JP6162439B2 - Milk fat cream and method for producing the same - Google Patents

Description

  The present invention relates to a novel milk fat cream and a method for producing the same. In the present invention, “milk fat cream” is defined by a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52, hereinafter referred to as “Milk Ordinance”). Means “creams by type”.

  In general, what is called cream includes milk fat cream consisting only of milk fat, milk fat added with emulsifier and stabilizer, vegetable fat added with emulsifier and stabilizer, milk fat and vegetable There are mixed fats with emulsifiers and stabilizers added. Under the Ordinance of Milk, etc., only milk fat cream is classified as “Cream by type”, and other emulsifiers and stabilizers (hereinafter referred to as “synthetic cream”) “ Defined as “food”.

  In the manufacture of confectionery, bread making and dessert, both milk fat cream and synthetic cream are used, but in recent years, milk fat cream tends to be preferred because no additives are used at all. Synthetic creams have the advantage of providing products with excellent whipping properties and emulsification stability because they have a high degree of freedom in selecting blended fats and oils and a wide variety of combinations of emulsifiers and stabilizers are possible. However, compared with milk fat cream, there is a demerit that it lacks the flavor of rich and fresh milk and is inferior in flavor.

Milk fat cream is generally produced by adjusting fat with raw milk after cream sterilized from milk or cream sterilized from milk, and then homogenized, sterilized, re-homogenized, and cooled. Milk fat cream has a flavor and richness unique to milk fat, and is superior to synthetic cream in terms of flavor, but by definition, emulsifiers and stabilizers for imparting stability cannot be added. The addition of physical properties such as emulsification stability must be performed exclusively by controlling the production conditions. Therefore, there is a problem that the whipping property and the emulsion stability are inferior to the synthetic cream. In particular, the milk fat cream has a problem that milk fat globules are likely to aggregate when a vibration is applied or a temperature change occurs during storage or distribution.
As a method for improving the emulsification stability of milk fat cream, there has been reported a method (Patent Document 1) for suppressing the fat layer from rising by homogenization before and after the sterilization step by the ultra-high temperature sterilization method (UHT method). However, this method is not enough. Further, in the cooling step after the cream heat sterilization treatment, the emulsion is rapidly cooled to 7 to 25 ° C., held at that temperature for 1 to 30 minutes, and then rapidly cooled to 3 to 5 ° C. to emulsify. A method of imparting stability (Patent Document 2) has been reported. However, this method provides vibration resistance during refrigerated storage, but does not provide resistance to temperature changes and the like, and is insufficient as emulsion stability.
In addition to the production of milk fat cream, a method for producing cream (Patent Document 3) having excellent flavor and physical properties by performing membrane concentration treatment and deoxygenation treatment of raw milk has also been reported. In addition to requiring special equipment and complicated processes for production, the emulsion stability of the obtained milk fat cream is not sufficient.

JP 2007-259831 A JP 2006-325426 A JP 2006-141273 A

  An object of the present invention is to provide a milk fat cream excellent in stability during storage and in which aggregation of milk fat globules is suppressed as compared with the conventional art.

The present invention is as follows.
(1) A milk fat cream, wherein the percentage of free fat is 3.5% or less with respect to the total fat in the milk fat cream.
(2) The milk fat cream according to (1), wherein the median diameter of fat globules is larger than 2.4 μm.
(3) In a milk fat cream manufacturing method comprising a cream separation step for separating cream from raw milk and a cream sterilization step for sterilizing cream separated by the separation step, the raw material milk is homogenized before the cream separation step A method for producing a milk fat cream having a free fat ratio of 3.5% or less, comprising a raw material milk homogenization process.
(4) The milk fat cream having a free fat ratio of 3.5% or less according to (3), wherein the raw material milk homogenization step is a step of homogenizing raw material milk with a homogeneous pressure of less than 2.0 MPa. Manufacturing method.
(5) The ratio of free fat according to (3) or (4) is characterized by including a cream homogenization process for homogenizing the separated cream before and / or after the cream sterilization process. A method for producing 5% or less milk fat cream.

  ADVANTAGE OF THE INVENTION According to this invention, the milk fat cream which was excellent in the stability at the time of storage and in which aggregation of milk fat globules was suppressed conventionally is obtained.

