JP2008109940A - Creams having excellent flavor/physical properties, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a creams which not only can have a refreshing flavor with reduced cooked smell caused by the deoxidation treatment, but also has intensive milk-feeling and high seasoning as a cream that the conventional deoxidation treated cream could not have, additionally has improved emulsion stability in comparison with the conventional deoxidation treated cream, and provide an oil food or an oil-including food that has good flavor with decreased unpleasant smell originating from the raw materials produced by using the cream. <P>SOLUTION: Raw milk as a starting material for cream is concentrated more than 1.2 times with an RO membrane or the like. By the time of the heat sterilization of cream, the deoxidation treatment is carried out by at least one of the nitrogen substitution method and/or the membrane separation method, in the case of the nitrogen substitution method, the treatment is carried out before the cream separation, thereby a novel and useful cream having fresh flavor, intensive milk feeling, and good emulsion stability can be obtained. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a method for producing a cream having the characteristics of a deoxygenated cream that does not have a heated odor or taste associated with heat sterilization, has a strong body and flavor as a cream, and has good emulsion stability. Provided are a method for producing a savory oily or fat-containing food or a fat-containing food produced using this cream as a raw material, a cream having a good flavor and physical properties obtained by these production methods, a savory oily or fat-containing food or a fat-containing food .

It is known that when the heat sterilization is performed after reducing the dissolved oxygen in the liquid food, the oxidation odor generated at the time of the heat sterilization is suppressed, and further, the food has many merits such as less deterioration of the flavor during storage. As a method for reducing the dissolved oxygen concentration in liquid food, a method of replacing with nitrogen gas or carbon dioxide gas, a method of performing vacuum degassing, a method of treating with an enzyme or a chemical, a method of membrane separation, and the like are performed. Investigations have already been made to obtain a cream with a refreshing flavor without a heating odor by deoxidizing the cream before heat sterilization.

For example, a method has been reported in which an inert gas such as nitrogen is passed through the cream to lower the dissolved oxygen concentration, and then defoaming is performed, followed by heat sterilization to obtain a cream without a heated odor or taste. . (Patent Document 1)

Since the cream obtained by this method has a characteristic that it has a light and light flavor with little odor and miscellaneous taste, it can give a good evaluation when used in products that appeal such characteristics. it can.

In addition, as a method for deoxidizing food, a method in which deoxygenation with a hollow fiber membrane and an inert gas treatment are continuously combined has been reported. (Patent Document 2)
This method is characterized by continuously combining deoxygenation treatment by membrane separation and inert gas filling, and the role of inert gas filling is not intended for active deoxygenation.
In the case of the method of the present invention described later, in order to reduce the once-existing dissolved oxygen concentration, both deoxygenation by nitrogen substitution and deoxygenation by a film may be performed as a result. There is no case of performing continuously without placing.

JP 2004-201601 A JP-A-7-170952

In the process of Patent Document 1, a cream with a refreshing flavor can be obtained. However, when designing products that emphasize the richness of the cream and the milky feeling, the cream manufactured by the previous process is rich and milky. In terms of flavor and the like, there was a problem that the sensory evaluation score tended to decrease when compared with a cream obtained by a normal production method. This was thought to be due to the fact that the flavor of the cream was partially removed along with the deoxygenation treatment.

Moreover, the method of ventilating inert gas, such as nitrogen described in patent document 1, and reducing dissolved oxygen concentration tends to deteriorate the emulsification stability of cream with deoxygenation treatment. In order to suppress deterioration of emulsification stability, a device has been devised in which the cream is adjusted to a certain temperature or higher when an inert gas is passed through the cream. However, in order to obtain a better product, it was necessary to further improve the emulsion stability.

Therefore, the present inventors obtain a cream having not only a heated odor and miscellaneous taste but also a refreshing flavor, as well as a strong taste that is usually preferred as a cream such as richness and milky feeling. Aimed at that.
In addition, as a second problem, it is more effective to suppress the decrease in emulsion stability of the cream accompanying deoxygenation treatment compared to the method disclosed in Patent Document 1, and to find a method for improving the properties as a product. It was aimed.
The third object is to apply the cream obtained in the present invention to various foods, and to confirm the characteristics of the food when the present cream is applied to various foods.

