JPH09224566A - Dairy products like sugar added condensed milk and its producing method - Google Patents
Dairy products like sugar added condensed milk and its producing methodInfo
- Publication number
- JPH09224566A JPH09224566A JP8058588A JP5858896A JPH09224566A JP H09224566 A JPH09224566 A JP H09224566A JP 8058588 A JP8058588 A JP 8058588A JP 5858896 A JP5858896 A JP 5858896A JP H09224566 A JPH09224566 A JP H09224566A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- condensed milk
- lactose
- sugar
- sweetened condensed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 49
- 235000020186 condensed milk Nutrition 0.000 title claims abstract description 42
- 235000000346 sugar Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title description 20
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 89
- 235000013336 milk Nutrition 0.000 claims abstract description 35
- 210000004080 milk Anatomy 0.000 claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000008101 lactose Substances 0.000 claims description 75
- 239000012528 membrane Substances 0.000 claims description 20
- 238000001914 filtration Methods 0.000 claims description 10
- 239000013078 crystal Substances 0.000 abstract description 33
- 238000003860 storage Methods 0.000 abstract description 15
- 238000009826 distribution Methods 0.000 abstract description 11
- 235000021067 refined food Nutrition 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 abstract 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 66
- 239000000047 product Substances 0.000 description 47
- 238000012360 testing method Methods 0.000 description 25
- 229930006000 Sucrose Natural products 0.000 description 14
- 239000005720 sucrose Substances 0.000 description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 13
- 230000015572 biosynthetic process Effects 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000010899 nucleation Methods 0.000 description 7
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 6
- 238000011026 diafiltration Methods 0.000 description 6
- 235000020185 raw untreated milk Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000007799 cork Substances 0.000 description 3
- 238000012937 correction Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000016127 added sugars Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002597 lactoses Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229930195727 α-lactose Natural products 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳糖含量が低減さ
れた加糖練乳様乳製品およびその製造方法に関する。本
発明の加糖練乳様乳製品は、乳糖含量が低減されている
ため、保存中の褐変化が抑制され、かつ乳糖の粗大結晶
の生成がない。また、この加糖練乳様乳製品は、加工食
品の原料として用いる場合、その製造工程で加熱されて
も、褐変化が抑制され、乳糖の粗大結晶の生成もない。TECHNICAL FIELD The present invention relates to a sweetened condensed milk-like dairy product having a reduced lactose content and a method for producing the same. Since the lactose condensed milk-like dairy product of the present invention has a reduced lactose content, browning during storage is suppressed, and coarse lactose crystals are not formed. Further, when this sweetened condensed milk-like dairy product is used as a raw material for a processed food, browning is suppressed even when heated in the manufacturing process, and coarse crystals of lactose are not formed.
【０００２】[0002]
【従来の技術】通常、加糖練乳は、原料乳に対して約15
〜16％の蔗糖を添加し、これを殺菌（荒煮）した後、約
2.5倍程度に濃縮し、この濃縮乳を冷却してシーディン
グを行い、微細な乳糖結晶を析出させて容器に充填する
という工程を経て製造されている。このようにして製造
された加糖練乳は、浸透圧が高いため、防腐性が高く、
保存性の良好な食品である。しかも、牛乳本来の風味を
有している上、濃厚感があり、また、濃縮されているた
めに使用しやすいといった理由等から、アイスクリーム
や製菓・製パン用の原料として、あるいは、家庭では調
理の材料や果物等のトッピング用として広く利用されて
いるものである。2. Description of the Related Art Generally, sweetened condensed milk is about 15
After adding ~ 16% sucrose and sterilizing (coiling) this,
It is manufactured through a process of concentrating it to about 2.5 times, cooling this concentrated milk, and performing seeding, precipitating fine lactose crystals and filling the container. The sweetened condensed milk produced in this manner has a high osmotic pressure, and therefore has high antiseptic properties,
It is a food product with good shelf life. Moreover, because it has the original flavor of milk, it has a rich feeling, and it is easy to use because it is concentrated, it is used as a raw material for ice cream, confectionery and bread, or at home. It is widely used as a topping for cooking ingredients and fruits.
【０００３】しかしながら、加糖練乳は、このように利
用範囲が広いにもかかわらず、製品の品質を長期間にわ
たって維持することが困難な製品である。すなわち、保
存中や流通過程で褐変（褐色化）や乳糖の粗大結晶の生
成等があり、それに起因して風味や食感が低下するとい
った問題がある。また、加工食品の原材料として用いた
場合、その製造工程で加熱されると、褐変化し易いとい
った問題もある。褐変化すると、得られた加工食品自体
が本来の色調を失って、茶褐色を呈するようになる。特
に、白色を基調とする製品では、製品価値が失なわれる
こともある。褐変は、主に加糖練乳中に含まれる糖と蛋
白質の反応（以下、メイラード反応という）によって起
こるものであるが、温度と糖度が高いほど促進される。
また乳蛋白質自身の変化によっても起こることもある。
保存中や流通過程でこの褐変が起こると加糖練乳は光沢
を失って、くすんだ色調を呈するようになり、製品価値
を失うといった問題がある。However, in spite of its wide range of utilization, sweetened condensed milk is a product in which it is difficult to maintain the quality of the product for a long period of time. That is, there is a problem that browning (browning) or formation of coarse crystals of lactose occurs during storage or during distribution, resulting in deterioration of flavor and texture. Further, when used as a raw material for processed foods, there is a problem that browning is likely to occur when heated in the manufacturing process. When it turns brown, the obtained processed food itself loses its original color tone and becomes brownish. In particular, products based on white may lose their product value. Browning is mainly caused by a reaction between sugar and protein contained in the condensed condensed milk (hereinafter referred to as Maillard reaction), and is accelerated as the temperature and the sugar content increase.
It may also be caused by changes in the milk protein itself.
If this browning occurs during storage or distribution, the sweetened condensed milk loses its luster and becomes dull and has a problem of losing product value.
