JP7273573B2 - Milk for bread and its manufacturing method - Google Patents
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Description
本発明は、パンを食する時にあわせて飲用するのに適した、パン食用牛乳及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to milk for eating bread, which is suitable for drinking when eating bread, and a method for producing the same.
牛乳は蛋白質、カルシウム、脂肪、必須アミノ酸などの栄養成分をバランス良く豊富に含有することに加え、独特の風味を有するものであることから、直接飲用に供したり、これを原料とした食品の製造や加工の用途に供されている。 Milk is rich in well-balanced nutritional components such as protein, calcium, fat, and essential amino acids, and has a unique flavor. and used for processing.
一般に流通される牛乳は、保存性や衛生上の観点から、低温保持殺菌製造法、高温短時間（ＨＴＳＴ）殺菌製造法、超高温（ＵＨＴ）加熱殺菌製造法、滅菌製造法等種々の加熱殺菌処理を経て製造される。ところが、従来の加熱殺菌処理では、原料である生乳の持つ独特の乳風味が変化し、生乳に近いフレッシュな乳風味が損なわれ、タンパク質の変性による加熱臭が付与される傾向がある。そのために従来の加熱殺菌処理を経て製造された牛乳は、パンを食するときに一緒に飲用すると、牛乳の加熱臭があり、そのためパン全体の甘味が増すように感じられ、パンの素材が持つ風味が邪魔されるという問題があり、パンの美味しさを際立たせるものではなかった。特に惣菜パンなどとともに飲用した場合に、その傾向が顕著であった。 Generally distributed milk is sterilized by various heat sterilization methods such as low temperature holding sterilization manufacturing method, high temperature short time (HTST) sterilization manufacturing method, ultra high temperature (UHT) heat sterilization manufacturing method, and sterilization manufacturing method from the viewpoint of preservation and hygiene. Manufactured through processing. However, conventional heat sterilization treatment tends to change the unique milk flavor of the raw milk, impair the fresh milk flavor close to raw milk, and impart a heated odor due to protein denaturation. For this reason, milk manufactured through conventional heat pasteurization has a heated odor of milk when it is drunk together with bread, and as a result, the bread as a whole is felt to be sweeter, and the bread ingredients have There was a problem that the flavor was disturbed, and it did not enhance the deliciousness of the bread. This tendency was particularly noticeable when it was drunk with side dish bread.
これまでの超高温（ＵＨＴ）加熱殺菌製造法は、飲用乳を高温で加熱殺菌することにより、低温殺菌するよりも殺菌効果が高く、賞味期限を長く出来るメリットがあるものの、高温殺菌した飲用乳は低温で殺菌したものと比較して風味が異なり、加熱臭を呈することは常識であった。 Conventional ultra-high temperature (UHT) heat sterilization manufacturing methods heat sterilize drinking milk at high temperatures, which has the advantage of being more effective than pasteurization and extending the shelf life. It was common knowledge that the flavor is different from that sterilized at low temperature, and that it has a heated odor.
このような問題を解決するために、例えば特許文献１では、飲用乳の物性および脂肪球の平均粒子径を所定の範囲に調整し、インフュージョン方式の直接加熱殺菌法にて殺菌することで、牛乳のコクの高さと飲用後のキレの良さを両立して、加熱臭を低減できることが示されている。 In order to solve such problems, for example, in Patent Document 1, the physical properties of drinking milk and the average particle size of fat globules are adjusted to a predetermined range, and sterilized by a direct heat sterilization method of the infusion method, It is shown that both the high richness of milk and the sharpness after drinking can be achieved, and the cooked odor can be reduced.
また、特許文献２では、牛乳中の溶存酸素を窒素置換することにより加熱臭の原因の１つとなるジメチルスルフィドを低減させることが示されている。 Further, Patent Document 2 discloses that dimethyl sulfide, which is one of the causes of cooked odor, is reduced by replacing dissolved oxygen in milk with nitrogen.
特許文献１または特許文献２に記載の方法によって製造された牛乳は加熱臭が低減されているものの、その度合いは不十分であった。特に、これらの牛乳をパンを食するときに一緒に飲用すると、該牛乳に由来する加熱臭がパンの風味をマスキングしてしまい、パンのおいしさを際立たせるには至っていなかった。 Although the milk produced by the method described in Patent Document 1 or Patent Document 2 has reduced cooked odor, the degree thereof was insufficient. In particular, when these milks are drunk together with bread, the heated odor derived from the milk masks the flavor of the bread, and the taste of the bread cannot be emphasized.
本発明の目的は、上記現状に鑑み、パンを食するときに一緒に飲用すると、パンの原料素材やフィリング類の風味を邪魔することなく引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられ、菓子パンにも食事パンや総菜パンにも合う、パン食用の牛乳及びその製造方法を提供することである。 In view of the above-mentioned current situation, the object of the present invention is to enhance the flavor of the raw materials and fillings of the bread without disturbing the flavor of the bread, and to feel the richness of milk, when taken together with bread. To provide milk for eating bread which does not leave much of the flavor of bread and feels refreshed and is suitable for sweet bread, meal bread and side dish bread, and to provide a method for producing the same.例文帳に追加
本発明者は上記課題を解決するために鋭意研究を重ねた結果、牛乳のタンパク還元価および変性ホエータンパク率を特定範囲に調節することによって、上記課題を解決できること、また、牛乳のタンパク還元価および変性ホエータンパク率が特定範囲に調節された牛乳は、殺菌加熱工程において特定の加熱条件を採用することで製造できることを見出し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventors found that the above problems can be solved by adjusting the protein reduction value and denatured whey protein ratio of milk to a specific range, and that the protein reduction value of milk and denatured whey protein ratio adjusted to a specific range can be produced by adopting specific heating conditions in the sterilization heating process, and have completed the present invention.
すなわち本発明は、牛乳中のタンパク還元価が４～９、且つ変性ホエータンパク率が７０～９０％である、パン食用牛乳に関する。 That is, the present invention relates to milk for bread, which has a protein reduction value of 4 to 9 and a denatured whey protein ratio of 70 to 90%.
また、本発明は、前記パン食用牛乳を製造する方法であって、生乳を、１次加熱として１０℃未満の温度から０．１～５℃／秒の速度で６０～７５℃まで昇温し、その温度で１５～１２０秒間加熱した後、更に２次加熱として０．１～５℃／秒の速度で１１５～１３０℃まで昇温し、その温度で２～７秒間、加熱することを特徴とする、パン食用牛乳の製造方法にも関する。 Further, the present invention is a method for producing the milk for bread, wherein raw milk is heated from a temperature of less than 10 ° C. to 60 to 75 ° C. at a rate of 0.1 to 5 ° C./sec as primary heating. , After heating at that temperature for 15 to 120 seconds, the temperature is further raised to 115 to 130 ° C. at a rate of 0.1 to 5 ° C./second as secondary heating, and heated at that temperature for 2 to 7 seconds. It also relates to a method for producing milk for bread.
