WO2016002919A1 - Milk beverage and method for producing same - Google Patents

Milk beverage and method for producing same Download PDF

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Publication number
WO2016002919A1
WO2016002919A1 PCT/JP2015/069227 JP2015069227W WO2016002919A1 WO 2016002919 A1 WO2016002919 A1 WO 2016002919A1 JP 2015069227 W JP2015069227 W JP 2015069227W WO 2016002919 A1 WO2016002919 A1 WO 2016002919A1
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WO
WIPO (PCT)
Prior art keywords
milk
present
beverage
milk beverage
concentrated
Prior art date
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PCT/JP2015/069227
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French (fr)
Japanese (ja)
Inventor
斎藤淳平
市村武文
柏木和典
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株式会社明治
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Priority to JP2016531464A priority Critical patent/JPWO2016002919A1/en
Publication of WO2016002919A1 publication Critical patent/WO2016002919A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23C1/12—Concentration by evaporation
    • 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
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/02—Preservation of milk or milk preparations by heating
    • 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
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives

Definitions

  • the present invention relates to a milk beverage and a method for producing the same.
  • milk beverages (low-fat milk, non-fat milk and other component-adjusted milk, processed milk, milk drinks, etc.) are heat-treated at high temperatures (for example, 130 to 140 ° C. for 2 to 4 seconds) so that they can be stored for a long period of time. Has been.
  • Patent Documents 1 to 4 the ingredients of raw milk are adjusted before heat treatment
  • the ingredients, ingredients and flavoring agents are heat treated and mixed to adjust the ingredients.
  • Patent Documents 5 to 8 the ingredients, ingredients and flavoring agents are heat treated and mixed to adjust the ingredients.
  • Patent Document 9 As a method for suppressing the generation of such a heated product, a method is known in which a heat treatment is performed after reducing the dissolved oxygen concentration of raw milk (raw milk or the like) (Patent Document 9).
  • Patent Document 10 As a method for efficiently reducing the dissolved oxygen concentration of raw milk, after vigorously mixing nitrogen gas or other inert gas into raw milk, the raw milk is stored in a tank, and then the raw milk A technique has been proposed in which a part is sprayed from the top of a tank to defoam (Patent Document 10).
  • the raw milk is defoamed before the heat treatment by the technique described above.
  • skim milk and low-fat milk with low fat content are more foamy and harder to defoam than raw milk, etc., and are more difficult to handle. There was also.
  • Patent Documents 11 to 13 As another method for reducing the dissolved oxygen concentration of raw material milk or the like, a technique of degassing by spraying raw material milk or the like under reduced pressure (vacuum) conditions has been proposed (Patent Documents 11 to 13).
  • the present invention is an oxidation / denaturation / degradation of nutritional components caused by heat treatment, and particularly milk beverages that can suppress flavor deterioration and dissipation (low-fat milk, non-fat milk and other component-adjusted milk, processed milk, It is an object of the present invention to provide a method for producing milk beverages, concentrated milk and powdered milk, and milk beverages, concentrated milk and powdered milk produced by this production method.
  • a milk beverage comprising a step of heat-treating a raw material of a milk beverage, followed by a centrifugal separation process to separate skim milk, and a component adjusting process for the separated skim milk. It is a manufacturing method.
  • the invention according to claim 2 It is a manufacturing method of the milk beverage which consists of skim milk provided with the process of carrying out the heat processing with respect to the raw material of milk beverage, and carrying out the centrifugation process.
  • the invention described in claim 3 It is a manufacturing method of the milk drink of Claim 1 or 2 characterized by the above-mentioned.
  • the invention according to claim 5 It is a manufacturing method of concentrated milk characterized by carrying out the concentration process with respect to the milk drink of Claim 4.
  • the invention described in claim 7 It is a manufacturing method of milk powder characterized by carrying out the drying process after concentrating with respect to the milk beverage of Claim 4.
  • a method for producing a milk beverage, concentrated milk, powdered milk, and a milk beverage produced thereby, which can suppress oxidation, denaturation, degradation, etc. of nutritional components caused by heat treatment, and deterioration and dissipation of flavor, Concentrated milk and powdered milk can be provided.
  • the top is a diagram comparing the results of sensory evaluation two days after production, and the bottom is a diagram comparing the results of sensory evaluation five days after production.
  • the top is the figure which compared the measurement result of the fragrance component 2 days after immediately after manufacture, and the bottom is the figure which compared the measurement result of the fragrance component 5 days after immediately after manufacture.
  • the raw material (raw material milk) of the milk beverage is subjected to a heat treatment, and then subjected to a centrifugal separation process to separate skim milk, and a component adjustment process is performed on the separated skim milk. It has a process. Moreover, after heat-processing with respect to the raw material of milk drink, the milk drink which consists of skim milk provided with the process of carrying out the centrifugation process is manufactured.
  • the raw material of the milk beverage is subjected to a centrifugal separation process to separate the skim milk, and after the component adjustment process is performed on the separated skim milk, the heat treatment ( Sterilization, sterilization, etc.).
  • the centrifugal treatment before the heat treatment for the raw material of the milk beverage, the centrifugal treatment is performed, and the skimmed milk after the centrifugal treatment is, if necessary, After the component adjustment treatment such as addition (formulation) of the cream after the centrifugal separation treatment, the heat treatment was performed.
  • the heat treatment before centrifuging the raw material of the milk beverage, the heat treatment is performed, and then the centrifugal treatment is performed on the raw material of the dairy beverage after the heat treatment. If necessary, the cream after the centrifugal separation is added (blended) to the subsequent skim milk so that the component is adjusted. In addition, after this, you may make it heat-process as needed.
  • milk beverages such as non-fat milk, low-fat milk, non-fat and low-fat milk beverages, etc.
  • milk beverages with less milk fat content are produced that are more foamy and less defoamed than raw milk (milk). This is particularly effective when
  • milk beverage corresponds to a standard defined as “milk and dairy products” in, for example, a ministerial ordinance of milk and the like (a ministerial ordinance relating to ingredient standards of milk and dairy products). Includes milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, milk drinks, skim milk and the like listed in the Ministerial Ordinance.
  • the “raw material for milk beverage” includes not only raw milk, milk and special milk, but also milk fat and non-fat milk solids such as skim milk powder, emulsifier, water and the like.
  • the “component” includes components generally contained in milk beverages and dairy products. Specifically, moisture, milk fat, non-fat milk solids (proteins, sugars such as lactose, sodium, etc. , Potassium, magnesium, calcium, phosphorus and other minerals, vitamins, etc.).
  • component adjustment treatment refers to managing the composition and quality of final products such as milk drinks, concentrated milk, and powdered milk within a predetermined range and conditions. It is not limited to the operation of adjusting the concentration of “component” by mixing (adding, blending) various raw materials / materials / intermediate products with a predetermined composition, etc., by a specific mixing process, etc. Operation that only evaluates (analyzes) and manages quality etc. continuously or intermittently (periodically, etc.) is included.
  • component adjustment processing includes, for example, operations exemplified below.
  • To produce milk beverages, concentrated milk, and powdered milk ⁇ Membrane separation of raw material milk, etc., and the separated proteins, carbohydrates, minerals, and vitamins are added to the intermediate product.
  • the operation of “component adjustment treatment” in the present invention is not particularly limited, From the viewpoint of flavor, the skim milk is separated from the cream by centrifugal separation of the raw material (raw milk) of the milk beverage, and the cream is added (mixed) to the obtained skim milk to obtain milk fat and no An operation of adjusting the milk solid content to a predetermined concentration is preferred.
  • non-fat milk solid content of the obtained milk drink is adjusted to a predetermined concentration so that it conforms to the ingredient standard defined as “milk and dairy product” in the Ministerial Ordinance on Milk and Dairy Product Ingredient Standards, etc.
  • the operation to perform is more preferable.
  • centrifugation treatment means, for example, for the purpose of appropriate separation of cream and skim milk, using a density difference between two or more components, and using centrifugal force as a driving force, the two or more components. Is defined as a method of separating and fractionating.
  • centrifugation treatment includes, for example, a desktop centrifuge, a continuous separation plate centrifuge (eg, cream separator, clarifier, etc.), an ultracentrifuge, a decanter, and the like. It is done.
  • a continuous separation plate type centrifuge eg, cream separator, clarifier, etc.
  • an ultracentrifuge e.g., a decanter
  • a cream separator or a clarifier it is more preferable to use a cream separator or a clarifier, and particularly preferable to use a cream separator from the viewpoint that it is easy to efficiently and hygienically separate heated products, and that a milk beverage having a good flavor and quality can be prepared.
  • cream or skim milk is produced with a continuous separation plate type centrifuge (for example, cream separator, clarifier, etc.), ultracentrifuge, or the like.
  • a continuous separation plate type centrifuge for example, cream separator, clarifier, etc.
  • the normal operating conditions used in the case may be applied.
  • centrifugation treatment in the operation conditions (temperature conditions) of “centrifugation treatment” in the present invention, from the viewpoint of improving the efficiency of the centrifugation treatment, it is not particularly limited as long as it includes a heating treatment of 45 ° C. or higher. -75 ° C is preferred, 50-70 ° C is more preferred, and 55-65 ° C is even more preferred.
  • the viewpoint of preventing the deterioration of the product quality due to heating it is preferably carried out at a low temperature, specifically, 0 to 20 ° C. is preferable, 5 to 15 ° C. is more preferable, and 8 to 10 ° C. is more preferable.
  • heat treatment refers to heating milk beverage ingredients and intermediate products for the purpose of sterilization, sterilization, long-term storage of intermediate products and final products, and the like.
  • the operation condition of “heat treatment” is not particularly limited as long as it corresponds to a high temperature treatment of 90 ° C. or more, but it is 90 to 99 ° C., 10 to 120 seconds, or 100 to 150 ° C. 1 to 20 seconds is preferable, 92 to 99 ° C., 10 to 90 seconds, or 110 to 145 ° C., 1 to 15 seconds is more preferable, 94 to 99 ° C., 10 to 60 seconds, or 120 to 140 ° C., 1 to 10 Seconds are more preferred.
  • the milk is centrifuged immediately after that to separate the skim milk, and the separated skim milk is Then, component adjustment processing is performed as necessary. Therefore, it is possible to suppress or prevent oxidation, denaturation, deterioration, etc. of the nutritional components that occur with the heat treatment. In particular, flavor deterioration and dissipation can be suppressed or prevented.
  • next process means, for example, that the next process starts to be executed within 30 minutes from the end of the previous process, and preferably the next process is performed within 15 minutes from the end of the previous process. More preferably, the next process is performed within 10 minutes from the end of the previous process.
  • milk beverages such as non-fat milk, low-fat milk, non-fat and low-fat milk beverages, etc.
  • milk beverages with less milk fat content are produced that are more foamy and less defoamed than raw milk (milk). This is particularly effective when
  • raw milk before passing through the centrifugal separation process undergoes a heat treatment process, and thereafter undergoes a centrifugal treatment process and a component adjustment treatment process performed as necessary.
  • a smell that impairs the original milk flavor or the like of the milk beverage that is generated by the heat treatment (heated odor, reduced odor, etc.) or a unique odor derived from the milk material (feed odor, Dairy drinks with improved flavor and improved flavor can be provided.
  • a milk raw material having a strong unique smell that impairs the flavor of a milk beverage when used, it can be used particularly effectively as a process for reducing the unique smell that impairs the flavor.
  • the raw material of the milk beverage is subjected to a heat treatment, followed by centrifugal separation to separate the skim milk, and the component adjustment process is performed on the separated skim milk as necessary.
  • the milk beverage of the present invention obtained by the above is concentrated.
  • the method described above can be used for the heat treatment, the centrifugal separation treatment, and the component adjustment treatment.
  • concentration treatment is not particularly limited, and examples thereof include membrane separation treatment, vacuum concentration (vacuum evaporation concentration) treatment, freeze concentration treatment, and the like.
  • the “concentration treatment” is preferably a membrane separation treatment from the viewpoint that oxidation, denaturation, degradation and the like of the nutrient components are unlikely to occur and the composition and concentration of the nutrient components can be appropriately changed.
  • the vacuum concentration (vacuum evaporation concentration) treatment is preferable, and oxidation, denaturation, degradation, etc. of the nutritional component hardly occur, and the composition of the nutritional component ( From the viewpoint of not changing the ratio), freeze concentration treatment is preferable.
  • an ultrafiltration membrane is used in order to moderately reduce water, carbohydrates, minerals and the like while mainly retaining lipids and proteins.
  • some minerals sodium, potassium, chlorine, etc.
  • a nanofiltration membrane NF
  • a reverse osmosis membrane RO
  • any of these may be used alone or in combination as a membrane separation treatment.
  • the “membrane separation process” is not only used during the concentration process, but may also be used before the heat treatment, before the centrifugation process, or during the component adjustment process.
  • the raw material of the milk beverage is subjected to a heat treatment, and then centrifuged to separate skim milk, and the separated skim milk is subjected to component adjustment treatment as necessary.
  • the obtained milk beverage of the present invention is concentrated and then dried.