Hereinafter, the present invention will be described in more detail.
The milk fat cream in the present invention is a “type-specific cream” according to a ministerial ordinance such as milk and does not contain additives such as emulsifiers and stabilizers. Milk fat cream usually includes a cream separation process for separating raw milk into cream and skim milk through a disk-type centrifuge, a cream sterilization process for sterilizing the separated cream, and a cream cooling process for cooling the sterilized cream. It is manufactured after. Moreover, you may pass through the cream homogenization process of homogenizing cream before a disinfection process and / or after a disinfection process as needed. In addition to the above steps, the milk fat cream of the present invention is characterized by undergoing a raw material milk homogenization step in which the raw material milk is subjected to a homogenous treatment before the cream separation step.

The milk fat cream of the present invention is adjusted to a free fat ratio in the milk fat cream (ratio of free fat to the total fat in the milk fat cream) to 3.5% or less by going through the raw material milk homogenization process. Thereby, the emulsification stability of the milk fat cream is increased, and a milk fat cream in which aggregation of milk fat globules is suppressed even when vibration or temperature change is applied during storage or distribution can be obtained. More preferably, a milk fat cream with higher emulsification stability can be obtained by adjusting the free fat ratio in the milk fat cream to 3.0% or less.
Conventionally, the homogenization process performed in the milk fat cream manufacturing process is not for raw milk, but for cream obtained after the cream separation process, where the raw milk is separated into cream and skim milk through a disk-type centrifuge. On the other hand, it was a cream homogeneous process. This is because when the homogeneous treatment is performed on the raw material milk, the efficiency of the cream separation step is reduced and the yield is deteriorated. Accordingly, in the production of milk fat cream, a homogenous treatment for raw milk has not been studied so far. The present invention finds that the milk fat cream obtained has a much higher emulsification stability than the conventional one, although the efficiency in the cream separation step is reduced by homogenizing the raw material milk. , Completed.
When the cream obtained after the cream separation step is homogenized, the percentage of free fat in the milk fat cream is 6.5% or more, which is clearly different from the milk fat cream obtained by the method of the present invention. It can be distinguished.

In the raw material milk homogenization step, the raw material milk is heated to a predetermined homogenization temperature and then homogenized using a homogenizer. A plate type heat exchanger, a batch type heating machine, etc. can be used for heating raw material milk. Especially, it is preferable to use a plate type heat exchanger from the point of the heating efficiency of raw material milk. For homogenization, a microfluidizer, a colloid mill, or the like may be used in addition to a homogenizer such as a homogenizer. From the point of homogenization efficiency of raw material milk and ability of processing amount, it is preferable to use a homogenizer, and among these, it is preferable to use a two-stage homogenizer.
Further, the homogenization pressure may be appropriately changed depending on the production conditions such as the type of homogenizer, the raw milk processing flow rate, the shape of homobubbles, and the homogenization temperature. However, the homogenization pressure is not particularly required. The higher the homogenization pressure at the time of homogenization, the lower the percentage of free fat in milk fat cream can be reduced, but even when homogenization is performed without applying homogenization pressure (when passed through a homogenizer) The percentage of free fat in the milk fat cream is around 3.4%.
In addition, although the free fat rate in milk fat cream can be reduced, so that homogenization pressure is raised, on the other hand, the efficiency of the cream separation process which is the next process falls. Therefore, a homogenization pressure (less than 2.0 MPa) is preferred so that the median diameter of fat globules in the obtained milk fat cream is larger than 2.4 μm, but in view of the required emulsion stability and the efficiency of the cream separation step, Just decide.

  In addition, what is necessary is just to perform a cream separation process and a cream sterilization process suitably using a known method, and what is necessary is just to perform using a disk-type centrifuge in a cream separation process. In the cream sterilization process, for example, the retention sterilization method is 63 ° C. for 30 minutes, the plate heat exchange sterilization method is 72 to 75 ° C. for 15 seconds, 82 to 85 ° C. for 10 seconds, the high temperature short time sterilization method (HTST method), or 130 to What is necessary is just to implement on conditions, such as a 140 degreeC 2 second ultra high temperature sterilization method (UHT method). Normally, the cream that has undergone the sterilization process is immediately cooled to 10 ° C. or less, but the cream homogenization process may be performed before and after the cream sterilization process. The cream homogenization process may be performed by a known method, for example, homogenization may be performed with a homogeneous pressure of about 1.0 MPa.

