JPWO2016129569A1 - Method for producing fresh cream, and method for adjusting average diameter of fat spheres in fresh cream - Google Patents

Abstract

An object of the present invention is to provide a fresh cream capable of making the average fat globule diameter larger or smaller than the average fat globule diameter of a conventional fresh cream while maintaining the emulsification stability to such an extent that it does not cause a problem in commercial distribution. It is to provide a manufacturing method. In the method for producing fresh cream according to the present invention, the raw milk is centrifuged twice or more. Specifically, for example, a light liquid obtained by centrifuging raw material milk is centrifuged again, and one of the light liquid and heavy liquid obtained there, or the light liquid and heavy liquid are obtained. The liquid mixture containing at least one of the liquids is centrifuged again. By adopting this method for producing fresh cream, it is possible to adjust the average fat globule diameter (average value of fat globule diameter) while suppressing or preventing the destruction of the fat globule coat.

Description

  The present invention relates to a novel method for producing fresh cream and a method for adjusting the average sphere diameter of fat globules in fresh cream.

  Commercially available fresh cream usually only feeds raw milk (such as whole fat milk) once under conditions of a temperature in the range of 30 ° C to 60 ° C and a centrifugal acceleration (centrifugal force) in the range of 1400G to 1800G. Manufactured by centrifugation (Non-patent Document 1). The average fat globule diameter (average value of fat globule diameter) of the fresh cream produced in this way is usually about the same as the average fat globule diameter of the raw milk and is about 3.0 μm.

  By the way, in the past, in order to make the median diameter of fat globules in the cream 2.0 μm or less, the raw milk was homogenized at a pressure of 5.0 MPa or more, and then the homogenized raw milk was subjected to a centrifugal separation treatment. "A method for separating cream from raw milk" has been proposed (see, for example, JP-A-2013-192460). The cream produced in this way has a refreshing flavor as compared to a cream that has not been subjected to a homogenization treatment.

JP2013-192460A

Kunio Yamauchi, Kenkichi Yokoyama, “Milk General Dictionary”, Asakura Shoten, 1992, p. 167-170

However, if the fresh cream is homogenized as described above, the natural fat globule coating may be destroyed and the emulsification stability of the fresh cream may not be sufficiently maintained. In some cases, sufficient emulsification stability may be obtained. It takes time and effort to form a new fat globule coat to obtain.
In recent years, there has been a demand for a fresh cream having a richer flavor than a normal fresh cream. For that purpose, it is necessary to make the average fat globule diameter larger than 3.0 μm while maintaining the emulsification stability to the extent that it does not cause a problem in commercial distribution. However, at present, a technique for increasing the average fat globule diameter to more than 3.0 μm while maintaining the emulsification stability at a level that does not cause a problem in commercial distribution has not been established.

  The problem of the present invention is that the size of the average fat globule diameter can be freely adjusted within a certain range while maintaining the emulsification stability so as not to cause a problem in product distribution (that is, the average fat globule diameter can be adjusted). It is to provide a method for producing fresh cream (which can be made larger or smaller than the average fat globule diameter of conventional fresh cream).

  Another object of the present invention is to provide a method for adjusting the average diameter of fat globules in fresh cream.

  In the method for producing fresh cream according to the first aspect of the present invention, raw material milk is subjected to centrifugal separation treatment twice or more. By adopting this method for producing fresh cream, it is possible to adjust the average fat globule diameter (average value of fat globule diameter) while suppressing or preventing the destruction of the fat globule coat.

  In addition, it is preferable that the manufacturing method of the fresh cream which concerns on a 1st aspect is provided with a 1st centrifugation process and a 2nd centrifugation process. In the first centrifugation step, the raw milk is centrifuged to obtain a first light liquid (a liquid mainly containing milk fat) and a first heavy liquid (a liquid mainly containing skim milk). In the second centrifugation step, one of the first light liquid and the first heavy liquid is subjected to a centrifugal separation process to obtain a second light liquid and a second heavy liquid.

  Moreover, the manufacturing method of the fresh cream which concerns on a 1st aspect may be provided with the 1st mixing process between the above-mentioned 1st centrifugation process and 2nd centrifugation process. In the first mixing step, two or more kinds including at least one of the first light liquid and the first heavy liquid among the first light liquid, the first heavy liquid, fresh cream, skim milk and raw milk are mixed. A first mixture is obtained. The first mixed liquid naturally includes a mixed liquid of the first light liquid and the first heavy liquid. However, in such a case, it is necessary to adjust the mixing ratio of the first light liquid and the first heavy liquid in order to make the composition of the first mixed liquid different from the composition of the raw milk. In the second centrifugation step, the first mixed liquid is subjected to a centrifugal separation process to obtain a second light liquid and a second heavy liquid. Of course, the compositions of the second light liquid and the second heavy liquid are different from the compositions of the second light liquid and the second heavy liquid when not passing through the first mixing step.

  Furthermore, in the manufacturing method of the above-mentioned fresh cream, it is preferable that a 3rd centrifugation process is implemented after a 2nd centrifugation process. In the third centrifugation step, the second light liquid or the second heavy liquid is subjected to a centrifugal separation process to obtain a third light liquid and a third heavy liquid.

  When the second light liquid is centrifuged in the third centrifugation step, the average sphere diameter of fat globules in the finally obtained fresh cream can be increased, so that the fresh flavor cream has a rich flavor. Can be manufactured. Specifically, the average sphere diameter of the fat globules can be adjusted within a range of 3.3 μm to 5 μm. However, in order to keep the average spherical diameter of the fat globules within this range, the third light liquid may have to be further centrifuged.

  On the other hand, when the second heavy liquid is centrifuged in the third centrifugation step, the average sphere diameter of fat globules in the finally obtained fresh cream can be reduced, and the fresh flavor is refreshed. A cream can be produced. Specifically, the average sphere diameter of the fat globules can be adjusted within a range of 2 μm or more and 2.8 μm or less. However, in order to keep the average spherical diameter of the fat globules within this range, the third light liquid may have to be further centrifuged.

  Moreover, in the manufacturing method of the above-mentioned fresh cream, it is preferable that a 2nd mixing process is implemented after a 3rd centrifugation process as needed. In the second mixing step, two or more kinds including at least one of the third light liquid and the third heavy liquid among the third light liquid, the third heavy liquid, fresh cream, skim milk and raw milk are mixed. A second mixture is obtained. In addition, naturally the liquid mixture of a 3rd light liquid and a 3rd heavy liquid is also contained in this 2nd liquid mixture. However, in such a case, in order to make the composition of the second liquid mixture different from the composition of the raw milk, it is necessary to adjust the mixing ratio of the third light liquid and the third heavy liquid.

