JP2011211925A - Method for producing fresh cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fresh cream by which fat float (creaming) is suppressed and feathering hardly occurs.SOLUTION: The method for producing fresh cream having an average granular diameter of 2.7-3.3 μm includes following processes (1)-(5): (1) the process for preparing separated cream having a milk fat content of 35-46 mass%, from raw material milk; (2) a primary homogenization process for homogenizing the prepared separated cream under a homogenization pressure X (MPa); (3) the process for sterilizing the separated cream subjected to the primary homogenization; (4) a secondary homogenization process for homogenizing the sterilized separated cream under a homogenization pressure Y (MPa); and (5) the process for cooling the separated cream subjected to the secondary homogenization to produce fresh cream. The method satisfies the following equation: (equation 1) 0.5≤X/(X+Y)≤0.67.

Description

  The present invention relates to a method for producing fresh cream, characterized in that the average particle size is 2.7 to 3.3 μm.

Cream is a fat separated from milk such as milk, and has been popular as a raw material for food and drink for many years.
Cream refers to those having a milk fat content (hereinafter sometimes referred to as fat percentage) of 18% or more in terms of ingredient specifications. Creams are defined as “milk, milk, or special milk from which components other than milk fat have been removed” as defined by the Ministerial Ordinance on Milk (Ministerial Ordinance on Component Standards for Milk and Dairy Products). Cream) and synthetic creams with improved operability and shape retention by adding additives such as vegetable oils, emulsifiers and stabilizers to the cream.
Since fresh cream does not contain an emulsifier, a stabilizer, etc., it has the characteristics that it melts well in the mouth and has a good flavor. In recent years, with the trend toward luxury, there are many foods and beverages that use fresh cream with bread and cakes, as well as fresh cream with limited production areas. Thus, fresh cream is also suitable as a natural food material from the recent health boom.

Synthetic creams, on the other hand, improve the physical properties by improving the handling of fresh cream during storage and use. Synthetic creams are characterized in that they are easy to handle and have good physical properties, but because they contain emulsifiers and stabilizers, they have a unique flavor and paste.
Conventionally, a method for producing an oil-in-water emulsion comprising subjecting an emulsion mainly composed of natural milk fat to high-pressure emulsification at 200 kg / cm ² or more has been disclosed (Patent Document 1).
Moreover, the foamable oil-in-water emulsion characterized by containing 140 ppm or more of urea is disclosed (patent document 2).

  Furthermore, it is a method for producing an oil-in-water emulsion containing a micellar protein, having a median diameter of oil droplets of 0.3 to 5.0 μm and a fat content of 20 to 60% by weight, and is a raw material It is characterized by gradually reducing the median diameter of the oil droplets contained in the oil-in-water emulsion, and setting the final median diameter of the oil droplets to a desired particle size in the range of 0.3 to 5.0 μm. A method for producing an oil-in-water emulsion is disclosed (Patent Document 3).

  Furthermore, a sterilization step for sterilizing a separated cream having a milk fat content of 40 to 46% by mass obtained by separating raw milk, a homogenization step for homogenizing the separated cream after the sterilization step, and further the sterilization step There is disclosed a method for producing a fresh cream characterized by having a homogenization step of homogenizing the separated cream before (Patent Document 4).

JP-A-7-177858 JP 2001-61410 A JP 2006-304782 A JP2007-259831A

In producing a fresh cream that does not use any emulsifier or stabilizer, there has been a problem that the fat layer and the aqueous layer are separated and the fat layer is likely to float (creaming).
In particular, when the fat percentage in the cream is high, normal homogenization is not sufficient to suppress the cream levitation, and it is difficult to produce a cream with good storage stability.

  In addition, when manufacturing coffee cream (coffee cream) that is added to coffee, the coffee is hot and acidic, so the oil of milk fat that floats on the surface of the coffee or milk fat There is also a problem that a feathering phenomenon in which feather proteins or fine coagulums are likely to occur due to agglutination reaction between milk protein and milk protein occurs.

  In view of the above circumstances, as a result of intensive studies, the present inventors conducted a homogenization process before and after the sterilization process in the production stage of fresh cream. By setting the homogenization pressure in the homogenization step to the same or higher than that in the second homogenization step after the sterilization step, the average particle size of 2.7 to 3.3 μm is obtained. A cream can be produced, and the fresh cream has been found to have remarkably improved cream levitation and feathering as compared with conventional fresh cream, and the present invention has been completed.

