JPH08205770A - Preparation of improved cream - Google Patents

Abstract

PURPOSE: To obtain cream having excellent flavor and stable physical properties by adding a milk component to raw cream at a specific temperature. CONSTITUTION: Milk component such as butter, cheese, condensed whey, an ice cream, condensed milk, condensed skim milk, condensed whole fatty milk, evaporated milk, evaporated skim milk, sweetened condensed milk, sweetened condensed skim milk, whole fatty powder milk, skimmed powder milk, cream powder, whey powder, butter milk powder, sweetened powder milk, modified milk powder, fermented milk, lactic acid bacteria beverage or milk sugar is added to raw cream at 15-45 deg.C, pasteurized or sterilized to obtain the objective cream.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a modified cream, and more particularly to a method for producing a modified cream having improved flavor and physical properties of fresh cream.

[0002]

2. Description of the Related Art Conventionally, natural fresh cream has been produced from raw milk or milk. However, such natural fresh cream causes a change in flavor depending on the season, a difference in flavor depending on the place of production, or a deterioration in flavor over time. It was difficult to supply a fresh cream with a stable flavor and melting in the mouth.

[0003] Usually, natural fresh cream has a better flavor than so-called vegetable cream, and therefore it is sometimes used as a flavor improving material for vegetable cream. A typical example of this is a compound cream produced by mixing a fresh cream and a vegetable cream. Thus, natural fresh cream is used as a flavor improving agent for vegetable cream, but there is no example to improve the flavor of fresh cream itself.

The inventors of the present invention have tried to improve the flavor of natural cream by adding milk components such as whole milk powder to natural cream and mixing the cream into a tank. However, it was heated to about 70 to 80 ° C, and milk components such as whole milk powder and skim milk powder were added to this to mix and emulsify, but in such a method, about 70 to 80 ° C in the tank Since it is agitated and mixed at a relatively high temperature for a relatively long time,
It is known that the flavor of natural cream is dissipated and the off-flavor is generated by heating, the flavor is disturbed, and the color of the fresh cream turns yellow due to heating, resulting in a significant decrease in commercial value. It was

[0005]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention The present inventors have proposed a method for producing a cream having a stable emulsified state and an excellent flavor without deterioration of flavor and yellowing of color tone caused by heating, as compared with ordinary natural fresh cream. Is provided.

The present inventors have conducted intensive studies in view of the above points, and as a result, added about 35% of an aqueous solution of a milk component to a natural fresh cream.
After stirring and mixing at ° C, sterilizing treatment and homogenizing treatment, it was found that a cream having a better taste-melting property and an excellent emulsion stability as compared with a normal natural cream can be obtained. The present invention has been completed based on such findings.

That is, the present invention is a method for producing a modified cream, characterized in that a milk component is added to a fresh cream at 15 to 45 ° C.

In the present invention, the fresh cream refers to a so-called natural fresh cream obtained by separating it from the conventionally produced fresh milk or milk, and the emulsion system of such natural fresh cream is destroyed and reconstituted. It may be the cream obtained.

In the present invention, the milk component is added to the above-mentioned fresh cream or reconstituted cream while controlling the temperature at 15 to 45 ° C., and the mixture is stirred and mixed so that the whole is uniform. When the temperature is lower than the lower limit, the viscosity increases and mixing becomes impossible, and when the temperature exceeds the upper limit, the flavor tends to be deteriorated. Therefore, it is preferably within the above range.

Milk components include butter, cheese, concentrated whey, ice cream, concentrated milk, skim concentrated milk, whole fat concentrated milk, sugar-free condensed milk, sugar-free skimmed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder. , Skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder,
Examples include fermented milk, lactic acid bacterium drink and lactose.

In the present invention, it is suitable to add one or two or more selected from the above milk components to the total amount of fresh cream in an amount of 0.1 to 20% by weight, preferably 1 to 10% by weight in terms of solid content. . Below the lower limit, it is difficult to obtain the effect, and above the upper limit, the flavor of the cream is adversely affected. These milk components are preferably added in the state of an aqueous solution having a solid content of 1 to 50% by weight.

