JP2017104110A - Butter containing large content of nonfat milk solid and excellent in flavor and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a butter that is excellent in flavor and has a refreshing taste while it contains a large content of nonfat milk solid.SOLUTION: The method for producing butter containing not less than 2 wt% to not more than 10 wt% of nonfat milk solid includes a kneading step of kneading a cream to produce butter. The kneading step is a step of kneading a mixture produced by mixing either or both of concentrated skim milk and powdered skim milk into the cream or alternatively a step of adding either or both of concentrated skim milk and powdered skim milk to the cream while kneading the cream. The butter contains not less than 80 wt% to not more than 93 wt% of fat, not less than 5 wt% to not more than 17 wt% of water and not less than 2 wt% to not more than 10 wt% of nonfat milk solid.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a butter excellent in flavor while containing a large amount of non-fat milk solids and a method for producing the same.

  Japanese Patent Application Laid-Open No. 2007-20429 (the following Patent Document 1) discloses a butter having a cream flavor and a method for producing the same. As shown in this document, butter is usually obtained by the following process. In other words, milk fat is concentrated from 30% to 40% by centrifugation or the like to obtain a cream. Next, the cream is heat sterilized to deactivate the lipolytic enzyme. Thereafter, it is rapidly cooled to about 5 ° C., and aged for a certain period of time in that state to adjust the fat globules into stable crystals. Furthermore, fat globules are aggregated into butter granules by churning (stirring operation with a churn container) to remove water-soluble components (butter milk). In the case of salted butter, add salt, etc., work (kneading pressure) and knead the butter grains thoroughly.

  In Japanese Patent Application Laid-Open No. 2007-20429 (Patent Document 1 below), by adding cream after the butter particles are formed, the non-fat milk solid content is increased from 0.06 wt% to 0.3 wt%. (Claim 5, paragraph [0009], paragraph [0012]). On the other hand, this reference discloses a comparative example having a non-fat milk solid content of 1.77% by weight and 1.92% by weight (paragraph [0016], paragraph [0017]). In this comparative example, 15% and 20% cream was added after the butter particles were formed. And in this patent document 1, when non-fat milk solid content is increased, the cream flavor is too strong and the flavor as a butter | batter is impaired.

JP 2007-20429 A

  Then, an object of this invention is to provide the refreshing butter | batter excellent in flavor, while containing many non-fat milk solid content.

  Moreover, an object of this invention is to provide the butter | batter suitable for a baked confectionery, while containing many non-fat milk solid content.

  Moreover, an object of this invention is to provide the butter | batter suitable for the raw material of a sauce, although many non-fat milk solid content is included.

  Furthermore, an object of the present invention is to provide a butter suitable for scorching butter while containing a large amount of non-fat milk solids.

  In the present invention, basically, raw material milk (milk) is filtered to obtain whole fat concentrated milk, or skim concentrated milk or skim milk powder is added to raw material milk to obtain whole fat concentrated milk. By using a cream obtained by centrifuging fat-concentrated milk, it is based on the knowledge that a refreshing butter excellent in flavor can be obtained at most for non-fat milk solid milk.

  The 1st side surface of this invention is related with the manufacturing method of the butter | batter which contains non-fat milk solid content in 2 to 10 weight%. This method includes a filtration step, a centrifugation step, and a kneading step.

  A filtration process is a process for obtaining concentrated milk by filtration by filtering raw material milk. The centrifugation step is a step for centrifuging the concentrated milk to obtain a cream. The kneading step is a step for kneading cream to obtain butter.

As explained earlier, butter can be obtained by agglomerating fat globule crystals to obtain butter grains and kneading them to obtain butter. For this reason, raw milk is usually used as the raw material milk for the cream. At this time, it is difficult to obtain fat globules and fat globules crystals if homogenized raw milk such as commercially available milk is used. The present invention dares to increase the solid content of non-fat milk by using full-fat concentrated milk obtained by filtration, or full-fat concentrated milk obtained by adding defatted concentrated milk or defatted powdered milk to raw material milk. Both were able to obtain a refreshing butter with excellent flavor.

  In a preferred embodiment of the first aspect of the present invention, the raw milk is a whole fat concentrated milk obtained by adding either or both of the first skimmed concentrated milk and the first skimmed milk powder to raw milk.

  By filtering using raw milk with increased solid content of non-fat milk, it is possible to obtain butter that is particularly excellent for baked goods and butter sauce.

  A preferred embodiment of the first aspect of the present invention uses reverse osmosis filtration, nanofiltration or diafiltration as filtration. By adopting these methods, the solid content of non-fat milk is increased, and miscellaneous components and salts are removed, so that the resulting butter has a good flavor.

  In a preferred embodiment of the first aspect of the present invention, in the kneading step, either or both of the second nonfat concentrated milk and the second nonfat dry milk are kneaded with the cream, or the cream is kneaded. However, it is a step of adding either or both of the second skimmed concentrated milk and the second skimmed milk powder to the cream.

  When kneading, use a cream to which skim-concentrated milk or skim milk powder is added, or knead while adding skim-concentrated milk or skim milk powder to the cream. Excellent butter can be obtained.

