WO2021049422A1 - 固形食品及び固形乳 - Google Patents
固形食品及び固形乳 Download PDFInfo
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- WO2021049422A1 WO2021049422A1 PCT/JP2020/033502 JP2020033502W WO2021049422A1 WO 2021049422 A1 WO2021049422 A1 WO 2021049422A1 JP 2020033502 W JP2020033502 W JP 2020033502W WO 2021049422 A1 WO2021049422 A1 WO 2021049422A1
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- milk
- solid
- solid milk
- powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Definitions
- the present invention relates to solid foods and solid milk.
- solid milk obtained by compression molding powdered milk is known (see Patent Document 1 and Patent Document 2).
- This solid milk is required to have solubility that dissolves quickly when put into warm water, and is also required to have transportability, that is, fracture resistance that does not cause breakage or collapse during transportation or carrying. ing.
- Patent Document 1 describes a food product (solid) having an upper surface having a flat region, a lower surface having a flat region parallel to the flat region of the upper surface, and recesses provided on either or both of the upper surface and the lower surface. Milk) is disclosed.
- Patent Document 2 discloses a method for producing solid milk, in which a gas is dispersed in liquid milk, spray-dried to form powdered milk, and the obtained powdered milk is compression-molded to form solid milk.
- a commercially available load cell type tablet hardness tester is used to push a rectangular solid milk at a constant speed with a breaking terminal to obtain a load [N] when the solid milk breaks, and the load is used as the hardness of the solid milk. There is a description that it is [N].
- the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a solid food product and a solid milk product which can prevent the product from being damaged when the product is dropped and improve the transportability. And.
- the solid food of the present invention is a solid solid food obtained by compression molding powder, and when the drop test of dropping the solid food onto a falling surface is repeated until the solid food is destroyed, the drop is performed.
- the falling energy density EF per unit breaking stress which is obtained by dividing the falling energy density of the test by the breaking stress of the solid food, is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )].
- the number of falls leading to the destruction of is 3 or more and the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to the destruction is 10 or more.
- the number of drops leading to destruction when the EF is 5 ⁇ 10-5 [(J / m 2 ) / (N / m 2)] exceeds 30 times.
- the solid milk of the present invention is a solid milk obtained by compression molding powdered milk, and when the drop test of dropping the solid milk onto the falling surface is repeated until the solid milk is destroyed, the drop test is performed.
- the falling energy density EF per unit breaking stress which is obtained by dividing the falling energy density of the solid milk by the breaking stress of the solid milk, is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )].
- the number of falls leading to destruction is 3 or more, and the number of falls leading to destruction is 10 or more when the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2)].
- the EF is 5 ⁇ 10-5 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to destruction exceeds 30 times.
- a drop leading to fracture occurs when the drop energy density EF per unit breaking stress is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2)] in the drop test.
- the number of times is 3 or more and the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to destruction is 10 or more and the EF is 5 ⁇ .
- the number of drops leading to destruction at 10-5 [(J / m 2 ) / (N / m 2 )] exceeds 30, it prevents the product from being damaged when the product is dropped. It is possible to improve the transportation suitability.
- a drop leading to fracture occurs when the drop energy density EF per unit breaking stress is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2)] in the drop test.
- the number of times is 3 or more and the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to destruction is 10 or more and the EF is 5 ⁇ .
- the number of drops leading to destruction at 10-5 [(J / m 2 ) / (N / m 2 )] exceeds 30, it prevents the product from being damaged when the product is dropped. It is possible to improve the transportation suitability.
- FIG. 5 is a cross-sectional view of the solid milk of FIG. 5 in X1-X2.
- FIG. 5 is a cross-sectional view of the solid milk of FIG. 5 in Y1-Y2.
- FIG. 5 is a perspective view of the solid milk which concerns on the modification 2. It is sectional drawing in X1-X2 of solid milk of FIG.
- FIG. 6 is a cross-sectional view of the solid milk of FIG. 14 in X1-X2.
- FIG. 6 is a cross-sectional view of the solid milk of FIG. 14 in Y1-Y2. It is a graph which shows the number of falls leading to failure with respect to the fall energy density per unit breaking stress which concerns on 1st Example.
- FIG. 1 is a perspective view of the solid milk 10S according to the present embodiment.
- FIG. 2 is a cross-sectional view parallel to the YZ plane in X1-X2 of FIG.
- FIG. 3 is a cross-sectional view parallel to the XZ plane in Y1-Y2 of FIG.
- the solid milk 10S has a solid main body 10 obtained by compression molding powdered milk.
- the main body 10 has a first surface 10A parallel to the XY plane and flat, and a second surface 10B parallel to the XY plane and flat.
- the first surface 10A and the second surface 10B are back-to-back surfaces.
- the shape of the main body 10 is determined by the shape of the mold (mortar of the locking machine) used for compression molding, but is not particularly limited as long as it has a certain size (size, thickness, angle).
- the general shape of the main body 10 is a columnar shape, an elliptical columnar shape, a cube shape, a rectangular parallelepiped shape, a plate shape, a polygonal columnar shape, a polygonal pyramid trapezoidal shape, a polyhedral shape, or the like. From the viewpoint of ease of molding and convenience of transportation, a columnar shape, an elliptical columnar shape, and a rectangular parallelepiped shape are preferable.
- the schematic shape of the main body 10 of the solid milk 10S shown in FIGS. 1 to 3 is a rectangular parallelepiped having dimensions a ⁇ b ⁇ c (see FIG. 1), and the main body 10 has a side surface parallel to the XZ plane or the YZ plane. Has 10C.
- the above-mentioned back-to-back surface may be such that the positional relationship between one surface and the other surface is such that the above-mentioned hole can be penetrated.
- the back-to-back surfaces are not directly connected to each other, but one surface and the other surface are connected via the other surfaces, and in another example, back-to-back surfaces.
- a surface is a positional relationship in which one surface and another surface including a curved surface are directly connected to each other.
- the back-to-back surfaces are not necessarily in a parallel positional relationship.
- the main body 10 is provided with a hole 11 that reaches from the first surface 10A to the second surface 10B and penetrates the main body 10.
- the number of holes 11 is at least one, and FIG. 1 shows a case where one hole 11 is provided.
- the shape of the hole 11 is, for example, an oval, a rounded rectangle, an ellipse, a circle, a rectangle, a square, or another polygon in a cross section parallel to the XY plane. In the solid milk 10S shown in FIG. 1, the shape of the hole 11 is oval. When the shape of the hole 11 has corners such as a rectangle or a square, the shape may have rounded corners.
- the size of the hole 11 is selected so that the volume obtained by subtracting the volume of the portion of the hole 11 from the volume of the rectangular parallelepiped shape of the main body 10 becomes a predetermined value.
- the position of the hole 11 is preferably a position where there is no large bias when viewed from the central position of the first surface 10A.
- an arrangement that is point-symmetric with respect to the central position of the first surface 10A, or an arrangement that is line-symmetric with respect to a line parallel to the X-axis or a line parallel to the Y-axis passing through the center of the first surface 10A is preferable. ..
- the hole 11 is provided in the center of the first surface 10A.
- the holes 11 are arranged in the central portion of the first surface 10A so that the longitudinal direction of the oval is parallel to the X axis. The same applies when viewed from the second surface 10B.
- the direction in which the hole 11 penetrates the main body 10 is a direction through which the first surface 10A and the second surface 10B pass, for example, a direction substantially parallel to the Z axis.
- the first surface 10A, the second surface 10B, and the inner wall surface 11A of the hole 11 are outer surfaces that are harder than the inside of the main body 10.
- the inner wall surface 11A of the hole 11 constitutes a tubular pillar provided between the first surface 10A and the second surface 10B.
- the side surface 10C of the main body 10 is also an outer surface harder than the inside of the main body 10.
- the inside of the main body 10, which is an index of the hardness of the outer surface is, for example, a position where the distance from the first surface 10A and the distance from the second surface 10B are equal in the portion where the hole 11 is not provided, and The distance from the inner wall surface 11A of the hole 11 and the distance from the side surface 10C are equal.
- the inner wall surface 11A and the side surface 10C of the hole 11 are surfaces facing each other.
- the outer surface of the solid milk 10S of the present embodiment is not provided with a coating or the like, it becomes a harder layer than the inside of the main body 10 because the powdered milk compression molded product is cured as described later. ing.
- the method of confirming that the outer surface of the main body 10 is a harder layer than the inside can be performed as follows, for example.
- FIG. 4 is a photograph showing the result of a scraping test for confirming that the outer surface of the solid milk is harder than the inside of the main body.