[0012] In addition to the above milk components, an emulsifier can be added to obtain a cream of even better quality. Examples of these emulsifiers include those conventionally known,
For example, lecithin, fractionated lecithin with alcohol or the like, partially hydrolyzed lecithin with acid or alkali or enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester and polyglycerol fatty acid ester,
Further, various organic acid monoglycerides such as acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride and malic acid monoglyceride can be exemplified. The above emulsifiers are preferably added in an amount of 0.01 to 1% by weight based on the whole cream.

In the present invention, the addition of salts in addition to the above emulsifier may improve the quality. Examples of the salts include chlorides such as sodium, potassium, calcium and magnesium, sulfates, carbonates, acetates, citrates, phosphates and the like, preferably sodium carbonate, sodium hydrogen carbonate, sodium acetate,
Examples thereof include sodium citrate, sodium hydrogen phosphate, sodium hexametaphosphate and the like. The above salts are 0.01 to 3% by weight, preferably 0.1 to 1 based on the total amount of fresh cream.
It is preferable to add 1% to 50% by weight of these salts.
It is preferably added in the form of an aqueous solution.

In the present invention, the addition of an emulsion stabilizer in addition to the above emulsifiers and salts may further improve the quality. As the emulsion stabilizer, gums such as xanthan gum, locust bean gum, guar gum,
Gum arabic, karaya gum, tragacanth gum, gellan gum, tamarind seed gum, pullulan, farseran,
CMC, microcrystalline cellulose, methyl cellulose (M
Examples thereof include C), hydroxyethyl cellulose (HEC), and pectin, agar, carrageenan, gelatin, sodium alginate, propylene glycol alginate, and polysaccharides such as modified starch typified by soluble starch. The above emulsion stabilizer is preferably added in an amount of 0.01 to 1% by weight based on the whole cream, and the emulsion stabilizer may be dissolved or dispersed in an aqueous solution of the above salts.

In the present invention, in addition to the above-mentioned raw materials and additives, a flavoring agent, a flavoring agent and the like can be appropriately added and used.

The general production method of the present invention will be described below. 15 natural fresh creams obtained from raw milk or milk
Adjust the temperature to ℃ ~ 45 ℃, and add an aqueous solution of milk components and a solution in which emulsifiers, salts, etc. are dissolved or dispersed if necessary,
After stirring and mixing, if necessary, homogenize with a homogenizer under a pressure of 1 to 100 kg / cm2, sterilize or sterilize, and then re-homogenize with a homogenizer under a pressure of 1 to 100 kg / cm2. After 3
By rapidly cooling to 8 ℃ and aging for 12 hours or more,
A cream with better flavor and physical properties than ordinary natural fresh cream is obtained.

Here, as an apparatus for sterilization or sterilization, an APV plate type UHT processing apparatus (manufactured by APV), CP
-UHT sterilizer (made by Klimati Package), Stork tubular type sterilizer (made by Stork), indirect sterilizer such as Conther scraping type UHT sterilizer (made by Tetra Pak Alfa Laval), operation Sterilizer (Tetra Pak Alfa Laval), V
TIS sterilizer (made by Tetra Pak Alfa Laval), Lagia UHT sterilizer (made by Lagia), paralyzator (made by Pash & Silkeborg),
C. P. A UHT sterilization treatment device such as a Vac-Heat.UHT sterilization device (manufactured by Klimati Package) can be exemplified, and any of these devices may be used.

The cream obtained as described above has the characteristics that the flavor is improved, melting in the mouth and physical properties are good, and the change in color tone is small as compared with ordinary natural fresh cream. As described above, the present invention has epoch-making significance in the field of mass production technology of fresh cream. In use, the cream obtained in the present invention is a synthetic cream ("Known and Conventional Techniques Collection 6) (Food)" (Japan Patent Office,
Needless to say, it can be used as a mixture with issue).

