JPS6232839A - Production of cream and vacuum cooler for producing cream - Google Patents

Abstract

PURPOSE:To produce a cream having good sense of eating, by adding a mixture prepared by previously mixing and stirring wheat flour with egg yolk, glucide, etc., to a heated milk main raw material to prepare a cream, evaporating and removing water from the cream in a vacuum cooler and cooling the cream. CONSTITUTION:A milk main raw material with <=25% solid content is heated at >=85 deg.C in the first step. In the next second step, a mixture obtained by previously mixing and stirring wheat flour with egg yolk, glucide, and, as necessary added chocolate, another minor component, e.g. emulsifying agent, stabilizer or perfume, is added to a milk main material solution after completing the first step and the resultant mixture is kept at 90-100 deg.C for >=1min and prepare a cream. In the third step, the cream obtained in the second step is put in a vacuum cooler 1 having the funnel-shaped bottom, a cream taking outlet 4, vacuum device connecting port 5 and compressed air feed port 7 to evaporate and remove water. Thereby, the cream is cooled. As a result, the aimed cream having sense of eating with springiness and crispiness can be produced.

Description

[Detailed Description of the Invention] <Industrial Application Field> This invention provides a manufacturing method that can hygienically mass-produce cream with good flavor and texture, and a vacuum for cream manufacturing used in this manufacturing method. It concerns a cooler.

In this invention, cream means custard cream,
Creams for confectionery and bread making that contain flour, such as chocolate cream and flower paste (mainly for cream puffs, custard cakes, and sweet breads).

<Prior Art> Cream is a confectionery raw material manufactured using milk, egg yolk, flour, starch, sugar, chocolate, etc. as main ingredients. Since this cream is a gel-like food with a relatively high solids content (30% or more), it has poor thermal conductivity and is therefore difficult to heat and cool.
As mentioned above, it is a food that is extremely perishable because it contains a large amount of nutrient-rich raw materials.

For cream production, on a small scale, the above-mentioned ingredients are placed in a heated pot (usually an open pot) and stirred (manually or automatically using a small 4 m stirrer).Once the contents have gelatinized (gelatinized),
The method used is to transfer it to a shallow container with a large surface area (temporary mold) and leave it open in the refrigerator overnight to cool. As will be described later, the cream produced by this so-called hand-made method has a firm and crisp texture due to the appropriate stirring operation during the production process, but it is difficult to mass produce it. In particular, there are drawbacks such as very poor storage stability since contamination and proliferation of microorganisms during cooling cannot be prevented.

In recent years, as the range of product distribution has expanded significantly, cream manufacturing methods have also been mechanized, making it possible to perform all processes such as mixing, stirring, heating, and cooling in closed equipment. . In other words, the conventional mass production method for cream uses a device (trade name: Onrator) that heats and cools all ingredients while stirring them in the same sealed container (scraping heat exchanger). It is.

According to this device, there is no microbial contamination during the manufacturing process.
Cream with excellent shelf life can be produced in a short time, but the cream may be over-stirred during the heating and cooling process.
The gluten in the main ingredient, wheat flour, becomes too mellow, resulting in the loss of the chewy, crisp texture of hand-made cream, and a significant deterioration of the basic flavor of the cream.

<Problems to be solved by the invention> The inventors have developed a cream that requires as little stirring as possible during the manufacturing process so that the gluten in the wheat flour, the main ingredient of the cream, does not become too mellow and impair the texture. In order to improve the manufacturing method and especially the cooling process for cream, which is prone to excessive stirring, the present invention was completed as a result of extensive research into a cooling device that can cool cream without stirring.

Means to solve problems〉 This application consists of the following two inventions.

(1) First invention This is a method for producing a cream, characterized in that the following steps 1 to 3 are sequentially carried out.

1st step: A step of heating the milk main raw material with a solid content of 25% or less to 85°C or higher.

2nd step: Flour, egg yolks, carbohydrates (and chocolate added as needed), and other trace ingredients such as emulsifiers, stabilizers, and fragrances (i.e., the remaining ingredients excluding the milk main ingredient) are mixed in advance. A step of adding the mixture obtained by stirring to the milk-based raw material solution after the first step and maintaining it at 90 to 100° C. for 1 minute or more to obtain cream.

Third step: A step of cooling the cream obtained in the second step by evaporating and removing water in a vacuum cooler.

