JP2000236809A - Milk fat composition - Google Patents
Milk fat compositionInfo
- Publication number
- JP2000236809A JP2000236809A JP11046144A JP4614499A JP2000236809A JP 2000236809 A JP2000236809 A JP 2000236809A JP 11046144 A JP11046144 A JP 11046144A JP 4614499 A JP4614499 A JP 4614499A JP 2000236809 A JP2000236809 A JP 2000236809A
- Authority
- JP
- Japan
- Prior art keywords
- milk
- fat composition
- milk fat
- content
- frozen
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 184
- 235000021243 milk fat Nutrition 0.000 title claims abstract description 175
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 80
- 235000013336 milk Nutrition 0.000 claims abstract description 44
- 239000008267 milk Substances 0.000 claims abstract description 44
- 210000004080 milk Anatomy 0.000 claims abstract description 44
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 40
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims description 10
- 238000009826 distribution Methods 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 description 57
- 239000006071 cream Substances 0.000 description 50
- 239000003925 fat Substances 0.000 description 30
- 235000019197 fats Nutrition 0.000 description 26
- 238000010257 thawing Methods 0.000 description 20
- 241000894006 Bacteria Species 0.000 description 14
- 235000014121 butter Nutrition 0.000 description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 239000012528 membrane Substances 0.000 description 13
- 102000014171 Milk Proteins Human genes 0.000 description 12
- 108010011756 Milk Proteins Proteins 0.000 description 12
- 235000013351 cheese Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- 235000021239 milk protein Nutrition 0.000 description 12
- 235000020185 raw untreated milk Nutrition 0.000 description 11
- 230000003313 weakening effect Effects 0.000 description 10
- 235000020191 long-life milk Nutrition 0.000 description 9
- 235000015155 buttermilk Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 238000005138 cryopreservation Methods 0.000 description 6
- 239000013078 crystal Substances 0.000 description 6
- 239000011521 glass Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000000813 microbial effect Effects 0.000 description 6
- 235000020200 pasteurised milk Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 4
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 4
- 238000004581 coalescence Methods 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 239000003242 anti bacterial agent Substances 0.000 description 3
- 239000003429 antifungal agent Substances 0.000 description 3
- 229940121375 antifungal agent Drugs 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000007764 o/w emulsion Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 description 2
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000843 anti-fungal effect Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012009 microbiological test Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- 229920006065 Leona® Polymers 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000007762 w/o emulsion Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、凍結して保存及び
流通を行った後、解凍しても、離水が抑制されており、
かつ組織の脆弱化が抑制されているという性質を有する
結乳脂肪組成物を製造するのに適した乳脂肪組成物に関
する。また、本発明は、凍結して保存及び流通を行った
後、解凍しても、離水が抑制されており、かつ組織の脆
弱化が抑制されているという性質を有する凍結乳脂肪組
成物に関する。本発明の乳脂肪組成物を凍結して製造し
た凍結乳脂肪組成物は、解凍時の離水及び組織の脆弱化
が抑制されているという性質を有し、保存性が悪かった
従来の乳脂肪組成物の利用性が改善されているので、飲
料、デザート、乳製品、調理食品、菓子類、パン類又は
麺類等の食品に使用したり、ソース、ドレッシング等の
調味料に使用したり、広く食品分野で利用することがで
きるという特徴を有している。[0001] The present invention relates to the present invention, in which, even after being frozen, stored and distributed, and then thawed, water separation is suppressed.
The present invention relates to a milk fat composition suitable for producing a milk fat composition having a property that tissue weakness is suppressed. In addition, the present invention relates to a frozen milk fat composition having the property that water separation is suppressed and tissue fragility is suppressed even after thawing after freezing, storage and distribution. The frozen milk fat composition produced by freezing the milk fat composition of the present invention has the property of preventing water separation and tissue weakening during thawing, and the conventional milk fat composition having poor storage stability. Since the usability of foods has been improved, it can be used for foods such as beverages, desserts, dairy products, cooked foods, confectioneries, breads or noodles, and can be used for seasonings such as sauces and dressings. It has the feature that it can be used in the field.
【０００２】[0002]
【従来の技術】乳脂肪は、古くより貴重な食糧資源であ
り、バターやクリーム、あるいはチーズ等の乳製品とし
て食されてきた。また、近年になってバターやクリーム
から脂肪分のみを分離して調製したバターオイルとして
も流通し、食品原料として使用されるようになってき
た。これらの乳脂肪を主要成分とする乳製品（乳脂肪組
成物）のうち、油中水型乳化物であるバターや脂肪分の
みから構成されるバターオイルは保存性が高く、保存状
態にも依存するが、冷蔵の場合、バターでは６ヶ月から
１年の期間にわたって良好な品質を維持することが可能
であり、またバターオイルでは１年から１年６ヶ月の期
間にわたって良好な品質を維持することが可能である。
しかしながら、水中油型乳化物であるクリームやクリー
ムチーズ、クワルク等のチーズでは、加塩や日持ち剤添
加等を行わない限り、良好な品質を維持することが可能
な期間は１週間から２ヶ月程度である。これはクリーム
やクリームチーズ等の乳脂肪組成物において、連続相が
水性成分層であり、かつ水性成分層に食塩や日持ち剤等
の防腐効果を有する成分が添加されておらず、細菌、カ
ビ又は酵母等の微生物が増殖し易く、衛生上の問題や望
ましくない風味が発生することに起因している。BACKGROUND OF THE INVENTION Milk fat is a valuable food resource since ancient times, and has been eaten as dairy products such as butter, cream or cheese. In recent years, butter oil has been distributed as butter oil prepared by separating only fat from butter and cream, and has been used as a food material. Among these dairy products containing milk fat as a main component (milk fat composition), butter oil, which is a water-in-oil emulsion, and butter oil composed only of fat, have high preservability and depend on the storage condition. However, in the case of refrigeration, butter can maintain good quality for a period of 6 months to 1 year, and butter oil must maintain good quality for a period of 1 year to 1 year and 6 months. Is possible.
However, in creams such as oil-in-water emulsions, cream cheeses, and quark cheeses, good quality can be maintained for about one week to about two months unless salting or addition of a shelf life agent is performed. is there. This is because in a milk fat composition such as cream or cream cheese, the continuous phase is an aqueous component layer, and no component having an antiseptic effect such as salt or a preservative is added to the aqueous component layer, and bacteria, mold or This is because microorganisms such as yeast easily grow and cause hygiene problems and undesirable flavors.
【０００３】この問題を解決する方法として、抗菌性や
防黴性を有する食品添加物をクリームやクリームチーズ
等の乳脂肪組成物に添加することが挙げられる。しかし
ながら、抗菌剤や防黴剤の使用に際しては色々と制約が
あり、また、抗菌剤や防黴剤には特有な風味があって悪
影響を及ぼし、乳脂肪組成物の良好な風味を損なう場合
も多い。したがって、クリームやクリームチーズ等の乳
脂肪組成物に抗菌剤や防黴剤を添加することは、必ずし
も十分な問題の解決策とはなっていない現状にある。そ
こで、抗菌性や防黴性を有する食品添加物をクリームや
クリームチーズ等の乳脂肪組成物に添加しないで、ある
いはその添加量を低減して、乳脂肪組成物の良好な品質
を維持するために、乳脂肪組成物を凍結して、凍結状態
を保ったままで乳脂肪組成物の保存及び流通が行われて
いる。これは乳脂肪組成物を−５〜−25℃に冷凍する方
法であり、この温度域においては、細菌、カビ又は酵母
等の微生物の増殖が抑制されるので、乳脂肪組成物の良
好な品質を長期間にわたって維持することが可能とな
る。しかしながら、既存のクリーム等の乳脂肪組成物を
そのまま凍結した場合、これを解凍すると、乳脂肪組成
物から水分が遊離したり、乳脂肪組成物が脆弱な組織に
変化してボロボロと崩れ易くなったりするといった物性
上の問題が発生する。これは、乳脂肪組成物を凍結する
際に、その連続相を構成している水性成分層の水分が凍
結して線状や層状の氷結晶となり、不連続層が形成され
ることによるものである。そして、解凍時に、この氷結
晶の不連続層を剥離面として乳脂肪組成物はボロボロと
崩れて行き、また、線状や層状の氷結晶が溶解して水分
が遊離する、いわゆる離水も発生することになる。As a method for solving this problem, a food additive having an antibacterial property and an antifungal property is added to a milk fat composition such as cream or cream cheese. However, there are various restrictions on the use of antibacterial agents and antifungal agents, and antibacterial agents and antifungal agents have a peculiar flavor and have an adverse effect, which may impair the good flavor of the milk fat composition. Many. Therefore, adding an antibacterial agent or an antifungal agent to a milk fat composition such as cream or cream cheese has not always been a sufficient solution to the problem. Therefore, food additives having antibacterial and antifungal properties are not added to milk fat compositions such as creams and cream cheeses, or the amount thereof is reduced, in order to maintain good quality of milk fat compositions. In addition, the milk fat composition is frozen, and the milk fat composition is stored and distributed while keeping the frozen state. This is a method of freezing the milk fat composition at -5 to -25 ° C. In this temperature range, the growth of microorganisms such as bacteria, mold and yeast is suppressed, so that the milk fat composition has good quality. Can be maintained over a long period of time. However, when a milk fat composition such as an existing cream is frozen as it is, when it is thawed, water is released from the milk fat composition, or the milk fat composition changes into a fragile tissue and easily breaks down. Physical problems such as This is due to the fact that when the milk fat composition is frozen, the water in the aqueous component layer constituting the continuous phase freezes to form linear or layered ice crystals, thereby forming a discontinuous layer. is there. Then, at the time of thawing, the milk fat composition breaks down with the discontinuous layer of the ice crystals as a peeling surface, and the so-called water separation, in which the linear or layered ice crystals dissolve and release the water, is also generated. Will be.
