JP4682988B2 - Cream sterilization method - Google Patents

Description

The present invention is a method of sterilizing cream, manufacturing method, further relates to cream obtained by this.

  The manufacturing method for oil-in-water emulsified oils and fats such as whipped cream used for toppings such as cakes and artificial concentrated milk used for kneading in bread confectionery, etc. is usually the raw material adjustment step, heat sterilization It has four processes, a process, a cooling process, and a filling process.

  Among these, steam direct heat sterilization, in which steam directly acts on foods, is frequently used as a heat sterilization process, particularly a heat sterilization method for producing a product with a long shelf life (Patent Document 1). Since this sterilization method can be heated to a high temperature in a short time, it is possible to produce a product with little damage (flavor deterioration, etc.) due to heating received by the product and a lot of fresh feeling. On the other hand, since this method causes steam to act directly, moisture content in the system increases according to the amount of heating. Therefore, it is usually before the vacuum tank is heated after steam heating in the flash tank installed after the heat sterilization step. The water is removed so that the water content of At this time, since the fragrance component and the highly volatile component of the raw material are removed together with moisture by evacuation in the flash tank, there is a problem that the flavor of the product becomes thin. In addition, when cooling by the indirect cooling method without using a flash tank, there is a problem that the product is diluted by the amount of water increased by the steam and the flavor is diluted.

  On the other hand, indirect heating, which is a heating method in which moisture does not increase, for example, using a plate type etc., when heating to a high temperature region necessary for producing a product with a long shelf life, the heating time in the high temperature region is long, There was a problem that the heat damage was large and it did not feel fresh. In addition, there was a problem that scale was generated in the plate and continuous production for a long time was impossible.

In recent years, the food itself is an electrical resistor, and electricity is applied to the food itself to cause self-heating, thereby heating the food (Patent Document 2), and a method for producing aseptic food using the same (Patent Document 2) Document 3) has been proposed. Compared with indirect heating, current heating has the advantage that it can be heated uniformly and rapidly, and has the advantage that there is less scorching due to local heating. However, the heating speed was slower than that of steam direct heating, and there were the same problems as in indirect heating. Patent Document 3 describes a method for producing aseptic food by combining an electric heating device and an aseptic filling device, and particularly shows a method in which electric heating and indirect heating (heat exchange device) are combined. However, this method does not reduce defects on the flavor side of indirect heating. Further, there is no description regarding the order of processing, etc., and only an electric heating device is incorporated in a conventional aseptic food manufacturing apparatus, and no advantage has been found by combining them.
Japanese Patent Laid-Open No. 9-182781 JP-A-7-39320 JP 2003-289838 A

An object of the present invention is to provide creams that are rich in flavor (strong in taste and strong in smell) and have a fresh feeling , and further, a novel production method and a sterilization method thereof.

As a result of intensive studies to solve the above problems, the inventors of the present invention are characterized in that the current heating step (1), the steam heating step (2), and the indirect cooling step (4) are performed in this order. A method for sterilizing creams is provided. According to this, since the energization heating process (1) and the steam heating process (2) are used in combination at the time of heating, the increase in the amount of moisture is minimized while preventing the occurrence of heating damage and scale. It is possible to raise the temperature to the target temperature, and further the cooling is performed in the indirect cooling step (4) , thereby preventing the removal of aroma components and highly volatile components, and the flavor is rich ( It is possible to provide creams with a strong and strong smell) and a fresh feeling.

Furthermore, the cream sterilization method described above is characterized by having a hold step (3) between the steam heating step (2) and the indirect cooling step (4) .

Furthermore, the ultimate temperature of the electric heating step (1) is 90 to 140 ° C., the ultimate temperature of the steam heating step (2) is higher than the ultimate temperature of the electric heating step (1), and is 125 ° C. to 150 ° C. A method for sterilizing the creams described above is provided.

Furthermore, a method of manufacturing a cream which is characterized in that the sterilization method of the cream, and a method of sterilizing these, to provide a cream characterized by being manufactured using the manufacturing method.

According to the sterilization method of the present invention, it is possible to produce a cream that is rich in flavor (strong in taste and strong in smell) and has a fresh feeling.