  • the above-described methods can be used for the heat treatment, the centrifugal separation treatment, the component adjustment treatment, and the concentration treatment.
  • drying treatment is not particularly limited, and examples thereof include spray drying treatment, reduced pressure drying (vacuum evaporation drying) treatment, freeze drying treatment and the like.
  • the “drying treatment” is preferably a spray drying treatment from the viewpoint of efficient treatment in a predetermined time. From the viewpoint that oxidation, denaturation, deterioration, etc. of nutrient components are unlikely to occur, reduced pressure drying ( It is preferable to use a vacuum evaporation drying process or a freeze drying process.
  • the nutritional components produced by the heat treatment are compared with those of conventional concentrated milk and powdered milk. Oxidation, denaturation, deterioration, etc., especially flavor deterioration and dissipation are suppressed. Therefore, these concentrated milk and powdered milk can be used as a milk raw material with good flavor.
  • ⁇ / RTI> By using the production method of the present invention, a milk beverage, concentrated milk, and powdered milk with good flavor can be obtained. At this time, these flavors can be evaluated by, for example, measuring the aroma component concentration of the target sample.
  • the aroma component to be actually measured is not particularly limited as long as it is a component characteristic of milk drinks, concentrated milk, and powdered milk. From the viewpoint of being known as the cause of the heating odor of milk components, methanethiol (Metanetiol) and sulfide Sulfur compounds such as DMS, DMDS, DMTS, etc. are preferred.
  • Methanethiol and sulfides (DMS) in milk beverages, concentrated milk, and powdered milk can be accurately measured by a known method such as the GC / MS method.
  • flavors of milk beverages and the like are, for example, aromas of samples of milk beverages obtained according to the present invention (the product of the present invention) and samples of milk beverages obtained by a conventional production method (conventional product). Evaluation can be made by comparing the component concentrations. And it can evaluate in detail by measuring the sample which stored by refrigeration (for example, 0 degreeC or more and 10 degrees C or less) from actual manufacture, and the predetermined number of days passed.
  • refrigeration for example, 0 degreeC or more and 10 degrees C or less
  • the product of the present invention has a methanethiol concentration of 10% or more compared to the conventional product. It is preferably reduced, more preferably 15% or more, and further preferably 20% or more.
  • the DMS concentration of the present invention product is 35% or more compared to the conventional product. Is preferably reduced by 40% or more, more preferably by 45% or more, and particularly preferably by 50% or more.
  • the methanethiol concentration is reduced by 15% or more compared to the conventional product. Preferably, it is reduced by 20% or more, more preferably 25% or more.
  • the DMS concentration is 45% or more compared to the conventional product. It is preferably reduced, more preferably 50% or more, further preferably 55% or more, and particularly preferably 60% or more.
  • the methanethiol concentration is preferably reduced by 10% or more, more preferably 15 in comparison with conventional general milk drinks, concentrated milk, and powdered milk after 2 days of storing refrigerated immediately after production. It is possible to produce a milk beverage, concentrated milk, and powdered milk that is reduced by at least%, and more preferably by at least 20%.
  • the DMS concentration is preferably reduced by 35% or more, more preferably compared to conventional general milk drinks, concentrated milk, and powdered milk after 2 days of storage in the refrigerator immediately after production. Milk beverages, concentrated milk, and powdered milk that are reduced by 40% or more, more preferably 45% or more, and particularly preferably 50% or more can be produced.
  • the methanethiol concentration is preferably reduced by 15% or more, more preferably 20 compared with conventional general milk drinks, concentrated milk, and powdered milk after 5 days after being stored refrigerated immediately after production. It is possible to produce a milk beverage, concentrated milk, and powdered milk that is reduced by at least% and more preferably by at least 25%.
  • the DMS concentration is preferably reduced by 45% or more, more preferably, compared with conventional general milk drinks, concentrated milk, and powdered milk after 5 days after being stored refrigerated immediately after production. Milk beverages, concentrated milk and powdered milk that are reduced by 50% or more, more preferably 55% or more, and particularly preferably 60% or more can be produced.
  • Example 1 Manufacture of conventional products (milk drinks) (1)> The manufacturing process by the conventional method (conventional manufacturing method) is shown on the left side of FIG.
  • a cream separator continuous separation plate centrifuge, manufactured by elecrem
  • the raw milk was heated to 55 ° C. using a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.) in preparation for the centrifugation process before the centrifugation process.
  • this separated cream was added to this separated skim milk, and milk fat content was adjusted to 1.5%.
  • the low-fat milk that has been subjected to the component adjustment treatment is heated to 75 ° C. using a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.) and then homogenized using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.). (First stage pressure: 10 bar, second stage pressure: 5 bar), and cooled to 10 ° C. or lower.
  • a plate-type heat exchanger made by Powerpoint International Co., Ltd.
  • heat treatment 130 ° C., 2 seconds
  • cooling to 10 ° C. or less low-fat milk (milk beverage Conventional product) was manufactured.
  • raw milk whole milk
  • a tank with jacket Izumi Food Machinery Co., Ltd.
  • a cream separator continuous separation plate centrifuge, manufactured by elecrem
  • this separated cream is added to this separated skim milk and the milk fat content is adjusted to 1.5%.
  • a beverage according to the present invention was manufactured.
  • each milk beverage was stored in the refrigerator (5 ° C. ⁇ 0.5 ° C.) for 2 days and 5 days immediately after production, and a sample of each milk beverage was prepared.
  • this sensory evaluation was performed by a two-point comparison method. That is, compared with the milk beverage produced by the conventional method (conventional product), each of the evaluation items of the milk beverage produced by the present invention (the product of the present invention) was evaluated on a scale of 7 to -3 to +3. Judgment).
  • FIG. 2 shows a comparison of flavors and changes over time of milk beverages (conventional products) manufactured by the conventional method and milk beverages manufactured by the present invention (product of the present invention).
  • the product of the present invention is compared with the conventional product.
  • the sulfur odor (heated odor) and the reduced odor were clearly reduced, and the overall evaluation and the refreshing feeling of the aftertaste were clearly increased.
  • an unpleasant odor such as a sulfur odor (heated odor) or a reduced odor was suppressed, and the refreshing feeling of the aftertaste was improved. It was.
  • the product of the present invention is compared with the conventional product.
  • the sulfur odor heated odor
  • the reduced odor decreased, the overall evaluation and the refreshing feeling of the aftertaste increased, and there was a statistically significant difference in the sulfur odor.
  • Example 1 the aroma components of the milk beverage manufactured by the conventional method (conventional product) and the milk beverage manufactured by the present invention (product of the present invention) were analyzed. Below, the analysis method of the aroma component was shown.
  • DB-WAX (30 m ⁇ inner diameter 0.25 mm, film thickness 0.25 ⁇ m, manufactured by Agilent Technologies) was used as the GC column for analysis.
  • the TDU tube is subjected to heat treatment (230 ° C.), the fragrance component is desorbed, cooled to ⁇ 50 ° C. with the cooling unit, and the fragrance component is concentrated. Introduced.
  • the TDU tube is heated (240 ° C.), the fragrance component is desorbed, cooled to ⁇ 20 ° C. by the cooling unit, and concentrated to GC / MS. Introduced.
  • the temperature of the column was maintained at 40 ° C. for 2.5 minutes, then raised to 240 ° C. at 5 ° C./min, and maintained at 240 ° C. for 10 minutes.
  • the detection of the component to be analyzed by the MS method the result of the total ion chromatogram and the mass spectrum was checked against the library.
  • FIG. 3 shows a comparison of fragrance components and changes with time for milk beverages manufactured by the conventional method (conventional product) and milk beverages manufactured by the present invention (product of the present invention).
  • concentration of a conventional fragrance component (methanethiol, DMS) stored in refrigeration (5 ° C. ⁇ 0.5 ° C.) for 2 days immediately after production of each milk beverage is set to 1, and the present invention It was compared with the concentration of the fragrance component of the product.
  • a sulfur compound (methanethiol, DMS) is a parameter
  • the product of the present invention is compared with the conventional product.
  • the methanethiol concentration was reduced at 20%, and the DMS concentration was reduced at 50%.
  • the product of the present invention is compared with the conventional product.
  • the methanethiol concentration was reduced at 25% and the DMS concentration was reduced at 60%.
  • skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
  • skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water
  • the skim milk produced according to the present invention was concentrated using a vacuum concentrator (vacuum evaporation concentrator) to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim concentrated milk was dried using the spray dryer, and skim milk powder (water
  • a vacuum concentrator vacuum evaporation concentrator
  • Example 2 Manufacture of conventional products (milk drinks) (2)> The manufacturing process by the conventional method (conventional manufacturing method) is shown on the left side of FIG.
  • a cream separator continuous separation type centrifuge, manufactured by elecrem
  • raw milk is centrifuged to separate skim milk and cream, and 10 ° C or less in a jacketed tank (manufactured by Izumi Food Machinery). Cooled to.
  • the raw milk was heated to 55 ° C. using a plate heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.) in preparation for the centrifugation process before the centrifugation process.
  • the skim milk is heated (130 ° C., 2 seconds), and then cooled to 10 ° C. or less, so that the skim milk ( A conventional milk beverage was manufactured.
  • FIG. 5 shows that each of the milk beverages produced by the conventional method (conventional product) and the milk beverage produced by the present invention (product of the present invention) is refrigerated (5 ° C. ⁇ 0.5 ° C.) immediately after production. The results of sensory evaluation of samples stored for a day are shown.
  • the sulfur odor (heated odor) and the reduced odor are reduced as compared with the conventional product, and the overall evaluation and the refreshing feeling of the aftertaste are increased.
  • the sulfur odor (heated odor) and the aftertaste are increased. There was a statistically significant difference in the refreshing feeling.
  • Example 2 the milk beverage manufactured by the conventional method (conventional product) and the milk beverage manufactured by the present invention (product of the present invention) were analyzed in Example 1, “Aroma component analysis (2)”.
  • the aroma component was analyzed in the same manner as (milk drink).
  • FIG. 6 shows that the milk beverage (conventional product) manufactured by the conventional method and the milk beverage manufactured by the present invention (product of the present invention) are refrigerated (5 ° C. ⁇ 0.5 ° C.) immediately after each milk beverage is manufactured.
  • the concentration of the conventional fragrance component (DMS) stored for 1 day was set to 1 and compared with the concentration of the fragrance component of the product of the present invention.
  • the product of the present invention had a DMS concentration of 70% lower than that of the conventional product.
  • FIG. 6 reveals that in the present invention, a milk beverage can be produced by reducing the sulfur compound (DMS) content, that is, by reducing the heating odor, as compared with the conventional method.
  • DMS sulfur compound
  • skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
  • skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water
  • the skim milk produced according to the present invention was concentrated using a vacuum concentrator (vacuum evaporation concentrator) to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water
  • a vacuum concentrator vacuum evaporation concentrator
  • the present invention is a conventional method for producing a general milk beverage, (1) a step of centrifuging raw materials for milk beverage, and (2) raw materials for milk beverage.
  • This is a process for centrifuging the beverage ingredients (after heat treatment)
  • this invention is the manufacturing method of the conventional general milk drink, (1) The process of centrifuging the raw material of a milk drink, (2) The raw material (after centrifugation process) of a milk drink is heat-processed. The steps are changed to (1 ′) a step of heat-treating the raw material of the milk beverage, and (2 ′) a step of subjecting the raw material of the milk beverage (after the heat treatment) to a centrifugal separation process.
  • the present invention it is not necessary to add or deploy new equipment (such as a centrifugal separation device, a heat treatment device, and a tank) when introducing the milk beverage production method.
  • new equipment such as a centrifugal separation device, a heat treatment device, and a tank
  • the present invention can be realized by rearranging the configuration of the piping while using the conventional manufacturing process, so that the introduction cost can be suppressed and economically introduced.

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Abstract

Provided are the following: a milk beverage production method that can suppress oxidation, degeneration, degradation, and the like of a nutritional component, and in particular, the flavor degradation and loss of the nutritional component, such impacts arising in conjunction with heat treatment; and a milk beverage produced by this production method. The milk beverage production method comprises a step for heating the starting materials of a milk beverage, then subjecting the materials to centrifugation to separate skim milk, and performing component-adjustment on the separated skim milk. The milk beverage production method, such milk beverage including skim milk, comprises a step for heating the starting materials of the milk beverage, and then subjecting the materials to centrifugation.

Description

乳飲料及びその製造方法Milk beverage and method for producing the same
　本発明は、乳飲料及びその製造方法に関する。 The present invention relates to a milk beverage and a method for producing the same.
　一般に、乳飲料（低脂肪牛乳、無脂肪牛乳などの成分調整牛乳、加工乳、乳飲料など）は、長期保存できるように、高温で加熱処理（例えば、１３０～１４０℃、２～４秒間）されている。 In general, milk beverages (low-fat milk, non-fat milk and other component-adjusted milk, processed milk, milk drinks, etc.) are heat-treated at high temperatures (for example, 130 to 140 ° C. for 2 to 4 seconds) so that they can be stored for a long period of time. Has been.