  An object of the present invention is to provide a method for producing a fresh cream with improved cream flotation and feathering in the production of a fresh cream having a relatively high milk fat content with a milk fat content of 35 to 46% by mass, In particular, it is to provide a method for producing a coffee cream with improved feathering.

  1st invention of this application for solving the said subject is a manufacturing method of fresh cream, Comprising: The following structures are employ | adopted.

That is, this invention is a manufacturing method of the fresh cream characterized by the average particle diameter being 2.7-3.3 micrometers, Comprising: The following processes 1) -5):
1) A step of preparing a separated cream having a milk fat content of 35 to 46% by mass from raw milk,
2) A first homogenization step for homogenizing the prepared separated cream at a homogeneous pressure X (MPa),
3) sterilizing the first homogenized separated cream;
4) A second homogenization step for homogenizing the sterilized separated cream at a homogeneous pressure Y (MPa),
5) A step of cooling the second homogenized separated cream to produce a fresh cream,
And the following formula 1:

(Formula 1) 0.5 ≦ X / (X + Y) ≦ 0.67
How to meet.

In the present invention, fresh creams produced by the above-described method are the following 6) and 7):
6) The cream levitation rate after standing at 5 ° C. for 18 days is 2.5% by mass or less,
7) Generation of feathering is suppressed when added to 1.5% by mass of coffee liquid kept at 85 ° C.
Satisfying the above is a preferred embodiment.
Moreover, this invention 2nd invention for solving the said subject is the fresh cream manufactured with an above-described manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, cream floating (creaming) can be suppressed and the manufacturing method of the fresh cream which has the effect that it is hard to produce a feathering when added to a coffee liquid can be provided, especially milk fat content is 35-35. A remarkable effect is exhibited in the production of 46% by mass of fresh cream.

  The fresh cream of the present invention has significantly higher emulsification stability, heat resistance, and acid resistance than conventional fresh creams, and has fewer restrictions on handling. Can be used.

  Next, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the following preferred embodiments, and can be freely changed within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.

[Method of manufacturing fresh cream]
The present invention prepares a separation cream having a milk fat content of 35 to 46% by mass from raw milk, performs a first homogenization step of homogenizing the prepared separation cream at a homogeneous pressure X (MPa), The homogenized separated cream is sterilized, and then the second homogenized step of homogenizing the sterilized separated cream at a homogeneous pressure Y (MPa) is performed, and the second homogenized separated cream is cooled. This is a method for producing fresh cream.
Here, the ratio of the homogeneous pressure between the homogeneous pressure X when performing the first homogenizing process and the homogeneous pressure Y when performing the second homogenizing process has a relationship represented by the following formula 1. It will be satisfied.

  (Formula 1) 0.5 ≦ X / (X + Y) ≦ 0.67

The fresh cream produced by the above method has a characteristic that the average particle diameter is 2.7 to 3.3 μm.
Moreover, it is preferable that the fresh cream manufactured by this invention is manufactured as what has the effect of the following a) and b).
a) The cream levitation rate after standing at 5 ° C. for 18 days is 2.5% by mass or less.
b) The occurrence of feathering is suppressed when added to a 1.5% by mass coffee liquid kept at 85 ° C.

[Step of preparing separated cream]
In the method for producing fresh cream according to the present invention, fresh cream is produced using a separated cream having a milk fat content of 35 to 46% by mass, which is separated from raw milk such as milk, raw milk and special milk.
The fresh cream having a milk fat content of less than 35% by mass is not particularly defined, and can be carried out in the same manner as the method of the present invention to produce a fresh cream that does not float.
In addition, although it is possible to apply the method of this invention also about fresh cream with a milk fat content exceeding 46 mass%, when performing a homogenization process before a sterilization process, there exists a tendency for a viscosity to become high easily. is there.
That is, in the method for producing fresh cream according to the present invention, when the milk fat content is 35 to 46% by mass, the effects of the production method according to the present invention can be maximized.

[Step of homogenizing the separated cream]
The method for producing fresh cream according to the present invention is characterized in that the homogenization treatment is performed twice before and after the sterilization step, and in particular, the homogenization when the first homogenization treatment is performed. The relationship represented by the following formula 1 is satisfied in the ratio of the homogeneous pressure between the pressure X (MPa) and the homogeneous pressure Y (MPa) when performing the second homogenization treatment.

