Dairy production methods

Abstract

To provide a manufacturing method of a more excellent dairy product.SOLUTION: The method includes: a boiling step in which after putting refrigerated raw milk in an inner pot, the inner pot is placed on an outer pot already filled with water so that the inner pot is not submerged in the water in the outer pot, the water is boiled in the outer pot, and the raw milk in the inner pot is indirectly heated by steam generated by boiling to a temperature of 90°C. or more at the center and not boiling, and sterilized while being boiled for a total heating time of 120 to 140 minutes, to obtain an intermediate milk product after sterilization by boiling: and a rapid cooling step of cooling the intermediate milk product after boiling and sterilization to 4°C within 30 to 45 minutes to obtain a dairy product.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing food products, and in particular to a method for producing dairy products. [Background technology]

[0002] Milk, such as cow's milk, goat's milk, and sheep's milk, are the most commonly used milk sources. In order to preserve the fresh flavor of raw milk, food manufacturers generally process raw milk in the shortest possible time, for example, through high-temperature pasteurization and fat removal, to make commercial dairy products.

[0003] A commonly used high-temperature sterilization method, for example the method disclosed in Patent Document 1, prevents protein denaturation by flash sterilizing raw milk at high temperature with high-temperature steam.

[0004] However, such high-temperature flash sterilization processing does not allow the milk's aroma and flavor to be fully expressed, and some consumers experience symptoms such as abdominal bloating when drinking commercially available dairy products, which makes it difficult to supplement their nutrition with dairy products. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] China Patent Publication No. 110769694 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a method for producing a dairy product which can ameliorate at least one of the problems of the prior art. [Means for solving the problem]

[0007] In order to achieve the above object, the present invention provides

[0008] A boiling process in which the refrigerated raw milk is placed in an inner pot, and then the inner pot is placed in an outer pot already filled with water so that the inner pot is not immersed in the water in the outer pot, the water in the outer pot is boiled, and the raw milk in the inner pot is indirectly heated with the steam generated by the boiling to a temperature at the center of the raw milk of 90°C or higher but not boiling, and the raw milk is sterilized while being boiled for a total heating time of 120 to 140 minutes, and an intermediate milk product is obtained after boiling and sterilization;

[0009] and a rapid cooling step of cooling the intermediate dairy product after the boiling and sterilization to 4°C within 30 to 45 minutes to obtain a dairy product. Effect of the Invention

[0010] As described above, the method for producing dairy products of the present invention can sterilize raw milk by the stewing process and the rapid cooling process, and can also increase the protein reducing substance (PRS), Trolox equivalent antioxidant capacity (TEAC), lactose content, total sugar content, and formal nitrogen (formol nitrogen). Due to the increase in formol nitrogen, the produced dairy product is easier to digest and is less likely to cause abdominal bloating. [Brief description of the drawings]

[0011] [Figure 1] FIG. 1 is a flow diagram illustrating an embodiment of a dairy production method of the present invention. [Diagram 2] FIG. 4 is a cross-sectional view showing the stewing process of the embodiment. [Diagram 3] FIG. 4 is a cross-sectional view showing a filtering step of the embodiment. [Figure 4] 4A to 4C are cross-sectional views showing a rapid cooling step of the embodiment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Before describing the present invention in more detail, it should be noted that, where considered appropriate, numerals or numeral suffixes have been repeated among the figures to indicate corresponding or similar elements which may have similar characteristics.

[0013] Fig. 1 is a flow diagram showing an embodiment of the dairy product production method of the present invention, and Fig. 2 is a cross-sectional view showing the stewing step of the above embodiment.

[0014] As shown in Figures 1 and 2, the dairy product production method of the present invention is suitable for processing low-temperature refrigerated raw milk 801 to produce dairy products. Examples of raw milk 801 include, but are not limited to, cow's milk, goat's milk, and sheep's milk. Examples of the low-temperature refrigeration temperature include, but are not limited to, 0°C to 7°C.

[0015] The dairy production method of the present invention includes an initial filtration step 910, a cooking step 920, a maturation step 930, a filtration step 940, and a rapid cooling step 950, as shown in FIG.

[0016] In the initial filtration step 910, the raw milk 801 is filtered through a filter net (not shown) to filter out solid matter in the raw milk 801. Examples of the solid matter include, but are not limited to, coagulated membranes and polymers formed by milk proteins and milk fats.

[0017] The stewing process 920 is a process for heating and stewing the raw milk 801 that has been processed in the initial filtration process 910, and includes a sub-process of stewing with the lid closed 921 and a sub-process of stewing with the lid open 922 that are performed consecutively.

