Method for processing milk and method for producing milk-based food products

Abstract

To provide a milk processing method that can process milk such as cow's milk to allow for a real experience of chemical experiment and a milk processed food production method.SOLUTION: A milk processing method includes the following steps (S1)-(S3): (S1) an acid mixing step in which milk is mixed with an acid-containing composition into acid-containing milk; (S2) a separation step in which the acid-containing milk is filtered into aggregate and filtrate; and (S3) a binding step in which the aggregate from the separation step is mixed with binding powder to form a bound aggregate.SELECTED DRAWING: Figure 1

Description

Technical Field

[0005] , ,

[0001] The present invention relates to a milk processing method and a milk processed food production method capable of processing milk such as milk so as to experience a chemical experiment.

Background Art

[0002] As a method for processing milk, for example, a method for producing an acidic gel dessert that can quickly produce a gel-like food by simply mixing milk and a dessert composition is known. (For example, see Patent Document 1). This production method utilizes the chemical property that low-methoxyl pectin contained in the dessert composition forms an ionic bond with calcium ions in milk to form a network structure and become gel-like. Therefore, although it is a material that can experience the chemical morphological change of milk, it was insufficient for experiencing as a chemical experiment because it can be produced by a simple method of only mixing with milk.

[0003] In addition, as a method for processing milk that can be easily performed at home, for example, there is a cooking method for cottage cheese that is made by separating the aggregates formed by mixing warm milk with vinegar or lemon juice and adding salt. This utilizes the chemical property of protein aggregation that occurs when the pH of milk approaches the isoelectric point of casein (pH 4.6), and it is an attractive material that can experience the fun of chemistry. However, as it is, it remains within the scope of cooking methods and was insufficient for experiencing as a chemical experiment.

[0004] Although the methods for processing milk so far are methods for processing using the chemical properties of milk, since the processing steps related to the chemical properties are only simple operations such as "mixing" and only "mixing and separating", there is room for improvement in various aspects such as visual elements, working elements, experimental elements, and milk processed foods after production in order to experience the processing of milk as a series of chemical experiments.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Special Publication No. 59-4104 [Overview of the project] [Problems that the invention aims to solve]

[0006] This invention has been made in view of the above circumstances, and its purpose is to provide a milk processing method and a milk processing food production method that allows milk to be processed in a way that allows for hands-on experience of a chemical experiment. [Means for solving the problem]

[0007] The present invention achieves the above objective by a milk processing method characterized by comprising the following steps (S1) to (S3). (S1) Acid mixing process in which an acid-containing composition is mixed with milk to produce acid-containing milk. (S2) Separation step of separating the acid-containing milk into a coagulated substance and filtrate by filtration. (S3) A binding process in which a binding powder is mixed with the aggregates obtained in the separation step to generate bound aggregates.

[0008] Preferably, the water content of the bound aggregate is 10 to 66% by weight of the total weight of the bound aggregate.

[0009] More preferably, the system includes the following step (S4), more preferably the following step (S5), and even more preferably the following step (S6). (S4) Heating step of heating the milk or the acid-containing milk. (S5) Flavor-modifying component-containing filtrate production step: Adding a flavor-modifying component-containing composition to the filtrate obtained in the separation step and mixing to obtain a flavor-modifying component-containing filtrate. (S6) Flavor-modifying component-containing bound aggregate production step: Adding a flavor-modifying component-containing composition to the bound aggregate obtained in the binding step and mixing to obtain a flavor-modifying component-containing bound aggregate.

[0010] Preferably, the above objective is achieved by a method for producing dairy products, characterized by combining the filtrate containing the flavor-adjusting component with the bound aggregates and / or the bound aggregates containing the flavor-adjusting component to obtain a dairy product.

[0011] To approach food processing using chemical properties from a scientific perspective and experimentally, we focused on milk as the target material and conducted thorough research. As a result, we found that by adding and mixing acid to milk, the milk proteins are brought near their isoelectric point to generate aggregates (curds). After separating these curds, instead of simply using them as cottage cheese, we further processed them by adding binding powders, etc., so that they could be processed into foods like ice cream.

[0012] By doing so, in addition to the experimental element of utilizing the chemical property of protein aggregation, the remarkable morphological changes of milk before and after processing stimulate the visual sense, and the stepwise processing steps that transform milk into processed food, such as the acid mixing step of adding and mixing, the separation step of filtering, and the binding step of creating new products, increase the expectation of the resulting processed food. Because the processing of milk is made into an experimental process, it has been found that the chemical reactions of milk can be experienced and observed, and thus the present invention has been achieved.

[0013] Furthermore, a step was added to produce a soda-like beverage by adding acidic and alkaline components to the remaining liquid component (filtrate) after curd separation from milk, enabling processing into a cream soda-like food that can be combined with the aforementioned curd-derived ice cream-like food. In addition, it was discovered that this processing method is not limited to cream soda-like food but can be used to process various other processed foods, leading to the present invention.

[0014] Furthermore, we discovered that the processing method can be applied not only to milk, but also to soy milk containing soy protein that has an isoelectric point under acidic conditions, leading to the present invention. [Effects of the Invention]

[0015] The present invention enables the processing of milk in a way that allows for a hands-on experience of chemical experiments. That is, since the chemical reactions of milk are processed into an experimental procedure as milk processing, when milk is actually processed by the milk processing method of the present invention, the chemical reactions of milk can be experienced and observed.

