JP2016067310A - Flavor prediction method of fresh cream and sweet butter, and production method of fresh cream and sweet butter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for predicting each flavor of fresh cream and sweet butter produced by using two or more kinds of raw milks, or the like.SOLUTION: There is provided a method for predicting each flavor of fresh cream and sweet butter produced by using mixed raw milk formed by mixing two or more kinds of raw milks. In the method, each flavor of fresh cream and sweet butter is predicted based on a weighted average value of bvalues in the Labcolor system of the two or more kinds of raw milks usable for the mixed raw milk.SELECTED DRAWING: None

Description

  The present technology relates to a method for predicting the flavor of fresh cream and sweet butter. More specifically, the present invention relates to a method for predicting the flavor of fresh cream and sweet butter produced using two or more kinds of raw milk, and a method for producing fresh cream and sweet butter.

  It is known that the composition of raw milk, which is a raw material for dairy products, varies depending on the region where the raw milk is produced, the season of milking, the type of feed, and the like. For example, in Non-Patent Document 1 and Non-Patent Document 2, components such as milk fat content and non-fat solid content of milk differ from region to region where raw milk is produced, and are derived from dairy cows raised in the same region. It is described that even milk made from raw milk has its components changing throughout the year.

  Thus, with respect to the composition of raw milk that varies depending on various factors, it has been studied to manage the composition of raw milk so that a dairy product obtained from raw milk has a desired quality. For example, Patent Document 1 discloses “a cream characterized by using milk obtained by feeding a ruminant with a low carotenoid feed as a raw material”. By using a low carotenoid feed as a feed, the cream is required for use in confectionery. Moreover, yellowing is suppressed and it can maintain white color for a long time without the milky odor from which color preference falls from after cake preparation to sale.

JP 2013-176324 A

Dairy science novel, Asakura Shoten, 1996, p. 16-18 Components of raw milk and their nutritional value, National Milk Quality Improvement Association, 1977, p. 62-77

  As described in Patent Document 1, a cream having a desired color tone can be obtained by using a specific feed. However, adopting a specific feed to manage the composition of raw milk makes the production of raw milk complicated. In addition, in the production of commercial dairy products, in order to stably secure a large amount of raw milk, it is common to mix raw feeds used for breeding and raw milk from different production areas and use them as “mixed raw milk”. is there.

  On the other hand, when the composition of raw milk is not managed, it has been difficult to keep the quality of dairy products produced from raw milk constant. In particular, when the feed used for breeding and raw milk mixed in different production areas are mixed and used, the composition of each mixed raw milk varies greatly, making it difficult to suppress variations in the quality of manufactured dairy products. Furthermore, with regard to the flavor of dairy products, flavor differences that were not significantly recognized in raw milk may be felt strongly when it comes to dairy products, and in particular, predicting the flavor of dairy products manufactured from mixed raw milk It was difficult. For this reason, in the state of the raw milk used as a raw material, the method of estimating the flavor of the dairy product manufactured from the raw milk is calculated | required.

  Thus, the main object of the present technology is to provide a method for predicting the flavor of fresh cream and sweet butter produced using two or more kinds of raw milk.

As a result of intensive studies on the method of predicting the flavor of fresh cream and sweet butter produced using two or more kinds of raw milk, the present inventors have made use of L ^* a ^*, which has been used as a color tone standard until now ^. b ^* b ^* values in the color system is, surprisingly, also in the prediction of flavor found that may contribute, to complete the present technology.

（式（１）及び（２）中、「ｂ^＊値」は、Ｌ^＊ａ^＊ｂ^＊表色系におけるｂ^＊値である。）
本技術に係る風味予測方法における前記第１指標決定工程では、前記混合生乳に用いられる生乳の産地、該生乳の生産において用いられる飼料の種類、前記生乳の生産時期、前記生乳の集乳後の経過日数、前記生乳の生産において用いられる搾乳対象の飼育環境、前記搾乳対象からの搾乳条件、及び前記搾乳対象の産後日数からなる一群の中から選択される１つ以上の生産条件ごとに、前記Ｘの範囲を決定することができる。
また、本技術に係る風味予測方法では、
前記風味評価工程における検定用フレッシュクリーム又は検定用甘性バターそれぞれの評価結果に基づき、前記フレッシュクリーム又は前記甘性バターが所望の風味となるように、下記式（３）におけるＡの値及びＢの範囲、及び／又は、下記式（４）におけるＣの値及びＤの範囲を決定する第２指標決定工程と、
風味予測の対象となるフレッシュクリーム又は甘性バターに用いる混合生乳の下記式（５）のＥの値が、前記第２指標決定工程で決定された前記Ｂの範囲内にあるか否か、及び／又は、風味予測の対象となるフレッシュクリーム又は甘性バターに用いる混合生乳の下記式（６）のＦの値が、前記第２指標決定工程で決定された前記Ｄの範囲内にあるか否か、を判定する第２判定工程と、
を更に行うことも可能である。

（式（３）〜（６）中、「ｂ^＊値」は、Ｌ^＊ａ^＊ｂ^＊表色系におけるｂ^＊値である。）
本技術に係る風味予測方法における前記第２指標決定工程では、前記混合生乳に用いられる生乳の産地、該生乳の生産において用いられる飼料の種類、前記生乳の生産時期、前記生乳の集乳後の経過日数、前記生乳の生産において用いられる搾乳対象の飼育環境、前記搾乳対象からの搾乳条件、及び前記搾乳対象の産後日数からなる一群の中から選択される１つ以上の生産条件ごとに、前記Ａの値及び前記Ｂの範囲、及び／又は、前記Ｃの値及び前記Ｄの範囲を決定することができる。 That is, the present technology is a method for predicting the flavor of fresh cream or sweet butter produced using mixed raw milk in which two or more kinds of raw milk are mixed,
A test mixed raw milk preparation step of preparing a plurality of test mixed raw milks having different mixing ratios from two or more types of test raw milk that can be used for the mixed raw milk;
A flavor evaluation step for evaluating the flavor of each of the plurality of test fresh creams or test sweet butter produced from each of the test mixed raw milks,
Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the range of X in the following formula (1) is determined so that the fresh cream or the sweet butter has a desired flavor. A first index determination step,
It is determined whether or not the value of Y in the following formula (2) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is within the range of X determined in the first index determination step A first determination step,
There is provided a method for predicting the flavor of fresh cream or sweet butter.