[0018] In the lid-closed simmering sub-process 921, as shown in the left diagram of FIG. 2, raw milk 801 is put into the inner pot 31, and then the opening of the inner pot 31 is covered with the lid 32. Then, the inner pot 31 is placed in the outer pot 33, which already contains water 802, so that it is not submerged in the water 802 in the outer pot 33, that is, the inner pot 31 is placed so that the bottom edge of the inner pot 31 is higher than the water level of the water 802 in the outer pot 33 and the top edge of the inner pot 31 is higher than the top edge of the outer pot 33, and a cloth-made block 37 is used to block the gap between the inner pot 31 and the inside of the top of the outer pot 33, thereby reducing the loss of steam described below. Then, the water 802 in the outer pot 33 is boiled by the heater 36, and the raw milk 801 in the inner pot 31 is indirectly heated by the high-temperature steam generated by the boiling. The cloth may be, for example, cotton cloth, but is not limited thereto.

[0019] In this embodiment, the water 802 in the outer pot 33 is room temperature water of 26°C to 30°C, the volume of the raw milk 801 is 30 liters, and the raw milk 801 is heated to a temperature where the center temperature is 90°C or more but does not reach boiling within 50 to 60 minutes, and then the state is maintained for 10 to 20 minutes. However, the time for heating the raw milk 801 to a temperature where the center temperature is 90°C or more but does not reach boiling varies depending on the amount of raw milk 801, and when the amount of raw milk 801 is relatively small, it can be heated to a temperature where the center temperature is 90°C or more but does not reach boiling in less than 50 minutes, for example, 40 minutes. The total heating time of the lid-closed simmering sub-step 921 is 50 to 70 minutes, and 60 minutes is preferable. The sterilized intermediate dairy product 803 is obtained by the lid-closed simmering sub-step 921.

[0020] In addition, in this embodiment, the lid 32 directly covers the opening of the inner pot 31, and the weight of the lid 32 itself seals the opening of the inner pot 31, thereby creating a positive pressure state in the inner pot 31 during the lid closing and simmering sub-process 921.

[0021] After the lid-closed simmering sub-step 921 is completed, the lid-open simmering sub-step 922 is successively carried out.

[0022] In the lid-open simmering sub-process 922, as shown in the right diagram of FIG. 2, the lid 32 is removed from the inner pot 31 and the opening of the inner pot 31 is left open, and the water 802 in the outer pot 33 is heated by the heater 36 to heat the pasteurized intermediate dairy product 803 for 60 to 80 minutes so that the center temperature is maintained at 90° C. or higher but not at a boiling temperature, thereby obtaining a simmered pasteurized intermediate dairy product 804.

[0023] In the open-lid boiling sub-process 922, a film derived from milk components gradually forms on the liquid surface of the pasteurized intermediate dairy product 803. The film is formed by proteins and fats in the dairy product due to evaporation of moisture on the surface of the dairy product caused by heating the dairy product or hot dairy product, and is sometimes called milk skin. Since the film produces aroma after maturation, the pasteurized intermediate dairy product 803 is stirred with the stirrer 34 at predetermined time intervals, for example, 5 minutes or 10 minutes (but not limited thereto), to break and dissolve the film. Each stirring is performed for a predetermined stirring time, for example, 30 seconds to 40 seconds (but not limited thereto). The film formed on the surface layer of the pasteurized intermediate dairy product 803 is broken and dissolved by the stirring, improving the aroma of the produced dairy product.

[0024] In this embodiment, the stirrer 34 is inserted into a liquid layer in a depth range from the liquid level of the sterilized intermediate milk product 803 to 2 / 3 of the depth (i.e., at the depth from the liquid level of the sterilized intermediate milk product 803 to the bottom of the inner pot 31, in a depth range from the liquid level of the sterilized intermediate milk product 803 to 2 / 3 of said depth), but is not limited thereto. As long as the film formed on the surface layer of the sterilized intermediate milk product 803 can be broken and dissolved, for example, the stirrer 34 can be inserted into a liquid layer in a depth range from the liquid level of the sterilized intermediate milk product 803 to 1 / 2 of the depth to stir the liquid.

[0025] In the stewing step 920, the total heating time is 120 to 140 minutes.

[0026] The maturation process 930 is a process in which, after the boiling process 920 is completed, heating is stopped and the boiled and sterilized intermediate dairy product 804 is allowed to stand for 5 to 15 minutes, preferably for 10 minutes. In the maturation process 930, a film gradually forms again on the liquid surface of the boiled and sterilized intermediate dairy product 804, so that the film formed on the surface of the boiled and sterilized intermediate dairy product 804 is broken by the stirrer 31 and dissolved in the boiled and sterilized intermediate dairy product 804 to absorb the aroma, before the boiled and sterilized intermediate dairy product 804 is transferred to the subsequent process or used for another purpose.