  Moreover, in the manufacturing method of the above-mentioned fresh cream, it is preferable that a 4th centrifugation process, a 5th centrifugation process, and a 3rd mixing process are implemented after a 3rd centrifugation process as needed. In the fourth centrifugation step, the third light liquid is centrifuged to obtain a fourth light liquid and a fourth heavy liquid. In the fifth centrifugation step, the fourth light liquid is subjected to a centrifugal separation process to obtain a fifth light liquid and a fifth heavy liquid. In the third mixing step, two or more kinds including at least one of the fifth light liquid and the fifth heavy liquid among the fifth light liquid, the fifth heavy liquid, fresh cream, skim milk and raw milk are mixed. A third mixture is obtained. The third liquid mixture naturally includes a liquid mixture of the fifth light liquid and the fifth heavy liquid. However, in such a case, it is necessary to adjust the mixing ratio of the fifth light liquid and the fifth heavy liquid in order to make the composition of the third mixed liquid different from the composition of the raw milk.

  In addition, in the manufacturing method of the fresh cream which concerns on this invention, it is preferable that raw material milk is unsterilized raw material milk.

  Moreover, in the manufacturing method of the fresh cream which concerns on this invention, it is preferable that a membrane separation process and a homogenization process are not performed.

  In the method according to the second aspect of the present invention, the fresh cream is centrifuged, and the average sphere diameter of fat globules in the fresh cream is adjusted. In addition, it is preferable that this fresh cream was obtained only by the centrifugation process. In this method, the fresh cream is preferably centrifuged twice or more.

  If the method for producing a fresh cream according to the present invention is adopted, the average spherical diameter of fat globules in the fresh cream can be adjusted while maintaining the emulsification stability to the extent that it does not cause a problem in the distribution of goods. The flavor of the fresh cream can be changed as desired (i.e., preparing a fresh cream with a richer milk flavor than a normal fresh cream, or preparing a fresh cream with a refresher flavor than a normal fresh cream) Or you can.)

It is a radar chart which shows the result of the sensory test (two-point comparison) of the fresh cream prepared in Example 1 and Comparative Example 1.

  The fresh cream according to the embodiment of the present invention is obtained by removing most components other than milk fat from raw milk, milk, special milk, component-adjusted milk, processed milk, etc. Is defined as “Cream” in the ministerial ordinance (final revision: Ministry of Health, Labor and Welfare No. 132 of 1999, Heisei 30). The milk fat percentage of the fresh cream is appropriately adjusted according to its use. For example, fresh cream for coffee and cooking is adjusted to a milk fat ratio of 20% to 30%, and fresh cream for making whipped cream used for making cakes has a milk fat ratio of 35% or more. It is adjusted within the range of 50% or less.

  Examples of the raw milk for the fresh cream according to the embodiment of the present invention include raw milk, milk, special milk, component-adjusted milk, and processed milk. And the fresh cream which concerns on embodiment of this invention is prepared by carrying out the centrifugation process of the said raw material milk | loop several times, As an apparatus (namely, centrifuge) which performs this centrifugation process, as a sealed type Examples include a centrifuge and a semi-open centrifuge. The semi-open centrifuge is preferably a disc type centrifuge (for example, a centrifuge manufactured by Eleklem F-3, Westphalia Separator). A disk-type centrifuge is generally composed of a disk of a separation plate, a bowl of a rotating body, and a drive unit. In this disk-type centrifuge, the separation temperature (° C.), the centrifugal acceleration (G), the input flow rate (the input speed, ie, the flow rate at which raw milk or the like is input to the centrifuge) (L / min), the discharge flow rate ( Emulsification stability can be distributed by appropriately setting control parameters such as discharge speed, light liquid (such as fresh cream) and heavy liquid (such as skim milk) from the centrifuge (flow rate) (L / min). The fat percentage and fat globule diameter of the fresh cream can be adjusted while maintaining the level that does not cause any problems.

  If the objective of this invention can be achieved, the frequency | count of carrying out the centrifugal separation process of raw material milk will not be specifically limited. However, in order to narrow the distribution range of the fat sphere diameter of the fresh cream according to the embodiment of the present invention (to reduce the standard deviation), it is preferable to increase this number of times, and to simplify the actual manufacturing process and manufacturing equipment. In order to achieve this, it is preferable to reduce the number of times. In addition, from the above viewpoint, this number is preferably a number in the range of 2 to 7 times, or a number in the range of 3 to 7 times, preferably 2 to 6 times. More preferably, the number of times is within the following range, the number of times within the range of 3 to 6 times, and the number of times within the range of 2 to 5 times and the number of times within the range of 3 to 5 times. It is more preferable that the number of times is in the range of 2 to 4 times, and the number of times in the range of 3 to 4 times is particularly preferable.

  In the method for producing fresh cream according to the embodiment of the present invention, the light liquid (mainly liquid containing milk fat) obtained by centrifugation and the heavy liquid (mainly liquid containing skim milk) are mixed one or more times. Thus, the milk fat content of the raw milk at the time of the next centrifugal separation process can be adjusted. At this time, as long as the object of the present invention can be achieved, the number of times of mixing the light liquid and the heavy liquid obtained by the centrifugal separation process is not particularly limited. However, it is preferable to increase the number of times in order to easily adjust the milk fat content of the fresh cream according to the embodiment of the present invention, and in order to simplify the actual manufacturing process and manufacturing equipment, this number of times. It is preferable to reduce it. In addition, from the above viewpoint, this number is preferably a number in the range of 1 to 5 times, more preferably a number of times in the range of 1 to 4 times, The number of times is more preferably in the range of 1 to 3 times, and more preferably 1 or 2 times.

  In the method for producing fresh cream according to the present invention, the temperature of the centrifuge (that is, the temperature of the raw milk during the centrifugation) is preferably adjusted to a temperature in the range of 10 ° C. to 60 ° C., More preferably, the temperature is adjusted to a temperature within the range of 15 ° C. or higher and 60 ° C. or lower, more preferably adjusted to a temperature within the range of 20 ° C. or higher and 55 ° C. or lower, It is particularly preferable that the temperature is adjusted.