【０００４】加糖練乳中に含まれる糖は、原料乳由来の
乳糖と添加糖である蔗糖等から構成されているが、乳糖
は還元性の高い糖であるため、非還元糖である蔗糖に比
較して褐変されやすいという特徴がある。これらの褐変
は、保存中や流通過程、あるいは加工食品の製造工程で
冷却と加温が繰り返されるとより促進される。また、乳
糖結晶の生成についても、加糖練乳は濃縮されているた
めに、乳糖含量が水分100重量部に対して30重量部以上
になっており、過飽和状態にあり、しかも、乳糖は結晶
性が非常に高い糖であるため、高度に濃縮されると、ど
うしても製品に対する粗大結晶生成の影響を避けること
ができない。加糖練乳は、通常、原料ミックス（原料乳
に蔗糖等の糖類を添加したもの）を濃縮した後冷却し、
α−乳糖を添加してシーディングを行い、微細な乳糖結
晶をあらかじめ析出させて、保存中や流通過程において
乳糖の粗大結晶が生成しないように処理がされている。The sugar contained in the sweetened condensed milk is composed of lactose derived from raw material milk and sucrose which is an added sugar. However, since lactose is a highly reducing sugar, it is compared with sucrose which is a non-reducing sugar. It is characterized by being easily browned. Such browning is further promoted when cooling and heating are repeated during storage, in the distribution process, or in the process of manufacturing processed foods. Regarding the production of lactose crystals, since the condensed condensed milk is concentrated, the lactose content is 30 parts by weight or more with respect to 100 parts by weight of water, and it is in a supersaturated state. Since it is a very high sugar, when it is highly concentrated, the effect of coarse crystal formation on the product cannot be avoided. In general, the sweetened condensed milk is prepared by concentrating the raw material mix (raw material milk to which sugars such as sucrose is added) and then cooling the mixture.
α-Lactose is added and seeding is performed to precipitate fine lactose crystals in advance so that coarse lactose crystals are not generated during storage or during distribution.
【０００５】しかし、このように加糖練乳の製造工程で
シーディングを行って乳糖を微細な結晶にしても、保存
中や流通過程で冷却・加温という温度変化が与えられる
と、微細な乳糖同士が結合して粗大結晶が生成し、摂取
したとき舌にザラツキ感がでて非常に食感が悪くなる。
因みに、この乳糖結晶に関して、製品中の乳糖結晶の径
の大きさが10μm以下であれば、ザラツキ感がないが、1
5μm以上になるとザラツキ感が生じ、20μm以上になる
と容器の底に乳糖結晶の沈澱（糖沈）を生じるといわれ
ている。However, even if the lactose is finely crystallized by performing seeding in the production process of the sweetened condensed milk as described above, if the temperature changes such as cooling and warming are given during the storage and the distribution process, the fine lactose is commingled with each other. When they are ingested, coarse crystals are formed, and when they are ingested, the tongue has a rough texture and the texture becomes very bad.
By the way, regarding this lactose crystal, if the size of the lactose crystal in the product is 10 μm or less, there is no rough feeling,
It is said that when it is 5 μm or more, graininess occurs, and when it is 20 μm or more, lactose crystal precipitates (sugar precipitation) at the bottom of the container.
【０００６】上記のように加糖練乳は、保存中や流通過
程で褐変化が起こったり、乳糖の粗大結晶の生成といっ
た品質の低下があるため、これを防止することが種々試
みられ、提案されている。例えば、乳成分中のカルシウ
ムの一部を除去又は不活性化した還元脱脂乳、あるいは
カルシウムを含まないナトリウムカゼイン溶液に加温融
解したバター又はバターオイルを加え、混合しながら高
圧で均質化処理し、得られた還元クリ−ムに、還元脱脂
乳および精製蔗糖を添加して溶解殺菌後、減圧濃縮する
還元加糖全脂練乳の製造方法が開示されている（特開昭
51-76460号公報）。さらに、加糖練乳が充填された容器
内を減圧し、空気分圧を0.3気圧以下とするか、また
は、容器内の空気を不活性ガスで置換し、残存空気の含
有比を30％以下にする加糖練乳の製造方法が開示されて
いる（特開昭54-98363号公報）。[0006] As described above, the sweetened condensed milk has a decrease in quality such as browning during storage and distribution, and formation of coarse crystals of lactose. Therefore, various attempts have been made and proposed to prevent this. There is. For example, reduced skimmed milk in which a part of calcium in the milk component has been removed or inactivated, or butter or butter oil that has been heated and melted is added to a sodium casein solution that does not contain calcium, and homogenized at high pressure while mixing. There is disclosed a method for producing a reduced-saccharified whole-fat condensed milk, in which reduced skim milk and purified sucrose are added to the obtained reduced cream, dissolved and sterilized, and then concentrated under reduced pressure (Japanese Patent Application Laid-Open No. Sho-sho).
51-76460 publication). Further, depressurize the container filled with the sweetened condensed milk to reduce the air partial pressure to 0.3 atm or less, or replace the air in the container with an inert gas to reduce the residual air content ratio to 30% or less. A method for producing sweetened condensed milk has been disclosed (JP-A-54-98363).
【０００７】[0007]
【発明が解決しようとする課題】上記特開昭51-76460号
公報に開示された還元加糖全脂練乳の製造方法は、還元
脱脂乳を用いることによって保存中の褐変化や非流動性
化等の品質劣化現象を阻止しようとするものである。し
かし、この方法によって得られた加糖練乳は、保存中の
褐変化防止や非流動性化防止についての効果は、ある程
度期待できるとしても、乳糖については、本来の脱脂乳
を用いたものと変わることがないため、粗大結晶の生成
の問題についは、従来の加糖練乳と何ら変わることがな
い。また、この還元加糖全脂練乳を加工食品の原料とし
て用いた場合には、製造工程で加熱されると、やはり褐
変化は避けられないといった問題もある。また、上記特
開昭54-98363号公報に開示された加糖練乳の製造方法
は、容器内の空気含量を低減させて長期間保存しても、
流動性を失わないようにしたものである。しかし、この
方法においても、乳糖の粗大結晶の生成を防止すること
について考慮されておらず、また褐変化防止についても
絶対的な効果を奏するものではない。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The method for producing reduced condensed whole milk condensed milk disclosed in Japanese Patent Laid-Open No. 51-76460 described above uses reduced skim milk to reduce browning and non-fluidity during storage. It is intended to prevent the quality deterioration phenomenon. However, the sweetened condensed milk obtained by this method has the effect of preventing browning and non-fluidization during storage to some extent, but lactose is different from that of the original skim milk. Therefore, the problem of the formation of coarse crystals is no different from that of the conventional sweetened condensed milk. Further, when this reduced-sweetened full-fat condensed milk is used as a raw material for a processed food, there is also a problem that browning is inevitable when heated in the manufacturing process. Further, the method for producing sweetened condensed milk disclosed in the above-mentioned JP-A-54-98363, even if stored for a long period of time by reducing the air content in the container,
It does not lose liquidity. However, even in this method, no consideration is given to preventing the formation of coarse crystals of lactose, and there is no absolute effect in preventing browning.