本発明に従えば、パンを食するときに一緒に飲用すると、パンの原料素材やフィリング類の風味を邪魔することなく引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられ、菓子パンにも食事パンや総菜パンにも合う、パン食用の牛乳及びその製造方法を提供することができる。 According to the present invention, when consumed together with bread, the flavor of the raw ingredients and fillings of the bread is enhanced without interfering with the flavor of the bread, the richness of the milk is felt, and the flavor of the milk does not remain much after drinking. It is possible to provide milk for eating bread, which gives a refreshing feeling and is suitable for sweet bread, meal bread, and side dish bread, and a method for producing the same.
以下、本発明につき、さらに詳細に説明する。
（パン食用牛乳）
本発明は、牛乳のタンパク還元価と変性ホエータンパク率の双方をそれぞれ特定範囲に設定することによって、パンの原料素材やフィリング類の風味を邪魔することなく引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという、パンを食する際にあわせて飲用するのに適した牛乳を提供するものである。
The present invention will be described in more detail below.
(milk for bread)
In the present invention, by setting both the protein reduction value and the denatured whey protein ratio of milk to specific ranges, the raw materials of bread and the flavor of fillings can be enhanced without disturbing, and the richness of milk can be felt. To provide milk suitable for drinking together with eating bread, which gives a refreshing feeling after drinking without leaving much of the flavor of the milk.
本発明のパン食用牛乳における牛乳とは、乳等省令において定義されている牛乳類の中でも、生乳の使用割合が１００％の牛乳類であって特別牛乳を除く牛乳類に限る。特に、具体的な種類別名称が、牛乳、又は成分調整牛乳である牛乳類が好適である。牛乳類に含まれる乳脂肪分は、特に限定されないが、例えば、３．０％以上が好適である。乳脂肪分の上限値は、例えば５．０％未満であってよい。 The milk in the milk for bread of the present invention is limited to the milks defined in the Ministerial Ordinance on Milk, which contain 100% raw milk, excluding special milks. In particular, milks whose specific type names are cow's milk or ingredient-adjusted milk are suitable. The milk fat content in milk is not particularly limited, but is preferably 3.0% or more, for example. The upper limit for milk fat content may be, for example, less than 5.0%.
前記牛乳類における種類別名称が牛乳に該当するものは、生乳（牛から搾ったままの乳）が加熱殺菌されたものであり、水や他の原料を添加したり、本来含まれている成分を低減したりといった成分調整がなされていないものである。好適には、乳脂肪分３．０％以上、及び、無脂乳固形分８．０％以上を含み、細菌数（１ｍｌ中）が５万以下、大腸菌群が陰性のものである。 The above-mentioned milks whose type names correspond to milk are raw milk (milk just squeezed from cows) that has been heat sterilized, and water and other raw materials are added, or the ingredients originally contained component adjustment such as reducing the Preferably, it contains milk fat content of 3.0% or more, non-fat milk solid content of 8.0% or more, bacterial count (in 1 ml) of 50,000 or less, and coliform negative.
前記牛乳類における種類別名称が成分調整牛乳に該当するものは、生乳から乳脂肪分の一部と無脂乳固形分、水分などの成分の一部を除去したものが加熱殺菌されたものである。好適には、乳脂肪分３．０％以上、及び、無脂乳固形分８．０％以上を含み、細菌数（１ｍｌ中）が５万以下、大腸菌群が陰性のものである。 In the above milks, the name of each type corresponds to ingredient-adjusted milk, which has been heat-sterilized by removing part of the milk fat, non-fat milk solids, and water from raw milk. be. Preferably, it contains milk fat content of 3.0% or more, non-fat milk solid content of 8.0% or more, bacterial count (in 1 ml) of 50,000 or less, and coliform negative.
本発明において、タンパク還元価とは、牛乳の加熱度合いを数値化したものである。タンパク還元価の値が低いほど牛乳があまり加熱されておらず、飲用後に、牛乳の風味があまり残らずスッキリと感じられ、値が高いほど牛乳が加熱されて、加熱臭が強いことを意味する。牛や餌の種類、環境にもよるが、一般的にタンパク還元価は生乳で０～５、ＵＨＴ殺菌牛乳では９～１７である。 In the present invention, the protein reduction value is a numeric representation of the degree of heating of milk. The lower the value of the protein reduction value, the less the milk has been heated, and the less milk flavor remains after drinking. . The protein reduction value is generally 0-5 for raw milk and 9-17 for UHT pasteurized milk, although it depends on the type of cow, feed, and environment.
タンパク還元価は、牛乳を加熱するとタンパク質の変性によるＳＨ基の増加および褐変反応により形成された化合物により増加する還元力をフェリシアナイド還元法によって測定するものである。タンパク還元価の測定は、「日本薬学会編 乳製品試験法・注解」（金原出版株式会社、ｐ．１３１、昭和５９年３月２０日発行）に準拠した。 The protein reduction value is measured by the ferricyanide reduction method, which increases SH groups due to protein denaturation and compounds formed by browning reaction when milk is heated. The protein reduction value was measured in accordance with "The Pharmaceutical Society of Japan, Dairy Product Test Method and Commentary" (Kinbara Publishing Co., Ltd., p. 131, published on March 20, 1984).
本発明の牛乳中のタンパク還元価は４～９であることが好ましい。これにより、従来の加熱殺菌処理による過度の加熱変性で生じていた加熱臭を抑制することができ、パンの風味を邪魔することなく引き立てると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じることができる。前記タンパク還元価は、より好ましくは５～８であり、さらに好ましくは５．２～７であり、よりさらに好ましくは５．５～６．８であり、特に好ましくは６～６．５である。 The protein reduction value in the milk of the present invention is preferably 4-9. As a result, it is possible to suppress the heated odor caused by excessive heat denaturation due to conventional heat sterilization treatment, enhance the flavor of the bread without disturbing it, and after drinking, the milk flavor does not remain so much that it feels refreshing. be able to. The protein reduction value is more preferably 5 to 8, still more preferably 5.2 to 7, even more preferably 5.5 to 6.8, and particularly preferably 6 to 6.5. .
本発明の牛乳は、飲用後に、牛乳の風味があまり残らずスッキリと感じられると共に、コクも感じられるように、若干の変性タンパク質が含まれていることが好ましい。これを示す指標として、本発明では変性ホエータンパク率を用いる。変性ホエータンパク率とは、牛乳中の全ホエータンパクに対する、加熱によって変性したホエータンパクの割合を示す指標である。変性ホエータンパク率が低いほど、加熱によるホエータンパクの変性が少ないことを表す。一般的に変性ホエータンパク率は生乳で２０～４５％、ＵＨＴ殺菌牛乳では８５～９５％程度である。 The milk of the present invention preferably contains a small amount of denatured protein so that after drinking, the flavor of the milk does not linger so much and the milk feels refreshing and has a rich taste. As an index showing this, the denatured whey protein ratio is used in the present invention. The denatured whey protein ratio is an index showing the ratio of whey protein denatured by heating to the total whey protein in milk. A lower denatured whey protein ratio indicates less denaturation of whey protein by heating. In general, the denatured whey protein ratio is 20-45% in raw milk and 85-95% in UHT pasteurized milk.
