Method for producing a food composition

Abstract

A condensed milk-like composition comprising a sugar alcohol, a concentrated milk protein powder and a milk powder, wherein the content of lactose is 21 wt% or less expressed in lactose concentration in water.

Description

Technical Field

[0001] The present invention relates to a food composition, and more particularly to a condensed milk-like composition. The present invention also relates to a method for producing a food composition, and more particularly to a method for producing a condensed milk-like composition.

Background Art

[0002] Sweetened condensed milk is generally produced by dissolving sucrose in raw milk, then evaporating the water and concentrating it 2 to 3 times. Also, sweetened condensed milk has its water activity reduced to about 0.8 to 0.9 by increasing the solid content, suppressing the growth of microorganisms, and enhancing its shelf life, enabling distribution at room temperature. In the production of general sweetened condensed milk, there are many steps such as raw milk reception, milk storage, standardization, rough boiling, homogenization, sterilization, concentration, cooling, seeding, etc. Also, corresponding equipment is required for each of these, and especially in the raw milk reception, milk storage, and concentration steps, large-scale equipment and machinery may be necessary.

[0003] For the purpose of suppressing raw material costs, condensed milk-like dairy products have been marketed at home and abroad without using raw milk, by adding sucrose and vegetable oil as a substitute for milk fat to reconstituted milk obtained by dissolving whole milk powder and skim milk powder in water, and concentrating under reduced pressure or by heating. Various manufacturing methods have been proposed for condensed milk-like dairy products. For example, a condensed milk-like whey composition has been proposed by adding water, sucrose, dextrin, milk protein concentrate, and hydrogenated palm oil to liquid whey obtained as a by-product of dairy product manufacturing and concentrating it. (Patent Document 1) As a method for simplifying the manufacturing process, a method for producing a condensed milk-like dairy product having functional and physical properties equivalent to those of sweetened condensed milk by using defatted concentrated milk, skim milk powder, whole milk powder, and sucrose as raw materials and mixing high-concentration raw materials in a multi-functional tank or the like to reduce the concentration process has been proposed. (Patent Documents 2 and 3) As a method for reducing the seeding process, a manufacturing method using concentrated milk obtained by subjecting raw milk to membrane treatment and removing lactose has been proposed. (Patent Document 4)

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent No. 6012177 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2003 - 199492 [Patent Document 3] Japanese Unexamined Patent Application Publication No. 2014 - 226139 [Patent Document 4] Japanese Unexamined Patent Application Publication No. Hei 9 - 224566 [Summary of the Invention] [Problems to be Solved by the Invention]

[0005] The problem to be solved by the present invention is to provide a condensed - milk - like composition having the same flavor, viscosity characteristics, and storage stability as conventional condensed - milk - like compositions by a simpler manufacturing method than conventional ones. [Means for Solving the Problems]

[0006] For the purpose of simplifying the manufacturing process, a high - concentration raw material mixing method with reduced concentration steps is applied. However, if the same solid - content concentration as in sweetened condensed milk is maintained, the amount of dissolving water decreases, making powder dissolution difficult. Insufficient dissolution causes poor flavor, poor texture, increased viscosity, and scorching during heating. Therefore, it is necessary to use concentrated milk or skim - milk concentrate in which milk proteins are in a hydrated state in advance, or to prepare a high - performance dissolver for improving solubility. When aiming to improve solubility and increasing the amount of dissolving water, the solid concentration decreases, and compared with conventional sweetened condensed milk, the flavor and properties become weak and poor. Also, the increased water activity promotes the growth of microorganisms and impairs the storage stability. By maintaining an appropriate solid concentration while maintaining a low water activity and increasing the dissolving water, powder dissolution becomes easy while retaining the condensed - milk - like flavor.

[0007] The present inventors have conducted intensive studies to solve the above problems, and by using sugar alcohol and concentrated milk protein powder that has been previously subjected to lactose removal treatment, the manufacturing process can be simplified, and it has been found that a condensed milk-like composition having a similar flavor, viscosity characteristics, and good storage stability at refrigerated and room temperatures can be provided, leading to the completion of the present invention.

[0008] The present invention specifically is as follows. <1>A condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and skim milk powder, wherein the lactose content is 21% by weight or less in terms of lactose concentration in water, said condensed milk-like composition. <2>The condensed milk-like composition according to <1>, wherein 18% by weight or more of the milk protein contained in said condensed milk-like composition is derived from concentrated milk protein powder. <3>The condensed milk-like composition according to <1> or <2>, wherein in the milk protein contained in said condensed milk-like composition, the ratio of the milk protein derived from concentrated milk protein powder to the milk protein derived from skim milk powder is 1:4 to 4:1. <4>The condensed milk-like composition according to any one of <1> to <3>, further containing vegetable oil and / or saccharides. <5>A method for producing a condensed milk-like composition, comprising a step of adding sugar alcohol, concentrated milk protein powder, and skim milk powder to dissolved water and mixing to obtain a condensed milk-like mix, and a step of sterilizing said condensed milk-like mix to obtain a condensed milk-like composition, wherein the lactose content of said condensed milk-like composition is 21% by weight or less in terms of lactose concentration in water, said production method. <6>The method for producing a condensed milk-like composition according to <5>, wherein 18% by weight or more of the milk protein contained in said condensed milk-like composition is derived from concentrated milk protein powder. <7>The method for producing a condensed milk-like composition according to <5> or <6>, wherein in the milk protein contained in said condensed milk-like composition, the ratio of the milk protein derived from concentrated milk protein powder to the milk protein derived from skim milk powder is 1:4 to 4:1. <8>The method for producing a condensed milk-like composition according to any one of <5> to <7>, not including a seeding step.