　例えば、従来の乳飲料では、原料乳の成分を調整してから加熱処理したり（特許文献１～４）、原料・素材や風味付与剤を加熱処理してから混合し、成分調整するなどによって製造されている（特許文献５～８）。 For example, in conventional milk beverages, the ingredients of raw milk are adjusted before heat treatment (Patent Documents 1 to 4), or the ingredients, ingredients and flavoring agents are heat treated and mixed to adjust the ingredients. (Patent Documents 5 to 8).
　この場合、加熱処理に伴って、加熱生成物（メタンチオール、ジメチルサルファイドなど）が生じるため、乳本来の風味が著しく損なわれることが問題になっている。 In this case, a heat product (methanethiol, dimethyl sulfide, etc.) is generated with the heat treatment, and thus the original flavor of milk is significantly impaired.
　このような加熱生成物の生成を抑制する方法として、原料乳(生乳など)の溶存酸素濃度を低減してから加熱処理する方法が知られている（特許文献９）。 As a method for suppressing the generation of such a heated product, a method is known in which a heat treatment is performed after reducing the dissolved oxygen concentration of raw milk (raw milk or the like) (Patent Document 9).
　そして、原料乳の溶存酸素濃度を効率的に低減する方法として、原料乳に窒素ガス等の不活性ガスを激しく混合してから、その原料乳をタンクに貯液し、その後、その原料乳の一部をタンクの上部から噴霧（スプレー）して消泡する技術が提案されている（特許文献１０）。 Then, as a method for efficiently reducing the dissolved oxygen concentration of raw milk, after vigorously mixing nitrogen gas or other inert gas into raw milk, the raw milk is stored in a tank, and then the raw milk A technique has been proposed in which a part is sprayed from the top of a tank to defoam (Patent Document 10).
　この時、原料乳に不活性ガスを混合する（吹き込む）と、多量の発泡を伴う。そして、これを、そのまま消泡せずに(気泡を低減や消滅させずに)、原料乳を加熱処理すると、プレート式殺菌機のプレートの表面や、スチームインジェクション式殺菌機のスチームノズルの周辺などで、焦げ付きや凝集が起こる。これは、乳飲料の製造上（殺菌機の流路の閉塞に伴う連続運転時間の短縮など）、品質上（焦げや凝集物の混入に伴う不良品の増加など）、経済上（製品の収率の低下や不良品の廃棄処理に伴う収益の低下など）の不具合の原因となる。 At this time, mixing inert gas with raw milk (blowing) is accompanied by a large amount of foaming. And, without removing the foam as it is (without reducing or eliminating bubbles), when the raw milk is heated, the surface of the plate of the plate type sterilizer, the periphery of the steam nozzle of the steam injection type sterilizer, etc. Then, scorching and aggregation occur. This is because of the production of milk beverages (such as shortening the continuous operation time associated with blockage of the sterilizer flow path), quality (such as an increase in defective products due to scorching and agglomeration), and economy (product yield). Such as a decrease in the rate and a decrease in profits due to the disposal of defective products).
　これを防止する目的で、前述した技術などによって、原料乳を加熱処理する前に消泡している。しかし、脂肪の含量が少ない脱脂乳や低脂肪乳などでは、生乳などよりも泡立ちやすく、消泡しにくいため、更に取り扱いが難しく、前述した技術のような設備では、運転条件の制約を受けることもあった。 For the purpose of preventing this, the raw milk is defoamed before the heat treatment by the technique described above. However, skim milk and low-fat milk with low fat content are more foamy and harder to defoam than raw milk, etc., and are more difficult to handle. There was also.
　また、前述した技術のような設備では、不活性ガスを混合することが必須となるため、そのための特別な設備などが必要となり、その設備の複雑化や不活性ガスの使用などに伴う費用が発生し、製造費が高騰する。 In addition, it is indispensable to mix inert gas in equipment such as the technology described above, so special equipment is required for that purpose, and the costs associated with complicating the equipment and using inert gas are required. Occurs, and manufacturing costs rise.
　一方、原料乳などの溶存酸素濃度を低減する他の方法として、原料乳などを減圧（真空）条件下に噴霧して脱気する技術が提案されている（特許文献１１～１３）。 On the other hand, as another method for reducing the dissolved oxygen concentration of raw material milk or the like, a technique of degassing by spraying raw material milk or the like under reduced pressure (vacuum) conditions has been proposed (Patent Documents 11 to 13).
　しかし、原料乳などを減圧条件下に噴霧して脱気（脱酸素）処理すると、原料乳などから風味の良好な香気成分が散逸することもあり、この場合、乳飲料などの香味が乏しくなりやすい。 However, when raw milk is sprayed under reduced pressure conditions and degassed (deoxygenated), flavor components with good flavor may be dissipated from the raw milk, etc. In this case, the flavor of milk beverages and the like becomes poor. Cheap.
　また、この方法では、減圧条件を実現することが必須になり、そのための特別な設備などが必要となり、その設備の使用などに伴う費用が発生し、製造費が高騰することとなる。 In this method, it is indispensable to realize the decompression condition, and special equipment for that purpose is required, and costs associated with the use of the equipment are generated, resulting in a high manufacturing cost.
特開２００２－５１６９９号公報JP 2002-51699 A 特開２００２－２５３１１６号公報JP 2002-253116 A 特開２０１１－２４５０８号公報JP 2011-24508 A 特表平１１－５０５１２１号公報Japanese National Patent Publication No. 11-505121 特開２００６－１５８２３２号公報JP 2006-158232 A 特開２００３－２５０４８２号公報JP 2003-250482 A 特開平９－３７７１３号公報JP-A-9-37713 特開平６－２０５６３９号公報JP-A-6-205639 特開平１０－２９５３４１号公報JP-A-10-295341 特開２００１－７８６６５号公報JP 2001-78665 A 特開２００５－３０４３９０号公報JP 2005-304390 A 特開２００３－２７５７４５号公報JP 2003-275745 A 特開平５－１０３６４６号公報JP-A-5-103646
　本発明は、加熱処理に伴って生じる栄養成分の酸化・変性・劣化などや、特に、風味の劣化や散逸を抑制できる乳飲料（低脂肪牛乳、無脂肪牛乳などの成分調整牛乳、加工乳、乳飲料など）、濃縮乳、粉乳の製造方法と、この製造方法によって製造した乳飲料、濃縮乳、粉乳を提供することを目的とする。 The present invention is an oxidation / denaturation / degradation of nutritional components caused by heat treatment, and particularly milk beverages that can suppress flavor deterioration and dissipation (low-fat milk, non-fat milk and other component-adjusted milk, processed milk, It is an object of the present invention to provide a method for producing milk beverages, concentrated milk and powdered milk, and milk beverages, concentrated milk and powdered milk produced by this production method.
　請求項１記載の発明は、
　乳飲料の原料に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して成分調整処理する工程を備えていることを特徴とする、乳飲料の製造方法
　である。 The invention described in claim 1
A milk beverage comprising a step of heat-treating a raw material of a milk beverage, followed by a centrifugal separation process to separate skim milk, and a component adjusting process for the separated skim milk. It is a manufacturing method.
　請求項２記載の発明は、
　乳飲料の原料に対して加熱処理した後に、遠心分離処理する工程を備えている脱脂乳からなる乳飲料の製造方法
　である。 The invention according to claim 2
It is a manufacturing method of the milk beverage which consists of skim milk provided with the process of carrying out the heat processing with respect to the raw material of milk beverage, and carrying out the centrifugation process.
　請求項３記載の発明は、
　前記加熱処理が９０℃以上の加熱処理であることを特徴とする、請求項１又は２記載の乳飲料の製造方法
　である。 The invention described in claim 3
It is a manufacturing method of the milk drink of Claim 1 or 2 characterized by the above-mentioned.
　請求項４記載の発明は、
　請求項１乃至３のいずれか一項の製造方法によって製造した乳飲料
　である。 The invention according to claim 4
A milk beverage produced by the production method according to any one of claims 1 to 3.
　請求項５記載の発明は、
　請求項４の乳飲料に対して濃縮処理することを特徴とする、濃縮乳の製造方法
　である。 The invention according to claim 5
It is a manufacturing method of concentrated milk characterized by carrying out the concentration process with respect to the milk drink of Claim 4.
　請求項６記載の発明は、
　請求項５の製造方法によって製造した濃縮乳
　である。 The invention described in claim 6
A concentrated milk produced by the production method according to claim 5.
　請求項７記載の発明は、
　請求項４の乳飲料に対して濃縮処理した後に、乾燥処理することを特徴とする、粉乳の製造方法
　である。 The invention described in claim 7
It is a manufacturing method of milk powder characterized by carrying out the drying process after concentrating with respect to the milk beverage of Claim 4.
　請求項８記載の発明は、
　請求項７の製造方法によって製造した粉乳
　である。 The invention described in claim 8
A milk powder produced by the production method according to claim 7.
　本発明によれば、加熱処理に伴って生じる栄養成分の酸化、変性、劣化などや、風味の劣化や散逸を抑制できる乳飲料、濃縮乳、粉乳の製造方法と、これによって製造した乳飲料、濃縮乳、粉乳を提供することができる。 According to the present invention, a method for producing a milk beverage, concentrated milk, powdered milk, and a milk beverage produced thereby, which can suppress oxidation, denaturation, degradation, etc. of nutritional components caused by heat treatment, and deterioration and dissipation of flavor, Concentrated milk and powdered milk can be provided.
従来法及び本発明による乳飲料の製造工程の一例を対比して表す図。The figure which compares and shows an example of the manufacturing process of the milk beverage by the conventional method and this invention. 従来法及び本発明によって製造した乳飲料における風味の経時変化の結果を表す図。上が製造直後から２日後の官能評価の結果を比較した図であり、下が製造直後から５日後の官能評価の結果を比較した図である。The figure showing the result of the time-dependent change of the flavor in the milk drink manufactured by the conventional method and this invention. The top is a diagram comparing the results of sensory evaluation two days after production, and the bottom is a diagram comparing the results of sensory evaluation five days after production. 従来法及び本発明の製造方法で製造した乳飲料における香気成分の経時変化の結果を表す図。上が製造直後から２日後の香気成分の測定結果を比較した図であり、下が製造直後から５日後の香気成分の測定結果を比較した図である。The figure showing the result of the time-dependent change of the aroma component in the milk drink manufactured with the manufacturing method of the conventional method and this invention. The top is the figure which compared the measurement result of the fragrance component 2 days after immediately after manufacture, and the bottom is the figure which compared the measurement result of the fragrance component 5 days after immediately after manufacture. 従来法及び本発明による脱脂乳の製造工程の一例を対比して表す図。The figure which compares and shows an example of the manufacturing process of the skim milk by a conventional method and this invention. 従来法及び本発明によって製造した脱脂乳について、製造直後から２日後の官能評価の結果を比較した図である。It is the figure which compared the result of the sensory evaluation 2 days after immediately after manufacture about the skim milk manufactured by the conventional method and this invention. 従来法及び本発明の他の製造方法で製造した脱脂乳における香気成分について、製造直後から２日後の香気成分の測定結果を比較した図である。It is the figure which compared the measurement result of the aroma component 2 days after immediately after manufacture about the aroma component in skim milk manufactured with the conventional method and the other manufacturing method of this invention.
　本発明の乳飲料の製造方法は、乳飲料の原料（原料乳）に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して成分調整処理する工程を備えているものである。また、乳飲料の原料に対して加熱処理した後に、遠心分離処理する工程を備えている脱脂乳からなる乳飲料を製造するものである。 In the method for producing a milk beverage of the present invention, the raw material (raw material milk) of the milk beverage is subjected to a heat treatment, and then subjected to a centrifugal separation process to separate skim milk, and a component adjustment process is performed on the separated skim milk. It has a process. Moreover, after heat-processing with respect to the raw material of milk drink, the milk drink which consists of skim milk provided with the process of carrying out the centrifugation process is manufactured.
　ここで、従来の一般的な乳飲料の製造方法では、乳飲料の原料に対して遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して成分調整処理した後に加熱処理（殺菌、滅菌など）していた。 Here, in the conventional general method for producing a milk beverage, the raw material of the milk beverage is subjected to a centrifugal separation process to separate the skim milk, and after the component adjustment process is performed on the separated skim milk, the heat treatment ( Sterilization, sterilization, etc.).
　これに対して、本発明では、乳飲料の原料に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して、必要に応じて、成分調整処理するように変更している。なお、この後、必要に応じて、さらに加熱処理（殺菌、滅菌など）するようにしてもよい。 On the other hand, in this invention, after heat-processing with respect to the raw material of a milk beverage, it centrifuges and isolate | separates skim milk and it is a component adjustment process with respect to the isolate | separated skim milk as needed. It has been changed to. In addition, after this, you may make it heat-process (sterilization, sterilization, etc.) further as needed.
