JP2002051699A - Method for producing processed milk - Google Patents
Method for producing processed milkInfo
- Publication number
- JP2002051699A JP2002051699A JP2001066851A JP2001066851A JP2002051699A JP 2002051699 A JP2002051699 A JP 2002051699A JP 2001066851 A JP2001066851 A JP 2001066851A JP 2001066851 A JP2001066851 A JP 2001066851A JP 2002051699 A JP2002051699 A JP 2002051699A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- fat
- weight
- processed
- content
- 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.)
- Granted
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 141
- 239000008267 milk Substances 0.000 title claims abstract description 141
- 210000004080 milk Anatomy 0.000 title claims abstract description 141
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 235000021243 milk fat Nutrition 0.000 claims abstract description 58
- 239000007787 solid Substances 0.000 claims abstract description 41
- 235000013861 fat-free Nutrition 0.000 claims abstract description 40
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 35
- 239000011575 calcium Substances 0.000 claims abstract description 35
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 34
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 25
- 239000012528 membrane Substances 0.000 claims abstract description 24
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 19
- 235000020185 raw untreated milk Nutrition 0.000 claims description 27
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 235000020183 skimmed milk Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 7
- 235000019624 protein content Nutrition 0.000 abstract 2
- 230000000052 comparative effect Effects 0.000 description 39
- 235000018102 proteins Nutrition 0.000 description 23
- 230000001953 sensory effect Effects 0.000 description 18
- 238000012360 testing method Methods 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 235000014121 butter Nutrition 0.000 description 10
- 238000000540 analysis of variance Methods 0.000 description 8
- 239000006071 cream Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 238000007796 conventional method Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000008476 powdered milk Nutrition 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 235000013350 formula milk Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000020202 standardised milk Nutrition 0.000 description 3
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 2
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- SXAMGRAIZSSWIH-UHFFFAOYSA-N 2-[3-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,2,4-oxadiazol-5-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NOC(=N1)CC(=O)N1CC2=C(CC1)NN=N2 SXAMGRAIZSSWIH-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 239000004760 aramid Substances 0.000 description 1
- 229920003235 aromatic polyamide Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 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、生乳を原料とし、
牛乳と比べて高タンパク質、高カルシウムの加工乳を製
造する方法に関する。本発明の方法によると、粉乳によ
るタンパク質分の添加、及び炭酸カルシウム等によるカ
ルシウム分の添加を行わずに、牛乳中に存在するタンパ
ク質分及びカルシウム分によって、高タンパク質及び高
カルシウムの加工乳を製造することができる。さらに高
タンパク質及び高カルシウムであって、脂肪分の低減さ
れた加工乳を製造することができる。TECHNICAL FIELD The present invention relates to raw milk,
The present invention relates to a method for producing processed milk having higher protein and higher calcium than milk. According to the method of the present invention, high-protein and high-calcium processed milk is produced from protein and calcium present in milk without addition of protein by milk powder and addition of calcium by calcium carbonate and the like. can do. Further, processed milk having high protein and high calcium and reduced in fat can be produced.
【０００２】[0002]
【従来の技術】従来、加工乳を製造する方法として、
(1) 粉乳の還元溶液にバター又は生クリームを添加する
方法、(2) 生乳に粉乳、及びバター又は生クリームを添
加する方法、(3) 生乳をRO膜処理する方法等が知られて
いる。また、近年、高タンパク質、高カルシウムという
機能を有する食品が、消費者の健康指向の高まりによ
り、広く求められている。従来の加工乳の製造におい
て、加工乳にこのような高タンパク質、高カルシウムと
いう性質を付与するには、タンパク質分として粉乳の添
加を行わなければならなかった。しかし、粉乳を添加す
ることで、還元臭の発生が起こることがある。また、高
カルシウムという性質を付与するには、カルシウム分と
して炭酸カルシウム等の添加を行わなければならなかっ
た。しかし、カルシウム分の添加を行うことで、乳等省
令上の分類として乳飲料に分類されることになると共
に、風味や自然のまろやかさが失われるようになるとい
う問題がある。さらに、高タンパク質、高カルシウムに
加えて、脂肪の摂り過ぎも指摘されており、乳中の脂肪
分を一部除去した低脂肪タイプの乳も飲用されている。
乳中の脂肪には、乳特有の香りを構成する香気成分であ
るアセトン、ブタノン、アセトアルデヒド、遊離脂肪酸
等が含まれており、呈味の点でもこれら香気成分が重要
となっている。このため、脂肪分を一部除去した低脂肪
乳では、牛乳に比べ呈味や風味が弱いという問題もあっ
た。2. Description of the Related Art Conventionally, as a method for producing processed milk,
(1) a method of adding butter or fresh cream to a reduced solution of powdered milk, (2) a method of adding powdered milk, and butter or cream to raw milk, (3) a method of RO film treatment of raw milk, and the like are known. . In recent years, foods having functions of high protein and high calcium have been widely demanded due to an increase in consumer's health. In the production of conventional processed milk, powdered milk had to be added as a protein component in order to impart such high protein and high calcium properties to processed milk. However, the addition of powdered milk may generate a reduced odor. Further, in order to impart a property of high calcium, it was necessary to add calcium carbonate or the like as a calcium component. However, when calcium is added, the milk is classified as a dairy beverage according to the ordinance of the Ministry of Milk and the like, and the flavor and the mellowness of nature are lost. Furthermore, in addition to high protein and high calcium, it has been pointed out that too much fat is consumed, and low-fat milk, which is obtained by partially removing fat from milk, is also consumed.