変性ホエータンパク率の測定は以下の通りである。蓋つき試験管に牛乳を２０ｍｌ入れ、ＮａＣｌを８．０ｇ加えた後、蓋をして３０分間３７℃±１℃の水浴につける。この間、試験管をよく振とうして、牛乳を完全にＮａＣｌで飽和させる。その後、冷却することなくすぐに定量ろ紙（Ｎｏ．７）にて桐山ロートを用いて吸引濾過を行い、ろ液を３ｍｌ採取する。ろ液が混濁している場合は、ろ紙で再度ろ過し、透明なろ液を得る。ＮａＣｌ飽和溶液１０ｍｌを採取した試験管に、ろ液１．０ｍｌを加えて混合する。その後２３％ＨＣｌ溶液を５ｍｌピペットで２滴添加して混合し、液を混濁させる。 The measurement of the denatured whey protein rate is as follows. 20 ml of milk is placed in a test tube with a lid, 8.0 g of NaCl is added, then the tube is covered and placed in a water bath at 37° C.±1° C. for 30 minutes. During this time, shake the test tube well to completely saturate the milk with NaCl. Then, immediately without cooling, suction filtration is performed using quantitative filter paper (No. 7) using a Kiriyama funnel, and 3 ml of the filtrate is collected. If the filtrate is cloudy, filter again with filter paper to obtain a clear filtrate. Add 1.0 ml of the filtrate to the test tube containing 10 ml of the saturated NaCl solution and mix. Two drops of 23% HCl solution are then added with a 5 ml pipette and mixed to make the liquid cloudy.
ＨＣｌ溶液添加前のＮａＣｌ飽和溶液１０ｍｌに、ろ液１．０ｍｌを加えて混合したものの混濁度（Ｎ１００）を４２０ｎｍの波長で測定する。そして、ＨＣｌ溶液添加後５～１０分以内に４２０ｎｍの波長で測定した混濁度（Ｎ）も用いて、以下の式で変性ホエータンパク率を算出した。尚、測定はＵ－２９００型分光光度計（株式会社日立製作所製）にて％Ｔモード設定にて行うことができる。
変性ホエータンパク率（％）＝｛（Ｎ／Ｎ１００）×１００｝
Turbidity (N 100 ) of a mixture of 10 ml of saturated NaCl solution before addition of HCl solution and 1.0 ml of filtrate is measured at a wavelength of 420 nm. Using the turbidity (N) measured at a wavelength of 420 nm within 5 to 10 minutes after adding the HCl solution, the denatured whey protein ratio was calculated by the following formula. The measurement can be performed with a U-2900 type spectrophotometer (manufactured by Hitachi, Ltd.) in %T mode setting.
Denatured whey protein rate (%) = {(N/N 100 ) x 100}
ろ液について二反復試験を行い、得られた２点の変性ホエータンパク率の測定値が２％以内の誤差であれば、その２点の平均値を以て変性ホエータンパク率とする。２点の変性ホエータンパク率の測定値の誤差が２％を超える場合は、再試験を繰り返し、４点の測定値を得て、その４点の平均値を以て変性ホエータンパク率とする。 Repeat the test twice on the filtrate, and if the measured values of the denatured whey protein ratio at the two points obtained have an error within 2%, the average value of the two points is taken as the denatured whey protein ratio. If the error in the 2-point denatured whey protein ratio measurement exceeds 2%, the test is repeated to obtain 4-point measurements, and the average value of the 4-point measurements is taken as the denatured whey protein ratio.
本発明の牛乳は、変性ホエータンパク率が７０～９０％であることが好ましい。より好ましくは７０～８５％であり、さらに好ましくは７１～８４％である。この範囲において、パンの風味を引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという良好な風味を得ることができる。 The milk of the present invention preferably has a denatured whey protein ratio of 70 to 90%. More preferably 70 to 85%, still more preferably 71 to 84%. Within this range, it is possible to obtain a good flavor in which the flavor of the bread is complemented, the richness of the milk can be felt, and the flavor of the milk does not linger much after drinking, giving a refreshing feeling.
本発明のパン食用牛乳を飲用する際に一緒に食するパンの種類は特に限定されず、食事パン、菓子パン、惣菜パンのいずれであってもよい。食事パンは、朝食、昼食、夕食の時におかずなどと共に主食として食すパンで、食パン、クロワッサン、コッペパン、デニッシュ、ロールパン、バゲットなどが挙げられる。菓子パンは、パン生地を任意の形状に成型した後、表面にチョコレートなどの甘い菓子を付けたり、餡、ジャム、クリームなどの具を入れて焼成した、主食よりむしろ菓子としての要素が強いパンを意味し、例えば、あんパン、ジャムパン、チョコパン、クリームパン、蒸しパン、チョコレートをトッピングしたクロワッサン、チョコレートを包んだデニッシュパンなどが挙げられる。惣菜パンは、前記食事パンに焼きそば、ソーセージなどの調理済みの加工食品を載せたり、カットしたパンに前記加工食品を挟んだものを意味し、例えば、サンドウィッチ、カレーパン、カレードーナツ、サラダパン、コロッケパン、焼きそばパン、ピザパン、チーズパン、中華まんなどが挙げられる。 The type of bread to be eaten together with the milk for bread of the present invention is not particularly limited, and may be any of meal bread, sweet bread, and side dish bread. Meal bread is bread that is eaten as a staple food along with a side dish for breakfast, lunch, and dinner, and examples thereof include white bread, croissants, buns, Danish pastries, rolls, and baguettes. Sweet bread refers to bread that is more of a snack than a staple food, as it is made by molding bread dough into an arbitrary shape, adding sweet snacks such as chocolate on the surface, or adding fillings such as bean paste, jam, and cream before baking. Examples include red bean paste buns, jam buns, chocolate buns, cream buns, steamed buns, chocolate-topped croissants, and chocolate-wrapped Danish buns. Ready-made bread means a product in which cooked processed food such as yakisoba and sausage is placed on the meal bread, or the processed food is sandwiched in cut bread, such as sandwiches, curry bread, curry donuts, salad bread, Examples include croquette bread, yakisoba bread, pizza bread, cheese bread, and Chinese buns.
（パン食用牛乳の製造方法）
本発明のパン食用牛乳は、最初に１次加熱を行なった後、２次加熱を行なうという二段階の加熱殺菌処理を行なうことによって製造することができる。本発明における二段階の加熱殺菌処理は、牛乳の加熱殺菌方法として最も一般的な従来の超高温（ＵＨＴ）加熱殺菌製造法と比較して１次加熱の温度が低く、かつ、１次加熱の実施時間が短いという特徴がある。
(Method for producing milk for bread)
The milk for bread of the present invention can be produced by carrying out a two-stage heat sterilization treatment, firstly heating and then secondary heating. The two-step heat sterilization process in the present invention has a lower primary heating temperature than the conventional ultra-high temperature (UHT) heat sterilization method, which is the most common method for heat sterilization of milk, and the primary heating. It has the advantage of short execution time.
