U.S. patent application number 13/699642 was filed with the patent office on 2013-03-28 for solid milk and the method of manufacturing thereof.
The applicant listed for this patent is Kazunori Kashiwagi, Kazumitsu Ohtsubo, Yoshinori Satake, Mitsuho Shibata. Invention is credited to Kazunori Kashiwagi, Kazumitsu Ohtsubo, Yoshinori Satake, Mitsuho Shibata.
Application Number | 20130078357 13/699642 |
Document ID | / |
Family ID | 45347896 |
Filed Date | 2013-03-28 |
United States Patent
Application |
20130078357 |
Kind Code |
A1 |
Shibata; Mitsuho ; et
al. |
March 28, 2013 |
Solid Milk And The Method Of Manufacturing Thereof
Abstract
[Problem] The object of invention is to provide solid milk with
favorable solubility and enough strength and the method of
manufacturing the solid milk. [Means] The solid milk of the
invention has X-ray diffraction pattern of its surface area that
has a main peak of 2theta=10-15 degrees at 2theta=10-11 degrees or
at 2theta=12-13 degrees. A method for the manufacture of solid milk
comprises compressing powdered milk to obtain compressed powdered
milk; humidifying the compressed powdered milk to obtain humidified
compressed powdered milk; and drying the humidified compressed
powdered milk to obtain the solid milk. A part of amorphous lactose
at the surface of the solid milk 12 is crystallized at the steps of
humidifying step and drying.
Inventors: |
Shibata; Mitsuho;
(Odawara-shi, JP) ; Ohtsubo; Kazumitsu;
(Odawara-shi, JP) ; Satake; Yoshinori;
(Odawara-shi, JP) ; Kashiwagi; Kazunori;
(Odawara-shi, JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Shibata; Mitsuho
Ohtsubo; Kazumitsu
Satake; Yoshinori
Kashiwagi; Kazunori |
Odawara-shi
Odawara-shi
Odawara-shi
Odawara-shi |
|
JP
JP
JP
JP |
|
|
Family ID: |
45347896 |
Appl. No.: |
13/699642 |
Filed: |
June 13, 2011 |
PCT Filed: |
June 13, 2011 |
PCT NO: |
PCT/JP2011/003331 |
371 Date: |
November 23, 2012 |
Current U.S.
Class: |
426/588 ;
426/456 |
Current CPC
Class: |
A23C 9/16 20130101; A23L
33/40 20160801; A23P 10/28 20160801; A23V 2002/00 20130101; A23C
9/18 20130101 |
Class at
Publication: |
426/588 ;
426/456 |
International
Class: |
A23C 9/18 20060101
A23C009/18 |
Foreign Application Data
Date |
Code |
Application Number |
Jun 13, 2010 |
JP |
2010-134612 |
Claims
1. A solid milk, wherein the surface (12) of the solid milk has
X-ray diffraction pattern that has a main peak of 2theta=10-15
degrees at 2theta=10-11 degrees or at 2theta=12-13 degrees.
2. The solid milk in accordance with claim 1, wherein the peak at
2theta=10-11 degrees relates to an anhydrous crystalline lactose,
and wherein the peak at 2theta=12-13 degrees relates to a
monohydrate crystalline lactose.
3. The solid milk in accordance with claim 1, wherein the main peak
of 2theta=10-15 degrees is at 2theta=10.25-10.75 degrees or at
2theta=12.25-12.75 degrees.
4. The solid milk in accordance with claim 1, wherein Ia/Ib is
equal to or more than 2.5, wherein the Ia is a sum of: an
integrated intensity of a first region of X-ray diffraction pattern
of the surface (12) of the solid milk, the center of the first
region is a main peak of 2theta=10-11 degrees of the pattern and
the width of the first region is twice of the full width of half
maximum of said main peak of 2theta=10-11 degrees; and an
integrated intensity of a second region of X-ray diffraction
pattern of the surface (12) of the solid milk, the center of the
second region is a main peak of 2theta=12-13 degrees of the pattern
and the width of the second region is twice of the full width of
half maximum of said main peak of 2theta=12-13 degrees; and wherein
the Ib is a sum of: an integrated intensity of a first region of
X-ray diffraction pattern of center area (11) of the solid milk,
the center of the first region is a main peak of 2theta=10-11
degrees of the pattern and the width of the first region is twice
of the full width of half maximum of said main peak of 2theta=10-11
degrees; and an integrated intensity of a second region of X-ray
diffraction pattern of the center area (11) of the solid milk, the
center of the second region is a main peak of 2theta=12-13 degrees
of the pattern and the width of the second region is twice of the
full width of half maximum of said main peak of 2theta=12-13
degrees.
5. The solid milk in accordance with claim 4, wherein the Ia/Ib is
from 2.5 to 15.
6. The solid milk in accordance with claim 1, wherein the amount of
crystalline lactose at the surface (12) of the solid milk is larger
than that of crystalline lactose at center area (11) of the solid
milk.
7. The solid milk in accordance with claim 1, wherein the amount of
crystalline lactose at the surface (12) of the solid milk is more
than 5 wt % larger than that of crystalline lactose at center area
(11) of the solid milk.
8. The solid milk in accordance with claim 1, wherein the amount
ratio of crystalline lactose and amorphous lactose at the surface
(12) of the solid milk is 25:75 to 90:10, and wherein center area
(11) does not contain crystalline lactose or, the amount ratio of
crystalline lactose and amorphous lactose at the center area (11)
of the solid milk is less than 90:10.
9. The solid milk in accordance with claim 1, wherein the solid
milk has 0.2 mm or more of a hard layer at the surface (12) of the
solid milk, and wherein the hard layer comprises more than 10 wt %
of crystalline lactose.
10. The solid milk in accordance with claim 1, wherein the volume
of the solid milk is from 1 cm.sup.3 to 50 cm.sup.3.
11. The solid milk in accordance with claim 1, wherein a force,
which is caused by a load, in the direction of short axis of the
solid milk causing the solid milk be broken is 30 N to 300 N when
the solid milk has a rectangular solid shape.
12. The solid milk in accordance with claim 1, wherein ingredient
of the solid milk consist only of powdered milk.
13. The solid milk in accordance with claim 1, when the solid milk
is dissolved in a liquid the volume of the liquid increases 9.5 ml
to 10.5 ml or 19.5 ml to 20.5 ml.
14. A method for the manufacture of solid milk, the method
comprising steps of: compressing powdered milk so as to obtain
solid compressed powdered milk; humidifying the compressed powdered
milk so as to obtain humidified compressed powdered milk; and
drying the humidified compressed powdered milk so as to obtain the
solid milk, wherein a part of amorphous lactose at the surface of
the solid milk (12) is crystallized at the steps of humidifying
step and drying.
15. The method for the manufacture of solid milk in accordance with
claim 14, wherein the surface of the solid milk (12) has X-ray
diffraction pattern that has a main peak of 2theta=10-15 degrees at
2theta=10-11 degrees or at 2theta=12-13 degrees.
16. The method for the manufacture of solid milk in accordance with
claim 14, wherein the step of humidifying is a step for keeping the
compressed powdered milk under humidity of 60% RH to 100% RH
atmosphere for 5 seconds to 1 hour, and wherein the step of drying
is a step for keeping the humidified compress powdered milk under
humidity of 0% RH to 30% RH atmosphere for 0.2 minute to 2
hours.
17. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk comprises more than 30 wt % of
lactose.
18. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk comprises more than 20 wt % of
amorphous lactose.
19. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk does not contain any
crystalline lactose or comprises less than 10 wt % of crystalline
lactose.
20. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk comprises 0.5 wt % to 10 wt %
of crystalline lactose.
21. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk comprises added crystalline
lactose.
22. The method for the manufacture of solid milk in accordance with
claim 14, wherein the powdered milk obtains crystalline lactose by
humidifying and drying granules of ingredients of the powdered
milk.
23. The method for the manufacture of solid milk in accordance with
claim 14, wherein the method further comprises a step of cooling
the concentrated milk before the step of drying such that the
powdered milk obtains crystalline lactose.
Description
FIELD OF THE INVENTION
[0001] The present invention is directed to solid milk which is
dissolved in hot water when the solid milk is drunk and the present
invention is directed to the method for manufacturing the solid
milk. More specifically, the present invention relates to solid
milk which has preferred solubility and strength.
DESCRIPTION OF THE RELATED ART
[0002] Powdered milk is a food product whose life is improved by
removing almost all of the necessary moisture for the microbial
growth from bovine milk and the like. Since the capacity and weight
decrease by removing moisture, the powdered milk can be easily
transported. Thus, the powdered milk has advantages in life and
transportation. The powdered milk has interspaces between milk
powders, and the porosity of the milk powder is generally 60% to
70%, so that it readily dissolves in hot water. However, the
powdered milk requires measurement of proper quantity every time it
is dissolved in, for example, hot water. Further, upon measurement
of the powdered milk or upon taking out the powdered milk, the
powdered milk may spread. Therefore, solid milk made by powdered
milk that is solid state has been proposed (the patent document 1,
Japanese Utility Model Application Laid-Open Publication No.
SHO49-130189, and the patent document 2, Japanese Utility Model
Application Laid-Open Publication No. SHO61-118280). However, it
has not been easy to actually make the powdered milk into solid
state and satisfy both of strength and solubility. Namely, even if
the powdered milk is made into solid state, it has been easy to
break and has been hard to handle. Moreover, the solid milk has
smaller surface area as that of powdered milk, and thus solid milk
has less solubility in hot water.
[0003] The patent document 3, Japanese Patent No. 4062357,
discloses the method for manufacturing solid milk. The method
compresses powdered milk, first. Then the method humidifies and
dries the compressed powdered milk. The solid milk obtained by the
method has porosity of specific range and predetermined amount of
free fat. Thus the solid milk has sufficient strength and
solubility. The solid milk disclosed in the document superior to
previous solid milk. However, it is desired to provide further
progressed solid milk in a view point of solubility and
strength.
