JP2013048588A - Fresh cream-like food, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fresh cream-like food preservable for a long period at normal temperature, and to provide a method for producing the food.SOLUTION: The method for producing a fresh cream-like food includes adding 1-50 mass% rice powder to fresh cream followed by stirring, sterilizing the product at a temperature up to 125°C, and cooling the product to normal temperature. The fresh cream-like food thus produced is also provided. The stirring is performed with a vacuum pan, and the sterilization is performed with a retort pot. The use of rice powder as an additive to fresh cream allows preservation at normal temperature, and consequently, fresh cream is distributed to a depopulated area to produce new consumption.

Description

  TECHNICAL FIELD The present invention relates to a room-temperature cream food that is completed by natural and processed emulsifiers and retort processing, and a method for producing the same.

  Fresh cream is a fatty component obtained by separating milk from water using a centrifuge. Although fresh cream is used for food and cooking, there is no other storage method than refrigerated storage. In freezing and retort storage, the milk fat of fresh cream is separated from moisture and is no longer fresh cream. Moreover, the shelf life is around 10 days, and after opening, depending on storage, it will rot on the same day.

  Patent Document 1 discloses that 35 to 55% by weight of fats and oils, 1 to 10% by weight of solid content of non-fat milk, 0.1 to 2% by weight of an emulsifier containing polyglycerin fatty acid ester, sorbitol and / or an average molecular weight of 500 or less. A cream-like composition containing 1 to 10% by weight of saccharified starch, 0.2 to 2% by weight of cyclodextrin and water is disclosed. This cream-like composition is said to be free from rough tissue, cracks, and flavor deterioration even when thawed in a whipped state or in a state where it is further decorated in a cake or the like.

  Patent Document 2 discloses a freeze-thaw-reduced reduced cream composed of thawed frozen cream and / or frozen cream cheese, dairy ingredients and starch, with no food additives, and having a cream-like viscosity and whipping properties. Has been. This freeze-thawed reduced cream is prepared by adjusting the starch aqueous solution to lower the viscosity, and then mixing the frozen thawed cream and / or frozen cream cheese and milk components and re-emulsifying it to give a cream-like viscosity. And having whipping properties.

  Patent Document 3 discloses a paste containing acetylated adipic acid-crosslinked tapioca starch having an adipic acid group content of 0.010 to 0.135% by mass and an acetyl group content of 0.8 to 2.5% by mass. Alternatively, a gel-like food is disclosed, and this food contains fresh cream, and by containing the above-mentioned amount of acetylated adipic acid-crosslinked tapioca starch, it is excellent in stability over time, and has a rough texture and a pasty feeling. It can be made into a food with excellent taste and flavor without melting, and it is said that any one of frozen, chilled and refrigerated is suitable as a storage method.

Japanese Patent No. 3230884 Japanese Patent No. 3418586 Japanese Patent No. 4523668

The cream-like compositions disclosed in the above-mentioned Patent Documents 1 to 3 require freezing or refrigeration when stored, and are not assumed to be stored at room temperature.
Then, an object of this invention is to provide the fresh cream-like foodstuff which can be preserve | saved for a long time at normal temperature, and its manufacturing method.

In order to solve the above problems, the fresh cream food of the present invention is characterized in that 1-50 mass% of rice flour is mixed with fresh cream.
If the rice flour is less than 1% by weight, the fresh cream separates with time, which is not preferable. If the amount of rice flour exceeds 50% by mass, the starch quality is increased, and the fat feeling of fresh cream is lost.

In the present invention, rice flour is used to provide separation resistance of fresh cream.
Starch has different properties depending on the raw material. Table 1 shows typical starch materials and their properties. Starch is divided into amylose and amylopectin depending on its structure. The former is a linear molecule with a small molecular weight and is soluble in hot water. The latter amylopectin is a highly branched molecule with a large molecular weight and is insoluble in hot water.