Fat in milk contains fragrance components such as acetone, butanone, acetaldehyde, free fatty acids, etc., which constitute fragrances peculiar to milk, and these fragrance components are also important in terms of taste. Therefore, low-fat milk from which a part of fat has been removed has a problem that the taste and flavor are weaker than that of cow's milk.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、粉乳及びカ
ルシウム分の添加を行わずに、風味上優れており、しか
も、高タンパク質及び高カルシウムの加工乳を得ること
を課題とする。さらに本発明は、高タンパク質及び高カ
ルシウムであって、脂肪分が低減されているにもかかわ
らず、風味的に優れた加工乳を得ることを課題とする。SUMMARY OF THE INVENTION It is an object of the present invention to obtain a processed milk having an excellent flavor and a high protein and high calcium content without adding milk powder and calcium. A further object of the present invention is to obtain a processed milk which is high in protein and high calcium and has excellent flavor despite its reduced fat content.
【０００４】[0004]
【課題を解決するための手段】本発明では、まず、生乳
を、遠心分離機で分離して乳脂肪分を目標とする乳脂肪
分になるまで標準化された調整乳を得る。そして、得ら
れた調整乳を最終的に目標とする乳脂肪分になるまで逆
浸透(RO)膜で処理することによって濃縮する。このよう
にして、乳脂肪分及び無脂乳固形分を濃縮する。本発明
では、一旦乳脂肪分を抽出することにより、生乳をその
ままRO膜で処理して濃縮するよりも無脂乳固形分の濃縮
率が高くなるため、より高濃度のタンパク質及びカルシ
ウムを含有させることができる。ちなみに、乳脂肪分を
3.0 重量％に標準化した生乳の乳脂肪分を4.0重量％に
なるまでRO膜で処理して濃縮した場合、乳脂肪分を標準
化していない生乳の乳脂肪分を4.0 重量％になるまでRO
膜で処理して濃縮した場合に比べて、無脂乳固形分を1.
27倍濃縮できることになる。また、粉乳を還元した還元
乳を使用しないので、還元臭の発生も起こらない。In the present invention, raw milk is first separated by a centrifuge to obtain a standardized milk formula until the milk fat content reaches a target milk fat content. Then, the obtained adjusted milk is concentrated by treating it with a reverse osmosis (RO) membrane until it finally reaches a target milk fat content. In this way, the milk fat content and the non-fat milk solid content are concentrated. In the present invention, once milk fat is extracted, the concentration of non-fat milk solids is higher than that of raw milk which is directly processed by an RO membrane and concentrated, so that a higher concentration of protein and calcium is contained. be able to. By the way, milk fat
If the milk fat content of raw milk standardized to 3.0% by weight is concentrated by treating it with an RO membrane to 4.0% by weight, the milk fat content of raw milk without standardized milk fat is reduced to 4.0% by weight.
The non-fat milk solid content is 1.
It can be concentrated 27 times. Further, since reduced milk obtained by reducing powdered milk is not used, generation of reduced odor does not occur.
【０００５】[0005]
【発明の実施の形態】本発明において原料としては、生
乳が用いられる。乳としては、ウシ、ヤギ等の乳が用い
られるが、通常は牛乳が用いられる。その組成は飼料、
季節等で変動するが、平均して乳脂肪分約 3.8重量％、
無脂乳固形分約8.6重量％（そのうち、タンパク質 3.2
重量％、カルシウム0.11重量％）である。本発明におい
て高タンパク質及び高カルシウムの加工乳を調製するに
は、まずこの生乳を脱脂する。脱脂は遠心分離機によっ
て容易に行うことができる。この処理によって、乳脂肪
分を 0.5重量％以上 3.7重量％以下に調整する。このよ
うにすると、無脂乳固形分は 8.6重量％以上 9.5重量％
以下( そのうち、タンパク質 3.2重量％以上 4.0重量％
以下、カルシウム0.11重量％) に調整される。BEST MODE FOR CARRYING OUT THE INVENTION Raw milk is used as a raw material in the present invention. As milk, cow's milk and goat's milk are used, but usually milk is used. Its composition is feed,
It fluctuates depending on the seasons, but on average about 3.8% by weight of milk fat,
Non-fat milk solids content about 8.6% by weight (of which protein 3.2
Wt%, calcium 0.11 wt%). In the present invention, in order to prepare processed milk having high protein and high calcium, first, this raw milk is defatted. Degreasing can be easily performed by a centrifuge. By this treatment, the milk fat content is adjusted to 0.5% by weight or more and 3.7% by weight or less. In this way, the non-fat milk solid content is 8.6% by weight or more 9.5% by weight
Less than (of which 3.2% by weight or more and 4.0% by weight of protein
Hereinafter, calcium is adjusted to 0.11% by weight).
【０００６】次に、このようにして乳脂肪分が調整され
標準化された調整乳をRO膜で処理する。RO膜での処理
は、例えば、芳香族ポリアミド膜等を使用し、調整乳に
2.5Mpa程度の圧力を加えて１〜７℃の温度で行うとよ
い。このようにすると調整乳の水分のみが分離され、他
の成分が濃縮されて、前記した範囲の乳脂肪分及び無脂
乳固形分を含有する濃縮乳を得ることができる。そし
て、この濃縮乳を、例えば、乳等省令で定められた殺菌
方法(130℃、２秒間保持）で殺菌した後、冷却し、容器
に充填して加工乳を得る。Next, the standardized milk having the milk fat content adjusted in this way is treated with an RO membrane. The treatment with the RO membrane uses, for example, an aromatic polyamide membrane, etc.
It is preferable to perform the treatment at a temperature of 1 to 7 ° C. by applying a pressure of about 2.5 MPa. In this way, only the moisture of the prepared milk is separated, and the other components are concentrated, so that concentrated milk containing milk fat and non-fat milk solids in the above-described range can be obtained. Then, this concentrated milk is sterilized by, for example, a sterilization method specified by a ministerial ordinance (holding at 130 ° C. for 2 seconds), cooled, and filled into a container to obtain processed milk.