(In the formula (1) and (2), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.)
In the first index determination step in the flavor prediction method according to the present technology, the production area of raw milk used in the mixed raw milk, the type of feed used in the production of the raw milk, the production time of the raw milk, and after the collection of the raw milk For each one or more production conditions selected from a group consisting of the number of days elapsed, the rearing environment of the milking target used in the production of the raw milk, the milking condition from the milking target, and the number of days postpartum of the milking target, The range of X can be determined.
In the flavor prediction method according to the present technology,
Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the value of A and B in the following formula (3) so that the fresh cream or the sweet butter has a desired flavor. And / or a second index determination step for determining the value of C and the range of D in the following formula (4):
Whether the value of E in the following formula (5) of the mixed raw milk used for the fresh cream or sweet butter to be subjected to flavor prediction is within the range of B determined in the second index determination step, and Whether or not the value of F in the following formula (6) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is within the range of D determined in the second index determination step A second determination step for determining whether or not
Can also be performed.

(In the formula (3) to (6), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.)
In the second index determination step in the flavor prediction method according to the present technology, the production area of raw milk used for the mixed raw milk, the type of feed used in the production of the raw milk, the production time of the raw milk, and after the collection of the raw milk For each one or more production conditions selected from a group consisting of the number of days elapsed, the rearing environment of the milking target used in the production of the raw milk, the milking condition from the milking target, and the number of days postpartum of the milking target, The value of A and the range of B and / or the value of C and the range of D can be determined.

The flavor prediction method according to the present technology can be suitably used for a method for producing fresh cream or sweet butter.
More specifically, the present technology is a method for producing fresh cream or sweet butter using mixed raw milk in which two or more kinds of raw milk are mixed,
A test mixed raw milk preparation step of preparing a plurality of test mixed raw milks having different mixing ratios from two or more types of test raw milk that can be used for the mixed raw milk;
A flavor evaluation step for evaluating the flavor of each of the plurality of test fresh creams or test sweet butter produced from each of the test mixed raw milks,
Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the range of X in the formula (1) is determined so that the fresh cream or the sweet butter has a desired flavor. A first index determination step,
Said 2 in said mixed raw milk so that the value of Y of said Formula (2) of the mixed raw milk used for manufacture of fresh cream or sweet butter may be in the range of said X determined by the said 1st parameter | index determination process. A mixed raw milk preparation process for adjusting the mixing ratio of more than one kind of raw milk;
A process for producing fresh cream or sweet butter having
In the manufacturing method according to the present technology,
Based on the evaluation results of each of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the value of A and B in the formula (3) so that the fresh cream or the sweet butter has a desired flavor. And / or a second index determination step of determining the value of C and the range of D in the above formula (4),
In the mixed raw milk preparation step, the value of E in the formula (5) of the mixed raw milk used for the production of fresh cream or sweet butter is within the range of B determined in the second index determination step. And / or the value of F in the formula (6) of the mixed raw milk used for the production of fresh cream or sweet butter is within the range of D determined in the second index determination step. It is also possible to further adjust the mixing ratio of the two or more kinds of raw milk in the mixed raw milk.

  According to the present technology, in the state of raw milk (before the production of fresh cream or sweet butter), the flavor of fresh cream or sweet butter produced from mixed raw milk, which has been difficult to predict the flavor so far. It becomes possible to predict. In addition, the effect described here is not necessarily limited, and may be any effect described in the present technology.

It is a flowchart which shows 1st Embodiment of the flavor prediction method of the fresh cream and sweet butter which concerns on this technique. It is a flowchart which shows 2nd Embodiment of the flavor prediction method of the fresh cream and sweet butter which concerns on this technique. It is a flowchart which shows the outline | summary of the manufacturing method of the fresh cream and sweet butter which concern on this technique. In Experiment 2, a graph substituted for drawing showing the b ^* value of raw milk, the correlation between b ^* values of fresh cream and sweet butter produced with the raw milk. In Experimental example 3, it is a drawing substitute graph which shows the correlation with the mixing ratio of a dairy product, and b ^* value.

  Hereinafter, preferred embodiments for carrying out the present technology will be described with reference to the drawings. In addition, embodiment described below shows typical embodiment of this technique, and, thereby, the range of this technique is not interpreted narrowly.

1. Flavor prediction method of fresh cream or sweet butter according to the present technology The flavor prediction method of fresh cream or sweet butter according to the present technology is freshly produced using “mixed raw milk” in which two or more kinds of raw milk are mixed. It is a method for predicting the flavor of cream or sweet butter.

  In the present technology, “raw milk” refers to milk of a mammal that has been extracted and has not been adjusted or processed. In addition, “mixed raw milk” is a mixture of two or more kinds of raw milk used as a raw material for fresh cream or sweet butter. In order to distinguish from test raw milk and mixed test raw milk described later, This is a name used for convenience. The milking target is not particularly limited as long as it is a mammal, and examples include cows, buffalos, sheep, goats, horses, and the like, with cows being preferred.

  Note that “one type of raw milk” means that the unit of raw milk received by the manufacturer when producing a fresh cream or sweet butter whose flavor is predicted by the flavor prediction method according to the present technology is “one type”. . That is, even in the case of raw milk already mixed in dairy farmers or station silos, if the raw milk is received by a lorry vehicle or one container when the manufacturer receives it, “one kind of "Raw milk".

In the present technology, “fresh cream” refers to a cream that has not been fermented during the production process, and is obtained by removing a part of components other than milk fat from raw milk to concentrate milk fat.
In addition, “Cream” refers to “milk fat from raw milk, milk or special milk” in the “Ministry Ordinance on Milk, etc. Components other than the components are removed and the milk fat content is 18.0% or more ”, and those not fermented are included in the fresh cream in the present technology.

  In the present technology, “sweet butter” refers to butter that has not been fermented during the production process, and is obtained by kneading fat granules obtained from raw milk or cream. In “Ministerial Ordinance for Milk”, “Butter” is defined as “kneaded fat granules obtained from raw milk, milk or special milk”, and fermentation is not performed among the butter according to this provision. Things are included in the sweet butter in this technology.

In the present technology, “L ^* a ^* b ^* color system” is a color display method defined in JIS-Z-8729.

  FIG. 1 shows a first embodiment of a flavor prediction method for fresh cream and sweet butter according to the present technology, and FIG. 2 shows a second embodiment of a flavor prediction method for fresh cream and sweet butter according to the present technology. It is a flowchart. The flavor prediction method according to the present technology includes at least a test mixed raw milk preparation step S12, a flavor evaluation step S13, a first index determination step S14, and a first determination step S16. In addition, the first color tone measurement step S11, the second color tone measurement step 15, the second index determination step S17, the second determination step S18, and the like can be performed as necessary. Hereinafter, each step will be described in detail. In addition, although the following description is performed in order of the process of a flavor prediction method, not all processes are essential processes, but arbitrary processes are also included as mentioned later. In some processes, the order can be changed.

