JPH08256683A - Milk cream and its production - Google Patents

Abstract

PURPOSE: To obtain a low-mineral milk cream free from the increase of viscosity attributable to the coagulation of fat drops even after a long storage, having a high overrun and excellent texture after whipping in the case of whipped cream and having good compatibility with coffee and good body and excellent taste characteristic to milk cream in the case of coffee cream. CONSTITUTION: This is a low-mineral milk cream containing 30-50wt.% of fat and <=0.4wt.% of minerals. This is produced by subjecting a cream obtained by fractionating raw-material milk to a desalting treatment. Alternatively, it is obtained by separating the low mineral milk obtained by desalting the raw-material milk.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk cream having a reduced mineral content and a method for producing the same. More specifically, the present invention relates to a milk cream having a reduced mineral content obtained by desalting a cream obtained by separating raw material milk, and a milk having a reduced mineral content obtained by desalting raw material milk. The present invention relates to a milk cream having a reduced mineral content, which is obtained by separating milk and a method for producing them. The milk cream of the present invention can be used industrially and domestically as a whipped cream and a coffee cream.

[0002]

2. Description of the Related Art Conventionally, milk cream is obtained by centrifuging raw material milk using a cream separator to separate fat, or by heat sterilization, cooling and filling. The heat sterilization treatment enables the cream to be stored for a long period of time, but on the other hand, the phenomenon that fat globules agglomerate with time and increase in viscosity is caused because the denaturation of the fat globule film substance of the milk cream is caused by heating. Occurs. When the viscosity is increased, the appearance of the milk cream is deteriorated, the whipped structure is deteriorated, the whipped structure is easily solidified, and the coffee suitability is deteriorated. Milk cream is used for both whipped cream and coffee cream, but in general, the fat ratio is set high in order to emphasize the characteristics during whipped. The milk cream thus obtained is rich and has a good flavor,
When whipped, the whip speed near the end of the whip is high and often overwhip,
Skilledness was required for whipping. In addition, the whipped structure was likely to be rough at that time, the overrun was low when whipped, and many creams were less than 100%.

Therefore, in order to remedy these drawbacks,
Conventionally, milk fat whipped cream, vegetable fat whipped cream and the like reconstituted while using an emulsion stabilizer and the like have been prepared. Such cream preparation method and composition,
Regarding the method of using the emulsion stabilizer, there are many patent applications and patents (Japanese Patent Publication No. 51-6161 and Japanese Patent Publication No. 54-394).
59, Japanese Patent Publication No. 55-43739, Japanese Patent Publication No. 5
6-32896, JP-B-58-44347 and JP-A-59-51739), and many of them have the characteristics of supplementing the above-mentioned dairy products to be improved. However, a common problem with such reconstituted whipped creams and synthetic whipped creams is that it is difficult to produce the good flavor that milk cream has. Polarized into high-end products. Therefore, whipped characteristics and coffee suitability of milk cream obtained by separating milk is improved to be comparable to reconstituted whipped cream or synthetic whipped cream, and if the above-mentioned drawbacks of milk cream can be compensated, milk The superiority of cream is considered to be more reliable than reconstituted whipped cream and synthetic whipped cream.

There is no report on the effect of minerals on the whipping characteristics of milk cream and coffee suitability.
Regarding the effects of individual mineral components, it has been reported that sodium salt has the property of delaying the whipping time and increasing the overrun, and that calcium salt has the property of shortening the whipping time and decreasing the overrun. (Kieseker FGet al., The Australian Journa
l of Dairy Tech., 165 (1973) and Hugh LT et al., Jo
urnal of Dairy Sci., 329 (1932)). Generally, shorter whipping times and higher overruns are preferred, so there are advantages and disadvantages in the properties of individual mineral components, and reducing the weight of a single mineral component has the effect of satisfying both whipping aptitude and coffee aptitude. Can't get

[0005]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems of the prior art, (1) fat-globulin aggregation of milk cream, (2) end point control of whipped cream, (3) improvement of overrun of whipped cream And (4) an object of the present invention is to provide a milk cream improved in all aspects of improving the coffee suitability of the milk cream and a method for producing the same.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the inventors of the present invention have diligently studied a milk cream containing a reduced amount of mineral components, and as a result, reduced the total amount of minerals without reducing only a specific mineral. As a result, it has been found that a whipped property and coffee property can be improved, and a milk cream having a good flavor can be prepared, and further studies were conducted to complete the present invention.