- the body 10 of the solid milk is placed at an arbitrary position, preferably at a position where the distance from the first surface 10A and the distance from the second surface 10B are equal at the portion where the hole 11 is not provided, and the hole is formed. Cut in a cross section including a position where the distance from the inner wall surface 11A of 11 and the distance from the side surface 10C are equal.
- the soft portion inside the main body 10 is scraped out by an arbitrary scraping jig.
- the scraping force constant only the soft part is scraped out, leaving the relatively hard part.
- the soft portion inside the main body 10 can be removed, and the hard outer surface of the main body 10 can be left.
- the outer surface of the main body 10 is a harder layer than the inner surface of the main body 10. That is, when the outer surface of the main body 10 is a layer harder than the inside of the main body 10, the force required to peel off the thin layer is relatively closer to the surface of the main body 10 than to the inside of the main body 10. Refers to being big.
- the surface is the surface that forms the outside of the substance.
- the surface layer is a layer near the surface including the surface.
- the outer surface of the solid milk 10S refers to a layer in the vicinity of the surface including the surface, that is, a surface layer.
- the corners of the main body 10 composed of the first surface 10A and the side surface 10C and the corners of the main body 10 composed of the second surface 10B and the side surface 10C are chamfered to form a tapered slope.
- the corner of the edge of the hole 11 composed of the first surface 10A and the inner wall surface 11A of the hole 11 and the corner of the edge of the hole 11 composed of the second surface 10B and the inner wall surface 11A are chamfered.
- the slope is tapered.
- the tapered slopes at the corners of the main body 10 and the edges of the holes 11 are both outer surfaces that are harder than the inside of the main body.
- corner portion of the side surface 10C composed of a surface parallel to the YZ plane and a surface parallel to the XZ plane may have a rounded shape. Since the corners are chamfered or rounded, it is possible to prevent the solid milk 10S from being broken during transportation or the like.
- the solid milk 10S of the present embodiment is provided with at least one hole 11 penetrating the main body 10 constituting the solid milk 10S, and the inner wall surface of the hole 11 is the same as the first surface 10A and the second surface 10B of the main body 10.
- the outer surface is harder than the inside of the main body.
- the falling energy density of the drop test is determined by the breaking stress of the solid milk described later.
- the fall energy density EF per unit breaking stress divided is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to failure is 4 or more.
- the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of drops leading to destruction is 13 or more
- the EF is 5 ⁇ 10 -5 [(J / m)].
- the number of falls leading to destruction exceeds 40 times. More preferably, when the drop test of dropping the solid milk onto the falling surface is repeated until the solid milk is destroyed, the unit breaking stress obtained by dividing the falling energy density of the drop test by the breaking stress of the solid milk described later.
- the fall energy density EF per hit is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to destruction is 5 or more
- the EF is 1 ⁇ 10 -4.
- the diameter of the hole 11 when the hole 11 is circular or substantially circular in a cross section parallel to the XY plane, or the opening width of the hole 11 in the minor axis or short side direction when the hole 11 has an elongated shape such as an oval. Is 1.5 mm or more, preferably 2.0 mm or more, and more preferably 3.0 mm or more.
- the upper limit of the diameter or opening width of the hole 11 is half the length (a / 2) of the long side in the long side direction of the first surface 10A and the second surface 10B of the solid milk 10S, and in the short side direction. It is half the length of the short side (b / 2).
- the penetrating direction of the hole 11 is a range in which the angle formed by the normals of the first surface 10A and the second surface 10B is 0 ° or more and 30 ° or less, preferably the normals of the first surface 10A and the second surface 10B. The angle between them is in the range of 0 ° or more and 10 ° or less.
- the direction in which the angle formed by the normals of the first surface 10A and the second surface 10B is 0 ° is the normal direction of the first surface 10A and the second surface 10B, that is, with respect to the first surface 10A and the second surface 10B. It is a vertical direction.
- a tapered shape provided at the corner of the edge of the hole 11 composed of the first surface 10A and the inner wall surface 11A of the hole 11 and the corner of the edge of the hole 11 composed of the second surface 10B and the inner wall surface 11A.
- the angle of the slope is in the range of 15 ° to 75 ° with respect to the first surface 10A and the second surface 10B, preferably in the range of 30 ° to 60 ° with respect to the first surface 10A and the second surface 10B. is there.
- the shape of the hole 11 in the cross section parallel to the XY plane may be a polygon such as an octagon, a heptagon, a hexagon, a pentagon, a quadrangle, or a triangle, as well as a circle or a substantially circular shape, and a heart shape, a star shape, or a spade shape. , Clover type and the like.
- the number of holes 11 formed in the solid milk 10S is at least one, and the number of holes 11 of the solid milk shown in FIG. 1 is one.
- the number of holes 11 is preferably 1 to 6. More preferably, the number of holes 11 is 2 to 6, and a configuration in which the number of holes 11 is 6 can be preferably applied.
- the components of solid milk 10S are basically the same as the components of milk powder as a raw material.
- the components of the solid milk 10S are, for example, fat, protein, sugar, mineral, vitamin, water and the like.
- Milk powder is produced from liquid milk (liquid milk) containing milk components (for example, milk components).
- Milk components are, for example, raw milk (whole milk), skim milk, cream and the like.
- the water content of the liquid milk is, for example, 40% by weight to 95% by weight.
- the water content of the milk powder is, for example, 1% by weight to 4% by weight.
- the milk powder may be supplemented with the nutritional components described below.
- the milk powder may be whole milk powder, skim milk powder, or creamy powder as long as it is suitable for producing solid milk 10S.
- the fat content of milk powder is preferably, for example, 5% by weight to 70% by weight.
- the milk component that is the raw material for the above milk powder is, for example, derived from raw milk. Specifically, it is derived from raw milk of cows (Holstein, Jersey, etc.), goats, sheep and buffalo. Although the above-mentioned raw milk contains fat, it may be milk in which a part or all of the fat is removed by centrifugation or the like and the fat content is adjusted.
- the milk component that is the raw material of the above-mentioned milk powder is, for example, plant-derived vegetable milk. Specifically, it is derived from plants such as soy milk, rice milk, coconut milk, almond milk, hemp milk, and peanut milk. Although the above-mentioned vegetable milk contains fat, a milk having a controlled fat content in which part or all of the fat is removed by centrifugation or the like may be used.
- the nutritional components used as raw materials for milk powder are, for example, fats, proteins, sugars, minerals and vitamins. One or more of these may be added.
- the proteins that can be used as raw materials for the above powdered milk are, for example, milk proteins and milk protein fractions, animal proteins, vegetable proteins, and peptides obtained by decomposing these proteins into various chain lengths by enzymes or the like. And amino acids and the like. One or more of these may be added.
- the milk protein is, for example, casein, whey protein ( ⁇ -lactalbumin, ⁇ -lactoglobulin, etc.), for example, whey protein concentrate (WPC), whey protein isolate (WPI), and the like.
- WPC whey protein concentrate
- WPI whey protein isolate
- Animal proteins are, for example, egg proteins.
- Vegetable proteins are, for example, soybean protein and wheat protein.
- Amino acids are, for example, taurine, cystine, cysteine, arginine, glutamine and the like.
- the fats (oils and fats) that can be used as raw materials for the above milk powder are animal fats and oils, vegetable fats and oils, their fractionated oils, hydrogenated oils, and transesterified oils. One or more of these may be added.
- Animal fats and oils are, for example, milk fat, lard, beef tallow, fish oil and the like.
- Vegetable oils and fats include, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil, MCT (Medium Chain Triglyceride) oil and the like.
- the sugars that can be used as raw materials for the above-mentioned milk powder are, for example, oligosaccharides, monosaccharides, polysaccharides, artificial sweeteners, and the like. One or more of these may be added.
- the oligosaccharides include, for example, lactose, sucrose, maltose, galactooligosaccharides, fructooligosaccharides, lactulose and the like.
- the monosaccharides are, for example, glucose, fructose, galactose and the like.
- the polysaccharides are, for example, starch, soluble polysaccharides and dextrins.
- a non-sugar artificial sweetener may be used in place of or in addition to the sugar artificial sweetener.
- Minerals that can be used as raw materials for milk powder are, for example, sodium, potassium, calcium, magnesium, iron, copper, zinc and the like. One or more of these may be added. In addition, one or both of phosphorus and chlorine may be used in place of or in addition to the minerals sodium, potassium, calcium, magnesium, iron, copper, and zinc.
