JP2002306062A - Method for producing caramel-containing milk powder and food produced by using caramel-containing milk powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a powdered milk having a completely new caramel taste by carrying out Maillard reaction of milk protein in cow's milk, condensed milk or butter with a vegetable oil-and-fat, a sugar, etc., and provide a completely new food having unique taste and flavor and produced by adding the powdered milk having the caramel taste. SOLUTION: The caramel-containing milk powder is produced by concentrating cow's milk in vacuum, adding caramel paste or caramel powder to the milk, dissolving the caramel under heating and pulverizing the solution by a spray dryer. The caramel-containing milk powder is suitable for the production of coating chocolate, molded chocolate, ice cream and biscuit.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a completely new caramel-flavored milk powder in which a milk protein in milk or condensed milk is subjected to a Maillard reaction with vegetable oils, butter / soy protein and sugars, and this caramel flavor. And a completely new and novel flavored food prepared by mixing and adding milk powder.

[0002]

2. Description of the Related Art Conventional milk powders are mainly fat milk powder, skim milk powder, adjusted milk powder or sweetened milk powder, and such milk powders are confectioneries such as chocolate, ice cream, biscuits and various foods. Currently, caramel-flavored milk powder has not yet been developed, and there is a demand for the emergence of foods such as confections with novel flavors.

[0003] The present invention has been made in view of the above situation, and an object of the present invention is to provide a completely new caramel-flavored powdered milk produced by causing a Maillard reaction between saccharides and milk proteins in milk or condensed milk. It is an object of the present invention to provide a production method and a completely new and novel flavored food obtained by mixing and adding the caramel-flavored milk powder.

[0004]

Means for Solving the Problems In order to achieve the above object, in the method for producing caramel milk powder according to the present invention, a caramel paste or caramel powder is added to a milk concentrated in vacuo and heated and dissolved. It is characterized by producing caramel milk powder by pulverizing with a spray drier.

[0005] Specifically, milk is vacuum-concentrated at 30 ° Brix (this unit is represented by Bx in this specification) at 30 ° to obtain, for example, 30 kg of concentrated milk, to which a caramel paste or a milk to be described later is added. 3-5 kg of caramel powder
In addition, heat-dissolved material is pulverized with a spray dryer. As the setting conditions of the spray dryer, for example, the inlet temperature is set to 130 ° C. and the outlet temperature is set to 70 ° C. At this time, the atomizer is 35 at 50 Hz.
It is desirable to set it to 000 rpm.

Further, in the present invention, the caramel paste is prepared by adding water to syrup, whole fat condensed milk, vegetable oil, butter / soy protein and emulsifier and mixing and boiling at a predetermined temperature to cause a Maillard reaction. A required amount of water is added to the cooled caramel dough to form a paste, or the caramel powder is formed into the caramel powder.

Further, the caramel dough used in the present invention is characterized in that the milk solid content is adjusted to be 5 to 30%. By adjusting in this manner, the amino acid in milk protein and reduced glucose cause a Maillard reaction, and a unique caramel flavor scent and taste component can be generated.

[0008] A specific production example of the above-mentioned caramel dough used in the present invention will be described.
30 kg of starch syrup, 77 kg of whole fat condensed milk and 5 kg of vegetable oil and fat,
1 kg of butter, 1 kg of soy protein, 0.1 kg of emulsifier and 10 kg of water were added. T is boiled at 115 ° C. to 118 ° C., mixed and dissolved to cause a Maillard reaction, and then cooled to manufacture.

According to the present invention, the caramel milk powder thus produced is compared with the conventional food to which the whole milk powder, the skim milk powder, the adjusted milk powder or the sweetened milk powder is added and mixed. It is characterized in that a caramel-flavored food is obtained by mixing and manufacturing a part of the milk powder or replacing the whole amount.

As such a caramel-flavored food, coaching chocolate, die-cut chocolate, ice cream or biscuit is suitable. Of course, in the present invention, the food to which the caramel milk powder is applied is not limited to this, and the present invention is applicable to various foods in which conventional milk powder is used, such as jelly and tablet confections. Or mixed with conventional powdered milk.

[0011]

As described above, according to the present invention, there is provided a method for producing a completely new caramel-flavored powdered milk in which a Maillard reaction is caused between milk proteins, condensed milk and butter, vegetable oils and sugars. And a completely new and novel flavored food product obtained by mixing and adding the caramel flavored milk powder can be obtained.

