WO2010023844A1 - 濃縮乳およびその製造方法 - Google Patents
濃縮乳およびその製造方法 Download PDFInfo
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- WO2010023844A1 WO2010023844A1 PCT/JP2009/003940 JP2009003940W WO2010023844A1 WO 2010023844 A1 WO2010023844 A1 WO 2010023844A1 JP 2009003940 W JP2009003940 W JP 2009003940W WO 2010023844 A1 WO2010023844 A1 WO 2010023844A1
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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
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
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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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
Definitions
- the present invention relates to concentrated milk having a high solid content but low viscosity, and a method for producing such concentrated milk.
- Ingredient-adjusted milk is obtained by removing specific ingredients (moisture, etc.) from raw milk only (100% raw milk) using a technique such as membrane treatment, and includes "non-fat milk (fat milk)” and “low-fat milk ( (Partial skim milk) ”is excluded.
- This component-adjusted milk satisfies the three major factors consumers demand for milk, and may be able to cope with the diversification of values consumers demand for milk.
- processed milk in which raw milk is subjected to membrane concentration treatment to increase nutrient components such as protein and calcium, and a method for producing the same (Patent Documents 3 and 4) are proposed.
- these concentrated milks are not always satisfactory in mouthfeel and the like due to an increase in the solid content concentration.
- an object of the present invention is to provide concentrated milk that has a high concentration of protein, calcium, and the like than conventional milk and has a high nutritional value, while having a good taste.
- the inventors of the present invention have made intensive research and focused on the fact that concentrated milk with a high concentration of non-fat milk solids has a high viscosity. As a result of finding that it can be improved and further researching it, the present invention has been completed.
- the present invention relates to a concentrated milk having a non-fat milk solid content of 10 to 14% by weight and a shear viscosity of 20 to 100 mPa ⁇ s at a shear rate of 0.5 s ⁇ 1 . Furthermore, the present invention relates to the concentrated milk described above, wherein the milk fat component is 3% by weight or less.
- the present invention also relates to a method for producing concentrated milk comprising a step of deoxygenating raw material milk before and / or after concentrating raw material milk, followed by sterilization.
- this invention relates to the said manufacturing method characterized by further including the process of homogenizing. Moreover, this invention relates to the said manufacturing method characterized by including the process of adjusting the milk fat component of concentrated milk to 3 weight% or less. Furthermore, the present invention relates to the above production method, wherein the concentration treatment is a membrane concentration treatment.
- the non-fat milk solid content is preferably 10 to 14% by weight, more preferably 10 to 13.5% by weight, further preferably 10 to 13% by weight, particularly preferably 10 to 12% by weight.
- the shear viscosity is set at a shear rate of 0.5 s ⁇ 1 to 20 to 100 mPa ⁇ s, a concentrated milk having a preferable mouth feel can be provided.
- the milk fat component is contained at 3% by weight or less, preferably less than 3% by weight, more preferably 2.5% by weight or less, and further preferably 1.5% by weight or less.
- low-fat and non-fat concentrated milk by setting the shear viscosity at a shear rate of 0.5 s ⁇ 1 to 20 to 100 mPa ⁇ s, it is a concentrated milk with a high nutritional component and low fat (low calories).
- a concentrated milk which is excellent in terms of beauty and health and has a preferable mouthfeel and richness.
- Such concentrated milk combines a rich flavor based on a high concentration of non-fat milk solids with a refreshing sensation based on low viscosity but a high concentration, and a refreshing sensation based on a low concentration of fat. Has a texture.
- the production method includes a step of concentrating the non-fat milk solid content of the raw material milk, a step of deoxidizing the concentrated raw material milk, and a step of sterilizing the raw material milk.
- the non-fat milk solid content is preferably 10 to 14% by weight, more preferably 10 to 13.5% by weight, still more preferably 10 to 13% by weight, particularly preferably 10 to 12% by weight,
- a relatively low viscosity concentrated milk having a shear viscosity of 20 to 100 mPa ⁇ s at a shear rate of 0.5 s ⁇ 1 can be provided.