- the solid milk 10S has a large number of voids (for example, pores) formed when powdered milk, which is a raw material of the solid milk 10S, is compression-molded. These plurality of voids are preferably uniformly dispersed (distributed) in the solid milk 10S, whereby the solid milk 10S can be dissolved evenly and the solubility of the solid milk 10S can be enhanced. ..
- the larger (wider) the void is the easier it is for a solvent such as water to enter, so that the solid milk 10S can be dissolved quickly.
- the voids are too large, the hardness of the solid milk 10S may be weakened or the surface of the solid milk 10S may be rough.
- the size (size) of each void is, for example, 10 ⁇ m to 500 ⁇ m.
- the size of each void and the distribution of a large number of voids can be measured by a known means such as observing the surface and cross section of the solid milk 10S using a scanning electron microscope. By such a measurement, the porosity of the solid milk 10S can be determined.
- the porosity of the solid milk 10S is, for example, 30% to 60%. The larger the porosity, the higher the solubility, but the weaker the hardness (strength). Further, if the porosity is small, the solubility becomes poor.
- the porosity of the solid milk 10S is not limited to the range of 30% to 60%, and is appropriately adjusted according to its use and the like.
- Solid milk 10S needs to have some solubility in a solvent such as water. Solubility is evaluated by, for example, the time until the solid milk 10S is completely dissolved or the amount of undissolved residue in a predetermined time when solid milk 10S as a solute and water as a solvent are prepared so as to have a predetermined concentration. can do.
- the solid milk 10S preferably has a hardness within a predetermined range.
- the hardness can be measured by a known method. In the present specification, the hardness is measured using a load cell type tablet hardness tester.
- the second surface of the rectangular parallelepiped solid milk 10S is placed on the load cell type tablet hardness tester as the bottom surface, and fixed using one surface parallel to the XZ plane and one surface parallel to the YZ plane of the side surface 10C, and the side surface is fixed. From the other unfixed surface side parallel to the XZ plane of 10C, at the breaking terminal of the hardness tester, a constant speed in the direction in which the YZ plane becomes the fracture surface in the short axis direction (Y axis direction in FIG. 1) of the first surface 10A.
- the load [N] when the solid milk 10S is broken is defined as the hardness (tablet hardness) [N] of the solid milk 10S.
- a load cell type tablet hardness tester portable checker PC-30 manufactured by Okada Seiko Co., Ltd. is used.
- the breaking terminal incorporated in the hardness tester has a contact surface in contact with the solid milk 10S.
- the contact surface of the breaking terminal is a rectangle of 1 mm ⁇ 24 mm, and the long side of the rectangle is arranged so as to be parallel to the Z axis.
- the contact surface of the breaking terminal is configured to push the measurement point of the solid milk 10S at least in part.
- the speed at which the breaking terminal pushes the solid milk 10S is 0.5 mm / s.
- the above-mentioned hardness measurement is not limited to the solid milk 10S, but can also be applied to the case of measuring the hardness of the milk powder compression molded product (uncured solid milk 10S) described later.
- the hardness of the solid milk 10S in order to avoid the situation where the solid milk 10S is broken when the solid milk 10S is transported, the hardness of the solid milk 10S is preferably 20 N or more, more preferably 40 N or more. is there.
- the hardness of the solid milk 10S is preferably 100 N or less, more preferably 70 N or less.
- the hardness used here is a physical quantity of a force having a unit of [N (Newton)].
- the hardness increases as the fractured area of the solid milk sample increases.
- break refers to breakage when a vertical load is statically applied to a sample such as solid milk 10S, and the cross-sectional area formed at the time of this breakage is referred to as "break area”. That is, the hardness [N] is a physical quantity that depends on the size of the solid milk sample.
- breaking stress [N / m 2 ] is a physical quantity that does not depend on the size of the solid milk sample.
- the breaking stress is a force applied per unit breaking area at the time of breaking, and is an index that does not depend on the size of the solid milk sample and can compare the mechanical action applied to the solid milk sample even between solid milk samples having different dimensions.
- the hardness [N] may be simply used for description, but these may be expressed as the breaking stress [N / m 2] obtained by dividing the hardness by the breaking area.
- the ideal fracture area is 300 mm 2 (24 mm (b) ⁇ 12). It is .5 mm (c)).
- the preferable hardness range of the solid milk 10S of 20 N or more and 100 N or less corresponds to the preferable breaking stress range of 0.067 N / mm 2 or more and 0.33 N / mm 2 or less by dividing the hardness by the breaking area (300 mm 2). To do.
- the range of the preferable breaking stress of the solid milk 10S is 0.067 N / mm 2 or more and 0.739 N / mm 2 or less in consideration of the range of the breaking area.
- powdered milk which is a raw material for solid milk 10S
- milk powder is produced by a liquid milk preparation step, a liquid milk clarification step, a sterilization step, a homogenization step, a concentration step, a gas dispersion step, and a spray drying step.
- the liquid milk preparation step is a step of preparing liquid milk having the above components.
- the liquid milk clarification step is a step for removing fine foreign substances contained in the liquid milk.
- a centrifuge or a filter may be used.
- the sterilization process is a process for killing microorganisms such as bacteria contained in water of liquid milk and milk components. Since the microorganisms that are actually considered to be contained vary depending on the type of liquid milk, the sterilization conditions (sterilization temperature and holding time) are appropriately set according to the microorganisms.
- the homogenization step is a step for homogenizing the liquid milk. Specifically, the particle size of solid components such as fat globules contained in the liquid milk is reduced, and they are uniformly dispersed in the liquid milk. In order to reduce the particle size of the solid component of the liquid milk, for example, the liquid milk may be pressurized and passed through a narrow gap.
- the concentration step is a step for concentrating the liquid milk prior to the spray drying step described later.
- a vacuum evaporator or an evaporator may be used for the concentration of liquid milk.
- the concentration conditions are appropriately set within a range in which the components of the liquid milk are not excessively deteriorated. Thereby, concentrated milk can be obtained from liquid milk.
- the water content of the concentrated milk is, for example, 35% by weight to 60% by weight, preferably 40% by weight to 60% by weight, and more preferably 40% by weight to 55% by weight.
- the density of the liquid milk (concentrated milk) is reduced to make it bulky, and the concentrated milk in such a bulky state is spray-dried.
- milk powder having favorable properties can be obtained. This step may be omitted when the water content of the liquid milk is low or when the amount of liquid milk to be treated in the spray drying step is small.
- the gas dispersion step is a step for dispersing a predetermined gas in liquid milk (concentrated milk).
- the predetermined gas may be dispersed in a volume of 1 ⁇ 10 ⁇ 2 times or more and 7 times or less the volume of the liquid milk, preferably 1 ⁇ 10 ⁇ 2 times or more the volume of the liquid milk.
- the volume is 5 times or less, more preferably 1 ⁇ 10 ⁇ 2 times or more and 4 times or less the volume of liquid milk, and most preferably 1 ⁇ 10 ⁇ 2 times or more and 3 times or less.
- the pressure for pressurizing the predetermined gas is not particularly limited as long as the gas can be effectively dispersed in the liquid milk, but the pressure of the predetermined gas is, for example, 1.5 atm or more and 10 atm or less. It is preferably 2 atm or more and 5 atm or less. Since the liquid milk is sprayed in the following spray drying step, it flows along a predetermined flow path. In this gas dispersion step, a pressurized predetermined gas is poured into this flow path to make the gas liquid. Disperse (mix) in milk. By doing so, the predetermined gas can be easily and surely dispersed in the liquid milk as the concentrated milk.
- the density of the liquid milk becomes low, and the apparent volume (bulk) becomes large.
- the density of the liquid milk may be determined by dividing the weight of the liquid milk by the total volume of the liquid milk in the liquid state and the foam state. Further, it may be measured by using a device for measuring the density by a bulk density measuring method (pigment: JIS K5101 compliant) based on the JIS method.
- liquid milk in which a predetermined gas is dispersed flows through the above flow path.
- the volumetric flow rate of the liquid milk is controlled to be constant in the flow path.
- carbon dioxide carbon dioxide gas
- the ratio of the volumetric flow rate of carbon dioxide to the volumetric flow rate of liquid milk (hereinafter, the percentage thereof is also referred to as "CO 2 mixing ratio [%]") is, for example, 1% or more and 700% or less. % Or more and 300% or less are preferable, 3% or more and 100% or less are more preferable, and 5% or more and 45% or less are most preferable. In this way, by controlling the volumetric flow rate of carbon dioxide to be constant with respect to the volumetric flow rate of the liquid milk, the uniformity of the milk powder produced from the liquid milk can be improved.
