JP7066961B1 - Liquid milk fat cream with a smooth texture after freezing and thawing and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To cope with general freezing typified by setting -18 ° C without the need for improvement or enhancement of existing equipment, pure fresh cream of an oil-in-water emulsion is used as it is as a main raw material, and sweetness and the like are included. There has been a long-cherished desire for a new milk fat cream that is not a formulation that limits such uses, but that significantly suppresses emulsification destruction such as separation and aggregation after freezing and thawing. According to the present invention, the following milk fat cream is provided. 1. 1. Pure fresh cream, containing an emulsifier, containing no sugar, having a fat content of 18 to 40% by weight, and selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and enzymatically decomposed lecithin as an emulsifier 1 It contains 0.6 to 1.3% by weight of seeds or more, is frozen in a freezing facility set at -18 ° C, and after thawing, the median diameter of milk fat globules is 5 μm or less, it can be whipped in liquid form, and the structure is A milk fat cream that does not contain vegetable fat and is characterized by being smooth. [Selection diagram] None

Description

The present invention relates to a production method that enables cryopreservation in a milk fat cream mainly used for cooking, Western confectionery, etc., and a milk fat cream produced by this method.

In general, pure cream is obtained by removing components other than milk fat from milk, and forms the body of an oil-in-water emulsion.

Pure cream is a " cream" made by removing ingredients other than milk fat from milk, as stipulated by the ministry ordinance on ingredient standards for milk and dairy products. In addition, emulsifiers and stabilizers , Vegetable fats and oils, and other foods are defined as "milk and dairy products, and foods made from them as the main raw materials". These are often collectively called creams.

Creams are used for various purposes today. You can put it in food or coffee as it is, or whisk it and use it to decorate cakes. It responds to a wide range of customer needs in various forms.

Creams are provided in various forms, but milk fat creams with a natural milk flavor tend to be preferred due to their flavor advantage. In particular, milk fat cream made from pure cream as the main ingredient can feel the natural milk flavor without oiliness. However, milk fat is more difficult to handle than vegetable fat, and it is known that it does not last for a long time due to its constituent composition.

It is a food that is difficult to handle, such as maintaining quality and ensuring hygiene, and low temperature control is essential. It does not return to the same quality as before freezing. From the liquid state, the originally expected product quality such as separation, texture roughness, loss of whipping function, etc. is significantly lost. For this reason, it was not possible to perform freezing storage for the purpose of ensuring hygiene, and when freezing, the technique of freezing storage after whipping was the main focus, and in principle, refrigerated storage was performed in the liquid state.

Regarding ensuring hygiene in a liquid state, heat sterilization technology at high temperature has been developed, and in recent years, a technology for suppressing a peculiar burning odor has been released. In addition, although there are few achievements in creams, equipment that embodies quick freezing technology has also appeared. However, in order to operate these technologies, it is necessary to introduce expensive equipment, which is limited to situations where upfront investment is possible. The current situation is that there is still a demand for milk fat cream that can be easily frozen and stored.

In response to such a request, a technique for containing fine bubbles using a shearing machine and enabling freezing and storage in a liquid state has been published (Patent Document 1).

Further, a technique characterized by providing a concentration step at the stage of raw milk and cooling the maximum ice crystal formation zone in 30 minutes or more and 100 minutes or less has been disclosed (Patent Document 2).

On the other hand, as a compounding technique, a method of suppressing fat content and protein and suppressing freezing damage by blending sugars has been published (Patent Document 3).

Further, as a technique for milk fat cream using an auxiliary raw material, an emulsion stabilization technique using a sucrose fatty acid ester has been published (Patent Document 4).

In addition, a method of adding sucrose fatty acid ester or the like to the aqueous phase has been introduced as a method of stabilizing emulsification (Non-Patent Document 1).

Patent No. 5146894 WO2018 / 168930 Tokukousho 61-0192224 Patent No. 6736022

Yasushi Miura, Journal of Japanese Society of Food Science and Technology, Vol. 59, No. 9, p484-489, (2012)

However, in the technique disclosed in Patent Document 1, although the improvement cost is relatively low, it is necessary to improve the manufacturing equipment, so that it is not easy to manufacture various products. be.

