JP7057806B2 - Milk fat cream and its manufacturing method - Google Patents

Description

The present invention relates to a milk fat-containing solid substance containing milk fat as a main fat source and a method for producing the same.

Generally, creams include creams obtained by removing components other than milk fat from milk, milk fat containing emulsifiers and stabilizers, and vegetable fats containing emulsifiers and stabilizers. Some contain mixed fats of milk fat and vegetable fat and emulsifiers and stabilizers.
According to the ministry ordinance on the ingredient standards of milk and dairy products in Japan (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52, hereinafter referred to as "Milk, etc. Ordinance"), ingredients other than milk fat from raw milk, milk or special milk. "Cream by type" is defined as "Cream by type", and "Foods whose main ingredient is milk or dairy products" is defined as those containing other emulsifiers, stabilizers, foods, etc.

The present invention is directed to one or more mixtures selected from creams obtained by removing components other than milk fat from animal milk such as cows, buffaloes, sheep, goats and horses. Hereinafter, in the present invention, these are referred to as "milk fat cream".

In the production of confectionery, bread making, and desserts, milk fat cream, milk or foods made from dairy products are all used, but in recent years, milk fat cream is preferred because it does not use any additives. Tend. However, it is difficult to store milk fat cream in a fresh state for a long period of time.

Frozen storage is a means of extending the storage period of milk fat cream. However, in the conventional milk fat cream, the ice crystals generated during the freezing process destroy the interface of the dispersed fat globules, or the fat globules are frozen and concentrated by the growth of the ice crystals, so that the fat globules are separated from each other. Aggregation and coalescence occurred, which caused the fat globules diameter and viscosity to change significantly during thawing, did not return to the same liquid state as before freezing, and had no freezing resistance.
Milk fat cream to which freeze resistance is not imparted cannot be whipped even if it is whipped after freeze-thaw treatment, or even if it can be whipped, it has a poor tissue.

To solve this problem, a special refrigerator using liquid nitrogen as a refrigerant is used, and the core temperature passes between 0 ° C and -5 ° C in 8 minutes or less, and from -5 ° C to -20 ° C. A method of rapidly freezing the cream so that the space between them reaches in 9 minutes or less (Patent Document 1), a method of containing fine bubbles in the cream using a high-speed high shear machine (Patent Document 2), an emulsifier and the like were added. After that, using a rotary emulsifier, the cream is homogenized at a high peripheral speed of 30 to 45 m / s or more, and the emulsion is further pressurized and the shear force when passing through the slit is used to reduce the oil droplets. The method (Patent Document 3) is disclosed.
However, there is a demand for a simpler method for producing a milk fat cream having freeze resistance and whipped cream.

Patent No. 4906979 Patent No. 5146894 Japanese Patent Application No. 2008-274194

An object of the present invention is to provide a milk fat cream having both freeze resistance and whipping property after freeze-thaw treatment, and a method for producing the same.

In order to solve the above problems, the present invention includes the following configurations.
(1) Homogenization step to make the median diameter of milk fat globules 3.3 μm or more and 4.0 μm or less, and cooling to cool so that the time from 0 ° C to -5 ° C is 9 minutes or more and 30 minutes or less. A method for producing a frozen milk fat cream, which comprises a process.
(2) The method for producing a frozen milk fat cream according to (1), wherein the cooling step is a step of cooling to −20 ° C. or lower.
(3) The frozen milk fat according to any one of (1) and (2), which comprises a step of separating cream from animal milk and a sterilization treatment step of sterilizing the separated cream. How to make cream.
(4) A method for producing a milk fat cream, which comprises a thawing step of thawing the frozen milk fat cream according to (1) to (3).
(5) The method for producing a milk fat cream according to (4), wherein the median diameter of the milk fat globules of the milk fat cream after the freeze-thaw treatment is 10 μm or less.
(6) Contains 40% by weight or more and 50% by weight or less of milk fat, the median diameter of milk fat globules is 3.3 μm or more and 4.0 μm or less before freezing, and freeze resistance even when frozen at −20 ° C. or less. A milk fat cream characterized by having.
(7) Freezing tolerance containing 30% by weight or more and 50% by weight or less of milk fat, the median diameter of milk fat globules is 3.3 μm or more and 4.0 μm or less before freezing, and 10 μm or less after freeze-thaw treatment. A milk fat cream characterized by having.

The present invention provides a milk fat cream having both freeze resistance and whipping property after freeze-thaw treatment, and a method for producing the same.

The milk fat cream of the present invention and a method for producing the same will be described in detail below.
The raw materials of the milk fat cream of the present application will be described in detail.
The raw milk used in the milk fat cream of the present application may be any animal milk such as cow, buffalo, sheep, goat, horse, etc., and one or a mixture of these may be used.
A cream having a fat content of 30% by weight or more and 50% by weight or less separated from the above milk by a conventional method is used as a raw material. As the raw material cream, a plurality of creams selected from different animal milk creams and creams having different fat contents may be mixed and used.

