WO2015083355A1

WO2015083355A1 - Reconstituted milk having favorable taste, flavor, and emulsion stability, and method for producing same

Info

Publication number: WO2015083355A1
Application number: PCT/JP2014/005972
Authority: WO
Inventors: 愛佐藤; 七洋今田; 英樹小泉; 桂二出内
Original assignee: キリン株式会社
Priority date: 2013-12-03
Filing date: 2014-11-28
Publication date: 2015-06-11
Also published as: JPWO2015083355A1; JP6199989B2

Abstract

The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability by means of ameliorating the reduced emulsion stability of reconstituted milks, and having a fresh taste/flavor like that of cow milk by reducing off-tastes and off-odors of the reconstituted milk produced in a method for producing reconstituted milk using an oil/fat content starting material and a non-fat milk solid content such as powdered skim milk. In the present invention, reconstituted milk is produced having superior emulsion stability and a taste/flavor like that of fresh cow milk by means of separately performing (1) a step for preparing a non-fat milk solid component solution containing a non-fat milk solid content starting material, heat sterilizing the non-fat milk solid content solution, and cooling the result, and (2) a step for preparing an oil/fat emulsion containing the oil/fat content starting material, and heat sterilizing and cooling the result, and then (3) mixing the non-fat milk solid component solution and the oil/fat emulsion and performing a homogenization process on the mixture of the non-fat milk solid component solution and the oil/fat emulsion at a temperature that is at least the congealing point of the oil/fat.

Description

Reduced milk with good taste, flavor and emulsion stability, and production method thereof

The present invention is a method for producing reduced milk having a fresh milk-like taste and flavor and good emulsification stability, and in particular, reduced using a non-fat milk solid content raw material such as skim milk powder and a fat and oil raw material. In the method for producing milk, by reducing the off-taste and off-flavor of the produced reduced milk, reduced milk having a fresh milk-like taste and flavor is produced, and non-fat milk solids such as skim milk powder are produced. The present invention relates to a method for producing reduced milk excellent in emulsification stability by improving the reduced emulsion stability of reduced milk that is caused when a raw material is used as a raw material. The present invention also relates to processed milk, milk beverage or milk-containing beverage using reduced milk having excellent taste, flavor and emulsion stability, and a method for producing the same.

Reduced milk is generally defined as “a food made from milk and water added and has similar components to the components of city milk” (“Ministerial Ordinance on Component Standards for Milk and Dairy Products” (Hereinafter referred to as “Ministerial Ordinance of Milk”) ”), and milk raw materials such as powdered milk, concentrated milk, cream and butter obtained by processing raw milk and milk are used as the main raw materials in the form of drinking milk. Examples include processed milk and milk beverages whose fat content is increased or decreased compared with milk, and milk beverages added with calcium, iron, and the like. Reduced milk imitating these milks is, for example, a milk raw material containing a high amount of non-fat milk solids such as nonfat dry milk and nonfat concentrated milk, and a high milk raw material containing a large amount of milk fat such as butter and cream. Using the same equipment as the milk production, the liquid is produced through production steps such as mixing, sterilization, cooling, and homogenization.

However, in general, reduced milk is said to be “powder-like” compared to cow's milk, “a filmy feeling remains on the tongue and throat”, and “natural milk flavor is impaired and lacks a natural feeling” (“ Journal of Japanese Society of Taste and Smell ”, vol.14, No.3, PP.471-474, December 2007.) (Non-Patent Document 1), improvement of its flavor is an issue. Among the raw materials of reduced milk, powdered milk materials such as milk powder, cream powder, and whey powder are widely used because they can be stored for a long period of time and are relatively inexpensive. However, the powdered processed product of such a milk raw material not only reduces the milk flavor originally possessed by the milk raw material in the processing process such as concentration, drying, and sterilization, but also generates a strange odor other than the milk flavor, Even when water-solubilized again, there is a problem in that a sufficient milk flavor is not exhibited and a strange odor generally expressed as a powdery odor is generated (Japanese Patent Laid-Open No. 6-319448: Patent Document 1). In particular, when using powdered milk for the production of reduced milk, there are cases where whole milk powder is used and milk fat such as skim milk powder and butter is used. For example, when skim milk powder is used, There is a problem that it is difficult to prepare reduced milk having such a taste and flavor, and it is difficult to obtain emulsion stability of the prepared reduced milk.

Various techniques have been disclosed as techniques for improving the flavor and techniques for improving the emulsion stability in the production of reduced milk. As a technique for improving the flavor of reduced milk, for example, Japanese Patent Application Laid-Open No. 2006-180792 (Patent Document 2) adds agar molecules as a taste improver so as to exist as a fluid having a gelling ability or less. Thus, processed milk and milk beverages with improved taste such as richness and taste are disclosed. JP 2002-335903 A (Patent Document 3) adds a β-glucooligosaccharide such as cellobiose, sophorose, laminaribiose, gentiobiose, etc. as a taste improver to foods and drinks including milk, Disclosed is a processed milk with improved feeling and odor remaining over the throat, on the tongue, on the throat and in the mouth.

As a technique for improving the emulsification stability of reduced milk, for example, JP-A-2004-267147 (Patent Document 4) discloses that creaming does not cause long-term storage in processed milk for 3 months or more. In order to provide a long-term stable emulsified state and processed milk having a flavor, a method of containing fat globules obtained by emulsifying a fat and oil component contained in the processed milk with a complex composed of an organic acid monoglyceride and milk protein JP-A-2004-267223 (Patent Document 5) discloses a clouding point of 90 ° C. or higher in order to obtain a milk beverage capable of maintaining long-term emulsification stability even after UHT sterilization. A method of containing a polyglycerol fatty acid ester is disclosed. However, the addition of the taste-improving substance as described above has a problem in that lack of refreshing feeling due to a taste or thickening occurs, and the method of adding an emulsifier also has a problem of a taste due to the addition of the emulsifier.

Also, a method using physical treatment is known for improving the flavor and taste of processed milk. For example, Japanese Patent Laid-Open No. 2002-51699 (Patent Document 6) discloses that a part of milk fat is separated by centrifugation to adjust the milk fat content of raw milk, and then processed with a reverse osmosis (RO) membrane. JP-A-2002-262769 (Patent Document 7) discloses a method of concentrating milk fat and non-fat milk solids to increase protein content and calcium content and obtaining processed milk with excellent flavor. Disclosed is a method for producing a beverage or food containing milk or a milk component free from light-induced off-flavour by heating a beverage or food containing a milk component at 140 ° C. for 30 to 120 seconds. ing. Liquid raw materials are used for the preparation of the processed milk. However, liquid raw materials such as raw milk, milk and processed raw milk membranes generally have a problem of poor storage stability as raw materials. However, even the method of performing a severe heat treatment as shown in the document has a problem that the natural taste of milk is denatured.