(1) First color tone measurement step S11
The first color tone measurement step S11 is a step of measuring the b ^* value in the L ^* a ^* b ^* color system for each of two or more types of raw milk different from the raw milk used in the mixed raw milk. In the flavor prediction method according to the present technology, the first color tone measurement step S11 is not an essential step. For example, when using raw milk whose b ^* value is known in advance, or before accepting raw milk at a factory or the like, If the b ^* value of raw milk has been measured, it can be omitted. Each raw milk whose color tone is measured in the first color tone measuring step S11 is used for preparing the test mixed raw milk in the test mixed raw milk preparing step described later.

Raw milk for which b ^* value is measured in the first color tone measurement step S11, that is, raw milk used for preparing test mixed raw milk is raw milk different from raw milk used for mixed raw milk, but raw milk used for mixed raw milk. It is preferable to use raw milk produced under the same production conditions. Production conditions are, for example, the production area of raw milk, the type of feed used in the production of raw milk, the production time of raw milk, the breeding environment of the milking target used in the production of the raw milk (environment such as temperature and humidity during breeding), Examples include milking conditions from the milking target (milking means depending on the number of milkings per day and whether or not a milking machine is used), and the number of days after delivery of the milking target. By using raw milk produced under the same production conditions as raw milk used for mixed raw milk, a more accurate flavor prediction can be performed according to the raw milk used for production of fresh cream and sweet butter.

In 1st color tone measurement process S11, the measuring method of b ^* value of raw milk is not specifically limited, A well-known method can be selected freely and can be measured. Examples thereof include a method using a known color difference meter.

(2) Test mixed raw milk preparation step S12
The test mixed raw milk preparation step S12 is a step of obtaining a plurality of test mixed raw milks having different mixing ratios from two or more types of raw milk. In the test mixed raw milk preparation step S12, the volume or weight of each of the two or more types of raw milk whose b ^* values were measured in the first color tone measurement step S11 described above is prepared, and test mixed raw milk having different mixing ratios is prepared. . The mixing ratio may be based on volume or may be based on weight.

In the test mixed raw milk preparation step S12, as the test mixed raw milk, a plurality of raw milk mixing ratios may be prepared so that the weighted average values of b ^* values described later are different from each other. It is preferable to prepare an assay mixed raw milk. By preparing three or more kinds of test mixed raw milk having different weighted average values of b ^* values, in the first index determination step S14 and the second index determination step S17 described later, the formula (1) can be more simply and accurately. The range of X, the value of A and the range of B in the formula (3), and / or the value of C and the range of D in the formula (4) can be determined.

(3) Flavor evaluation process S13
The flavor evaluation step S13 is a step of evaluating the flavor of each of a plurality of test fresh creams or test sweet butters manufactured from each of the test mixed raw milks. The specific flavor evaluation method in flavor evaluation process S13 is not specifically limited, The flavor evaluation method used in the foodstuff field | area etc. can be selected freely and can be employ | adopted. For example, a sensory test on the flavor of fresh cream or sweet butter by a plurality of panels can be performed to evaluate the flavor of fresh cream or sweet butter. In the sensory test, for example, by evaluating the quality of the flavor, the flavor can be evaluated stepwise according to each score.

  If a plurality of test fresh creams and sweet taste butter for test that evaluate the flavor in the flavor evaluation step S13 are manufactured from each test mixed raw milk prepared in the test mixed raw milk preparation step S12, the specific manufacturing method is as follows. It does not specifically limit, The method used for manufacture of a well-known fresh cream or sweet butter can be freely selected and employ | adopted. In this technique, it is preferable to manufacture the manufacturing conditions at the time of manufacturing fresh cream or sweet butter from each test mixed raw milk under the same conditions as the manufacturing conditions of the fresh cream or sweet butter to be the target of flavor prediction. By making the manufacturing conditions the same, the range of X in the formula (1) suitable for the fresh cream or sweet butter that is the target of flavor prediction, the value of A and the range of B in the formula (3), and Or, the value of C and the range of D in the formula (4) can be acquired. As a result, more accurate flavor prediction can be performed in the first determination step S16 and the second determination step S18 described later.

(4) First index determination step S14
The first index determination step S14 is based on the evaluation results of the test fresh cream or the test sweet butter in the flavor evaluation step S13 so that the fresh cream or the sweet butter has a desired flavor. This is a step of determining the range of X in (1).

In the above formula (1), the mixing ratio of each test raw milk is added to the b ^* value (hereinafter also simply referred to as “b ^* value”) in the L ^* a ^* b ^* color system measured for each test raw milk. The weighted average value obtained is obtained.

  In the present technology, the “mixing ratio” refers to a ratio based on the volume or weight of each raw milk.

In the first index determination step S14, the method for determining the range of X in the formula (1) is not particularly limited. For example, it is used for the production of fresh cream or sweet butter that is evaluated as having good flavor in the flavor evaluation step S13. With reference to the weighted average value of the b ^* values in the test mixed raw milk, the range of X in the formula (1) can be determined from the lower limit value and the upper limit value. Conversely, referring to the weighted average value of the b ^* value in the test mixed raw milk used in the production of fresh cream or sweet butter that was evaluated as having a poor flavor in the flavor evaluation step S13, the lower and upper limits thereof. From the above, the range of X in the formula (1) can also be determined. Furthermore, the weighted average value of b ^* values in the test mixed raw milk used for the production of fresh cream or sweet butter evaluated as good in the flavor evaluation step S13, and the fresh cream or sweet butter evaluated as poor With reference to both the weighted average value of b ^* values in the test mixed raw milk used for the production, the range of X in the formula (1) can be determined from the lower limit value and the upper limit value.

  The range of X in the formula (1) can be freely set, but the production area of raw milk used in the mixed raw milk, the type of feed used in the production of the raw milk, the production time of the raw milk, Elapsed days after milk collection, breeding environment of milking target used in production of the raw milk (environment such as temperature and humidity during breeding), milking conditions from the milking target (number of milking per day, milking machine, etc. It is also possible to set for each one or more production conditions selected from a group consisting of milking means depending on use or not, and the number of days after delivery of the milking target. When the range of X in the formula (1) is set for each production condition, the value of X in the formula (1) suitable for the production conditions of raw milk used as a raw material for fresh cream or sweet butter to be a target of flavor prediction By using the range, the flavor can be predicted with higher accuracy.

