JP2021108634A - Butter with excellent extensibility and method for producing the same - Google Patents
Butter with excellent extensibility and method for producing the same Download PDFInfo
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- 235000014121 butter Nutrition 0.000 title claims abstract description 88
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000021243 milk fat Nutrition 0.000 claims abstract description 39
- 239000006071 cream Substances 0.000 claims abstract description 30
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 235000019197 fats Nutrition 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 210000004872 soft tissue Anatomy 0.000 abstract 1
- 238000000034 method Methods 0.000 description 18
- 238000003860 storage Methods 0.000 description 15
- 238000005259 measurement Methods 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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Abstract
Description
本発明は、微細な乳脂肪球を添加して、組織を軟化、展延性を付与したバター及びその製造法に関する。 The present invention relates to butter and a method for producing the same, in which fine milk fat globules are added to soften the tissue and impart malleability.
バターは通常次の工程によって得られる。
生乳から遠心分離等で乳脂肪を30%〜40%に濃縮してクリームとし、そのクリームを加熱殺菌した後に5℃程度にまで急冷させ、一定時間エージングを行い、脂肪球を安定な結晶状態にする。そのクリームをチャーニングさせて、バター粒とバターミルクに分離させ、バター粒をワーキング（練圧）する。
こうして製造した製造直後のバターは軟らかく、流動性を有しているが、冷蔵保存後は徐々に固化し、硬さが飛躍的に高くなる。そのため、冷蔵庫から取り出した直後のバターを使用するに当たっては困難が伴う。
Butter is usually obtained by the following steps.
Milk fat is concentrated to 30% to 40% by centrifugation from raw milk to make a cream, and after the cream is sterilized by heating, it is rapidly cooled to about 5 ° C and aged for a certain period of time to make the fat globules into a stable crystalline state. do. The cream is churn, separated into butter grains and buttermilk, and the butter grains are worked (kneaded).
Immediately after production, the butter produced in this way is soft and has fluidity, but after refrigerated storage, it gradually solidifies and its hardness increases dramatically. Therefore, it is difficult to use butter immediately after taking it out of the refrigerator.
チャーニングからワーキングまでを行う方法としては、一般的にチャーンを用いたバッチ式製造方法と連続式バター製造機を用いた連続式製造方法がある。生産効率の観点から、連続式バター製造機を用いて行われることが多い。
この連続式製造方法は、乳脂肪球に対して高せん断をかけてチャーニングを行う機構で、大部分の乳脂肪球が破壊されてしまうため、得られるバター中の乳脂肪球の残存率が、チャーンを用いたバッチ式製造方法と比べて低いことが知られている。
さらに、通常の乳脂肪球は低温保存中の相変化による体積変化のために、冷蔵保存中でも破壊が進行する。バター中の乳脂肪球の数が減ることが、冷蔵保存中にバターが硬くなる原因の１つであると考えられる。
As a method for performing from churn to working, there are generally a batch type manufacturing method using a churn and a continuous type manufacturing method using a continuous butter making machine. From the viewpoint of production efficiency, it is often performed using a continuous butter making machine.
This continuous production method is a mechanism for churn by applying high shear to milk fat globules, and most of the milk fat globules are destroyed, so that the residual rate of milk fat globules in the obtained butter is high. , It is known that it is lower than the batch type manufacturing method using churn.
Furthermore, normal milk fat globules undergo destruction even during refrigerated storage due to volume changes due to phase changes during cold storage. The decrease in the number of milk fat globules in butter is considered to be one of the causes of the butter becoming hard during refrigerated storage.
これまでに、冷蔵又は冷凍しても軟らかな物性を維持し、容易に展延、塗布できる性質を有するバターに関する研究開発がなされている。主なものとして次の3つの技術が知られている。
(1) バターに糖類を配合して軟化させる方法が知られている。この方法では、バターに糖類を10〜40重量%となるよう加えて混練することによりバターを軟化させるものである。（特許文献1）
(2)乳から分離したクリームを、300〜4000kg/cm2の加圧下に2〜15℃でエージングした後チャーニング及びワーキングすることで硬度が高く、展延性のよいバターを得る方法がある。（特許文献2）
(3)バター中に分散する水粒子の直径の平均値が3μm以下、その標準偏差が1μm以下であり、かつ該バター中の空気含有量が10Nml/kg以下とすることによりバターの展延性を良好にするものである。（特許文献3）
So far, research and development have been carried out on butter that maintains its soft physical properties even when refrigerated or frozen and has the property of being easily spread and applied. The following three technologies are known as the main ones.