For example, in the production of reduced milk using a milk raw material containing a large amount of non-fat milk solids such as nonfat dry milk and defatted concentrated milk, the milk raw material and a milk raw material containing a large amount of milk fat such as butter and cream are used. Using the same equipment as milk production, the steps of mixing, sterilizing, cooling and homogenizing milk raw materials are taken. A method for improving the taste and flavor of reduced milk by devising a process in the production of the reduced milk is disclosed. For example, Japanese Patent Application Laid-Open No. 2011-24508 (Patent Document 8) discloses a first milk raw material liquid mainly composed of non-fat milk solids such as nonfat concentrated milk and a milk fat content as a main component. Two milk raw material liquids are separately heat-sterilized, homogenized, and cooled, and then mixed. This method improves the conventional method of heat sterilization and cooling after mixing milk raw materials, and mixes milk raw materials by mixing them after heat sterilization treatment of milk raw materials separately, cooling and mixing The purpose is to produce processed milk with a flavor similar to that of fresh milk by suppressing the off-flavors and off-flavors generated by heat sterilization.

In Japanese Patent Publication No. 11-505121 (Patent Document 9), whole milk is separated into a flow of cream and a flow of skim milk, and the flow of skim milk is passed through a fine filter, A residue flow and a permeate flow are obtained, the permeate flow is subjected to a heat treatment, and then the skim milk permeate flow is subjected to a portion of the hot-treated cream product and the desired amount. Is disclosed. In the disclosed method, the separated cream flow and skim milk flow are separately heated.

Japanese Patent Application Laid-Open No. 2011-152107 (Patent Document 10) discloses a composition for producing dairy products containing whey solids, non-fat milk solids and water, and the content of milk fat and the content of whey solids. By adjusting the rate, there is disclosed a method for producing a composition for producing dairy products that is less likely to agglomerate during heat sterilization and has excellent thermal stability even when a raw material containing whey protein is used. ing. In the production of the composition for dairy product production, milk fat content such as cream is sterilized by heating and mixed at a temperature at which the whey protein is not heated and coagulated, thereby strengthening whey protein. It has been shown that more than% dairy products can be produced.

As described above, in the production of reduced milk, various methods are disclosed as a technique for improving the flavor and a technique for improving the emulsification stability, and the disclosed method includes defatted concentration. In the production process of reduced milk using non-fat milk solids such as milk and milk ingredients containing whey solids, the process of mixing, sterilizing, cooling, and homogenizing the milk ingredients is devised to provide a taste of reduced milk A method for improving the taste and flavor is also disclosed. However, there is a problem that it is difficult to prepare reduced milk having excellent emulsification stability even when the disclosed method is applied when using a non-fat milk solid content raw material such as skim milk powder.

JP-A-6-319448. Japanese Patent Laid-Open No. 2006-180792. JP 2002-335903 A. JP 2004-267147 A. JP 2004-267223 A. JP 2002-51699 A. JP 2002-262769 A. JP 2011-24508 A. Japanese National Patent Publication No. 11-505121. JP2011-152107A.

An object of the present invention is to provide a reduced milk having a fresh milk-like taste and flavor and good emulsification stability, in particular, a non-fat milk solid content raw material such as skim milk powder, and an oil and fat content raw material. In the method for producing reduced milk, the reduced milk produced by reducing the odor and odor of the produced reduced milk can be used to produce reduced milk having a fresh milk-like taste and flavor, and the absence of powder such as skim milk powder. An object of the present invention is to provide a method for producing reduced milk excellent in emulsification stability by improving the reduced emulsification stability of reduced milk caused when using a raw material of solid milk fat as a raw material. Furthermore, this invention is providing the processed milk, milk drink, or milk-containing drink using the reduced milk excellent in this taste, flavor, and emulsion stability, and its manufacturing method.

In order to solve the above-mentioned problems, the present inventors have made a reduced milk produced using a non-fat milk solid material such as skim milk powder in a method for producing reduced milk using a non-fat milk solid raw material and an oil / fat raw material. In the course of diligently studying a method for producing reduced milk with excellent taste, flavor and emulsification stability by reducing the reduced odor and taste of the reduced milk and improving the reduced emulsion stability of the reduced milk, (1) A step of dissolving a non-fat milk solid content raw material such as skim milk powder in water or hot water, sterilizing and cooling the non-fat milk solid solution, and (2) animal fat such as butter or rice oil Oil and fat raw materials such as vegetable oil and fat are emulsified to prepare an oil and fat emulsion, heat sterilized, and cooled separately. (3) The non-fat milk solid solution and the oil and fat emulsion After mixing the non-fat milk solid solution and the fat emulsion emulsion, By performing homogenization at a temperature above the point, the non-fat milk solid solution and the oil / fat emulsion (particularly the milk / fat emulsion) are heat-sterilized in the mixed state to reduce the taste and smell of the reduced milk. In addition to reducing the non-fat milk solid solution and the fat and oil emulsion (particularly the milk fat emulsion), the poor emulsion stability that occurs when homogenized separately is significantly improved. It has been found that reduced milk having a taste and flavor similar to natural milk and excellent in emulsion stability can be produced, and the present invention has been completed.

That is, the present invention provides a method for producing reduced milk using a nonfat milk solid material and an oily fat material, (1) a step of preparing a nonfat milk solid solution containing the nonfat milk solid material, and (2) Separately from the step (1), a step of preparing an oil / fat emulsion containing an oil / fat raw material, and (3) non-fat prepared in the steps (1) and (2) A step of heat sterilizing each of the milk solid solution and the fat emulsion, and (4) a step of cooling and mixing the heat-sterilized non-fat milk solid solution and the fat emulsion, and ( 5) A process for homogenizing the mixed non-fat milk solid solution and the oil / fat emulsion at a temperature equal to or higher than the freezing point of the oil / fat, and a method for producing reduced milk excellent in taste, flavor and emulsion stability. Consists of.

