CN104284593A - Fresh cream having rich body taste and method for producing same - Google Patents
Fresh cream having rich body taste and method for producing same Download PDFInfo
- Publication number
- CN104284593A CN104284593A CN201280029394.2A CN201280029394A CN104284593A CN 104284593 A CN104284593 A CN 104284593A CN 201280029394 A CN201280029394 A CN 201280029394A CN 104284593 A CN104284593 A CN 104284593A
- Authority
- CN
- China
- Prior art keywords
- nanofiltration
- whipping cream
- breast
- cream
- desalination
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
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
The invention aims to provide a fresh cream, which has a relatively low fat content and yet has a rich body taste, and a method for producing the same. In addition, the invention also aims to provide a fresh cream, which can be stabilized at a relatively low overrun and has an appropriate viscosity, and a method for producing the same. According to the present invention, a fresh cream, which has a relatively low fat content and yet has a rich body taste, can be obtained by preparing desalted condensed milk while controlling solid non-fat (SNF) concentration and salt concentration and then centrifuging said desalted condensed milk.
Description
Technical field
The present invention relates to and a kind of there is whipping cream of dense taste and preparation method thereof.
Background technology
In No. 2008-109940, Japanese invention Patent Publication No (following patent document 1), disclose a kind of preparation method of cream, the preparation method of this cream is: after carrying out film concentration to lactogenesis, carry out centrifugation.Disclosing a kind of filtration treatment of the example as film concentration in the publication, when carrying out this filtration treatment, using RO(counter-infiltration) film, NF(nanofiltration) film and UF(ultrafiltration) film.And, disclose following situation in the publication: utilize NF membrane to carry out film concentration, water, potassium, sodium (paragraph [0016]) can be reduced.In addition, in the embodiment 1 of the document, disclose following result of implementation: nanofiltration membrane treatment is carried out to the lactogenesis that the concentration of non-fat solid composition (SNF) is 8.9%, obtain the concentrated breast that SNF concentration is 13.4%, then, centrifugation is carried out to this concentrated breast, obtains cream (paragraph [0027]).The fat content of the cream obtained in the embodiment 1 of the document 1 is 47.5%, and the content of non-fat solid composition is 7%.
In No. 2002-51699, Japanese invention Patent Publication No (following patent document 2), disclose a kind of preparation method of processing milk, the preparation method of this processing milk is: after carrying out centrifugation to lactogenesis, carries out counter-infiltration (RO) process.
A kind of preparation method of processing milk is disclosed at No. 2002-253116, Japanese invention Patent Publication No (following patent document 3), the preparation method of this processing milk is: after carrying out centrifugation to raw milk, carry out film process (filtration treatment), thus improve concentration and the calcium concentration of non-fat solid composition, reduce na concn.Disclose a kind of processing milk in the publication, this processing milk comprises the non-fat solid composition that percentage by weight is less than more than 10% 12%, and in this processing milk, the concentration ratio of calcium and sodium is less than more than 2.5 4 (paragraph [0009]).
No. 2008-109940, [patent document 1] Japanese invention Patent Publication No
No. 2002-51699, [patent document 2] Japanese invention Patent Publication No
No. 2002-253116, [patent document 3] Japanese invention Patent Publication No
Summary of the invention
The object of the invention is to, even if provide, a kind of fat content is lower also can have whipping cream of the taste of dense (mellow) and preparation method thereof.
The present invention also aims to, provide a kind of and keep stable when overrun (overrun) is lower and there is whipping cream of suitable viscosity and preparation method thereof.
Substantially, the present invention makes based on following opinion: control non-fat solid composition (SNF) concentration and salt density, obtain desalination and concentration breast, afterwards, centrifugation is carried out to this desalination and concentration breast, even if thus the lower whipping cream also with dense taste of fat content can be obtained.
1st aspect of the present invention relates to a kind of preparation method of whipping cream.This preparation method comprises the 1st nanofiltration treatment process and centrifugal separation process.In 1st nanofiltration treatment process, use NF membrane to concentrate raw milk, then, carry out desalting processing, make the surplus ratio of sodium more than 35% less than 70%, thus obtain the concentrated breast of nanofiltration.In centrifugal separation process, carry out centrifugation by concentrating breast to nanofiltration, thus obtain whipping cream.And the percentage by weight that nanofiltration concentrates the solid component concentration in Ruzhong is less than more than 20% 35%.In addition, whipping cream comprise percentage by weight be less than more than 20% 55% fat constituent and percentage by weight be less than more than 9% 11% non-fat solid composition.
In preferred embodiment in the of the present invention 1st, the preparation method of whipping cream also comprises dilution operation and the 2nd nanofiltration treatment process, the centrifugal separation process after also comprising after the 1st nanofiltration treatment process.In dilution operation, concentrate Ruzhong in the nanofiltration obtained by the 1st nanofiltration treatment process and add moisture, obtain nanofiltration breast.In 2nd nanofiltration treatment process, use NF membrane to by dilution operation gained to nanofiltration breast concentrate, obtain desalination and concentration breast.In centrifugal separation process, by centrifugation desalination and concentration breast, thus obtain whipping cream.Concentrate breast with moisture to the nanofiltration obtained by the 1st nanofiltration treatment process to dilute, and process through nanofiltration treatment process again, thus fully make this nanofiltration concentrate newborn desalination.
