#Japan #Hokkaido #Meiji #Dairy

Introduction

In an exciting development for the dairy industry, Meiji Co., Ltd. has received the prestigious Minister of Education Award in the 8th Annual Hokkaido Regional Invention Awards for their groundbreaking method of producing condensed milk through freezing concentration. This innovative technique, which utilizes the freezing concentration technology, is the first of its kind in the world and aims to enhance the value of Hokkaido’s fresh milk. The award ceremony took place on October 26, 2026, highlighting the significance of this achievement.

Overview of the Freezing Concentration Method

Traditionally, condensed milk is produced through evaporation concentration, a method where water is evaporated under vacuum conditions, resulting in concentrated milk. However, this method often leads to the loss of fresh milk flavor due to heating odors and aroma evaporation. In contrast, the freezing concentration method employs a novel approach:

1. The raw milk is cooled to just below its freezing point in a crystallization tank while being agitated, leading to the formation of ice crystals.
2. The resulting slurry of ice crystals and raw milk is transferred to a separation column, where the denser ice crystals rise and separate from the raw milk due to their weight difference.
3. Since ice crystals do not contain any milk components, their removal results in the concentration of the milk.

This concentrated milk can then be mixed with new raw milk and undergo repeated processing to further enhance the concentration level. A key aspect of this method is its efficiency in preserving the delicate milk flavor and minimizing the loss of milk components. By returning a portion of the separated water back into the column, the internal concentration gradient is established. This innovative step ensures that the milk flavor is retained, reducing losses during the discharge of the ice crystals.

Advantages of the Freezing Concentration Method

The condensed milk produced through the freezing concentration method holds significant culinary advantages. For instance, it retains a richer fresh milk aroma, with levels of 2-Butanone, a key flavor indicator, being 25 times higher compared to evaporated concentrated milk. Moreover, it features a reduction of heating odor indicators, such as dimethyl disulfide (DMDS), to below 50% of traditional levels. This methodology enhances the sensory experience of the final product, making it ideal for uses in popular items like "Meiji Oishii Milk Coffee" and "Meiji Dear Milk."

Award Recognition

The invention of the freezing concentration method has been recognized for its potential to elevate the quality and value of dairy products. The inventions were celebrated not only for their innovative technology but also for the collaborative efforts of the research team at Meiji, which included:

• - Kazunori Nagakawa, Fermentation Research Unit
• - Takefumi Ichimura, Fermentation Technology Unit
• - Yoshiki Satake, Manufacturing Department, Hokkaido N.K. Factory
• - Satoru Kamiyama, Research Strategy Department (currently with Nagase & Co., Ltd.)
• - Toshihiro Ohmori, Executive Officer, Research Headquarters
• - Hiroki Matsubara, Raw Material Purchasing Department

Conclusion

The achievements celebrated in this year's Hokkaido Regional Invention Awards underscore the innovative spirit and research potential within the region. As the freezing concentration method continues to gain recognition, it embodies Meiji’s commitment to utilizing Hokkaido’s rich dairy resources in creating high-quality products that reflect the essence of fresh milk. As technology evolves, this method serves as a promising direction for the future of dairy production, showcasing how traditional industries can innovate to meet modern demands.