JP2018143241A - Fresh cream and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fresh cream that has improved emulsion stability and resists softening after whipping, and a method for producing the same.SOLUTION: The present invention provides a fresh cream in which fat globules have a median diameter of 2.0-3.0 μm, and the standard deviation of the particle size distribution of the fat globules is not more than 6.2% of the median diameter. The present invention also provides a method for producing a fresh cream including the separation step for separating raw material milk, and then a homogenization step and a sterilization step. The homogenization step includes mult-stage homogenization steps.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a fresh cream and a method for producing the same.

  Cream is a product obtained by separating fat from milk such as milk, and has a milk fat content (hereinafter sometimes referred to as “fat percentage”) of 18% or more in terms of ingredient specifications.

  Creams include fresh creams defined as “milk, milk, or special milk from which components other than milk fat have been removed” as defined by the Ordinance of Milk (Ministerial Ordinance on Component Standards for Milk and Dairy Products), There are synthetic creams that are improved in operability and shape retention by adding additives such as vegetable oils, emulsifiers and stabilizers to the cream.

  Various proposals have been made regarding methods for producing fresh cream.

  For example, a homogenized treatment is performed on a separated cream having a milk fat content (fat percentage) of 40 to 46% by mass obtained by separating raw milk, and then sterilized by an ultra high-temperature sterilization method (UHT). Furthermore, the manufacturing method of the fresh cream which performs a homogenization process is proposed (patent document 1). Here, it has been proposed to perform a homogenization treatment using a homogenizer such as a homogenizer at a homogenization temperature of 60 to 90 ° C.

  In addition, a method for producing a fresh cream with improved emulsification stability without using a stabilizing additive such as an emulsifier, or without using special equipment or complicated processes for production has been proposed (patent) Reference 2).

JP 2007-259831 A JP 2006-325426 A

  In the method of producing fresh cream, the median diameter (corresponding to 50% of the particle size distribution of fat globules) is obtained by homogenization using a homogenizer or the like applied after sterilizing the separated cream obtained by separating raw milk. It is said that the return after the whipping can be reduced.

  On the other hand, emulsification stability may be reduced by performing a homogenization treatment using a homogenizer or the like after the sterilization step.

  The object of the present invention is to propose a fresh cream with improved emulsification stability and reduced return after whipping and a method for producing the same.

[1]
The median diameter of fat globules (value of particle diameter corresponding to 50% of the particle diameter distribution of fat globules) is 2.0 to 3.0 μm, and the standard deviation of the particle size distribution of the fat globules is 6. Fresh cream that does not exceed 2%.

[2]
[1] The fresh cream according to [1], wherein the fat globules are monodisperse fat globules having a uniform particle diameter of 2.0 μm to 3.0 μm.

[3]
A method for producing a fresh cream comprising a separation step of separating raw milk, a homogenization step performed thereafter, and a sterilization step,
A method for producing a fresh cream, wherein a multi-stage homogenization step is included in the homogenization step.

[4]
The method for producing a fresh cream according to [3], wherein a homogenization step is performed before and after the sterilization step, and at least a homogenization step including the multi-stage homogenization step is performed before the sterilization step.

[5]
The method for producing a fresh cream according to [3] or [4], wherein the multistage homogenization step is performed using the same homogenizer.

[6]
In the multi-stage homogenization process, the object to be processed that receives the homogenization process has a gap between a disk-shaped rotating body having a plurality of holes on the outer peripheral surface and the outer peripheral surface of the rotating body. [3] or [4], which is a homogenization process by forcibly flowing between the fixed body and the fixed body facing the inner peripheral surface with the rotating body rotating. Cream manufacturing method.

[7]
The method for producing a fresh cream according to [6], wherein the plurality of holes are formed in the same position in the circumferential direction of the rotating body.

[8]
[6] The method for producing fresh cream according to [6], wherein the plurality of holes are respectively formed at the same position in the circumferential direction at a plurality of different positions in the direction in which the object to be processed of the rotating body flows.

[9]
In the produced fresh cream, the median diameter of fat globules is 2.0 to 3.0 μm, and the standard deviation of the particle size distribution of the fat globules does not exceed 6.2% with respect to the median diameter [3] to [8] A method for producing a fresh cream.

[10]
The method for producing a fresh cream according to any one of [3] to [9], wherein the fat globules in the produced fresh cream are monodisperse fat globules having a uniform particle size of 2.0 μm to 3.0 μm.

  According to the present invention, it is possible to provide a fresh cream with improved emulsification stability and reduced return after whipping and a method for producing the same.