(1) A method is known in which sugar is added to butter to soften it. In this method, sugar is added to butter in an amount of 10 to 40% by weight and kneaded to soften the butter. (Patent Document 1)
(2) There is a method of obtaining butter having high hardness and good malleability by aging the cream separated from milk at 2 to 15 ° C. under a pressure of 300 to 4000 kg / cm 2 and then churning and working. (Patent Document 2)
(3) The spreadability of butter is improved by setting the average value of the diameters of water particles dispersed in butter to 3 μm or less, the standard deviation to 1 μm or less, and the air content in the butter to 10 Nml / kg or less. It is what makes it good. (Patent Document 3)
しかしながら、 (1) の方法では、冷蔵保存しても軟化が維持されるが、バター以外の副原料が占める割合がかなり高く、風味の点でもバターと異なるものとなる。(2)の方法では、高圧に耐える設備が必要となり、大掛かりな設備投資が必要となる。 (3) の方法は、バター中の水滴径制御によるバター物性の改良方法である。
このように、従来技術においては、バター中の乳脂肪球の数を増やすことにより、冷蔵保存中の硬化抑制を検討した報告はない。
However, in method (1), although softening is maintained even when stored in a refrigerator, the proportion of auxiliary ingredients other than butter is quite high, and the flavor is also different from that of butter. Method (2) requires equipment that can withstand high pressure, and requires large-scale capital investment. Method (3) is a method for improving the physical characteristics of butter by controlling the diameter of water droplets in butter.
As described above, in the prior art, there is no report of examining the suppression of hardening during refrigerated storage by increasing the number of milk fat globules in butter.
本発明が解決しようとする課題は、冷蔵保存しても軟らかい組織を維持し、展延性に優れ、しかも、バター独特の風味を維持するバター及びその製造方法を提供することである。 An object to be solved by the present invention is to provide butter and a method for producing the same, which maintain a soft structure even when stored in a refrigerator, have excellent malleability, and maintain a flavor peculiar to butter.
上記課題を解決するため、本発明には以下の構成が含まれる。
１）バター製造工程におけるワーキング（練圧）において、バターに対して、D50径が1μm以下の乳脂肪球を含む高脂肪濃度クリームを添加し混練する工程を含む、バターの製造方法。
２）前記D50径が1μm以下の乳脂肪球を含み脂肪濃度が70%以上のクリームの添加量が、バター重量の85%以上となるように添加する１）に記載の、バターの製造方法。
３）１）または２）の製造方法で得られる、バター。
４）バター中にD50径が1μm以下の乳脂肪球をバター重量の32.2%以上含有する、冷蔵保存しても展延性に優れたバター。
In order to solve the above problems, the present invention includes the following configurations.
1) A method for producing butter, which comprises a step of adding a high-fat concentration cream containing milk fat globules having a D50 diameter of 1 μm or less to butter and kneading the butter in working (kneading pressure) in the butter manufacturing process.
2) The method for producing butter according to 1), wherein the cream containing milk fat globules having a D50 diameter of 1 μm or less and having a fat concentration of 70% or more is added so that the amount of cream added is 85% or more of the butter weight.
3) Butter obtained by the production method of 1) or 2).
4) Butter containing milk fat globules with a D50 diameter of 1 μm or less in 32.2% or more of the butter weight, and has excellent ductility even when stored in a refrigerator.
本発明は、乳素材のみを原料とし、微細な乳脂肪球を含む高脂肪濃度クリームを添加混練するだけで、冷蔵保存しても軟らかい組織を維持し展延性に優れたバター及びその製造方法を提供するものである。 The present invention uses only a dairy material as a raw material, and simply adds and kneads a high-fat concentration cream containing fine milk fat globules to maintain a soft structure even when stored in a refrigerator and to produce butter having excellent spreadability and a method for producing the same. It is to provide.
本発明についてより詳細に説明する。
本発明者らは、冷蔵保存しても軟らかい組織を維持していて、かつ展延性が良好であり、さらにバター独特の風味を維持しているバターを得るべく開発を続けたところ、本発明の構成に思い至ったものである。本発明によって得られたバターは、そのマトリックス中に微細な乳脂肪球を含み高脂肪濃度のクリームを含むことに特徴がある。
The present invention will be described in more detail.
