JP2001269114A - Reconstituted cream defrosted from freezing - Google Patents
Reconstituted cream defrosted from freezingInfo
- Publication number
- JP2001269114A JP2001269114A JP2000085370A JP2000085370A JP2001269114A JP 2001269114 A JP2001269114 A JP 2001269114A JP 2000085370 A JP2000085370 A JP 2000085370A JP 2000085370 A JP2000085370 A JP 2000085370A JP 2001269114 A JP2001269114 A JP 2001269114A
- Authority
- JP
- Japan
- Prior art keywords
- cream
- starch
- freeze
- viscosity
- reduced
- 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
- 239000006071 cream Substances 0.000 title claims abstract description 101
- 238000007710 freezing Methods 0.000 title abstract description 4
- 230000008014 freezing Effects 0.000 title abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 56
- 235000019698 starch Nutrition 0.000 claims abstract description 55
- 239000008107 starch Substances 0.000 claims abstract description 51
- 235000013351 cheese Nutrition 0.000 claims abstract description 19
- 235000013373 food additive Nutrition 0.000 claims abstract description 15
- 239000002778 food additive Substances 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000011282 treatment Methods 0.000 description 17
- 238000004945 emulsification Methods 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000839 emulsion Substances 0.000 description 11
- 239000000843 powder Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 10
- 239000007864 aqueous solution Substances 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000015243 ice cream Nutrition 0.000 description 8
- 229920000881 Modified starch Polymers 0.000 description 6
- 239000008346 aqueous phase Substances 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 6
- 238000004770 highest occupied molecular orbital Methods 0.000 description 6
- 235000015155 buttermilk Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000019426 modified starch Nutrition 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000008256 whipped cream Substances 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000005457 ice water Substances 0.000 description 3
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 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
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 101150002378 gC gene Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、解凍した凍結クリ
ーム及び／又はクリームチーズ、乳成分及び澱粉から構
成され、乳化剤や安定剤といった食品添加物を添加しな
くとも、生クリーム様の粘度及びホイップ性を有するこ
とを特徴とする凍結解凍還元クリームに関する。また、
本発明は、該凍結解凍還元クリームを配合した食品に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen cream and / or cream cheese, a dairy component and a starch. The present invention provides a fresh cream-like viscosity and whipping without the addition of food additives such as emulsifiers and stabilizers. The present invention relates to a freeze-thaw reduced cream characterized by having a property. Also,
The present invention relates to a food containing the freeze-thaw reduced cream.
【０００２】[0002]
【従来の技術】生クリームは、洋菓子や料理等多岐にわ
たって利用されており、乳脂肪を主成分とする素材とし
て非常に価値の高い乳製品である。しかし、生クリーム
をフレッシュな状態で長期間にわたって維持すること
は、物性的にも微生物的にも困難であり、保存期間は、
通常の生クリームで約１週間である。そこで、生クリー
ムの保存期間を延長するために、苛酷な条件の殺菌処理
や滅菌処理により保存性を向上させることが行われてき
た。しかし、これらの殺菌処理や滅菌処理では、オイル
オフや固化という品質の著しい低下を引き起こすという
問題があった。2. Description of the Related Art Fresh cream is used in a wide variety of applications such as Western confectionery and cooking, and is a very valuable dairy product as a material containing milk fat as a main component. However, it is difficult to maintain fresh cream in a fresh state for a long period of time, both physically and microbiologically.
It takes about one week with normal fresh cream. Therefore, in order to extend the storage period of the fresh cream, the preservability has been improved by sterilization or sterilization under severe conditions. However, these sterilization treatments and sterilization treatments have a problem of causing a marked reduction in quality such as oil-off and solidification.
【０００３】また、生クリームを凍結させて長期間保存
した後、解凍して還元クリームとする検討も行われてき
た。しかし、凍結解凍処理したクリームでは、オイルオ
フや離水という品質の著しい低下を引き起こすという問
題があった。そこで、再乳化させるために均質処理する
ことも検討されているが、凍結解凍クリームの乳化は修
復できず、乳化安定性が低く、生クリームのような粘度
やホイップ性を持たない、品質が著しく低下したクリー
ムしか得られなかった。そのため、生クリームを凍結保
存した場合には、乳化剤や安定剤といった食品添加物を
添加して、乳化安定性、熱安定性、粘度、ホイップ性を
付与した還元クリームが製造されていた。[0003] In addition, studies have been conducted on frozen cream, which is stored for a long period of time and then thawed to obtain a reduced cream. However, freeze-thawed creams have the problem of causing a marked reduction in quality such as oil off and water separation. Therefore, the homogenization treatment for re-emulsification is also being studied, but the emulsification of the freeze-thawed cream cannot be repaired, the emulsion stability is low, and it does not have the viscosity and whipping property like fresh cream, the quality is remarkable Only a reduced cream was obtained. Therefore, when fresh cream is stored frozen, food additives such as emulsifiers and stabilizers are added to produce reduced creams having emulsification stability, heat stability, viscosity and whipping properties.