  The 2nd side surface of this invention is related with the manufacturing method of the butter | batter which contains non-fat milk solid content in 2 to 10 weight%. And this manufacturing method includes the whole fat concentrated milk acquisition process, the centrifugation process, and the kneading | mixing process.

  The step for obtaining full-fat concentrated milk is a step for obtaining full-fat concentrated milk by adding either or both of the first skimmed concentrated milk and the first skimmed milk powder to the raw milk, or by freeze-concentrating the raw milk. It is. The centrifugal separation step and the kneading step are the same as the first aspect.

  In a preferred embodiment of the second aspect of the present invention, in the kneading step, either or both of the second nonfat concentrated milk and the second nonfat dry milk are kneaded with the cream, or the cream is kneaded. However, it is a step of adding either or both of the second nonfat concentrated milk and the second nonfat dry milk to the cream.

  When kneading, use a cream to which defatted concentrated milk or defatted powdered milk is added, or knead while adding defatted concentrated milk or defatted powdered milk to the cream. Can be obtained.

  The 3rd side surface of this invention is related with the manufacturing method of the butter which contains the non-fat milk solid content in 2 to 10 weight% including the kneading | mixing process which knead | mixes cream and obtains butter. In the kneading step, either or both of the nonfat concentrated milk and the nonfat dry milk are mixed with the cream, or either or both of the nonfat concentrated milk and the nonfat dry milk are mixed while kneading the cream. This is the process of adding to the cream.

  The 4th side surface of this invention is related with the butter | batter excellent in flavor, including many non-fat milk solid content. This butter is a butter obtained by any one of the manufacturing methods described above. And the example of the component of the butter contains 80 to 93% by weight of fat, 5 to 17% by weight of moisture, and 2 to 10% by weight of nonfat milk solids. Normal butter has a non-fat milk solid content of about 1.2% by weight. And as patent document 1 shows, even if non-fat milk solid content increases only by 0.3 weight%, the flavor as a butter is lost. Even if there is much non-fat milk solid content, this invention can obtain the butter | batter excellent in flavor by employ | adopting the manufacturing method demonstrated previously.

  Therefore, according to the present invention, fat-free milk is obtained by using whole-fat concentrated milk obtained by filtration and whole-fat concentrated milk obtained by adding fat-concentrated milk or skim milk powder to raw material milk. Although it contains a lot of solids, it can provide refreshing butter with excellent flavor.

  Further, according to the present invention, the non-fat milk solid content can be obtained by using a cream to which skim-concentrated milk or skim milk powder has been added, or by kneading while adding skim-concentrated milk or skim milk powder to the cream. Can provide butter suitable for baked goods.

  Further, according to the present invention, non-fat milk solids can be obtained by using a cream to which skim-concentrated milk or skim milk is added during kneading, or by kneading while adding skim-concentrated milk or skim milk to the cream. Although it contains a lot, it can provide butter suitable for the raw material of the sauce.

  Furthermore, according to the present invention, the raw milk that has been subjected to the filtration treatment is kneaded while adding the nonfat concentrated milk or the nonfat dry milk to the cream. Can provide suitable butter.

FIG. 1 is a graph instead of a drawing showing the results of sensory evaluation of raw edible butter in Test Example 1. FIG. 2 is a graph instead of a drawing showing the results of sensory evaluation of toast butter in Test Example 1. FIG. 3 is a graph instead of a drawing showing the results of sensory evaluation of toast butter in Test Example 2. FIG. 4 is a graph replaced with a drawing showing the results of sensory evaluation of butter sauce in Test Example 2. FIG. 5 is a graph instead of a drawing showing the results of sensory evaluation of toast butter in Test Example 3. FIG. 6 is a graph instead of a drawing showing the results of sensory evaluation of butter sauce in Test Example 3. FIG. 7 is a graph instead of a drawing showing the results of sensory evaluation of baked goods in Test Example 4. FIG. 8 is a graph instead of a drawing showing the results of sensory evaluation of toast butter in Test Example 5. FIG. 9 is a graph instead of a drawing showing the results of sensory evaluation of raw butter in Test Example 6. FIG. 10 is a graph instead of a drawing showing the results of sensory evaluation of raw butter in Test Example 7. FIG. 11 is a graph instead of a drawing showing the results of sensory evaluation of raw edible butter in Test Example 8. FIG. 12 is a graph replaced with a drawing showing the analysis result of methyl ketone. The graph shows 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and 2-tridecanone from the left. FIG. 13 is a graph replaced with a drawing showing the analysis result of fatty acid. The graph shows butanoic acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, and tetradecanoic acid from the left. FIG. 14 is a graph replaced with a drawing showing a lactone analysis result. The graph shows δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, and γ-dodecalactone from the left. FIG. 15 is a graph replaced with a drawing showing the analysis results of francs and the like. The graph shows 2-furanmethanol, 2-furanmethanol-5-methyl, furfural, 5-hydroxymethyl 1-2 furfural (HMF), 2-furancarboxylic acid, hydrazide and maltol from the left. FIG. 16 is a graph replaced with a drawing showing the analysis results of furans / ketones. From the left, the graph shows 1-hydroxy-2-propanone, 1- (2-furanyl) -ethanone, DMHF (4-hydroxy-2,5-dimethyl3 (2H) -furanone; furaneol), and 3-hydroxy- 2,3-dihydromaltol is shown.