【０００８】本発明者らは、上記の問題点に鑑み、褐変
化や、乳糖の粗大結晶の生成を防止できる加糖練乳につ
いて検討した。その結果、原料乳の乳糖を除去し、練乳
中の乳糖含量を特定量以下に低減させることにより、目
的とする加糖練乳が得られるとの知見を得て、本発明を
完成させた。すなわち、本発明は、保存中や流通過程、
あるいは加工食品の製造工程で加熱されても褐変化が低
減され、また、乳糖の粗大結晶の生成のない加糖練乳様
乳製品とその製造方法を提供することを目的とするもの
である。In view of the above problems, the present inventors have studied a sweetened condensed milk capable of preventing browning and formation of coarse crystals of lactose. As a result, the inventors have obtained the finding that the desired sweetened condensed milk can be obtained by removing the lactose from the raw milk and reducing the lactose content in the condensed milk to a specific amount or less, and completed the present invention. That is, the present invention, during storage and distribution process,
Alternatively, it is an object of the present invention to provide a sweetened condensed milk-like dairy product in which browning is reduced even when heated in a process for producing a processed food and which does not form coarse crystals of lactose, and a method for producing the same.
【０００９】[0009]
【課題を解決するための手段】本発明は、上記の目的を
達成するために、次のような加糖練乳様乳製品を提供す
るものである。すなわち、本発明の加糖練乳様乳製品
は、乳糖含量を、含有する水分の乳糖溶解度以下に低減
したことからなる加糖練乳様乳製品である。この加糖練
乳様乳製品は、乳糖含量が、水分100重量部に対し、18
重量部以下に低減されていることが好ましい。本発明は
また、本発明の加糖練乳様乳製品の製造方法を提供する
ものである。すなわち、本発明の加糖練乳様乳製品の製
造方法は、原料乳をろ過膜処理した濃縮乳に糖を添加し
て、乳糖含量を、練乳中に含有する水分の乳糖溶解度以
下になるように調整した後、殺菌（荒煮）することから
なる製造方法である。本発明の加糖練乳様乳製品の製造
方法はまた、原料乳をろ過膜処理して糖を添加し、殺菌
（荒煮）後、乳糖含量を、練乳中に含有する水分の乳糖
溶解度以下になるように調整することからなる製造方法
である。本発明の製造方法において、乳糖含量は水分10
0重量部に対して18重量部以下であることが好ましい。In order to achieve the above object, the present invention provides the following sweetened condensed milk-like dairy product. That is, the sweetened condensed milky milk product of the present invention is a sweetened condensed milky milk product comprising a lactose content reduced to be equal to or lower than the lactose solubility of water contained therein. This sweetened condensed milk-like dairy product has a lactose content of 18 per 100 parts by weight of water.
It is preferably reduced to not more than parts by weight. The present invention also provides a method for producing the sweetened condensed milk-like dairy product of the present invention. That is, the method for producing a sweetened condensed milk-like dairy product of the present invention comprises adding sugar to concentrated milk obtained by subjecting raw material milk to a filtration membrane treatment, and adjusting the lactose content so that the lactose solubility of water contained in condensed milk is equal to or lower than that. After that, it is a manufacturing method comprising sterilizing (coiling). In the method for producing a sweetened condensed milk-like dairy product of the present invention, the raw material milk is also subjected to a filtration membrane treatment and sugar is added, and after sterilization (coiling), the lactose content is reduced to the lactose solubility of water contained in the condensed milk or less. It is a manufacturing method which consists of adjusting as follows. In the production method of the present invention, the lactose content is 10% water.
It is preferably 18 parts by weight or less with respect to 0 parts by weight.
【００１０】[0010]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明の「加糖練乳様乳製品」は、乳及び乳製品の成分
規格等に関する省令（昭和26年12月27日厚生省令第52
号）で規定されている「加糖れん乳」および「加糖脱脂
れん乳」の規格にはよらないものである。尚、本発明の
「加糖練乳様乳製品」には、「加糖全脂練乳様乳製品」
および「加糖脱脂練乳様乳製品」を包含するものであ
る。本発明の加糖練乳様乳製品の製造における出発原料
としては、生乳や脱脂乳、あるいはこれらを一旦粉乳に
したものを、水性媒体に溶解した還元乳を用いることが
できる。本発明においては、これらの原料乳を、例え
ば、分画分子量10万Ｄａ以下、好ましくは5000〜50000
Ｄａの限外ろ過膜（以下、UF膜という) 、またはポアサ
イズ0.05μm 以下の精密ろ過膜(以下、MF膜という) を
用いて、原料乳の温度を5〜60℃、運転圧力0.5〜10kg／
cm2でろ過膜処理して乳糖を透過液側に透過させ、濃縮
液側の乳糖含有量を水分100重量部に対して18重量部以
下で、全固形分率を40％以上に調整し、濃縮乳とする。
尚、上記のろ過膜処理に際して、ダイアフィルトレーシ
ョンを実施することにより、濃縮乳の乳糖含量を容易に
低減させることができる。このようにして得られた濃縮
乳は、蛋白質を主成分として、低減された乳糖、脂肪、
水分、およびビタミンやミネラル等を含有する。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The “sweetened condensed milk-like dairy product” of the present invention refers to a ministerial ordinance regarding milk and dairy product component standards (December 27, 1958, Ministry of Health and Welfare Ordinance 52
No.) does not comply with the standards for "sweetened skim milk" and "sweetened skim skim milk". The “sweetened condensed milk-like dairy product” of the present invention includes “sweetened full-fat condensed milk-like dairy product”.
