Method for producing high-protein milk raw material

Patent metadata

Field	Value
Publication number	US-12419319-B2
Application number	US-201917288165-A
Country	US
Kind code	B2
Filing date	Oct 28, 2019
Priority date	Oct 26, 2018
Publication date	Sep 23, 2025
Grant date	Sep 23, 2025

Abstract

A high-protein milk raw material having a good flavor is provided. The liquid high-protein milk raw material of the present invention can be produced by preparing a milk fluid from the milk raw material and subjecting the milk fluid to treatment in contact with activated carbon.

First claim

The invention claimed is:

1. A method for producing a liquid high-protein milk raw material, comprising:
a step of preparing a high-protein milk fluid having a protein content of 60% by mass or more in the total solid content from a milk raw material, and
a step of subjecting the milk fluid to treatment in contact with activated carbon,
wherein the amount of the activated carbon used for subjecting the high-protein milk fluid to treatment in contact with the activated carbon is 1% by mass or more with respect to the content of protein in the milk fluid,
wherein the milk raw material produced by the production method has an improved refreshing feeling and a reduced protein odor,
wherein the milk raw material produced by the production method has a change ratio in dimethyl disulfide content of 20 to 90%, compared with the high-protein milk fluid after adjusting a refractive sugar content to the same,
wherein the milk raw material produced by the production method has a change ratio in nonanal content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same,
wherein the milk raw material produced by the production method has a change ratio in pentanol content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same, and
wherein the milk raw material produced by the production method has a change ratio in pentanal content of 0 to 40%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same.

2. The method for producing a milk raw material according to claim 1 , wherein the milk raw material used for preparing the high-protein milk fluid has a protein content of 60% by mass or more in the total solid content.

3. The method for producing a milk raw material according to claim 1 , wherein a concentration of the total solid content in the high-protein milk fluid is 2 to 20% by mass.

4. The method for producing a milk raw material according to claim 1 , wherein a concentration of protein in the high-protein milk fluid is 1.5 to 18% by mass.

5. The method for producing a milk raw material according to claim 1 , wherein the liquid high-protein milk raw material is a liquid milk protein concentrate (MPC) or a liquid whey protein concentrate (WPC).

6. A method for producing a solid high-protein milk raw material obtained through a drying treatment, comprising: a step of further subjecting the liquid high-protein milk raw material produced by the production method according to claim 1 to the drying treatment.

7. The method for producing a milk raw material according to claim 6 , wherein the solid high-protein milk raw material is a solid milk protein concentrate (MPC) or a solid whey protein concentrate (WPC).

8. A method for improving a refreshing feeling, reducing a protein odor, and reducing miscellaneous taste of a milk raw material, comprising: preparing a high-protein milk fluid having a protein content of 60% by mass or more in the total solid content from the milk raw material, and subjecting the milk fluid to treatment in contact with activated carbon to obtain a liquid high-protein milk raw material,
wherein the amount of the activated carbon used for subjecting the high-protein milk fluid to treatment in contact with the activated carbon is 1% by mass or more with respect to the content of protein in the milk fluid,
wherein the milk raw material produced by the method has a change ratio in dimethyl disulfide content of 20 to 90%, compared with the high-protein milk fluid after adjusting a refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in nonanal content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in pentanol content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in pentanal content of 0 to 40%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same.

9. A method for improving a refreshing feeling, reducing a protein odor, and reducing dimethyl disulfide content of a milk raw material, comprising: preparing a high-protein milk fluid having a protein content of 60% by mass or more in the total solid content from the milk raw material, and subjecting the milk fluid to treatment in contact with activated carbon and then to drying treatment to obtain a solid high-protein milk raw material,
wherein the amount of the activated carbon used for subjecting the high-protein milk fluid to treatment in contact with the activated carbon is 1% by mass or more with respect to the content of protein in the milk fluid,
wherein the milk raw material produced by the method has a change ratio in dimethyl disulfide content of 20 to 90%, compared with the high-protein milk fluid after adjusting a refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in nonanal content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in pentanol content of 5 to 60%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same,
wherein the milk raw material produced by the method has a change ratio in pentanal content of 0 to 40%, compared with the high-protein milk fluid after adjusting the refractive sugar content to the same.

10. A method for producing a food or drink, comprising a step of including the milk raw material produced by the production method according to claim 1 in the food or drink.

11. The method for producing a food or drink according to claim 10 , wherein the food or drink is sterilized.

12. The method for producing a food or drink according to claim 10 , wherein the food or drink is packed in a container.

13. A food or drink containing the milk raw material produced by the production method according to claim 1 .

14. The food or drink according to claim 13 , wherein the food or drink is sterilized.

15. The food or drink according to claim 13 , wherein the food or drink is packed in a container.

16. The method according to claim 1 , wherein the milk fluid is prepared by dissolving a solid milk raw material in cold water or warm water.

17. The method according to claim 16 , wherein the solid milk raw material is selected from the group consisting of a powder of milk protein concentrate, a powder of whey protein concentrate, a powder of whey protein isolate, and a powder of caseinate.

18. The method according to claim 8 , wherein the milk fluid is prepared by dissolving a solid milk raw material in cold water or warm water.

19. The method according to claim 18 , wherein the solid milk raw material is selected from the group consisting of a powder of milk protein concentrate, a powder of whey protein concentrate, a powder of whey protein isolate, and a powder of caseinate.

20. The method according to claim 9 , wherein the milk fluid is prepared by dissolving a solid milk raw material in cold water or warm water.

21. The method according to claim 20 , wherein the solid milk raw material is selected from the group consisting of a powder of milk protein concentra

Assignees

• Meiji Co Ltd

Inventors

• Kawamura Yuki
• Saito Mizue
• Echizen Hiroshi

Classifications

• A23B11/12

  by heating (by irradiation, e.g. by microwaves A23B11/16) · CPC title

• A23J3/08

  Dairy proteins · CPC title

• A23C1/04

  by spraying into a gas stream · CPC title

• A23L33/19

  Dairy proteins · CPC title

• A23L27/66

  Use of milk products or milk derivatives in the preparation of dressings · CPC title