  According to the first aspect of the present invention, the non-fat milk solid content is 2% by weight or more and 10% by weight or less (eg, 2% by weight or more and 9% by weight or less, 2% by weight or more and 6% by weight or less, 2% by weight or more and 3% by weight). % Or less, 3% to 5% by weight, 5% to 9% by weight). This method includes a filtration step, a centrifugation step, and a kneading step.

  The general method for producing butter is already known. In the present invention, butter can be produced by appropriately adopting conditions known to those skilled in the art using an already-known apparatus for producing butter. Hereinafter, a method for producing butter will be described. However, the present invention is not limited to the following examples, and includes those appropriately modified within the scope obvious to those skilled in the art from the examples described below.

  Butter is generally a dairy product made by pressing fat grains from raw milk, milk or special milk. There are two types of butter: fermented butter (acid cream butter) for lactic fermentation of raw milk and non-fermented butter (sweet cream butter) for which raw milk is not fermented. The butter of the present invention may be either fermented butter or non-fermented butter. Furthermore, there are salted butter to which salt is added and salt-free (salt-free) butter to which salt is not added. The butter of the present invention may be a salted butter or an unsalted butter.

  A filtration process is a process for obtaining concentrated milk by filtration by filtering raw material milk. The non-fat milk solid content concentration can be appropriately adjusted by appropriately adjusting the filtration conditions. Furthermore, the concentration of miscellaneous components and salts can be adjusted by adjusting the filtration conditions. Adjusting the concentration of miscellaneous components and salts will finely adjust the flavor of the butter obtained. It is preferable to concentrate the non-fat milk solid content concentration of the concentrated milk by 1.5 to 2.5 times (for example, about 2 times) that of the raw milk by the filtration step. By performing such a concentration treatment, although the operation of the butter production process increases, butter with excellent flavor can be obtained while increasing the non-fat milk solid content concentration. At this time, when concentrated milk by filtration is mainly added, the water content of the butter is 10% to 15% by weight (for example, 13% by weight), and the actually obtained butter (non-salt) non-fat milk solid content For example, 2 wt% or more and 4 wt% or less, preferably 2 wt% or more and 3.5 wt% or less, more preferably 2 wt% or more and 3 wt% or less.

  In the filtration, the treatment temperature may be, for example, 1 ° C. or more and 30 ° C. or less, and more preferably 1 ° C. or more and 10 ° C. or less from the viewpoint of suppressing bacterial growth. During filtration, the treatment conditions may be under negative pressure or under pressure. And when filtration is performed under pressure, the treatment pressure may be, for example, 1 MPa or more and 5 MPa or less, and if it is 1 MPa or more and 3 MPa or less from the viewpoint of suppressing clogging of the filtration membrane and increasing the filtration rate. good.

  Raw milk may be raw milk or milk that has not been homogenized. The raw milk may be whole fat concentrated milk obtained by adding one or both of the first skimmed concentrated milk and the first skimmed milk powder to raw milk. Full-fat concentrated milk is milk with an increased solid content compared to raw milk and the like, and contains a large amount of non-fat milk solids.

  In the filtration step, one or a combination of two or more of reverse osmosis (RO) filtration, nanofiltration (NF) method, and diafiltration (DF) method can be used. In the present invention, those using nanofiltration or diafiltration are preferred, and those using diafiltration are more preferred. By adopting these methods, miscellaneous components and salts are removed, and the resulting butter flavor is improved. In the filtration step, it is preferable to reduce the sodium salt or potassium salt without impairing the calcium salt. After the filtration step, the residual ratio of calcium salt is preferably 80% by weight or more, more preferably 90% by weight or more, and still more preferably 95% by weight or more. By reducing these salts, crystallization of butter can be promoted, so that the production of butter can be promoted even after the raw material milk is homogenized after filtration.

  Reverse osmosis (RO) filtration is a method of filtration using a reverse osmosis membrane (RO membrane) and utilizing osmotic pressure. The RO membrane is a separation membrane that mainly transmits water. Examples of the material of the RO membrane include polyamide. Examples of the RO membrane include a flat membrane, a spiral membrane, and a plate-like membrane.

  Nanofiltration (NF) uses a nanofiltration membrane (NF membrane: for example, a membrane-like filter having nano-sized through-holes (pore size: 0.5 to 2 nm, etc.)), and uses osmotic pressure to perform filtration. It is a method to do. The NF membrane is a separation membrane that mainly transmits monovalent ions and water. In the present invention, for example, monovalent ions (sodium ions, potassium ions, chloride ions), urea, lactic acid and the like can be reduced. For this reason, the desalting process which reduces sodium and potassium can be performed by using nanofiltration. In nanofiltration, known conditions of a known method can be employed.

