JP6106695B2 - Method for producing milk-flavored fresh cream - Google Patents

Description

  The present invention relates to a milk-flavored fresh cream that does not emphasize salty taste even when using defatted concentrated milk or defatted milk powder, and a method for producing the same.

  Japanese Unexamined Patent Application Publication No. 2008-109940 (Patent Document 1 below) discloses a method for producing a cream in which raw milk is subjected to membrane concentration treatment and then subjected to centrifugation. In this document, as an example of the membrane concentration treatment, a filtration treatment using an RO (reverse osmosis) membrane, an NF (nanofiltration) membrane, and a UF (ultrafiltration) membrane is disclosed. This document discloses that water, potassium, and sodium can be reduced by performing membrane concentration treatment using a nanofiltration membrane (paragraph [0016]). In Example 1 of this document, raw milk having a non-fat milk solid content (SNF) concentration of 8.9% is subjected to nanofiltration membrane treatment to obtain concentrated milk having a SNF concentration of 13.4%. The result of centrifuging and obtaining a cream is disclosed (paragraph [0027]). The cream obtained in Example 1 of this document has a fat content of 47.5% and a non-fat milk solid content of 7%.

  Japanese Patent Laid-Open No. 2002-51699 (Patent Document 2 below) discloses a process for producing processed milk in which raw milk is centrifuged and then subjected to reverse osmosis (RO) membrane treatment.

  JP-A-2002-253116 (Patent Document 3) discloses a processed milk that increases the non-fat milk solid content concentration and calcium concentration and reduces the sodium concentration by centrifuging the raw milk and then membrane-treating it. A manufacturing method is disclosed. This document discloses processed milk having a non-fat milk solid content of 10% by weight to 12% by weight and a concentration ratio of calcium and sodium of 2.5 to 4 (paragraph [0009]. ).

JP 2008-109940 A JP 2002-51699 A JP 2002-253116 A

  In general, butter is thought to improve the flavor by emphasizing the salty taste, like salted butter, and it is considered that there is no particular problem with using nonfat concentrated milk or nonfat dry milk as it is when producing butter. It was done. On the other hand, in fresh cream, it is considered that the flavor is worsened by increasing the saltiness. When fresh cream is produced, if the defatted concentrated milk or defatted milk powder is used as it is, the saltiness derived from the defatted concentrated milk or the defatted milk powder is emphasized. Therefore, it was thought that desalination treatment was necessary.

  An object of the present invention is to provide a milk cream-rich fresh cream that does not have a strong salty taste even when using defatted concentrated milk or defatted powdered milk, and a method for producing the same.

  Basically, after adjusting the milk fat content to a high level, the present invention adds skimmed concentrated milk or skimmed milk powder to increase the content of nonfat milk solids (SNF). It is based on the knowledge that the salty taste derived from can be suppressed and a fresh cream with a rich milk flavor can be obtained.

  The 1st side surface of this invention is related with the manufacturing method of fresh cream. The manufacturing method of this fresh cream includes a separation step (S101) and a dilution step (S102). This method may appropriately include known steps in the method for producing fresh cream, including the sterilization step (S103). In the separation step (S101), the milk fat content is increased, and then in the dilution step (S102), the high SNF and low fat milk components are mixed so that the salty taste of the high SNF and low fat milk components is obtained. As a result of suppressing fat content, a fresh cream with a rich milk flavor can be obtained.

  The separation step (S101) is a step of centrifuging the raw milk to obtain a separation cream having a fat percentage of 51% by mass to 65% by mass. The separated cream means a raw material cream whose fat content is increased through a separation process.

  In the dilution step (S102), either or both of skim concentrated milk and skim milk powder are added to the separated cream, the fat percentage is 45% by mass to 50% by mass, and the solid content of nonfat milk is 6% by mass to 15%. This is a step of obtaining a diluted cream having a mass% or less. Dilution cream means a raw material cream whose fat percentage has been reduced by a dilution process. The preferable dilution process is to add nonfat concentrated milk to the separated cream from the viewpoint of flavor and manufacturing characteristics (ease of mixing), and the fat percentage is 45% by mass or more and 50% by mass or less. A diluted cream having a solid content of non-fat milk of 6% by mass to 15% by mass is obtained.