Hereinafter, the present invention will be described in more detail. The cream of the present invention is an oil-in-water emulsified oil composition. An oil-in-water emulsified oil / fat composition usually contains oil and water as components, and refers to a form in which oil droplets are dispersed in water (hereinafter sometimes referred to as an O / W emulsion), such as milk and fresh cream. Naturally derived O / W emulsions and artificial O / W emulsions are also included. Moreover, you may contain various components in the water phase or the oil phase. For example, fats and oils, protein raw materials, emulsifiers, sugars, stabilizers / thickeners, inorganic salts and the like can be added as necessary.

  The oil and fat is not particularly limited, for example, soybean oil, cottonseed oil, corn oil, safflower oil, sunflower seed oil, olive oil, palm oil, palm kernel oil, coconut oil, rapeseed oil, sesame oil, kapok oil, peanut oil, Various oils and fats such as rice bran oil, sesame oil, evening primrose oil, shea fat, monkey fat, cacao fat, mango kernel oil, iripe fat, and other animal fats such as milk fat, beef fat, pork fat, fish oil, whale oil, and their separation, Processed fats and oils obtained by processing such as curing and transesterification, and commercially available butter, margarine, shortening, hard butter, and the like can be mentioned, and these can be used alone or in combination.

  The protein material is not particularly limited, but milk, skim milk, skim concentrated milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein sodium , Fat globule membrane proteins, α-lactalbumin, β-lactoglobulin, serum albumin, milk-derived proteins such as fresh cream, and proteins other than milk such as egg protein, soybean protein, wheat protein, etc. it can. Egg proteins include liquid or dried egg yolk, egg white, whole egg and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin, phosvitin, ribetin, phosphoglycoprotein, low There are density lipoprotein and high density lipoprotein. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate. Wheat proteins include gliadin, glutenin, prolamin, glutelin and the like. In addition, other proteins such as animal and plant proteins can be used. These proteins can be used alone or in combination depending on the purpose.

  The emulsifier is not particularly limited, but it is soybean lecithin, egg yolk lecithin, or their enzymatic degradation products, fatty acid and glycerin esters and derivatives thereof (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride) Diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, etc.), sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples thereof include ethylene sorbitan monostearate and polyoxyethylene sorbitan monoglyceride. These can be used alone or in combination.

  The saccharide is not particularly limited, but glucose, fructose, mannose, xylose, sucrose, lactose, maltose, maltose, trehalose, maltotriose, oligosaccharide, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, berries oligosaccharide , Palatinose oligosaccharide, isomerized liquid sugar, sucrose-linked starch syrup, enzyme saccharified starch syrup, reduced lactose, reduced starch saccharified product, reduced sugar polydextrose, starch hydrolysate, sorbitol, mannitol, maltitol, erythritol, xylitol, oligosaccharide Examples include saccharides such as alcohol, raffinose, lactulose, stevia, and aspartame. These can be used alone or in combination.

  The stabilizer / thickener is not particularly limited, but pullulan, psyllium, gum arabic, karaya gum, tragacanth gum, gellan gum, glucomannan, guar gum, xanthan gum, tamarind seed polysaccharide, carrageenan, alginate, propylene glycol alginate, fur Cellulan, locust bean gum, pectin, carboxymethylcellulose (CMC), methylcellulose (MC), hydroxyethylcellulose (HEC), crystalline cellulose, curdlan and low molecular weight products thereof, starch, modified starch, various pregelatinized starches, gelatin, Examples include dextrin, agar and dextran. These stabilizers and thickeners can be used alone or in combination.

  In addition, lipid protein complexes and protein sugar complexes can be used without any limitation.

  Examples of the inorganic salts include, but are not limited to, salt, rock salt, sea salt, potassium chloride, hexametaphosphate, second phosphate, first phosphate, alkali metal salt of citric acid (potassium, sodium, etc.), Polyphosphate, baking soda, etc. are mentioned. These can be used alone or in combination.