[0009] The present invention also comprises the following embodiments. <1>A condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and powdered milk, wherein the lactose content is 21% by weight or less in terms of lactose concentration in water, said condensed milk-like composition. <2>The condensed milk-like composition according to <1>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from the concentrated milk protein powder. <3>In the milk protein contained in the condensed milk-like composition, the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the powdered milk is 1:4 to 4:1, the condensed milk-like composition according to <1> or <2>. <4>The condensed milk-like composition according to any one of <1> to <3>, further containing vegetable oil and / or saccharides. <5>A condensed milk-like composition containing 1 to 30% by weight of sugar alcohol, 1 to 20% by weight of concentrated milk protein powder, 1 to 30% by weight of powdered milk, and 20 to 60% by weight of water based on the condensed milk-like composition, wherein the lactose content is 21% by weight or less in terms of lactose concentration in water, the condensed milk-like composition according to any one of <1> to <4>. <6>The condensed milk-like composition according to any one of <1> to <5>, wherein the concentrated milk protein powder contains 50 to 99% by weight of milk protein, 0.01 to 8% by weight of lactose, and 0 to 8% by weight of water. <7>The condensed milk-like composition according to any one of <1> to <6>, wherein the powdered milk contains 10 to 50% by weight of milk protein, 10 to 80% by weight of lactose, and 0 to 8% by weight of water. <8>The condensed milk-like composition according to any one of <1> to <3>, wherein the sugar alcohol is one or more selected from the group consisting of glycerin, erythritol, mannitol, maltitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L-threitol, D-arabinitol, and L-arabinitol. <9>The condensed milk-like composition according to any one of <1> to <3>, wherein the content of condensed milk is 50% by weight or less, preferably 30% by weight or less based on the condensed milk-like composition. <10>The condensed milk-like composition according to any one of <1> to <9>, wherein the concentrated milk protein powder is one or more selected from the group consisting of milk protein concentrate, whey protein concentrate, separated whey protein, and separated milk protein. <11>A method for producing a condensed milk-like composition, comprising: adding a sugar alcohol, a concentrated milk protein powder, and powdered milk to dissolved water and mixing to obtain a condensed milk-like mix; and sterilizing the condensed milk-like mix to obtain a condensed milk-like composition, wherein the lactose content of the condensed milk-like composition is 21% by weight or less based on the lactose concentration in water. <12>The method for producing a condensed milk-like composition according to <11>, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from the concentrated milk protein powder. <13>The method for producing a condensed milk-like composition according to <11> or <12>, wherein the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the powdered milk in the milk protein contained in the condensed milk-like composition is 1:4 to 4:1. <14>The method for producing a condensed milk-like composition according to any one of <11> to <13>, which does not include a seeding step. <15>The method for producing a condensed milk-like composition according to any one of <11> to <14>, wherein the condensed milk-like composition contains 1 to 30% by weight of a sugar alcohol, 1 to 20% by weight of a concentrated milk protein powder, 1 to 30% by weight of powdered milk, and 20 to 60% by weight of water based on the condensed milk-like composition. <16>The method for producing a condensed milk-like composition according to any one of <11> to <15>, wherein the concentrated milk protein powder contains 50 to 99% by weight of milk protein, 0.01 to 8% by weight of lactose, and 0 to 8% by weight of water. <17>The method for producing a condensed milk-like composition according to any one of <11> to <16>, wherein the powdered milk contains 10 to 50% by weight of milk protein, 10 to 80% by weight of lactose, and 0 to 8% by weight of water. <18>The method for producing a condensed milk-like composition according to any one of <11> to <17>, wherein the sugar alcohol is one or more selected from the group consisting of glycerin, erythritol, mannitol, maltitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L-threitol, D-arabinitol, and L-arabinitol. <19>The method for producing a condensed milk-like composition according to any one of <11> to <18>, wherein the content of condensed milk in the condensed milk-like composition is 50% by weight or less, preferably 30% by weight or less, based on the condensed milk-like composition.

Advantages of the Invention

[0010] It is possible to provide a condensed milk-like composition having the same flavor, viscosity characteristics, and storage stability at refrigerated and room temperatures as a conventional condensed milk-like composition by a simpler production method.

Embodiments for Carrying Out the Invention

[0011] 1. Condensed milk-like composition (Sugar alcohol) In this specification, the sugar alcohol means a saccharide having an alcohol group (OH group) generated by reducing saccharides (e.g., monosaccharides, disaccharides, etc.). By adding the sugar alcohol to the condensed milk-like composition, it becomes possible to increase the water content while reducing the water activity, so that the solubility of the powder raw material can be improved. Also, by adding the sugar alcohol to the condensed milk-like composition, it becomes possible to increase the water content while reducing the water activity, so that the generation of microorganisms can be prevented, and thus storage at room temperature becomes possible. In addition, when the solid content concentration is the same as that of sweetened condensed milk, the sugar concentration becomes high and it becomes a high-calorie food, but by using the sugar alcohol, the overall solid content can be reduced and the calorie can be decreased.