【０００４】しかし、食品添加物を使用すると、食品添
加物特有の風味により、クリーム本来の風味に悪影響を
及ぼすことがあった。また、近年、消費者の健康指向に
より、食品添加物無添加の食品が求められるようになっ
てきており、乳化剤や安定剤といった食品添加物を添加
せずに、生クリーム様の乳化安定性、粘度、風味、ホイ
ップ性を持った凍結解凍還元クリームの開発が望まれて
いた。However, when a food additive is used, the flavor inherent in the food additive may adversely affect the original flavor of the cream. In recent years, due to the health orientation of consumers, foods without food additives have been required, and without adding food additives such as emulsifiers and stabilizers, emulsion stability like fresh cream, Development of a freeze-thaw reduced cream having viscosity, flavor, and whipping properties has been desired.
【０００５】一方、澱粉は主に食品の物性改良剤とし
て、様々な食品に利用されている。また、これらの澱粉
を化学処理して機能性を付与した化工澱粉も物性改良剤
として広く利用されている。最近では、熱安定性が高
く、乳化特性を付与した化工澱粉が市販されており、低
温及び室温といった通常の温度域のみでなく、加熱殺
菌、加熱滅菌及びレトルト処理といった高温域において
も、物性改良剤として利用されている。[0005] On the other hand, starch is used in various foods mainly as a property improving agent for foods. Also, modified starches obtained by chemically treating these starches to impart functionality are widely used as physical property improvers. Recently, chemically modified starch with high heat stability and emulsifying properties has been marketed, and its physical properties have been improved not only in the normal temperature range such as low temperature and room temperature, but also in the high temperature range such as heat sterilization, heat sterilization and retort treatment. It is used as an agent.
【０００６】従来、クリーム類に対して澱粉を利用した
例はいくつかあり、技術的には大きく2つに分かれる。1
つは、アルファ化澱粉や還元澱粉糖化物を添加し、凍
結、解凍後も組織の良好なホイップクリームの状態を維
持させた「凍結解凍耐性を有するホイップクリーム」であ
り（特開平07-008174号公報及び特開平09-094061号公
報）、もう1つは、乳化澱粉を添加し、食品添加物を添
加することなく乳化ができる「水中油型乳化油脂組成物」
である（特開平11-146756号公報）。Heretofore, there have been several examples in which starch is used for creams, and they are technically roughly divided into two. 1
One is a “freeze-thaw-resistant whipped cream” obtained by adding a pregelatinized starch or a reduced starch saccharified product and maintaining a state of a whipped cream having a good tissue even after freezing and thawing (Japanese Patent Laid-Open No. 07-008174). JP-A-09-094061) and the other is an "oil-in-water emulsified oil / fat composition" which can be emulsified without adding food additives by adding emulsified starch.
(JP-A-11-146756).
【０００７】しかし、前者では、いずれも乳化剤や安定
剤といった食品添加物が添加されている。また、後者で
は、乳化剤等の食品添加物を添加することなく、安定な
水中油型乳化油脂組成物を得ることができるが、この水
中油型乳化油脂組成物は、レトルト処理レベルの加熱に
おいてもオイルオフしない、耐熱性に優れたことを特徴
とする乳化物であり、生クリーム様の粘度及びホイップ
性を有するものではない。However, in the former, food additives such as emulsifiers and stabilizers are added. In the latter, a stable oil-in-water emulsified fat / oil composition can be obtained without adding a food additive such as an emulsifier, but this oil-in-water emulsified fat / oil composition can be obtained even when heated at a retort treatment level. It is an emulsion characterized by excellent heat resistance without oil off and does not have the viscosity and whipping properties of a fresh cream.
【０００８】[0008]
【発明が解決しようとする課題】本発明は、凍結クリー
ム及び／又はクリームチーズを原料として、乳化剤や安
定剤といった食品添加物を添加しなくとも、生クリーム
様の粘度及びホイップ性を有する凍結解凍還元クリーム
を提供することを課題とする。DISCLOSURE OF THE INVENTION The present invention relates to a freeze-thawing method using frozen cream and / or cream cheese as a raw material, which has the viscosity and whipping properties of fresh cream without adding food additives such as emulsifiers and stabilizers. It is an object to provide a reduced cream.