  In addition, extracts, flavorings, seasonings, dairy products, enzyme-treated products, pH adjusters, enzymes, food preservatives, shelf life improvers, antioxidants, fruits, fruit juices, coffee, nut paste, spices, cacao mass, Cocoa powder or the like can be used, and these can be used alone or in combination.

The cream sterilization method of the present invention is characterized in that the three steps of the current heating step (1), the steam heating step (2), and the indirect cooling step (4) are carried out in this order (note that this As long as it is in order, other steps may be performed in between. In addition, it is preferable to have a hold step (3) between the steam heating step (2) and the indirect cooling step (4). Besides these steps, a preheating step, an emulsification / homogenization step, an aging step, a filling step, etc. You may have.

<Electric heating process (1)>
The energization heating in the energization heating step (1) of the present invention is a heating method in which the food itself is heated by passing an electric current using the electrical resistance of the food. According to the electric heating, unlike steam heating, heating can be performed while preventing an increase in the amount of water in the cream . Examples of the electric heating device include a Joule heating sterilizer (Frontier Engineering Co., Ltd.) and a Joule type applicator (Izumi Food Machinery Co., Ltd.). In this step, for example, creams made from raw materials such as fats and oils, protein raw materials, emulsifiers, saccharides, stabilizers / thickeners, inorganic salts, fragrances, water, etc., are reached at a temperature of 90 to 140 ° C. It is preferable to heat to ~ 135 ° C, particularly 100 to 125 ° C. (In the present invention, the ultimate temperature represents the highest temperature reached in each step. From the viewpoint of efficiency, It is preferable that the reached temperature becomes the final temperature of the process and is transferred to the next process). The higher the temperature reached, the more heat damage will be caused in a short time and the feeling of freshness will be lost. Therefore, the temperature rise in the higher temperature part is the next step that can be raised in a short time (steam heating step (2)). This is because it is desirable to carry out the above (in particular, when the heating is carried out to a temperature exceeding 140 ° C. by energization heating, the loss of freshness is severe). In addition, although it is conceivable to perform heating up to the above-mentioned temperature by conventional plate-type indirect heating, in this case, it is easy to be burnt (scale) due to local heating, and long-term continuous operation tends to be difficult, It is not preferable. On the other hand, if the heating is performed to a temperature of less than 90 ° C., the advantage of using the energization heating is reduced because the heating by the conventional plate-type indirect heating method is difficult to cause scoring (scale) due to local heating.

  In addition, it is also conceivable that preliminary heating is performed in advance by another heating method before the electric heating step (1). For example, when the oil-in-water emulsified oil / fat composition to be treated by the sterilization method of the present invention is formed in advance, it can often be efficiently produced by heating it, and the oil-in-water heated at this time is often used. By using the type emulsified oil / fat composition as it is, it is possible to finish the electric heating step (1) in a short time. For example, when adding an energizing heating device to a conventional production line having a plate-type indirect heating device, etc., the plate-type indirect heating device is used for heating in a low temperature region, and the energizing heating device is used in a higher temperature range. Can also be used. In this case, it is possible to keep the installation cost of the electric heating device low. In addition, it is preferable to perform the preheating by the other method before these energization heating processes (1) in the temperature range below 90 degreeC, in order to reduce formation of a burning (scale).

  The sterilization method of the present invention may be performed after the emulsification is completed, or the sterilization method of the present invention is performed in a pre-emulsified state, and the emulsification is completed in the current heating step (1) or other steps. It is also possible to make it. It is also possible to finish sterilization in the pre-emulsified state and then complete the emulsification.

<Steam heating process (2)>
The steam heating in the steam heating step (2) of the present invention is a method of heating by allowing steam to directly act on food. Examples of the method include a steam blowing method and an infusion method. The former is a system in which steam is directly blown into food, and as an apparatus, for example, there is steam injection (Iwai Kikai Co., Ltd.). The latter is a system in which food is put into a steam atmosphere. As an apparatus, for example, there is a steam infusion system (Iwai Kikai Co., Ltd.). In order to leave the fresh feeling that is the object of the present invention, the steam blowing method is more preferable. This is because the steam blowing method tends to leave a fresh feeling because the heating time can be shortened compared to the infusion method.