【０００４】さらに、線状や層状の氷結晶の発生は、乳
脂肪組成物の水中油型乳化物としての状態を部分的に破
壊する。これは、成長した氷結晶が水中油型乳化物の乳
脂肪球を取り囲む乳化被膜に損傷を与え、損傷を受けた
複数個の乳脂肪球の合一をもたらし、これにより乳脂肪
球の間隙に存在していた水性成分が乳脂肪球の間隙から
押し出される。そして、この押し出された水性成分中に
含まれる水分もまた上記の線状や層状の氷結晶による不
連続層の形成に関与し、解凍時の離水及び組織の脆弱化
を促進させる。この解凍時の離水及び組織の脆弱化は、
クリームやクリームチーズ等の乳脂肪組成物の利用性を
著しく低下させる。凍結乳脂肪組成物を解凍して食用に
供する場合、乳脂肪組成物が有する本来の風味や物性、
食感等を損なうという問題があり、また、食品素材とし
て利用する場合、乳脂肪組成物が有する本来の風味や物
性、食感等を損なうという問題に加えて、加工中に乳脂
肪組成物がボロボロと崩れてしまい、秤量等の操作が困
難になるという問題をもたらす。このように、既存の乳
脂肪組成物を凍結して保存及び流通を行い、使用時にこ
れを解凍すると、製造直後に有していた乳脂肪組成物本
来の特徴が失われるという欠点があった。[0004] Furthermore, the formation of linear or layered ice crystals partially destroys the state of the milk fat composition as an oil-in-water emulsion. This means that the grown ice crystals damage the emulsified coating surrounding the milk fat globules of the oil-in-water emulsion, resulting in the coalescence of the damaged milk globules, thereby creating a gap between the milk globules. The aqueous component that was present is pushed out of the gap between the milk fat globules. The water contained in the extruded aqueous component also contributes to the formation of the discontinuous layer due to the linear or layered ice crystals, which promotes the separation of water during thawing and weakening of the tissue. Water separation and tissue weakening during thawing,
It significantly reduces the utility of milk fat compositions such as creams and cream cheeses. When thawing the frozen milk fat composition for edible use, the original flavor and physical properties of the milk fat composition,
There is a problem of impairing the texture and the like, and when used as a food material, in addition to the problem of impairing the original flavor and physical properties of the milk fat composition, the texture, etc. There is a problem in that it is broken down and operation such as weighing becomes difficult. As described above, when the existing milk fat composition is frozen and stored and distributed, and then thawed at the time of use, there is a disadvantage that the original characteristics of the milk fat composition, which was possessed immediately after production, are lost.
【０００５】[0005]
【発明が解決しようとする課題】本発明者らは、上記し
たクリームやクリームチーズ等の乳脂肪組成物の保存及
び流通に係わる問題を解決するべく、鋭意研究を進めて
きたところ、従来の乳脂肪組成物に乳タンパク質を配合
して乳脂肪組成物中のタンパク質含有率を高めることに
より、凍結して保存及び流通を行った後、解凍しても離
水が抑制されており、かつ組織の脆弱化が抑制されてい
るという性質を有する、凍結保存に適した乳脂肪組成物
が得られ、さらに、この乳脂肪組成物に乳リン脂質を配
合して乳脂肪組成物中のリン脂質含有率を高めることに
より、その効果をより高めることができることを見出し
た。また、この乳脂肪組成物を凍結するに際しては、予
め低温で保持した後、凍結することで、解凍しても、離
水がより抑制されており、かつ組織の脆弱化がより抑制
されているという性質を有する凍結乳脂肪組成物が得ら
れることを見出し、本発明を完成するに至った。したが
って、本発明は、凍結して保存及び流通を行った後、解
凍しても離水が抑制されており、かつ組織の脆弱化が抑
制されているという性質を有する凍結乳脂肪組成物を製
造するのに適した乳脂肪組成物を提供することを課題と
する。また、本発明は、凍結して保存及び流通を行った
後、解凍しても離水が抑制されており、かつ組織の脆弱
化が抑制されているという性質を有する凍結乳脂肪組成
物を提供することを課題とする。DISCLOSURE OF THE INVENTION The present inventors have made intensive studies to solve the above-mentioned problems relating to the storage and distribution of milk fat compositions such as creams and cream cheeses. By blending milk protein with the fat composition to increase the protein content in the milk fat composition, after freezing and storing and distributing, even when thawed, water separation is suppressed, and tissue fragility A milk fat composition suitable for cryopreservation, having the property of suppressing milk formation, is obtained.Furthermore, a milk phospholipid is added to this milk fat composition to increase the phospholipid content in the milk fat composition. It has been found that the effect can be further enhanced by increasing. In addition, when the milk fat composition is frozen, after preserving at a low temperature in advance, by freezing, even when thawed, the separation of water is more suppressed, and the weakening of the tissue is further suppressed. It has been found that a frozen milk fat composition having properties can be obtained, and the present invention has been completed. Accordingly, the present invention produces a frozen milk fat composition having the property that water separation is suppressed even after thawing, after freezing, preservation and distribution, and tissue weakness is suppressed. An object of the present invention is to provide a milk fat composition that is suitable for: In addition, the present invention provides a frozen milk fat composition having the property that water separation is suppressed even after thawing, after freezing, preservation and distribution, and weakening of tissue is suppressed. That is the task.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、牛乳及び
牛乳由来の成分を使用して、保存性が良好な乳脂肪組成
物を開発するべく検討を行ったところ、乳脂肪組成物全
体が乳成分98％以上で構成されており、乳脂肪組成物中
の脂肪含有率を60〜78％、タンパク質含有率を２〜10％
及び水分含有率を12〜30％、望ましくはさらにリン脂質
含有率を１〜４％という既存の乳製品や乳脂肪組成物に
は存在しない成分組成とすることにより、水中油型乳化
物としての状態を安定に維持しており、この乳脂肪組成
物を凍結した後、解凍して、30℃で24時間保持したとき
の離水率（遠心膜透過法）が０〜２％と極めて少なく、
かつ５℃で２時間保持したときの圧縮破断応力が 1,500
〜4,000gf/cm2 であるという性質を有することを見出し
た。また、本発明者らは、この乳脂肪組成物中のリン脂
質含有率を１〜４％とすることにより、上記した性質を
高めることができることを見出した。さらに、乳脂肪組
成物全体が乳成分98％以上で構成されており、脂肪含有
率60〜78％、タンパク質含有率２〜10％及び水分含有率
12〜30％、望ましくはさらにリン脂質含有率を１〜４％
とした乳脂肪組成物を凍結して、凍結乳脂肪組成物を製
造するに際し、この乳脂肪組成物を５〜10℃の温度で６
〜48時間保持した後、凍結することにより、解凍しても
離水及び組織の脆弱化がより抑制された凍結乳脂肪組成
物を得ることができることを見出した。Means for Solving the Problems The present inventors have studied to develop a milk fat composition having good storability using milk and milk-derived components. Is composed of 98% or more milk components, the fat content in the milk fat composition is 60-78%, the protein content is 2-10%
And a water content of 12 to 30%, desirably a phospholipid content of 1 to 4%, which is not present in existing dairy products and milk fat compositions, to provide an oil-in-water emulsion. The state is stably maintained, and the milk fat composition is frozen, then thawed, and the water separation rate (centrifugal membrane permeation method) when kept at 30 ° C. for 24 hours is extremely small, 0 to 2%,
And the compressive rupture stress when held at 5 ° C for 2 hours is 1,500
4,000 gf / cm 2 . In addition, the present inventors have found that the above properties can be enhanced by setting the phospholipid content in this milk fat composition to 1 to 4%. Further, the whole milk fat composition is composed of 98% or more of milk component, fat content 60-78%, protein content 2-10% and water content.
12-30%, desirably further increase phospholipid content by 1-4%
In preparing a frozen milk fat composition, the milk fat composition is frozen at a temperature of 5 to 10 ° C. for 6 hours.
