CN107072224A - The average ball diameter method of adjustment of fat globule in the manufacture method and whipping cream of whipping cream - Google Patents
The average ball diameter method of adjustment of fat globule in the manufacture method and whipping cream of whipping cream Download PDFInfo
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- CN107072224A CN107072224A CN201680003228.3A CN201680003228A CN107072224A CN 107072224 A CN107072224 A CN 107072224A CN 201680003228 A CN201680003228 A CN 201680003228A CN 107072224 A CN107072224 A CN 107072224A
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- whipping cream
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- light liquid
- heavy
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- 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
Abstract
The problem of the present invention provides a kind of manufacture method of whipping cream, emulsion stability can be maintained to unquestioned degree in commodity circulation, while average fat sphere diameter can be made more greater or lesser than the average fat sphere diameter of conventional whipping cream.For the manufacture method of the whipping cream relevant with the present invention, raw milk is subjected to more than 2 times centrifuging treatments.Specifically, for example, processing is centrifuged in light liquid obtained from for being centrifuged processing as raw milk again；Processing is centrifuged again for the light liquid and any liquid of heavy-fluid of such gained or at least one mixed liquor containing the light liquid and heavy-fluid.By using the manufacture method of such a whipping cream, while the destruction of fat globule membrane is suppressed, average fat sphere diameter (average value of fatty sphere diameter) can be adjusted.
Description
Technical field
The present invention relates to the average ball diameter adjustment side of the fat globule in the manufacture method of novel whipping cream and whipping cream
Method.
Background technology
Commercially available whipping cream is typically temperature more than 30 DEG C in less than 60 DEG C of scope, more than 1400G below 1800G
In the range of centrifugal acceleration (centrifugal force) under conditions of, by the way that raw milk (rich milk etc.) is only implemented once to centrifuge
Processing is manufactured (non-patent literature 1).The average fat sphere diameter (average value of fatty sphere diameter) of the whipping cream so manufactured leads to
It with the average fat sphere diameter of raw milk is identical rank, about 3.0 μm or so to be often.
However, propose in the past " in order that the median of fat globule in cream turns into less than 2.0 μm, 5.0MPa with
On pressure under make after lactogenesis homogenizes, processing to be centrifuged for the lactogenesis homogenized, from lactogenesis separation
The method of cream " (for example, with reference to Japanese Unexamined Patent Publication 2013-192460 publications).Compared with the cream without homogenize process, such as
The cream of this manufacture has more pure local flavor.
Prior art literature
Patent document
Patent document 1：Japanese Unexamined Patent Publication 2013-192460 publications
Non-patent literature
Non-patent literature 1：Ji Knitting is good in Shan Nei nations man, Hengshan Mountain,《ミ ル ク Gross closes dictionary》, Chao Warehouse Books shops, 167- in 1992
Page 170
The content of the invention
The invention technical problem to be solved
But, as it was previously stated, when carrying out homogenize process to whipping cream, natural fat globule membrane is just destroyed, thus
The risk for the emulsion stability that can not fully maintain whipping cream is had, according to circumstances, in order to obtain the stable emulsifying of abundance
Property, it has to it is laborious to form new fat globule membrane.
Meanwhile, in recent years, expect to obtain with the also more cry of the whipping cream of dense local flavor of whipping cream than usual
It is increasingly surging.Accordingly, it would be desirable to emulsion stability can not only be maintained to unquestioned degree in commodity circulation, but also
Average fat sphere diameter can be made to be more than 3.0 μm.Emulsion stability is not only maintained into Commodity Flow however, not establishing currently still
Logical unquestioned degree and the technology for causing average fat sphere diameter to be more than 3.0 μm.
It is unquestioned in commodity circulation that the problem of the present invention is that offer can not only maintain emulsion stability
Degree and can by the size of average fat sphere diameter in certain scope freely adjustment (that is, average fat ball can be made
Footpath turn into than the past whipping cream average fat sphere diameter it is greater or lesser) whipping cream manufacture method.
Meanwhile, another problem of the invention is the method for providing the average ball diameter of the fat globule in adjustment whipping cream.
Solve the technological means of technical problem
With regard to for the manufacture method of the relevant whipping cream of the 1st aspect of the present invention, by raw milk progress more than 2 times from
Heart separating treatment.By using the manufacture method of such a whipping cream, can while suppressing or preventing the destruction of fat globule membrane,
Adjust average fat sphere diameter (average value of fatty sphere diameter).
In addition, in the manufacture method of the whipping cream relevant with the 1st aspect, being preferably provided with the 1st centrifugal separation process and the 2nd
Centrifugal separation process.For the 1st centrifugal separation process, processing is centrifuged in raw milk, the 1st light liquid is obtained (main
Liquid containing butter oil) and the 1st heavy-fluid (liquid for mainly containing skimmed milk).For the 2nd centrifugal separation process, by the 1st
Processing is centrifuged in any of light liquid and the 1st heavy-fluid, obtains the 2nd light liquid and the 2nd heavy-fluid.
Meanwhile, can also be in above-mentioned 1st centrifugal separation process in the manufacture method of the whipping cream relevant with the 1st aspect
The 1st mixed processes are provided between the 2nd centrifugal separation process.For the 1st mixed processes, two or more following liquid are entered
Row mixing, obtains the 1st mixed liquor：1st light liquid；1st heavy-fluid；Contain the 1st light liquid and the 1st weight in whipping cream, skimmed milk and lactogenesis
At least one of liquid.In addition, in the 1st mixed liquor, the 1st light liquid and the mixed liquor of the 1st heavy-fluid are also included certainly.But,
In such cases, in order that obtaining composition of the composition different from raw milk of the 1st mixed liquor, it is necessary to adjust the 1st light liquid and the 1st
The mixing ratio of heavy-fluid.In the 2nd centrifugal separation process, processing is centrifuged to the 1st mixed liquor, the 2nd light liquid and the 2nd is obtained
Heavy-fluid.In addition, certainly, each composition of the 2nd light liquid and the 2nd heavy-fluid be different from without the 1st mixed processes in the case of the 2nd light liquid
With each composition of the 2nd heavy-fluid.
Further, for the manufacture method of above-mentioned whipping cream, the 3rd is implemented preferably after the 2nd centrifugal separation process
Centrifugal separation process.For the 3rd centrifugal separation process, processing is centrifuged to the 2nd light liquid or the 2nd heavy-fluid, the 3rd is obtained
Light liquid and the 3rd heavy-fluid.
In the 3rd centrifugal separation process, in the case where processing is centrifuged to the 2nd light liquid, final institute can be made
The average ball diameter of fat globule in the whipping cream obtained becomes big, and then can manufacture the whipping cream of dense local flavor.Specifically, can
The average ball diameter of the fat globule is adjusted to less than more than 3.3 μm 5 μm of scope.But, for being averaged the fat globule
Sphere diameter is fallen into the range of this, also has the situation for having to the 3rd light liquid further be centrifuged processing.
On the other hand, in the 3rd centrifugal separation process processing is centrifuged to the 2nd heavy-fluid in the case of, can
The average ball diameter of the fat globule in the whipping cream of final gained is diminished, and then the whipping cream of pure local flavor can be produced.Tool
For body, the average ball diameter of the fat globule can be adjusted to less than more than 2 μm 2.8 μm of scope.But, in order to by the fat
The average ball diameter of fat ball is fallen into the range of this, also has the situation for having to the 3rd light liquid further be centrifuged processing.