And as a result of various studies, when raw oxygen used as a raw material for cream as a means for solving the first problem is pre-concentrated by membrane treatment and then subjected to deoxygenation treatment, cream separation, and heat sterilization treatment, there is no heating odor or taste While it has the characteristics of deoxygenated products, it is a cream with a strong milk flavor and richness, and it has been confirmed that it has no unpleasant taste and has a good taste that is not milky and rich. did.

Moreover, as a means for solving the problem of ensuring the second emulsification stability, the membrane deoxygenation method is used as the deoxygenation treatment so that the deoxygenation treatment step is performed before or after the cream separation. It was found that the emulsion stability is maintained. Furthermore, even when the deoxygenation treatment is a nitrogen substitution method, the deoxygenation step is not performed after the cream separation, and the emulsification stability is maintained better than the method of Patent Document 1 by performing it before the cream separation. I found out.

And the property of the fat-and-oil food manufactured using the cream of the present invention as the raw material of the third subject, the fat-containing food, for example, as a result of studying fat spread with cream as the fat-and-fat food, the product obtained is suppressed in the heating odor, milk flavor It has been found that it becomes a fat-and-fat food product having a good flavor and a spread having a good flavor. Furthermore, the oil-containing foods such as pudding produced using the cream of the present invention as a raw material, for example, in the case of pudding, found that the heated odor of egg yolk is suppressed and the oil-containing food has a good flavor with a strong milk flavor. .

As described above, the cream obtained in the present invention is not only a cream having a merit of deoxygenation that it has a clean flavor without heating odor and miscellaneous taste, but also a conventional deoxygenation treatment. It becomes a novel cream having a good body and a milky feeling as a cream that could not be provided by the cream that had been applied. In addition, the cream of the present invention has better emulsification stability than the deoxygenated cream of Patent Document 1, and is a cream having stronger product characteristics for transportation and storage (Examples 1 and 2). Furthermore, fat and oil foods using the cream of the present invention as a raw material, fat and oil-containing foods can suppress unpleasant odors such as heated odors that are considered to be caused by food materials other than cream compared to foods using conventional cream as a raw material, and It becomes a food with a good flavor to which milk flavor is added (Examples 3 and 4).

Hereinafter, embodiments of the present invention will be described in more detail. The cream is usually obtained by separating raw milk, milk, special milk or the like into cream and skim milk through a disk-type centrifuge. The milk fat percentage of the cream is generally adjusted to 20-30% for coffee or cooking, 40-50% for whipping used for cakes, etc. Things can also be used widely.

The heat sterilization of the cream can be carried out by any conventional sterilization method. For example, the retention sterilization method is 63 ° C. for 30 minutes, and the plate heat exchange sterilization method is 72 to 75 ° C. for 15 seconds, 82 to 85 ° C. for 10 seconds, high temperature short time sterilization method (HTST method), or 130 to 140 ° C. for 2 seconds. An ultra-high temperature sterilization method (UHT method) can be performed, and it is usually cooled to 10 ° C. or less immediately after sterilization.

RO (reverse osmosis) membranes and NF (nanofiltration) membranes are used as membranes used for membrane concentration treatment of raw milk or the like that is the raw material of the cream of the present invention. In the case of UF (ultrafiltration) membranes, there are many membrane permeation components such as lactose, which is not usually an option, but there are also advantages such as shortening the concentration time compared to other membranes, so the UF membrane with the smallest pore diameter is used. It can also be used in the present invention. The choice of membrane type affects the final flavor of the cream due to the permeability of the membrane. For example, in RO, only water is removed, so the salt concentration is concentrated and the cream becomes stronger than usual. In the case of NF, aroma components and taste components are concentrated, but water, potassium, sodium and the like are removed, so that the salty taste can be prevented from becoming strong.

Regardless of which membrane is used, as shown in Table 3 of Test Example 1, in order to clarify the difference in flavor from the untreated product, the concentration rate needs to be 1.2 times or more, preferably It is necessary to concentrate it 1.3 times or more. The upper limit of the concentration rate is a matter determined by the performance of the membrane to be used, the processing efficiency in the subsequent steps, the use of the cream, etc., and is not of a nature that causes a problem at several times. If the performance of the concentration membrane at the present time is taken as a rough guide, the upper limit of the concentration rate is up to about twice. The membrane-concentrated milk obtained in this manner is one in which aroma components such as milk protein and diacetyl, which characterize the milk flavor, are concentrated when any membrane is used. Especially when combined with the deoxygenation method as in the present invention, the membrane concentrated milk has a milk flavor stronger than that of the conventional cream, and nevertheless, a cream having an unprecedented good flavor that is clean and free of miscellaneous taste. It can be used as a raw material for obtaining.