The present inventors have continued to develop butter that maintains a soft structure even when stored in a refrigerator, has good malleability, and maintains a flavor peculiar to butter. I came up with the composition. The butter obtained by the present invention is characterized by containing fine milk fat globules in its matrix and containing a cream having a high fat concentration.
通常のバターの製造においてはチャーニング工程において原料中に存在する乳脂肪球は、その大部分が破壊されてしまい、これが、冷蔵保存中にバターの硬化が進む原因と考えられた。そこで、冷蔵保存しても破壊が進むことが少ない微細な乳脂肪球を含む高脂肪濃度クリームを、ワーキング工程においてバター中に添加混錬することで、バターの冷蔵保存中においても柔らかい組織を維持し展延性に優れたバターを得ることに成功した。
これは、バターのマトリックス中に多数の微細な乳脂肪球が分散して存在しているので、冷蔵保存によりバターのマトリックスが硬化してしまっても、マトリックス中に多数存在する微細な乳脂肪球が塑性変形の起点となり、バター全体を柔らかい組織に維持し、良好な展延性を発揮するためと考えられる。
In the production of normal butter, most of the milk fat globules present in the raw material in the churn process are destroyed, which is considered to be the cause of the hardening of the butter during refrigerated storage. Therefore, by adding and kneading a high-fat concentration cream containing fine milk fat globules, which is less likely to be destroyed even when stored in a refrigerator, into butter in the working process, a soft structure is maintained even during the storage of butter in a refrigerator. We succeeded in obtaining butter with excellent malleability.
This is because a large number of fine milk fat globules are dispersed in the butter matrix, so even if the butter matrix is hardened by refrigerated storage, a large number of fine milk fat globules are present in the matrix. Is considered to be the starting point of plastic deformation, maintaining the entire butter in a soft structure and exhibiting good malleability.
また、本発明において添加する微細な乳脂肪球を含む高脂肪濃度クリームは生乳に含まれる成分で構成するため、バター独特の風味を損なうことなく、バターに対して新たな特性を付与することができる。この点も前記した従来技術とは相違する本発明による顕著な効果であるといえる。
これらの技術的知見は本発明者らによって新たに見出された知見であり、従来技術からは到底予測できなかったものである。
Further, since the high-fat concentration cream containing fine milk fat globules added in the present invention is composed of the components contained in raw milk, it is possible to impart new characteristics to butter without impairing the flavor peculiar to butter. can. It can be said that this point is also a remarkable effect of the present invention, which is different from the above-mentioned prior art.
These technical findings are newly discovered by the present inventors and cannot be predicted from the prior art.
本発明で使用する微細な乳脂肪球は、体積基準のメディアン径（D50）が1μm以下のものを使用する。微細な粒子径の乳脂肪球であるので、冷蔵保存しても破壊することが少ない。
また、D50径が1μm以下の乳脂肪球を含む高脂肪濃度クリームは、例えば、次の2つの方法で製造することができる。
第１の方法は、脂肪率40〜50%のクリームを脱イオン水により3倍希釈して40℃に加温遠心し、上層を回収した後に、上記操作を3回繰返し、得られた上層を1日以上凍結保管した後、加温融解・遠心分離して得られた上層を用いることにより得るものである。すなわち、凍結・加温融解と遠心分離・上層回収を繰り返すことで微細な乳脂肪球を回収する方法である。また、第２の方法は、バターオイルと脱脂乳、乳由来リン脂質濃縮物を脂肪率10〜20%となるように混合攪拌して乳化させ、均質機に通すことで粒子径を1μｍ以下とし、遠心分離後、上層を用いることにより得る方法で、均質機により微細な乳脂肪球を生成し、これを遠心分離により回収する方法である。
As the fine milk fat globules used in the present invention, those having a volume-based median diameter (D50) of 1 μm or less are used. Since it is a milk fat globules with a fine particle size, it is less likely to be destroyed even when stored in a refrigerator.
Further, a high-fat concentration cream containing milk fat globules having a D50 diameter of 1 μm or less can be produced, for example, by the following two methods.
