JP2007020429A - Butter having cream flavor and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide butter having cream flavor which has the way of being lost during a process of producing butter, while maintaining a harmonious balance with butter flavor, and having no problems as butter in flatting properties and other physicality which are imparted to conventional butter. <P>SOLUTION: The butter having cream flavor is obtained by adding a prescribed amount of cream after butter particles are formed, kneading and pressurizing the mixture so as to exhibit the same result in its "crumbled properties", "free water" and "color tone" as those of the conventional butter, and have mellow cream flavor where the cream flavor and the butter flavor are harmonized with each other. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to butter having a good cream flavor and a method for producing the same. More specifically, the present invention relates to a method for producing a butter having a good cream flavor by adding cream to the butter without affecting the physical properties of the butter, and a new and useful butter obtained as a result.

  Butter is usually obtained by the following steps. In other words, milk fat is concentrated from 30% to 40% by centrifugation, etc. to make a cream, and the cream is heat-sterilized to inactivate lipolytic enzymes such as lipase and then rapidly cooled to about 5 ° C. To adjust the fat spheres to stable crystals. Furthermore, fat globules are aggregated into butter granules by churning (stirring operation using a churn container) to remove water-soluble components (butter milk). In the case of salted butter, it is produced by adding salt, working (kneading pressure), and kneading the butter grains sufficiently.

By performing the above manufacturing process, good butter such as spreadability and melting characteristics as butter can be obtained. However, despite the use of cream as a raw material, the rich flavor of the cream is lost or removed together with the buttermilk to be removed, and there is a problem that it does not remain in the final product butter. Conventional methods for improving the flavor of butter include fermented butter made by lactic acid fermentation of the cream, and a method of adding a small amount of flavor components produced by lactic acid bacteria such as diacetyl during the previous working process is also performed. . However, the flavor in this case is a flavor as fermentation butter, which is not removed from the purpose of producing a butter having a savory flavor with the cream flavor remaining without being removed. ing.

Despite the problem that the cream flavor is dissipated in this way, studies on the production method of butter are mainly aimed at improving the physical properties of butter. As a method of imparting spreadability, butter fat is melted, cooled and separated into solid fat and liquid fat, and the resulting solid fat and butter milk are mixed and dissolved, pre-emulsified into a cream, and this cream A method for producing butter that gives the butter the above physical properties is disclosed by mixing the cream and fresh cream separated from raw milk, emulsifying by shearing and ultrasonic, and using this as a raw material to make butter by a conventional method. (Patent Document 1). However, in the method for producing butter, there has been no report of providing a cream flavor to the butter without affecting the physical properties of the butter and providing it as a butter having an unprecedented good flavor.

Japanese Unexamined Patent Publication No. 03-232455

  The present invention provides a method for producing a butter having a savory flavor as a cream that the butter loses during its production process without affecting the physical properties related to the commercial properties of the butter. The object was to provide a new and useful butter having no good flavor and the same physical properties as in the past.

  As a result of intensive studies on the above problems, the present inventors have added cream during or after the working process in the butter production process, so that the cream is dispersed in the butter tissue. It has been found that a new and useful butter having a good cream flavor that does not exist in conventional butter while retaining the physical properties can be obtained. The butter thus obtained was confirmed to have an O / W / O type double emulsion structure.

And when the proportional injection | pouring of cream was carried out in the middle of working among the previous methods, since it was also possible to perform all processes continuously, it also confirmed that it was a method with high usefulness in a manufacturing process.

That is, the present invention has the following contents 1) to 6).
1) A method for producing butter having a cream flavor, comprising adding cream after butter particles are formed and kneading.
2) A method for producing butter having a cream flavor, characterized in that the addition of cream after the butter particles are formed and kneading does not affect the addition of cream in the vortex or free water.
3) The manufacturing method of the butter | batter which has a cream flavor as described in said 1) or 2) with which cream addition is performed during a working process.
4) The method for producing butter having cream flavor according to 1) to 3), wherein the addition method of the cream is a proportional injection method.
5) The method for producing a butter having cream flavor according to 1) to 4), wherein the solid content of non-fat milk increased by addition of cream is 0.06 wt% to 0.3 wt%.
6) Butter having cream flavor obtained by the production method of 1) to 5).

   According to the present invention, it is possible to add a cream flavor that has been lost during the production of butter without any change in physical properties affecting the commercial properties of the butter, and as a result, a cream flavor that is not found in conventional butter and It is possible to provide a butter having a rich flavor in which the butter flavor is fused. Moreover, according to this invention, it has the effect that the previous butter can be obtained by a continuous process, without delaying the flow of a normal manufacturing process.

  Hereinafter, the present invention will be described in more detail. The cream used in the production of butter in the present invention is obtained by heating and centrifuging raw milk to about 50 ° C. to obtain a cream having a fat content of about 30 to 50%, and a part of the cream is stored in a separate tank for addition. deep. Manufacture of butter until cherning may be performed by a conventional method. In addition, the following% are all weight%.

  After phase conversion of the cream into butter particles by churning, the cream stored in advance from the nozzle for addition in the working part is taken into consideration for the balance of the cream flavor and the butter flavor, and the non-fat milk solid content (Hereinafter referred to as SNF) 0.06% to 0.3%, preferably proportionally injected so that a cream of about 0.09% to 0.21% is added, and then kneaded. Although a method of adding and mixing cream after working is also possible, adding cream in a continuous process during working is a method that is more preferably used because of less load on the process, equipment, and equipment.