As the membrane used when performing membrane deoxygenation as the deoxygenation treatment method of the present invention, a hollow fiber membrane having a selective permeability to oxygen is used. Specifically, an MHF (registered trademark) hollow fiber membrane (manufactured by Mitsubishi Rayon Co., Ltd.) or the like can be used. For example, deoxidation treatment is performed by placing the cream under reduced pressure through a hollow fiber membrane. The merit of performing deoxygenation treatment using a membrane is that there is almost no decrease in emulsification stability even if deoxygenation treatment is performed after cream separation, and the degree of fragrance dissipation is also deoxygenation treatment by nitrogen substitution It can be suppressed when compared. The deoxidized membrane can be cleaned and reused, but its processing capacity is large, so that it can be used in a disposable manner because of its large cost.

When the deoxygenation treatment is performed by a nitrogen substitution method, when the treatment is performed after cream separation as described in Patent Document 1, the emulsion stability is clearly reduced. Therefore, in patent document 1, it is trying to suppress the fall of emulsification stability by setting the product temperature of the cream at the time of nitrogen substitution processing to more than fixed temperature. In the present invention, when the deoxygenation treatment is performed by the nitrogen substitution method, the deoxygenation treatment is performed on the raw milk or the membrane concentrated milk before the cream separation by the nitrogen substitution method, and after the cream separation, the deoxygenation by the nitrogen substitution method is performed. By not performing the treatment, it is possible to obtain a cream having further improved merchantability from Patent Document 1, such as less deterioration in emulsion stability and higher storage and distribution suitability than the method described in Patent Document 1. This is a new finding in the present invention. Therefore, when performing the nitrogen substitution method as the deoxygenation treatment in the present invention, it is an important point to obtain the cream with improved emulsification stability of the present invention that is performed before the cream separation. In addition, when this nitrogen substitution method is used, it is not necessary to newly prepare equipment or the like for the method of Patent Document 1, and thus a cream with good emulsification stability can be obtained very easily compared to the cream of Patent Document 1. be able to.

In the case of the present invention, the desired flavor and concentration are obtained by combining the membrane concentration step of raw milk with nitrogen substitution or deoxygenation step by membrane, cream separation step, membrane deoxygenation step after cream separation, and heat sterilization step as follows. A cream with excellent physical properties can be obtained.
1) Raw milk → Membrane concentration → Deoxygenation treatment (nitrogen replacement) → Cream separation → Sterilization 2) Raw milk → Membrane concentration → Deoxygenation treatment (membrane deoxygenation) → Cream separation → Sterilization 3) Raw milk → Membrane concentration → Cream separation → Desorption Oxygen treatment (membrane deoxygenation) → Sterilization 4) Raw milk → Deoxygenation treatment (nitrogen replacement or membrane deoxygenation) → Membrane concentration → Cream separation → Sterilization

In any case, it is necessary that the dissolved oxygen concentration of the cream before the sterilization step is 4 ppm or less, preferably 3 ppm or less near the product temperature of 40 ° C. (Test Example 2 Table 6). The dissolved oxygen concentration is a factor that varies depending on the product temperature of the cream. For example, the upper limit of the dissolved oxygen concentration required for the present invention at each product temperature is set based on the relationship between the product temperature and the dissolved oxygen concentration shown in FIG. Just do it.

Looking at the combination of the above four processes in carrying out the above conditions, 3) is the same as in Patent Document 1, because the deoxygenation process is performed immediately before the sterilization process. There is no increase and it can be implemented without problems. That is the reason why it was implemented as a conventional method. On the other hand, as for 1) and 2), since the cream is separated after the deoxygenation treatment, in this case, there is a concern about an increase in dissolved oxygen in the cream separation step. Therefore, it was not adopted in Patent Document 1. However, even in such a case, it was confirmed that there was almost no increase in dissolved oxygen concentration from deoxygenation treatment to sterilization treatment if a treatment such as a nitrogen gas atmosphere was performed using a separator with good sealing properties. By performing 1) and 2), the emulsion stability can be clearly improved as compared with the conventional method. In particular, the emulsification stability is greatly improved when the nitrogen substitution method is used as the deoxygenation method, and the emulsification stability is clearly improved as compared with the method of Patent Document 1 based on 3) (Table 1 in Example 1). ). The remaining 4) needs to further suppress the increase in dissolved oxygen during the membrane concentration step compared to 1) and 2). However, even in this case, the present invention can be carried out if the dissolved oxygen concentration of the cream before the sterilization treatment can be kept at the previous standard while paying attention to the sealing property of the apparatus as in the previous 1) and 2).