【０００７】本発明では、一旦脱脂した調整乳をRO膜で
処理するので、無脂乳固形分の濃縮率を高めることがで
き、従来のように還元脱脂乳等を添加して無脂乳固形分
を高めたり、あるいはバターを添加して乳脂肪分を高め
たりすることなく、生乳自体に存在する乳脂肪分及び無
脂乳固形分によって、これらの含量を高めることができ
る。従って、得られる加工乳は、タンパク質含量及びカ
ルシウム含量が高く、風味の良いものとなる。なお、本
発明において、生乳を遠心分離して乳脂肪分を 0.5重量
％以上 3.7重量％以下に脱脂し、RO膜で処理して乳脂肪
分を 1.0重量％以上 5.0重量％以下とするのは、無脂乳
固形分の濃縮率を高めて、高タンパク質及び高カルシウ
ムの加工乳を得るためである。[0007] In the present invention, once the defatted milk is treated with the RO membrane, the concentration of the non-fat milk solid can be increased. These contents can be increased by the milk fat content and the non-fat milk solid content present in the raw milk itself without increasing the milk content or the milk fat content by adding butter. Therefore, the processed milk obtained has a high protein content and a high calcium content, and has good flavor. In the present invention, the method of centrifuging raw milk to defat the milk fat content to 0.5% by weight or more and 3.7% by weight or less and treating it with an RO membrane to reduce the milk fat content to 1.0% by weight or more and 5.0% by weight or less The reason is to increase the concentration of non-fat milk solids to obtain processed milk with high protein and high calcium.
【０００８】さらに、本発明において、高タンパク質及
び高カルシウムであって脂肪分の低減化された加工乳を
調製するには、まず生乳を脱脂する。脱脂は遠心分離機
によって容易に行うことができる。この処理によって乳
脂肪分を0.05重量％以上 1.6重量％以下に調整する。こ
のようにすると無脂乳固形分は、8.6 重量％以上9.5重
量％以下（そのうちタンパク質3.2 重量％以上4.0 重量
％以下、カルシウム0.11重量％）に調整される。その
後、前述の方法と同様にして、RO膜処理して乳脂肪分を
0.06重量％以上1.8 重量％未満とし、殺菌後、冷却し
て、容器に充填することにより乳脂肪分の低減された加
工乳を得る。このようにして得られる加工乳は、高タン
パク質及び高カルシウムであり、乳脂肪分が低減されて
いるにもかかわらず、風味が優れている。なお、本発明
において、生乳を遠心分離して乳脂肪分を0.05重量％以
上1.6 重量％以下に脱脂し、RO膜処理して乳脂肪分を0.
06重量％以上1.8 重量％未満とするのは、乳脂肪率を低
減させるとともに、無脂乳固形分の濃縮率を高めること
で、高タンパク質及び高カルシウムであって乳脂肪分の
低減された加工乳を得るためである。Further, in the present invention, in order to prepare processed milk having high protein and high calcium and reduced fat, raw milk is first defatted. Degreasing can be easily performed by a centrifuge. By this treatment, the milk fat content is adjusted to 0.05% by weight or more and 1.6% by weight or less. In this way, the solid content of non-fat milk is adjusted to 8.6% by weight to 9.5% by weight (of which 3.2% to 4.0% by weight of protein and 0.11% by weight of calcium). Then, in the same manner as described above, the RO membrane treatment
The content is set to 0.06% by weight or more and less than 1.8% by weight, and after sterilization, cooled and filled into a container to obtain processed milk with reduced milk fat content. The processed milk obtained in this way is high in protein and calcium, and has excellent flavor despite the reduced milk fat content. In the present invention, raw milk is centrifuged to defat the milk fat content to 0.05% by weight or more and 1.6% by weight or less, and RO membrane treatment is performed to reduce the milk fat content to 0.1%.
The reason why the content is set to not less than 06% by weight and less than 1.8% by weight is to reduce the milk fat ratio and to increase the concentration ratio of non-fat milk solids so that high protein and high calcium and reduced milk fat content can be obtained. To get the milk.
【０００９】[0009]
【実施例】次に本発明の具体例を実施例として示す。な
お、実施例及び比較例における百分率は全て重量％を示
す。また、実施例及び比較例に使用した原材料の成分を
表１に示す。EXAMPLES Next, specific examples of the present invention will be shown as examples. The percentages in Examples and Comparative Examples all indicate% by weight. Table 1 shows components of raw materials used in Examples and Comparative Examples.
【００１０】[0010]
【表１】（単位％） ─────────────────────────────────── 乳脂肪分 無脂乳固形分 タンパク質 カルシウム ─────────────────────────────────── 生乳 3.8 8.6 3.2 0.11 脱脂粉乳 0.7 95.3 34.0 1.1 バター 83.1 1.1 0.5 0.014 生クリーム 50.0 4.4 1.7 0.05 脱脂乳 0.05 8.94 3.32 0.11 ───────────────────────────────────[Table 1] (Unit%) 乳 Milk fat content Non-fat milk solid Minutes Protein Calcium 生 Raw milk 3.8 8.6 3.2 0.11 Skim milk powder 0.7 95.3 34.0 1.1 Butter 83.1 1.1 0.5 0.014 Fresh cream 50.0 4.4 1.7 0.05 Skim milk 0.05 8.94 3.32 0.11 ────────────────────────────────── ─
【００１１】[0011]
【実施例１】遠心分離機にて、生乳1,356kg から乳脂肪
分50％、無脂乳固形分14.4％の生クリーム23.0kgを抽出
することによって、無脂乳固形分 8.7％及び乳脂肪分
3.0％の調整乳を得た。そして、この調整乳から食塩阻
止率98％のスパイラルタイプのRO膜(Desal-3、Desalina
tion社製) を使用して、333kg の水分を除去し、無脂乳
固形分11.6％及び乳脂肪分4.0 ％の加工乳1,000kg を得
た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行っ
た。Example 1 By extracting 23.0 kg of 50% milk fat and 14.4% non-fat milk solids cream from 1,356 kg of raw milk using a centrifuge, 8.7% of non-fat milk solids and milk fat content were extracted.