[0016] Furthermore, according to the present invention, milk can be processed while having fun.

[0017] Also, according to the present invention, by processing milk into bound aggregates, preferably by processing milk into bound aggregates containing flavor-adjusting components and / or bound aggregates containing flavor-adjusting components and filtrate containing flavor-adjusting components, it can be processed into a form that is easy to consume even for those who dislike milk.

[0018] Different from conventional milk processing methods, the present invention is a novel and innovative method for producing milk processed foods that separates milk into two components and then combines them.

Brief Description of the Drawings

[0019] [Figure 1] It is a flowchart showing the milk processing method and the method for producing milk processed foods of the present invention. [Figure 2] It is a perspective view showing an example of a filter for food processing according to the present invention. [Figure 3] It is a view showing a state where a funnel is placed in the recess of the filtrate receiving tank of the filter for food processing in FIG. 2. [Figure 4] It is a perspective view showing another example of a filter for food processing according to the present invention. [Figure 5] It is an explanatory view showing an example of the milk processing method and the method for producing milk processed foods of the present invention. [Figure 6] It is the result of a questionnaire regarding the milk processing method of the present invention.

Modes for Carrying Out the Invention

[0020] The present invention will now be described in detail. Hereinafter, the milk processing method of the present invention, preferably the method for producing milk processed foods, will be described with reference to Figure 1. Figure 1 is a flowchart of the milk processing method and the method for producing milk processed foods of the present invention.

[0021] As shown in Figure 1, the milk processing method of the present invention comprises three steps: (S1) an acid mixing step, (S2) a separation step, and (S3) a binding step.

[0022] <(S1) Acid mixing process> (S1) The acid mixing step (hereinafter referred to as (S1)) is a step in which an acid-containing composition 1 is mixed with milk 11 to make acid-containing milk 12, as shown in Figure 1. In other words, S1 is a step in which the pH of milk 11 is adjusted by the acid-containing composition 1 to be near the isoelectric point of casein and soy protein, and by making acid-containing milk 12, protein aggregation by casein and soy protein occurs and aggregates are formed.

[0023] <(S2) Separation process> (S2) The separation step (hereinafter referred to as (S2)) is a step in which the acid-containing milk 12 obtained in S1 is separated into coagulated matter (filter material) 13 and filtrate 14 by filtration, as shown in Figure 1. In other words, S2 is a step in which the acid-containing milk 12 is filtered in order to recover the coagulated matter produced by protein coagulation. As a result, the coagulated matter (filter material) 13 is separated into the filter material, and the liquid component consisting of whey and water is separated into the filtrate 14.

[0024] <(S3) Bonding process> (S3) The binding process (hereinafter referred to as (S3)) is a process in which the binding powder 2 is mixed with the aggregate (filtered matter) 13 obtained in S2 to produce bound aggregate 15, as shown in Figure 1. In other words, S3 is a process in which the binding powder 2 is used to combine the crumbly aggregate (filtered matter) 13 into a single mass, and as a result, bound aggregate 15 such as ice cream-like food is produced.

[0025] The milk 11 in S1 refers to milk and / or soy milk containing amphoteric electrolyte proteins that have an isoelectric point under acidic conditions. In this invention, since the chemical property of proteins contained in milk to coagulate at their isoelectric point is utilized, it is important that the milk contains milk protein casein (isoelectric point pH 4.6) or soy protein (isoelectric point pH 4.5).

[0026] Examples of milk include the seven types of drinking milk specified in the Ministerial Ordinance on Milk and Dairy Products, of which five—regular milk, special milk, adjusted milk, low-fat milk, and non-fat milk—contain casein. The remaining two types of drinking milk, processed milk and milk beverages, are limited to those containing casein. Examples of soy milk include soy milk containing soy protein.

[0027] The acid-containing composition 1 related to S1 is a composition containing an acid. Examples of acids include citric acid, malic acid, ascorbic acid, tartaric acid, fumaric acid, and glucono delta-lactone. Preferably, ascorbic acid is preferred because it provides good coagulation of the acid-containing milk and good flavor of the bound aggregates.

[0028] Acid-containing composition 1 may contain, in addition to the acid, auxiliary ingredients such as carbohydrate sweeteners (sugar, glucose, sugar alcohol, etc.), dextrin, β-starch, flavorings, colorings, water, and ingredients that exhibit neutrality when dissolved. These may be selected individually or in combination as appropriate. Furthermore, acid-containing composition 1 may be in powder or liquid form.

[0029] In the acid-containing milk 12 related to S1, if the pH exceeds the isoelectric point of the protein (casein pH 4.6, soy protein pH 4.5), the protein tends to become less likely to aggregate as it moves away from the isoelectric point (as it approaches neutrality). Therefore, in the present invention, it is preferable in terms of aggregation properties if the acid-containing milk 12 is made pH 5.6 or lower by the acid-containing composition 1. More preferably, considering the flavor (especially the sourness) of the bound aggregates, it is preferable to have a pH of 4.0 or higher.