And "sweetened defatted condensed milk-like dairy products". As a starting material in the production of the sweetened condensed milk-like dairy product of the present invention, raw milk or skim milk, or reduced milk obtained by dissolving powdered milk of these raw materials in an aqueous medium can be used. In the present invention, these raw material milks have, for example, a molecular weight cutoff of 100,000 Da or less, preferably 5,000 to 50,000.
Using a Da ultrafiltration membrane (hereinafter referred to as the UF membrane) or a microfiltration membrane with a pore size of 0.05 μm or less (hereafter referred to as the MF membrane), the temperature of the raw milk is 5 to 60 ° C, the operating pressure is 0.5 to 10 kg /
The lactose is permeated to the permeate side by filtration membrane treatment with cm 2 , and the lactose content on the concentrate side is 18 parts by weight or less relative to 100 parts by weight of water, and the total solid content is adjusted to 40% or more, Use concentrated milk.
It should be noted that the lactose content of the concentrated milk can be easily reduced by carrying out diafiltration during the above-mentioned filtration membrane treatment. The concentrated milk thus obtained contains protein as a main component, reduced lactose and fat,
Contains water and vitamins and minerals.
【００１１】上記のようにして得られた乳糖含量が低減
された濃縮乳を予熱した後、糖類（蔗糖やぶどう糖ある
いは果糖等）、好ましくは精製した蔗糖を添加する。添
加糖が蔗糖の場合には、製品中で水分100重量部に対し
て64重量部以下になるように添加することが好ましい。
蔗糖の添加量が65重量部以上となると、低温で保存した
場合に、比較的大きな蔗糖の結晶が生成しやすくなるた
めである。このように濃縮乳に糖類を添加した後は、常
法に従って殺菌（荒煮）して加糖練乳様乳製品とする。
その殺菌方法としては、例えば、75〜83℃で5〜10分間
保持殺菌するか、110〜120℃で2〜5秒間の瞬間殺菌方法
を採用することができる。また、得られた加糖練乳様乳
製品が、ろ過膜処理において、濃縮率が低かったり、ダ
イアフィルトレーションによって加水され、目標とする
固形分率40％以上に満たない場合には、上記の殺菌（荒
煮）処理後、さらにエバポレーター等の濃縮機により所
定濃度まで減圧濃縮してもよい。そして、このようにし
て得られた濃縮乳をサリター式冷却器、チューブラー式
冷却器もしくは円筒撹拌式冷却器等で10℃以下に冷却し
た後、容器に充填することが好ましい。After the concentrated milk having a reduced lactose content obtained as described above is preheated, sugars (sucrose, glucose, fructose, etc.), preferably purified sucrose, are added. When the added sugar is sucrose, it is preferable to add it in an amount of 64 parts by weight or less based on 100 parts by weight of water in the product.
This is because when the amount of sucrose added is 65 parts by weight or more, a relatively large sucrose crystal is likely to be formed when stored at low temperature. After the saccharides have been added to the concentrated milk in this way, they are sterilized (coarsely cooked) according to a conventional method to give a sweetened condensed milk-like dairy product.
As the sterilization method, for example, holding sterilization at 75 to 83 ° C for 5 to 10 minutes or an instantaneous sterilization method at 110 to 120 ° C for 2 to 5 seconds can be adopted. In addition, when the obtained sweetened condensed milk-like dairy product has a low concentration rate in the filtration membrane treatment or is hydrolyzed by diafiltration and the solid content rate is less than 40%, the above-mentioned sterilization is performed. After the (roughly cooked) treatment, it may be further concentrated under reduced pressure to a predetermined concentration by a concentrator such as an evaporator. Then, the concentrated milk thus obtained is preferably cooled to 10 ° C. or lower with a salient cooler, a tubular cooler, a cylindrical stirring cooler or the like, and then filled in a container.
【００１２】本発明の加糖練乳様乳製品の製造方法の特
徴のひとつは、ろ過膜処理により乳糖含量を低減しなが
ら濃縮するため、従来の加糖練乳の製造工程において必
須とされていた濃縮乳のシーディングを全く必要としな
い点にある。すなわち、従来の加糖練乳では、乳糖が、
水分100重量部に対して18重量部以上、通常は約30重量
部含まれていたため、保存中や流通過程において、乳糖
の粗大結晶の生成や沈澱があり、シーディングが必須で
あったが、本発明の加糖練乳様乳製品では、乳糖が水分
100重量部に対して18重量部以下に低減されているため
に、過飽和状態になることがなく、粗大結晶の生成や沈
澱が全くない。これにより、本発明の加糖練乳様乳製品
の製造工程では、技術的に難しいといわれているシーデ
ィング工程を省略することができ、工程の簡略化が図れ
るものである。その他、ろ過膜処理によって濃縮される
ために、さらに減圧濃縮（例えば真空蒸発濃縮）したと
しても、この濃縮工程でのコスト低減を図ることがで
き、また得られた製品も、熱履歴が低減されることから
粘度上昇が抑制され、品質的にも好影響を与えるもので
ある。One of the features of the method for producing a sweetened condensed milk-like dairy product of the present invention is that it concentrates while reducing the lactose content by a filtration membrane treatment, so that the concentrated milk which has been essential in the conventional process for producing a sweetened condensed milk There is no need for seeding. That is, in conventional sweetened condensed milk, lactose is
Since 18 parts by weight or more, usually about 30 parts by weight relative to 100 parts by weight of water was contained, coarse crystals of lactose were generated or precipitated during storage or distribution, and seeding was essential, In the sweetened condensed milk-like dairy product of the present invention, lactose is water.
Since it is reduced to 18 parts by weight or less with respect to 100 parts by weight, there is no occurrence of supersaturation, and there is no formation or precipitation of coarse crystals. As a result, in the process for producing the sweetened condensed milk-like dairy product of the present invention, the seeding process, which is technically difficult, can be omitted, and the process can be simplified. In addition, since it is concentrated by the filtration membrane treatment, even if it is further concentrated under reduced pressure (for example, vacuum evaporation concentration), the cost in this concentration step can be reduced, and the obtained product has a reduced thermal history. Therefore, the increase in viscosity is suppressed and the quality is also favorably affected.