  Moreover, the range of X in said Formula (1) can be set to a different value by the case where the object of flavor prediction is fresh cream, and the case where the object of flavor prediction is sweet butter. Furthermore, it is possible to change the set value according to the expected flavor of the fresh cream or sweet butter that is the target of flavor prediction.

  For example, as an example of the range of X in the formula (1), it can be set to 4.7 to 6.8. At this time, when the target of flavor prediction is fresh cream, it is preferably set to 4.7 to 6.5, and when the target of flavor prediction is sweet butter, it is set to 4.9 to 6.8. It is preferable.

(5) Second color tone measurement step S15
2nd color tone measurement process S15 is a process of measuring each b ^* value of 2 or more types of raw milk used as a raw material of the fresh cream or sweet butter used as the object of flavor prediction. In the flavor prediction method according to the present technology, the second color tone measurement step S15 is not an essential step. For example, when raw milk with a known b ^* value is used in advance, or before receiving raw milk at a factory or the like. If the b ^* value of raw milk has been measured, it can be omitted.

In 2nd color tone measurement process S13, the measuring method of b ^* value of raw milk is not specifically limited, A well-known method can be selected freely and can be measured. Examples thereof include a method using a known color difference meter.

The measurement of the b ^* value can be performed very easily compared to a method for analyzing the composition of raw milk in detail. In the flavor prediction method according to the present technology, it is possible to predict the flavor based only on the b ^* value that can be easily measured, so that the flavor can also be predicted easily and in a short time.

(6) First determination step S16
In the first determination step S16, the value of Y in the formula (2) of the mixed raw milk used for the fresh cream or sweet butter to be subjected to flavor prediction is the X range determined in the first index determination step S14. It is the process of determining whether it exists in.

In the above formula (2), the weight obtained by adding the mixing ratio of each raw milk to the b ^* value (hereinafter also simply referred to as “b ^* value”) in the L ^* a ^* b ^* color system measured for each raw milk. An average value is obtained.

In the present technology, it has been found that the b ^* value in the L ^* a ^* b ^* color system, which has been used as a color tone standard, can unexpectedly contribute to flavor prediction. . And, it is possible to predict the flavor of fresh cream or sweet butter based on the weighted average value of the b ^* value of the mixed raw milk that is the raw material of the fresh cream or sweet butter that is the target of flavor prediction. Prove that.

  More specifically, in the first determination step S <b> 16, the value of Y in the formula (2) of the mixed raw milk used for the fresh cream or sweet butter that is the target of flavor prediction is determined in the first index determination step S <b> 14. When it is determined to be within the range of X, the flavor of fresh cream or sweet butter can be predicted to be good. Conversely, in the first determination step S16, the value of Y in the formula (2) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is determined in the first index determination step S14. When it determines with it not being in the range of X, it can estimate that the flavor of fresh cream or sweet butter is bad.

(7) Second index determination step S17
The second index determination step S17 is based on the evaluation results of the test fresh cream or the test sweet butter in the flavor evaluation step S13 so that the fresh cream or the sweet butter has a desired flavor. It is a step of determining the value of A and the range of B in (3) and / or the value of C and the range of D in the formula (4). In the flavor prediction method according to the present technology, the second index determination step S17 is not an essential step. However, as in the second embodiment shown in FIG. 2, in addition to the first index determination step S14 described above, the second index determination step S17 is performed. By performing step S17 and further performing a second determination step S18 described later, more accurate flavor prediction can be performed.

As described above, in the flavor prediction method according to the present technology, in the first index determination step S14, a suitable range of the weighted average value of b ^* values (X in the formula (1)) is determined, and the target of flavor prediction is determined. Predicting the flavor depending on whether or not the weighted average value (Y in the above formula (2)) of the b ^* value of each raw milk in the mixed raw milk used in the fresh cream or sweet butter to be Features. As shown in Examples described later, it has been proved that flavor can be predicted using a weighted average value of b ^* values as an index. However, when raw milk having a b ^* value higher than a predetermined value or raw milk having a lower value than the predetermined value is mixed in a certain amount or more in the mixed raw milk, the weighted average value of the b ^* values of each raw milk in the mixed raw milk (described above) Even if Y in Formula (2) is in a suitable range (the range of X in Formula (1)), the flavor may be affected. Accordingly, in the second index determination step S17, an index of the mixing ratio of raw milk having a b ^* value higher than a predetermined value or lower than a predetermined value is determined.

In the formula (3), the mixing ratio of the test raw milk in which the b ^* value is higher than a predetermined value (“A” in the formula (3)) in the test mixed raw milk (“B” in the formula (3)) Is required.
In the formula (4), the mixing ratio in the test mixed raw milk of the test raw milk whose b ^* value is lower than a predetermined value (“C” in the formula (3)) (“D” in the formula (3)) Is required.

  In the second index determination step S17, the method for determining the value A and the range B in the formula (3) and / or the value C and the range D in the formula (4) is not particularly limited. It can be determined by the following method.

For example, in the fresh cream or sweet butter produced using the test mixed raw milk in the range of X determined in the first index determination step S14, the flavor is evaluated to be particularly good in the flavor evaluation step S13. With reference to the b ^* value of the test raw milk used in the production of fresh cream or sweet butter and the ratio in the test mixed raw milk, the value of A and B in the above formula (3) are determined from the lower limit value and the upper limit value. And / or the value of C and the range of D in the equation (4) can be determined. Conversely, in the fresh cream or sweet butter produced using the test mixed raw milk in the range of X determined in the first index determination step S14, the flavor is poor in the flavor evaluation step S13. Referring to the b ^* value of the test raw milk used for the production of fresh cream or sweet butter evaluated and the ratio in the test mixed raw milk, the value of A in the above formula (3) from the lower limit value and the upper limit value thereof And / or the range of B and / or the value of C and the range of D in equation (4) can also be determined. Furthermore, among the fresh creams or sweet butters produced using the test mixed raw milk within the range of X determined in the first index determination step S14, it is evaluated that the flavor is particularly good in the flavor evaluation step S13. been fresh cream or the ratio of b ^* value and assay mixture in milk assay milk used in the production of sweet butter, b ^* values of test raw milk used in the preparation of fresh cream or sweet butter was evaluated as poor And the ratio in the test mixed raw milk, from the lower limit value and the upper limit value thereof, the value of A and the range of B in the formula (3), and / or the value of C in the formula (4). Values and D ranges can also be determined.