[0030] Specifically, when using ascorbic acid as the acid, mixing 0.5g of ascorbic acid with 50g of milk for drinking will result in an acid-containing milk with a pH of 4.8, improving the coagulation properties of the acid-containing milk and the flavor of the resulting aggregates.

[0031] For filtering the acid-containing milk 12 related to S2, for example, laboratory funnels, food processing funnels, coffee drippers, strainers, sieves, colanders, cooking funnels, food processing filters, funnels, and food processing filters can be used. Among these, food processing filters equipped with a filtrate receiving tank and a funnel are preferred in terms of simplicity, ease of production, and convenience. Furthermore, when filtering, it is preferable to use filters such as filter paper, coffee filters, kitchen paper, straining cloth, oil filter paper, or dashi straining sheets in combination, as this allows for the recovery of fine aggregates and filtrates.

[0032] The aforementioned food processing filter will be explained using Figure 2. Figure 2 is a perspective view showing an example of the food processing filter according to the present invention, where 4 is the food processing filter, 41 is the filtrate receiving tank, and 31 is the funnel. As shown in Figure 2, the filtrate receiving tank 41 and the funnel 31 are connected and integrated. Because both are provided, the aggregated material (filtered material) 13 after separation by filtration can be contained in the funnel 31 and the filtrate 14 can be contained in the filtrate receiving tank 41, thus eliminating the need to prepare a separate container for receiving the filtrate and providing convenience. Furthermore, the integrated state is preferable in that even if the shapes and functions are different, they can be produced by integral molding, reducing the number of production items and making production easy. In addition, it is preferable in terms of convenience that the filtrate receiving tank 41 and the funnel 31 do not separate during transportation (market distribution).

[0033] As shown in Figure 2, a recess 41a is formed in the filtrate receiving tank 41, and the funnel 31 is equipped with two filtrate discharge sections 32. The filtrate separated by filtration using the funnel 31 passes through the filtrate discharge sections 32 and is then contained in the recess 41a. There may be only one filtrate discharge section 32, but having multiple sections is preferable in that it improves the filtrate velocity. The shape of the recess 41a is not limited to the approximately hemispherical shape shown in Figure 2, but may be, for example, approximately cylindrical or approximately polygonal prism shape. However, it is preferable that the bottom of the recess be flat so that it remains stable even when the filtrate is contained within it.

[0034] As shown in Figure 2, the funnel 31 is provided with a mounting section 36, and the mounting section 36 is provided with a filter fixing means 37. In other words, providing a recess like the mounting section 36 in the funnel 31 is desirable because it allows for easy and stable setting of the filter for filtration. Furthermore, providing two indentations like the filter fixing means 37 in the mounting section 36 is desirable because it allows for even more stable fixing of the filter.

[0035] Furthermore, as shown in Figure 2, the food processing filter 4 is equipped with a support wall 34. This support wall 34 is positioned to surround the recess 41a of the filtrate receiving tank and the installation portion 36 of the funnel 31, which is preferable because it can suppress damage due to external pressure during transport.

[0036] Furthermore, the food processing filter 4 may be provided with separation lines 21 and 22. In Figure 2, separation line 21 is provided to separate the filtrate receiving tank 41 from the funnel 31, and separation line 22 is provided to separate the recess 41a from the filtrate receiving tank 41. Separation lines 21 and 22 may be made easier to separate by perforation.

[0037] Next, the setting method when using the food processing filter 4 in S2 will be explained using Figure 3. Figure 3 shows the state in which a funnel is placed in the recess of the filtrate receiving tank of the food processing filter shown in Figure 2.

[0038] First, the food processing filter 4 shown in Figure 2 is cut along the cutting line 21 using scissors or the like to separate it into a filtrate receiving tank 41 and a funnel 31. Next, the recess 41a is separated from the filtrate receiving tank 41 by cutting along the cutting line 22.

[0039] Next, as shown in Figure 3, the funnel 31 is placed on top of the recess 41a of the filtrate receiving tank. In Figure 3, the mounting portion 36 of the funnel 31 is placed inside the recess 41a of the filtrate receiving tank, and this can be easily seen. This is because, by separating the food processing filtration device 4, which was connected and integrated, into the filtrate receiving tank 41 and the funnel 31, an opening 35 is provided in a part of the support wall 34 arranged around the mounting portion 36 of the funnel 31. Furthermore, the presence of this opening 35 facilitates the placement of the funnel into the recess 41a of the filtrate receiving tank.

[0040] Furthermore, as shown in Figure 3, the funnel 31 is equipped with an independent support wall 34 that supports the installation section 36. This is advantageous because it provides the funnel 31 with the durability to withstand the weight of the acid-containing milk 12 before separation during filtration, and eliminates the instability that would arise from placing the funnel 31 directly on the filtrate receiving tank 41.

[0041] Next, another form of the food processing filter will be described with reference to Figure 4. Figure 4 is a perspective view showing another example of the food processing filter according to the present invention. 5 is the food processing filter, 41 is the filtrate receiving tank, and 31 is the funnel. As shown in Figure 4, the food processing filter 5 includes the filtrate receiving tank 41 and the funnel 31 in a state where they are connected and integrated.