【００１３】上記のようにして得られた本発明の加糖練
乳様乳製品は、乳糖含量が、水分100重量部に対し18重
量部以下に低減されているため、乳糖の粗大結晶の生成
や沈澱がないだけでなく、褐変化も抑制される。この褐
変は、一般的な製造方法によって製造された加糖練乳で
は、保存中や流通過程で温度変化が与えられたり、ある
いは加工食品の原料として用いられる場合、その製造工
程で加熱されると生じるものであるが、本発明の加糖練
乳様乳製品では、これらの工程においても褐変化が低減
される。Since the lactose content of the sweetened condensed milk-like dairy product of the present invention obtained as described above is reduced to 18 parts by weight or less per 100 parts by weight of water, the formation and precipitation of coarse crystals of lactose. Not only that, but browning is also suppressed. This browning occurs when the condensed condensed milk produced by a general production method is subjected to a temperature change during storage or distribution, or when it is used as a raw material for a processed food when heated in the production process. However, in the sweetened condensed milk-like dairy product of the present invention, browning is reduced even in these steps.
【００１４】以下、実施例を示して本発明を具体的に説
明すると共に、試験例を示して本発明の効果をより明確
にする。Hereinafter, the present invention will be described in detail with reference to Examples, and the effects of the present invention will be made clearer by showing Test Examples.
実施例１ 脂肪分率が3.7重量％の生乳40kgを、分画分子量が8000D
aで、有効膜面積が0.5m2のＵＦ膜（コーク（米）社製；
HFK131) に供給して、温度50℃、運転圧力5kg/cm2で、
濃縮倍率約4.8倍に濃縮して、8.3 kgの濃縮乳を得た。
この濃縮乳から5kgを分取して73℃に加温し、蔗糖6.3kg
を徐々に加えて溶解した。そして、75℃で10分間保持し
て殺菌(荒煮)し、加糖練乳様乳製品11.3kgを得た。この
全脂加糖練乳様乳製品の乳糖含量は、水分100重量部あ
たり約5.9重量部であった。Example 1 40 kg of raw milk having a fat content of 3.7% by weight and a molecular weight cut-off of 8000D
a, a UF membrane having an effective membrane area of 0.5 m 2 (manufactured by Cork (US);
HFK131) at a temperature of 50 ° C and an operating pressure of 5 kg / cm 2 ,
The concentrate was concentrated to about 4.8 times to obtain 8.3 kg of concentrated milk.
5kg of this concentrated milk was taken and heated to 73 ℃, and 6.3kg of sucrose
Was gradually added and dissolved. Then, the mixture was kept at 75 ° C. for 10 minutes and sterilized (roughly cooked) to obtain 11.3 kg of a sweetened condensed milk-like dairy product. The lactose content of this fully fat-sweetened condensed milk-like dairy product was about 5.9 parts by weight per 100 parts by weight of water.
【００１５】実施例２ 脂肪分率が3.7％の生乳40kgを、分画分子量が8000Da
で、有効膜面積が0.5m2のＵＦ膜（コーク（米）社製；H
FK131) に供給して、温度50℃、運転圧力5kg/cm2の条件
で加熱しながら、ダイアフィルトレーションを行い、乳
糖の約77％を除去した。このようにして乳糖を低減させ
たダイアフィルトレーション液40kgから5kgを分取して7
3℃に加温し、蔗糖1.111 kgを徐々に加えて溶解した。
そして、75℃で10分間保持して殺菌（荒煮）し、更にエ
バポレーターで2.9倍になるまで減圧濃縮して加糖練乳
様乳製品2.1kgを得た。この全脂加糖練乳様乳製品の乳
糖含量は、水分100重量部に対し、約8.6重量部であっ
た。Example 2 40 kg of raw milk having a fat content of 3.7% and a molecular weight cut off of 8,000 Da
UF membrane with an effective membrane area of 0.5 m 2 (made by Cork (US); H
It was supplied to FK131) and heated under the conditions of a temperature of 50 ° C. and an operating pressure of 5 kg / cm 2 to carry out diafiltration to remove about 77% of lactose. In this way, lactose-reduced diafiltration liquid was aliquoted from 40 kg to 7 kg.
The mixture was heated to 3 ° C, and 1.111 kg of sucrose was gradually added and dissolved.
Then, the mixture was kept at 75 ° C. for 10 minutes for sterilization (coarse cooking), and further concentrated under reduced pressure by an evaporator until it became 2.9 times, to obtain 2.1 kg of a sweetened condensed milk-like dairy product. The lactose content of this full-fat-sweetened condensed milk-like dairy product was about 8.6 parts by weight with respect to 100 parts by weight of water.
【００１６】試験例１ 実施例１および２で得られた加糖練乳様乳製品を10℃で
60間保存後、対照として市販の全脂加糖練乳を用い、そ
れぞれの成分組成、色差（褐変化の程度を表す）、粘度
について測定した。その測定結果を表１に示す。尚、一
般分析については常法に従って分析し、色差は、色彩色
差計（ミノルタ社製；CR-100)を、粘度は、B型粘度計
（東京計器（株）製；BL型）を用いて測定した。Test Example 1 The sweetened condensed milk-like dairy products obtained in Examples 1 and 2 at 10 ° C.
After storage for 60 minutes, a commercially available full-fat sweetened condensed milk was used as a control, and the respective component compositions, color differences (representing the degree of browning), and viscosity were measured. Table 1 shows the measurement results. For general analysis, a color difference was measured using a color difference meter (manufactured by Minolta; CR-100), and a viscosity was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd .; BL-type). It was measured.