3.0% adjusted milk was obtained. Spiral type RO membrane (Desal-3, Desalina, 98% salt rejection rate)
333 kg of water was removed from the mixture to obtain 1,000 kg of processed milk having a solid content of non-fat milk of 11.6% and a milk fat content of 4.0%. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
【００１２】[0012]
【実施例２】遠心分離機にて、生乳1,356kg から乳脂肪
分50％、無脂乳固形分14.4％の生クリーム63.0kgを抽出
することによって、無脂乳固形分 8.8％及び乳脂肪分
1.5％の調整乳を得た。そして、この調整乳から食塩阻
止率98％のスパイラルタイプのRO膜(Desal-3、Desalina
tion社製) を使用して、293kg の水分を除去し、無脂乳
固形分11.7％及び乳脂肪分 2.0％の加工乳 1,000kgを得
た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行っ
た。Example 2 A centrifuge was used to extract 63.0 kg of 50% milk fat and 14.4% non-fat milk solids from 1,356 kg of raw milk to obtain 8.8% non-fat milk solids and 8.8% milk fat.
1.5% of adjusted milk was obtained. Spiral type RO membrane (Desal-3, Desalina, 98% salt rejection rate)
293 kg of water was removed from the mixture to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.7% and a milk fat content of 2.0%. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
【００１３】[0013]
【実施例３】遠心分離機にて、生乳1,380kg から乳脂肪
分50％、無脂乳固形分14.4％の生クリーム85kgを抽出す
ることによって、無脂乳固形分 8.9％及び乳脂肪分 0.8
％の調整乳を得た。そして、この調整乳から食塩阻止率
98％のスパイラルタイプのRO膜(Desal-3、Desalination
社製) を使用して、295kg の水分を除去し、無脂乳固形
分11.5％及び乳脂肪分 1.0％の加工乳 1,000kgを得た。
なお膜処理は、操作温度５℃、圧力 1.8MPa で行った。EXAMPLE 3 A centrifugal separator was used to extract 85 kg of fresh cream having a milk fat content of 50% and a non-fat milk solid content of 14.4% from 1,380 kg of raw milk to obtain a non-fat milk solid content of 8.9% and a milk fat content of 0.8.
% Of the adjusted milk was obtained. And from this formula milk salt rejection rate
98% spiral type RO membrane (Desal-3, Desalination
Was used to remove 295 kg of water to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.5% and a milk fat content of 1.0%.
The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
【００１４】[0014]
【実施例４】遠心分離機にて、生乳 1,380kgから乳脂肪
分50％、無脂乳固形分14.4％の生クリーム 103.5kgを抽
出することによって、無脂乳固形分 8.9％及び乳脂肪分
0.05％の調整乳を得た。そして、この調整乳から食塩阻
止率98％のスパイラルタイプのRO膜(Desal-3、Desalina
tion社製) を使用して、276.5kg の水分を除去し、無脂
乳固形分11.4％及び乳脂肪分0.06％の加工乳 1,000kgを
得た。なお膜処理は、操作温度５℃、圧力 1.8MPa で行
った。Example 4 A non-fat milk solid content of 8.9% and a milk fat content were extracted by extracting 103.5 kg of 50% milk fat and 14.4% non-fat milk solids from 1,380 kg of raw milk in a centrifuge.
A 0.05% formula was obtained. Spiral type RO membrane (Desal-3, Desalina, 98% salt rejection rate)
276.5 kg of water was removed from the mixture to obtain 1,000 kg of processed milk having a solid content of non-fat milk of 11.4% and a milk fat content of 0.06%. The membrane treatment was performed at an operating temperature of 5 ° C. and a pressure of 1.8 MPa.
【００１５】[0015]
【比較例１】脱脂粉乳 121.5kg、バター 47.15kg及び水
831.35kgを混合し、乳化して、無脂乳固形分11.6％及び
乳脂肪分 4.0％の加工乳 1,000kgを得た。[Comparative Example 1] 121.5 kg of skim milk powder, 47.15 kg of butter and water
831.35 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a solid content of non-fat milk of 11.6% and a milk fat content of 4.0%.
【００１６】[0016]
【比較例２】生乳961.1kg 、脱脂粉乳35.0kg及びバター
3.9kgを混合し、乳化して、無脂乳固形分11.6％及び乳
脂肪分 4.0％の加工乳 1,000kgを得た。[Comparative Example 2] 961.1 kg of raw milk, 35.0 kg of skim milk powder and butter
3.9 kg was mixed and emulsified to obtain 1,000 kg of processed milk having a solid content of non-fat milk of 11.6% and a milk fat content of 4.0%.
【００１７】[0017]
【比較例３】脱脂粉乳 122.6kg、バター23.1kg及び水 8
54.3kgを混合し、乳化して、無脂乳固形分11.7％及び乳
脂肪分 2.0％の加工乳 1,000kgを得た。[Comparative Example 3] Skim milk powder 122.6 kg, butter 23.1 kg and water 8
54.3 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a non-fat milk solid content of 11.7% and a milk fat content of 2.0%.