　すなわち、従来の一般的な乳飲料の製造方法では、乳飲料の原料に対して加熱処理する前に、遠心分離処理して、遠心分離処理した後の脱脂乳に対して、必要に応じて、遠心分離処理した後のクリームを添加（配合）するなどして成分調整処理した後に、加熱処理していた。 That is, in the conventional general method for producing a milk beverage, before the heat treatment for the raw material of the milk beverage, the centrifugal treatment is performed, and the skimmed milk after the centrifugal treatment is, if necessary, After the component adjustment treatment such as addition (formulation) of the cream after the centrifugal separation treatment, the heat treatment was performed.
　これに対して、本発明では、乳飲料の原料に対して遠心分離処理する前に、加熱処理して、加熱処理した後の乳飲料の原料に対して遠心分離処理した後に、遠心分離処理した後の脱脂乳に対して、必要に応じて、遠心分離処理した後のクリームを添加（配合）するなどして成分調整処理するように変更している。なお、この後、必要に応じて、さらに加熱処理するようにしてもよい。 On the other hand, in the present invention, before centrifuging the raw material of the milk beverage, the heat treatment is performed, and then the centrifugal treatment is performed on the raw material of the dairy beverage after the heat treatment. If necessary, the cream after the centrifugal separation is added (blended) to the subsequent skim milk so that the component is adjusted. In addition, after this, you may make it heat-process as needed.
　従来の一般的な乳飲料の製造方法では、加熱生成物による問題を抑制する目的として、原料乳の溶存酸素濃度を低減する追加の製造工程や製造設備などが採用されていた。 In the conventional method for producing a milk beverage, an additional production process or production facility for reducing the dissolved oxygen concentration of the raw material milk has been adopted for the purpose of suppressing problems caused by the heated product.
　これに対して、本発明では、加熱生成物による問題を抑制する目的としての、原料乳の溶存酸素濃度を低減する追加の製造工程や製造設備などが不要になる。 On the other hand, in the present invention, an additional manufacturing process or manufacturing equipment for reducing the dissolved oxygen concentration of the raw material milk for the purpose of suppressing problems caused by the heated product is not necessary.
　これにより、本発明では、従来の乳飲料の製造方法に比較して、特別な製造工程の省略・簡略化や、特別な製造設備の導入費・運転費の削減・低減が可能になる。そして、本発明では、生乳（牛乳）よりも泡立ちやすく消泡しにくい、乳脂肪の含有量が少ない乳飲料（無脂肪乳、低脂肪乳、無脂肪や低脂肪の乳飲料など）などを製造する場合に特に有効である。 Thereby, in the present invention, it is possible to omit / simplify a special production process and to reduce / reduce the introduction cost / operating cost of a special production facility as compared with the conventional milk beverage production method. And in the present invention, milk beverages (such as non-fat milk, low-fat milk, non-fat and low-fat milk beverages, etc.) with less milk fat content are produced that are more foamy and less defoamed than raw milk (milk). This is particularly effective when
　本発明において「乳飲料」とは、例えば、乳等省令（乳及び乳製品の成分規格等に関する省令）において「乳及び乳製品」と定められている規格に該当するものであり、具体的には、乳等省令に挙げられている牛乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳、加工乳、乳飲料、脱脂乳などが含まれる。 In the present invention, “milk beverage” corresponds to a standard defined as “milk and dairy products” in, for example, a ministerial ordinance of milk and the like (a ministerial ordinance relating to ingredient standards of milk and dairy products). Includes milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, milk drinks, skim milk and the like listed in the Ministerial Ordinance.
　本発明において「乳飲料の原料」には、生乳、牛乳、特別牛乳だけでなく、乳脂肪分に、脱脂粉乳などの無脂乳固形分、乳化剤、水などを添加したものなどが含まれる。 In the present invention, the “raw material for milk beverage” includes not only raw milk, milk and special milk, but also milk fat and non-fat milk solids such as skim milk powder, emulsifier, water and the like.
　本発明において「成分」とは、一般的に乳飲料や乳製品に含まれる成分が含まれ、具体的には、水分、乳脂肪、無脂乳固形分（タンパク質、乳糖などの糖質、ナトリウム、カリウム、マグネシウム、カルシウム、リンなどのミネラル、ビタミンなど）などが挙げられる。 In the present invention, the “component” includes components generally contained in milk beverages and dairy products. Specifically, moisture, milk fat, non-fat milk solids (proteins, sugars such as lactose, sodium, etc. , Potassium, magnesium, calcium, phosphorus and other minerals, vitamins, etc.).
　本発明において「成分調整処理」とは、乳飲料、濃縮乳、粉乳などの最終製品の組成や品質などを所定の範囲や条件で管理することをいう。各種の原料・素材・中間製品を所定の組成で混合（添加、配合）するなどして、特定の混合処理などによって、「成分」の濃度を調整する操作に限定されず、最終製品の組成や品質などを連続的や断続的（定期的など）に評価（分析）して管理するだけの操作が含まれる。 In the present invention, “component adjustment treatment” refers to managing the composition and quality of final products such as milk drinks, concentrated milk, and powdered milk within a predetermined range and conditions. It is not limited to the operation of adjusting the concentration of “component” by mixing (adding, blending) various raw materials / materials / intermediate products with a predetermined composition, etc., by a specific mixing process, etc. Operation that only evaluates (analyzes) and manages quality etc. continuously or intermittently (periodically, etc.) is included.
　ここで、「成分調整処理」の操作には、例えば、以下に例示する操作などが含まれる。 Here, the operation of “component adjustment processing” includes, for example, operations exemplified below.
　・原料乳などを遠心分離処理や膜分離処理するなどして、ここで分離したクリームなどの乳脂肪を、ここで分離した脱脂乳に混合（添加、配合）するなどして、最終製品や中間製品の乳脂肪や無脂乳固形分を所定の濃度に調整する操作
　・香料、甘味料、コーヒー、ココア、紅茶、緑茶、果汁、果肉、プレパレーション、乳化剤、安定剤、ゲル化剤、水などを中間製品に添加して、乳飲料、濃縮乳、粉乳を製造する操作
　・原料乳などを膜分離処理するなどして、ここで分離したタンパク質、糖質、ミネラル、ビタミンを中間製品に添加して、最終製品や中間製品のタンパク質、糖質、ミネラル、ビタミンを所定の濃度に調整する操作
　・減圧処理、加熱処理、凍結処理するなどして、最終製品や中間製品の水分を所定の濃度に調整する操作
　・乳成分の原料の他の原料を中間製品に添加して、特定の成分を所定の濃度に調整する操作
　前述した通り、本発明において「成分調整処理」の操作は、特に限定されないが、乳飲料の風味の観点から、乳飲料の原料（原料乳）の遠心分離処理によって、脱脂乳をクリームと分離し、この得られた脱脂乳にクリームを添加（配合）して、乳飲料の乳脂肪や無脂乳固形分を所定の濃度に調整する操作が好ましい。また、乳及び乳製品の成分規格等に関する省令において「乳及び乳製品」と定められている成分規格に適合するように、この得られた乳飲料の無脂乳固形分を所定の濃度に調整する操作がより好ましい。 ・ Creating raw milk, etc. by centrifugal separation or membrane separation, and mixing (adding, blending) the milk fat such as cream separated here with the skim milk separated here, so that the final product or intermediate Operation to adjust the milk fat and non-fat milk solid content of the product to the prescribed concentration ・ Flavor, sweetener, coffee, cocoa, tea, green tea, fruit juice, pulp, preparation, emulsifier, stabilizer, gelling agent, water, etc. To produce milk beverages, concentrated milk, and powdered milk ・ Membrane separation of raw material milk, etc., and the separated proteins, carbohydrates, minerals, and vitamins are added to the intermediate product. To adjust the protein, sugar, minerals, and vitamins of the final product and intermediate products to the prescribed concentration ・ Depressurization treatment, heat treatment, freezing treatment, etc. to bring the moisture of the final product and intermediate product to the prescribed concentration Operation to adjust Operation of adding other raw materials of ingredients to the intermediate product and adjusting a specific ingredient to a predetermined concentration As described above, the operation of “component adjustment treatment” in the present invention is not particularly limited, From the viewpoint of flavor, the skim milk is separated from the cream by centrifugal separation of the raw material (raw milk) of the milk beverage, and the cream is added (mixed) to the obtained skim milk to obtain milk fat and no An operation of adjusting the milk solid content to a predetermined concentration is preferred. In addition, the non-fat milk solid content of the obtained milk drink is adjusted to a predetermined concentration so that it conforms to the ingredient standard defined as “milk and dairy product” in the Ministerial Ordinance on Milk and Dairy Product Ingredient Standards, etc. The operation to perform is more preferable.
　本発明において「遠心分離処理」とは、例えば、クリームと脱脂乳の適切な分離を目的として、二つ以上の成分の密度差を利用し、遠心力を駆動力として、当該二つ以上の成分を分離や分画する方法と定義される。 In the present invention, “centrifugation treatment” means, for example, for the purpose of appropriate separation of cream and skim milk, using a density difference between two or more components, and using centrifugal force as a driving force, the two or more components. Is defined as a method of separating and fractionating.
　本発明において「遠心分離処理」の装置とは、例えば、卓上型遠心分離機、連続式の分離版型遠心分離機（例えば、クリームセパレーター、クラリファイヤーなど）、超遠心分離機、デカンターなどが挙げられる。そして、本発明において、商業的な製造の利便性の観点から、連続式の分離版型の遠心分離機、超遠心分離機を用いることが好ましく、連続式の分離版型の遠心分離機を用いることがより好ましい。また、加熱生成物を効率的かつ衛生的に分離しやすく、風味や品質の良好な乳飲料を調製できる観点から、クリームセパレーターやクラリファイヤーを用いることがさらに好ましく、クリームセパレーターを用いることが特に好ましい。 In the present invention, “centrifugation treatment” includes, for example, a desktop centrifuge, a continuous separation plate centrifuge (eg, cream separator, clarifier, etc.), an ultracentrifuge, a decanter, and the like. It is done. In the present invention, from the viewpoint of the convenience of commercial production, it is preferable to use a continuous separation plate type centrifuge and an ultracentrifuge, and a continuous separation plate type centrifuge is used. It is more preferable. Moreover, it is more preferable to use a cream separator or a clarifier, and particularly preferable to use a cream separator from the viewpoint that it is easy to efficiently and hygienically separate heated products, and that a milk beverage having a good flavor and quality can be prepared. .
　なお、本発明において「遠心分離処理」の運転には、連続式の分離版型の遠心分離機（例えば、クリームセパレーター、クラリファイヤーなど）、超遠心分離機などで、クリームや脱脂乳を製造する場合に用いられる通常の操作条件（機器の寸法、回転数（遠心力）、温度、流量（滞留時間）など）を適用すれば良い。 In the present invention, for the operation of “centrifugation treatment”, cream or skim milk is produced with a continuous separation plate type centrifuge (for example, cream separator, clarifier, etc.), ultracentrifuge, or the like. The normal operating conditions used in the case (apparatus dimensions, rotational speed (centrifugal force), temperature, flow rate (residence time), etc.) may be applied.
　このとき、本発明において「遠心分離処理」の操作条件（温度条件）では、遠心分離処理の効率を良くする観点からは、４５℃以上の加温処理を含んでいれば特に制限されないが、４５～７５℃が好ましく、５０～７０℃がより好ましく、５５～６５℃がさらに好ましい。 At this time, in the operation conditions (temperature conditions) of “centrifugation treatment” in the present invention, from the viewpoint of improving the efficiency of the centrifugation treatment, it is not particularly limited as long as it includes a heating treatment of 45 ° C. or higher. -75 ° C is preferred, 50-70 ° C is more preferred, and 55-65 ° C is even more preferred.
　一方、加熱による製品の品質の低下を防ぐ観点からは、低温での実施が好ましく、具体的には、０～２０℃が好ましく、５～１５℃がより好ましく、８～１０℃がさらに好ましい。 On the other hand, from the viewpoint of preventing the deterioration of the product quality due to heating, it is preferably carried out at a low temperature, specifically, 0 to 20 ° C. is preferable, 5 to 15 ° C. is more preferable, and 8 to 10 ° C. is more preferable.
　本発明において「加熱処理」とは、例えば、殺菌、滅菌、中間製品や最終製品の長期保存などを目的として、乳飲料の原料や中間製品などを加熱することである。 In the present invention, the term “heat treatment” refers to heating milk beverage ingredients and intermediate products for the purpose of sterilization, sterilization, long-term storage of intermediate products and final products, and the like.
　このとき、本発明において「加熱処理」の操作条件では、具体的には９０℃以上の高温処理に相当すれば特に制限されないが、９０～９９℃、１０～１２０秒間または、１００～１５０℃、１～２０秒間が好ましく、９２～９９℃、１０～９０秒間または、１１０～１４５℃、１～１５秒間がより好ましく、９４～９９℃、１０～６０秒間または、１２０～１４０℃、１～１０秒間がさらに好ましい。 At this time, in the present invention, the operation condition of “heat treatment” is not particularly limited as long as it corresponds to a high temperature treatment of 90 ° C. or more, but it is 90 to 99 ° C., 10 to 120 seconds, or 100 to 150 ° C. 1 to 20 seconds is preferable, 92 to 99 ° C., 10 to 90 seconds, or 110 to 145 ° C., 1 to 15 seconds is more preferable, 94 to 99 ° C., 10 to 60 seconds, or 120 to 140 ° C., 1 to 10 Seconds are more preferred.