As described above, the fat content of the milk fat cream of the present application is preferably 30% by weight or more and 50% by weight or less, and more preferably 35% by weight or more and 50% by weight or less. The fat content may be adjusted in the process of separating the milk fat cream, or by mixing different fat creams or raw milk.

The method for producing the milk fat cream of the present application will be described in detail.
After heating the cream as a raw material to about 60 ° C., the median diameter of the processed milk fat globules is adjusted to be 3.3 μm or more, preferably 3.5 μm or more and 4 μm or less. Any method may be used for preparation, and a method using a homogenizing machine can be exemplified. The homogenizer can be any homogenizer, microfluidizer (microfluidizer is a registered trademark of Microfluidics International Corporation), colloid mills, etc., as long as they are used in the production of ordinary creams. ..

The milk fat cream can be heat-sterilized by a conventional method for the control of microorganisms and the like. The heat sterilization treatment may be performed before or after the homogenization treatment before the freeze-thaw treatment of the milk fat cream. In addition, the freeze-thawed milk fat cream can be sterilized by heating.

Freeze the homogenized or homogenized and heat sterilized milk fat cream. In the freezing treatment, the milk fat cream is cooled so that the time from 0 ° C. to −5 ° C. is 9 minutes or more and 30 minutes or less. The cooling method may be any method as long as this cooling condition is possible, and an example of a method of immersing in ethanol cooled to −30 ° C. can be exemplified. The milk fat cream to be cooled is preferably stored at about 5 ° C. for about 24 hours. There is no particular limitation on the cooling conditions at a temperature lower than -5 ° C, and the cooling conditions can be the same as those between 0 ° C and -5 ° C, and the cooling conditions are slower or more rapid. It can be one or more.

The thawing conditions of the cryopreserved milk fat cream are not particularly limited, but a method of allowing the cream to stand at an atmospheric temperature of 5 ° C. can be exemplified from the viewpoint of controlling microorganisms after the freeze-thaw treatment.

Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited thereto.

After heating the raw milk to 60 ° C., creams having a fat percentage of 35% by weight, 40% by weight, and 47% by weight were separated using a centrifuge.
The cream having each fat percentage obtained by centrifugation was passed through a plate-type sterilizer, sterilized at 120 ° C. for 2 seconds, and then cooled to about 50 ° C.

The cream after sterilization and cooling was subjected to a homogenization treatment under the conditions shown in Table 1. A homogenizing machine was used for the homogenization treatment. 700 g of the homogenized cream was collected in a pouch having a capacity of 1 L, and Example Product 2, Example Product 3, Example Product 4, Example Product 5, Example Product 7, Example Product 8, and Example Product 10 , Comparative Example Product 9 was obtained from Example Product 11 and Comparative Example Product 1. For Example product 1, Example product 6, and Example product 9 described as "-" in the homogenization process conditions in Table 1, 700 g was collected in a pouch having a capacity of 1 L without passing the liquid through a homogenizing machine.

Example products 1 to 11 and Comparative Example products 1 to 6 were stored in a refrigerator at 5 ° C. for 24 hours and then subjected to freeze-thaw treatment under the conditions shown in Table 1.
In the freezing treatment, 500 g of milk fat cream stored in a refrigerator at 5 ° C. for 24 hours was filled in a stainless steel container having a capacity of 570 ml, and then the stainless steel container was immersed in ethanol cooled to -30 ° C., and the center temperature of the sample became 0 ° C. After cooling under the condition that the time required to reach −5 ° C. was 9 minutes or more and 30 minutes or less, the temperature was further cooled to −20 ° C. or lower.
The thawing treatment was carried out by allowing Example products 1 to 11 and Comparative Example products 1 to 6 stored in a -30 ° C freezer in a refrigerator at 5 ° C for 24 hours.

Comparative Example Product 7 to Comparative Example Product 9 are prepared by filling 500 g of Comparative Example Product 7 to Comparative Example Product 9 stored in a refrigerator at 5 ° C. for 24 hours in a stainless steel container having a capacity of 570 ml, and then filling the stainless steel container with a liquid at about -196 ° C. The sample was immersed in nitrogen, cooled under the condition that the time required to reach −5 ° C. from the time when the center temperature of the sample reached 0 ° C. was 8 minutes or less, cooled to −20 ° C. or lower, and frozen.
The frozen Comparative Example Products 7 to 9 were stored in a freezer at −30 ° C., and then allowed to stand in a refrigerator at 5 ° C. for 24 hours to thaw.

The median diameter and viscosity of the fat globules before the freezing treatment and after the thawing treatment were measured for the milk fat creams of Example products 1 to 11 and Comparative Example products 1 to 9. In addition, the appearance of the thawed milk fat cream was evaluated, the oil-off occurred during heating, and the whipping property and flavor were evaluated.