  The value of A and the range of B and / or the value of C and the range of D can be freely set, but are used in the production area of raw milk used in the mixed raw milk and production of the raw milk. The type of feed to be produced, the production time of the raw milk, the number of days elapsed after collection of the raw milk, the breeding environment of the milking target used in the production of the raw milk (environment such as temperature and humidity during breeding), the milking target Setting for each one or more production conditions selected from a group consisting of milking conditions (milking means depending on the number of milkings per day and whether or not a milking machine is used) and the number of days after delivery of the milking target Is also possible. Raw milk used as a raw material for fresh cream or sweet butter that is subject to flavor prediction when the value of A and the range of B and / or the value of C and the range of D are set for each production condition By using the value A and the range B and / or the value C and the range D suitable for the production conditions, the flavor can be predicted with higher accuracy.

  In addition, the value of A and the range of B, and / or the value of C and the range of D are when the target of flavor prediction is fresh cream and when the target of flavor prediction is sweet butter, Can be set to different values. Furthermore, it is possible to change the set value according to the expected flavor of the fresh cream or sweet butter that is the target of flavor prediction.

  For example, 7.2 can be set as an example of the value of A in the formula (3), and 4.2 can be set as an example of the value of C in the formula (4). At this time, when the target of flavor prediction is fresh cream, it is preferable to set the value of A in the formula (3) to 7.2. When the target of flavor prediction is sweet butter, the formula (4) ) Is preferably set to 4.2.

  For example, as an example of the range of B in the formula (3) and the range of D in the formula (4), it can be set to 0.3 or less.

(8) Second determination step S18
In the second determination step S18, the value of E in the formula (5) of the mixed raw milk used for the fresh cream or sweet butter to be subjected to flavor prediction is the range of B determined in the second index determination step S17. And / or the value of F in the formula (6) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is determined in the second index determination step S17. It is a step of determining whether or not it is within the range of D. In the flavor prediction method according to the present technology, the second determination step S18 is not an essential step, but the second indicator determination in addition to the first indicator determination step S14 described above as in the second embodiment shown in FIG. By performing step S17 and further performing the second determination step S18, more accurate flavor prediction can be performed.

In the formula (5), b ^* value is a predetermined value mixing ratio in the high mixing in milk in milk from (Formula (3) and ( "A" in 5)) (in the formula (5) "E )) Is required.
In the formula (6), the mixing ratio of raw milk in the raw milk where the b ^* value is lower than a predetermined value (“C” in the formulas (3) and (6)) (“F in the formula (6)”) )) Is required.

  In the second determination step S18, the value of E in the formula (5) of the mixed raw milk used for the fresh cream or sweet butter to be the target of flavor prediction is the range of B determined in the second index determination step S17. And / or the value of F in the formula (6) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is determined in the second index determination step S17. When it is judged that it is in the range of the D, it can be predicted that the flavor of fresh cream or sweet butter is good. On the contrary, in the second determination step S18, the value of E in the formula (5) of the mixed raw milk used for the fresh cream or sweet butter to be the target of flavor prediction is determined in the second index determination step S17. The value of F in the formula (6) of the mixed raw milk used for fresh cream or sweet butter that is judged not within the range of B and / or subject to flavor prediction is determined in the second index determination step S17. When it is determined that it is not within the determined range of D, the flavor of fresh cream or sweet butter can be predicted as poor.

2. Method for Producing Fresh Cream or Sweet Butter According to the Present Technology FIG. 3 is a flowchart showing an outline of a method for producing fresh cream or sweet butter according to the present technology (hereinafter also simply referred to as “manufacturing method”). The manufacturing method according to the present technology includes at least a test mixed raw milk preparation step S12, a flavor evaluation step S13, a first index determination step S14, and a mixed raw milk preparation step S21. Moreover, 1st color tone measurement process S11, 2nd color tone measurement process S15, 2nd parameter | index determination process S17, fresh cream manufacturing process S22, sweet butter manufacturing process S23, etc. can be performed as needed. Hereinafter, each step will be described in detail. In addition, the test | inspection mixing raw milk preparation process S12, flavor evaluation process S13, 1st parameter | index determination process S14, 1st color tone measurement process S11, 2nd color tone measurement process 15, and 2nd parameter | index determination process S17 are each in the flavor prediction method mentioned above. Since this is the same as the process, the description is omitted here.

(1) Mixed raw milk preparation step S21
Mixed raw milk preparation process S21 is a process of adjusting the mixing ratio of two or more types of raw milk in mixed raw milk based on the parameter | index obtained by the flavor prediction method mentioned above. In this step S21, two or more types of raw milk which has been previously b ^* value is measured, or by using two or more kinds of raw milk b ^* values measured by the second color measuring step S15, fresh cream or sweet The volume or weight of each raw milk is adjusted so that the flavor of the characteristic butter is good.

  More specifically, in the mixed raw milk preparation step S21, the value of Y of the formula (2) of the mixed raw milk used for the production of fresh cream or sweet butter is determined by the first index determining step. The mixing ratio of the two or more kinds of raw milk in the mixed raw milk can be adjusted so as to be within the range.

In the method for producing fresh cream or sweet butter according to the present technology, mixed raw milk can be prepared based on a flavor prediction method using a weighted average value of b ^* values as an index. Therefore, predict the flavor of fresh cream or sweet butter produced from mixed raw milk, which has been difficult to predict until now, in the raw milk state (before the production of fresh cream or sweet butter). Can do. As a result, fresh cream or sweet butter produced from mixed raw milk, which has heretofore been difficult to stably produce a product having a uniform flavor, is produced from the raw milk production area and the feed used in the production of the raw milk. Type, production time of the raw milk, elapsed days after collection of the raw milk, breeding environment of the milking target used in the production of the raw milk (environment such as temperature and humidity during breeding), milking conditions from the milking target ( Regardless of the number of milkings per day, milking means depending on whether or not a milking machine is used, etc., and the number of days after delivery of the milking target, etc., it can be provided while maintaining high quality.

  In the mixed raw milk preparation step S21, the value of E in the formula (5) of the mixed raw milk used for the production of fresh cream or sweet butter is within the range of B determined in the second index determining step. And / or the value of F in the formula (6) of the mixed raw milk used for the production of fresh cream or sweet butter falls within the range of D determined in the second index determination step. Thus, the mixing ratio of the two or more kinds of raw milk in the mixed raw milk can be further adjusted.

