WO2022024446A9 - Aliment solide et lait solide - Google Patents

Aliment solide et lait solide Download PDF

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Publication number
WO2022024446A9
WO2022024446A9 PCT/JP2021/009958 JP2021009958W WO2022024446A9 WO 2022024446 A9 WO2022024446 A9 WO 2022024446A9 JP 2021009958 W JP2021009958 W JP 2021009958W WO 2022024446 A9 WO2022024446 A9 WO 2022024446A9
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Prior art keywords
milk
solid
compression
food
solid milk
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PCT/JP2021/009958
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English (en)
Japanese (ja)
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WO2022024446A1 (fr
Inventor
哲 神谷
圭吾 羽生
彩 加藤
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株式会社明治
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Priority to JP2022540010A priority Critical patent/JPWO2022024446A1/ja
Priority to CN202180058346.5A priority patent/CN116056583A/zh
Publication of WO2022024446A1 publication Critical patent/WO2022024446A1/fr
Publication of WO2022024446A9 publication Critical patent/WO2022024446A9/fr

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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
    • 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

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 3 As a tableting machine for compression-molding food powder such as milk powder, a tableting machine that reciprocates a slide plate having two mortar holes in a horizontal direction is known (see Patent Document 3).
  • the adhesive force When solid food or solid milk adheres to a manufacturing device or the like, the force required to peel off the solid food or solid milk is called the adhesive force.
  • An object of the present invention is to provide a solid food product and a solid milk product having an adhesive strength and a strength that is easy to handle.
  • the solid food of the present invention is a solid solid food obtained by compression-molding food powder, and the breaking stress of the solid food is 0.067 N / mm 2 or more, and the peel shear stress on a flat surface is 0. It exceeds 015 N / mm 2 .
  • the solid milk of the present invention is a solid milk obtained by compression molding powdered milk, and the breaking stress of the solid milk is 0.067 N / mm 2 or more, and the peel shear stress for a flat surface is 0.015 N /. Exceeds mm 2 .
  • the present invention is a solid solid food obtained by compression molding food powder, and the breaking stress of the solid food is 0.067 N / mm 2 or more, and the peel shear stress on a flat surface is 0.015 N / mm. Exceeds mm 2 .
  • the peel shear stress is a value obtained by dividing the adhesive force by the peel area.
  • the above-mentioned solid food has high adhesive strength and has strength that is easy to handle.
  • the solid milk is a solid milk obtained by compression molding powdered milk, and the breaking stress of the solid milk is 0.067 N / mm 2 or more, and the peel shear stress for a flat surface is 0.015 N / mm. Exceeds mm 2 .
  • the above-mentioned solid milk has an enhanced adhesive force and has a strength that is easy to handle.
  • FIG. 1 It is a perspective view of the solid milk which concerns on 1st Embodiment. It is sectional drawing of the solid milk of FIG. 1 in X1-X2. It is sectional drawing in Y1-Y2 of the solid milk of FIG. It is explanatory drawing explaining the position of the slide plate, the upper pestle and the lower pestle of a lock locking machine. It is explanatory drawing explaining the position of the upper pestle and the lower pestle at the start of the 1st compression. It is explanatory drawing explaining the position of the upper pestle and the lower pestle after the completion of the 1st compression and at the start of the 2nd compression.
  • FIG. 1 is a perspective view of the solid milk 10S according to the present embodiment.
  • FIG. 2 is a cross-sectional view of the solid milk 10S of FIG. 1 in X1-X2.
  • FIG. 3 is a cross-sectional view of the solid milk 10S of FIG. 1 in Y1-Y2.
  • 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 schematic 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-shaped shape, a polyhedral shape, or the like. From the viewpoint of ease of molding, convenience of transportation, and the like, columnar, elliptical, and rectangular parallelepiped shapes 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 an XZ plane or a YZ plane. Has 10C.
  • the corner portion composed of the first surface 10A and the side surface 10C and the corner portion composed of the second surface 10B and the side surface 10C may each have a chamfered tapered shape. When chamfered, it is possible to prevent the solid milk 10S from being broken during transportation or the like.
  • 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 surface layer is a layer formed by compression molding of milk powder and further cured by a curing treatment.
  • the surface layer of this embodiment is a harder layer than the inside.
  • the fact that the surface layer is harder than the inside means that the force required to separate only the surface layer is relatively larger than the force required to separate the inside.
  • the solid milk 10S of the present embodiment is a solid milk obtained by compression molding and hardening milk powder, and the breaking stress of the solid milk is 0.067 N / mm 2 or more.
  • the peel shear stress on a flat surface exceeds 0.015 N / mm 2 .
  • the peeling shear stress of 0.015 N / mm 2 is converted into the adhesive force of 6 N as described later.
  • the solid milk 10S of the above embodiment has an adhesive force of more than 6N on a flat surface.
  • the force with which solid milk adheres to the contact surface of manufacturing equipment such as a belt conveyor during the manufacturing process is increased, which suppresses the solid milk from being blown off even if the transport speed of the solid milk is increased, and stabilizes the solid milk. It becomes possible to carry it, and the manufacturing efficiency can be improved.
  • the adhesive force means that the solid milk adheres to the flat surface when the curing process is performed on a flat surface such as a punching screen in the solid milk manufacturing process, and the solid milk is peeled off from the flat surface.
  • the force (load) [N] required for the above is shown.
  • uncured milk powder compression molded product is punched screen (manufactured by Nunobiki Seisakusho Co., Ltd., material SUS304, plate thickness 1.5 mm, hole diameter 2.5 mm, hole center spacing 3.0 mm to 3.5 mm, It is placed on a punching screen (opening area ratio of 45 to 47%) and cured to obtain solid milk. Only the bottom surface of the solid milk is attached to the punching screen.
  • a load is applied to the side surface of the solid milk on the punching screen immediately after the curing process by applying the terminal of a load measuring device (load cell type tablet hardness tester (portable checker PC-30) manufactured by Okada Seiko Co., Ltd.). Apply and measure the load required for the solid milk to peel off the punching screen.
  • load measuring device load cell type tablet hardness tester (portable checker PC-30) manufactured by Okada Seiko Co., Ltd.
  • the punching screen is fixed to the load measuring device in a state where the bottom surface, the long side surface, and the short side surface are in contact with each other.
  • the bottom surface is attached to the punching screen with the second surface 10B of the solid milk 10S as the bottom surface, and the side surface pressed by the breaking terminal of the hardness tester of the solid milk (on one XZ plane of the side surface 10C). Install so that the distance between the opposite side surface paired with the parallel surface) and the wall surface of the load measuring device is 5 mm.