  The sterilization step (S103) is a step of sterilizing the diluted cream. The sterilization step is usually a step of killing or reducing general bacteria contained in the diluted cream by maintaining the diluted cream at a constant temperature for a fixed time. Usually, after the sterilization step, the sterilized diluted cream is cooled.

  The 2nd side surface of this invention is related with the fresh cream manufactured by one of the manufacturing methods mentioned above. In this fresh cream, the fat percentage does not change so much as compared with normal or conventional fresh cream, but the solid content of non-fat milk is enhanced. At this time, this fresh cream is normally salty and not delicious, but the milk flavor is rich and delicious. This is probably because the salt components derived from skim concentrated milk and skim milk powder are well surrounded by the fat components of fresh cream, and as a result, the salty taste is suppressed.

  ADVANTAGE OF THE INVENTION According to this invention, the milk-flavored fresh cream and its manufacturing method can be provided.

It is a graph replaced with drawing which shows the result of the aroma analysis of the fresh cream of this invention. It is a graph replaced with drawing which shows the result of sensory evaluation of the fresh cream of this invention.

  The 1st side surface of this invention is related with the manufacturing method of fresh cream. The manufacturing method of this fresh cream includes a separation step (S101) and a dilution step (S102). This method may appropriately include known steps in the method for producing fresh cream, including the sterilization step (S103). The fresh cream is known, for example, as disclosed in Japanese Patent No. 4736893 and the gazette described in this specification. In the Ordinance of Milk, fresh cream is defined as “raw milk, milk, or special milk with components other than milk fat removed”.

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

  In the method for producing a fresh cream according to the first aspect of the present invention, the milk fat content is increased in the separation step (S101), and then the milk component of high SNF and low fat is mixed in the dilution step (S102). As a result, the salty taste of high SNF and low fat milk components is suppressed by the fat content, so that a fresh cream with a rich milk flavor can be obtained.

  Raw milk used in the method for producing fresh cream of the present invention may be raw milk (unsterilized milk) or non-homogenized milk (sterilized milk). An example of milk is milk.

  The separation step (S101) is a step of centrifuging the raw milk to obtain a separated cream. The separated cream means a raw material cream whose fat content is increased through a separation process. The fat percentage of this separated cream is set taking into account the flavor, such as saltiness, richness, and milk flavor of the fresh cream that is the final product of the diluted cream, and the physical properties such as emulsification stability, whipping time, and overrun. The The fat percentage of the separated cream is 51% by mass to 65% by mass, preferably 52% by mass to 60% by mass, and more preferably 53% by mass to 58% by mass. Centrifugation may be performed using a known centrifuge. Centrifugation conditions are known. Examples of the conditions for centrifugation are 1000 G or more and 10,000 G or less and 1 second or more and 10 minutes or less. By adjusting the rotation speed of the centrifuge and the centrifuge time, it is possible to adjust the fat percentage, the non-fat milk solid content, the moisture content, etc. contained in the actually obtained separated cream.

  The dilution step (S102) is a step in which either or both skim concentrated milk and skim milk powder are added to the separated cream to obtain a diluted cream. Dilution cream means a raw material cream whose fat percentage has been reduced by a dilution process. The fat percentage of this diluted cream is set taking into consideration the flavor, such as saltiness, richness, and milk flavor of the fresh cream that is the final product, and the physical properties such as emulsification stability, whipping time, and overrun. The fat percentage of the diluted cream is 45% by mass or more and 50% by mass or less, preferably 46% by mass or more and 49% by mass or less, and more preferably 47% by mass or more and 48% by mass or less. Moreover, the non-fat milk solid content of the diluted cream is 6% by mass or more and 15% by mass or less, preferably 7% by mass or more and 13% by mass or less, and more preferably 8% by mass or more and 12% by mass or less. A preferable dilution step is a step of adding nonfat concentrated milk to the separated cream from the viewpoint of flavor and manufacturing characteristics (ease of mixing), and the fat percentage is 45% by mass or more and 50% by mass or less (preferably 46 mass% to 49 mass%, more preferably 47 mass% to 48 mass%, and the non-fat milk solid content is 6 mass% to 15 mass% (preferably 7 mass% to 13 mass%, More preferably, a diluted cream of 8% by mass to 12% by mass) is obtained.