[0019]

EXAMPLES The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but these are examples and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

Example 1 As an aqueous solution of milk components, a full-fat concentrated milk (Yotsuba Milk Industry Co., Ltd.)
Product name: Yotsuba full fat concentrated milk, (3 times concentrated milk)) 5.5
Parts, sodium hexametaphosphate 0.2 parts, sodium bicarbonate 0.05 parts and dibasic sodium phosphate 0.1 parts dissolved or dispersed in a small amount of hot water to adjust the temperature to about 30 ° C.
Part and 94.5 parts of natural fresh cream with a milk fat content of 50% by weight heated to 30 ° C. by plate heating and stirred for about 10 minutes,
After indirect heat sterilization with an APV plate type UHT processor at 120 ° C for 2 seconds, homogenize under the condition of 50 kg / cm2 5
It was rapidly cooled to ° C.

Example 2 5.5 parts of full fat concentrated milk as an aqueous solution of milk components and a natural fresh cream containing 50% by weight of milk fat heated to 30 ° C. by heating a plate 9
After mixing with 4.5 parts and stirring for about 10 minutes, 120 ° C for 2 seconds A
After indirect heat sterilization treatment with a PV plate type UHT treatment device, it was homogenized under the condition of 50 kg / cm 2 and then rapidly cooled to 5 ° C.

Comparative Example 1 The same procedure as in Example 1 was carried out except that the aqueous solution of the milk component and the emulsifier were not added in the method of Example 1 above.

Comparative Example 2 The procedure of Example 1 was repeated except that the plate heating temperature of the fresh cream was changed to 60 ° C. and the mixture was stirred for about 10 minutes.

Comparative Example 3 The procedure of Example 1 was repeated except that the plate heating temperature of the fresh cream was changed to 10 ° C. and the mixture was stirred for about 10 minutes.

Example 3 As an aqueous solution of milk components, 2.5 parts of skimmed milk powder were sufficiently dissolved or dispersed in 3.0 parts of water, and 94.5 parts of a natural fresh cream having a milk fat content of 50% by weight and heated to 30 ° C. by plate heating. After mixing and stirring for about 10 minutes, 120 ° C for 2 seconds APV plate U
50 kg / cm2 after indirect heat sterilization with HT processor
After homogenizing under the conditions described in (1), the mixture was rapidly cooled to 5 ° C. The above results are shown below.

Results ─────────────────────────────────── Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 3 ──────────────────────────────────── Fresh cream 94.5 94.5 94.5 94.5 94.5 94.5 Total fat concentrated milk 5.5 5.5 0 5.5 5.5 0 Nonfat dry milk 0 0 0 0 0 2.5 Water 0 0 5.5 0 0 3.0 Hexamethaphosphate Na 0.2 0 0 0.2 0.2 0.2 Dibasic Na 0.1 0 0 0.1 0.1 0.1 Bicarbonate Na 0.05 0 0 0.05 0.05 0.05 SE Note 1) 0.02 0 0 0 0 0 0 Cream temperature (℃) 30 30 30 60 10 30 Mixed condition Good Good Thickening (impossible) Good Thickening (impossible) Good Presence or absence of homogenization Yes Yes ─ Yes ─ Yes Whip time 12 minutes 15 seconds 10 minutes 00 seconds ─ 10 minutes 05 seconds ─ 12 minutes 30 seconds Overrun (%) 80 70 ─ 80 ─ 85 Good shape retention Good ─ Good ─ Good Viscosity (cp) Note 2) 100 80 ─ 200 ─ 90 Color difference meter Note 3) (b value) 8.8 9.0 ─ 9.5 ─ 8.5 Hardness Note 4) (immediately after foaming) 170 120 ─ 230 ─ 150 (after 10 minutes) 170 200 ─ 280 ─ 150 Overall physical property evaluation Note 5) ◎ ○ ─ ◎ ─ ◎ Flavor Note 6) Milky taste 4 5 ─ 3 ─ 4 Sweetness 5 5 ─ 5 ─ 5 Melting in mouth 4 5 ─ 3 ─ 4 Aftertaste 4 5 ─ 2 ─ 4 Overall taste evaluation Note 7) ○ ◎ ─ △ ─ ○ ─────────────── ──────────────────────