- the raw material milk is considered in consideration of the balance between the viewpoint that the loss of nutritional components of vitamins and minerals, such as protein and lactose, and the flavor of concentrated milk can be improved.
- membrane concentration treatment for example, MF membrane treatment, UF membrane treatment, RO membrane treatment, and NF membrane treatment are suitable, preferably UF membrane treatment, RO membrane treatment, and NF membrane treatment are more preferred.
- RO membrane treatment and NF membrane treatment are suitable, and NF membrane treatment is more preferred.
- raw milk is a liquid containing milk components such as raw milk, raw milk, whole milk, skim milk and whey.
- concentrated milk is a liquid obtained by concentrating the raw material milk by a membrane separation method, a vacuum evaporation method, or the like.
- the liquid obtained by adding a sterilization process, a homogenization process, a centrifugation process, a fat concentration adjustment process, etc. may be contained in a post process.
- concentrated milk for example, by adding a cream to concentrated milk obtained from skim milk, component-adjusted milk with adjusted milk fat concentration by centrifugation of concentrated milk obtained from whole milk By doing so, the component adjustment milk etc. which adjusted milk fat density
- raw milk is centrifuged to obtain skim milk and cream, and then this skim milk is treated with an NF membrane as a raw milk, so that the non-fat milk solid content is about A 12% by weight concentrated milk is prepared.
- a portion of the cream obtained by centrifugation is mixed (added) to the concentrated milk to adjust the milk fat component to about 1.5% by weight, and the nonfat milk solid content is about 12% by weight.
- the concentrated milk containing about 1.5% by weight of the fat component is deoxygenated and then sterilized.
- the homogenization treatment is not essential, but it may be provided before or after the sterilization treatment.
- the non-fat milk solid content By adjusting the non-fat milk solid content higher than that of raw milk and decontaminating the concentrated milk adjusted to a low milk fat component as necessary, the non-fat milk solid content It is possible to provide a component-adjusted milk having a richness based on a high concentration, a refreshing feeling based on a low viscosity despite a high concentration, and a refreshing feeling based on a low fat content.
- the effect of lowering the viscosity when sterilized after deoxidizing treatment is lower than when sterilizing without deoxygenating treatment.
- the milk fat component by further reducing the milk fat component, it is possible to provide a component-adjusted milk that has a refreshing feeling and is rich in low fat and no fat.
- dairy products have been sterilized after being deoxygenated, but the purpose and effect are merely to improve the flavor (taste, smell, etc.).
- dairy products are deoxygenated and then sterilized to improve physical properties and texture (fluidity, throat, mouthfeel, etc.), and new effects that are different from conventional techniques. It can be said that this is an action.
- the concentrated milk according to the present invention has a non-fat milk solid content higher than that of ordinary milk, and is, for example, 10 to 17% by weight, preferably 10 to 15% by weight, more preferably 10 to 14% by weight, and still more preferably.
- the higher the non-fat milk solid content concentration the more rich, but the refreshing feeling disappears, so when trying to give a refreshing feeling, the richness disappeared.
- the non-fat milk solid content may be set to be relatively high in order to impart a stronger richness and refreshing feeling on the flavor side.
- the milk fat component of the concentrated milk concerning this invention is not specifically limited,
- the effect of this invention is easy to be exhibited in the concentrated milk classified into low fat and non-fat.
- conventional component-adjusted milk concentrate milk
- processed milk processed milk
- fat-free milk has a problem in that it does not contain a milk fat component, which is one factor that brings out the richness of milk, so it has a slightly light taste and weakness of milk.
- the milk fat component is set low May be.
- the upper limit of the milk fat component is, for example, 3.0% by weight, preferably 2.5% by weight, more preferably 2.0% by weight, still more preferably 1.5% by weight, The richness and refreshing feeling derived from milk fat can be enhanced.
- the lower limit of the milk fat component is, for example, 0.0% by weight, preferably 0.1% by weight, more preferably 0.2% by weight, still more preferably 0.3% by weight, and most preferably 0.8%.