  As can be seen from Table 1 above, rice flour has the smallest particle size and is characterized by being more easily mixed with fresh cream than other starches.

  The method for producing a fresh cream-like food according to the present invention is characterized in that 1-50 mass% of rice flour is added to fresh cream, stirred, then sterilized at a temperature up to 125 ° C. and then cooled to room temperature. .

The agitation may be performed at 50 to 80 ° C. at normal pressure in order to extract air from the cream-like food, but if it is performed in a vacuum kettle, deaeration can be effectively performed without heating. .
Moreover, the sterilization process by the temperature to 125 degreeC can be performed with a retort pot.

According to the present invention, room temperature storage is possible by using rice flour as an additive to fresh cream. This will enable the distribution of fresh cream to depopulated areas and generate new consumption. The use of new foods is expected by extending the storage period to one or several years.
In addition, due to overproduction, it also serves as a saucer for milk that could not be stored and was discarded, enabling dairy farmers to reduce losses and plan production, leading to a stable supply of the entire dairy product, It can also contribute to price stability.

Embodiments of the present invention will be described below.
In the fresh cream food of the present invention, fresh cream and rice flour are the main ingredients.
Since the ratio is thick or thin depending on the application and requires a plurality of characteristics, rice flour is usually used in an amount of about 1 to 50% by mass based on the fresh cream.
There are various processing concentrations, but depending on the application, processing is performed using a temperature range of up to 120 ° C.

A simple working example will now be described.
1. Add 25g of rice flour to 100g of fresh cream at room temperature. If necessary, other lipids and starches may be added thereto. Examples of the lipid include butter and edible oil, and examples of the starch include yam and starch. Alternatively, rice flour can be dissolved in water to form a liquid and then added to the fresh cream.
2. Mix fresh cream and rice flour with a vacuum stirrer.
3. Put in a retorting pot and gradually raise the temperature to around 90 ° C. The processing time depends on the capacity, but is usually 1 liter to 500 milliliters and requires a sterilization time of around 20 minutes.
4). Thereafter, the temperature is lowered to room temperature to obtain a creamy food. The product can be provided in vacuum packaging such as mini cups, paper packs, bottles, etc., depending on the amount.

When the amount of rice flour was less than 1% by mass with respect to the fresh cream, the separation resistance of the creamy food was not much different from that when no rice flour was added.
When the amount of the rice flour exceeds 50% by mass, the starch quality increases and the fresh cream does not have a lipid feeling.

Other than the pure cream that is currently distributed in 1 liter or 500 milliliter paper packs that are currently distributed, for example, the potion type cream that is added to coffee has trans fatty acids that are said to contribute to heart disease. It is widely known among experts that it occurs in the process of processing. However, the current situation is that there was no alternative cream and it was in circulation. On the other hand, the fresh cream food of the present invention does not have the fear of adverse effects on the human body because there is no oxidation or fermentation due to microorganisms that cause trans fatty acid formation.
The fresh cream food of the present invention can be provided not only as a substitute for fresh cream but also as a new dairy product by changing the ratio of rice flour. In addition, since it can be stored for a long period of time, it can be used for food transported to the disaster area, preserved food, and the like.

  INDUSTRIAL APPLICATION This invention can be suitably utilized in the manufacture field | area of a dairy product as a fresh cream-like foodstuff which can be preserve | saved for a long term at normal temperature, and its manufacturing method.

Claims (4)

  A fresh cream food characterized by mixing 1-50 mass% of rice flour with fresh cream.   A method for producing a fresh cream-like food, comprising adding 1 to 50% by mass of rice flour to fresh cream, stirring, and then sterilizing at a temperature up to 125 ° C and then cooling to room temperature.   The method for producing a fresh cream food according to claim 2, wherein the stirring is performed in a vacuum kettle.   The said sterilization process is performed with a retort pot, The manufacturing method of the cream-like foodstuff of Claim 2 or 3 characterized by the above-mentioned.