Note 1): SE is sucrose fatty acid ester (HLB value 7) Note 2): Viscosity was measured with a B-type viscometer. Note 3): The color difference meter (b value) is measured with a color difference meter CR-200b (manufactured by Minolta Camera Co., Ltd.), and the larger the b value, the stronger the degree of yellow coloring. Note 4): Hardness is measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.) using a 30 mmφ disc type plunger. Note 5): The overall evaluation of physical properties was judged based on whip time, overrun, shape retention, viscosity, color difference and hardness. ⊚ is the best, ∘ is good, Δ is a little bad, and x is a bad. The whipping was carried out at a high speed in 20 coats of Can Tho Mixer by adding 8% of granulated sugar to 5 kg of cream. Note 6): The flavor is the result of sensory evaluation by 17 people, and is the result of the 5-point method (5 points is the best) for milk taste, sweetness, melting in the mouth and aftertaste. Note 7): The overall flavor evaluation is the result of judgment based on the flavor evaluation in (Note 6). ⊚ is the best, ∘ is good, Δ is a little bad, and x is a bad.

From the above results, using the milk component aqueous solution,
The cream of Example 1 obtained by sterilizing and homogenizing the mixture after adding an additive and mixing it with fresh cream heated to about 30 ° C. has very good physical properties and flavor. Was present. In addition, the physical properties of Example 2 were the same as those of Example 1 except that no additive was added according to the method of Example 1 and the subsequent manufacturing process was the same.
Although slightly inferior, the flavor (particularly milky taste, aftertaste, and melting in the mouth) was better than that of Example 1.

On the other hand, without adding the milk component aqueous solution,
Comparative Example 1, which was mixed with water at ℃, was thickened during mixing and could not be mixed sufficiently. Further, the mixing temperature was set to 60 ° C. as compared with Example 1.
The flavor of Comparative Example 2 in which the mixture was stirred up and mixed to the above was slightly inferior to that of Example 1. Further, as in Example 1, Comparative Example 3 in which the milk component aqueous solution was added and mixed at 10 ° C. was thickened during mixing and could not be sufficiently mixed.

In contrast to Example 1, Example 3 using skim milk powder as the milk component aqueous solution exhibited very good physical properties and flavor as in Example 1.

Example 4 Cream cheese as a milk component in the same manner as in Example 2.
Example 1 was repeated except that 5 parts were used.

Example 5 The procedure of Example 1 was repeated except that 2.5 parts of sweetened condensed milk was used as the milk component.

Example 6 The procedure of Example 1 was repeated except that 1 part of lactose was used as the milk component instead of the full fat concentrated milk. The results of the creams obtained in the above Examples 4 to 6 are shown below.

Results ─────────────────────────────────── Example 4 Example 5 Example 6 ── ─────────────────────────────── Natural cream 94.5 94.5 94.5 Cream cheese 2.5 0 0 Sweetened condensed milk 0 2.5 0 Lactose 0 0 1.0 Water 3.0 3.0 4.5 Overall physical property assessment ◎ ◎ ◎ Overall flavor assessment ○ ○ ○ ───────────────────────────────── ──

From the above results, those using cream cheese, sweetened condensed milk, and lactose as the milk component aqueous solution exhibited good flavor and physical properties as in Example 1.

[0036]

INDUSTRIAL APPLICABILITY As described above, the present invention makes it possible to provide a cream having a better flavor and more stable physical properties than ordinary natural fresh cream.

Claims (3)

[Claims] 1. A method for producing a modified cream, which comprises adding a milk component to a fresh cream at 15 to 45 ° C. 2. The milk component is butter, cheese, concentrated whey,
Ice cream, concentrated milk, skim concentrated milk, full fat concentrated milk,
Sugar-free condensed milk, sugar-free skimmed milk, sweetened condensed milk, sweetened skimmed condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, adjusted milk powder, fermented milk, lactic acid bacterium drink and one type selected from lactose Alternatively, the production method according to claim 1, wherein there are two or more kinds. 3. The method according to claim 1, wherein the milk component is added, mixed and stirred, and then sterilized or sterilized.