Meanwhile, for the manufacture method of above-mentioned whipping cream, preferably implement as needed after the 3rd centrifugal separation process
2nd mixed processes.For the 2nd mixed processes, two or more following liquid are mixed, the 2nd mixed liquor is obtained：3rd
Light liquid；3rd heavy-fluid；At least one containing the 3rd light liquid and the 3rd heavy-fluid in whipping cream, skimmed milk and lactogenesis.In addition, the 2nd
In mixed liquor, the 3rd light liquid and the mixed liquor of the 3rd heavy-fluid are also included certainly.But, in this case, in order that the 2nd mixing
The composition of liquid is constituted, it is necessary to adjust the mixing ratio of the 3rd light liquid and the 3rd heavy-fluid different from raw milk.
Meanwhile, for the manufacture method of above-mentioned whipping cream, preferably implement as needed after the 3rd centrifugal separation process
4th centrifugal separation process, the 5th centrifugal separation process and the 3rd mixed processes.For the 4th centrifugal separation process, to the 3rd light liquid
Processing is centrifuged, the 4th light liquid and the 4th heavy-fluid is obtained.For the 5th centrifugal separation process, the 4th light liquid is centrifuged
Separating treatment, obtains the 5th light liquid and the 5th heavy-fluid.For the 3rd mixed processes, two or more by following liquid are mixed,
Obtain the 3rd mixed liquor：5th light liquid；5th heavy-fluid；In whipping cream, skimmed milk and lactogenesis containing the 5th light liquid and the 5th heavy-fluid at least
It is a kind of.In addition, in the 3rd mixed liquor, the 5th light liquid and the mixed liquor of the 5th heavy-fluid are also included certainly.But, in such a situation
Under, in order that obtaining composition the constituting, it is necessary to adjust the mixing of the 5th light liquid and the 5th heavy-fluid different from raw milk of the 3rd mixed liquor
Than.
In addition, for the manufacture method of the whipping cream relevant with the present invention, raw milk preferably unsterilized raw milk.
Meanwhile, for the manufacture method of the whipping cream relevant with the present invention, preferably without membrane separation or homogeneous
Change is handled.
For the method relevant with the 2nd aspect of the present invention, processing is centrifuged to whipping cream, whipping cream is adjusted
In fat globule average ball diameter.In addition, the whipping cream that the whipping cream is preferably only obtained by centrifuging treatment.Meanwhile, just
For this method, preferred pair whipping cream carries out more than 2 times centrifuging treatments.
Invention effect
If using the manufacture method of this whipping cream relevant with invention, emulsion stability can not only be maintained into commodity
Unquestioned degree in circulation, and the average ball diameter of the fat globule in whipping cream can be adjusted, and then can be according to the phase
Hope the local flavor for changing whipping cream (that is, the denseer whipping cream of the newborn local flavor of whipping cream than usual can be modulated, or can be adjusted
Make the more pure whipping cream of whipping cream local flavor than usual).
Brief description of the drawings
Fig. 1 is that the sense organ for representing the whipping cream modulated by embodiment 1 and comparative example 1 examines Check (compare) result at 2 points
Radar map.
Embodiment
The whipping cream relevant with embodiments of the present invention is from lactogenesis, cow's milk, special cow's milk (Te Do cow's milk), composition adjust
Among whole cow's milk, modified milk etc., the whipping cream that nearly all composition in addition to butterfat component is removed, in relevant breast
And the province of the Japan such as the ingredient standard of dairy products make and (finally corrected：October 30 2007 Christian era, MHLW of Japan made the
No. 132) in be defined as " cream ".The milk fat content of whipping cream can need according to its purposes and suitably adjust.Example
Such as, be adapted to coffee or suitable for the whipping cream of cooking for, milk fat content can be adjusted to less than more than 20% 30% model
In enclosing；With regard to for making for the making that cake etc. uses dismisses the whipping cream of cream, milk fat content can adjust to
In less than more than 35% 50% scope.
As the raw milk of the whipping cream relevant with embodiments of the present invention, it can enumerate, for example：Lactogenesis, cow's milk, spy
Different cow's milk, composition adjustment cow's milk, modified milk etc..Also, the whipping cream relevant with embodiments of the present invention, by above-mentioned original
Material breast carries out multiple centrifuging treatment and modulated, however, (being centrifuged as the device for carrying out the centrifuging treatment
Machine), such as having hermetic type centrifugal separator or semi-open type centrifugal separator.Semi-open type centrifugal separator is preferably dish-like
Centrifugal separator is (for example, エ レ Network レ system F-3, the centrifugation of Japan's ウ エ ス ト Off ァ リ ア セ パ レ ー タ ー company systems
Machine).Dish-like centrifugal separator is typically made up of the dish-like plate, the separator bowl of rotary body and drive division of separating plate.Also, in the dish
In type centrifugal separator, by suitably setting separation temperature (DEG C), centrifugal acceleration (G), feed rate (charging rate, i.e. original
Expect the flow that breast etc. is added in centrifugal separator) (L/ minutes), discharge flow (discharge velocity, by light liquid (whipping cream etc.) and again
The flow that liquid (skimmed milk etc.) is discharged from centrifugal separator) (L/ minutes) etc. control parameter, can not only be by emulsion stability
Unquestioned degree in commodity circulation is maintained, and the fat content and fatty sphere diameter of whipping cream can be adjusted.
As long as the purpose of the present invention can be reached, number of processing is centrifuged in raw milk and is not limited especially
It is fixed.But, in order that the dispersion of distribution of the fatty sphere diameter of the whipping cream relevant with embodiments of the present invention, which narrows, (makes standard deviation
Difference diminishes), preferably increase the number of times；And in order that actual manufacturing process and manufacturing equipment easy, preferably reduce the number of times.
In addition, from the point of view, specifically, number of times of the number of times preferably more than 2 times in the scope of less than 7 times or at 3 times
The number of times in scope below the above 7 times；Number of times more preferably more than 2 times in the scope of less than 6 times or 6 times more than 3 times
Number of times in following scope；Further it is also preferred that number of times more than 2 times in the scope of less than 5 times or 5 times more than 3 times
Number of times in following scope；Particularly preferred number of times more than 2 times in the scope of less than 4 times or less than 4 times more than 3 times
In the range of number of times.
, can be by by centrifuging treatment institute for the manufacture method of the whipping cream relevant with embodiments of the present invention
Obtained light liquid (liquid for mainly containing butter oil) is mixed more than 1 time with heavy-fluid (liquid for mainly containing skimmed milk), to adjust
The milk fat content of the whole raw milk in follow-up centrifuging treatment.Now, will as long as the purpose of the present invention can be reached
The number of times that is mixed with heavy-fluid of light liquid being centrifuged obtained by processing is not particularly restricted.But, in order that with this
The milk fat content of the relevant whipping cream of the embodiment of invention is easily adjusted, and preferably increases the number of times；And in order that actual
Manufacturing process and manufacturing equipment easy, preferably reduce the number of times.In addition, from the point of view, specifically, the number of times is excellent
It is selected in the number of times in the scope of less than more than 1 time 5 times；Number of times more preferably more than 1 time in the scope of less than 4 times；Further
It is preferred that the number of times more than 1 time in the scope of less than 3 times；Particularly preferably 1 time or 2 times.
In the manufacture method of the whipping cream relevant with the present invention, the temperature of centrifugal separator (that is, centrifuging treatment when
Raw milk etc. temperature) preferably adjust to the temperature in less than more than 10 DEG C 60 DEG C of scope；More preferably adjust to 15 DEG C with
Temperature in upper less than 60 DEG C of scope；Further preferably adjust to the temperature in less than more than 20 DEG C 55 DEG C of scope；Especially
It is preferred that adjusting to the temperature in less than more than 25 DEG C 55 DEG C of scope.
As described above, for the manufacture method of the whipping cream relevant with embodiments of the present invention, raw milk is through excessive
Secondary centrifuging treatment, however, more preferably specific embodiment is following two embodiments：1st embodiment and the 2nd
Embodiment.