【０００９】[0009]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために、鋭意研究を行ってきたところ、澱粉
水溶液を調製して粘度を低下させる処理をした後、解凍
した凍結クリーム及び／又は凍結クリームチーズ、乳成
分を混合し、再乳化することで、生クリーム様の粘度及
びホイップ性を有する凍結解凍還元クリームが得られる
ことを見出し、本発明を完成するに至った。なお、本発
明の凍結解凍還元クリームは、乳化安定性が高く、熱安
定性に優れ、乳本来の風味を保持しているという特徴を
有している。Means for Solving the Problems The present inventors have made intensive studies in order to solve the above-mentioned problems. As a result, after preparing a starch aqueous solution to reduce the viscosity, a thawed frozen cream was prepared. The present inventors have found that by mixing and / or re-emulsifying a frozen cream cheese and a milk component, a frozen-thawed reduced cream having a viscosity and whipping properties like a fresh cream can be obtained, thereby completing the present invention. In addition, the freeze-thaw reduced cream of the present invention is characterized by high emulsification stability, excellent heat stability, and retaining the original flavor of milk.
【００１０】[0010]
【発明の実施の形態】本発明の凍結解凍還元クリーム
は、解凍した凍結クリーム及び／又は凍結クリームチー
ズ、乳成分及び澱粉から構成される。凍結クリーム及び
凍結クリームチーズとしては、クリーム、クリームチー
ズ、ハイファットクリーム、ハイファットクリームチー
ズ等を凍結したものを使用することができる。より多く
の凍結クリームや凍結クリームチーズを使用すること
で、クリームやクリームチーズ本来の風味を維持するこ
とができるので、凍結クリーム及び／又は凍結クリーム
チーズは、凍結解凍還元クリーム中に20重量％以上、望
ましくは50重量％以上配合する。DETAILED DESCRIPTION OF THE INVENTION The freeze-thaw reduced cream of the present invention is composed of thawed frozen cream and / or frozen cream cheese, milk components and starch. As the frozen cream and the frozen cream cheese, frozen cream, cream cheese, high fat cream, high fat cream cheese and the like can be used. By using more frozen cream or frozen cream cheese, the original flavor of cream or cream cheese can be maintained, so that frozen cream and / or frozen cream cheese is more than 20% by weight in the freeze-thaw reduced cream. , Preferably 50% by weight or more.
【００１１】乳成分としては、脱脂乳、脱脂粉乳、バタ
ーミルク、バターミルク粉、バターゼラム粉、ホエー粉
等の乳由来の無脂乳固形分を高含有しているものを使用
することができるが、乳化をより安定に保つためには、
脱脂乳中のカルシウムを除去したカルシウム除去脱脂乳
（軟化脱脂乳）、カルシウム除去脱脂乳を乾燥させたカ
ルシウム除去脱脂粉乳（軟化脱粉）、あるいはカルシウ
ム除去カゼイン（軟化カゼイン）等を使用することが好
ましい。また、風味を向上させるためにバターミルク粉
等を使用することが好ましい。As the milk component, skim milk, skim milk powder, buttermilk, buttermilk powder, butterram powder, whey powder, and other milk-rich non-fat milk solids can be used. To keep the emulsification more stable,
It is possible to use calcium-free skim milk (softened skim milk) from which calcium in skim milk has been removed, calcium-free skim milk powder (softened skim milk) obtained by drying calcium-free skim milk, or calcium-free casein (softened casein). preferable. Further, it is preferable to use buttermilk powder or the like to improve the flavor.
【００１２】澱粉としては、小麦澱粉、コーンスター
チ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱
粉等の澱粉、あるいはこれらの澱粉をオクテニルコハク
酸エステル化処理した澱粉及び／又はオクテニルコハク
酸エステル化処理後にアルファ化した澱粉等を使用する
ことができる。なお、これらの乳化特性を有する化工澱
粉は、市販されている。Examples of the starch include starches such as wheat starch, corn starch, waxy corn starch, tapioca starch, potato starch, starch obtained by subjecting these starches to octenylsuccinate esterification, and / or starch that is pregelatinized after octenylsuccinate esterification treatment. Can be used. Incidentally, modified starches having these emulsifying properties are commercially available.
【００１３】これらの澱粉を、水、脱脂乳、あるいはバ
ターミルク等の水相成分に分散した後、徐々に撹拌して
加温しながら溶解し、澱粉水溶液を調製する。この澱粉
水溶液の粘度が、本発明の凍結解凍還元クリームの粘度
及びホイップ性に大きく影響する。澱粉水溶液中の澱粉
濃度を高くすると乳化安定性は増加するが、粘度が上昇
し、生クリーム様の粘度を有する凍結解凍還元クリーム
が得られず、しかも、粘度が高すぎると乳化そのものが
困難になり、本発明の凍結解凍還元クリームを製造でき
なくなる。そこで、粘度を低下させる処理を行って、澱
粉水溶液の粘度の上昇を抑制する。これにより、凍結解
凍還元クリームの目標とする脂肪含量に合わせ、澱粉水
溶液の粘度を調整することができる。[0013] These starches are dispersed in an aqueous phase component such as water, skim milk or buttermilk, and then gradually stirred and dissolved while heating to prepare an aqueous starch solution. The viscosity of the aqueous starch solution greatly affects the viscosity and whipping properties of the freeze-thawed reduced cream of the present invention. Increasing the starch concentration in the aqueous starch solution increases the emulsification stability, but increases the viscosity, making it impossible to obtain a freeze-thawed reduced cream having the viscosity of a fresh cream, and if the viscosity is too high, the emulsification itself becomes difficult. As a result, the freeze-thaw reduced cream of the present invention cannot be produced. Therefore, a treatment for lowering the viscosity is performed to suppress an increase in the viscosity of the aqueous starch solution. Thereby, the viscosity of the starch aqueous solution can be adjusted according to the target fat content of the freeze-thaw reduced cream.