After holding for ~ 48 hours, it was found that by freezing, a frozen milk fat composition in which water separation and tissue embrittlement were further suppressed even when thawed was obtained.
【０００７】本発明では、乳及び乳由来の成分を使用し
て、乳脂肪組成物全体が乳成分98％以上で構成されてお
り、脂肪含有率60〜78％、タンパク質含有率２〜10％及
び水分含有率12〜30％、望ましくはさらにリン脂質含有
率が１〜４％の乳脂肪組成物を製造する。本発明で原料
として使用する乳としては、生乳、殺菌乳又は滅菌乳等
を挙げることができる。一般に牛乳中の脂肪含有率は、
牛種、摂取した飼料、季節、搾乳時期等の影響を受けて
変動するが、概ね３〜６％であり、生乳、殺菌乳、滅菌
乳、あるいはこれらの混合乳を使用すればよい。生乳、
殺菌乳、滅菌乳、あるいはこれらの混合乳を遠心分離機
等で分離操作を行い、脂肪含有率を60〜78％までに上昇
させた高脂肪クリームを調製する。この分離操作は、乳
を高比重の脱脂乳と低比重のクリームとに分離する操作
であり、この分離操作を適宜行って、脂肪含有率を60〜
78％まで上昇させればよい。また、分離膜を使用し、水
分や糖類等の低分子物質を除去して、乳中の脂肪含有率
を上昇させることもできる。使用する分離膜としては、
高分子や無機物質からなる膜を挙げることができる。ま
た、分離膜を使用する膜分離操作は、逆浸透濾過、ナノ
濾過、限外濾過、精密濾過等に分類されているが、これ
らの操作を適宜行い、さらに必要に応じて、遠心分離機
等を使用する分離操作を行って、脂肪含有率を60〜78％
まで上昇させればよい。なお、上記した方法で高脂肪ク
リームを調製すると、クリーム中の脂肪含有率が上昇す
るに伴って水分が除去され、この水分に同伴してタンパ
ク質も除去される。この傾向は特に遠心分離機等を使用
する分離操作を行う場合に顕著である。[0007] In the present invention, the whole milk fat composition is made up of 98% or more of milk components using milk and milk-derived components, and has a fat content of 60 to 78% and a protein content of 2 to 10%. And a milk fat composition having a water content of 12 to 30%, preferably a phospholipid content of 1 to 4%. Examples of milk used as a raw material in the present invention include raw milk, sterilized milk, and sterilized milk. Generally, the fat content in milk is
It fluctuates under the influence of the type of cow, the feed consumed, the season, the timing of milking, etc., but it is generally 3 to 6%, and raw milk, sterilized milk, sterilized milk, or a mixed milk thereof may be used. Raw milk,
Separation of pasteurized milk, sterilized milk, or a mixed milk thereof using a centrifuge or the like is performed to prepare a high-fat cream in which the fat content is increased to 60 to 78%. This separation operation is an operation of separating milk into high-density skim milk and low-specific-gravity cream, and the separation operation is appropriately performed to reduce the fat content to 60 to 50%.
You can raise it to 78%. Further, it is also possible to use a separation membrane to remove low molecular substances such as water and saccharides to increase the fat content in milk. As the separation membrane to be used,
Examples include a film made of a polymer or an inorganic substance. The membrane separation operation using a separation membrane is classified into reverse osmosis filtration, nanofiltration, ultrafiltration, microfiltration, and the like. Perform a separation operation using a fat content of 60-78%
You only need to raise it. When a high-fat cream is prepared by the above-described method, water is removed as the fat content in the cream increases, and protein is also removed along with the water. This tendency is particularly remarkable when performing a separation operation using a centrifuge or the like.
【０００８】そこで、本発明では、乳脂肪組成物全体が
乳成分98％以上で構成されており、脂肪含有率60〜78
％、タンパク質含有率２〜10％及び水分含有率12〜30％
の乳脂肪組成物を製造するために、乳タンパク質を配合
して、乳脂肪組成物中のタンパク質含有率が２〜10％と
なるように調整する。本発明で原料として使用する乳タ
ンパク質としては、脱脂乳、ホエー、バター、ミルク等
を挙げることができる。また、これらの乳タンパク質
は、使用に際して予め減圧濃縮や膜分離等の操作を行っ
て濃縮したものを使用することもでき、さらに、噴霧乾
燥や凍結乾燥等の操作を行って粉末としたものを使用す
ることもできる。これらの乳タンパク質や乳タンパク質
濃縮物は、生乳、殺菌乳又は滅菌乳に予め配合しておい
てもよいが、調製した高脂肪クリームに適当量配合する
ことがより望ましい。そして、これらの乳タンパク質や
乳タンパク質濃縮物が乳脂肪組成物中で均一に分散され
るように、撹拌機等で十分混合しておくことが重要であ
る。このようにして、乳脂肪組成物中に配合した乳タン
パク質が水分を保持すると共に、乳脂肪球を分散させて
合一を防止するので、この乳脂肪組成物を凍結した凍結
乳脂肪組成物は、凍結保存性に優れており、また、解凍
しても離水及び組織の脆弱化が抑制されているという性
質を有する。本発明では、乳脂肪組成物全体が乳成分98
％以上で構成されており、脂肪含有率60〜78％、タンパ
ク質含有率２〜10％、リン脂質含有率１〜４％及び水分
含有率12〜30％の乳脂肪組成物を製造するために、乳タ
ンパク質に加えて乳リン脂質を配合して、乳脂肪組成物
中のリン脂質含有率が１〜４％となるように調整する。Therefore, in the present invention, the whole milk fat composition comprises 98% or more of the milk component, and the fat content is 60 to 78.
%, Protein content 2-10% and moisture content 12-30%
In order to produce the milk fat composition, milk protein is blended to adjust the protein content in the milk fat composition to 2 to 10%. Examples of the milk protein used as a raw material in the present invention include skim milk, whey, butter, milk and the like. In addition, these milk proteins may be used in advance by performing operations such as concentration under reduced pressure or membrane separation before use, and may be used as powders obtained by performing operations such as spray drying or freeze drying. Can also be used. These milk proteins and milk protein concentrates may be previously blended in raw milk, sterilized milk or sterilized milk, but it is more desirable to blend them in the prepared high fat cream in an appropriate amount. It is important that these milk proteins and milk protein concentrates are sufficiently mixed with a stirrer or the like so as to be uniformly dispersed in the milk fat composition. In this way, the milk protein blended in the milk fat composition retains moisture and disperses the milk fat globules to prevent coalescence, so that the frozen milk fat composition obtained by freezing this milk fat composition is It has excellent cryopreservability, and has properties of preventing water separation and tissue weakening even when thawed. In the present invention, the whole milk fat composition has a milk component 98.
% To produce a milk fat composition having a fat content of 60 to 78%, a protein content of 2 to 10%, a phospholipid content of 1 to 4% and a water content of 12 to 30%. And milk phospholipids in addition to milk protein, so that the phospholipid content in the milk fat composition is adjusted to 1 to 4%.
【０００９】一般に牛乳中のリン脂質は、主として、ホ
スファチジルコリン、ホスファチジルエタノールアミン
及びスフィンゴミエリンの三種類のリン脂質から構成さ
れており、加えて、ホスファチジルセリン、ホスファチ
ジルイノシトール、プラスマローゲン等のリン脂質が微
量ではあるが存在している。そして、これら牛乳中のリ
ン脂質は、乳脂肪被膜成分中に多く存在することが報告
されており、牛乳中のリン脂質含有率は0.02〜0.04％と
微量であるのに対して、クリームやバターミルク中のリ
ン脂質含有率は0.15〜0.3 ％となっている。したがっ
て、本発明で原料として使用する乳リン脂質としては、
乳脂肪被膜成分を比較的多く含むものが望ましく、バタ
ーミルクやバターオイルを製造する際の副産物であるバ
ターカード又はバターセラム等を挙げることができる。
なお、バターミルクやバターセラム中のリン脂質は油脂
部分に局在することから、溶媒抽出や遠心分離等の操作
を行って、リン脂質を豊富に含有する油分を回収し、こ
れを使用することもできる。これらの乳リン脂質は、生
乳、殺菌乳又は滅菌乳に予め配合しておいてもよいが、
調製した高脂肪クリームに適当量配合することがより望
ましい。そして、これらの乳リン脂質が乳脂肪組成物中
で均一に分散されるように、撹拌機等で十分混合してお
くことが重要である。In general, the phospholipids in milk are mainly composed of three types of phospholipids, such as phosphatidylcholine, phosphatidylethanolamine and sphingomyelin. In addition, phospholipids such as phosphatidylserine, phosphatidylinositol and plasmalogen are trace amounts. But there is. It has been reported that a large amount of phospholipids in milk is present in the milk fat coating component, and the phospholipid content in milk is as small as 0.02 to 0.04%, whereas cream and butter are contained. The phospholipid content in milk is between 0.15 and 0.3%. Therefore, as the milk phospholipid used as a raw material in the present invention,
It is desirable that the composition contains a relatively large amount of a milk fat coating component, and examples thereof include butter curd and butter serum, which are by-products when producing butter milk and butter oil.