[0027] 3, in the filtering step 940, while the boiled and sterilized intermediate dairy product 804 processed in the maturation step 930 is placed in a cooling container 41, solid matter in the boiled and sterilized intermediate dairy product 804 is filtered through another filtering net 42. Examples of the solid matter include, but are not limited to, unbroken membranes, granular or clumped milk fat, and other solid matter generated during boiling.

[0028] Thus, the aging step 930 and the filtering step 940 are performed between the cooking step 920 and the rapid cooling step 950.

[0029] 4, in the rapid cooling step 950, a cooling vessel 41 for containing the boiled and sterilized intermediate milk product 804 after the filtration step 940 is installed on the rotary driver 35, and a heat exchanger 43 and another stirrer 45 are immersed in the boiled and sterilized intermediate milk product 804 to cool the boiled and sterilized intermediate milk product 804 with the heat exchanger 43, and the rotary driver 35 rotates the cooling vessel 41 relative to the heat exchanger 43 and the stirrer 45, so that the heat exchanger 43 and the stirrer 45 stir the boiled and sterilized intermediate milk product 804. Simultaneously with the rotation, one or more water sprinklers 44 continuously spray cold water 805 at 0°C to 4°C on the outer surface of the cooling vessel 41, thereby cooling the central temperature of the boiled and sterilized intermediate milk product 804 to 4°C within 30 to 45 minutes to obtain the milk product of the present invention. In another embodiment, the rotation driver 35 can rotate the cooling vessel 41 relative to the heat exchanger 43 and the agitator 45, while rotating the agitator 45 in the opposite direction to the rotation of the cooling vessel 41. The central temperature refers to the temperature of the central area of ​​the raw milk 801, the pasteurized intermediate dairy product 803, or the stewed and pasteurized intermediate dairy product 804 in the inner pot 31.

[0030] The types of heat exchanger 43 and agitator 45 are numerous and can be implemented in a variety of types of heat exchangers and agitators and are not limited to the embodiment shown in FIG.

[0031] After the above manufacturing method is completed, the manufactured dairy product is packed and sealed in bottles or cans in a packaging and refrigeration process, and the packaged dairy product is sent to a refrigeration device for low-temperature refrigeration.

[0032] Tables 1 to 3 show a comparison of the protein reducing value, Trolox equivalent antioxidant capacity, lactose content, total sugar content, and formol nitrogen content of raw cow's milk, commercially available dairy products (cow's milk, Ruiho Extremely Fresh Milk manufactured by President Enterprises, Taiwan), and dairy products produced by processing the raw milk using the dairy product manufacturing method of the present invention (hereinafter referred to as "dairy products of the present invention").

[0033] The protein reducing value was measured using a spectrophotometer (manufacturer: Shishin Technology, Taiwan, model number: SH-U830) according to the AOAC Method.

[0034] Trolox equivalent antioxidant capacity was measured by the ABTS Method using the above spectrophotometer.

[0035] The lactose content and total sugar content were measured using HPLC (manufacturer: Shimadzu Corporation, measuring device model number: SHIMADZU RID-10A, liquid delivery unit model number: SHIMADZU LC-10AD) in accordance with method 12634 (Method of test for fruit and vegetable juice products - Determination of sugars by HPLC) in the CNS, a national standard in Taiwan.

[0036] The formol nitrogen content was measured based on the method N6219 (Method of test for fruit and vegetable juice products - Determination of Formol nitrogen) in the above CNS No. 12630.

[0037] As shown in Tables 1 to 3, when the raw milk was made into a dairy product by the method of the present invention, the protein reducing value, Trolox equivalent antioxidant capacity, lactose content, total sugar content, and formol nitrogen content were significantly increased, and these values ​​were higher than those of commercially available dairy products.

[0038] A high protein reducing value means that the degree of denaturation of whey protein in dairy products is high, which increases the Trolox equivalent antioxidant capacity, and also increases the content of formol nitrogen. An increase in lactose content and total sugar content indicates that the sugar in raw milk has become lactose that is good for the human body. A high content of formol nitrogen means a high content of amino acids in dairy products, and the relatively high content of amino acids that are easily absorbed by the human body makes it less likely that abdominal bloating symptoms will occur. [Table 1] [Table 2] [Table 3]

[0039] As described above, the design of the stewing process 920 including the sub-process 921 of stewing with the lid closed and the sub-process 922 of stewing with the lid open can achieve the purpose of sterilizing the raw milk 801, and can enhance the aroma of the produced dairy product, and the subsequent maturation process 930 can increase the amount of the maturated film to further enhance the aroma of the produced dairy product. Furthermore, the design of the rapid cooling process 950 can preserve the freshness of the produced dairy product.