1st embodiment
The process that the manufacture method of the whipping cream relevant with the 1st embodiment includes following (1A) to (4A).In addition, should
For the manufacture method of whipping cream, the average fat sphere diameter of whipping cream is more than the average fat sphere diameter of usual whipping cream.
Processing is centrifuged in raw milk by (1A), obtains the 1st light liquid (liquid for mainly containing butter oil) and the 1st weight
The process of liquid (liquid for mainly containing skimmed milk)；
(2A) is mixed two or more following liquid, the process for obtaining the 1st mixed liquor：1st light liquid；1st heavy-fluid；
At least one containing the 1st light liquid and the 1st heavy-fluid in whipping cream, skimmed milk and lactogenesis；
Processing is centrifuged in 1st mixed liquor by (3A), the process for obtaining the 2nd light liquid and the 2nd heavy-fluid；
Processing is centrifuged in 2nd light liquid by (4A), the process for obtaining the 3rd light liquid and the 3rd heavy-fluid.
In addition, the manufacture method of the whipping cream of the 1st kind of embodiment preferably further includes the process of following (5A).
(5A) is mixed two or more following liquid, the process for obtaining the 2nd mixed liquor：3rd light liquid；3rd heavy-fluid；
At least one containing the 3rd light liquid and the 3rd heavy-fluid in whipping cream, skimmed milk and lactogenesis.
2nd embodiment
The process that the manufacture method of the whipping cream of 2nd embodiment includes following (1B) to (6B).In addition, with regard to the whipping cream
Manufacture method for, the average fat sphere diameter of whipping cream is less than the average fat sphere diameter of usual whipping cream.
Processing is centrifuged in raw milk by (1B), obtains the 1st light liquid (liquid for mainly containing butter oil) and the 1st weight
The process of liquid (liquid for mainly containing skimmed milk)；
(2B) is mixed two or more following liquid, the process for obtaining the 1st mixed liquor：1st light liquid；1st heavy-fluid；
At least one containing the 1st light liquid and the 1st heavy-fluid in whipping cream, skimmed milk and lactogenesis；
Processing is centrifuged in 1st mixed liquor by (3B), the process for obtaining the 2nd light liquid and the 2nd heavy-fluid；
Processing is centrifuged in 2nd heavy-fluid by (4B), the process for obtaining the 3rd light liquid and the 3rd heavy-fluid；
Processing is centrifuged in 3rd light liquid by (5B), the process for obtaining the 4th light liquid and the 4th heavy-fluid；
Processing is centrifuged in 4th light liquid by (6B), the process for obtaining the 5th light liquid and the 5th heavy-fluid.
In addition, the manufacture method of the whipping cream of the 2nd embodiment preferably further includes the process of following (7B).
(7B) is mixed two or more following liquid, the process for obtaining the 2nd mixed liquor：5th light liquid；5th heavy-fluid；
At least one containing the 5th light liquid and the 5th heavy-fluid in whipping cream, skimmed milk and lactogenesis.
Hereinafter, in the manufacture method of the whipping cream relevant with embodiments of the present invention, to being averaged by whipping cream
Situation that fat globule is radially adjusted greatly, it is averaged each setting value of the fat globule radially in the case of small adjustment and is described in detail.
(1) in the manufacture method of the whipping cream relevant with embodiments of the present invention, by the average fat ball of whipping cream
Situation about radially adjusting greatly
It is preferred that by the centrifugal acceleration (centrifugal force) during first centrifuging treatment be set as more than 1300G 2500G with
Under scope in numerical value；More preferably it is set as the numerical value in more than 1400G below 2200G scope；Further preferably set
It is set to the numerical value in more than 1500G below 2000G scope；Particularly preferably it is set as the model in more than 1600G below 1800G
Enclose interior numerical value.Meanwhile, in this case, preferably centrifugal acceleration during the 2nd centrifuging treatment is set as
Numerical value in more than 350G below 750G scope；More preferably it is set as the numerical value in more than 400G below 700G scope；
Further preferably it is set as the numerical value in more than 450G below 650G scope；Particularly preferably it is set as in more than 500G 600G
Numerical value in following scope.Meanwhile, in this case, preferably centrifugal acceleration during the 3rd centrifuging treatment is set
It is set to the numerical value in more than 500G below 900G scope；More preferably it is set as in more than 550G below 850G scope
Numerical value；Further preferably it is set as the numerical value in more than 600G below 800G scope；Particularly preferably be set as 650G with
Numerical value in upper below 750G scope.
When by the charging rate of first raw milk (lactogenesis, cow's milk, special cow's milk, composition adjustment cow's milk, modified milk etc.)
When being set as 5.3L/ minutes, the discharge velocity of light liquid (liquid for mainly containing butter oil) is preferably set at 0.1L/ points
The numerical value in scope below clock above 1L/ minutes；More preferably it is set as the model below 0.2L/ minutes above 0.8L/ minutes
Enclose interior numerical value；Further preferably it is set as the numerical value in the scope below 0.3L/ minutes above 0.7L/ minutes；It is especially excellent
Choosing is set as the numerical value in the scope below 0.4L/ minutes above 0.6L/ minutes.That is, the discharge velocity of light liquid with it is first
The ratio between charging rate of raw milk is preferably more than 2% in less than 20% scope；Less than 16% model more preferably more than 4%
In enclosing；Further preferably more than 6% in less than 14% scope；Particularly preferably more than 8% in less than 12% scope.
By implementing first centrifuging treatment under these conditions, raw milk can be separated into light liquid and (mainly contained
The liquid of butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, in the light liquid, preferably comprising in 40 weights
Measure the milk fat content in below the weight % of more than % 50 scope；More preferably contain in below the weight % of more than 42 weight % 48
In the range of milk fat content；Butter oil further preferably in below the weight % of more than 43 weight % 47 scope
Content；Particularly preferably containing the milk fat content in below the weight % of more than 44 weight % 46 scope.
, can be in first centrifuging treatment institute for the manufacture method of the relevant whipping cream of embodiments of the present invention
Skimmed milk is added in obtained light liquid to adjust the milk fat content and nonfat milk solids content.The milk fat content of the mixed liquor
It is preferred that adjusting to below the weight % of more than 11 weight % 25 scope；More preferably adjust to the weight % of more than 12 weight % 20 with
Under scope in；Further preferably adjust to below the weight % of more than 13 weight % 18 scope；Particularly preferably adjust to 14
In weight below the % of more than weight % 16 scope.Meanwhile, the nonfat milk solids content of the mixed liquor is preferably adjusted to 6.7 weights
In the scope for measuring below the weight % of more than % 7.9；More preferably adjust to below the weight % of more than 7.1 weight % 7.8 scope；
Further preferably adjust to below the weight % of more than 7.3 weight % 7.7 scope；Particularly preferably adjust to 7.4 weight % with
In upper below 7.6 weight % scope.
When by for the raw milk of the 2nd centrifuging treatment, (milk fat content is preferably in the weight % of more than 11 weight % 25
In following scope, more preferably in below the weight % of more than 12 weight % 20 scope, further preferably 13 weight % with
In upper below 18 weight % scope, particularly preferably in below the weight % of more than 14 weight % 16 scope) charging rate
When being set as 5.3L/ minutes, the discharge velocity of light liquid is preferably in the scope below 1.0L/ minutes above 2.0L/ minutes；
More preferably in the scope below 1.1L/ minutes above 1.8L/ minutes；Further preferably in 1.2L/ minutes above 1.6L/ minutes
In following scope；Particularly preferably in the scope below 1.3L/ minutes above 1.5L/ minutes.That is, the discharge velocity of light liquid with
The ratio between charging rate of 2nd raw milk is preferably more than 20% in less than 40% scope；36% more preferably more than 22%
In following scope；Further preferably more than 24% in less than 32% scope；Particularly preferably less than 30% more than 26%
In the range of.