The reason for configuring the invention in this way is that in the heating process,
First, only the liquid milk main ingredient is heated while stirring, and when it is sufficiently heated and reaches a high temperature, other ingredients that have been mixed separately (# is wheat flour containing gluten) are added, and the temperature of the flour is increased. In addition to shortening the rising time, that is, the stirring time, high-temperature cream is introduced into a vacuum cooler (for example, the vacuum cooler for cream production according to the second invention of the present application described below), water is evaporated from the cream, and the cream is vaporized. By removing heat, the contents can be rapidly cooled without stirring at all, and the purpose is to produce cream that has the firm yet crisp texture of handmade cream. be.

In this invention, the main milk raw material is milk such as milk, skim milk, skim milk powder, whole milk powder, etc., or raw materials derived from milk itself (water is added as necessary), or 1 Flour, egg yolk, which are usually used as raw materials for cream,
The reason for excluding wheat flour is that it refers to the addition of carbohydrates and trace ingredients such as chocolate, other emulsifiers, stabilizers, flavorings, etc. that are added as necessary, excluding wheat flour. This is to prevent the gluten from becoming too strong, but egg yolks are also easily burnt, so they are often excluded, and some carbohydrates (usually sugar) are usually added.

Next, each step of the first invention will be explained in order.

1st step: This step is a step in which only the milk-based raw materials that are hard to burn are placed in a closed heating pot (for example, brand name Niegoo) and heated in advance to streamline production.

2nd step: The raw materials that tend to burn internally (the remaining raw materials excluding the milk main material) are mixed and stirred in advance to form a mixture, and added to the milk main material solution after the first step, heated to 90-100℃.
This is the process of holding for more than 1 minute to obtain custard cream. The reason why raw materials with different properties are mixed in advance is to improve the dispersibility and solubility in the milk main raw material. ), by going through the first step and the second step,
Since the stirring operation is substantially less than in the conventional manufacturing method using an onlator, it is possible to prevent the cream from becoming too thick.

Third step: In this step, water is evaporated from the high temperature cream in a vacuum cooler to remove the heat of vaporization.
This is a process that increases cooling efficiency and cools the contents in a short time without stirring the contents at all. The structure of the vacuum cooler is not particularly limited, but certain conditions must be met, such as the sanitary structure, the fact that the cream is in paste form so it can be easily taken in and out of the cooler, and the ability to easily obtain a high degree of vacuum. need to be met. In a vacuum cooler, the water content of the cream is removed from its surface, so the content composition and temperature tend to be uneven from top to bottom. If necessary, sterile air can be pumped in from the bottom of the cooler. If you take it in from time to time, the contents will instantly switch between the top and bottom and become uniform. The amount of water removed in this step is approximately 15% or less. .

(2) Second Invention Cream production in which the lower part is formed into a funnel shape and is provided with a cream outlet, and the upper part is provided with a pressure reducing device connection port and a pressurized air supply port. This is a vacuum cooler for use.

The necessity of cooling the cream with a vacuum cooler is as described above, but the reason for configuring the vacuum cooler as described above is to pressurize sterile air into the cooler after cooling the cream. This is so that it can be easily taken out from inside the cooler.

Embodiment and operation of vacuum cooler for cream production> Now, an embodiment of the vacuum cooler according to the second invention of the present application will be described based on the drawings. The device is comprised of a cylindrical main body 2 whose lower part is formed into a funnel shape, and a lid part 3 that fits into the upper part of the main body 2. 4 is the outlet for taking out the cream that has finished cooling;
5 is a pressure reducing device connection port (pipe) for connecting to a pressure reducing device in order to make the inside of the cooler a vacuum (reduced pressure); 6 is a pipe for connecting the cream that has been cooled through the outlet 4;
The pressurized air supply port (pipe) 8 for automatic discharge from the inside of the cooler 1 is a sterile air intake port for mixing the contents.

To cool cream using this cream vacuum cooler l, high-temperature cream is fed into the cleaned and sterilized cooler through the cream inlet (pipe) 7 using a snake pump, etc. The pressure reducing device is operated through the pressure reducing device connecting port 5 with the device in a sealed state. Then,
The inside of the cooler is in a vacuum state, and water from the surface of the cream turns into water vapor and is discharged outside the cooler while taking away the heat of vaporization, so that the temperature of the cream can be rapidly lowered. Then, in order to make the cream in the cooler uniform in composition and temperature, and to increase the cooling rate by promoting vaporization and evaporation of water, mix the cream inside by changing the upper and lower parts. When necessary, just open the sterile air inlet 8 momentarily.Then, since the inside of the cooler has reached a vacuum, air is immediately introduced from the bottom of the cooler, forming bubbles and passing through the cream. However, within an instant, the cream becomes uniform.