  As described above, in the method for producing fresh cream according to the embodiment of the present invention, raw material milk is subjected to centrifugal separation treatment a plurality of times, but more preferable specific forms include the following two forms—first form and Second form.

(First form)
The manufacturing method of the fresh cream which concerns on a 1st form includes the process from the following (1A) to (4A). In addition, in this manufacturing method of fresh cream, the average fat globule diameter of fresh cream becomes larger than the average fat globule diameter of normal fresh cream.

  (1A) Centrifugal treatment of raw milk to obtain a first light liquid (a liquid mainly containing milk fat) and a first heavy liquid (a liquid mainly containing skim milk)

  (2A) The first light liquid, the first heavy liquid, the fresh cream, the skim milk, and the raw milk are mixed with two or more kinds including at least one of the first light liquid and the first heavy liquid. Step of obtaining a mixed solution

  (3A) A step of centrifuging the first liquid mixture to obtain a second light liquid and a second heavy liquid

  (4A) A step of centrifuging the second light liquid to obtain a third light liquid and a third heavy liquid.

  In addition, it is preferable that the manufacturing method of the fresh cream of 1st form further includes the process of the following (5A).

  (5A) The second light liquid, the third heavy liquid, the fresh cream, the skim milk, and the raw milk are mixed with two or more kinds including at least one of the third light liquid and the third heavy liquid. Step of obtaining a mixed solution

(Second form)
The manufacturing method of the fresh cream of the second form includes the following steps (1B) to (6B). In addition, in this manufacturing method of fresh cream, the average fat globule diameter of fresh cream becomes smaller than the average fat globule diameter of normal fresh cream.

  (1B) A step of centrifuging raw material milk to obtain a first light liquid (a liquid mainly containing milk fat) and a first heavy liquid (a liquid mainly containing skim milk).

  (2B) The first light liquid, the first heavy liquid, the fresh cream, the skim milk, and the raw milk are mixed with two or more kinds including at least one of the first light liquid and the first heavy liquid. Step of obtaining a mixed solution

  (3B) A step of centrifuging the first liquid mixture to obtain a second light liquid and a second heavy liquid

  (4B) A step of centrifuging the second heavy liquid to obtain a third light liquid and a third heavy liquid.

  (5B) A step of centrifuging the third light liquid to obtain a fourth light liquid and a fourth heavy liquid.

  (6B) Centrifugal treatment of the fourth light liquid to obtain a fifth light liquid and a fifth heavy liquid

  In addition, it is preferable that the manufacturing method of the fresh cream of a 2nd form further includes the process of the following (7B).

  (7B) The second light liquid, the fifth heavy liquid, the fresh cream, the skim milk, and the raw milk are mixed with two or more kinds including at least one of the fifth light liquid and the fifth heavy liquid. Step of obtaining a mixed solution

  Hereinafter, in the method for manufacturing a fresh cream according to the embodiment of the present invention, when the average fat globule diameter of the fresh cream is adjusted to be large, each set value when the average fat globule diameter is adjusted to be small will be described in detail.

  (1) In the method for producing fresh cream according to the embodiment of the present invention, when the average fat globule diameter of the fresh cream is largely adjusted

  It is preferable to set the centrifugal acceleration (centrifugal force) at the time of the first centrifugation process to a value within the range of 1300G to 2500G, more preferably to a value within the range of 1400G to 2200G, more preferably 1500G to 2000G. It is more preferable to set the numerical value within the following range, and it is particularly preferable to set the numerical value within the range of 1600G to 1800G. In such a case, the centrifugal acceleration during the second centrifugation process is preferably set to a value in the range of 350G to 750G, more preferably set to a value in the range of 400G to 700G. It is more preferable to set the numerical value within the range of 650 G or less and particularly preferable to set the numerical value within the range of 500 G or more and 600 G or less. In such a case, it is preferable to set the centrifugal acceleration during the third centrifugation process to a value within the range of 500G to 900G, preferably to a value within the range of 550G to 850G, 600G or more. It is more preferable to set a numerical value within a range of 800 G or less, and it is even more preferable to set a numerical value within a range of 650 G or more and 750 G or less.

  When the input speed of the first raw milk (raw milk, milk, special milk, ingredient-adjusted milk, processed milk, etc.) is set to 5.3 L / min, the discharge speed of light liquid (mainly containing milk fat) is 0 It is preferably set to a numerical value within a range of 1 L / min to 1 L / min, more preferably set to a numerical value within a range of 0.2 L / min to 0.8 L / min. It is more preferable to set the numerical value within a range of 3 L / min to 0.7 L / min, and particularly preferable to set the numerical value within a range of 0.4 L / min to 0.6 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the raw material milk for the first time is preferably in the range of 2% to 20%, more preferably in the range of 4% to 16%. % Is more preferably in the range of 14% to 14%, particularly preferably in the range of 8% to 12%.

  By carrying out the first centrifugation process under the above-mentioned conditions, the raw milk can be separated into a light liquid (a liquid mainly containing milk fat) and a heavy liquid (a liquid mainly containing skim milk). In this case, the light liquid preferably contains a milk fat content in the range of 40 wt% or more and 50 wt% or less, and a milk fat content in the range of 42 wt% or more and 48 wt% or less. More preferably, it contains more than 43% by weight and less than 47% by weight of milk fat, and more preferably more than 44% by weight and less than 46% by weight of milk fat. It is particularly preferable.

  In the manufacturing method of the fresh cream which concerns on embodiment of this invention, skim milk can be added to the light liquid obtained by the first centrifugation process, and the milk fat content and non-fat milk solid content can be adjusted. The milk fat content of this mixed solution is preferably adjusted in the range of 11 wt% to 25 wt%, more preferably adjusted in the range of 12 wt% to 20 wt%, more preferably 13 wt%. It is more preferable to adjust within the range of not less than 18% and not more than 18% by weight, and it is particularly preferable to adjust within the range of not less than 14% by weight and not more than 16% by weight. Moreover, it is preferable that the non-fat milk solid content of this liquid mixture is adjusted in the range of 6.7 weight% or more and 7.9 weight% or less, and the range of 7.1 weight% or more and 7.8 weight% or less is preferable. More preferably, it is adjusted within the range of 7.3 wt% to 7.7 wt%, and more preferably within the range of 7.4 wt% to 7.6 wt%. It is particularly preferred that it be adjusted.