【００１７】[0017]
【表１】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 測定項目 実施例１ 実施例２ 市販加糖練乳 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 一般分析 水分 （%) 27.1 27.8 26.5 脂肪 （%) 8.3 8.1 8.3 蛋白質（%) 7.6 7.7 7.9 灰分 （%) 0.7 0.9 1.8 蔗糖 （%) 55.0 53.2 44.2 乳糖 （%) 1.6 2.4 11.3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 乳糖含量／水分100重量部 5.9 8.6 42.6 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 色差 L 値 65.8 64.1 75.5 a 値 -5.2 -5.4 -6.6 b 値 -6.0 -7.6 11.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 粘度（cp) 500 420 2000 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−[Table 1] ------------------ Measurement item Example 1 Example 2 Commercially-sweetened condensed milk --- −−−−−−−−−−−−−−−−−−−−−−−−−−−−− General Analysis Moisture (%) 27.1 27.8 26.5 Fat (%) 8.3 8.1 8.3 Protein (%) 7.6 7.7 7.9 Ash (%) 0.7 0.9 1.8 Sucrose (%) 55.0 53.2 44.2 Lactose (%) 1.6 2.4 11.3 −−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−− Lactose content / water content 100 parts by weight 5.9 8.6 42.6 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Color difference L value 65.8 64.1 75.5 a value -5.2 -5.4 -6.6 b value -6.0 -7.6 11.2 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Viscosity (cp) 500 420 2000 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
【００１８】表１から明らかなごとく、実施例１および
２で得られた加糖練乳様乳製品は、乳糖含量が市販の全
脂加糖練乳に比較して約1/5 〜1/7に低減され、色差の
ｂ値（＋の場合は、黄色が強く、−の場合は青色が強い
ことを示す）も、マイナス値となり、全脂加糖練乳様乳
製品は褐変化が抑制された。また粘度についても1/4〜1
/5に低減されて、流動性の高い全脂加糖練乳様乳製品で
あることが判る。As is clear from Table 1, the sweetened condensed milk-like milk products obtained in Examples 1 and 2 have a lactose content reduced to about 1/5 to 1/7 as compared with the commercially available full-fat sweetened condensed milk. The b value of the color difference (a positive value indicates a strong yellow color, and a negative value indicates a strong blue color) also gave a negative value, and the browning of the full-fat-sweetened condensed milk-like dairy product was suppressed. Also, the viscosity is 1/4 to 1
It can be seen that it is a fully fat-condensed condensed milk-like dairy product with high fluidity by being reduced to / 5.
【００１９】実施例１で得られた加糖練乳様乳製品およ
び市販の加糖練乳を用いて、饅頭およびブラマンジェを
調製し、それぞれの製品の色差を測定した。また、実施
例２の加糖練乳様乳製品と市販の加糖練乳について、強
制劣化による乳糖結晶生成試験を行い、乳糖粗大結晶の
生成状態を観察した。 試験例２ （饅頭の調製） (1) 白並あん250gにグラニュー糖25gを加え、少量の水
を入れて練った後、実施例１で得た全脂加糖練乳様乳製
品15gを加え、練り上げた。一方、外皮は、実施例１で
得た全脂加糖練乳様乳製品92.5gに、鶏卵15gと重曹2gを
加えて撹拌した後、薄力粉95gを添加して練り上げ１時
間冷蔵庫で寝かせ外皮とした。この外皮で包あんし、表
面に牛乳を塗り、オーブンを用いて180℃で15分間焼き
上げ、試験試料品とした。 (2) 実施例１で得られた全脂加糖練乳様乳製品に代え
て、市販の全脂加糖練乳を用い、上記の方法同様に饅頭
を調製し、対照品とした。 (3) 上記の(1)の試験試料品および(2)の対照品の饅頭の
外皮の色差を測定した。その結果を表２に示す。Using the sweetened condensed milk-like dairy product obtained in Example 1 and a commercially available sweetened condensed milk, buns and Bramanges were prepared and the color difference of each product was measured. A lactose crystal formation test by forced deterioration was performed on the sweetened condensed milk-like dairy product of Example 2 and a commercially available sweetened condensed milk, and the generation state of coarse lactose crystals was observed. Test Example 2 (Preparation of Manju) (1) After adding 25 g of granulated sugar to 250 g of Shiranami bean and kneading with a small amount of water, 15 g of the full-fat-sweetened condensed milk-like dairy product obtained in Example 1 was added and kneaded. It was On the other hand, the outer skin was prepared by adding 15 g of chicken egg and 2 g of baking soda to 92.5 g of the full-fat-sweetened condensed milk-like dairy product obtained in Example 1, stirring the mixture, adding 95 g of soft flour and kneading the mixture and letting it stand in the refrigerator for 1 hour to form an outer skin. It was wrapped with this skin, milk was applied to the surface, and baked at 180 ° C. for 15 minutes in an oven to obtain a test sample product. (2) Instead of the full-fat-sweetened condensed milk-like milk product obtained in Example 1, a commercially available full-fat-sweetened condensed milk was used, and a bun was prepared in the same manner as described above to obtain a control product. (3) The color difference of the outer skin of the bun of the test sample product of (1) and the control product of (2) was measured. Table 2 shows the results.
【００２０】[0020]
【表２】 [Table 2]
【００２１】表２から明らかなように、L値（値が大き
ければ大きいほど白色が強く、値が小さければ黒色が強
いことを示す。）については、試験試料品の方が対照品
より高く、一方、a 値（値が大きければより赤色が強い
ことを示し、値が小さければ緑色の強いことを示す）に
ついては、試験試料品は、対照品の約1/2 程度になっ
た。即ち、このことより、L値が高い試験試料品は、対
照品より色調が明るい饅頭であり、また、a値が低い試
験試料品は、対照品より赤色が抑えられて焦げの少ない
饅頭であることが明らかである。即ち、本発明の加糖練
乳様乳製品を用いて製造した饅頭では、褐変が著しく抑
制された。As is clear from Table 2, the L value (the larger the value, the stronger the white color, and the smaller the value, the stronger the black color) is that the test sample product is higher than the control product. On the other hand, regarding the a value (higher values indicate stronger red, lower values indicate stronger green), the test sample product was about half that of the control product. That is, from this, the test sample product with a high L value is a bun with a lighter color tone than the control product, and the test sample product with a low a value is a bun with less red color and less charring than the control product. It is clear. That is, browning was significantly suppressed in the bun produced using the sweetened condensed milk-like dairy product of the present invention.
