Classifications

• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/18—Milk in dried and compressed or semi-solid form
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners

Definitions

• the present invention relates to a food composition, more particularly a condensed milk-like composition.
• the present invention also relates to a method for producing a food composition, and more particularly to a method for producing a condensed milk-like composition.
• Sweetened condensed milk is generally produced by dissolving sucrose in raw milk, then evaporating the water content and concentrating it 2-3 times.
• the water activity of sweetened condensed milk is reduced to about 0.8 to 0.9 by increasing the solid content, the growth of microorganisms is suppressed, and the storage stability is improved, so that it can be distributed at room temperature.
• general sweetened condensed milk there are many steps such as acceptance of raw milk, storage of milk, standardization, simmering, homogenization, sterilization, concentration, cooling, and seeding.
• equipment corresponding to these is required, and large-scale equipment / equipment may be required especially in the process of receiving raw milk, storing milk, and concentrating.
• Condensed milk that is concentrated under reduced pressure or heated by adding sucrose and vegetable oil as a substitute for milk fat to reduced milk obtained by dissolving full-fat milk powder or skim milk powder in water without using raw milk for the purpose of reducing raw material costs.
• Dairy products are on the market at home and abroad.
• Various manufacturing methods have been proposed for condensed milk-like dairy products. For example, a condensed milk-like whey composition obtained by adding water, sucrose, dextrin, milk protein concentrate, and coconut-hardening oil to liquid whey obtained as a by-product of dairy product production has been proposed.
• Patent Document 1 As a method of simplifying the manufacturing process, skim milk concentrate, skim milk powder, full-fat milk powder, and sucrose are used as raw materials and mixed with high-concentration raw materials in a multifunction tank, etc. to reduce the concentration process and be equivalent to sweetened condensed milk. A method for producing a condensed milk-like dairy product having sensory and physical properties has been proposed.
• Patent Document 2 Patent Document 3
• Patent Document 4 As a method for reducing the seeding process, a production method using concentrated milk obtained by membrane-treating raw milk and removing lactose has been proposed.
• Patent Document 4 As a method for reducing the seeding process, a production method using concentrated milk obtained by membrane-treating raw milk and removing lactose has been proposed.
• Japanese Patent No. 6012177 Japanese Patent Application Laid-Open No. 2003-199492 Japanese Patent Application Laid-Open No. 2014-226139 Japanese Patent Application Laid-Open No. 9-224566
• An object to be solved by the present invention is to provide a condensed milk-like composition having the same flavor, viscosity characteristics, and storage stability by a simpler production method than the conventional condensed milk-like composition.
• a high-concentration raw material mixing method with a reduced concentration process is applied, but if the solid content concentration similar to that of sweetened condensed milk is maintained, the amount of dissolved water decreases and powder dissolution becomes difficult. Insufficient dissolution causes poor flavor, poor structure, increased viscosity, and burning during heating. Therefore, it is necessary to use concentrated milk or skim milk concentrated milk in which milk protein is hydrated in advance, or to prepare a high-performance dissolving machine for improving solubility.
• the amount of dissolved water is increased for the purpose of improving the solubility, the solid concentration is lowered, and the flavor and properties are light and poor as compared with the conventional sweetened condensed milk.
• the increase in water activity promotes the growth of microorganisms and impairs storage stability. By increasing the amount of dissolved water while maintaining an appropriate solid concentration while maintaining low water activity, powder dissolution becomes easy while maintaining a condensed milk-like flavor.
• the present inventors have diligently studied in order to solve the above problems, and by using sugar alcohol and concentrated milk protein powder which has been previously treated to remove lactose, the manufacturing process is simplified and the same flavor and viscosity characteristics are exhibited. They have found that a condensed milk-like composition having good storage stability at the time of refrigeration and at room temperature can be provided, and have completed the present invention.
• the present invention is as follows.
• the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1: 4 to 4: 1, ⁇ 1> or ⁇ . 2> The condensed milk-like composition.
• ⁇ 5> Includes a step of adding and mixing sugar alcohol, concentrated lactose protein powder, and milk powder to dissolved water to obtain a condensed milk-like mix, and a step of sterilizing the condensed milk-like mix to obtain a condensed milk-like composition.