  Raw milk to be subjected to the second centrifugation (milk fat content is preferably in the range of 11 wt% to 25 wt%, more preferably in the range of 12 wt% to 20 wt% Preferably, it is within the range of 13% by weight or more and 18% by weight or less, and particularly preferably within the range of 14% by weight or more and 16% by weight or less. The discharge rate of the light liquid is preferably in the range of 1.0 L / min to 2.0 L / min, more preferably in the range of 1.1 L / min to 1.8 L / min. Preferably, it is in the range of 1.2 L / min to 1.6 L / min, more preferably in the range of 1.3 L / min to 1.5 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the second raw material milk is preferably in the range of 20% to 40%, more preferably in the range of 22% to 36%, More preferably, it is in the range of 24% or more and 32% or less, and particularly preferably in the range of 26% or more and 30% or less.

  By carrying out the second centrifugation under the above-mentioned conditions, the raw milk used for the second centrifugation is converted into a light liquid (mainly containing milk fat) and a heavy liquid (mainly skim milk). A liquid containing In this case, the light liquid preferably contains a milk fat content in the range of 34% by weight or more and 45% by weight or less, and the milk fat content in the range of 35% by weight or more and 42% by weight or less. More preferably, a milk fat content in the range of 36% to 40% by weight is further included, and a milk fat content in the range of 37% to 39% by weight is included. It is particularly preferable.

  Raw material milk to be subjected to the third centrifugation (milk fat content is preferably in the range of 34 wt% to 45 wt%, more preferably in the range of 35 wt% to 42 wt% Preferably, it is within the range of 36 wt% or more and 40 wt% or less, and particularly preferably within the range of 37 wt% or more and 39 wt% or less.) Is set at 5.3 L / min. The discharge rate of the light liquid is preferably in the range of 3.3 L / min to 4.5 L / min, and more preferably in the range of 3.4 L / min to 4.2 L / min. Preferably, it is in the range of 3.5 L / min to 4.0 L / min, more preferably in the range of 3.6 L / min to 3.8 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the third raw material milk is preferably in the range of 66% to 90%, more preferably in the range of 68% to 84%, More preferably, it is within the range of 70% or more and 80% or less, and particularly preferably within the range of 72% or more and 76% or less.

  By carrying out the third centrifugation under the above-mentioned conditions, the raw milk used for the third centrifugation is converted into a light liquid (mainly containing milk fat) and a heavy liquid (mainly skim milk). A liquid containing At this time, the light liquid preferably contains a milk fat content in the range of 48 wt% or more and 58 wt% or less, and the milk fat content in the range of 50 wt% or more and 56 wt% or less. More preferably, it contains more than 51% by weight and less than 55% by weight milk fat content, more preferably more than 52% by weight and less than 54% by weight milk fat content. It is particularly preferable.

  In the method for producing fresh cream according to the embodiment of the present invention, skim milk can be added to the light liquid obtained by the third centrifugation treatment to adjust the milk fat content and the non-fat milk solid content. . The milk fat content of this mixed solution is preferably adjusted within the range of 40% by weight to 50% by weight, more preferably adjusted within the range of 42% by weight to 48% by weight, more preferably 43% by weight. It is more preferable to adjust within the range of not less than 47% and not more than 47% by weight, and it is particularly preferable to adjust within the range not less than 44% and not more than 46% by weight. Moreover, it is preferable that the non-fat milk solid content of this liquid mixture is adjusted in the range of 4.5 weight% or more and 5.3 weight% or less, and the range of 4.6 weight% or more and 5.2 weight% or less is preferable. It is more preferable that the content be adjusted within the range of 4.7% by weight or more and 5.1% by weight or less, and further preferably within the range of 4.8% by weight or more and 5.0% by weight or less. It is particularly preferred that it be adjusted.

  The average sphere diameter (average fat sphere diameter) of fat globules in the fresh cream obtained by the method for producing fresh cream according to the embodiment of the present invention is particularly limited as long as it is larger than 3 μm which is the average fat sphere diameter of raw milk. However, it is preferably within the range of 3.3 μm to 5 μm, more preferably within the range of 3.5 μm to 4.8 μm, and within the range of 3.6 μm to 4.6 μm. Is more preferably in the range of 3.7 μm or more and 4.4 μm or less, and most preferably in the range of 3.8 μm or more and 4.2 μm or less. The standard deviation of the average fat globule diameter is not particularly limited, but is preferably in the range of 0.02 μm to 0.4 μm, and more preferably in the range of 0.05 μm to 0.37 μm. Preferably, it is in the range of 0.1 μm to 0.35 μm, more preferably in the range of 0.15 μm to 0.32 μm, and in the range of 0.2 μm to 0.3 μm. Most preferably it is.

  As described above, in the method for producing fresh cream according to the embodiment of the present invention, the average fat globule diameter of fresh cream is adjusted to be larger than 3 μm, which is the average fat globule diameter of raw milk, without performing membrane separation treatment. In addition, the standard deviation of the average fat globule diameter can be adjusted to be smaller than that of raw milk. Examples of the apparatus for membrane separation treatment include a microfiltration membrane separator and an ultrafiltration membrane separator.

  (2) In the method for producing fresh cream according to the embodiment of the present invention, when the average fat globule diameter of the fresh cream is adjusted to be small

  It is preferable to set the centrifugal acceleration during the first centrifugation process to a value within the range of 1300G to 2500G, more preferably to a value within the range of 1400G to 2200G, and within the range of 1500G to 2000G. It is more preferable to set to a numerical value of 1600G to 1800G. In such a case, the centrifugal acceleration during the second centrifugation process is preferably set to a value in the range of 350G to 750G, more preferably set to a value in the range of 400G to 700G. It is more preferable to set the numerical value within the range of 650 G or less and particularly preferable to set the numerical value within the range of 500 G or more and 600 G or less. In such a case, it is preferable to set the centrifugal acceleration during the third centrifugation process to a value within the range of 350G to 750G, more preferably within the range of 400G to 700G, more preferably 450G to 650G. It is more preferable to set within the following range, and it is particularly preferable to set within the range of 500G to 600G. Further, in such a case, it is preferable to set the centrifugal acceleration at the time of the fourth centrifugation process to a value within the range of 1300G to 2500G, more preferably to a value within the range of 1400G to 2200G. It is more preferable to set a numerical value within the range of 2000 G or less and particularly preferable to set a numerical value within the range of 1600 G or more and 1800 G or less.