【００１４】澱粉水溶液の粘度を低下させる処理として
は、例えば均質処理を挙げることができる。均質圧につ
いては、均質機に通液するだけでも澱粉水溶液の粘度を
低下させる効果があり、また、高い圧力をかけると澱粉
の乳化力が低下してしまうことから、0〜200kg/cm2が好
ましい。温度については、澱粉水溶液の特性上、処理を
行いやすくなるため、70℃以上、望ましくは90℃まで加
温する。The treatment for lowering the viscosity of the aqueous starch solution includes, for example, a homogenous treatment. For homogeneous pressure has the effect of lowering the viscosity of the starch solution alone is passed through the homogenizer, also, since the emulsifying power of the starch when applying a high pressure is reduced, 0~200kg / cm 2 is preferable. The temperature is raised to 70 ° C. or more, preferably 90 ° C., because the properties of the aqueous starch solution make the treatment easy.
【００１５】この澱粉水溶液と、解凍した凍結クリーム
及び／又は凍結クリームチーズ、及び通常の生クリーム
と比較した場合に不足している乳成分とを混合して予備
乳化し、充分に撹拌混合した後、均質圧30〜100kg/cm2
で均質処理して、目標とする脂肪球の平均粒子径を3.0
〜3.5μmに調整し、凍結解凍還元クリームを得る。な
お、凍結解凍還元クリーム中での澱粉濃度が0.1〜5重量
％、望ましくは0.5〜3重量％となるようにする。This starch aqueous solution is mixed with the thawed frozen cream and / or frozen cream cheese, and the milk component which is insufficient as compared with ordinary fresh cream, and preliminarily emulsified. , Homogeneous pressure 30-100kg / cm 2
And homogenize with the target fat globule average particle size of 3.0
Adjust to ~ 3.5 μm to obtain a freeze-thaw reduced cream. The starch concentration in the freeze-thaw reduced cream is adjusted to 0.1 to 5% by weight, preferably 0.5 to 3% by weight.
【００１６】このようにして得られた本発明の凍結解凍
還元クリームは、生クリームと同様の良好なホイップ特
性を有し、より滑らかなホイップクリームを調製するこ
とができる。さらに、加熱殺菌、加熱滅菌又はレトルト
処理等を行っても、高い乳化安定性を維持している。以
下に実施例を示し、本発明をさらに詳細に説明する。The freeze-thawed reduced cream of the present invention thus obtained has the same good whipping properties as fresh cream, and a smoother whipped cream can be prepared. Furthermore, even when heat sterilization, heat sterilization, retort treatment, or the like is performed, high emulsion stability is maintained. Hereinafter, the present invention will be described in more detail with reference to Examples.
【００１７】[0017]
【試験例１】（澱粉水溶液の澱粉濃度と粘度との関係）
化工澱粉である乳華（日澱化学社製）を水に分散させた
後、よく撹拌しながら80℃まで加熱し、1、２、４及び
６重量％の澱粉濃度の澱粉水溶液をそれぞれ3kgずつ調
製した。超高圧ホモジナイザー(Model GM-1 エスエムテ
ー社製)を用い、それぞれの澱粉水溶液350gを表1に示し
たそれぞれの均質圧で均質処理した後、40℃で、B型粘
度計（形式BL、東京計器社製）を用いて粘度を測定し
た。その結果を表１に示す。[Test Example 1] (Relationship between starch concentration and viscosity of starch aqueous solution)
After dispersing the modified starch wool (manufactured by Nisseki Chemical Co., Ltd.) in water, the mixture is heated to 80 ° C. with good stirring, and 3 kg each of 1, 2, 4, and 6% by weight starch aqueous solution of starch is added. Prepared. Using an ultra-high pressure homogenizer (Model GM-1 manufactured by SMT Co., Ltd.), 350 g of each starch aqueous solution was homogenized at the respective homogenous pressures shown in Table 1, and then at 40 ° C, a B-type viscometer (type BL, Tokyo Keiki Co., Ltd.) (Manufactured by K.K.). Table 1 shows the results.