  • the breaking terminal incorporated in the hardness tester has a contact surface that comes into contact with the solid milk 10S and does not come into contact with the punching screen.
  • the contact surface of the breaking terminal is a rectangle of 1 mm ⁇ 24 mm, and the long axis of this rectangle is arranged so as to be parallel to the Z axis.
  • the contact surface of the break 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 from the side parallel to one XZ plane of the side surface 10C in the short axis direction (Y-axis direction in FIG. 1) of the first surface 10A with the breaking terminal of the hardness tester is 0.5 mm. Set to / s.
  • the maximum load [N] when the solid milk 10S is pushed by the breaking terminal and peeled off from the punching screen is defined as the adhesive force [N] of the solid milk 10S.
  • peeling refers to peeling when a static load is applied to a sample such as solid milk 10S.
  • the adhesive force [N] is a physical quantity that depends on the dimensions of the solid milk sample.
  • Detachment shear stress [N / m 2 ] is a physical quantity that does not depend on the dimensions of the solid milk sample.
  • the adhesive force [N] may be briefly described, but these may be expressed as the peel shear stress [N / m 2 ] divided by the peel area.
  • the peeling area is 0.54 (punching), which is the area where 10S is in contact with the punching screen, and the ratio of the punching screen in contact with 10S to the bottom area of 10s of 31 mm ⁇ 24 mm.
  • mm 2 ) [molded body bottom area (mm 2 ) ⁇ (1-punching screen opening ratio)]).
  • the peeling area is 402 mm 2 (31 mm (a) ⁇ 24 mm (b)). ) ⁇ (1-0.46).
  • the range in which the adhesive force of the solid milk 10S exceeds 6 N corresponds to the range of the peeling shear stress exceeding 0.015 N / mm 2 by dividing the adhesive force by the peeling area (402 mm 2 ).
  • the peel shear stress of the solid milk 10S exceeds 0.015 N / mm 2 in consideration of the range of the peel area.
  • the above-mentioned peel shear stress preferably exceeds 0.015 N / mm 2 , more preferably 0.020 N / mm 2 or more, further preferably 0.025 N / mm 2 or more, and further preferably 0.030 N / mm 2 . That is all.
  • the peeling shear stress preferably exceeds 6N, more preferably 8N or more, further preferably 10N or more, and further preferably 12N or more in terms of adhesive force. Is.
  • the solid milk of the above embodiment preferably contains ⁇ -lactose crystals and ⁇ -lactose crystals, and the difference between the ratio of ⁇ -lactose crystals to the total weight on the surface of solid milk and the ratio of ⁇ -lactose crystals inside solid milk.
  • the solid milk of the above embodiment preferably has an increase ratio ⁇ / ( ⁇ + ⁇ ) of crystallization rate of 0.3 or less.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate is more preferably 0.25 or less, still more preferably 0.2 or less, and further preferably 0.15 or less.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate is preferably 0 or more, more preferably 0.05 or more, still more preferably 0.065 or more, and further preferably 0.08 or more.
  • the total crystallization rate is the ratio of crystals to the total weight (% by weight).
  • the increase in the total crystallization rate is the crystallization rate of the sum of the crystals that existed before the curing treatment and the crystals that increased according to the magnitude of the influence of humidification received in the curing treatment, and exists before the curing treatment. It is defined as the difference obtained by subtracting the crystallization rate of the crystal.
  • the crystallization rate of the crystals that existed before the curing treatment corresponds to the crystallization rate of the crystals inside the solid milk that has no or substantially no influence of humidification in the present embodiment in the curing treatment.
  • the increase in the total crystallization rate is the difference between the ratio of crystals to the total weight at each depth from the surface of the solid milk to the ratio of crystals inside the solid milk.
  • crystals include ⁇ -lactose crystals, which are monohydrate crystals of lactose, and ⁇ -lactose crystals, which are anhydrous crystals of lactose, and the crystallization rate of ⁇ -lactose crystals is increased and ⁇ -lactose crystals are crystallized.
  • the rate is also defined as above.
  • the sum of the increase in the crystallization rate of ⁇ -lactose crystals and the increase in the crystallization rate of ⁇ -lactose crystals ( ⁇ + ⁇ ) is the increase in the total crystallization rate.
  • the increase in the crystallization rate of ⁇ -lactose crystals ⁇ is the sum of the ⁇ -lactose crystals that existed before the curing treatment and the ⁇ -lactose crystals that increased according to the magnitude of the influence of humidification in the curing treatment. It is the difference obtained by subtracting the crystallization rate of ⁇ -lactose crystals that existed before the curing treatment from the crystallization rate of.
  • the crystallization rate of ⁇ -lactose crystals that existed before the curing treatment corresponds to the crystallization rate of ⁇ -lactose crystals inside solid milk that has no or substantially no influence of humidification in the present embodiment in the curing treatment. ..
  • the increase in the crystallization rate of ⁇ -lactose is the difference between the ratio of ⁇ -lactose crystals to the total weight at each depth from the surface of solid milk and the ratio of ⁇ -lactose crystals inside solid milk.
  • the increase ⁇ (% by weight) in the crystallization rate of ⁇ -lactose crystals is the sum of ⁇ -lactose crystals that existed before the curing treatment and ⁇ -lactose crystals that increased according to the magnitude of the influence of humidification in the curing treatment. It is the difference obtained by subtracting the crystallization rate of ⁇ lactose crystals that existed before the curing treatment from the crystallization rate of.
  • the crystallization rate of ⁇ -lactose crystals that existed before the curing treatment corresponds to the crystallization rate of ⁇ -lactose crystals inside solid milk that has no or substantially no influence of humidification in the present embodiment in the curing treatment. ..
  • the increase in the crystallization rate of ⁇ -lactose is the difference between the ratio of ⁇ -lactose crystals to the total weight at each depth from the surface of solid milk and the ratio of ⁇ -lactose crystals inside solid milk.
  • the increase in the crystallization rate on the surface of the solid milk is the increase in the crystallization rate obtained for the measurement region including the surface.
  • the measurement region can be appropriately selected when measuring the increase in the crystallization rate.
  • the inside of the solid milk refers to a region where the total crystallization rate does not fluctuate or substantially does not fluctuate before and after the curing treatment, and is, for example, a central portion or a portion near the center of the solid milk. Specifically, it is a cubic range of ⁇ 1 mm in the XYZ direction from the center of the solid milk, or a spherical range with a radius of 1 mm from the center of the solid milk.