In addition, since phospholipids in buttermilk and butter serum are localized in fats and oils, it is necessary to recover the phospholipid-rich oil by performing operations such as solvent extraction and centrifugation. Can also. These milk phospholipids may be previously blended in raw milk, sterilized milk or sterilized milk,
It is more desirable to add an appropriate amount to the prepared high fat cream. It is important that these milk phospholipids are sufficiently mixed with a stirrer or the like so as to be uniformly dispersed in the milk fat composition.
【００１０】このようにして、乳脂肪組成物中に配合し
た乳リン脂質が乳脂肪球間に物理的に結合して、乳脂肪
球の間隙への水分及び水性成分の取り囲みを促進すると
共に、乳脂肪球を分散させて合一を防止するので、この
乳脂肪組成物を凍結した凍結乳脂肪組成物は、凍結保存
性に優れおり、また、解凍しても離水及び組織の脆弱化
が抑制されているという性質を有する。従来、長期間の
保存を目的として、乳脂肪組成物を凍結保存する方法が
採用されていて、通常は−５〜−25℃の温度で乳脂肪組
成物を凍結保存している。ところで、冷凍食品や冷菓、
あるいは凍結して保存及び流通させるチーズやクリーム
等の乳製品は、一般的に、製造後２〜４時間以内に凍結
される。これは、それぞれの製品が製造されて凍結され
るまでの時間が短い程、製品の風味や組織等の品質劣化
が少ないとされているからである。しかしながら、本発
明では、乳脂肪組成物全体が乳成分98％以上で構成され
ており、脂肪含有率60〜78％、タンパク質含有率２〜10
％及び水分含有率12〜30％の乳脂肪組成物を凍結して凍
結乳脂肪組成物を製造するに際して、あるいは乳脂肪組
成物全体が乳成分98％以上で構成されており、脂肪含有
率60〜78％、タンパク質含有率２〜10％、リン脂質含有
率１〜４％及び水分含有率12〜30％の乳脂肪組成物を凍
結して凍結乳脂肪組成物を製造するに際して、これらの
乳脂肪組成物を５〜10℃の温度で６〜48時間保持した
後、凍結することにより、凍結保存性に優れていて、解
凍しても、離水及び組織の脆弱化がより抑制された凍結
乳脂肪組成物を得ることができる。In this manner, the milk phospholipid blended in the milk fat composition physically binds between the milk fat globules, and promotes the surrounding of water and aqueous components in the gaps of the milk fat globules, Since the milk fat globules are dispersed to prevent coalescence, the frozen milk fat composition obtained by freezing this milk fat composition has excellent cryopreservability, and also suppresses water separation and tissue weakness even when thawed. It has the property of being. Conventionally, a method of cryopreserving a milk fat composition has been adopted for the purpose of long-term storage, and the milk fat composition is usually cryopreserved at a temperature of -5 to -25C. By the way, frozen foods and frozen desserts,
Alternatively, dairy products such as cheese and cream that are frozen and stored and distributed are generally frozen within 2 to 4 hours after production. This is because it is said that the shorter the time from the manufacture of each product to its freezing, the less deterioration in the quality of the product such as flavor and texture. However, in the present invention, the whole milk fat composition is composed of 98% or more of the milk component, and has a fat content of 60 to 78% and a protein content of 2 to 10%.
% And a water content of 12 to 30% when producing a frozen milk fat composition by freezing the milk fat composition, or when the whole milk fat composition is composed of 98% or more of the milk component, and the fat content is 60%. When a milk fat composition having a protein content of 2% to 10%, a phospholipid content of 1% to 4%, and a water content of 12% to 30% is frozen to produce a frozen milk fat composition, After keeping the fat composition at a temperature of 5 to 10 ° C. for 6 to 48 hours, by freezing, the frozen milk is excellent in cryopreservability, and even when thawed, water separation and weakening of tissue are more suppressed. A fat composition can be obtained.
【００１１】このようにして、乳脂肪組成物中に配合し
た乳タンパク質が水分を保持すると共に、乳脂肪球を分
散させて合一を防止するという作用を示すのに必要かつ
十分な時間を与えることができる。また、このようにし
て、乳リン脂質が乳脂肪球間に物理的に結合して、乳脂
肪球の間隙への水分及び水性成分の取り囲みを促進する
と共に、乳脂肪球を分散させて合一を防止するという作
用を示すのに必要かつ十分な時間を与えることができ
る。なお、乳脂肪組成物を５〜10℃の温度で保持する時
間が、６時間に満たない場合、凍結保存性に優れてい
て、解凍しても離水及び組織の脆弱化がより抑制された
凍結乳脂肪組成物を製造することはできない。また、乳
脂肪組成物を５〜10℃の温度で保持する時間が、48時間
を越える場合、乳脂肪組成物中で、細菌、カビ、酵母等
の微生物が増殖し、衛生上の問題や好ましくない風味が
発生する恐れがある。In this way, the milk protein incorporated in the milk fat composition gives a necessary and sufficient time to exhibit the action of retaining moisture and dispersing milk fat globules to prevent coalescence. be able to. Also, in this way, the milk phospholipids are physically bound between the milk fat globules, promoting the surrounding of water and aqueous components in the gaps between the milk fat globules, and dispersing the milk fat globules to unite them. And a sufficient and sufficient time to exhibit the effect of preventing In addition, when the time to hold the milk fat composition at a temperature of 5 to 10 ° C. is less than 6 hours, it is excellent in cryopreservation, and freezing in which water separation and tissue embrittlement are further suppressed even when thawed. No milk fat composition can be produced. Further, when the milk fat composition is kept at a temperature of 5 to 10 ° C. for more than 48 hours, in the milk fat composition, bacteria, molds, yeasts, and other microorganisms proliferate, and hygiene problems and preferable. There may be no flavor.
【００１２】[0012]
【試験例１】生乳 (脂肪含有率 3.9％、タンパク質含有
率 2.8％) 30kgをプレート式殺菌機に通液して95℃、２
秒の加熱殺菌を行った後、この殺菌乳を遠心分離機で脱
脂乳とクリーム (脂肪含有率49％、タンパク質含有率
1.8％) とに分離した。次に、このクリームに、ラクト
コッカス・クレモリス(Lactococcus cremoris) 及びラ
クトコッカス・ラクチス(Lactococcus lactis) からな
るチーズ製造用乳酸菌スターター (クリスチャン・ハン
セン社製) を接種し、35℃で30分間保持して、クリーム
を発酵させた後、加温し、85℃で15分間保持して乳酸菌
スターターを失活させた。そして、再度、発酵させたク
リームを遠心分離機で分離して、高脂肪クリーム (脂肪
含有率78％、タンパク質含有率 1.0％、水分含有率17.5
％) 0.8kgを調製した。この高脂肪クリーム 0.8kgにバ
ターミルク粉 (脂肪含有率6.0 ％、タンパク質含有率3
0.5％、リン脂質含有率 1.8％、水分含有率 3.5％) 0.0
65kg を加えて撹拌機で十分混合し、本発明の乳脂肪組
成物 (脂肪含有率72.7％、タンパク質含有率 3.1％、リ
ン脂質含有率1.0 ％、水分含有率16.5％) 0.85kgを製造
した。この乳脂肪組成物を製造直後に密閉式ガラス容器
に充填し、５℃で０〜48時間保持した後、−20℃の冷凍
庫で凍結保存して、凍結乳脂肪組成物を製造した。そし
て、12週間凍結保存した各凍結乳脂肪組成物の解凍時の
離水率及び圧縮破断応力を測定した。その結果につい
て、図１に離水率を、図２に圧縮破断応力をそれぞれ示
す。[Test Example 1] 30 kg of raw milk (fat content 3.9%, protein content 2.8%) was passed through a plate-type sterilizer at 95 ° C,
After pasteurizing for 2 seconds, this pasteurized milk is centrifuged and skim milk and cream (fat content 49%, protein content
1.8%). Next, the cream was inoculated with a lactic acid bacterium starter for cheese production consisting of Lactococcus cremoris (Lactococcus cremoris ) and Lactococcus lactis ( manufactured by Christian Hansen) and kept at 35 ° C. for 30 minutes. After fermenting the cream, the mixture was heated and kept at 85 ° C. for 15 minutes to inactivate the lactic acid bacteria starter. Then, the fermented cream is separated again by a centrifuge, and the high-fat cream (fat content 78%, protein content 1.0%, moisture content 17.5
%) 0.8 kg was prepared. 0.8 kg of this high fat cream contains buttermilk powder (fat content 6.0%, protein content 3
(0.5%, phospholipid content 1.8%, moisture content 3.5%) 0.0
65 kg was added and mixed well with a stirrer to produce 0.85 kg of the milk fat composition of the present invention (fat content 72.7%, protein content 3.1%, phospholipid content 1.0%, water content 16.5%). Immediately after production, this milk fat composition was filled into a closed glass container, kept at 5 ° C. for 0 to 48 hours, and then frozen and stored in a freezer at −20 ° C. to produce a frozen milk fat composition. Then, the water separation rate and the compressive rupture stress at the time of thawing of each frozen milk fat composition stored frozen for 12 weeks were measured. FIG. 1 shows the water separation rate and FIG. 2 shows the compressive rupture stress.
