WO2020067474A1 - 脱脂粉乳の製造方法 - Google Patents
脱脂粉乳の製造方法 Download PDFInfo
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- WO2020067474A1 WO2020067474A1 PCT/JP2019/038260 JP2019038260W WO2020067474A1 WO 2020067474 A1 WO2020067474 A1 WO 2020067474A1 JP 2019038260 W JP2019038260 W JP 2019038260W WO 2020067474 A1 WO2020067474 A1 WO 2020067474A1
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- fatty acids
- skim milk
- free fatty
- milk
- carbon atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
Definitions
- the present invention relates to a method for producing skim milk powder suitable as a raw material for fermented milk.
- Fermented milk which is one of the food products using lactic acid bacteria, contains live lactic acid bacteria, and animal milk such as milk or skim milk powder prepared therefrom may be used as a raw material for the fermented milk. Therefore, skim milk powder is required to have better fermentability of lactic acid bacteria.
- Milk fat the fat in milk, is composed of many different fatty acids. Most of them are saturated fatty acids, but they contain a wide range of short-chain, medium-chain and long-chain fatty acids, especially long-chain fatty acids having 14 to 18 carbon atoms such as palmitic acid, myristic acid, stearic acid and oleic acid. It is known that many are included. Milk fat in raw milk is dispersed as large and small spherical particles (fat globules) covered with a fat globule membrane composed of phospholipids, but the fat globule membrane is damaged by external factors such as stirring. Then, lipase in raw milk acts, and a part of fat is hydrolyzed to release constituent fatty acids (Non-Patent Documents 1 and 2).
- skim milk powder is obtained by removing almost all water from milk (milk fat) removed from raw milk, the fatty acid content is much lower than that of raw milk. Therefore, in order to use it as a raw material of fermented milk, it is required to increase the free fatty acid content.
- the present inventors have found that, in the process of producing skim milk powder, the amount of free fatty acids is increased and the flavor is not deteriorated by homogenizing skim milk under specific temperature conditions.
- the present invention relates to the following 1) to 11).
- a method for producing skim milk powder which comprises a step of homogenizing at a temperature of 30 to 55 ° C. in the step of producing skim milk powder from skim milk.
- a method for increasing the amount of free fatty acids in skim milk powder which comprises performing homogenization treatment at a temperature of 30 to 55 ° C. in a step of producing skim milk powder from skim milk.
- the amount of free fatty acids having 14 or more carbon atoms when stored for 24 hours at 10 ° C. or less is increased by 20% or more compared to the case where milk is stored for 24 hours without homogenization treatment.
- the method of. 11 The method according to 9) or 10), wherein the increasing rate of fatty acids having 12 or less carbon atoms is lower than the increasing rate of fatty acids having 14 or more carbon atoms.
- skim milk powder having an increased free fatty acid content can be obtained without causing deterioration in flavor.
- “skim milk powder” refers to skim milk obtained by removing a cream component from raw milk, and pasteurized, concentrated, and dried to form a powder.
- Raw milk used as a raw material may be any of cow's milk, goat's milk, sheep's milk, buffalo milk, horse milk, camel milk and the like, and there is no particular limitation as long as its properties are those generally known in the milk processing industry.
- the method of removing the cream component (also referred to as “cream separation”) for obtaining skim milk is not particularly limited with respect to the type of separator and its operating conditions. There may be. Preferably, a separation method performed at 10 to 65 ° C. using a cream separator is used.
- the method for producing skim milk powder of the present invention includes the step of producing skim milk powder from skim milk, which comprises a step of homogenizing the skim milk at a temperature of 30 to 55 ° C.
- the step of producing skim milk powder from skim milk refers to performing, in this order, sterilization, concentration, and dry powdering steps on skim milk, which is generally performed as skim milk powder production.
- the means for homogenization is not particularly limited as long as the whole skim milk can be mixed and stirred.
- a means using a homogenizer can be used, and the homogenization pressure at that time is 5 to 50 MPa (50. 986 to 509.86 kgf / cm 2 ), preferably 8 to 30 MPa, more preferably 12 to 24 MPa.
- the homogenization treatment is performed under a temperature condition of 30 to 55 ° C. By homogenizing under such temperature conditions, the amount of free fatty acids increases.