  • the above-mentioned curing treatment which will be described in detail later, is a treatment performed to cure the milk powder compression molded product when producing solid milk.
  • the above refers to a region where the total crystallization rate does not fluctuate or substantially does not fluctuate before and after the curing treatment, and is described as, for example, a central portion or a portion near the center of the solid milk. Regardless of whether the total crystallization rate fluctuates before and after the curing treatment, it may simply be the central portion or the portion near the center of the solid milk.
  • the increase in the total crystallization rate is obtained as the total crystallization rate of the entire surface by cutting by the thickness of 0.1 mm from the surface for each XRD measurement of the measurement surface of the sample by, for example, the XRD (X-ray diffraction) method. be able to. Further, in the XRD measuring device capable of two-dimensional mapping, the increase in the total crystallization rate can be measured with an accuracy of, for example, about 0.05 mm to 0.1 mm in the depth direction of the sample.
  • the main body 10 may be provided with one or two or more holes that reach from the first surface 10A to the second surface 10B and penetrate the main body 10.
  • the shape of the hole is, for example, an oval, a rounded rectangle, an ellipse, a circle, a rectangle, a square, or any other polygon in a cross section parallel to the XY plane.
  • the position of the hole is preferably a position where there is no large bias when viewed from the central position of the first surface 10A, for example, an arrangement that is point-symmetrical with respect to the central position of the first surface 10A, or the first.
  • the arrangement is 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 surface 10A.
  • the edge of the hole may be a tapered slope.
  • the inner wall surface of the hole is a harder surface than the inside similar to the first surface 10A.
  • 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 fat 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 5% 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 the milk powder is preferably, for example, 5% by weight to 70% by weight.
  • the milk component that is the raw material of 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.
  • the above-mentioned vegetable 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 nutritional components that are the raw materials for milk powder are, for example, fats, proteins, sugars, minerals, vitamins and the like. One or more of these may be added.
  • the proteins that can be used as raw materials for milk powder 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.), whey protein concentrate (WPC), whey protein isolate (WPI), and the like.
  • the animal protein is, for example, egg protein.
  • 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 (fats) that can be used as raw materials for the above-mentioned 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.
  • the vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil and MCT (Medium Chain Triglyceride) oil. ..
  • 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 oligosaccharide is, for example, lactose, sucrose, maltose, galactooligosaccharide, fructooligosaccharide, lactulose and the like.
  • 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) generated when powdered milk, which is the raw material of the solid milk 10S, is compression-molded. These plurality of voids are dispersed (distributed) corresponding to the filling rate profile in the depth direction of the solid milk 10S. The larger (wider) the voids, the easier it is for a solvent such as water to enter, so that the solid milk 10S can be dissolved quickly. On the other hand, if 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 dimension (size) of each void is, for example, 10 ⁇ m to 500 ⁇ m.
  • Solid milk 10S needs to have some solubility in a solvent such as water. Solubility is evaluated by the time until the solid milk 10S is completely dissolved or the amount of undissolved residue in a predetermined time when, for example, 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. 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 10B of the rectangular parallelepiped solid milk 10S was 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. From the side parallel to the other unfixed XZ plane of the side surface 10C, the YZ plane becomes the fracture surface in the short axis direction (Y axis direction in FIG. 1) of the first surface 10A at the breaking terminal of the hardness tester.
  • the hardness (tablet hardness) [N] of the solid milk 10S is determined by the load [N] when the solid milk 10S is broken by pushing at a constant speed.
  • the measurement points are the first surface 10A and the second surface 10B on a line segment in which a plane parallel to the YZ plane equidistant from the pair of YZ planes of the side surface 10C intersects the XZ plane of the side surface 10C.
  • 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 axis of this rectangle is arranged so as to be parallel to the Z axis.
  • the contact surface of the break 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 is preferably 20 N or more, more preferably 40 N or more. be. On the other hand, if the hardness of the solid milk 10S is too high, the solubility of the solid milk 10S deteriorates. Therefore, the hardness of the solid milk 10S is preferably 130 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 breaking 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 dimensions of the solid milk sample.
  • breaking stress [N / m 2 ] is a physical quantity that does not depend on the dimensions 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 the solid milk samples having different dimensions.
  • Breaking stress hardness / breaking area.
  • the hardness [N] may be briefly described, but these may be expressed as the breaking stress [N / m 2 ] obtained by dividing the hardness by the breaking area.
  • the ideal breaking area is represented by the dimension b ⁇ c which is the breaking area on the plane including the line passing through the center of the solid milk and parallel to the Z axis.
  • the ideal breaking area is 300 mm 2 (24 mm (b) ⁇ 12). .5 mm (c)).
  • the preferable hardness range of 20 N or more and 130 N or less of the solid milk 10S corresponds to the preferable breaking stress range of 0.067 N / mm 2 or more and 0.43 N / mm 2 or less by dividing the hardness by the breaking area (300 mm 2 ).
  • the range of preferable breaking stress of the solid milk 10S is 0.067 N / mm 2 or more in consideration of the range of the breaking area. Further, it is preferably 0.961 N / mm 2 or less.
  • milk powder which is a raw material for solid milk 10S
  • milk powder is produced.
  • 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 clarification process is a process for removing fine foreign substances contained in liquid milk.
  • a centrifuge, a filter or the like 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 actually 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 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.
  • 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 concentrated milk is reduced to make it bulky, and the concentrated milk in such a bulky state is spray-dried to produce solid milk. In doing so, milk powder with favorable properties can be obtained. If the water content of the liquid milk is low or the amount of the liquid milk to be treated in the spray drying step is small, this step may be omitted.
  • the gas dispersion step is a step for dispersing a predetermined gas in liquid milk.
  • the predetermined gas may be dispersed in a volume of, for example, 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.
  • 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: JISK5101 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 carbonic acid 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 (carbon dioxide gas).
  • One or more gases selected from the group consisting of air, nitrogen (N 2 ), and oxygen (O 2 ) may be used in place of or with carbon dioxide, or noble gases (eg, argon). (Ar), helium (He)) may be used.
  • noble gases eg, argon
  • Ar helium
  • 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 there is less possibility of deteriorating the liquid milk than using air or oxygen, which is preferable. ..
  • the ratio of the volume flow rate of the gas to the volume 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 preferable. Is 1% or more and 300% or less.
  • Bell et al. R. W. BELL, F. P. HANRAHAN, B. H. WEBB: “FOAM SPRAY DRYING METHODS OF MAKING READILY DISPERSIBLE NONFAT DRY MILK”, J. Dairy Sci, 46 (12) 1963. Pp1352-1356
  • the predetermined gas is dissolved in a gas that easily disperses 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. and 1 atm is preferable.