• ⁇ 6> The method for producing a condensed milk-like composition according to ⁇ 5>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from concentrated milk protein powder.
• the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1: 4 to 4: 1, ⁇ 5> or ⁇ .
• 6> The method for producing a condensed milk-like composition.
• ⁇ 8> The method for producing a condensed milk-like composition according to any one of ⁇ 5> to ⁇ 7>, which does not include a seeding step.
• the present invention also comprises the following embodiments.
• ⁇ 1> A condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and milk powder, wherein the content of lactose is 21% by weight or less in water lactose concentration.
• ⁇ 2> The condensed milk-like composition according to ⁇ 1>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from concentrated milk protein powder.
• the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1: 4 to 4: 1, ⁇ 1> or ⁇ . 2> The condensed milk-like composition.
• ⁇ 4> The condensed milk-like composition according to any one of ⁇ 1> to ⁇ 3>, further containing a vegetable oil and / or sugar.
• ⁇ 5> A condensed milk-like composition containing 1 to 30% by weight of sugar alcohol, 1 to 20% by weight of concentrated milk protein powder, 1 to 30% by weight of milk powder, and 20 to 60% by weight of water based on the condensed milk-like composition.
• ⁇ 6> The condensed milk according to any one of ⁇ 1> to ⁇ 5>, wherein the concentrated milk protein powder contains 50 to 99% by weight of milk protein, 0.01 to 8% by weight of lactose, and 0 to 8% by weight of water.
• Composition. ⁇ 7> The condensed milk-like composition according to any one of ⁇ 1> to ⁇ 6>, wherein the milk powder contains 10 to 50% by weight of milk protein, 10 to 80% by weight of lactose, and 0 to 8% by weight of water.
• the sugar alcohol is selected from the group consisting of glycerin, erythreitol, mannitol, martitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L-threitol, D-arabinitol, and L-arabinitol 1
• the condensed milk-like composition according to any one of ⁇ 1> to ⁇ 3> which is one or more.
• ⁇ 9> The condensed milk-like composition according to any one of ⁇ 1> to ⁇ 3>, wherein the content of condensed milk is 50% by weight or less, preferably 30% by weight or less based on the condensed milk-like composition.
• the condensed milk-like composition according to. ⁇ 11> Includes a step of adding and mixing sugar alcohol, concentrated lactose protein powder, and milk powder to dissolved water to obtain a condensed milk-like mix, and a step of sterilizing the condensed milk-like mix to obtain a condensed milk-like composition.
• ⁇ 12> The method for producing a condensed milk-like composition according to ⁇ 11>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from concentrated milk protein powder.
• the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1: 4 to 4: 1, ⁇ 11> or ⁇ . 12>
• the method for producing a condensed milk-like composition is 1: 4 to 4: 1, ⁇ 11> or ⁇ .
• the method for producing a condensed milk-like composition ⁇ 14> The method for producing a condensed milk-like composition according to any one of ⁇ 11> to ⁇ 13>, which does not include a seeding step.
• the condensed milk-like composition contains 1 to 30% by weight of sugar alcohol, 1 to 20% by weight of concentrated milk protein powder, 1 to 30% by weight of powdered milk, and 20 to 60% by weight of water based on the condensed milk-like composition.
• the method for producing a condensed milk-like composition according to any one of ⁇ 11> to ⁇ 14> which comprises.
• the sugar alcohol is selected from the group consisting of glycerin, erythreitol, mannitol, martitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L-threitol, D-arabinitol, and L-arabinitol 1
• the method for producing a condensed milk-like composition according to any one of ⁇ 11> to ⁇ 17>, which is one or more.
• the condensed milk-like composition according to any one of ⁇ 11> to ⁇ 18>, wherein the content of condensed milk in the condensed milk-like composition is 50% by weight or less, preferably 30% by weight or less based on the condensed milk-like composition. Manufacturing method of things.
• the sugar alcohol means a sugar having an alcohol group (OH group), which is produced by reducing a saccharide (for example, a monosaccharide, a disaccharide, etc.).
• OH group an alcohol group
• sugar alcohol By adding sugar alcohol to the condensed milk-like composition, it is possible to increase the water content while reducing the water activity, so that the solubility of the powder raw material can be improved. Further, by adding sugar alcohol to the condensed milk-like composition, it is possible to raise the water value while reducing the water activity, so that the generation of microorganisms can be prevented, and therefore the storage at room temperature becomes possible.