【００１８】[0018]
【比較例４】遠心分離機にて、生乳 1,002.7kgから生ク
リーム36.7kgを抽出した後、脱脂粉乳34.0kgを加えるこ
とによって、無脂乳固形分11.7％及び乳脂肪分 2.0％の
加工乳 1,000kgを得た。Comparative Example 4 After extracting 36.7 kg of fresh cream from 1,002.7 kg of raw milk using a centrifuge, 34.0 kg of skim milk powder was added to make processed milk having a non-fat milk solid content of 11.7% and a milk fat content of 2.0% 1,000. kg gained.
【００１９】[0019]
【比較例５】脱脂粉乳 120.5kg、バター11.0kg及び水 8
68.5kgを混合し、乳化して、無脂乳固形分11.5％及び乳
脂肪分 1.0％の加工乳 1,000kgを得た。[Comparative Example 5] Skim milk powder 120.5 kg, butter 11.0 kg and water 8
68.5 kg were mixed and emulsified to obtain 1,000 kg of processed milk having a solid content of non-fat milk of 11.5% and a milk fat content of 1.0%.
【００２０】[0020]
【比較例６】遠心分離機にて生乳 1,100kgから生クリー
ム82.5kgを抽出することによって、無脂乳固形分8.94％
及び乳脂肪分0.05％の脱脂乳を得た。この脱脂乳958.3
kg、脱脂粉乳30.5kg及びバター11.2kgを混合し、乳化し
て、無脂乳固形分11.5％及び乳脂肪分 1.0％の加工乳
1,000kgを得た。Comparative Example 6 A non-fat milk solid content of 8.94% was obtained by extracting 82.5 kg of fresh cream from 1,100 kg of fresh milk using a centrifuge.
In addition, skim milk having a milk fat content of 0.05% was obtained. This skim milk 958.3
kg, skim milk powder 30.5kg and butter 11.2kg are mixed and emulsified to make processed milk with non-fat milk solids 11.5% and milk fat 1.0%
I got 1,000kg.
【００２１】[0021]
【比較例７】脱脂粉乳 120,5kg及び水 879.5kgを混合
し、乳化して、無脂乳固形分11.5％及び乳脂肪分0.07％
の加工乳 1,000kgを得た。[Comparative Example 7] 120,5 kg of skim milk powder and 879.5 kg of water were mixed and emulsified, and solids of non-fat milk 11.5% and milk fat 0.07%
1,000 kg of processed milk was obtained.
【００２２】[0022]
【比較例８】遠心分離機にて生乳 1.100kgから生クリー
ム82.5kgを抽出することによって、無脂乳固形分8.94％
及び乳脂肪分0.05％の脱脂乳を得た。この脱脂乳971.5
kg、脱脂粉乳28.5kg及びバター11.2kgを混合し、乳化し
て、無脂乳固形分11.4％及び乳脂肪分0.07％の加工乳
1.000kgを得た。Comparative Example 8 A non-fat milk solid content of 8.94% was obtained by extracting 82.5 kg of fresh cream from 1.100 kg of fresh milk using a centrifuge.
In addition, skim milk having a milk fat content of 0.05% was obtained. This skim milk 971.5
kg, skim milk powder 28.5 kg and butter 11.2 kg are mixed, emulsified and processed milk with non-fat milk solids 11.4% and milk fat 0.07%
I got 1.000kg.
【００２３】実施例１〜４及び比較例１〜８で得た加工
乳の成分を表２に示す。The components of the processed milk obtained in Examples 1 to 4 and Comparative Examples 1 to 8 are shown in Table 2.
【表２】（単位％） ──────────────────────────────── 乳脂肪分 無脂乳固形分 タンパク質 カルシウム ──────────────────────────────── 実施例１ 4.0 11.6 4.3 0.15 実施例２ 2.0 11.7 4.4 0.15 実施例３ 1.0 11.5 4.3 0.15 実施例４ 0.06 11.4 4.2 0.15 比較例１ 4.0 11.6 4.1 0.13 比較例２ 4.0 11.6 4.3 0.14 比較例３ 2.0 11.7 4.2 0.14 比較例４ 2.0 11.7 4.3 0.15 比較例５ 1.0 11.5 4.1 0.13 比較例６ 1.0 11.5 4.2 0.14 比較例７ 0.07 11.5 4.1 0.13 比較例８ 0.07 11.4 4.2 0.14 ────────────────────────────────[Table 2] (Unit%) ──────────────────────────────── Milk fat Non-fat milk solids Protein Calcium ──────────────────────────────── Example 1 4.0 11.6 4.3 0.15 Example 2 2.0 11.7 4.4 0.15 Example 3 1.0 11.5 4.3 0.15 Example 4 0.06 11.4 4.2 0.15 Comparative Example 1 4.0 11.6 4.1 0.13 Comparative Example 2 4.0 11.6 4.3 0.14 Comparative Example 2 2.0 11.7 4.2 0.14 Comparative Example 4 2.0 11.7 4.3 0.15 Comparative Example 5 1.0 11.5 4.1 0.13 Comparative Example 6 1.0 11.5 4.2 0.14 Comparative Example 7 0.07 11.5 4.1 0.13 Comparative Example 8 0.07 11.4 4.2 0.14 ────────────────────────────────
【００２４】[0024]
【試験例１】実施例１で得た加工乳と比較例１及び２で
得た加工乳について、官能パネラーによる官能試験を実
施した。官能パネラー５名により、それぞれの加工乳の
製造方法は伏せて官能評価を実施し、１番美味しいと思
うものには３点、２番目に美味しいと思うものには２
点、３番目に美味しいと思うものには１点、というよう
に点数を付けて集計した。その結果を表３に示す。Test Example 1 The processed milk obtained in Example 1 and the processed milk obtained in Comparative Examples 1 and 2 were subjected to a sensory test by a sensory panelist. By five sensory panelists, the production method of each processed milk was laid down and the sensory evaluation was carried out. 3 points for the most delicious one and 2 for the second most delicious one
Scores were given with one point for the item that I thought was the third most delicious, and so on. Table 3 shows the results.