[0012] The sugar alcohol that can be used in the condensed milk-like composition of the present invention is not limited to the following, but includes glycerin, erythritol, mannitol, maltitol, sorbitol, xylitol, ribitol, inositol, D-threitol, L-threitol, D-arabinitol, and L-arabinitol, etc. In consideration of the high solubility in water and the water activity reducing effect, it is preferable to use one or more selected from the group consisting of sorbitol, xylitol, erythritol, and glycerin. These sugar alcohols can also be used in combination of two or more.

[0013] The blending amount of the sugar alcohol is not limited to the following, but in consideration of the flavor and physical properties of the condensed milk-like composition and the operability during production, based on the condensed milk-like composition, it is 1 to 30% by weight, preferably 2 to 20% by weight, more preferably 3 to 15% by weight, and most preferably 5 to 10% by weight.

[0014] (Condensed milk protein powder) In this specification, the condensed milk protein powder is a powder raw material mainly composed of milk protein from which lactose has been removed. In the condensed milk protein powder, lactose has been removed by means or operations such as membrane treatment. In the condensed milk protein powder, the milk protein content can be, for example, 50 to 99% by weight, 60 to 99% by weight, 70 to 99% by weight, or 80 to 99% by weight. In the condensed milk protein powder, the lactose content can be, for example, 0.01 to 8% by weight, more preferably 0.1 to 4% by weight. The moisture of the condensed milk protein powder can be 0 to 8% by weight. The condensed milk protein powder may contain ash, lipid content, etc. However, it is preferable that the content of ash and lipid content is small. In this case, the milk protein content can be preferably 70 to 99% by weight, more preferably 80 to 99% by weight.

[0015] The condensed milk protein powder that can be used in the condensed milk-like composition of the present invention is not limited to the following, but examples include milk protein concentrate (MPC), whey protein concentrate (WPC), whey protein isolate (WPI), and milk protein isolate (MPI). These condensed milk protein powders can also be used in combination of two or more. It is preferable to use MPC and / or WPC.

[0016] MPC is obtained by concentrating milk or skim milk with a filtration membrane such as an ultrafiltration membrane and then powdering the milk proteins in the milk. In MPC, lactose is removed by the filtration process. MPC is sometimes called TMP (Total Milk Protein). MPI is prepared by the same process as MPC, but MPI is further concentrated and separated by ion exchange chromatography or the like to contain only the milk proteins in the milk, and generally has a higher milk protein content than MPC. WPC is obtained by separating lactose, minerals, and vitamins from whey and recovering and powdering whey proteins. WPC is produced by concentrating and drying whey proteins by treating a whey-derived liquid containing whey proteins, such as cheese whey or acid whey, with a filtration membrane such as an ultrafiltration membrane or a dia-filtration membrane. WPI is prepared by the same process as WPC, but WPI is concentrated and separated by ion exchange chromatography or the like to contain only the proteins in the whey, and generally has a higher protein content than WPC.

[0017] The blending amount of the concentrated milk protein powder is not limited to the following, but considering the flavor and physical properties of the condensed milk-like composition, it is 1 to 20% by weight, preferably 1 to 15% by weight, more preferably 1 to 10% by weight, and still more preferably 1.8 to 10% by weight based on the condensed milk-like composition. The concentrated milk protein powder is not limited to the following, but considering the flavor and physical properties of the condensed milk-like composition, the milk proteins derived from the concentrated milk protein powder in the condensed milk-like composition can be added to the condensed milk-like composition so as to be 1.5 to 15% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 8% by weight.

[0018] Concentrated milk, non-fat milk powder, whey powder, etc. that have not been treated with lactose have a high lactose content. When combined with general sweetened condensed milk in terms of solids content, the lactose concentration in water becomes high. Therefore, when using these raw materials, the problem of coarse crystallization of lactose arises. For this reason, a seeding process is required to suppress the coarse crystallization of lactose. Seeding means adding ground lactose to precipitate fine lactose crystals in advance. The lactose used in the seeding process requires grinding (micronization) as a pretreatment. Also, since lactose is added at a predetermined temperature, temperature control is necessary, and it is an operation in an open system. Therefore, the process management becomes complicated, and the risks of foreign matter contamination and microbial contamination also occur. By using powdered milk raw materials, the raw material cost becomes relatively low, and raw material procurement, raw material storage, and handling properties also become simple.

[0019] By using concentrated milk protein powder in combination and adjusting the lactose concentration, the seeding process can be made unnecessary. Also, by using concentrated milk protein powder, which is a powdered raw material instead of a liquid milk raw material, the concentration process can be reduced. Also, by using concentrated milk protein powder, the simplification of the process can be achieved. Also, concentrated milk protein powder is relatively inexpensive, easy to procure, and can be stored at room temperature.