Although the technique disclosed in Patent Document 2 is not a quick freezing technique, it is premised on freezing in a relatively short time, and the formation of ice crystals becomes even faster in a general freezer set at -18 ° C. Has a problem that cannot be dealt with.

Since the technique disclosed in Patent Document 3 contains a large amount of saccharides, there is a problem that its use is limited.

The technique disclosed in Patent Document 4 uses butter as a milk fat source, and when pure fresh cream as an oil-in-water emulsion is used as a raw material, it is not possible to add a sucrose fatty acid ester having a low HLB. Difficult in manufacturing.

As already described in various descriptions, Non-Patent Document 1 is a verification test using a low-fat emulsion having a fat percentage of about 10%, and when the fat percentage is further increased, aggregation and coalescence occur, so that a sufficient effect is obtained. I can't get it. Also, in this technique, the fat source is obtained from vegetable fat, and the fat source is not obtained from the oil-in-water emulsion.

In this way, there is no need to improve or reinforce existing equipment, and there is a technology that can be used as it is with pure fresh cream of oil-in-water emulsion as the main raw material, corresponding to general freezing represented by -18 ° C setting. There was no such thing, and the provision was an issue.

Therefore, as a result of diligent research by the present inventor, even in a slow freezing facility set at -18 ° C, a specific additive is added in a specific compounding amount, and production is performed within a specific homogeneous pressure range. By doing so, it was found that freezing denaturation after thawing was significantly suppressed, separation, roughness of texture, loss of whipping function, etc. were alleviated, and the present invention was completed.

That is, the present invention provides the following method for producing a milk fat cream.
1. 1. Pure fresh cream, contains an emulsifier, contains no sugar, has a fat content of 18 to 40% by weight, and is selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and enzymatically decomposed lecithin as an emulsifier. It contains 0.6 to 1.3% by weight of seeds or more, is frozen in a freezing facility set at -18 ° C, and after thawing, the median diameter of milk fat globules is 5 μm or less, it can be whipped in liquid form, and the structure is A milk fat cream that does not contain vegetable fat and is characterized by being smooth.

According to the present invention, even if a slow freezing facility at a temperature of about -18 ° C is used for milk fat cream, emulsification destruction due to freezing is significantly suppressed, separation after thawing, no texture roughness, etc., and a smooth food. It is possible to provide a milk fat cream with a good texture and flavor.

Furthermore, since hygiene can be ensured by frozen storage, it can be frozen and stored not only in the dairy product manufacturing industry but also in hotels and pastry manufacturing industries, so waste at the manufacturing, distribution, and use sites. Can be reduced.

Hereinafter, embodiments relating to the present invention will be described. The milk fat cream in the present invention is defined as milk fat cream, which is a cream containing only milk fat and does not contain vegetable fat, and the main raw material is milk containing additives and the like. It shall also include foods.

The fat percentage of the raw cream is adjusted to 18-40%. The fat percentage may be adjusted at the time of separation, or the fat percentage may be adjusted using skim milk, water, milk or the like after the separation. It is more preferable to adjust the fat percentage to 18 to 35% from the viewpoint of quality stability.

As the emulsifier, one or more selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, and enzymatically decomposed lecithin are blended in an amount of 0.6 to 1.3% by weight. As the emulsifier, sucrose stearic acid ester around HLB11 is more preferable from the viewpoint of flavor and emulsion stability. The addition amount is preferably in the range of 0.7 to 0.9% by weight from the viewpoint of flavor, physical characteristics and texture.