- the upper limit of the CO 2 mixing ratio is preferably 700%.
- the pressure for pressurizing carbon dioxide is not particularly limited as long as it can effectively disperse carbon dioxide in liquid milk, but the pressure of carbon dioxide is, for example, 1.5 atm or more and 10 atm or less. It is preferably 2 atm or more and 5 atm or less.
- the predetermined gas used in the gas dispersion step is carbon dioxide gas.
- one or more gases selected from the group consisting of air, nitrogen (N 2 ), and oxygen (O 2 ) may be used, or a rare gas (rare gas).
- a rare gas rare gas
- argon (Ar), helium (He) may be used.
- the gas dispersion step can be easily performed by using an easily available gas.
- an inert gas such as nitrogen or a rare gas is used in the gas dispersion step, there is no risk of reacting with the nutritional components of the liquid milk, so that it is less likely to deteriorate the liquid milk than using air or oxygen, which is preferable. ..
- the ratio of the volumetric flow rate of the gas to the volumetric flow rate of the liquid milk is, for example, 1% or more and 700% or less, preferably 1% or more and 500% or less, more preferably 1% or more and 400% or less, and most preferably. Is 1% or more and 300% or less.
- Bell et al. RW BELL, FP HANRAHAN, BH WEBB: “FOAM SPRAYMETHODS OF READILY DISPERSIBLE NONFAT DRY MILK”, J. Dairy Sci, 46 (12) 1963. Pp1352-1356
- the predetermined gas is dissolved in a gas that is easily dispersed in the liquid milk or in the liquid milk. It is preferable to use an easy gas. Therefore, it is preferable to use a gas having a high solubility in water (water solubility), and a gas having a solubility in 1 cm 3 of water at 20 ° C. of 0.1 cm 3 or more is preferable.
- the carbon dioxide is not limited to gas, and may be dry ice or a mixture of dry ice and gas.
- a solid in the gas dispersion step, a solid may be used as long as a predetermined gas can be dispersed in the liquid milk.
- a predetermined gas By using dry ice in the gas dispersion step, carbon dioxide can be rapidly dispersed in the cooled liquid milk, and as a result, milk powder having preferable properties for producing solid milk can be obtained.
- the spray drying step is a step for evaporating the water content in the liquid milk to obtain powdered milk (powder).
- the milk powder obtained in this spray drying step is the milk powder obtained through the gas dispersion step and the spray drying step.
- This milk powder is bulkier than the milk powder obtained without the gas dispersion step.
- the former preferably has a volume of 1.01 times or more and 10 times or less of the latter, and may be 1.02 times or more and 10 times or less, or 1.03 times or more and 9 times or less.
- the liquid milk is spray-dried while the predetermined gas is dispersed in the liquid milk in the gas dispersion step and the density of the liquid milk is reduced.
- the volume of the liquid milk after the gas is dispersed is 1.05 times or more and 3 times or less, preferably 1.1 times or more and 2 times or less as compared with the liquid milk before the gas is dispersed.
- the spray drying step is performed in 0.1 seconds or more and 5 seconds or less, preferably 0.5 seconds or more and 3 seconds or less. That is, the gas dispersion step and the spray drying step may be continuous. By doing so, the liquid milk is continuously charged into the gas disperser to disperse the gas, and the liquid milk in which the gas is dispersed is continuously supplied to the spray dryer and can be continuously spray-dried. ..
- a spray dryer may be used to evaporate the water.
- the spray dryer is wider than the flow path for flowing the liquid milk, the pressurizing pump for pressurizing the liquid milk to flow the liquid milk along the flow path, and the flow path connected to the opening of the flow path. It has a drying chamber and a spraying device (nozzle, atomizer, etc.) provided at the opening of the flow path. Then, the spray dryer sends the liquid milk toward the drying chamber along the flow path so as to have the volume flow rate described above by the pressure pump, and in the vicinity of the opening of the flow path, the concentrated milk is sent to the drying chamber by the spray device.
- the liquid milk in the droplet (atomized) state is dried at a high temperature (for example, hot air) in the drying chamber.
- the water content is removed, and as a result, the concentrated milk becomes a powdery solid, that is, powdered milk.
- the water content of the milk powder and the like can be adjusted to make it difficult for the milk powder to aggregate.
- the surface area per unit volume of the droplet is increased to improve the drying efficiency, and at the same time, the particle size of the milk powder is adjusted.
- powdered milk suitable for producing solid milk can be produced.
- the milk powder obtained as described above is compression molded to form a milk powder compression molded product.
- the obtained milk powder compression molded product is subjected to a hardening treatment including a humidification treatment and a drying treatment. From the above, solid milk 10S can be produced.
- a compression means In the process of compression molding powdered milk, a compression means is used.
- the compression means is, for example, a pressure molding machine such as a lock press or a compression test device.
- the tableting machine is equipped with a mortar for inserting powdered milk (powder) and a pestle that can be struck toward the mortar. If powdered milk is put into a mortar (mold) and a pestle is struck, a compressive pressure is applied to the powdered milk, and a powdered milk compression molded product can be obtained.
- the lower punch of the locker has a convex portion corresponding to the hole 11
- the upper punch has a concave portion corresponding to the convex portion
- the convex portion has a shape that can be inserted into the concave portion.
- the temperature of the environment is not particularly limited, and may be room temperature, for example. Specifically, the temperature of the environment is, for example, 5 ° C to 35 ° C.
- the humidity of the environment is, for example, 0% RH to 60% RH.
- the compression pressure is, for example, 1 MPa to 30 MPa, preferably 1 MPa to 20 MPa.
- the compression pressure is adjusted within the range of 1 MPa to 30 MPa to control the porosity to be within the range of 30% to 60%, and the milk powder compression molded product (before curing). ) Is preferably controlled so as to be in the range of 4N to 19N.
- the milk powder compression molded product has at least a hardness (for example, 4N or more) that does not lose its shape in the subsequent humidification step or drying step.
- a hardness for example, 4N or more
- the approximate shape of the milk powder compression molded product (before curing) is the same as the solid milk 10S and has a rectangular shape of 31 mm (a) ⁇ 24 mm (b) ⁇ 12.5 mm (c), the above 4N or more.
- a preferred hardness range of 19N milk powder compression molded product hereinafter is by dividing the hardness fracture area (300 mm 2), with a preferred rupture stress range of 0.013N / mm 2 or more 0.063N / mm less than 2 Correspond.
- the humidification treatment is a step of humidifying the powdered milk compression molded product obtained in the compression molding step.
- tack stickinginess
- some of the powder particles near the surface of the milk powder compression molded product become liquid or gel-like and crosslink with each other.
- the strength near the surface of the milk powder compression molded product can be made higher than the internal strength.
- the humidification method of the milk powder compression molding is not particularly limited, for example, a method of placing the milk powder compression molding in a high humidity environment, a method of directly spraying water or the like on the milk powder compression molding, and a milk powder. There is a method of spraying steam on the compression molded product.
- Humidifying means are used to humidify the milk powder compression molded product, and such humidifying means include, for example, a high humidity chamber, a spray, and steam.
- the humidity of the environment is, for example, in the range of 60% RH to 100% RH.
- the humidification time is, for example, 5 seconds to 1 hour, and the temperature in a high humidity environment is, for example, 30 ° C. to 100 ° C.
- the amount of water added to the milk powder compression molded product in the humidification treatment (hereinafter, also referred to as "humidification amount”) can be appropriately adjusted.
- the amount of humidification is preferably 0.5% by weight to 3% by weight of the mass of the milk powder compression molded product after the compression molding step. If the amount of humidification is less than 0.5% by weight, sufficient hardness (tablet hardness) cannot be given to the solid milk 10S, which is not preferable. Further, when the humidification amount exceeds 3% by weight, the milk powder compression molded product becomes excessively liquid or gel-like and dissolves, deforms from the compression molded shape, or adheres to a device such as a belt conveyor during transportation. This is not preferable.
- the drying process is a process for drying the milk powder compression molded product that has been humidified by the humidifying process.
- the surface tack (stickiness) of the milk powder compression molded product is eliminated, and the solid milk 10S becomes easier to handle.
- the humidification treatment and the drying treatment correspond to a step of increasing the hardness of the milk powder compression molded product after compression molding to impart the characteristics and quality desired for the solid milk 10S.
- the method for drying the milk powder compression molded product is not particularly limited, and a known method capable of drying the milk powder compression molded product that has undergone the humidification treatment can be adopted.