- the concentration treatment is not particularly limited, but includes membrane separation method, vacuum evaporation method, etc., and since there is almost no denaturation of nutrient components such as proteins without heating, membrane separation method It is desirable to be.
- the membrane separation method is not particularly limited, but since there is little loss of nutrient components such as protein, ultrafiltration membrane (UF) method, reverse osmosis membrane (RO) method, nanofiltration
- UF ultrafiltration membrane
- RO reverse osmosis membrane
- NF nanofiltration membrane
- NF filtration membrane
- the nanofiltration membrane (NF) method and the reverse osmosis membrane (RO) method can be used in combination, and they may be installed in series or in parallel.
- the mutual membrane area and the ratio thereof may be set freely.
- the deoxygenation treatment is not particularly limited, but typically, an inert gas such as nitrogen gas or argon gas is injected (bubbled) into the concentrated milk, or the concentrated milk is atomized or thinned. Then, it can be put into a low-pressure or vacuum tank. At this time, it is desirable to use an inert gas because of the simplicity of actual facilities and the ease of management. At this time, it is possible to use, for example, injecting an inert gas into the concentrated milk (bubbling) and putting the concentrated milk into a low-pressure or vacuum tank after atomizing or thinning the concentrated milk. They may be installed in series or in parallel.
- an inert gas such as nitrogen gas or argon gas
- the dissolved oxygen concentration of the concentrated milk is preferably 5 ppm or less, more preferably 3 ppm or less, and even more preferably 2 ppm or less.
- the deoxygenation treatment may be performed either before the concentration treatment or after the concentration treatment. Providing the deoxygenation treatment after the concentration treatment is desirable from the viewpoint of work efficiency.
- the sterilization treatment is not particularly limited, but a low temperature and long time sterilization method (LTLT method), a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), an electric heating sterilization method (Joule heat sterilization method). ), High-temperature high-electrolysis sterilization method, etc., ultra-high-temperature sterilization method is desirable from the viewpoints of obtaining component-adjusted milk and the like having excellent storage stability and increasing the effect of reducing viscosity by deoxygenation .
- heating may be performed at 110 ° C. or more for 1 second or more.
- the temperature is 120 to 150 ° C. or 130 to 140 ° C.
- the holding time is 1 to 5 seconds or 1 to 3 It will heat in seconds.
- the homogenization treatment is not particularly limited, but a homogenizer (homogeneous machine) is desirable from the viewpoint of high atomization efficiency including a homogenizer, a homomixer, a homodisper, and the like.
- the homogenization treatment is not essential, but by providing it before and / or after the sterilization treatment, it is possible to oxidize milk fat or milk protein or reduce the viscosity of the concentrated milk.
- milk fat can be atomized and stabilized in a deoxygenated state, so that oxidation of milk fat and milk protein can be effectively suppressed, and it can be said that it is desirable from the viewpoint of flavor.
- the homogenization treatment is provided after the sterilization treatment, even if the milk fat or milk protein is heated to cause some denaturation and the viscosity increases, the viscosity can be reduced again, which is desirable from the viewpoint of physical properties. Therefore, it is also preferable to perform a homogenization treatment before the sterilization treatment and further perform a homogenization treatment after the sterilization treatment.
- the viscosity means a shear viscosity at a shear rate of 0.5 s ⁇ 1 using, for example, a dynamic viscoelasticity measuring apparatus (Physica MCR301, manufactured by Anton Paar), and this is as described below. It can be said that it represents a typical dynamic viscoelasticity at the same shear rate as before the milk is swallowed and swallowed (immediately after it is contained in the oral cavity).
- a dynamic viscoelasticity measuring apparatus Physical MCR301, manufactured by Anton Paar
- the diameter of a human pharynx is about 14 mm as an example, and it is estimated from these that the shear rate at the stage of drinking and swallowing water is about 50 s ⁇ 1 .
- shear rate at the stage of swallowing milk and drinking it is estimated to be several 10s -1.
- the shear rate of 0.5 s ⁇ 1 is clearly smaller than the shear rate at the stage of drinking and swallowing milk, and is considered to be appropriate as the shear rate immediately after the milk is contained in the oral cavity. It is done.