In the case of using powdered milk for the production of reduced milk, there are a case where whole milk powder is used and a case where milk fat such as skim milk and butter is used. For example, in the production of reduced milk using a milk material containing a large amount of non-fat milk solids such as skim milk powder and skim concentrated milk, generally the milk material and a milk material containing a large amount of milk fat such as butter and cream Are mixed, then sterilized, cooled, and homogenized. In such a general production method, reduced milk with a taste and flavor like fresh milk is prepared. There is a problem that it is difficult to obtain the emulsion stability of the prepared reduced milk. The reason for this is that when producing reduced milk using powdered milk ingredients such as powdered milk, cream powder, and whey powder, the milk flavor that the milk ingredients originally had in the process of powder processing of the milk ingredients is reduced. Besides, there is a reason that an unpleasant odor other than the milk flavor is generated, and even if it is made water-soluble again, it does not exhibit a sufficient milk flavor, and an unpleasant odor generally expressed as a powdery odor is generated. In the production of reduced milk, heat treatment is performed in a state where milk raw materials containing a large amount of non-fat milk solids such as skim milk powder and defatted concentrated milk are mixed with milk raw materials containing a large amount of milk fat such as butter and cream. When it is performed, there is also a reason that it is difficult to produce reduced milk having a taste and flavor like fresh milk by generating off-flavors and off-flavors.

Therefore, in the method of Japanese Patent Application Laid-Open No. 2011-24508 (Patent Document 8), a first milk raw material liquid mainly composed of non-fat milk solids such as nonfat concentrated milk and a milk fat content as a main component. In the method for producing reduced milk using the second milk raw material liquid, by adopting a method of separately heat sterilizing the milk raw material, suppressing the off-flavors and off-flavors generated by heat sterilization, A process for producing processed milk having a flavor close to that of fresh milk has been adopted. However, when this method is applied when using a non-fat milk solid content raw material such as skim milk powder, there is a problem that it is difficult to prepare reduced milk with good emulsification stability.

In order to solve the above problems, in the present invention, as a result of intensive studies to solve the problem, the non-fat milk solid solution and the fat and oil emulsion were separately heat-sterilized. Later, by adopting the method of mixing, the non-fat milk solid solution and the fat and oil emulsion are heated and sterilized in a mixed state. While obtaining taste and flavor, in the homogenization treatment, the heat-sterilized non-fat milk solid solution and the fat / oil emulsion are mixed and subjected to a homogenization treatment at a temperature equal to or higher than the freezing point of the fat / oil. Thus, it was possible to obtain good emulsion stability.

In the method for producing reduced milk of the present invention, as a non-fat milk solid material and an oily fat raw material used as raw materials, as a raw material particularly preferably used, a powdered milk raw material such as skim milk powder is used as a non-fat milk solid raw material. Examples of the oil / fat raw material include animal fats and oils and vegetable oils, and examples of animal fats include milk fats such as butter.

In the method for producing reduced milk of the present invention, a temperature equal to or higher than the freezing point of fats and oils can be adopted as the temperature at which the homogenization treatment is performed. Examples of such homogenization treatment temperature include a temperature of 30 to 70 ° C.

In the method for producing reduced milk of the present invention, reduced milk is produced by mixing a non-fat milk solid solution and an oil and fat emulsion, and the non-fat milk solid solution and the fat and oil emulsion are mixed. The mixing ratio is adjusted so that the fat concentration is higher than 1.5% and lower than 6.0%, and the solid content of non-fat milk is higher than 5.0% and lower than 14.0%. Can do.

The present invention includes the invention of reduced milk itself, which is produced by the method for producing reduced milk of the present invention and has excellent taste, flavor and emulsion stability. Moreover, this invention includes invention of the manufacturing method of processed milk, milk drink, or milk-containing drink which uses the reduced milk manufactured by the manufacturing method of the reduced milk of this invention as all or one part of a raw material. Furthermore, this invention includes invention of the processed milk, milk drink, or milk-containing drink itself prepared using the reduced milk manufactured by the manufacturing method of the reduced milk of this invention as all or one part of a raw material.

Specifically, the present invention specifically relates to
[1] In a method for producing reduced milk using a non-fat milk solids raw material and an oily fat raw material,
(1) a step of preparing a non-fat milk solid solution containing a non-fat milk solid material,
(2) Separately from the step of (1), a step of preparing an oil / fat emulsion containing the oil / fat raw material,
(3) A step of heat sterilizing each of the nonfat milk solid solution and the fat emulsion prepared in the steps (1) and (2),
(4) A step of cooling and mixing the heat-sterilized non-fat milk solid solution and the fat / oil emulsion.
(5) The mixed non-fat milk solid solution and the fat / oil emulsion are subjected to a homogenization treatment at a temperature equal to or higher than the freezing point of the fat / oil, and excellent in taste, flavor and emulsion stability. How to make reduced milk,
[2] The method for producing reduced milk excellent in taste, flavor and emulsion stability according to [1] above, wherein the non-fat milk solid content raw material is a powdered milk raw material,
[3] The method for producing reduced milk excellent in taste, flavor and emulsion stability according to the above [1] or [2], wherein the fat is animal fat or vegetable fat or oil,
[4] The method for producing reduced milk excellent in taste, flavor and emulsion stability according to [3] above, wherein the animal fat is milk fat;
[5] Production of reduced milk excellent in taste, flavor and emulsion stability according to any one of [1] to [4] above, wherein the temperature at which the homogenization treatment is performed is 30 to 70 ° C. How,
[6] The mixing ratio of the non-fat milk solid solution and the fat / fat emulsion is such that the oil / fat concentration is higher than 1.5% and less than 6.0%, and the non-fat milk solids concentration is higher than 5.0%. From the method for producing reduced milk excellent in taste, flavor and emulsion stability according to any one of the above [1] to [5], characterized by being adjusted so as to be high and less than 14.0% Become.

Moreover, the present invention comprises [7] reduced milk produced by the production method according to any one of [1] to [6] and having excellent taste, flavor and emulsion stability.

Furthermore, the present invention provides [8] a method for producing processed milk, a milk beverage or a milk-containing beverage, wherein the reduced milk according to [7] is used as all or part of the raw material, and [9] It consists of the processed milk, milk drink, or milk-containing drink manufactured by the manufacturing method of the processed milk, milk drink, or milk-containing drink as described in [8].

The present invention provides reduced milk having a fresh milk-like taste and flavor and good emulsification stability. In particular, when producing reduced milk using non-fat milk solid ingredients such as skim milk powder and oil and fat ingredients, reducing the off-flavors and off-flavors of the produced reduced milk, the fresh milk-like taste In addition to producing reduced milk with a flavor, it improves the reduced emulsion stability of reduced milk caused when using non-fat milk solid content raw materials such as skim milk powder as a raw material, and is excellent in emulsion stability A method for producing reduced milk is provided. The fresh milk-like taste and flavor of the present invention and reduced milk excellent in emulsification stability can be suitably used as a milk raw material for preparing processed milk, milk drinks and milk-containing drinks.