  • the carbon dioxide is not limited to gas, and may be dry ice or a mixture of dry ice and gas. That is, in the gas dispersion step, a solid may be used as long as a predetermined gas can be dispersed in the liquid milk. 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 process is a process for obtaining powdered milk (food powder) by evaporating the water content in the liquid milk.
  • 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 spray drying step a predetermined gas is dispersed in the liquid milk in the gas dispersion step, and the liquid milk is spray-dried while 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 for flowing 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 state of droplets (atomization) is dried at a high temperature (for example, hot air) in the drying chamber.
  • 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.
  • milk powder 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 powdered milk compression molded product is subjected to a curing treatment including, for example, a humidification treatment and a drying treatment. From the above, solid milk 10S can be produced.
  • compression means In the process of compression molding milk powder, compression means are used.
  • the compression means is, for example, a pressure molding machine such as a lock press or a compression test device.
  • the locker is a device equipped with a mortar that can be used to insert powdered milk and a pestle that can be struck toward the mortar.
  • the compression molding process using the lock press will be described.
  • FIG. 4 is an explanatory diagram illustrating the positions of the slide plate, the upper and lower pestle of the locker.
  • the lower pestle 31 is arranged below the mortar 30A of the slide plate 30 so as to be movable up and down by an actuator.
  • an upper pestle 32 is arranged above the mortar 30A of the slide plate 30 so as to be movable up and down by an actuator.
  • FIG. 4 shows the positions where the lower pestle 31 and the upper pestle 32 are inserted into the mortar 30A of the slide plate 30, and the lower pestle 31 and the upper pestle 32 are closest to each other. At this position, the distance between the lower pestle 31 and the upper pestle 32 is the final pestle only spacing L.
  • the inner wall surface of the mortar 30A of the slide plate 30, the upper end surface of the lower pestle 31 and the lower end surface of the upper pestle 32 are compression molding molds.
  • compressive pressure is applied to the powdered milk and the slide plate 30.
  • Milk powder is compression-molded in the space SP surrounded by the inner wall surface of the mortar 30A, the upper end surface of the lower pestle 31 and the lower end surface of the upper pestle 32, and a milk powder compression molded product can be obtained.
  • the actuator that drives the lower pestle 31 and the upper pestle 32 up and down is composed of, for example, a servomotor.
  • a servomotor by changing the speed of the servomotor as an actuator, the compression speed at the time of compression molding, that is, the moving speed of the lower pestle 31 and the upper pestle 32 can be changed, as will be described in detail later.
  • the actuator is not limited to the servomotor, and the method of changing the moving speed of the lower pestle 31 and the upper pestle 32 is not limited to this.
  • a hydraulic cylinder or the like may be used.
  • the lower pestle 31 and the upper pestle 32 may be moved in a direction close to each other, or one may be fixed and only the other may be moved.
  • the process of compression molding by changing the compression speed at the time of compression molding that is, the moving speed of the lower punch 31 and the upper punch 32 will be described.
  • the compression speed at which the upper end surface of the lower pestle 31 and the lower end surface of the upper pestle 32 approach is changed (switched). That is, first, the first compression is performed at the first compression rate V 1 , and then the second compression is performed at the second compression rate V 2 following the first compression.
  • the second compression speed V 2 is set to be slower than the first compression speed V 1 .
  • the compression distances of the first compression and the second compression are based on the state at the end of the second compression, that is, at the end of the entire compression step, as shown in FIG.
  • the compression by the lower pestle 31 and the upper pestle 32 is performed until the pestle distance between the upper end surface of the lower pestle 31 and the lower end surface of the upper pestle 32 becomes the final pestle only distance L.
  • the final pestle only interval L is the final thickness of the milk powder compression molded product in a state of being compressed in the entire compression step.
  • the final pestle interval L is determined in consideration of the expansion of the milk powder compression molded product when the compression is released, and is smaller than the target thickness of the milk powder compression molded product or has the same value as the target thickness.
  • both sides of the lower pestle 31 and the upper pestle 32 are brought into close contact with the compressed material, and control is performed so as not to relieve the pressure applied to the compressed material.
  • a conventionally known locking machine for example, the locking machine described in Japanese Patent Application Laid-Open No. 2008-290145
  • the tableting machine of the embodiment is different from the conventional tableting machine in that the pressure is not relaxed between the first compression and the second compression, and both sides of the lower pestle 31 and the upper pestle 32 are in close contact with the compressed material. Since the compressed product is compressed, it is possible to impart sufficient hardness to the compressed product.
  • FIG. 5 shows the positions of the lower pestle 31 and the upper pestle 32 at the start of the first compression.
  • FIG. 6 shows the positions of the lower pestle 31 and the upper pestle 32 after the end of the first compression and at the start of the second compression.
  • the first compression is the compression from the state of the pestle only interval (L + L 1 + L 2 ) shown in FIG. 5 to the state of the pestle only interval (L + L 2 ) shown in FIG.
  • the compression from the state of the pestle only interval (L + L 2 ) shown in FIG. 6 to the state of the final pestle only interval L shown in FIG. 4 is the second compression.
  • the first compression distance L 1 of the first compression is a distance at which the pestle only interval decreases in the first compression.
  • the second compression distance L 2 of the second compression is a distance at which the pestle only interval decreases in the second compression. Since the second compression is continuously performed from the first compression without decompressing, the second compression distance L 2 is from the pestle only interval (L + L 2 ) compressed by the first compression to the final pestle only interval (L). The compression distance.
  • the rate of change of the pestle interval in the first compression is the first compression rate V1
  • the rate of change of the pestle interval in the second compression is the second compression rate V 2 .
  • the average speed is set to the first compression speed V1 and the second compression speed V2.
  • the same compression speed and the same compression distance (L 1 + L 2 ) as the first compression speed V 1 are performed. It is possible to increase the hardness of the powdered milk compression molded product and secure the fracture resistance as compared with the case where the compression is performed with. Moreover, since the second compression can be performed following the first compression and the second compression distance L 2 can be shortened, the strength is as high as that in the case of manufacturing only at the second compression speed V 2 . , It is possible to manufacture with higher production efficiency.
  • the rate of change in the hardness of the powdered milk compressed molded product with respect to the compression distance when the powdered milk compressed molded product is compressed from the state compressed by the first compression is determined so as to satisfy the second compression condition of compressing to a reduced state.