[0020] (Powdered milk) In this specification, powdered milk is a powdered raw material made from milk that has not been treated for lactose removal, and examples include whole milk powder, non-fat milk powder, and whey powder. In the milk powder, the milk protein content can be, for example, 10 to 50% by weight, 10 to 45% by weight, 10 to 40% by weight, or 10 to 38% by weight. In the milk powder, the lactose content can be, for example, 10 to 80% by weight, 20 to 65% by weight, 30 to 65% by weight, or 35 to 60% by weight. The moisture of the milk powder can be 0 to 8% by weight. The milk powder may contain ash, lipid, etc. However, it is preferable that the contents of ash and lipid are less. In this case, the lactose content can preferably be 35 to 80% by weight, more preferably 40 to 70% by weight, and even more preferably 50 to 60% by weight. The blending amount of the milk powder is not limited to the following, but considering the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the milk powder, based on the condensed milk-like composition, it is 1 to 30% by weight, preferably 2 to 20% by weight, and more preferably 3 to 20% by weight. The milk powder is not limited to the following, but considering the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the milk powder, the milk protein derived from the milk powder in the condensed milk-like composition can be added to the condensed milk-like composition of the present invention so that it is 3.0 to 20% by weight, preferably 3.0 to 18% by weight, and more preferably 3.0 to 15% by weight.

[0021] (Milk protein contained in the condensed milk-like composition) The amount of milk protein contained in the condensed milk-like composition of the present invention is not limited to the following, but based on the condensed milk-like composition, for example, it is 1 to 30% by weight, preferably 2 to 20% by weight, more preferably 3 to 15% by weight, and most preferably 5.0 to 10% by weight. The Kjeldahl method can be used to measure the amount of milk protein contained in the condensed milk-like composition. The Kjeldahl method is one of the nitrogen determination conversion methods and is an analytical method for determining the amount of nitrogen contained in a sample by chemical treatment. In the condensed milk-like composition produced by the production method of the present invention, considering the flavor and physical properties of the condensed milk-like composition and the amount of lactose brought in from the milk powder, preferably 18% by weight or more of the contained milk protein, more preferably 18% by weight to 80% by weight, even more preferably 18% by weight to 60% by weight, and even more preferably 20% by weight to 50% by weight is derived from the concentrated milk protein powder.

[0022] (Ratio of milk proteins) In the milk proteins contained in the condensed milk-like composition of the present invention, the ratio of the milk proteins derived from the concentrated milk protein powder to the milk proteins derived from the milk powder (milk proteins derived from the concentrated milk protein powder: milk proteins derived from the milk powder), in terms of weight, is preferably 1:4 to 4:1, more preferably 1:3 to 3:1, still more preferably 1:3 to 2:1, and most preferably 1:3 to 1:1, taking into account the flavor, color tone, physical properties of the condensed milk-like composition, and the amount of lactose brought in from the milk powder.

[0023] (Other proteins) The condensed milk-like composition of the present invention may contain, if necessary, a protein source other than milk proteins, such as plant-derived proteins such as soybeans, but it is preferably not contained. Specifically, the protein other than milk proteins is 10% by weight or less, preferably 5% by weight or less, based on the amount of proteins in the condensed milk-like composition of the present invention. Liquid milk (such as liquid milk including cow's milk, skim milk, and condensed milk) may be added as a raw material to the condensed milk-like composition of the present invention, but it is preferably not added.

[0024] (Lactose) In this specification, lactose is a disaccharide contained in milk and has a structure in which D-glucose (glucose) and D-galactose are bonded. In the condensed milk-like composition produced by the production method of the present invention, the lactose concentration in water is 21% by weight or less, preferably 20% by weight or less, more preferably 18% by weight or less, and most preferably 15% by weight or less. The lower limit of the lactose concentration in water can be 0.01% by weight or more, or 0.1% by weight or more. The lactose concentration in water in the condensed milk-like composition can be measured by the Lane-Eynon method. As a specific procedure, it can be carried out according to the Lane-Eynon method described in "(7) Test methods for component specifications of milk and other products" of the "Cabinet Order on Component Specifications of Milk and Other Products", "7 Quantitative method for sugars in dairy products", "a Quantitative method for lactose". In the sweetened condensed milk-like composition of the present invention, the lactose content is characterized by being 21% by weight or less in terms of the lactose concentration in water. In the sweetened condensed milk-like composition, lactose exists in a dissolved state in the water in the sweetened condensed milk-like composition. Since the solubility of lactose is related to the amount of water and the amount of lactose, it is expressed as a concentration based on the amount of water. The "lactose concentration in water (wt%)" is calculated by [weight of lactose in the composition / (weight of lactose in the composition + weight of water in the composition) × 100].

[0025] (Other raw materials) The fat content in sweetened condensed milk contributes to the rich feeling and physical properties unique to sweetened condensed milk, but milk fat derived from raw milk is expensive. As an alternative, inexpensive oil and fat raw materials, preferably vegetable oil and fat raw materials, can be used. Milk fat can also be used as a raw material for imparting fat content. Considering that it is relatively inexpensive, has a low melting point, does not crystallize even at low temperatures, and has no peculiar taste or odor, it is preferable to use salad oils such as rapeseed salad oil and soybean salad oil. The above oil and fat raw materials are preferably contained in the sweetened condensed milk-like composition of the present invention in an amount of 0 to 10% by weight, more preferably 1 to 10% by weight, and even more preferably 2 to 8% by weight. It should be noted that the lower the lipid content, the more it leads to a reduction in calories, but it may cause a lack of rich feeling and a thickening phenomenon.