[0042] As shown in Figure 4, the filtrate receiving tank 41 has a roughly polygonal prism-shaped recess 41a and a shallow protrusion 43, and the funnel 31 is equipped with three filtrate discharge sections 32. The funnel 31 is also equipped with an installation section 36 and a filter fixing means 37. Furthermore, a support wall 34 with small irregularities is arranged to surround the recess 41a of the filtrate receiving tank and the installation section 36 of the funnel 31, which is suitable for improving the strength of the support wall 34. In addition, the food processing filtration device 5 is provided with separation lines 21 and 22.

[0043] The binding powder 2 in S3 is a powder used to combine the crumbly aggregates (filtered material) 13 to form a single, solid binding aggregate. Examples of raw materials used in the binding powder 2 include pregelatinized starch, thickeners, carbohydrate sweeteners (sugar, glucose, sugar alcohol, etc.), dextrin, salt, calcium carbonate, acidulants, flavorings, colorings, dairy products, mashed potato powder, powdered bean paste, rice flour, fruit juice, and fruit juice powder. These can be selected as appropriate and included individually or in combination.

[0044] Preferably, the mixture contains pregelatinized starch and / or a thickening agent, which is advantageous in terms of binding properties. Pregelatinized starch and the thickening agent may be used individually or in combination.

[0045] Examples of pregelatinized starch include wheat starch, rice starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, and pregelatinized versions of these starches. The processing method for the modified starch may be a known processing method, for example... Examples of methods include etherification, phosphate crosslinking, acetylation, esterification, oxidation, etc., either individually or in combination. Specifically, examples include pregelatinized starch, phosphate-crosslinked pregelatinized starch, and hydroxypropyl phosphate-crosslinked pregelatinized starch. These pregelatinized starches can be used individually or in combination as appropriate. Similarly, pregelatinized starch in grain powders obtained by steaming and drying potatoes, beans such as adzuki beans, and grains such as rice, as in mashed potato powder, powdered bean paste, and finely ground rice, can also be used to obtain the desired binding effect.

[0046] Examples of thickening agents include sodium alginate, xanthan gum, guar gum, locust bean gum, carrageenan, gum arabic, pectin, pullulan, gelatin, alginic acid, alginate esters, curdlan, konjac mannan, gellan gum, tamarind seed gum, and agar, which can be used individually or in combination as appropriate. Among these, sodium alginate, xanthan gum, and guar gum are particularly suitable in terms of the texture of the bound aggregates.

[0047] The content of pregelatinized starch and / or thickener in the binding powder 2 is preferably 8.5 to 100% by weight of the total weight of the binding powder, which is preferable in terms of the binding properties of the aggregates. The above content refers to the content of the component contained in either pregelatinized starch or thickener if one of them is included, and the total amount of pregelatinized starch and thickener if both are included.

[0048] Furthermore, it is preferable to use a binding powder 2 that produces a binding aggregate with a flavor and texture reminiscent of an actual food product, as this makes the milk processing process more enjoyable and appealing. For example, when the binding aggregate is to be an ice cream-like food, dairy products such as skim milk powder, condensed milk, whey, and cheese are preferred. On the other hand, when it is to be a potato salad-like food, potato ingredients such as mashed potato powder are preferred, and when it is to be a Japanese confectionery-like food such as strained bean paste, yokan, or dango, Japanese confectionery ingredients such as powdered bean paste or rice flour are preferred. The appropriate choice can be made according to the target food product.

[0049] The bound aggregate 15 related to S3 is preferably preferable in terms of texture and binding properties if its water content is 10 to 66% by weight of the total weight of the bound aggregate. This is because a water content of 10% by weight or more suppresses the powdery texture of the bound aggregate due to excess binding powder, and a water content of 66% by weight or less prevents the aggregate from becoming paste-like due to binding.

[0050] Furthermore, as shown in Figure 1, the milk processing method of the present invention preferably comprises (S4) a heating step, more preferably (S5) a filtrate generation step containing flavor adjusting components, and more preferably (S6) a bound aggregate generation step containing flavor adjusting components.

[0051] <(S4) Heating process> (S4) The heating step (hereinafter referred to as (S4)) is a step of heating the milk 11 or acid-containing milk 12, as shown in Figure 1. Including S4 is preferable in that it causes protein coagulation to occur quickly. Examples of heating methods include heating by microwave oven or heating by direct flame, but heating by microwave oven is preferable in terms of simplicity and safety. For example, as heating conditions by microwave oven, a setting of 30 seconds at 500-600W can be exemplified for both milk 11 and acid-containing milk 12.

[0052] <(S5) Filtrate generation process containing flavor-adjusting components> (S5) The process of generating a filtrate containing flavor-adjusting components (hereinafter referred to as (S5)) is a process of adding and mixing the flavor-adjusting component-containing composition 3 to the filtrate 14 obtained in S2, as shown in Figure 1, to generate a filtrate containing flavor-adjusting components 16. As a result, for example, if a carbon dioxide generating component is used in the flavor-adjusting component-containing composition 3, a filtrate containing flavor-adjusting components 16 similar to a soda water-like beverage can be generated.

[0053] <(S6) Flavor-adjusting component-containing binding aggregate generation process> (S6) The process of generating a bound aggregate containing flavor-adjusting components (hereinafter referred to as (S6)) is a process in which, as shown in Figure 1, a flavor-adjusting component-containing composition 3 is added to the bound aggregate 15 obtained in S3 and mixed to produce a bound aggregate containing flavor-adjusting components 17. As a result, for example, if a carbon dioxide generating component is used in the flavor-adjusting component-containing composition 3, a bound aggregate containing flavor-adjusting components 17 such as a carbon dioxide-containing ice cream-like food can be produced.