[0004] In the field of medicine, various intraoral fast
disintegrable tablets readily soluble in the mouth have been
developed
[0005] For example, the patent document 4, Japanese Patent
Application Laid-Open Publication No. Hei 11-012161, discloses the
technique for manufacturing intraoral fast disintegrable tablets
with high strength. The technique compresses medicament, a water
soluble diluents and amorphous sugar and then aging the compressed
ingredient so as to manufacture such tablets by means of
conventional compressor with few steps. The patent document 5,
Japanese Patent Application Laid-Open Publication No. Hei
11-349475, discloses the method for easily and effectively
manufacturing intraoral fast disintegrable tablets that have enough
strength to be handled under high humid circumstances and that are
dissolved in a mouth quickly. The method exposures tablets, which
has about 5 to 40 wt % of amorphous lactose, which is compressed at
low pressure under humid circumstance with relative humidity of
about 60% to 90% so as to change amorphous lactose to crystalline
lactose.
[0006] The patent document 6, WO 95/20380, discloses the technique
to manufacture compressed materials that has quick dissolubility in
a mouth and sufficient strength to be dealt in manufacturing
processes and transporting processes. The method uses the first
sugar that has quick dissolubility but low formability and the
second sugar that has high formability to make tablet. The
technique uses lactose and mannitol as the first low formability
sugar and it uses maltose and maltitol as the second high
formability sugar.
[0007] However, these techniques are directed to manufacturing
medicament and the requirement and conditions are different from
those of solid milk of the present invention. Generally speaking,
medicaments contain small amount of active ingredients. Namely,
intraoral fast disintegrable tablets may comprise large amount of
additives and thus it is easy to control dissolubility and strength
of intraoral fast disintegrable tablets. Just controlling
additives, it is possible to obtain intraoral fast disintegrable
tablets with high dissolubility and enough strength. Furthermore,
intraoral fast disintegrable tablets do not contain fat contrary to
powdered milk. Still further a piece of intraoral fast
disintegrable tablet generally has small volume. Thus it is
impossible to utilize the technique of high dissolubility in
manufacturing intraoral fast disintegrable tablets into the method
of manufacturing solid milk. The intraoral fast disintegrable
tablets are required to be dissolved quickly by means of little
water in a mouth. Contrarily, solid milk is dissolved in hot water
and usually is not taken directly by mouth. Thus the required
dissolubility of solid milk is not high as required by intraoral
fast disintegrable tablets. In medicament, strength of medicament
may be attained by adding other ingredients to pure amorphous
sugar. In case of manufacturing solid milk, powdered milk is
manufactured by spray dry process using liquid that comprises
various components. Thus the amorphous lactose dissolves in other
components to conform solid dispersion in granules. To manufacture
solid milk that has sufficient strength by using such granules,
which has various components as well as amorphous lactose, is
difficult compared with making medicament. Thus the methods for
manufacturing medicaments are not directly used as the method for
manufacturing solid milk.
CITATION LIST
Patent Literature
[0008] [Patent Document 1] Japanese Utility Model Application
Laid-Open Publication No. Sho 49-130189 [0009] [Patent Document 2]
Japanese Utility Model Application Laid-Open Publication No. Sho
61-118280 [0010] [Patent Document 3] Japanese Patent Application
Laid-Open Publication No. 4062357 [0011] [Patent Document 4]
Japanese Patent Application Laid-Open Publication No. Hei 11-012161
[0012] [Patent Document 5] Japanese Patent Application Laid-Open
Publication No. Hei 11-349475 [0013] [Patent Document 6] WO
95/20380
SUMMARY OF INVENTION
Problems to be Solved by the Invention
[0014] An object of the present invention is to provide solid milk
that has a preferred solubility and strength and a method of making
the same.
[0015] Another object of the present invention is to provide solid
milk that is easy to handle in transportation and easy to be
measured, and a method of making the same.
[0016] Another object of the present invention is to provide solid
milk whose component composition is controllable with only
nutritional component, and a method of making the same.
[0017] Another object of the present invention is to provide a
method for manufacturing solid milk that can prevent powdered milk
from attaching to trays.
[0018] Another object of the present invention is to provide method
of making powdered milk and solid milk which can make not only the
powdered milk but also the solid milk based on the powdered milk
after making the powdered milk.
Means for Solving the Problem
[0019] The present invention basically based on the following new
sight that when a part of amorphous lactose at the surface of solid
milk is crystallized under the predetermined condition to be
crystalline lactose then the solubility of solid milk as well as
the strength of the solid milk increase. Namely at least one of the
objects is solved by the following solid milk and the method for
manufacturing the solid milk.
[0020] The first aspect of the present invention is directed to
solid milk. The surface 12 of the solid milk has X-ray diffraction
pattern that has a main peak of 2theta=10-15 degrees at
2theta=10-11 degrees or at 2theta=12-13 degrees. The peak at the
range of 2theta=10-11 degrees is considered to have relationship
with anhydrous crystalline lactose. The peak at the range of
2theta=12-13 degrees is considered to have relationship with
monohydrate crystalline lactose. The main peak of 2theta=10-15
degrees is at the range of 2theta=10.25-10.75 degrees or at the
range of 2theta=12.25-12.75 degrees.
[0021] The solid milk of the present invention intentionally
comprises crystalline lactose at the surface of the solid milk.
Generally speaking, when lactose of solid milk is completely
crystallized, then the strength of the solid milk becomes extremely
high. However, the solubility of such solid milk becomes extremely
low. The present invention makes crystalline lactose to exist at
the surface of the solid milk such that the solubility as well as
the strength of the solid milk increases. We think that, because of
the method of the present invention, only a part of the surface of
the solid milk has crystalline lactose and then the surface of the
solid milk has a hard layer that has holes or vacant spaces. The
solid milk of the present invention has high strength because of
the hard layer that has crystalline lactose. Further, when the
solid milk is dissolved, hot water may enter into the holes or
vacant spaces, which may be a net shaped, quickly. Thus the solid
milk has high solubility.
[0022] The Ia/Ib of a preferred embodiment of the solid milk is
equal to or more than 2.5. The Ia is a sum of:
[0023] an integrated intensity of a first region of X-ray
diffraction pattern of the surface 12 of the solid milk, the center
of the first region is a main peak of 2theta=10-11 degrees of the
pattern and the width of the first region is twice of the full
width of half maximum of said main peak of 2theta=10-11 degrees;
and
[0024] an integrated intensity of a second region of X-ray
diffraction pattern of the surface 12 of the solid milk, the center
of the second region is a main peak of 2theta=12-13 degrees of the
pattern and the width of the second region is twice of the full
width of half maximum of said main peak of 2theta=12-13
degrees.
[0025] The Ib is a sum of:
[0026] an integrated intensity of a first region of X-ray
diffraction pattern of center area 11 of the solid milk, the center
of the first region is a main peak of 2theta=10-11 degrees of the
pattern and the width of the first region is twice of the full
width of half maximum of said main peak of 2theta=10-11 degrees;
and
[0027] an integrated intensity of a second region of X-ray
diffraction pattern of the center area 11 of the solid milk, the
center of the second region is a main peak of 2theta=12-13 degrees
of the pattern and the width of the second region is twice of the
full width of half maximum of said main peak of 2theta=12-13
degrees.
[0028] The preferred embodiment of the solid milk is that the
amount of crystalline lactose at the surface 12 of the solid milk
is larger than that of crystalline lactose at center area 11 of the
solid milk. The crystalline lactose includes anhydrous and
monohydrate form. The preferred embodiment of the solid milk is
that the Ia/Ib is from 2.5 to 15. The central area of the solid
milk may have no crystalline lactose. The solid milk of the present
invention has many of the crystalline lactose at its surface area
and there is little crystalline lactose at the central area of the
solid milk. The feature brings the solid milk of the present
invention superior strength and solubility.
[0029] The preferred embodiment of the solid milk is that the
amount of crystalline lactose at the surface 12 of the solid milk
is larger than that of crystalline lactose at center area 11 of the
solid milk. More concretely, a preferred embodiment of the solid
milk is that wherein the amount of crystalline lactose at the
surface 12 of the solid milk is more than 5 wt % larger than that
of crystalline lactose at center area 11 of the solid milk. If all
of the surface area of the solid milk is crystalline lactose, the
solubility of it is not preferable. Thus a preferred embodiment of
the solid milk is that the amount ratio of crystalline lactose and
amorphous lactose at the surface 12 of the solid milk is 25:75 to
90:10.
[0030] Central area of the solid milk does not have to comprise
much crystalline lactose. Thus a preferred embodiment of the solid
milk is that the center area 11 of the solid milk does not contain
crystalline lactose. The amount rate of crystalline lactose and
amorphous lactose at the center area 11 of the solid milk may be
less than 90:10, namely the weight ratio of crystalline lactose and
amorphous lactose is less than 1/9.
[0031] The solid milk of the present invention has crystalline
lactose at the surface area. The strength of solid milk increases
when the layer that comprises crystalline lactose has thickness
more than predetermined value. Thus a preferred embodiment of the
solid milk is that the solid milk has 0.2 mm or more of a hard
layer at the surface 12 of the solid milk. The hard layer of the
solid milk may comprise more than 10 wt % of crystalline lactose.
When the solid milk has a hard layer which comprises crystalline
lactose more than predetermined amount, the solid milk has enough
strength.
[0032] A preferred embodiment of the solid milk is that the volume
of the solid milk is from 1 cm.sup.3 to 50 cm.sup.3. This solid
milk has larger volume than that of powdered milk and it makes easy
to calculate suitable amount of the solid milk and it makes solid
milk to be convenient to be transported.