【００１３】解凍した乳脂肪組成物の離水率について
は、次のようにして算出した。すなわち、凍結乳脂肪組
成物を一片が約５mmのダイス状に裁断し、計量した。次
に、分画分子量 3,000のセルロース膜からなる遠心膜分
離ユニットチューブ（セントリプラス−３遠心式限外濾
過ユニット、AMICON社製）の上部に、計量したダイス状
の凍結乳脂肪組成物を注入し、密封して、30℃の恒温槽
で24時間保持した後、この遠心膜分離ユニットチューブ
について、 2,000×G で30分間の遠心分離を行い、遠心
膜分離ユニットチューブの下部に溜まった水分量を測定
した。そして、次式により、離水率を算出した。 離水率（％）＝｛（遠心膜分離ユニットチューブの下部
に溜まった水分量）／（ダイス状の凍結乳脂肪組成物の
重量）｝× 100 また、組織のテクスチャーを評価する指標として、圧縮
破断応力を測定した。すなわち、凍結乳脂肪組成物を一
片が１cmのダイス状に裁断し、５℃で２時間保持した
後、レオナー（RE-33005、山電社製）で５℃における圧
縮破断応力を測定した。乳脂肪組成物においては、圧縮
破断応力が1,000gf/cm2 以下で、極めて脆く崩れ易い状
態であることを意味する。これによると、乳脂肪組成物
を５℃で６時間以上保持した後、凍結して製造した凍結
乳脂肪組成物を解凍したときの離水率は２％を下回って
いた。また、乳脂肪組成物を５℃で６時間以上保持した
後、凍結して製造した凍結乳脂肪組成物を解凍したとき
の圧縮破断応力は1,500gf/cm2 以上に到達しており、保
持時間が長くなるに伴って圧縮破断応力が上昇する傾向
を示した。したがって、本発明の乳脂肪組成物を５℃で
６〜48時間保持した後、凍結して凍結乳脂肪組成物を製
造することにより、解凍しても、離水及び組織の脆弱化
がより抑制された凍結乳脂肪組成物を製造できることが
わかった。さらに、本発明の乳脂肪組成物を製造する過
程で、リパーゼやレンネット等の酵素、あるいは乳酸菌
を添加して、特定の風味を付与することもできる。な
お、これらの酵素や乳酸菌を添加した場合、必要に応じ
て、乳脂肪組成物を85℃以上に加温し、酵素や乳酸菌を
失活させておくことが望ましい。The water separation rate of the thawed milk fat composition was calculated as follows. That is, the frozen milk fat composition was cut into a die having a size of about 5 mm and weighed. Next, the weighed dice-like frozen milk fat composition was injected into the upper part of a centrifugal membrane separation unit tube (Centriplus-3 centrifugal ultrafiltration unit, manufactured by AMICON) comprising a cellulose membrane having a molecular weight cutoff of 3,000. After sealing and holding in a thermostat at 30 ° C for 24 hours, centrifuge the centrifugal membrane separation unit tube at 2,000 × G for 30 minutes to remove the amount of water accumulated at the bottom of the centrifuge membrane separation unit tube. It was measured. Then, the water separation rate was calculated by the following equation. Water separation rate (%) = {(moisture retained in the lower part of the centrifugal membrane separation unit tube) / (weight of frozen milk fat composition in the form of a die)} x 100 In addition, compression rupture is used as an index for evaluating tissue texture. The stress was measured. That is, the frozen milk fat composition was cut into a dice having a size of 1 cm and kept at 5 ° C. for 2 hours, and then the compression rupture stress at 5 ° C. was measured with a Leona (RE-33005, manufactured by Yamaden Corporation). The milk fat composition has a compressive rupture stress of 1,000 gf / cm 2 or less, which means that the composition is extremely brittle and easily collapsed. According to this, after the milk fat composition was kept at 5 ° C. for 6 hours or more, the water separation rate when the frozen milk fat composition produced by freezing was thawed was less than 2%. In addition, after holding the milk fat composition at 5 ° C. for 6 hours or more, the compression rupture stress when the frozen milk fat composition produced by freezing was thawed reached 1,500 gf / cm 2 or more, and the holding time , The compressive rupture stress tended to increase as the length became longer. Therefore, by holding the milk fat composition of the present invention at 5 ° C. for 6 to 48 hours and then freezing it to produce a frozen milk fat composition, even when thawed, syneresis and tissue embrittlement are further suppressed. It was found that a frozen milk fat composition could be produced. Further, in the process of producing the milk fat composition of the present invention, a specific flavor can be imparted by adding enzymes such as lipase and rennet, or lactic acid bacteria. When these enzymes and lactic acid bacteria are added, it is desirable that the milk fat composition be heated to 85 ° C. or higher to inactivate the enzymes and lactic acid bacteria as necessary.
【００１４】[0014]
【試験例２】生乳 (脂肪含有率 3.9％、タンパク質含有
率 2.8％) 30kgをプレート式殺菌機に通液して95℃、２
秒の加熱殺菌を行った後、この殺菌乳を遠心分離機で脱
脂乳とクリーム (脂肪含有率49％、タンパク質含有率
1.8％) とに分離した。そして、再度、分離したクリー
ムを遠心分離機で分離して、高脂肪クリーム (脂肪含有
率75％、タンパク質含有率 0.7％、リン脂質含有率 0.3
％) 0.8kg を製造した。この乳脂肪組成物を製造直後に
密閉式ガラス容器に充填し、５℃で０時間保持又は５℃
で48時間保持した後、−20℃の冷凍庫で凍結保存して、
凍結乳脂肪組成物を製造した。そして、10週間凍結保存
した各凍結乳脂肪組成物の解凍時の離水率及び圧縮破断
応力を試験例１と同様に測定した。これによると、５℃
で０時間保持した後、凍結保存した凍結乳脂肪組成物の
解凍時の離水率は10.5％及び圧縮破断応力は 570gf/cm2
であり、離水が多く、かつ組織が脆弱でボロボロと崩れ
るという性質を有していることがわかった。また、５℃
で48時間保持した後、凍結保存した凍結乳脂肪組成物の
解凍時の離水率は 8.2％及び圧縮破断応力は 820gf/cm2
であり、５℃で０時間保持した後、凍結保存した凍結乳
脂肪組成物の解凍時の離水率よりは僅かに低下してお
り、また、圧縮破断応力も僅かに上昇していたが、離水
が多く、かつ組織が脆弱でボロボロと崩れるという性質
を有していることがわかった。[Test Example 2] 30 kg of raw milk (fat content: 3.9%, protein content: 2.8%) was passed through a plate-type sterilizer at 95 ° C for 2 hours.
After pasteurizing for 2 seconds, this pasteurized milk is centrifuged and skim milk and cream (fat content 49%, protein content
1.8%). Then, the separated cream is separated again by a centrifuge, and the high fat cream (fat content 75%, protein content 0.7%, phospholipid content 0.3%)
%) 0.8 kg was manufactured. Immediately after production, this milk fat composition is filled in a closed glass container and kept at 5 ° C. for 0 hour or 5 ° C.
After holding for 48 hours at -20 ℃ frozen in a freezer,
A frozen milk fat composition was produced. Then, the water separation rate and the compressive rupture stress at the time of thawing of each frozen milk fat composition stored frozen for 10 weeks were measured in the same manner as in Test Example 1. According to this, 5 ° C
, And the frozen milk fat composition that has been frozen and stored has a water separation rate of 10.5% upon thawing and a compressive rupture stress of 570 gf / cm 2.
It was found that there was a lot of water separation and the tissue was fragile and had a property of breaking down. 5 ° C
At 48 hours, and then the frozen milk fat composition which has been cryopreserved has a water separation rate of 8.2% upon thawing and a compressive rupture stress of 820 gf / cm 2.
After holding at 5 ° C. for 0 hour, the water release rate of the frozen milk fat composition stored frozen was slightly lower than the water release rate at the time of thawing, and the compressive rupture stress was also slightly increased. It was found that there was a lot of fragility and the tissue was fragile and had a property of falling apart.