The perspective view which abbreviate | omitted one part and demonstrated the internal structure of an example of the mixing apparatus employ | adopted for the homogenization process of one Embodiment of this invention, and was represented. Sectional drawing which abbreviate | omitted and represented the internal structure of an example of the mixing apparatus employ | adopted as the homogenization process of one Embodiment of this invention. (A), (b), (c) shows the drilled state of the holes formed in the outer peripheral wall surface of the rotating disk employed in the mixing device employed in the homogenization step of one embodiment of the present invention. Illustration to explain. The graph showing the relationship between the preservation days (days) (horizontal axis) and cream line (g) (vertical axis) of the cream filled in a constant temperature room at 7 ° C.

  The inventors of the present application can reduce the return after whipping by reducing the median diameter by performing a homogenization process using a homogenizer or the like after the sterilization process in the conventional cream production process. On the other hand, the phenomenon that the emulsion stability is lowered was examined.

  In the present specification, “return after whipping” refers to a phenomenon of softening when the whipped cream is stored in a refrigerator while being put in a vat or squeeze bag. The smaller the return after whipping, the better the cream.

In this specification, regarding the return after whipping, a needle (manufactured by Maruhishi Kagaku Machinery Co., Ltd.) is inserted into the fresh cream immediately after whipping, and the penetration is measured, and further, 24 hours have passed since the fresh cream was produced. In the same way, insert the needle and measure the penetration,
“Penetration at 24 hours after whipping (= Purchase on the next day)” ÷ “Penetration immediately after whipping” × 100
Judgment was made based on the number of numerical values obtained in the above.

  The smaller the value obtained by this formula, the smaller the return.

  Thus, investigations were made on a fresh cream with a small return after whipping and good emulsification stability. As a result, the median diameter of fat globules in the fresh cream (50 of the particle size distribution of fat globules) was investigated. The ratio of the standard deviation of the particle size distribution of the fat globules to the median diameter (= standard deviation of the fat sphere particle size distribution ÷ median diameter × 100 (%)) after whipping It has been found that this is related to a reduction in the return of the resin and good emulsification stability.

  The median diameter of fat globules (value of particle diameter corresponding to 50% of the particle size distribution of fat globules) is 2.0 to 3.0 μm, and the standard deviation of the particle size distribution of the fat globules is relative to the median diameter. It has been found that a fresh cream that does not exceed 6.2% has a small return after whipping and has good emulsification stability.

  Desirable median diameter of fat globules (value of particle diameter corresponding to 50% of the particle diameter distribution of fat globules) from 2.0 to 3.0 μm, more preferably 2.1 to 3.0 μm, More preferably, it is 2.2-3.0 micrometers, Most preferably, it is 2.1-2.9 micrometers, More preferably, it is 2.2-2.8 micrometers.

  Further, the standard deviation of the particle size distribution of the fat globules desirable from the above viewpoint is a range not exceeding 6.2% with respect to the median diameter, more preferably a range not exceeding 6.0%, still more preferably 5%. It is a range not exceeding 9%.

  In this case, if the fat globules are monodisperse fat globules having a uniform particle size of 2.0 μm to 3.0 μm, the cream after re-whipping is small and the emulsion stability is good. It has been found that.

  Here, from the above-mentioned viewpoint, the fat globules are preferably a uniform particle size of 2.0 μm to 3.0 μm, and more preferably a uniform particle size of 2.1 to 3.0 μm. Further, a uniform particle size of 2.2 to 3.0 μm is more desirable, a uniform particle size of 2.1 to 2.9 μm is particularly desirable, and a particle size of 2.2 to 2.8 μm. It is more desirable to have a uniform particle size.

  In the present specification, the particle diameter (μm) of fat globules is measured by a laser diffraction particle size distribution analyzer SALD-2200 manufactured by Shimadzu Corporation.

  When the inventors of the present application further studied, the predetermined size of the median diameter of the fat globules described above and the predetermined ratio of the standard deviation of the fat sphere particle size distribution to the median diameter, the fat globules have the predetermined particle size. It came to find the manufacturing method of a fresh cream preferable to satisfy | fill the conditions that it is the monodisperse fat globule which consists of a uniform particle size.

  It is a method for producing a fresh cream comprising a separation step for separating raw milk, a subsequent homogenization step, and a sterilization step, and a multi-stage homogenization step is included in the homogenization step. It is a manufacturing method of the fresh cream contained.

  In this way, by including a multi-stage homogenization process in the homogenization process included in the production process of fresh cream, it produces a fresh cream with small return after whipping and good emulsification stability. can do.