[0033] A preferred embodiment of the solid milk is that when a
force, which is caused by a load, in the direction of short axis of
the solid milk causing the solid milk be broken is 30 N to 300 N
when the solid milk has a rectangular solid shape. The solid milk
of the embodiment has sufficient strength and thus it is possible
for the solid milk from being broken in transport. When solid milk
has division line and the solid milk has the above strength, it is
possible to divide the solid milk in accordance with the divide
line.
[0034] A preferred embodiment of the solid milk is that the
ingredient of the solid milk consists only of powdered milk. The
solid milk of the present invention is usually taken by infants or
children. Thus it is preferred for the solid milk to be
manufactured without adding additives as little as possible. This
embodiment of the solid milk can attain solid milk with excellent
strength and solubility by producing crystalline lactose at the
surface area and make the crystal attached to each other even
though no additives are added.
[0035] A preferred embodiment of the solid milk is that the solid
milk is dissolved in a liquid the volume of the liquid increases
9.5 ml to 10.5 ml (more specifically 10 ml) or 19.5 ml to 20.5 ml
(more specifically 20 ml). When someone gives milk to an infant or
a child using the solid milk, she usually pours hot water of
predetermined amount into a baby bottle, first. Then she adds a
piece of or predetermined pieces of solid milk into the hot water
to obtain liquid milk that is given to the infant or the child.
Contrarily, she may enter the solid milk first into the baby bottle
and she might enter wrong number of solid milk when she makes milk
for the infant or the child. In such a case, if she takes the solid
milk off from the bottle, then the solid milk may suffer
contamination. Furthermore, it is troublesome to take solid milk
from the baby bottle. Thus the embodiment of the solid milk is
configured to increase a predetermined amount when it is dissolved
in hot water. Thus even if the solid milk is poured before the hot
water is poured into the baby bottle, all she has to do is to pour
hot water with considering the amount that increased by the solid
milk. Namely, the solid milk is very convenient to deal with.
[0036] The second aspect of the present invention is directed to a
method for the manufacture of solid milk. The method comprises a
step of compressing powdered milk, a step of humidifying the
compressed powdered milk and a step of drying the humidified
compressed powdered milk. The step of compressing powdered milk is
a step for compressing powdered milk so as to obtain solid
compressed powdered milk. The step of humidifying the compressed
powdered milk is a step for obtaining humidified compressed
powdered milk. The step of drying the humidified compressed
powdered milk is a step for drying the humidified compressed
powdered milk so as to obtain the solid milk. A part of amorphous
lactose at the surface of the solid milk 12 is crystallized at the
steps of humidifying step and drying. The method of the present
invention crystallizes a part of amorphous lactose at the surface
area of the compressed powdered milk. Then crystalline lactose
attaches each other and forms a hard layer that comprises vacant
spaces and thus it is possible to obtain solid milk that has
suitable solubility and high strength.
[0037] A preferred embodiment of the method for the manufacture of
solid milk is that the step of humidifying is a step for keeping
the compressed powdered milk under humidity of 60% RH to 100% RH
atmosphere for 5 seconds to 1 hour. Another preferred embodiment of
the method for the manufacture of solid milk is that the step of
drying is a step for keeping the humidified compressed powdered
milk under humidity of 0% RH to 30% RH atmosphere for 0.2 minute to
2 hours. A preferred embodiment of the method for the manufacture
of solid milk is that the powdered milk comprises more than 30 wt %
of lactose. A preferred embodiment of the method for the
manufacture of solid milk is that the powdered milk comprises more
than 20 wt % of amorphous lactose. A preferred embodiment of the
method for the manufacture of solid milk is that the powdered milk
does not contain any crystalline lactose or comprises less than 10
wt % of crystalline lactose. When the ingredient comprises little
amount of lactose crystal that forms core to crystallization it
becomes possible to make large amount of amorphous lactose to
change into crystalline lactose.
[0038] A preferred embodiment of the method for the manufacture of
solid milk is that the powdered milk comprises 0.5 wt % to 10 wt %
of crystalline lactose or the powdered milk comprises powder of
crystalline lactose. When the ingredient comprises little amount of
crystalline lactose that forms core to crystallization it becomes
possible to make large amount of amorphous lactose to change into
crystalline lactose.
[0039] A preferred embodiment of the method for the manufacture of
solid milk is that the powdered milk obtains crystalline lactose by
humidifying and drying granules of ingredients of the powdered
milk.
[0040] A preferred embodiment of the method for the manufacture of
solid milk is that the method further comprises a step of cooling
the concentrated milk before the step of drying such that the
powdered milk obtains crystalline lactose. The step of drying the
humidified compressed powdered milk may be a spray dry process.
Technical Effect of the Invention
[0041] The present invention changes a part of amorphous lactose
that is included in powdered milk and thereby it can provide solid
milk that has a preferred solubility and strength and a method of
making the same. Further the present invention can provide solid
milk that is easy to handle in transportation and easy to measure
and method of making the same.
[0042] The present invention can obtain solid milk with hard
surface only by the steps of humidifying and drying such that it
can control composition of solid milk by controlling nutritional
component of powdered milk. The present invention can provide a
method for manufacturing such solid milk.
[0043] Another object of the present invention is to provide a
method for manufacturing solid milk that can prevent powdered milk
from attaching to trays during the steps of humidifying and drying
by changing a part of amorphous lactose that is included in
powdered milk. Thus the method for manufacturing solid milk of the
present invention is high productivity.
[0044] The present invention can provide a method for manufacturing
solid milk that can manufacture solid milk after manufacturing
powdered milk by making use of the powdered milk.
BRIEF DESCRIPTION OF DRAWINGS
[0045] FIG. 1 is a schematic diagram of the cut surface of solid
milk.
[0046] FIG. 2 is an powdered X-ray diffraction pattern that shows
peaks of crystalline lactose.
[0047] FIG. 3 is SEM picture that shows the influence of the amount
of amorphous lactose in solid milk.
[0048] FIG. 4 is SEM picture that shows the influence of the amount
of crystalline lactose in solid milk.
[0049] FIG. 5 is a powdered X-ray diffraction spectrum regarding
the solid milk manufactured using powdered milk 2A of example
2.
[0050] FIG. 6 is a powdered X-ray diffraction spectrum regarding
the solid milk manufactured using powdered milk 2B of example
2.
[0051] FIG. 7 is a graph that shows a relationship between the
distance from the surface and the comprising ratio of crystalline
lactose.
[0052] FIG. 8 is a graph that shows effect of attachment with
various amount of lactose crystal.
[0053] FIG. 9 is a graph that shows effect of type of
additives.
[0054] FIG. 10 is SEM picture that shows effect of attachment with
various amount of crystalline lactose.
BEST MODE FOR CARRYING OUT THE INVENTION
[0055] We explain the best mode for carrying out the present
invention. The following embodiments are examples and thus the
present invention includes various modifications that the skilled
person may arrive at.
[0056] 1. Solid Milk
[0057] FIG. 1 is a schematic diagram of the cut surface of solid
milk. Element numeral 11 indicates the central area and element
numeral 12 indicates the surface area. The solid milk of the
present invention may comprise crystalline lactose at the surface
area. The surface 12 of the solid milk has X-ray diffraction
pattern that has a main peak of 2theta=10-15 degrees at
2theta=10-11 degrees or at 2theta=12-13 degrees. The X-ray
diffraction pattern may be obtained by an X-ray Powder Diffraction
meter. The peak at the range of 2theta=10-11 degrees is considered
to have relationship with anhydrous crystalline lactose. The peak
at the range of 2theta=12-13 degrees is considered to have
relationship with monohydrate crystalline lactose. The main peak of
2theta=10-15 degrees is at the range of 2theta=10.25-10.75 degrees
or at the range of 2theta=12.25-12.75 degrees.
[0058] The preferred embodiment of the solid milk relates to the
following solid milk.
[0059] The Ia is defined as a sum of:
[0060] an integrated intensity of a first region of X-ray
diffraction pattern of the surface 12 of the solid milk, the center
of the first region is a main peak of 2theta=10-11 degrees of the
pattern and the width of the first region is twice of the full
width of half maximum of said main peak of 2theta=10-11 degrees;
and
[0061] an integrated intensity of a second region of X-ray
diffraction pattern of the surface 12 of the solid milk, the center
of the second region is a main peak of 2theta=12-13 degrees of the
pattern and the width of the second region is twice of the full
width of half maximum of said main peak of 2theta=12-13
degrees.
[0062] The Ib is defined as a sum of:
[0063] an integrated intensity of a first region of X-ray
diffraction pattern of center area 11 of the solid milk, the center
of the first region is a main peak of 2theta=10-11 degrees of the
pattern and the width of the first region is twice of the full
width of half maximum of said main peak of 2theta=10-11 degrees;
and
[0064] an integrated intensity of a second region of X-ray
diffraction pattern of the center area 11 of the solid milk, the
center of the second region is a main peak of 2theta=12-13 degrees
of the pattern and the width of the second region is twice of the
full width of half maximum of said main peak of 2theta=12-13
degrees.
[0065] The preferred embodiment of the solid milk is that the
amount of crystalline lactose at the surface 12 of the solid milk
is larger than that of lactose crystals at center area 11 of the
solid milk. The lactose crystal includes anhydrous crystalline
lactose and monohydrate crystalline lactose. The Ia/Ib of a
preferred embodiment of the solid milk is equal to or more than
2.5. The preferred embodiment of the solid milk is that the Ia/Ib
is from 2.5 to 15. The other example of Ia/lb is 3 to 10, and may
be 5 to 10. The central area of the solid milk may have no lactose
crystal. The solid milk of the present invention has many of the
crystalline lactose at its surface area and there is little
crystalline lactose at the central area of the solid milk. The
feature brings the solid milk of the present invention superior
strength and solubility. It is preferred that 10 wt % to 75 wt % of
the amorphous lactose at the surface area changed to be lactose
crystal. The amount of amorphous lactose and the amount of
crystalline lactose may be measured by the method of test example 1
whish is referred hereafter.