【００２５】[0025]
【表３】 ─────────────────────────── パネラー A B C D E 合計点数 ─────────────────────────── 実施例１ 2 3 3 3 3 14 比較例１ 1 1 1 1 1 5 比較例２ 3 2 2 2 2 11 ──────────────────────────── 表３の結果について、有意水準５％で分散分析を行った
結果を表４に示す。[Table 3] ───────────────────────────Total score of panelists ABCDE ─────────────── ──────────── Example 1 2 3 3 3 3 14 Comparative Example 1 1 1 1 1 1 5 Comparative Example 2 3 2 2 2 2 11 ───────────に つ い て Table 4 shows the results of analysis of variance at the significance level of 5% for the results in Table 3.
【００２６】[0026]
【表４】 分散分析表 ──────────────────────────────────── 変動要因 変動 自由度 分散 観測された分散比 P-値 F境界値 ──────────────────────────────────── グループ間 8.4 2 4.2 31.5 1.68E-05 3.88529 グループ内 1.6 12 0.133333 合計 10 14 ──────────────────────────────────── 官能評価は有意水準５％で有意であり、実施例１で得た
加工乳と比較例１及び２で得た加工乳とでは、官能的に
差があることを示している。つまり、実施例1で得た加
工乳は、従来法である比較例１及び２で得た加工乳より
も風味的に優れているといえる。[Table 4] Analysis of variance table ──────────────────────────────────── Variation factor Variation degree of freedom Variance observation Variance ratio P-value F boundary value 間 between groups 8.4 2 4.2 31.5 1.68E-05 3.88529 Within group 1.6 12 0.133333 Total 10 14 ───────────────────────────────────官能 The sensory evaluation is significant at the significance level of 5%, indicating that there is a sensory difference between the processed milk obtained in Example 1 and the processed milk obtained in Comparative Examples 1 and 2. In other words, it can be said that the processed milk obtained in Example 1 is superior in flavor to the processed milk obtained in Comparative Examples 1 and 2, which are the conventional methods.
【００２７】[0027]
【試験例２】試験例１と同様にして、実施例２で得た加
工乳と比較例３及び比較例４で得た加工乳について、官
能パネラーによる官能試験を実施した。その結果を表５
に示す。Test Example 2 In the same manner as in Test Example 1, the processed milk obtained in Example 2 and the processed milk obtained in Comparative Examples 3 and 4 were subjected to a sensory test by a sensory panelist. Table 5 shows the results.
Shown in
【００２８】[0028]
【表５】 ─────────────────────────── パネラー A B C D E 合計点数 ─────────────────────────── 実施例２ 2 3 3 3 3 14 比較例３ 1 1 1 1 1 5 比較例４ 2 2 3 2 2 11 ─────────────────────────── 表５の結果について、有意水準５％で分散分析を行った
結果を表６に示す。[Table 5] ───────────────────────────Total score of panelists ABCDE ─────────────── ──────────── Example 2 2 3 3 3 3 14 Comparative Example 3 1 1 1 1 1 5 Comparative Example 4 2 2 3 2 2 11 ─────────── 、 Table 6 shows the results of analysis of variance at the significance level of 5% for the results in Table 5.
【００２９】[0029]
【表６】 分散分析表 ──────────────────────────────────── 変動要因 変動 自由度 分散 観測された分散比 P-値 F 境界値 ──────────────────────────────────── グループ間 8.4 2 4.2 31.5 1.68E-05 3.88529 グループ内 1.6 12 0.133333 合計 10 14 ──────────────────────────────────── 官能評価は有意水準５％で有意であり、実施例２で得た
加工乳と比較例３及び４で得た加工乳とは、官能的に差
があることを示している。つまり、実施例２で得た加工
乳は、従来法である比較例３及び４で得た加工乳よりも
風味的に優れているといえる。[Table 6] Analysis of variance ──────────────────────────────────── Variation factors Variation degree of freedom Variance observation Variance ratio P-value F boundary value 間 between groups 8.4 2 4.2 31.5 1.68E-05 3.88529 Within group 1.6 12 0.133333 Total 10 14 ───────────────────────────────────官能 The sensory evaluation was significant at the significance level of 5%, indicating that there was a sensory difference between the processed milk obtained in Example 2 and the processed milk obtained in Comparative Examples 3 and 4. That is, it can be said that the processed milk obtained in Example 2 is superior in flavor to the processed milk obtained in Comparative Examples 3 and 4, which are the conventional methods.
【００３０】[0030]
【試験例３】実施例１〜４で得た加工乳と市販の成分無
調整牛乳（雪印成分無調整牛乳）について、タンパク質
含量（％）及びカルシウム含量（％）を表７に示す。Test Example 3 Table 7 shows the protein content (%) and the calcium content (%) of the processed milk obtained in Examples 1 to 4 and commercially available non-adjusted milk (no-snow-marked milk).
【００３１】[0031]
【表７】（単位％） ──────────────────────────── タンパク質 カルシウム ──────────────────────────── 実施例１ 4.3 0.15 実施例２ 4.4 0.15 実施例３ 4.3 0.15 実施例４ 4.2 0.15 雪印成分無調整牛乳 3.2 0.11 ──────────────────────────── これによると、本発明の製造方法によって得られた加工
乳は、市販の成分無調整牛乳と比べて、高タンパク質及
び高カルシウムであるといえる。[Table 7] (Unit%) ──────────────────────────── Protein calcium ──────────── ──────────────── Example 1 4.3 0.15 Example 2 4.4 0.15 Example 3 4.3 0.15 Example 4 4.2 0.15 Non-Adjusted Milk with Snow Brand Components 3.2 0.11 ───────加工 According to this, processed milk obtained by the production method of the present invention has a higher protein content than commercially available non-adjusted milk. And high calcium.
