JPH0665273B2 - Dairy powder processing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for treating dairy powder, and more specifically, to heat-treating a mixture of dairy powder and reducing sugar in the presence of a small amount of water, followed by pulverization. Thereby relates to a method for treating dairy powder, which improves the flavor of the dairy powder.

(Prior Art) Conventionally, there are various milk powders such as whole milk powder, non-fat milk powder, sweetened milk powder, and modified milk powder as dairy powders. Especially, whole milk powder or non-fat milk powder is chocolates, creams, margarines or cheese. It is used for various kinds. In these dairy powders, whole milk powder is whole milk, and skim milk powder is skim milk as raw material milk.The raw material milk is concentrated and dried to be powdered, and its flavor is fresh and excellent. Those having the flavor of are considered to be good. Therefore,
Although the flavor of these conventional dairy powders depends on the flavor of the raw material milk used, it is generally uniform. On the other hand, the sweetened powdered milk is produced in the same manner after adding sucrose to the powdered milk or adding sucrose to the raw material milk, but particularly in the latter case, the milk taste is imparted to the powdered milk product except for imparting sweetness, It is concentrated and dried so that the color tone does not change. However, sweetened powdered milk is rarely manufactured in Japan. in this way,
The flavor of conventional dairy powders is uniform and has little change, but most dairy powders have a fishy taste.

(Problems to be Solved by the Invention; Objective) The present invention is aimed at improving the flavor of a dairy powder having a uniform taste and a fishy taste, and by extension, the dairy powder. The purpose is to improve the flavor of foods using.

(Means for Solving the Invention; Constitution) As a result of intensive studies conducted by the present inventors in view of the above points, as a result of adding and mixing reducing sugar to dairy powder and adding a small amount of water to heat treatment, The present invention has been completed based on the finding that a dairy product powder having a flavor different from the flavor of No. 1 and having an ideal taste as a confectionery material can be obtained without a fishy taste.

That is, according to the present invention, 1 part of reducing sugar is added to 100 parts by weight of dairy powder.
˜20 parts by weight is added and mixed, and the mixture is mixed with a water content of 1 to 15% by weight.
A method for treating a dairy powder, which comprises pulverizing after heat treatment in the presence of

Hereinafter, the present invention will be described in detail.

The dairy powder to be treated in the present invention can be exemplified by whole milk powder, skim milk powder, sweetened milk powder, whole powder preparation, desulfurized preparation, and the like, and reducing sugars such as glucose, fructose, galactose, xylose, Maltose etc. can be illustrated.

If the mixing ratio of the reducing sugar to the dairy product powder is less than the lower limit, it is difficult to obtain the effect, and if it exceeds the upper limit, the sweetness of the reducing sugar appears extremely and the viscosity increases to deteriorate the working life.

During the heat treatment, the water content of the mixture of dairy powder and reducing sugar is adjusted to 1 to 15% by weight. If the amount of water is less than the lower limit, it is difficult to obtain the effect, and if it exceeds the upper limit, the viscosity increases and the workability deteriorates, and more time is required than necessary. In addition, since the above-mentioned dairy product powder usually contains water within the range of 5% or less, it may not be necessary to add water again. By the way, the water content of full-fat milk is about 88.
%, Skim milk has a water content of about 92%, and concentrated milk has a water content of 50-
Since it is 60%, dehydration is not satisfactorily performed even if a conventionally known Maillard reaction is performed using these dairy products, and even if dehydration is possible, the dehydration process requires a long time, Since the reaction proceeds during this step, it is not possible to obtain a dairy product powder with consistently constant quality.

The heating temperature may be about 70 to 120 ° C, and the effect can be obtained by treating for a long time in the low temperature region (for example, about 10 hours at 70 ° C) and a short time in the high temperature region (for example, about 10 minutes at 120 ° C). The intensity of the flavor can be adjusted according to the degree of treatment. When the temperature is lower than the lower limit, the efficiency is poor, and when the temperature is higher than the upper limit, the flavor produced is not good.

The heating device may be a closed heating and stirring device (for example, a vacuum kneader) having a stirring blade and a decompression facility, and heat treatment is performed using such a device while stirring a mixture of dairy powder and reducing sugar.

