A (ja) * | 2010-12-24 | 2018-08-02 | エヌ.ブイ.・ヌートリシア | 改良型栄養タブレット |
WO2013001052A1 (en) | 2011-06-30 | 2013-01-03 | Eurotab | Method for manufacturing soluble coffee tablets |
WO2016032337A1 (en) | 2014-08-29 | 2016-03-03 | N.V. Nutricia | Compressed solid milk tablets and method for making the same |
WO2016032320A1 (en) | 2014-08-29 | 2016-03-03 | N.V. Nutricia | Compressed solid milk tablets and method for making the same |
JP2020529200A (ja) * | 2017-07-26 | 2020-10-08 | アボット ラボラトリーズ | 栄養タブレットおよびその製造方法 |
JP7125978B2 (ja) | 2017-07-26 | 2022-08-25 | アボット ラボラトリーズ | 栄養タブレットおよびその製造方法 |
WO2021049201A1 (ja) * | 2019-09-13 | 2021-03-18 | 株式会社明治 | 固形食品の製造方法及び固形乳の製造方法 |
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Also Published As
Publication number | Publication date |
---|---|
JP4062357B2 (ja) | 2008-03-19 |
EP1769682A1 (en) | 2007-04-04 |
HK1098303A1 (en) | 2007-07-20 |
CA2569911A1 (en) | 2006-01-12 |
AU2005260485B2 (en) | 2010-12-02 |
KR20070038100A (ko) | 2007-04-09 |
AU2005260485A1 (en) | 2006-01-12 |
US20140377440A1 (en) | 2014-12-25 |
CN1980576B (zh) | 2012-07-18 |
DK1769682T3 (da) | 2011-11-21 |
US20200345025A1 (en) | 2020-11-05 |
NZ551836A (en) | 2008-07-31 |
MY140809A (en) | 2010-01-15 |
ATE521242T1 (de) | 2011-09-15 |
CN1980576A (zh) | 2007-06-13 |
US20080292770A1 (en) | 2008-11-27 |
US8828471B2 (en) | 2014-09-09 |
ES2371261T3 (es) | 2011-12-29 |
TWI362244B (en) | 2012-04-21 |
KR101203022B1 (ko) | 2012-11-21 |
JPWO2006004190A1 (ja) | 2008-04-24 |
TW200605794A (en) | 2006-02-16 |
EP1769682A4 (en) | 2010-08-25 |
EP1769682B1 (en) | 2011-08-24 |
CA2569911C (en) | 2015-04-14 |
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