KR20230090659A - Manufacturing method of milk jan using low temperature evaporated milk - Google Patents
Manufacturing method of milk jan using low temperature evaporated milkDownload PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1548—Non-dried milk gels, creams or semi-solid products obtained by heating milk with a sugar without using gums, e.g. milk jam
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B11/00—Preservation of milk or dairy products
- A23B11/10—Preservation of milk or milk preparations
- A23B11/12—Preservation of milk or milk preparations by heating
- A23C3/02—
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
Description
Translated fromKorean본 발명은 저온 농축유를 이용한 밀크잼 제조방법에 관한 것으로, 더욱 상세하게는 원유를 농축기에 넣고 저온에서 농축하여 농축유를 제조하는 단계; 상기 농축유에 설탕울 첨가한 후 약불에서 저어주면서 응고시켜 밀크잼을 제조하는 방법에 관한 것이다.The present invention relates to a milk jam manufacturing method using low-temperature concentrated milk, and more particularly, the steps of preparing concentrated milk by putting raw milk in a concentrator and concentrating at a low temperature; It relates to a method for preparing milk jam by adding sugar wool to the concentrated milk and coagulating it while stirring over low heat.
밀크잼(Milk jam)은 폴란드어로 둘세 데 레체(Dulce de Leche)로 명칭은 '달콤한 우유'라는 뜻이다. 특히, 아르헨티나와 우루과이의 플라타 강 유역에서 많은 사랑을 받고 있다.Milk jam is Dulce de Leche in Polish and the name means 'sweet milk'. In particular, it is much loved in the Plata River basin of Argentina and Uruguay.
밀크잼의 기원이 되는 둘세 데 레체는 처음 우유와 설탕을 서서히 끓인 뒤 약간의 바닐라와 베이킹 소다를 넣은 것으로 그 기원이 불분명하다. 아르헨티나의 전설에 따르면 19세기 초 한 하녀가 설탕을 넣은 우유를 화덕 위에 놓아둔 채 잠시 나갔다 와보니 걸쭉하고 크리미한 곤죽으로 변해 있었다고 한다. 남아메리카에서의 둘세 데 레체는 팬케이크부터 아이스크림과 케이크에 이르기까지 온갖 종류의 디저트를 만들고 전통적으로 알파호르(alfajor)라 불리는 남아메리카의 비스킷 샌드위치 속에 넣기도 한다.Dulce de Leche, the origin of milk jam, is unknown origin as it was first slowly boiled with milk and sugar and then added a little vanilla and baking soda. According to Argentinian legend, in the early 19th century, a maid left sugared milk on the stove and went out for a while to find that it had turned into thick, creamy porridge. In South America, dulce de leche makes all kinds of desserts, from pancakes to ice cream and cakes, and is traditionally incorporated into South American biscuit sandwiches called alfajor.
본 발명은 저온 농축유를 이용하여 맛과 영양을 갖춘 새로운 형태의 밀크잼을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a new type of milk jam with taste and nutrition using low-temperature concentrated milk.
또한, 본 발명은 고부가가치의 새로운 유제품을 개발하여, 낙농가 등의 소득증대를 통한 지역경제 활성화를 도모하는 것을 목적으로 한다.In addition, an object of the present invention is to develop a new dairy product with high added value, and to promote the revitalization of the local economy by increasing the income of dairy farmers and the like.
이와 같은 목적을 달성하기 위하여, 본 발명에 따른 저온 농축유를 이용한 밀크잼 제조방법은 원유를 농축기에 넣고 55~60℃에서 60~70min 동안 농축하여 농축유를 제조하는 단계; 상기 농축유 100중량%에 대하여, 설탕 10~15중량%를 첨가하는 단계; 상기 설탕이 첨가된 농축유를 약불에서 20~30분간 저어주면서 응고시켜 밀크잼을 제조하는 단계; 상기 밀크잼을 살균하는 단계;를 포함하는 것을 특징으로 한다.In order to achieve the above object, the milk jam manufacturing method using low-temperature concentrated milk according to the present invention comprises the steps of preparing concentrated milk by putting raw milk in a concentrator and concentrating at 55 ~ 60 ℃ for 60 ~ 70min; Adding 10 to 15% by weight of sugar based on 100% by weight of the concentrated milk; Preparing milk jam by coagulating the sugar-added concentrated milk while stirring over low heat for 20 to 30 minutes; Sterilizing the milk jam; characterized in that it comprises a.
또한, 본 발명에 따른 저온 농축유를 이용한 밀크잼 제조방법은 상기 설탕을 첨가하는 단계에서, 얼그레이, 커피, 코코아, 바닐라빈 중 어느 하나를 3~5중량% 더 첨가하는 것을 특징으로 한다.In addition, the milk jam manufacturing method using low-temperature concentrated milk according to the present invention is characterized in that in the step of adding sugar, any one of Earl Grey, coffee, cocoa, and vanilla bean is added in an amount of 3 to 5% by weight.