　本発明では、前述したように、乳飲料の原料や中間製品などを加熱処理（高温処理）しても、その直後に遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して、必要に応じて、成分調整処理する。そこで、加熱処理に伴って生じる栄養成分の酸化、変性、劣化などを抑制や防止できることとなる。特に、風味の劣化や散逸などを抑制や防止できることとなる。 In the present invention, as described above, even if the raw material or intermediate product of the milk beverage is heat-treated (high-temperature treatment), the milk is centrifuged immediately after that to separate the skim milk, and the separated skim milk is Then, component adjustment processing is performed as necessary. Therefore, it is possible to suppress or prevent oxidation, denaturation, deterioration, etc. of the nutritional components that occur with the heat treatment. In particular, flavor deterioration and dissipation can be suppressed or prevented.
　なお、ここで、「直後」とは、例えば、前の処理の終了時から３０分以内に次の処理を実施し始めることをいい、好ましくは、前の処理の終了時から１５分以内に次の処理を実施し、より好ましくは、前の処理の終了時から１０分以内に次の処理を実施するものである。 Here, “immediately” means, for example, that the next process starts to be executed within 30 minutes from the end of the previous process, and preferably the next process is performed within 15 minutes from the end of the previous process. More preferably, the next process is performed within 10 minutes from the end of the previous process.
　従来の乳飲料の製造方法では、乳脂肪の含有量が少ない乳飲料（無脂肪乳、低脂肪乳、無脂肪や低脂肪の乳飲料など）などの場合、加熱生成物による問題を抑制する目的として、乳飲料の原料（脱脂乳など）の溶存酸素濃度を低減させてから加熱処理している。このため、この原料に窒素ガスなどの不活性ガスを混合させる追加の製造工程や製造設備が必要となる。このとき、この原料（脱脂乳など）では、生乳（牛乳）に比較して、泡立ちやすいため、この原料を消泡などする追加の製造工程や製造設備が必要になる。 In conventional milk beverage production methods, in the case of milk beverages with low milk fat content (non-fat milk, low-fat milk, non-fat or low-fat milk beverages, etc.) As described above, the heat treatment is performed after the dissolved oxygen concentration of the raw material of milk beverage (eg, skim milk) is reduced. For this reason, the additional manufacturing process and manufacturing equipment which mix inert gas, such as nitrogen gas, with this raw material are needed. At this time, since this raw material (skim milk or the like) is more easily foamed than raw milk (milk), an additional manufacturing process or equipment for defoaming this raw material is required.
　これに対して、本発明では、前述したように、乳飲料の原料の溶存酸素濃度を低減させる追加の製造工程や製造設備と、この原料を消泡などする追加の製造工程や製造設備が不要になる。 In contrast, in the present invention, as described above, there is no need for an additional manufacturing process or manufacturing equipment for reducing the dissolved oxygen concentration of the raw material of milk beverages and an additional manufacturing process or manufacturing equipment for defoaming the raw material. become.
　これにより、本発明では、従来の乳飲料の製造方法に比較して、特別な製造工程の省略・簡略化や、特別な製造設備の導入費・運転費の削減・低減が可能になる。そして、本発明では、生乳（牛乳）よりも泡立ちやすく消泡しにくい、乳脂肪の含有量が少ない乳飲料（無脂肪乳、低脂肪乳、無脂肪や低脂肪の乳飲料など）などを製造する場合に特に有効である。 Thereby, in the present invention, it is possible to omit / simplify a special production process and to reduce / reduce the introduction cost / operating cost of a special production facility as compared with the conventional milk beverage production method. And in the present invention, milk beverages (such as non-fat milk, low-fat milk, non-fat and low-fat milk beverages, etc.) with less milk fat content are produced that are more foamy and less defoamed than raw milk (milk). This is particularly effective when
　本発明では、遠心分離処理工程を経る前の原料乳などが加熱処理工程を経ることとなり、その後に、遠心分離処理工程と、必要に応じて行う、成分調整処理工程を経ることになる。 In the present invention, raw milk before passing through the centrifugal separation process undergoes a heat treatment process, and thereafter undergoes a centrifugal treatment process and a component adjustment treatment process performed as necessary.
　そこで、本発明では、前述したように、加熱処理に伴って生じる乳飲料の本来の乳風味などを損なう臭い（加熱臭、還元臭など）や、乳原料に由来する独特な臭い（飼料臭、牧草臭など）を低減して、風味を改善や向上させた乳飲料を提供できるようになる。 Therefore, in the present invention, as described above, a smell that impairs the original milk flavor or the like of the milk beverage that is generated by the heat treatment (heated odor, reduced odor, etc.) or a unique odor derived from the milk material (feed odor, Dairy drinks with improved flavor and improved flavor can be provided.
　本発明では、例えば、乳飲料の風味を損なう独特な臭いが強い乳原料を使用する場合、その風味を損なう独特な臭いを低減させるための工程として特に効果的に使用することができる。 In the present invention, for example, when a milk raw material having a strong unique smell that impairs the flavor of a milk beverage is used, it can be used particularly effectively as a process for reducing the unique smell that impairs the flavor.
　本発明の濃縮乳の製造方法は、乳飲料の原料に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して必要に応じて成分調整処理して得られる、本発明の乳飲料に対して濃縮処理するものである。 In the method for producing concentrated milk of the present invention, the raw material of the milk beverage is subjected to a heat treatment, followed by centrifugal separation to separate the skim milk, and the component adjustment process is performed on the separated skim milk as necessary. The milk beverage of the present invention obtained by the above is concentrated.
　このとき、加熱処理、遠心分離処理、成分調整処理には、例えば、前述した方法を用いることができる。 At this time, for example, the method described above can be used for the heat treatment, the centrifugal separation treatment, and the component adjustment treatment.
　本発明において「濃縮処理」の操作は、特に限定されないが、例えば、膜分離処理、減圧濃縮（真空蒸発濃縮）処理、凍結濃縮処理などが挙げられる。 In the present invention, the operation of “concentration treatment” is not particularly limited, and examples thereof include membrane separation treatment, vacuum concentration (vacuum evaporation concentration) treatment, freeze concentration treatment, and the like.
　このとき、本発明において「濃縮処理」は、栄養成分の酸化、変性、劣化などが起こりにくく、栄養成分の組成や濃度を適度に変えられる観点では、膜分離処理を用いることが好ましく、栄養成分の組成（割合）を変えずに、所定時間で効率的に処理する観点では、減圧濃縮（真空蒸発濃縮）処理が好ましく、栄養成分の酸化、変性、劣化などが起こりにくく、栄養成分の組成（割合）を変えない観点では、凍結濃縮処理が好ましい。 At this time, in the present invention, the “concentration treatment” is preferably a membrane separation treatment from the viewpoint that oxidation, denaturation, degradation and the like of the nutrient components are unlikely to occur and the composition and concentration of the nutrient components can be appropriately changed. From the viewpoint of efficiently processing in a predetermined time without changing the composition (ratio), the vacuum concentration (vacuum evaporation concentration) treatment is preferable, and oxidation, denaturation, degradation, etc. of the nutritional component hardly occur, and the composition of the nutritional component ( From the viewpoint of not changing the ratio), freeze concentration treatment is preferable.
　このとき、膜分離処理として、具体的には、脂質、タンパク質などを主に保持しながら、水、糖質、ミネラルなどを適度に低減するためには、限外濾過膜（ＵＦ）が用いられ、脂質、タンパク質、糖質、ミネラルの一部（マグネシウム、カルシウム、リンなど）などを主に保持しながら、水、ミネラルの一部（ナトリウム、カリウム、塩素など）などを適度に低減するためには、ナノ濾過膜（ＮＦ）が用いられ、脂質、タンパク質、糖質、ミネラルなどを主に保持しながら、水などを適度に低減するためには、逆浸透膜（ＲＯ）が用いられる。 At this time, as a membrane separation treatment, specifically, an ultrafiltration membrane (UF) is used in order to moderately reduce water, carbohydrates, minerals and the like while mainly retaining lipids and proteins. In order to moderately reduce water, some minerals (sodium, potassium, chlorine, etc.) while retaining mainly lipids, proteins, carbohydrates, some minerals (magnesium, calcium, phosphorus, etc.) A nanofiltration membrane (NF) is used, and a reverse osmosis membrane (RO) is used to moderately reduce water and the like while mainly retaining lipids, proteins, carbohydrates, minerals and the like.
　そして、膜分離処理として、これらの何れかを単独で用いても良いし、これらを組み合わせて用いても良い。 Then, any of these may be used alone or in combination as a membrane separation treatment.
　なお、本発明において「膜分離処理」は、濃縮処理の時に用いられるだけでなく、加熱処理の前、遠心分離処理の前、成分調整処理の時などに用いられても良い。 In the present invention, the “membrane separation process” is not only used during the concentration process, but may also be used before the heat treatment, before the centrifugation process, or during the component adjustment process.
　本発明の粉乳の製造方法は、乳飲料の原料に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して必要に応じて成分調整処理して得られる本発明の乳飲料に対して濃縮処理した後に、乾燥処理するものである。 In the method for producing powdered milk of the present invention, the raw material of the milk beverage is subjected to a heat treatment, and then centrifuged to separate skim milk, and the separated skim milk is subjected to component adjustment treatment as necessary. The obtained milk beverage of the present invention is concentrated and then dried.
　このとき、加熱処理、遠心分離処理、成分調整処理、濃縮処理には、例えば、前述した方法を用いることができる。 At this time, for example, the above-described methods can be used for the heat treatment, the centrifugal separation treatment, the component adjustment treatment, and the concentration treatment.
　本発明において「乾燥処理」の操作は、特に限定されないが、例えば、噴霧乾燥処理、減圧乾燥（真空蒸発乾燥）処理、凍結乾燥処理などが挙げられる。 In the present invention, the operation of “drying treatment” is not particularly limited, and examples thereof include spray drying treatment, reduced pressure drying (vacuum evaporation drying) treatment, freeze drying treatment and the like.
　このとき、本発明において「乾燥処理」は、所定時間で効率的に処理する観点では、噴霧乾燥処理を用いることが好ましく、栄養成分の酸化、変性、劣化などが起こりにくい観点では、減圧乾燥（真空蒸発乾燥）処理、凍結乾燥処理を用いることが好ましい。 At this time, in the present invention, the “drying treatment” is preferably a spray drying treatment from the viewpoint of efficient treatment in a predetermined time. From the viewpoint that oxidation, denaturation, deterioration, etc. of nutrient components are unlikely to occur, reduced pressure drying ( It is preferable to use a vacuum evaporation drying process or a freeze drying process.
　本発明の濃縮乳の製造方法によって得られた濃縮乳や、本発明の粉乳の製造方法によって得られた粉乳では、従来の濃縮乳や粉乳と比較して、加熱処理に伴って生じる栄養成分の酸化、変性、劣化などや、特に、風味の劣化や散逸が抑制されている。したがって、これら濃縮乳や粉乳を、風味の良好な乳原料として用いることができる。 In the concentrated milk obtained by the method for producing concentrated milk of the present invention and the milk powder obtained by the method for producing powdered milk of the present invention, the nutritional components produced by the heat treatment are compared with those of conventional concentrated milk and powdered milk. Oxidation, denaturation, deterioration, etc., especially flavor deterioration and dissipation are suppressed. Therefore, these concentrated milk and powdered milk can be used as a milk raw material with good flavor.
　本発明の製造方法を用いることで、風味の良好な乳飲料、濃縮乳、粉乳を得ることができる。このとき、これらの風味は、例えば、対象となる試料の香気成分濃度を測定することで評価することができる。 </ RTI> By using the production method of the present invention, a milk beverage, concentrated milk, and powdered milk with good flavor can be obtained. At this time, these flavors can be evaluated by, for example, measuring the aroma component concentration of the target sample.
　実際に測定する香気成分は、乳飲料、濃縮乳、粉乳に特徴的な成分であれば、特に限定されないが、乳成分の加熱臭の原因として公知である観点から、メタンチオール（Metanetiol）やサルファイド類（ＤＭＳ、ＤＭＤＳ、ＤＭＴＳなど）などの硫黄化合物類であることが好ましい。 The aroma component to be actually measured is not particularly limited as long as it is a component characteristic of milk drinks, concentrated milk, and powdered milk. From the viewpoint of being known as the cause of the heating odor of milk components, methanethiol (Metanetiol) and sulfide Sulfur compounds such as DMS, DMDS, DMTS, etc. are preferred.
　乳飲料、濃縮乳、粉乳のメタンチオールやサルファイド類（ＤＭＳ）は、例えば、ＧＣ／ＭＳ法などの公知の方法で精度良く測定することができる。 Methanethiol and sulfides (DMS) in milk beverages, concentrated milk, and powdered milk can be accurately measured by a known method such as the GC / MS method.
