| 摘要 |
PURPOSE:To add calcium in high concentration to milk in a stable state without damaging a characteristic taste of milk, by treating water-insoluble calcium carbonate to give a calcium carbonate complex and blending milk with the calcium complex. CONSTITUTION:Slurried calcium carbonate obtained in the process of production of precipitated calcium carbonate is blended with an aqueous solution of a hydrophilic emulsifying agent such as a sucrose fatty acid ester while stirring. Then the blend is concentrated by centrifugal separation to give paste, which is dried in vacuum to give a calcium carbonate complex. The calcium carbonate complex is dispersed into butter oil while stirring and then mixed with zeram (a material which is separated from butter oil by heating butter at >=60 deg.C, melting, emulsifying and allowing to stand) and reduced de-fatted milk while stirring. The blend is further homogenized by a homogenizer, coarse particles of calcium carbonate in the mixed solution are removed by a separator and the prepared milk is sterilized to give highly concentrated calcium milk. |