- a method of placing the product under low humidity and high temperature conditions there are a method of placing the product under low humidity and high temperature conditions, a method of contacting dry air and high temperature dry air, and the like.
- the humidity When placed under low humidity and high temperature conditions, the humidity is, for example, 0% RH to 30% RH. In this way, it is preferable to set the humidity as low as possible.
- the temperature is, for example, 20 ° C to 150 ° C.
- the drying time is, for example, 0.2 minutes to 2 hours.
- the water content of the solid milk 10S can be controlled (adjusted) within 1% before and after the water content of the milk powder used as the raw material by controlling the conditions such as the drying temperature and the drying time. preferable.
- the solid milk 10S thus produced is generally dissolved in warm water and used for drinking. Specifically, after pouring hot water into a container with a lid, a required number of solid milk 10S is added, or after adding solid milk 10S, hot water is poured. Then, preferably, by gently shaking the container, the solid milk 10S is quickly dissolved and drunk at an appropriate temperature. Further, preferably, if one to several solid milk 10S (more preferably one solid milk 10S) is dissolved in warm water, the amount of liquid milk required for one drinking can be obtained. The volume may be adjusted to be, for example, 1 cm 3 to 50 cm 3. The volume of the solid milk 10S can be adjusted by changing the amount of milk powder used in the compression molding step.
- the solid milk 10S of the present embodiment is provided with at least one hole 11 penetrating the main body 10 constituting the solid milk 10S, and the inner wall surface of the hole 11 is the first surface 10A, the second surface 10B and the side surface of the main body 10. Similar to 10C, the outer surface is harder than the inside of the main body.
- FIG. 5 is a perspective view of the solid milk 20S according to the present modification.
- FIG. 6 is a cross-sectional view parallel to the YZ plane in X1-X2 of FIG.
- FIG. 7 is a cross-sectional view parallel to the XZ plane in Y1-Y2 of FIG.
- the solid milk 10S shown in FIGS. 1 to 3 has a configuration in which one hole 11 penetrating the main body 10 is provided, but the number of holes may be two or more. In this modification, the configuration is such that two holes 21 are provided.
- the solid milk 20S has a solid main body 20 obtained by compression molding powdered milk.
- the main body 20 has a first surface 20A parallel to the XY plane and flat, and a second surface 20B parallel to the XY plane and flat.
- the first surface 20A and the second surface 20B are back-to-back surfaces.
- the schematic shape of the main body 20 is a rectangular parallelepiped shape, and the main body 20 has a side surface 20C parallel to the XZ plane or the YZ plane.
- the main body 20 is provided with two holes 21 that reach from the first surface 20A to the second surface 20B and penetrate the main body 20.
- the shapes of the two holes 21 are oval in a cross section parallel to the XY plane and have the same shape.
- the size of the two holes 21 is selected so that the volume obtained by subtracting the total volume of the portions of the two holes 21 from the volume of the rectangular parallelepiped shape of the main body 20 becomes a predetermined value.
- the positions of the two holes 21 are positions where there is no large bias when viewed from the central position of the first surface 20A.
- the two holes 21 are arranged in a direction parallel to the X axis with the central portion of the first surface 20A interposed therebetween, and the longitudinal directions of the holes 21 are arranged so as to be parallel to the Y axis. This is because the two holes 21 are point-symmetric with respect to the center of the first surface 20A, or line-symmetric with respect to a line parallel to the X-axis or a line parallel to the Y-axis passing through the center of the first surface 20A. Arrangement. If the distance between the two holes 21 is too narrow, the strength of the portion may not be maintained, so that the distance is secured to a predetermined value or more. The same applies when viewed from the second surface 20B.
- the direction in which the hole 21 penetrates the main body 20 is a direction that passes through the first surface 20A and the second surface 20B, and is, for example, a direction substantially parallel to the Z
- the first surface 20A, the second surface 20B, the side surface 20C, and the inner wall surface 21A of the hole 21 are outer surfaces that are harder than the inside of the main body 20.
- the inner wall surface 21A of the hole 21 constitutes a tubular pillar provided between the first surface 20A and the second surface 20B.
- the corners of the main body 20 and the edges of the holes 21 are chamfered to form an outer surface that is harder than the inside of the main body 20.
- the solid milk 20S of this modification is provided with two holes 21 penetrating the main body 20 constituting the solid milk 20S, and the inner wall surface 21A of the holes 21 is the first surface 20A, the second surface 20B and the side surface 20C of the main body 20. Similarly, the outer surface is harder than the inside of the main body 20.
- FIG. 8 is a perspective view of the solid milk 30S according to the present modification.
- FIG. 9 is a cross-sectional view parallel to the YZ plane in X1-X2 of FIG.
- FIG. 10 is a cross-sectional view parallel to the XZ plane in Y1-Y2 of FIG.
- the configuration is such that four holes 31 are provided.
- the solid milk 30S has a rectangular parallelepiped main body 30 having a first surface 30A and a second surface 30B and side surfaces 30C back to back with each other.
- the main body 30 is provided with four circular holes 31 that reach from the first surface 30A to the second surface 30B and penetrate the main body 30.
- the size of the four holes 31 is selected so that the volume obtained by subtracting the total volume of the portions of the four holes 31 from the volume of the rectangular parallelepiped shape of the main body 30 becomes a predetermined value.
- the positions of the four holes 31 are point-symmetrical when viewed from the central portion of the first surface 30A, or line-symmetrical with respect to a line parallel to the X-axis or a line parallel to the Y-axis passing through the center of the first surface 30A. Arrangement.
- the first surface 30A, the second surface 30B, the side surface 30C, and the inner wall surface 31A of the hole 31 are outer surfaces that are harder than the inside of the main body 30.
- the inner wall surface 31A of the hole 31 constitutes a tubular pillar provided between the first surface 30A and the second surface 30B.
- the corners of the main body 30 and the edges of the holes 31 are chamfered to form an outer surface that is harder than the inside of the main body 30.
- the solid milk 30S of this modification is provided with four holes 31 penetrating the main body 30 constituting the solid milk 30S, and the inner wall surface 31A of the holes 31 is the first surface 30A, the second surface 30B and the side surface 30C of the main body 30. Similarly, the outer surface is harder than the inside of the main body 30.
- FIG. 11 is a perspective view of the solid milk 40S according to the present modification.
- FIG. 12 is a cross-sectional view parallel to the YZ plane in X1-X2 of FIG.
- FIG. 13 is a cross-sectional view parallel to the XZ plane in Y1-Y2 of FIG.
- the configuration is such that six holes 41 are provided.
- the solid milk 40S has a rectangular parallelepiped main body 40 having a first surface 40A and a second surface 40B and a side surface 40C which are back to back with each other.
- the main body 40 is provided with six circular holes 41 that reach from the first surface 40A to the second surface 40B and penetrate the main body 40.
- the size of the six holes 41 is selected so that the volume obtained by subtracting the total volume of the portions of the six holes 41 from the volume of the rectangular parallelepiped shape of the main body 40 becomes a predetermined value.
- the positions of the six holes 41 are point-symmetrical when viewed from the center of the first surface 40A, or line-symmetric with respect to a line parallel to the X-axis or a line parallel to the Y-axis passing through the center of the first surface 40A. Is.
- the first surface 40A, the second surface 40B, the side surface 40C, and the inner wall surface 41A of the hole 41 are outer surfaces that are harder than the inside of the main body 40.
- the inner wall surface 41A of the hole 41 constitutes a tubular pillar provided between the first surface 40A and the second surface 40B.
- the corners of the main body 40 and the edges of the holes 41 are chamfered to form an outer surface that is harder than the inside of the main body 40.
- the solid milk 40S of this modification is provided with six holes 41 penetrating the main body 40 constituting the solid milk 40S, and the inner wall surface 41A of the holes 41 is the first surface 40A, the second surface 40B and the side surface 40C of the main body 40. Similarly, the outer surface is harder than the inside of the main body 40.
- the solid milk of the embodiment and the modified examples 1 to 3 has a configuration in which one or more holes are provided in the main body of the solid milk, but the present invention is not limited to this.
- the EF is 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 ) by changing the curing means or curing conditions described in the embodiment. ]
- the number of drops leading to destruction is 3 or more, and when the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )], the number of drops leading to destruction is 10.
- the structure so that the number of drops leading to destruction when the number of times is 5 ⁇ 10-5 [(J / m 2 ) / (N / m 2)] is more than 30 times.
- a near-infrared lamp, a far-infrared lamp, a laser beam, or a light source thereof is used for the powdered milk compression molded product (before curing).