Therefore, the present invention comprises a milk cream having a reduced mineral content, which is characterized by having a fat content of 30 to 50% by weight and a mineral content of 0.4% by weight or less. The present invention also comprises a milk cream obtained by desalting a milk obtained by separating raw material milk and having a reduced mineral content. The present invention also comprises a milk cream with reduced mineral content obtained by separating milk with reduced mineral content obtained by desalting raw material milk. The present invention also comprises a method for producing a milk cream with reduced mineral content, characterized in that raw milk is separated to obtain a cream, and then the cream is desalted. The present invention also comprises a method for producing a milk cream having a reduced mineral content, which is obtained by desalting raw material milk to obtain milk having a reduced mineral content, and then separating the milk.

The present invention will be described in detail below.
Milk (raw material milk) used as a raw material in the present invention includes milk obtained from animals such as cows, goats, sheep, buffalo, horses and the like, and processed whole milk powder, unsweetened condensed milk, cream, fresh cream, butter. The fat or the one obtained by reconstituting these into powder is used. The milk cream of the present invention can be obtained by separating the raw material milk to obtain a milk cream and then desalting the milk cream, but desalting the raw material milk to obtain milk with reduced mineral content. The milk can then be obtained separately.

The separation of the raw material milk or the milk which is first desalted to reduce the mineral content can be carried out by any known method, but generally 30 to 50 ° C.
The milk that has been heated to 1 can be separated using a cream separator. In the present invention, the milk cream obtained by separating milk has a fat percentage of 30 to 50% by weight. When the fat content is less than 30% by weight, the stability and coffee suitability are good, but the whipping property is extremely lowered, and it cannot be used as a milk cream. When it exceeds 50%, the whipping property is good. , Stability and coffee suitability are extremely lowered, and it cannot be used as a milk cream.

The desalting of the milk cream and the desalting of the raw milk can be carried out by any known method.
For example, electrodialysis, an ion exchange resin or an ion exchange membrane, a membrane selected from a reverse osmosis membrane and an ultrafiltration membrane, and a combination of two or more of these may be used. The milk cream desalted by the method of the present invention and having a reduced mineral content (ash content) has a mineral content of 0.4% by weight or less,
Particularly, it is preferable to set the content to 0.35 to 0.3% by weight or less. In order to produce a milk cream having a mineral content of 0.4% by weight or less, the desalting ratio is preferably 20% or more and less than 50% by weight. When desalting more than 50% by weight,
As shown in Experimental Example (E) below, the evaluation of whipping time and flavor in the whipping characteristics is reduced, and the effect of the desalting treatment is reduced, which is not desirable. Also, when it is less than 20%,
Stability such as aggregation of fat globules and coffee aptitude become poor.

Next, experimental examples for evaluating the characteristics of the milk cream prepared by changing the desalting ratio will be shown. Experimental Example (Preparation of milk cream) Milk cream having a fat content of about 40% obtained by separating raw milk is subjected to electrodialysis to reduce minerals and desalination rates of 0, 20, 30 and 50%, respectively.
After that, it was sterilized to prepare a milk cream. (A) Composition of milk cream Table 1 shows the composition of the milk cream prepared as described above.

[0012]

[Table 1] (Composition of desalted milk cream) Desalination rate (%) Total solids (%) Fat (%) Protein (%) Lactose (%) Minerals (%) −−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−− 0 44.30 38.21 2.00 3.66 0.43 20 43.95 38.11 1.95 3.55 0.34 30 44.21 38.45 2.01 3.44 0.30 50 43.85 38.17 1.99 3.47 0.22 − −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

From the results shown in Table 1, it was clarified that even if the desalting rate was increased from 0 to 50% to reduce the mineral content, the fluctuations in the respective contents of fat, protein and lactose were small. Therefore, it was clarified that even if desalting, there was no influence of components other than minerals on whipped characteristics of milk cream and coffee suitability.