  Here, the homogenization process is performed before and after the sterilization process, and at least the homogenization process including the multi-stage homogenization process is performed before the sterilization process. By performing the homogenization step before the sterilization step, the cream line can be greatly reduced. Here, the cream line means an aggregate of milk fat.

  In the production process of fresh cream, the particle size distribution of fat globules may be disturbed through the sterilization process.

  Therefore, conventionally, a homogenization process is generally performed after the sterilization process.

  The homogenization process performed after this sterilization process can be made into the homogenization process which consists of the multistage homogenization process mentioned above.

  In addition, as is generally done conventionally, the homogenization process is performed after the sterilization process, and the homogenization process is performed before the sterilization process. In this case, at least before the sterilization process, By making the homogenization process to be performed into the above-described homogenization process consisting of a multi-stage homogenization process, it is possible to produce a fresh cream with a small return after whipping and excellent emulsification stability.

  In the above, the above-described multi-stage homogenization process, that is, a plurality of homogenization processes, and preferably a plurality of continuous homogenization processes can be performed using the same homogenization apparatus. .

  For example, by using a homogenizer conventionally known as a homogenizer, such as a homogenizer, and circulating it through the same homogenizer (for example, a homogenizer) multiple times instead of a single pass, a multi-stage It is possible to perform a homogenization process, that is, a plurality of homogenization processes, preferably a plurality of continuous homogenization processes.

  In addition, the object to be processed that is subjected to the homogenization step has an inner peripheral surface with a gap between the disc-shaped rotating body having a plurality of holes on the outer peripheral surface and the outer peripheral surface of the rotating body. The above-mentioned multistage homogenization process, that is, homogenization multiple times, is performed by a homogenization process by forcibly flowing between the opposed fixed bodies while the rotating body is rotating. A process, preferably a continuous, multiple homogenization process can also be realized.

  A disc-shaped rotating body having a plurality of holes on the outer peripheral surface is rotating with a gap between the outer peripheral surface of the rotating body and the inner peripheral surface of the fixed body surrounding the rotating body. In this state, the object to be processed that undergoes the homogenization process is forced to flow so as to pass through the gap, so that a plurality of holes formed in the outer peripheral surface of the rotating rotating body are mixed. Thus, a substantially multi-stage homogenization process, that is, a plurality of homogenization processes, and preferably a plurality of continuous homogenization processes are performed.

  Here, a plurality of holes formed in the outer peripheral surface of the disk-shaped rotating body can be formed in a plurality in the same position in the circumferential direction of the rotating body. In other words, in a row in the circumferential direction, a plurality of holes are formed with a predetermined interval between holes adjacent in the circumferential direction.

  Since the rotating body rotates in the circumferential direction with a gap between the outer peripheral surface and the inner peripheral surface of the fixed body, a plurality of holes are formed in a line in the circumferential direction in this way. However, a plurality of holes formed on the outer peripheral surface of the rotating body that is rotating by rotation of the rotating body are formed by forming a predetermined interval between holes adjacent in the circumferential direction. By exerting the mixing action, a substantially multi-stage homogenization step, that is, a plurality of homogenization steps, preferably a plurality of continuous homogenization steps, is performed.

  In addition, a plurality of holes formed on the outer peripheral surface of the disc-shaped rotating body are respectively provided at the same position in the circumferential direction at a plurality of different positions in the direction in which the object to be processed of the rotating body flows. It can also be made into the structure formed individually.

  As described above, a structure in which a plurality of holes are arranged in a line in the circumferential direction with a predetermined interval between holes adjacent in the circumferential direction causes the object to be processed of the rotating body to flow. Since a plurality of holes are formed at different positions in each direction, a structure in which a plurality of holes are arranged in a row in the circumferential direction with a predetermined interval between adjacent holes in the circumferential direction A plurality of rows are formed in the direction in which the object to be processed flows.

  As described above, since the rotating body rotates in the circumferential direction, the mixing action by the plurality of holes in each row substantially multi-stages, that is, continuous multiple homogenization steps in each row. And a multi-stage homogenization process, i.e. a multi-stage homogenization process, preferably a continuous multi-stage homogenization, by means of a plurality of holes in each row in the direction in which the object to be treated flows. The process is performed.

  In any of the above-described methods for producing a fresh cream, the median diameter of fat globules in the produced fresh cream is in the range of 2.0 to 3.0 μm, and the standard deviation of the particle size distribution of the fat globules is Fresh cream in a range not exceeding 6.2% with respect to the median diameter can be produced.