In the first method, a cream having a fat percentage of 40 to 50% is diluted 3-fold with deionized water, heated to 40 ° C. and centrifuged to collect the upper layer, and then the above operation is repeated three times to obtain the obtained upper layer. It is obtained by using the upper layer obtained by cryopreserving for 1 day or more, then heating, thawing, and centrifuging. That is, it is a method of recovering fine milk fat globules by repeating freezing / heating and thawing, centrifugation, and recovery of the upper layer. In the second method, butter oil, skim milk, and milk-derived phospholipid concentrate are mixed and stirred so as to have a fat ratio of 10 to 20%, emulsified, and passed through a homogenizer to reduce the particle size to 1 μm or less. This is a method obtained by centrifuging and then using an upper layer to generate fine milk fat globules by a homogenizer and recovering the fine milk fat globules by centrifugation.
これらの方法で得られたクリームに含まれる乳脂肪球径は、D50が1μm以下であることが確認された。また、得られたクリームは、脂肪率70%以上の高濃度クリームであった。
このようにして得られたD50径が1μm以下の乳脂肪球を含む脂肪率70%以上の高脂肪濃度クリームを、常法で得られたバター粒に、バター重量の85%以上加え、十分にクリームが抱き込まれるまで混練させることで、冷蔵保存しても軟らかい組織を維持し展延性に優れたバターを得ることができる。バター粒に対して、このような微細な乳脂肪球をふくむ高脂肪濃度クリームをある程度の重量％で添加することが必要であると考えられる。
なお、D50径が1μm以下の乳脂肪球を含む高脂肪濃度クリームをバター重量の85%以上となるように添加すると展延性に優れたバターを得ることができたが、その場合、得られたバター中には、当該乳脂肪球がバター重量の32.2%以上含まれることになる。
ここで32.2%の根拠は次のとおりである。すなわち、バターに対して、D50径が1μm以下の乳脂肪球を含む高脂肪濃度クリームを85%を添加した場合、バター中のD50径が1μm以下の乳脂肪球の占める割合は、85×0.7／185＝32.2%となる。
It was confirmed that the milk fat globules contained in the creams obtained by these methods had a D50 of 1 μm or less. The obtained cream was a high-concentration cream having a fat percentage of 70% or more.
A high-fat concentration cream having a fat percentage of 70% or more containing milk fat globules having a D50 diameter of 1 μm or less thus obtained is sufficiently added to the butter grains obtained by a conventional method by 85% or more of the butter weight. By kneading the cream until it is embraced, it is possible to obtain butter with excellent spreadability while maintaining a soft structure even when stored in a refrigerator. It is considered necessary to add a high-fat concentration cream containing such fine milk fat globules to the butter grains in a certain weight%.
When a high-fat concentration cream containing milk fat globules having a D50 diameter of 1 μm or less was added so as to be 85% or more of the butter weight, butter having excellent spreadability could be obtained. In that case, it was obtained. The butter contains 32.2% or more of the butter weight.
Here, the rationale for 32.2% is as follows. That is, when 85% of a high-fat concentration cream containing milk fat globules having a D50 diameter of 1 μm or less is added to butter, the proportion of milk fat globules having a D50 diameter of 1 μm or less in butter is 85 × 0.7. / 185 = 32.2%.
以下、本発明の実施例を詳細に説明するが、本発明はこれらに限定されるものではない。
脱脂乳3.4kgを50℃に加温後乳由来リン脂質濃縮物を300g添加し、5分攪拌を行った。50℃に加温したバターオイルを600g添加し、さらに5分間攪拌させた後、背圧27MPaで均質機に通した。得られたクリームを35℃,7000gで30分間遠心し、上層を回収し20℃で1日保管した（上記第２の方法）。このようにして得られたクリームには、D50が1μm以下の微細な乳脂肪球径が含まれていること、脂肪率は72.3%であることが確認された。当該乳脂肪球の粒径分布を図１に示す。
なお、この乳脂肪球の粒径の測定は次のとおり行った。すなわち、測定は粒度分布計（Microtrac MT3300EXII）を用い、N=3で行って平均値を用いた。測定条件は、個数基準、透過性：透過、屈折率：1.81、形状：非球形、溶媒:脱イオン水、屈折率：1.333、測定時間(s)：60であった。
連続バター製造機のチャーニング部から得られたバター粒350gを混練し、途中で上記クリームをバター重量の85%を加え、十分抱き込まれるまで混連を行った。比較対象として、クリームを添加せずに混練したバターを試作した。
Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited thereto.