　本発明において、乳飲料などの風味は、例えば、本発明で得られた乳飲料など（本発明品）の試料と、従来の製造方法で得られた乳飲料など（従来品）の試料の香気成分濃度を比較することで評価することができる。そして、実際の製造から冷蔵（例えば、０℃以上１０℃以下）で保存して所定日数が経過した試料を測定することで詳細に評価することができる。 In the present invention, flavors of milk beverages and the like are, for example, aromas of samples of milk beverages obtained according to the present invention (the product of the present invention) and samples of milk beverages obtained by a conventional production method (conventional product). Evaluation can be made by comparing the component concentrations. And it can evaluate in detail by measuring the sample which stored by refrigeration (for example, 0 degreeC or more and 10 degrees C or less) from actual manufacture, and the predetermined number of days passed.
　乳飲料の製造直後から冷蔵（例えば、０℃以上１０℃以下）で保存して２日後の香気成分濃度の場合、本発明品では、従来品と比較して、メタンチオール濃度が１０％以上で低減されることが好ましく、１５％以上で低減されることがより好ましく、２０％以上で低減されることがさらに好ましい。 In the case of the aroma component concentration after 2 days of storage after refrigeration (for example, 0 ° C. or more and 10 ° C. or less) immediately after the production of the milk beverage, the product of the present invention has a methanethiol concentration of 10% or more compared to the conventional product. It is preferably reduced, more preferably 15% or more, and further preferably 20% or more.
　また、乳飲料の製造直後から冷蔵（例えば、０℃以上１０℃以下）で保存して２日後の香気成分濃度の場合、本発明品では、従来品と比較して、ＤＭＳ濃度が３５％以上で低減されることが好ましく、４０％以上で低減されることがより好ましく、４５％以上で低減されることがさらに好ましく、５０％以上で低減されることがとくに好ましい。 Moreover, in the case of the fragrance component concentration after 2 days of storage after refrigeration (for example, 0 ° C. or more and 10 ° C. or less) immediately after production of the milk beverage, the DMS concentration of the present invention product is 35% or more compared to the conventional product. Is preferably reduced by 40% or more, more preferably by 45% or more, and particularly preferably by 50% or more.
　乳飲料の製造直後から冷蔵（例えば、０℃以上１０℃以下）で保存して５日後の香気成分濃度の場合、本発明では、従来品と比較して、メタンチオール濃度が１５％以上で低減されることが好ましく、２０％以上で低減されることがより好ましく、２５％以上で低減されることがさらに好ましい。 In the case of the aroma component concentration after 5 days of storage after refrigeration (for example, 0 ° C. or more and 10 ° C. or less) immediately after the production of the milk beverage, in the present invention, the methanethiol concentration is reduced by 15% or more compared to the conventional product. Preferably, it is reduced by 20% or more, more preferably 25% or more.
　また、乳飲料の製造直後から冷蔵（例えば、０℃以上１０℃以下）で保存して５日後の香気成分濃度の場合、本発明では、従来品と比較して、ＤＭＳ濃度が４５％以上で低減されることが好ましく、５０％以上で低減されることがより好ましく、５５％以上で低減されることがさらに好ましく、６０％以上で低減されることがとくに好ましい。 Moreover, in the case of the fragrance component concentration after 5 days after refrigeration (for example, 0 ° C. or more and 10 ° C. or less) immediately after the production of the milk beverage, in the present invention, the DMS concentration is 45% or more compared to the conventional product. It is preferably reduced, more preferably 50% or more, further preferably 55% or more, and particularly preferably 60% or more.
　本発明により、製造直後から冷蔵で保存して２日後において、従来の一般的な乳飲料、濃縮乳、粉乳と比較して、メタンチオール濃度が好ましくは１０％以上で低減され、より好ましくは１５％以上で低減され、さらに好ましくは２０％以上で低減された乳飲料、濃縮乳、粉乳を製造することができる。 According to the present invention, the methanethiol concentration is preferably reduced by 10% or more, more preferably 15 in comparison with conventional general milk drinks, concentrated milk, and powdered milk after 2 days of storing refrigerated immediately after production. It is possible to produce a milk beverage, concentrated milk, and powdered milk that is reduced by at least%, and more preferably by at least 20%.
　また、本発明により、製造直後から冷蔵で保存して２日後において、従来の一般的な乳飲料、濃縮乳、粉乳と比較して、ＤＭＳ濃度が好ましくは３５％以上で低減され、より好ましくは４０％以上で低減され、さらに好ましくは４５％以上で低減され、とくに好ましくは５０％以上で低減された乳飲料、濃縮乳、粉乳を製造することができる。 In addition, according to the present invention, the DMS concentration is preferably reduced by 35% or more, more preferably compared to conventional general milk drinks, concentrated milk, and powdered milk after 2 days of storage in the refrigerator immediately after production. Milk beverages, concentrated milk, and powdered milk that are reduced by 40% or more, more preferably 45% or more, and particularly preferably 50% or more can be produced.
　本発明により、製造直後から冷蔵で保存して５日後において、従来の一般的な乳飲料、濃縮乳、粉乳と比較して、メタンチオール濃度が好ましくは１５％以上で低減され、より好ましくは２０％以上で低減され、さらに好ましくは２５％以上で低減された乳飲料、濃縮乳、粉乳を製造することができる。 According to the present invention, the methanethiol concentration is preferably reduced by 15% or more, more preferably 20 compared with conventional general milk drinks, concentrated milk, and powdered milk after 5 days after being stored refrigerated immediately after production. It is possible to produce a milk beverage, concentrated milk, and powdered milk that is reduced by at least% and more preferably by at least 25%.
　また、本発明により、製造直後から冷蔵で保存して５日後において、従来の一般的な乳飲料、濃縮乳、粉乳と比較して、ＤＭＳ濃度が好ましくは４５％以上で低減され、より好ましくは５０％以上で低減され、さらに好ましくは５５％以上で低減され、とくに好ましくは６０％以上で低減された乳飲料、濃縮乳、粉乳を製造することができる。 Further, according to the present invention, the DMS concentration is preferably reduced by 45% or more, more preferably, compared with conventional general milk drinks, concentrated milk, and powdered milk after 5 days after being stored refrigerated immediately after production. Milk beverages, concentrated milk and powdered milk that are reduced by 50% or more, more preferably 55% or more, and particularly preferably 60% or more can be produced.
　以下、図１を参照して、生乳を乳飲料の原料として用い、低脂肪牛乳（脂肪分：１．５重量％）を製造する場合において、従来の一般的な乳飲料の製造方法（遠心分離処理、成分調整処理した後に、加熱処理する）と対比しながら、本発明について説明する。 In the following, referring to FIG. 1, in the case of producing low-fat milk (fat content: 1.5% by weight) using raw milk as a raw material for milk beverage, a conventional method for producing a conventional milk beverage (centrifugation) The present invention will be described in comparison with the heat treatment after the treatment and the component adjustment treatment.
（実施例１）
＜従来品（乳飲料）の製造（１）＞
　図１の左側に、従来法（従来の製造方法）による製造工程を示した。まず、クリームセパレーター（連続式の分離版型遠心分離機、elecrem社製）を用いて、生乳を遠心分離処理して脱脂乳とクリームに分離した。このとき、この遠心分離処理の前に、遠心分離処理に備えて、ジャケット付きタンク（イズミフードマシナリ社製）を用いて、生乳を５５℃に加温した。そして、低脂肪乳の成分調整処理として、この分離したクリームを、この分離した脱脂乳に添加して、乳脂肪分を１．５％に調整した。 (Example 1)
<Manufacture of conventional products (milk drinks) (1)>
The manufacturing process by the conventional method (conventional manufacturing method) is shown on the left side of FIG. First, raw milk was subjected to centrifugal separation using a cream separator (continuous separation plate centrifuge, manufactured by elecrem) to separate skim milk and cream. At this time, the raw milk was heated to 55 ° C. using a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.) in preparation for the centrifugation process before the centrifugation process. And as a component adjustment process of low fat milk, this separated cream was added to this separated skim milk, and milk fat content was adjusted to 1.5%.
　次に、ジャケット付きタンク（イズミフードマシナリ社製）を用いて、この成分調整処理した低脂肪乳を７５℃に加温してから、高圧ホモゲナイザー（三和機械社製）を用いて均質化処理（１段目の圧力：１０ｂａｒ、２段目の圧力：５ｂａｒ）し、１０℃以下に冷却した。次に、プレート式熱交換器（Powerpoint International社製）を用いて、加熱処理（１３０℃、２秒間）した後に、１０℃以下に冷却することで、従来法により、低脂肪牛乳（乳飲料の従来品）を製造した。 Next, the low-fat milk that has been subjected to the component adjustment treatment is heated to 75 ° C. using a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.) and then homogenized using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.). (First stage pressure: 10 bar, second stage pressure: 5 bar), and cooled to 10 ° C. or lower. Next, using a plate-type heat exchanger (made by Powerpoint International Co., Ltd.), heat treatment (130 ° C., 2 seconds) and then cooling to 10 ° C. or less, low-fat milk (milk beverage Conventional product) was manufactured.
＜本発明品（乳飲料）の製造（１）＞
　図１の右側に、従来法に対比する、本発明の製造工程を示した。まず、高圧ホモゲナイザー（三和機械社製）を用いて、生乳（全脂乳）を均質化処理（１段目の圧力：１０ｂａｒ、２段目の圧力：５ｂａｒ）した後に、１０℃以下に冷却した。このとき、この均質化処理の前に、均質化処理に備えて、ジャケット付きタンク（イズミフードマシナリ社製）を用いて、生乳（全脂乳）を７５℃に加温した。 <Manufacture of the product of the present invention (milk beverage) (1)>
The manufacturing process of the present invention is shown on the right side of FIG. 1 in comparison with the conventional method. First, using a high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd.), raw milk (whole milk) is homogenized (first stage pressure: 10 bar, second stage pressure: 5 bar) and then cooled to 10 ° C. or lower. did. At this time, raw milk (whole fat milk) was heated to 75 ° C. using a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.) in preparation for the homogenization process.
　プレート式熱交換器（Powerpoint International社製）を用いて、生乳（全脂乳）を加熱処理（１３０℃、２秒間）してから１０℃以下に冷却した後に、ジャケット付きタンク（イズミフードマシナリ社製）を用いて、５５℃に加温し、クリームセパレーター（連続式の分離版型遠心分離機、elecrem社製）を用いて、この加熱処理した全脂乳を遠心分離処理して脱脂乳とクリームに分離した。 Using a plate heat exchanger (Powerpoint International), raw milk (whole milk) is heated (130 ° C, 2 seconds) and then cooled to 10 ° C or lower, and then a tank with jacket (Izumi Food Machinery Co., Ltd.) Using a cream separator (continuous separation plate centrifuge, manufactured by elecrem), the heat-treated whole fat milk is centrifuged to obtain skim milk and Separated into cream.
　そして、低脂肪乳の成分調整処理として、この分離したクリームを、この分離した脱脂乳に添加して、乳脂肪分を１．５％に調整することで、本発明により、低脂肪牛乳（乳飲料の本発明品）を製造した。 And as a component adjustment process of low-fat milk, this separated cream is added to this separated skim milk and the milk fat content is adjusted to 1.5%. A beverage according to the present invention was manufactured.
＜官能評価 （１）（乳飲料）＞
　上述したように、この実施例１で、従来法によって製造した乳飲料（従来品）と、本発明によって製造した乳飲料（本発明品）について、それぞれ官能評価を行った。 <Sensory evaluation (1) (milk drink)>
As described above, sensory evaluation was performed on the milk beverage (conventional product) manufactured by the conventional method and the milk beverage manufactured by the present invention (product of the present invention) in Example 1.
　まず、官能評価用の試料を調製した。すなわち、それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に２日間と５日間で保存し、それぞれの乳飲料の試料を調製した。次に、この官能評価を２点比較法で行った。すなわち、従来法で製造した乳飲料（従来品）と比較して、本発明で製造した乳飲料（本発明品）の各評価項目を－３～＋３の７段階の尺度で、被験者が評価（判定）した。 First, a sample for sensory evaluation was prepared. That is, each milk beverage was stored in the refrigerator (5 ° C. ± 0.5 ° C.) for 2 days and 5 days immediately after production, and a sample of each milk beverage was prepared. Next, this sensory evaluation was performed by a two-point comparison method. That is, compared with the milk beverage produced by the conventional method (conventional product), each of the evaluation items of the milk beverage produced by the present invention (the product of the present invention) was evaluated on a scale of 7 to -3 to +3. Judgment).
　図２に、従来法で製造した乳飲料（従来品）と本発明で製造した乳飲料（本発明品）について、それらの風味の比較と経時変化を示した。 FIG. 2 shows a comparison of flavors and changes over time of milk beverages (conventional products) manufactured by the conventional method and milk beverages manufactured by the present invention (product of the present invention).
　それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に２日間で保存した試料の官能評価（図２の上）の結果によると、本発明品では、従来品に比較して、硫黄臭（加熱臭）と還元臭が明らかに小さくなると共に、総合評価と後味のスッキリ感が明らかに大きくなっており、これらの評価項目には、統計的に有意な差があった。なお、本発明品では、硫黄臭（加熱臭）や還元臭などの不快臭が抑制されたことに伴い、後味のスッキリ感が向上し、その結果として、総合評価が有意に高く評価されたと考えられた。 According to the results of sensory evaluation (upper part of Fig. 2) of the samples stored for 2 days in the refrigerator (5 ° C ± 0.5 ° C) immediately after production of each milk beverage, the product of the present invention is compared with the conventional product. In addition, the sulfur odor (heated odor) and the reduced odor were clearly reduced, and the overall evaluation and the refreshing feeling of the aftertaste were clearly increased. There was a statistically significant difference between these evaluation items. In addition, in the present invention product, an unpleasant odor such as a sulfur odor (heated odor) or a reduced odor was suppressed, and the refreshing feeling of the aftertaste was improved. It was.
　それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に５日間で保存した試料の官能評価（図２の下）の結果によると、本発明品では、従来品に比較して、硫黄臭（加熱臭）と還元臭が小さくなると共に、総合評価と後味のスッキリ感が大きくなっており、硫黄臭には、統計的に有意な差があった。 According to the results of sensory evaluation (bottom of FIG. 2) of the samples stored for 5 days in the refrigerator (5 ° C. ± 0.5 ° C.) immediately after production of each milk beverage, the product of the present invention is compared with the conventional product. As the sulfur odor (heated odor) and the reduced odor decreased, the overall evaluation and the refreshing feeling of the aftertaste increased, and there was a statistically significant difference in the sulfur odor.
＜香気成分の分析 （１）（乳飲料）＞
　上述したように、この実施例１で、従来法によって製造した乳飲料（従来品）と、本発明によって製造した乳飲料（本発明品）について、香気成分の分析を行った。以下に、香気成分の分析方法を示した。 <Aroma component analysis (1) (milk beverage)>
As described above, in Example 1, the aroma components of the milk beverage manufactured by the conventional method (conventional product) and the milk beverage manufactured by the present invention (product of the present invention) were analyzed. Below, the analysis method of the aroma component was shown.
　これらの乳飲料の試料の１０ｇを２０ｍＬ容のバイアル瓶に分注し、「（１）２５℃の条件下にて、乾燥窒素を４０ｍＬ／分の条件で１０分間連続的に吹き付け、ここで揮発した香気成分をＴＤＵチューブ（GESTEL社製）に吸着させる」、あるいは「（２）４０℃の条件下にて、４０ｍＬ／分の窒素を３０分間で吹き付け、そこで揮発した香気成分をＴＤＵチューブに吸着させた後に、ここで同時に吸着した水滴を除去するために、４０ｍＬ／分の乾燥窒素を１７．５分間で吹き付ける」の２通りの方法で、それぞれの試料からＴＤＵチューブに香気成分を抽出し、香気成分をＧＣ／ＭＳ（ＨＰ５９７５Ｃ（ＧＣ）、ＨＰ７８９０Ａ（ＭＳ）、何れも、Agilent technologies社製）に導入して分析を行った。 10 g of these milk beverage samples were dispensed into 20 mL vials, and “(1) Dry nitrogen was continuously blown for 10 minutes at 25 ° C. under conditions of 40 mL / min. Adsorb the scented components to the TDU tube (GESTEL) ”or“ (2) 40 mL / min of nitrogen is blown for 30 minutes under the condition of 40 ° C., and the scented volatile components are adsorbed to the TDU tube. Then, in order to remove water droplets adsorbed at the same time, 40 mL / min of dry nitrogen is blown in 17.5 minutes to extract aroma components from each sample into a TDU tube, Aroma components were introduced into GC / MS (HP5975C (GC), HP7890A (MS), both manufactured by Agilent Technologies) and analyzed.
　ここで、分析用のＧＣカラムには、ＤＢ－ＷＡＸ（３０ｍ×内径０．２５ｍｍ、膜厚０．２５μｍ、Agilent technologies社製）を用いた。そして、上記（１）で処理した試料では、ＴＤＵチューブを加熱処理（２３０℃）し、香気成分を脱着させ、冷却ユニットで－５０℃まで冷却して、香気成分を濃縮した後に、ＧＣ／ＭＳに導入した。一方、上記（２）で処理した試料では、ＴＤＵチューブを加熱処理（２４０℃）し、香気成分を脱着させ、冷却ユニットで－２０℃まで冷却して、香気成分を濃縮した後に、ＧＣ／ＭＳに導入した。また、カラムの昇温では、４０℃、２．５分間で保持した後に、５℃／分で２４０℃まで昇温し、２４０℃、１０分間で保持する条件に設定した。ＭＳ法による分析対象の成分の検出では、トータルイオンクロマトグラムとマススペクトルの結果から、ライブラリに照合して確認した。 Here, DB-WAX (30 m × inner diameter 0.25 mm, film thickness 0.25 μm, manufactured by Agilent Technologies) was used as the GC column for analysis. In the sample treated in the above (1), the TDU tube is subjected to heat treatment (230 ° C.), the fragrance component is desorbed, cooled to −50 ° C. with the cooling unit, and the fragrance component is concentrated. Introduced. On the other hand, in the sample treated in the above (2), the TDU tube is heated (240 ° C.), the fragrance component is desorbed, cooled to −20 ° C. by the cooling unit, and concentrated to GC / MS. Introduced. The temperature of the column was maintained at 40 ° C. for 2.5 minutes, then raised to 240 ° C. at 5 ° C./min, and maintained at 240 ° C. for 10 minutes. In the detection of the component to be analyzed by the MS method, the result of the total ion chromatogram and the mass spectrum was checked against the library.
　図３に、従来法で製造した乳飲料（従来品）と本発明で製造した乳飲料（本発明品）について、それらの香気成分の比較と経時変化を示した。具体的には、それぞれの乳飲料の製造直後から冷蔵（５℃±０．５℃）に２日間で保存した従来品の香気成分（メタンチオール、ＤＭＳ）の濃度を１に設定し、本発明品の香気成分の濃度と相対的に比較した。なお、硫黄化合物（メタンチオール、ＤＭＳ）は、硫黄臭（加熱臭）の指標であり、これらの成分が多いと、より硫黄臭（加熱臭）を感じることとなる。 FIG. 3 shows a comparison of fragrance components and changes with time for milk beverages manufactured by the conventional method (conventional product) and milk beverages manufactured by the present invention (product of the present invention). Specifically, the concentration of a conventional fragrance component (methanethiol, DMS) stored in refrigeration (5 ° C. ± 0.5 ° C.) for 2 days immediately after production of each milk beverage is set to 1, and the present invention It was compared with the concentration of the fragrance component of the product. In addition, a sulfur compound (methanethiol, DMS) is a parameter | index of sulfur odor (heating odor), and when there are many these components, a sulfur odor (heating odor) will be felt more.
　それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に２日間で保存した試料の香気成分（図３の上）の分析結果によると、本発明品では、従来品に比較して、メタンチオール濃度が２０％で小さくなると共に、ＤＭＳ濃度が５０％で小さくなっていた。 According to the analysis results of the aroma components (upper part of Fig. 3) of the samples stored in the refrigerator (5 ° C ± 0.5 ° C) for 2 days immediately after production of each milk beverage, the product of the present invention is compared with the conventional product. The methanethiol concentration was reduced at 20%, and the DMS concentration was reduced at 50%.
　それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に５日間で保存した試料の香気成分（図３の下）の分析結果によると、本発明品では、従来品に比較して、メタンチオール濃度が２５％で小さくなると共に、ＤＭＳ濃度が６０％で小さくなっていた。 According to the analysis results of the aroma components (bottom of Fig. 3) of the samples stored in refrigerated (5 ° C ± 0.5 ° C) for 5 days immediately after production of each milk beverage, the product of the present invention is compared with the conventional product. The methanethiol concentration was reduced at 25% and the DMS concentration was reduced at 60%.
　図３から、本発明では、従来法に比較して、メタンチオール、ＤＭＳなどの硫黄化合物の含有量を低減させて、つまり、硫黄臭（加熱臭）を低減させて、乳飲料を製造できることが明らかとなった。また、本発明では、従来法に比較して、乳飲料の製造直後（製造日）から所定時間が経過しても、硫黄臭（加熱臭）を低減させた状態で、乳飲料を提供できることが明らかとなった。 From FIG. 3, in this invention, compared with the conventional method, content of sulfur compounds, such as methanethiol and DMS, can be reduced, that is, a sulfur odor (heated odor) can be reduced and milk drink can be manufactured. It became clear. Moreover, in this invention, even if predetermined time passes immediately after manufacture of milk drink (manufacture date) compared with the conventional method, milk drink can be provided in the state which reduced the sulfur odor (heating odor). It became clear.
＜従来品（濃縮乳、低脂肪牛乳）（１）の製造＞
　膜濃縮機（ナノ濾過（ＮＦ）膜分離）を用いて、従来法で製造した脱脂乳（従来品）を濃縮して、脱脂濃縮乳（固形分濃度：約１２重量％）を製造した。そして、この脱脂濃縮乳に、クリームを添加（配合）して、低脂肪牛乳（脂肪分：約１．５重量％）を製造した。 <Production of conventional products (concentrated milk, low-fat milk) (1)>
Using a membrane concentrator (nanofiltration (NF) membrane separation), skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
＜本発明品（濃縮乳、低脂肪牛乳）（１）の製造＞
　膜濃縮機（ナノ濾過（ＮＦ）膜分離）を用いて、本発明で製造した脱脂乳（本発明品）を濃縮して、脱脂濃縮乳（固形分濃度：約１２重量％）を製造した。そして、この脱脂濃縮乳に、クリームを添加（配合）して、低脂肪牛乳（脂肪分：約１．５重量％）を製造した。 <Production of the product of the present invention (concentrated milk, low-fat milk) (1)>
Using a membrane concentrator (nanofiltration (NF) membrane separation), the skim milk produced according to the present invention (product of the present invention) was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
＜従来品（濃縮乳、粉乳）（１）の製造＞
　減圧濃縮機（真空蒸発濃縮機）を用いて、従来法で製造した脱脂乳（従来品）を濃縮して、脱脂濃縮乳（固形分濃度：約４０重量％）を製造した。そして、噴霧乾燥機を用いて、この脱脂濃縮乳を乾燥して、脱脂粉乳（水分：約３重量％）を製造した。 <Production of conventional products (concentrated milk, powdered milk) (1)>
Using a vacuum concentrator (vacuum evaporation concentrator), skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water | moisture content: about 3 weight%) was manufactured.
＜本発明品（濃縮乳、粉乳）（１）の製造＞
　減圧濃縮機（真空蒸発濃縮機）を用いて、本発明で製造した脱脂乳（本発明品）を濃縮して、脱脂濃縮乳（固形分濃度：約４０重量％）を製造した。そして、噴霧乾燥機を用いて、この脱脂濃縮乳を乾燥して、脱脂粉乳（水分：約３重量％）を製造した。 <Production of the present invention product (concentrated milk, powdered milk) (1)>
The skim milk produced according to the present invention (the product of the present invention) was concentrated using a vacuum concentrator (vacuum evaporation concentrator) to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim concentrated milk was dried using the spray dryer, and skim milk powder (water | moisture content: about 3 weight%) was manufactured.
（実施例２）
＜従来品（乳飲料）の製造（２）＞
　図４の左側に、従来法（従来の製造方法）による製造工程を示した。クリームセパレーター（連続式の分離版型遠心分離機、elecrem社製）を用いて、生乳を遠心分離処理して脱脂乳とクリームに分離し、ジャケット付タンク（イズミフードマシナリ社製）で１０℃以下に冷却した。このとき、この遠心分離処理の前に、遠心分離処理に備えて、プレート式熱交換器（岩井機械工業社製）を用いて、生乳を５５℃に加温した。 (Example 2)
<Manufacture of conventional products (milk drinks) (2)>
The manufacturing process by the conventional method (conventional manufacturing method) is shown on the left side of FIG. Using a cream separator (continuous separation type centrifuge, manufactured by elecrem), raw milk is centrifuged to separate skim milk and cream, and 10 ° C or less in a jacketed tank (manufactured by Izumi Food Machinery). Cooled to. At this time, the raw milk was heated to 55 ° C. using a plate heat exchanger (manufactured by Iwai Kikai Kogyo Co., Ltd.) in preparation for the centrifugation process before the centrifugation process.
　次に、プレート式熱交換器（岩井機械工業社製）を用いて、脱脂乳を加熱処理（１３０℃、２秒間）した後に、１０℃以下に冷却することで、従来法により、脱脂乳（乳飲料の従来品）を製造した。 Next, using a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.), the skim milk is heated (130 ° C., 2 seconds), and then cooled to 10 ° C. or less, so that the skim milk ( A conventional milk beverage was manufactured.