- the shear viscosity at a shear rate of 0.5 s ⁇ 1 is preferably 20 to 100 mPa ⁇ s, more preferably 20 to 55 mPa ⁇ s, and further preferably 20 to 45 mPa ⁇ s.
- the method for producing concentrated milk according to the present invention reduces the shear viscosity at a shear rate of 0.5 s ⁇ 1 to 5 mPa ⁇ s or more as compared with the conventional production method in which sterilization is performed without deoxidation.
- the concentration is reduced to 0.
- the shear viscosity at a shear rate of 5 s ⁇ 1 is 20 to 100 mPa ⁇ s.
- Non-fat milk is 1.2 times (non-fat milk solid content: about 10% by weight), 1.3 times (non-fat milk solid content: about 11% by weight) and 1.4 times (by non-filtration membrane (NF) method).
- Non-fat milk solids about 12% by weight
- the cream was added to 1.5% by weight and 3.0% by weight, respectively, to prepare a sample with a predetermined concentration (composition).
- samples were prepared for two levels of 1.3 and 1.4 times the concentration rate. Each of the samples was homogenized and further divided into two equal parts, and the sample was divided into those to which deoxygenation by nitrogen substitution was applied and those to which it was not applied.
- the dissolved oxygen concentration was 3 ppm.
- the sample was heat-sterilized (autoclave, 120 degreeC, 1 minute), and concentrated milk (component adjustment milk) was prepared.
- the concentrated milk after the sterilization (heating) treatment is stored at 10 ° C. or less, and each of the concentrated milk and normal milk is 0.5 s ⁇ 1 using a dynamic viscoelasticity measuring apparatus (Physica MCR301, manufactured by Anton Paar). The dynamic viscoelasticity at a shear rate of 10 ° C. was measured.
- concentrated milk (Examples 1A, 1B and 1C) having a low milk fat content subjected to deoxygenation treatment is compared with concentrated milk (Examples 1D and 1E) having a relatively high milk fat content obtained by deoxygenation, The refreshing feeling increased, and it had a new flavor and texture.
- the non-fat milk is concentrated 1.3 times (non-fat milk solid content: about 11% by weight) and 1.4 times (non-fat milk solid content: about 12% by weight) by a nanofiltration membrane (NF) method, and cream Were added at 1.5 wt% and 3.0 wt%, respectively, to prepare a sample having a predetermined concentration (composition).
- the sample was subjected to deoxygenation treatment by nitrogen substitution, heat-sterilized (autoclave, 120 ° C., 1 minute), and then homogenized to prepare concentrated milk (component-adjusted milk).
- the dissolved oxygen concentration was 3 ppm.
- Concentrated milk after sterilization (heating) treatment is stored at 10 ° C. or less, and each of the concentrated milk is subjected to a shear rate of 0.5 s ⁇ 1 using a dynamic viscoelasticity measuring device (Physica MCR301, manufactured by Anton Paar). The dynamic viscoelasticity was measured at 10 ° C. And for concentrated milk of the same concentration (same composition), when compared with the comparative example of Table 1 which is the shear viscosity without deoxygenation treatment, and the shear viscosity with deoxygenation treatment when homogenized after sterilization treatment, As shown in Table 2, it was confirmed that the shear viscosity of the deoxidized concentrated milk was reduced by homogenization after sterilization.
- Test Example 3 A sample of a predetermined concentration (composition) is obtained by concentrating skim milk 1.3 times by a nanofiltration membrane (NF) method and adding cream to 1.5 wt% and 3.0 wt%, respectively. Was prepared. A deoxygenation treatment by nitrogen substitution was applied to the sample. Then, after homogenization, heat sterilization (autoclave, 120 ° C., 1 minute) and after heat sterilization (autoclave, 120 ° C., 1 minute) and homogenization, concentrated milk (components) Adjusted milk) was prepared. In the sample (sample) to which deoxygenation treatment by nitrogen substitution was applied, the dissolved oxygen concentration was 3 ppm. Concentrated milk after sterilization (heating) treatment is stored at 10 ° C.