【００２２】試験例３ （ブラマンジェの調製） (1) コーンスターチ13gに牛乳180gを加えて、混合して
沸騰させた。これにあらかじめ水325gでふやかせたゼラ
チン11gを加え、さらに実施例１で得られた全脂加糖練
乳様乳製品280gを加えて撹拌した後、冷却して生クリー
ム150gとホワイトキュラソー45gを添加して撹拌した。
これを型に流し込み、冷却してブラマンジェを調製し、
試験試料品とした。 (2) 実施例１で得られた全脂加糖練乳様乳製品に代え
て、市販の全脂加糖練乳を用い、上記の方法同様にブラ
マンジェを調製し、対照品とした。 (3) 上記の(1)の試験試料品、および(2)の対照品のブラ
マンジェの色差を測定した。その結果を表３に示す。Test Example 3 (Preparation of Bramange) (1) 180 g of milk was added to 13 g of cornstarch, mixed and boiled. To this, 11 g of gelatin fluffed with 325 g of water in advance was added, and 280 g of the full-fat sweetened condensed milk-like dairy product obtained in Example 1 was further added and stirred, and then cooled, and 150 g of fresh cream and 45 g of white curacao were added. And stirred.
Pour this into a mold, cool to prepare Bramange,
A test sample product was used. (2) Instead of the full-fat-sweetened condensed milk-like milk product obtained in Example 1, a commercially available full-fat-sweetened condensed milk was used to prepare a blancmange in the same manner as described above, and used as a control product. (3) The Bramange color difference between the test sample product of (1) and the control product of (2) was measured. Table 3 shows the results.
【００２３】[0023]
【表３】 [Table 3]
【００２４】表３から明らかなごとく、L値とa値につい
ては、試験試料品および対照品ともに数値上あまり変わ
らないが、b値については、試験試料品の方が対照品よ
り低い値を示している。これは黄色が薄く、より白色を
呈する色調を示すもので、実施例１で得られた全脂練乳
様乳製品の褐変化が抑制されて、牛乳本来の色が出現し
たことが判る。As is clear from Table 3, the L value and the a value of the test sample product and the control product are not so different numerically, but the b value of the test sample product is lower than that of the control product. ing. This has a light yellow color and exhibits a more white color tone, and it can be seen that the brown color of the full fat condensed milk-like dairy product obtained in Example 1 was suppressed and the original color of milk appeared.
【００２５】試験例４ （強制劣化による乳糖結晶生成試験）実施例２で得た全
脂加糖練乳様乳製品（試験試料品）と市販全脂加糖練乳
（対照品）1kgを50℃に加熱した後、5℃まで冷却する強
制劣化試験を２時間毎に５回行った。その後5℃で10時
間保持した後、それぞれの試料の乳糖粗大結晶の生成状
態を偏光顕微鏡で観察した。その結果、試験試料品では
乳糖の結晶が全く観察されなかった。しかし、対照品に
は、20μm以上の粗大結晶が乳糖の結晶中23％生成され
ており、また乳糖の結晶の平均粒径も17μmであった。
また、この強制劣化試験を行った試験試料品と対照品を
それぞれ200mlの缶容器に充填して10℃の温度下に10日
間保存して開缶したところ、試験試料品では乳糖結晶の
沈澱が全く見られなかったが、対照品では底一面に乳糖
の結晶が沈澱していた。また、官能検査を実施したとこ
ろ、試験試料品は粘度の上昇もなく、口に含んだときサ
ラサラした感触を有し、風味も良好であった。一方、対
照品は、増粘しており、口に含んだときもザラツキ感が
あり、しかも褐変化しているために焦げ臭があり、加糖
練乳としては不適当なものであった。Test Example 4 (Lactose Crystal Formation Test by Forced Deterioration) 1 kg of the full-fat-sweetened condensed milk-like milk product obtained in Example 2 (test sample product) and 1 kg of the commercially available full-fat-sweetened condensed milk (control product) were heated to 50 ° C. After that, a forced deterioration test of cooling to 5 ° C. was performed 5 times every 2 hours. After that, the mixture was kept at 5 ° C. for 10 hours, and then the production state of coarse lactose crystals of each sample was observed with a polarizing microscope. As a result, no lactose crystals were observed in the test sample product. However, in the control product, 23% of coarse crystals of 20 μm or more were produced in the lactose crystals, and the average particle size of the lactose crystals was 17 μm.
In addition, when the test sample product subjected to this forced deterioration test and the control product were each filled in a 200 ml can container and stored at 10 ° C for 10 days and opened, the test sample product showed no precipitation of lactose crystals. Although it was not observed at all, crystals of lactose were precipitated all over the bottom in the control product. Further, when a sensory test was conducted, the test sample product had no increase in viscosity, had a dry feel when contained in the mouth, and had a good flavor. On the other hand, the control product had an increased viscosity, had a rough feeling when contained in the mouth, and had a burnt odor due to browning, and was unsuitable as a sweetened condensed milk.