  (Formula 1) 0.5 ≦ X / (X + Y) ≦ 0.67

That is, in the present invention, the homogeneous pressure in the first homogenization step before the sterilization step is equal to or higher than the homogeneous pressure in the second homogenization step after the sterilization step (X ≧ Y).
Here, in the conventional homogenization process, although the manufacturing method of the fresh cream which provided the homogenization process before and after the sterilization process was known, the homogenization process before the sterilization process is emulsification of the emulsified separated cream It was preliminarily homogeneous for strengthening, and it was generally practiced to homogenize at a relatively weak homogeneous pressure. For this reason, the relationship between the homogeneous pressure α (MPa) in the first homogenization process before the sterilization process and the homogeneous pressure β (MPa) in the second homogenization process after the sterilization process satisfies the following formula 2. It was known that the material was homogenized under conditions.

  (Formula 2) α <β

[First homogenization process]
The first homogenizing step according to the present invention is a step of homogenizing the separated cream separated from the raw milk.
As a homogenization method, for example, a method in which the separated cream is heated to a predetermined homogenization temperature with a plate heater or the like and homogenized with a homogenizer such as a homogenizer is used.
A plate-type heater, a batch-type heater, or the like is used for heating the separated cream. Especially, it is preferable to use a plate type heater from the point of the heating efficiency of isolation | separation cream.

The homogenization temperature is preferably 60 to 100 ° C, more preferably 60 to 90 ° C, and even more preferably 70 to 90 ° C.
By making the homogenization temperature 60 ° C. or higher, the homogenization efficiency of the separated cream is improved. Moreover, workability | operativity improves by setting a homogenization temperature to 90 degrees C or less, and the flavor of fresh cream improves. Furthermore, the suppression effect of cream floating (creaming) improves more by making homogenization temperature into 70-90 degreeC. In addition, when a homogenization temperature shall be 100 degrees C or less, since a heating odor and an oxidation odor are suppressed to the flavor of fresh cream, it is preferable.

A homogenizer such as a homogenizer is used to homogenize the separated cream. Further, a microfluidizer, a colloid mill, or the like may be used. Especially, it is preferable to use a homogenizer from the point of the homogenization efficiency and processing capability of separation cream, and it is preferable to use a two-stage homogenizer among these. In the homogenization of the separated cream, it is very important to control the homogenization pressure and is a characteristic part of the present invention.
For example, the homogenization pressure X (MPa) in the homogenization step is preferably 2 to 8 MPa, more preferably 3 to 7 MPa, and most preferably 3 to 4 MPa.
When a two-stage homogenizer is used as the homogenizer, the homogeneous pressure X (MPa) is preferably the total pressure, and the secondary pressure is preferably 0.5 to 1.0 MPa.
The first homogenization step may have a sterilization step immediately after, and another step may be inserted between the first homogenization step and the sterilization step.

[Sterilization process]
The first homogenized separated cream is then sterilized. As the sterilization method, for example, a high temperature short time sterilization method (HTST), an ultra high temperature sterilization method (UHT), or the like is used. From the viewpoint of sterilization efficiency and flavor, the ultra high temperature sterilization method is preferable.
The sterilization temperature and treatment time are, for example, 82 to 85 ° C. for 10 seconds to 5 minutes in the case of the high temperature short time sterilization method (HTST), and 2 to 30 at 120 to 135 ° C. in the case of the ultra high temperature sterilization method (UHT). Preferably it is seconds.

[Second homogenization process]
The second homogenizing step according to the present invention means a step of homogenizing the separated cream sterilized in the sterilizing step. In the present invention, in combination with the first homogenization step, the effect of suppressing cream floating (creaming) can be obtained by homogenizing the separated cream before and after the sterilization treatment.
The homogenization method can be carried out in the same manner as in the first homogenization step. For example, a homogenizer such as a homogenizer is heated by heating to a predetermined homogenization temperature by a plate heater or the like. A homogenizing method is used. Moreover, a plate type heater, a batch type heater, etc. are used for heating. Especially, it is preferable to use a plate type heater from the point of the heating efficiency of isolation | separation cream.