When the amount of cream added increases, the flavor of the cream naturally increases, but when considering the balance with the butter flavor, the amount of cream added is a new and useful flavor that is unprecedented when used in the previous addition range. Cream flavored butter. In addition, with this addition amount, the resulting butter is manufactured in a state where there is no vortex from the start to the end of the actual production line, the spreadability is good, and the firmness and free water maintain good physical properties as butter. can do.

  Hereinafter, the present invention will be described in more detail by showing examples, test examples, and comparative examples, but the present invention is not limited to these examples. All percentages are based on weight.

Example 1
The production method of the present invention when the basic composition is 95.0% unsalted butter and 5.0% FAT47% cream is described below.
The cream obtained by heating the raw milk to about 50 ° C. and then centrifuging was sterilized at 90 ° C. for 60 seconds, cooled to about 5 ° C. to 6 ° C., and aged for 8 hours. For addition, the cream was stored in a separate tank to produce butter. After heating up to about 10 ° C., the cream is phase-converted into butter particles by churning, and then the cream previously stored from the nozzle for addition in the working part is injected in proportion to the butter weight by 5%. Kneaded. The obtained butter was a butter having good spreadability and melting characteristics, and a new butter having a mellow flavor in which the cream flavor and the butter flavor were moderately harmonized.

(Test Example 1) Examination of the effect of cream addition amount on the flavor of butter.
Using a Hobart mixer, 800 g of fresh cream was charred to obtain 400 g of butter particles. After removing buttermilk and adding 0-20% of fresh cream, the composition and flavor changes of the kneaded butter were compared. The results are shown in Table 1.

FAT ４７%のクリームを添加した場合、添加量は２％から１０％（SNF増加量で0.06%から0.3%）の間が比較的良好な風味を示し、３％から７％(SNF増加量で0.09%から0.21%)ではより良好な風味を示し、３％から５％（SNF増加量で0.09%から0.15%）では特にクリーム風味とバター風味のバランスが良好でこれまでにない芳醇な風味を有するバターとなった。クリーム添加量が２％以下（SNF増加量が0.06%以下）ではクリーム風味が弱く、通常のバターとの風味の差を認めにくく、一方、クリーム添加量が１０％を越えた場合（SNF増加量が0.3%以上）にはクリーム風味は強くなるがバター風味とのバランスが悪くなり、目的としたこれまでにない芳醇な風味を有するバターとはならないことが確認された。 また添加したクリームはバター中でO/W/O型の２重乳化を形成していることを確認した。

When FAT 47% cream is added, the amount added is between 2% and 10% (0.06% to 0.3% increase in SNF), indicating a relatively good flavor, and 3% to 7% (increase in SNF) 0.09% to 0.21%) shows a better flavor, and 3% to 5% (0.09% to 0.15% increase in SNF) has a particularly well-balanced cream flavor and butter flavor. It became butter to have. When the amount of cream added is 2% or less (SNF increase is 0.06% or less), the cream flavor is weak, and it is difficult to recognize the difference in flavor with normal butter. On the other hand, when the amount of cream added exceeds 10% (SNF increase) Is 0.3% or more), the cream flavor is strong but the balance with the butter flavor is deteriorated, and it has been confirmed that the intended butter with an unprecedented rich flavor is not achieved. It was also confirmed that the added cream formed an O / W / O type double emulsion in butter.

(Test Example 2).
In the actual production line, the cream was proportionally injected at an addition amount of 5% in the same manner as in Example 1, and the presence or absence of fluctuations in the moisture, oil content, and SNF of the sample sampled during 1 to 40 minutes was examined. The obtained results are shown in Table 2. From the start to the end of production, almost the same moisture value, oil value, and SNF were shown. This result confirmed that the cream-added butter can be produced as a cream-added butter having a certain quality during the manufacturing process even in the actual production line.

In addition, a sample sampled immediately after the start of manufacture, a sample sampled 40 minutes after the start of manufacture, and three types of butter to which no cream was added were “borutki” and “free water” by five evaluators. When the evaluation was made on the three evaluation axes of “color tone”, the same results were obtained for the three types of butter on the three evaluation axes, and the product of the present invention showed no difference in the physical properties as butter from the additive-free product. It was confirmed that the physical properties of normal butter were maintained.
“Borotsuki” was determined by collecting butter tempered to 15 ° C. with a butter knife and then crushing it, examining the shape of the crushed end face, and the spreadability. “Free water” refers to the size of the water droplets collected between the butters gathered in a wavy pattern on the top of the butter knife. Judged by number.

  Table 3 summarizes the comments made by the sensory evaluator on the previous 5% cream-added butter and the control cream-free butter. As a result, the cream-added butter of the present invention has a better sensory evaluation result than the control butter, and as a whole, has a richer cream flavor than the conventional butter, and is a new and useful butter. It was confirmed that

Claims (6)

  A method for producing butter having a cream flavor, comprising adding cream after butter particles are formed and kneading. A method for producing a butter having a cream flavor, characterized in that the addition of cream after the butter particles are formed and kneading does not affect the effect of the addition of the cream in the vortex or free water. The manufacturing method of the butter | batter which has a cream flavor of Claim 1 or 2 with which cream addition is performed during a working process. The method for producing butter having cream flavor according to claim 1, wherein the addition method of the cream is a proportional injection method. The method for producing butter having cream flavor according to claim 1, wherein the non-fat milk solid content increased by the addition of cream is 0.06 wt% to 0.3 wt%. Butter having a cream flavor obtained by the production method of claims 1 to 5.