  Examples of the material for the NF film include polyamide, cellulose acetate, polyethersulfone, polyester, polyimide, vinyl polymer, polyolefin, polysulfone, regenerated cellulose, and polycarbonate. In the present invention, polyamide, cellulose acetate, and polyethersulfone are preferable as materials for the NF membrane in order to reduce salts efficiently. Specifically, NF45 (trade name “NF-3838 / 30- FF ") is more preferred. Examples of the shape of the NF film include a flat film, a spiral film, and a plate film. Examples of handling of the filtration pressure include a pressure filtration method and a vacuum filtration method. There are two methods for handling the processing solution for filtration: dead-end filtration and cross-flow filtration. Here, from the viewpoint of suppressing the clogging of the filtration membrane and increasing the filtration rate, it is preferable to use the cross-flow filtration method commercially, whereby the components of concentrated milk prepared from the raw material milk, etc. The quality of butter can be kept constant by suppressing variations.

  And by this nanofiltration, a retentate (retentate) and a permeate (permeate) will be obtained from raw material milk. By changing the degree of pressurization or depressurization according to the NF membrane actually used, the ratio of the retentate amount to the permeate amount changes. In the retentate (NF concentrated milk) obtained by nanofiltration, the total solid content (TS: total-solids) of the raw milk is usually 1.5 to 2.5 times, preferably 1.6 to 2.2 times. , More preferably 1.7 to 2.1 times, still more preferably 1.8 to 2 times (for example, about 2 times). Specifically, the total solid content of the concentrated milk is, for example, 19% by weight to 33% by weight, preferably 20% by weight to 29% by weight, more preferably 22% by weight to 28% by weight, and still more preferably 23% by weight. % To 26% by weight (for example, about 26% by weight).

  The retentate obtained by nanofiltration contains milk fat (FAT), the main non-fat milk solids (SNF) protein and lactose in the total solids (TS) of raw milk, vitamins And some of the salts are concentrated. Here, in this specification, the concentrated milk obtained by nanofiltration is also called nanofiltration concentrated milk. The permeate obtained by nanofiltration contains much of the water content of raw milk and some water-soluble vitamins and salts (especially monovalent ions), while the total solid content of raw milk is It is almost not included. Here, vitamins and salts are vitamins A, B1, B2, niacin, etc., sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl), phosphorus (P). It is a general term for inorganic substances such as.

  It is a preferred embodiment of the present invention to add an electrolyte that does not permeate the NF membrane to the raw milk before nanofiltration. Desalination may be promoted by adding an electrolyte that does not permeate the NF membrane. Examples of the electrolyte that does not permeate the NF membrane include milk fat, milk casein, whey protein, lactose, vitamins, and salts.

  Dialysis filtration (DF) is performed by adding water to diluted milk (retained liquid) that has been filtered and concentrated, and returning the amount of milk (retained liquid amount) close to the amount of milk before filtration. , Further filtering. In the present invention, as diafiltration, for example, a concentrated milk obtained by nanofiltration (nanofiltered concentrated milk) is diluted with water after addition, and then nanofiltration is performed.

  The centrifugation step is a step for centrifuging the concentrated milk or diluting the concentrated milk by adding water and then centrifuging to obtain a cream. In the centrifugation step, the concentrated milk is usually centrifuged using a centrifuge and separated into cream and skim milk. Cream contains a lot of milk fat and skim milk contains little milk fat. The centrifuge may be a known one, and the conditions for the centrifugation can be appropriately selected from known conditions in the production of cream, skimmed milk powder and the like.

  However, in the present invention, the concentrated milk to be centrifuged contains a larger amount of non-fat milk solids than the conventional raw milk that is centrifuged to cream and skim milk, so that there are some processing conditions for centrifugation. May be different. Specifically, if the concentrated milk to be centrifuged contains a large amount of nonfat milk solids, the cream and skim milk can be easily separated if the specific gravity difference between the cream and skim milk increases. In the centrifugation, the treatment temperature may be, for example, 30 ° C. or more and 80 ° C. or less, more preferably 35 ° C. or more and 70 ° C. or less from the viewpoint of the flavor of cream or butter, and 40 ° C. or more and 60 ° C. The following are particularly good.

  The kneading step is a step for kneading cream to obtain butter. In the kneading step, the cream is usually kneaded using a kneader and separated into butter and buttermilk. The kneading machine may be a known one, and the kneading process conditions may be appropriately selected from known conditions in the production of butter.

  However, in the present invention, compared to the conventional cream separated into butter and buttermilk, the kneaded cream contains a larger amount of non-fat milk solids, so the processing conditions for kneading may be somewhat different. . Specifically, when the cream to be kneaded contains a large amount of non-fat milk solid content, if the specific gravity difference between butter and buttermilk increases, it becomes easier to separate butter and buttermilk. When kneading, the treatment temperature may be, for example, 30 ° C. or more and 50 ° C. or less, and more preferably 35 ° C. or more and 45 ° C. or less from the viewpoint of butter flavor.