In preferred embodiment in the of the present invention 1st, raw milk is made up of skimmed milk fraction, and the preparation method of whipping cream comprises the 1st nanofiltration treatment process and centrifugal separation process.Skimmed milk fraction obtains by carrying out centrifugation to dairy milk starting material.1st nanofiltration treatment process is used for the skimmed milk fraction obtained centrifugation dairy milk starting material, uses NF membrane to carry out desalting processing, to make the surplus ratio of the sodium contained in this skimmed milk fraction be less than more than 35% 70%, obtains the concentrated breast of desalination degreasing.In centrifugal separation process, the mixture whipping component obtained by centrifugation dairy milk starting material and desalination degreasing being concentrated to breast carries out centrifugation, thus obtains whipping cream.By only carrying out nanofiltration process to skimmed milk fraction, thus reduce at the constituents of milkfat etc. that particle diameter is larger or in non-existent situation, after reduction process fluid, membrane separation can be carried out.Therefore, due to the stained and clogging (fouling) suppressing (be accompanied by this, after each nanofiltration treatment process, alleviate the burden (detergent amount and scavenging period etc.) of cleaning treatment film) process film can be expected to, reduce the area of filter membrane, thus effectively can carry out nanofiltration process.
In preferred embodiment in the of the present invention 1st, the 1st nanofiltration treatment process carries out filtration process for using NF membrane.Use NF membrane to carry out filtration process and can improve salt rejection rate.Therefore, it is possible to easily salt (salinity) concentration of whipping cream is adjusted to desired concentration.
In preferred embodiment in the of the present invention 1st, the preparation method of whipping cream, after the 1st nanofiltration treatment process, also comprises osmosis filtration treatment process, desalination breast obtains operation and desalination and concentration breast obtains operation, afterwards, comprises centrifugal separation process.In osmosis filtration treatment process, osmosis filtration process is carried out to the penetrating fluid by the 1st nanofiltration treatment process gained, obtains the penetrating fluid of reverse osmosis membrane.Desalination breast obtains in operation, concentrates Ruzhong and adds a side in both the penetrating fluid and moisture of reverse osmosis membrane or two sides, obtain desalination breast (desalination dilution breast) in the nanofiltration by the 1st nanofiltration treatment process gained.In centrifugal separation process, by carrying out centrifugation to desalination and concentration breast, thus obtain whipping cream.Osmosis filtration process is carried out to penetrating fluid and the moisture that obtains again can be utilized in dilution operation etc.
2nd aspect of the present invention relates to a kind of preparation method of dismissing cream.The method comprises the operation that the whipping cream that obtains the preparation method according to above-mentioned described any one whipping cream stirs.Dismiss in cream what obtain like this, both overrun can be adjusted to less than more than 70% 85, viscosity (viscosity) can be adjusted to more than 100mPa.s below 200mPa.s again.Now, according to the preparation method of whipping cream of the present invention can produce there is good taste and viscosity and fat relatively low dismiss cream.
3rd aspect of the present invention relates to a kind of whipping cream obtained according to the preparation method of above-mentioned any one whipping cream.
4th aspect of the present invention relates to a kind of food containing whipping cream.This food product packets is the acid solution (acid flavoring etc.) of less than more than 15 containing above-mentioned whipping cream and pH, if be 100 containing the weight portion of the food of whipping cream, then the weight portion of described whipping cream is 50 ~ 90, and the weight portion of described acid solution is 10 ~ 50.Now, even if the food containing whipping cream that whipping cream of the present invention and acid solution coordinate is containing a large amount of acid solutions, also can suppresses the reduction of pH, cover in tart flavour by whipping cream of the present invention.
Invention effect
Therefore, even if adopt the present invention to provide, a kind of fat content is lower also can have whipping cream of dense taste and preparation method thereof.
In addition, adopt the present invention also to provide a kind of keep stable when overrun is lower and there is whipping cream of suitable viscosity and preparation method thereof.
Accompanying drawing explanation
Fig. 1 is the figure of the Analyses Methods for Sensory Evaluation Results of the whipping cream represented in test example 4.
Fig. 2 is the figure of the Analyses Methods for Sensory Evaluation Results of the whipping cream represented in test example 5.
Detailed description of the invention
1st aspect of the present invention relates to a kind of preparation method of whipping cream.The method comprises the 1st nanofiltration treatment process and centrifuging treatment operation.In the 1st nanofiltration treatment process, use NF membrane to concentrate raw milk, then, carry out desalting processing, make the surplus ratio of sodium more than 35% less than 70%, thus obtain the concentrated breast of nanofiltration.In centrifugal separation process, carry out centrifugation by concentrating breast to nanofiltration, thus obtain whipping cream.And the concentration that nanofiltration concentrates the solid constituent in Ruzhong is, 20%(weight) above 35%(weight) below.In addition, whipping cream comprise percentage by weight be less than more than 20% 55% fat constituent and percentage by weight be less than more than 9% 11% non-fat solid composition.
The conventional method making whipping cream is well known.The producing device of known whipping cream can be utilized in the present invention, suitably adopt the known condition of those skilled in the art to make whipping cream.Below, the method making whipping cream is described.But the present invention is not limited thereto, on the basis of example described below, those skilled in the art suitably can revise in its self-explantory scope.
Raw milk generally comprises whipping component and skimmed milk fraction.Whipping cream generally obtains in the following way: carry out centrifugation to raw milk, is separated into whipping component and skimmed milk fraction.Raw milk both can be lactogenesis, again can for the milk etc. do not homogenized.Compared with lactogenesis etc., the full-cream concentrated breast of desalination and desalination degreasing concentrate the breast that breast is enhanced for solid component concentration, comprise more non-fat solid composition.
Nanofiltration treatment process is used for concentrating raw milk, desalination, obtains the concentrated breast of nanofiltration.By suitably adjusting the condition of desalination, the concentration of salt rejection rate and adjustment smell component and salt (sodium, potassium etc.) can be adjusted.The concentration of adjustment smell component and salt is exactly the local flavor of the whipping cream that inching obtains.Concentrate preferably by nanofiltration treatment process, the solid component concentration making nanofiltration concentrate breast is weight percentage less than more than 20% 35%.By carrying out such a concentration, although the operation of the production process of whipping cream can be increased, this can improve non-fat solid constituent concentration, in addition, even if when fat content is relatively low, also can obtain that there is dense taste, sapid whipping cream.