【００１８】[0018]
【表１】 [Table 1]
【００１９】これによると、均質処理なしの場合、澱粉
の濃度が高くなると粘度は急激に高くなるが、均質処理
することにより粘度が低下し、均質圧の上昇とともに粘
度が低下することが分かった。According to this, it was found that when there was no homogenous treatment, the viscosity sharply increased when the starch concentration was increased, but the viscosity was decreased by the homogenous treatment, and the viscosity was decreased as the homogenous pressure was increased. .
【００２０】[0020]
【実施例１】（均質圧と凍結解凍還元クリームの安定性
との関係）化工澱粉である乳華（日澱化学社製）50gを
水2,110gに分散させた後、よく撹拌しながら80℃まで加
熱し、澱粉水溶液を調製した。超高圧ホモジナイザー(M
odel GM-1 エスエムテー社製)を用い、この澱粉溶液を
0、50、100、150、200、300及び500 kg/cm2のそれぞれ
の均質圧で均質処理した後、軟化脱粉50g及びバターミ
ルク粉（雪印乳業社製）50gを添加し、TK-HOMOミキサー
（特殊機化工業社製）を用いて充分に溶解して水相を調
製した。一方、凍結クリームチーズ（脂肪含量75重量
％）2,740gを70℃で溶解し、TK-HOMOミキサー（特殊機
化工業社製）で予備乳化して得られた凍結解凍クリーム
チーズを、TK-HOMOミキサー（特殊機化工業社製）で撹
拌（7,000rpm）している上記水相に徐々に添加し、全量
添加してから引き続き5分間予備乳化した。さらに均質
機（三和機械社製）を用い、50kg/cm 2の均質圧で均質処
理し、加熱殺菌（90℃、15秒間）した後、氷水中で冷却
して、澱粉含量1重量％、脂肪含量40重量％の凍結解凍
還元クリーム（７種類）を得た。Example 1 (Homogeneous pressure and stability of freeze-thaw reduced cream)
Relationship) 50g of milk starch (Nichiten Chemical Co., Ltd.)
After dispersing in 2,110 g of water, heat to 80 ° C while stirring well.
By heating, an aqueous starch solution was prepared. Ultra high pressure homogenizer (M
odel GM-1 manufactured by SMT Co., Ltd.)
0, 50, 100, 150, 200, 300 and 500 kg / cmTwoEach of
After homogenizing at a homogeneous pressure of
Add 50g of Luk powder (Snow Brand Milk Products Co., Ltd.) and mix with TK-HOMO mixer
Dissolve sufficiently using (Kiki Kika Kogyo Co., Ltd.) and adjust the aqueous phase.
Made. Meanwhile, frozen cream cheese (fat content 75 weight
%) 2,740g is melted at 70 ℃, and TK-HOMO mixer (special machine)
Freeze-thawed cream obtained by pre-emulsification with
Stir the cheese with a TK-HOMO mixer (manufactured by Tokushu Kika Kogyo).
Gradually add to the above aqueous phase with stirring (7,000 rpm)
After the addition, the mixture was preliminarily emulsified for 5 minutes. More homogeneous
50kg / cm using a machine (manufactured by Sanwa Kikai) TwoAt a homogeneous pressure of
And heat sterilization (90 ° C, 15 seconds), then cool in ice water
And freeze-thaw with a starch content of 1% by weight and a fat content of 40% by weight
Reduced creams (7 types) were obtained.
【００２１】このようにして得られた凍結解凍還元クリ
ームについて、乳化安定性及び熱安定性を調べた。凍結
解凍還元クリーム15mlを試験管に入れ、65℃で20分間
（乳化安定性）又は沸騰水中で10分間（熱安定性）保持
した後、遠心分離（1,000rpm、5分間）で分離した水相
の量を測定し、安定性の指標となる離水率を求めた。そ
の結果を図１（乳化安定性）及び図２（熱安定性）に示
す。これによると、均質圧が0〜200kg/cm2では、離水率
は5％程度であり、乳化安定性、熱安定性ともに良好で
あったが、200kg/cm2を越えると急激に離水率が高くな
り、乳化安定性、熱安定性ともに悪くなった。The freeze-thawed reduced cream thus obtained was examined for emulsion stability and heat stability. Put 15 ml of freeze-thaw reduced cream in a test tube, hold at 65 ° C for 20 minutes (emulsification stability) or in boiling water for 10 minutes (heat stability), and then separate by centrifugation (1,000 rpm, 5 minutes) the aqueous phase Was measured, and a water separation rate as an index of stability was determined. The results are shown in FIG. 1 (emulsion stability) and FIG. 2 (thermal stability). According to this, when the homogeneous pressure was 0 to 200 kg / cm 2 , the water separation rate was about 5%, and both the emulsification stability and the heat stability were good, but when it exceeded 200 kg / cm 2 , the water separation rate rapidly increased. As a result, the emulsion stability and the heat stability both deteriorated.