  In the kneading step, one or both of skim concentrated milk and skim milk powder mixed with cream may be kneaded. Moreover, in a kneading | mixing process, you may add either or both of skim condensed milk and skim milk powder to a cream, kneading cream. The amount of non-fat concentrated milk and non-fat dry milk added is 2% to 10% by weight (eg, 2% to 9% by weight, 2% to 6% by weight). In the following, it may be adjusted to be 2 to 3% by weight, or 3 to 5% by weight, 5 to 9% by weight). At this time, when the nonfat concentrated milk is mainly added, the water content of the butter is set to 10% by weight to 15% by weight (for example, 13% by weight), and the actually obtained butter (non-salt) nonfat milk solid content is obtained. For example, it can be 2.5 wt% or more and 5 wt% or less, preferably 3 wt% or more and 5 wt% or less, more preferably 3 wt% or more and 4 wt% or less. And when skim milk powder is mainly added, the water content of butter is 10 wt% or more and 15 wt% or less (for example, 13 wt%), and the nonfat milk solid content of butter (salt-free) actually obtained is, for example, It can be 4 to 10% by weight, preferably 5 to 9% by weight, more preferably 4 to 8% by weight.

  The method for producing butter of the present invention may appropriately include known steps relating to the production of butter. Such processes include, for example, a raw milk fermentation process, a cream / butter / fermented milk mixing process, a sterilization process, a cooling process, and a packaging process.

  In the second aspect of the present invention, the non-fat milk solid content is 2% by weight or more and 10% by weight or less (eg, 2% by weight or more and 9% by weight or less, 2% by weight or more and 6% by weight or less, 2% by weight or more and 3% by weight). % Or less, 3% to 5% by weight, 5% to 9% by weight). And this manufacturing method includes the whole fat concentrated milk acquisition process, the centrifugation process, and the kneading | mixing process.

  The step for obtaining full-fat concentrated milk is a step for obtaining full-fat concentrated milk by adding either or both of the first skimmed concentrated milk and the first skimmed milk powder to the raw milk, or by freeze-concentrating the raw milk. It is. The centrifugal separation step and the kneading step are the same as the first aspect.

  Full-fat concentrated milk is milk with an increased solid content compared to raw milk and the like, and contains a large amount of non-fat milk solids. The amount of skim-concentrated milk and skim milk powder added to the raw material milk is 2% to 10% by weight (for example, 2% to 6% by weight, 2% by weight). It may be adjusted to be 3 wt% or less, or 3 wt% or more and 5 wt% or less. On the other hand, methods for freezing and concentrating raw milk are known. That is, it is possible to increase the solid content of non-fat milk by freezing raw material milk and reducing moisture using a known refrigeration facility. Moreover, when freezing raw material milk, the non-fat milk solid content density | concentration can be raised by isolate | separating the part with a high non-fat milk solid content density | concentration using the solidification temperature different for every component.

  The 3rd side surface of this invention is related with the manufacturing method of the butter which contains the non-fat milk solid content in 2 to 10 weight% including the kneading | mixing process which knead | mixes cream and obtains butter. In the kneading step, either or both of the nonfat concentrated milk and the nonfat dry milk are mixed with the cream, or either or both of the nonfat concentrated milk and the nonfat dry milk are mixed while kneading the cream. This is the process of adding to the cream.

  The manufacturing method of this aspect can employ | adopt suitably the conditions demonstrated previously.

  The 4th side surface of this invention is related with the butter | batter excellent in flavor, including many non-fat milk solid content. This butter is a butter obtained by any one of the manufacturing methods described above. The butter components are fat content of 80% to 93% by weight, water content of 5% to 17% by weight, and nonfat milk solid content of 2% to 10% by weight (for example, 2% by weight). % To 6% by weight, 2% to 3% by weight, or 3% to 5% by weight). In addition, when the nonfat milk solid content concentration is increased mainly only by filtration, the obtained nonfat milk solid content of the butter is, for example, 2% to 3.6% by weight (preferably 2% to 3% by weight). % Or less). When nonfat concentrated milk is mainly added in addition to the filtration treatment, the water content of the butter is set to 10% by weight to 15% by weight (for example, 13% by weight), and the resulting nonfat milk solid content of the butter is, for example, 2 And 5 wt% or less and 5 wt% or less (preferably 3 wt% or more and 4 wt% or less). When non-fat dry milk is mainly added in addition to the filtration treatment, the water content of the butter is set to 10% by weight to 15% by weight (for example, 13% by weight), and the non-fat milk solid content of the resulting butter is, for example, 4% by weight. % To 10% by weight (preferably 6% to 9% by weight).