In addition to emulsifiers, sugars, stabilizers, salts and the like can be selected, but they are not particularly specified. Examples of saccharides include sucrose, glucose, fructose, maltose, lactose, reducing sugar, trehalose, xylitol, oligosaccharides containing them, dextrin, indigestible dextrin, inulin, synthetic sweeteners and the like. Examples of the stabilizer include carrageenan, xanthan gum, guar gum, locust bean gum, pectin, alginate, soybean polysaccharide, carboxymethyl cellulose, fermented cellulose, tamarind seed gum, gellan gum, gelatin, agar, starch, processed starch and the like. Examples of salts include phosphates, metaphosphates, polyphosphates, inorganic salts, organic salts and the like.

Proteins or similar ones can be selected, but it is necessary to add them within a range that does not impair the effects of the present invention. If the amount is too large, the added protein itself will become rough due to freezing damage, so caution is required.

The manufacturing method may be a conventional manufacturing technique in cream manufacturing, and is not particularly specified. It is possible to manufacture with the equipment used in general cream manufacturing. Specifically, the fat of pure fresh cream as a raw material is adjusted, and additives are added. Pre-emulsification, sterilization, homogenization, cooling, etc. can be performed to practice the desired production.

As for the sterilization method, the conventional manufacturing technique may be used, and a sterilization method such as batch sterilization, indirect heat sterilization, or direct heat sterilization can be selected.

The homogeneous pressure is adjusted so that the median diameter of the milk fat globules after freezing and thawing is 5 μm or less. If it exceeds this range, it becomes difficult to maintain emulsification during thawing, so adjustment is required.

The freezing method does not require a quick freezer or similar equipment, and can be done with a slow freezing equipment. Specifically, it can be handled by a general freezer set at -18 ° C, which is the storage standard for frozen foods. You can respond according to the equipment you own.

Examples of the present invention will be described and described below, but the present invention is not limited to these examples.

The following raw materials were used.
・Pure cream: 47% fat Pure cream ・ Milk: 3.6% fat Milk ・ Sucrose fatty acid ester: Ryoto Sugar Ester S-570 (HLB5) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Ryoto Sugar Ester S-770 (HLB7)
Ryoto Sugar Ester S-1170 (HLB11)
Ryoto Sugar Ester S-1670 (HLB16)
-Polyglycerin fatty acid ester: SY Glycer MS-5S (HLB11) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
・ Glycerin diacetyl tartaric acid fatty acid ester: Poem W-60 manufactured by RIKEN Vitamin Co., Ltd.
・ Enzymatically decomposed lecithin: SLP-white lyso manufactured by Tsuji Essential Oil Co., Ltd.

0.8% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days and frozen, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Example Product 1.

1.25% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.15% by weight of milk at 60 ° C. and mixed with 49.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days to freeze, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Example Product 2.

0.8% by weight of Ryoto Sugar Ester S-1170 was dissolved in 26.6% by weight of milk at 60 ° C. and mixed with 72.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 3. ..

0.8% by weight of Ryoto Sugar Ester S-1670 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 4. ..

0.8% by weight of Ryoto Sugar Ester S-770 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 5. ..

0.8% by weight of Poem W-60 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 6. ..

0.8% by weight of SLP-white lyso was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 7. ..

Comparative Example 1

50.6% by weight of milk at 60 ° C. and 49.4% by weight of pure fresh cream were mixed. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was measured for particle size, stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days. It was designated as Comparative Example Product 1.

Comparative Example 2

0.5% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.9% by weight of milk at 60 ° C. and mixed with 49.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days and frozen, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Comparative Example Product 2.

Comparative Example 3

The temperature of 3.6% by weight of milk and 56.4% by weight of pure cream was raised to 60 ° C., 0.8% by weight of Ryoto sugar ester S-1170 was dissolved therein, and then 39.2% by weight of the remaining cream was dissolved. Was mixed with. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was measured for particle size, stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days. It was designated as Comparative Example Product 3.

Comparative Example 4

0.8% by weight of SY Glister MS-5S was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Comparative Example Product 4. ..

Comparative Example 5

0.8% by weight of Ryoto Sugar Ester S-570 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm ² . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Comparative Example Product 5. ..