(B) Stability of milk cream The results of measuring the fat globule agglutination degree and viscosity of the milk cream prepared as described above during refrigerated storage are shown in Table 2 below.

[0015]

[Table 2] (Stability of desalted milk cream) Number of storage days ------------------------------ Day 14 Day 21 Desalination rate Aggregation degree Viscosity Aggregation degree Viscosity Aggregation degree Viscosity Aggregation degree Viscosity Comprehensive evaluation ------------------------------------------------------------------------------------------ −−−−−−−−−− 0% − 315 ± 372 + 453 + 476 7 20% − 176 ± 286 ± 144 ± 169 8 30% − 92 − 110 − 84 ± 90 9 50% − 105 − 156 − 156 − 100 − 114 9 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

(1) The degree of cohesion was determined by visually observing the cream,-,
Evaluation was made on a scale of ±, +, ++ and +++. The more +, the higher the degree of aggregation and the more unstable. In the present invention, +, ++ and ++ are not suitable. (2) The viscosity was measured using a viscometer (manufactured by Tokyo Keiki; B-type viscometer) at rotor No. 2, rotation speed 30 rpm, and 10 ° C. The unit is (cP). (3) In the comprehensive evaluation, the aggregation degree and the viscosity were comprehensively evaluated by the 10-point method. The higher the score, the better. In the present invention, a comprehensive evaluation of 7 points or less is unsuitable. The evaluation criteria are as follows. 10 points: Excellent in all points. 9 points: Excellent in most points. 8 points: Excellent in some points. 7 points: Normal. 6 points: Many inferior points. 5 points or less: inferior and unsuitable as a product.

As shown in Table 2, the desalination rate is 0 to 5
With the increase to 0%, the degree of cohesion and viscosity decreased, and the stability increased. That is, it was revealed that the stability of fat globules was better as the desalting rate was higher.

(C) Coffee Suitability of Milk Cream Next, the coffee suitability of the obtained milk cream was tested.
The results are shown in Table 3 below.

[0019]

[Table 3] (Coffee suitability of desalted milk cream) Evaluation items Desalination rate Feathering Oil-off card White turbidity Comprehensive evaluation ------------------- −−−−−−−−−−−−− 0% 3 2 3 2 7 20% 3 3 3 2 8 30% 4 4 3 3 3 9 50% 4 4 3 3 3 9 −−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−

The method of evaluating coffee suitability was as follows. (1) The coffee liquid was a 3.5% solution of Nescafe Excella (manufactured by Nestlé Japan) at 85 ° C. (2) 5 ml of milk cream of each desalting ratio to 100 ml of coffee liquid
Was added. (3) Coffee suitability: after adding the milk cream in (2) above,
Stir the coffee liquor with a teaspoon 10 times along the circumference, gently pull out the spoon and let stand for 1 minute. After that, feathering, oil-off, curd and cloudiness were sensory visually evaluated according to the following criteria. still,
It is shown that the higher the score of the five-level evaluation is, the better. (a) Feathering: Five-level evaluation of the amount of feathery suspended matter in the coffee liquid (b) Oil-off: Five-level evaluation of the amount of oily suspended matter in the coffee liquid (c) Card: In the coffee liquid Five-level evaluation of amount of aggregates (d) White turbidity: Five-level evaluation of white turbidity of coffee liquor The evaluation criteria of (a) to (c) were as follows. 4 points: Not recognized at all. 3 points: Not appreciable. 2 points: Somewhat recognized. 1 point: Quite acceptable. 0 point: Very many are recognized. The evaluation criteria of (d) are as follows. 4 points: Very cloudy. 3 points: Very cloudy. 2 points: Cloudy. 1 point: Slightly cloudy. 0 point: No cloudiness. (4) In the overall evaluation, a 10-point method was used to evaluate feathering, oil-off, curd and cloudiness. The higher the score, the better. In the present invention, a score of 7 or less is unsuitable.