  A general cream (fat content 45% by weight) was prepared from whole fat milk (solid content 13% by weight). When this cream was kneaded with a butter making machine, salted butter was produced in accordance with other conventional production methods while adding (blending) nonfat concentrated milk (solid content 33% by weight) during kneading ( Deconcentrated compound). The composition of the deconcentrated blend was 80.8% by weight of milk fat, 2.9% by weight of nonfat milk solids, and 1.5% by weight of salt. (Sample 2)

  Full fat milk (solid content 13% by weight) was concentrated to 26% by weight using a nanofiltration (NF) method to obtain full fat concentrated milk (NF full fat concentrated milk). As the NF film, NF-3838 / 30-FF (NF45) manufactured by Dow Chemical Company was used. The NF whole fat concentrated milk was centrifuged and sterilized according to a conventional method to obtain a cream (fat content 45% by weight) (NF cream). Salted butter was produced from this NF cream according to a conventional method (NF-filtered product). The composition of the NF filtered product was 82.5% by weight of milk fat, 2.4% by weight of nonfat milk solids, and 1.5% by weight of salt. (Sample 3)

When kneading the NF cream obtained in the same manner as in Example 2 with a butter making machine, while adding kneaded skim milk (solid content 33% by weight) during kneading, other production methods are ordinary methods. According to the above, salted butter was produced (NF filtration / deconcentration blend). The composition of the NF filtration / deconcentration blended product was 80.8% by weight of milk fat, 3.8% by weight of nonfat milk solids, and 1.5% by weight of salt. (Sample 4)
[Comparative Example 1: (Sample 1)]

  A general cream (fat content 45% by weight) was prepared from whole milk, and salted butter was produced from this cream according to a conventional method (control product (salt)).

[Test Example 1]
The butter obtained in Example 1 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation by a specialized panel (24 persons). At this time, the same level as in the comparative example was scored with 0 points, (slightly strong), 1 point, and (strong) 2 points. When sensory evaluation of butter was made for raw consumption, the temperature of the butter was adjusted to 15 ° C., and 3 g of butter was sampled. When the butter was subjected to sensory evaluation for toast, 8 slices of bread were divided into about a quarter and then toasted, and 3 g of butter was melted and sampled. The results are shown in Table 1 (for raw consumption) and Table 2 (for toast). A summary of the results of each table is shown in FIG. 1 (for raw consumption) and FIG. 2 (for toast). When the butter obtained in Example 1 and the butter obtained in Comparative Example 1 were sensory-evaluated for raw consumption, there was a significant difference in each item of the degree of milk flavor, sweetness derived from milk, and comprehensive evaluation. The butter obtained is highly appreciated. Moreover, when the butter obtained in Example 1 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation for toast, the butter obtained in Example 1 was highly evaluated in terms of the degree of refreshing feeling. It can be said that the flavor is good.

[Test Example 2]
In the same manner as in Test Example 1, the butter obtained in Example 2 and the butter obtained in Comparative Example 1 were also subjected to sensory evaluation using a specialized panel (toast: 29 people, butter sauce: 18 people). In the sensory evaluation of butter sauce, the temperature of the butter sauce was adjusted to 25 ° C., and 30 g of butter sauce was sampled. The results are shown in Table 3 (for toast) and Table 4 (butter sauce). A summary of the results of each table is shown in FIG. 3 (for toast) and FIG. 4 (butter sauce). When the butter obtained in Example 2 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation for toast use, the butter obtained in Example 2 was highly evaluated in each item of degree of fragrance, overall scent, and overall evaluation. It can be said that. Moreover, when the butter obtained in Example 2 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation using butter sauce, the butter obtained in Example 2 was highly evaluated in each item of sweet scent of butter and comprehensive evaluation. It can be said that the flavor is good. When used in cooked products such as butter sauce, the milk flavor was particularly emphasized, and the result was that the wine's acidity was mellow.

[Test Example 3]
In the same manner as in Test Examples 1 and 2, the butter obtained in Example 3 and the butter obtained in Comparative Example 1 were also subjected to sensory evaluation using a specialized panel (toast: 24 people, butter sauce: 20 people). In the sensory evaluation of butter sauce, the temperature of the butter sauce was adjusted to 55 ° C., and 30 g of butter sauce was sampled. The results are shown in Table 5 (for toast) and Table 6 (butter sauce). A summary of the results of each table is shown in FIG. 5 (for toast) and FIG. 6 (butter sauce). When the butter obtained in Example 3 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation for toast, there was a significant difference in each item of the degree of fragrance and the degree of fatiness, butter obtained in Example 3 Is highly appreciated. Furthermore, it can be said that the butter obtained in Example 3 is highly evaluated also in the item of the whole fragrance. Moreover, when the butter obtained in Example 3 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation using butter sauce, there was a significant difference in the degree of mellowness and overall evaluation, but the butter obtained in Example 3 Is highly appreciated. Furthermore, the butter obtained in Example 3 is highly evaluated in terms of the degree of richness, and it can be said that the flavor is good. When used in cooked products such as butter sauce, the milk flavor was particularly emphasized, and the result was that the wine's acidity was mellow.

  The butters of Examples 1, 2 and 3 were overwhelmingly superior to the butter of Comparative Example 1 in terms of flavor and the like. On the other hand, when used for baked confectionery or when cooked in butter sauce, the butters of Example 2 and Example 3 were significantly superior in terms of flavor compared to the butter of Example 1.