まず、１次加熱では、１０℃未満の温度で保存されている生乳を、０．１～５℃／秒の速度で６０～７５℃まで昇温し、その温度で１５～１２０秒間加熱することが好ましい。１次加熱時の温度は６０～７５℃が好ましく、６０～７０℃がより好ましく、６０～６５℃がさらに好ましい。６０℃より低くなると、１次加熱による殺菌処理の効果を得ることが難しくなり、７５℃より高くなると、上述した牛乳中のタンパク還元価が大きくなってしまい、パンの風味を引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという所望の風味を得ることが難しい場合がある。なお、加熱時の温度とは、当該加熱時における牛乳の温度を指す。 First, in the primary heating, raw milk stored at a temperature of less than 10°C is heated to 60-75°C at a rate of 0.1-5°C/sec, and heated at that temperature for 15-120 seconds. is preferred. The temperature during primary heating is preferably 60 to 75°C, more preferably 60 to 70°C, even more preferably 60 to 65°C. When the temperature is lower than 60°C, it becomes difficult to obtain the effect of the sterilization treatment by primary heating, and when the temperature is higher than 75°C, the protein reduction value in the milk described above increases, enhancing the flavor of the bread and enhancing the richness of the milk. In some cases, it is difficult to obtain the desired flavor that gives a refreshing feeling without leaving much of the milk flavor after drinking. In addition, the temperature at the time of heating refers to the temperature of milk at the time of the said heating.
また、昇温速度は、０．１～５℃／秒の範囲が好ましく、０．５～２．５℃／秒の範囲がより好ましく、１．３～１．８℃／秒の範囲がさらに好ましい。昇温速度が０．１℃／秒より遅くなると、加熱殺菌に時間を要し、生産性が低下しすぎる場合がある。一方、昇温速度が５℃／秒より速くなると、加熱に必要な蒸気等のユーティリティーの使用量が多くなり、生産コストが上昇したり、加熱面に牛乳中のタンパクが付着し、コゲによる風味低下が起こる場合がある。 Further, the temperature increase rate is preferably in the range of 0.1 to 5°C/sec, more preferably in the range of 0.5 to 2.5°C/sec, and further preferably in the range of 1.3 to 1.8°C/sec. preferable. If the heating rate is slower than 0.1° C./sec, heat sterilization takes time, and productivity may be too low. On the other hand, if the heating rate is faster than 5°C/sec, the amount of steam and other utilities required for heating will increase, raising the production cost. Degradation may occur.
さらに、１次加熱の実施時間は１５～１２０秒間であることが好ましく、１６～１００秒間がより好ましく、１７～８０秒間がさらに好ましく、１７～６０秒間が特に好ましく、１７～４０秒間が最も好ましい。１５秒間より短くなると、１次加熱中に、均質化処理をするための配管長を確保することが難しい場合があり、１２０秒間より長くなると、上述した変性ホエータンパク率が大きくなってしまい、パンの風味を引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという所望の風味を得ることが難しい場合がある。なお、加熱の実施時間とは、当該加熱時に牛乳の温度を所定の温度範囲に保持する時間を指す。 Furthermore, the time for performing the primary heating is preferably 15 to 120 seconds, more preferably 16 to 100 seconds, even more preferably 17 to 80 seconds, particularly preferably 17 to 60 seconds, and most preferably 17 to 40 seconds. . If it is shorter than 15 seconds, it may be difficult to secure the pipe length for homogenization treatment during the primary heating. In some cases, it is difficult to obtain the desired flavor that enhances the flavor of milk, gives a feeling of richness of milk, and gives a refreshing feeling after drinking without leaving much of the milk flavor. Note that the heating implementation time refers to the time during which the temperature of the milk is maintained within a predetermined temperature range during the heating.
１次加熱処理を実施するための装置は特に限定されず、牛乳の加熱殺菌に用いる装置を適宜選択することができるが、生産性を考慮して、流路式殺菌装置が好ましい。そのような殺菌装置としては、例えば、プレート式殺菌装置、チューブ式殺菌装置、スピンジェクション式殺菌装置、ジュール式殺菌装置等が挙げられるが、これらに限定されない。 The apparatus for carrying out the primary heat treatment is not particularly limited, and an apparatus used for heat sterilization of milk can be appropriately selected, but a channel type sterilization apparatus is preferable in consideration of productivity. Examples of such sterilizers include, but are not limited to, plate sterilizers, tube sterilizers, spin-injection sterilizers, Joule sterilizers, and the like.
１次加熱中に、生乳に含まれる脂肪球の径をそろえて品質を安定化することを目的に、従来公知の均質化処理をあわせて実施してもよい。その場合、ホモゲナイザー、マイクロフルダイザー、コロイドミル等の装置を用いることができる。なお、このような均質化処理は、後述する２次加熱後の冷却中に行なうこともできる。 During the primary heating, a conventionally known homogenization treatment may also be carried out for the purpose of aligning the diameters of the fat globules contained in the raw milk and stabilizing the quality. In that case, apparatuses such as a homogenizer, a microfluidizer, and a colloid mill can be used. Such homogenization treatment can also be performed during cooling after secondary heating, which will be described later.
次いで、２次加熱を行なう。２次加熱では、１次加熱によって処理された生乳を、０．１～５℃／秒の速度で１１５～１３０℃まで昇温し、その温度で２～７秒間の加熱を行なうことが好ましい。２次加熱時の温度は１１５～１３０℃が好ましく、１１５～１２５℃がより好ましく、１１５～１２０℃がさらに好ましく、１１５～１１８℃が最も好ましい。１１５℃より低くなると、２次加熱による殺菌処理の効果を得ることが難しい場合があり、１３０℃より高くなると、上述した牛乳中のタンパク還元価が大きくなってしまい、パンの風味を引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという所望の風味を得ることが難しい場合がある。 Then, secondary heating is performed. In the second heating, it is preferable to raise the temperature of the raw milk treated by the first heating to 115 to 130° C. at a rate of 0.1 to 5° C./second, and heat the raw milk at that temperature for 2 to 7 seconds. The temperature during secondary heating is preferably 115 to 130°C, more preferably 115 to 125°C, even more preferably 115 to 120°C, most preferably 115 to 118°C. If the temperature is lower than 115°C, it may be difficult to obtain the effect of the sterilization treatment by secondary heating. In some cases, it is difficult to obtain the desired flavor that gives a feeling of richness and a refreshing feeling after drinking without leaving much of the flavor of milk.
また、２次加熱の実施時間は２～７秒間であることが好ましい。２秒間より短くなると、２次加熱による殺菌処理の効果を得ることが難しい場合があり、７秒間より長くなると、上述した変性ホエータンパク率が大きくなってしまい、パンの風味を引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられるという所望の風味を得ることが難しい場合がある。 Further, it is preferable that the secondary heating is performed for 2 to 7 seconds. If it is shorter than 2 seconds, it may be difficult to obtain the effect of the sterilization treatment by secondary heating. In some cases, it is difficult to obtain the desired flavor that gives a refreshing feeling without leaving much of the milk flavor after drinking.
２次加熱時の昇温速度は、０．１～５℃／秒の範囲が好ましく、０．５～２．５℃／秒の範囲がより好ましく、０．８～１．３℃／秒の範囲がさらに好ましい。昇温速度が０．１℃／秒より遅くなると、加熱殺菌に時間を要し、生産性が低下しすぎる場合がある。一方、昇温速度が５℃／秒より速くなると、加熱に必要な蒸気等のユーティリティーの使用量が多くなり、生産コストが上昇したり、加熱面に牛乳中のタンパクが付着し、コゲによる風味低下が起こる場合がある。 The temperature increase rate during secondary heating is preferably in the range of 0.1 to 5°C/sec, more preferably in the range of 0.5 to 2.5°C/sec, and more preferably in the range of 0.8 to 1.3°C/sec. Ranges are more preferred. If the heating rate is slower than 0.1° C./sec, heat sterilization takes time, and productivity may be too low. On the other hand, if the heating rate is faster than 5°C/sec, the amount of steam and other utilities required for heating will increase, raising the production cost. Degradation may occur.