As described above, in the method for producing fresh cream or sweet butter, fresh milk can be obtained by preparing mixed raw milk using an index of the mixing ratio of raw milk having a b ^* value higher than a predetermined value or raw milk lower than a predetermined value. Or the mixing ratio of the specific raw milk considered to have a strong influence on the flavor of sweet butter can be suppressed. Compared with the case where mixed raw milk is prepared using only the weighted average value of b ^* values as an index, mixing is also performed by adding an index of the mixing ratio of raw milk having a b ^* value higher than a predetermined value or lower than a predetermined value. If raw milk is prepared, it becomes possible to provide fresh cream or sweet butter of high quality more stably.

  In the mixed raw milk preparation step S <b> 21, as a method for adjusting the mixing ratio of raw milk, a known method can be appropriately employed according to a scale for producing fresh cream or sweet butter. For example, when introducing raw milk into a silo from a lorry vehicle filled with raw milk, a mixing ratio of two or more kinds of raw milk can be prepared by introducing raw milk of a predetermined volume or weight into the silo.

(2) Fresh cream manufacturing process S22
Fresh cream manufacturing process S22 is a process of manufacturing cream using the mixed raw milk prepared in said mixed raw milk preparation process S21, without passing through a fermentation process. In the present technology, a specific method for producing fresh cream from mixed raw milk is not particularly limited, and a known method, apparatus, or the like can be freely selected and used.

(3) Sweet butter production process S23
Fresh cream manufacturing process S22 is a process of manufacturing a butter | batter using the mixed raw milk prepared in the said mixed raw milk preparation process S21, without passing through a fermentation process. In the present technology, a specific method for producing sweet butter from mixed raw milk is not particularly limited, and a known method, apparatus, or the like can be freely selected and used.

(4) Others In the manufacturing method according to the present technology, in the fresh cream manufacturing step S22 and the sweet butter manufacturing step S23, if necessary, optional components other than the mixed raw milk may be appropriately used. As said arbitrary component, the component generally used for cream and butter can be used, selecting 1 type (s) or 2 or more types freely. For example, emulsifiers, stabilizers, salts, saccharides, proteins and the like can be mentioned.
Examples of the emulsifier include sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, and lecithin, which contain a saturated fatty acid as a constituent component.
Examples of the stabilizer include gums such as xanthan gum and carrageenan; proteins such as casein, soy protein, and gelatin; polysaccharides such as starch, modified starch, sodium alginate, and carboxymethyl cellulose.
Examples of the salts include phosphates such as monophosphates and condensed phosphates.

  In the manufacturing method according to the present technology, the sterilization treatment can be performed at an arbitrary timing. The specific method of the sterilization treatment is not particularly limited, and a sterilization method generally performed in the production of cream or butter can be freely selected and adopted. For example, heat sterilization treatments such as UHT sterilization and HTST sterilization can be mentioned.

  Hereinafter, the present technology will be described in more detail based on examples. In addition, the Example described below shows an example of a typical example of the present technology, and the scope of the present technology is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, b ^* values were examined for a plurality of raw milks different from each other from the production area. Moreover, fresh cream and sweet butter were produced using these raw milks, and the b ^* values of the obtained cream and butter were also examined. Furthermore, the color tone and flavor of the obtained cream and butter were evaluated.

(1) Measurement of b ^* value In Experimental Example 1, raw milk produced in 8 regions was used. The raw milk obtained from each area was designated as Test Examples 1-8. B ^* value was measured about the cream and the butter which were obtained from the raw milk which concerns on Test Examples 1-8, and the raw milk which concerns on Test Examples 1-8 by the method mentioned later. The b ^* value was measured using a Lab colorimeter CR-13 manufactured by Minolta.

(2) Manufacture of fresh cream and sweet butter Milk fat was separated from each of the raw milks according to Test Examples 1 to 8 to produce a cream having a milk fat content of 45%. The cream was sterilized at 80 ° C. for 10 seconds by a batch sterilization method, then cooled to 5 ° C. and stored in a 5 ° C. refrigerator. Further, butter having a milk fat content of 83% was produced from each cream using a stirrer.

(3) Evaluation The color tone evaluation and flavor evaluation of the cream and butter produced using Test Examples 1 to 8 were evaluated by a sensory test using 15 panels. About color tone evaluation, it evaluated in five steps shown below, gave the rating, and made the average score of 15 people into the evaluation score of each cream and each butter. Next, the evaluation of cream and butter was determined based on this evaluation point and the following criteria.

1. Color tone (score): (evaluation)
5 points: Standard colors for cream and butter.
4 points: slightly white or slightly yellow compared to the standard colors of cream and butter.
3 points: white or yellow compared to the standard colors of cream and butter.
2 points: considerably white or quite yellow compared to the standard colors of cream and butter.
1 point: Very white or very yellow compared to the standard colors of cream and butter.

(Criteria): (Grade)
○: Average score is 3.5 or more △: Average score is 2 or more and less than 3.5 ×: Average score is less than 2

  About flavor evaluation, it evaluated in five steps shown below, gave the rating, and made the average score of 15 persons into the evaluation score of each cream and each butter. Based on this evaluation point and the following criteria, evaluation of cream and butter was determined.

2. Flavor (Grade): (Evaluation)
5 points: The original flavor of milk is strong and does not feel oily or milky.
4 points: The original flavor of milk is good, and there is almost no oiliness or milky smell.
3 points: The original flavor of milk is normal and feels oily and milky.
2 points: The original flavor of milk is weak and feels oily and milky.
1 point: The original flavor of milk is very weak and feels oily and milky.

(Criteria): (Grade)
○: Average score is 3.5 or more △: Average score is 2 or more and less than 3.5 ×: Average score is less than 2

(4) Results The results are shown in Table 1 below. The b ^* values of the raw milk of Test Examples 1 to 8 were 4.0 to 7.2 and varied depending on the region where they were produced. It was also shown that the b ^* values of the creams and butters produced using Test Examples 1 to 8 varied. Furthermore, it was shown that there is a difference in color tone and flavor between Test Examples 1-8.

Specifically, creams and butter made from raw milk with a low b ^* value were light, and the evaluation was made that the original flavor of milk was weak and that there was a milk feeling. On the other hand, cream and butter made from raw milk with high b ^* value has a strong milk original flavor, a glassy flavor, a fresh odor, and a strong butter feeling. Evaluation was obtained. In addition, creams and butter made from raw milk having a b ^* value of 5.2 to 6.0 had a well-balanced flavor and were most highly evaluated.