, can be by for the raw material of the 2nd centrifuging treatment by implementing the 2nd centrifuging treatment under these conditions
Breast is separated into light liquid (liquid for mainly containing butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, at this
In light liquid, the milk fat content in below the weight % of more than 34 weight % 45 scope is preferably comprised；More preferably contain 35
Milk fat content in weight below the % of more than weight % 42 scope；Further preferably in 40 weights of more than 36 weight %
Measure the milk fat content in below % scope；Particularly preferably contain in below the weight % of more than 37 weight % 39 scope
Milk fat content.
When by for the raw milk of the 3rd centrifuging treatment, (milk fat content is preferably in the weight % of more than 34 weight % 45
In following scope, more preferably in below the weight % of more than 35 weight % 42 scope, further preferably 36 weight % with
In upper below 40 weight % scope, particularly preferably in below the weight % of more than 37 weight % 39 scope) charging rate
When being set as 5.3L/ minutes, the discharge velocity of light liquid is preferably in the scope below 3.3L/ minutes above 4.5L/ minutes；
More preferably in the scope below 3.4L/ minutes above 4.2L/ minutes；Further preferably in 3.5L/ minutes above 4.0L/ minutes
In following scope；Particularly preferably in the scope below 3.6L/ minutes above 3.8L/ minutes.That is, the discharge velocity of light liquid with
The ratio between charging rate of 3rd raw milk is preferably more than 66% in less than 90% scope；84% more preferably more than 68%
In following scope；Further preferably more than 70% in less than 80% scope；Particularly preferably less than 76% more than 72%
In the range of.
, can be by for the raw material of the 3rd centrifuging treatment by implementing the 3rd centrifuging treatment under these conditions
Breast is separated into light liquid (liquid for mainly containing butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, at this
In light liquid, the milk fat content in below the weight % of more than 48 weight % 58 scope is preferably comprised；More preferably contain 50
Milk fat content in weight below the % of more than weight % 56 scope；Further preferably in 55 weights of more than 51 weight %
Measure the milk fat content in below % scope；Particularly preferably contain in below the weight % of more than 52 weight % 54 scope
Milk fat content.
For the manufacture method of the whipping cream relevant with embodiments of the present invention, in the 3rd centrifuging treatment institute
Skimmed milk is added in obtained light liquid, the milk fat content and nonfat milk solids content can be adjusted.The butter oil of the mixed liquor
Content is preferably adjusted to below the weight % of more than 40 weight % 50 scope；More preferably adjust to 48 weights of more than 42 weight %
In the scope for measuring below %；Further preferably adjust to below the weight % of more than 43 weight % 47 scope；Particularly preferably adjust
In the whole scope to below the weight % of more than 44 weight % 46.Meanwhile, the nonfat milk solids content of the mixed liquor preferably adjust to
In below the weight % of more than 4.5 weight % 5.3 scope；More preferably adjust to below the weight % of more than 4.6 weight % 5.2 model
In enclosing；Further preferably adjust to below the weight % of more than 4.7 weight % 5.1 scope；Particularly preferably adjust to 4.8 weights
In the scope for measuring below the weight % of more than % 5.0.
By the fat globule in the whipping cream obtained by the manufacture method of the whipping cream relevant with embodiments of the present invention
Average ball diameter (average fat sphere diameter), as long as more than 3 μm of the average fat sphere diameter of lactogenesis, it is not particularly restricted；It is preferred that 3.3
More than μm in less than 5 μm of scope；More preferably more than 3.5 μm in less than 4.8 μm of scope；Further preferably 3.6 μm with
In upper less than 4.6 μm of scope；Particularly preferably more than 3.7 μm in less than 4.4 μm of scope；Most preferably 4.2 more than 3.8 μm
Scope below μm.Meanwhile, the standard deviation of its average fat sphere diameter is not particularly restricted；It is preferred that 0.4 μm more than 0.02 μm
In following scope；More preferably more than 0.05 μm in less than 0.37 μm of scope；Further preferably 0.35 μm more than 0.1 μm
In following scope；Particularly preferably more than 0.15 μm in less than 0.32 μm of scope；Most preferably more than 0.2 μm 0.3 μm with
Under scope in.
As described above, for the manufacture method of the whipping cream relevant with embodiments of the present invention, even if without film
Separating treatment, not only can also adjust the average fat sphere diameter of whipping cream to 3 μm of the average fat sphere diameter more than lactogenesis, and
The standard deviation for being averaged fatty sphere diameter is adjusted to the standard deviation of the average fat sphere diameter less than lactogenesis.In addition, as entering
The device of row membrane separation, can be enumerated, secondary filter membrane separator, ultrafiltration membrane seperator etc..
(2) in the manufacture method of the whipping cream relevant with embodiments of the present invention, by the average fat ball of whipping cream
The radially situation of small adjustment
It is preferred that centrifugal acceleration during first centrifuging treatment is set as into the scope in more than 1300G below 2500G
Interior numerical value；More preferably it is set as the numerical value in more than 1400G below 2200G scope；Further preferably it is set as
Numerical value in more than 1500G below 2000G scope；Particularly preferably it is set as in more than 1600G below 1800G scope
Numerical value.Meanwhile, in this case, centrifugal acceleration during the 2nd centrifuging treatment is preferably set at more than 350G
Numerical value in below 750G scope；More preferably it is set as the numerical value in more than 400G below 700G scope；It is further excellent
Choosing is set as the numerical value in more than 450G below 650G scope；Particularly preferably it is set as the model in more than 500G below 600G
Enclose interior numerical value.Meanwhile, in this case, centrifugal acceleration during the 3rd centrifuging treatment is preferably set at 350G
Numerical value in below above 750G scope；More preferably it is set as in more than 400G below 700G scope；Further preferably
It is set as in more than 450G below 650G scope；Particularly preferably it is set as in more than 500G below 600G scope.Enter
One step, in this case, centrifugal acceleration during the 4th centrifuging treatment is preferably set at more than 1300G 2500G
Numerical value in following scope；More preferably it is set as the numerical value in more than 1400G below 2200G scope；Further preferably
It is set as the numerical value in more than 1500G below 2000G scope；Particularly preferably it is set as more than 1600G below 1800G's
In the range of numerical value.
When by the charging rate of first raw milk (lactogenesis, cow's milk, special cow's milk, composition adjustment cow's milk, modified milk etc.)
When being set as 5.3L/ minutes, the discharge velocity of light liquid (liquid for mainly containing butter oil) is preferably set at 0.1L/ points
The numerical value in scope below clock above 1L/ minutes；More preferably it is set as the model below 0.2L/ minutes above 0.8L/ minutes
Enclose interior numerical value；Further preferably it is set as the numerical value in the scope below 0.3L/ minutes above 0.7L/ minutes；It is especially excellent
Choosing is set as the numerical value in the scope below 0.4L/ minutes above 0.6L/ minutes.That is, the discharge velocity of light liquid with it is first
The ratio between charging rate of raw milk is preferably more than 2% in less than 20% scope；Less than 16% model more preferably more than 4%
In enclosing；Further preferably more than 6% in less than 14% scope；Particularly preferably more than 8% in less than 12% scope.
By implementing first centrifuging treatment under these conditions, raw milk can be separated into light liquid and (mainly contained
Have the liquid of butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, in the light liquid, preferably comprising 40
Milk fat content in weight below the % of more than weight % 50 scope；More preferably contain the weight % of more than 42 weight % 48 with
Under scope in milk fat content；Further it is also preferred that containing the breast in below the weight % of more than 43 weight % 47 scope
Fat content；Particularly preferably containing the milk fat content in below the weight % of more than 44 weight % 46 scope.