• the solid content concentration is the same as that of sweetened condensed milk, the sugar concentration becomes high and the food becomes a high-calorie food. However, by using sugar alcohol, the total solid content can be reduced to reduce the calories. ..
• the sugar alcohols that can be used in the condensed milk-like composition of the present invention are not limited to the following, but are not limited to glycerin, erythreitol, mannitol, maltitol, sorbitol, xylitol, ribitol, inositol, D-threitol, and L. -Threitol, D-arabinitol, L-arabinitol and the like can be mentioned. Considering the high solubility in water and the effect of reducing water activity, it is preferable to use one or more selected from the group consisting of sorbitol, xylitol, erythritol, and glycerin. Two or more of these sugar alcohols can be used in combination.
• the amount of the sugar alcohol to be blended is not limited to the following, but is preferably 1 to 30% by weight based on the condensed milk-like composition in consideration of the flavor and physical properties of the condensed milk-like composition and the operability during production. Is 2 to 20% by weight, more preferably 3 to 15% by weight, and most preferably 5 to 10% by weight.
• the concentrated milk protein powder is a powder raw material containing lactose as a main component from which lactose has been removed.
• lactose is removed by means or operations such as membrane treatment.
• the milk protein content can be, for example, 50-99% by weight, 60-99% by weight, 70-99% by weight, or 80-99% by weight.
• the lactose content can be, for example, 0.01-8% by weight, more preferably 0.1-4% by weight.
• the water content of the concentrated milk protein powder can be 0-8% by weight.
• Concentrated milk protein powder may contain ash, lipids and the like. However, it is preferable that the content of ash and lipid is low. In this case, the milk protein content can be preferably 70-99% by weight, more preferably 80-99% by weight.
• the concentrated milk protein powder that can be used in the condensed milk-like composition of the present invention is not limited to the following, but is not limited to the following, but is not limited to the following, but is not limited to the following, but is not limited to the following, but is not limited to the following.
• Concentrate isolated whey protein (WPI: Whey Protein Isolate) and isolated milk protein (MPI: Milk Protein Isolate). Two or more kinds of these concentrated milk protein powders can be used in combination. It is preferable to use MPC and / or WPC.
• MPC is obtained by concentrating milk or skim milk with a filtration membrane such as an ultrafiltration membrane, and pulverizing milk protein in the milk.
• lactose is removed by filtration treatment.
• MPC is sometimes called TMP (Total Milk Protein).
• MPI is prepared by the same process as MPC, but MPI is obtained by further concentrating and separating only milk protein in milk by ion exchange chromatography or the like, and generally has a higher milk protein content than MPC. high.
• WPC is obtained by separating lactose, minerals, and vitamins from whey and recovering and powdering whey protein.
• WPC concentrates and dries whey protein by treating milk-derived liquids containing whey protein, such as cheese whey and acid whey, with a filtration membrane such as an ultrafiltration membrane or a dia-filtration membrane.
• whey protein such as cheese whey and acid whey
• a filtration membrane such as an ultrafiltration membrane or a dia-filtration membrane.
• WPI is prepared by the same process as WPC, but WPI is obtained by concentrating and separating only the protein in whey by ion exchange chromatography or the like, and generally has a higher protein content than WPC.
• the blending amount of the concentrated milk protein powder is not limited to the following, but in consideration of the flavor and physical characteristics of the condensed milk-like composition, 1 to 20% by weight, preferably 1 to 15 by weight based on the condensed milk-like composition. By weight%, more preferably 1 to 10% by weight, even more preferably 1.8 to 10% by weight.
• the concentrated milk protein powder is not limited to the following, but the milk protein derived from the condensed milk protein powder in the condensed milk-like composition is 1.5 to 15 in consideration of the flavor and physical properties of the condensed milk-like composition. It can be added to the condensed milk-like composition in an amount of% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 8% by weight.