[0054] The flavor-adjusting component-containing composition 3 related to S5 and S6 is a component that is mixed with the filtrate 14 or the bound aggregate 15 to change the flavor and texture to a desired level. For example, the composition 3 may contain a carbon dioxide generating component obtained by using both an acidic and an alkaline component, consommé powder, potato powder, rice koji, salt, powdered bean paste, carbohydrate sweeteners (such as sugar, glucose, and sugar alcohols), dextrin, β-starch, flavorings, and colorings. These may be used individually or in combination as appropriate.

[0055] Furthermore, as shown in Figure 1, the method for producing dairy processed foods of the present invention involves combining the products obtained by the dairy processing method of the present invention (flavor-adjusting component-containing filtrate 16 and the binding aggregates 15 and / or flavor-adjusting component-containing binding aggregates 17) to obtain a dairy processed food 18.

[0056] For example, the following combinations can be exemplified: a combination of a soda-like beverage (filtrate containing flavor-adjusting components 16 (hereinafter referred to as (16))) and an ice cream-like food (binding aggregates 15 (hereinafter referred to as (15))); a combination of a soda-like beverage (16) and a carbonated ice cream-like food (binding aggregates containing flavor-adjusting components 17 (hereinafter referred to as (17))); and a combination of a soda-like beverage (16), an ice cream-like food (15), and a carbonated ice cream-like food (17). From these combinations, a cream soda-like beverage (dairy processed food 18 (hereinafter referred to as (18))) can be obtained. By combining the products in this way to create dairy processed foods that evoke actual foods, it is preferable to make dairy processing a more enjoyable and attractive method.

[0057] Other examples of dairy products include the following: For example, a Western-style meal set (18) consisting of a consommé soup-like product (16) and a potato salad-like product (15); a Western-style meal set (18) consisting of a potage soup-like product (16) and a potato salad-like product (15); a tea snack set (18) consisting of a sweet rice wine-like product (16) and a sweet bean jelly-like product (15); and a sweet red bean soup set (18) consisting of a red bean beverage-like product (16) and a dumpling-like product (15).

[0058] Next, the milk processing method of the present invention, preferably the method for producing milk processed food products, will be explained using Figure 5 (Figures 5(a) to (f)). Figure 5 is an explanatory diagram showing an example of the milk processing method and the method for producing milk processed food products of the present invention. In the explanation of Figure 5 from the following section, milk 11 will be "drinking milk," the binding aggregate 15 will be "ice cream-like food," the flavor component of the flavor adjusting component-containing composition 3 will be "carbon dioxide generating component" obtained by using a combination of acid and alkaline components, the flavor adjusting component-containing filtrate 16 will be "soda water-like beverage," and the milk processed food product 18 will be "cream soda-like food and beverage."

[0059] First, as shown in Figure 5(a), the acid-containing composition 1 is added to milk 11 (drinking milk) poured into a container such as a mug, and then mixed thoroughly using a spoon 62 or the like (S1). After mixing, it becomes acid-containing milk 12 (not shown). In S1, the acid-containing milk 12 generates aggregates. It is preferable to include a step of heating the drinking milk 11 or acid-containing milk 12 (S4 (not shown)) in order to accelerate protein aggregation.

[0060] Next, the acid-containing milk 12 is filtered to separate it into coagulated matter (filtrate) 13 and filtrate 14 (S2). As shown in Figure 5(b), a coffee dripper 7 is placed on top of a container for holding the filtrate 14, A filter 61 is set inside the container. After the acid-containing milk 12 is poured into the filter 61 and left to stand, crumbly aggregates (filter material) 13 accumulate inside the filter 61, and the filtrate 14 falls into the container below, separating the aggregates (filter material) 13 from the filtrate 14. In step S2, instead of the coffee dripper 7 and the container for holding the filtrate 14 shown in Figure 5(b), a food processing filter 4 shown in Figure 2 may be used, set up as shown in Figure 3.

[0061] Next, the binding powder 2 is mixed with the filtered aggregate (filtered material) 13 to produce bound aggregate 15 (ice cream-like food) (S3). As shown in Figure 5(c), the aggregate (filtered material) 13 in the filter 61 is transferred to a container 63 using a spoon 62 or the like, and then the binding powder 2 is added to the aggregate (filtered material) 13. As shown in Figure 5(d), the mixture is stirred well using a spoon 62 or the like to bring the crumbly aggregate 13 together into a single mass, producing bound aggregate 15 (ice cream-like food) in the container 63. Note that the container 63 is not particularly limited as long as it is a container that can be used for mixing, such as a mug, teacup, glass, paper cup, or plastic cup.

[0062] Next, preferably, the flavor-adjusting component-containing composition 3 is added to the filtrate 14 separated in Figure 5(b) to produce a flavor-adjusting component-containing filtrate 16 (S5). As shown in Figure 5(e), the flavor-adjusting component-containing composition 3 (carbon dioxide-generating component-containing composition) is added to the filtrate 14 and mixed. After addition and mixing, a flavor-adjusting component-containing filtrate 16 (a sparkling soda-like beverage) is produced (not shown).