[0066] The preferred embodiment of the solid milk is that the
amount of crystalline lactose at the surface 12 of the solid milk
is larger than that of crystalline lactose at center area 11 of the
solid milk. More concretely, a preferred embodiment of the solid
milk is that wherein the amount of crystalline lactose at the
surface 12 of the solid milk is more than 5 wt % larger than that
of crystalline lactose at center area 11 of the solid milk. As is
shown by the working example, the amount of crystalline lactose at
the surface 12 of the solid milk is more than 10 wt %, or more than
20 wt %, or more than 25 wt % larger than that of crystalline
lactose at center area 11 of the solid milk. If all of the surface
area of the solid milk is crystalline lactose, the solubility of it
is not preferable. Thus a preferred embodiment of the solid milk is
that t the amount ratio of crystalline lactose and amorphous
lactose at the surface 12 of the solid milk is 25:75 to 90:10. More
specifically, the example of the amount of crystalline lactose at
the surface area of the solid milk is 5 wt % to 50 wt %. The amount
may be 10 wt % to 40 wt % and may be 10 wt % to 30 wt %.
[0067] Central area of the solid milk does not have to comprise
much crystalline lactose. It is preferred for the central area of
the solid milk to comprise amorphous lactose. Namely it is
preferred for the main compound of the central area not to be
amorphous lactose. Thus a preferred embodiment of the solid milk is
that the center area 11 of the solid milk does not contain
crystalline lactose. The amount rate of crystalline lactose and
amorphous lactose at the center area 11 of the solid milk may be
less than 90:10, namely the amount ratio of crystalline lactose and
amorphous lactose is less than 1/9. More specific amount of
crystalline lactose at the central area is 0 wt % to 10 wt % and
the amount may be less than 5 wt % and may be less than 4 wt %.
[0068] The solid milk of the present invention has crystalline
lactose at the surface area. The strength of solid milk increases
when the layer that comprises crystalline lactose has thickness
more than predetermined value. Thus a preferred embodiment of the
solid milk is that the solid milk has 0.2 mm or more (preferably
0.5 mm or more) of a hard layer at the surface 12 of the solid
milk. The hard layer of the solid milk may comprise more than 10 wt
% of crystalline lactose. When the solid milk has a hard layer
which comprises crystalline lactose more than 0.2 mm, the solid
milk has high enough strength. As explained above, the preferred
embodiment of the solid milk is that the region that includes the
central area is not a hard layer. Thus the examples of the
thickness of the hard layer are 0.2 mm to 2 mm and 0.5 mm to 2 mm.
The thickness of the hard layer may be 0.3 mm to 1.8 mm, the
thickness may be 0.5 mm to 1.8 mm, or the thickness may be 0.7 mm
to 1.5 mm.
[0069] A preferred embodiment of the solid milk is that the volume
of the solid milk is from 1 cm.sup.3 to 50 cm.sup.3. This solid
milk has larger volume than that of powdered milk and it makes easy
to calculate suitable amount of the solid milk and it makes solid
milk to be convenient to be transported.
[0070] A preferred embodiment of the solid milk is that when a
force, which is caused by a load, in the direction of short axis of
the solid milk causing the solid milk be broken is 30 N to 300 N
when the solid milk has a rectangular solid shape. The solid milk
of the embodiment has sufficient strength and thus it is possible
for the solid milk from being broken in transport. When solid milk
has division line and the solid milk has the above strength, it is
possible to divide the solid milk in accordance with the divide
line.
[0071] A preferred embodiment of the solid milk is that the
ingredient of the solid milk consists only of powdered milk.
[0072] A preferred embodiment of the solid milk is that the solid
milk is dissolved in a liquid the volume of the liquid increases
9.5 ml to 10.5 ml (more specifically 10 ml) or 19.5 ml to 20.5 ml
(more specifically 20 ml).
[0073] In this specification, solid milk means a type of milk
modified into solid state at normal temperature. The solid milk
specifically means powdered milk molded into a predetermined size
and weight, which renders, when dissolved in water, the same
substance as that of the powdered milk dissolved in water. The
example of the solid milk is tablet type (solid state) milk. The
solid milk is usually intended to be given by infants after
dissolving into hot water. Thus it is better for the solid milk to
have similar taste as mother milk. The solid milk may comprise
sugar except for lactose less than 10 wt %, or preferably less than
6 wt %.
[0074] In this specification, crystalline lactose means monohydrate
crystalline lactose and anhydrous crystalline lactose. The examples
of crystalline lactose are alpha-type monohydrate crystalline
lactose, alpha-type anhydrous crystalline lactose, and beta type
anhydrous crystalline lactose. Usually alpha-type anhydrous
crystalline lactose is not detected from powdered milk and solid
milk. Thus crystalline lactose substantially means alpha-type
monohydrate crystalline lactose and beta type anhydrous crystalline
lactose.
[0075] In this specification, main peak means the most intense peak
within the predetermined range in the X-ray diffraction
pattern.
[0076] In the specification, surface area or surface means that
surface planes except for the bottle plane of solid milk or
compressed powdered milk. For example when the solid milk has
rectangular solid shape, then the surface area means the upper
plane and side planes of the solid milk. This is because when steps
of humidifying and drying are executed with the solid milk or
compressed powdered milk on a tray, it is not easy to humidify or
dry the bottle plane.
[0077] In the specification, central area means the area that
comprises the center of gravity of solid milk. In assessing the
crystal state of the central area, the region that includes the
center of gravity and 20% of upper and lower thickness and 20% of
left and right thickness is treated to be the central area. Then
the volume of the central area was 1/125 times of the total volume
of the solid milk. In executing X-ray scattering analysis of the
central area, the solid milk may be cut so that the above region
should be exposure or a part of the central point of the solid milk
may be removed to analysis. 20% of upper and lower thickness and
20% of left and right thickness mean 20% of height, width and
depth.
[0078] In the specification, hard layer means the layer that
comprise more than 10 wt % of crystalline lactose. The hard layer
may be formed, e.g., by hardening the surface of the compressed
powdered milk through steps of humidifying and drying. The hard
layer usually has the feature that it is harder than the compressed
powdered milk before it is hardened, is not sticky or has less
adhesion, and crystalline lactose therein attached to each
other.
[0079] In the specification, A to B means equal to or more than A
and equal to or less than B.
[0080] In the specification, porosity means a percentage of the
volume of interstices accounting for the volume of powder mass (see
e.g. Iyakuhin no Kaihatu (Development of Medicine) edited by
Miyajima Kouichiro (Vol. 15), Hirokawa Shoten 1989, Page 240). More
specifically, it is a value measured by porosity measurement for
solid milk in a test example which will be described later.
[0081] In this specification, powdered milk means modified milk and
the like which is dried and powdered mixture of fat-soluble
component such as milk fat and resin and watersoluble component
such as water, sugar, protein (including peptide and amino acid),
and mineral. Examples of powdered milk include whole milk powder,
modified milk powder, creamy powder, and the like.
[0082] In this specification, additive means an agent or agents
such as binder, disintegrant, lubricant, and leaven other than
nutritional component
[0083] In this specification, substantially no additive is added
means to use basically only the powdered milk as the basic
ingredient, where the additive is equal to or less that 0.5% by
weight (preferably 0.1% by weight or less) that is the amount that
the additive has no effect on the nutritional component. It is to
be noted that in the present invention, it is preferable that only
the powdered milk is used as the basic ingredient and that no
additive other than the powdered milk is used.
[0084] It is preferred for the solid milk of the present invention
to have the hard layer that comprises crystalline lactose and the
crystalline lactose attaches to each other and form a net shaped
hard layer. Thereby, it is possible for the solid milk of the
present invention to attain suitable strength. The present
invention makes crystalline lactose to exist on the surface of the
solid milk such that the solubility as well as the strength of the
solid milk increases. Further, when the solid milk is dissolved,
hot water may enter into the holes or vacant space, which may be a
net shaped, quickly. Thus the solid milk has a high solubility. The
hard layer at the surface area of the solid milk of the present
invention lessen the surface tack or adhesiveness of solid milk and
thus the solid milk is easy to handle in retaining the solid milk
and in transporting the solid milk.
[0085] The hard layer comprises net shaped crystalline lactose in
which crystalline lactose attached to other part of crystalline
lactose. The crystalline lactose with connected net shape is formed
when the surface area of solid milk or compressed milk is
humidified and dried under the predetermined condition. Then the
amorphous of lactose near the surface area of the solid milk
bridges and crystallized. In other word, even if crystalline
lactose would be added to powdered milk, it is impossible to obtain
net shaped crystalline lactose. The present invention can obtain
net shaped lactose crystal is the following steps. Powdered milk is
compressed. Next, dissolve amorphous lactose that exists close to
the surface of solid milk. Then the compressed powdered milk is
dried such that the amorphous lactose is crystallized with the
amorphous lactose attached to each other and crystalline lactose is
attached to each other. When amorphous lactose comprises little
amount of crystalline lactose, the crystal acts as a core of
crystallization, it is possible to accelerate the crystallization
of the amorphous lactose. Thus it is possible for the solid milk of
the present invention to control the crystallization of the
amorphous lactose by adding predetermined amount of crystalline
lactose into powdered milk which is an ingredient and to obtain
suitable surface conditions. The suitable surface conditions
include it has thick hard layer, has a lot of minute holes, and has
less adhesiveness.
[0086] It is possible for the solid milk of the present invention
to have one or a plurality of hard layers at predetermined places.
For example, it is possible to make only peripheral region of one
specific plane of the solid milk to be a hard layer. It is possible
to make only peripheral region of one specific side of the solid
milk to be a hard layer. It is possible to make only peripheral
region of one specific vertex of the solid milk to be a hard layer.