• Concentrated milk, skim milk powder, whey powder, etc. that have not been treated with lactose have a high lactose content, and when the general sweetened condensed milk and solid content are combined, the lactose concentration in water is high. Therefore, when these raw materials are used, coarse crystallization of lactose becomes a problem. Therefore, a seeding step is required to suppress the coarse crystallization of lactose. Seeding is the addition of ground lactose to pre-precipitate fine lactose crystals. Lactose used in the seeding process needs to be pulverized (micronized) as a pretreatment. Further, since lactose is added at a predetermined temperature, temperature control is required and the operation is performed in an open system. Therefore, process control becomes complicated, and there is a risk of foreign matter contamination and microbial contamination. By using the powdered milk raw material, the raw material cost is relatively low, and the raw material procurement, raw material storage, and handleability are also simplified.
• concentrated milk protein powder By using concentrated milk protein powder together and adjusting the lactose concentration, the seeding process can be eliminated. Further, by using the concentrated milk protein powder which is a powder raw material instead of the liquid milk raw material, the concentration step can be reduced. Further, by using the concentrated milk protein powder, the process can be simplified. In addition, concentrated milk protein powder is relatively inexpensive, easy to procure, and can be stored at room temperature.
• the milk powder is a powder raw material made from milk that has not been treated to remove lactose, and examples thereof include full-fat milk powder, skim milk powder, and whey powder.
• the milk protein content can be, for example, 10-50% by weight, 10-45% by weight, 10-40% by weight, or 10-38% by weight.
• the lactose content can be, for example, 10-80% by weight, 20-65% by weight, 30-65% by weight, or 35-60% by weight.
• the water content of the milk powder can be 0-8% by weight.
• Milk powder may contain ash, lipids and the like. However, it is preferable that the content of ash and lipid is low.
• the lactose content can be preferably 35 to 80% by weight, more preferably 40 to 70% by weight, and even more preferably 50 to 60% by weight.
• the blending amount of milk powder is not limited to the following, but is preferably 1 to 30% by weight based on the condensed milk-like composition in consideration of the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the milk powder. Is 2 to 20% by weight, more preferably 3 to 20% by weight.
• the milk powder is not limited to the following, but the milk protein derived from the milk powder in the condensed milk-like composition is 3.0 to 3, considering the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the condensed milk. It can be added to the condensed milk-like composition of the present invention in an amount of 20% by weight, preferably 3.0 to 18% by weight, more preferably 3.0 to 15% by weight.
• the amount of milk protein contained in the condensed milk-like composition of the present invention is not limited to the following, but is, for example, 1 to 30% by weight, preferably 2 to 20% by weight, more preferably based on the condensed milk-like composition. Is 3 to 15% by weight, most preferably 5.0 to 10% by weight.
• the Kjeldahl method can be used to measure the amount of milk protein contained in the condensed milk-like composition.
• the Kjeldahl method is one of the nitrogen quantitative conversion methods, and is an analytical method for determining the amount of nitrogen contained in a sample by chemical treatment.
• 18% by weight or more, more preferably 18% by weight or more of the contained milk protein, in consideration of the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the milk powder 18% to 80% by weight, more preferably 18% to 60% by weight, even more preferably 20% to 50% by weight is derived from concentrated milk protein powder.
• the ratio of milk protein derived from concentrated milk protein powder to milk protein derived from powdered milk (milk protein derived from concentrated milk protein powder: milk protein derived from powdered milk).
• milk protein derived from concentrated milk protein powder milk protein derived from powdered milk
• the condensed milk-like composition of the present invention may, if necessary, contain a protein source other than milk protein, for example, a plant-derived protein such as soybean, but preferably does not contain it.
• a protein source other than milk protein for example, a plant-derived protein such as soybean, but preferably does not contain it.
• the amount of protein other than milk protein is 10% by weight or less, preferably 5% by weight or less in the amount of protein in the condensed milk-like composition of the present invention.
• Liquid milk liquid milk such as milk, skim milk, and concentrated milk
• lactose is a disaccharide contained in milk and has a structure in which D-glucose (dextrose) and D-galactose are bound.
• the lactose concentration in water is 21% by weight or less, preferably 20% by weight or less, more preferably 18% by weight or less, and most preferably 15% by weight or less.
• the lower limit of the lactose concentration in water can be 0.01% by weight or more, or 0.1% by weight or more.
• the lactose concentration in water in the condensed milk-like composition can be measured by the rain-Ainon method.
• the condensed milk-like composition of the present invention is characterized in that the lactose content is 21% by weight or less in terms of the lactose concentration in water.