For the manufacture method of the whipping cream relevant with embodiments of the present invention, through first centrifuging treatment institute
Skimmed milk is added in obtained light liquid, the milk fat content and nonfat milk solids content can be adjusted.The butter oil of the mixed liquor
Content is preferably adjusted to below the weight % of more than 11 weight % 25 scope；More preferably adjust to 20 weights of more than 12 weight %
In the scope for measuring below %；Further preferably adjust to below the weight % of more than 13 weight % 18 scope；Particularly preferably adjust
In the whole scope to below the weight % of more than 14 weight % 16.Meanwhile, the nonfat milk solids content of the mixed liquor preferably adjust to
In below the weight % of more than 6.7 weight % 7.9 scope；More preferably adjust to below the weight % of more than 7.1 weight % 7.8 model
In enclosing；Further preferably adjust to below the weight % of more than 7.3 weight % 7.7 scope；Particularly preferably adjust to 7.4 weights
In the scope for measuring below the weight % of more than % 7.6.
When by for the raw milk of the 2nd centrifuging treatment, (milk fat content is preferably in the weight % of more than 11 weight % 25
In following scope, more preferably in below the weight % of more than 12 weight % 20 scope, further preferably 13 weight % with
In upper below 18 weight % scope, particularly preferably in below the weight % of more than 14 weight % 16 scope) charging rate
When being set as 5.3L/ minutes, the discharge velocity of light liquid is preferably in the scope below 1.0L/ minutes above 2.0L/ minutes；
More preferably in the scope below 1.1L/ minutes above 1.8L/ minutes；Further preferably in 1.2L/ minutes above 1.6L/ minutes
In following scope；Particularly preferably in the scope below 1.3L/ minutes above 1.5L/ minutes.That is, the discharge velocity of light liquid with
The ratio between charging rate of 2nd raw milk is preferably more than 20% in less than 40% scope；36% more preferably more than 22%
In following scope；Further preferably more than 24% in less than 32% scope；Particularly preferably less than 30% more than 26%
In the range of.
, can be by for the raw material of the 2nd centrifuging treatment by implementing the 2nd centrifuging treatment under these conditions
Breast is separated into light liquid (liquid for mainly containing butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, at this
In light liquid, the milk fat content in below the weight % of more than 34 weight % 45 scope is preferably comprised；More preferably contain 35
Milk fat content in weight below the % of more than weight % 42 scope；Further preferably in 40 weights of more than 36 weight %
Measure the milk fat content in below % scope；Particularly preferably contain in below the weight % of more than 37 weight % 39 scope
Milk fat content.Meanwhile, in heavy-fluid, the butter oil preferably comprised in below the weight % of more than 3 weight % 11 scope contains
Amount；More preferably containing the milk fat content in below the weight % of more than 4 weight % 10 scope；Further preferably 5
Milk fat content in weight below the % of more than weight % 9 scope；Particularly preferably contain the weight % of more than 6 weight % 8 with
Under scope in milk fat content.
When by for the raw milk of the 3rd centrifuging treatment (milk fat content preferably the weight % of more than 3 weight % 11 with
Under scope in, more preferably in the following scopes of weight % of more than 4 weight % 10, further preferably in the weight % of more than 5 weight % 9
In following scope, particularly preferably in below the weight % of more than 6 weight % 8 scope) charging rate be set as 5.3L/ point
When clock, the discharge velocity of light liquid is preferably in 2.7L/ minutes following scopes of the 1.9L/ minutes above；More preferably at 2.0L/ minutes
In scope below above 2.6L/ minutes；Further preferably in the scope below 2.1L/ minutes above 2.5L/ minutes；Especially
It is preferred that in the scope below 2.2L/ minutes above 2.4L/ minutes.That is, the charging of the discharge velocity of light liquid and the 3rd raw milk
The ratio between speed is preferably more than 38% in less than 54% scope；More preferably more than 40% in less than 52% scope；Enter one
Step is preferably more than 42% in less than 50% scope；Particularly preferably more than 44% in less than 48% scope.
, can be by for the raw milk of 3 centrifuging treatments by implementing the 3rd centrifuging treatment under these conditions
It is separated into light liquid (liquid for mainly containing butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, it is light at this
In liquid, the milk fat content in below the weight % of more than 8 weight % 16 scope is preferably comprised；More preferably contain in 9 weights
Measure the milk fat content in below the weight % of more than % 15 scope；Further preferably in the weight % of more than 10 weight % 14
Milk fat content in following scope；Particularly preferably containing the butterfat in below the weight % of more than 11 weight % 13 scope
Fat content.
When by for the 4th centrifuging treatment raw milk (milk fat content preferably the weight % of more than 8 weight % 16 with
Under scope in, more preferably in below the weight % of more than 9 weight % 15 scope, further preferably in more than 10 weight % 14
In below weight % scope, particularly preferably in below the weight % of more than 11 weight % 13 scope) charging rate setting
For 5.3L/ minutes when, the discharge velocity of the light liquid is preferably in the scope below 0.8L/ minutes above 1.6L/ minutes；Compared with
It is preferred that in the scope below 0.9L/ minutes above 1.5L/ minutes；Further preferably 1.0L/ minutes above 1.4L/ minutes with
Under scope in；Particularly preferably in the scope below 1.1L/ minutes above 1.3L/ minutes.That is, the discharge velocity of light liquid and
The ratio between charging rate of 4 raw milks is preferably more than 16% in less than 32% scope；More preferably more than 18% 30% with
Under scope in；Further preferably more than 20% in less than 28% scope；Particularly preferably less than 26% more than 22%
In the range of.
, can be by for the raw material of the 4th centrifuging treatment by implementing the 4th centrifuging treatment under these conditions
Breast is separated into light liquid (liquid for mainly containing butter oil) and heavy-fluid (liquid for mainly containing skimmed milk).In addition, now, at this
In light liquid, the milk fat content in below the weight % of more than 42 weight % 50 scope is preferably comprised；More preferably contain 43
Milk fat content in weight below the % of more than weight % 49 scope；Further preferably in 48 weights of more than 44 weight %
Measure the milk fat content in below % scope；Particularly preferably contain in below the weight % of more than 45 weight % 47 scope
Milk fat content.
For the manufacture method of the whipping cream relevant with embodiments of the present invention, in the 4th centrifuging treatment institute
Skimmed milk is added in obtained light liquid, the milk fat content and nonfat milk solids content can be adjusted.The butter oil of the mixed liquor
Content is preferably adjusted to below the weight % of more than 35 weight % 47 scope；More preferably adjust to 45 weights of more than 35 weight %
In the scope for measuring below %；Further preferably adjust to below the weight % of more than 36 weight % 40 scope；Particularly preferably adjust
In the whole scope to below the weight % of more than 37 weight % 39.Meanwhile, the nonfat milk solids content of the mixed liquor preferably adjust to
In below the weight % of more than 4.7 weight % 6.0 scope；More preferably adjust to below the weight % of more than 5.0 weight % 5.7 model
In enclosing；Further preferably adjust to below the weight % of more than 5.2 weight % 5.6 scope；Particularly preferably adjust to 5.3 weights
In the scope for measuring below the weight % of more than % 5.5.
By the fat globule in the whipping cream obtained by the manufacture method of the whipping cream relevant with embodiments of the present invention
Average ball diameter (average fat sphere diameter) as long as less than 3 μm of the average fat sphere diameter of lactogenesis, it is just not particularly restricted；It is preferred that
In less than more than 2 μm 2.8 μm of scope；More preferably more than 2.1 μm in less than 2.8 μm of scope；Further preferably at 2.2 μm
In scope below 2.8 μm of the above；Particularly preferably more than 2.3 μm in less than 2.7 μm of scope；Most preferably more than 2.4 μm
Less than 2.7 μm scopes.Meanwhile, the standard deviation of its average fat sphere diameter is not particularly restricted, preferably 0.3 more than 0.02 μm
In scope below μm；More preferably more than 0.04 μm in less than 0.25 μm of scope；Further preferably 0.2 more than 0.06 μm
In scope below μm；Particularly preferably more than 0.08 μm in less than 0.18 μm of scope；0.16 μm most preferably more than 0.1 μm
In following scope.
