AU2018234107B2 - Milk fat cream and method for producing same - Google Patents
Milk fat cream and method for producing same Download PDFInfo
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- AU2018234107B2 AU2018234107B2 AU2018234107A AU2018234107A AU2018234107B2 AU 2018234107 B2 AU2018234107 B2 AU 2018234107B2 AU 2018234107 A AU2018234107 A AU 2018234107A AU 2018234107 A AU2018234107 A AU 2018234107A AU 2018234107 B2 AU2018234107 B2 AU 2018234107B2
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- milk fat
- fat cream
- milk
- cream
- weight
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- 239000006071 cream Substances 0.000 title claims abstract description 207
- 235000021243 milk fat Nutrition 0.000 title claims abstract description 206
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 37
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 238000010257 thawing Methods 0.000 claims description 35
- 235000020185 raw untreated milk Nutrition 0.000 claims description 27
- 235000018102 proteins Nutrition 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 102000014171 Milk Proteins Human genes 0.000 claims description 6
- 108010011756 Milk Proteins Proteins 0.000 claims description 6
- 235000021239 milk protein Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 abstract description 41
- 239000008267 milk Substances 0.000 abstract description 41
- 210000004080 milk Anatomy 0.000 abstract description 41
- 238000000034 method Methods 0.000 abstract description 17
- 239000000463 material Substances 0.000 abstract description 4
- 235000019197 fats Nutrition 0.000 description 41
- 238000007710 freezing Methods 0.000 description 33
- 230000008014 freezing Effects 0.000 description 33
- 230000000052 comparative effect Effects 0.000 description 18
- 230000007914 freezing tolerance Effects 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 13
- 239000012528 membrane Substances 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 8
- 238000000265 homogenisation Methods 0.000 description 8
- 238000004581 coalescence Methods 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000005054 agglomeration Methods 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 238000009826 distribution Methods 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 241000283707 Capra Species 0.000 description 3
- 241001494479 Pecora Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 108010071421 milk fat globule Proteins 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A method for producing a frozen milk fat cream, said method comprising a concentration step for concentrating a starting milk material, a milk fat cream separation step and a cooling step, wherein, in the concentration step, the starting milk material is concentrated 1.4 to 2-fold relative to the total solid content of the starting milk material. Also provided is the production method wherein, in the cooling step, the milk fat cream is cooled in such a manner that the center temperature thereof is lowered from 0
Description
Description
Title of Invention: MILK FAT CREAM AND METHOD FOR
Technical Field
[0001]
The present invention relates to frozen milk fat
cream and milk fat cream and a method for producing the
same.
Background Art
[0002]
A product called cream generally includes not only
cream produced by removing components other than milk fat
from milk, but also cream containing milk fat, an
emulsifier, and a stabilizer, cream containing vegetable
fat, an emulsifier, and a stabilizer, and cream
containing mixed fat of milk fat and vegetable fat, an
emulsifier, and a stabilizer.
In Ministerial Ordinance on Milk and Milk products
Concerning Compositional Standards, etc. (Ministry of
Health and Welfare Ordinance No. 52, December 27, 1951,
hereinafter referred to as "Ministerial Ordinance on
Milk, etc."), a product produced by removal of components
other than milk fat from raw milk, cow's milk, or special
milk is defined as a "classification of cream", and other products produced by adding a secondary ingredient such as an emulsifier, a stabilizer, and a food product are defined as a "food product using milk or a milk product as a principal ingredient".
[00031
The present invention focuses on one or a mixture of
two or more kinds of cream selected from cream produced
by removing components other than milk fat from milk of
an animal such as a cow, a buffalo, a sheep, a goat, and
a horse. Hereinafter, these are referred to as "milk fat
cream" in the present invention.
[0004]
In the confectionery production, breadmaking, and
dessert making, food products containing milk fat cream,
milk, or a milk product as a principal ingredient have
been used, and the milk fat cream has recently been
preferably used in terms of being free from any
additives. However, it is difficult to store the milk
fat cream for a long time while keeping it fresh.