  When the input speed of the first raw milk (raw milk, milk, special milk, ingredient-adjusted milk, processed milk, etc.) is set to 5.3 L / min, the discharge speed of light liquid (mainly containing milk fat) is 0 It is preferably set to a numerical value within a range of 1 L / min to 1 L / min, more preferably set to a numerical value within a range of 0.2 L / min to 0.8 L / min. It is more preferable to set the numerical value within a range of 3 L / min to 0.7 L / min, and particularly preferable to set the numerical value within a range of 0.4 L / min to 0.6 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the raw material milk for the first time is preferably in the range of 2% to 20%, more preferably in the range of 4% to 16%. % Is more preferably in the range of 14% to 14%, particularly preferably in the range of 8% to 12%.

  By carrying out the first centrifugation process under the above-mentioned conditions, the raw milk can be separated into a light liquid (a liquid mainly containing milk fat) and a heavy liquid (a liquid mainly containing skim milk). In this case, the light liquid preferably contains a milk fat content in the range of 40 wt% or more and 50 wt% or less, and a milk fat content in the range of 42 wt% or more and 48 wt% or less. More preferably, it contains more than 43% by weight and less than 47% by weight of milk fat, and more preferably more than 44% by weight and less than 46% by weight of milk fat. It is particularly preferable.

  In the manufacturing method of the fresh cream which concerns on embodiment of this invention, skim milk can be added to the light liquid obtained by the first centrifugation process, and the milk fat content and non-fat milk solid content can be adjusted. The milk fat content of this mixed solution is preferably adjusted in the range of 11 wt% to 25 wt%, more preferably adjusted in the range of 12 wt% to 20 wt%, more preferably 13 wt%. It is more preferable to adjust within the range of not less than 18% and not more than 18% by weight, and it is particularly preferable to adjust within the range of not less than 14% by weight and not more than 16% by weight. Moreover, it is preferable that the non-fat milk solid content of this liquid mixture is adjusted in the range of 6.7 weight% or more and 7.9 weight% or less, and the range of 7.1 weight% or more and 7.8 weight% or less is preferable. More preferably, it is adjusted within the range of 7.3 wt% to 7.7 wt%, and more preferably within the range of 7.4 wt% to 7.6 wt%. It is particularly preferred that it be adjusted.

  Raw milk to be subjected to the second centrifugation (milk fat content is preferably in the range of 11 wt% to 25 wt%, more preferably in the range of 12 wt% to 20 wt% Preferably, it is within the range of 13% by weight or more and 18% by weight or less, and particularly preferably within the range of 14% by weight or more and 16% by weight or less. The discharge rate of the light liquid is preferably in the range of 1.0 L / min to 2.0 L / min, more preferably in the range of 1.1 L / min to 1.8 L / min. Preferably, it is in the range of 1.2 L / min to 1.6 L / min, more preferably in the range of 1.3 L / min to 1.5 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the second raw material milk is preferably in the range of 20% to 40%, more preferably in the range of 22% to 36%, More preferably, it is in the range of 24% or more and 32% or less, and particularly preferably in the range of 26% or more and 30% or less.

  By carrying out the second centrifugation under the above-mentioned conditions, the raw milk used for the second centrifugation is converted into a light liquid (mainly containing milk fat) and a heavy liquid (mainly skim milk). A liquid containing In this case, the light liquid preferably contains a milk fat content in the range of 34% by weight or more and 45% by weight or less, and the milk fat content in the range of 35% by weight or more and 42% by weight or less. More preferably, a milk fat content in the range of 36% to 40% by weight is further included, and a milk fat content in the range of 37% to 39% by weight is included. It is particularly preferable. The heavy liquid preferably contains a milk fat content in the range of 3% by weight to 11% by weight, and preferably contains a milk fat content in the range of 4% by weight to 10% by weight. It is more preferable that milk fat content in the range of 5% by weight or more and 9% by weight or less is more preferable, and milk fat content in the range of 6% by weight or more and 8% by weight or less is particularly preferable. preferable.

  Raw milk to be subjected to the third centrifugation (milk fat content is preferably in the range of 3 wt% to 11 wt%, more preferably in the range of 4 wt% to 10 wt% The feed rate is more preferably in the range of 5% by weight or more and 9% by weight or less, and particularly preferably in the range of 6% by weight or more and 8% by weight or less. The discharge rate of the light liquid is preferably in the range of 1.9 L / min to 2.7 L / min, more preferably in the range of 2.0 L / min to 2.6 L / min, More preferably, it is in the range of 2.1 L / min to 2.5 L / min, and particularly preferably in the range of 2.2 L / min to 2.4 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the third raw material milk is preferably in the range of 38% to 54%, more preferably in the range of 40% to 52%, More preferably, it is in the range of 42% or more and 50% or less, and particularly preferably in the range of 44% or more and 48% or less.

  By carrying out the third centrifugation under the above-mentioned conditions, the raw milk used for the third centrifugation is converted into a light liquid (mainly containing milk fat) and a heavy liquid (mainly skim milk). A liquid containing In this case, the light liquid preferably contains a milk fat content in the range of 8 wt% to 16 wt%, and the milk fat content in the range of 9 wt% to 15 wt% is preferable. More preferably, it contains more than 10% by weight and less than 14% by weight of milk fat, and more preferably more than 11% by weight and less than 13% by weight of milk fat. It is particularly preferable.

  Raw milk used for the fourth centrifugation treatment (milk fat content is preferably in the range of 8% by weight to 16% by weight, more preferably in the range of 9% by weight to 15% by weight Preferably 10 to 14% by weight, more preferably 11 to 13% by weight, and a charging speed of 5.3 L / min is set. The discharge rate of the light liquid is preferably in the range of 0.8 L / min to 1.6 L / min, and more preferably in the range of 0.9 L / min to 1.5 L / min. Preferably, it is in a range of 1.0 L / min to 1.4 L / min, more preferably in a range of 1.1 L / min to 1.3 L / min. That is, the ratio of the discharge speed of the light liquid to the input speed of the fourth raw material milk is preferably in the range of 16% to 32%, more preferably in the range of 18% to 30%, More preferably, it is within the range of 20% or more and 28% or less, and particularly preferably within the range of 22% or more and 26% or less.