As described above, for the manufacture method of the whipping cream relevant with embodiments of the present invention, even if without equal
Matterization processing, not only can also adjust the average fat sphere diameter of whipping cream to 3 μm of the average fat sphere diameter less than lactogenesis, and
The standard deviation for being averaged fatty sphere diameter is adjusted to the standard deviation of the average fat sphere diameter less than lactogenesis.In addition, as equal
The device of matterization processing, can be enumerated, the machine that homogenizes, homogeneous mixer etc..
In addition, for the manufacture method of the whipping cream relevant with embodiments of the present invention, even in by whipping cream
Average fat sphere diameter, can also before and after centrifuging treatment in the case of small adjustment or in the case of to big adjustment
Process including raw milk or intermediate product are sterilized.Herein, as the side for being sterilized raw milk or intermediate product
Method, goes for the conventional method for disinfection such as heating method for disinfection.Specifically, as heating method for disinfection, it can enumerate, it is low
Temperature keeps bactericidal assay (HTST methods) or ultra high temperature sterilization method (UHT methods) between bactericidal assay (LTLT), high temperature, short time.In addition, with regard to low temperature
For keeping bactericidal assay (LTLT), preferably more than 60 DEG C in less than 65 DEG C of scope at a temperature of, with 40 more than 30 minutes
Time in scope below minute etc. carries out heating sterilization；For bactericidal assay between high temperature, short time (HTST methods), preferably exist
With the time more than 10 seconds in the scope of less than 30 seconds at a temperature of in less than more than 70 DEG C 90 DEG C of scope, or 100
Heating sterilization is carried out with the time more than 5 seconds in the scope of less than 10 seconds at a temperature of less than 110 DEG C of scope is interior more than DEG C；
For ultra high temperature sterilization method (UHT methods), preferably more than 120 DEG C in less than 145 DEG C of scope at a temperature of, with 1 second with
Time in scope below upper 5 second carries out heating sterilization.In addition, so being sterilized to raw milk or intermediate product
In the case of, raw milk or intermediate product are cooled down at once behind.In addition, chilling temperature now is, for example, less than 10 DEG C
Temperature.
It can be used in respectively by the whipping cream obtained by the manufacture method of the whipping cream relevant with embodiments of the present invention
Plant fatty foods or the food containing grease etc..Specifically, as fatty foods, there are smearing fat, dessert to make and use or face
Pack mixing grease of effect etc.；Specifically, as the food containing grease, there are mediation cream, custard sauce, pudding etc..
The average fat sphere diameter of the whipping cream relevant with embodiments of the present invention can use laser diffraction formula granularity point
Cloth instrument (for example, SALD-2000, Shimadzu Corp) is measured.In this case, its average fat sphere diameter conduct
The measured value of 50% particle diameter is obtained.In addition, the measured value of 50% particle diameter is：Based on laser diffraction/scattering method, in whipping cream
In the size distribution of dispersate, corresponding to the diameter of 50% particle of total accumulated value, i.e. by population since small particle diameter
It is added, until the diameter of particle when reaching the 50% of the total value of population.Also, divide using using laser diffraction formula granularity
In the case that method beyond the method for cloth instrument determines average fat sphere diameter, it can adjust with using laser diffraction formula size distribution
Difference between the measured value for the average fat sphere diameter that instrument is determined, to set the model of the average fat sphere diameter relevant with the present invention
Enclose (higher limit, lower limit etc.).
Embodiment
Hereinafter, on the present invention, enumerate embodiment and illustrate, however, the present invention is not affected by the restriction of example.
Embodiment 1
1. the manufacture of the whipping cream with big average fat sphere diameter
According to following steps, average fat sphere diameter of the manufacture with whipping cream than usual has bigger average fat ball
The whipping cream in footpath.
(1) first, as centrifugal separator, the エ レ of Japanese ウ エ ス ト Off ァ リ ア セ パ レ ー タ ー company systems are used
Network レ system F-3, added lactogenesis in the centrifugal separator with the feed rate (processing speed) of 5.3L/ minutes, and meanwhile
Separation temperature, which is 50 DEG C, centrifugal acceleration is 1700G (7000rpm), separate the flow of light liquid is under conditions of 0.5L/ minutes,
Implement the centrifuging treatment of lactogenesis.As a result, obtaining the whipping cream (light liquid) of the milk fat content with 45 weight % and taking off
Fat breast (heavy-fluid).
(2) secondly, the whipping cream previously obtained (light liquid) is mixed with skimmed milk (heavy-fluid), is modulated into 15 weights
Measure the dairy milk starting material liquid (1A) of % milk fat content.
(3) then, separation temperature be 30 DEG C, centrifugal acceleration be 550G (4000rpm), the flow of separation light liquid is
Under conditions of 1.4L/ minutes, processing is centrifuged in dairy milk starting material liquid (1A), the milk fat content with 38 weight % is obtained
Dairy milk starting material liquid (2A is light) (light liquid).
(4) then, separation temperature be 40 DEG C, centrifugal acceleration is 700G (5000rpm), separates the flow of light liquid and be
3.7L/ under conditions of minute, dairy milk starting material liquid (2A is light) is centrifuged into processing, obtains the butter oil with 53 weight % and contain
The dairy milk starting material liquid (3A is light) (light liquid) of amount.
(5) then, dairy milk starting material liquid (3A is light) is mixed with skimmed milk, is modulated into the butter oil with 45 weight % and contains
The whipping cream of amount.Finally, heating-up temperature be 120 DEG C, the heat time be under conditions of 15 seconds, the whipping cream to be heated and sterilized
Afterwards, cooled down (5 DEG C) without homogenizing.As a result, obtaining the milk fat content and 4.9 weight % with 45 weight %
Nonfat milk solids content whipping cream.
2. the average fat sphere diameter of whipping cream is determined
The flat of above-mentioned whipping cream is determined using laser diffraction formula particles distribution instrument (Shimadzu Corp SALD-2000)
Fatty sphere diameter, its average fat sphere diameter is 4.0 μm of (standard deviations：0.28μm).
Embodiment 2
1. the manufacture of the whipping cream with small average fat sphere diameter
According to following steps, manufacture is less than the fresh milk of the average fat sphere diameter of usual whipping cream with average fat sphere diameter
Oil.
(1) first, as centrifugal separator, the エ レ of Japanese ウ エ ス ト Off ァ リ ア セ パ レ ー タ ー company systems are used
Network レ system F-3, added lactogenesis in the centrifugal separator with the feed rate (processing speed) of 5.3L/ minutes, and meanwhile
Separation temperature, which is 50 DEG C, centrifugal acceleration is 1700G (7000rpm), separate the flow of light liquid is under conditions of 0.5L/ minutes,
Implement the centrifuging treatment of lactogenesis.As a result, obtaining the whipping cream (light liquid) of the milk fat content with 45 weight % and taking off
Fat breast (heavy-fluid).
(2) then, the whipping cream previously obtained (light liquid) is mixed with skimmed milk (heavy-fluid), be modulated into 15 weights
Measure the dairy milk starting material liquid (1B) of % milk fat content.
(3) then, separation temperature be 30 DEG C, centrifugal acceleration is 550G (4000rpm), separates the flow of light liquid and be
Under conditions of 3.9L/ minutes, processing is centrifuged in dairy milk starting material liquid (1B), the milk fat content with 7 weight % is obtained
Dairy milk starting material liquid (2B weight) (heavy-fluid).