또한, 본 발명에 따른 저온 농축유를 이용한 밀크잼 제조방법은 상기 밀크잼을 살균하는 단계는 밀크잼을 병입하여 밀봉한 후 열수 85~90℃에서 20분 동안 열수살균하며, 상기 병입하여 열수 살균된 밀크잼은 10℃에서 냉장 보관하는 것을 특징으로 한다.In addition, in the method for manufacturing milk jam using low-temperature concentrated milk according to the present invention, in the step of sterilizing the milk jam, the milk jam is bottled and sealed, followed by hot water sterilization at 85 to 90 ° C. for 20 minutes, and hot water sterilization by bottling. The prepared milk jam is characterized in that it is refrigerated at 10 ° C.
본 발명에 따르면 저온 농축유를 이용하여 맛과 영양을 갖춘 밀크잼을 제공할 수 있는 효과가 있다.According to the present invention, there is an effect of providing milk jam with taste and nutrition using low-temperature concentrated milk.
또한, 본 발명에 따르면 우유로 밀크잼 제품을 가공함으로써 우유의 소비를 촉진하고 농가의 소득을 증대시킬 수 있다는 효과가 있다.In addition, according to the present invention, by processing milk jam products with milk, there is an effect that the consumption of milk can be promoted and the income of farmers can be increased.
도 1은 본 발명에 따른 저온진공 농축유를 이용한 밀크잼 제조공정를 나타낸 도면.1 is a view showing a milk jam manufacturing process using low-temperature vacuum concentrated milk according to the present invention.
이하, 본 발명에 따른 저온 농축유를 이용한 밀크잼 제조방법을 구체적으로 설명하면 다음과 같다.Hereinafter, a method for manufacturing milk jam using low-temperature concentrated milk according to the present invention will be described in detail.
(1) 저온진공 농축유(1) Low-temperature vacuum concentrated milk
농축유는 원유를 그대로 농축한 것으로 유고형분(TS)이 22%이상인 원유를 말한다. 농축을 하는 이유는 우유의 장기보존수단보다 우유의 고형분 농도를 높이기 위함이며, 이는 분유 및 분말제품을 만들기 위한 반제품이나 젖먹이 유아에게 대용유를 급여하기 위하여 만들어지는 것에 사용되고 있는 실정이다.Concentrated milk refers to raw milk that is concentrated as it is and has a milk solids content (TS) of 22% or more. The reason for the concentration is to increase the solids concentration of milk rather than the long-term storage means of milk, which is used in semi-finished products for making milk powder and powder products or for feeding milk substitutes to infants.
농축의 원리는 증발기, 즉, 농축기를 이용하여 수분을 증발시켜 고형분율을 높이는 것을 말하며, 일반적으로 우유의 함량이 1/3~1/4이 될 때까지 농축을 하는 것을 말한다.The principle of concentration refers to increasing the solid content by evaporating water using an evaporator, that is, an concentrator, and generally refers to concentrating until the milk content is 1/3 to 1/4.
본 발명에서 밀크잼 개발을 위하여 저온(55℃~60℃)으로 원유 성분의 데미지를 최소화하며 진공농축을 실시한다. 저온의 진공농축기는 자연순환 대류 방식을 통해 농축이 진행되며 싸이클론 순환구조에 의해 거품발생을 최소화하는 방식으로 진행된다.In the present invention, in order to develop milk jam, vacuum concentration is performed at a low temperature (55 ° C. to 60 ° C.) while minimizing damage to crude oil components. In the low-temperature vacuum concentrator, condensation proceeds through a natural circulation convection method, and foam generation is minimized by a cyclone circulation structure.
농축의 조건으로는 우유의 온도가 55℃~60℃ 유지, 농축시간은 60~70min, 농축기내 진공도 635~660mmHg, TS 25%, 비중 1.250~1.350, 염도 30~40°be로 한다.As for the condensation conditions, the temperature of the milk is maintained at 55℃~60℃, the condensation time is 60~70min, the degree of vacuum in the concentrator is 635~660mmHg, the TS is 25%, the specific gravity is 1.250~1.350, and the salinity is 30~40°be.
원유의 진공농축은 유고형분 22%이상, 유지방 6%이상, 산도 0.4이하의 조건을 충족하기 위하여 TS 25%에 맞추어 사용하였다.Vacuum concentration of raw milk was used according to 25% of TS in order to satisfy the conditions of milk solid content of 22% or more, milk fat of 6% or more, and acidity of 0.4 or less.