[0063] Next, more preferably, flavor-adjusting component-containing composition 3 is added to the bound aggregate 15 produced in Figure 5(d) to produce flavor-adjusting component-containing bound aggregate 17 (S6 (not shown)). That is, flavor-adjusting component-containing composition 3 (carbon dioxide-generating component-containing composition) is added to the bound aggregate 15 and mixed to produce flavor-adjusting component-containing bound aggregate 17 (carbon dioxide-containing ice cream-like food) (not shown).

[0064] More preferably, for example, the bound aggregates 15 produced in Figure 5(d) and the flavor component-containing filtrate 16 produced in Figure 5(e) are combined to obtain a dairy processed food 18. For example, as shown in Figure 5(f), when the flavor component-containing filtrate 16 (soda water-like beverage) is poured into a glass and the bound aggregates 15 (ice cream-like food) is placed on top, a cream soda-like beverage 18 is produced, in which carbon dioxide gas 70 fizzes in the soda water-like beverage 16, creating a refreshing appearance.

[0065] From the above, the present invention makes it possible to process milk in a way that allows for a fun and hands-on experience of chemical experiments. In other words, since the chemical reactions of milk are turned into an experimental process as milk processing, processing milk using the method according to the present invention allows for a fun and enjoyable experience and observation of milk chemical reactions through the stepwise processing steps and the resulting changes in the form of the milk. Furthermore, unlike conventional milk processing methods, this is a novel and innovative method for producing processed milk products by separating milk into two components and then combining them. [Examples]

[0066] The present invention will be described in detail below based on examples, but the present invention is not limited to the following examples.

[0067] Preparation of acid-containing compositions, binding powders, and flavor-adjusting component-containing compositions Acid-containing compositions (A1-A2) with the compositions shown in Table 1, binding powders (B1-B8) with the compositions shown in Table 2, and flavor-adjusting component compositions (C1-C4) with the compositions shown in Table 3 were prepared.

[0068] [Table 1]

[0069] [Table 2]

[0070] [Table 3]

[0071] Formation of Binding Aggregates <Example 1> Using the acid-containing composition A1 from Table 1 and the binding powder B1 from Table 2, a bound aggregate 15 (ice cream-like food) was produced through the following steps: (S1) acid mixing, (S2) separation, and (S3) binding, as shown in Figure 1. Milk 11 was sourced from drinking milk. For filtration, the food processing filter 4 shown in Figure 2 was used, set up as shown in Figure 3.

[0072] First, acid-containing composition 1 (A1, 3.0g) was mixed with milk 11 (50g) to make acid-containing milk 12 (S1). Next, this acid-containing milk 12 was separated into aggregates (filtered matter) 13 and filtrate 14 by filtration using the food processing filter 4 shown in Figure 2 (S2). Next, binding powder 2 (B1, 6.2g) was mixed with the filtered aggregates (filtered matter) 13 to produce bound aggregates 15 (ice cream-like food) (S3). The room temperature during this series of production operations was 20°C.

[0073] <Example 2> Furthermore, except for the addition of a heating step (S4), the bound aggregate 15 (ice cream-like food) was produced in the same manner as in Example 1.

[0074] First, acid-containing composition 1 (A1, 3.0g) was mixed with milk 11 (50g) to make acid-containing milk 12 (S1). Next, this acid-containing milk 12 was heated in a microwave oven at 600W for 30 seconds. S4). Next, the heated acid-containing milk 12 was separated into aggregates (filtered matter) 13 and filtrate 14 by filtration using a food processing filter 4 (S2). Next, the filtered aggregates (filtered matter) 13 were mixed with binding powder 2 (B1, 6.2g) to produce bound aggregates 15 (ice cream-like food) (S3). The room temperature during this series of production operations was 20°C.

[0075] Table 4 shows the acid-containing composition and binding powder used, their mixing amounts, the pH of the acid-containing milk, the evaluation of coagulation properties during separation and the separation time, the water content of the bound aggregates, and the evaluation of binding properties.

[0076] [Table 4]

[0077] In both Examples 1 and 2, it was possible to process milk to produce a coagulated product (ice cream-like food). In Example 2, both coagulation and binding properties were good. On the other hand, in Example 1, which did not have a heating step (S4), it took time to separate the coagulated product (filtrate) from the filtrate after starting the filtration of the acid-containing milk, but coagulation was present, and the coagulated product was somewhat loosely bound.

[0078] Formation of Binding Aggregates <Examples 3-5> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 2, except that the acid-containing composition and binding powder listed in Table 4 were used. <Example 6> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 2, except that soy milk was used instead of cow's milk for drinking milk and the binding powder listed in Table 4 was used. <Example 7> A bound aggregate (sweet bean paste-like food) was produced in the same manner as in Example 2, except that the binding powders listed in Table 4 were used.

[0079] Table 4 shows the acid-containing composition and binding powder used, their mixing amounts, the pH of the acid-containing milk, the evaluation of coagulation properties during separation and the separation time, the water content of the bound aggregates, and the evaluation of binding properties.

[0080] In Examples 3-6, it was possible to produce bound aggregates (ice cream-like food) by processing milk or soy milk. In Example 7, it was possible to produce bound aggregates (sweet bean paste-like food) by processing milk.