In nanofiltration treatment process, its treatment temperature such as more than 1 DEG C less than 30 DEG C, from the viewpoint of anti-bacteria breeding, less than 10 DEG C better more than 1 DEG C for this treatment temperature.
In nanofiltration treatment process, as its treatment conditions, not only can be negative pressure but also can be pressurization.In addition, when filtering under pressure, its processing pressure is such as at more than 1MPa below 5MPa, but from the clogging suppressed when filtering, the viewpoint improving the rate of filtration, this processing pressure is better at more than 1MPa below 3MPa.
When carrying out nanofiltration treatment process, the combination of more than 1 or 2 in counter-infiltration (RO) filtration, nanofiltration (NF) method, diafiltration (DF) method can be used.In the present invention, preferably use nanofiltration or diafiltration, more preferably use the diafiltration of NF membrane.Due to by adopting these methods can remove smell component and salt, the excellent flavor of obtained whipping cream thus can be made.Further, preferably in nanofiltration treatment process, calcium salt is not caused damage, reduce sodium salt or sylvite.After nanofiltration operation, the surplus ratio of preferred calcium salt is calculated as more than 80% by weight, is more preferably more than 90%, and more preferably more than 95%.
Counter-infiltration (RO) is filtered into and uses reverse osmosis membrane (RO film), utilizes osmotic pressure to carry out the method for filtering.RO film be mainly water can through diffusion barrier.The material of RO film is such as polyamide.The shape of RO film is such as Flat Membrane, spiral membrane, tabular film etc.
Nanofiltration (NF) is use the membranaceous filter with NF membrane (NF film is such as the through hole (pore diameter is 0.5nm ~ 2nm etc.) of nano-scale), utilizes osmotic pressure to carry out the method for filtering.NF film be mainly monovalention and water can through diffusion barrier.Adopt the present invention, such as, can reduce monovalention (sodium ion, potassium ion, chlorion), urea, lactic acid etc.Therefore, use NF membrane, can following desalting processing be carried out: maintain divalent ion (calcium and magnesium etc.) and it substantially can not be made to reduce, reduce sodium and potassium.
The material of NF film can be such as polyamide, cellulose acetate, polyether sulfone, polyester fiber, polyimides, polyvinyl, polyolefin, polysulfones, regenerated cellulose and Merlon.In the present invention, preferred polyamide, cellulose acetate, polyether sulfone as the material of NF film, specifically, more preferably Dow Chemical produce NF45(trade name " NF-3838,30-FF "), effectively to reduce salt.The shape of NF film is such as Flat Membrane, spiral membrane, tabular film.In the pressure treatment of nanofiltration, such as, there are pressure filtration, filtration under diminished pressure.In the process of the treatment fluid of nanofiltration, such as, there are dead-end filtration method, cross-flow filtration method.Here, from the viewpoint suppressing the clogging of NF membrane to improve the rate of filtration, commercial preferred use cross-flow filtration method, this can suppress the deviation of the concentrated composition of milk of being modulated by raw milk etc., make the quality of whipping cream keep certain.
In addition, stagnant liquid (retentate, the concentrated breast of nanofiltration) and penetrating fluid (Permeate) can be obtained by above-mentioned nanofiltration from raw milk.Correspond to the degree that the actual NF film used changes pressurization and decompression, thus the ratio of stagnant liquid (the concentrated breast of nanofiltration) amount and amount of permeate is changed.In the stagnant liquid obtained by nanofiltration (the concentrated breast of NF), usually, within the scope of 1.5 ~ 2.5 times, preferably, within the scope of 1.6 ~ 2.2 times, more preferably, within the scope of 1.7 ~ 2.1 times, more preferably, in the scope of 1.8 ~ 2 times, (such as about 2 times) concentrate the total solids composition (Ts:total-solids) of raw milk.Specifically, the percentage by weight making the total solids composition of the concentrated breast (full-cream concentrated breast) of nanofiltration can be such as less than more than 20% 35%, preferably less than more than 21% 30%, more preferably less than more than 22% 28%, more preferably less than more than 23% 26% (such as about 26%).
In the stagnant liquid obtained by nanofiltration, in the total solids composition (TS) of raw milk, butterfat (FAT) and being concentrated as the protein of main non-fat solid composition (SNF), lactose, a part for vitamins and salt is also concentrated.Here, in this manual, by concentrated newborn also referred to as nanofiltration for the concentrated breast obtained by nanofiltration.In the penetrating fluid obtained by nanofiltration, containing the moisture in more raw milk, so also contain a part (especially monovalention) for water miscible vitamins and salt, but substantially containing the total solids composition in raw milk.Here, vitamins and salt refer to the general name of the inanimate matter such as vitamin A, B1, B2, nicotinic acid (vitamin B3) etc., sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl), phosphorus (P).
Preferred embodiment of the present invention is: before nanofiltration, can not add in raw milk through the electrolyte of NF film.Through the electrolyte of NF film, desalination can not can be promoted by adding.Can not be such as butterfat, milk protein, lactalbumin, lactose, vitamins, salt etc. through the electrolyte of NF film.
Centrifugal separation process is used for carrying out centrifugation to concentrated breast, thus obtains cream.In centrifugal separation process, usually, utilize centrifugal separator, centrifugation is carried out to concentrated breast, be separated into cream and skimmed milk.Cream contains more butterfat, and skimmed milk is not substantially containing butterfat.Centrifugal separator can be well-known device, and the condition of centrifugation can adopt known condition when making cream and skimmed milk power etc.