- the homogenization temperature may be 30 to 55 ° C., preferably 35 to 50 ° C., more preferably 43 to 53 ° C., and even more preferably 45 to 51 ° C.
- the temperature may be adjusted by any method such as a tank type, a tubular type, a plate type, and a direct steam type.
- the homogenization treatment is performed at least before the sterilization step in which the lipase is inactivated.
- the milk storage time is preferably from 12 to 96 hours, and more preferably from 24 to 48 hours.
- the sterilization treatment can be performed under general heating conditions employed in the production of skim milk powder, and examples include a treatment at 80 to 130 ° C. for 1 to 30 seconds in a sterilizer.
- the apparatus for the heat treatment is not particularly limited as long as the above-described heating conditions can be adopted as a sterilizer, and may be any of a batch type, a tubular type, a plate type, a direct steam type, and the like.
- the mixture is concentrated under reduced pressure to a solid concentration of 40 to 50% at a temperature of 50 to 90 ° C. using an MVR vapor compression concentrator or a vacuum concentrator.
- the obtained concentrate is preheated to 50 to 80 ° C, and then spray-dried in a chamber to obtain powdered skim milk powder.
- the skimmed milk powder thus obtained has an increased free fatty acid content as compared with ordinary skim milk powder not subjected to a predetermined homogenization treatment.
- the content of long-chain fatty acids having 14 or more carbon atoms is higher than that of fatty acids having 12 or less carbon atoms, which is considered to be a cause of flavor deterioration. Therefore, even when the content of the free fatty acid is increased, deterioration of the flavor is scarcely recognized, but rather, the mellowness and bodyiness of the fatty acid are enhanced, and the flavor is improved. That is, the total amount of free fatty acids in the skim milk powder of the present invention is preferably 0.02 to 0.15% by mass, more preferably 0.04 to 0.08% by mass.
- the amount of free fatty acids having 14 or more carbon atoms when the milk is stored at 10 ° C. or less for 24 hours after the homogenization treatment is preferably 300% or more of the amount of free fatty acids having 12 or less carbon atoms. , 400% or more.
- the upper limit is not particularly limited, but may be 600% or less, or 450% or less.
- the amount of free fatty acids having 14 or more carbon atoms when stored at 10 ° C or lower for 24 hours after homogenization is increased by 20% or more compared to the case where milk is stored at 10 ° C or lower for 24 hours without homogenization. And more preferably 40% or more.
- the upper limit is not particularly limited, but may be 110% or less, 85% or less, 50% or less, or 45% or less.
- ADAM 9-Anthyldiazomethane, manufactured by Funakoshi Co., Ltd.
- Example 1 Raw milk was separated into cream and skim milk at a separation temperature of 45 ° C. using a centrifugal cream separator (product of elecre). After cooling the separated skim milk, it was heated to 48 ° C. and homogenized at a homogenization pressure of 12 MPa. After storing the homogenized skim milk at 10 ° C. or lower for 0 hours, 24 hours, and 48 hours, the quality of the sample obtained by heating to 80 ° C. was evaluated.
- a centrifugal cream separator product of elecre
- Comparative Example 1 Raw milk is separated into cream and skim milk at a separation temperature of 45 ° C. by a centrifugal cream separator (manufactured by elecrem), and after cooling the separated skim milk, the skim milk is cooled to 10 ° C. or less for 0, 24, and 48 hours. After milk storage, the quality of the sample obtained by heating to 80 ° C. was evaluated.
- Comparative Example 2 The quality of the sample obtained in the same manner as in Example 1 except that the temperature immediately before the homogenization was set to 10 ° C. or less was evaluated. Table 1 shows the results. From Table 1, the total amount of free fatty acids (total FFA) in the skim milk powder of Example 1 was 0.0303 to 0.0419% by mass. Further, in Example 1, the amount of free fatty acids having 14 or more carbon atoms when milk was stored for 24 hours after the homogenization treatment was 495% as compared with the amount of free fatty acids having 12 or less carbon atoms. Without storage for 24 hours (Comparative Example 1), the amount of free fatty acids having 14 or more carbon atoms increased by 43%. When the homogenization treatment was performed at 10 ° C. or less as in Comparative Example 2, no increase in the amount of free fatty acids was observed.
- Example 2 The quality of the sample obtained in the same manner as in Example 1 except that the cream separation temperature was set to 48 ° C. and the homogenization pressure was set to 24 MPa was evaluated.