Moreover, in this steam heating process (2), the cream heated by the said electrical heating process (1) is temperature higher than the ultimate temperature of an electrical heating process (1), and the ultimate temperature is 125 degreeC. It is preferable to be heated to ˜150 ° C. (especially, when the ultimate temperature of steam heating is lower than 125 ° C., sterilization tends to be insufficient, and freshness may be impaired when trying to compensate with hold time. If it is 150 ° C. or higher, the heat damage is increased even with steam heating.) That is, as the heating time in the high temperature part is longer, the heating damage becomes larger and the fresh feeling is liable to be lost. Therefore, the temperature rise in the higher temperature part is performed in the steam heating step (2) capable of raising the temperature in a short time. This is desirable. Moreover, it becomes possible to suppress the increase in the amount of water in the oil-in-water type emulsified oil / fat composition to a minimum by limiting the steam heating only to the heating of the high temperature part.

  In addition, from the viewpoint of product design, various temperature increase widths in the electric heating process (1) and the steam heating process (2) can be set. For example, if the temperature increase range of the electric heating process (1) is decreased and the temperature increase range of the steam heating process (2) is increased, the fresh feeling is easily improved, and conversely, the temperature increase range of the electric heating process (1) is increased and steam heating is performed. If the temperature rise width in the step (2) is reduced, a design with a reduced freshness can be achieved.

<Hold process (3)>
In this invention, it has a hold | maintenance process (3) between the steam heating process (2) and the cooling process (4) which consists of an indirect cooling process (4A) or an evaporative-reflux cooling process (4B). It is preferable. Holding means holding for a set time at the ultimate temperature in order to enhance the sterilizing effect. It is preferable that the hold time (τ: second) and the hold temperature (T: ° C.) in the hold step (3) satisfy the relationship of the following equation. By satisfying this equation, a sufficient sterilizing effect can be obtained.

τ = A × 1/10 ^{((T-121.1) / 10)} × 60 (Constant A = 0-100)

< Indirect cooling process (4)>
The indirect cooling step (4) is a step of cooling from the high temperature state at the end of the steam heating step (2) or hold step (3) to an appropriate temperature for the product (in creams, etc., the crystallinity It is preferable to cool to 2-15 degreeC from the point of control of this . The indirect cooling, a method of cooling by heat exchange between the object and other material to be cooled, for example, plate type, tubular type, multi-tube cooling system, mixing of the scraping method and a cold material Among them, it is preferable to use a plate system or a multi-tube cooling system, which has a high heat exchange capacity. According to indirect cooling, unlike when evaporative cooling is performed, it is difficult to remove aroma components and highly volatile components, and it is easy to provide flavorful creams . In particular, in the present invention, since the increase in the amount of water in the cream is minimized by adopting a heating process as a specific method, the flavor is reduced due to the increase in water even when cooling by indirect cooling. It is possible to prevent.

Examples of the cream of the present invention include custard cream, white cream, whipped cream and the like . In addition , you may preserve | save the cream after sterilization of this invention in the refrigerator (0-15 degreeC) or the frozen state (-0 degreeC or less) as needed.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

Example 1
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 110 ° C. using a Joule heat sterilizer (manufactured by Frontier Engineering Co., Ltd.). Then, it heated to 140 degreeC by the heating (Iwai machine industry Co., Ltd.) by steam injection, and hold | maintained for 4 s at 140 degreeC with the holding tube which is a disinfection holding | maintenance apparatus. Then, it cooled to 5 degreeC using the plate type heat exchanger (Iwai machine industry Co., Ltd. product).