The shape of the hard layer may be lattice shape or checker-board
shape.
[0087] A preferred embodiment of the solid milk of the present
invention has a lot of vacant spaces or holes. A picture of SEM,
scanning electron microscope, of the cut surface of the solid milk
of the present invention shows that a hard layer is observed at the
surface area to be shell like shape and powdered milk is observed
to have walnut shape within the hard layer. Further, plenty of
minute vacant spaces and holes in the hard layer are observed and
relatively large vacant spaces and holes are observed within the
hard layer. When the surface of the solid milk is observed by SEM,
concaves and convexes are observed as if islands on the sea and
plenty of vacant spaces and holes are observed. The preferred color
of the solid milk is white or blight yellow. The preferred solid
milk has no fume or has little smell.
[0088] The solid milk of the present invention has porosity of
30%-50% (between 30% and 50% inclusive). As the porosity increases
the solubility increases but the strength decreases. Also, when the
porosity is small, the solubility is low. The porosity is mainly
controlled by the compression force in the compression process. It
is to be noted that in the present invention, while the porosity
may be 35% to 50%, the porosity may be adjusted to 30% to 35%, 30%
to 45%, 40% to 45%, or 40% to 50%, according to its intended
purpose. By adjusting the porosity to be within these ranges, it is
made possible to obtain favorable solid milk having resolved the
problems of an oil off and the like as will be described later.
[0089] It is preferable that plurality of interstices (vacant
spaces or holes) exist in solid milk. The interstices (hollows) are
preferably distributed evenly. Since the interstices are
distributed almost evenly in the solid milk, higher solubility can
be obtained. The larger the interstice, the easier the water can
penetrate, so that fast solubility can be obtained. On the other
hand, when the size of the interstice is too big, the strength is
decreased or the surface of the solid milk becomes rough.
Therefore, the example of the size of the interstice is 10
micrometers to 500 micrometers and preferred size is 50 micrometers
to 300 micrometers. This size of the interstice can be measured
with known means, such as an examination of the surface and the
cross-section plane of the solid milk by using a scanning electron
microscope.
[0090] The components of the solid milk is basically the same as
those of the powdered milk which is the basic ingredient excluding
the amount of water. The examples of components of the solid milk
are sugar, protein, mineral, and water. The example of the fat
content in the solid milk is 5% to 70% by weight, the preferable
fat content is 5% to 50% by weigh, and more preferable fat content
is 10% to 45% by weight.
[0091] The solid milk of the present inventions may include the
emulsified fat and the free fat as the fat. Namely, in the
conventional powdered milk and the solid milk, the free fat has
been proactively excluded due to the problems of degrading flavor
and floating on water (oil off) when dissolved in hot water.
Preferably, the solid milk of the present invention proactively
includes this free fat for an effective use as substitute for the
lubricant and the like. Thus, the present invention can produce
good solid milk without using additives. However, too much free fat
may result in problem of the oil off. Therefore, the example of the
free fat content in the solid milk of the present invention is 0.5%
to 4% by weight, preferable free fat content is 0.7% to 3% by
weight, and more preferable free fat content is 1% to 2.5% by
weight. This is because a preferable strength, solubility, and
excessive oil off can be controlled as shown in the embodiments
which will be described later. It is to be noted that the amount of
free fat where the oil off will become problematic depends on the
physicality such as the fat composition and the spherical form of
fat within the powdered milk used as the basic ingredient, so that
the amount of the free fat included in the solid milk may be
appropriately adjusted within the above-mentioned ranges.
[0092] When there is much water contained in the solid milk, the
storage stability degrades while scarce water makes the solid milk
fragile. Therefore, the example of water content in the solid milk
of the present invention is 1% to 4% by weight, and preferable
water content is 2% to 3.5% by weight.
[0093] The shape of the solid milk of the present invention is not
specifically limited as long as the solid milk has a certain size.
The examples of the shape of the solid milk are column-shaped,
elliptical column-shaped, cubic-shaped, rectangular
parallelepiped-shaped, plate-shaped, sphere-shaped, polygonal
column-shaped, polygonal pyramid-shaped, frustum of pyramid-shaped,
and polyhedron. The column-shaped or quadrangular prism-shaped is
preferable from the viewpoint of portability convenience. In order
to avoid situation that the solid milk breaks, the corners are
preferably chamfered.
[0094] The solid milk of the present invention preferably makes a
quantity of milk to be drunk at one time when one to several
particles of solid milk (preferably one particle of solid milk) are
dissolved in hot water. Therefore, the example of the volume of the
solid milk is 1 cm.sup.3 to 50 cm.sup.3, the preferable volume is 2
cm.sup.3 to 30 cm.sup.3, and more preferable volume is 4 cm.sup.3
to 20 cm.sup.3.
[0095] The solid milk of the present invention needs to have a
certain level of solubility. The example of solubility for the
solid milk of the present invention is less than 10 g or non
dissolved remaining under the measurement condition of solubility
which will be described later, and preferably less than 8 g and
more preferably less than 4 g.
[0096] The solid milk of the present invention needs to have a high
strength in order to avoid as much as possible situation where the
solid milk breaks while being transported. For the solid milk of
the present invention under the measurement condition of strength
which will be described later, one having strength of 40 N or more
is preferable. More preferred embodiment of the solid milk has 50 N
or more of strength. On the other hand, from the perspective of
solubility, strength of 300 N or less is preferable.
[0097] It is preferred for the solid milk of the present invention
to have adhesion ability less than 10 N so as to avoid solid milk
sticking to a tray after steps of humidifying and drying and so as
to easily be removed even if the solid milk were to attach to a
tray. By lessening adhesion ability of solid milk, it is possible
to lessen trouble in manufacturing and can enhance productivity per
unit time.
[0098] 2. Manufacturing Process
[0099] The method for manufacturing a solid milk of the present
invention includes a compression step, a humidifying step and a
drying step. The compression step is a step for compressing
powdered milk to obtain a solid form of compressed powdered milk.
The humidifying step is a step for humidifying the compressed
powdered milk obtained by the compression step. The drying step is
a step for drying the compressed powdered milk humidified by the
humidifying step. The humidifying step and the drying step make a
part of the surface portion of the compressed powdered milk to be
crystallized.
[0100] 2.1 Compression Step
[0101] The compression step is a step for compressing a powdered
milk to obtain solid form of compressed powdered milk. In the
compression step, the powdered milk is compressed with relatively
low pressure to the extent that the powdered milk can be moved over
to the next step. The compressed powdered milk has vacant space or
interstices for water to enter the compressed milk. In the
compression step, the powdered milk is compressed in order to
fulfill the requirements that compressed powdered milk has
appropriate interstices and can keep or retain its shape. The
porosity of the compressed powdered milk in this compression step
is closely related to the porosity of the solid milk. Further, if
the lubrication of the compressed powdered milk is scarce, the
compressed powdered milk may attach to the apparatus such as a
tablet machine. Moreover, if the compressed powdered milk has week
shape keeping ability, the solid milk than cannot keep good shape
sometimes be produced.
[0102] For the basic ingredient of the compression process,
preferably only powdered milk is used and no additive is preferably
and substantially added. The powdered milk may be purchased
commercially or the powdered milk may be produced by the known
producing method (such as the producing method disclosed in, e.g.,
Japanese Patent Application Laid-Open Publication Nos.
HEI10-262553, HEI11-178506, 2000-41576, 2001-128615, 2003-180244,
and 2003-245039). The composition of the powdered milk may be
similar to that of the above-mentioned solid milk. It is to be
noted that as the basic ingredient in the compression process, fat
may be added. However, if the fat is added, the fat may cause the
oil off trouble. Further, the added fat sticks to the surface of
the powdered milk. It decreases the precision of filling to the
mortar. Therefore, in the compression stage, the powdered milk
which is made to include a target free fat content is preferably
used.
[0103] When the fat content in the powdered milk is large, the
small compression force may be sufficient. On the other hand, when
the fat content in the powdered milk is small, large compression
force may be required. Therefore, the use of powdered milk with
more fat content satisfies the requirement for providing
appropriate interstices and producing compressed powdered milk with
shape retaining attribute. From such viewpoints, the example of the
fat content in the powdered milk is 5 wt % to 70 wt %, preferably 5
wt % to 50 wt %, and more preferably 10 wt % to 45 wt %.
[0104] As described above, the powdered milk which includes free
fat is preferable. In the present invention, this free fat is
effectively used instead of lubricant or the like. Accordingly, the
present invention can produce good solid milk without adding
additives. The example of free fat content in the solid milk of the
present invention is 0.5 wt % to 3 wt %, preferably is 0.7 wt % to
2.4 wt %, and more preferably is 1 wt % to 2 wt %.
[0105] When large amount of water is included in the powdered milk,
the solid milk has poor storage stability. When the amount of the
water is small, the solid milk becomes fragile or brittle (the
solid milk has poor the shape retention ability). Therefore, the
example of the content of water in the solid milk is 1 wt % to 4 wt
%, preferably is 2 wt % to 3.5 wt %.
[0106] In the compression process, the compressed powdered milk is
produced by compression means for compressing the powdered milk to
obtain compressed powdered milk of the solid state. The compression
means is not specifically limited as long as being capable of
compressing the powdered milk to obtain the compressed powdered
milk of the solid state. The examples of the compression means are
a tablet machine such as a known tablet machine and a compression
test apparatus. Within the apparatus, the tablet machine is
preferred. It is to be noted that the examples of the tablet
machines are described in Japanese Examined Patent Application
Publication No. SHO33-9237, Japanese Patent Application Laid-Open
Publication No. SHO53-59066, Japanese Patent Application Laid-Open
Publication Nos. HEI6-218028, 2000-95674, and Japanese Patent No.
2650493.