[0026] (Sugars) The sweetened condensed milk-like composition of the present invention can contain saccharides, preferably in an amount of 5 to 60% by weight based on the sweetened condensed milk-like composition. As used herein, the "saccharides" contained in the sweetened condensed milk-like composition mean monosaccharides, disaccharides, and polysaccharides excluding the aforementioned lactose. Sugar alcohols are not included in saccharides. As monosaccharides, glucose (dextrose), galactose, mannose, fructose, or the like can be used. As disaccharides, sucrose, maltose, trehalose, cellobiose, or the like can be used. As trisaccharides, raffinose, maltotriose, or the like can be used. As polysaccharides, dextrin or the like can be used. It is preferable to blend dextrin for sweetening and viscosity adjustment. By using saccharides (such as dextrin) with a lower sweetness than sucrose in combination, it is possible to have a refreshing flavor with suppressed sweetness. Also, as for dextrin, those with a DE of 10 to 25 can be selected singly or in combination of two or more. DE stands for dextrose equivalent and indicates the saccharification rate of starch. It is a value with glucose as 100, and the smaller this value, the lower the sweetness and the higher the viscosity tend to be. By blending dextrin singly or in combination of two or more, it is possible to adjust the appropriate sweetness, viscosity, and richness. In the sweetened condensed milk-like composition of the present invention, it is preferable to combine various saccharides such as trehalose. By combining various saccharides, a refreshing sweetness and appropriate physical properties can be imparted. In the sweetened condensed milk-like composition of the present invention, one or more emulsifiers can be blended for the emulsification stability of fats and oils. As the emulsifier, those used in foods can be appropriately employed. The blending amount of the emulsifier in the sweetened condensed milk-like composition can be appropriately selected in consideration of the emulsification stability of fats and oils. The sweetened condensed milk-like composition of the present invention preferably contains saccharides such as sucrose, dextrin, and trehalose in an amount of 10 to 60% by weight, more preferably 20 to 50% by weight, still more preferably 30 to 50% by weight, and most preferably 35 to 45% by weight.

[0027] (Moisture) The condensed milk-like composition of the present invention can contain water in an amount of 20 to 60% by weight, preferably 20 to 50% by weight, more preferably 25 to 45% by weight, and even more preferably 30 to 45% by weight, based on the condensed milk-like composition standard.

[0028] (Condensed milk) Condensed milk is a concentrated product of milk and skim milk. Condensed milk is classified into unsweetened condensed milk, sweetened condensed milk, unsweetened skim condensed milk, and sweetened skim condensed milk in the "Ordinance on Component Standards for Milk and Dairy Products, etc." (abbreviated as the Milk etc. Ordinance). The condensed milk-like composition of the present invention contains concentrated milk protein powder and powdered milk as raw materials. Therefore, the condensed milk-like composition of the present invention does not fall under the category of condensed milk under the Milk etc. Ordinance, but is a "condensed milk-like composition" having a flavor, appearance, and physical properties similar to those of condensed milk. The condensed milk-like composition of the present invention can contain condensed milk as a raw material, but it is preferably not contained or substantially not contained from the viewpoints of flavor and calorie. Specifically, the content of condensed milk in the condensed milk-like composition of the present invention can be 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, 10% by weight or less, or 5% by weight or less based on the condensed milk-like composition standard.

[0029] (Condensed milk-like composition) The condensed milk-like composition of the present invention preferably has a maximum value of 500 mPa·s to 5000 mPa·s when the viscosity is measured at 20°C using a HAAKE VT550 (manufactured by HAAKE) and rotor VIISt, with a shear rate of 0 s -1 →(2 min)→200 s -1 →(2 min)→0 s -1 The condensed milk-like composition of the present invention preferably has a maximum value of 500 mPa·s to 5000 mPa·s when the viscosity is measured at 20°C using a HAAKE VT550 (manufactured by HAAKE) and rotor VIISt, with a shear rate of 0 s The condensed milk-like composition of the present invention is preferably a sweetened condensed milk-like or sweetened skim condensed milk-like composition.

[0030] The condensed milk-like composition of the present invention preferably has a water activity of 0.8 to 0.9. The condensed milk-like composition of the present invention can maintain a low water activity and can be distributed at room temperature. The condensed milk-like composition of the present invention can prevent the generation of large crystals of lactose even during low-temperature storage. The solubility of lactose dissolved in a solvent decreases as the temperature decreases. Therefore, during low-temperature storage, the texture is more likely to deteriorate due to the formation of large crystals of lactose. In condensed milk and condensed milk-like compositions, it is convenient if they can be distributed at room temperature. However, after being opened at home or in a store, they are often stored in a refrigerator or the like to improve their storage stability. Also, even if they can be distributed at room temperature, they may be distributed in a refrigerated state depending on the conditions of the store or delivery vehicle. Therefore, for condensed milk and condensed milk-like compositions, storage stability is required both during storage at room temperature and during low-temperature storage. In this specification, "storage at room temperature" means storage at 25 ± 1°C. In this specification, "storage at low temperature" means storage at 5 ± 1°C. The condensed milk-like composition of the present invention can have good storage stability both at room temperature and at low temperature. "Having good storage stability" means, for example, that no large crystals of lactose are detected in any environment of 25 ± 1°C for 7 days or 5 ± 1°C for 7 days.