(4) then, separation temperature be 30 DEG C, centrifugal acceleration is 550G (4000rpm), separates the flow of light liquid and be
Under conditions of 2.3L/ minutes, processing is centrifuged in dairy milk starting material liquid (2B weights), the butter oil with 12 weight % is obtained and contains
The dairy milk starting material liquid (3B is light) (light liquid) of amount.
(5) followed by the flow that separation temperature is 48 DEG C, centrifugal acceleration is 1700G (7000rpm), separation light liquid
Under conditions of 1.2L/ minutes, processing is centrifuged in dairy milk starting material liquid (3B is light), the butter oil with 46 weight % is obtained
The dairy milk starting material liquid (4B is light) (light liquid) of content.
(6) then, dairy milk starting material liquid (4B is light) is mixed with skimmed milk, is modulated into the butter oil with 38 weight % and contains
The whipping cream of amount.Finally, heating-up temperature be 120 DEG C, the heat time be under conditions of 15 seconds, the whipping cream to be heated and sterilized
Afterwards, without homogenizing, and (5 DEG C) are cooled down.As a result, obtaining the milk fat content and 5.4 weights with 38 weight %
Measure the whipping cream of % nonfat milk solids content.
2. the average fat sphere diameter of whipping cream is determined
The flat of above-mentioned whipping cream is determined using laser diffraction formula particles distribution instrument (Shimadzu Corp SALD-2000)
Fatty sphere diameter, its average fat sphere diameter is 2.7 μm of (standard deviations：0.14μm).
Comparative example 1
1. the manufacture of usual whipping cream
According to following steps, usual whipping cream is manufactured.
(1) first, as centrifugal separator, the エ レ of Japanese ウ エ ス ト Off ァ リ ア セ パ レ ー タ ー company systems are used
Network レ system F-3, added lactogenesis in the centrifugal separator with the feed rate (processing speed) of 5.3L/ minutes, and meanwhile
Separation temperature, which is 50 DEG C, centrifugal acceleration is 1700G (7000rpm), separate the flow of light liquid is under conditions of 0.5L/ minutes,
Implement the centrifuging treatment of lactogenesis.As a result, obtaining the whipping cream (light liquid) of the milk fat content with 45 weight % and taking off
Fat breast (heavy-fluid).
(2) then, heating-up temperature be 120 DEG C, the heat time be that under conditions of 15 seconds, whipping cream (light liquid) is carried out
After heating sterilization, without homogenizing, and (5 DEG C) are cooled down.As a result, obtain with 45 weight % milk fat content and
The whipping cream of 4.9 weight % nonfat milk solids content.
2. the average fat sphere diameter of whipping cream is determined
Using laser diffraction formula particles distribution instrument (Shimadzu Corp SALD-2000), above-mentioned whipping cream is determined
Average fat sphere diameter, its average fat sphere diameter is 3.1 μm of (standard deviations：0.18μm).
Comparative example 2
1. the manufacture of usual whipping cream
According to following steps, usual whipping cream is manufactured.
(1) first, as centrifugal separator, the エ レ of Japanese ウ エ ス ト Off ァ リ ア セ パ レ ー タ ー company systems are used
Network レ system F-3, added lactogenesis in the centrifugal separator with the feed rate (processing speed) of 5.3L/ minutes, and meanwhile
It is reality under conditions of 0.5L/ minute that separation temperature, which is 50 DEG C, centrifugal acceleration is 1700G (7000rpm), separate the flow of light liquid
Apply the centrifuging treatment of lactogenesis.As a result, obtaining whipping cream (light liquid) and the degreasing of the milk fat content with 45 weight %
Newborn (heavy-fluid).
(2) then, whipping cream (light liquid) is mixed with skimmed milk (heavy-fluid), is modulated into the butterfat with 38 weight %
The whipping cream of fat content.Finally, heating-up temperature be 120 DEG C, the heat time be that under conditions of 15 seconds, the whipping cream is carried out
After heating sterilization, without homogenizing, and (5 DEG C) are cooled down.As a result, obtain with 38 weight % milk fat content and
The whipping cream of 5.4 weight % nonfat milk solids content.
2. the average fat sphere diameter of whipping cream is determined
The flat of above-mentioned whipping cream is determined using laser diffraction formula particles distribution instrument (Shimadzu Corp SALD-2000)
Fatty sphere diameter, its average fat sphere diameter is 3.1 μm of (standard deviations：0.18μm).
Test example 1
Will " whipping cream manufactured by embodiment 1 (hereinafter referred to as ' invention product A ') ", with the " fresh milk manufactured by comparative example 1
The comparison sheet of the physical property of oil (hereinafter referred to as ' reference substance A ') " is shown in table 1.
The physical property and the comparison of local flavor of the product of the present invention of table 1. and reference substance
| Assessment item | Invention product A | Reference substance A |
| Emulsion stability value [-] | 50 | 100 |
| Kill time [second] | 86 | 94 |
| Expansion rate [%] | 92 | 100 |
| Recovery value [-] | 120 | 123 |
| Conformality value (5 DEG C) [-] | 91 | 92 |
| Conformality value (15 DEG C) [-] | 86 | 87 |
| Local flavor | 5 | 3 |
| Overall merit | ◎ | ○ |
Evaluation index ◎ is good, and zero is common
Emulsion stability value refers to：Invention product A (100g) and reference substance A (100g) are respectively implanted in beaker (200mL),
When being vibrated under normal temperature (25 DEG C) with 120 beats/min of speed, the time required for reference substance A is solidified is set to 100, will send out
The numerical value that time required for bright product A solidifications relatively calculates.
Kill time and refer to：When the whipping cream of granulated sugar with 7 weight % is dismissed using home-use hand mixer,
Until reaching the time required for the optimal state for dismissing (foaming).
Expansion rate (オ ー バ ー ラ Application) refer to：The increment rate (increase ratio) of the volume of whipping cream, is calculated by following formula.
([weight of the cream of a constant volume] ﹣ [weight of the cream of the constant volume after foaming]) ÷ [one after foaming
The weight of the cream of constant volume] × 100 [%]
Recovery value refers to：The needle penetration for dismissing cream put into the container of certain size is set to 100, and this is dismissed into milk
Oil 5 DEG C, stand 24 hours after needle penetration the relative numerical value calculated.The recovery value is smaller, more can remain most suitable
The state dismissed, physical property is better.
Conformality value refers to：The height dismissed when cream carries out squeezing flower in closed container after just dismissing is set to
100, this is dismissed to what the height after cream stands 24 hours and stood 24 hours at 15 DEG C at 5 DEG C was relatively indicated
Numerical value.The conformality value is bigger, and more can remain most suitable dismisses state, and physical property is better.
Compared with reference substance A, invention product A emulsion stability value is reference substance A half, however, being the stream in commodity
The numerical value being had no problem on logical.And then, compared with reference substance A, invention product A expansion rate is somewhat reduced, however, being using upper
The numerical value having no problem.In addition, compared with reference substance A, the killing time of invention product A, recovery value, 5 DEG C of conformality values,
15 DEG C of conformality value is all equal extent, is all good numerical value.It is believed that such a phenomenon is due to being averaged for whipping cream
Fat globule is radially adjusted greatly and occurred.
Invention product A is shown in Fig. 1 compared with reference substance A local flavor.For the evaluation of local flavor, by for fresh milk
The sense organ of 18 sensitive experts of the local flavor of oil examines Check to implement, and gives 1~5 scoring.In addition, local flavor by by the scoring with
Number is averaged and obtained.
Compared with reference substance A, intensity, the intensity of dense sense (mellow) of invention product A butter oil sense are significantly improved.After
And, compared with reference substance A, intensity, the intensity of the newborn local flavor of aftertaste for the newborn local flavor that invention product A highest is experienced are all high.Together
When, compared with reference substance A, the smelly intensity of the intensity of the local flavor of invention product A similar egg, sulphur is low.That is, with reference substance A phases
Than invention product A overall merit is uprised, and local flavor is modified.It is believed that such a phenomenon judgement is due to the average fat of whipping cream
Fat sphere diameter occurs to big adjustment.