  By carrying out the fourth centrifugation under the above-mentioned conditions, the raw milk used for the fourth centrifugation is converted into a light liquid (mainly containing milk fat) and a heavy liquid (mainly skim milk). A liquid containing At this time, the light liquid preferably contains a milk fat content in the range of 42 wt% or more and 50 wt% or less, and the milk fat content in the range of 43 wt% or more and 49 wt% or less. More preferably, it contains more than 44% by weight and less than 48% by weight of milk fat. More preferably, it contains more than 45% by weight and less than 47% by weight of milk fat. It is particularly preferable.

  In the manufacturing method of the fresh cream which concerns on embodiment of this invention, skim milk can be added to the light liquid obtained by the 4th centrifugation process, and the milk fat content and non-fat milk solid content can be adjusted. . The milk fat content of the mixed solution is preferably adjusted within a range of 35 wt% or more and 47 wt% or less, more preferably adjusted within a range of 35 wt% or more and 45 wt% or less, and 36 wt%. It is more preferable to adjust within the range of not less than 40% by weight and not more than 40% by weight, and it is particularly preferable to adjust within the range not less than 37% by weight and not more than 39% by weight. Moreover, it is preferable that the non-fat milk solid content of this liquid mixture is adjusted in the range of 4.7 weight% or more and 6.0 weight% or less, and the range of 5.0 weight% or more and 5.7 weight% or less It is more preferable that the content be adjusted to within the range of 5.2% by weight to 5.6% by weight, even more preferably within the range of 5.3% by weight to 5.5% by weight. It is particularly preferred that it be adjusted.

  The average sphere diameter (average fat sphere diameter) of fat globules in the fresh cream obtained by the method for producing fresh cream according to the embodiment of the present invention is particularly limited as long as it is smaller than 3 μm which is the average fat sphere diameter of raw milk. However, it is preferably in the range of 2 μm to 2.8 μm, more preferably in the range of 2.1 μm to 2.8 μm, and in the range of 2.2 μm to 2.8 μm. Is more preferably in the range of 2.3 μm or more and 2.7 μm or less, and most preferably in the range of 2.4 μm or more and 2.7 μm or less. The standard deviation of the average fat globule diameter is not particularly limited, but is preferably in the range of 0.02 μm to 0.3 μm, and more preferably in the range of 0.04 μm to 0.25 μm. Preferably, it is in the range of 0.06 μm or more and 0.2 μm or less, more preferably in the range of 0.08 μm or more and 0.18 μm or less, and in the range of 0.1 μm or more and 0.16 μm or less. Most preferably it is.

  As described above, in the method for producing fresh cream according to the embodiment of the present invention, the average fat globule diameter of fresh cream is adjusted to be smaller than 3 μm, which is the average fat globule diameter of raw milk, without homogenization. In addition, the standard deviation of the average fat globule diameter can be adjusted to be smaller than that of raw milk. Examples of the homogenizing apparatus include a homogenizer and a homomixer.

  In addition, in the manufacturing method of the fresh cream according to the embodiment of the present invention, even when the average fat globule diameter of the fresh cream is adjusted to be small or large, before or after the centrifugation treatment, A step of sterilizing the raw milk and the intermediate product may be included. Here, as a method of sterilizing raw milk or an intermediate product, a conventional sterilization method such as a heat sterilization method can be applied. Specific examples of the heat sterilization method include a low temperature holding sterilization method (LTLT), a high temperature short time sterilization method (HTST method), and an ultra high temperature sterilization method (UHT method). In the low temperature holding sterilization method (LTLT), it is preferable to sterilize by heating at a temperature in the range of 60 ° C. to 65 ° C. for a time in the range of 30 minutes to 40 minutes, and the high temperature short time sterilization method (HTST). Method) at a temperature in the range of 70 ° C. to 90 ° C. for a time in the range of 10 seconds to 30 seconds, or in a range of 100 ° C. to 110 ° C. in the range of 5 seconds to 10 seconds. In the ultra high temperature sterilization method (UHT method), heat sterilization may be performed at a temperature in the range of 120 ° C. to 145 ° C. for a time in the range of 1 second to 5 seconds. preferable. In addition, when raw material milk and an intermediate product are sterilized in this way, raw material milk and an intermediate product are cooled immediately after that. In addition, the cooling temperature in that case is a temperature of 10 degrees C or less, for example.

  The fresh cream obtained by the method for producing a fresh cream according to the embodiment of the present invention can be used for various fat foods and fat-containing foods. The fat and oil foods are specifically fat spreads, kneaded fats and oils for confectionery and bread making, and the fat and oil containing foods are specifically compound cream, custard cream, pudding and the like.

  The average fat globule diameter of the fresh cream according to the embodiment of the present invention can be measured using a laser diffraction particle size distribution meter (for example, SALD-2000, Shimadzu Corporation). In such a case, the average fat sphere diameter is determined as a measured value of 50% particle diameter. The measured value of the 50% particle diameter is based on the laser diffraction / scattering method, and the particle diameter corresponding to 50% of the total integrated value in the particle size distribution of the dispersoid of fresh cream, that is, the number of particles from a small particle diameter. Is the diameter of the particle that has reached 50% of the total number of particles. And when the average fat globule diameter is measured using a method other than the method using the laser diffraction particle size distribution meter, the difference from the measured value of the average fat globule diameter measured using the laser diffraction particle size distribution meter is adjusted. Thus, the range (upper limit value, lower limit value, etc.) of the average fat globule diameter according to the present invention can be set.

  Hereinafter, although an example is given and explained about the present invention, the present invention is not limited by this.

Example 1
1. Production of fresh cream having a large average fat globule diameter According to the following procedure, a fresh cream having a mean fat globule diameter larger than that of a normal fresh cream was produced.

(1)
First, Eleklem F-3 manufactured by Westphalia Separator Co., Ltd. was used as a centrifuge, and while separating raw milk at a flow rate (processing speed) of 5.3 L / min into the centrifuge, separation temperature: 50 ° C., centrifugal acceleration The raw milk was centrifuged under the conditions of 1700 G (7000 rpm), flow rate for separating light liquid: 0.5 L / min. As a result, fresh cream (light liquid) and skim milk (heavy liquid) having a milk fat percentage of 45% by weight were obtained.

(2)
Next, the fresh cream (light liquid) obtained previously and skim milk (heavy liquid) were mixed to prepare a milk raw material liquid (1A) having a milk fat percentage of 15% by weight.

(3)
Next, the milk raw material liquid (1A) was subjected to centrifugal separation under conditions of separation temperature: 30 ° C., centrifugal acceleration: 550 G (4000 rpm), flow rate for separating light liquid: 1.4 L / min, and 38% by weight of milk A milk raw material liquid (2A light) (light liquid) having a fat percentage was obtained.