[0031] 2. Method for producing condensed milk-like composition (Step of obtaining condensed milk-like mix) The method for producing the condensed milk-like composition of the present invention includes a step of adding and mixing sugar alcohol, concentrated milk protein powder, and skim milk powder to dissolved water to obtain a condensed milk-like mix. In the step of obtaining the condensed milk-like mix, the dissolved water, sugar alcohol, concentrated milk protein powder, and skim milk powder are mixed so that the lactose content of the condensed milk-like mix is 21% by weight or less based on the lactose concentration in water. The dissolution temperature can be appropriately adjusted according to the production amount, production equipment, type of raw materials, etc. As the sugar alcohol, concentrated milk protein powder, and skim milk powder, those described above can be used. In the method for producing the condensed milk-like composition of the present invention, powdered sugar alcohol may be used, or liquid sugar alcohol may be used.

[0032] The addition order of sugar alcohol, concentrated milk protein powder, and powdered milk is not particularly limited and can be appropriately adjusted according to the production volume, production equipment, types of raw materials, etc. After preparing the premix, that is, after premixing sugar alcohol, concentrated milk protein powder, and powdered milk, and if necessary, other raw materials in advance and then adding them to the dissolving water. Also, sugar alcohol, concentrated milk protein powder, and powdered milk can be first put into the production equipment, and then the dissolving water can be added. Some raw materials can be dissolved in water in advance to prepare a solution, and this solution can be added to the dissolving water. The dissolving water does not necessarily have to be pure water and can contain other components as long as the effects of the present invention can be obtained and the above raw materials can be dissolved.

[0033] (Sterilization step) The method for producing the condensed milk-like composition of the present invention includes a step of sterilizing the condensed milk-like mix to obtain the condensed milk-like composition. In this specification, "sterilization" means reducing or completely killing the microorganisms present in the condensed milk-like mix by heating or the like. In an emulsifier, mixed powder raw materials, vegetable oils and fats, sugar alcohol, water, etc. can be put in and pre-mixed and emulsified. Before sterilization, it is preferable to pre-mix and emulsify under the temperature condition of 50 to 60°C. The pre-mixed and emulsified mix can be sterilized at 85 to 95°C for 90 to 150 seconds. The sterilization treatment can be carried out by a plate heat exchanger, a tube heat exchanger, a steam injection sterilizer, a steam infusion sterilizer, an electric heating sterilizer, etc. after mixing and emulsifying. Retort sterilization can also be carried out after filling. Note that the sterilization method, sterilization time, and sterilization temperature are examples, and those skilled in the art can appropriately adjust the sterilization method, sterilization time, and sterilization temperature in consideration of the formulation of the condensed milk-like composition, the container, etc. After sterilization, it can be cooled to obtain the composition for condensed milk.

[0034] (Seeding step) In this specification, the seeding process refers to a process of pre-precipitating fine lactose crystals by adding core lactose from the outside to prevent the formation of coarse crystals during storage and distribution. The seeding process can be carried out by adding pulverized lactose to a condensed milk-like composition at a predetermined temperature and then cooling it to the lactose precipitation temperature (20 - 35°C).

[0035] By using concentrated milk protein powder in combination and adjusting the lactose concentration, the seeding process can be made unnecessary. Also, by using concentrated milk protein powder, which is a powder raw material instead of a liquid milk raw material, the concentration process can be reduced. Moreover, by using concentrated milk protein powder, the simplification of the process can be achieved. Additionally, concentrated milk protein powder is relatively inexpensive, easy to procure, and can be stored at room temperature.

[0036] The solubility of lactose is temperature-dependent. When the solubility is exceeded, crystallization is promoted, and if this treatment is not carried out, it will lead to the formation of coarse crystals. When coarse crystals are formed, a gritty feeling will occur on the tongue when ingested, and the texture will become very poor. In the method for producing the condensed milk-like composition of the present invention, the seeding process may be included, but from the perspective of simplifying the manufacturing process, it is preferably not included.

[0037] (Liquid milk) In this specification, liquid milk refers to a milk raw material for adding to a condensed milk composition in a liquid state, and includes milk, skim milk, and condensed milk. Liquid milk has restrictions on the procurement source and is relatively expensive. Furthermore, refrigeration equipment is required for acceptance and storage, and the equipment investment and transportation are very costly. Also, since it contains a large amount of moisture, a concentration process may be essential. In the method for producing the condensed milk composition of the present invention, the step of adding liquid milk to dissolved water may be included, but from the perspective of cost reduction and process simplification, it is preferably not included.

[0038] (Condensed milk) What is produced by the production method of the present invention contains concentrated milk protein powder, powdered milk, etc. as raw materials. Therefore, what is produced by the production method of the present invention does not fall under the category of condensed milk as defined by the ordinance regarding milk, etc., but is a "condensed milk-like composition" having a flavor, appearance, and physical properties similar to those of condensed milk. In the production method of the composition for condensed milk of the present invention, the step of adding condensed milk may be included, but from the viewpoints of cost reduction and process simplification, it is preferably not included. The production process of general sweetened condensed milk is complex and has a very large number of steps, requiring the installation of a large-scale production line. Also, due to the above reasons, the production cost tends to be high. Therefore, a production method with a more simplified process is required.

[0039] The production method of the condensed milk-like composition of the present invention can be filled and provided in ordinary packaging containers such as metal cans, paper containers laminated with metal foil or plastic film, pouches such as aluminum pouches, plastic containers, vinyl containers, and glass bottles, and its capacity is not particularly limited either.

[0040] Examples of the production equipment used in the production method of the condensed milk-like composition of the present invention include, for example, an emulsifier having a heating function and a stirring function.