【００１５】[0015]
【発明の実施の形態】本発明では、乳脂肪組成物全体が
乳成分98％以上で構成されており、乳脂肪組成物中の脂
肪含有率を60〜78％、タンパク質含有率を２〜10％及び
水分含有率を12〜30％、望ましくはさらにリン脂質含有
率を１〜４％とすることにより、凍結して保存及び流通
を行った後、解凍しても離水が抑制されており、かつ組
織の脆弱化が抑制されているという性質を有する凍結乳
脂肪組成物を製造するのに適した乳脂肪組成物を製造す
ることができる。また、本発明では、乳脂肪組成物全体
が乳成分98％以上で構成されており、乳脂肪組成物中の
脂肪含有率を60〜78％、タンパク質含有率を２〜10％及
び水分含有率を12〜30％、望ましくはさらにリン脂質含
有率を１〜４％とした乳脂肪組成物を凍結することによ
り、解凍しても離水が抑制されており、かつ組織の脆弱
化が抑制されているという性質を有する凍結乳脂肪組成
物を製造することができる。さらに、本発明では、乳脂
肪組成物全体が乳成分98％以上で構成されており、乳脂
肪組成物中の脂肪含有率を60〜78％、タンパク質含有率
を２〜10％及び水分含有率を12〜30％、望ましくはさら
にリン脂質含有率を１〜４％とした乳脂肪組成物を凍結
するに際して、乳脂肪組成物を５〜10℃の温度で６〜48
時間保持した後、凍結することにより、凍結保存性に優
れていて、解凍しても、離水及び組織の脆弱化がより抑
制された凍結乳脂肪組成物を製造することができる。本
発明の凍結乳脂肪組成物は、飲料、デザート、乳製品、
調理食品、菓子類、パン類又は麺類等の食品に使用した
り、ソース、ドレッシング等の調味料に使用したり、広
く食品分野で利用することができる。次に、実施例を示
し、本発明をさらに詳しく説明する。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the whole milk fat composition is composed of 98% or more of a milk component, and the fat content in the milk fat composition is 60 to 78% and the protein content is 2 to 10%. % And a water content of 12 to 30%, desirably a phospholipid content of 1 to 4%, so that after freezing and storage and distribution, dewatering is suppressed even when thawed, In addition, a milk fat composition suitable for producing a frozen milk fat composition having a property of suppressing tissue weakness can be produced. In the present invention, the whole milk fat composition is composed of 98% or more of the milk component, and the fat content in the milk fat composition is 60 to 78%, the protein content is 2 to 10%, and the water content is By freezing a milk fat composition having a phospholipid content of 12 to 30%, more preferably a phospholipid content of 1 to 4%, so that water separation is suppressed even when thawed, and tissue fragility is suppressed. Frozen milk fat composition having the property of Furthermore, in the present invention, the whole milk fat composition is composed of 98% or more of the milk component, the fat content in the milk fat composition is 60 to 78%, the protein content is 2 to 10%, and the water content is When the milk fat composition having a phospholipid content of 1 to 4% is frozen, the milk fat composition is heated at a temperature of 5 to 10 ° C and a temperature of 6 to 48%.
By freezing after holding for a time, it is possible to produce a frozen milk fat composition which has excellent cryopreservability, and in which even when thawed, water separation and tissue weakening are further suppressed. The frozen milk fat composition of the present invention, beverages, desserts, dairy products,
It can be used for foods such as cooked foods, confectioneries, breads or noodles, used for seasonings such as sauces and dressings, and widely used in the food field. Next, the present invention will be described in more detail with reference to Examples.
【００１６】[0016]
【実施例１】生乳 (脂肪含有率 3.8％、タンパク質含有
率 2.7％) 30kgをプレート式殺菌機に通液して95℃、２
秒の加熱殺菌を行った後、この殺菌乳を遠心分離機で脱
脂乳とクリーム (脂肪含有率48％、タンパク質含有率
1.6％) とに分離した。そして、再度、分離したクリー
ムを遠心分離機で分離して、高脂肪クリーム (脂肪含有
率79％、タンパク質含有率 1.1％、水分含有率16.5％)
0.8kg を調製した。一方、分離した脱脂乳を減圧濃縮し
て脱脂濃縮乳 (脂肪含有率 0.1％、タンパク質含有率17
％、水分含有率52％) を調製した。そして、この脱脂濃
縮乳 0.2kgを上記の高脂肪クリーム 0.8kgに加えて撹拌
機で十分混合し、乳脂肪組成物 (脂肪含有率63％、タン
パク質含有率 4.3％、水分含有率23.5％) １kgを製造し
た。この乳脂肪組成物を製造直後に密閉式ガラス容器に
充填し、５℃で６時間保持又は５℃で24時間保持した
後、−20℃の冷凍庫で凍結保存して、凍結乳脂肪組成物
を製造した。そして、10週間凍結保存した各凍結乳脂肪
組成物の微生物検査を行うと共に、解凍時の離水率及び
圧縮破断応力を試験例１と同様に測定した。測定結果を
表１に示す。Example 1 30 kg of raw milk (fat content 3.8%, protein content 2.7%) was passed through a plate-type sterilizer at 95 ° C.
After sterilization by heating for 2 seconds, this pasteurized milk and cream (fat content 48%, protein content
1.6%). Then, the separated cream is separated again by a centrifuge, and a high fat cream (fat content 79%, protein content 1.1%, moisture content 16.5%)
0.8 kg was prepared. On the other hand, the separated skim milk is concentrated under reduced pressure to obtain skim-concentrated milk (fat content 0.1%, protein content 17%).
%, Water content 52%). Then, 0.2 kg of the defatted concentrated milk is added to 0.8 kg of the above high fat cream and thoroughly mixed with a stirrer, and 1 kg of a milk fat composition (fat content 63%, protein content 4.3%, moisture content 23.5%) is obtained. Was manufactured. Immediately after production, this milk fat composition was filled in a closed glass container, kept at 5 ° C. for 6 hours or kept at 5 ° C. for 24 hours, and then frozen and stored in a freezer at −20 ° C. to obtain a frozen milk fat composition. Manufactured. Then, a microbiological test was performed on each frozen milk fat composition that had been frozen and stored for 10 weeks, and the water separation rate and the compressive rupture stress at the time of thawing were measured in the same manner as in Test Example 1. Table 1 shows the measurement results.
【００１７】[0017]
【表１】 ────────────────────────────── ５℃、６時間保持 ５℃、24時間保持 ────────────────────────────── 一般細菌 100cfu以下 100cfu以下 カビ、酵母 未検出 未検出 離水率 1.9 ％ 0.6 ％ 圧縮破断応力 1,770gf/cm2 2,620gf/cm2 ────────────────────────────── [Table 1] 保持 5 ℃, 6 hours hold 5 ℃, 24 hours hold 、 ────────────────────────── General bacteria 100 cfu or less 100 cfu or less Mold, yeast Not detected Not detected Water separation 1.9% 0.6% Compressive rupture stress 1,770gf / cm 2 2,620gf / cm 2 ──────────────────────────────
【００１８】これにより、本発明の凍結乳脂肪組成物
は、微生物的に問題がなく、解凍しても離水が少なく、
かつ強固な組織を維持した安定な水中油型乳脂肪組成物
であることがわかった。また、本発明の乳脂肪組成物
は、凍結保存に適した水中油型乳脂肪組成物であること
もわかった。As a result, the frozen milk fat composition of the present invention has no microbial problem, has little water separation even when thawed,
It was also found that the composition was a stable oil-in-water milk fat composition that maintained a strong tissue. It was also found that the milk fat composition of the present invention was an oil-in-water milk fat composition suitable for cryopreservation.
【００１９】[0019]
【実施例２】分画分子量10,000ダルトンのアルミナを主
体とするセラミック膜(2P28T、日本碍子社製）を使用
し、生乳 (脂肪含有率 3.8％、タンパク質含有率 2.7
％) 30kgを限外濾過して、濃縮乳 (脂肪含有率 7.6％、
タンパク質含有率 5.4％) 15kgを調製し、この濃縮乳を
遠心分離機で分離して、高脂肪クリーム (脂肪含有率76
％、タンパク質含有率 1.9％、水分含有率20.2％) １kg
を調製した。この高脂肪クリーム１kgにバターミルク粉
(脂肪含有率 6.0％、タンパク質含有率32％、リン脂質
含有率1.3 ％) 0.086kg を加えて撹拌機で十分混合し、
乳脂肪組成物 (脂肪含有率70.5％、タンパク質含有率
4.1％、リン脂質含有率 1.2％、水分含有率19％) 調製
した後、この乳脂肪組成物をプレート式殺菌機に通液し
て95℃、２秒の加熱殺菌行い、乳脂肪組成物0.75kgを製
造した。この乳脂肪組成物を製造直後に密閉式ガラス容
器に充填し、10℃で６時間保持又は10℃で24時間保持し
た後、−20℃の冷凍庫で凍結保存して、凍結乳脂肪組成
物を製造した。そして、10週間凍結保存した各凍結乳脂
肪組成物の微生物検査を行うと共に、解凍時の離水率及
び圧縮破断応力を試験例１と同様に測定した。測定結果
を表２に示す。Example 2 Using a ceramic membrane (2P28T, manufactured by Nippon Insulators Co., Ltd.) mainly composed of alumina having a molecular weight cut off of 10,000 daltons, raw milk (fat content 3.8%, protein content 2.7%)
%) By ultrafiltration of 30kg, concentrated milk (fat content 7.6%,
Protein content 5.4%) 15 kg was prepared, and the concentrated milk was separated by centrifugal separator to obtain a high fat cream (fat content 76%).