以上の処理を行なって加熱殺菌された牛乳を、箱詰めまたは瓶詰めするなど容器に詰めることで製品化すればよい。 The heat-sterilized milk that has been subjected to the above treatment may be put into a container such as boxed or bottled to be commercialized.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.
（タンパク還元価の測定方法）
「日本薬学会編 乳製品試験法・注解」（金原出版株式会社、ｐ．１３１、昭和５９年３月２０日発行）に準拠して測定を行なった。
(Method for measuring protein reduction value)
The measurement was carried out in accordance with "The Pharmaceutical Society of Japan, Dairy Product Testing Method and Commentary" (Kinbara Publishing Co., Ltd., p. 131, published on March 20, 1984).
（変性ホエータンパク率の測定方法）
上で詳述した方法によって測定を行なった。
(Method for measuring denatured whey protein ratio)
Measurements were made by the method detailed above.
＜牛乳の衛生面の評価＞
実施例および比較例で得られた各牛乳を、滅菌容器に充填し、１０℃で２１日間保存後の一般生菌数を測定し、以下の基準で評価した。一般生菌数の測定は、牛乳を滅菌生理食塩水により適宜希釈したものをサンプルとし、混釈法により実施した。培地は標準寒天培地を使用し、３５℃で４８時間培養して、４８時間培養後の集落（コロニー）の数を数えて、一般生菌数（ＣＦＵ／ｍｌ）とした。
○：一般生菌数が、５．０×１０４（ＣＦＵ／ｍｌ）以下であり衛生的に問題ない。
×：一般生菌数が、５．０×１０４（ＣＦＵ／ｍｌ）を超え、衛生的に問題がある。
<Evaluation of hygienic aspects of milk>
Each milk obtained in Examples and Comparative Examples was filled into a sterilized container, and after storage at 10° C. for 21 days, the general viable cell count was measured and evaluated according to the following criteria. Measurement of general viable cell count was carried out by the pour method using a sample obtained by appropriately diluting cow's milk with sterilized physiological saline. A standard agar medium was used, cultured at 35° C. for 48 hours, and the number of colonies after culturing for 48 hours was counted as the general viable cell count (CFU/ml).
◯: The general viable count is 5.0×10 4 (CFU/ml) or less, and there is no hygienic problem.
x: The general viable cell count exceeds 5.0×10 4 (CFU/ml), which poses a hygienic problem.
＜パン食時の官能評価＞
熟練した１０人のパネラーに、パンを食しながら、実施例および比較例で得られた各牛乳を飲用してもらい、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクの観点で各々の官能評価を行い、その評価点の平均値を官能評価の評価値として各表に記載した。その際の評価基準は以下の通りであった。なお、食するパンとしては、各表に記載したパンを使用した。
<Sensory evaluation when eating bread>
Ten skilled panelists were asked to drink each milk obtained in Examples and Comparative Examples while eating bread, and each was evaluated in terms of the flavor of the bread material, the refreshingness of the milk, and the richness of the milk. A sensory evaluation was performed, and the average value of the evaluation points was described in each table as an evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows. In addition, as bread to eat, the bread described in each table was used.
（パン素材の風味）
５点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に良く、パン原料素材やフィリング類の風味が全く邪魔されず、非常に引き立てられている
４点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも良く、パン原料素材やフィリング類の風味が邪魔されず、引き立てられている
３点：実施例３の牛乳又は実施例１５の成分調整牛乳と同等で、パン原料素材やフィリング類の風味が邪魔されず、その風味が感じられる
２点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも悪く、パン原料素材やフィリング類の風味が少し邪魔されており、パンの風味が感じられ難い
１点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に悪く、パン原料素材やフィリング類の風味が邪魔されており、パンの風味が感じられない。
(Flavor of bread material)
5 points: Much better than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and the flavors of the bread raw materials and fillings are not disturbed at all and are very enhanced 4 points: The milk of Example 3 Or better than the ingredient-adjusted milk of Example 15, the flavor of the bread ingredients and fillings is not disturbed and is enhanced 3 points: Equivalent to the milk of Example 3 or the ingredient-adjusted milk of Example 15, bread The flavor of the ingredients and fillings is not disturbed, and the flavor can be felt 2 points: Worse than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and the flavor of the ingredients and fillings of bread is slightly disturbed. 1 point: It is much worse than the milk of Example 3 or the component-adjusted milk of Example 15, and the flavor of the bread raw materials and fillings is disturbed, and the bread flavor is felt. can't
（牛乳のスッキリさ）
５点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に良く、パンを食べた後に、牛乳の風味が殆ど残らず後味がスッキリしている
４点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも良く、パンを食べた後に、牛乳の風味が僅かに残るがスッキリさは感じられる
３点：実施例３の牛乳又は実施例１５の成分調整牛乳と同等で、パンを食べた後に、牛乳の風味が少し残って、スッキリさにやや欠ける
２点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも悪く、パンを食べた後に、牛乳の甘味が強く感じられて、スッキリさに欠ける
１点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に悪く、パンを食べた後に、牛乳の甘味が感じられて、スッキリさを感じない。
(Freshness of milk)
5 points: Much better than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and after eating bread, the flavor of milk hardly remains and the aftertaste is refreshing 4 points: The milk of Example 3 or It is better than the component-adjusted milk of Example 15, and after eating bread, the milk flavor remains slightly, but the refreshing feeling is felt. 3 points: Equivalent to the milk of Example 3 or the component-adjusted milk of Example 15, After eating bread, the flavor of milk remains a little and it is a little lacking in refreshment 2 points: Worse than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and the sweetness of milk is strong after eating bread Felt lacking in freshness 1 point: Much worse than the milk of Example 3 or the ingredient-adjusted milk of Example 15, after eating the bread, the sweetness of the milk is felt and the refreshment is not felt.
（牛乳のコク）
５点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に良く、パンを食べながら、牛乳のコクが非常に強く感じられる
４点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも良く、パンを食べながら、牛乳のコクが強く感じられる
３点：実施例３の牛乳又は実施例１５の成分調整牛乳と同等で、パンを食べながら、牛乳のコクが感じられる
２点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも悪く、パンを食べながら、牛乳のコクが弱く感じられる
１点：実施例３の牛乳又は実施例１５の成分調整牛乳よりも非常に悪く、パンを食べながら、牛乳のコクが殆ど感じられない。
(richness of milk)
5 points: Much better than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and the richness of the milk is felt very strongly while eating bread 4 points: The milk of Example 3 or the ingredients of Example 15 3 points: Equivalent to the milk of Example 3 or the component-adjusted milk of Example 15, and the richness of milk can be felt while eating bread 2 Point: Worse than the milk of Example 3 or the ingredient-adjusted milk of Example 15, and the richness of the milk is felt weak while eating bread 1 point: Much worse than the milk of Example 3 or the ingredient-adjusted milk of Example 15 I can hardly feel the richness of milk while eating bread.