In addition, in the steps 1) to 4), only one deoxygenation process is described. In order to maintain the emulsion stability, the deoxygenation treatment is preferably performed once. However, when there is a special circumstance where the dissolved oxygen concentration is increased by the sterilization process because each process cannot be carried out continuously, the emulsification stability is almost reduced by using the membrane deoxygenation method which is a mild condition. It is also possible to carry out the present invention by adding a deoxygenation step as appropriate without influencing and reducing the once-existing dissolved oxygen concentration again. For example, in the case of carrying out the cream separation to improve the transportability of the product and performing the sterilization process after transportation, even if the dissolved oxygen concentration of the cream increases during that time, the cream should be processed before the heat sterilization treatment. The cream of the present invention can be obtained by performing a membrane deoxygenation treatment.

The operation performed in the combination of 1) and 2) will be specifically described below.
A circulation channel in which a tank module, a membrane module containing a concentration membrane and a cooling plate are arranged in series is configured. Raw milk is circulated through this channel to obtain concentrated milk.
1) Method Next, nitrogen gas is blown into the concentrated milk with a known gas-liquid dispersion device, and the concentrated milk is introduced into a defoaming tank for defoaming. The defoamed and deoxygenated concentrated milk is heated to about 30 ° C. to 50 ° C. with a plate heater, and separated with a cream separator to obtain a cream. The obtained cream is sterilized with a plate type sterilizer, for example, at 140 ° C. for 2 seconds. The sterilized cream is aged overnight.
2) Method Keep the inside of the housing equipped with a deoxygenation membrane at a low pressure and pass the membrane concentrated milk. The deoxygenated milk is separated with a cream separator to obtain a cream. The obtained cream is sterilized with a plate type sterilizer, for example, at 140 ° C. for 2 seconds. The sterilized cream is aged overnight.

  The cream of the present invention obtained as described above can be used for various oil and fat foods and fat and oil-containing foods. For example, fat-containing foods such as fat spreads, kneaded fats and oils for confectionery bread, and fat-containing foods such as compound creams, custard creams and puddings. In particular, in the case of foods that contain ingredients such as eggs and fish that tend to generate unpleasant odors and unpleasant odors, as well as flavor oils that tend to deteriorate when heated, such as fish oil and egg yolk oil. The heating odor, raw odor, etc. derived from the origin are clearly suppressed, and a refreshing flavored food can be produced. As described above, the flavor of the cream itself not only has a negative effect of adjusting the flavor of the food, but also when the cream of the present invention is used, unpleasant odors such as heating odor and raw odor caused by raw materials other than cream. It is possible to obtain a food with a novel flavor that is suppressed and is rich in cream while having a clean flavor without habit. This was achieved for the first time by using the film-concentrated milk of the present application as a raw material and a cream that has been subjected to deoxidation treatment before heat sterilization as a raw material.

Hereinafter, the present invention will be described with reference to examples, test examples, and reference examples, but the present invention is not limited thereto.

(Example 1)
Raw milk membrane concentration (NF membrane), deoxygenation treatment (nitrogen replacement), cream separation, sterilization treatment.
400 kg of raw milk (fat 3.7%, SNF 8.9%) was circulated through an NF membrane (Dow-filmtech: NFT3838) treatment device to obtain 267 kg of concentrated milk (fat 5.6%, SNF 13.4%).
The concentrated milk was fed to the air diffuser at 100 L / H with a monopump, and nitrogen gas was blown at 8 L / min. This treatment liquid was heated to 47 ° C. with a plate heater, and cream separation was performed at 7,000 rpm at 100 kg / h with a cream separator (Westphalia Corp .: SA-1 type). The obtained cream had a dissolved oxygen concentration of 1.7 ppm. It was sterilized at 140 ° C. for 2 seconds with a plate type sterilizer (Iwai Machine Industry Co., Ltd .: VHX-CR2-200). Sterilized cream (fat 47.5%, SNF 7.0%) was aged at 3 ° C. overnight. Also, a product obtained by using membrane concentrated milk and nitrogen-substituting treatment after cream separation by the method of Patent Document 1 was prepared (4).