FIG. 1 is a diagram showing a preparation process of reduced milk Example 1 in an example of the present invention. FIG. 2 is a diagram showing the preparation process of reduced milk comparative example 1 in the examples of the present invention. FIG. 3 is a diagram showing a preparation process of reduced milk comparative example 2 in the examples of the present invention. FIG. 4 is a diagram showing a preparation process of reduced milk comparative example 3 in the example of the present invention. FIG. 5 is a diagram showing the preparation process of reduced milk example 2 in the example of the present invention. FIG. 6 is a diagram showing a preparation process of reduced milk comparative example 4 in the examples of the present invention. FIG. 7 is a diagram showing the preparation process of reduced milk Example 3 in the Example of the present invention. FIG. 8 is a diagram showing a preparation process of reduced milk example 4 in the example of the present invention. FIG. 9 is a diagram illustrating a preparation process of reduced milk comparative example 5 in the example of the present invention. FIG. 10 is a diagram illustrating a preparation process of reduced milk comparative example 6 in the example of the present invention.

The present invention provides a method for producing reduced milk using a non-fat milk solid raw material and an oily fat raw material, (1) a step of preparing a non-fat milk solid solution containing the non-fat milk solid raw material, and ( 2) Separately from the step (1), a step of preparing an oil / fat emulsion containing an oil / fat component, and (3) a non-fat milk solid prepared in the steps (1) and (2) A step of heat-sterilizing the separated solution and the fat and oil emulsion, and (4) a step of cooling and mixing the heat-sterilized nonfat milk solid solution and the fat and oil emulsion, and (5) And a step of homogenizing the mixed non-fat milk solid solution and the fat and oil emulsion at a temperature equal to or higher than the freezing point of the fat and oil, and a method for producing reduced milk excellent in taste, flavor and emulsion stability , And also expressed as “Method for producing reduced milk of the present invention”). According to the production method, the non-fat milk solid content solution and the fat and oil emulsion are reduced in taste and off-flavor in the reduced milk when heat-sterilized in a mixed state. Producing reduced milk that has significantly improved emulsification stability that occurs when the emulsion is homogenized separately, and has a taste and flavor similar to fresh milk and excellent emulsification stability. Consists of.

“Reduced milk” is defined as drinking milk produced by reducing dairy products produced using raw milk or milk as raw materials, and beverages to which raw materials other than milk raw materials are added as necessary. “Reduced milk” is a concept that includes all of “processed milk” and “milk drink” in “Departmental Decree of Milk”. Here, “raw milk” refers to milk of cows that have been milked, and “milk” refers to milk of cows that have been sterilized for drinking or processing. In addition, “dairy products” used as a raw material for reduced milk include those classified as “dairy products” in the “Ministry Ordinance of Milk, etc.”. Specifically, skim milk powder, whole milk powder, concentrated milk, skim concentrated milk , Cream powder, cream, butter, butter oil, concentrated whey, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk and the like. The present invention is directed to reduced milk using a non-fat milk solid raw material in the form of skim milk powder and an oily fat raw material and a method for producing the reduced milk in the above-mentioned “reduced milk”, and more preferably. Is intended for reduced milk using a milk fat raw material such as butter as a fat and oil raw material and a method for producing the reduced milk.

Further, in the present invention, "reduced milk excellent in taste and flavor" means reducing off-flavor (powder odor), off-flavor in reduced milk produced by a general production method using a milk raw material such as skim milk powder, This means reduced milk with a taste and flavor that is similar to fresh milk. More specifically, the same amount and amount of raw material are used to produce the same amount of reduced milk. Compared to the case of manufacturing with a process that includes heat and sterilization treatment in a state where solids and fats and oils are mixed), the off-flavour (powder smell) and off-taste are reduced, and the taste like fresh milk, Contains reduced milk with improved flavor. In the present invention, “reduced milk with improved emulsification stability” or “reduced milk with excellent emulsification stability” means a general production method (especially none) using a powdered milk raw material such as skim milk powder. Although the heat sterilization treatment of the fat milk solid solution and the fat emulsion solution is separate, the reduced milk is produced by a method including a step of mixing the nonfat milk solid solution and the fat emulsion solution after homogenization. This means reduced milk with improved emulsion stability and superior emulsion stability. More specifically, the same amount of reduced milk using the same amount and the same amount of raw material is generally used. Compared with the case where it is manufactured by the production method, a reduction in emulsion stability is improved, and reduced milk excellent in emulsion stability is included.

In the method for producing reduced milk of the present invention, (1) a step of preparing a non-fat milk solid content solution containing a non-fat milk solid content raw material, and (2) separately from the step (1) above, A step of preparing an oil / fat emulsion containing an oil / fat raw material, and (3) heat-sterilization treatment of the non-fat milk solid solution and the oil / fat emulsion prepared in steps (1) and (2), respectively. And (4) a step of cooling and mixing the heat-sterilized non-fat milk solid solution and the fat and oil emulsion, and (5) a mixed non-fat milk solid solution and the fat and oil emulsification. The reduced milk is produced by a production process comprising the step of homogenizing the liquid at a temperature equal to or higher than the freezing point of the fat. In the method for producing reduced milk in the present invention, except for the order and combination of the steps, the treatment conditions used in the production of reduced milk can be used as the treatment conditions in each step.

Non-fat milk solid content materials used in the method for producing reduced milk of the present invention include skim milk powder, whole powdered milk, sweetened powdered milk, prepared powdered milk, skim concentrated milk, milk protein powder, milk protein concentrate, and the like. The effect of the present invention (the effect of reducing off-flavors and off-flavors that are problematic in reduced milk, and reduced emulsification stability, which is particularly problematic in reduced milk using a non-fat milk solid content raw material such as skim milk powder) From the viewpoint of enjoying more improvement effect), powdered milk raw materials such as skim milk powder, whole milk powder, sweetened powder milk, prepared milk powder, milk protein powder, milk protein concentrate, and the like are preferable, and skim milk powder is more preferable among them. Can be mentioned. The use ratio of the non-fat milk solid content raw material of the powder is preferably 25% or more, preferably 50% or more, of the non-fat milk solid content in the non-fat milk solid solution in the present invention. In addition, 1 type may be sufficient as the nonfat milk solid content raw material to be used, and 2 or more types may be sufficient as it.