（総合評価）
パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクの各評価結果を基に、総合評価を行った。その際の評価基準は以下の通りである。
Ａ：パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクが全て４．５点以上５．０点以下を満たすもの。
Ｂ：パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクが全て４．０点以上５．０点以下であって、且つ４．０以上４．５未満が少なくとも一つあるもの。
Ｃ：パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクが全て３．０点以上５．０点以下であって、且つ３．０以上４．０未満が少なくとも一つあるもの。
Ｄ：パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクが全て２．０点以上５．０点以下であって、且つ２．０以上３．０未満が少なくとも一つあるもの。
Ｅ：パン素材の風味、牛乳のスッキリさ、及び牛乳のコクの評価において、２．０未満が少なくとも一つあるもの。
(comprehensive evaluation)
Comprehensive evaluation was performed based on the evaluation results of the flavor of the bread material, the refreshingness of the milk, and the richness of the milk. The evaluation criteria in that case are as follows.
A: The flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk all satisfy points of 4.5 or more and 5.0 or less.
B: Flavor of bread ingredients, refreshingness of milk, and richness of milk are all 4.0 or more and 5.0 or less, and at least one of 4.0 or more and less than 4.5.
C: Flavor of bread ingredients, freshness of milk, and richness of milk are all 3.0 or more and 5.0 or less, and at least one of 3.0 or more and less than 4.0.
D: The flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk are all 2.0 or more and 5.0 or less, and at least one is 2.0 or more and less than 3.0.
E: At least one score of less than 2.0 in the evaluation of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk.
（実施例１）
５℃の生乳（乳脂肪３．７％、無脂乳固形分８．８％）を、チューブラー式熱交換器にて１．４℃／秒の昇温速度で６０℃に昇温し、この温度で３０秒間保持して１次加熱を行った。１次加熱中に、ホモゲナイザーにて１７ＭＰａの圧力下で均質化処理を実施した後、チューブラー式熱交換器にて０．９℃／秒の昇温速度で１１５℃に昇温し、この温度で７秒間保持して殺菌（２次加熱）を行った後、同チューブラー式熱交換器にて４℃に冷却し、牛乳を得た。得られた牛乳のタンパク還元価は６．５、変性ホエータンパク率は８４％であった。
(Example 1)
Raw milk at 5 ° C. (3.7% milk fat, 8.8% non-fat milk solids) is heated to 60 ° C. at a heating rate of 1.4 ° C./sec in a tubular heat exchanger, This temperature was maintained for 30 seconds for primary heating. During the primary heating, after performing homogenization treatment under a pressure of 17 MPa with a homogenizer, the temperature was raised to 115 ° C. with a tubular heat exchanger at a heating rate of 0.9 ° C./sec. After sterilization (secondary heating) by holding at for 7 seconds, the mixture was cooled to 4°C in the same tubular heat exchanger to obtain milk. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 84%.
（実施例２）
１次加熱及び２次加熱の昇温速度は表１に示す昇温速度であり、１次加熱時の温度を７０℃に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は７．０、変性ホエータンパク率は７７％であった。
(Example 2)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 70°C. The resulting milk had a protein reduction value of 7.0 and a denatured whey protein ratio of 77%.
（実施例３）
１次加熱及び２次加熱の昇温速度は表１に示す昇温速度であり、１次加熱時の温度を７５℃に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は８．９、変性ホエータンパク率は８５％であった。
(Example 3)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 75°C. The resulting milk had a protein reduction value of 8.9 and a denatured whey protein ratio of 85%.
（比較例１）
１次加熱及び２次加熱の昇温速度は表１に示す昇温速度であり、１次加熱時の温度を８０℃に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は９．７、変性ホエータンパク率は８８％であった。
(Comparative example 1)
The heating rate of the primary heating and the secondary heating is the heating rate shown in Table 1, and milk was obtained in the same manner as in Example 1 except that the temperature during the primary heating was changed to 80°C. The resulting milk had a protein reduction value of 9.7 and a denatured whey protein rate of 88%.
実施例１～３及び比較例１で得た牛乳を用いて、上記した評価基準によりパン食時の官能評価を行い、その結果を表１に示した。 Using the milk obtained in Examples 1 to 3 and Comparative Example 1, sensory evaluation was carried out according to the evaluation criteria described above, and the results are shown in Table 1.
表１より、実施例１～３では１次加熱時の温度が６０～７５℃の範囲にあり、タンパク還元価は４～９の範囲、且つ変性ホエータンパク率は７０～９０％の範囲にあったことが分かる。その結果、菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で良好な結果が得られた。特に実施例１で最も良好な結果が得られた。 From Table 1, in Examples 1 to 3, the temperature during primary heating was in the range of 60 to 75°C, the protein reduction value was in the range of 4 to 9, and the denatured whey protein ratio was in the range of 70 to 90%. I understand that. As a result, good results were obtained in all the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk, regardless of whether the sweet bread or the side dish bread was eaten. Especially in Example 1, the best results were obtained.
一方、比較例１では１次加熱時の温度が８０℃と高く、タンパク還元価が９．７と高い値を示した。菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で不十分な結果となった。 On the other hand, in Comparative Example 1, the temperature during the primary heating was as high as 80° C., and the protein reduction value was as high as 9.7. Regardless of whether the sweet bread or the side dish bread was eaten, the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk were all unsatisfactory.
（実施例４）
１次加熱の保持時間を１７秒に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は６．５、変性ホエータンパク率は８５％であった。
(Example 4)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 17 seconds. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 85%.
（実施例５）
１次加熱の保持時間を７０秒に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は７．２、変性ホエータンパク率は８５％であった。
(Example 5)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 70 seconds. The resulting milk had a protein reduction value of 7.2 and a denatured whey protein ratio of 85%.
（比較例２）
１次加熱の保持時間を１５０秒に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は７．５、変性ホエータンパク率は９１％であった。
(Comparative example 2)
Milk was obtained in the same manner as in Example 1, except that the holding time of the primary heating was changed to 150 seconds. The resulting milk had a protein reduction value of 7.5 and a denatured whey protein ratio of 91%.
実施例４～５及び比較例２で得た牛乳を用いて、上記した評価基準によりパン食時の官能評価を行い、その結果を、実施例１とともに表２に示した。 Using the milk obtained in Examples 4 and 5 and Comparative Example 2, sensory evaluation was performed at the time of bread eating according to the evaluation criteria described above.
表２より、実施例１、４～５では１次加熱の保持時間が１５～１２０秒の範囲にあり、タンパク還元価は４～９の範囲、且つ変性ホエータンパク率は７０～９０％の範囲にあったことが分かる。その結果、菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で良好な結果が得られた。特に実施例４では、実施例１よりも良好な結果が得られた。 From Table 2, in Examples 1 and 4 to 5, the holding time of the primary heating was in the range of 15 to 120 seconds, the protein reduction value was in the range of 4 to 9, and the denatured whey protein ratio was in the range of 70 to 90%. I know it was in As a result, good results were obtained in all the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk, regardless of whether the sweet bread or the side dish bread was eaten. Especially in Example 4, better results than in Example 1 were obtained.
一方、比較例２では１次加熱の保持時間が１５０秒と長く、変性ホエータンパク率が９１％と高い値を示した。菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で不十分な結果となった。 On the other hand, in Comparative Example 2, the primary heating holding time was as long as 150 seconds, and the denatured whey protein ratio was as high as 91%. Regardless of whether the sweet bread or the side dish bread was eaten, the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk were all unsatisfactory.