From the results of Experimental Example 1, it was confirmed that the b ^* value of raw milk varies depending on the region where the raw milk is produced. It was also shown that the color tone and flavor were not uniform for creams and butters produced using raw milk produced in different regions. Therefore, for example, when producing dairy products, such as cream and butter, from each of two or more types of raw milk from different production areas, it has been found that it is difficult to make the quality of the dairy products uniform.

<Experimental example 2>
In this experimental example 2, and b ^* values of the raw milk, and b ^* values of milk produced from the raw milk has verified whether or correlated.

(1) Production of fresh cream and sweet butter, measurement of b ^* value In this Experimental Example 2, the same raw milk (Test Groups 1 to 8) as in Experimental Example 1 was used. Fresh milk and sweet butter were produced from raw milk by the same method as in Experimental Example 1. And b ^* values of the cream and butter obtained, b ^* values of the raw milk which is the raw material, was measured in the same manner as in Experimental Example 1.

(2) Result The result of this experiment example 2 is shown in FIG. The horizontal axis of FIG. 4 shows the b ^* values of the milk of test group 1-8, the vertical axis represents the manufactured b ^* values of the cream and butter with a test group 1-8. In FIG. 4, “■” indicates cream and “●” indicates butter.

As shown in FIG. 4, a positive correlation was observed between b ^* values of raw milk and b ^* values of cream and butter. Also, the square of the correlation coefficient R between ^{b *} values of the raw milk, the ^cream, is R 2 = 0.9439, for butter ^was R 2 = .9154. Thus, b ^* values and cream b ^* values of the raw milk, and b ^* values of the b ^* values and butter milk has been shown in both highly correlated.

<Experimental example 3>
In this Example 3, when mixed milk products (cream) produced from production areas of different raw milk, from b ^* values of each milk prior to mixing, the dairy after mixing the b ^* value Was verified.

(1) Manufacture of fresh cream, measurement of b ^* value Cream was manufactured using raw milk obtained from five production regions A to E. The cream was manufactured in the same manner as in Experimental Example 1, and the manufactured creams were designated as Test Examples 9 to 13, respectively. Further, the b ^* values of Test Examples 9 to 13 were measured in the same manner as in Experimental Example 1.

The mixing of the cream was a combination of Test Example 9 and any one of Test Examples 10-13. The proportions of Test Examples 10 to 13 were mixed with Test Example 9 in proportions of 30%, 50%, 70%, and 100% (excluding Test Example 9). For these mixtures, b ^* values were measured in the same manner as in Experimental Example 1.

(2) Results The results are shown in Table 2 below and FIG. Table 2, in addition to the measured value of the b ^* values, are also shown also weighted average value of b ^* values. The horizontal axis of FIG. 5 shows the ratio (%) in each mixture of Test Examples 10 to 13, and the vertical axis shows the b ^* value of these mixtures. As shown in FIG. 5, even if any sample of Test Examples 10-13 is mixed with Test Example 9, the b ^* value of the mixture and the mixing ratio of Test Examples 10-13 are positive or Negative correlation was shown.

Square value of the correlation coefficient R in the mixed ratio and the ^{b *} value for the mixture of Test Example 9 and Test Example ^10, the mixture of R 2 = 0.9637, test examples 9 and Test Example ^{11, R} 2 = 0.9845, R ² = 0.914 for the mixture of Test Example 9 and Test Example 12, and R ² = 0.957 for the mixture of Test Example 9 and Test Example 13.

From the results of Experimental Example 3, it was shown that when dairy products were mixed, the b ^* value of the mixture approximated the weighted average value of the b ^* values. Therefore, it was shown that the b ^* value of the mixture can be predicted by measuring the b ^* value and the mixing amount (volume or weight) of each dairy product used for mixing. Moreover, as shown in Experimental Example 2 described above, it is clear that the b ^* value of a dairy product correlates with the b ^* value of raw milk used as the raw material. For this reason, it turned out that the result of this experiment example 3 is not restricted to dairy products, but can apply also about b ^* value of raw milk.

<Experimental example 4>
In Experimental Example 4, the relationship between the color and flavor of dairy products and the b ^* value of raw milk used as a raw material for dairy products was examined.

(1) Preparation of mixed raw milk, measurement of b ^* value In Experimental Example 4, raw milk F to K produced in six different areas were used. These raw milks were mixed at a predetermined ratio to obtain mixed raw milks of Test Examples 14 to 21. The b ^* value of each raw milk and the mixing ratio of the raw milk in the mixed raw milk of Test Examples 14 to 21 are as shown in Table 3. The b ^* values of raw milk F to K were measured in the same manner as in Experimental Example 1.

(2) Production and Evaluation of Fresh Cream and Sweet Butter Fresh cream and sweet butter were produced using the mixed raw milk of Test Examples 14 to 21 in the same manner as in Experimental Example 1. About the obtained cream and butter, the sensory test was done and the color tone and the flavor were evaluated. The sensory test was also performed in the same manner as in Experimental Example 1.

(3) Results The results are shown in Table 3 below. As shown in Table 3, the flavor of the cream was good when the weighted average value of b ^* values was in the range of 4.7 to 6.5. In addition, the butter flavor was good when the weighted average value of b ^* values was in the range of 4.9 to 6.8. Further, when the volume of raw milk having a b ^* value of 4.2 or less was 0.3 or less with respect to the total volume of the mixed raw milk, the butter flavor was better. Further, when the volume of raw milk having a b ^* value of 7.2 or more was 0.3 or less with respect to the total volume of the mixed raw milk, the flavor of the cream was better.

From the results of Experimental Example 4, it was revealed that the flavor of dairy products such as cream and butter becomes good when the weighted average value of b ^* values in the mixed raw milk falls within a predetermined range. Furthermore, it was shown that the flavor of the dairy product was even better when the proportion of raw milk whose b ^* value was out of the predetermined range was below the predetermined proportion.

For example, when determining the first index and the second index based on the result of Experimental Example 4, each index can be determined as follows.
[For fresh cream]
Range of X (weighted average value of b ^* values) in the formula (1): 4.7 to 6.5
Value of A in formula (3): 7.2, range of B: 0.3 or less [in the case of sweet butter]
Range of X (weighted average value of b ^* values) in the formula (1): 4.9 to 6.8
The value of C in the formula (4): 4.2, the range of D: 0.3 or less

<Experimental example 5>
In Experimental Example 5, it was verified whether the first index and the second index determined based on the result of Experimental Example 4 described above are useful for predicting the flavor of dairy products.