  The defatted concentrated milk includes partially defatted concentrated milk, but may be a whey concentrated solution. Nonfat dry milk includes partially skim milk, but whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), casein, sodium caseinate, calcium caseinate, milk protein concentrate (MPC), etc. It may be. Among these, non-fat concentrated milk, partially defatted concentrated milk, defatted milk powder, and partially defatted milk powder are preferable from the viewpoint of effectively improving the natural milk flavor.

  The sterilization step (S103) is a step of sterilizing the diluted cream to kill or reduce general bacteria contained in the diluted cream. The sterilization process of the present invention includes a sterilization process in addition to completely killing or reducing general bacteria. Examples of sterilization methods are direct heat sterilization (injection type, infusion type), indirect heat sterilization (plate type, tubular type, shell & tube type, surface scraping type), internal heat sterilization (energization type, microwave type) , High-frequency type, far-infrared type), superheated steam sterilization, retort sterilization, ultraviolet sterilization, high-pressure sterilization, electrolytic sterilization, radiation sterilization, and chemical sterilization. When sterilizing general bacteria contained in the diluted cream by holding the diluted cream at a constant temperature for a certain period of time, either ultra high temperature sterilization (UHT) or high temperature short time sterilization (HTST) Good. Usually, after the sterilization step, the sterilized diluted cream is cooled. Ultra-high temperature sterilization (UHT) is, for example, 110 ° C. or more and 150 ° C. or less (preferably 120 ° C. or more and 140 ° C. or less, more preferably 120 ° C. or more and 130 ° C. or less), and 1 second or more and 30 seconds or less (preferably 1 second or more). The treatment is sterilized for 10 seconds or less, more preferably 1 second or more and 5 seconds or less. The high temperature short time sterilization method (HTST) is, for example, 60 ° C. or more and 100 ° C. or less (preferably 70 ° C. or more and 100 ° C. or less, more preferably 72 ° C. or more and 75 ° C. or less), and 5 seconds or more and 5 minutes or less (preferably 5 Sterilize at least 1 second and not more than 1 minute, more preferably not less than 10 seconds and not more than 30 seconds).

  The 2nd side surface of this invention is related with the fresh cream manufactured by one of the manufacturing methods mentioned above. In this fresh cream, the fat percentage does not change so much as compared with normal or conventional fresh cream, but the solid content of non-fat milk is enhanced. At this time, this fresh cream is normally salty and not delicious, but the milk flavor is rich and delicious. This is probably because the salt components derived from skim concentrated milk and skim milk powder are well surrounded by the fat components of fresh cream, and as a result, the salty taste is suppressed.

[Example 1]
Raw milk was centrifuged so that the fat percentage was 55% by mass to obtain a raw material cream. And this skim cream was mixed with nonfat concentrated milk having a nonfat milk solid content of 33% by mass and adjusted so that the fat percentage was 47.5% by mass to obtain a diluted cream. Thereafter, the diluted cream was sterilized (120 ° C., 15 seconds) and then cooled (5 ° C.) to obtain a fresh cream. The obtained fresh cream contained 47% by mass of fat and 8% by mass of solid content of non-fat milk.

[Comparative Example 1]
Raw milk was centrifuged to a fat percentage of 47.5% by mass to obtain a raw material cream. This raw cream was sterilized (120 ° C., 15 seconds) and then cooled (5 ° C.) to obtain a fresh cream. The obtained fresh cream contained 47% by mass of fat and 4.7% by mass of solid content of non-fat milk.

  The physical properties of the fresh creams obtained in Example 1 and Comparative Example 1 were compared. The results are shown in Table 1.

  Emulsification stability is the time required for the control product of Comparative Example 1 to coagulate when fresh cream (100 g) is placed in a beaker (200 ml), kept at room temperature (25 ° C.) and shaken at 120 times / minute. Was calculated as 100 and evaluated with relative numerical values.

  The whipping time was expressed as the time required to achieve the optimum whipping (foaming) state by mixing fresh cream with sugar to 7% by mass and whipping using a hand mixer.

  Overrun was calculated as the rate of increase (increase rate) in the volume of fresh cream by the following formula.

  In the fresh cream of Example 1, the viscosity was felt somewhat higher in terms of physical properties than the fresh cream of Comparative Example 1 (control product). However, in the fresh cream of Example 1, although the emulsification stability, whipping time, and overrun showed slightly smaller values than the control product, the physical properties were generally good. Moreover, in the fresh cream of Example 1, compared with the control | contrast goods, the rich milk flavor (milk feeling) was strongly felt in the flavor surface, and it was favorable. And in the fresh cream of Example 1, comprehensive evaluation was favorable compared with the control | contrast goods.