(Comparative Example 1)
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 110 ° C. using a Joule heat sterilizer (manufactured by Frontier Engineering Co., Ltd.). Then, it heated to 140 degreeC by the heating by a steam injection (Iwai machine industry Co., Ltd.), and hold | maintained for 4 s at 140 degreeC with the holding tube which is a disinfection holding | maintenance apparatus. Then, after cooling to 80 degreeC using an evaporative cooler (Iwai Machine Industry Co., Ltd.), it cooled to 5 degreeC using the plate-type heat exchanger (Iwai Machine Industry Co., Ltd. product).
(Example 2)
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 110 ° C. using a Joule heat sterilizer (manufactured by Frontier Engineering Co., Ltd.). Then, it heated to 140 degreeC by the heating by a steam injection (Iwai machine industry Co., Ltd.), and hold | maintained for 4 s at 140 degreeC with the holding tube which is a disinfection holding | maintenance apparatus. Then, it cooled to 80 degreeC using the evaporative cooler (Iwai machine industry Co., Ltd. product). In the evaporative cooler, the evaporated material was condensed and returned to the emulsion. Then, it cooled to 5 degreeC using the plate type heat exchanger (Iwai machine industry Co., Ltd. product).

(Comparative Example 2)
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 140 ° C. by heating with steam injection (Iwai Machine Industry Co., Ltd.). It hold | maintained at 140 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance apparatus. Then, it cooled to 5 degreeC using the plate type heat exchanger (Iwai machine industry Co., Ltd. product).

(Comparative Example 3)
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 140 ° C. using a Joule heat sterilizer (manufactured by Frontier Engineering Co., Ltd.). It hold | maintained at 140 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance apparatus. Then, it cooled to 5 degreeC using the plate type heat exchanger (Iwai machine industry Co., Ltd. product).

(Comparative Example 4)
The water phase and the oil phase were adjusted according to the formulation shown in Table 1, and pre-emulsified while adjusting the temperature to 65 ° C. The pre-emulsified liquid is put into the preparation tank and preliminarily heated to 80 ° C. with a plate heat exchanger (Iwai Kikai Kogyo Co., Ltd.) using a liquid feed pump (Homogenizer HV, Izumi Food Machinery Co., Ltd.). Heating was performed, and then heating was performed to 110 ° C. by heating with steam injection (Iwai Machine Industry Co., Ltd.). Then, although it heated to 140 degreeC with the Joule heat sterilization apparatus (Corporation | KK Frontier Engineering Co., Ltd.), scorching generate | occur | produced in the upper part vicinity of a Joule heat sterilization apparatus, and the sample was not producible.

The taste strength, odor strength, and freshness of each sample obtained above were evaluated by sensory evaluation by 10 professional panels. Each evaluation result was scored by the following method and shown in Table 2. In each evaluation, 3 points or more were considered acceptable.
5: Feel strong 4: Feel slightly strong 3: Feel slightly thin 2: Feel thin 1: Do not feel almost

  As is clear from Table 2, Examples 1 and 2 showed excellent results in all evaluations of taste intensity, odor intensity, and freshness. On the other hand, each of the comparative examples resulted in a defect in any of the evaluations or could not be produced.

Claims (9)

A method for sterilizing creams, characterized in that the current heating step (1), the steam heating step (2), and the indirect cooling step (4) are carried out in this order. The sterilization method for creams according to claim 1, wherein preheating is performed before the electric heating step (1). The cream sterilization method according to any one of claims 1 and 2, further comprising a hold step (3) between the steam heating step (2) and the indirect cooling step (4) . The temperature reached in the electric heating step (1) is 90 to 140 ° C., the temperature reached in the steam heating step (2) is higher than the temperature reached in the electric heating step (1) and is 125 ° C. to 150 ° C. The method for sterilizing creams according to any one of claims 1 to 3. The method for sterilizing cream according to any one of claims 1 to 4, wherein the heating method of the steam heating step (2) is a steam blowing method. The sterilization method for creams according to any one of claims 3 to 5, wherein the hold time (τ: second) and the hold temperature (T: ° C) in the hold step (3) satisfy the following formula: .
τ = A × 1/10 ^{((T-121.1) / 10)} × 60 (Constant A = 0-100) The method for sterilizing creams according to any one of claims 1 to 6 , wherein the cooling method of the indirect cooling step (4) is a plate type, a tubular type, or a multi-tube type cooling method. The manufacturing method of cream characterized by performing the sterilization method of the cream of any one of Claims 1-7 . Creams, characterized sterilization method of creams, or in that it is manufactured by a manufacturing method as creams according to claim 8 according to any one of claims 1-7.