(1) Measurement of b ^* value and preparation of mixed raw milk In this Experimental Example 5, raw milk L to Q produced in six production areas were used. The raw milks L to Q are different from the raw milks F to K used in Experimental Example 4. Raw milk L to Q were mixed at a predetermined ratio to prepare mixed raw milk of Test Examples 22 to 27. The b ^* value of each raw milk and the mixing ratio of the raw milk in the mixed raw milk of Test Examples 22 to 27 are as shown in Table 4 below. In addition, the b ^* values of raw milk L to Q were measured in the same manner as in Experimental Example 1.

(2) Flavor prediction of fresh cream and sweet butter Using the first index and the second index determined based on the results of Experimental Example 4, the flavor of fresh cream and sweet butter was predicted. Specifically, in the case of fresh cream, the weighted average value (Y in the formula (2)) of the b ^* value of the mixed raw milk prepared above was determined based on the result of Experimental Example 4 (4 7 to 6.5), and a mixing ratio of raw milk equal to or greater than the value (7.2) of A (b ^* value determined based on the result of Experimental Example 4). When the value was within the range of B (0.3 or less) determined based on the results of Experimental Example 4, the flavor was judged good. In the case of sweet butter, the weighted average value (Y in the formula (2)) of the b ^* value of the mixed raw milk prepared above is the range of X determined based on the result of Experimental Example 4 (4.9 To 6.8), and the mixing ratio of raw milk equal to or less than the value of C (4.2) determined based on the result of Experimental Example 4 in the b ^* value (the value of F in Equation (6) above) Was judged to be good in the case of D range (0.3 or less) determined based on the result of Experimental Example 4.

(3) Production and Sensory Evaluation of Fresh Cream and Sweet Butter Fresh cream and sweet butter were produced in the same manner as in Experimental Example 1 using the mixed raw milk of Test Examples 22 to 27 prepared above. About the obtained cream and butter, the sensory test was done and the color tone and the flavor were evaluated. The sensory test was also performed in the same manner as in Experimental Example 1.

(4) Results The results are shown in Table 4 below. As shown in Table 4, in all of Test Examples 22 to 27, the prediction of the flavor of cream and butter was consistent with the evaluation result by the sensory test.

The results of this experimental example 5, the weighted average value of the b ^* value or b ^* value of raw milk, and b ^* values are based on the mixing ratio of less than high raw milk or a predetermined value than a predetermined value raw milk, dairy products It was proved that the flavor can be predicted.

Claims (6)

A method for predicting the flavor of fresh cream or sweet butter produced using mixed raw milk in which two or more types of raw milk are mixed,
A test mixed raw milk preparation step of preparing a plurality of test mixed raw milks having different mixing ratios from two or more types of test raw milk that can be used for the mixed raw milk;
A flavor evaluation step for evaluating the flavor of each of the plurality of test fresh creams or test sweet butter produced from each of the test mixed raw milks,
Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the range of X in the following formula (1) is determined so that the fresh cream or the sweet butter has a desired flavor. A first index determination step,
It is determined whether or not the value of Y in the following formula (2) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is within the range of X determined in the first index determination step A first determination step,
A method for predicting the flavor of fresh cream or sweet butter.

(In the formula (1) and (2), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.) In the first index determination step, the production area of raw milk used in the mixed raw milk, the type of feed used in the production of the raw milk, the production time of the raw milk, the number of days elapsed after the collection of the raw milk, and the production of the raw milk The range of X is determined for each one or more production conditions selected from the group consisting of the rearing environment of the milking target to be used, the milking conditions from the milking target, and the number of postpartum days of the milking target,
The flavor prediction method of the fresh cream or sweet butter according to claim 1. Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the value of A and B in the following formula (3) so that the fresh cream or the sweet butter has a desired flavor. And / or a second index determination step for determining the value of C and the range of D in the following formula (4):
Whether the value of E in the following formula (5) of the mixed raw milk used for the fresh cream or sweet butter to be subjected to flavor prediction is within the range of B determined in the second index determination step, and Whether or not the value of F in the following formula (6) of the mixed raw milk used for fresh cream or sweet butter to be subjected to flavor prediction is within the range of D determined in the second index determination step A second determination step for determining whether or not
The flavor prediction method for fresh cream or sweet butter according to claim 1 or 2, further comprising:

(In the formula (3) to (6), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.) In the first index determination step, the production area of raw milk used in the mixed raw milk, the type of feed used in the production of the raw milk, the production time of the raw milk, the number of days elapsed after the collection of the raw milk, and the production of the raw milk The value of A and the range of B for each of one or more production conditions selected from the group consisting of the rearing environment of the milking target to be used, the milking conditions from the milking target, and the number of postpartum days of the milking target And / or the value of C and the range of D are determined,
The flavor prediction method of the fresh cream or sweet butter according to claim 3. A method for producing fresh cream or sweet butter using mixed raw milk in which two or more kinds of raw milk are mixed,
A test mixed raw milk preparation step of preparing a plurality of test mixed raw milks having different mixing ratios from two or more types of test raw milk that can be used for the mixed raw milk;
A flavor evaluation step for evaluating the flavor of each of the plurality of test fresh creams or test sweet butter produced from each of the test mixed raw milks,
Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the range of X in the following formula (1) is determined so that the fresh cream or the sweet butter has a desired flavor. A first index determination step,
The 2 in the mixed raw milk so that the value of Y in the following formula (2) of the mixed raw milk used for the production of fresh cream or sweet butter falls within the range of X determined in the first index determining step. A mixed raw milk preparation process for adjusting the mixing ratio of more than one kind of raw milk;
A process for producing fresh cream or sweet butter.

(In the formula (1) and (2), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.) Based on the evaluation results of the fresh cream for testing or the sweet butter for testing in the flavor evaluation step, the value of A and B in the following formula (3) so that the fresh cream or the sweet butter has a desired flavor. And / or a second index determination step for determining the value of C and the range of D in the following formula (4),
In the mixed raw milk preparation step, the value of E in the following formula (5) of the mixed raw milk used for the production of fresh cream or sweet butter is within the range of B determined in the second index determining step. And / or the value of F in the following formula (6) of the mixed raw milk used for the production of fresh cream or sweet butter is within the range of D determined in the second index determination step. Further adjusting the mixing ratio of the two or more kinds of raw milk in the mixed raw milk;
The manufacturing method of the fresh cream or sweet butter of Claim 5.

(In the formula (3) to (6), ^{"b *} value" ^is a ^{b *} value in the L ^* a * ^{b *} color system.)

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