- the surface may be cured by irradiating a thermal light source in combination of a plurality of types.
- the humidification treatment instead of the humidification treatment at a humidity of 60% RH to 100% RH and a temperature of 30 ° C. to 100 ° C.
- the humidification treatment is performed using steam heated to a temperature exceeding 100 ° C. It may be cured by performing a drying treatment after that. As a result, it is possible to prevent the product from being damaged when the product is dropped and improve the transportability.
- Solid milk is an example of solid food.
- the above-described embodiments and modifications 1 to 4 are solid milk obtained by compression-molding powdered milk, but can also be applied to solid foods formed by compression-molding powder.
- it is applied to compression-molded solid foods using protein powders such as whey protein, soy protein and collagen peptide, amino acid powders, and fat-containing powders such as MCT (Middle Chain Triglyceride) as raw materials.
- protein powders such as whey protein, soy protein and collagen peptide, amino acid powders, and fat-containing powders such as MCT (Middle Chain Triglyceride)
- MCT Middle Chain Triglyceride
- Such solid foods have a structure having an outer surface that is harder than the inside. As a result, it is possible to prevent the product from being damaged when the product is dropped and improve the transportability. Further, in addition to lactose or other sugars, nutritional components such as fats, proteins, minerals and vitamins and food additives may be added to the raw material powder.
- the protein powder of the above food powder may be milk casein, meat powder, fish powder, egg powder, wheat protein, wheat protein decomposition product, or the like. These protein powders may be used alone or in combination of two or more.
- the above-mentioned food powder whey protein is a general term for proteins excluding casein in milk. It may be classified as whey protein.
- Whey protein is composed of a plurality of components such as lactoglobulin, lactalbumin, and lactoferrin.
- a milk raw material such as milk is adjusted to be acidic
- the protein that precipitates becomes casein
- the protein that does not precipitate becomes whey protein.
- the powder raw material containing whey protein include WPC (whey protein concentrate, protein content of 75 to 85% by mass) and WPI (whey protein isolate, protein content of 85% by mass or more). These may be used alone or in two or more kinds.
- soybean protein (soybean protein) of the above food powder may be any protein contained in soybean, and may be extracted from soybean. Further, those refined from raw soybeans can also be used.
- the purification method is not particularly limited, and a conventionally known method can be used.
- soybean protein powders commercially available as food and drink materials, medical materials, and supplement foods can be used. These may be used alone or in two or more kinds.
- amino acids contained in the amino acid powder of the above food powder are not particularly limited, and for example, arginine, lysine, ornithine, phenylalanine, tyrosine, valine, methionine, leucine, isoleucine, tryptophan, histidine, proline, cysteine, etc.
- Glutamic acid, aspartic acid, aspartic acid, serine, glutamine, citrulin, creatine, methyllysine, acetyllysine, hydroxylysine, hydroxyproline, glycine, alanine, threonine, cystine and the like can be used. These may be used alone or in two or more kinds.
- amino acid contained in the amino acid powder of the above-mentioned food powder may be either a natural product or a synthetic product, and a single amino acid or a mixture of a plurality of amino acids can be used.
- amino acid not only free amino acids but also salts such as sodium salt, hydrochloride and acetate and derivatives such as carnitine and ornithine can be used.
- amino acid includes ⁇ -amino acid, ⁇ -amino acid and ⁇ -amino acid.
- the amino acid may be either L-form or D-form.
- the fats and oils contained in the fats and oils-containing powder of the above-mentioned food powder are animal fats and oils, vegetable fats and oils, their fractionated oils, hydrogenated oils and transesterified oils in addition to the above-mentioned MCT oils.
- animal fats and oils are, for example, milk fat, lard, beef tallow, fish oil and the like.
- Vegetable fats and oils include, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil, MCT (Medium Chain Triglyceride) oil, and the like. ..
- the sugars of the above-mentioned food powder are, for example, oligosaccharides, monosaccharides, polysaccharides, artificial sweeteners and the like, in addition to the above-mentioned lactose.
- oligosaccharides include, for example, lactose, sucrose, maltose, galactooligosaccharides, fructooligosaccharides, lactulose and the like.
- the monosaccharides are, for example, glucose, fructose, galactose and the like.
- the polysaccharides are, for example, starch, soluble polysaccharides and dextrins.
- a sweetener can be exemplified.
- any sweetener usually used in foods and pharmaceuticals can be used, and either a natural sweetener or a synthetic sweetener may be used.
- the sweetener is not particularly limited, but is, for example, glucose, fructose, maltose, saccharin, oligosaccharide, sugar, granulated sugar, maple syrup, honey, sugar honey, trehalose, palatinose, martitol, xylitol, sorbitol, glycerin, aspartame, advantame. Includes tame, neotame, sucralose, acesulfame potassium and saccharin.
- an acidulant can be exemplified as an example of the food additive of the above food powder.
- the acidulant is not particularly limited, and includes, for example, acetic acid, citric acid, anhydrous citric acid, adipic acid, succinic acid, lactic acid, malic acid, phosphoric acid, gluconic acid, tartaric acid, and salts thereof.
- the acidulant can suppress (mask) the bitterness caused by the type of amino acid.
- any component such as fat, protein, mineral and vitamin may be contained.
- fats examples include animal fats and oils, vegetable fats and oils, their fractionated oils, hydrogenated oils, transesterified oils and the like. One or more of these may be added.
- Animal fats and oils are, for example, milk fat, lard, beef tallow, fish oil and the like.
- Vegetable fats and oils include, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil, MCT (Medium Chain Triglyceride) oil, and the like. ..
- proteins examples include milk proteins and milk protein fractions, animal proteins, vegetable proteins, peptides and amino acids obtained by decomposing these proteins into various chain lengths by enzymes and the like. One or more of these may be added.
- Milk proteins include, for example, casein, whey protein ( ⁇ -lactalbumin, ⁇ -lactoglobulin, etc.), whey protein concentrate (WPC), whey protein isolate (WPI), and the like.
- Animal proteins include, for example, egg protein (egg powder), meat powder, fish powder and the like.
- Vegetable proteins include, for example, soybean protein and wheat protein.
- the peptide is, for example, collagen peptide or the like.
- Amino acids are, for example, taurine, cystine, cysteine, arginine, glutamine and the like. One or more of these may be added.
- Minerals include iron, sodium, potassium, calcium, magnesium, phosphorus, chlorine, zinc, iron, copper and selenium. One or more of these may be added.
- Vitamin includes vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, niacin, folic acid, pantothenic acid, biotin and the like. One or more of these may be added.
- cocoa powder, cacao powder, chocolate powder, microbial powder containing useful microorganisms such as lactic acid bacteria and bifidus bacteria, and cultures obtained by adding microorganisms to milk and fermenting them were used as powders.
- the solid food according to the present invention can be in the form of daily foods, health foods, health supplements, health functional foods, foods for specified health use, nutritionally functional foods, supplements, foods with functional claims, and the like.
- Example 1 A solid milk sample having the same shape as that of the embodiment shown in FIGS. 1 to 3 was prepared and used as Example 1.
- the size of the main body of the solid milk is 31 mm for the side a in the X-axis direction, 24 mm for the side b in the Y-axis direction, and 12.5 mm for the side c in the Z-axis direction.
- the volume excluding the portion of the hole 11 is about 8250 mm 3 .
- the size and compression pressure of the usuki of the tableting machine were adjusted so as to have this size, and 5.4 g of powdered milk was compression-molded to form a powdered milk compression molded product.
- the obtained powdered milk compression molded product was subjected to a humidification treatment at a humidification temperature of 80 ° C. and further subjected to a drying treatment at a drying temperature of 80 ° C. to obtain a solid milk which had been cured.
- the humidification treatment time was appropriately adjusted so that the hardness of the solid milk sample after the curing treatment was 20 to 90 N.
- the drying time was adjusted so that the weight increase during humidification could be completely dried.
- Example 2 (Creation of Example 2) Similar to Example 1 except that the number of holes 21 is two, a solid milk sample having the same shape as that of Modified Example 1 shown in FIGS. 5 to 7 was prepared and used as Example 2. The hardness of the solid milk sample after the curing treatment was adjusted to 20 to 90 N.
- Example 3 (Creation of Example 3) Similar to Example 1 except that the number of holes 31 is 4, a solid milk sample having the same shape as that of Modified Example 2 shown in FIGS. 8 to 10 was prepared and used as Example 3. The hardness of the solid milk sample after the curing treatment was adjusted to 20 to 90 N.