Furthermore, the homogenization temperature in the second homogenizing step is preferably 60 to 100 ° C, more preferably 60 to 90 ° C, and further preferably 70 to 90 ° C. By making the homogenization temperature 60 ° C. or higher, the homogenization efficiency of the separated cream is improved.
Moreover, workability | operativity improves by setting a homogenization temperature to 90 degrees C or less, and the flavor of fresh cream improves. Moreover, the suppression effect of cream floating (creaming) improves more by making homogenization temperature into 70-90 degreeC. In addition, when a homogenization temperature shall be 100 degrees C or less, since a heating odor and an oxidation odor are suppressed to the flavor of fresh cream, it is preferable.

  In addition, homogenizers such as homogenizers are used to homogenize the separated cream, and it is possible to use homogenizers (homogenizers, microfluidizers, colloid mills, etc.) common to the first homogenization process. It is.

It is preferable that the homogeneous pressure Y (MPa) in the second homogenization step of the present invention satisfies the relationship of the above formula 1. Specifically, the homogeneous pressure Y of the second homogenization step can be set according to the homogeneous pressure X of the first homogenization step, and the homogeneous pressure Y is more preferably 1 to 8 MPa. 6-7 MPa is more preferable, and 1.6-4 MPa is most preferable. When a two-stage homogenizer is used as the homogenizer, the homogeneous pressure X (MPa) is preferably the total pressure, and the secondary pressure is preferably 0.5 to 1.0 MPa.
Note that the second homogenizing step may be immediately after the sterilizing step, or may have another step between the sterilizing step and the second homogenizing step.

[Process of cooling to produce fresh cream]
The separated cream subjected to the second homogenization treatment is cooled immediately after homogenization. The cooling temperature is preferably 0 to 10 ° C, and preferably 0 to 5 ° C.
For the cooling, a plate type cooler, a tubular cooler or the like is used. Among these, it is preferable to use a plate type cooler with high cooling efficiency. The cooled separated cream is stored in an aging tank or refrigerator and aged.

The aging temperature is preferably 0 to 10 ° C, and preferably 0 to 5 ° C. Further, the time spent for aging is preferably several hours to several tens of hours, and more preferably 8 to 12 hours. Thereby, crystallization of the fat etc. in fresh cream advances, and the quality of fresh cream is stabilized.
The fresh cream produced in this manner is appropriately filled with a filling machine and shipped as a fresh cream product.
The fresh cream obtained by the above-described production method of the present invention has an effect that the cream floating rate is suppressed and further feathering is suppressed when added to the coffee liquid.

[Average particle size]
The average particle diameter of the fresh cream in the present invention can be measured using a laser diffraction particle distribution measuring device or the like for a sample containing the produced fresh cream.
Measurement of the average particle size of the fresh cream in the present invention is performed, for example, by weighing 0.01 g of fresh cream as a measurement sample and using a laser diffraction type particle size distribution measuring device (trade name: LA-950V2 manufactured by Horiba, Ltd.). It can be carried out by measuring the average particle size (value of particle size corresponding to 50% of the cumulative particle size distribution) when measured under conditions of a circulation flow rate of 5 and a stirring speed of 2.
The fresh cream produced by the production method of the present invention is characterized in that the average particle size is 2.7 to 3.3 μm in the above-mentioned method for measuring the average particle size.

[Cream rise rate]
The cream levitation rate in the present invention indicates the degree of cream levitation (creaming), in other words, the non-homogeneity of fat (fat globules) present in fresh cream, and can be expressed by the following formula 3. .

  (Formula 3) Cream floating rate (mass%) = (mass of fat layer (cream layer) / total mass of fresh cream) × 100

In the above formula 3, the “mass of the fat layer (cream layer)” means the mass of a thick white and yellowish white fat layer (cream layer) that is floated on the surface of the fresh cream.
Specifically, 1 kg of fresh cream is filled into a 1 L container paper pack, left to stand for 18 days in a refrigerator set at 5 ° C., then passed through a 0.355 mm sieve and collected on the sieve. Is the mass of the fat layer (cream layer). From the mass of the fat layer thus obtained and the total mass (1 kg) of the fresh cream, the cream floating rate in the present invention can be obtained.

[Coffee test]
In the present invention, a coffee test can be performed as a method for evaluating feathering. In the coffee test in the present invention, first, a commercial instant coffee is dissolved in hot water to obtain a coffee liquid having a concentration of 1.5% by mass, and then heated to 85 ° C. The degree of feathering when 5 g of fresh cream was added to 100 mL of this coffee liquid was visually observed and evaluated based on the following evaluation criteria. The visual evaluation score is obtained from the average value of the scores evaluated twice.