  A general cream (fat content 45% by weight) was prepared from whole fat milk (solid content 13% by weight). When this cream was kneaded with a butter production machine, non-salted butter was produced according to a conventional method while adding (blending) skim milk powder during the kneading (degranulated product). The composition of the powdered blend was 80.8% by weight of milk fat and 2.3% by weight of nonfat milk solids. (Sample 6)

  Full fat milk (solid content 13% by weight) was concentrated to 26% by weight using a nanofiltration (NF) method to obtain full fat concentrated milk (NF full fat concentrated milk). Water is added to the NF full-fat concentrated milk until the solid content becomes 13% by weight. On the other hand, the nano-fat (NF) method is used again to concentrate to a solid content of 26% by weight to obtain a full-fat concentrated milk (DF). Full fat concentrated milk) was obtained. Furthermore, this DF whole fat concentrated milk was centrifuged and sterilized according to a conventional method to obtain a cream (DF cream). Unrelated butter was produced from this DF cream according to a conventional method (DF filtered product). The composition of the DF filtered product was 82.5% by weight of milk fat and 2.1% by weight of non-fat milk solids. (Sample 7)

  When kneading the DF cream obtained in the same manner as in Example 5 with a butter making machine, non-salted butter was produced in accordance with a conventional method while adding (blending) skim milk powder during kneading. (DF filtration / deconcentration product). The composition of the DF filtration / deconcentration blended product was 80.8% by weight of milk fat and 5.0% by weight of non-fat milk solids. (Sample 8)

[Comparative Example 2: (Sample 5)]
A general cream (fat content 45% by weight) was prepared from whole milk, and salt-free butter was produced from this cream according to a conventional method (control product (no salt)).

[Test Example 4]
The butter obtained in Example 4 and the butter obtained in Comparative Example 2 were used for baked confectionery such as financier and cookie, and the baked confectionery was subjected to sensory evaluation by a special panel (24 persons). When sensory evaluation of the baked confectionery is performed, this corresponds to a state where the butter is heated at about 180 ° C. for 10 minutes. The results are shown in Table 7 (baked confectionery). A summary of the results of this table is shown in FIG. 7 (baked goods). When the butter obtained in Example 4 and the butter obtained in Comparative Example 2 were subjected to sensory evaluation as baked confectionery, there was a significant difference in each item of the degree of richness and the degree of butter flavor, butter obtained in Example 4 Is highly appreciated. Furthermore, the butter obtained in Example 4 is highly evaluated in each item of the degree of milk flavor, overall evaluation, and sweet scent, and it can be said that the flavor of the baked confectionery is good. It is considered that when the butter obtained in Example 4 was used for baked confectionery, the butter milk aroma and the sweetness of the milk remained strong.

[Test Example 5]
In the same manner as in Test Example 1, the butter obtained in Example 5 and the butter obtained in Comparative Example 2 were also subjected to sensory evaluation by a specialized panel (20 persons). The results are shown in Table 8 (for raw consumption). A summary of the results of this table is shown in FIG. 8 (for raw consumption). When the butter obtained in Example 5 and the butter obtained in Comparative Example 2 were subjected to sensory evaluation for raw consumption, the butter obtained in Example 5 was high in each item of the degree of refreshment, the degree of milk flavor, and the overall evaluation. It can be said that the butter flavor is good.

[Test Example 6]
In the same manner as in Test Example 1, the butter obtained in Example 6 and the butter obtained in Comparative Example 2 were also subjected to sensory evaluation by a specialized panel (22 persons). The results are shown in Table 9 (for raw consumption). A summary of the results of each table is shown in FIG. 9 (for raw consumption). When the butter obtained in Example 6 and the butter obtained in Comparative Example 2 were subjected to sensory evaluation as raw food, there was a significant difference in the overall scent items, and the butter obtained in Example 6 was highly evaluated. Furthermore, the butter obtained in Example 6 is highly evaluated in each item of the degree of fragrance, the degree of fatiness, the degree of milk flavor, and the overall evaluation, and it can be said that the taste of butter is good.

  The butters of Examples 4, 5 and 6 were overwhelmingly superior to the butter of Comparative Example 2 in terms of flavor and the like. On the other hand, the butter of Example 5 and Example 6 was remarkably superior to the butter of Example 4 in terms of flavor.

  When kneading a general cream with a butter making machine in the same manner as in Example 2, while adding the non-fat concentrated milk during kneading (mixing), other production methods are in accordance with ordinary methods, and unsalted butter (Deconcentrated blended product (no salt)). The composition of the deconcentrated blend (non-salt) was 82% by weight of milk fat and 3% by weight of solid content of non-fat milk. (Sample 9)

  When kneading general cream with a butter making machine in the same manner as in Example 2, while adding skim milk powder (mixing) during kneading, other production methods are in accordance with conventional methods, and unsalted butter is added. Manufactured (desalted compound (no salt)). The composition of the powdered blended product (non-salt) was 82% by weight of milk fat and 7% by weight of solid content of non-fat milk. (Sample 10)

[Test Example 7]
In the same manner as in Test Example 1, the butter obtained in Example 7 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation by a specialized panel (21 persons). The results are shown in Table 10 (for raw consumption). A summary of the results of this table is shown in FIG. 10 (for raw consumption). When the butter obtained in Example 7 and the butter obtained in Comparative Example 1 were sensory-evaluated for raw consumption, there was a significant difference in the item of the degree of sweetness, and the butter obtained in Example 7 was highly evaluated. Furthermore, the butter obtained in Example 7 is highly evaluated in each item of the richness, the degree of milk flavor, and the overall evaluation, and it can be said that the taste of butter is good.