  At this time, a fresh cream can be produced which is a monodisperse fat globule having a uniform particle size in the range of 2.0 μm to 3.0 μm in the size of fat globules in the produced fresh cream.

  The object to be processed that is subjected to the homogenization step described in this embodiment has a gap between the disk-shaped rotating body having a plurality of holes on the outer peripheral surface and the outer peripheral surface of the rotating body. A plurality of stages, that is, a plurality of homogenization processes, preferably by a homogenization process by forcibly flowing between the fixed body facing the inner peripheral surface and the rotating body rotating. Referring to the accompanying drawings, an embodiment of a mixing device used when receiving a plurality of continuous homogenization processes will be described below.

  The mixing apparatus 1 illustrated in FIGS. 1 to 3 has the following configuration.

  As shown in FIG. 1, the mixing device 1 includes a cylindrical housing 2 whose both ends are closed by closing plates 7 and 8, and a disc-shaped rotating body 4 disposed in the housing 2. Yes.

  The housing 2 is cylindrical and has an inlet 9 into which a workpiece to be subjected to a mixing process corresponding to a homogenization process flows into one end side, and a workpiece after the mixing process flows out toward the other end side. There is a going exit 11.

  As illustrated in FIGS. 2 and 3, the rotating body 4 includes a plurality of holes 14 a, 14 b, 14 c, 14 d, 14 e, 14 f, and 14 g on the outer peripheral surface. In the illustrated embodiment, the plurality of holes 14a, 14b, 14c, 14d, 14e, 14f, and 14g are formed from the outer peripheral surface 5 toward the center. Hereinafter, in the present specification and drawings, the holes may be collectively represented by reference numeral 14.

  Between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2, as shown in FIG. 2, when viewed from the inlet 9 side toward the outlet 11, it is annular and 1 in the radial direction. A gap 6 having a size of 5 mm to 3 mm is formed.

  The rotating body 4 is disposed in the housing 2 so as to be rotatable by a rotating shaft 13 with a gap 6 interposed between the outer peripheral surface 5 and the inner peripheral surface 3 of the housing 2 (FIG. 2).

  In the illustrated mixing apparatus 1, at least a workpiece to be homogenized (in the present embodiment, the above-described separation cream) is directed from the inlet 9 toward the inside of the housing 2 while the rotating body 4 is rotating. Inflow at a pressure of 0.15 MPa, passing through the gap 6 between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2, and the object to be processed after mixing processing from the outlet 11 (after mixing processing) The separated cream) is allowed to flow out.

  In this way, the object to be processed subjected to the homogenization step has a gap between the disc-shaped rotating body 4 having a plurality of holes 14 on the outer peripheral surface 5 and the outer peripheral surface 5 of the rotating body 4. A homogenization step is performed by forcibly flowing between the fixed body (cylindrical housing 2) facing the peripheral surface 3 while the rotating body 4 is rotating.

  The size of the rotating plate 4 is, for example, a diameter of 200 mm to 406 mm and a thickness (thickness from the inlet 9 side to the outlet 11 side of the housing 2) (thickness in the left-right direction in FIGS. 3A to 3C). ~ 65 mm.

  The number of the holes 14 is, for example, 44 to 232, and the area ratio of the holes 14 (ratio of the hole area obtained by adding the areas of all the holes 14 in the total area of the outer peripheral surface 5 of the rotating body 4) is, for example, 28 % To 56%.

  The plurality of holes 14 formed in the outer peripheral surface 5 of the disk-shaped rotating body 4 are the same in the circumferential direction of the rotating body 4 as shown in FIGS. 3 (a), 3 (b), and 3 (c). The structure is formed in plural. 3 (a), 3 (b), and 3 (c), the direction in which the object to be processed of the rotating body 4 flows (the direction from the left side to the right side in the drawing shown in FIG. 3 (a) and the like) is the same. A plurality of different positions are formed at the same position in the circumferential direction.

  In FIG.3 (c), two or more are each formed in the same position of the circumferential direction in two positions which differ in the direction where the to-be-processed object of the rotary body 4 flows, ie, the row | line | column of the hole 14 is the rotary body 4. In this structure, there are two rows in the direction in which the objects to be processed flow.

  In FIG. 3B, a plurality of pieces are formed at the same position in the circumferential direction at three different positions in the direction in which the object to be processed of the rotator 4 flows. In this structure, there are three rows in the direction in which the objects to be processed flow.

  In FIG. 3A, a plurality of pieces are formed at the same position in the circumferential direction at four positions that differ in the direction in which the object to be processed of the rotator 4 flows. In this structure, there are four rows in the direction in which the objects to be processed flow.