【００３２】[0032]
【試験例４】試験例１と同様にして、実施例３で得た加
工乳と比較例５及び６で得た加工乳について、官能パネ
ラーによる官能試験を実施した。その結果を表８に示
す。Test Example 4 In the same manner as in Test Example 1, the processed milk obtained in Example 3 and the processed milk obtained in Comparative Examples 5 and 6 were subjected to a sensory test by a sensory panelist. Table 8 shows the results.
【００３３】[0033]
【表８】 ─────────────────────────── パネラー A B C D E 合計点数 ─────────────────────────── 実施例３ 2 3 3 3 3 14 比較例５ 1 1 1 1 1 5 比較例６ 3 2 2 2 2 11 ─────────────────────────── 表８の結果について、有意水準５％で分散分析を行った
結果を表９に示す。[Table 8] ───────────────────────────Total score of panelists ABCDE ─────────────── ──────────── Example 3 2 3 3 3 3 14 Comparative Example 5 1 1 1 1 1 5 Comparative Example 6 3 2 2 2 2 11 ───────────分散 Table 9 shows the results of analysis of variance at the significance level of 5% for the results in Table 8.
【００３４】[0034]
【表９】 分散分析表 ──────────────────────────────────── 変動要因 変動 自由度 分散 観測された分散比 P-値 F境界値 ──────────────────────────────────── グループ間 8.4 2 4.2 31.5 1.68E-05 3.88529 グループ内 1.6 12 0.133333 合計 10 14 ──────────────────────────────────── 官能評価は有意水準５％で有意であり、実施例３で得た
加工乳と比較例５及び６で得た加工乳とは、官能的に差
があることを示している。つまり、実施例３で得た加工
乳は、従来法である比較例５及び６で得た加工乳よりも
風味的に優れているといえる。[Table 9] Analysis of variance table ──────────────────────────────────── Variation factors Variation degree of freedom Variance observation Variance ratio P-value F boundary value 間 between groups 8.4 2 4.2 31.5 1.68E-05 3.88529 Within group 1.6 12 0.133333 Total 10 14 ───────────────────────────────────官能 The sensory evaluation was significant at the significance level of 5%, indicating that there was a sensory difference between the processed milk obtained in Example 3 and the processed milk obtained in Comparative Examples 5 and 6. That is, it can be said that the processed milk obtained in Example 3 is superior in flavor to the processed milk obtained in Comparative Examples 5 and 6, which are the conventional methods.
【００３５】[0035]
【試験例５】試験例１と同様にして、実施例４で得た加
工乳と比較例７及び８で得た加工乳について、官能パネ
ラーによる官能試験を実施した。その結果を表１０に示
す。Test Example 5 In the same manner as in Test Example 1, the processed milk obtained in Example 4 and the processed milk obtained in Comparative Examples 7 and 8 were subjected to a sensory test by a sensory panelist. Table 10 shows the results.
【００３６】[0036]
【表１０】 ─────────────────────────── パネラー A B C D E 合計点数 ─────────────────────────── 実施例４ 2 3 3 3 3 14 比較例７ 1 1 1 1 1 5 比較例８ 3 2 2 2 2 11 ─────────────────────────── 表１０の結果について、有意水準５％で分散分析を行っ
た結果を表１１に示す。[Table 10] ───────────────────────────Total score of panelists ABCDE ─────────────── ──────────── Example 4 2 3 3 3 3 14 Comparative Example 7 1 1 1 1 1 5 Comparative Example 8 3 2 2 2 2 11 ───────────分散 Table 11 shows the results of analysis of variance at the significance level of 5% for the results in Table 10.
【００３７】[0037]
【表１１】 分散分析表 ──────────────────────────────────── 変動要因 変動 自由度 分散 観測された分散比 P-値 F境界値 ──────────────────────────────────── グループ間 8.4 2 4.2 31.5 1.68E-05 3.88529 グループ内 1.6 12 0.133333 合計 10 14 ──────────────────────────────────── 官能評価は有意水準５％で有意であり、実施例４で得た
加工乳と比較例７及び８で得た加工乳とは、官能的に差
があることを示している。つまり、実施例４で得た加工
乳は、従来法である比較例７及び８で得た加工乳よりも
風味的に優れているといえる。[Table 11] Analysis of variance table ──────────────────────────────────── Variation factors Variation degrees of freedom Variance observation Variance ratio P-value F boundary value 間 between groups 8.4 2 4.2 31.5 1.68E-05 3.88529 Within group 1.6 12 0.133333 Total 10 14 ───────────────────────────────────官能 The sensory evaluation was significant at the significance level of 5%, indicating that there was a sensory difference between the processed milk obtained in Example 4 and the processed milk obtained in Comparative Examples 7 and 8. That is, it can be said that the processed milk obtained in Example 4 is superior in flavor to the processed milk obtained in Comparative Examples 7 and 8, which are the conventional methods.