Regarding this vacuum cooler for cream, we prototyped a device with a capacity of 20OL and used it to produce 100kg of custard cream at 95℃.
When actually cooled, it was possible to cool down to 15°C or less within 40 minutes. An example of a cooling curve is shown in FIG. 2 (the amount of water removed during this cooling is typically 7-15%).

It is also possible to further shorten the cooling time of the cream by disposing an outer cylinder through which cooling water (chilled) circulates outside the cooler (particularly in the lower funnel-shaped part).

Example of the method for producing custard cream (1) Custard cream (mainly for cream puff and custard cake) was produced according to the process diagram shown in FIG.

2 milk 48.0% sugar
7.0% raw sugar 7.0% cornstarch 5.5% wheat flour
3.0% egg yolk 8.0
% emulsifier o, i% fragrance
0.2%21.20 Total ioo, o% (2) The manufacturing method shown in FIG. 3 will be explained in detail as follows.

Ingredients 1 (half milk and half sugar) were placed in a closed heating pot (trade name Nigu) and heated to 98°C (boiling). To this liquid, add raw materials 2 at once, excluding half of the milk and sugar, which had been previously stirred with a high-speed mixer and strained and sipped, heated while stirring, and held at 95℃ for 5 minutes. did. This custard cream was vacuum cooled for 40 minutes using the vacuum cooler for cream production of the above example to obtain a custard cream at 15°C. This custard cream will be referred to as Sample 1.

(3) In order to compare the properties with Sample 1, custard creams were manufactured using the same raw materials according to the process diagrams shown in FIGS. 3(B) and 3(C). That is, (
Method (b) is a conventional mass production method, and method (c) is a conventional so-called hand-made method. The custard creams produced by these methods are designated as Sample 2 and Sample 3, respectively.

(4) A comparison of the properties of Sample 1, Sample 2, and Sample 3 was as follows.

(b) Moisture content and hardness) measurement results are shown in Table 1.

In addition, moisture was measured by a drying method. Further, the hardness was measured using a rheometer (manufactured by Fudo Kogyo ■), and the value was expressed as a ratio when the hardness of sample 3 was taken as 100.

No. 1 - Surface moisture % Hardness sample 1 68.8 101 sample 2
68.7 76 sample 3 68.2
100 It can be seen from Table 1 that sample 1 has a hardness similar to that of sample 3. On the other hand, sample 2 has a low hardness, and this difference is thought to be related to its stiffness and quality of crispness.

(b) The sensory test results for each sample were as follows.

Sample 1: Not sticky, smooth, crisp, and melts in the mouth, with a slightly weak flavor.

Sample 22 It is sticky and sticky, has no texture, and is smooth, but it does not melt in the mouth and has a weak flavor.

Sample 3: Not sticky, melts well in the mouth, not smooth but has a good crispness and good flavor.

(c) Each sample was heated to 5°C, 15°C, and 30°C to 0.
The measurement results of general viable bacteria count after storage for ~48 hours are
It is shown in the table (at the end of the book).

From this table, sample 1, like sample 2, has a significantly lower number of bacteria than sample 3 immediately after production, and therefore has a lower number of bacteria even after the passage of time at each storage temperature.
It is clear that it will last a long time.

<Effects of the invention> As described above, the method for producing cream according to the present application
The vacuum cooler for cream production has the advantage of being able to mass-produce creams with good texture in a short time and hygienically.

[Brief Description of the Drawings] Figure 1 is a cross-sectional view of a vacuum cooler for cream production, Figure 2 is a diagram showing a cooling curve of cream, and Figure 3 is a process diagram showing a method for manufacturing cream. . 1... Vacuum cooler for cream, 2... Cooler body,
3... Lid part, 4... Cream take-out port (pipe), 5... Decompression device connection port (pipe), 6... Pressurized air supply port (pipe), 7... Cream feed Inlet (pipe), 8... Sterile air inlet, 9... Peephole. 1-4 Junior Treasure 1

Claims (2)

[Claims] (1) A method for producing a cream, characterized by sequentially passing through the following first to third steps. 1st step: A step of heating the milk main raw material with a solid content of 25% or less to 85° C. or higher. 2nd step: After the first step, mix and stir flour, egg yolk, carbohydrates (and chocolate added if necessary), and other trace ingredients such as emulsifiers, stabilizers, and fragrances. Add to the milk main raw material solution of 90-100℃
The process of obtaining cream by holding for more than 1 minute. Third step: A step of cooling the cream obtained in the second step by evaporating and removing water in a vacuum cooler. (2) A vacuum cooler for cream production whose lower part is formed into a funnel shape and is provided with a cream outlet, and whose upper part is provided with a pressure reduction device connection port and a pressurized air supply port.