• lactose exists in a state of being dissolved in water in the condensed milk-like composition, and the solubility of lactose is related to the amount of water and the amount of lactose. Represents.
• lactose concentration in water (% by weight) is calculated by [weight of lactose in composition / (weight of lactose in composition + weight of water in composition) x 100].
• the fat content in condensed milk contributes to the richness and physical properties peculiar to condensed milk, but milk fat derived from raw milk is expensive.
• inexpensive oil and fat raw materials preferably vegetable oil and fat raw materials
• Milk fat can also be used as a raw material for imparting fat content. It is preferable to use salad oil such as rapeseed salad oil and soybean salad oil in consideration of the fact that it is relatively inexpensive, has a low melting point, does not crystallize even at low temperatures, and has no peculiar taste or odor.
• the oil and fat raw material is preferably contained in the condensed milk-like composition of the present invention in an amount of 0 to 10% by weight, more preferably 1 to 10% by weight, and even more preferably 2 to 8% by weight. It should be noted that the lower the amount of fat, the lower the calories, but it may cause lack of richness and thickening phenomenon.
• the condensed milk-like composition of the present invention can contain saccharides, preferably 5 to 60% by weight based on the condensed milk-like composition.
• the "sugar" contained in the condensed milk-like composition means a monosaccharide, a disaccharide, and a polysaccharide excluding the above-mentioned lactose.
• Sugar alcohols are not included in sugars.
• the monosaccharide glucose (dextrose), galactose, mannose, fructose and the like can be used.
• As the disaccharide sucrose, maltose, trehalose, cellobiose and the like can be used.
• raffinose maltotriose and the like
• polysaccharide dextrin or the like
• dextrin it is preferable to add dextrin for sweetening and adjusting viscosity.
• a sugar dextrin or the like
• DE10 to 25 one or more dextrins with DE10 to 25 can be selected.
• DE is the equivalent of dextrose and refers to the saccharification rate of starch.
• the condensed milk-like composition of the present invention it is preferable to combine various sugars such as trehalose. By combining various sugars, it is possible to impart a refreshing sweetness and appropriate physical properties.
• one kind or two or more kinds of emulsifiers can be blended in order to stabilize the emulsification of fats and oils. As the emulsifier, one used for food can be appropriately adopted.
• the blending amount of the emulsifier in the condensed milk-like composition can be appropriately selected in consideration of the emulsification stability of fats and oils.
• sugars such as sucrose, dextrin, and trehalose are preferably 10 to 60% by weight, more preferably 20 to 50% by weight, still more preferably 30 to 50% by weight, most preferably. Is contained in an amount of 35 to 45% by weight.
• the condensed milk-like composition of the present invention contains 20 to 60% by weight, preferably 20 to 50% by weight, more preferably 25 to 45% by weight, still more preferably 30 to 45% by weight, based on the condensed milk-like composition. be able to.
• Condensed milk is concentrated milk, skim milk, and the like. Condensed milk is classified into unsweetened condensed milk, sweetened condensed milk, unsweetened skim milk, and sweetened skim condensed milk in the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (abbreviated as the Ministry Ordinance for Milk, etc.).
• the condensed milk-like composition of the present invention contains concentrated milk protein powder, milk powder and the like as raw materials. Therefore, the condensed milk-like composition of the present invention is a "condensed milk-like composition" that does not correspond to condensed milk under the Ordinance of the Ministry of Milk, etc., but has the same flavor, appearance, and physical characteristics as condensed milk.
• the condensed milk-like composition of the present invention may contain condensed milk as a raw material, but it is preferably not contained or substantially not contained from the viewpoint of flavor and calories.
• the content of condensed milk in the condensed milk-like composition of the present invention is 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or based on the condensed milk-like composition. It can be 5% by weight or less.
• the condensed milk-like composition of the present invention uses HAAKE VT550 (manufactured by HAAKE) and a rotor VIIst at a viscosity of 20 ° C., and has a shear rate of 0s -1 ⁇ (2min) ⁇ 200s -1 ⁇ (2min) ⁇ 0s -1.
• the maximum value is preferably 500 mPa ⁇ s to 5000 mPa ⁇ s.