- Comparative Example 3 The quality of the sample obtained in the same manner as in Comparative Example 1 except that the cream separation temperature was set to 48 ° C. was evaluated.
- Comparative Example 4 The quality of a sample obtained in the same manner as in Comparative Example 2 except that the cream separation temperature was set to 48 ° C. and the homogenization pressure was set to 24 MPa was evaluated. Table 2 shows the results. From Table 2, the total amount of free fatty acids (total FFA) in the skim milk powder of Example 2 was 0.0300 to 0.0431% by mass. Further, in Example 2, the amount of free fatty acids having 14 or more carbon atoms when milk was stored for 24 hours after the homogenization treatment was 413% of the amount of free fatty acids having 12 or less carbon atoms, Without storage for 24 hours (Comparative Example 3), the amount of free fatty acids having 14 or more carbon atoms increased by 46%. When the homogenization treatment was performed at 10 ° C. or lower as in Comparative Example 4, no increase in the amount of free fatty acids was observed.
- Example 3 The quality of the sample obtained in the same manner as in Example 1 except that the cream separation temperature was set to 15 ° C. and the milk was kept at 52 ° C. for 20 minutes before milk storage after homogenization was evaluated.
- Example 4 The quality of the sample obtained in the same manner as in Example 1 except that the cream separation temperature was set to 15 ° C. and the mixture was kept at 52 ° C. for 60 minutes before milk storage after homogenization was evaluated.
- Comparative Example 5 The quality of the sample obtained in the same manner as in Comparative Example 1 except that the cream separation temperature was set to 15 ° C. was evaluated. Table 3 shows the results. From Table 3, the total free fatty acid content (total FFA) in the skim milk powder of Example 3 was 0.102 to 0.117% by mass. In Example 3, the amount of free fatty acids having 14 or more carbon atoms when the milk was stored for 24 hours after the homogenization treatment was 420% of the amount of free fatty acids having 12 or less carbon atoms, and the content of the free fatty acids was 12% or less. Without storage for 24 hours (Comparative Example 5), the amount increased by 105% compared to the amount of free fatty acids having 14 or more carbon atoms.
- Example 4 the total amount of free fatty acids (total FFA) in the skim milk powder of Example 4 was 0.095 to 0.104% by mass.
- Example 4 the amount of free fatty acids having 14 or more carbon atoms when milk was stored for 24 hours after the homogenization treatment was 415% as compared with the amount of free fatty acids having 12 or less carbon atoms. Without storage for 24 hours (Comparative Example 5), an increase of 81% compared to the amount of free fatty acids having 14 or more carbon atoms.
- Example 1 Flavor Evaluation Test The samples obtained in Example 1 and Comparative Example 1 were each evaluated for flavor.
- Example 1 and 2 The samples obtained in Examples 1 and 2 were directly heat-sterilized by a UHT sterilizer (manufactured by MicroThermics) at 125 ° C. for 9 seconds, and then cooled to 10 ° C. or lower.
- the sterilized skim milk was concentrated under reduced pressure using a centrifugal thin-film vacuum evaporator Evapol CEP-L type (manufactured by Okawara Seisakusho) under the conditions of a vacuum degree of 70 cmHg and an evaporation temperature of about 40 ° C. until the solid content concentration increased to about 47%.
- the hot air temperature is adjusted to 180 ° C. by a spray dryer PSD52 (manufactured by APV), and spray drying is performed while controlling the flow rate of the skim concentrated milk so that the exhaust air temperature is 85 ° C., thereby obtaining powdered skim milk powder.