- NF nanofiltration membrane
- the skim milk is concentrated to 1.2 times (non-fat milk solid content: about 10% by weight) and 1.4 times (non-fat milk solid content: about 12% by weight) by the nanofiltration membrane (NF) method, A sample as non-fat milk was prepared without adding cream. Each sample was divided into two equal parts and divided into those to which deoxygenation by nitrogen substitution was applied and those to which it was not applied. In the sample (sample) to which deoxygenation treatment by nitrogen substitution was applied, the dissolved oxygen concentration was 3 ppm. And the sample was heat-sterilized (autoclave, 120 degreeC, 1 minute), and concentrated milk (component adjustment milk) was prepared. The concentrated milk after the sterilization (heating) treatment is stored at 10 ° C. or less, and each of the concentrated milk and normal milk is 0.5 s ⁇ 1 using a dynamic viscoelasticity measuring apparatus (Physica MCR301, manufactured by Anton Paar). The dynamic viscoelasticity at a shear rate of 10 ° C. was measured.
- concentrated milk having a preferable mouthfeel can be obtained by setting the shear viscosity at a shear rate of 0.5 s ⁇ 1 to 20 to 100 mPa ⁇ s even for concentrated milk having a high nonfat milk solid content concentration. Therefore, it is possible to provide milk that satisfies all of the three major elements “naturalness”, “taste”, and “nutrition / function” that consumers demand for milk (s).
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Abstract
Description
「普通牛乳」には、自然・天然という良いイメージがあり、味もおいしいという評価があるが、一方で、カルシウム等の栄養がもっと欲しいという意見がある。
「低脂肪牛乳」には、カロリーが少なく、さっぱりしていて良いという評価があるが、一方で、味が薄く、栄養がもっと欲しいという意見がある。
「特濃(濃縮)牛乳」には、コクがあって、味もおいしいという評価があるが、一方で、脂肪分が多くて、太りそうであるという意見がある。
「乳飲料」には、カルシウム等の栄養が豊富で良いという評価があるが、一方で、人工的であり、味が苦手であるという意見がある。
例えば、牛乳の風味を向上させる方法として、脱酸素処理を加熱殺菌の前または後に適用して、牛乳の過熱臭を低減させる方法が提案されている(特許文献1、特許文献2)。
