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Concentrated milk and method for producing same

A skimmed milk and blending technology, applied in the field of concentrated milk, can solve problems such as unsatisfactory taste, achieve good taste and mellow feeling, new flavor and eating feeling, and be beneficial to beauty and health

Active Publication Date: 2013-11-27
MEIJI CO LTD
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Problems solved by technology

[0010] Regarding the preparation method of this blended milk, processed milk (concentrated milk) and its preparation method (patent document 3 and patent document 4) which subject the milk raw material to membrane concentration treatment to increase nutrients such as protein and calcium and its preparation method have been disclosed (patent document 3, patent document 4), but these concentrated Milk is unsatisfactory in taste and other aspects due to the increase of solids concentration

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  • Concentrated milk and method for producing same
  • Concentrated milk and method for producing same
  • Concentrated milk and method for producing same

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[0042] The preparation method of the concentrated milk of the present invention is not particularly limited to the concentration treatment, including membrane separation method, vacuum evaporation method, etc., because the denaturation of nutritional components such as protein hardly occurs under the condition of no heating, so the membrane separation method is preferred.

[0043] The method for preparing concentrated milk of the present invention is not particularly limited to the membrane separation method, but from the perspective of less loss of nutrients such as protein, it is preferably ultrafiltration membrane (UF) method, reverse osmosis membrane (RO) method, nano Membrane filtration (NF) method; From the perspective of less loss of nutrients such as protein, lactose, vitamins and minerals, more preferably reverse osmosis membrane (RO) method and nanofiltration membrane (NF) method. In addition, from the viewpoint of less loss of protein, lactose, vitamins and mineral n...

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Abstract

Provided is a concentrated milk which contains protein, calcium and so on at higher concentrations than the existing cow's milk, has a high nutritional value and yet shows a refreshing texture. A concentrated milk having a favorable texture can be obtained by deoxidizing a concentrated milk, which has a high non-fat milk solid concentration, before pasteurization to thereby reduce the viscosity thereof.

Description

technical field [0001] The invention relates to concentrated milk with high solid content but low viscosity and a method for preparing the concentrated milk. Background technique [0002] Consumers have three requirements for milk (category): "natural", "delicious" and "nutrition / function". Here, the characteristics of conventional milk are sorted out as follows. [0003] "Natural milk" not only gives people a good impression of being natural and natural, but also has a good taste, but on the other hand, there are also opinions that more nutrients such as calcium should be added. [0004] "Low-fat milk" has low calories and has a refreshing feeling, and has good reviews, but on the other hand, there are opinions that it has a light taste and more nutrition. [0005] "Extra thick (concentrated) milk" is evaluated as full-bodied and delicious, but on the other hand, there are opinions that it is high in fat and will make you fat. [0006] "Milk drinks" have good reviews for...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/142
CPCA23C9/142A23C1/14
Inventor 菅原崇本多健志村上里香越膳浩
Owner MEIJI CO LTD
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