[0107] It is to be noted that when using the tablet machine to
compress powdered object, for example, the powdered object is put
in a mortar, pound with a pestle to add compression force to the
powdered object, and made into solid state. If the powdered object
has scarce lubricity, the situation may occur where the powdered
object sticks to the surface of the pestle. This will not only
degrade the quality of the product but will require cleaning of the
surface of the pestle, resulting in the decrease of the process
yield. Therefore, addition of lubricant is performed especially in
manufacturing medicine. However, the lubricant is wax that is not
very soluble in water. Therefore, it is undesirable to add
lubricant to such thing as the solid milk that is for drinking in a
state dissolved in hot water. This is one of the reasons why the
manufacturing of the solid milk has been difficult. The present
invention, as described above, uses as the lubricant an adequate
amount of the free fat that has been regarded as desirable not to
be generated, thereby preventing the situation where the powdered
milk sticks to the pestle. Moreover, as described above, by
obtaining the powdered milk compressed having an appropriate
porosity, it is made possible to obtain solid milk with an
excellent shape retaining attribute, Also, while the addition of
disintegrant may cause a situation where sediment is generated,
with the method for making the solid milk of the present invention,
the disintegrant is unnecessary, so that such situation can be
effectively avoided.
[0108] The environmental temperature in the compression process is
not specifically limited. The compression process can be performed
at the room temperature. More specifically, the example of for the
environmental temperature in the compression process is 10 degrees
Celsius to 30 degrees Celsius. The example of humidity in the
compression process is 30% RH to 50% RH. It is preferable in the
compression process that the compression of the powdered milk is
performed continuously.
[0109] 2.2. Humidification Process
[0110] Humidification process is a step of humidifying compressed
powdered milk obtained at the step of compressing powdered milk. In
the process, the compressed powdered milk is put on a tray and is
exposure under humidity 60% RH to 100% RH for 5 seconds to 1 hour.
Humidifying compressed powdered milk makes granules at the surface
of the compressed powdered milk, especially a part of amorphous
lactose, to be dissolved and to bring cross linking reactions.
Because humidity will not reach inner portion of the compressed
powdered milk, the technical effect of adding humidity is limited
to the surface of the compressed powdered milk. Namely, at the
surface area, a part of amorphous lactose dissolves. Contrarily,
amorphous lactose at the central area hardly or rarely dissolves.
Thus the difference makes surface area and central area
different.
[0111] In the humidifying process, it is possible to humidify the
compressed powdered milk by the humidifying means for humidifying
the compressed powdered milk. The example of the humidifying means
includes known humidifying means such as high humidity chamber,
spray, and steam. Also, the example of humidifying method is one of
the known humidifying methods that include placing the object under
high humidity condition, misting the object with water by a spray,
and spraying steam on the object can be adopted. The examples of
the humidity in the high humidity environment is 60% RH to 100% RH,
preferably is 80% RH to 100% RH, and more preferably 90% RH to 100%
RH. Further, the examples of time duration to place the object
under the high humidity environment is 5 seconds to 1 hour,
preferably is 10 seconds to 20 minutes, and more preferably is 15
seconds to 15 minutes. The example of the temperature in the method
of placing the object under high humidity environment is 30 degrees
Celsius to 100 degrees Celsius, and preferably is 40 degrees
Celsius -80 degrees Celsius. The humidifying time duration may be
appropriately adjusted according to the humidity, temperature, the
required physicality of the solid milk, and the like. When the
solid milk has cubit shape the side length of which is more than 1
cm and when the volume of the solid milk is 1 cm.sup.3 to 50
cm.sup.3, the preferred condition may be 60% RH to 100% RH, 5
seconds to 1 hour and 30 degrees Celsius to 100 degrees
Celsius.
[0112] The amount of water added (hereinafter, also referred to as
humidifying amount) to the compressed powdered milk in the
humidifying process may be appropriately adjusted. However, in the
present invention, since only the powdered milk is basically used
as the basic ingredient, as indicated by the embodiment (embodiment
5) and FIG. 3 that will be described later, the following range is
preferable as the humidifying amount. Namely, while the humidifying
amount of 0.5% increases the strength, the humidifying amount of 1%
almost doubles the strength. Thus, the strength tends to increase
as the humidifying amount increases. On the other hand, the
increase of the strength stops with the humidifying amount of 2.5%
or more. Also, when the humidifying amount exceeds 3%, the
compressed powdered milk dissolves, becomes deformed, or sticks to
the apparatus during transfer. Accordingly, for the amount of water
added to the compressed powdered milk, 0.5% to 3% of the mass of
the compressed powdered milk is preferable, while 1% to 2.5% is
more preferable.
[0113] 2.3. Drying Process
[0114] The drying process is a step of drying powdered milk that
has been humidified at the humidification process on a tray, for
example. The drying process makes humidified compressed powdered
milk to be dried. At that time, when dissolved amorphous lactose
near the surface area dries it become crystalline. By controlling
the condition of drying it is possible to obtain a hard layer that
was formed by crystalline lactose attached each other in a manner
that forms net shape. It makes the strength of surface area of the
compressed powdered milk increased.
[0115] The hard layer manufactured the above has plenty of vacant
spaces (holes) conformed by the net shaped crystalline lactose.
Thus when the solid milk is dissolved in hot water, the hot water
enters into the vacant space (hole) and it brings favorable quick
dissolubility. The manufacturing method of the present invention
can make it possible to manufacture solid milk that has high
strength and favorable solubility. Further, when solid milk
comprises a hard layer with crystalline lactose at its surface, it
is possible to lessen surface tack or lessen stickiness. It leads
the solid milk be retained as a product easily and be handled
easily, for example when it is transported. Previously, there
existed solid milk that was attached to a tray after drying step
was over. The method of manufacturing solid milk of the present
invention prevents such situation from happening and even if solid
milk were to attach to a tray it would be easy to remove it.
[0116] At the drying process it is possible to apply conventional
method even if the method can dry the compressed powdered milk
humidified at the humidifying process. The examples of the method
are, putting the target under low humidity and high temperature
circumstance and attaching dried air or high temperature dried to
the target.
[0117] For the humidity in the method for placing the object under
environment of low humidity and high temperature, 0% RH to 30% RH,
preferable humidity is 0% RH to 25% RH, and more preferable
humidity is 0% RH to 20% RH. Thus, it is preferable to set the
humidity as low as possible. For the temperature in the method for
placing the object under an environment of low humidity and high
temperature, and the example of the high temperature is 20 degrees
Celsius to 150 degrees Celsius, preferable temperature is 30
degrees Celsius to 100 degrees Celsius, and more preferable
temperature is 40 degrees Celsius to 80 degrees Celsius. For the
drying time in the method for placing the object under environment
of low humidity and high temperature, the example is 0.2 min to 2
hours, preferable example is 0.5 min to 1 hour, and more preferable
example is 1 minute to 30 minutes.
[0118] As described above, if much water is included in the solid
milk, the shelf life is degraded, while if the water is less it
becomes fragile. Therefore, in the drying process, it is preferable
to control the water content in the solid milk to be within 1%
below and above (preferably within 0.5% below and above) the water
content in the powdered milk used as the basic ingredient by
controlling the conditions such as drying temperature and drying
time.
[0119] The humidifying step and the drying step can make a part of
amorphous lactose around the surface of the compressed powdered
milk to become crystalline. By crystallizing a part of amorphous
lactose though the humidifying step and the drying step, rather
than just adding crystalline lactose to powdered milk, it becomes
possible to attain high strength by binding crystalline lactose
each other to form uniformed crystal. Because the compressed
powdered milk comprises powdered milk that has large amount of
amorphous lactose inside, it is possible to keep favorable
solubility by making use of vacant spaces and holed of compressed
powdered milk. Thus it is possible to obtain solid milk that has
high strength and favorable solubility.
[0120] It is preferred for the powdered milk, which is used as
ingredient, to comprise more than 30 wt % of lactose. The more
preferred amount of lactose is 40 wt %. It is preferred for the
powdered milk to comprise more than 20 wt % of amorphous lactose.
The more preferred amount of lactose is 30 wt % or more and further
preferred amount is 40 wt % or more. When powdered milk comprise
less than 30 wt % of lactose or less than 20 wt % of amorphous
lactose, little amorphous lactose dissolves though the humidifying
step and the drying step. Then the thickness of the hard layer,
which is formed after the drying step, is not sufficient and the
obtained solid milk might not have enough strength.
[0121] It is preferred for the powdered milk, which is ingredient,
to comprise 0.5 to 10 wt % of crystalline lactose. The small amount
of crystalline lactose mixed in the powdered milk acts as cores for
crystallization and it promote crystallization of amorphous
lactose. Then the number of minute holes at the surface of the
solid milk increases and it becomes possible to reduce adhesives.
When powdered milk comprise less than 0.5 wt % of crystalline
lactose, a hard layer that has enough thickness is difficult to
obtain because the amount of core for crystallization is not
sufficient. When the powdered milk comprises more than 10 wt % of
crystalline lactose, the solubility of solid milk may not
sufficient because the powdered milk has too much crystalline
lactose.
[0122] The examples of method for mixing crystalline lactose into
powdered milk, which is ingredient, are:
[0123] (1) adding crystalline lactose into powdered milk;
[0124] (2) humidifying and drying granules of powdered milk so that
crystalline lactose becomes mixed in powdered milk;
[0125] (3) Cooling concentrated milk before spray dry step, which
is a one step within manufacturing steps of powdered milk, so that
crystalline lactose becomes mixed in powdered milk.
[0126] Preferred amount of lactose crystal in the method of (1) and
(2), it is preferred that 0.5 to 2 wt % of crystalline lactose is
mixed, and in the method of (3), it is preferred that 0.5 to 10 wt
% of crystalline lactose is mixed. The difference or non-uniformity
of the surface of granules of crystalline lactose brings the
difference among methods.
[0127] It is possible to select solid milk of the present
invention, by analyzing the amount of crystalline lactose at the
surface such that only solid milk that comprises predetermined
amount of crystalline lactose is selected to be a final
product.