[0012]

[Experimental example 1] Production example of coaching caramel type chocolate Formulation example (I: semi-milk chocolate standard, II: non-chocolate standard) I II No tempered hard butter 33% 40% Refined deodorized cocoa butter 7%-% Powdered sugar 35% 35% caramel milk powder 25% 25% lecithin proper amount proper amount perfume proper amount proper amount Example of process Mixing (mixing non-tempered hard butter and refined deodorized cocoa butter up to moderate hardness to powder, for example, earlobe hardness) → micronization → refining (Mix fines and lecithin with remaining no-tempered hard butter, purified deodorized cocoa butter and vanillin) → coating → cooling → packaging → aging

[0013]

[Experimental example 2] In the case of producing a die-cut caramel type chocolate Formulation example Tempered hard butter 7% Refined deodorized cocoa butter 25% Powdered sugar 45% Caramel powdered milk 23% Lecithin Appropriate amount Flavor Appropriate amount Process example Mixing (appropriate hardness for powders) For example, mix tempered hard butter and refined deodorized cocoa butter to the hardness of the earlobe.) → Atomization → refining (mix fines and lecithin with remaining tempered hard butter, refined deodorized cocoa butter and vanillin) → tempering → Filling → Cooling → Die release → Packaging → Aging

[0014]

[Experimental example 3] In case of producing ice cream Caramel milk powder 15 kg, sugar 13 k
g, 7 kg of starch syrup, 5 kg of butter and 5 kg of fresh cream are added and mixed, and 0.2 kg of a stabilizer consisting of a mixture of 10% carrageenan, 45% locust bean gum and 45% guar gum is added, and 0.2 kg of emulsifier (lecithin) is added. Water and 54 kg of water are added, heated and dissolved at 50-70 ° C., dissolved and emulsified and homogenized, sterilized at 85 ° C.-30 seconds or more, and then cooled to 5 ° C. or less. After the ice cream flavor and fruit juice are appropriately selected and added, and subjected to an aging treatment in a storage, a breathing treatment is performed at an overrun of 50 to 100% at a temperature of −2 ° C. to −6 ° C. Then, after mixing the fruit or sauce as needed, filling and packaging this, after curing,
Store.

[0015]

[Experimental Example 4] In the case of producing soft biscuit 1000 g of flour, 45 g of caramel powder and 6 g of sodium hydrogen carbonate are mixed and sieved (raw material 1). Also, 110 g of whole egg, 6 g of ammonium bicarbonate and 5 g of fine powdered salt are combined and dissolved (raw material 2). Further, 310 g of white sugar, 110 g of unsalted butter, and shortening 110
g, salt-free margarine 80 g and sucrose fatty acid ester 1
0 g are combined and mixed using a beater until the mixture becomes creamy (raw material 3). Next, vanilla flavor 2
g and mix well until uniform (raw material 2A).
The material 1 was added to the material 2A and mixed at low speed for about 1 minute. Then, rolling and tri-folding were repeated three times to obtain a thickness of 4 m.
After sheeting to m, a 4.5 cm diameter round shape is punched out. Next, in an electric oven, upper heat 210 ° C, lower heat 1
After roasting at 70 ° C. for 4 to 5 minutes, it was cooled, packaged and manufactured.

Continued on front page F term (reference) 4B001 AC02 AC08 AC15 AC40 BC04 BC08 EC01 4B014 GB01 GG11 GG13 GG14 GK07 GL10 4B032 DB21 DK12 DK18 DK21 DK42

Claims (9)

[Claims] 1. A method for producing caramel milk powder, wherein caramel paste or caramel powder is added to milk concentrated in vacuo, heated and dissolved, and powdered with a spray drier. 2. The caramel paste is prepared by adding a water syrup, whole fat condensed milk, vegetable oil, butter / soy protein and an emulsifier to water and mixing and dissolving the mixture at a predetermined temperature to cool the Maillard reaction. The method for producing caramel milk powder according to claim 1, wherein the caramel milk powder is produced by adding water to form a paste. 3. The caramel paste is prepared by mixing and dissolving syrup, whole fat condensed milk, vegetable oil, butter / soy protein and an emulsifier in water and boiling at a predetermined temperature to cause a Maillard reaction, followed by cooling. The caramel dough that has been crushed is produced in a powdery form.
3. The method for producing caramel milk powder according to item 1. 4. The caramel dough has a milk solid content of 5 to 5.
The method for producing caramel milk powder according to any one of claims 1 to 3, wherein the amount is 30%. 5. A part or part of a food in which the caramel milk according to any one of claims 1 to 4 is added to and mixed with whole milk powder, skim milk powder, adjusted milk powder or sweetened milk powder. A food using caramel milk powder, which is manufactured by replacing the whole amount. 6. The food using caramel milk powder according to claim 5, wherein the food is a coaching chocolate. 7. The food using caramel milk powder according to claim 5, wherein the food is die-cut chocolate. 8. The food using caramel milk powder according to claim 5, wherein the food is ice cream. 9. The food using caramel milk powder according to claim 5, wherein the food is a biscuit.