[00051
Freezing is a method for extending a shelf life of
the milk fat cream. However, in conventional milk fat
cream, an interfacial surface of fat globules dispersed
in the milk fat cream is disrupted due to ice crystals
formed when the milk fat cream is frozen, or
agglomeration and coalescence of fat globules occurs due
to a freezing concentration of fat globules caused by growth of ice crystals. As a result, a fat globule diameter and a viscosity are changed significantly when the milk fat cream is thawed, and therefore, the milk fat cream fails to return to the same liquid state as in the fat cream before freezing and has no freezing tolerance.
The milk fat cream having no freezing tolerance
cannot be whipped even when being whipped after freezing
thawing or ends up having rough texture even if the milk
fat cream is successfully whipped.
[00061
To solve the above problem, a method for rapidly
freezing cream by a particular kind of freezer using
liquid nitrogen as a refrigerant so that a core
temperature of the cream drops from 0°C to -5°C in 8
minutes or shorter and further drops from -5°C to -20°C
in 9 minutes or shorter (Patent Literature 1), a method
for adding microbubbles to cream using a high-speed high
shearing machine (Patent Literature 2), and a method in
which cream containing an emulsifier and the like is
homogenized at a high peripheral speed of 30 to 45 m/s or
more using a rotary emulsifier and the emulsified product
is further pressurized to make oil drops small using
shear force produced as the emulsified product goes
through a slit (Patent Literature 3) are disclosed.
Citation List
Patent Literature
[0007]
Patent Literature 1: Japanese Patent No. 4906979
Patent Literature 2: Japanese Patent No. 5146894
Patent Literature 3: Japanese Patent Laid-Open No. 2009
118842
Summary of Invention
Technical Problem
[0008]
However, the above-described methods disclosed in
Patent Literatures 1 to 3 are complicated in handling or
involves addition of secondary ingredients. For that
reason, there has been a need for a method for producing
milk fat cream having freezing tolerance and a whipping
property using a simpler freezing method without adding
secondary ingredients.
An aspect of the present invention is to provide new
milk fat cream containing no secondary ingredients and
having both freezing tolerance and a whipping property
after freezing-thawing and a method for producing the
same.
Solution to Problem
[00091
To achieve the above aspect, the present invention
includes the following features.
<1> A method for producing frozen milk fat cream,
including a concentration step of concentrating raw milk, a milk fat cream separation step, and a cooling step, wherein in the concentration step, the raw milk is concentrated by a factor of 1.4 to 2 based on a total solid content of the raw milk.
<2> The method for producing frozen milk fat cream
according to <1>, wherein in the cooling step, the milk
fat cream is cooled so that a time required for a core
temperature of the milk fat cream to drop from 0°C to
C is 30 minutes to 100 minutes.
<3> The method for producing frozen milk fat cream
according to <1> or <2>, wherein a median diameter of
milk fat globules of the milk fat cream before the
cooling step is 3.3 pm or more.
<4> The method for producing frozen milk fat cream
according to any one of <1> to <3>, wherein the milk fat
cream before the cooling step has a total proportion of
protein and sugar relative to water in the milk fat cream
of more than 0.11.
<5> A method for producing frozen milk fat cream
according to any one of <1> to <4>, wherein the milk fat
cream before the cooling step contains 30 weight% to 50
weight% of milk fat, 2.0 weight% to 4 weight% of milk
protein, and 5.0 weight% to 7.5 weight% of sugar, based
on a total weight of the milk fat cream.
<6> A method for producing frozen milk fat cream,
including a step of cooling milk fat cream so that a time
required for a core temperature of the milk fat cream to
drop from 0°C to -5°C is 30 minutes to 100 minutes.
<7> The method for producing frozen milk fat cream
according to <6>, wherein the milk fat cream is produced
by separating the milk fat cream from concentrated milk
that has been concentrated by a factor of 1.4 to 2 based
on a total solid content of raw milk.
<8> A method for producing frozen milk fat cream,
including a step of cooling milk fat cream so that a time
required for a core temperature of the milk fat cream to
drop from 0°C to -5°C is 30 minutes to 100 minutes,
wherein the milk fat cream contains 30 weight% to 50
weight% of milk fat, 2.0 weight% to 4 weight% of milk
protein, and 5.0 weight% to 7.5 weight% of sugar, based
on a total weight of the milk fat cream, a median
diameter of milk fat globules of the milk fat is 3.3 pm
or more, and a total proportion of the milk protein and
the sugar relative to water in the milk fat cream is more
than 0.11.