[0041] Hereinafter, the present invention will be specifically described by way of examples, but these do not limit the scope of the present invention. In the present specification, unless otherwise specified, "%" indicates weight %.

Examples

[0042] Example 1 (Simple production method) 420 g of skim milk powder, 158 g of milk protein concentrate (MPC), 385 g of sucrose, 595 g of dextrin, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. The powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 760 g of water were put into an emulsifier and heated by steam injection. After reaching 60°C, it was dissolved for 10 minutes. After dissolution, a flavor was added, and further heat treatment by steam injection was performed, followed by sterilization at 88 - 95°C for 120 seconds to obtain a sweetened condensed milk-like composition. The total amount of added water was adjusted to 1150 - 1200 g, and the rotation speed of the stirrer was set at 1800 rpm. When a sensory evaluation was carried out by 5 panelists, the sweetened condensed milk-like composition prepared by the method of Example 1 had the same flavor, color, and viscosity as the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1. Also, even when stored at normal temperature (25°C) and cold temperature (5°C) for 7 days, no lactose crystals were generated, and there were no changes in either flavor or color.

[0043] Example 2 420 g of skim milk powder, 70 g of milk protein concentrate (MPC), 438 g of sucrose, 630 g of dextrin, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier and heated by steam injection. After reaching 60°C, it was dissolved for 10 minutes. After dissolution, a flavor was added, and further heat treatment by steam injection was performed, followed by sterilization at 88 - 95°C for 120 seconds to obtain a sweetened condensed milk-like composition. The total amount of added water was adjusted to 1150 - 1200 g, and the rotation speed of the stirrer was set at 1800 rpm. When a sensory evaluation was carried out by 5 panelists, the sweetened condensed milk-like composition prepared by the method of Example 2 had a good texture compared to the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1. Although within an acceptable range, the flavor lacked a bit of milkiness and richness, and the color was a bit diluted. Also, even when stored at normal temperature (25°C) and cold temperature (5°C) for 7 days, no lactose crystals were generated, and there were no changes in either flavor or color.

[0044] Example 3 420 g of nonfat dry milk, 158 g of whey protein concentrate (WPC), 427 g of sucrose, 543 g of dextrin, 350 g of trehalose, and 8 g of emulsifiers (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. The powder raw material, 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier and heated by steam injection. After reaching 60°C, they were dissolved for 10 minutes. After dissolution, flavors were added, and further heat treatment by steam injection was performed, followed by sterilization at 88 - 95°C for 120 seconds to obtain a sweetened condensed milk-like composition. Note that the total water addition was adjusted to 1150 - 1200 g, and the rotation speed of the stirrer was 1800 rpm. When a sensory evaluation was conducted by 5 panelists, the sweetened condensed milk-like composition prepared by the method of Example 3 had a slightly whey-derived glassy flavor compared with the sweetened condensed milk-like composition prepared by the concentration method of Comparative Example 1, but it had an acceptable flavor as a sweetened condensed milk-like composition. The color and viscosity were at the same level as those of sweetened condensed milk. Also, even when stored at normal temperature (25°C) and cold temperature (5°C) for 7 days, no lactose crystals were generated, and there were no changes in either flavor or color.

[0045] Comparative Example 1 (Conventional manufacturing method (concentration method)) 167 g of nonfat dry milk, 41 g of sucrose, 80 g of dextrin, 67 g of trehalose, and 1.3 g of emulsifiers (sucrose stearate, glycerin fatty acid ester, and soy lecithin) were mixed in a powder state to obtain a powder raw material. The powder raw material, 33 g of rapeseed salad oil, 53 g of glycerin were dissolved in 1557 g of water at 60°C. After dissolution, a homogenization treatment (homogenization pressure: 50 kgf) was performed, and a sterilization treatment was carried out at 80 - 90°C for 10 minutes. After the sterilization treatment, it was cooled with water, and water was evaporated under reduced pressure conditions until the Brix reached 21.5 to 63.9. After concentration, flavor addition and seeding operations were performed to obtain a sweetened condensed milk-like composition. When a sensory evaluation was conducted by 5 panelists, the obtained sweetened condensed milk-like composition had a good flavor with a clean sweetness and milky feeling. The color and viscosity were also at the same level as those of sweetened condensed milk. By performing the seeding operation, no large crystals of lactose were observed even after storage at room temperature (25 °C) and cold temperature (5 °C) for 7 days.

[0046] Comparative Example 2 770 g of skim milk powder, 1,330 g of sucrose, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil and 500 g of water were put into an emulsifier and heated by steam injection. After reaching 60 °C, they were dissolved for 10 minutes. After dissolution, flavor was added, and further heat treatment by steam injection was performed, followed by sterilization at 88 - 95 °C for 120 seconds to obtain a sweetened condensed milk-like composition. The total amount of added water was adjusted to 900 - 950 g, and the rotation speed of the stirrer was set at 1,800 rpm. When a sensory evaluation was conducted by 5 panelists, the obtained sweetened condensed milk-like dairy product had a sweetened condensed milk-like color. Also, although within an acceptable range, it had a strong sweetness and a rich flavor. The viscosity was 19,900 mPa·s, which was very high compared to sweetened condensed milk. When stored at room temperature (25 °C) and cold temperature (5 °C) for 7 days, a large amount of large crystals of lactose were generated, resulting in a strong gritty feeling in the mouth and a deteriorated texture.