[0081] Formation of Binding Aggregates <Examples 8-13> A bound aggregate (ice cream-like food) was produced in the same manner as in Example 2, except that the binding powder and its mixing ratio were as shown in Table 5.

[0082] Table 5 shows the acid-containing composition and binding powder used, their mixing amounts, the pH of the acid-containing milk, the evaluation of coagulation properties during separation and the separation time, the water content of the bound aggregates, and the evaluation of binding properties.

[0083] [Table 5]

[0084] Although there were differences in binding properties, all of the examples from 8 to 13 were able to produce bound aggregates (ice cream-like food) by processing milk.

[0085] <<Formation of binding aggregates and filtrate containing flavor-adjusting components>> <Example 14> In the same manner as in Example 2, as shown in Figure 1, bound aggregates 15 (ice cream-like food) were produced through (S1) an acid mixing step, (S2) a separation step, and (S3) a binding step.

[0086] Furthermore, using the flavor-adjusting component-containing composition C1 described in Table 6, a flavor-adjusting component-containing filtrate 16 (soda water beverage) was produced via the (S5) flavor-adjusting component-containing filtrate production step, as shown in Figure 1. Specifically, flavor-adjusting component-containing composition 3 (C1, 1.71 g) was added to the filtrate 14 separated in S2 and mixed to produce the flavor-adjusting component-containing filtrate 16 (soda water beverage).

[0087] [Table 6]

[0088] <<Production of dairy products>> As shown in Figure 1, the flavor-adjusting component-containing filtrate 16 and the bound aggregate 15 produced in Example 14 were combined to obtain a dairy processed food 18. Specifically, the flavor-adjusting component-containing filtrate 16 (soda water beverage) was poured into a glass, and the bound aggregate 15 (ice cream-like food) was placed on top to make the dairy processed food 18 (cream soda-like beverage).

[0089] <<Formation of binding aggregates and filtrate containing flavor-adjusting components>> <<Production of dairy products>> <Examples 15-17> In the same manner as in Example 14, agglutinated material and a filtrate containing flavor-adjusting components were produced. In Example 15, the former became a potato salad-like food and the latter a potage soup-like food, and these two were placed side by side to form a Western-style meal set (dairy processed food 18). In Example 16, the former became a yokan-like food and the latter a amazake-like food, and these two were placed side by side to form a tea snack set (dairy processed food 18). Furthermore, in Example 17, the former became a dango-like food and the latter a red bean beverage-like food, and these two were placed in a single container to form a oshiruko set (dairy processed food 18).

[0090] The dairy processed foods obtained in Examples 14-17 all showed that the binding aggregates and the filtrate containing flavor-adjusting components were well-matched and harmonious. Furthermore, it was enjoyable to watch the process of transformation from the original milk into something completely different, and the idea of ​​combining the separated and produced different foods to create a dairy processed food was surprising.

[0091] <<Formation of bound aggregates, filtrate containing flavor-adjusting components, and bound aggregates containing flavor-adjusting components>> <Example 18> Using the same acid-containing composition A1 (3.0 g), binding powder B1 (6.2 g), and flavor-adjusting component-containing composition C1 (1.71 g) as in Example 14, a bound aggregate 15 (ice cream-like food) and a flavor-adjusting component-containing filtrate 16 (soda water beverage) were produced in the same manner as in Example 14. The obtained bound aggregate 15 was divided into two equal parts.

[0092] Furthermore, using the flavor-adjusting component-containing composition C1 (1.71 g), as shown in Figure 1, a flavor-adjusting component-containing bound aggregate 17 was produced through the (S6) flavor-adjusting component-containing bound aggregate production step. Specifically, one of the two bound aggregates 15 (ice cream-like food) was divided into two equal parts, to which the flavor-adjusting component-containing composition 3 (C1, carbon dioxide-generating component-containing composition) was added and mixed to produce the flavor-adjusting component-containing bound aggregate 17 (carbon dioxide-containing ice cream-like food).

[0093] <<Production of dairy products>> As shown in Figure 1, a dairy processed food 18 was obtained by combining the flavor-adjusting component-containing filtrate 16 with the binding aggregates 15 and the flavor-adjusting component-containing binding aggregates 17. Specifically, the flavor-adjusting component-containing filtrate 16 (soda water beverage) was poured into a glass, and the binding aggregates 15 (ice cream-like food) and the flavor-adjusting component-containing binding aggregates 17 (carbonated ice cream-like food) were added on top to make the dairy processed food 18 (cream soda-like beverage).

[0094] The dairy processed food obtained in Example 18 was a well-balanced food in which the binding aggregates and the binding aggregates containing flavor-adjusting components were compatible with the filtrate containing flavor-adjusting components.

[0095] <Example 19> An acid-containing composition, binding powder, and flavor-adjusting component-containing composition with the same composition as in Example 14 were prepared, along with the food processing filter 5 shown in Figure 2, a resin spoon, a filter, and an instruction manual describing the principle and operating method. All of these were provided to 30 boys and girls aged 4 to 9 years old. They were given the opportunity to produce and consume binding aggregates (ice cream-like food), filtrate containing flavor-adjusting components (soda water-like beverage), and dairy processed food (cream soda-like beverage), after which a questionnaire survey was conducted. The questionnaire asked about the main operations during production, and participants were asked to select the appropriate option from "very enjoyable," "somewhat enjoyable," "neither," "not very enjoyable," and "not enjoyable." The results are shown in Figure 6.