  • the compression molding step is performed by combining the first compression and the second compression, but all of the compression molding steps may be performed only at the first compression speed V1. Further, it may be performed only at the second compression speed V2.
  • the present inventors have investigated each powdered milk compression molded product obtained from various combinations of a first compression rate V 1 , a first compression distance L 1 , a second compression rate V 2 , and a second compression distance L 2 . Therefore, when the second compression rate V 2 is made smaller than the first compression rate V 1 , the rate of change (increase rate) in the hardness of the powdered milk compressed product with respect to the change in the second compression distance L 2 is specific. It was found that there are points (hereinafter referred to as hardness singular points). The inventors have also found that the second compression distance L 2 corresponding to the hardness singularity changes depending on the first compression rate V 1 and is also affected by the second compression rate V 2 .
  • the hardness singularity exists because the compression state in which the rearrangement of the milk powder particles inside the milk powder compression molding is dominant changes to the compression state in which the plastic deformation is dominant inside the milk powder compression molding. It is presumed that there is. Further, as the first compression rate V 1 is larger, the energy required for plastic deformation inside the powdered milk compression molded product is larger. Therefore, the second compression distance L corresponding to the hardness singularity is increased according to the first compression rate V 1 . It is presumed that 2 changes and that the second compression distance L 2 is affected by the second compression speed V 2 .
  • the compression rate ratio may be 5 or more, but is, for example, 10 or more, 20 or more, 25 or more, 50 or more, 100 or more, 250 or more, and 500 or more.
  • the first compression speed V 1 is set in the range of 1.0 mm / S or more and 100.0 mm / S or less, and the first compression distance L 1 is set in the range of 5.0 mm or more and 10.0 mm or less.
  • the compression speed V 2 is set in the range of 0.25 mm / S or more and 50.0 mm / S or less, and the second compression distance L 2 is set in the range of 0.2 mm or more and 1.6 mm or less.
  • the configuration of the lock locking machine is an example, and the configuration is not limited as long as it can be compressed by changing the compression speed between the first compression and the second compression. Further, in this example, in the second compression, the compression is performed to the final thickness, but the second compression may be followed by further compression in which the speed is changed from the second compression speed. In this case, the milk powder compression molded product is compressed to the final thickness by compression after the second compression.
  • the configuration of the lock press other than the above is the same as that of the lock press described in Patent Document 3, for example.
  • the compression-molded slide plate mortar 30A moves to the take-out zone.
  • the take-out zone of the tableting machine the lower pestle 31 and the upper pestle 32 are removed from the mortar 30A of the slide plate 30, and the milk powder compression molded product is extruded by the extrusion portion.
  • the extruded milk powder compression molded product is collected in a collection tray.
  • the milk powder supply unit of the slide plate 30 to the mortar 30A is realized by, for example, a device including a funnel that supplies milk powder to the mortar 30A from the bottom opening.
  • the temperature of the environment is not particularly limited, and may be, for example, room temperature. Specifically, the temperature of the environment is, for example, 5 ° C to 35 ° C.
  • the humidity of the environment is, for example, a relative humidity of 0% RH to 60% RH.
  • the compression pressure is, for example, 1 MPa to 30 MPa, preferably 1 MPa to 20 MPa. In particular, when solidifying milk powder, it is preferable to adjust the compression pressure within the range of 1 MPa to 30 MPa so that the hardness of the milk powder compressed molded product is within the range of 4 N or more and less than 20 N. This makes it possible to produce a highly practical solid milk 10S that is convenient (easy to handle).
  • 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 range of preferable breaking stress of the milk powder compression molded product is 0.014 N / mm 2 or more and less than 0.067 N / mm 2 in consideration of the range of the breaking area.
  • the humidification treatment is a step of humidifying the powdered milk compression molded product obtained in the compression molding step.
  • tack stickinginess
  • a part of the powder particles near the surface of the milk powder compression molded product becomes liquid or gel-like and crosslinks with each other.
  • the strength near the surface of the milk powder compression molded product can be increased higher than the internal strength.
  • the desired hardness for example, 40N
  • the range (width) of hardness that can be increased by adjusting the humidification time is limited. That is, since the milk powder compression molded product after compression molding is humidified, the shape of the solid milk 10S cannot be maintained unless the hardness of the milk powder compression molded product is sufficient when it is transported by a belt conveyor or the like. Further, if the hardness of the powdered milk compression molded product is too high during compression molding, only solid milk 10S having a small porosity and poor solubility can be obtained. Therefore, it is preferable to perform compression molding so that the hardness of the milk powder compression molded product (uncured solid milk 10S) before the humidification step is sufficiently high and the solubility of the solid milk 10S is sufficiently maintained.
  • the method for humidifying 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 relative humidity.
  • the temperature in a high humidity environment is, for example, 30 ° C to 100 ° C.
  • the treatment time of the humidification treatment is arbitrary, but is, for example, 5 seconds to 1 hour.
  • the temperature may exceed 100 ° C.
  • the temperature when the milk powder compression molded product is placed in a high humidity environment is preferably 330 ° C. or lower, preferably 110 ° C. or higher and 280 ° C.
  • the relative humidity is preferably 0.1% RH or more and 20% RH or less, more preferably 1% RH or more and 15% RH or less, and further preferably 1.5%. RH or more and 12% RH or less, most preferably 2% RH or more and 10% RH or less.
  • the treatment time when the milk powder compression molded product is placed in a high humidity environment is arbitrary, but is, for example, 0.1 seconds or more and 30 seconds or less, preferably 4.4 seconds or more and 20 seconds or less, and more preferably 4.
  • Humidification conditions include temperature, humidity, and time. The higher the temperature, the higher the humidity, and the longer the time, the higher the humidifying effect, and the lower the temperature, the lower the humidity, and the shorter the time, the weaker the humidifying effect.
  • the relative humidity can be measured with a commercially available hygrometer. For example, up to 180 ° C can be measured with a Vaisala hygrometer HMT330, and up to 350 ° C can be measured with a Vaisala dew point meter DMT345.
  • absolute humidity volume absolute humidity (unit: g / m 3 ) or weight absolute humidity (unit: kg / kg (DA), where DA is dry air) is measured, and the saturated water vapor pressure at that temperature is measured.
  • Relative humidity may be converted by calculating the ratio (%) of the partial pressure of water vapor.
  • 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, if the amount of humidification exceeds 3% by weight, the milk powder compression molded product may be excessively liquid or gelled and dissolved, and may be deformed from the compression molded shape, which 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 powdered milk 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 powdered milk compression molded product after compression molding to impart the desired characteristics and quality of the solid milk 10S.