[0128] 3. Method of Making Powdered Milk and Solid Milk
[0129] The method of making the powdered milk and the solid milk of
the present invention includes a process of making powdered milk,
and a process of making solid milk by using the powdered milk as
the basic ingredient. It is to be noted that a part of the powdered
milk made in the process of making powdered milk may be used as
powdered milk to be filled directly in a container. Thus, the
powdered milk and the solid milk can be obtained.
[0130] 3.1 Method of Making Powdered Milk
[0131] Details of the manufacturing process of the powdered milk
differ depending on the types of the manufactured articles such as
powdered skimmed milk, modified milk represented by powdered milk
for infants. Basically however, the powdered milk can be made by
the process of basic ingredient
(adjustment)->clarification->sterilization->concentration->(h-
omogenization)->spray drying->sieving->filling. It is to
be noted that the size of the powdered milk after spray drying
assumes about 5 micrometers to 150 micrometers, and the size of the
granulated substance of the powdered milk assumes about 100
micrometers to 500 micrometers. Also, in the state where the
powdered milk and its granulated substance are mixed, the
interstice assumes about 5 micrometers to 150 micrometers.
[0132] The example of the basic ingredient of the powdered milk is
milk. For the milk, the example of milk is bovine milk, and more
specifically, milk of a cow (Holstein, Jersey, etc.), a goat, a
ewe, a buffalo, and the like. The fat content can be adjusted by
removing a part of fat from the milk by the method of centrifugal
separation or the like. Also, the following nutritional components
can be added. On the other hand, when making modified powdered
milk, the following nutritional components are added to the water
and mixed to be used.
[0133] The powdered milk can be made by the processing the
above-mentioned liquid as the ingredient by the known manufacturing
method including processes of clarification, sterilization,
concentration, spray drying, sieving, and filling.
[0134] For the protein as the basic ingredient of the powdered
milk, milk protein and milk protein fraction such as casein, milk
serum protein (alpha-lactalbumin, betalactoglobulin, and the like),
milk serum protein concentrate (WPC), milk serum protein isolate
(WPI); animal protein such as egg protein; plant protein such as
soy protein and wheat protein; peptide having the foregoing protein
decomposed into variety of chain lengths by enzyme or the like;
amino acid such as taurine, cystine, cysteine, arginine, and
glutamine may be used alone or by mixture.
[0135] For the fat as the basic ingredient of the powdered milk,
animal oil and fat such as milk fat, lard, beef fat, fish oil;
vegetable oil such as soy oil, canola oil, corn oil, coconut oil,
palm oil, palm kernel oil, safflower oil, cottonseed oil, linseed
oil, and MCT; or fractional oil, hydrogenated oil, or ester
exchanged oil of the foregoing oil may be used alone or by
mixture.
[0136] For the carbohydrate as the basic ingredient of the powdered
milk, lactin, simple sugar, glucose, malt sugar, oligosaccharide
such as galacto-oligosaccharide, fructooligosaccharide, lactulose,
polysaccharide such as farina, soluble polysaccharide, and dextrin,
or artificial sweetener may be used alone or by mixture. In
addition, vitamin group, mineral group, aroma chemical, flavoring
substance, or the like may be added as the basic ingredient of the
powdered milk.
[0137] 3.1.1. Clarification Process
[0138] The clarification step is for removing microscopic foreign
substance included in cow milk or the like by known means such as
centrifugal separator, filter, or the like.
[0139] 3.1.2. Sterilization Process
[0140] The sterilization process is for deadening microbe such as
bacteria included in cow milk or the like. The deadening
temperature and holding time in the sterilization process vary
depending on the types of the powdered milk, and conditions related
to the known sterilization can be adopted.
[0141] 3.1.3. Concentration Process
[0142] The concentration process is an arbitrary process for
preparatory concentrating milk or the like before the spray drying
process which will be described later, and known means such as
vacuum evaporative can and conditions can be adopted.
[0143] 3.1.4. Homogenization Process
[0144] The homogenization process is an arbitrary process for
homogenizing the size of solid component such as fat globule
distributed within cow milk or the like to fixed size, and known
means and conditions for applying high pressure to the processed
liquid so as to pass the processed liquid through a narrow gap.
[0145] 3.1.5. Spray Drying Process
[0146] The spray drying process is for obtaining fine particles by
evaporating the water within the concentrated milk. A known means
such as spray dryer and known condition can be adopted.
[0147] 3.1.6. Sieving Process
[0148] The sieving process is for removing particles whose diameter
is large such as hardpacked powder by passing the fine particles
obtained by the spray drying process through sieves for particle
size regulation.
[0149] 3.1.7. Filling Process
[0150] The filling process is for filling the powdered milk in
bags, cans, and the like. For the method of making the powdered
milk and the solid milk of the present invention, the
above-mentioned method of making solid milk may be adopted after
making the powdered milk as mentioned above. Namely, the
above-mentioned compression process may be performed using the
powdered milk having passed through the above-mentioned sieving
process as the basic ingredient.
[0151] 4. Usage of Solid Milk
[0152] The solid milk of the present invention is generally
dissolved in hot water for drinking. More specifically, after
pouring hot water in a covered container, particles of the solid
milk of the present invention as required are put in. Then,
preferably the container is lightly shaken in order to quickly
dissolve the solid milk for drinking in the state of appropriate
temperature.
[0153] While embodiments are shown hereinafter and the feature of
the present invention will be described, the present invention is
not limited to these embodiments. In the following description,
methods for evaluating items to be evaluated in the embodiments
will be described before describing reference examples and
embodiments.
Test Example 1
Amount of Lactose Crystal and Amorphous Lactose
[0154] 1. Quantitative Analysis of Total Lactose in a Sample
[0155] Quantitative analysis of total lactose in a sample was
executed by means of High Performance Liquid Chromatography. Column
(Shodex NH2P-20 inner diameter: 4 mm, length: 250 mm) was used. The
phases were separated using 75% Acetonitrile (flow rate: 1 mL/min)
as moving phase. Differential refractometer was used to detect
targets. We calculated total amount of lactose in a sample by a
comparison of the peak area of sample solution and lactose in
aqueous solution of known concentration of lactose.
[0156] 2. Quantitative Analysis of Lactose Crystal in Sample
[0157] 2-1. Preparation of Standard (The Physical Mixture of Known
Amount of Lactose Crystal and Powdered Milk)
[0158] Milk powder with no crystal and alpha-monohydrate
crystalline lactose (manufactured by Wako Pure Chemical Industries,
special grade) or beta-anhydrous crystalline lactose (SIGMA-made,
99%) was picked into stainless steel beaker with the amount
indicated in the Table 1. The powdered ingredients were well mixed
by means of spatula with a care so as not to grain powder. The
mixture was passed through a 16 mesh sieve (mesh: 1000 micron
openings). The mesh treatment was repeated 10 times so that the
mixture has uniform scale and standard 5, 10, 20, 40% of
crystalline lactose (Physically mixed) was obtained. We confirmed
that no alpha-anhydrous crystalline lactose was detected from
powdered milk and solid milk.
TABLE-US-00001 TABLE 1 Amount of .alpha.-type monohydrate
.beta.-type anhydrate crystalline crystalline lactose crystalline
lactose lactose Lactose Powdered Lactose Powdered [wt %] [g] milk
[g] [g] milk [g] 5 2.5 47.5 2.5 47.5 10 5 45 5 45 20 10 40 10 40 40
20 30 20 30
[0159] 2-2. X-Ray Powder Diffraction
[0160] X-ray powder diffraction apparatus (XRD-type manufactured by
Shimadzu Corporation 6100) was used for X-ray powder diffraction
analysis. We took standard powder and sample powder by an aluminum
plate (diameter 25 mm, depth of 1 mm) and we attached them to the
sample holder. We obtained X-ray diffraction pattern by using X-ray
source (Cu tube, Cu Ka line, 40 kV-30 mA, using Curved graphite
Monochromator). We directly attach solid milk to the sample holder
and we analyzed it. As a typical measurement conditions were the
scanning conditions (two consecutive scans/min, 0.02 degrees step,
the scanning angle of 5 to 40 degrees), and slit conditions
(Divergence slit: 1 degrees, Scatter slit: 1 degrees, Receiving
slit: 0.3 mm).
[0161] 2-3. Analysis of Diffraction Peak
[0162] FIGS. 2(a) and 2(b) show diffraction pattern of standard
crystalline lactose (alpha type monohydrate crystalline lactose and
beta type anhydrous crystalline lactose).
[0163] In the diffraction pattern, regarding the peak of
2theta=12.5 degrees (which derives from alpha type monohydrate
crystalline lactose) and the peak of 2theta=10.5 degrees (which
derives from beta anhydrous lactose crystal), we executed smoothing
and deducted base or back ground components and then we calculate
the integrated intensity obtained in the region the width of which
is twice of half width of full maximum of the peak. Using the ratio
of the integral intensity of standard and that of samples, we
calculated the amount of alpha type monohydrate crystalline lactose
and beta type anhydrous crystalline lactose in a sample. The
integral intensity is based on the integral of areas under each
peak. To compare the ratio roughly, it is possible to use the
height of peaks. Because the widths of peaks are almost uniform,
the ratio of peak heights is almost the same as the ratio of
integrated intensities of two peaks.
[0164] 3. Quantitative Analysis of Amorphous Lactose in a
Sample
[0165] We calculated amorphous lactose in a sample in the following
equation. Amorphous lactose in a sample=total lactose-crystalline
lactose (alpha type monohydrate crystalline lactose and beta type
anhydrous crystalline lactose)
Test Example 2
Evaluation of Strength
[0166] We calculated strength of solid milk and compressed powdered
milk, which is prehardened solid milk, by means of the load cell
type tablet strength tester manufactured by Okada Seiko Co. We
prepared rectangular solid shape of solid milk and compressed
powdered milk and made the fracture pin (width 1 mm) of the
strength tester push them at constant speed of 0.5 mm/s in a
direction of short axis of the rectangular solid. The strength was
measured as load [N] when solid milk or compressed powdered milk
broken. We regarded strength (tablet strength) [N] of solid milk
and compressed powdered milk as the obtained load [N].