【００３８】[0038]
【発明の効果】本発明によると、牛乳と比べて高タンパ
ク質及び高カルシウムの加工乳を得ることができる。ま
た、本発明は、従来法によって得られる加工乳よりも官
能的に優れた高タンパク質及び高カルシウムの加工乳を
効率的に製造することができる。According to the present invention, processed milk having higher protein and higher calcium than milk can be obtained. Further, the present invention can efficiently produce processed milk having high protein and high calcium which is functionally superior to processed milk obtained by a conventional method.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 今福 淳 埼玉県狭山市新狭山２−26−12 パルテノ ン102 (72)発明者 山本 晴敬 埼玉県川越市新宿町６−20−58 Ｆターム(参考） 4B001 BC99 EC01 EC05 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Jun Imafuku 2-26-12 Shinsayama, Sayama City, Saitama Prefecture Parthenon 102 (72) Harutaka Yamamoto 6-20-58 Shinjukucho, Kawagoe City, Saitama F-term ( Reference) 4B001 BC99 EC01 EC05
Claims (4)
て生乳の乳脂肪分を調整した後、逆浸透 (RO) 膜で処理
して、乳脂肪分及び無脂乳固形分を濃縮することを特徴
とする、タンパク質及びカルシウム含量の高い加工乳の
製造方法。Claims 1. A milk fat content of raw milk is adjusted by separating a part of milk fat content by centrifugation, and then treated with a reverse osmosis (RO) membrane to concentrate milk fat content and nonfat milk solid content. A method for producing processed milk having a high protein and calcium content.
量％以下に調整した後、RO膜で処理して、乳脂肪分 3.8
重量％以上5.0 重量％以下及び無脂乳固形分 8.6重量％
以上15.0重量％以下に濃縮する請求項１記載の加工乳の
製造方法。2. After adjusting the milk fat content of raw milk to 0.5% by weight or more and 3.7% by weight or less, the raw milk is treated with an RO membrane to obtain a milk fat content of 3.8% by weight.
Not less than 5.0% by weight and non-fat milk solids 8.6% by weight
2. The method for producing processed milk according to claim 1, wherein the concentrated milk is concentrated to not less than 15.0% by weight.
量％以下に調整した後、RO膜で処理して、乳脂肪分 1.0
重量％以上3.8 重量％未満及び無脂乳固形分8.6重量％
以上15.0重量％以下に濃縮する請求項１記載の加工乳の
製造方法。3. After adjusting the milk fat content of raw milk to 0.5% by weight or more and 3.7% by weight or less, the raw milk is treated with an RO membrane to obtain a milk fat content of 1.0%.
Weight% or more and less than 3.8% by weight and non-fat milk solid content 8.6% by weight
2. The method for producing processed milk according to claim 1, wherein the concentrated milk is concentrated to not less than 15.0% by weight.
量％以下に調整した後、RO膜で処理して、乳脂肪分0.06
重量％以上 1.8重量％未満及び無脂乳固形分8.6重量％
以上15.0重量％以下に濃縮する請求項１記載の加工乳の
製造方法。4. After adjusting the milk fat content of raw milk to 0.05% by weight or more and 1.6% by weight or less, the raw milk is treated with an RO membrane to obtain a milk fat content of 0.06% by weight.
Weight% or more and less than 1.8% by weight and non-fat milk solid content 8.6% by weight
2. The method for producing processed milk according to claim 1, wherein the concentrated milk is concentrated to not less than 15.0% by weight.
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Cited By (9)
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|---|---|---|---|---|
| WO2008034199A1 (en) * | 2006-09-22 | 2008-03-27 | Medela Holding Ag | Treatment of mother's milk |
| JP2008109940A (en) * | 2008-01-23 | 2008-05-15 | Meiji Milk Prod Co Ltd | Creams having excellent flavor/physical properties, and method for producing the same |
| US7611742B2 (en) | 2003-02-21 | 2009-11-03 | HP Hood, LLC | Reduced fat and carbohydrate milk product and process for manufacturing such milk product |
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| JP2016158628A (en) * | 2015-03-05 | 2016-09-05 | 宜蘭食品工業股▲フン▼有限公司 | Method for concentrating cow milk, and method for preparing dairy product |
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| CN115590070A (en) * | 2022-10-25 | 2023-01-13 | 光明乳业股份有限公司（Cn） | High-protein high-fat high-calcium concentrated thick cow milk and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7611742B2 (en) | 2003-02-21 | 2009-11-03 | HP Hood, LLC | Reduced fat and carbohydrate milk product and process for manufacturing such milk product |
| US7700145B1 (en) | 2004-02-17 | 2010-04-20 | Hp Hood Llc | Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods |
| USRE46227E1 (en) | 2004-02-17 | 2016-12-06 | Hp Hood Llc | Methods of making a low-carbohydrate dairy beverage and dairy beverages made from such methods |
| JP2009540863A (en) * | 2006-06-23 | 2009-11-26 | ザ グッド カウ カンパニー | Milk heat treatment method |
| WO2008034199A1 (en) * | 2006-09-22 | 2008-03-27 | Medela Holding Ag | Treatment of mother's milk |
| JP2008109940A (en) * | 2008-01-23 | 2008-05-15 | Meiji Milk Prod Co Ltd | Creams having excellent flavor/physical properties, and method for producing the same |
| JP4582669B2 (en) * | 2008-01-23 | 2010-11-17 | 明治乳業株式会社 | Creams with excellent flavor and physical properties and methods for producing the same. |
| WO2016002919A1 (en) * | 2014-07-04 | 2016-01-07 | 株式会社明治 | Milk beverage and method for producing same |
| JP2016158628A (en) * | 2015-03-05 | 2016-09-05 | 宜蘭食品工業股▲フン▼有限公司 | Method for concentrating cow milk, and method for preparing dairy product |
| CN106172751A (en) * | 2016-07-05 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and preparation method thereof |
| CN106172751B (en) * | 2016-07-05 | 2019-11-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk and preparation method thereof |
| CN115590070A (en) * | 2022-10-25 | 2023-01-13 | 光明乳业股份有限公司（Cn） | High-protein high-fat high-calcium concentrated thick cow milk and preparation method thereof |
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