원유의 수분을 증발시켜 농도에 맞는 균일한 제품을 제조하기 위하여 하는 방법으로 이를 통해 나온 원유의 농축과 일반원유의 성분을 분석한 결과는 아래와 같다.It is a method for evaporating the moisture of crude oil to produce a uniform product suitable for the concentration.
표 1에는 본 발명에 따른 농축유(TS 25% 농축유) 및 원유의 성분 분석이 기재되어 있다.Table 1 describes the component analysis of concentrated milk (TS 25% concentrated milk) and raw milk according to the present invention.
(2) 밀크잼(Milk jam)(2) Milk jam
밀크잼은 커피 밀크잼, 스페인의 만하르 블랑코, 일본 밀크잼, 터키 밀크잼, 버번 밀크잼 등 다양한 형태로 취할 수 있다. 밀크잼을 제조하는 과정에서 제일 중요한 반응은 캐러멜화와 마이야르(Maillard) 반응이라고 불리는 두 가지 일반적인 비효소 브라우닝 반응의 조합에 의해 발생된다. 마이야르(Maillard reaction)은 환원당과 아미노 화합물들에 의한 갈색화 반응으로 당류가 아미노산류, 펩타이드류, 단백질 등과 함께 있을 때 매우 쉽게 상호 반응하여 여러 단계의 중간과정을 거쳐 갈색 색소인 멜라노이딘 색소를 생성하는 것이다. 일반적으로 대부분의 식품들이 주성분으로 당류 등의 카보닐 화합물과 단백질 등의 아미노기를 가진 질소화합물을 다소 함유하고 있기 때문에 마이야르 반응은 식품에서 흔히 볼 수 있는 갈색반응이며 식품가공에서 가장 중요한 비효소적 갈색 반응으로 밀크잼을 제조 시 일어나는 반응의 한 종류이다.Milk jam can be taken in various forms, such as coffee milk jam, Spanish Manjar Blanco, Japanese milk jam, Turkish milk jam, and bourbon milk jam. The most important reactions in the production of milk jam are caused by a combination of two common non-enzymatic browning reactions called caramelization and Maillard reactions. Maillard reaction is a browning reaction by reducing sugars and amino compounds. When sugars are present with amino acids, peptides, proteins, etc., they react very easily to produce melanoidin, a brown pigment, through several intermediate steps. will be. In general, since most foods contain carbonyl compounds such as sugars and nitrogen compounds with amino groups such as proteins as main components, the Maillard reaction is a brown reaction commonly seen in foods and is the most important non-enzymatic reaction in food processing. It is a brown reaction and is a kind of reaction that occurs when making milk jam.
(3) 밀크잼(Milk jam) 제조공정(3) Milk jam manufacturing process
- 실험재료 - Experiment material
: 실험에서 사용되는 원유는 임실 감성유가공에서 구입하여 사용하였으며 임실치즈앤식품연구소에서 직접 제조하여 이용하였다.: Crude oil used in the experiment was purchased from Imsil Gamyu Processing and used directly manufactured by Imsil Cheese & Food Research Institute.
- 밀크잼 제조 - Milk jam manufacturing
: 원유는 1h~1h 10m에 걸쳐 60℃로 저온 농축하여 사용하였다.: Crude oil was concentrated at a low temperature of 60 ° C over 1 h to 1 h 10 m and used.
저온 농축된 우유 100중량%에 대하여, 설탕을 10~15중량%를 첨가하고 약불로 가열한다. 이때, 독특한 맛과 향을 위하여 얼그레이, 커피, 코코아, 바닐라빈 등을 선택하여 적당량 첨가할 수 있다.Based on 100% by weight of cold condensed milk, 10 to 15% by weight of sugar is added and heated over low heat. At this time, earl gray, coffee, cocoa, vanilla bean, etc. may be selected and added in an appropriate amount for a unique taste and aroma.
가열시간은 약불에서 약 20~30분간 천천히 저어주며 점차로 응고시킨다. 응고된 밀크잼은 알루미늄 안전캡을 이용하여 150~500ml로 밀봉하여 병입한 후 살균하여 냉장보관하며 사용한다. 이때 병입된 밀크잼의 살균은 85~90℃에서 20분 동안 열수 살균한다.The heating time is about 20 to 30 minutes on low heat, stirring slowly and gradually solidifying. The coagulated milk jam is sealed in 150 to 500 ml using an aluminum safety cap, bottled, sterilized, and stored in a refrigerator before use. At this time, the sterilization of the bottled milk jam is hot water sterilization at 85 ~ 90 ℃ for 20 minutes.
실시예.Example.
임실 감성유가공에서 원유를 구입하여 임실치즈앤식품연구소에서 직접 제조하여 이용하였다.Raw milk was purchased from Imsil Gamseong Milk Processing and directly manufactured and used by Imsil Cheese & Food Research Institute.