  Examples, reference examples, and test examples of the present invention will be described below, but the present invention is not limited thereto.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.0 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 1). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 2). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 1.0 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain milk fat cream (Example Product 3). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 1.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 4). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 2.0 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain milk fat cream (Example Product 5). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was homogenized at a homogeneous pressure of 1.0 MPa, passed through a plate sterilizer, and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain milk fat cream (Example Product 6). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The resulting cream was homogenized at a homogeneous pressure of 2.0 MPa, passed through a plate type sterilizer, and sterilized at 120 ° C. for 2 seconds. After sterilization, the plate was cooled to about 50 ° C., and 700 g of the cream was collected in a pouch and cooled to obtain milk fat cream (Example Product 7). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized with a homogeneous pressure of 1.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 8). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was passed through a plate type sterilizer and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized at a homogeneous pressure of 2.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 9). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The obtained cream was homogenized at a uniform pressure of 1.0 MPa, then passed through a plate sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized again at a homogeneous pressure of 1.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 10). The obtained milk fat cream was stored at 5 ° C.

  The raw milk heated to 60 ° C. was homogenized at a homogeneous pressure of 0.5 MPa, and then a cream with a fat percentage of 45% was separated by a centrifuge. The resulting cream was homogenized at a homogeneous pressure of 2.0 MPa, then passed through a plate sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized again at a homogeneous pressure of 2.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Example Product 11). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 1]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was homogenized at a homogeneous pressure of 0.0 MPa, passed through a plate sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, after cooling the plate to about 50 ° C., 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Example Product 1). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 2]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was homogenized at a homogeneous pressure of 1.0 MPa, passed through a plate type sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, after cooling the plate to about 50 ° C., 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Example Product 2). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 3]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was homogenized at a homogeneous pressure of 2.0 MPa, passed through a plate type sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, after cooling the plate to about 50 ° C., 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Example Product 3). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 4]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was passed through a plate-type sterilizer, sterilized at 120 ° C. for 2 seconds, then cooled to about 50 ° C., and then homogenized at a uniform pressure of 0.0 MPa. 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Product 4). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 5]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was passed through a plate-type sterilizer, sterilized at 120 ° C. for 2 seconds, then cooled to about 50 ° C., and then homogenized at a homogeneous pressure of 1.0 MPa. 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Product 5). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 6]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was passed through a plate-type sterilizer, sterilized at 120 ° C. for 2 seconds, then cooled to about 50 ° C., and then homogenized at a homogeneous pressure of 2.0 MPa. 700 g of the cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Product 6).

[Comparative Example 7]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was homogenized at a homogeneous pressure of 1.0 MPa, then passed through a plate sterilizer and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized again at a homogeneous pressure of 1.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Product 7). The obtained milk fat cream was stored at 5 ° C.

[Comparative Example 8]
After heating raw material milk to 60 degreeC, the cream with a fat content of 45% was isolate | separated with the centrifuge. The obtained cream was homogenized at a homogeneous pressure of 2.0 MPa, then passed through a plate sterilizer, and sterilized at 120 ° C. for 2 seconds. Thereafter, the plate was cooled to about 50 ° C., and then homogenized again at a homogeneous pressure of 2.0 MPa. 700 g of the homogenized cream was collected in a pouch and cooled to obtain a milk fat cream (Comparative Product 8). The obtained milk fat cream was stored at 5 ° C.