<9> A method for producing frozen milk fat cream,
including a step of cooling milk fat cream so that a time
required for a core temperature of the milk fat cream to
drop from 0°C to -5°C is 30 minutes to 100 minutes,
wherein the milk fat cream contains 30 weight% to 50
weight% of milk fat, 2.0 weight% to 4 weight% of milk
protein, and 5.0 weight% to 7.5 weight% of sugar, based
on a total weight of the milk fat cream, a median
diameter of milk fat globules of the milk fat is 3.3 pm
or more, and a total proportion of the milk protein and the sugar relative to water in the milk fat cream is more than 0.11.
<10> The method for producing frozen milk fat cream
according to any one of <1> to <9>, wherein in the
cooling step, the milk fat cream is cooled to -20°C or
lower.
<11> A method for producing milk fat cream, including a
step of thawing the frozen milk fat cream produced by the
method for producing frozen milk fat cream according to
any one of <1> to <10>.
<12> The method for producing frozen milk fat cream
according to <11>, wherein a 90% volume diameter of milk
fat globules of the milk fat cream after thawing is 10 pm
or less.
<13> Milk fat cream containing 30 weight% to 50 weight%
of milk fat, 2.0 weight% to 4 weight% of milk protein,
and 5.0 weight% to 7.5 weight% of sugar, wherein a 90%
volume diameter of milk fat globules of the milk fat is
pm or less, a total proportion of the milk protein and
the sugar relative to water in the milk fat cream is more
than 0.11, and a temperature of the milk fat cream is
200C or lower.
<14> A method for producing frozen milk fat cream,
comprising a concentration step of concentrating raw
milk, a milk fat cream separation step, and a cooling
step, wherein in the concentration step, the raw milk is concentrated by a factor of 1.6 to 2 based on a total solid content of the raw milk, wherein in the cooling step, the milk fat cream is cooled so that a time required for a core temperature of the milk fat cream to drop from 0°C to -5°C is 30 minutes to 100 minutes, wherein a median diameter of milk fat globules of the milk fat cream before the cooling step is 3.3 pm or more, wherein the milk fat cream before the cooling step has a total proportion of protein and sugar relative to water in the milk fat cream of more than 0.15, wherein the milk fat cream before the cooling step contains:
30 weight% to 50 weight% of milk fat,
2.0 weight% to 4 weight% of milk protein, and
5.0 weight% to 7.5 weight% of sugar,
based on a total weight of the milk fat cream.
Any discussion of documents, acts, materials,
devices, articles or the like which has been included in
the present specification is not to be taken as an
admission that any or all of these matters form part of
the prior art base or were common general knowledge in
the field relevant to the present disclosure as it
existed before the priority date of each of the appended
claims.
- 8a
Throughout this specification the word "comprise",
or variations such as "comprises" or "comprising", will
be understood to imply the inclusion of a stated element,
integer or step, or group of elements, integers or steps,
but not the exclusion of any other element, integer or
step, or group of elements, integers or steps.
Advantageous Effects of Invention
[0010]
The present invention provides new milk fat cream
containing no secondary ingredients and having both
freezing tolerance and a whipping property after
freezing-thawing. Further, the present invention
provides a new method for producing such milk fat cream
including a concentration step of concentrating raw milk.
Description of Embodiments
[0011]
Milk fat cream and a method for producing the same
of the present invention will be described in detail
below.
Ingredients of the milk fat cream of the present
invention will be described in detail.
Raw milk used for the milk fat cream of the present
invention can be any milk of an animal such as a cow, a
buffalo, a sheep, a goat, and a horse, and can be one of
these or a mixture of two or more kinds.
- 8b
The milk fat cream separated from the above milk by
an ordinary method and having a fat content of 30 weight%
to 50 weight% is used as an ingredient. As the milk fat
cream as an ingredient, a mixture of two or more kinds of
cream selected from cream produced from milk of different
animals and milk fat cream having a different fat content
may be use.