  The size of the gap 6 formed between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2 in the radial direction (1.5 mm to 3 mm) is such that the object to be processed is a housing at a predetermined pressure. 2 is passed through the gap 6 and the size of the gap 6 affects the degree of mixing, atomization, and homogenization.

  Further, a narrow gap (1.5 mm to 3 mm) formed between the outer peripheral wall surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2 that rotates at a high speed (for example, the rotational speed of 2000 rpm to 4200 rpm). Is forcibly passed by the pressure described above, the object to be processed comes into contact with the peripheral edges of the numerous holes 14 formed in the outer peripheral surface 5, and mixing, atomization, and homogenization proceed.

  Therefore, the ratio of the number of holes 14 to the area ratio of the holes 14 (the ratio of the hole area obtained by adding the areas of all the holes 14 to the total area of the outer peripheral surface 5 of the rotating body 4) is the degree of mixing, atomization, and homogenization. To affect.

  The size of the rotating body 4 described above, the radial size of the gap 6 formed between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2, the number of holes 14, the area ratio of the holes 14, etc. Is set in consideration of the properties of the workpiece to be mixed, the pressure when the workpiece is fed into the housing 2, the flow rate, the average particle size of the particles formed after the mixing, and the like. The

  When the rotating body 4 shown in FIG. 3C is used, the object to be processed is first subjected to a mixing action at the position where the left row of holes 14 is formed in FIG. Subsequently, a mixing action is applied at the location where the holes 14 in the left row are formed.

  Although not shown in FIG. 3, as shown in FIG. 1, the rotating body 4 having a structure in which the holes 14 are formed in only one row at the same position in the circumferential direction of the rotating body 4 is used. Rather, as shown in FIG. 3 (c), a plurality of holes 14 are formed at the same position in the circumferential direction at two different positions in the direction in which the object to be processed of the rotating body 4 flows. That is, using the rotating body 4 having a structure in which two rows of holes 14 exist in the direction in which the object to be processed of the rotating body 4 flows has a plurality of stages, that is, more At the stage, a better mixing action can be exerted.

  For the same reason, the mixing action is better when the rotating body 4 having the structure shown in FIG. 3B is used than when the rotating body 4 having the structure shown in FIG. 3C is used. Furthermore, it is better when the rotating body 4 having the structure shown in FIG. 3A is used than when the rotating body 4 having the structure shown in FIG. 3B is used. Can have a good mixing effect.

  In this embodiment, while rotating the rotating body 4 at a rotational speed of 2000 rpm to 4200 rpm, the separation cream is caused to flow into the housing 2 at a flow rate of 2000 to 5000 L / H at a pressure of 0.15 MPa to 0.30 MPa and rotated. The separation cream after the mixing treatment was allowed to flow out from the outlet 11 through the gap 6 between the outer peripheral surface 5 of the body 4 and the inner peripheral surface 3 of the housing 2.

  If necessary, the separated cream is allowed to flow into the mixing apparatus 1 while being heated to a predetermined temperature. From the viewpoint of homogenization efficiency, it is desirable that the temperature at which the object to be processed after mixing treatment flows out from the outlet 11 is 55 ° C. or more. Therefore, the temperature of the separation cream to be treated is adjusted to 45 to 55 ° C. so that the temperature when the workpiece after mixing treatment flows out from the outlet 11 to the outside is at least 55 ° C. or higher. It flows into the mixing device 1.

  With respect to the mixing apparatus described with reference to FIGS. 1 to 3, as illustrated in FIG. 1, the rotating body 4 having a structure in which the holes 14 are formed in only one row at the same position in the circumferential direction of the rotating body 4. As shown in FIG. 3 (c), a plurality of holes 14 are formed at the same position in the circumferential direction at two different positions in the flowing direction of the object to be processed of the rotating body 4, as shown in FIG. In other words, the use of the rotating body 4 having a structure in which two rows of holes 14 exist in the direction in which the object to be processed of the rotating body 4 flows has a plurality of stages with respect to the object to be processed. That is, since mixing is performed in multiple stages, it was effective in reducing the return after whipping the produced fresh cream and suppressing the decrease in emulsion stability.

  Similarly, when the rotating body 4 having the structure shown in FIG. 3B is used, compared to the case where the rotating body 4 having the structure shown in FIG. 3C is used, the structure shown in FIG. When the rotating body 4 having the structure shown in FIG. 3A is used, a plurality of stages, i.e., multiple stages, are performed on the object to be processed, compared to the case where the rotating body 4 having the structure is used. Since mixing was performed, it was more effective in reducing the return after whipping the produced fresh cream and suppressing the decrease in emulsion stability.