[0040] In addition, the milk product of the present invention has a significantly increased protein reducing value, Trolox equivalent antioxidant capacity, lactose content, total sugar content and formol nitrogen content, which are all higher than those of commercially available milk products. The increased formol nitrogen makes the milk product easier to digest and less likely to cause abdominal distension. Therefore, the method for producing the milk product of the present invention is a new method for producing a milk product that can achieve the object of the present invention.

[0041] Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, but encompasses all modifications and equivalent configurations as various configurations falling within the spirit and scope of the broadest interpretation. [Industrial Applicability]

[0042] The method for producing a dairy product of the present invention is suitable for producing dairy products. [Explanation of symbols]

[0043] 31 Inner pot 32 Lid 33 Outside pot 35 Rotary drive 36 Heating device 34 Mixer 37 Blocking 41 Cooling Container 42 Filtration Net 44 Sprinkler 45 Mixer 801 Raw Milk 802 water 803 Intermediate milk products after sterilization 804 Intermediate dairy products after sterilization by boiling 805 Cold water 910 Initial filtration process 920 Stewing process 921 Lid-closed simmering sub-process 922 Lid Opening and Simmering Sub-Process 930 Aging process 940 Filtration process 950 Rapid cooling process

Claims

1. a boiling process in which the refrigerated raw milk is placed in an inner pot, and then the inner pot is placed in an outer pot already filled with water so that the inner pot is not submerged in the water in the outer pot, the water in the outer pot is boiled, and the raw milk in the inner pot is indirectly heated with the steam generated by the boiling to a temperature at the center of the raw milk of 90°C or higher but not boiling, and the raw milk is sterilized while being boiled for a total heating time of 120 to 140 minutes, and an intermediate milk product is obtained after boiling and sterilization; and a rapid cooling step of cooling the intermediate dairy product after the boiling and sterilization to 4°C within 30 to 45 minutes to obtain a dairy product.

2. The stewing step includes a sub-step of stewing with the lid closed and a sub-step of stewing with the lid open, which are performed successively, The lid-closed simmering sub-process is a process for heating the raw milk to a temperature at the center of 90° C. or higher but not boiling, while covering the inner pot with a lid, for a total heating time of 50 to 70 minutes, to obtain a pasteurized intermediate milk product; The method for producing a dairy product according to claim 1, characterized in that the lid-open simmering sub-step is a step of removing the lid from the inner pot, and heating the sterilized intermediate dairy product for 60 to 80 minutes so as to maintain a central temperature of 90°C or higher but not boiling, thereby obtaining the simmered sterilized intermediate dairy product.

3. The method for producing a dairy product according to claim 2, characterized in that, in the open-lid stewing sub-process, the pasteurized intermediate dairy product is stirred with a stirrer to break and dissolve a film derived from milk components formed on the surface of the pasteurized intermediate dairy product.

4. 4. The method for producing a dairy product according to claim 3, wherein in the open-lid boiling sub-step, the stirrer is placed in a liquid layer at a depth ranging from the liquid level of the pasteurized intermediate dairy product to 2 / 3 of the liquid level and stirs the liquid.

5. 2. The method for producing a dairy product according to claim 1, further comprising, between the stewing step and the rapid cooling step, a maturation step of leaving the intermediate dairy product after stewing and sterilization for 5 to 15 minutes after stopping heating.

6. In the maturation step, a film derived from milk components formed on the surface of the intermediate dairy product after the boiling and sterilization is broken and dissolved by a stirrer, 6. The method for producing a dairy product according to claim 5, further comprising a filtration step between the maturation step and the rapid cooling step, for filtering solid matter in the boiled and sterilized intermediate dairy product treated in the maturation step.

7. 2. The method for producing a dairy product according to claim 1, further comprising an initial filtration step of filtering solid matter contained in the raw milk before the stewing step.

8. 2. The method for producing a dairy product according to claim 1, characterized in that in the rapid cooling step, a heat exchanger is immersed in the boiled and sterilized intermediate milk product to cool the boiled and sterilized intermediate milk product, and a cooling container containing the boiled and sterilized intermediate milk product is rotated relative to the heat exchanger while cold water of 0°C to 4°C is poured onto an outer surface of the cooling container.

9. 9. The method for producing a dairy product according to claim 8, wherein in the rapid cooling step, an agitator is immersed in the post-stew-sterilized intermediate dairy product, and the cooling vessel is rotated relative to the heat exchanger and the agitator.

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