一方、乳等省令の改正により「成分調整牛乳」が誕生した。成分調整牛乳とは、生乳のみ(生乳100%)から膜処理等の技術により、特定の成分(水分等)を除去したものであり、「無脂肪牛乳(脱脂乳)」および「低脂肪牛乳(部分脱脂乳)」を除いたものである。この成分調整牛乳では、消費者が牛乳に求める3大要素を満たし、かつ、消費者が牛乳に求める価値の多様化にも対応できる可能性がある。
さらに本発明は、乳脂肪成分が3重量%以下であることを特徴とする、前記の濃縮乳に関する。
また本発明は、原料乳を濃縮処理する前および/または後に、原料乳を脱酸素処理する工程を含み、続いて殺菌処理してなる濃縮乳の製造方法に関する。
また本発明は、濃縮乳の乳脂肪成分を3重量%以下に調整する工程を含むことを特徴とする、前記の製造方法に関する。
さらに本発明は、濃縮処理が膜濃縮処理であることを特徴とする、前記の製造方法に関する。
さらに、本発明の別の態様によれば、乳脂肪成分を3重量%以下、好ましくは3重量%未満、より好ましくは2.5重量%以下、さらに好ましくは1.5重量%以下で含む、低脂肪や無脂肪の濃縮乳において、0.5s-1の剪断速度における剪断粘度を20~100mPa・sにすることにより、栄養成分の高い濃縮乳でありながら、低脂肪(低カロリー)なために、美容上や健康上で優れており、しかも好ましい口当たりやコクを有する濃縮乳を提供することができる。かかる濃縮乳は、高濃度の無脂乳固形分に基づくコクと、高濃度でありながら低粘度であることに基づくサッパリ感、低濃度の脂肪分に基づくスッキリ感とが組み合わさり、全く新しい風味や食感を有する。
本明細書において「濃縮乳」とは、前記の原料乳を膜分離法や真空蒸発法等の濃縮処理により得られる液体であり、さらに「濃縮乳」には、前記の濃縮処理の前工程または後工程に、殺菌処理、均質化処理、遠心分離処理、脂肪濃度調整処理等を加えて得られる液体が含まれる場合もある。つまり「濃縮乳」には、例えば、全脂乳から得られた濃縮乳を遠心分離処理することにより、乳脂肪濃度を調整した成分調整牛乳、脱脂乳から得られた濃縮乳にクリーム等を添加することにより、乳脂肪濃度を調整した成分調整牛乳等も含まれる。
このように、生乳に比べて無脂乳固形分を高く調整し、必要に応じて乳脂肪成分を低く調整した濃縮乳を、脱酸素処理してから殺菌処理することで、無脂乳固形分濃度が高いことに基づくコクと、濃度が高いにもかかわらず低粘度であることに基づくサッパリ感、低脂肪分に基づくスッキリ感とを有する成分調整牛乳を提供することができる。
従来技術でも、乳製品を脱酸素処理してから殺菌することはあったが、あくまで風味(味、におい等)の改良を目的や効果としていた。これに対して本発明では、乳製品を脱酸素処理してから殺菌することにより、物性や食感(流動性、のど越し、口当たり等)を改良しており、従来技術とは異なる新たな効果や作用であるといえる。
従来の成分調整牛乳(濃縮乳)や加工乳等では無脂乳固形分濃度が高いほど、コクは出るが、サッパリ感は無くなるため、サッパリ感を出そうとすると、コクが無くなっていた。本発明では、無脂乳固形分が高いほど、脱酸素処理により粘度が低くなる効果が大きく、無脂乳固形分濃度や全体の濃度が高いながらも、低粘度になるので、コクを有しながらもサッパリ感を付与することができる。したがって、風味面でより強いコクとサッパリ感を付与するために、無脂乳固形分を比較的高く設定しても良い。一方、膜濃縮処理で設定しやすい濃縮倍率等の観点からは、無脂乳固形分を10~14重量%等に設定することが望ましい。
従来の成分調整牛乳(濃縮乳)や加工乳等では乳脂肪成分が高いほど、コクは出るが、スッキリ感は無くなるため、コクを出そうとすると、スッキリ感が無くなっていた。さらに、無脂肪乳では、牛乳のコクを引き出す一要因となる、乳脂肪成分が含まれていないため、やや味が薄く、牛乳らしさが弱いという点で問題があった。本発明では、無脂乳固形分濃度が高い成分調整牛乳であり、コクが出ながらも、低粘度になるので、風味面でコクとスッキリ感を両立するために、乳脂肪成分を低く設定しても良い。本発明において、乳脂肪成分の上限値として、例えば、3.0重量%、好ましくは2.5重量%、より好ましくは2.0重量%、さらに好ましくは1.5重量%とすることにより、乳脂肪由来のコクとスッキリ感を高めることができる。一方、乳脂肪成分の下限値としては、例えば、0.0重量%、好ましくは0.1重量%、より好ましくは0.2重量%、さらに好ましくは0.3重量%、最も好ましくは0.5重量%とすることにより、従来の無脂肪乳にある「やや味が薄く」「牛乳らしさが弱い」といった評価への対応を勘案しながら、スッキリ感を高めることができ、新たな風味・食感を有する濃縮乳を提供することができる。