Analysis of fragrance components The fragrance components of the fresh creams obtained in Example 1 and Comparative Example 1 were analyzed. The results are shown in Table 2 and FIG. 2.5 g of each sample was collected in a 20 ml vial, and 50 ng of methyl isobutyl ketone was added as an internal standard, which was then sealed and heated at 60 ° C. for 40 minutes. The component volatilized in the head space is converted into a solid-phase microfiber (SUPELCO
It was repaired to StableFlex Carboxene / PDMS (1 centimeter) and subjected to GC / MS analysis (n = 3). The analysis conditions for GC / MS were as follows. In the detection area of each compound, sulfur compounds (DMS, DMDS, DMTS) were measured by the selected ion monitoring (SIM) method, and other compounds were measured by the total ion monitoring method.

Column: DB-WAX
Temperature rise: 40 degrees (5 min) -15 degrees / min-250 degrees (10 min)
Mode: SIM / TIM simultaneous measurement SIM extracted ions of sulfur compounds: 62, 94, 126 (m / z)

  From Table 2 and FIG. 1, it was found that the fresh cream of Comparative Example 1 was abundant in the aroma components derived from raw milk. On the other hand, it was found that the fresh cream of Example 1 was abundant in the aroma component derived from heat oxidation. That is, the fresh cream of Example 1 exudes a very heavy aroma. It is considered that this is because the fresh cream of Example 1 contains more mineral components and protein components than the fresh cream of Comparative Example 1.

Sensory evaluation The fresh cream obtained in Example 1 was subjected to sensory evaluation by 24 professional panelists. The results are shown in Table 3 and FIG.

  From Table 3 and FIG. 2, it was found that the fresh cream of Example 1 exhibited a very high rich feeling.

[Example 2]
A cream brulee was prepared using the fresh cream of Example 1. A total of 500 g of raw material was used, with 290 g of the fresh cream of Example 1, 70 g of milk, 90 g of egg yolk, and 50 g of granulated sugar. The egg yolk was mixed with granulated sugar and stirred with a hand mixer until the whole became white and cloudy. The milk was warmed to 50 ° C., and a mixture of egg yolk and granulated sugar and fresh cream were added and mixed well. The resulting mixture was poured into a coconut dish. After that, each coconut dish was baked by holding it in an oven preheated to 150 ° C. for the upper flame and 160 ° C. for 40 to 50 minutes. In this way, a cream brulee was obtained.

  The obtained cream brulee did not have a strong salty taste and was excellent in flavor. Even when the fresh cream of Example 1 was used as a raw material for cream brulee, a rich milk flavor was maintained.

[Example 3]
A mousse was produced using the fresh cream of Example 1. A total of 500 g of raw material was used, with 200 g of the fresh cream of Example 1, 248.5 g of milk, 42.5 g of granulated sugar, and 9 g of gelatin. The milk was warmed to 70 ° C., granulated sugar and gelatin were added and mixed well. The resulting mixture was cooled with ice water and stirred gently until thickening occurred. After adding the fresh cream whipped up to a half-height to this agitated product, the container was filled. Thereafter, each container was cooled in a refrigerator (5 ° C.). In this way, a mousse was obtained.

  The obtained mousse was not very salty and was excellent in flavor. Even when the fresh cream of Example 1 was used as a raw material for mousse, a rich milk flavor was maintained.

Claims (3)

A separation step of centrifuging the raw milk to obtain a separation cream having a fat percentage of 51% by mass to 65% by mass;
One or both of skim-concentrated milk and skim milk powder is added to the separated cream, the fat percentage is 45% by mass to 50% by mass, and the solid content of nonfat milk is 6% by mass to 15% by mass A dilution step to obtain
A method for producing fresh cream, comprising It is a manufacturing method of the fresh cream of Claim 1, Comprising:
In the dilution step, skim concentrated milk is added to the separated cream to obtain a diluted cream having a fat percentage of 45% by mass to 50% by mass and a nonfat milk solid content of 6% by mass to 15% by mass. Is,
A method for producing fresh cream. It is a manufacturing method of the fresh cream of Claim 1, Comprising:
After the dilution step,
A sterilization step of sterilizing the diluted cream;
A method for producing fresh cream.

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