Evaluation criteria: 0 points (feathering is not allowed),
0 to 1 point (feathering-like white material is on the surface),
1 to 2 points (light feathering is allowed),
2 to 5 points (accepts considerable feathering)
In addition, since feathering is greatly affected by the particle size of fat globules in fresh cream, this evaluation method was evaluated using samples having the same average particle size (50% by volume) of fresh cream as a sample. Went.

  Next, the present invention will be described in more detail with reference to examples. In addition, this invention is not limited to a following example.

[Example 1]
(Production of fresh cream with a milk fat content of 40% by mass)
Raw milk was separated using a disk-type cream separator (manufactured by Westfalia) at a separation temperature of 53 ° C. to obtain a separated cream having a milk fat percentage of 40% by mass. Subsequently, the separated cream was heated to 80 ° C. with a plate heater, and homogenized with a two-stage homogenizer (manufactured by Sanmaru Kikai) under conditions of a total pressure of 3 MPa and a secondary pressure of 1 MPa (first). Homogenization process).
Next, the homogenized separated cream was sterilized with a UHT apparatus (manufactured by Morinaga Engineering, continuous plate sterilizer) at 120 ° C. for 15 seconds, and cooled to 80 ° C. with a plate cooler in the UHT apparatus. Further, the separated cream that had been sterilized by heating and cooled to 80 ° C. was homogenized using a two-stage homogenizer (manufactured by Sanmaru Kikai) under the conditions of a total pressure of 2 MPa and a secondary pressure of 1 MPa (second homogeneous) Process). Finally, the second homogenized separated cream was cooled to obtain a fresh cream.
The produced fresh cream had good quality in which the cream floating was suppressed and feathering was suppressed even when added to the coffee liquid.

  Next, test examples for explaining the effects of the present invention will be shown. In this test example, the homogeneous pressure indicates the total pressure of the two-stage homogenizer, and the secondary pressure is set to 1 MPa in all the test examples.

[Test Example 1]
The purpose of this test was to examine the relationship between the homogenous pressure before and after the sterilization process and the properties of the product fresh cream.
(1) Sample preparation Raw milk was separated using a disk-type cream separator (manufactured by Westphalia) at a separation temperature of 53 ° C. to obtain a separation cream having a milk fat ratio of 45 mass%.

(2) Test method The separated cream was heated to 80 ° C with a plate heater. Subsequently, in the first homogenization step, the separated cream heated to 80 ° C. was homogenized at a homogenous pressure shown in Table 1 using a two-stage homogenizer (manufactured by Sanmaru Kikai). Next, in the sterilization step, the separated cream was sterilized at 120 ° C. for 15 seconds using a UHT apparatus (manufactured by Morinaga Engineering, continuous plate sterilizer).
Thereafter, the separated cream sterilized in the sterilization step was cooled to 80 ° C. by a plate cooler in the UHT apparatus. Then, in the second homogenization step, the separated cream that had been sterilized by heating and cooled to 80 ° C. was homogenized at the homogenous pressure shown in Table 1 using a two-stage homogenizer (manufactured by Sanmaru Kikai). .

(3) Evaluation method For fresh creams manufactured at different homogeneous pressures, measure the average particle size, measure the cream flotation rate, and evaluate the feathering by the coffee test, before and after the sterilization process. The relationship with the ratio of the homogeneous pressure was evaluated.

[Average particle size]
The average particle size is obtained by taking 0.01 g of fresh cream of the sample solution and using a laser diffraction particle size distribution measuring device (manufactured by HORIBA, Ltd., trade name: LA-950V2) with a circulation flow rate of 5 and a stirring speed of 2. A value obtained by measuring an average particle size (a particle size value corresponding to 50% of the cumulative particle size distribution) when measured under the conditions was used.

[Cream rise rate]
1 kg of the prepared fresh cream was filled in a 1 L capacity paper pack, and left to stand for 18 days in a refrigerator set at 5 ° C. After storage, the solid yellowish white cream layer that floated on the surface of the fresh cream filled in the paper pack was collected through a sieve having an opening of 0.355 mm, and the mass was measured. And the cream floating rate (mass%) was calculated | required by said Formula 3.