[Test Example 1]
The free fat percentage was measured for Examples 1 to 11 and Comparative Examples 1 to 8. The measurement of the free fat percentage was performed according to the following procedure. 30 ml of cream and 60 ml of carbon tetrachloride were added to a separatory funnel and stirred, and allowed to stand for 10 minutes, and then the lower layer of carbon tetrachloride was recovered. To the cream remaining in the separatory funnel, 30 ml of carbon tetrachloride was added and stirred, and allowed to stand for 10 minutes, and then the lower layer of carbon tetrachloride was recovered. An equivalent amount of saturated saline was added to 90 ml of the collected carbon tetrachloride, stirred and allowed to stand for 10 minutes, and then the lower layer carbon tetrachloride was collected. The recovered carbon tetrachloride was vaporized on a heating plate, the remaining lipid was defined as free fat, and the percentage of free fat relative to the weight of fat in 30 ml of the original cream was calculated. Table 1 shows the calculated values.

[Test Example 2]
The median diameters of fat globules were measured for Examples 1 to 11 and Comparative Examples 1 to 8. A laser diffraction particle size distribution analyzer (SALD-3100, manufactured by Shimadzu Corporation) was used to measure the median diameter of fat globules. The measured values are shown in Table 1 as fat globule diameters.

[Test Example 3]
About Example goods 1-11 and comparative example goods 1-8, the recovery rate of the cream at the time of cream separation was computed, and separation efficiency was evaluated. The recovery rate at the time of preparation of Comparative Example Product 1 was 100%, and in comparison with this, those having a recovery rate of 95% or more were evaluated as ◯, 80% or more and less than 95% as Δ, and less than 80% as ×. The results are shown in Table 1 as separation efficiency.

[Test Example 4]
For Examples 1 to 11 and Comparative Examples 1 to 8, aggregate evaluation was performed as an index of emulsion stability. Aggregate evaluation was conducted in five stages by visual observation of 700 g of cream filled in a pouch and the aggregate in the cream after being stored at 5 ° C. for 14 days and the aggregate adhered to the pouch wall (1 point: There was no aggregate at all, 2 points: slight aggregates, 3 points: aggregates scattered, 4 points: aggregates, 5 points: a lot of aggregates). The results are shown in Table 1 as the aggregation evaluation.

As shown in Table 1, with respect to Example products 1 to 5 in which the raw milk was homogenized, the free fat ratio was 3.5% or less, and almost no agglomerates were observed even after refrigerated storage. It was. For Comparative Examples 1 to 8 in which the raw milk was not homogenized and the homogenization was performed only after cream separation, regardless of whether the homogenization was performed before or after the sterilization, or both, Regardless of the homogenous pressure at that time, the free fat ratio was 6.5% or more, and a large number of aggregates were observed in the aggregate evaluation. From this result, it has become clear that by setting the free fat ratio of the milk fat cream to 3.5% or less, the emulsification can be stabilized and the generation of aggregates can be suppressed.
On the other hand, in Example Product 5 in which the homogeneous pressure of the raw material milk was 2.0 MPa, the fat globule diameter was as extremely small as 2.25 μm, and as a result, there was a tendency for the separation efficiency of milk fat cream to decrease. This is considered to be due to the fact that the separation efficiency of fat separated as a cream deteriorated as the fat globules became smaller. Therefore, the median diameter of the milk fat cream is preferably larger than 2.4 μm. However, if the separation efficiency is not a problem, it is possible to suppress the generation of aggregates by increasing the homogeneous pressure in the raw material milk homogeneous process as much as possible.
In addition, even when the cream is homogenized after passing through the raw material milk homogenization step (Example products 6 to 11), the free fat ratio is 3.5% or less, which suppresses the generation of aggregates. It became clear what we could do.

Claims (3)

The fat percentage is about 35% to 55%, the ratio of free fat to the total fat in milk fat cream is 3.5% or less, and the median diameter of fat globules is larger than 2.4 μm. And milk fat cream. A cream separation step of separating the cream from the raw milk;
In the method for producing a milk fat cream comprising a cream sterilization step of sterilizing the cream separated by the separation step,
Including a raw material milk homogenization step for homogenizing raw material milk before the cream separation step,
The method for producing a milk fat cream having a free fat ratio of 3.5% or less, wherein the raw milk homogenization step is a step of homogenizing raw milk with a homogeneous pressure of less than 2.0 MPa . The milk fat having a free fat ratio of 3.5% or less according to claim 2, further comprising a cream homogenization step of homogenizing the separated cream before and / or after the cream sterilization step. Cream manufacturing method.