  • the method for drying the powdered milk compression molded product is not particularly limited, and a known method capable of drying the milk powder compressed molded product that has undergone the humidification treatment can be adopted.
  • a method of placing in a low humidity / high temperature environment there are a method of placing in a low humidity / high temperature environment, a method of contacting dry air / high temperature dry air, and the like.
  • the milk powder compression molded product When the milk powder compression molded product is placed in an environment of low humidity and high temperature, it is placed in an environment of relative humidity of 0% RH or more and 30% RH or less and a temperature of 20 ° C or more and 330 ° C or less.
  • the temperature when placed in an environment of low humidity and high temperature is, for example, 330 ° C.
  • the processing time when the powdered milk compression molded product is placed in an environment of low humidity and high temperature is arbitrary, but is, for example, 0.1 seconds or more and 2 hours or less.
  • the above-mentioned humidification treatment and drying treatment can be performed as separate steps under conditions where the temperature and humidity are different from each other as described above, and in that case, they can be continuously performed. Further, the humidification treatment and the drying treatment can be performed at the same temperature and humidity, and in this case, the humidification treatment and the drying treatment can be performed at the same time.
  • the milk powder compression molding is placed in a first temperature / humidity environment in which humidification and drying occur at the same time, and then the milk powder compression molding is placed in a second temperature / humidity environment in which only drying occurs.
  • the transition from the first temperature / humidity to the second temperature / humidity is a period of transition from a state in which humidification and drying of the milk powder compression molding occur at the same time to a state in which only the drying of the milk powder compression molding occurs.
  • 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 a 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, one to several solid milk 10S (more preferably one solid milk 10S) is dissolved in warm water so that the amount of liquid milk required for one drinking is 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.
  • a hardening treatment including a humidification treatment and a drying treatment as described above.
  • the solid milk 10S of the present embodiment is a solid milk that is hardened by compression molding of powdered milk, and the breaking stress of the solid milk 10S is 0.067 N / mm 2 or more, and the peel shear stress with respect to a flat surface. Exceeds 0.015 N / mm 2 .
  • the solid milk of the present embodiment described above can secure a strength that is easy to handle and can realize a peel shear stress exceeding 0.015 N / mm 2 .
  • the peel shear stress is a value obtained by dividing the adhesive force by the peel area.
  • the above-mentioned solid milk has an enhanced adhesive force, and the force of the solid milk during the manufacturing process to adhere to the contact surface of a manufacturing device such as a belt conveyor is enhanced, so that the solid milk is solid even if the transport speed of the solid milk is increased. The milk is suppressed from being blown off, the solid milk can be stably transported, and the production efficiency can be improved.
  • Solid milk is an example of solid food.
  • the first embodiment described above is a milk powder compression molded product obtained by compression-molding milk powder and a solid milk obtained by curing the milk powder, but the present invention is not limited thereto. This embodiment is applied to a food powder compression molded product obtained by compression-molding food powder and a solid food product obtained by curing the food powder.
  • protein powders such as whey protein, soybean protein and collagen peptide, amino acid powders, and fat-containing powders such as MCT oil can be used.
  • Lactose or other sugars may be appropriately added to the food powder.
  • nutritional components such as fats, proteins, minerals and vitamins and food additives may be added to the food powder.
  • a food powder compression molded product can be formed by compression molding into a desired shape using food powder. By curing the obtained food powder compression molded product, a solid food can be formed. It can be produced by performing a curing treatment including a humidifying treatment similar to that of the first embodiment, except that the above food powder is used as a raw material.
  • the hardness of the food powder compression molded product obtained by compression-molding the food powder and the solid food obtained by curing the food powder can be measured by using the hardness tester described in the first embodiment.
  • the preferable hardness of the food powder compression molded product is 4N or more and less than 20N, and the preferable hardness of the solid food is 20N or more and 130N or less.
  • the preferable breaking stress of the food powder compression molded product is 0.014 N / mm 2 or more and less than 0.067 N / mm 2
  • the preferable breaking stress of the solid food is 0.067 N / mm 2 or more and 0.961 N / mm 2 . It is as follows.
  • the solid food of the present embodiment is a solid food obtained by compression-molding food powder and hardening it, and the breaking stress of the solid food is 0.067 N / mm 2 or more.
  • the peel shear stress on a flat surface exceeds 0.015 N / mm 2 .
  • the solid food of the present embodiment described above can secure a strength that is easy to handle and can realize a peel shear stress exceeding 0.015 N / mm 2 .
  • the peel shear stress is a value obtained by dividing the adhesive force by the peel area.
  • the above-mentioned solid food has an enhanced adhesive force, and the force of the solid food during the manufacturing process to adhere to the contact surface of a manufacturing device such as a belt conveyor is enhanced, whereby the solid food is solid even if the transportation speed of the solid food is increased. Blow-off of food is suppressed, solid food can be stably transported, and production efficiency can be improved.
  • the solid food of the present embodiment described above preferably contains monohydrate crystals and anhydrous crystals, and the ratio of the monohydrate crystals to the total weight on the surface of the solid food is the monohydration inside the solid food.
  • Crystallization which is the difference between the increase in crystallization rate ⁇ (% by weight), which is the difference with respect to the ratio of physical crystals, and the ratio of anhydrous crystals with respect to the total weight on the surface of the solid food, with respect to the ratio of anhydrous crystals inside the solid food.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the sum ( ⁇ + ⁇ ) of the increase ⁇ (% by weight) of the rate and the increase ⁇ (% by weight) of the crystallization rate is Xa, and the peel shear against the flat surface of the solid food.
  • the stress is Ya (N)
  • Xa and Ya satisfy the following formula (1A).
  • the solid food of the present embodiment described above has an increase ratio ⁇ / ( ⁇ + ⁇ ) of crystallization rate of 0.3 or less.
  • Such a solid food can be produced by performing a curing treatment including, for example, a humidification treatment and a drying treatment, as described above, on the food powder compression molded product obtained by compression molding the food powder, and is easy to handle. It is possible to further increase the adhesive force while providing strength.
  • 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 two or more kinds.
  • 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. As such soy 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 salts, hydrochlorides and acetates 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.
  • the vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil, MCT oil and the like.
  • the sugar of the above-mentioned food powder is, for example, oligosaccharide, monosaccharide, polysaccharide, artificial sweetener and the like in addition to the above-mentioned lactose.
  • oligosaccharide is, for example, lactose, sucrose, maltose, galactooligosaccharide, fructooligosaccharide, lactulose and the like.