- a spray dryer PSD52 manufactured by APV
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Abstract
Description
1)脱脂乳から脱脂粉乳を製造する工程において、30~55℃の温度条件下で、均質化処理する工程を含む、脱脂粉乳の製造方法。
2)均質化処理が、43~53℃で行われる、1)の方法。
3)均質化処理が、ホモゲナイザーを用いて5~50MPaの均質化圧力で処理される、1)又は2)の方法。
4)脱脂粉乳中の遊離脂肪酸量が増加する、1)~3)のいずれかの方法。
5)均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、均質化処理せずに24時間貯乳した場合と比べて20%以上増加する、4)の方法。
6)均質化処理後、10℃以下で24時間貯乳した際の炭素数12以下の脂肪酸の増加率が炭素数14以上の脂肪酸の増加率に比べて低い、4)又は5)の方法。
7)均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、炭素数12以下の遊離脂肪酸量の300%以上である、4)~6)のいずれかの方法。
8)1)~7)のいずれかの方法により製造された脱脂粉乳。
9)脱脂乳から脱脂粉乳を製造する工程において、30~55℃の温度条件下で、均質化処理することを特徴とする、脱脂粉乳中の遊離脂肪酸量の増加方法。
10)均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、均質化処理せずに24時間貯乳した場合と比べて20%以上増加する、9)の方法。
11)炭素数12以下の脂肪酸の増加率が炭素数14以上の脂肪酸の増加率に比べて低い、9)又は10)の方法。
脱脂乳から脱脂粉乳を製造する工程とは、脱脂粉乳の製造として一般的に行われる、脱脂乳に対して、殺菌、濃縮及び乾燥粉末化の各工程をこの順で行うことを指す。
均質化温度は、30~55℃であれば良いが、好ましくは、35~50℃、より好ましくは43~53℃、さらに好ましくは45~51℃である。
温度の調整は、タンク式、チューブラ式、プレート式、直接蒸気式等、いずれの方法でも良い。
加熱処理のための装置としては、殺菌機として上記加熱条件が採用できるものであれば、特に制限はなく、バッチ式、チューブラ式、プレート式、直接蒸気式などいずれであってもよいが、上記加熱条件の制御が安定して容易に行え、また、製造効率が良く大量生産が可能である、プレート式殺菌機や直接蒸気式殺菌機が好ましく用いられる。
すなわち、本発明の脱脂粉乳中の総遊離脂肪酸量は、好ましくは0.02~0.15質量%、より好ましくは0.04~0.08質量%である。また、均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量は、炭素数12以下の遊離脂肪酸量と比べて300%以上の含有量であることが好ましく、400%以上であることがより好ましい。ここで、上限は特に限定されないが、600%以下、または450%以下を例示できる。
さらに、均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量は、均質化せずに10℃以下で24時間貯乳した場合と比べて20%以上増加していることが好ましく、40%以上増加していることがより好ましい。ここで、上限は特に限定されないが、110%以下、85%以下、50%以下、または45%以下を例示できる。
表1に記載のサンプル3.5gに内部標準品としてトリデカン酸のメタノール溶液(50μg/ml)を1ml及びアセトニトリル15mlを加え、撹拌及び遠心後に上清3.5mlを回収し、遠心エバポレーターにてアセトニトリルを除去し、メタノールで約5mlに定容し、0.45μmのフィルターでろ過した。この溶液5容量に対しADAM(9-Anthryldiazomethane、フナコシ(株)製)のアセトン溶液(1mg/ml)を1容量加え、室温・暗所で90分以上静置し、高速液体クロマトグラフィーで分析した。標準物質には酪酸、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、オレイン酸の計9種類を用い、これら9種の遊離脂肪酸の総和を総遊離脂肪酸とした。分析は以下の条件で行った。
分析条件
カラム:Imtakt社製 Unison UK-C8
カラム温度:30℃
流速:1.0ml/分
移動相:A液をアセトニトリル/水=65/35、B液をアセトニトリル/水=85/15とし、0~9分までA液を100%、9~28分までB液を0~100%にリニアグラジエント、28~46分までB液を100%とした。
注入量:10μl
励起波長:365nm
蛍光波長:412nm
熟練した官能評価パネル3名でサンプルの風味評価を行い、おいしさの絶対評価及び自由描写を行った。