As shown in Table 3, the desalination rate is 0 to 5
As it increased to 0%, feathering and oil-off decreased, and white turbidity increased. As a result, comprehensive evaluation revealed that the higher the desalination rate, the better the coffee suitability.

(D) Whipping characteristics of milk cream Next, the desalting milk cream was tested for whipping characteristics.
The results are shown in Table 4 below.

[0023]

[Table 4] (Whipped characteristics of desalted milk cream) Evaluation item Whip Δ Whip Overrun Shape-maintaining tissue Flavor Overall evaluation Desalination rate Time (minutes) Time (minutes) (%) −−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−−−−− 0% 5.65 2.00 82 21.8 7 7 8 20% 6.85 2.35 98 35.3 8 8 9 30% 7.40 2.50 104 26.5 8 7 8 50% 7.35 2.60 102 20.5 9 5 6 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

(1) The method of whipping the milk cream and the setting of the whipping end time were as follows. A whipped tester was used in which a whipped portion of a GE mixer (manufactured by General Electric Co., Ltd.) was incorporated into each milk cream, and a change in hardness of the whipped cream in a rotating ball was detected as a load. In another test, set the load that shows the optimum artificial flower,
The end point. Whipping was carried out in a thermostatic chamber at 20 ° C, and the cream product temperature at the end of whipping was 6 to 12 ° C. The whipping time is the time required to reach the set end point. Also,
The Δ whip time was defined as the time required from the 5% load point at the setting end point to the 100% load point at the setting end point, that is, the setting end point. Therefore, the Δ whip time indicates the whip speed, that is, the finishing speed in the vicinity of the set end point. If this number is small, the finishing is quick, the end point of the whip is difficult to find, and the whip is likely to be excessive. On the contrary, the larger this value is, the more gentle the finished state becomes, the easier the whip judgment becomes, and the easier the whip operation is. Therefore, the larger this number is, the better. (2) Overrun was calculated by the following formula.

[0025]

[Equation 1] Overrun (%) = {(weight of constant volume cream-weight of constant volume whipped cream) / (weight of constant volume whipped cream)} × 100 (%)

(3) Shape retention was calculated as follows.
First, the hardness of the whipped cream was measured by Leoner (Yamaden,
RE-3305 type) was used and it was calculated from the result of the penetration test. That is, the whipped cream is closely packed in a 58 mmφ × 45 mm container, and a 16 mmφ plunger is set at a speed of 5 mm.
Hardness (g) was defined as the load applied to the plunger when it penetrated to a depth of 10 mm at / s. This penetration test was measured immediately after the whipped and the day after the chill was stored overnight after the whipped, and the ratio of the hardness after the overnight cold storage to the hardness immediately after the whipped was defined as the shape retention property. Therefore, the larger the value, the better the hardness and the better the shape retention. (4) The texture and flavor were determined by a panel of 6 trained people.
A 10-point method was used to evaluate the results in the same manner as the evaluation criteria described above. (5) Comprehensive evaluation was evaluated by a 10-point method by totaling whip time, Δ whip time, overrun, shape retention, texture and flavor. The higher the score, the better, and in the present invention, a score of more than 7 was regarded as a pass.

As is clear from the results shown in Table 4, the whipping time was shorter and better as the desalting rate was lower. The Δ whip time became longer as the desalination rate became higher, and the finish near the end of the whip became gentle, facilitating the whip operation. Overrun increased with increasing desalination rate. The shape retention was maximum when the desalination rate was 20%. The texture of the whipped cream improved with increasing desalination rates. The flavor evaluation is
The desalination rate of 20% was the best. When these were comprehensively evaluated, the characteristics were the best when the desalination rate was 20%, followed by 30%, 0%, and 50%. Therefore, the desalination rate of the present invention is preferably 20% or more and less than 50%.