  Hereinafter, examples of the present invention will be described. However, the present invention is not limited to the above-described embodiment and examples described below, but variously within the technical scope grasped from the description of the claims. It can be changed.

  The raw milk was separated to obtain a separated cream having a milk fat content (fat percentage): 47% by mass and SNF (non-fat milk solid content): 4.7%.

  The separation cream was homogenized using the mixing apparatus 1 shown in FIG. 1 in which the rotating bodies 4 having the two-row hole structure shown in FIG.

  When flowing the separation cream into the mixing device 1, the temperature of the separation cream was adjusted to 45 to 55 ° C. and flowed into the mixing device 1 so that the separation cream when flowing out from the mixing device 1 became 55 ° C. or higher. .

  After the homogenization treatment, using an ultra high pitch sterilizer (UHT) (trade name: plate heat exchanger VHX type) manufactured by Iwai Kikai Kogyo Co., Ltd. under the conditions of 120 ° C. and 15 seconds, UHT) was sterilized.

  Thereafter, using a conventionally known homogenizer (homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.), homogenization treatment is performed in one pass under the condition of a homogenization pressure of 1.5 MPa, and then 3 ° C. Cooled to obtain a fresh cream.

  The specification of the mixing apparatus 1 used in the homogenization process before the sterilization process will be described with reference to FIGS.

  A housing 2 and a rotating body 4 rotatably disposed in the housing 2 are provided.

  The housing 2 is cylindrical and has an inlet 9 through which the separated cream flows in on the one end side, and an outlet 11 through which the separated cream flows out on the other end side.

  As shown in FIG. 3 (c), a plurality of rotating bodies 4 are formed at the same position in the circumferential direction at two different positions in the direction in which the object to be processed of the rotating body 4 flows. The rotating body 4 in which two rows of holes 14 exist in the direction in which the object to be processed of the rotating body 4 flows was used.

  The size of the rotator 4 shown in FIG. 3C used is: diameter: 305 mm, thickness (thickness from the housing inlet side toward the outlet side): 50 mm, number of holes: 80, area ratio of the holes 14 (rotation) The ratio of the hole area obtained by adding the areas of all the holes 14 in the area of the outer peripheral surface 5 of the body 4): 34%.

  The size of the gap 6 formed between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2 was 1.5 mm in the radial direction.

  While rotating the rotating disk 4 at a rotational speed of 3900 rpm, the separation cream to be homogenized is introduced into the housing 2 from the inlet tube 10 and the inlet 9 at a flow rate of 4000 L / H at an inlet pressure of 0.15 MPa and rotated. The gap 6 between the outer peripheral surface 5 of the body 4 and the inner peripheral surface 3 of the housing 2 was passed through, and the separated cream after the homogenization treatment was discharged from the housing 2 through the outlet 11 and the outflow pipe 12.

  In Example 1, the specification of the mixing apparatus 1 and the homogenization pressure in the homogenization process using the conventionally known homogenizer (Homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.) after the sterilization process were changed. A fresh cream was produced in the same manner as in Example 1.

  The difference from the mixing apparatus 1 used in the first embodiment is as follows.

  As shown in FIG. 3A, a plurality of rotating bodies 4 are formed at the same position in the circumferential direction at four different positions in the direction in which the object to be processed of the rotating body 4 flows. A rotating body having four rows of holes 14 in the direction in which the object to be processed of the rotating body 4 flows was used.

  The size of the rotating body 4 shown in FIG. 3A is: diameter: 305 mm, thickness (thickness from the housing inlet side toward the outlet side): 65 mm, number of holes: 160, area ratio of the holes 14 (rotating body 4 The ratio of the hole area obtained by adding the areas of all the holes 14 in the area of the outer peripheral surface 5): 52%.

  The size of the gap 6 formed between the outer peripheral surface 5 of the rotating body 4 and the inner peripheral surface 3 of the housing 2 was 1.5 mm in the radial direction.

  While rotating the rotating disk 4 at a rotational speed of 3900 rpm, the separation cream to be homogenized is introduced into the housing 2 from the inlet tube 10 and the inlet 9 at a flow rate of 4000 L / H at an inlet pressure of 0.15 MPa and rotated. The gap 6 between the outer peripheral surface 5 of the body 4 and the inner peripheral surface 3 of the housing 2 was passed through, and the separated cream after the homogenization treatment was discharged from the housing 2 through the outlet 11 and the outflow pipe 12.