• the condensed milk-like composition of the present invention is preferably a sweetened condensed milk-like or a sweetened skim condensed milk-like composition.
• the condensed milk-like composition of the present invention preferably has a water activity of 0.8 to 0.9.
• the condensed milk-like composition of the present invention can maintain a low water activity and can be distributed at room temperature.
• the condensed milk-like composition of the present invention can prevent the generation of coarse crystals of lactose even during low-temperature storage.
• the solubility of lactose dissolved in a solvent decreases as the temperature decreases. Therefore, when stored at a low temperature, the texture is more likely to deteriorate due to the formation of coarse crystals of lactose.
• Condensed milk and condensed milk-like compositions are convenient if they can be distributed at room temperature, but after being opened at home or in a store, they are often stored in a refrigerator or the like to improve storage stability. Even if it can be distributed at room temperature, it may be distributed in a refrigerated state depending on the circumstances of stores and delivery vehicles. Therefore, condensed milk and condensed milk-like compositions are required to have storage stability both at room temperature and at low temperature.
• storage at "normal temperature” means storage at 25 ⁇ 1 ° C.
• storage at "low temperature” means storage at 5 ⁇ 1 ° C.
• the condensed milk-like composition of the present invention can have good storage stability at both normal temperature and low temperature. “Having good storage stability” means that no coarse crystals of lactose are detected in any environment, for example, at 25 ⁇ 1 ° C. for 7 days or at 5 ⁇ 1 ° C. for 7 days.
• the method for producing a condensed milk-like composition of the present invention includes a step of adding sugar alcohol, concentrated milk protein powder, and milk powder to dissolved water and mixing them to obtain a condensed milk-like mix.
• dissolved water, sugar alcohol, concentrated milk protein powder, and milk powder are mixed so that the lactose content of the condensed milk-like mix is 21% by weight or less in water lactose concentration.
• the melting temperature can be appropriately adjusted according to the production amount, production equipment, type of raw material, and the like.
• the sugar alcohol, concentrated milk protein powder, and milk powder the above-mentioned ones can be used.
• powdered sugar alcohol may be used, or liquid sugar alcohol may be used.
• the order of addition of sugar alcohol, concentrated milk protein powder, and milk powder is not particularly limited, and can be appropriately adjusted according to the production amount, production equipment, type of raw material, and the like.
• the premix may be prepared, i.e., sugar alcohol, concentrated milk protein powder, and milk powder, and if necessary, other ingredients may be premixed before addition to the dissolved water.
• sugar alcohol, concentrated milk protein powder, and milk powder may be added to the manufacturing equipment first, and then dissolved water may be added.
• a solution may be prepared by dissolving some raw materials in water in advance, and the solution may be added to the solution.
• the dissolved water does not have to be pure water, and may contain other components as long as the effects of the present invention can be obtained and the above-mentioned raw materials can be dissolved.
• the method for producing a condensed milk-like composition of the present invention includes a step of sterilizing the condensed milk-like mix to obtain a condensed milk-like composition.
• sterilizing means reducing or completely killing microorganisms present in a condensed milk-like mix by heating or the like.
• emulsifying machine mixed powder raw materials, vegetable oils and fats, sugar alcohols, water and the like can be added and premixed and emulsified. Prior to sterilization, it is preferable to premix and emulsify under a temperature condition of 50 to 60 ° C. The premixed and emulsified mix can be sterilized at 85-95 ° C.
• the sterilization treatment can be performed with a plate type heat exchanger, a tube type heat exchanger, a steam injection type sterilizer, a steam infusion type sterilizer, an energization heating type sterilizer, or the like.
• Retort sterilization can also be performed after filling.
• the sterilization method, sterilization time, and sterilization temperature are examples, and those skilled in the art should appropriately adjust the sterilization method, sterilization time, and sterilization temperature in consideration of the composition of the condensed milk-like composition, the container, and the like. Can be done. After sterilization, it can be cooled to obtain a condensed milk composition.
• the seeding step is a process of precipitating fine lactose crystals by adding core lactose from the outside to prevent the formation of coarse crystals during storage or distribution process. ..
• the seeding step can be carried out by adding pulverized lactose to the condensed milk-like composition at a predetermined temperature and cooling to the lactose precipitation temperature (20 to 35 ° C.).