원유를 농축기에 넣고 진공도 635mmHg에서 60분에 걸쳐 60℃로 저온 농축하였다.Crude milk was put into a concentrator and concentrated at a low temperature of 60° C. over 60 minutes at a vacuum of 635 mmHg.
저온 농축된 우유 100중량%에 대하여, 설탕을 10중량%를 첨가하고 약불에서 끓이면서 20분간 천천히 저어주며 점차로 응고시켰다.With respect to 100% by weight of low-temperature condensed milk, 10% by weight of sugar was added and gradually coagulated while slowly stirring for 20 minutes while boiling over low heat.
응고된 밀크잼은 알루미늄 안전캡을 이용하여 150ml로 병입한 후 85℃에서 20분 동안 열수 살균하였다. 살균된 밀크잼은 10℃에서 냉장 보관하였다.The coagulated milk jam was bottled in 150 ml using an aluminum safety cap and then hot water sterilized at 85 ° C. for 20 minutes. Sterilized milk jam was refrigerated at 10 ° C.
4) 밀크잼(Milk jam) 품질 특성4) Milk jam quality characteristics
밀크잼은 10℃의 냉장보관 보존 시 밀봉의 상태로 3일 간격으로 15일동안 특이사항이 없었고 총균수는 유통기한 완료시점에서 약간 증가하지만 관능이나 조직에 영향을 미치는 수준은 아니었다. 이를 바탕으로 안전계수 0.7을 고려하였을 때 10일의 유통기한기간이 적합하다고 판단되었다.Milk jam was sealed at 10 ℃ refrigerated storage for 15 days at 3-day intervals, and the total number of bacteria increased slightly at the end of the shelf life, but it did not affect the sensory or tissue. Based on this, when considering the safety factor of 0.7, it was judged that a shelf life of 10 days was appropriate.
표 2에는 각 기간에 따른 미생물 검사(보존온도: 10℃)를 한 데이터가 기재되어 있다. 본 발명에 따른 밀크잼의 색상은 브라운 내지 화이트브라운이다.Table 2 shows the data of the microorganism test (storage temperature: 10 ° C) according to each period. The color of milk jam according to the present invention is brown to white brown.
(log/25g)General bacteria
(log/25g)
Claims (3)
Translated fromKorean상기 농축유 100중량%에 대하여, 설탕 10~15중량%를 첨가하는 단계;
상기 설탕이 첨가된 농축유를 약불에서 20~30분간 저어주면서 응고시켜 밀크잼을 제조하는 단계;
상기 밀크잼을 살균하는 단계;
를 포함하는 것을 특징으로 하는 저온 농축유를 이용한 밀크잼 제조방법.
Preparing concentrated milk by putting crude milk in a concentrator and concentrating at 55 ~ 60 ℃ for 60 ~ 70min;
Adding 10 to 15% by weight of sugar based on 100% by weight of the concentrated milk;
Preparing milk jam by coagulating the sugar-added concentrated milk while stirring over low heat for 20 to 30 minutes;
Sterilizing the milk jam;
Milk jam manufacturing method using low-temperature concentrated milk, characterized in that it comprises a.
The method of claim 1, wherein in the step of adding sugar, 3 to 5% by weight of any one of earl gray, coffee, cocoa, and vanilla bean is further added.
상기 병입하여 열수 살균된 밀크잼은 10℃에서 냉장 보관하는 것을 특징으로 하는 저온 농축유를 이용한 밀크잼 제조방법.The method of claim 1, wherein the step of sterilizing the milk jam is sterilized in hot water at 85 to 90 ° C. for 20 minutes after bottling and sealing the milk jam,
Milk jam manufacturing method using low-temperature concentrated milk, characterized in that the bottled and hot water sterilized milk jam is refrigerated at 10 ° C.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170026151A (en) | 2015-08-27 | 2017-03-08 | 더엉 춘연 | durian milk jam |
| KR20170135482A (en) | 2016-05-31 | 2017-12-08 | 농업회사법인 유한회사 섬진강 로즈팜 | Compositions and method for preparing strawberry jam milk |
| KR20190063372A (en) | 2017-11-29 | 2019-06-07 | 고창군 | Milk jam composition containing aronia |
- 2021
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170026151A (en) | 2015-08-27 | 2017-03-08 | 더엉 춘연 | durian milk jam |
| KR20170135482A (en) | 2016-05-31 | 2017-12-08 | 농업회사법인 유한회사 섬진강 로즈팜 | Compositions and method for preparing strawberry jam milk |
| KR20190063372A (en) | 2017-11-29 | 2019-06-07 | 고창군 | Milk jam composition containing aronia |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102798302B1 (en) | 2024-09-19 | 2025-04-23 | 김아딘 | Manufacturing method of low-sugar milk jam |
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