According to the present invention, when a small amount of water is added to the dairy product powder, the treated product is likely to be lumpy, and in order to prevent this, sugar and / or powdered sugar is added within an allowable range in terms of formulation. Is preferred. An effective amount of sugar and / or powdered sugar added is 5 to 50 parts by weight per 100 parts by weight of dairy powder. Also,
When the dairy product powder has a low fat content, for example, when processing skim milk powder, by adding an appropriate amount of vegetable oil (converted to whole milk powder), the electric heat coefficient during reaction and remaining in the processed product It is possible to reduce the lumps that are formed as much as possible.

At the stage where the heat treatment is completed, the pressure is reduced to remove water, and then cooling is performed. Since this cooled product has a lump form, it is crushed by an appropriate crushing device.

The dairy powder processed product thus obtained has good storability,
As a flavoring agent for various chocolates (for example, normal milk chocolate, chocolate for ice coating, chocolate for western-use, etc.), for various margarines and shortenings, or for cheeses and various oil-in-water creams. It can be effectively used as a flavoring agent.

(Examples) Hereinafter, the effects of the present invention will be further clarified by illustrating examples, but it goes without saying that the spirit of the present invention is not limited by the examples. The parts shown below are based on weight.

Example 1 5 parts of water was added to a mixture of 90 parts of whole milk powder and 5 parts of glucose, and the mixture was heated at 100 ° C. for 1 hour with stirring, dehydrated under reduced pressure and cooled to obtain a crude powder product. It was Then, the coarse powder product was pulverized to obtain a dairy product powder-processed product having an average particle diameter of 0.5 mm.

When the flavors of this treated product and the whole milk powder used as a raw material were compared, the treated product of the present invention exhibited an extremely rich flavor as compared to the whole milk powder.

Example 2 5 parts of water was added to a mixture of 70 parts of whole milk powder, 25 parts of granulated sugar powder and 5 parts of glucose, and the mixture was heated at 95 ° C. for 80 minutes with stirring, dehydrated under reduced pressure and cooled. A crude powder product was obtained. This coarse powder product had a smaller particle size than the previous example. Then, the coarse powder product was pulverized to obtain a dairy product powder-processed product having an average particle diameter of 0.5 mm.

Using this dairy powder-treated product, chocolate was produced with the following formulation.

Chocolate blend 15 parts cocoa 45 parts sugar 45 parts dairy powder processed product 20 parts cacao butter 20 parts lecithin 0.4 parts Perfume Rolling, conching and tempering with the appropriate amount of the above ingredients and casting to obtain molded chocolate.
As a control, when the flavor was compared with the chocolate produced in the same manner by using the whole milk powder used as a raw material instead of the dairy powder-treated product, the one using the processed product of the present invention had a savory milky taste. It was a good chocolate with a very characteristic flavor.

Example 3 5 parts of water was added to a mixture of 52 parts of skimmed milk powder, 25 parts of granulated sugar powder, 18 parts of vegetable oil and fat and 5 parts of glucose, and 105
After heating at 45 ° C. for 45 minutes with stirring, the mixture was dehydrated under reduced pressure and cooled to obtain a crude powder product. The particle size of this coarse powder product was almost the same as in Example 2. Then, the coarse powder product was pulverized to obtain a dairy product powder-processed product having an average particle diameter of 0.5 mm.

When the flavors of this treated product and the whole milk powder used as a raw material were compared, the treated product of the present invention exhibited an extremely rich flavor as compared to the whole milk powder.

(Effect) As described above, the method for treating dairy powder according to the present invention significantly improves the flavor of conventional dairy powder such as whole milk powder or skim milk powder. It has become possible to improve the flavor of existing chocolates, creams, margarines, cheeses and the like.

Claims (3)

[Claims] 1. Reducing sugars 1 to 2 per 100 parts by weight of dairy powder.
0 parts by weight is added and mixed, and the mixture is heat treated in the presence of 1 to 15% by weight of water, and then pulverized.
Dairy powder processing method. 2. The treatment method according to claim 1, further comprising adding and mixing 5 to 50 parts by weight of sugar and / or powdered sugar and heating the mixture. 3. The treatment method according to claim 1 or 2, further comprising adding and mixing 5 to 20 parts by weight of fats and oils and heating the mixture.