In the method for producing reduced milk of the present invention, the “preparing step” of the non-fat milk solid content solution containing the non-fat milk solid content material is obtained by dissolving the non-fat milk solid content material in water or hot water. In addition to preparing a milk solids solution, non-fat milk solids are already dissolved in water or hot water (such as skim milk powder already dissolved in water or hot water, skim concentrated milk, etc.) Can be used as a non-fat milk solid content solution in the present invention, or water or hot water and / or non-fat milk solid content raw material, etc. Further, it may be added to prepare a nonfat milk solid solution. The concentration of the non-fat milk solid content and the oil / fat content (preferably milk fat content) in the non-fat milk solid solution is, for example, preferably within the range of 5 to 50% of the non-fat milk solid content in the liquid. Is a liquid having a total concentration of oil and fat (preferably milk fat) of 2% or less, preferably 1% or less, more preferably 0.5% or less. be able to. No special equipment is required for the dissolution, and it can be carried out with an ordinary agitator such as a turbine type or chi-type.

Examples of the fats and oils used in the method for producing reduced milk of the present invention include edible fats and oils such as animal fats and vegetable fats, and the animal fats are derived from milk of mammals (preferably cows). Milk fat, beef tallow, pork tallow, fish oil, chicken oil, etc., among which milk-derived milk fat is mentioned as a particularly preferred example, and vegetable oils include rice oil, sesame oil, coconut oil, palm oil, Corn oil, rapeseed oil, soybean oil, olive oil, sunflower oil, cottonseed oil and the like can be mentioned, and examples of fats and oils that may contain animal fats include margarine, shortening, fat spread and the like. As the milk fat, milk fat ingredients containing a large amount of milk fat, such as butter, cream, butter oil, butter milk powder, cream powder, etc., can be used. It is preferable to use a raw material for milk fat such as cream. In addition, 1 type may be sufficient as the fats and oils raw material to be used, and 2 or more types may be sufficient as it. In addition, from the viewpoint of more enjoying the effect of the present invention to improve the reduced emulsification stability, from oil and fat raw materials (particularly milk fat raw materials) such as creams that have already been emulsified (oil-in-water emulsification). However, fat and oil raw materials (particularly milk fat raw materials) such as butter, butter oil, butter milk powder and cream powder that are not emulsified are preferably mentioned, and when the fat and oil raw materials are milk fat raw materials, Of these, butter is more preferable. The use ratio of the oil / fat raw material (particularly the milk / fat raw material) not emulsified (oil-in-water emulsion) is preferably 25% or more of the oil / fat in the oil / fat emulsion in the present invention. More preferably, it can be 50% or more.

In the method for preparing the reduced milk of the present invention, in the step of preparing the fat / oil emulsion containing the fat / oil raw material, the fat / oil raw material, if necessary, a substance having an emulsifying action such as a food emulsifier and / or water. Alternatively, in addition to preparing an oil and fat emulsion by adding hot water and stirring, etc., and when the oil and fat ingredient to be used can already be used as an oil and fat emulsion (the oil and fat ingredient is already emulsified, for example, like a cream (Such as when oil-in-water emulsification is performed)) use the oil / fat raw material as it is as the oil / fat emulsion in the present invention, or use water or hot water and / or oil / fat raw material as the oil / fat raw material. Is added to prepare an oil and fat emulsion. The concentration of oil and fat and non-fat milk solid content in the oil and fat emulsion is, for example, in the range where the total concentration of oil and fat (preferably milk fat) in the oil and fat emulsion is 3 to 50%, preferably 5 The concentration is within the range of ˜30%, and the concentration of the non-fat milk solid content is 10% or less, preferably 5% or less, more preferably 1% or less.

In the method for producing reduced milk of the present invention, the prepared non-fat milk solid solution and the oil / fat emulsion are respectively heat sterilized in the heat sterilization treatment step. Examples of the heat sterilization method include UHT method, LTLT method, and HTST method. Particularly preferable heat sterilization methods include heat sterilization by the UHT method. By using the UHT method, it is possible to sufficiently lengthen the period until the expiration date of the produced reduced milk. When the UHT method is used, either a direct heating method or an indirect heating method can be used.

As heating conditions in each heat sterilization method, in the UHT method, the temperature is usually 120 to 150 ° C. for 1 second to 5 seconds (for example, 130 ° C. for 2 seconds), in the LTLT method, at 63 ° C. for 30 minutes, and in the HTST method, 72 Conditions can be used at ˜75 ° C. for 15 seconds or equivalent effects. You may hold warming before heat sterilization. The condition for maintaining the heating may be a condition that is usually used, and is selected according to the heat sterilization method. In the case of performing heat sterilization by the UHT method, it can be kept warm at about 70 to 85 ° C.

In the method for producing reduced milk of the present invention, the nonfat milk solid solution and the milk fat emulsion that have been heat sterilized in the heat sterilization treatment step are each cooled and mixed.

In the method for producing reduced milk of the present invention, the non-fat milk solid solution and the oil / fat emulsion emulsified by heat sterilization in the heat sterilization treatment step are cooled and subjected to a step of mixing both liquids. The mixing ratio of the non-fat milk solid solution and the oil / fat emulsion is such that the oil / fat content (preferably milk fat content) of the reduced milk is higher than 1.5% and less than 6.0%, and the non-fat milk solid content. It is preferable to adjust so that the concentration is higher than 5.0% and lower than 14.0%.

In the method for producing reduced milk of the present invention, the mixed non-fat milk solid solution and fat / oil emulsion are subjected to a homogenization process at a temperature equal to or higher than the freezing point of the fat. The freezing point of fats and oils in the manufacturing method of reduced milk of this invention can be suitably specified according to the kind of fats and oils in the raw material of fats and oils used for this manufacturing method. Examples of the freezing point of various fats and oils are: “20 to 40 ° C.” for milk fat, “45 to 48 ° C.” for beef tallow, “28 to 48 ° C.” for pork fat, and “−10 to −5” for rice oil. ℃ ”, sesame oil is“ −6 to −3 ° C. ”, palm oil is“ 14-25 ° C. ”, palm oil is“ 27-50 ° C. ”, corn oil is“ 10-15 ° C. ”, rapeseed oil Is about -12 to 0 ° C, soy oil is about -8 to -7 ° C, olive oil is about 0 to 6 ° C, sunflower oil is about -18 to -16 ° C, and cottonseed oil is about- It is about “6-4 ° C.”. If the temperature of the freezing point of a certain fat or oil has a range, the temperature of the lower limit value of the freezing point temperature range may be the freezing point in the present invention, but the temperature in the center of the temperature range may be the freezing point in the present invention. Preferably, the upper limit temperature of the temperature range is more preferably the freezing point in the present invention. The “temperature above the freezing point of the fat” in the present invention is not particularly limited as long as it is a temperature equal to or higher than the freezing point of the fat, but is 5 ° C. or more, preferably 10 ° C. from the lower limit, the center, or the upper limit temperature of the freezing point of the fat. A temperature higher than 15 ° C., more preferably higher than 15 ° C., and even more preferably higher than 20 ° C., and a temperature within the range of 10 ° C. to 70 ° C. can be preferably mentioned. Examples of the “temperature above the freezing point of fats and oils” include a temperature of 30 ° C. or higher, preferably 30 to 70 ° C., more preferably 50 to 70 ° C., and still more preferably 50 to 60 ° C.