After heating 3.4 kg of skim milk to 50 ° C., 300 g of milk-derived phospholipid concentrate was added, and the mixture was stirred for 5 minutes. 600 g of butter oil heated to 50 ° C. was added, and the mixture was further stirred for 5 minutes and then passed through a homogenizer at a back pressure of 27 MPa. The obtained cream was centrifuged at 35 ° C. and 7000 g for 30 minutes, and the upper layer was collected and stored at 20 ° C. for 1 day (the second method described above). It was confirmed that the cream thus obtained contained a fine milk fat globules with a D50 of 1 μm or less and a fat percentage of 72.3%. The particle size distribution of the milk fat globules is shown in FIG.
The particle size of the milk fat globules was measured as follows. That is, the measurement was performed using a particle size distribution meter (Microtrac MT3300EXII) at N = 3, and the average value was used. The measurement conditions were number-based, permeability: transmission, refractive index: 1.81, shape: non-spherical, solvent: deionized water, refractive index: 1.333, measurement time (s): 60.
350 g of butter grains obtained from the churn part of the continuous butter making machine were kneaded, 85% of the butter weight was added to the cream on the way, and the mixture was mixed until it was sufficiently embraced. For comparison, a prototype of butter kneaded without adding cream was produced.
実施例で得られたバターを直ちに6℃庫で保管した。試作後10日、39日経過したバターの貯蔵弾性率の温度依存性測定を、動的粘弾測定装置を用いて行った。その結果を図２（10日経過品）及び図３（39日経過品）に示す。
動的粘弾測定は次のとおり行った。バターを7℃下で直径30mm、厚さ約3mmの薄い円柱状の形状に調製してバターサンプルとし、貯蔵弾性率Ｇ’と損失弾性率Ｇ”の温度依存性を測定した。測定装置にはMCR302(Anton Paar社)を用い、測定治具としてPP25/P2(パラレルプレート)を用いた。測定条件としては、歪み0.01%、角周波数1 rad/s、4℃で5分間保持後、4℃から35℃まで1℃/minで昇温する温度プログラムで測定を行った。
The butter obtained in the examples was immediately stored in a 6 ° C storage. The temperature dependence of the storage elastic modulus of butter 10 days and 39 days after the trial production was measured using a dynamic viscous bullet measuring device. The results are shown in FIG. 2 (10-day-old product) and FIG. 3 (39-day-old product).
Dynamic sticky bullet measurements were performed as follows. Butter was prepared into a thin columnar shape with a diameter of 30 mm and a thickness of about 3 mm at 7 ° C. as a butter sample, and the temperature dependence of the storage elastic modulus G'and the loss elastic modulus G'was measured. MCR302 (Anton Paar) was used, and PP25 / P2 (parallel plate) was used as the measuring jig. The measurement conditions were distortion 0.01%,
図２および図３より、4℃〜33℃の範囲で、微細な乳脂肪球を含む高脂肪濃度クリームを添加したバターの方が貯蔵弾性率が低く、柔らかい組織であることがわかる。さらに、6℃保存39日経過品の結果から、低温保存下においても軟らかさを長期間にわたって維持しており、実施例で得られた本発明のバターがより優れていることがわかる。 From FIGS. 2 and 3, it can be seen that the butter to which the high-fat concentration cream containing fine milk fat globules is added has a lower storage elastic modulus and has a softer structure in the range of 4 ° C to 33 ° C. Furthermore, from the results of the product stored at 6 ° C. for 39 days, it can be seen that the softness is maintained for a long period of time even under low temperature storage, and the butter of the present invention obtained in the examples is more excellent.
Claims (4)
Butter containing milk fat globules with a D50 diameter of 1 μm or less in the butter at 32.2% or more of the butter weight, and has excellent ductility even when stored in a refrigerator.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001333720A (en) * | 2000-03-22 | 2001-12-04 | Asahi Denka Kogyo Kk | Whipped cream |
| JP2007020429A (en) * | 2005-07-13 | 2007-02-01 | Meiji Milk Prod Co Ltd | Butter having cream flavor and method for producing the same |
| JP2013192460A (en) * | 2012-03-15 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Milk fat cream and method for manufacturing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001333720A (en) * | 2000-03-22 | 2001-12-04 | Asahi Denka Kogyo Kk | Whipped cream |
| JP2007020429A (en) * | 2005-07-13 | 2007-02-01 | Meiji Milk Prod Co Ltd | Butter having cream flavor and method for producing the same |
| JP2013192460A (en) * | 2012-03-15 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Milk fat cream and method for manufacturing the same |
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