A laser diffraction type particle size distribution measuring device (Microtrac MT3000, manufactured by Nikkiso) was used to measure the median diameter of the milk fat globules of the milk fat cream. The median diameter was set to a particle diameter corresponding to 50% of the integral distribution curve on a volume basis.

To measure the viscosity of milk fat cream, use a B-type viscometer (TOKIMECVISCOMETER, manufactured by Tokyo Keiki Co., Ltd.) to obtain a rotor No. 2. The viscosity (mPa · s) was defined as a value under the conditions of a rotor rotation speed of 30 rpm, a measurement time of 30 seconds, and a cream product temperature of 5 ° C. at the time of measurement.

The appearance of the milk fat cream after the freeze-thaw treatment was evaluated by a sensory evaluation on a two-point scale of 〇 and ×. The evaluation was based on the following criteria for solidification, thickening, and agglomeration generation in the cream after the freeze-thaw treatment.
〇: Little solidification and thickening, no agglomerates ×: Solidification or thickening, with agglomerates

The occurrence of oil-off of milk fat cream after freeze-thaw treatment was evaluated based on the following criteria for oil-off (separation and floating of fat and oil from cream) after heat-treating the cream after freeze-thaw treatment at 60 ° C for 1 hour. ..
〇: No oil off ×: Oil off

Using a leometer (CR-200D, manufactured by Sun Scientific Co., Ltd.), the hardness of the cream after whipping when the milk fat cream after freeze-thaw treatment is whipped with a mixer (manufactured by GENERALELECTRIC) is 20 mm in diameter and 10 mm in penetration depth. , The measurement was performed under the condition of a gantry speed of 60 mm / min. A hardness of 25 g or more was defined as the end point of whipping.

In addition, the overrun of the cream after whipping that reached the end point of whipping was calculated by the following formula by measuring the weight of cream in a constant volume before and after whipping.
Overrun = ((W1-W2) / W2) x 100 (%)
W1: Cream weight before whipping with a fixed volume W2: Cream weight after whipping with a fixed volume

The evaluation of whipping property was carried out in two stages of 〇 and × in total of overrun, hardness, and structure after whipping. Specifically, those having an overrun of 80% or more, a hardness of 25 g or more, no agglomerates in the structure after whipping, and a smooth structure are evaluated as 〇, and even one of these conditions is not satisfied. Was set to x.

The flavor evaluation of the milk fat cream after the freeze-thaw treatment was 〇, which satisfied that there was no lipid deterioration odor due to emulsification destruction when eaten, no roughness due to agglomerates, and good melting in the mouth. Of these, those that did not meet even one were marked as x.

The above evaluation results are shown in Table 1.
From Example product 1 to Example product 11 in which the median diameter of the fat globules before the freezing treatment was 3.3 μm or more and 4.0 μm or less, the time from 0 ° C to -5 ° C was 9 minutes or more and 30 minutes or less. By cooling so as to be, the median diameter after thawing was 4.83 μm or more and 7.19 μm or less, no aggregation or coalescence between fat globules was observed, and freezing resistance was imparted. The products 1 to 11 to which the freeze resistance was imparted had no problem in appearance after the freeze-thaw treatment, did not cause oil off, had whipping property, and had a good flavor.
On the other hand, Comparative Example Products 1 to 6 in which the homogeneous pressure was increased and the median diameter of the fat globules before the freezing treatment was less than 3.3 μm were cooled in the same cooling process as in Example Products 1 to 11. Even in the case of this, even the one having the smallest median diameter after thawing was 32.50 μm, and aggregation and coalescence of fat globules were observed, and there was no freezing tolerance. Comparative Example Products 1 to 6 having no freezing resistance had a bad appearance, oil-off, no whipping property, and a bad flavor.
Further, the comparative example products 7 to 9 having a milk fat diameter of less than 3.3 μm before the freezing treatment were rapidly cooled within 0.3 minutes from 0 ° C to -5 ° C. Even the one with the smallest median diameter after thawing was 22.45 μm, and aggregation and coalescence of fat globules were observed, and there was no freezing tolerance.

As described above, it has been found that the milk fat cream can be cryopreserved by controlling the fat bulb diameter and the freezing conditions without performing the quick freezing treatment.

Claims (2)

A milk fat cream for cryopreservation at −20 ° C. or lower, which contains 40% by weight or more and 50% by weight or less of milk fat, and has a median diameter of milk fat globules of 3.3 μm or more and 4.0 μm or less before freezing. Milk fat for cryopreservation containing 30% by weight or more and 50% by weight or less, having a median diameter of milk fat globules of 3.3 μm or more and 4.0 μm or less before freezing, and 10 μm or less after freeze-thaw treatment. cream.