%, Protein content 1.9%, moisture content 20.2%) 1kg
Was prepared. 1 kg of this high fat cream contains buttermilk powder
(Fat content 6.0%, protein content 32%, phospholipid content 1.3%) Add 0.086kg and mix well with a stirrer,
Milk fat composition (fat content 70.5%, protein content
(4.1%, phospholipid content 1.2%, water content 19%) After the preparation, this milk fat composition was passed through a plate-type sterilizer and sterilized by heating at 95 ° C for 2 seconds to obtain a milk fat composition 0.75%. kg produced. Immediately after production, this milk fat composition was filled in a closed glass container, kept at 10 ° C. for 6 hours or kept at 10 ° C. for 24 hours, and then frozen and stored in a freezer at −20 ° C. to obtain a frozen milk fat composition. Manufactured. Then, a microbiological test was performed on each frozen milk fat composition that had been frozen and stored for 10 weeks, and the water separation rate and the compressive rupture stress at the time of thawing were measured in the same manner as in Test Example 1. Table 2 shows the measurement results.
【００２０】[0020]
【表２】 ────────────────────────────── 10℃、６時間保持 10℃、24時間保持 ────────────────────────────── 一般細菌 100cfu以下 100cfu以下 カビ、酵母 未検出 未検出 離水率 1.6 ％ 0.6 ％ 圧縮破断応力 2,180gf/cm2 3,650gf/cm2 ────────────────────────────── [Table 2] 保持 Maintain at 10 ℃ for 6 hours Maintain at 10 ℃ for 24 hours ──── ────────────────────────── General bacteria 100 cfu or less 100 cfu or less Mold, yeast Not detected Not detected Water separation 1.6% 0.6% Compressive rupture stress 2,180gf / cm 2 3,650gf / cm 2 ──────────────────────────────
【００２１】これにより、本発明の凍結乳脂肪組成物
は、微生物的に問題がなく、解凍しても離水が少なく、
かつ強固な組織を維持した安定な水中油型乳脂肪組成物
であることがわかった。また、本発明の乳脂肪組成物
は、凍結保存に適した水中油型乳脂肪組成物であること
もわかった。Thus, the frozen milk fat composition of the present invention has no microbial problems, has little water separation even when thawed,
It was also found that the composition was a stable oil-in-water milk fat composition that maintained a strong tissue. It was also found that the milk fat composition of the present invention was an oil-in-water milk fat composition suitable for cryopreservation.
【００２２】[0022]
【実施例３】生乳 (脂肪含有率 3.8％、タンパク質含有
率 2.7％) 30kgをプレート式殺菌機に通液して95℃、２
秒の加熱殺菌を行った後、この殺菌乳を遠心分離機で脱
脂乳とクリーム (脂肪含有率48％、タンパク質含有率
1.6％) とに分離した。そして、再度、分離したクリー
ムを遠心分離機で分離して、高脂肪クリーム (脂肪含有
率79％、タンパク質含有率 1.1％、リン脂質含有率 0.8
％、水分含有率16.5％)0.8kgを調製した。一方、分画分
子量10,000ダルトンのアルミナを主体とするセラミック
膜(2P28T、日本碍子社製）を使用し、バターミルクを限
外濾過して濃縮した後、凍結乾燥して、バターミルク濃
縮物粉 (脂肪含有率14％、タンパク質含有率78％、リン
脂質含有率 3.0％) を調製した。そして、このバターミ
ルク濃縮物粉0.08kgを上記の高脂肪クリーム 0.8kgに加
えて撹拌機で十分混合し、乳脂肪組成物 (脂肪含有率73
％、タンパク質含有率 8.0％、リン脂質含有率１％、水
分含有率18％) 0.85kgを製造した。この乳脂肪組成物を
製造直後に密閉式ガラス容器に充填し、５℃で６時間保
持又は５℃で24時間保持した後、−20℃の冷凍庫で凍結
保存して、凍結乳脂肪組成物を製造した。そして、12週
間凍結保存した各凍結乳脂肪組成物の微生物検査を行う
と共に、解凍時の離水率及び圧縮破断応力を試験例１と
同様に測定した。測定結果を表３に示す。Example 3 30 kg of raw milk (fat content 3.8%, protein content 2.7%) was passed through a plate-type sterilizer at 95 ° C.
After sterilization by heating for 2 seconds, this pasteurized milk and cream (fat content 48%, protein content
1.6%). Then, the separated cream is separated again by a centrifuge, and the high fat cream (fat content 79%, protein content 1.1%, phospholipid content 0.8%)
%, Water content 16.5%). On the other hand, using a ceramic membrane (2P28T, manufactured by Nippon Insulators Co., Ltd.) mainly composed of alumina with a molecular weight cutoff of 10,000 daltons, ultra-filters and concentrates buttermilk, freeze-drys it and freezes the buttermilk concentrate powder ( Fat content 14%, protein content 78%, phospholipid content 3.0%). Then, 0.08 kg of this buttermilk concentrate powder was added to 0.8 kg of the above high fat cream and mixed well with a stirrer to obtain a milk fat composition (fat content 73%).
%, Protein content 8.0%, phospholipid content 1%, moisture content 18%). Immediately after production, this milk fat composition was filled in a closed glass container, kept at 5 ° C. for 6 hours or kept at 5 ° C. for 24 hours, and then frozen and stored in a freezer at −20 ° C. to obtain a frozen milk fat composition. Manufactured. Then, a microbial test was performed on each frozen milk fat composition stored frozen for 12 weeks, and the water separation rate and the compressive rupture stress at the time of thawing were measured in the same manner as in Test Example 1. Table 3 shows the measurement results.
【００２３】[0023]
【表３】 ────────────────────────────── ５℃、６時間保持 ５℃、24時間保持 ────────────────────────────── 一般細菌 100cfu以下 100cfu以下 カビ、酵母 未検出 未検出 離水率％ 1.4 0.4 圧縮破断応力 2,030gf/cm2 3,510gf/cm2 ────────────────────────────── [Table 3] 5 ℃, 6 hours hold 5 ℃, 24 hours hold ────────────────────────── General bacteria 100 cfu or less 100 cfu or less Mold, yeast Not detected Not detected Water separation% 1.4 0.4 Compressive rupture stress 2,030 gf / cm 2 3,510gf / cm 2 ──────────────────────────────
【００２４】これにより、本発明の凍結乳脂肪組成物
は、微生物的に問題がなく、解凍しても離水が少なく、
かつ強固な組織を維持した安定な水中油型乳脂肪組成物
であることがわかった。また、本発明の乳脂肪組成物
は、凍結保存に適した水中油型乳脂肪組成物であること
もわかった。As a result, the frozen milk fat composition of the present invention has no microbial problems, has little water separation even when thawed,
It was also found that the composition was a stable oil-in-water milk fat composition that maintained a strong tissue. It was also found that the milk fat composition of the present invention was an oil-in-water milk fat composition suitable for cryopreservation.
【００２５】[0025]
【実施例４】生乳 (脂肪含有率 3.9％、タンパク質含有
率 2.8％) 30kgをプレート式殺菌機に通液して95℃、２
秒の加熱殺菌を行った後、この殺菌乳を遠心分離機で脱
脂乳とクリーム (脂肪含有率49％、タンパク質含有率
1.8％) とに分離した。次に、このクリームに、ラクト
コッカス・クレモリス(Lactococcus cremoris) 及びラ
クトコッカス・ラクチス(Lactococcus lactis) からな
るチーズ製造用乳酸菌スターター (クリスチャン・ハン
セン社製) を接種し、35℃で30分間保持して、クリーム
を発酵させた後、加温し、85℃で15分間保持して乳酸菌
スターターを失活させた。そして、再度、発酵させたク
リームを遠心分離機で分離して、高脂肪クリーム (脂肪
含有率78％、タンパク質含有率 1.0％、水分含有率17.5
％) 0.8kgを調製した。この高脂肪クリーム 0.8kgにバ
ターミルク粉 (脂肪含有率6.0 ％、タンパク質含有率3
0.5％、リン脂質含有率 1.8％、水分含有率 3.5％) 0.0
65kg を加えて撹拌機で十分混合し、乳脂肪組成物 (脂
肪含有率72.7％、タンパク質含有率 3.1％、リン脂質含
有率 1.0％、水分含有率16.5％) 0.85kgを製造した。こ
の乳脂肪組成物を製造直後に密閉式ガラス容器に充填
し、５℃で６時間保持及び５℃で24時間保持した後、−
20℃の冷凍庫で凍結保存して、凍結乳脂肪組成物を製造
した。そして、12週間凍結保存した各凍結乳脂肪組成物
の微生物検査を行うと共に、解凍時の離水率及び圧縮破
断応力を試験例１と同様に測定した。測定結果を表４に
示す。Example 4 30 kg of raw milk (fat content: 3.9%, protein content: 2.8%) was passed through a plate-type sterilizer at 95 ° C.