The "milk fat cream" as described above refers to
one or a mixture of two or more selected from cream
produced by removing components other than milk fat from
milk of an animal such as a cow, a buffalo, a sheep, a
goat, and a horse. The median diameter of milk fat
globules of the milk fat cream corresponds to 50% of an
integral distribution curve determined based on a volume
when measured with a laser diffraction particle size
distribution analyzer (for example, Microtrac MT3000
manufactured by Nikkiso Co., Ltd.).
[0012]
The milk fat cream of the present invention has a
fat content of preferably 30 weight% to 50 weight%, and
further preferably 35 weight% to 50 weight% as described
above. The fat content may be adjusted in a step of
separating the milk fat cream or adjusted by mixing milk
fat cream or raw milk having a different fat content.
[0013]
The milk fat cream of the present invention contains
protein of preferably 2.0 weight% to 4 weight%, and
further preferably 2.4 weight% to 4 weight%. An amount
of the protein may be adjusted in a membrane treatment
step of raw milk.
[0014]
The milk fat cream of the present invention contains
sugar of preferably 4.5 weight% to 7.5 weight%, further
preferably 5.0 weight% to 7.5 weight%, and even more preferably 5.5 weight% to 7.5 weight%. An amount of the sugar may be adjusted in the membrane treatment step of raw milk.
[0015]
In the milk fat cream of the present invention, a
total proportion of protein and sugar relative to water
is preferably more than 0.11 and further preferably 0.15
or more to prevent growth of ice crystals when the milk
fat cream is frozen. As described above, the total
proportion of protein and sugar relative to water may be
adjusted in the membrane treatment step of raw milk.
An additional feature of the present invention is
that additives such as an emulsifier for imparting
freezing tolerance are not included in the ingredients of
the milk fat cream.
[0016]
A method for producing milk fat cream and frozen
milk fat cream of the present invention will be described
in detail below.
The method for producing frozen milk fat cream
includes (a) a step of concentrating raw milk to produce
concentrated milk, (b) a step of separating milk fat
cream from the concentrated milk to produce milk fat
cream, and (c) a step of cooling (freezing) the milk fat
cream to produce frozen milk fat cream. Further, (d)
milk fat cream is produced by thawing the frozen milk fat cream produced in the above step. Each step will be described in detail.
(a) When concentrating the raw milk, at least one of
a reverse osmosis membrane (RO membrane, NF membrane) and
an ultrafiltration membrane (UF membrane) may be
selected, and lipids, protein, and sugar contained in the
raw milk may be concentrated to a predetermined
concentration. A concentration rate of the raw milk is
preferably 1.4 to 2 and further preferably 1.6 to 2,
based on a total solid content of the raw milk. A
temperature of the raw milk during the membrane
concentration step is preferably maintained at 100C or
lower. The concentration rate is calculated by the
following formula.
Concentration rate = Total solid content of raw milk
after concentration/Total solid content of raw milk
before concentration
[0017]
(b) After the concentrated milk is heated to around
600C, milk fat cream can be separated by removing
components other than milk fat from the concentrated milk
with a centrifuge or the like. In the separated milk fat
cream, milk fat globules have a median diameter of 3.3 pm
or more, preferably 3.4 pm to 4 pm, and further
preferably 3.5 pm to less than 4 pm.
As an optional step, a step of adjusting a diameter
of milk fat globules of the milk fat cream may be included. The milk fat globule diameter may be adjusted by any method and can be adjusted by a method using a homogenizing machine, for example. Any homogenizing machine can be used for producing ordinary milk fat cream, and examples thereof include a homogenizer, a microfluidizer (microfluidizer is a registered trademark of Microfluidics International Corporation), and a colloid mill.
[0018]
The milk fat cream can be sterilized by heat using
an ordinary method to keep microorganisms under control.
The heat sterilization may be performed before or after
homogenization before freezing-thawing of the milk fat
cream. The milk fat cream that has been frozen-thawed
can also be sterilized by heat.
[0019]
(c) The cooling step refers to a step of freezing
the milk fat cream that has been homogenized or
homogenized and sterilized by heat. Freezing is
preferably performed by cooling the milk fat cream so
that a time required for a core temperature of the milk
fat cream to drop from 0°C to -5°C is 30 minutes to 100
minutes. Cooling may be performed by any method that can
satisfy the above cooling condition, and an example of
such a method includes a method in which cooling is
performed in a -30°C air-cooling type freezer. As the
milk fat cream to be cooled, the milk fat cream that has been stored at around 50C for around 24 hours is preferably used. The cooling condition of lower than
C is not limited to a particular condition and can be
the same as the cooling condition for 0°C to -5°C or can
be one or a combination of a slower cooling condition and
a rapid cooling condition. In this specification, the
milk fat cream stored in a frozen state particularly
refers to frozen milk fat cream in some cases.
