Title:
熱安定性濃縮乳製品
Document Type and Number:
Japanese Patent JP4594983
Kind Code:
B2
Abstract:
The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
Inventors:
Kennis William Curl
George W. Haas
Jamie Allen Hastekin
Heather Marie Hudson
Ted Riley Lindstrom
Inchinga
Hui Mei
Daniel Elizabeth Perkins
Charles One
George W. Haas
Jamie Allen Hastekin
Heather Marie Hudson
Ted Riley Lindstrom
Inchinga
Hui Mei
Daniel Elizabeth Perkins
Charles One
Application Number:
JP2007522798A
Publication Date:
December 08, 2010
Filing Date:
July 22, 2005
Export Citation:
Assignee:
Craft Foods Global Brands Limited Liability Company
International Classes:
A23C1/16; A23C9/142
Domestic Patent References:
| JP10113122A | ||||
| JP1187049A | ||||
| JP2000102344A | ||||
| JP2002000291A | ||||
| JP2005185151A | ||||
| JP10056962A |
Foreign References:
| US2860057 |
Other References:
HINRICHS J,DEUTSCHE MILCHWIRTSCHAFT,ドイツ,1997年,V48 N6,P185-188
A.W.M.Sweetsur, et al.,Optimization of the heat stability of concentrated milks prepared by ultrafiltration,Milchwissenschaft,1985年,Vol.40, No.6,pages 334-337
A.W.M.Sweetsur, et al.,Effect of concentration by ultrafiltration on the heat stability of skim-milk,Journal of Daily Research,1980年,Vol.47, No.3,pages 327-335
A.W.M.Sweetsur, et al.,Optimization of the heat stability of concentrated milks prepared by ultrafiltration,Milchwissenschaft,1985年,Vol.40, No.6,pages 334-337
A.W.M.Sweetsur, et al.,Effect of concentration by ultrafiltration on the heat stability of skim-milk,Journal of Daily Research,1980年,Vol.47, No.3,pages 327-335
Attorney, Agent or Firm:
Yoshikazu Tani
Kazuo Abe
Kazuo Abe