生乳を遠心分離クリームセパレーター(elecrem社製)により分離温度45℃で、クリームと脱脂乳に分離した。分離した脱脂乳を冷却後、48℃まで加温し、均質化圧12MPaで均質化した。均質化した脱脂乳を10℃以下で0時間、24時間、及び48時間貯乳を行った後、80℃に加熱して得たサンプルについて、品質を評価した。
生乳を遠心分離クリームセパレーター(elecrem社製)により分離温度45℃で、クリームと脱脂乳に分離し、分離した脱脂乳を冷却後、脱脂乳を10℃以下で0時間、24時間、及び48時間貯乳を行った後、80℃に加熱して得たサンプルについて、品質を評価した。
均質化直前の温度を10℃以下とした以外は実施例1と同様にして得たサンプルについて、品質を評価した。
結果を表1に示す。表1より、実施例1の脱脂粉乳中の総遊離脂肪酸量(総FFA)は、0.0303~0.0419質量%であった。また、実施例1において、均質化処理後24時間貯乳した際の炭素数14以上の遊離脂肪酸量は、炭素数12以下の遊離脂肪酸量と比べて495%の含有量であり、均質化せずに24時間貯乳した場合(比較例1)の炭素数14以上の遊離脂肪酸量と比べて43%増加していた。また、比較例2のとおり、10℃以下で均質化処理した場合は、遊離脂肪酸量の増加は見られなかった。
クリーム分離温度を48℃、均質化圧を24MPaとした以外は、実施例1と同様にして得たサンプルについて、品質を評価した。
クリーム分離温度を48℃とした以外は、比較例1と同様にして得たサンプルについて、品質を評価した。
クリーム分離温度を48℃、均質化圧を24MPaとした以外は、比較例2と同様にして得たサンプルについて、品質を評価した。
結果を表2に示す。表2より、実施例2の脱脂粉乳中の総遊離脂肪酸量(総FFA)は、0.0300~0.0431質量%であった。また、実施例2において、均質化処理後24時間貯乳した際の炭素数14以上の遊離脂肪酸量は、炭素数12以下の遊離脂肪酸量と比べて413%の含有量であり、均質化せずに24時間貯乳した場合(比較例3)の炭素数14以上の遊離脂肪酸量と比べて46%増加していた。また、比較例4のとおり、10℃以下で均質化処理した場合は、遊離脂肪酸量の増加は見られなかった。
クリーム分離温度を15℃とし、均質化後貯乳前に52℃で20分間保持した以外は、実施例1と同様にして得たサンプルについて、品質を評価した。
クリーム分離温度を15℃とし、均質化後貯乳前に52℃で60分間保持した以外は、実施例1と同様にして得たサンプルについて、品質を評価した。
クリーム分離温度を15℃とした以外は、比較例1と同様にして得たサンプルについて、品質を評価した。
結果を表3に示す。表3より、実施例3の脱脂粉乳中の総遊離脂肪酸量(総FFA)は、0.102~0.117質量%であった。また、実施例3において、均質化処理後24時間貯乳した際の炭素数14以上の遊離脂肪酸量は、炭素数12以下の遊離脂肪酸量と比べて420%の含有量であり、均質化せずに24時間貯乳した場合(比較例5)の炭素数14以上の遊離脂肪酸量と比べて105%増加していた。
実施例1、比較例1にて得たサンプルについてそれぞれ風味評価を行った。
Claims (11)
- 脱脂乳から脱脂粉乳を製造する工程において、30~55℃の温度条件下で、均質化処理する工程を含む、脱脂粉乳の製造方法。
- 均質化処理が、43~53℃で行われる、請求項1記載の方法。
- 均質化処理が、ホモゲナイザーを用いて5~50MPaの均質化圧力で処理される、請求項1又は2記載の方法。
- 脱脂粉乳中の遊離脂肪酸量が増加する、請求項1~3のいずれか1項記載の方法。
- 均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、均質化処理せずに24時間貯乳した場合と比べて20%以上増加する、請求項4記載の方法。
- 均質化処理後、10℃以下で24時間貯乳した際の炭素数12以下の脂肪酸の増加率が炭素数14以上の脂肪酸の増加率に比べて低い、請求項4又は5記載の方法。
- 均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、炭素数12以下の遊離脂肪酸量の300%以上である、請求項4~6のいずれか1項記載の方法。
- 請求項1~7のいずれか1項記載の方法により製造された脱脂粉乳。
- 脱脂乳から脱脂粉乳を製造する工程において、30~55℃の温度条件下で、均質化処理することを特徴とする、脱脂粉乳中の遊離脂肪酸量の増加方法。
- 均質化処理後、10℃以下で24時間貯乳した際の炭素数14以上の遊離脂肪酸量が、均質化処理せずに24時間貯乳した場合と比べて20%以上増加する、請求項9記載の方法。
- 炭素数12以下の脂肪酸の増加率が炭素数14以上の脂肪酸の増加率に比べて低い、請求項9又は10記載の方法。
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US20210259265A1 (en) | 2021-08-26 |
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