（実施例６）
２次加熱の保持時間を２秒に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は６．５、変性ホエータンパク率は７１％であった。
(Example 6)
Milk was obtained in the same manner as in Example 1, except that the secondary heating holding time was changed to 2 seconds. The resulting milk had a protein reduction value of 6.5 and a denatured whey protein ratio of 71%.
（実施例７）
２次加熱の昇温速度は表３に示す昇温速度であり、２次加熱時の温度を１２５℃に変更した以外は実施例６と同様に牛乳を得た。得られた牛乳のタンパク還元価は８．０、変性ホエータンパク率は８３％であった。
(Example 7)
The heating rate of the secondary heating is the heating rate shown in Table 3, and milk was obtained in the same manner as in Example 6 except that the temperature during the secondary heating was changed to 125°C. The resulting milk had a protein reduction value of 8.0 and a denatured whey protein ratio of 83%.
（比較例３）
２次加熱の昇温速度は表３に示す昇温速度であり、２次加熱時の温度を１３５℃に変更した以外は実施例６と同様に牛乳を得た。得られた牛乳のタンパク還元価は１１．４、変性ホエータンパク率は８８％であった。
(Comparative Example 3)
The heating rate of the secondary heating is the heating rate shown in Table 3, and milk was obtained in the same manner as in Example 6 except that the temperature during the secondary heating was changed to 135°C. The resulting milk had a protein reduction value of 11.4 and a denatured whey protein rate of 88%.
実施例６～７及び比較例３で得た牛乳を用いて、上記した評価基準によりパン食時の官能評価を行い、その結果を表３に示した。 Using the milk obtained in Examples 6 to 7 and Comparative Example 3, sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 3.
表３より、実施例６～７では２次加熱時の温度が１１５～１３０℃の範囲にあり、タンパク還元価は４～９の範囲、且つ変性ホエータンパク率は７０～９０％の範囲にあったことが分かる。その結果、菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で良好な結果が得られた。実施例６でより良好な結果が得られた。 From Table 3, in Examples 6 and 7, the temperature during secondary heating was in the range of 115 to 130°C, the protein reduction value was in the range of 4 to 9, and the denatured whey protein ratio was in the range of 70 to 90%. I understand that. As a result, good results were obtained in all the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk, regardless of whether the sweet bread or the side dish bread was eaten. Better results were obtained with Example 6.
一方、比較例３では２次加熱時の温度が１３５℃と高く、タンパク還元価が１１．４と高い値を示した。菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で不十分な結果となった。 On the other hand, in Comparative Example 3, the temperature during the secondary heating was as high as 135° C., and the protein reduction value was as high as 11.4. Regardless of whether the sweet bread or the side dish bread was eaten, the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk were all unsatisfactory.
（比較例４）
２次加熱の保持時間を１０秒に変更した以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は６．９、変性ホエータンパク率は９２％であった。
(Comparative Example 4)
Milk was obtained in the same manner as in Example 1, except that the secondary heating holding time was changed to 10 seconds. The resulting milk had a protein reduction value of 6.9 and a denatured whey protein rate of 92%.
（比較例５）
１次加熱の昇温速度は表４に示す昇温速度であり、１次加熱時の温度を６６℃に、保持時間を１８００秒に変更し、２次加熱を実施しなかった以外は実施例１と同様に牛乳を得た。得られた牛乳のタンパク還元価は６．１、変性ホエータンパク率は５８％であった。
(Comparative Example 5)
The heating rate of the primary heating is the heating rate shown in Table 4. Example except that the temperature during the primary heating was changed to 66 ° C., the holding time was changed to 1800 seconds, and the secondary heating was not performed. Milk was obtained in the same manner as in 1. The resulting milk had a protein reduction value of 6.1 and a denatured whey protein rate of 58%.
比較例４～５で得た牛乳を用いて、上記した評価基準によりパン食時の官能評価を行い、その結果を、実施例１及び６の結果とともに表４に示した。 Using the milk obtained in Comparative Examples 4 and 5, a sensory evaluation was performed according to the evaluation criteria described above, and the results are shown in Table 4 together with the results of Examples 1 and 6.
表４より、比較例４では２次加熱の保持時間が１０秒と長く、変性ホエータンパク率が９２％と高い値を示したことが分かる。菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で不十分な結果となった。 From Table 4, it can be seen that in Comparative Example 4, the secondary heating holding time was as long as 10 seconds, and the denatured whey protein ratio was as high as 92%. Regardless of whether the sweet bread or the side dish bread was eaten, the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk were all unsatisfactory.
また、比較例５では、２次加熱を行なわず、６６℃、１８００秒での低温殺菌のみを行なった例である。変性ホエータンパク率が５８％と低い値を示し、衛生面の評価も低いものであった。菓子パン、惣菜パンのいずれを食した時に飲用しても、牛乳のスッキリさは比較的良好な評価結果であったが、パン素材の風味、及び、牛乳のコクでは不十分な結果となり、総合評価としても低い評価となった。 In Comparative Example 5, only pasteurization was performed at 66° C. for 1800 seconds without secondary heating. The denatured whey protein rate showed a low value of 58%, and the sanitary evaluation was also low. Regardless of whether it was eaten with sweet bread or side dish bread, the refreshingness of the milk was relatively good, but the flavor of the bread ingredients and the richness of the milk were insufficient. It was rated low as well.
（実施例８～１３）
実施例１で得た牛乳を用いてパン食時の官能評価を行なうにあたって、用いたパンの種類を表５に記載のものに変更した以外は、実施例１と同様にパン食時の官能評価を行い、その結果を表５に示した。
(Examples 8-13)
In performing sensory evaluation when eating bread using the milk obtained in Example 1, sensory evaluation when eating bread was performed in the same manner as in Example 1, except that the type of bread used was changed to that shown in Table 5. and the results are shown in Table 5.
（比較例６～１１）
比較例３で得た牛乳を用いてパン食時の官能評価を行なうにあたって、用いたパンの種類を表５に記載のものに変更した以外は、実施例１と同様にパン食時の官能評価を行い、その結果を表５に示した。
(Comparative Examples 6 to 11)
In performing sensory evaluation when eating bread using the milk obtained in Comparative Example 3, sensory evaluation when eating bread was performed in the same manner as in Example 1, except that the type of bread used was changed to that shown in Table 5. and the results are shown in Table 5.
表５より、実施例１で得た牛乳を、各種パンを食する際に飲用して官能評価を行なった実施例８～１３のいずれにおいても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で良好な結果が得られたことが分かる。 From Table 5, in any of Examples 8 to 13 in which the milk obtained in Example 1 was drunk when eating various breads and subjected to sensory evaluation, the flavor of the bread material, the refreshingness of the milk, and It can be seen that good results were obtained in all evaluation items regarding the richness of milk.
一方、比較例３で得た牛乳を、各種パンを食する際に飲用して官能評価を行なった比較例６～１１では、食パンを食した比較例６のみ牛乳のコクの評価が比較的良好であったが、その他においてはすべて不十分な結果となり、総合評価としても低い評価となった。 On the other hand, in Comparative Examples 6 to 11 in which the milk obtained in Comparative Example 3 was drunk when eating various breads and subjected to sensory evaluation, only in Comparative Example 6 in which bread was eaten, the evaluation of the richness of milk was relatively good. However, in all other cases, the results were inadequate, and the overall evaluation was low.