Test Example 3
Evaluation of Solubility
[0167] Quantitative analysis for solubility of solid milk was
executed. Two pieces of solid milk (11.2 g) were poured into a baby
bottle. Then 80 g (80 mL) of hot water (test solution) was poured
into the baby bottle to obtain liquid with 14 wt % of concentration
of solute and kept the liquid in calm for 10 seconds. Then, we
boiled the liquid for 5 second with rotating the baby bottle
relatively mildly by hand so that the trajectory of the baby bottle
became a circle (4 revolutions per second). After 5 seconds passed,
all of the contents in the babbly bottle were poured onto the mess,
the weight of which had already known. The 32 mesh with openings of
500 micrometers was used. We measured the weight [g] of
non-dissolved remaining, which was not dissolved by the hot water,
on the mesh. First we wiped out the surface of the non-dissolved
remaining and the surface of the mess with care so that the
non-dissolved remaining on the mesh would not drop out from the
mess. Next we measured the total weight of mesh and non-dissolved
remaining. Then we calculated the difference between the total
weight and the weight of the mesh to obtain the weight of the
non-dissolved remaining on the mesh. Based on the test method, when
the weight of the non-dissolved remaining is light then the solid
milk has an excellent solubility.
Test Example 4
Porosity Measurement for Solid Milk
[0168] We measured the porosity of solid milk based on the
following equation.
Porosity (%)=(1-W/PV)*100
[0169] In the above equation, W means the weight of solid milk or
compressed powdered milk (g), P means the density of solid milk or
compressed powdered milk measured using Beckmann pneumatic density
meter (g/cm.sup.3), and V means the volume [cm.sup.3] of the solid
milk or compressed powdered milk calculated by the thickness
measured by a micro meter and the shape (width and depth) of mold
(mortar).
Test Example 5
Evaluation of Adhesive
[0170] Immediately after humidifying and drying solid milk on a
tray, we evaluated the force required to remove the solid milk from
the tray by means of Digital Force Gage (FGP-5) manufactured by
Nihon Densan Shimpo.
Reference Example 1
Making Powdered Milk
[0171] The various powdered milk including various components as
shown in table 2 were prepared from the mixture of liquid with fat,
sugar, protein, milk, and mineral group added to water and executed
homogenization, concentration (evaporation), and spray drying in
this order.
TABLE-US-00002 TABLE 2 Composition Powdered milk 1 Powdered milk 2
Protein [wt %] 15 12 Fat [wt %] 18 26 Sugar [wt %] 60 57 Lactose in
suger [wt %] 43 51 Ash [wt %] 4 2 Water, other [wt %] 3 3
Reference Example 2
Manufacturing of Solid Milk
[0172] In the step of humidifying compressed powdered milk, we used
Combi Oven, FCCM6, manufactured by Fujimak Corporation as a
humidifier. We maintained the temperature within the humidifier to
be 65 degrees Celsius and humidity of 100% RH. We kept the
compressed powdered milk for 45 seconds (humidifying duration)
under the condition. In the step of drying the humidified
compressed powdered milk, we used an air thermostat DK600
manufactured by Yamato Scientific Co., Ltd as a drying machine. In
the step we dried the humidified compressed powdered milk for 5
second under 95 degrees Celsius and humidity of 10% RH. Finally, we
obtained solid milk.
Example 1
Technical Effect of Amorphous Lactose in Powdered Milk,
Ingredient
[0173] We manufactured several solid milks that have different
amount of amorphous lactose that has composition of powdered milk 1
(total lactose 43%). These solid milks had almost the same
porosity. The strength of solid milk with 15.5% amorphous lactose
was as low as 8 N, and that of solid milk with 43.0% amorphous
lactose was 43 N (table 3). The result of investigation by scanning
electro micrometer, SEM, shows that both solid milks have different
amount of bridging among granules. Generally speaking amorphous has
higher solubility than that of crystalline. We estimate that steam
made amorphous lactose at the surface of the compressed powdered
milk dissolved once. Then the dissolved granules attached each
other to form bridges to enlarge the strength of the solid milk. It
shows that, in case of solid milk that has high porosity to have
high solubility, when the ingredient, powdered milk, comprises
amorphous lactose obtained solid milk has high strength (FIG.
3).
TABLE-US-00003 TABLE 3 Powdered milk Solid milk Po- Dis- Increased
amount Amorphous Crystalline rosity Strength solved res- of
crystalline lactose [wt] lactose [wt] [%] [N] idue [g] lactose [wt]
43 0 46.3 43 7 7.7 15.5 27.5 47.9 8 6.4 0
Example 2
Hardening by the Existence of Crystalline Lactose: Surface
Reforming and Increase Strength
[0174] We manufactured solid milks that have composition of
powdered milk 2 (total lactose 51%) using powdered milk 2A and 2B
that have different amount of crystalline lactose (table 4). During
a step of preparing the powdered milk, crystalline lactose
precipitated. These solid milks had almost the same porosity. The
strength of solid milks and evaluated value of attaching ability
(adhesiveness) were different drastically. These solid milks had
different amount of crystalline lactose at their surface. The
surface conditions of these solid milks investigated by SEM were
also different (FIG. 4).
[0175] FIG. 5 is a powdered X-ray diffraction spectrum regarding
the solid milk manufactured using powdered milk 2A of example 2.
FIG. 6 is a powdered X-ray diffraction spectrum regarding the solid
milk manufactured using powdered milk 2B of example 2. Both FIG. 5
and FIG. 6 show that, from top side, X-ray powder diffraction for
surface area, 0.2 mm from the surface, 0.5 mm from the surface, 0.7
mm from the surface, and 1.5 mm from the surface,
TABLE-US-00004 TABLE 4 Powdered milk 2A Powdered milk 2B Central
area Amorphous lactose: 3% 0% Crystalline lactose: 48% 51% Total
lactose: 51% 51% Surface Amorphous lactose: 28% (Increase: 28 - 3 =
25%) 13% (13 - 0 = 13%) Crystalline lactose: 23% 38% Total lactose:
51% 51% Whole of Porosity: 44.6% 43.9% solid milk Hardness: 61N 34N
Dissolved residue: 3.3 g 3.5 g Adhesion: 5N 25N
[0176] We measured the amount of lactose crystal of two pieces of
solid milk manufactured using powdered milk 2A and 2B at central
area and surface area, which is within 0.5 mm from the surface.
FIG. 7 is a graph that shows a relationship between the distance
from the surface and the comprising ratio of crystalline lactose.
As shown in FIG. 7, solid milk made by powdered milk 2B comprises
more than 10 wt % of crystalline lactose at the surface area. As
shown in FIG. 7, at the point of 0.2 mm from the surface, solid
milk made by powdered milk 2B comprises less than 5 wt % of
crystalline lactose. As shown in FIG. 7, solid milk made by
powdered milk 2A had a hard layer with more than 1.5 mm thickness.
The strength of solid milk made by powdered milk 2B was as low as
34 N, and the solid milk comprised little crystalline lactose at
its surface and had a thin hard layer. Contrary, the solid milk
made by powdered milk 2A which comprises 3% of crystalline lactose
had much crystalline lactose at its surface and had a thick hard
layer and had strength of 61 N. There was co-relationship between
the amounts of crystalline lactose at the surface area of solid
milk, strictly speaking which relates to increased amount of
crystalline lactose; the amount of crystallized lactose after
amorphous lactose is melt, and strength. We think that this is
because crystalline lactose in the powdered milk, which is
ingredient, acts as a core in crystallizing process and promote
crystallization of amorphous lactose.
Example 3
Technical Effect by the Existence of Crystalline Lactose 2: Surface
Reforming
[0177] We manufactured three kinds of solid milk, each had porosity
of 47%, by adding 0%, 0.5% and 2% of crystalline lactose (a type
monohydrate crystalline lactose) to powdered milk 1 (total lactose
43%, crystalline lactose 0%, amorphous lactose 43%). We
manufactured three kinds of solid milk by adding 1% of crystalline
lactose, 1% of glucose, 1% of dextrin, and 1% of calcium carbonate,
respectively. FIG. 8 is a graph that shows effect of attachment
with various amount of crystalline lactose. Solid milk without
adding crystalline lactose, which is the solid milk to which 0%
ofcrystalline lactose was added, to powdered milk 1 had as high
attaching force (adhesion) as about 14.5 N and it was not easy to
remove the solid milk from a tray. Further as shown in FIG. 10m the
conditions of the surface of the solid milk was bad balance of
bridging and minute holes. On the contrary, solid milk made by
powdered milk 1 with added crystalline lactose had less attaching
force, as shown in FIG. 8, bridges and minute holes were detected
at the surface of the solid milk as shown in FIG. 10. Attaching
force of solid milk with added glucose, dextrin, or calcium
carbonate were not lessen except for adding lactose to the powdered
milk 1 as shown in FIG. 9. This indicates that by making more than
0.5% of crystalline lactose existing in the powdered milk, which is
ingredient, crystallization is accelerated and minute holes at the
surface increases and it is possible to lessen adhesiveness.
INDUSTRIAL APPLICABILITY
[0178] The solid milk of the present invention, when it is actually
manufactured, is found to be suitable to be manufactured and
marketed as commercial products, the solid milk and the method of
making the same according to the present invention can be used in
the foods industry such as alternative for the powdered milk and
the method of making the same.
EXPLANATION OF ELEMENT NUMERAL
[0179] 11 central area [0180] 12 surface area
* * * * *