But in the present invention, be separated into cream and compare with the existing raw milk of skimmed milk with being centrifuged, the concentrated breast being centrifuged separation contains more non-fat solid composition, some is different a little thus may to make the treatment conditions of centrifugation.Specifically, by making the concentrated breast being centrifuged separation contain more non-fat solid composition, make the difference in specific gravity of cream and skimmed milk comparatively large, cream and skimmed milk are easier to be separated.When centrifugation, its treatment temperature such as more than 30 DEG C less than 80 DEG C, from the viewpoint of the local flavor of cream and butter, treatment temperature more than 35 DEG C less than 70 DEG C better, more than 40 DEG C less than 60 DEG C especially good.
In preferred embodiment in the of the present invention 1st, the production process of whipping cream can also comprise dilution operation and the 2nd nanofiltration treatment process, wherein, dilution operation for: concentrate Ruzhong in the nanofiltration obtained by the 1st nanofiltration treatment process and add moisture, dilute.That is, dilute operation and add moisture for concentrating Ruzhong in the nanofiltration obtained by the 1st nanofiltration treatment process, obtain nanofiltration breast.Such as, Ruzhong can be concentrated in nanofiltration and add moisture, dilute, until its quantitative change is the amount of the breast before filtering etc., thus obtain nanofiltration breast.2nd nanofiltration treatment process use NF membrane to by dilution operation gained to nanofiltration breast concentrate, obtain desalination and concentration breast.
In the 1st nanofiltration treatment process, there is following problem sometimes: such as when the concentration height of the salt (salinity) of raw milk, even if carry out desalting processing, salt can not be reduced fully.In this case, the concentration of the salt of the whipping cream of actual fabrication can not drop to desired concentration.Therefore, concentrate the dilutions such as newborn water in the nanofiltration of nanofiltration process being crossed 1 time after, again carry out nanofiltration process, thus desalting processing can be carried out fully.This makes it possible to nanofiltration be concentrated breast desalination fully, make the concentration of the salt of whipping cream drop to desired concentration.
In preferred embodiment in the of the present invention 1st, the skimmed milk fraction obtained by centrifugation dairy milk starting material can be used as raw milk.Here, the 1st nanofiltration treatment process is: carry out desalting processing to skimmed milk fraction, makes the surplus ratio of the sodium contained in this skimmed milk fraction be less than more than 35% 70%, thus obtains the concentrated breast of desalination degreasing.In addition, centrifugal separation process is: the mixture that the whipping component obtain centrifugation dairy milk starting material and desalination degreasing concentrate breast carries out centrifugation, thus obtains whipping cream.
In addition, raw milk is by the original raw material of the 1st nanofiltration treatment process process.In addition, dairy milk starting material refers to the raw material being separated into skimmed milk fraction and whipping component by centrifugation.Dairy milk starting material can be lactogenesis, also can for the milk etc. do not homogenized.Here, the skimmed milk fraction obtained from dairy milk starting material becomes the original raw material of the 1st nanofiltration treatment process as raw milk.Skimmed milk fraction, by nanofiltration process, becomes the concentrated breast of desalination degreasing, to reduce the salt contained in skimmed milk fraction.Mix with the whipping component from dairy milk starting material by desalination degreasing being concentrated breast, and centrifugation is carried out to this mixture, thus obtain whipping cream.By only carrying out desalting processing to the skimmed milk fraction of raw milk, reducing at the constituents of milkfat that particle diameter is larger etc. or in non-existent situation, after reduction process fluid (amount), nanofiltration process can be carried out.Therefore, due to the stained and clogging (fouling) suppressing NF membrane can be expected to, reduces the area of filter membrane, thus effectively can carry out nanofiltration process.
In preferred embodiment in the of the present invention 1st, the 1st nanofiltration treatment process also can for the operation using NF membrane to carry out filtration process.Diafiltration (DF) is: in (stagnant liquids) such as the breasts after filtering and concentrating, add moisture dilute, the amount (delay liquid measure) of breast etc. is made to be returned to the amount of the breast before close to filtration etc., afterwards, filter again, or, add while moisture carries out diluting in breast (stagnant liquid) in filtering and concentrating, again filter.In the present invention, diafiltration is such as: add after moisture dilutes in the concentrated breast obtained by nanofiltration (nanofiltration concentrated breast), then carry out nanofiltration, or, add moisture dilution in the concentrated breast obtained by nanofiltration (concentrated breast etc.) while, carry out nanofiltration again.
In addition, by using the diafiltration of above-mentioned NF membrane can obtain stagnant liquid (retentate, the concentrated breast of nanofiltration) and penetrating fluid (Permeate) from raw milk.Correspond to the degree that the actual NF film used changes pressurization and decompression, thus the ratio of stagnant liquid (the concentrated breast of nanofiltration) amount and amount of permeate is changed.Ruzhong is concentrated in the nanofiltration obtained by nanofiltration, usually, within the scope of 1.5 ~ 2.5 times, preferably, within the scope of 1.6 ~ 2.2 times, more preferably, within the scope of 1.7 ~ 2.1 times, more preferably, in the scope of 1.8 ~ 2 times, (such as about 2 times) concentrate the total solids composition (Ts:total-solids) of raw milk.Specifically, the percentage by weight making the total solids composition of the concentrated breast (full-cream concentrated breast) of nanofiltration can be such as less than more than 20% 35%, preferably less than more than 21% 30%, more preferably less than more than 22% 28%, more preferably less than more than 23% 26% (such as about 26%).Carrying out separately film process (only carrying out 1 nanofiltration process) with use NF membrane carries out compared with the situation of desalting processing, and using NF membrane to carry out filtration process can improve salt rejection rate.This makes it possible to easily by the Concentration Modulation of the salt in whipping cream to desired concentration.