[0047] Comparative Example 3 770 g of skim milk powder, 385 g of sucrose, 385 g of dextrin, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier and heated by steam injection. After reaching 60 °C, they were dissolved for 10 minutes. After dissolution, flavor was added, and further heat treatment by steam injection was performed, followed by sterilization at 88 - 95 °C for 120 seconds to obtain a sweetened condensed milk-like composition. The total amount of added water was adjusted to 1,150 - 1,200 g, and the rotation speed of the stirrer was set at 1,800 rpm. When a sensory evaluation was conducted by five panelists, the obtained sweetened condensed milk-like composition had a clear sweetness and milky feeling, and had a good flavor. The color and viscosity were at the same level as those of sweetened condensed milk. When stored at room temperature (25 °C) and cold temperature (5 °C) for 7 days, some large crystals of lactose were observed, and a poor texture was observed.

[0048] Comparative Example 4 648 g of skim milk powder, 56 g of milk protein concentrate (MPC), 420 g of sucrose, 434 g of dextrin, 350 g of trehalose, and 8 g of an emulsifier (sucrose stearate and succinic acid fatty acid monoglyceride) were mixed in a powder state to obtain a powder raw material. 140 g of rapeseed salad oil, 280 g of glycerin, and 720 g of water were put into an emulsifier and heated by steam injection. After reaching 60 °C, they were dissolved for 10 minutes. After dissolution, a flavor was added, and further heat treatment by steam injection was performed, followed by sterilization at 88 to 95 °C for 120 seconds to obtain a sweetened condensed milk-like composition. Incidentally, the total amount of added water was adjusted to 1150 to 1200 g, and the rotation speed of the stirrer was 1800 rpm. When a sensory evaluation was conducted by five panelists, the obtained sweetened condensed milk-like composition had a clear sweetness and milky feeling, and had a good flavor. The color and viscosity were at the same level as those of sweetened condensed milk. When stored at room temperature (25 °C) and cold temperature (5 °C) for 7 days, the texture was good at room temperature, but some large crystals of lactose were observed under refrigeration, and a poor texture was observed.

[0049] Table 1 shows the raw material blending ratios of each example and comparative example. Table 2 shows the protein contents in each example and comparative example. Table 3 shows the ratios of skim milk powder-derived protein and MPC-derived protein in the protein of each example and comparative example. Skim milk powder contains about 36% protein, MPC contains about 82% protein, and WPC contains about 81% protein. Table 4 shows the aqueous concentration of lactose calculated from the raw material blending ratios of each example and comparative example. The lactose content of the MPC used is about 2.3%, the lactose content of the WPC used is about 4.0%, and the lactose content of the skim milk powder used is about 51.5%. Table 5 shows a list of the evaluation results of each example and comparative example.

[0050]

Table 1

[0051]

Table 2

[0052]

Table 3

[0053]

Table 4

[0054]

Table 5

[0055] Although the present invention has been described in detail with reference to specific embodiments, it will be apparent to those skilled in the art that various changes and modifications can be made without departing from the spirit and scope of the present invention. This application is based on a Japanese patent application (Japanese Patent Application No. 2019-165012) filed on September 11, 2019, the entire contents of which are incorporated herein by reference. Also, all references cited herein are incorporated in their entirety.

Industrial Applicability

[0056] It is possible to provide a condensed milk-like composition that has the same flavor, viscosity characteristics, and storage stability as conventional sweetened condensed milk, has a lower calorie content, and is refreshing, by a simpler production method than conventional sweetened condensed milk.

Claims

1. A mixture for producing a condensed milk-like composition containing sugar alcohol, concentrated milk protein powder, and milk powder, wherein the lactose content is 21% by weight or less in terms of lactose concentration in water, the amount of milk protein contained in the mixture for producing the condensed milk-like composition is 5.0 to 30% by weight based on the mixture for producing the condensed milk-like composition, in the milk protein contained in the mixture for producing the condensed milk-like composition, the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1:4 to 4:1, the mixture for producing the condensed milk-like composition.

2. The mixture for producing a condensed milk-like composition according to claim 1, wherein 18% by weight or more of the milk protein contained in the mixture for producing the condensed milk-like composition is derived from the concentrated milk protein powder.

3. The mixture for producing a condensed milk-like composition according to claim 1 or 2, further comprising vegetable oil and / or saccharides.

4. A method for producing a condensed milk-like composition, comprising a step of adding and mixing sugar alcohol, concentrated milk protein powder, and milk powder to dissolved water to obtain a condensed milk-like mix, and a step of sterilizing the condensed milk-like mix to obtain a condensed milk-like composition, wherein the lactose content of the condensed milk-like composition is 21% by weight or less in terms of lactose concentration in water, the amount of milk protein contained in the condensed milk-like composition is 5.0 to 30% by weight based on the condensed milk-like composition, in the milk protein contained in the condensed milk-like composition, the ratio of the milk protein derived from the concentrated milk protein powder to the milk protein derived from the milk powder is 1:4 to 4:1, the production method.

5. The method for producing a condensed milk-like composition according to claim 4, wherein 18% by weight or more of the milk protein contained in the condensed milk-like composition is derived from the concentrated milk protein powder.

6. The method for producing a condensed milk-like composition according to claim 4 or 5, which does not include a seeding step.

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