Food or edible material: processes – compositions – and products – Product with added plural inorganic mineral or element...
Patent
1990-07-25
1993-02-09
Paden, Carolyn
Food or edible material: processes, compositions, and products
Product with added plural inorganic mineral or element...
4263302, 426334, 426588, A23C 9142
Patent
active
051851660
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a process for the advantageous production of a milk mineral concentrate on an industrial scale free from any turbidity or precipitation and also a drink containing milk minerals.
BACKGROUND ART
Regarding the application of whey, which is a by-product obtained in the production of cheese, whey proteins obtained through membrane separation techniques have been widely employed as an excellent protein source in the food industry. However, the use of the mother liquor obtained by concentrating an ultrafiltrate of whey and precipitating lactose is extremely limited, though it contains all the milk minerals including potassium and calcium.
DISCLOSURE OF THE INVENTION
We have conducted extensive studies on the production of milk minerals from whey and consequently found that most milk minerals can be recovered by subjecting whey to ultrafiltration under such conditions as will be described later to thereby give a milk mineral concentrate free from any turbidity or precipitation. This milk mineral concentrate has a high milk mineral content and is accordingly highly useful. The milk minerals thus obtained show a well-balanced composition containing all essential trace minerals such as sodium, potassium and calcium, which makes it highly useful as a food additive for various foods, in particular, for drinks.
The present invention relates to a process for the production of a milk mineral concentrate free from any turbidity or precipitation which comprises filtering whey at a pH value of from 4 to 6 through an ultrafiltration membrane having a cut-off molecular weight of 40,000 or below; concentrating the obtained filtrate until the lactose concentration thereof reaches approximately 50%; allowing the obtained concentrate to stand at from 0.degree. to 20.degree. C.; and removing the lactose thus precipitated; as well as a drink containing milk minerals.
BEST MODE FOR CARRYING OUT THE INVENTION
The term "whey" as used herein means a transparent yellowish green solution obtained as a by-product in the production of cheese from the fresh milk of mammals such as cow. In the present invention, it is particularly preferable to use sweet whey which is obtained as a by-product in the production of cheese from fresh cow's or goat's milk. The ultrafiltration may be conducted by, for example, treating whey having a pH value of from 4 to 6 with filtration device provided with an ultrafiltration membrane having a cut-off molecular weight of 40,000 or below, preferably from 10,000 to 40,000, under a pressure of 3 kg/cm.sup.2. After the completion of the ultrafiltration, the filtrate is concentrated until the lactose content reaches approximately 50% and then allowed to stand at from 0.degree. to 20.degree. C. for from 10 to 12 hours to thereby precipitate lactose. More desirable results may be achieved by adding a small amount of lactose as a seed upon the precipitation of the lactose. The lactose thus precipitated is removed by, for example, centrifuging. Thus, a milk mineral concentrate free from any turbidity or precipitation can be obtained. When the pH value of the starting whey is not adjusted to from 4 to 6 or no ultrafiltration membrane of a cut-off molecular weight of 40,000 or below is employed, the resulting milk mineral concentrate showed turbidity or precipitation. Such a milk mineral concentrate has a lowered commercial value, since it cannot be applied to products which are required to be transparent without showing any turbidity or precipitation, such as sauces, dressings, drinks, drippings and soy sauces. Further, the obtained milk mineral concentrate free from any turbidity or precipitation may be diluted with distilled water and spray-dried so as to give a powdery milk mineral concentrate.
The milk minerals thus obtained comprise, for example, 96 to 98% (by weight, the same will apply hereinafter) of total solid matters, 38 to 60% of lactose, 1 to 3% of proteinous nitrogen, 20 to 35% of ash (containing 2 to 10% of potassium, 2 to 5% of calcium, 2.5 to 5% of sodi
REFERENCES:
patent: 4652454 (1987-03-01), Remesy
patent: 4786510 (1988-11-01), Nakel
patent: 4963387 (1990-10-01), Nakagawa
patent: 4980179 (1990-12-01), Koenraads
Cheryan 1986 Ultrafiltration Handbook Technomic Publishing Co. Inc. pp. 235-245.
Perry 1984 Perry's Chemical Engineer's Handbook 6th Edition McGraw-Hill Book Co. pp. 17-27 to 17-33.
Nakagawa Takahiro
Tanaka Shiro
Chugai Seiyaku Kabushiki Kaisha
Paden Carolyn
San-Ei Chemical Industries, Ltd.
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