[Coffee test]
In the present invention, a coffee test was performed as a method for evaluating feathering. In the coffee test, first, commercial instant coffee was dissolved in hot water to obtain a coffee liquid having a concentration of 1.5% by mass, and then heated to 85 ° C. 5 g of fresh cream was added to 100 mL of this coffee liquid, and the generated feathering was visually evaluated.
The visual evaluation was performed based on the following evaluation criteria, and the evaluation score was obtained from the average value of the scores evaluated by testing twice.

Evaluation criteria: 0 points (feathering is not allowed),
0 to 1 point (feathering-like white material is on the surface),
1 to 2 points (light feathering is allowed),
2 to 5 points (accepts considerable feathering)
In addition, since feathering is greatly influenced by the particle size of fat globules in fresh cream, in this evaluation method, evaluation was performed using the same average particle size (50% by volume) of fat globules. . In this test, those having an average particle size of 3.0 to 3.5 μm were used.

[Homogeneous pressure ratio]
The ratio of the homogenous pressure refers to the homogenous pressure of the first homogenization step (may be described as the first homogenous pressure) X (MPa) and the homogenous pressure of the second homogenization step (the second homogenous pressure and (It may be described) This is a numerical value indicating the ratio of the homogeneous pressure X (MPa) of the first homogenization step to the total of Y (MPa), and can be specifically obtained by the following formula 4.

  (Formula 4) Ratio of homogeneous pressure = X / (X + Y)

(4) Results The results of this test are as shown in Table 1.
In test sample 1, when the first homogeneous pressure was 3 MPa and the second homogeneous pressure was 3 MPa, the cream flotation rate was suppressed to 2.0 mass%. Moreover, the evaluation score of feathering was 0.8, and the occurrence of feathering was considerably suppressed. Even in the test sample 2 in which the first homogeneous pressure was 4 MPa and the second homogeneous pressure was 2 MPa, a good result was obtained with a cream floating rate of 1.9% by mass and an evaluation point of feathering of 1.0. Furthermore, even in the test sample 3 in which the first homogeneous pressure was 3 MPa and the second homogeneous pressure was 2 MPa, a good result was obtained with a cream floating rate of 2.3 mass% and an evaluation point of feathering of 0.7. It was.

  On the other hand, in the control sample 1, when the first homogeneous pressure was 2 MPa and the second homogeneous pressure was 2 MPa, the cream flotation rate was as high as 2.7%. Although the ratio of the homogeneous pressure of the control sample 1 was 0.50, the average particle size was 3.5 μm, so that the cream floating rate was high. Further, in the control sample 2 in which the first homogeneous pressure was 2 MPa and the second homogeneous pressure was 4 MPa, the evaluation score for feathering was high.

  Accordingly, it has been found that a homogeneous pressure ratio of 0.5 to 0.67 is particularly preferable. Therefore, in the method for producing fresh cream of the present invention, it became clear that the preferable condition is that the average particle size of fresh cream is 3.3 μm or less, together with the ratio of the homogeneous pressure.

[Test Example 2]
The purpose of this test was to examine the relationship between the homogenous pressure before and after the sterilization step and the properties of the fresh cream as a manufactured product by using the test method of Test Example 1.
(1) Preparation of sample The separation cream having a milk fat ratio of 45% by mass used in Test Example 1 was used.

(2) Test method A test was performed in the same manner as in Test Example 1 except for the set values of the homogeneous pressure X (MPa) in the first homogenization step and the homogeneous pressure Y (MPa) in the second homogenization step.

(3) Evaluation method For fresh creams manufactured at different homogeneous pressures, the average particle diameter, cream levitation rate, and coffee test feathering are evaluated and homogenized by the same method as in Test Example 1. The relationship between the homogeneous pressure in the process and the ratio of the homogeneous pressure before and after the sterilization process was evaluated.
As the evaluation method, the same method as in Test Example 1 was used.
In this test, fresh cream having an average particle size of 2.5 to 2.7 μm was used.
The conditions for the homogeneous pressure in Test Example 2 are as shown in Table 2.

(4) Results The results of this test are as shown in Table 2.
In test sample 4, when the first homogeneous pressure was 4 MPa and the second homogeneous pressure was 3 MPa, the cream flotation rate was suppressed to 1.7 mass%. Further, the evaluation point of feathering was 2.0, and the occurrence of feathering was suppressed to a considerable extent. And the ratio of the homogeneous pressure of the test sample 4 was 0.57.