Test example 2
" whipping cream (hereinafter referred to as ' invention product B ') manufactured by embodiment 2 ", with the " whipping cream manufactured by comparative example 2
The comparison sheet of the physical property of (hereinafter referred to as ' reference substance B ') " is shown in table 2.In addition, the emulsion stability of these whipping creams
It is worth, kills time, expansion rate, recovery value, conformality value and test example 1 is equally evaluated and calculated.
Compared with reference substance B, invention product B emulsion stability value is while improving more than 1.5 times, and expansion rate is also carried
It is high.And then, compared with reference substance B, invention product B recovery value reduction.In addition, the killing time of invention product B, conformal at 5 DEG C
Property value and 15 DEG C conformality value all with reference substance B be equal extent, be all good numerical value.It is believed that such a phenomenon
Judgement is due to that the average fat sphere diameter of whipping cream occurs to small adjustment.
The physical property and the comparison of local flavor of the product of the present invention of table 2. and reference substance
| Assessment item | Invention product B | Reference substance B |
| Emulsion stability value [-] | 170 | 100 |
| Kill time [second] | 145 | 139 |
| Expansion rate [%] | 145 | 133 |
| Recovery value [-] | 102 | 115 |
| Conformality value (5 DEG C) [-] | 91 | 90 |
| Conformality value (15 DEG C) [-] | 88 | 87 |
| Local flavor | 4 | 4 |
| Overall merit | ◎ | ○ |
Evaluation index ◎ is good, and zero is common
The local flavor of invention product B local flavor and reference substance B is compared.It is same with test example 1 for the evaluation of local flavor
Sample implements sense organ inspection Check.Invention product B local flavor is equal extent with reference substance B local flavor, however, compared with reference substance B, feeling
It is somewhat more with more the expert of pure sense to invention product B.
Industrial applicibility
The manufacture method of the whipping cream relevant with the present invention has while suppressing or preventing the destruction of fat globule membrane, energy
Enough adjust the feature of average fat sphere diameter (average value of fatty sphere diameter)；Can be provided with commercial size has in commodity circulation not
The whipping cream or the whipping cream of pure local flavor of emulsion stability, dense local flavor as problem degree.
Claims (13)
1. the manufacture method of whipping cream, preceding method carries out more than 2 times centrifuging treatments to raw milk.
2. the manufacture method of whipping cream as claimed in claim 1, wherein, preceding method possesses：
1st centrifugal separation process, foregoing 1st centrifugal separation process obtains the 1st for processing is centrifuged to aforementioned base materials breast
Light liquid and the 1st heavy-fluid；
2nd centrifugal separation process, foregoing 2nd centrifugal separation process is to any of foregoing 1st light liquid and foregoing 1st heavy-fluid
Processing is centrifuged, the 2nd light liquid and the 2nd heavy-fluid is obtained.
3. the manufacture method of whipping cream as claimed in claim 1, wherein, preceding method possesses：
1st centrifugal separation process, foregoing 1st centrifugal separation process obtains the 1st for processing is centrifuged to aforementioned base materials breast
Light liquid and the 1st heavy-fluid；
1st mixed processes, foregoing 1st mixed processes obtain the 1st mixed liquor for the two or more of following liquid are mixed：
Foregoing 1st light liquid；Foregoing 1st heavy-fluid；In whipping cream, skimmed milk and lactogenesis containing foregoing 1st light liquid and foregoing 1st heavy-fluid extremely
Few one kind；And
2nd centrifugal separation process, foregoing 2nd centrifugal separation process obtains for processing is centrifuged to foregoing 1st mixed liquor
2nd light liquid and the 2nd heavy-fluid.
4. the manufacture method of the whipping cream described in Claims 2 or 3, preceding method is further equipped with：
3rd centrifugal separation process, foregoing 3rd centrifugal separation process obtains for processing is centrifuged to foregoing 2nd light liquid
3 light liquids and the 3rd heavy-fluid.
5. the manufacture method of the whipping cream as described in any one of Claims 1-4, the whipping cream of the final gained of preceding method
In fat globule average ball diameter more than 2 μm in less than 2.8 μm of scope.
6. the manufacture method of the whipping cream described in Claims 2 or 3, preceding method is further equipped with：
3rd centrifugal separation process, foregoing 3rd centrifugal separation process obtains for processing is centrifuged to foregoing 2nd heavy-fluid
3 light liquids and the 3rd heavy-fluid.
7. in the manufacture method of the whipping cream as described in claim 1,2,3 or 6, the whipping cream of the final gained of preceding method
The average ball diameter of fat globule is more than 3.3 μm in less than 5 μm of scope.
8. the manufacture method of the whipping cream as described in any one of claim 1 to 7, wherein, aforementioned base materials breast is not sterilize
Raw milk.
9. the manufacture method of the whipping cream as described in any one of claim 1 to 8, wherein, without membrane separation.
10. the manufacture method of the whipping cream as described in any one of claim 1 to 9, wherein, without homogenize process.
11. processing is centrifuged in the method for the average ball diameter for adjusting the fat globule in foregoing whipping cream in pair whipping cream.
12. the method as described in claim 11, wherein, foregoing centrifuging treatment carries out multiple.
13. whipping cream of the average fat sphere diameter more than 3.3 μm in less than 5 μm of scope.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015022838 | 2015-02-09 | ||
| JP2015-022838 | 2015-02-09 | ||
| PCT/JP2016/053722 WO2016129569A1 (en) | 2015-02-09 | 2016-02-09 | Method for producing fresh cream, and method for adjusting average globule diameter of fat globules in fresh cream |
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| Publication Number | Publication Date |
|---|---|
| CN107072224A true CN107072224A (en) | 2017-08-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680003228.3A Withdrawn CN107072224A (en) | 2015-02-09 | 2016-02-09 | The average ball diameter method of adjustment of fat globule in the manufacture method and whipping cream of whipping cream |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP6761353B2 (en) |
| CN (1) | CN107072224A (en) |
| TW (1) | TW201628502A (en) |
| WO (1) | WO2016129569A1 (en) |
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|---|---|---|---|---|
| JP6740092B2 (en) * | 2016-11-11 | 2020-08-12 | 森永乳業株式会社 | Fresh cream manufacturing method |
| JP7175088B2 (en) * | 2017-03-01 | 2022-11-18 | 株式会社明治 | Fresh cream and its manufacturing method |
| JP7224864B2 (en) * | 2018-02-16 | 2023-02-20 | 森永乳業株式会社 | Whipped cream manufacturing method and whipped cream |
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| JP4397170B2 (en) * | 2003-03-12 | 2010-01-13 | 株式会社Ａｄｅｋａ | Water-in-oil plastic emulsified oil composition |
| JP2014068605A (en) * | 2012-09-28 | 2014-04-21 | Morinaga Milk Ind Co Ltd | Manufacturing method of whip cream |
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2016
- 2016-02-05 TW TW105103907A patent/TW201628502A/en unknown
- 2016-02-09 JP JP2016574799A patent/JP6761353B2/en active Active
- 2016-02-09 WO PCT/JP2016/053722 patent/WO2016129569A1/en active Application Filing
- 2016-02-09 CN CN201680003228.3A patent/CN107072224A/en not_active Withdrawn
Also Published As
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|---|---|
| JP6761353B2 (en) | 2020-09-23 |
| WO2016129569A1 (en) | 2016-08-18 |
| JPWO2016129569A1 (en) | 2017-11-30 |
| TW201628502A (en) | 2016-08-16 |
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