After pasteurizing for 2 seconds, this pasteurized milk is centrifuged and skim milk and cream (fat content 49%, protein content
1.8%). Next, the cream was inoculated with a lactic acid bacterium starter for cheese production consisting of Lactococcus cremoris (Lactococcus cremoris ) and Lactococcus lactis ( manufactured by Christian Hansen) and kept at 35 ° C. for 30 minutes. After fermenting the cream, the mixture was heated and kept at 85 ° C. for 15 minutes to inactivate the lactic acid bacteria starter. Then, the fermented cream is separated again by a centrifuge, and the high-fat cream (fat content 78%, protein content 1.0%, moisture content 17.5
%) 0.8 kg was prepared. 0.8 kg of this high fat cream contains buttermilk powder (fat content 6.0%, protein content 3
(0.5%, phospholipid content 1.8%, moisture content 3.5%) 0.0
65 kg was added and mixed well with a stirrer to produce 0.85 kg of a milk fat composition (fat content 72.7%, protein content 3.1%, phospholipid content 1.0%, water content 16.5%). Immediately after production, this milk fat composition was filled in a closed glass container, and kept at 5 ° C for 6 hours and at 5 ° C for 24 hours.
It was frozen and stored in a freezer at 20 ° C. to produce a frozen milk fat composition. Then, a microbial test was performed on each frozen milk fat composition stored frozen for 12 weeks, and the water separation rate and the compressive rupture stress at the time of thawing were measured in the same manner as in Test Example 1. Table 4 shows the measurement results.
【００２６】[0026]
【表４】 ────────────────────────────── ５℃、６時間保持 ５℃、24時間保持 ────────────────────────────── 一般細菌 100cfu以下 100cfu以下 カビ、酵母 未検出 未検出 離水率 1.5 ％ 0.3 ％ 圧縮破断応力 1,870gf/cm2 3,320gf/cm2 ────────────────────────────── [Table 4] 保持 Hold at 5 ℃ for 6 hours 5 ℃ and hold for 24 hours ──── ────────────────────────── General bacteria 100 cfu or less 100 cfu or less Mold, yeast Not detected Not detected Water separation 1.5% 0.3% Compressive rupture stress 1,870 gf / cm 2 3,320gf / cm 2 ──────────────────────────────
【００２７】これにより、本発明の凍結乳脂肪組成物
は、微生物的に問題がなく、解凍しても離水が少なく、
かつ強固な組織を維持した安定な水中油型乳脂肪組成物
であることがわかった。また、本発明の乳脂肪組成物
は、凍結保存に適した水中油型乳脂肪組成物であること
もわかった。As a result, the frozen milk fat composition of the present invention has no microbial problem, has little water separation even when thawed,
It was also found that the composition was a stable oil-in-water milk fat composition that maintained a strong tissue. It was also found that the milk fat composition of the present invention was an oil-in-water milk fat composition suitable for cryopreservation.
【００２８】[0028]
【発明の効果】本発明の乳脂肪組成物は、乳成分98％以
上で構成されており、乳タンパク質や乳リン脂質を配合
することにより、凍結して保存及び流通を行った後、解
凍しても、離水及び組織の脆弱化が抑制されているとい
う性質を有する凍結乳脂肪組成物を製造するのに適した
ものとなった。そして、この乳脂肪組成物を凍結して製
造した凍結乳脂肪組成物は、解凍時の離水及び組織の脆
弱化が抑制されているという性質を有するので、飲料、
デザート、乳製品、調理食品、菓子類、パン類又は麺類
等の食品に使用したり、ソース、ドレッシング等の調味
料に使用したり、広く食品分野で利用することができ
る。EFFECT OF THE INVENTION The milk fat composition of the present invention comprises 98% or more of a milk component, and is mixed with milk protein and milk phospholipid to be frozen, stored and distributed, and then thawed. Even so, it became suitable for producing a frozen milk fat composition having the property of preventing water separation and tissue weakening. And the frozen milk fat composition produced by freezing this milk fat composition has the property that water separation and tissue weakening during thawing are suppressed, so that beverages,
It can be used for foods such as desserts, dairy products, cooked foods, confectioneries, breads and noodles, used for seasonings such as sauces and dressings, and widely used in the food field.
【図１】試験例１における各凍結乳脂肪組成物の解凍時
の離水率を示す。FIG. 1 shows the water separation rate at the time of thawing of each frozen milk fat composition in Test Example 1.
【図２】試験例１における各凍結乳脂肪組成物の解凍時
の圧縮破断応力を示す。FIG. 2 shows the compressive rupture stress at the time of thawing of each frozen milk fat composition in Test Example 1.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 川地 康治 埼玉県川越市大袋新田846−11 (72)発明者 堂迫 俊一 埼玉県浦和市北浦和５−15−39−616 Ｆターム(参考） 4B001 AC06 AC15 AC20 AC31 AC99 BC06 BC07 BC14 EC04 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Koji Kawachi, Inventor 846-11, Obukuro-Nitta, Kawagoe-shi, Saitama (72) Shunichi Dosako 5-15-39-616, F-term (reference) 4B001 AC06 AC15 AC20 AC31 AC99 BC06 BC07 BC14 EC04
Claims (4)
成されており、脂肪含有率60〜78％、タンパク質含有率
２〜10％及び水分含有率12〜30％である凍結乳脂肪組成
物の製造に適した性質を有する乳脂肪組成物。1. A frozen milk fat wherein the whole milk fat composition is composed of 98% or more of a milk component and has a fat content of 60 to 78%, a protein content of 2 to 10% and a water content of 12 to 30%. A milk fat composition having properties suitable for the manufacture of the composition.
る請求項１に記載の乳脂肪組成物。2. The milk fat composition according to claim 1, further comprising a phospholipid content of 1 to 4%.
凍結した凍結乳脂肪組成物。3. A frozen milk fat composition obtained by freezing the milk fat composition according to claim 1 or 2.
時間保持した後、凍結した請求項３に記載の凍結乳脂肪
組成物。4. The milk fat composition is treated at a temperature of 5 to 10 ° C. and a temperature of 6 to 48
The frozen milk fat composition according to claim 3, which has been frozen for a period of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04614499A JP3237831B2 (en) | 1999-02-24 | 1999-02-24 | Milk fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04614499A JP3237831B2 (en) | 1999-02-24 | 1999-02-24 | Milk fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000236809A true JP2000236809A (en) | 2000-09-05 |
| JP3237831B2 JP3237831B2 (en) | 2001-12-10 |
Family
ID=12738785
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04614499A Expired - Fee Related JP3237831B2 (en) | 1999-02-24 | 1999-02-24 | Milk fat composition |
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| Country | Link |
|---|---|
| JP (1) | JP3237831B2 (en) |
Cited By (6)
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|---|---|---|---|---|
| JP2005046139A (en) * | 2003-07-11 | 2005-02-24 | Asahi Denka Kogyo Kk | Fermented dairy product and method for producing the same |
| JP2009225766A (en) * | 2008-03-25 | 2009-10-08 | Morinaga Milk Ind Co Ltd | Edible cream |
| JP2009279012A (en) * | 2003-07-11 | 2009-12-03 | Adeka Corp | Fermented dairy product and method for preparation of the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005046139A (en) * | 2003-07-11 | 2005-02-24 | Asahi Denka Kogyo Kk | Fermented dairy product and method for producing the same |
| JP2009279012A (en) * | 2003-07-11 | 2009-12-03 | Adeka Corp | Fermented dairy product and method for preparation of the same |
| JP4754013B2 (en) * | 2003-07-11 | 2011-08-24 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
| JP2009225766A (en) * | 2008-03-25 | 2009-10-08 | Morinaga Milk Ind Co Ltd | Edible cream |
| WO2012176687A1 (en) * | 2011-06-22 | 2012-12-27 | ビタミン乳業株式会社 | Freeze tolerant cream and method for producing same |
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| JP2014003906A (en) * | 2011-06-22 | 2014-01-16 | Vitamin Milk Products Co Ltd | Cream having freezing resistance, and manufacturing method thereof |
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| JP4906979B1 (en) * | 2011-09-20 | 2012-03-28 | オリエンタル酵母工業株式会社 | Method for producing frozen fresh cream for whipping |
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| WO2016002920A1 (en) * | 2014-07-04 | 2016-01-07 | 株式会社明治 | Cream and method for manufacturing same |
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|---|---|
| JP3237831B2 (en) | 2001-12-10 |
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