• concentrated milk protein powder By using concentrated milk protein powder together and adjusting the lactose concentration, the seeding process can be eliminated. Further, by using the concentrated milk protein powder which is a powder raw material instead of the liquid milk raw material, the concentration step can be reduced. Further, by using the concentrated milk protein powder, the process can be simplified. In addition, concentrated milk protein powder is relatively inexpensive, easy to procure, and can be stored at room temperature.
• the solubility of lactose is temperature-dependent, but if it exceeds the solubility, crystallization is promoted, and if this treatment is not performed, it leads to the formation of coarse crystals.
• the method for producing a condensed milk-like composition of the present invention may include a seeding step, but it is preferable not to include the seeding step from the viewpoint of simplification of the manufacturing step.
• liquid milk is a dairy raw material to be added to the composition for condensed milk in a liquid state, and includes milk, skim milk, and concentrated milk.
• Liquid milk is relatively expensive due to restrictions on the source. Furthermore, refrigeration equipment is required for acceptance and storage, and capital investment and transportation are extremely costly. In addition, since it contains a large amount of water, a concentration step may be indispensable.
• the method for producing a condensed milk composition of the present invention may include a step of adding liquid milk to dissolved water, but it is preferable not to include the step from the viewpoint of cost reduction and process simplification.
• the product produced by the production method of the present invention contains concentrated milk protein powder, milk powder and the like as raw materials. Therefore, what is produced by the production method of the present invention is a "condensed milk-like composition" which does not correspond to condensed milk under the Ordinance of the Ministry of Milk, etc., but has the same flavor, appearance, and physical characteristics as condensed milk.
• the method for producing a condensed milk composition of the present invention may include a step of adding condensed milk, but it is preferable not to include it from the viewpoint of cost reduction and process simplification.
• the general manufacturing process of sweetened condensed milk is complicated and has a large number of processes, and it is necessary to install a large-scale production line. In addition, the manufacturing cost tends to increase due to the above reasons. Therefore, a manufacturing method with a simpler process is required.
• the method for producing a condensed milk-like composition of the present invention fills a metal can, a paper container compounded with a metal foil or a plastic film, a pouch such as an aluminum pouch, a plastic container, a vinyl container, and a normal packaging container such as a glass bottle.
• the capacity is not particularly limited.
• Examples of the manufacturing equipment used in the method for producing the condensed milk-like composition of the present invention include an emulsifier having a heating function and a stirring function.
• Example 1 (simple manufacturing method) Skim milk powder 420 g, milk protein concentrate (MPC) 158 g, sucrose 385 g, dextrin 595 g, trehalose 350 g, and emulsifier (sucrose stearic acid ester and sucrose fatty acid monoglyceride) 8 g were mixed in a powder state to obtain a powder raw material.
• the powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 760 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C.
• the sweetened condensed milk-like composition prepared by the method of Example 1 had the same flavor, color and viscosity as the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1. there were. Further, even when stored at room temperature (25 ° C.) and cold temperature (5 ° C.) for 7 days, lactose crystals were not generated, and neither flavor nor color was changed.
• Example 2 Skim milk powder 420 g, milk protein concentrate (MPC) 70 g, sucrose 438 g, dextrin 630 g, trehalose 350 g, and emulsifier (sucrose stearic acid ester and sucrose fatty acid monoglyceride) 8 g were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C. After dissolution, a flavor was added, and the mixture was further heat-treated by steam injection and sterilized at 88 to 95 ° C.
• MPC milk protein concentrate
• sucrose 438 g sucrose 438 g
• dextrin 630 g trehalose 350 g
• emulsifier sucrose stearic acid ester and sucrose fatty acid monoglyceride 8 g
• the sweetened condensed milk-like composition prepared by the method of Example 2 had a better texture than the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1. there were. It was acceptable, but the flavor was a little lacking in milkiness and richness, and the color was a little lean. Further, even when stored at room temperature (25 ° C.) and cold temperature (5 ° C.) for 7 days, lactose crystals were not generated, and neither flavor nor color was changed.
• Example 3 420 g of defatted milk powder, 158 g of whey protein concentrate (WPC), 427 g of sucrose, 543 g of dextrin, 350 g of trehalose, and 8 g of emulsifier (sucrose stearic acid ester and monoglyceride sucrose) were mixed in a powder state to obtain a powder raw material.