【００２２】[0022]
【実施例２】（凍結解凍還元クリームの澱粉濃度と安定
性との関係）表２に示す割合で化工澱粉である乳華（日
澱化学社製）を水に分散させた後、よく撹拌しながら80
℃まで加熱し、澱粉水溶液を調製した。Example 2 (Relationship between Starch Concentration and Stability of Freeze-Thawed Reduced Cream) Milk powder (manufactured by Nisseki Chemical Co., Ltd.), which is a modified starch, is dispersed in water in the proportions shown in Table 2 and stirred well. While 80
It heated to ° C and prepared starch aqueous solution.
【００２３】[0023]
【表２】 [Table 2]
【００２４】超高圧ホモジナイザー(Model GM-1 エスエ
ムテー社製)を用い、それぞれの澱粉水溶液を均質圧を
かけないで均質処理した後、軟化脱粉50g及びバターミ
ルク粉（雪印乳業社製）50gを添加し、TK-HOMOミキサー
（特殊機化工業社製）を用いて充分に溶解して水相を調
製した。一方、凍結クリームチーズ（脂肪含量75重量
％）2,740gを70℃で溶解し、TK-HOMOミキサー（特殊機
化工業社製）で予備乳化して得られた凍結解凍クリーム
チーズを、TK-HOMOミキサー（特殊機化工業社製）で撹
拌（7,000rpm）している上記水相に徐々に添加し、全量
添加してから引き続き5分間予備乳化した。さらに均質
機（三和機械社製）を用い、50kg/cm2の均質圧で均質処
理し、加熱殺菌（90℃、15秒間）した後、氷水中で冷却
して、表２に示す凍結解凍還元クリーム中の澱粉濃度で
脂肪含量40重量％の凍結解凍還元クリーム（７種類）を
得た。Using an ultrahigh pressure homogenizer (Model GM-1 manufactured by SMT Co.), each starch aqueous solution was homogenized without applying a homogenous pressure, and then 50 g of softened and deflocculated powder and 50 g of buttermilk powder (Snow Brand Milk Co., Ltd.) were added. The mixture was added and sufficiently dissolved using a TK-HOMO mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to prepare an aqueous phase. On the other hand, freeze-thawed cream cheese obtained by dissolving 2,740 g of frozen cream cheese (75% by weight of fat) at 70 ° C. and pre-emulsifying with a TK-HOMO mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) The mixture was gradually added to the above aqueous phase stirred (7,000 rpm) with a mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and after the whole amount was added, preliminarily emulsified for 5 minutes. Further, using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.), homogenize at a uniform pressure of 50 kg / cm 2 , heat sterilize (90 ° C, 15 seconds), cool in ice water, and freeze-thaw as shown in Table 2. Freeze-thawed reduced creams (7 types) having a fat content of 40% by weight in terms of starch concentration in the reduced cream were obtained.
【００２５】このようにして得られた凍結解凍還元クリ
ームについて、実施例１と同様の方法で乳化安定性及び
熱安定性を調べた。その結果を図３（乳化安定性）及び
図４（熱安定性）に示す。これによると、凍結解凍還元
クリーム中の澱粉濃度が0.1重量％で離水率は大幅に低
下し、乳化安定性、熱安定性ともに向上することが分か
った。また、凍結解凍還元クリーム中の澱粉濃度は、0.
5〜3重量％が望ましいことが分かった。The freeze-thawed reduced cream thus obtained was examined for emulsification stability and heat stability in the same manner as in Example 1. The results are shown in FIG. 3 (emulsion stability) and FIG. 4 (thermal stability). According to this, it was found that when the starch concentration in the freeze-thaw reduced cream was 0.1% by weight, the water separation rate was significantly reduced, and both the emulsion stability and the heat stability were improved. In addition, the starch concentration in the freeze-thaw reduced cream is 0.
5-3% by weight has been found to be desirable.
【００２６】[0026]
【実施例３】実施例１と同様の方法で、澱粉濃度1重量
％、脂肪含量40重量％の凍結解凍還元クリームを製造し
た。なお、澱粉水溶液を均質処理する際の均質圧が0 kg
/cm2のものを本発明品１、150 kg/cm2のものを本発明品
２とした。Example 3 In the same manner as in Example 1, a freeze-thaw reduced cream having a starch concentration of 1% by weight and a fat content of 40% by weight was produced. The homogenous pressure when homogenizing the starch aqueous solution is 0 kg.
/ cm 2 of those were the ones of the present inventions 1,150 kg / cm 2 and the present invention product 2.
【００２７】[0027]
【試験例２】（粘度の測定）実施例３で得られた本発明
品１及び２について、５℃で24時間放置した後、10℃でB
型粘度計（形式BL、東京計器社製）を用いて粘度を測定
した。対照として、脂肪含量50重量％の生クリーム（対
照品１）、食品添加物が添加されている市販の還元クリ
ーム（対照品２）、及び澱粉無添加の凍結解凍還元クリ
ーム（対照品３）の粘度を同様に測定した。その結果を
表３に示す。Test Example 2 (Measurement of Viscosity) The products 1 and 2 of the present invention obtained in Example 3 were allowed to stand at 5 ° C. for 24 hours.