(4)
Subsequently, the milk raw material liquid (2A light) was subjected to centrifugal separation under the conditions of separation temperature: 40 ° C., centrifugal acceleration: 700 G (5000 rpm), flow rate for separating light liquid: 3.7 L / min, and 53 wt%. The milk raw material liquid (3A light) (light liquid) which has the milk fat ratio of this was obtained.

(5)
And the milk raw material liquid (3A light) and skim milk were mixed, and the fresh cream which has a milk fat rate of 45 weight% was prepared. Finally, the fresh cream was heat sterilized under the conditions of a heating temperature of 120 ° C. and a heating time of 15 seconds, and then cooled (5 ° C.) without homogenization. As a result, a fresh cream having a milk fat content of 45% by weight and a non-fat milk solid content of 4.9% by weight was obtained.

2. Measurement of average fat globule diameter of fresh cream When the average fat globule diameter of the above-mentioned fresh cream was measured using a laser diffraction particle size distribution analyzer (SALD-2000 manufactured by Shimadzu Corporation), the average fat globule diameter was 4.0 μm ( Standard deviation: 0.28 μm).

(Example 2)
1. Production of fresh cream having a small average fat globule diameter According to the following procedure, a fresh cream having a mean fat globule diameter smaller than that of a normal fresh cream was produced.

(1)
First, Eleklem F-3 manufactured by Westphalia Separator Co., Ltd. was used as a centrifuge, and while separating raw milk at a flow rate (processing speed) of 5.3 L / min into the centrifuge, separation temperature: 50 ° C., centrifugal acceleration The raw milk was centrifuged under the conditions of 1700 G (7000 rpm), flow rate for separating light liquid: 0.5 L / min. As a result, fresh cream (light liquid) and skim milk (heavy liquid) having a milk fat percentage of 45% by weight were obtained.

(2)
Next, the fresh cream (light liquid) obtained previously and skim milk (heavy liquid) were mixed to prepare a milk raw material liquid (1B) having a milk fat percentage of 15% by weight.

(3)
Next, the milk raw material liquid (1B) was centrifuged under conditions of separation temperature: 30 ° C., centrifugal acceleration: 550 G (4000 rpm), flow rate for separating light liquid: 3.9 L / min, and 7% by weight of milk A milk raw material liquid (2B heavy) (heavy liquid) having a fat percentage was obtained.

(4)
Subsequently, the milk raw material liquid (2B heavy) is subjected to centrifugal separation under the conditions of separation temperature: 30 ° C., centrifugal acceleration: 550 G (4000 rpm), flow rate for separating light liquid: 2.3 L / min, and 12% by weight. The milk raw material liquid (3B light) (light liquid) which has the milk fat ratio of was obtained.

(5)
Subsequently, the milk raw material liquid (3B light) is subjected to centrifugal separation under the conditions of separation temperature: 48 ° C., centrifugal acceleration: 1700 G (7000 rpm), and flow rate for separating light liquid: 1.2 L / min. A milk raw material liquid (4B light) (light liquid) having a milk fat percentage of% was obtained.

(6)
And the milk raw material liquid (4B light) and skim milk were mixed, and the fresh cream which has a milk fat rate of 38 weight% was prepared. Finally, the fresh cream was heat sterilized under the conditions of a heating temperature of 120 ° C. and a heating time of 15 seconds, and then cooled (5 ° C.) without homogenization. As a result, a fresh cream having a milk fat content of 38% by weight and a non-fat milk solid content of 5.4% by weight was obtained.

2. Measurement of average fat globule diameter of fresh cream When the average fat globule diameter of the above-mentioned fresh cream was measured using a laser diffraction particle size distribution analyzer (SALD-2000 manufactured by Shimadzu Corporation), the average fat globule diameter was 2.7 μm ( Standard deviation: 0.14 μm).

(Comparative Example 1)
1. Production of a normal fresh cream A normal fresh cream was produced according to the following procedure.

(1)
First, Eleklem F-3 manufactured by Westphalia Separator Co., Ltd. was used as a centrifuge, and while separating raw milk at a flow rate (processing speed) of 5.3 L / min into the centrifuge, separation temperature: 50 ° C., centrifugal acceleration The raw milk was centrifuged under the conditions of 1700 G (7000 rpm), flow rate for separating light liquid: 0.5 L / min. As a result, fresh cream (light liquid) and skim milk (heavy liquid) having a milk fat percentage of 45% by weight were obtained.

(2)
And fresh cream (light liquid) was heat-sterilized on the conditions of heating temperature: 120 degreeC and heating time: 15 second, Then, it cooled (5 degreeC), without homogenizing. As a result, a fresh cream having a milk fat content of 45% by weight and a non-fat milk solid content of 4.9% by weight was obtained.

2. Measurement of average fat globule diameter of fresh cream When the average fat globule diameter of the above-mentioned fresh cream was measured using a laser diffraction particle size distribution analyzer (SALD-2000 manufactured by Shimadzu Corporation), the average fat globule diameter was 3.1 μm ( Standard deviation: 0.18 μm).

(Comparative Example 2)
1. Production of a normal fresh cream A normal fresh cream was produced according to the following procedure.

(1)
First, Eleklem F-3 manufactured by Westphalia Separator Co., Ltd. was used as a centrifuge, and while separating raw milk at a flow rate (processing speed) of 5.3 L / min into the centrifuge, separation temperature: 50 ° C., centrifugal acceleration The raw milk was centrifuged under the conditions of 1700 G (7000 rpm), flow rate for separating light liquid: 0.5 L / min. As a result, fresh cream (light liquid) and skim milk (heavy liquid) having a milk fat percentage of 45% by weight were obtained.

(2)
And fresh cream (light liquid) and skim milk (heavy liquid) were mixed and the fresh cream which has a milk fat rate of 38 weight% was prepared. Finally, the fresh cream was heat sterilized under the conditions of a heating temperature of 120 ° C. and a heating time of 15 seconds, and then cooled (5 ° C.) without homogenization. As a result, a fresh cream having a milk fat content of 38% by weight and a non-fat milk solid content of 5.4% by weight was obtained.

2. Measurement of average fat globule diameter of fresh cream When the average fat globule diameter of the above-mentioned fresh cream was measured using a laser diffraction particle size distribution analyzer (SALD-2000 manufactured by Shimadzu Corporation), the average fat globule diameter was 3.1 μm ( Standard deviation: 0.18 μm).