The emulsification stability of the cream was defined as follows: 100 g of cream was placed in a 200 ml beaker and shaken at 25 ° C. at 120 times / min. It was shown in the ratio when. The results are shown in Table 1. In the table, the emulsification stability of the processed product (3) of this application was 80% of that of the control (1), which was a level of no practical problem. On the other hand, the emulsification stability of the cream of Patent Document 1 method (4) was a little less than 70% of (1). When adding 28g of sugar to 400g of the above cream and whipping, the product of the present invention (3) has a strong flavor as milk and has a refreshing aftertaste with almost no heating odor while having a strong body as milk. Presented.

(Example 2)
Raw milk membrane concentration (RO membrane), deoxygenation treatment (membrane deoxygenation), cream separation, and sterilization treatment.
The raw milk was circulated through an RO membrane (Dow-filmtech: RO8038) treatment device to obtain concentrated milk (fat 5.9%, SNF 13.2%). The concentrated milk was heated to 47 ° C. with a plate heater, and cream separation was performed at 7,000 rpm at 100 kg / h with a cream separator (Westfalia: SA-01) to obtain 25 kg of cream with a fat percentage of 45%. . This cream was stored in a tank and warmed to 40 ° C. by flowing warm water through the jacket. The inside of the housing equipped with a deaeration element (Mitsubishi Rayon MHF304KM) was kept at 40 torr, and heated cream was fed into the element at 100 L / H with a monopump. The recovered cream had a dissolved oxygen concentration of 1.3 ppm. The deoxidized cream was sterilized at 140 ° C. for 2 seconds using a plate sterilizer (Iwai Machine Industry Co., Ltd .: VHX-CR2-200). The sterilized cream was aged at 3 ° C. overnight. 28g of sugar was added to 400g of this cream and whipped, and the flavor was compared with the control product (1) that was not subjected to membrane concentration / deoxygenation treatment. As shown in Table 2, it exhibited a good flavor with a strong milk flavor and little heating odor. It was. Further, the emulsion stability of the deoxygenated product was 80% of that of the untreated control product, which was a satisfactory level.

(Test Example 1) Examination of relationship between membrane concentration of raw milk and flavor of cream obtained In the same manner as in Example 1, raw milk (fat 4.2%, SNF 8.8%) was converted to NF membrane (Dow-filmtech Co., Ltd .: NFT3838) was circulated through the processing equipment to obtain milk with different concentrations over time. Each of these concentrated milks was sent to the air diffuser at 100 L / H with a monopump, and nitrogen gas was blown at 8 L / min. This treatment liquid is heated to 47 ° C. with a plate heater, and cream separation is performed at 7,000 rpm at 100 kg / h using a cream separator (Westfalia: SA-01), followed by a plate sterilizer (Iwai Kikai Kogyo Co., Ltd.). : VHX-CR2-200) and sterilized at 140 ° C. for 2 seconds. The sterilized cream was aged at 3 ° C. overnight.
To 400 g of these creams, 28 g of sugar was added and whipped to compare the flavor with the control product. The obtained results are shown in Table 3. As a result, the 1.1-fold product does not feel the difference from the control or rather has a light flavor, whereas when the concentration exceeds 1.2 times, the milky body can be felt, 1.3 times The milk flavor is now felt strongly. However, the heat odor and miscellaneous taste remain small, and the cream has a strong creamy and refreshing aftertaste.

(Example 3) Fat spread (fat food) preparation San Omega DHA23 (registered trademark: Japan) containing 5.8% of DHA and EPA, which are polyunsaturated fatty acids, using the cream obtained in Example 1 as an auxiliary material. A blended liquid containing fats and oils, hereinafter referred to as DHA oil) was prepared with the following composition. The prepared liquid was heated to reach 95 ° C., cooled to 40 ° C., scraped and cooled from a drum cooler to obtain a fat spread. Spreads were similarly obtained from the control cream. As a result of comparing both spreads, the fat spread obtained using the cream of the present application has a good flavor that makes the milk flavor feel stronger with less unpleasant heating odor caused by changes in polyunsaturated fatty acids etc. shown by the control product. Presented.
Formulation Rapeseed oil 35%, DHA oil 20%, edible refined processed oil (mp40 ° C) 15%, cream 28%, salt 1%, emulsifier 1%
Total 100%