The viscosity was measured using a mold viscometer (model BL, manufactured by Tokyo Keiki Co., Ltd.). As a control, a fresh cream having a fat content of 50% by weight (control product 1), a commercially available reduced cream containing a food additive (control product 2), and a freeze-thaw reduced cream containing no starch (control product 3) were used. The viscosity was measured similarly. Table 3 shows the results.
【００２８】[0028]
【表３】 [Table 3]
【００２９】これによると、対照品３は、低い粘度であ
ったのに対して、本発明品１及び２は、対照品１とほぼ
同等の粘度であった。これは、従来の還元クリームであ
る対照品２と比べても遜色ないものであった。According to this, the control product 3 had a low viscosity, while the products 1 and 2 of the present invention had almost the same viscosity as the control product 1. This was comparable to the conventional reduced cream, Control Product 2.
【００３０】[0030]
【試験例３】（ホイップ特性の測定）本発明品１及び
２、並びに対照品１〜３について、KENMIX MAJOR（KENW
OOD社製）を用い、目盛３で4分間ホイップし、得られた
ホイップクリームのオーバーランを測定した。また、食
品物性測定器であるレオナー（タイプRE-33005、山電社
製）を用い、硬さを測定した。その結果を表４に示す。[Test Example 3] (Measurement of whipping characteristics) KENMIX MAJOR (KENW
OOD Co., Ltd.), whipped for 4 minutes on scale 3, and the overrun of the obtained whipped cream was measured. The hardness was measured using a Leonard (type RE-33005, manufactured by Yamaden Corporation) which is a food property measuring instrument. Table 4 shows the results.
【００３１】[0031]
【表４】 [Table 4]
【００３２】これによると、本発明品１及び２は、ホイ
ップ特性を有することが分かった。さらに、このホイッ
プクリームを20℃で12時間放置した後にもオーバーラン
の大きな減少はなく、ホイップ状態が安定であることが
示された。According to this, it was found that the products 1 and 2 of the present invention had whip characteristics. Furthermore, even after the whipped cream was allowed to stand at 20 ° C. for 12 hours, there was no significant decrease in overrun, indicating that the whipped condition was stable.
【００３３】[0033]
【試験例４】（レトルト処理耐性の評価）本発明品１及
び２について、レトルト処理（F値＝14.0相当）した
後、氷水中で冷却し、5℃で3日間放置して、乳化状態を
観察したところ、乳化を維持し、優れたレトルト処理耐
性があることが分かった。Test Example 4 (Evaluation of resistance to retort treatment) After retort treatment (equivalent to F value = 14.0), the products 1 and 2 of the present invention were cooled in ice water, left at 5 ° C for 3 days, and emulsified. Observation revealed that the emulsification was maintained and that there was excellent retort treatment resistance.
【００３４】[0034]
【実施例４】（アイスクリームの製造）表５に示す配合
で原材料を混合溶解し、加熱殺菌（80℃、2分間）した
後、TK-HOMOミキサー（特殊機化工業社製）で5分間の予
備乳化（50℃、5,000rpm）、及び均質機（三和機械社
製）で均質処理（総均質圧：150kg/cm2、2次均質圧50kg
/cm2）を行った。これらの乳化物について、エージング
（5℃、24時間）した後、バニラフレーバー0.2kgを添加
してアイスクリームミックス100kgを得た。そして、こ
れらのアイスクリームミックスをフリーザー（APV Crep
aco社製）で−15℃までフリージング処理して、オーバ
ーラン70％のアイスクリーム１及び２を製造した。[Example 4] (Production of ice cream) After mixing and dissolving the raw materials according to the composition shown in Table 5, sterilizing by heating (80 ° C, 2 minutes), using a TK-HOMO mixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for 5 minutes Pre-emulsification (50 ° C, 5,000 rpm) and homogenizing treatment with a homogenizer (manufactured by Sanwa Kikai) (total homogenous pressure: 150 kg / cm 2 , secondary homogenous pressure 50 kg)
/ cm 2 ). After these emulsions were aged (5 ° C., 24 hours), 0.2 kg of vanilla flavor was added to obtain 100 kg of an ice cream mix. Then mix these ice cream mixes in a freezer (APV Crep
aco) to produce ice creams 1 and 2 with an overrun of 70%.