[0020]
(d) A thawing condition of the frozen milk fat cream
is not limited to a particular condition, and thawing can
be performed by a method in which frozen milk fat cream
is left to stand at an ambient temperature of 50C, for
example, in terms of keeping microorganisms under control
after freezing-thawing.
[0021]
The freezing tolerance in the present invention
means that few agglomerates and coalescence of fat
globules caused by freezing-thawing are formed in the
milk fat cream and oil is not separated even when the
milk fat cream is heated after thawing.
The whipping property after freezing-thawing in the
present invention means that by whipping milk fat cream
in the same manner as in the milk fat cream that has not
been frozen, whipped milk fat cream has moderate
hardness, overrun, and no agglomerates, and is smooth in
texture.
Examples
[0022]
Examples of the present invention will be described
in detail below. However, the present invention is not
limited to these Examples.
[0023]
A. Production method
1. Concentration step
Raw milk (fat percentage of 4.2%, total solid
content of 12.8%) was concentrated with a membrane
treatment device equipped with a reverse osmosis membrane
(RO membrane) while controlling a temperature of the raw
milk to 100C so that a total solid content of the raw
milk was concentrated by a factor of 1.6 or 2. A product
of Comparative Example 1 did not go through the
concentration step.
[0024]
2. Cream separation step
The membrane concentrated milk was heated to 60°C,
and milk fat cream was separated therefrom with a
centrifuge so that a fat percentage of the milk fat cream
was 35 weight%, 40 weight%, or 47 weight%. The milk fat
cream each having a different fat percentage described as
above obtained by centrifugal separation were each
introduced in a plate-type sterilizer to sterilize at
120°C for 2 seconds, and then cooled to about 50°C.
[0025]
3. Homogenization step
The milk fat cream that has been sterilized and
cooled was homogenized in the conditions described in
Table 1 and Table 2. The homogenization was performed by
introducing the milk fat cream in a homogenizing machine
under a pressurizing condition (0, 1, 2 MPa) described in
Table 1 and Table 2 (products of Examples 5 and 6 and
product of Comparative Example 2). 700 g of the
homogenized milk fat cream was collected in a 1 L pouch.
In products of Examples 1 to 4, and 7, and products of
Comparative Examples 1 and 3 produced in the
homogenization condition of "-" described in Table 1 and
Table 2, 700 g of the milk fat cream was collected in a 1
L pouch without introducing it in the homogenizing
machine.
Component values (%) of the milk fat cream that has
been concentrated and/or homogenized are shown in Table
and Table 2.
[0026]
4. Freezing and thawing
The product of Examples 1 to 7 and the products of
Comparative Examples 1 to 3 were stored in a 5°C
refrigerator for 24 hours, and then frozen-thawed in the
condition described in Table 1 and Table 2.
The products of Examples 1 to 7 and the products of
Comparative Examples 1 and 2 were frozen in the following manner: A 570 ml stainless container was filled with 500 g of the milk fat cream that has been stored in a 50C refrigerator for 24 hours. The stainless container was then left to stand in an air-cooling type freezer in which a temperature was set to -300C or -600C and cooled in the condition where a time required for a core temperature of the sample to drop from the point of 0°C to -5°C was 30 minutes to 100 minutes. The sample was further cooled to -20°C or lower.
The product of Comparative Example 3 was frozen by
leaving it to stand in a freezer with no cool air being
blown inside to freeze at a slower speed (the time taken
for the core temperature of the sample to drop from the
point of 0°C to -50C was more than 200 minutes).
The products of Examples 1 to 7 and the products of
Comparative Examples 1 to 3 that have been stored in a
300C freezer were thawed by leaving them to stand in a
C refrigerator for 24 hours.