  After the homogenization treatment, using an ultra high pitch sterilizer (UHT) (trade name: plate heat exchanger VHX type) manufactured by Iwai Kikai Kogyo Co., Ltd. under the conditions of 120 ° C. and 15 seconds, UHT) was sterilized.

  Thereafter, using a conventionally known homogenizer (homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.), homogenization treatment is performed in one pass under the condition of a homogenization pressure of 0.5 MPa, and then 3 ° C. Cooled to obtain a fresh cream.

  In Example 2, the homogenization treatment performed after the sterilization treatment using a known homogenizer (homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.) was changed to the homogenizer homogenization pressure of 1.0 MPa. Fresh cream was produced in the same manner as in No. 2.

  In Example 2, after the sterilization treatment, the homogenization treatment using a known homogenizer (homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.) was changed to the condition of the homogenizer homogenization pressure of 1.5 MPa. Fresh cream was produced in the same manner as in No. 2.

  In Example 2, the homogenization treatment performed after the sterilization treatment using a known homogenizer (homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.) was changed to the condition of a homogenizer homogenization pressure of 2.0 MPa. Fresh cream was produced in the same manner as in No. 2.

(Comparative Example 1)
A fresh cream was produced in the same manner as in Example 1 except that the homogenization process (homogenization process performed using the mixing apparatus 1) performed before the sterilization process in Example 1 was not performed.

(Comparative Example 2)
The homogenization process (homogenization process performed using the mixing apparatus 1) performed before the sterilization process in Example 1 was employed in the homogenization process performed after the sterilization process in Example 1. Example 1 except that a known homogenizer (Homogenizer H20 manufactured by Sanwa Kikai Co., Ltd.) used in the above is used and the homogenization treatment is changed to a one-pass homogenization under the condition of a homogenization pressure of 1.5 MPa. Fresh cream.

(Comparison study test 1)
Emulsification stability value, return, median diameter (particle diameter corresponding to median value of fat sphere particle diameter distribution), fat globule The standard deviation of the particle size distribution was measured.

  The emulsification stability value is the same as the control when a comparison object is placed in a beaker (200 ml) with the same mass (100 g each time) and shaken at a rate of 120 times / minute at room temperature (25 ° C.). This is a numerical value obtained by relatively calculating the time required for the object to be compared to solidify, where 100 is the time required for the object to solidify.

  Here, the fresh cream obtained in Comparative Example 1 described above and the fresh cream obtained in Examples 1, 2, 3, 4 and Comparative Example 2 described above were each placed in a beaker (200 ml) at room temperature (200 ml). 25), the time required for the fresh cream of Comparative Example 1 to coagulate when shaken at a rate of 120 times / minute is defined as 100, and the time required for the fresh cream of Examples 1 to 4 and Comparative Example 2 to coagulate A relative value was calculated.

  Return (%) is measured immediately after whipping the cream, inserting a needle (manufactured by Maruhishi Kagaku Seisakusho Co., Ltd.) and measuring the penetration. Is a numerical value obtained by measuring “Penetration on the next day / Penetration just after whipping × 100”. The smaller the value, the less the return.

  The particle size of the fat spheres was measured using a laser diffraction particle size distribution meter (SALD-2200, manufactured by Shimadzu Corporation).

The measurement results are shown in Table 1.

  In the fresh creams of Comparative Examples 1 and 2 that were only subjected to a homogenization treatment that was performed with a conventionally known homogenizer, “standard deviation / median diameter × 100” was 6.6 or more.

  On the other hand, at least once, using the mixing apparatus described in FIGS. 1 to 3, the object to be processed that undergoes the homogenization step is a disk-shaped rotating body having a plurality of holes on the outer peripheral surface; Homogenization is performed by forcibly flowing in a state where the rotating body is rotating between a fixed body that is opposed to the inner peripheral surface with a gap between the rotating body and the outer peripheral surface. In each of Examples 1 to 4, the “standard deviation / median diameter × 100” was 5.9 or less, and never exceeded 6.0.

(Comparative study 2)
1000 ml of the fresh cream obtained in Examples 4 and 5 and Comparative Example 1 described above was filled in a 1000 ml paper pack. At the beginning of storage and after storage for 14 and 28 days in a constant temperature room at 7 ° C., the whole amount of 1000 ml was passed through a 7.5 mesh filter, and the weight of the cream remaining on the mesh (cream line) (g) Was measured. The results are shown in Table 2 below and FIG. From these results, it was found that the creams obtained in Examples 4 and 5 can greatly reduce the cream line as compared with the cream obtained in Comparative Example 1. That is, compared with the case where the homogenization process performed before the sterilization process in Example 1 was not performed (Comparative Example 1), the case where the homogenization process was performed before the sterilization process significantly increased the cream line. It was found that it can be reduced. Moreover, it turned out that the one where the homogenization pressure in the homogenization process performed after a sterilization process is higher can reduce a cream line further significantly. Furthermore, it was found that the same result was obtained even after 28 days of storage.