【００２６】[0026]
【発明の効果】本発明の加糖練乳様乳製品は、乳糖含量
が、水分の乳糖溶解度以下、好ましくは、水分100重量
部に対して18重量部以下に低減されているため、保存中
や流通過程において、褐変化や乳糖の粗大結晶の生成が
著しく抑制される。また、本発明の加糖練乳様乳製品を
加工食品の原料として用いた場合、その製造工程におい
て冷却と加温を繰り返し受けても、褐変化が抑制される
ので、本来の色調を有する良好な加工食品を製造するこ
とができる。また、本発明の加糖練乳様乳製品は、従来
の加糖練乳に比べて粘度が低く、口に含んだときサラサ
ラした感触を有し、風味もフラットで好ましい。さら
に、本発明の加糖練乳様乳製品は、原料乳をろ過膜処理
により乳糖含量を低減して濃縮することを特徴としてお
り、従来必須とされていたシーディングを全く必要とせ
ず、工程の簡略化を図ることができる。EFFECTS OF THE INVENTION The sweetened condensed milk-like dairy product of the present invention has a lactose content reduced to a lactose solubility of water or less, preferably 18 parts by weight or less with respect to 100 parts by weight of water, and therefore, during storage or distribution. In the process, browning and the formation of coarse lactose crystals are significantly suppressed. Further, when the sweetened condensed milk-like dairy product of the present invention is used as a raw material for a processed food, browning is suppressed even if it is repeatedly subjected to cooling and heating in the manufacturing process, so that a good processed product having an original color tone is obtained. Food can be produced. In addition, the sweetened condensed milk-like dairy product of the present invention has a lower viscosity than conventional sweetened condensed milk, has a smooth feel when contained in the mouth, and has a flat flavor, which is preferable. Further, the sweetened condensed milk-like dairy product of the present invention is characterized by reducing the lactose content by concentrating the raw material milk by filtration membrane treatment, does not require seeding, which was conventionally required at all, and simplifies the process. Can be realized.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成８年３月２８日[Submission date] March 28, 1996
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１５[Correction target item name] 0015
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００１５】実施例２ 脂肪分率が３．７％の生乳４０ｋｇを、分画分子量が８
０００Ｄａで、有効膜面積が０．５ｍ２のＵＦ膜（コー
ク（米）社製；ＨＦＫ１３１）に供給して、温度５０
℃、運転圧力５ｋｇ／ｃｍ２の条件で加水しながら、ダ
イアフィルトレーションを行い、乳糖の約７７％を除去
した。このようにして乳糖を低減させたダイアフィルト
レーション液４０ｋｇから５ｋｇを分取して７３℃に加
温し、蔗糖１．１１１ｋｇを徐々に加えて溶解した。そ
して、７５℃で１０分間保持して殺菌（荒煮）し、更に
エバポレーターで２．９倍になるまで減圧濃縮して加糖
練乳様乳製品２．１ｋｇを得た。この全脂加糖練乳様乳
製品の乳糖含量は、水分１００重量部に対し、約８．６
重量部であった。Example 2 40 kg of raw milk having a fat content of 3.7% and a molecular weight cut-off of 8
It is supplied to a UF membrane (made by Cork (US); HFK131) having an effective membrane area of 0.5 m 2 at 000 Da and a temperature of 50.
While water was added under conditions of ℃ and operating pressure of 5 kg / cm 2 , about 77% of lactose was removed by diafiltration. Thus, 5 kg was taken from 40 kg of the diafiltration liquid with reduced lactose, heated to 73 ° C., and 1.111 kg of sucrose was gradually added and dissolved. Then, the mixture was kept at 75 ° C. for 10 minutes for sterilization (coarse cooking), and further concentrated under reduced pressure by an evaporator until it became 2.9 times, to obtain 2.1 kg of a sweetened condensed milk-like dairy product. The lactose content of this fully fat-sweetened condensed milk-like dairy product is about 8.6 with respect to 100 parts by weight of water.
Parts by weight.
Claims (5)
以下に低減したことを特徴とする加糖練乳様乳製品。1. A sweetened condensed milk-like dairy product characterized in that the lactose content is reduced to the lactose solubility of water contained therein or less.
１８重量部以下に低減されていることを特徴とする請求
項１記載の加糖練乳様乳製品。2. The lactose content is based on 100 parts by weight of water.
The sweetened condensed milk-like dairy product according to claim 1, which is reduced to 18 parts by weight or less.
加して、乳糖含量を、練乳中に含有する水分の乳糖溶解
度以下になるように調整した後、殺菌（荒煮）すること
を特徴とする加糖練乳様乳製品の製造方法。3. Sterilization (courgery) after adding sugar to the concentrated milk obtained by treating the raw material milk with a filtration membrane so that the lactose content is not more than the lactose solubility of the water contained in the condensed milk. A method for producing a sweetened condensed milk-like dairy product, comprising:
菌（荒煮）した後、乳糖含量を、練乳中に含有する水分
の乳糖溶解度以下になるように調整することを特徴とす
る加糖練乳様乳製品の製造方法。4. The raw material milk is subjected to a filtration membrane treatment, sugar is added, and sterilized (coarsely cooked), and then the lactose content is adjusted so as to be not more than the lactose solubility of water contained in the condensed milk. A method for producing a sweetened condensed milk-like dairy product.
８重量部以下になるように調整することを特徴とする請
求項３または４に記載の加糖練乳様乳製品の製造方法。5. The lactose content is 1 per 100 parts by weight of water.
The method for producing a sweetened condensed milk-like dairy product according to claim 3 or 4, wherein the amount is adjusted to 8 parts by weight or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8058588A JPH09224566A (en) | 1996-02-21 | 1996-02-21 | Dairy products like sugar added condensed milk and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8058588A JPH09224566A (en) | 1996-02-21 | 1996-02-21 | Dairy products like sugar added condensed milk and its producing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09224566A true JPH09224566A (en) | 1997-09-02 |
Family
ID=13088646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8058588A Pending JPH09224566A (en) | 1996-02-21 | 1996-02-21 | Dairy products like sugar added condensed milk and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09224566A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6012177B2 (en) * | 2009-09-02 | 2016-10-25 | 株式会社明治 | Condensed milk-like whey composition and method for producing the same |
| JP2018042520A (en) * | 2016-09-16 | 2018-03-22 | 和光食品株式会社 | Condensed soybean milk-containing oil-in-water type emulsion and manufacturing method therefor |
| WO2021049457A1 (en) * | 2019-09-11 | 2021-03-18 | 雪印メグミルク株式会社 | Method for producing food composition |
-
1996
- 1996-02-21 JP JP8058588A patent/JPH09224566A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6012177B2 (en) * | 2009-09-02 | 2016-10-25 | 株式会社明治 | Condensed milk-like whey composition and method for producing the same |
| JP2018042520A (en) * | 2016-09-16 | 2018-03-22 | 和光食品株式会社 | Condensed soybean milk-containing oil-in-water type emulsion and manufacturing method therefor |
| WO2021049457A1 (en) * | 2019-09-11 | 2021-03-18 | 雪印メグミルク株式会社 | Method for producing food composition |
| CN114375160A (en) * | 2019-09-11 | 2022-04-19 | 雪印惠乳业株式会社 | Method for producing food composition |
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