(Example 4) Steamed pudding preparation (reducing egg yolk odor)
Using the cream and the control cream obtained in Example 2 as auxiliary ingredients, mixing the ingredients in the following blending ratio, heating and dissolving, and then filling 80 g into a heat-resistant dessert cup, electric oven (top heat 150 ° C., bottom The sample was heated for 60 minutes and then allowed to cool in a hot water bath at 160 ° C.) to obtain a sample for sensory evaluation test.
20% sweetened egg yolk 25%, sugar 5%, milk 45%, cream 25% total 100%
Results Table 4 shows the sensory evaluation results obtained by feeding the control cream product and the present cream product to 20 skilled panelists. (Numbers in the table are number of people)

本発明食品は対照品に対して、卵黄臭が軽減し、一方カスタード風味をより強く感じられる食品となっていることが確認された。

It was confirmed that the food of the present invention is a food that has a reduced egg yolk odor and a stronger custard flavor than the control product.

(Example 5) Tofu Bavaroa preparation (soybean odor reduction)
The cream obtained in Example 2 and the control cream are used as auxiliary ingredients, and the ingredients having the following blending ratio are mixed and heated, and then cooled to the gel starting temperature (18 to 20 ° C.). A portion of sugar was added to the fresh cream and whipped to about 60% overrun. After mixing with the former, the dessert cup was filled with 80 g and allowed to cool in the refrigerator to obtain a sample for sensory evaluation test.
Formulated tofu 15%, egg yolk 10%, sugar 15%, milk 38.2%,
Gelatin 1.8%, cream 20%, total 100%
The results are shown in Table 5.

本願発明品は対照品に対して、大豆臭が明確に軽減し、一方後味は良好な食品となっていることが確認された。

It was confirmed that the invention product of the present application clearly reduced the odor of soybeans while having a good aftertaste compared to the control product.

(Test Example 2)
Examination of the relationship between the concentration of dissolved oxygen in concentrated milk-derived cream and the heat odor of cream Raw milk (fat 4.2%, SNF 8.8%) was circulated through an NF membrane (Dow-filmtech: NFT3838) treatment device to obtain concentrated milk . This concentrated milk was fed to the air diffusing tube at 100 L / H with a monopump, and nitrogen gas was blown in by changing the nitrogen aeration amount from 0 to 8 L / min. Thereafter, each treatment solution was separated into creams, heat-sterilized, and aged at 3 ° C. overnight. Table 6 shows the relationship between the dissolved oxygen concentration of the cream immediately before the heat sterilization treatment and the heated odor of the cream after aging.

本願の膜濃縮乳由来クリームの場合、溶存酸素濃度が４ppm以下で明確な加熱臭軽減効果が認められた。

In the case of the cream derived from the film concentrated milk of the present application, a clear heating odor mitigating effect was observed when the dissolved oxygen concentration was 4 ppm or less.

(Reference Example) Relationship between Cream Product Temperature and Dissolved Oxygen Concentration FIG. 1 shows the results of cooling the cream in Table 6 (1) on a cold water bath and measuring the cream product temperature and the dissolved oxygen concentration at that temperature. .

It is a figure which shows the result of having examined the relationship between the product temperature of a cream, and dissolved oxygen concentration.

Claims (8)

Before the cream separation step, the raw milk has been subjected to membrane concentration treatment, and the dissolved oxygen concentration in the cream has been reduced by deoxidation treatment by the membrane separation method from before the cream separation step to heat sterilization of the cream, A method for producing a cream with excellent flavor and physical properties. The method for producing a cream excellent in flavor and physical properties according to claim 1, wherein the dissolved oxygen concentration of the cream before heat sterilization is reduced to 4 ppm or less. The method for producing a cream with excellent flavor and physical properties according to claim 1 or 2, wherein the membrane concentration treatment uses at least one of an RO membrane and an NF membrane. The method for producing a cream excellent in flavor and physical properties according to claims 1 to 3, wherein the membrane concentration treatment concentrates raw milk to 1.2 times or more. An unpleasant odor derived from raw materials other than cream is reduced by using a cream excellent in flavor and physical properties produced by the method according to claim 1 as a raw material. A method for producing food or oil-containing food. The method for producing a savory oil or fat food or oil and fat-containing food according to claim 5, wherein the oil or fat food or the oil and fat-containing food undergoes heating. A cream excellent in flavor and physical properties produced by the method according to claim 1. A savory oily food or fat-containing food produced by the method according to claim 5.

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