[0027]
B. Evaluation method
A median diameter of fat globules before freezing, a
% volume diameter of fat globules after freezing
thawing, and a viscosity before and after freezing
thawing were measured on the milk fat cream of the
products of Examples 1 to 7 and the products of
Comparative Examples 1 to 3. In addition, thawed milk
fat cream was evaluated in terms of an appearance, occurrence of oiling-off when heated, a whipping property, and a flavor.
[0028]
(1) Measurement of milk fat globule diameter
A milk fat globule diameter of the milk fat cream
was measured with a laser diffraction particle size
distribution analyzer (Microtrac MT3000 manufactured by
Nikkiso Co., Ltd.). The median diameter of fat globules
before freezing corresponds to a particle size equivalent
to 50% of an integral distribution curve determined based
on a volume. The 90% volume diameter of fat globules
after freezing-thawing corresponds to a particle size
equivalent to 90% of an integral distribution curve
determined based on a volume.
[0029]
(2) Measurement of viscosity
The viscosity of the milk fat cream was measured
with a Brookfield viscometer (TOKIMEC VISCOMETER
manufactured by TOKYO KEIKI INC.), and a value measured
under the condition where a rotor No. 2 was used at a
rotational rate of the rotor of 30 rpm with a measurement
time of 30 seconds and a temperature of the milk fat
cream product at the time of the measurement was 50C was
regarded as a viscosity (mPa-s)
[0030]
(3) Evaluation of appearance
The appearance of the milk fat cream after freezing
thawing was evaluated by a sensory evaluation using two
kinds of scales including acceptable and fail. The milk
fat cream after freezing-thawing was evaluated in terms
of solidification, thickening, and formation of
agglomerates based on the following scales.
Acceptable: Milk fat cream was hardly solidified and
thickened and had no agglomerates
Fail: Milk fat cream was solidified or thickened and had
agglomerates
[0031]
(4) Presence or absence of oiling-off
As for occurrence of oiling-off of the milk fat
cream after freezing-thawing, the oiling-off (separation
of fat and oil from cream and floating of the fat and
oil) after heating the milk fat cream after freezing
thawing at 600C for 1 hour was visually evaluated based
on the following scales.
Acceptable: Oiling-off was not occurred
Fail: Oiling-off was occurred
[0032]
(5) Evaluation of whipping property
The hardness of the whipped milk fat cream prepared
by whipping the milk fat cream after freezing-thawing
with a blender (manufactured by GENERAL ELECTRIC), was
measured with a rheometer (CR-200D manufactured by SUN
SCIENTIFIC CO., LTD.) in a condition of a plunger diameter of 20 mm, a penetration depth of 10 mm, and a speed of a pedestal of 60mm/min. Hardness of 25 g or more was regarded as an end point of whipping.
[00331
The overrun of the whipped milk fat cream that has
reached the end point of whipping was determined by
measuring a weight of constant-volume milk fat cream
before and after whipping and calculating by the
following formula.
Overrun = ((W1-W2)/W2) x 100 (%)
W1: Weight of constant-volume milk fat cream before
whipping
W2: Weight of constant-volume milk fat cream after
whipping
[0034]
The whipping property was evaluated using two kinds
of scales including acceptable and fail based on a
comprehensive evaluation of the overrun, hardness, and
texture after whipping. Specifically, the whipped milk
fat cream having the overrun of 80% or more, the hardness
of 25 g or more, and smooth texture with no agglomerates
present in the texture after whipping was regarded as
acceptable, and the whipped milk fat cream not satisfying
at least one of these conditions was regarded as fail.
[00351
(6) Flavor
In the evaluation of flavor of the milk fat cream
after freezing-thawing, the milk fat cream having no
deteriorated odor of lipids due to demulsification when
the milk fat cream was tasted, no rough texture due to
formation of agglomerates, and good creamy and smooth
texture was regarded as acceptable, and the milk fat
cream not satisfying at least one of these conditions was
regarded as fail.
[00361
C. Evaluation results and discussion
Evaluation results obtained as above are together
shown in Table 1 and Table 2.