In the stagnant liquid obtained by using the diafiltration of NF membrane, in the total solids composition (TS) of raw milk, butterfat (FAT) and being concentrated as the protein of main non-fat solid composition (SNF), lactose, a part for vitamins and salt is also concentrated.Here, in this manual, by concentrated newborn also referred to as nanofiltration for the concentrated breast obtained by nanofiltration.In the penetrating fluid obtained by nanofiltration, containing the moisture in more raw milk, also contain a part (especially monovalention) for water miscible vitamins and salt, but substantially containing the total solids composition in raw milk.Here, vitamins and salt are the general names of vitamin A, B1, B2, nicotinic acid (vitamin B3) etc., sodium (Na), the inanimate matters such as potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl), phosphorus (P).
Preferred embodiment of the present invention is: before the diafiltration of use NF membrane, the electrolyte that can not permeate NF film adds in raw milk.By adding the electrolyte that can not permeate NF film, desalination can be promoted.The electrolyte that can not permeate NF film is such as butterfat, milk protein, lactalbumin, lactose, vitamins, salt etc.
In preferred embodiment in the of the present invention 1st, after the 1st nanofiltration treatment process, also comprise osmosis filtration treatment process, desalination breast obtains operation and desalination and concentration breast obtains operation, afterwards, comprises centrifugal separation process.Osmosis filtration treatment process is used for carrying out osmosis filtration process to the penetrating fluid obtained by the 1st nanofiltration treatment process, obtains the penetrating fluid of reverse osmosis membrane.Desalination breast obtain that operation is used for concentrating that Ruzhong adds in the penetrating fluid (permeate) of reverse osmosis membrane and moisture in the nanofiltration obtained by the 1st nanofiltration treatment process one or two, obtain desalination breast (desalination dilution is newborn).Centrifugal separation process is used for by carrying out centrifugation to desalination and concentration breast, thus obtains whipping cream.
By nanofiltration treatment process or use the filtration process operation of NF membrane to obtain penetrating fluid in containing salt (being mainly sodium ion, potassium ion, chlorion).By carrying out osmosis filtration process to this penetrating fluid, the moisture that purity is higher can be obtained.Moisture obtained like this can use in dilution operation.Thus can recycle the penetrating fluid of NF film.
The preparation method of whipping cream of the present invention suitably can comprise the known operation of the making about whipping cream.Such a operation is such as the mixed processes of the fermentation procedure of raw milk, cream and acidified milk, sterilization process, refrigerating work procedure and packaging process.
2nd aspect of the present invention relates to the preparation method that one dismisses cream (whipping cream).The method comprises the operation that the whipping cream that obtains the preparation method according to above-mentioned described any one whipping cream stirs.Dismiss in cream what obtain like this, both overrun can be adjusted to less than more than 70% 85%, viscosity (viscosity) can be adjusted to more than 100mPas below 200mPas again.Now, according to the preparation method of whipping cream of the present invention can produce there is good taste and viscosity and fat relatively low dismiss cream.
Preparation method of dismissing cream of the present invention uses mixer or cream frothing machine usually, mixes granulated sugar etc. as required, stirs whipping cream.Mixer or cream frothing machine can be well-known device, and the treatment conditions of dismissing can suitably adopt dismisses known condition in the making of cream existing.
3rd aspect of the present invention relates to a kind of whipping cream obtained according to the preparation method of above-mentioned any one whipping cream.The composition of this whipping cream comprise percentage by weight be less than more than 20% 55% fat constituent, percentage by weight be less than more than 9% 11% non-fat solid composition, preferably include percentage by weight be less than more than 30% 50% fat constituent, percentage by weight be less than more than 9% 10.5% non-fat solid composition, the non-fat solid composition that the fat constituent that further preferred weight percent is less than more than 40% 46%, percentage by weight are less than more than 9.5% 10.5%.Compared with existing whipping cream, in the whipping cream that the preparation method according to above-mentioned any one whipping cream obtains, although the concentration of non-fat solid composition (SNF) is higher, the relative concentration of butterfat is lower, but peculiar smell and saline taste less, there is unique dense taste.
4th aspect of the present invention relates to a kind of food containing whipping cream.This food product packets is the acid solution of less than more than 15 containing above-mentioned whipping cream and pH, and when the weight portion of the food containing whipping cream is 100, the weight portion of described whipping cream is 50 ~ 90, and the weight portion of described acid solution is 10 ~ 50.
In the present invention, pH is the acid solution of less than more than 15 is such as the liquid of the fruit juice containing, for example the such fruit drink of grape beverage and citrus and acid etc.As this acid solution, preferred pH is less than more than 25, and more preferably pH is less than more than 35, more preferably pH be the sour drink of tool of less than more than 35 as well.In the whipping cream that the preparation method according to above-mentioned any one whipping cream obtains, dense taste is strengthened, after this whipping cream coordinates with acid solution, there is the pH buffer capacity that can suppress tart flavour, therefore, in the present invention, can obtain local flavor and palatability good containing the food of whipping cream.
Embodiment 1
To whole milk (percentage by weight of solid constituent is 13%), adopts nanofiltration (NF) method to concentrate, make the percentage by weight of solid constituent become 26%, thus obtain full-cream concentrated breast (the full-cream concentrated breast of NF).As NF film, use the NF-3838/30-FF(NF45 that Dow Chemical produces).According to common method, centrifugation and sterilization are carried out to the full-cream concentrated breast of this NF, thus obtain whipping cream (NF filtrate (NF45)).Consisting of of NF filtrate: the non-fat solid composition that the constituents of milkfat that percentage by weight is 45.2%, percentage by weight are 9.7%.