[0096] As a result, more than 83% of survey respondents found the generation process enjoyable ("very enjoyable"). They felt that it was "fun" and "a little fun" (the sum of both).

[0097] Furthermore, when asked about their intention to purchase a set product like the one provided in Example 19, over 75% responded that they would like to purchase it, with reasons such as "it felt like I was conducting an experiment," "filtration was fun," and "the instructions were enjoyable." Therefore, it can be said that the present invention allows for the processing of milk in a way that is like experiencing a chemical experiment, and that the chemical reactions of milk can be experienced and observed in an enjoyable way. [Explanation of symbols]

[0098] 1 Acid-containing composition 2 Binding powder 3 Flavor-adjusting ingredient-containing composition 4. Filtration devices for food processing 5. Filtration devices for food processing 7 Coffee Dripper 11 Breasts 12 Acid-containing milk 13 Aggregates (filtrate) 14 filtrate 15. Binding aggregates 16. Filtrate containing flavor-adjusting ingredients 17 Bound aggregates containing flavor-adjusting ingredients 18 Milk processed foods 21 Separation line 22 Separation line 31 Funnel 32 Filtrate discharge section 34 Supporting wall 35 Opening 36 Installation part 37 Filter fixing means 41 Filtrate receiving tank 41a Recess of the filtrate receiving tank 43 Shallow protrusion 61 filter 62 spoons 63 Container 70 Carbon dioxide S1 Acid mixing process S2 separation process S3 Bonding process S4 Heating process S5 Filtrate generation process containing flavor-adjusting ingredients S6 Formation process of bound aggregates containing flavor-adjusting ingredients

Claims

1. A milk processing method characterized by comprising the following steps (S1) to (S3). (S1) Acid mixing process in which an acid-containing composition is mixed with milk to produce acid-containing milk. (S2) Separation step of separating the acid-containing milk into a coagulated substance and filtrate by filtration. (S3) A binding step in which a binding powder containing pregelatinized starch and / or a thickener is mixed with the aggregates obtained in the separation step to produce bound aggregates.

2. The milk processing method according to claim 1, wherein the water content of the bound aggregate is 10 to 66% by weight of the total weight of the bound aggregate.

3. A milk processing method according to claim 1 or 2, comprising the following step (S4). (S4) Heating step of heating the milk or the acid-containing milk.

4. A milk processing method according to any one of claims 1 to 3, comprising the following step (S5). (S5) Flavor-modifying component-containing filtrate production step: Adding a flavor-modifying component-containing composition to the filtrate obtained in the separation step and mixing to obtain a flavor-modifying component-containing filtrate.

5. A milk processing method according to any one of claims 1 to 4, comprising the following step (S6). (S6) Flavor-adjusting component-containing bound aggregate production step: Adding a flavor-adjusting component-containing composition to the bound aggregate obtained in the binding step and mixing to obtain a flavor-adjusting component-containing bound aggregate.

6. A method for producing a dairy product, characterized by combining the filtrate containing the flavor-adjusting component described in claim 4 with the binding aggregate described in any one of claims 1 to 3 and / or the binding aggregate containing the flavor-adjusting component described in claim 5 to obtain a dairy product.

7. A method for producing a processed milk food, characterized by combining a filtrate containing flavor-adjusting components obtained from a milk processing method comprising the following steps (S1) to (S3) and (S5) with a bound aggregate obtained from a milk processing method comprising the following steps (S1) to (S3) to obtain a processed milk food. (S1) Acid mixing process in which an acid-containing composition is mixed with milk to produce acid-containing milk. (S2) Separation step of separating the acid-containing milk into a coagulated substance and filtrate by filtration. (S3) A binding process in which a binding powder is mixed with the aggregates obtained in the separation step to produce bound aggregates. (S5) Flavor-modifying component-containing filtrate production step: Adding a flavor-modifying component-containing composition to the filtrate obtained in the separation step and mixing to obtain a flavor-modifying component-containing filtrate.

8. A method for producing a processed milk food, characterized by combining a filtrate containing flavor-adjusting components obtained from a milk processing method comprising the following steps (S1) to (S3) and (S5) with a bound aggregate containing flavor-adjusting components obtained from a milk processing method comprising the following steps (S1) to (S3) and (S6) to produce a processed milk food. (S1) Acid mixing process in which an acid-containing composition is mixed with milk to produce acid-containing milk. (S2) Separation step of separating the acid-containing milk into a coagulated substance and filtrate by filtration. (S3) A binding process in which a binding powder is mixed with the aggregates obtained in the separation step to produce bound aggregates. (S5) Flavor-modifying component-containing filtrate production step: Adding a flavor-modifying component-containing composition to the filtrate obtained in the separation step and mixing to obtain a flavor-modifying component-containing filtrate. (S6) Flavor-adjusting component-containing bound aggregate production step: Adding a flavor-adjusting component-containing composition to the bound aggregate obtained in the binding step and mixing to obtain a flavor-adjusting component-containing bound aggregate.

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