The homogenization of the mixed nonfat milk solid solution and the oily fat emulsion can be performed using a homogenizer such as a high-pressure homogenizer. The pressure at the time of homogenization is not particularly limited, and may be, for example, a pressure of 10 MPa or more and less than 50 MPa, a pressure of 15 MPa or more and 40 MPa or less, and 15 MPa or more used in a normal production process of milk or reduced milk. Although it can also be performed at a pressure of 25 MPa or less, a homogenization pressure higher than usual can be employed from the viewpoint of obtaining reduced milk that is superior in taste, flavor and emulsion stability.

In the present invention, using reduced milk with improved taste, flavor and emulsion stability produced by the method for producing reduced milk of the present invention as all or part of the raw material, processed as an excellent reduced milk food material, It can be used for the production of milk, milk drinks and milk-containing drinks. The “processed milk, milk beverage, milk-containing beverage” is classified into health food, functional food, food for specified health use, dietary supplement, food with a disease risk reduction label, or food for the sick. Included beverages are also included.

When producing “contained processed milk” using the reduced milk of the present invention, it cannot contain anything other than non-fat milk solids, milk fat, and water, and water. It is preferable not to include ingredients other than milk raw materials and water. On the other hand, when the reduced milk of the present invention is used to produce a “packaged milk beverage, milk-containing beverage”, optional ingredients can be used as the milk raw material and raw materials other than water. As optional ingredients, for example, food materials such as coffee, tea, fruit juice, vegetable juice, natural products such as plants and extracts, purified products, concentrates, processed products, sweeteners, nutritional supplements, pH adjusters, Additives such as emulsifiers, thickeners, fragrances, foaming agents, and antifoaming agents may be mentioned. In the present invention, the “milk beverage” and the “milk beverage” are not particularly distinguished as long as they are beverages containing the reduced milk in the present invention. For example, milk tea, milk coffee, milk cocoa , Coffee milk, fruit milk, strawberry milk, sour milk drink and the like.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

In the following examples of reduced milk and comparative examples, skim milk powder (manufactured by Fontera) was used as the non-fat milk solid content material. In addition, as the fat and oil raw material, in Examples 1 and 2 and Comparative Examples 1 to 4, butter that is animal fat is used (manufactured by Fontera Co., Ltd.). In Examples 3 to 4 and Comparative Examples 5 to 6, Rice oil, which is a vegetable oil, was used. The components of the aforementioned skim milk powder and butter are as shown in Table 1.

The tube-type heat exchange UHT sterilizer is used for the sterilization of the non-fat milk solid solution and the oil / fat emulsion in preparing the reduced milk examples and comparative examples described later, and Izumi is used for the homogenization. A high-pressure homogenizer manufactured by Food Machinery was used.

[Example 1]
According to the process shown in FIG. 1, reduced milk Example 1 was prepared. Specifically, it was prepared by the following method. 688.8 g of skim milk powder was dissolved in hot water at 55 to 65 ° C. to obtain 4000 g of a non-fat milk solid content solution (16.6% non-fat milk solid content, 0.17% milk fat content). In addition, 352 g of butter that was heated to 55 to 65 ° C. and melted was added little by little to a solution of emulsifier P-1670 (manufactured by Mitsubishi Chemical Foods) having a temperature of 55 to 65 ° C. Stirring, adding hot water to make up to 4000 g, oil emulsion (animal oil emulsion) (milk fat content 7.3%, non-fat milk solid content 0.14%, P-1670 2000 ppm). The non-fat milk solid solution and the fat / oil emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, 1000 g of both liquids cooled to a liquid temperature of 60 ° C. were mixed separately, and the mixed liquid was immediately homogenized at a pressure of 20 MPa, then cooled to 10 ° C. and reduced milk Example 1 (milk fat content 3 0.74%, non-fat milk solids 8.37%).

In order to evaluate the flavor and emulsion stability of Example 1 above, the following Comparative Examples 1 to 3 were prepared.

[Comparative Example 1]
According to the process shown in FIG. 2, reduced milk comparative example 1 was prepared. Specifically, it was prepared by the following method. The non-fat milk solid solution and the oil / fat emulsion were prepared under the same conditions as in Example 1. The non-fat milk solid solution and the fat / oil emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, both liquids were separately cooled to a liquid temperature of 60 ° C., immediately homogenized at a pressure of 20 MPa, and then cooled separately to 10 ° C. Reduced milk comparative example 1 was prepared by mixing 500 g of a cooled non-fat milk solid solution and 500 g of a cooled oil / fat emulsion.

[Comparative Example 2]
According to the process shown in FIG. 3, reduced milk comparative example 2 was prepared. Specifically, it was prepared by the following method. The non-fat milk solid solution and the oil / fat emulsion were prepared under the same conditions as in Example 1. After 2000 g of the non-fat milk solid solution and the oil / fat emulsion were mixed, the mixture was sterilized by heating at 130 ° C. for 2 seconds. Thereafter, the mixture was cooled to a liquid temperature of 60 ° C., immediately homogenized at a pressure of 20 MPa, and then cooled to 10 ° C. to prepare reduced milk comparative example 2.

[Comparative Example 3]
According to the process shown in FIG. 4, reduced milk comparative example 3 was prepared. Specifically, it was prepared by the following method. 344.4 g of skim milk powder was added to 3200 g of hot water at 55 to 65 ° C. and stirred and dissolved. To the solution, 176 g of butter melted by heating to 55 to 65 ° C. was added little by little, then stirred at high speed for 5 minutes, and hot water was added to make up to 4000 g. This liquid containing non-fat milk solids and emulsified oils and fats (milk fats) is sterilized by heating at 130 ° C. for 2 seconds, then cooled to 60 ° C. and immediately homogenized at a pressure of 20 MPa. Turned into. After the homogenization treatment, the mixture was cooled to 10 ° C. to prepare reduced milk comparative example 3.