As shown in Table 1, in the products of Examples 1
to 7 in which a total proportion of protein and sugar
relative to water in the milk fat cream was 0.17 or more
and a median diameter of fat globules before freezing was
3.53 pm to 3.85 pm, the milk fat cream was cooled so that
a time required for a core temperature of the milk fat
cream to drop from 0°C to -5°C was 30 minutes to 100
minutes. As a result, the 90% volume diameter after
thawing was 7.85 pm to 9.12 pm, less agglomerates and
coalescence of fat globules were formed, and the freezing
tolerance was imparted to these products. In the
products of Examples 1 to 7 to which the freezing
tolerance was imparted, these products had no problem
with their appearances after freezing-thawing, oiling-off was not occurred, and these products had a whipping property and a good flavor.
On the other hand, as shown in Table 2, in the
product of Comparative Example 1 in which a total
proportion of protein and sugar relative to water in the
milk fat cream was 0.11, in the product of Comparative
Example 2 produced by applying high pressure during
homogenization to allow a median diameter of fat globules
before freezing to be less than 3.3 pm, and in the
product of Comparative Example 3 produced by cooling the
milk fat cream so that a time required for a core
temperature of the milk fat cream to drop from 0°C to
C was 200 minutes or longer, the shortest 90% volume
diameter after thawing was 18.65 pm or more,
agglomeration and coalescence of fat globules were
observed, and these products had no freezing tolerance.
In the products of Comparative Examples 1 to 3 having no
freezing tolerance, these products had an unacceptable
appearance after freezing-thawing, the oiling-off was
occurred, and these products had no whipping property and
had an unfavorable flavor.
(1) A comparison made among the products of Examples 1 to
7 and the product of Comparative Example 1 reveals that
even if the fat percentage of the milk fat cream, the
median diameter of fat globules before freezing, and the
freezing condition are the same among the products, milk
fat cream having excellent freezing tolerance can be produced by controlling an ingredient composition of the milk fat cream by adjusting a concentration rate of raw milk, for example.
That is, in the products of Examples 1 to 7 in which
a total proportion of protein and sugar relative to water
in the milk fat cream was 0.17 or more, the 90% volume
diameter of the fat globules after freezing-thawing was
7.85 to 9.12 pm, these products had no problem with their
appearances and had freezing tolerance, the oiling-off
was not occurred, and these products had a whipping
property and a good flavor.
On the other hand, in the product of Comparative
Example 1 in which a total proportion of protein and
sugar relative to water in the milk fat cream was 0.11,
the 90% volume diameter after freezing-thawing was 44.25
pm, agglomeration and coalescence of fat globules were
observed, the product had no freezing tolerance, the
oiling-off was occurred, and the product had a poor
whipping property and an unfavorable flavor.
(2) A comparison made among the products of Examples 1 to
7 and the product of Comparative Example 2 reveals that
even if the component fraction of the milk fat cream and
the freezing condition are the same among the products,
the milk fat cream having excellent freezing tolerance
can be produced by controlling a fat globule diameter
before freezing by adjusting pressure applied during the
homogenization step, for example.
That is, in the products of Examples 1 to 7 in which
a median diameter of milk fat globules before freezing
was 3.53 pm to 3.85 pm which was achieved by not going
through the homogenization step or by adjusting pressure
applied to lower than 2 MPa, the 90% volume diameter
after thawing was 7.85 to 9.12 pm, these products had no
problem with their appearances and had freezing
tolerance, the oiling-off was not occurred, and these
products had a whipping property and a good flavor.
On the other hand, in the product of Comparative
Example 2 in which a median diameter of milk fat globules
before freezing was less than 3.3 pm which was achieved
by adjusting pressure applied during the homogenization
step to 2 MPa, the 90% volume diameter after thawing was
pm, agglomeration and coalescence of fat globules were
observed, the product was solidified and had no freezing
tolerance, the oiling-off was occurred, and the product
had a poor whipping property and an unfavorable flavor.
(3) A comparison made among the products of Examples 1
and 7 and the product of Comparative Example 3 reveals
that even if the composition of the milk fat cream before
freezing is the same and the median diameter is almost
the same among the products, milk fat cream having
excellent freezing tolerance can be produced by
controlling the freezing condition.