[Test Example 8]
In the same manner as in Test Example 1, the butter obtained in Example 8 and the butter obtained in Comparative Example 1 were also subjected to sensory evaluation by a specialized panel (27 persons). The results are shown in Table 11 (for raw consumption). A summary of the results of this table is shown in FIG. 11 (for raw consumption). When the butter obtained in Example 8 and the butter obtained in Comparative Example 1 were subjected to sensory evaluation as raw food, there was a significant difference in each item of the degree of sweetness, the degree of richness, and the degree of milk flavor. The obtained butter is highly appreciated, and it can be said that the butter flavor is good.

[Test Example 9]
For the butter obtained in Example 3 (NF filtration / deconcentration blended product: high SNF product) and the butter obtained in Comparative Example 1, burnt butter was prepared, and the aroma components were analyzed and compared. For the preparation of burnt butter, the butter was heated at about 180 ° C. for 2 minutes. The aroma component was evaluated based on the peak area value obtained by combining the collection operation of the dynamic headspace method and the GC / MS analysis.

The evaluation protocol for aroma components was as follows.
(1) Collect a sample (weight: 0.2 g) in a vial (volume: 20 mL) and seal it.
(2) Heat the vial (180 ° C, 2 min).
(3) Heat the vial (50 ° C, 5 min).
(4) While the vial is heated (50 ° C.), the gas is replaced with nitrogen (flow rate: 40 mL / min, 20 minutes).
(5) Recover the “fragrance component” present in the gas substituted with nitrogen gas in the trapping agent (TENAX TA) in a heated state (40 ° C.).
(6) A scavenger (TENAX TA) is introduced into GC / MS and heated (240 ° C.) to desorb aroma components.
(7) A chromatogram is obtained by GC / MS (column: DB-WAX) analysis.
(8) The mass spectrum of the peak in the chromatogram is collated with the NIST mass spectrum library to qualify the aroma component.
(9) The peak area of the main fragment ion of the aroma component is taken as the detection amount.

  The results are shown in FIGS. FIG. 12 is a graph replaced with a drawing showing the analysis result of methyl ketone. The graph shows the amounts of 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, and 2-tridecanone from the left. FIG. 13 is a graph replaced with a drawing showing the analysis result of fatty acid. The graph shows butanoic acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, and tetradecanoic acid from the left. FIG. 14 is a graph replaced with a drawing showing a lactone analysis result. The graph shows δ-hexalactone, δ-octalactone, δ-decalactone, δ-dodecalactone, δ-tetradecalactone, and γ-dodecalactone from the left. FIG. 15 is a graph replaced with a drawing showing the analysis results of francs and the like. From the left, the graph is 2-furanmethanol, 2-furanmethanol-5-methyl, furfural, 5-hydroxymethyl 1-2 furfural (HMF), 2-furancarboxylic acid, hydrazide, and maltol. FIG. 16 is a graph replaced with a drawing showing the analysis results of furans / ketones. From the left, the graph shows 1-hydroxy-2-propanone, 1- (2-furanyl) -ethanone, DMHF (4-hydroxy-2,5-dimethyl3 (2H) -furanone; furaneol), and 3-hydroxy- 2,3-dihydromaltol is shown. In the butter obtained in Example 3, maltol and furaneol were detected at higher concentrations than the butter obtained in Comparative Example 1. Maltol and furaneol are known as fragrant and favorable aromas such as persimmons, and it can be said that the flavor of butter is good when scorching butter is prepared.

Claims (4)

A method for producing butter comprising a non-fat milk solid content of 2 to 10% by weight, comprising a kneading step of kneading cream to obtain butter,
The kneading step includes
Kneading one or both of nonfat concentrated milk and nonfat dry milk mixed with the cream, or
While kneading the cream, it is a step of adding either or both skim concentrated milk and skim milk powder to the cream.
Butter production method. Adding either or both of nonfat concentrated milk and nonfat dry milk to raw milk to obtain full fat concentrated milk;
The method for producing butter according to claim 1, further comprising a centrifugation step of centrifuging the whole fat concentrate to obtain the cream. The butter is
80% to 93% by weight of fat,
5% to 17% by weight of moisture,
The method for producing butter according to claim 1 or 2, comprising non-fat milk solids in an amount of 2 wt% to 10 wt%. 80% to 93% by weight of fat,
5% to 17% by weight of moisture,
Butter containing non-fat milk solids at 2 wt% or more and 10 wt% or less.

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