Embodiment 2
To whole milk (percentage by weight of solid constituent is 13%), adopts nanofiltration (NF) method to concentrate, make the percentage by weight of solid constituent become 26%, thus obtain full-cream concentrated breast (the full-cream concentrated breast of NF).Add water in the full-cream concentrated Ruzhong of this NF, until the percentage by weight of solid constituent becomes 13%, to obtained material, then nanofiltration (NF) method is adopted to concentrate, make the percentage by weight of solid constituent become 26%, thus obtain full-cream concentrated breast (the full-cream concentrated breast of DF).Further, according to common method, centrifugation and sterilization are carried out to the full-cream concentrated breast of this DF, thus obtain whipping cream (DF filtrate (DF45)).Consisting of of DF filtrate: the non-fat solid composition that the constituents of milkfat that percentage by weight is 44.3%, percentage by weight are 9.8%.
[comparative example 1]
General whipping cream (percentage by weight of fat constituent is 45%) (reference substance (FC45)) is modulated by whole milk's (percentage by weight of solid constituent is 13%).FC45 consists of: the non-fat solid composition that the constituents of milkfat that percentage by weight is 45.2%, percentage by weight are 4.1%.
[test example 1]
Evaluation comparison has been carried out to the whipping cream obtained by embodiment 1 and embodiment 2 and the whipping cream physical property separately that obtained by comparative example.At table type mixer (Meister5, France Sha Ma company (DITO SAMA) system) special bowl in put into 900g cream, 63g granulated sugar, when beginning temperature is 5 DEG C, forward 6 grades to carry out stirring (mixing), Simultaneously test is until needle penetration reaches the time of 280 ~ 300, and this time is for killing time.At the bowl (internal capacity: 95.09ml that special plastics are made, weight: 5.53g) in fill up (filling and leading up) and dismiss cream, its weight is measured with weighing instrument (ELECTERIC READING BALANCE Shimadzu Seisakusho Ltd. system), and by compared with the capacity of this weight and liquid cream, weight, calculate overrun.Fill up in the special container of penetration test instrument (ball Trapaceae machinery production is made) and dismiss cream, then, make special axis (weight of regulation) free-falling, determine needle penetration.(separate by the amount of regulation) in special beaker in tall form (internal capacity: 200ml) and put into 200ml cream, use No. 2 rotors, and make these No. 2 rotors stir (rotation) after 30 seconds, it is made automatically to stop operating, then, viscosity is measured with viscosimeter (DIGITAL VISCOMETER Tokyo gauge u s company (TOKIMEC) system).The above results represented in Table 1, compared with the whipping cream obtained by comparative example, in the whipping cream obtained by embodiment 1 and embodiment 2, overrun is lower.Can infer thus, in the present invention, fatty consistency is set as the degree identical with the fatty consistency in existing whipping cream, and improves non-fat solid constituent concentration, even have the whipping cream of such a fatty consistency and non-fat solid constituent concentration, overrun also can be made to reduce.
[table 1]
The relation of the oil composition of table 1. milk and physical property
[test example 2]
Com-parison and analysis has been carried out to the whipping cream obtained by embodiment 1 and embodiment 2 and the whipping cream fragrance component separately that obtained by comparative example.By and with the adsorption operations of Solid-phase Microextraction (SPEM method) and GC/MS(gas chromatography-mass spectrum) analyze gained peak area value fragrance component evaluated.
The assessment agreement of fragrance component is as follows.
(1) materials (weight: 2.5g) and saturated aqueous common salt (weight: 7.5g), be sealed in small bottle container (vial container) (20ml).
(2) (60 DEG C, 40min) is heated to small bottle container
(3) " fragrance component " that the headroom extracting small bottle container by solid phase microfibre (CAR/DVB/PDMS) exists.
(4) by GC/MS(chromatographic column: DB-WAX) analysis, obtain chromatogram.
(5) mass spectrum being arranged in the peak of chromatogram is contrasted with NIST mass spectral database, carry out qualitative to fragrance component.
(6) using the peak area of the main fragment ion in fragrance component as detected level.
By the above results display in table 2.Compared with the whipping cream obtained by comparative example, in the whipping cream obtained by embodiment 1 and embodiment 2, the value that detects of free acid kind increases to some extent.Can think thus, in the present invention, although the fat content of whipping cream is relatively low, present following fragrance: allow people feel to have the milk taste of the whipping cream being equivalent to existing high fat content and dense taste.Further, compared with the whipping cream obtained by comparative example, in the whipping cream obtained by embodiment 2, the value that detects of sulphur compound class and lactone reduces to some extent.In addition, compared with the whipping cream obtained by comparative example, in the whipping cream obtained by embodiment 1, the value that detects of sulphur compound class and lactone does not reduce.Can think thus, as compared to the whipping cream obtained by embodiment 1 and comparative example, in the whipping cream obtained by embodiment 2, peculiar smell tails off to some extent.
[table 2]
The analysis of the fragrance component of table 2. cream
* cream (2.5g)+saturated sodium-chloride (NaCl) (7.5g)+methyl-isobutyl (MIBK) (20 μ g/L) (→ dilution 4 times)
Process: 60 DEG C, 30 minutes (cream0702.m)
Fiber: 50/30 μm, DVB/CAR/PDMS, 2cm(372)
GC-MS(central authorities MS5975) GEN40.M(EM=1329)
[test example 3]
To by embodiment 1(and embodiment 2) obtain whipping cream and the whipping cream pH buffer capacity separately that obtained by comparative example carries out evaluation comparison.In 200ml whipping cream, add the grape beverage (pH=3.43) of various capacity, measure pH and evaluate pH buffer capacity.This result is represented in table 3.Compared with the whipping cream obtained by comparative example, by embodiment 1(and embodiment 2) institute obtains in whipping cream, and along with the increase of the addition of grape beverage, the reduction degree of pH slows down to some extent.Can learn thus, and by embodiment 1(and embodiment 2) institute obtains in whipping cream, and milk taste and dense taste strengthen to some extent, after this whipping cream coordinates with sour food (acid solution), have the pH buffer capacity that can suppress tart flavour.