本発明の濃縮乳の製造方法において、膜分離法は特に限定されないが、タンパク質等の栄養成分の損失が少ないことから、限外濾過膜(UF)法、逆浸透膜(RO)法、ナノ濾過膜(NF)法であることが望ましく、タンパク質や乳糖、ビタミンやミネラル等の栄養成分の損失が少ないことから、逆浸透膜(RO)法、ナノ濾過膜(NF)法であることがより望ましい。そして、タンパク質や乳糖等、ビタミンやミネラルの栄養成分の損失が少なく、尿素、乳酸、ミネラル(ナトリウム、カリウム、塩素等)等の一部が除去されて、濃縮乳の風味を改良できることから、ナノ濾過膜(NF)法であることがさらに望ましい。このとき、例えば、ナノ濾過膜(NF)法と逆浸透膜(RO)法とを併用することが可能であり、互いを直列に設置しても、並列に設置しても良い。また、製造したい成分調整牛乳の組成に合わせて、互いの膜面積やその比率を自由に設定しても良い。
脱酸素処理は濃縮処理前または濃縮処理後のいずれに設けても良い。脱酸素処理を濃縮処理後に設けると、作業効率の観点から望ましいといえる。
このとき、均質化処理は必須ではないが、殺菌処理前および/または殺菌処理後に設けることで、乳脂肪や乳タンパク質の酸化や濃縮乳の粘度の低減化等を図ることもできる。均質化処理を殺菌処理前に設けると、脱酸素状態で乳脂肪を微粒化して安定化できるので、乳脂肪や乳タンパク質の酸化を効果的に抑制でき、風味の観点から望ましいといえる。一方、均質化処理を殺菌処理後に設けると、乳脂肪や乳タンパク質を加熱することで幾らか変性が起こり、粘度が上昇したとしても、再び粘度を低減でき、物性の観点から望ましいといえる。したがって、殺菌処理前に均質化処理をし、殺菌処理後にさらに均質化処理することも好ましい。
このとき、本発明にかかる濃縮乳の製造方法により、脱酸素処理せずに殺菌処理する従来の製造方法に比べて、0.5s-1の剪断速度における剪断粘度が5mPa・s以上で低減され、好ましくは10mPa・s以上で低減され、より好ましくは20mPa・s以上で低減され、さらに好ましくは50mPa・s以上で低減されることとなり、その結果として、本発明にかかる濃縮乳では、0.5s-1の剪断速度における剪断粘度が20~100mPa・sとなる。
ナノ濾過膜(NF)法により脱脂乳を1.2倍(無脂乳固形分:約10重量%)、1.3倍(無脂乳固形分:約11重量%)および1.4倍(無脂乳固形分:約12重量%)に濃縮処理し、クリームを各々1.5重量%および3.0重量%になるように添加して、所定の濃度(組成)のサンプルを調製した。なお、クリーム3.0重量%では、濃縮倍率が1.3倍および1.4倍の2水準に対してサンプルを調製した。そのサンプルを各々、均質化処理した後に、さらに各々2等分し、窒素置換による脱酸素処理を適用したものと、適用しないものとに分けた。窒素置換による脱酸素処理を適用したもの(サンプル)では、溶存酸素濃度は3ppmであった。そして、そのサンプルを加熱殺菌処理(オートクレーブ、120℃、1分間)して、濃縮乳(成分調整牛乳)を調製した。
殺菌(加熱)処理後の濃縮乳を10℃以下に保存し、その濃縮乳および普通牛乳の各々について、動的粘弾性測定装置(Physica MCR301、Anton Paar 製)を用いて、0.5s-1の剪断速度における動的粘弾性を10℃で測定した。
脱酸素処理しない濃縮乳では、やや口当たりが望ましくなかったのに対し、脱酸素処理した濃縮乳では、コクと同時にサッパリ感および好ましい口当たりを有していた。また、脱酸素処理した乳脂肪含有率の低い濃縮乳(実施例1A、1Bおよび1C)では、脱酸素処理した乳脂肪含有率の比較的高い濃縮乳(実施例1Dおよび1E)と比べて、スッキリ感が増し、新たな風味・食感を有していた。
