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Milk processed food using whey and manufacturing method thereof

A heating process and process technology, applied in the field of milk processed food and its manufacturing, can solve the problems of limited use, insufficient utilization, limited use, etc., and achieve the effects of obtaining nutritional physiology, less sour or miscellaneous taste, and efficient intake

Active Publication Date: 2015-10-14
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, seasonings and sauces are also used, but their eating occasions or uses are usually limited
In addition, when it comes to Chinese food or Japanese food (Japanese food), there are fewer opportunities to eat milk and dairy products. At best, they are used by adding flavoring agents, etc., so their uses are obviously limited.
[0013] Furthermore, the food using fermented milk and whey protein in the prior art has a strong milky smell, so it is difficult to combine with Japanese food, and it is difficult to adjust to the taste of Japanese food
In addition, its uses are limited, such as mixing with other foods
Therefore, despite the high nutritional value and functionality of milk and dairy products, there are cases where their utilization is insufficient

Method used

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  • Milk processed food using whey and manufacturing method thereof
  • Milk processed food using whey and manufacturing method thereof
  • Milk processed food using whey and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0089] The effect of the type of WPC and WPI on the taste of edible gel

[0090] For each sample number (sample numbers: 1-1, 1-2, and 1-3), milk-processed foods (edible gels) were produced with the ingredients shown in Table 1.

[0091] The raw materials (except lactic acid bacteria) of each sample were adjusted in the compounding ratio described in Table 1.

[0092] Table 1

[0093] Table 1. Effects of types of WPC and WPI on the taste of processed dairy foods

[0094]

[0095] After adjusting and dissolving raw materials (excluding lactic acid bacteria), heat sterilization was performed at 95°C for 5 minutes each. After heating, cool the raw material to 40 to 45°C, and add 10 5 to 10 7 CFU / mL of lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilic lactis isolated from Meiji Bulgarian yoghurt, Meiji Dairy Co., Ltd.) were then filled into containers of various shapes. After filling, the container was moved to an incubator and fermented at 43° ...

Embodiment 2

[0098] Effect of β-lactoglobulin (β-LG) ratio in total protein on taste of edible gels

[0099] In the same way as in Example 1, each sample number (sample number: 2-1, 2-2, 2-3, 2-4, and 2-5) was prepared with the ratio of raw materials shown in Table 2 Dairy processed food (edible gel).

[0100] Table 2

[0101] Table 2. The effect of the ratio of β-LG on the taste of dairy processed food

[0102]

[0103] Gels with a ratio (ratio) of β-lactoglobulin in the total protein of the raw material of 74% or more after sensory evaluation of the gels of each sample number (specialized panel: 5 persons) (sample numbers: 2-4 and 2-5) to obtain a pure taste. On the other hand, in the samples (sample numbers: 2-1, 2-2, and 2-3) in which the ratio (proportion) of β-lactoglobulin in the total protein was low, a pure taste could not be obtained. In addition, the color difference (L value, a value, b value) of the obtained gel was measured with a spectrocolorimeter Kara-Analaizer TC18...

Embodiment 3

[0110] Effect of β-lactoglobulin (β-LG) ratio in total protein on physical properties

[0111] In the same way as in Example 1, each sample number (sample number: 3-1, 3-2, 3-3, 3-4, and 3-5) was prepared with the ratio of raw materials shown in Table 4 Dairy processed food (edible gel).

[0112] Table 4

[0113] Table 4. The effect of the concentration of β-LG on the taste of dairy processed food

[0114]

[0115] After checking the breaking strength and sensory evaluation of the gels of each sample number (specialized panel: 5 persons), the concentration of β-lactoglobulin in all the gels was 2.16% or more (sample number: 3- 2, 3-3, 3-4 and 3-5) for pure flavor. Also, gels having moderate hardness of 41.0 g or more were obtained among these gels.

[0116] In addition, the inspection of the breaking strength was measured on the P5 / S axis using Techschana Raizer TA.XT Plus (Stable Micro Systems, SMS Corporation).

[0117] Further, Table 5 shows the results of detailed ...

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PUM

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Abstract

The present invention addresses the problem of providing a dairy product with reduced milk odor specific to products in which fermented milk and whey protein are used. A method for manufacturing an edible gel, comprising: a starting material blending step for blending ß-lactoglobulin in a ratio of 70-100 wt% in the total protein of the starting material; a heating step performed after the starting material blending step; and a fermentation step by microorganisms after the heating step. The problem of the present invention is achieved by this method.

Description

technical field [0001] The present invention relates to a processed milk food using whey, a method for producing the same, and the like. Background technique [0002] Milk and dairy products are loved all over the world by people of all ages due to their high nutritional value and good taste. Dairy processed foods (dairy products) represented by yogurt and various cheeses are fermented milk with casein as the main protein source, which is coagulated by lactic acid fermentation, lowering of pH, and proteolytic enzymes (rennet) . In addition to casein, ricotta cheese etc. which use whey protein as a main protein source and are coagulated by thermal denaturation are known. [0003] In recent years, among milk and dairy products, the high functionality of whey in particular has attracted attention. However, the use of whey is limited to special foods such as prepared milk powder for infants, liquid food for people in need of care, and health food for athletes, as well as medi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C21/06A23C21/02
CPCA23C9/1307A23V2002/00
Inventor 刘婀娜佐藤优福井宗德
Owner MEIJI CO LTD
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