(Test Example 1)
A table comparing physical properties of “fresh cream manufactured in Example 1 (hereinafter referred to as“ invention product A ”)” and “fresh cream manufactured in Comparative Example 1 (hereinafter referred to as“ control product A ”)” It was shown in 1.

  The emulsification stability value is the control product when the invention product A (100 g) and the control product A (100 g) are put in a beaker (200 mL) and shaken at a rate of 120 times / minute at room temperature (25 ° C.). This is a numerical value obtained by relatively calculating the time required for Invention A to solidify, where A is the time required for solidification to be 100.

  The whipping time is the time required to reach an optimum whipping state when fresh cream having 7% by weight of sugar is whipped with a home-use mixer.

  The overrun is an increase rate (a rate of increase) of the fresh cream volume, and is calculated by the following equation.

([Weight of constant volume cream]-[weight of constant volume cream after foaming])
÷ [Weight of a certain volume of cream after foaming] x 100 [%]

  The return value is a numerical value obtained by relatively calculating the penetration after the whipped cream is allowed to stand at 5 ° C. for 24 hours, assuming that the penetration of the whipped cream in a container having a certain size is 100. . The smaller the return value, the more the optimum whip state is maintained and the physical properties are better.

  The shape retention value is the height when the whipped cream immediately after whipping is flower-squeezed into a sealed container as 100, and the whipped cream is allowed to stand at 5 ° C. for 24 hours and at 15 ° C. for 24 hours. It is a numerical value that represents the relative length. The larger the shape retention value, the more optimal the whipping state is maintained and the better the physical properties.

  Inventive product A had an emulsion stability value halved compared to control product A, but it was a numerical value with no problem in the distribution of the product. Inventive product A had a slightly lower overrun than control product A, but it was a numerical value with no problem in use. Inventive product A had comparable whipping time, return value, shape retention value at 5 ° C. and shape retention value at 15 ° C. as compared to control product A, all of which were good numerical values. This phenomenon was considered to be seen because the average fat globule diameter of fresh cream was greatly adjusted.

  The flavors of Invention A and Control A are compared and shown in FIG. In the evaluation of the flavor, sensory tests were carried out by 18 panelists who were sensitive to the flavor of fresh cream, and an evaluation score of 1 to 5 was given. In addition, flavor is calculated | required by averaging this evaluation score by the number of people.

  Inventive product A was significantly higher in milk fat feel and richness (brightness) than control product A. Inventive product A had higher milk flavor strength at the top and higher aftertaste milk flavor strength than control product A. In addition, Invention A had lower egg-like flavor and sulfur odor than Control A. That is, Invention A had a higher overall evaluation and improved flavor compared to Control A. This phenomenon was considered to be seen because the average fat globule diameter of fresh cream was greatly adjusted.

(Test Example 2)
A comparative table of physical properties of “fresh cream manufactured in Example 2 (hereinafter referred to as“ invention product B ”)” and “fresh cream manufactured in Comparative Example 2 (hereinafter referred to as“ control product B ”)” It was shown in 2. The emulsification stability value, whipping time, overrun, return value, and shape retention value of these fresh creams were evaluated and calculated in the same manner as in Test Example 1.

  Inventive product B improved the emulsification stability value by a factor of 1.5 or more and improved overrun compared to control product B. And the return value of Invention Product B was lower than Control Product B. In addition, the whipping time of the invention product B was approximately the same as that of the control product B, and the shape retention value at 5 ° C. and the shape retention value at 15 ° C. were both good values. It was thought that this phenomenon was observed because the average fat globule diameter of fresh cream was adjusted to be small.

  The flavor of Invention product B and Control product B were compared. In the evaluation of flavor, a sensory test was performed in the same manner as in Test Example 1. The flavor of Invention B was similar to the flavor of Control B, but there were a few more specialized panels that felt a refreshing feeling toward Invention B than Control BB.

The method for producing a fresh cream according to the present invention is characterized in that the average fat globule diameter (average value of fat globule diameter) can be adjusted while suppressing or preventing the destruction of the fat globule coat. It is possible to provide a fresh cream with a rich flavor having a degree of emulsification stability not causing a problem and a fresh cream with a refreshing flavor on a commercial scale.

Claims (13)

A method for producing fresh cream, wherein raw milk is centrifuged twice or more. A first centrifugation step of centrifuging the raw milk to obtain a first light liquid and a first heavy liquid;
2. A second centrifugation step of centrifuging either one of the first light liquid and the first heavy liquid to obtain a second light liquid and a second heavy liquid. The manufacturing method of fresh cream of description. A first centrifugation step of centrifuging the raw milk to obtain a first light liquid and a first heavy liquid;
The first light liquid, the first heavy liquid, fresh cream, skim milk, and raw milk are mixed to contain two or more kinds including at least one of the first light liquid and the first heavy liquid. A first mixing step of obtaining a mixed solution of
The manufacturing method of the fresh cream of Claim 1 provided with the 2nd centrifugation process of centrifuging a said 1st liquid mixture and obtaining a 2nd light liquid and a 2nd heavy liquid. The method for producing a fresh cream according to claim 2 or 3, further comprising a third centrifugation step of centrifuging the second light liquid to obtain a third light liquid and a third heavy liquid. The method for producing a fresh cream according to any one of claims 1 to 4, wherein an average spherical diameter of fat globules in the finally obtained fresh cream is in a range of 2 µm or more and 2.8 µm or less. The method for producing a fresh cream according to claim 2 or 3, further comprising a third centrifugal separation step of centrifuging the second heavy liquid to obtain a third light liquid and a third heavy liquid. The method for producing a fresh cream according to claim 1, 2, 3 or 6, wherein the average sphere diameter of fat globules in the finally obtained fresh cream is in the range of 3.3 µm to 5 µm. The method for producing fresh cream according to any one of claims 1 to 7, wherein the raw milk is unsterilized raw milk. The method for producing fresh cream according to any one of claims 1 to 8, wherein membrane separation treatment is not performed. The manufacturing method of the fresh cream in any one of Claim 1 to 9 in which a homogenization process is not performed.   A method of adjusting the average sphere diameter of fat globules in the fresh cream by centrifuging the fresh cream. The method according to claim 11, wherein the centrifugation process is performed a plurality of times. A fresh cream having an average fat globule diameter of 3.3 μm or more and 5 μm or less.