(E) Comprehensive Evaluation of Milk Cream Next, the results of comprehensive evaluation of the desalted milk cream from the evaluations of stability, coffee suitability and whipped characteristics conducted in the above (B) to (D) are shown in Table 5. It was shown to.

[0029]

[Table 5] (Comprehensive evaluation of desalted milk cream) Evaluation item Coffee whipped Desalination rate Stability Appropriate characteristics Overall rank --------------------------- −−−−−− 0% 7 7 8 4 20% 8 8 9 1 30% 9 9 8 2 50% 9 9 6 3 3 −−−−−−−−−−−−−−−−−−−−− −−−−−−−−−− (1) The overall ranking is based on the total score of each evaluation item.

As a result, a desalination rate of 20% is most preferable,
The order was 30%, 50%, 0%. When the desalination rate exceeds 50%, the evaluation of whipping time and flavor in the whipping characteristics is reduced, and the effect of desalting treatment is reduced. Therefore, it is not effective to increase the desalination rate above 50%. To make the desalination rate 0 to 50%, add minerals (ash) to
From the mineral content of the raw material milk before the start of desalting, the desalination may be carried out so that the mineral content becomes 50%. For example, in Table 1 above, the mineral content may be 0.43% by weight to 0.22% by weight.

[0031]

The present invention will be described in more detail with reference to the following examples. Example 1 200 kg of raw material milk was separated at 40 ° C. using a cream separator to obtain 20 kg of milk cream having a fat content of 45% and a mineral content of 0.44%. This was subjected to 30% desalting treatment using an electrodialysis membrane to obtain 20 kg of milk cream having a mineral content of 0.31%. After desalting, the milk cream had almost no change in fat percentage, protein and lactose concentration. Next, the desalted milk cream was subjected to UHT sterilization treatment at 120 ° C. for 5 seconds. The milk cream with a reduced mineral content thus obtained was subjected to a coffee test and a whipped test,
All showed good characteristics.

Example 2 200 kg of raw material milk was subjected to 50% desalting treatment using an electrodialysis membrane to obtain 20% desalted milk having a fat content of 4.0% and a mineral content of 0.40%.
I got 0 kg. This desalted milk is mixed with a cream separator to obtain 4
Separated at 0 ℃, fat content 35%, mineral content 0.25%
20 kg of milk cream was obtained. Next, the desalted milk cream was subjected to UHT sterilization treatment at 120 ° C. for 5 seconds. The milk cream with a reduced mineral content thus obtained was subjected to a coffee test and a whipped test,
Although the flavor was slightly inferior, both coffee suitability and whipped characteristics were good.

[0033]

The milk cream having a reduced mineral content of the present invention does not have the drawbacks that the milk cream obtained by separating milk has in the past, and has the unique advantage of milk cream. There is. That is, the milk cream with reduced mineral content of the present invention does not have an increase in viscosity derived from fat globule aggregation even after long-term storage, has a good overrun as a whipped cream, and has a good texture after whipping, It has good coffee suitability as a coffee cream, and has the richness and good flavor peculiar to milk cream.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tatsuji Kameoka 1-17-10 Hanakoganei Minamimachi, Kodaira, Tokyo 102 House Koganei 102

Claims (5)

[Claims] 1. A milk cream with reduced mineral content, which has a fat content of 30 to 50% by weight and a mineral content of 0.4% by weight or less. 2. A cream obtained by separating raw material milk,
The milk cream with reduced mineral content according to claim 1, which is obtained by desalting. 3. The milk cream with reduced mineral content according to claim 1, which is obtained by separating the milk with reduced mineral content obtained by desalting the raw material milk. 4. A method for producing a milk cream with reduced mineral content, which comprises separating raw material milk to obtain a cream and then desalting the cream. 5. A method for producing a milk cream with reduced mineral content, characterized in that raw material milk is desalted to obtain milk with reduced mineral content, and then the milk is separated and obtained.