Table 1 shows changes in product temperature (Example 1) in a freezer set at -18 ° C in which Examples 1 to 7 and Comparative Examples 1 to 5 are stored. The temperature changes after being stored in a refrigerated state for about 4 hours and then transferred to a freezer. The freezer is set to perform defrosting operation about every 8 hours, and the temperature inside the freezer temporarily rises.

The evaluation methods of Examples 1 to 7 and Comparative Examples 1 to 5 are shown below.
(1) Confirmation of state after thawing After freeze-thaw processing, filtration was performed with a 30-mesh stainless steel net, and the state was observed.
The results were judged according to the following criteria. ○ It was judged that the above items were acceptable.
⊚: Liquid, with almost no residue.
◯: Liquid that can be used as a liquid, although residue remains.
Δ: Almost liquid, but generated to the extent that the residue interferes with filtration.
X: Separation and residue are significantly generated, and subsequent evaluation is difficult.

(2) Measurement of milk fat globules median diameter The median diameter of milk fat cream was measured for those whose condition after freeze-thaw treatment was ○ or higher. It was measured with a relative refractive index of 1.20 to 0.00i using a laser diffraction type particle size distribution measuring device (LA-300 manufactured by HORIBA, Ltd.), and was determined based on the detected value (μm).

(3) Viscosity measurement A viscometer (TVB-10M manufactured by Tokyo Keiki Co., Ltd.) was used for viscosity measurement. A milk fat cream having a product temperature of 3 to 6 ° C. was measured under the condition of a measurement time of 20 seconds, and the viscosity (mPa · s) was obtained.

(4) Evaluation of whipping property The whipping property was evaluated by using a filtrate whose filtration state was confirmed after freezing and thawing, and using a mixer (Kenmix KM-800 manufactured by Aikosha Seisakusho). The end point was about 7 minutes, which was agitated at the speed of dial 5 and was aerated and squeezed. The overrun was calculated by the following formula.
Overrun (%) = {(W1-W2) / W2} x 100
W1: Weight of liquid milk fat cream in a constant volume W2: Weight of whipped milk fat cream in a constant volume The evaluation of whipping property was judged by the following criteria.
○: A structure that can be whipped and has a smooth structure.
×: Whipping is impossible or the tissue after whipping is not smooth.

(5) Flavor The flavor was determined by both the filtered liquid after the freeze-thaw treatment and the whipped liquid, and judged according to the following criteria.
◯: No fat deterioration odor, roughness, etc., and the flavor of milk fat can be felt.
×: Deterioration of flavor and texture such as unpleasant odor and roughness.

なお、比較例１、２、４、５は解凍後の状態確認にて、分離や残渣物が著しく発生しているため、以後の評価を行うことが不可能と判断した。比較例３は解凍後状態にて残渣物が多く発生しており、ろ液の粒度分布状態が不安定であると判断したため、評価を中止した。The results of Examples 1 to 7 and Comparative Examples 1 to 5 are shown in Table 2.

In Comparative Examples 1, 2, 4, and 5, it was determined that subsequent evaluation was impossible because separation and residues were remarkably generated in the state confirmation after thawing. In Comparative Example 3, a large amount of residue was generated after thawing, and it was judged that the particle size distribution state of the filtrate was unstable, so the evaluation was discontinued.

By utilizing the present invention, a cream maker can manufacture a milk fat cream that can be cryopreserved by a simple method without updating the equipment owned by the cream maker, and further, inventory management in manufacturing and distribution. The period can be accommodated, leading to a reduction in waste loss. In addition, at manufacturing sites such as restaurants and pastry makers, inventory management in daily use becomes easy, which leads to reduction of waste loss due to putrefaction and the like.

Claims (1)

Pure fresh cream, contains an emulsifier, contains no sugar, has a fat content of 18 to 40% by weight, and is selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and enzymatically decomposed lecithin as an emulsifier. It contains 0.6 to 1.3% by weight of seeds or more, is frozen in a freezing facility set at -18 ° C, and after thawing, the median diameter of milk fat globules is 5 μm or less, it can be whipped in liquid form, and the structure is A milk fat cream that does not contain vegetable fat and is characterized by being smooth.