【００３５】[0035]
【表５】 [Table 5]
【００３６】このようにして得られたアイスクリーム１
及び２について、６名のパネラーにより官能評価を行っ
た。アイスクリームを口中に含んだときのミルク風味の
好ましさを１〜5点で評価した（評点の高い方が好まし
いことを示す）。その結果（平均評点）、アイスクリー
ム１が3.8点、アイスクリーム2が4.1点となり、両者の
間に、風味の差はほとんど認められなかった。すなわ
ち、本発明の凍結解凍還元クリームは、生クリームの代
替品として利用可能であることが示された。The ice cream 1 thus obtained
About 6 and 2, sensory evaluation was performed by 6 panelists. The preference of the milk flavor when the ice cream was contained in the mouth was evaluated on a scale of 1 to 5 (indicating that a higher score is preferable). As a result (average score), ice cream 1 scored 3.8 points and ice cream 2 scored 4.1 points, and there was almost no difference in flavor between the two. That is, it was shown that the freeze-thaw reduced cream of the present invention can be used as a substitute for fresh cream.
【００３７】[0037]
【発明の効果】本発明の凍結解凍還元クリームは、解凍
した凍結クリーム及び／又は凍結クリームチーズ、乳成
分及び澱粉から構成され、食品添加物無添加であり、生
クリームと同様の粘度及びホイップ性を有しているた
め、生クリームの代替品として利用できる。The freeze-thawed reduced cream of the present invention is composed of thawed frozen cream and / or frozen cream cheese, milk components and starch, is free of food additives, and has the same viscosity and whipping properties as fresh cream. It can be used as a substitute for fresh cream.
【図１】澱粉水溶液に対する均質圧が凍結解凍還元クリ
ームの乳化安定性に及ぼす影響について示す。FIG. 1 shows the effect of homogeneous pressure on an aqueous starch solution on the emulsification stability of a freeze-thaw reduced cream.
【図２】澱粉水溶液に対する均質圧が凍結解凍還元クリ
ームの熱安定性に及ぼす影響について示す。FIG. 2 shows the effect of homogeneous pressure on an aqueous starch solution on the thermal stability of a freeze-thawed reduced cream.
【図３】澱粉濃度が凍結解凍還元クリームの乳化安定性
に及ぼす影響について示す。FIG. 3 shows the effect of starch concentration on the emulsion stability of a freeze-thaw reduced cream.
【図４】澱粉濃度が凍結解凍還元クリームの熱安定性に
及ぼす影響について示す。FIG. 4 shows the effect of starch concentration on the thermal stability of a freeze-thaw reduced cream.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 小西 寛昭 埼玉県川越市伊勢原町５丁目５−７、１− 402 Ｆターム(参考） 4B001 AC03 BC03 EC04 4B014 GB18 GG11 GL11 GP01 GP13 ────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroaki Konishi 5-term, 1-47, Isehara-cho, Kawagoe-shi, Saitama F-term (reference) 4B001 AC03 BC03 EC04 4B014 GB18 GG11 GL11 GP01 GP13
Claims (3)
リームチーズ、乳成分及び澱粉から構成される食品添加
物無添加の凍結解凍還元クリーム。1. A freeze-thaw-reduced cream without added food additives, comprising a thawed frozen cream and / or a frozen cream cheese, a milk component and starch.
ル化処理した澱粉及び／又はオクテニルコハク酸エステ
ル化処理後にアルファ化処理した澱粉を用いることを特
徴とする請求項1記載の凍結解凍還元クリーム。2. The freeze-thaw reduced cream according to claim 1, wherein the starch is octenylsuccinate-esterified starch and / or octenylsuccinate-esterification-gelatinized starch.
ームを配合した食品。3. A food containing the freeze-thaw reduced cream according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000085370A JP3418586B2 (en) | 2000-03-24 | 2000-03-24 | Freeze-thaw reduced cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000085370A JP3418586B2 (en) | 2000-03-24 | 2000-03-24 | Freeze-thaw reduced cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001269114A true JP2001269114A (en) | 2001-10-02 |
| JP3418586B2 JP3418586B2 (en) | 2003-06-23 |
Family
ID=18601722
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000085370A Expired - Lifetime JP3418586B2 (en) | 2000-03-24 | 2000-03-24 | Freeze-thaw reduced cream |
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| Country | Link |
|---|---|
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| CN112334008A (en) * | 2018-06-27 | 2021-02-05 | J-制油株式会社 | Whipped cream |
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| JP2011083283A (en) * | 2009-10-09 | 2011-04-28 | Kraft Foods Global Brands Llc | Cream substitute |
| JP2015186490A (en) * | 2009-10-09 | 2015-10-29 | クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー | cream substitute |
| JP2012231686A (en) * | 2011-04-28 | 2012-11-29 | Vitamin Milk Products Co Ltd | Method of processing frozen cream and cream produced by the same |
| CN112334008A (en) * | 2018-06-27 | 2021-02-05 | J-制油株式会社 | Whipped cream |
| CN114052073A (en) * | 2020-07-30 | 2022-02-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Qualitative dissolving method of concentrated dairy product |
| CN116172074A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊家好奶酪有限责任公司 | UHT light cream and preparation method thereof |
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