[table 3]
The evaluation of the acid resistance (pH buffer capacity) of table 3. cream
(relation of the addition of grape beverage and pH change)
* the pH=3.43 of cream beverage
[test example 4]
By panel of expert (18), sensory evaluation is implemented to the whipping cream obtained by embodiment 1 and the whipping cream that obtained by comparative example.Now, the whipping cream with comparative example same degree is given a mark, namely 0 point, (slightly strong) 1 point, (by force) 2 points, (very strong) 3 points, and calculate total score.This result is represented in table 4.In addition, by the content representation that obtained by the result in conclusive table 4 in FIG.The whipping cream that sensory evaluation is obtained by embodiment 1 and obtained by comparative example whipping cream time, both have conspicuousness (statistical significance) in the degree and greasy feel degree projects of sweet taste, the whipping cream obtained by embodiment 1 is subject to higher evaluation, has good local flavor.Further, in the degree, overall merit projects of the degree of dense sense, milk taste, the whipping cream obtained by embodiment 1 is subject to higher evaluation, has good local flavor.
[table 4]
Sensory evaluation (1) 09.10.13 of table 4. cream implements
(*): the significance of 5%, there is the significance of conspicuousness (* *) 1%, have conspicuousness
[test example 5]
Identical with test example 1, by panel of expert (18), also sensory evaluation is implemented to the whipping cream obtained by embodiment 2 and the whipping cream that obtained by comparative example.This result is represented in table 5.In addition, by the content representation that obtained by the result in conclusive table 5 in fig. 2.The whipping cream that sensory evaluation is obtained by embodiment 2 and obtained by comparative example whipping cream time, both sweet taste degree, drink before frankincense, overall merit, the degree of dense sense, milk taste degree projects on have conspicuousness, the whipping cream obtained by embodiment 1 is subject to higher evaluation, has good local flavor.Further, in the project of the degree of greasy feel, the whipping cream obtained by embodiment 1 is subject to higher evaluation, has good local flavor.
[table 5]
Sensory evaluation (2) 09.10.13 of table 5. cream implements
(*): the significance of 5%, there is the significance of conspicuousness (* *) 1%, have conspicuousness
Claims (8)
1. a preparation method for whipping cream, comprising:
1st nanofiltration treatment process, wherein, uses NF membrane to concentrate raw milk, then carries out desalting processing, to make the surplus ratio of sodium be less than more than 35% 70%, thus obtains the concentrated breast of nanofiltration;
Centrifugal separation process, wherein, concentrates breast by nanofiltration described in centrifugation and obtains whipping cream, it is characterized in that,
The percentage by weight that described nanofiltration concentrates the solid component concentration in Ruzhong is less than more than 20% 35%,
Described whipping cream comprise percentage by weight be less than more than 20% 55% fat constituent and percentage by weight be less than more than 9% 11% non-fat solid composition.
2. the preparation method of whipping cream according to claim 1, is characterized in that,
After described 1st nanofiltration treatment process, also comprise:
Dilution operation, wherein, concentrates Ruzhong in the nanofiltration obtained by described 1st nanofiltration treatment process and adds moisture, obtain nanofiltration breast;
2nd nanofiltration treatment process, wherein, use NF membrane to by described dilution operation gained to nanofiltration breast concentrate, obtain desalination and concentration breast,
In described centrifugal separation process, by desalination and concentration breast described in centrifugation, obtain whipping cream.
3. the preparation method of whipping cream according to claim 1, is characterized in that,
Described raw milk is made up of the skimmed milk fraction obtained by carrying out centrifugation to dairy milk starting material,
In described 1st nanofiltration treatment process, use NF membrane to carry out desalting processing to described skimmed milk fraction, to make the surplus ratio of the sodium contained in described skimmed milk fraction be less than more than 35% 70%, thus obtain the concentrated breast of desalination degreasing,
In described centrifugal separation process, the mixture whipping component obtained by dairy milk starting material described in centrifugation and described desalination degreasing being concentrated to breast carries out centrifugation, thus obtains whipping cream.
4. the preparation method of whipping cream according to claim 1, is characterized in that,
Described 1st nanofiltration treatment process is the operation using NF membrane to carry out filtration process.
5. the preparation method of whipping cream according to claim 4, is characterized in that,
After described 1st nanofiltration treatment process, also comprise:
Osmosis filtration treatment process, wherein, carries out osmosis filtration process to the penetrating fluid obtained by described 1st nanofiltration treatment process, obtains the penetrating fluid of reverse osmosis membrane;
Desalination breast obtains operation, wherein, concentrates Ruzhong and adds a side in both the penetrating fluid and moisture of described reverse osmosis membrane or two sides, obtain desalination breast in the nanofiltration obtained by described 1st nanofiltration treatment process;
Desalination and concentration breast obtains operation, wherein, uses NF membrane to concentrate the described desalination breast obtained by described desalination breast acquisition operation, obtains desalination and concentration breast,
In described centrifugal separation process, by carrying out centrifugation to described desalination and concentration breast, thus obtain whipping cream.
6. dismiss a preparation method for cream, it is characterized in that, comprise the operation that the whipping cream that obtains the preparation method according to the whipping cream described in any one in Claims 1 to 5 stirs,
Producing overrun is less than more than 70% 85%, and viscosity is more than 100mPa.s below 200mPa.s.
7. the whipping cream obtained according to the preparation method of the whipping cream described in any one in Claims 1 to 5.