That is, in Examples 1 and 7 produced by cooling the
milk fat cream so that a time required for the core temperature of the milk fat cream to drop from 0°C to
C was 30 minutes to 100 minutes, the 90% volume
diameter after thawing was 8.46 pm, these products had no
problem with their appearances and had the freezing
tolerance, the oiling-off was not occurred, and these
products had a whipping property and a good flavor. On
the other hand, in the product of Comparative Example 3
produced by cooling the milk fat cream so that a time
required for the core temperature of the milk fat cream
to drop from 0°C to -5°C was 200 minutes or longer, the
% volume diameter after thawing was 18.65 pm,
agglomeration and coalescence of fat globules were
observed, the product had no freezing tolerance, the
oiling-off was occurred, and the product had a poor
whipping property and an unfavorable flavor.
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Industrial Applicability
[00391
According to the present invention, milk fat cream
having excellent freezing tolerance can be produced even
by an easier freezing method without adding any secondary
ingredients. Such milk fat cream can be produced by
adjusting milk components of the milk fat cream by
concentrating raw milk and adjusting the diameter of fat
globules and freezing conditions.
Claims (4)
- Claims[Claim 1] A method for producing frozen milk fat cream, comprising a concentration step of concentrating raw milk, a milk fat cream separation step, and a cooling step, wherein in the concentration step, the raw milk is concentrated by a factor of 1.6 to 2 based on a total solid content of the raw milk, wherein in the cooling step, the milk fat cream is cooled so that a time required for a core temperature of the milk fat cream to drop from 0°C to -5°C is 30 minutes to 100 minutes, wherein a median diameter of milk fat globules of the milk fat cream before the cooling step is 3.3 pm or more, wherein the milk fat cream before the cooling step has a total proportion of protein and sugar relative to water in the milk fat cream of more than 0.15, wherein the milk fat cream before the cooling step contains: 30 weight% to 50 weight% of milk fat, 2.0 weight% to 4 weight% of milk protein, and 5.0 weight% to 7.5 weight% of sugar, based on a total weight of the milk fat cream.
- [Claim 2] The method for producing frozen milk fat cream according to claim 1, wherein in the cooling step, the milk fat cream is cooled to -20°C or lower.
- [Claim 3] A method for producing milk fat cream, comprising a step of thawing the frozen milk fat cream produced by the method for producing frozen milk fat cream according to claim 1 or 2.
- [Claim 4] The method for producing frozen milk fat cream according to claim 3, wherein a 90% volume diameter of milk fat globules of the milk fat cream after thawing is 10 pm or less.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-048193 | 2017-03-14 | ||
| JP2017048193 | 2017-03-14 | ||
| PCT/JP2018/009976 WO2018168930A1 (en) | 2017-03-14 | 2018-03-14 | Milk fat cream and method for producing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2018234107A1 AU2018234107A1 (en) | 2019-10-17 |
| AU2018234107B2 true AU2018234107B2 (en) | 2024-03-28 |
Family
ID=63523085
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|---|---|---|---|
| AU2018234107A Active AU2018234107B2 (en) | 2017-03-14 | 2018-03-14 | Milk fat cream and method for producing same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7219210B2 (en) |
| AU (1) | AU2018234107B2 (en) |
| WO (1) | WO2018168930A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4079440B2 (en) * | 2004-11-19 | 2008-04-23 | 明治乳業株式会社 | Creams with excellent flavor and physical properties and methods for producing the same. |
| JP4736893B2 (en) * | 2005-03-30 | 2011-07-27 | 株式会社カネカ | Method for producing oil-in-water emulsion |
| JP5470801B2 (en) * | 2007-10-26 | 2014-04-16 | 株式会社カネカ | Method for producing oil-in-water emulsified oil / fat composition |
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| KR101400748B1 (en) * | 2011-09-20 | 2014-05-29 | 오리엔탈고우보고오교가부시끼가이샤 | Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream |
| JP6523627B2 (en) * | 2014-08-06 | 2019-06-05 | ビタミン乳業株式会社 | Frozen liquid milk product and freezing method thereof |
-
2018
- 2018-03-14 WO PCT/JP2018/009976 patent/WO2018168930A1/en active Application Filing
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Also Published As
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| JPWO2018168930A1 (en) | 2020-01-23 |
| AU2018234107A1 (en) | 2019-10-17 |
| WO2018168930A1 (en) | 2018-09-20 |
| JP7219210B2 (en) | 2023-02-07 |
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