<Factor sensory evaluation method>
Sensory evaluation of the flavor of the reduced milk produced in the above Examples and Comparative Examples was performed. The evaluation was carried out by 5 trained sensory panelists who have a habit of drinking commercially available reduced milk and milk. Each method for producing reduced milk was turned down to perform sensory evaluation, and evaluation was performed according to the criteria in Table 2.

Further, the emulsion stability of each of the reduced milks of Example 1 and Comparative Examples 1 to 3 was evaluated by the following method.

<Emulsification stability evaluation method>
10 ml of each reduced milk was applied to a sample tube having a height of 140 mm and a diameter of 10 mm, sealed, and stored in a 5 ° C. environment. The number of days from the start of storage until oil-water separation was first observed was measured and evaluated as an index of the emulsion stability of the reduced milk.

<Results of sensory evaluation and emulsion stability evaluation of Example 1 and Comparative Examples 1 to 3>
Table 3 shows the results of sensory evaluation and emulsion stability evaluation performed on each reduced milk of Example 1 and Comparative Examples 1 to 3.

Compared with Comparative Examples 2 and 3 in which the non-fat milk solid solution and the fat emulsion were mixed and then heat-sterilized, the non-fat milk solid solution and the fat emulsion were separately heat-sterilized. Example 1 and Comparative Example 1 were evaluated as having a better flavor. From these results, it was confirmed that reduced milk with better flavor can be produced by separately heat-sterilizing the non-fat milk solid solution and the fat and oil emulsion.

Moreover, the emulsification stability of Comparative Example 1 in which the non-fat milk solid solution and the oil / fat emulsion were homogenized and then mixed together was poor, and oil-water separation was observed in only 2 days from the start of storage. . On the other hand, the non-fat milk solid content solution and the fat / oil emulsion were mixed and then homogenized, and the emulsion stability of Example 1 was good, and no oil / water separation was observed for 22 days from the start of storage. The homogenization process to make the oil droplets fine is an essential process for improving the emulsion stability of the reduced milk, but after homogenizing the non-fat milk solid solution and the oil / fat emulsion, respectively. These results indicate that the emulsification stability of the reduced milk can be remarkably improved by homogenization after mixing rather than mixing.

Next, Example 2 and Comparative Example 4 were prepared in order to examine the influence of the temperature of the mixed solution in the homogenization treatment performed after mixing the non-fat milk solid solution and the fat and oil emulsion.

[Example 2]
According to the process shown in FIG. 5, reduced milk Example 2 was prepared. Specifically, it was prepared by the following method. The non-fat milk solid solution and the oil / fat emulsion were prepared under the same conditions as in Example 1. The non-fat milk solid solution and the fat / oil emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, 1000 g of both liquids cooled separately to a liquid temperature of 60 ° C. were mixed and the mixed liquid was cooled to 30 ° C., and then immediately homogenized at a pressure of 20 MPa. After the homogenization treatment, the reduced milk Example 2 was prepared by cooling to 10 ° C.

[Comparative Example 4]
According to the process shown in FIG. 6, reduced milk comparative example 4 was prepared. Specifically, it was prepared by the following method. The non-fat milk solid solution and the oil / fat emulsion were prepared under the same conditions as in Example 1. The non-fat milk solid solution and the fat / oil emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, 1000 g of both liquids cooled separately to a liquid temperature of 60 ° C. were mixed, and the mixed liquid was cooled to 10 ° C., and then immediately homogenized at a pressure of 20 MPa. After the homogenization treatment, the mixture was cooled to 10 ° C. to prepare reduced milk comparative example 4. The preparation method of Comparative Example 4 differs from the preparation method of Example 2 only in that the cooling temperature after mixing both solutions is not 30 ° C. but 10 ° C.

<Results of sensory evaluation and emulsion stability evaluation of Example 2 and Comparative Example 4>
About each reduced milk of said Example 2 and Comparative Example 4, the sensory evaluation of flavor and evaluation of the emulsion stability were performed. Each evaluation was performed by the method described above. Table 4 shows the results of sensory evaluation and emulsion stability evaluation for Example 2 and Comparative Example 4.

Example 2 in which the nonfat milk solid solution after sterilization was mixed with the oil and fat emulsion and the mixture was cooled to a liquid temperature of 30 ° C. and then homogenized, had a good flavor. Also, the emulsion stability was good, and no oil-water separation was observed for 22 days from the start of storage. On the other hand, Comparative Example 4 in which the non-fat milk solid solution after sterilization and the fat / oil emulsion were mixed and the mixture was cooled to a liquid temperature of 10 ° C. and then homogenized was very poor in emulsion stability. Oil-water separation was observed in only one day from the start of storage. As described above, the difference between the preparation method of Example 2 and the preparation method of Comparative Example 4 is that the cooling temperature after mixing both solutions is 30 ° C. (Example 2) or 10 ° C. (Comparative Example 4). It is only what. It is known that the butter used as the fat and oil raw material in the fat and oil emulsion has a freezing point of around 30 ° C., and if the temperature is 30 ° C. or higher, 90% or more is in a liquid fat state. . From the experimental results using Example 2 and Comparative Example 4, the homogenization treatment performed after mixing the non-fat milk solid solution and the fat and oil emulsion was conducted from the freezing point of butter as the fat and oil raw material in the fat and oil emulsion. However, if it is performed at a low liquid temperature, sufficient homogenization cannot be performed, and such homogenization must be performed at a liquid temperature equal to or higher than the freezing point of butter which is a raw material for fats and oils in an oil and fat emulsion. It has been shown.

Next, instead of the fat and oil emulsion using butter as the fat and oil raw material (animal fat and oil emulsion), using the vegetable fat and oil emulsion using the vegetable fat and oil as the fat and oil raw material, Examples 3 to 4 and Comparative Examples 5-6 were prepared.

[Example 3]
Reduced milk Example 3 was prepared according to the process shown in FIG. Specifically, it was prepared by the following method. The non-fat milk solid solution was prepared under the same conditions as in Example 1. In addition, 292 g of rice oil heated to 55 to 65 ° C. was added little by little to the emulsifier P-1670 solution having a liquid temperature of 55 to 65 ° C., then stirred at high speed for 5 minutes, and hot water was added to make 4000 g. By increasing the volume, an oil / fat emulsion (vegetable oil / fat emulsion) (fat / oil content 7.3%, P-1670 2000 ppm) was obtained. The non-fat milk solid solution and the fat / oil emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, 1000 g of both liquids cooled to a liquid temperature of 50 ° C. were mixed as they were separately, and the mixed liquid was immediately homogenized at a pressure of 20 MPa, and then cooled to 10 ° C. to prepare reduced milk Example 3.