8. containing the food of whipping cream, it is characterized in that, comprise the acid solution that whipping cream according to claim 7 and pH are less than more than 15,
If the weight portion of the described food containing whipping cream is 100, then the weight portion of described whipping cream is 50 ~ 90, and the weight portion of described acid solution is 10 ~ 50.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-141253 | 2011-06-24 | ||
| JP2011141253 | 2011-06-24 | ||
| PCT/JP2012/065470 WO2012176721A1 (en) | 2011-06-24 | 2012-06-18 | Fresh cream having rich body taste and method for producing same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104284593A true CN104284593A (en) | 2015-01-14 |
Family
ID=47422558
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201280029394.2A Pending CN104284593A (en) | 2011-06-24 | 2012-06-18 | Fresh cream having rich body taste and method for producing same |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6060075B2 (en) |
| CN (1) | CN104284593A (en) |
| HK (1) | HK1202030A1 (en) |
| SG (2) | SG10201700208YA (en) |
| WO (1) | WO2012176721A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918478A (en) * | 2015-02-26 | 2016-09-07 | 吴谦信 | Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce |
| CN115500388A (en) * | 2021-06-22 | 2022-12-23 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6106695B2 (en) * | 2012-12-18 | 2017-04-05 | 株式会社明治 | Method for producing milk-flavored fresh cream |
| JP2016189762A (en) * | 2015-03-31 | 2016-11-10 | 森永乳業株式会社 | Method for producing fresh cream |
| JP6740092B2 (en) * | 2016-11-11 | 2020-08-12 | 森永乳業株式会社 | Fresh cream manufacturing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08256683A (en) * | 1995-03-27 | 1996-10-08 | Snow Brand Milk Prod Co Ltd | Milk cream and its production |
| JPH08266221A (en) * | 1995-03-30 | 1996-10-15 | Snow Brand Milk Prod Co Ltd | Low-mineral milk powder and its production |
| CN1694625A (en) * | 2002-08-27 | 2005-11-09 | 精选牛奶场公司 | Dairy compositions and method of making |
| 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. |
| CN101317599A (en) * | 2008-06-24 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Non-lactose whole milk and preparation thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0654648A (en) * | 1992-08-06 | 1994-03-01 | Takanashi Nyugyo Kk | Low-fat cream and its preparation |
| AU2010235832B2 (en) * | 2009-03-30 | 2012-09-06 | Morinaga Milk Industry Co., Ltd. | Method for producing desalted milk, and desalted milk |
-
2012
- 2012-06-18 CN CN201280029394.2A patent/CN104284593A/en active Pending
- 2012-06-18 JP JP2013521569A patent/JP6060075B2/en active Active
- 2012-06-18 SG SG10201700208YA patent/SG10201700208YA/en unknown
- 2012-06-18 WO PCT/JP2012/065470 patent/WO2012176721A1/en active Application Filing
- 2012-06-18 SG SG2013082888A patent/SG194857A1/en unknown
-
2015
- 2015-03-17 HK HK15102698.4A patent/HK1202030A1/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08256683A (en) * | 1995-03-27 | 1996-10-08 | Snow Brand Milk Prod Co Ltd | Milk cream and its production |
| JPH08266221A (en) * | 1995-03-30 | 1996-10-15 | Snow Brand Milk Prod Co Ltd | Low-mineral milk powder and its production |
| CN1694625A (en) * | 2002-08-27 | 2005-11-09 | 精选牛奶场公司 | Dairy compositions and method of making |
| 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. |
| CN101317599A (en) * | 2008-06-24 | 2008-12-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Non-lactose whole milk and preparation thereof |
Non-Patent Citations (2)
| Title |
|---|
| YOSHINORI KOMATSU等: "Characteristics of nanofiltered and deoxygenated dairy cream pasteurized at ultra high temperature", 《JOURNAL OF THE JPAPNESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY》, vol. 56, no. 9, 31 December 2009 (2009-12-31) * |
| YOSHINORI KOMATSU等: "Development of a novel fresh cream process,"the Ajiwai-Kodawari process", 《RESERCH JOURNAL OF FOOD AND AGRICULTURE》, vol. 34, no. 3, 31 March 2011 (2011-03-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918478A (en) * | 2015-02-26 | 2016-09-07 | 吴谦信 | Preparation formula and method of active probiotic bacteria foamed fresh cream dessert sauce |
| CN115500388A (en) * | 2021-06-22 | 2022-12-23 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| SG194857A1 (en) | 2013-12-30 |
| WO2012176721A1 (en) | 2012-12-27 |
| HK1202030A1 (en) | 2015-09-18 |
| JP6060075B2 (en) | 2017-01-11 |
| SG10201700208YA (en) | 2017-02-27 |
| JPWO2012176721A1 (en) | 2015-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103607900B (en) | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same | |
| CN104284593A (en) | Fresh cream having rich body taste and method for producing same | |
| JP2009519020A (en) | Milk mineral water, method for producing the same, and beverage containing milk mineral water | |
| AU2014370344A1 (en) | Dairy salt, method for its production and food products containing it | |
| JP5710893B2 (en) | Method for producing cheese emulsion, cheese emulsion, and milk-containing beverage using the same | |
| CA2938823C (en) | Milk based compositions comprising milk derived, denatured retentate | |
| CA2895306C (en) | Concentrate for milky beverages | |
| US20210227844A1 (en) | Production and separation of milk fractions with diafiltration | |
| CN102511554B (en) | Acidic milk beverage containing cranberry primary pulp and production method thereof | |
| JP2016189762A (en) | Method for producing fresh cream | |
| WO2015083355A1 (en) | Reconstituted milk having favorable taste, flavor, and emulsion stability, and method for producing same | |
| JP2023508650A (en) | Production and separation of milk fraction by final nanofiltration step | |
| EP4312572A1 (en) | Novel milk fat globule concentrate, method of production, and food products containing it | |
| BR112019020700B1 (en) | METHOD FOR MANUFACTURING A FLAVOR ENHANCEMENT COMPOSITION | |
| JP2019176842A (en) | Miceller casein-containing whitener |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1202030 Country of ref document: HK |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150114 |
|
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1202030 Country of ref document: HK |