• the powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C.
• the sweetened condensed milk-like composition prepared by the method of Example 3 was slightly whey-derived glassy as compared with the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1. It had a good flavor, but it was an acceptable flavor as a sweetened condensed milk-like composition.
• the color and viscosity were at the same level as sweetened condensed milk. Further, even when stored at room temperature (25 ° C.) and cold temperature (5 ° C.) for 7 days, lactose crystals were not generated, and neither flavor nor color was changed.
• Comparative Example 1 (conventional manufacturing method (concentration method)) 167 g of defatted milk powder, 41 g of sucrose, 80 g of dextrin, 67 g of trehalose, and 1.3 g of emulsifiers (sucrose stearic acid ester, glycerin fatty acid ester and soy lecithin) were mixed in a powder state to obtain a powder raw material.
• the powder raw material, 33 g of rapeseed salad oil, and 53 g of glycerin were dissolved in 1557 g of water at 60 ° C.
• a homogeneous treatment (homogeneous pressure 50 kgf) was performed, and a sterilization treatment was performed at 80 to 90 ° C. for 10 minutes.
• the mixture was cooled with water, the water content was evaporated under reduced pressure conditions, and the Brix was concentrated from 21.5 to 63.9.
• flavoring and seeding operations were carried out to obtain a sweetened condensed milk-like composition.
• the obtained sweetened condensed milk-like composition had a good flavor with a refreshing sweetness and a milky feeling.
• the color and viscosity were at the same level as sweetened condensed milk.
• Comparative Example 2 770 g of skim milk powder, 1,330 g of sucrose, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearic acid ester and sucrose fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil and 500 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C. After dissolution, a flavor was added, and the mixture was further heat-treated by steam injection and sterilized at 88 to 95 ° C. for 120 seconds to obtain a sweetened condensed milk-like composition.
• emulsifiers sucrose stearic acid ester and sucrose fatty acid monoglyceride
• the total amount of water added was adjusted to 900 to 950 g, and the rotation speed of the stirrer was 1800 rpm.
• the obtained sweetened condensed milk-like dairy product had a sweetened condensed milk-like color.
• the viscosity was 19,900 mPa ⁇ s, which was extremely high as compared with sweetened condensed milk.
• Comparative Example 3 770 g of defatted milk powder, 385 g of sucrose, 385 g of dextrin, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearic acid ester and monoglyceride sucrose) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C. After dissolution, a flavor was added, and the mixture was further heat-treated by steam injection and sterilized at 88 to 95 ° C.
• an emulsifier sucrose stearic acid ester and monoglyceride sucrose
• the obtained sweetened condensed milk-like composition had a good flavor with a refreshing sweetness and a milky feeling.
• the color and viscosity were at the same level as sweetened condensed milk.
• Comparative Example 4 648 g of skim milk powder, 56 g of milk protein concentrate (MPC), 420 g of sucrose, 434 g of dextrin, 350 g of trehalose, and 8 g of emulsifier (sucrose stearic acid ester and monoglyceride sucrose) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier, heated by steam injection, and dissolved for 10 minutes after reaching 60 ° C. After dissolution, a flavor was added, and the mixture was further heat-treated by steam injection and sterilized at 88 to 95 ° C.
• the obtained sweetened condensed milk-like composition had a good flavor with a refreshing sweetness and a milky feeling.
• the color and viscosity were at the same level as sweetened condensed milk.
• the texture at room temperature was good, but under refrigeration, some coarse crystals of lactose were observed, and poor texture was observed. It was.
• Table 1 shows the raw material blending ratios of each example and comparative example.
• Table 2 shows the protein content in each Example and Comparative Example.
• Table 3 shows the proportion of skim milk powder-derived protein and the proportion of MPC-derived protein in the proteins in each Example and Comparative Example. Skim milk powder contains about 36% protein, MPC contains about 82% protein, and WPC contains about 81% protein.
• Table 4 shows the concentration of lactose in water calculated from the raw material mixing ratios of each Example and Comparative Example. The lactose content of the MPC used is about 2.3% and the lactose content of the WPC used is about 4.0%. The lactose content of the skim milk powder used is about 51.5%.
• Table 5 shows a list of evaluation results of each example and comparative example.

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