  On the other hand, in the control samples 3 to 6, the cream floating rate was suppressed as in the test example, but the occurrence of feathering was not suppressed, and the evaluation score was as high as 3.0 to 4.0. In the control sample 5, the ratio of the homogeneous pressure was 0.5, but the average particle size was as small as 2.5 μm.

From the result of the test sample 4 in Table 2, when the ratio of the homogeneous pressure is 0.57, the result of the cream floating rate and the evaluation point of feathering are good, and the average particle size at this time is 2.7 μm. It became clear.
Further, from the results of both tests of Test Examples 1 and 2, in the method for producing a fresh cream having an average particle size of 2.7 to 3.3 μm, the homogenous pressure X (MPa) in the first homogenization step and the second It has been clarified that when the homogeneous pressure Y (MPa) in the homogenization process satisfies the above-mentioned formula 1, a good fresh cream with suppressed cream floating and feathering can be produced.

[Test Example 3]
The purpose of this test was to examine the relationship between the homogenous pressure before and after the sterilization step and the properties of the fresh cream as a product for the fresh cream with a low fat content by the test method of Test Example 1.
(1) Preparation of sample Separation cream having a milk fat ratio of 35% by mass was obtained by subjecting raw milk to a separation treatment at a separation temperature of 53 ° C. using a disk-type cream separator (manufactured by Westphalia).

(2) Test method A test was performed in the same manner as in Test Example 1 except for the set values of the homogeneous pressure X (MPa) in the first homogenization step and the homogeneous pressure Y (MPa) in the second homogenization step.

(3) Evaluation method For fresh creams manufactured at different homogeneous pressures, the average particle diameter, cream levitation rate, and coffee test feathering are evaluated and homogenized by the same method as in Test Example 1. The relationship between the homogeneous pressure in the process and the ratio of the homogeneous pressure before and after the sterilization process was evaluated.
As the evaluation method, the same method as in Test Example 1 was used.
In this test, a fresh cream having an average particle size of 2.7 μm was used.
The conditions for the homogeneous pressure in Test Example 3 are as shown in Table 3.

(4) Results The results of this test are as shown in Table 3.
In test sample 5, when the first homogeneous pressure was 4 MPa and the second homogeneous pressure was 4 MPa, the cream flotation rate was suppressed to 1.5 mass%. Further, the evaluation point of feathering was 1.5, and the occurrence of feathering was considerably suppressed. And the ratio of the homogeneous pressure of the test sample 5 was 0.5. In test sample 6, the first homogeneous pressure was 5 MPa and the second homogeneous pressure was 3 MPa. The same good results as in test sample 5 were obtained. The homogeneous pressure ratio at this time was 0.63.

  On the other hand, in the control sample 8, the cream floating rate was suppressed as in the test example, but the suppression of feathering was not sufficient, and the evaluation score was as high as 2.5.

  From the results of Table 3, even when the fat content is 35% by mass, the same effect as the result of the fat content of 45% by mass revealed by the results of Test Example 1 and Test Example 2 is exhibited. There was found.

  The method for producing a fresh cream of the present invention can be widely used as a raw material or a product such as a food or drink since it can produce a fresh cream with less cream floating and feathering suppressed.

Claims (3)

An average particle diameter is 2.7-3.3 micrometers, The manufacturing method of the fresh cream characterized by the following processes of 1) -5):
1) A step of preparing a separated cream having a milk fat content of 35 to 46% by mass from raw milk,
2) A first homogenization step for homogenizing the prepared separated cream at a homogeneous pressure X (MPa),
3) sterilizing the first homogenized separated cream;
4) A second homogenization step for homogenizing the sterilized separated cream at a homogeneous pressure Y (MPa),
5) A step of cooling the second homogenized separated cream to produce a fresh cream,
Including the following formula:
(Formula 1) 0.5 ≦ X / (X + Y) ≦ 0.67
How to meet. The fresh cream produced by the above method is the following 6) and 7):
6) The cream levitation rate after standing at 5 ° C. for 18 days is 2.5% by mass or less,
7) Generation of feathering is suppressed when added to 1.5% by mass of coffee liquid kept at 85 ° C.
The method of claim 1, wherein:   A fresh cream produced by the method according to claim 1.