- Example 4 Similar to Example 1 except that the number of holes 41 is 6, a solid milk sample having the same shape as that of Modified Example 3 shown in FIGS. 11 to 13 was prepared and used as Example 4. The hardness of the solid milk sample after the curing treatment was adjusted to 20 to 90 N.
- FIG. 14 is a perspective view of the solid milk 100S according to the comparative example.
- FIG. 15 is a cross-sectional view parallel to the YZ plane in X1-X2 of FIG.
- FIG. 16 is a cross-sectional view parallel to the XZ plane in Y1-Y2 of FIG.
- the solid milk 100S has a rectangular parallelepiped main body 100 having a first surface 100A and a second surface 100B and side surfaces 100C back to back with each other.
- the side a in the X-axis direction is 31 mm
- the side b in the Y-axis direction is 24 mm
- the side c in the Z-axis direction is 12.5 mm.
- the main body 100 is provided with two recesses 100D on the first surface 100A and two recesses 100D on the second surface 100B.
- Each recess 100D is formed by a smooth curved surface.
- the size of the recess 100D is selected so that the volume obtained by subtracting the volume of the portion of the recess 100D from the volume of the rectangular parallelepiped shape of the main body 100 is the same as that of the first embodiment.
- the first surface 100A and the second surface 100B are provided with a secant line 100V along a direction parallel to the Y axis. The hardness of the solid milk sample after the curing treatment was adjusted to 20 to 90 N.
- the second surface of the solid milk sample was positioned as the bottom surface at a height of 50 to 300 mm from the falling surface perpendicular to the falling surface, and fixed by sandwiching it between two or three points on the side surface of the solid milk sample. The fixed points were simultaneously separated from the solid milk sample and allowed to fall freely. The falling posture of each solid milk sample of Examples 1 to 4 and Comparative Example during free fall was carried out so that the second surface was parallel to the falling surface.
- the definition of the falling surface in JIS is as follows.
- the falling surface shall be constructed of a solid material such as concrete, stone, or steel plate.
- the weight of the solid milk sample was reduced by 9% or more of the initial weight, and the damaged surface was spread over four surfaces.
- the weight of the largest piece of the solid milk sample (5.4 g before the test) after the drop test was 5 g or less, it was defined as "destruction".
- the number of drops from a height of 50 mm to 300 mm to the drop surface was measured.
- the unit breaking area is the falling energy density (sample weight x gravity acceleration x height / breaking area) [J / m 2 ] applied when a solid milk sample is dropped from each height of 50 mm to 300 mm and collides with the falling surface. Calculate the falling energy density per unit breaking stress divided by the hardness per breaking (breaking stress) [N / m 2]. Assuming that the area that breaks when dropped and the area that breaks by the static fracture test are equal to the minimum area of the sample, this index can also be interpreted as the falling energy [J / N] per unit hardness.
- FIG. 17 is a graph showing the number of falls leading to failure with respect to the fall energy density per unit breaking stress.
- a shows the result of Example 1
- b shows Example 2
- c shows Example 3
- d shows Example 4
- e shows Comparative Example.
- the solid milk samples of Examples 1 to 4 take a larger number of drops than the solid milk samples of the comparative example to reach failure when they fall at the same falling energy density per unit breaking stress. That is, in the drop test, the solid milk samples of Examples 1 to 4 have a drop energy density EF per unit breaking stress of 2 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]. The number of falls leading to the destruction of is 3 or more, and the number of falls leading to the destruction when the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )] is 10 or more. , It was confirmed that the number of falls leading to destruction when the EF was 5 ⁇ 10-5 [(J / m 2 ) / (N / m 2)] exceeded 30 times.
- the solid milk samples of Examples 1 to 4 provided with holes have a larger number of drops leading to fracture than the solid milk samples of Comparative Example in which dents are formed without holes, and the destruction resistance is increased, so that the solid milk samples are suitable for transportation.
- d is located on the uppermost side or the right side, and the number of drops of 6 holes is larger than that of 1, 2, or 4 holes. It was confirmed that the destruction resistance was increased and the transportability was improved.
- ⁇ Second Example> (Solubility test) In order to evaluate the solubility by shape, the solubility test was conducted on the solid milk samples of Examples 1 to 4 and Comparative Examples prepared as described above. First, one solid milk sample was placed in a stirring basket.
- the stirring basket is a container with a bottomed tubular lid having an inner diameter of 30 mm and a height of 36 mm, and has a side portion, a bottom portion, and a lid portion.
- the side portion, the bottom portion, and the lid portion are formed of an 18-mesh (opening 1.01 mm) stainless steel net. Four blades are evenly provided on the inner surface of the side portion of the stirring basket.
- Each of the four wings is a plate with a thickness of 1.5 mm, a width of 4 mm, and a length of 34 mm, arranged so that the longitudinal direction is parallel to the central axis of the stirring basket, and faces from the inner surface of the side toward the center. It is provided so as to protrude.
- the stirring basket is immersed in 200 ml of warm water (50 ⁇ 1 ° C.) contained in a 300 ml beaker and the solid milk sample is completely submerged, and the stirring basket is rotated at a rotation speed of 0.5 m / s (peripheral speed). I let you.
- the stirring basket was held at a height of 5 mm from the inner surface of the bottom of the beaker.
- this disclosure may have the following structure. If the product has the following configuration, it is possible to prevent the product from being damaged when the product is dropped and improve the transportability.
- the number of drops leading to destruction is 10 or more, and the EF
- the powder is compression-molded so that the number of drops leading to fracture when is 5 ⁇ 10 -5 [(J / m 2 ) / (N / m 2)] exceeds 30 times, and the obtained powder is obtained.
- a solid food formed by curing a compression molded product.
- the number of times is 3 or more and the EF is 1 ⁇ 10 -4 [(J / m 2 ) / (N / m 2 )]
- the number of falls leading to destruction is 10 or more
- the EF is The powdered milk compression-molded product obtained by compression-molding the powdered milk so that the number of drops leading to destruction when the value is 5 ⁇ 10-5 [(J / m 2 ) / (N / m 2)] exceeds 30 times.