  About the separation cream prepared in Example 1 (milk fat content (fat percentage): 47% by mass, SNF (non-fat milk solid content): 4.7%), an ultra high pitch sterilizer (UHT) manufactured by Iwai Kikai Co., Ltd. ( (Trade name: plate type sterilizer VHX type) was sterilized by the ultra high-temperature sterilization method (UHT) under the conditions of 120 ° C. and 15 seconds.

  Thereafter, using a known homogenizer (H20 type, manufactured by Sanwa Kikai Co., Ltd.) used in Examples 1 to 4 and Comparative Examples 1 and 2, a qualitative treatment at a homogenizing pressure: 1.0 MPa. And then cooled to 3 ° C. to obtain a fresh cream.

  Fresh creams were produced by passing through the homogenizer only once (one pass, one pass) or circulating multiple times (changing the homogenization time).

  For comparison, a fresh cream was produced by a homogenization treatment with one pass of a homogenizer.

  For each of the produced fresh creams, the emulsification stability value, the return, the median diameter, and the standard deviation of the particle size distribution of the fat globules were measured as in Comparative Study 1 described above.

  As described in the comparative examination 1 above, the emulsification stability value is set to 100 as the time required for the fresh cream of Comparative Example 1 to coagulate, and the time required for each cream produced in Example 6 to coagulate is relatively determined. The numerical value was calculated.

The measurement results are shown in Table 3.

  As a result, “standard deviation / median diameter × 100” was 6.8 in one pass, but “standard deviation / median diameter × 100” exceeded 6.2 in fresh cream that had been circulated for 7 minutes or more. There was no.

  For fresh cream that has been circulated for 3 minutes, “standard deviation / median diameter × 100” is 6.3, and if it exceeds 7 minutes, it will be 5.9 or less, so homogenization is performed using a conventional homogenizer. Even in this case, by performing the homogenization process multiple times by circulating and flowing the object to be treated, etc., it produces a fresh cream that reduces the return after whipping and suppresses the decrease in emulsion stability. I was able to confirm that it was possible.

Claims (10)

  A fresh cream having a median diameter of fat globules of 2.0 to 3.0 μm and a standard deviation of the particle size distribution of the fat globules not exceeding 6.2% with respect to the median diameter.   The fresh cream according to claim 1, wherein the fat globules are monodisperse fat globules having a uniform particle diameter of 2.0 μm to 3.0 μm. A method for producing a fresh cream comprising a separation step of separating raw milk, a homogenization step performed thereafter, and a sterilization step,
A method for producing a fresh cream, wherein a multi-stage homogenization step is included in the homogenization step.   The method for producing fresh cream according to claim 3, wherein a homogenization step is performed before and after the sterilization step, and at least a homogenization step including the multi-stage homogenization step is performed before the sterilization step.   The method for producing a fresh cream according to claim 3 or 4, wherein the multi-stage homogenization step is performed by using the same homogenizer.   In the multi-stage homogenization process, the object to be processed that receives the homogenization process has a gap between a disk-shaped rotating body having a plurality of holes on the outer peripheral surface and the outer peripheral surface of the rotating body. The fresh cream according to claim 3 or 4, which is a homogenization step by forcibly flowing between the fixed body and the inner peripheral surface facing each other with the rotating body rotating. Manufacturing method.   The method for producing fresh cream according to claim 6, wherein a plurality of the plurality of holes are formed at the same position in the circumferential direction of the rotating body.   The method for producing fresh cream according to claim 6, wherein a plurality of the plurality of holes are formed at the same position in the circumferential direction at a plurality of positions different in a direction in which the object to be processed of the rotating body flows.   The median diameter of fat globules in the produced fresh cream is 2.0 to 3.0 µm, and the standard deviation of the particle size distribution of the fat globules does not exceed 6.2% with respect to the median diameter. The manufacturing method of the fresh cream as described in any one of these.   The production of fresh cream according to any one of claims 3 to 9, wherein the fat globules in the produced fresh cream are monodisperse fat globules having a uniform particle size of 2.0 µm to 3.0 µm. Method.