  • 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, malt sugar, saccharin, oligosaccharide, sugar, granulated sugar, maple syrup, honey, sugar honey, trehalose, palatinose, maltitol, xylitol, sorbitol, glycerin, aspartame, advantame. Includes tame, neotame, sucralose, acesulfame potassium and saccharin.
  • an acidulant can be exemplified.
  • 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, tartrate 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.
  • the vegetable oils and fats are, for example, soybean oil, rapeseed oil, corn oil, palm oil, palm oil, palm kernel oil, safflower oil, cottonseed oil, flaxseed oil, MCT 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.
  • the animal protein is, for example, egg protein (egg powder), meat powder, fish powder and the like.
  • the vegetable protein is, for example, soybean protein, wheat protein and the like.
  • the peptide is, for example, a 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 for example, cocoa powder, cocoa 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, specified health foods, nutritional functional foods, supplements, foods with functional claims, and the like.
  • Solid foods that have the property of dissolving in water are also called solid-dissolved foods.
  • the surface of the food powder compression molded product is tacked (sticky).
  • examples of such food powders include food powders containing sugars, dextrins, natural sugars (trehalose and the like), polysaccharides and the like.
  • any food powder that can cause tack (stickiness) on the surface of the food powder compression molded product when the food powder compression molded product is humidified can be preferably applied.
  • the solid food of the present embodiment is a solid food that is hardened by compression molding of food powder, and the breaking stress of the solid food is 0.067 N / mm 2 or more, and the peel shear stress with respect to a flat surface. Exceeds 0.015 N / mm 2 .
  • the solid food of the present embodiment described above can secure a strength that is easy to handle and can realize a peel shear stress exceeding 0.015 N / mm 2 .
  • the peel shear stress is a value obtained by dividing the adhesive force by the peel area.
  • the above-mentioned solid food has an enhanced adhesive force, and the force of the solid food during the manufacturing process to adhere to the contact surface of a manufacturing device such as a belt conveyor is enhanced, whereby the solid food is solid even if the transportation speed of the solid food is increased. Blow-off of food is suppressed, solid food can be stably transported, and production efficiency can be improved.
  • Example> (Creation of Example 1) A rectangular parallelepiped solid milk sample having a side a in the X-axis direction of 31 mm, a side b in the Y-axis direction of 24 mm, and a side c in the Z-axis direction of 12.5 mm was prepared as an example. The size of the usuki of the locker having such a size was adjusted, and 5.4 g of milk powder was compression-molded to form a milk powder compression-molded product. Compression was performed with a compression rate V of 1 mm / s.
  • the milk powder compression molded product obtained above was subjected to a humidification treatment having a temperature, a relative humidity, and a treatment time of 75 ° C., 95% RH, and 90 seconds.
  • a drying treatment at a drying temperature of 80 ° C. was performed to obtain a solid milk sample according to Example 1 which had been subjected to a curing treatment. The drying time was adjusted so that the weight increase during humidification could be completely dried.
  • Example 1 Hardness of the sample of Example 1 Using the above load cell type tablet hardness tester, the hardness of the solid milk sample according to Example 1 was evaluated. The hardness of the sample of Example 1 was 128 N (breaking stress was about 0.427 N / mm 2 ), which was sufficiently secured and had a hardness that was easy to handle.
  • the increase ⁇ (% by weight) in the crystallization rate of ⁇ -lactose crystals and the increase in the total crystallization rate (the sum of the increase ⁇ in the crystallization rate and the increase ⁇ in the crystallization rate ( ⁇ + ⁇ )) (% by weight) were determined.
  • the increase in the crystallization rate of ⁇ -lactose crystals, the increase in the crystallization rate of ⁇ -lactose crystals, and the increase in the total crystallization rate are the ⁇ -lactose crystals, ⁇ -lactose crystals, and ⁇ -lactose and ⁇ -lactose crystals with respect to the total weight, respectively.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate on the surface of the solid milk sample of Example 1 was 0.237.
  • the surface of each sample was cut for each XRD measurement to obtain an increase in the crystallization rate of the entire surface.
  • the measurement surface has a cross section having a size of 12.5 mm ⁇ 24 mm.
  • the increase in the total crystallization rate was measured by cutting and exposing the surface of the solid milk by a thickness of 0.1 mm using a powder X-ray diffractometer (XRD, SmartLab, Rigaku). It was measured by the diffraction intensity.
  • the measurement method is general-purpose (concentrated method), and the slit conditions are scan axis (2 ⁇ / ⁇ ), mode (step), range specification (absolute), start (9.0000 deg), end (13.5000 deg), step (0.0200 deg). ), Speed counting time (2.4), IS (1.000deg), RSI (1.000deg), RS2 (0.300mm), attenuator (open), tube voltage (40kv), tube current (30mA). ..
  • the analysis method is to use the analysis software "SmartLab Studio II” to perform weighted average (smoothing 7 points) BG removal (sonneveld-Visser method), and then calculate the integrated intensity (natural peak of ⁇ -lactose crystals: 12.5, ⁇ .
  • the intrinsic peak of lactose crystals: 10.5) was performed.
  • the increase in total crystallization rate is the difference between the ratio of crystals to the total weight at each depth from the surface of the solid milk to the ratio of crystals inside the solid milk. Here, it was determined as the weight (% by weight) of ⁇ -lactose crystals and ⁇ -lactose crystals per unit weight as crystals.
  • Example 2 A solid milk sample was prepared in the same manner as in Example 1 except that the humidification treatment was performed in which the temperature, relative humidity, and treatment time were 75 ° C., 75% RH, and 60 seconds, and the sample was designated as Example 2.
  • the hardness, the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface, and the adhesive force were measured.
  • the hardness of the solid milk sample of Example 2 was 68.8 N (breaking stress was 0.229 N / mm 2 ), the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface was 0.108, and the adhesive force was 6. It was 9N (peeling shear stress was 0.0172N / mm 2 ).
  • Example 3 A solid milk sample was prepared in the same manner as in Example 1 except that the humidification treatment was performed in which the temperature, relative humidity, and treatment time were 75 ° C., 75% RH, and 80 seconds, and the sample was designated as Example 3.
  • the hardness, the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface, and the adhesive force were measured.
  • the hardness of the solid milk sample of Example 3 was 75.2 N (breaking stress was 0.251 N / mm 2 ), the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface was 0.136, and the adhesive force was 8. It was 5N (peeling shear stress was 0.0212N / mm 2 ).