[Example 4]
Reduced milk Example 4 was prepared according to the process shown in FIG. Specifically, it was prepared by the following method. The non-fat milk solid solution was prepared under the same conditions as in Example 1, and the vegetable oil / fat emulsion was prepared under the same conditions as in Example 3. The non-fat milk solid solution and the vegetable oil / fat emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, 1000 g of both liquids cooled to a liquid temperature of 50 ° C. were mixed separately and the mixed liquid was cooled to 10 ° C., and then immediately homogenized at a pressure of 20 MPa. After the homogenization treatment, the reduced milk Example 4 was prepared by cooling to 10 ° C.

[Comparative Example 5]
Reduced milk comparative example 5 was prepared according to the process shown in FIG. Specifically, it was prepared by the following method. The non-fat milk solid solution was prepared under the same conditions as in Example 1, and the vegetable oil / fat emulsion was prepared under the same conditions as in Example 3. The non-fat milk solid solution and the vegetable oil / fat emulsion were mixed in an amount of 2000 g, and the mixture was sterilized by heating at 130 ° C. for 2 seconds. Thereafter, the liquid mixture was cooled to a liquid temperature of 50 ° C. and immediately homogenized at a pressure of 20 MPa, and then cooled to 10 ° C. to prepare reduced milk comparative example 5.

[Comparative Example 6]
Reduced milk comparative example 6 was prepared according to the process shown in FIG. Specifically, it was prepared by the following method. The non-fat milk solid solution was prepared under the same conditions as in Example 1, and the vegetable oil / fat emulsion was prepared under the same conditions as in Example 3. The non-fat milk solid solution and the vegetable oil / fat emulsion were sterilized by heating at 130 ° C. for 2 seconds, respectively. Thereafter, both liquids were separately cooled to a liquid temperature of 50 ° C., immediately homogenized at a pressure of 20 MPa, and then cooled separately to 10 ° C. Reduced milk comparative example 6 was prepared by mixing 500 g of the cooled non-fat milk solid solution and 500 g of the cooled vegetable oil emulsion.

For each of the reduced milks of Examples 3 to 4 and Comparative Examples 5 to 6, the taste sensory evaluation and the emulsion stability were evaluated. Each evaluation was performed by the method described above. Table 5 shows the results of sensory evaluation and emulsion stability evaluation for Examples 3 to 4 and Comparative Examples 5 to 6.

Example 3 in which the non-fat milk solid solution and the vegetable oil / fat emulsion were separately sterilized by heating and mixed, and the mixture was homogenized had little off-flavor and good flavor. Also, the emulsion stability was good, and no oil-water separation was observed for 22 days from the start of storage. On the other hand, Comparative Example 5 in which heat-sterilization was performed after mixing the non-fat milk solid solution and the vegetable oil / fat emulsion, had a strong off-flavor and poor flavor. Further, Comparative Example 6 mixed after homogenizing each of the non-fat milk solid solution and the vegetable oil / fat emulsion was very poor in emulsion stability, and oil-water separation was observed in only one day from the start of storage. It was. From these results, even when preparing reduced milk using vegetable oils and fats instead of butter, sterilize the non-fat milk solids solution and the vegetable oil and fat emulsions separately, It was shown that reduced milk with good flavor and emulsion stability can be produced by using a method of homogenization after mixing.

In addition, Example 4 in which the non-fat milk solid solution and the vegetable oil / fat emulsion were separately sterilized by heating and mixed, and the mixture was homogenized at a temperature of 10 ° C. was also carried out. Like Example 3, the flavor was good and the emulsion stability was good. It is known that the freezing point of rice oil used as an oil / fat raw material for vegetable oil / fat emulsion is lower than the freezing point of animal fats such as butter and is -5 to -10 ° C. Even at a liquid temperature of ℃, it corresponds to a liquid temperature higher than the freezing point of rice oil, and it is considered that sufficient homogenization treatment was performed.

When the experimental results of Examples 3 and 4 are considered together with the experimental results of Example 2 and Comparative Example 4 described above, the non-fat milk solid solution and the oil / fat emulsion (animal oil / fat emulsion or vegetable) It is shown that the homogenization treatment performed after mixing with the oil / fat emulsion) needs to be performed at a temperature higher than the freezing point of the animal oil / vegetable oil / vegetable oil / fat as the oil / fat raw material of the oil / fat emulsion. It was.

Claims

In the method for producing reduced milk using the non-fat milk solid raw material and the fat and oil raw material,
(1) a step of preparing a non-fat milk solid solution containing a non-fat milk solid material,
(2) Separately from the step of (1), a step of preparing an oil / fat emulsion containing the oil / fat raw material,
(3) A step of heat sterilizing each of the nonfat milk solid solution and the fat emulsion prepared in the steps (1) and (2),
(4) A step of cooling and mixing the heat-sterilized non-fat milk solid solution and the fat / oil emulsion.
(5) The mixed non-fat milk solid solution and the fat / oil emulsion are subjected to a homogenization treatment at a temperature equal to or higher than the freezing point of the fat / oil, and excellent in taste, flavor and emulsion stability. A method for producing reduced milk.
The method for producing reduced milk with excellent taste, flavor and emulsion stability according to claim 1, wherein the non-fat milk solid content raw material is a powdered milk raw material.
The method for producing reduced milk excellent in taste, flavor and emulsion stability according to claim 1 or 2, wherein the fat is animal fat or vegetable fat.
The method for producing reduced milk with excellent taste, flavor and emulsion stability according to claim 3, wherein the animal fat is milk fat.
The method for producing reduced milk excellent in taste, flavor and emulsion stability according to any one of claims 1 to 4, wherein the temperature at which homogenization is performed is 30 to 70 ° C.
The mixing ratio of the non-fat milk solid solution and the oil / fat emulsion is such that the oil / fat concentration is higher than 1.5% and lower than 6.0%, and the non-fat milk solid content concentration is higher than 5.0% and 14 The method for producing reduced milk excellent in taste, flavor and emulsion stability according to any one of claims 1 to 5, wherein the content is adjusted to be less than 0.0%.
Reduced milk excellent in taste, flavor and emulsion stability produced by the production method according to any one of claims 1 to 6.
A method for producing processed milk, a milk beverage or a milk-containing beverage, wherein the reduced milk according to claim 7 is used as all or part of a raw material.
Processed milk, milk beverage or milk-containing beverage produced by the method for producing processed milk, milk beverage or milk-containing beverage according to claim 8.