＜本発明品（乳飲料）の製造（２）＞
　図４の右側に、従来法に対比する、本発明の製造工程を示した。まず、プレート式熱交換器（岩井機械工業社製）を用いて、生乳を加熱処理（１３０℃、２秒間）した後に、１０℃以下に冷却した。次に、加熱処理した生乳をプレート式熱交換器（岩井機械工業社製）で５５℃に加熱した後、クリームセパレーター（連続式の分離版型遠心分離機、elecrem社製）を用いて、生乳を遠心分離処理して脱脂乳とクリームに分離し、分離した脱脂乳をジャケット付タンク（イズミフードマシナリ社製）で１０℃以下に冷却することで、本発明により、脱脂乳（乳飲料の本発明品）を製造した。 <Manufacture of the product of the present invention (milk beverage) (2)>
The manufacturing process of the present invention is shown on the right side of FIG. 4 in comparison with the conventional method. First, raw milk was heat-treated (130 ° C., 2 seconds) using a plate heat exchanger (manufactured by Iwai Machine Industry Co., Ltd.), and then cooled to 10 ° C. or lower. Next, the heat-treated raw milk is heated to 55 ° C. with a plate heat exchanger (manufactured by Iwai Machinery Co., Ltd.), and then used with a cream separator (continuous separation plate centrifuge, manufactured by elecrem). Is separated into skim milk and cream, and the separated skim milk is cooled to 10 ° C. or lower in a jacketed tank (manufactured by Izumi Food Machinery Co., Ltd.). Invention).
＜官能評価 （２）（乳飲料）＞
　上述したように、この実施例２で、従来法によって製造した乳飲料（従来品）と、本発明によって製造した乳飲料（本発明品）について、実施例１の「官能評価 （１）（乳飲料）」と同様にしてそれぞれ官能評価を行った。 <Sensory evaluation (2) (milk drink)>
As described above, in Example 2, the milk beverage manufactured by the conventional method (conventional product) and the milk beverage manufactured by the present invention (product of the present invention) were subjected to the “sensory evaluation (1) (milk” The sensory evaluation was performed in the same manner as in “Beverage)”.
　図５に、従来法で製造した乳飲料（従来品）と本発明で製造した乳飲料（本発明品）について、それぞれの乳飲料を製造直後から冷蔵（５℃±０．５℃）に２日間で保存した試料の官能評価の結果を示した。 FIG. 5 shows that each of the milk beverages produced by the conventional method (conventional product) and the milk beverage produced by the present invention (product of the present invention) is refrigerated (5 ° C. ± 0.5 ° C.) immediately after production. The results of sensory evaluation of samples stored for a day are shown.
　本発明品では、従来品に比較して、硫黄臭（加熱臭）と還元臭が小さくなると共に、総合評価と後味のスッキリ感が大きくなっており、特に、硫黄臭（加熱臭）と、後味のスッキリ感については、統計的に有意な差があった。 In the present invention product, the sulfur odor (heated odor) and the reduced odor are reduced as compared with the conventional product, and the overall evaluation and the refreshing feeling of the aftertaste are increased. In particular, the sulfur odor (heated odor) and the aftertaste are increased. There was a statistically significant difference in the refreshing feeling.
＜香気成分の分析 （２）（乳飲料）＞
　上述したように、この実施例２で、従来法によって製造した乳飲料（従来品）と、本発明によって製造した乳飲料（本発明品）について、実施例１の「香気成分の分析 （２）（乳飲料）」と同様にして香気成分の分析を行った。 <Aroma component analysis (2) (milk beverage)>
As described above, in Example 2, the milk beverage manufactured by the conventional method (conventional product) and the milk beverage manufactured by the present invention (product of the present invention) were analyzed in Example 1, “Aroma component analysis (2)”. The aroma component was analyzed in the same manner as (milk drink).
　図６に、従来法で製造した乳飲料（従来品）と本発明で製造した乳飲料（本発明品）について、それぞれの乳飲料の製造直後から冷蔵（５℃±０．５℃）に２日間で保存した従来品の香気成分（ＤＭＳ）の濃度を１に設定し、本発明品の香気成分の濃度と相対的に比較した。 FIG. 6 shows that the milk beverage (conventional product) manufactured by the conventional method and the milk beverage manufactured by the present invention (product of the present invention) are refrigerated (5 ° C. ± 0.5 ° C.) immediately after each milk beverage is manufactured. The concentration of the conventional fragrance component (DMS) stored for 1 day was set to 1 and compared with the concentration of the fragrance component of the product of the present invention.
　分析結果によると、本発明品では、従来品に比較して、ＤＭＳ濃度が７０％で小さくなっていた。 According to the analysis results, the product of the present invention had a DMS concentration of 70% lower than that of the conventional product.
　図６から、本発明では、従来法に比較して、硫黄化合物（ＤＭＳ）の含有量を低減させて、つまり、加熱臭を低減させて、乳飲料を製造できることが明らかとなった。 FIG. 6 reveals that in the present invention, a milk beverage can be produced by reducing the sulfur compound (DMS) content, that is, by reducing the heating odor, as compared with the conventional method.
＜従来品（濃縮乳、低脂肪牛乳）（２）の製造＞
　膜濃縮機（ナノ濾過（ＮＦ）膜分離）を用いて、従来法で製造した脱脂乳（従来品）を濃縮して、脱脂濃縮乳（固形分濃度：約１２重量％）を製造した。そして、この脱脂濃縮乳に、クリームを添加（配合）して、低脂肪牛乳（脂肪分：約１．５重量％）を製造した。 <Production of conventional products (concentrated milk, low-fat milk) (2)>
Using a membrane concentrator (nanofiltration (NF) membrane separation), skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
＜本発明品（濃縮乳、低脂肪牛乳）（２）の製造＞
　膜濃縮機（ナノ濾過（ＮＦ）膜分離）を用いて、本発明で製造した脱脂乳（本発明品）を濃縮して、脱脂濃縮乳（固形分濃度：約１２重量％）を製造した。そして、この脱脂濃縮乳に、クリームを添加（配合）して、低脂肪牛乳（脂肪分：約１．５重量％）を製造した。 <Production of the present invention product (concentrated milk, low-fat milk) (2)>
Using a membrane concentrator (nanofiltration (NF) membrane separation), the skim milk produced according to the present invention (product of the present invention) was concentrated to produce skim concentrated milk (solid content concentration: about 12% by weight). Then, a cream was added (mixed) to the defatted concentrated milk to produce low-fat milk (fat content: about 1.5% by weight).
＜従来品（濃縮乳、粉乳）（２）の製造＞
　減圧濃縮機（真空蒸発濃縮機）を用いて、従来法で製造した脱脂乳（従来品）を濃縮して、脱脂濃縮乳（固形分濃度：約４０重量％）を製造した。そして、噴霧乾燥機を用いて、この脱脂濃縮乳を乾燥して、脱脂粉乳（水分：約３重量％）を製造した。 <Production of conventional products (concentrated milk, powdered milk) (2)>
Using a vacuum concentrator (vacuum evaporation concentrator), skim milk (conventional product) produced by the conventional method was concentrated to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water | moisture content: about 3 weight%) was manufactured.
＜本発明品（濃縮乳、粉乳）（２）の製造＞
　減圧濃縮機（真空蒸発濃縮機）を用いて、本発明で製造した脱脂乳（本発明品）を濃縮して、脱脂濃縮乳（固形分濃度：約４０重量％）を製造した。そして、噴霧乾燥機を用いて、この脱脂濃縮乳を乾燥して、脱脂粉乳（水分：約３重量％）を製造した。 <Production of the present invention product (concentrated milk, powdered milk) (2)>
The skim milk produced according to the present invention (the product of the present invention) was concentrated using a vacuum concentrator (vacuum evaporation concentrator) to produce skim concentrated milk (solid content concentration: about 40% by weight). And this skim condensed milk was dried using the spray dryer, and skim milk powder (water | moisture content: about 3 weight%) was manufactured.
　以上の実施例１、実施例２の通り、本発明は、従来の一般的な乳飲料の製造方法である、（１）乳飲料の原料を遠心分離処理する工程、（２）乳飲料の原料（遠心分離処理後）を成分調整処理する工程、（３）乳飲料（成分調整処理後）を加熱処理する工程を、（１’）乳飲料の原料を加熱処理する工程、（２’）乳飲料の原料（加熱処理後）を遠心分離処理する工程、（３’）乳飲料の原料（遠心分離処理後）を成分調整処理する工程に変更したものである。 As described above in Example 1 and Example 2, the present invention is a conventional method for producing a general milk beverage, (1) a step of centrifuging raw materials for milk beverage, and (2) raw materials for milk beverage. (1) the process of heat-treating the raw material of the milk beverage, (2 ′) the process of heat-treating the milk beverage (after the component-adjustment process) This is a process for centrifuging the beverage ingredients (after heat treatment), and (3 ′) a process for adjusting the ingredients of the milk beverage ingredients (after centrifuging treatment).
　あるいは、本発明は、従来の一般的な乳飲料の製造方法である、（１）乳飲料の原料を遠心分離処理する工程、（２）乳飲料の原料（遠心分離処理後）を加熱処理する工程を、（１’）乳飲料の原料を加熱処理する工程、（２’）乳飲料の原料（加熱処理後）を遠心分離処理する工程に変更したものである。 Or this invention is the manufacturing method of the conventional general milk drink, (1) The process of centrifuging the raw material of a milk drink, (2) The raw material (after centrifugation process) of a milk drink is heat-processed. The steps are changed to (1 ′) a step of heat-treating the raw material of the milk beverage, and (2 ′) a step of subjecting the raw material of the milk beverage (after the heat treatment) to a centrifugal separation process.
　そこで、本発明では、その乳飲料の製造方法を導入するにあたり、新たな設備（遠心分離処理装置、加熱処理装置、タンクなど）を増設や配備しなくても良い。つまり、本発明は、従来の製造工程を利用しながら、配管の構成を組み替えるなどで実現できるため、その導入費などを抑制して、経済的に導入することができる。 Therefore, in the present invention, it is not necessary to add or deploy new equipment (such as a centrifugal separation device, a heat treatment device, and a tank) when introducing the milk beverage production method. In other words, the present invention can be realized by rearranging the configuration of the piping while using the conventional manufacturing process, so that the introduction cost can be suppressed and economically introduced.
　以上、添付図面を参照して、本発明の好ましい実施例を説明したが、本発明は上述した実施の形態、実施例に限られるものではなく、特許請求の範囲の記載から把握される技術的範囲において種々に変更可能である。 The preferred embodiments of the present invention have been described above with reference to the accompanying drawings. However, the present invention is not limited to the above-described embodiments and examples, and is understood from the description of the claims. Various changes can be made in the range.

Claims (8)

  1. 　乳飲料の原料に対して加熱処理した後に、遠心分離処理して、脱脂乳を分離し、当該分離した脱脂乳に対して成分調整処理する工程を備えていることを特徴とする、乳飲料の製造方法。 A milk beverage comprising a step of heat-treating a raw material of a milk beverage, followed by a centrifugal separation process to separate skim milk, and a component adjusting process for the separated skim milk. Production method.
  2. 　乳飲料の原料に対して加熱処理した後に、遠心分離処理する工程を備えている脱脂乳からなる乳飲料の製造方法。 A method for producing a milk beverage comprising skim milk, comprising a step of subjecting a milk beverage material to a heat treatment followed by a centrifugal separation process.
  3. 　前記加熱処理が９０℃以上の加熱処理であることを特徴とする、請求項１又は２記載の乳飲料の製造方法。 The method for producing a milk beverage according to claim 1 or 2, wherein the heat treatment is a heat treatment at 90 ° C or higher.
  4. 　請求項１乃至３のいずれか一項の製造方法によって製造した乳飲料。 A milk beverage produced by the production method according to any one of claims 1 to 3.
  5. 　請求項４の乳飲料に対して濃縮処理することを特徴とする、濃縮乳の製造方法。 A method for producing concentrated milk, wherein the milk beverage of claim 4 is concentrated.
  6. 　請求項５の製造方法によって製造した濃縮乳。 Concentrated milk produced by the production method according to claim 5.
  7. 　請求項４の乳飲料に対して濃縮処理した後に、乾燥処理することを特徴とする、粉乳の製造方法。 A method for producing powdered milk, wherein the milk beverage according to claim 4 is concentrated and then dried.
  8. 　請求項７の製造方法によって製造した粉乳。 Milk powder produced by the production method of claim 7.
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JP2021048821A (en) * 2019-09-26 2021-04-01 株式会社カネカ Low fat content adjusted milk for coffee drink and method for producing the same
JP2021048822A (en) * 2019-09-26 2021-04-01 株式会社カネカ Low fat content adjusted milk for tea-based beverage and method for producing the same
JP7328852B2 (en) 2019-09-26 2023-08-17 株式会社カネカ Low-fat ingredient adjusted milk for bread and method for producing the same
JP7328853B2 (en) 2019-09-26 2023-08-17 株式会社カネカ Low-fat component adjusted milk for coffee beverages and method for producing the same
JP7328854B2 (en) 2019-09-26 2023-08-17 株式会社カネカ Low-fat component adjusted milk for cereal food and method for producing the same
JP7373342B2 (en) 2019-09-26 2023-11-02 株式会社カネカ Low-fat adjusted milk for tea-based beverages and method for producing the same

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