  • Example 4 A solid milk sample was prepared in the same manner as in Example 1 except that the humidification treatment was performed in which the temperature, relative humidity, and treatment time were 75 ° C., 75% RH, and 95 seconds, and the sample was designated as Example 4.
  • the hardness, the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface, and the adhesive force were measured.
  • the hardness of the solid milk sample of Example 4 was 90.1 N (breaking stress was 0.300 N / mm 2 ), the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface was 0.156, and the adhesive force was 9. It was 6N (peeling shear stress was 0.0239N / mm 2 ).
  • Comparative Example 1 A solid milk sample was prepared in the same manner as in Example 1 except that the humidification treatment was performed at a temperature, relative humidity, and a treatment time of 75 ° C., 50% RH, and 30 seconds, and used as Comparative Example 1.
  • the hardness, the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface, and the adhesive force were measured.
  • the hardness of the solid milk sample of Comparative Example 1 was 32.7 N (breaking stress was 0.109 N / mm 2 ), the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface was 0.054, and the adhesive force was 4. It was 0 N (peeling shear stress was 0.00995 N / mm 2 ).
  • Example 2 A solid milk sample was prepared in the same manner as in Example 1 except that the humidification treatment was performed at a temperature, relative humidity, and a treatment time of 75 ° C., 75% RH, and 30 seconds, and used as Comparative Example 2.
  • the hardness, the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface, and the adhesive force were measured.
  • the hardness of the solid milk sample of Comparative Example 2 was 49.8 N (breaking stress was 0.166 N / mm 2 ), the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the solid milk surface was 0.074, and the adhesive force was 6. It was 0 N (peeling shear stress was 0.0149 N / mm 2 ).
  • FIG. 7 is a graph showing the relationship between the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate on the surface of the solid milk and the breaking stress (N / mm 2 ) of the solid milk according to Examples and Comparative Examples.
  • the results of Example 1 are shown in black.
  • the results of Comparative Examples 1 and 2 are indicated by ⁇ .
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate was 0.237, and the hardness was 128 N (breaking stress was 0.427 N / mm 2 ).
  • FIG. 8 is a graph showing the relationship between the peel shear stress (N / mm 2 ) of solid milk and the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the surface of solid milk according to Examples and Comparative Examples.
  • the results of Examples 1 to 4 are shown in black.
  • the results of Comparative Examples 1 and 2 are indicated by ⁇ .
  • the adhesive force is 6.9 N to 14 N (peeling shear stress is 0.0172 N / mm). It maintained a high value of 2 to 0.0349 N / mm 2 ).
  • the peel shear stress of the solid milk sample of the example exceeded 0.015 N / mm 2 , which was higher than that of the comparative example.
  • the solid milk of the example was able to increase the force with which the solid milk in the manufacturing process adheres to the contact surface of the manufacturing apparatus such as a belt conveyor.
  • the adhesive force of the solid milk obtained is such that the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate is Xb.
  • the peel shear stress on the flat surface of the solid milk was Yb (N), it could be adjusted within the range of the following formula (1).
  • Comparative Example 3 In compression molding, after performing the first compression with the first compression distance L 1 being 5 to 15 mm and the first compression speed V 1 being 1 to 150 mm / s, the second compression distance L 2 is 0.1 to 1. The second compression was performed at a ratio of 0.6 mm and a second compression rate V2 of 0.25 to 15 mm / s.
  • the present invention relates to Comparative Example 3 in which the milk powder compression molded product obtained above was subjected to a humidification treatment at a humidification temperature of 80 ° C., 50% RH, and 20 seconds, and further subjected to a drying treatment at a drying temperature of 80 ° C. and a curing treatment. A solid milk sample was used.
  • the solid milk of Comparative Example 3 had a breaking stress of 0.739 N / mm 2 or less and a peeling shear stress of 0.015 N / mm 2 or less.
  • the peel shear stress on the flat surface of the obtained solid milk was 0.015 N / mm 2 or less.
  • the present disclosure may have the following configuration. If it has the following configuration, it can have an adhesive force and a strength that is easy to handle.
  • the solid food contains monohydrate crystals and anhydrous crystals, and the monohydrate inside the solid food is the ratio of the monohydrate crystals to the total weight on the surface of the solid food.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the crystallization rate of the sum ( ⁇ + ⁇ ) of the increase ⁇ (% by weight) of a certain crystallization rate and the increase ⁇ (% by weight) of the crystallization rate is Xa, and the flatness of the solid food.
  • the solid milk contains ⁇ -lactose crystals and ⁇ -lactose crystals, and is the difference between the ratio of the ⁇ -lactose crystals to the total weight on the surface of the solid milk and the ratio of the ⁇ -lactose crystals inside the solid milk.
  • the increase ratio ⁇ / ( ⁇ + ⁇ ) of the sum of ⁇ (% by weight) and the increase ⁇ (% by weight) of the crystallization rate is Xb, and the peel shear stress on the flat surface of the solid milk.
  • a solid solid food obtained by compression-molding food powder, the breaking stress of the solid food is 0.067 N / mm 2 or more, and the peel shear stress on a flat surface is 0.015 N / mm 2 .
  • Solid milk obtained by compression molding powdered milk the breaking stress of the solid milk is 0.067 N / mm 2 or more, and the peel shear stress for a flat surface exceeds 0.015 N / mm 2 .
  • Solid milk formed by compression-molding powdered milk so as to have a constitution and subjecting the obtained powdered milk compression-molded product to a hardening treatment.
  • a solid solid-dissolved food obtained by compression-molding food powder the solid-dissolved food has a breaking stress of 0.067 N / mm 2 or more, and a peel shear stress on a flat surface is 0.015 N / mm. Solid-dissolved foods over mm 2 .
  • a solid solid food obtained by compression-molding food powder, the breaking stress of the solid food is 0.067 N / mm 2 or more, and the peel shear stress on a flat surface is 0.015 N / mm 2 . Solid foods that can be tacked by the hardening process.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un aliment solide ayant une viscosité améliorée et une résistance facilement gérable ainsi qu'un lait solide. Cet aliment solide, qui est un aliment sous forme solide obtenu par moulage par compression d'une poudre alimentaire, a une contrainte de rupture supérieure ou égale à 0,067 N/mm2 et une contrainte de cisaillement par pelage sur une surface plane de plus de 0,015 N/mm2.
PCT/JP2021/009958 2020-07-31 2021-03-12 Aliment solide et lait solide WO2022024446A1 (fr)

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EP1769682B1 (fr) * 2004-07-02 2011-08-24 Meiji Dairies Corporation Lait solide et procédé de production de celui-ci
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