ナノ濾過膜(NF)法により脱脂乳を1.3倍(無脂乳固形分:約11重量%)および1.4倍(無脂乳固形分:約12重量%)に濃縮処理し、クリームを各々1.5重量%および3.0重量%になるように添加して、所定の濃度(組成)のサンプルを調製した。そのサンプルへ窒素置換による脱酸素処理を適用し、加熱殺菌処理(オートクレーブ、120℃、1分間)した後に、各々、均質化処理して、濃縮乳(成分調整牛乳)を調製した。窒素置換による脱酸素処理を適用したもの(サンプル)では、溶存酸素濃度は3ppmであった。
殺菌(加熱)処理後の濃縮乳を10℃以下に保存し、その濃縮乳の各々について、動的粘弾性測定装置(Physica MCR301、Anton Paar 製)を用いて、0.5s-1の剪断速度における動的粘弾性を10℃で測定した。そして、同濃度(同組成)の濃縮乳について、脱酸素処理無しにおける剪断粘度である表1の比較例と、殺菌処理後に均質化処理した場合の脱酸素処理有りにおける剪断粘度を比較したところ、表2に示すように、殺菌処理後に均質化処理することにより、脱酸素処理した濃縮乳の剪断粘度が低下することが確認された。
ナノ濾過膜(NF)法により脱脂乳を1.3倍に濃縮処理し、クリームを各々1.5重量%および3.0重量%になるように添加して、所定の濃度(組成)のサンプルを調製した。そのサンプルに窒素置換による脱酸素処理を適用した。そして、均質化処理した後に、加熱殺菌処理(オートクレーブ、120℃、1分間)した場合と、加熱殺菌処理(オートクレーブ、120℃、1分間)した後に、均質化処理した場合において、濃縮乳(成分調整牛乳)を調製した。窒素置換による脱酸素処理を適用したもの(サンプル)では、溶存酸素濃度は3ppmであった。
殺菌(加熱)処理後の濃縮乳を10℃以下に保存し、その濃縮乳の各々について、動的粘弾性測定装置(Physica MCR301、Anton Paar 製)を用いて、0.5s-1の剪断速度における動的粘弾性を10℃で測定した。そして、同濃度(同組成)の濃縮乳について、殺菌処理および均質化処理の工程の順序の違いにおける剪断粘度を比較したところ、表3に示すように、試験例1において、脱酸素処理を適用しても比較的に高い粘度を有する濃度(組成)の濃縮乳であっても、殺菌処理した後に均質化処理することにより、剪断粘度が低下することが確認された。
ナノ濾過膜(NF)法により脱脂乳を1.2倍(無脂乳固形分:約10重量%)、および1.4倍(無脂乳固形分:約12重量%)に濃縮処理し、クリームは添加せずに無脂肪乳としてのサンプルを調製した。そのサンプルを各々2等分し、窒素置換による脱酸素処理を適用したものと、適用しないものとに分けた。窒素置換による脱酸素処理を適用したもの(サンプル)では、溶存酸素濃度は3ppmであった。そして、そのサンプルを加熱殺菌処理(オートクレーブ、120℃、1分間)して、濃縮乳(成分調整牛乳)を調製した。
殺菌(加熱)処理後の濃縮乳を10℃以下に保存し、その濃縮乳および普通牛乳の各々について、動的粘弾性測定装置(Physica MCR301、Anton Paar 製)を用いて、0.5s-1の剪断速度における動的粘弾性を10℃で測定した。
脱酸素処理しない濃縮乳では、やや口当たりが望ましくなかったのに対し、脱酸素処理した濃縮乳では、コクと同時にサッパリ感および好ましい口当たりを有していた。
Claims (7)
- 無脂乳固形分を10~14重量%で含有し、0.5s-1の剪断速度における剪断粘度が20~100mPa・sである濃縮乳。
- 乳脂肪成分が3重量%以下であることを特徴とする、請求項1に記載の濃縮乳。
- 原料乳を濃縮処理する前および/または後に原料乳を脱酸素処理する工程を含み、続いて殺菌処理してなる、濃縮乳の製造方法。
- 均質化処理する工程をさらに含むことを特徴とする、請求項3に記載の製造方法。
- 乳脂肪成分を3重量%以下に調整する工程をさらに含むことを特徴とする、請求項3または4に記載の製造方法。
- 濃縮処理が膜濃縮処理であることを特徴とする、請求項3~5のいずれかに記載の製造方法。
- 膜濃縮処理がNF膜処理であることを特徴とする、請求項6に記載の製造方法。
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