（実施例１４） 実施例１で使用した５℃の生乳を５５℃に加温し、クリームセパレーターでクリームとの分離を行い、脂肪分０．０８％の画分を得た。この画分１６．５重量部と生乳８３．５重量部とを混合し、脂肪分３．１％、無脂乳固形分８．５％に調整した。このものを実施例１と同じ条件で加熱処理して乳脂肪分が３．１％の成分調整牛乳を得た。得られた成分調整牛乳のタンパク還元価は７．９、変性ホエータンパク率は７８％であった。 (Example 14) The 5°C raw milk used in Example 1 was heated to 55°C and separated from the cream with a cream separator to obtain a fraction with a fat content of 0.08%. 16.5 parts by weight of this fraction and 83.5 parts by weight of raw milk were mixed to adjust the fat content to 3.1% and non-fat milk solids to 8.5%. This was heat-treated under the same conditions as in Example 1 to obtain component-adjusted milk with a milk fat content of 3.1%. The resulting component-adjusted milk had a protein reduction value of 7.9 and a denatured whey protein ratio of 78%.
（実施例１５）
１次加熱及び２次加熱の昇温速度は表６に示す昇温速度であり、１次加熱時の温度を７５℃に変更した以外は実施例１４と同様に成分調整牛乳を得た。得られた成分調整牛乳のタンパク還元価は９．０、変性ホエータンパク率は８０％であった。
(Example 15)
The heating rates of primary heating and secondary heating are the heating rates shown in Table 6, and component-adjusted milk was obtained in the same manner as in Example 14 except that the temperature during primary heating was changed to 75°C. The resulting component-adjusted milk had a protein reduction value of 9.0 and a denatured whey protein ratio of 80%.
（比較例１２）
１次加熱及び２次加熱の昇温速度は表６に示す昇温速度であり、１次加熱時の温度を８５℃に変更した以外は実施例１４と同様に成分調整牛乳を得た。得られた成分調整牛乳のタンパク還元価は１０．４、変性ホエータンパク率は８７％であった。
(Comparative Example 12)
The heating rate of primary heating and secondary heating is the heating rate shown in Table 6, and component-adjusted milk was obtained in the same manner as in Example 14 except that the temperature during primary heating was changed to 85°C. The resulting component-adjusted milk had a protein reduction value of 10.4 and a denatured whey protein ratio of 87%.
（比較例１３）
１次加熱の昇温速度は表６に示す昇温速度であり、１次加熱時の温度を６６℃に、保持時間を１８００秒に変更し、２次加熱を実施しなかった以外は実施例１４と同様に成分調整牛乳を得た。得られた成分調整牛乳のタンパク還元価は４．５、変性ホエータンパク率は４９％であった。
(Comparative Example 13)
The heating rate of the primary heating is the heating rate shown in Table 6. Example except that the temperature during the primary heating was changed to 66 ° C., the holding time was changed to 1800 seconds, and the secondary heating was not performed. Ingredient-adjusted milk was obtained in the same manner as in 14. The resulting component-adjusted milk had a protein reduction value of 4.5 and a denatured whey protein ratio of 49%.
実施例１４，１５及び比較例１２，１３で得た各成分調整牛乳を用いて、上記した評価基準によりパン食時の官能評価を行い、その結果を表６に示した。 Using the component-adjusted milks obtained in Examples 14 and 15 and Comparative Examples 12 and 13, sensory evaluation was carried out at the time of eating bread according to the evaluation criteria described above, and the results are shown in Table 6.
表６より、実施例１４及び１５で得られた脂肪分が３．１％の成分調整牛乳は、１次加熱時の温度が６０～７５℃の範囲にあり、タンパク還元価は４～９の範囲、且つ変性ホエータンパク率は７０～９０％の範囲にあったことが分かる。その結果、菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で良好な結果が得られた。そして、タンパク還元価は７．９、変性ホエータンパク率は７８％の成分調整牛乳（実施例１４）は、タンパク還元価は９．０、変性ホエータンパク率は８０％の成分調整牛乳（実施例１５）よりも全ての項目で良好な結果が得られた。 From Table 6, the component-adjusted milk with a fat content of 3.1% obtained in Examples 14 and 15 has a temperature in the range of 60 to 75 ° C. during primary heating, and a protein reduction value of 4 to 9. range, and the denatured whey protein percentage was in the range of 70-90%. As a result, good results were obtained in all the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk, regardless of whether the sweet bread or the side dish bread was eaten. The protein reduction value is 7.9 and the denatured whey protein ratio is 78% (Example 14). 15) gave better results in all items.
一方、比較例１２で得られた脂肪分が３．１％の成分調整牛乳は、１次加熱時の温度が８５℃と高く、タンパク還元価が１０．４と高い値を示した。菓子パン、惣菜パンのいずれを食した時に飲用しても、パン素材の風味、牛乳のスッキリさ、及び、牛乳のコクすべての評価項目で不十分な結果となった。 On the other hand, the component-adjusted milk with a fat content of 3.1% obtained in Comparative Example 12 had a high temperature of 85° C. during primary heating and a high protein reduction value of 10.4. Regardless of whether the sweet bread or the side dish bread was eaten, the evaluation items of the flavor of the bread ingredients, the refreshingness of the milk, and the richness of the milk were all unsatisfactory.
また、比較例１３で得られた脂肪分が３．１％の成分調整牛乳は、２次加熱を行なわず、６６℃、１８００秒での低温殺菌のみを行なった例である。変性ホエータンパク率が４９％と低い値を示し、衛生面の評価も低いものであった。菓子パン、惣菜パンのいずれを食した時に飲用しても、牛乳のスッキリさは比較的良好な評価結果であったが、パン素材の風味、及び、牛乳のコクでは不十分な結果となり、総合評価としても低い評価となった。
In addition, the component-adjusted milk having a fat content of 3.1% obtained in Comparative Example 13 is an example in which secondary heating was not performed and only pasteurization was performed at 66° C. for 1800 seconds. The denatured whey protein rate showed a low value of 49%, and the sanitary evaluation was also low. Regardless of whether it was eaten with sweet bread or side dish bread, the refreshingness of the milk was relatively good, but the flavor of the bread ingredients and the richness of the milk were insufficient. It was rated low as well.
Claims (2)
生乳を、１次加熱として１０℃未満の温度から０．１～５℃／秒の速度で６０～７５℃まで昇温し、その温度で１５～１２０秒間加熱した後、更に２次加熱として０．１～５℃／秒の速度で１１５～１３０℃まで昇温し、その温度で２～７秒間、加熱することを特徴とする、パン食用牛乳の製造方法。
A method for producing the milk for bread according to claim 1,
Raw milk is heated from a temperature of less than 10 ° C. to 60 to 75 ° C. at a rate of 0.1 to 5 ° C./sec as primary heating, heated at that temperature for 15 to 120 seconds, and then further heated to 0 as secondary heating. A method for producing milk for bread, characterized by raising the temperature to 115-130° C. at a rate of 1-5° C./sec and heating at that temperature for 2-7 seconds.
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