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Abstract
Description
(固形乳10Sの構成)
図1は、本実施の形態に係る固形乳10Sの斜視図である。図2は、図1のX1-X2におけるYZ平面に平行な断面図である。図3は、図1のY1-Y2におけるXZ平面に平行な断面図である。
続いて固形乳10Sの製造方法について説明する。まず、固形乳10Sの原料となる粉乳を製造する。粉乳の製造工程では、例えば液状乳調製工程、液状乳清澄化工程、殺菌工程、均質化工程、濃縮工程、気体分散工程及び噴霧乾燥工程により、粉乳を製造する。
本実施の形態の固形乳10Sは、固形乳10Sを構成する本体10を貫通する少なくとも1つの孔11が設けられ、孔11の内壁面が本体10の第1面10A、第2面10B及び側面10Cと同様に本体の内部より硬い外表面である。これにより、本実施の形態の固形乳10Sは、固形乳を落下面に落下させる落下試験を固形乳が破壊されるまで繰り返し行ったときに、落下試験の落下エネルギー密度を固形乳の応力で除してなる単位破断応力あたりの落下エネルギー密度EFが2×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が3回以上であり、EFが1×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が10回以上であり、EFが5×10-5[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が30回を超える構成となっている。これにより、製品を落下させた場合に製品が損傷するのを防止して輸送適性を向上することができる。
図5は、本変形例に係る固形乳20Sの斜視図である。図6は、図5のX1-X2におけるYZ平面に平行な断面図である。図7は、図5のY1-Y2におけるXZ平面に平行な断面図である。図1~図3に示した固形乳10Sでは、本体10を貫通する孔11が1つ設けられた構成であるが、孔の数は2つ以上であってもよい。本変形例では、孔21が2つ設けられた構成である。
図8は、本変形例に係る固形乳30Sの斜視図である。図9は、図8のX1-X2におけるYZ平面に平行な断面図である。図10は、図8のY1-Y2におけるXZ平面に平行な断面図である。本変形例では、孔31が4つ設けられた構成である。
図11は、本変形例に係る固形乳40Sの斜視図である。図12は、図11のX1-X2におけるYZ平面に平行な断面図である。図13は、図11のY1-Y2におけるXZ平面に平行な断面図である。本変形例では、孔41が6つ設けられた構成である。
実施の形態及び変形例1~3の固形乳では、固形乳の本体に1つ以上の孔が設けられている構成であるが、本発明はこれに限定されない。例えば、固形乳に孔が形成されていなくても、実施の形態に記載の硬化手段あるいは硬化条件の変更によって、EFが2×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が3回以上であり、EFが1×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が10回以上であり、EFが5×10-5[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が30回を超える構成とすることが可能である。例えば、上記の実施形態に記載の加湿処理及び乾燥処理による硬化処理に代えて、粉乳圧縮成型物(硬化前)に対して、近赤外ランプ、遠赤外ランプ、レーザー光、もしくはこれらの光源を複数種類組み合わせて熱光源を照射して表面を硬化させてもよい。また、上記の実施形態に記載の60%RH~100%RHの湿度かつ30℃~100℃の温度での加湿処理に代えて、100℃を超える温度に加熱された水蒸気を用いて加湿処理を行い、その後に乾燥処理を行って硬化させてもよい。これにより、製品を落下させた場合に製品が損傷するのを防止して輸送適性を向上することができる。
固形乳は、固形食品の一例である。上記の実施の形態及び変形例1~4は、粉乳を圧縮成型した固形乳であるが、粉体を圧縮成型して形成された固形食品にも適用できる。例えば、ホエイプロテイン、大豆プロテイン及びコラーゲンペプチド等のタンパク質粉体、アミノ酸粉体、及びMCT(Middle Chain Triglyceride, 中鎖脂肪酸トリグリセリド)等の油脂含有粉体等を原料として、圧縮成型した固形食品に適用できる。原料の粉体に、乳糖あるいはその他の糖質が適宜添加されており、上記の実施の形態及び変形例1~4に示すような本体を貫通する孔を有する形状に圧縮成型され、あるいはその後にレーザー等を用いた硬化処理が施されて、固形食品に加工される。このような固形食品は、内部より硬い外表面を有する構成となっている。これにより、製品を落下させた場合に製品が損傷するのを防止して輸送適性を向上することができる。また、原料の粉体には、乳糖あるいはその他の糖質の他に、脂肪、たん白質、ミネラル及びビタミン等の栄養成分や食品添加物が添加されていてもよい。
本明細書において「アミノ酸」には、α-アミノ酸、β-アミノ酸およびγ-アミノ酸が含まれる。また、アミノ酸は、L-体およびD-体のいずれであってもよい。
(実施例1の作成)
図1~図3に示した実施の形態と同様の形状の固形乳試料を作成して実施例1とした。固形乳の本体の大きさは、X軸方向の辺aが31mm、Y軸方向の辺bが24mm、Z軸方向の辺cが12.5mmである。孔11の部分を除いた体積が約8250mm3である。この大きさとなるように打錠機の臼杵の大きさ及び圧縮圧力を調整し、粉乳5.4gを圧縮成型して粉乳圧縮成型物を形成した。得られた粉乳圧縮成型物に、加湿温度80℃の加湿処理を施し、さらに乾燥温度80℃の乾燥処理を施し、硬化処理が施された固形乳とした。硬化処理後の固形乳試料の硬度が20~90Nとなるように、加湿処理時間を適宜調整した。乾燥時間については加湿時の重量増加分が乾燥しきれるように時間を調整した。
孔21の数が2つであることを除いて実施例1と同様に、図5~図7に示した変形例1と同様の形状の固形乳試料を作成して実施例2とした。硬化処理後の固形乳試料の硬度が20~90Nとなるようにした。
孔31の数が4つであることを除いて実施例1と同様に、図8~図10に示した変形例2と同様の形状の固形乳試料を作成して実施例3とした。硬化処理後の固形乳試料の硬度が20~90Nとなるようにした。
孔41の数が6つであることを除いて実施例1と同様に、図11~図13に示した変形例3と同様の形状の固形乳試料を作成して実施例4とした。硬化処理後の固形乳試料の硬度が20~90Nとなるようにした。
孔の代わりに窪みが設けられていることを除いて実施例1と同様に固形乳試料を作成して比較例とした。図14は、比較例に係る固形乳100Sの斜視図である。図15は、図14のX1-X2におけるYZ平面に平行な断面図である。図16は、図14のY1-Y2におけるXZ平面に平行な断面図である。固形乳100Sは、互いに背中合わせの第1面100A及び第2面100Bと、側面100Cとを有する直方体状の本体100を有する。X軸方向の辺aが31mm、Y軸方向の辺bが24mm、Z軸方向の辺cが12.5mmである。本体100には、第1面100Aに2つの窪み100Dが設けられ、第2面100Bに2つの窪み100Dが設けられている。各窪み100Dは、滑らかな曲面によって形成されている。窪み100Dの大きさは、本体100の直方体状の形状の体積から窪み100Dの部分の容積を差し引いた体積が実施例1と同等の体積となるように選択されている。また、比較例では第1面100A及び第2面100BにY軸と平行な方向に沿った割線100Vが設けられている。硬化処理後の固形乳試料の硬度が20~90Nとなるようにした。
形状による輸送適性の評価を行うために、上記のように作成した実施例1~4及び比較例の固形乳試料について50~300mmの高さから複数回落下させる試験を実施した。落下試験における落下面は神栄テストマシナリー社の包装貨物落下試験機DTS-50の落下面を使用した。この落下面の材質は、JIS規格Z0202包装貨物落下試験方法に準拠している。当該の機器では実施できない高さからの落下試験では、落下面だけを利用した。ここで、上記機器の落下面は水平な面とした。落下面に対して垂直に、落下面から50~300mmの高さに固形乳試料の第2面を底面として位置させ、固形乳試料の側面の2点もしくは3点で挟んで固定した。固定した点を同時に固形乳試料から離し、自由落下させた。実施例1~4及び比較例の各固形乳試料の自由落下時の落下姿勢は、第2面が落下面と平行となるようにして実施した。
(溶解性試験)
形状による溶解性の評価を行うために、上記のように作成した実施例1~4及び比較例の固形乳試料について溶解性試験を行った。まず、攪拌バスケットに固形乳試料を1つ入れた。攪拌バスケットは、内径30mm、高さ36mmである有底筒状のふた付き容器であり、側部、底部、ふた部を有する。側部、底部、ふた部は、18メッシュ(目開き1.01mm)のステンレス製の網で形成されている。攪拌バスケットの側部の内面に4つの羽根が均等に設けられている。4つの羽は、それぞれ、厚さ1.5mm、幅4mm、長さが34mmの板であり、長手方向を攪拌バスケットの中心軸に平行となるように配置し、側部の内面から中心に向かって突出するように設けられている。300mlビーカー内に収容した200mlの温水(50±1℃)に攪拌バスケットを浸漬し固形乳試料を完全に水没させた状態で、当該攪拌バスケットを回転速度0.5m/s(周速度)で回転させた。攪拌バスケットは、ビーカー底部内面から5mmの高さに保持した。固形乳試料が溶け始めてから溶け切るまでの溶出過程を導電率によって一定時間毎に測定した。試験結果から、実施例1~4の溶解性は比較例より高いことが確認された。実施例1~4の中では、実施例4(孔の数が6つ)が最も高い溶解性を示した。実施例1~4が比較例より高い溶解性を有し、さらに実施例4が最も高い溶解性を示したのは、固形乳の表面積が大きいほど溶解性が高められたものと考えられる。
10A、20A、30A、40A 第1面
10B、20B、30B、40B 第2面
10C、20C、30C、40C 側面
10S、20S、30S、40S 固形乳
11、21、31、41 孔
11A、21A、31A、41A 内壁面
Claims (4)
- 粉体を圧縮成型した固形状の固形食品であって、
前記固形食品を落下面に落下させる落下試験を前記固形食品が破壊されるまで繰り返し行ったときに、前記落下試験の落下エネルギー密度を前記固形食品の破断応力で除してなる単位破断応力あたりの落下エネルギー密度EFが2×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が3回以上であり、前記EFが1×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が10回以上であり、前記EFが5×10-5[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が30回を超える
固形食品。 - 前記固形食品の本体に1つ以上の貫通孔が設けられている
請求項1に記載の固形食品。 - 粉乳を圧縮成型した固形状の固形乳であって、
前記固形乳を落下面に落下させる落下試験を前記固形乳が破壊されるまで繰り返し行ったときに、前記落下試験の落下エネルギー密度を前記固形乳の破断応力で除してなる単位破断応力あたりの落下エネルギー密度EFが2×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が3回以上であり、前記EFが1×10-4[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が10回以上であり、前記EFが5×10-5[(J/m2)/(N/m2)]であるときの破壊に至る落下回数が30回を超える
固形乳。 - 前記固形乳の本体に1つ以上の貫通孔が設けられている
請求項3に記載の固形乳。
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