JPWO2018168930A1 - Milk fat cream and method for producing the same - Google Patents
Milk fat cream and method for producing the same Download PDFInfo
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- 235000021243 milk fat Nutrition 0.000 title claims abstract description 195
- 239000006071 cream Substances 0.000 title claims abstract description 177
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 40
- 238000007710 freezing Methods 0.000 claims abstract description 47
- 230000008014 freezing Effects 0.000 claims abstract description 47
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 29
- 238000010257 thawing Methods 0.000 claims abstract description 25
- 239000007787 solid Substances 0.000 claims abstract description 10
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 150000001720 carbohydrates Chemical class 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 102000014171 Milk Proteins Human genes 0.000 claims description 12
- 108010011756 Milk Proteins Proteins 0.000 claims description 12
- 235000021239 milk protein Nutrition 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108010071421 milk fat globule Proteins 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 6
- 239000003925 fat Substances 0.000 description 28
- 235000019197 fats Nutrition 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 24
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000000265 homogenisation Methods 0.000 description 10
- 239000012528 membrane Substances 0.000 description 9
- 230000002776 aggregation Effects 0.000 description 7
- 238000004581 coalescence Methods 0.000 description 7
- 239000003995 emulsifying agent Substances 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 238000004220 aggregation Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000009826 distribution Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 235000020244 animal milk Nutrition 0.000 description 4
- 235000019625 fat content Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 241000283707 Capra Species 0.000 description 3
- 241001494479 Pecora Species 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000283086 Equidae Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 241000283073 Equus caballus Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
原料乳の濃縮処理工程と、乳脂肪クリーム分離工程と、及び冷却工程とを含む凍結乳脂肪クリームの製造方法であって、濃縮処理工程において、原料乳を、原料乳の全固形分を基準として１．４倍〜２倍に濃縮する、凍結乳脂肪クリームの製造方法を提供する。また、さらに、冷却工程が、乳脂肪クリームの中心温度が０から−５℃となるまでの時間が３０分以上１００分間以下となるように冷却する工程である、製造方法を提供する。係る製造方法によれば、副原材料を加えることなく、簡便に、凍結耐性と凍結解凍処理後のホイップ性を兼ね備えた乳脂肪クリームが得られる。Concentration processing step of raw milk, milk fat cream separation step, and a method for producing a frozen milk fat cream including a cooling step, in the concentration processing step, the raw milk, based on the total solid content of the raw milk Provided is a method for producing a frozen milk fat cream which is concentrated 1.4 times to 2 times. Further, the present invention provides a production method, wherein the cooling step is a step of cooling the milk fat cream so that the time required for the central temperature of the milk fat cream to fall from 0 to −5 ° C. is 30 minutes or more and 100 minutes or less. According to such a production method, a milk fat cream having both freezing resistance and whipping properties after freezing and thawing can be easily obtained without adding auxiliary ingredients.
Description
本発明は、凍結乳脂肪クリーム、乳脂肪クリームおよびそれらの製造方法に関する。 The present invention relates to a frozen milk fat cream, a milk fat cream and a method for producing the same.
一般に、クリームと呼ばれるものには、乳から乳脂肪分以外の成分を除去して得られるクリームのほか、乳脂肪と乳化剤や安定剤を含むもの、植物性脂肪と乳化剤や安定剤を含むもの、乳脂肪と植物性脂肪の混合脂肪と乳化剤や安定剤を含むものがある。
日本国の乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令代５２号、以下「乳等省令」という。）では、生乳、牛乳又は特別牛乳から乳脂肪分以外の成分を除去したものが「種類別 クリーム」、その他の乳化剤、安定剤、食品等の副原材料を加えたものが「乳又は乳製品を主要原料とする食品」と定義されている。In general, in what is called cream, in addition to cream obtained by removing components other than milk fat from milk, those containing milk fat and emulsifier and stabilizer, those containing vegetable fat and emulsifier and stabilizer, Some include a mixed fat of milk fat and vegetable fat and an emulsifier or stabilizer.
In Japan's ministerial ordinance on milk and dairy product component standards (Ministry of Health and Welfare Ordinance No. 52 on December 27, 1951, hereinafter referred to as the “Ministry of Milk and Other Ordinances”), raw milk, milk or special milk other than milk fat The product from which the ingredients have been removed is defined as a "cream by type", and the product to which other emulsifiers, stabilizers, and other auxiliary ingredients such as food are added is defined as "a food mainly composed of milk or dairy products".
本発明は、牛、水牛、羊、山羊、馬等の獣乳から乳脂肪分以外の成分を除去して得られるクリーム、から選択される１つ又は複数の混合物を対象とする。以下、本発明ではこれらを「乳脂肪クリーム」と記載する。 The present invention is directed to one or more mixtures selected from creams obtained by removing components other than milk fat from animal milk such as cows, buffaloes, sheep, goats, and horses. Hereinafter, these are described as "milk fat cream" in the present invention.
製菓、製パン、デザートの製造において、乳脂肪クリーム、乳又は乳製品を主要原料と
する食品はいずれも使用されているが、近年は添加物を一切使用しないという点から乳脂肪クリームが好まれる傾向がある。しかし、乳脂肪クリームを新鮮な状態で長期間保存することは困難である。In the manufacture of confectionery, baking, and desserts, milk fat cream, milk, or foods using dairy products as a main ingredient are all used, but in recent years milk fat cream is preferred because no additives are used. Tend. However, it is difficult to store milk fat cream in a fresh state for a long time.
乳脂肪クリームの保存期間を延ばす手段として凍結保存がある。しかし、従来の乳脂肪クリームは凍結処理時に生成する氷結晶により、分散している脂肪球の界面が破壊される、あるいは氷結晶の成長により脂肪球が凍結濃縮されることにより、脂肪球同士の凝集や合一が生じ、これにより解凍の際に、脂肪球径や粘度が大幅に変化し、凍結前と同様の液状状態には戻らず、凍結耐性がなかった。
凍結耐性が付与されていない乳脂肪クリームは、凍結解凍処理後にホイッピングしてもホイップできない、あるいはホイップできたとしても粗悪な組織となる。Cryopreservation is a means of extending the shelf life of milk fat cream. However, in the conventional milk fat cream, the interface between the dispersed fat globules is destroyed by ice crystals generated during the freezing process, or the fat globules are frozen and concentrated by the growth of ice crystals, so that the fat globules between the fat globules are separated. Agglomeration and coalescence occurred, and upon thawing, the fat globule diameter and viscosity changed significantly, did not return to the same liquid state as before freezing, and there was no freezing resistance.
A milk fat cream to which freezing resistance has not been imparted cannot be whipped even after whipping after freeze-thaw treatment, or becomes a poor tissue even if whipped.
これを解決するために、液体窒素を冷媒とした特殊な冷凍機を用い、中心温度が０℃から−５℃までの間を８分間以下で通過し、かつ、−５℃から−２０℃までの間を９分間以下で到達するようにクリームを急速に凍結する方法（特許文献１）、高速高せん断機を用い、クリームに微細気泡を含有させる方法（特許文献２）、乳化剤等を添加した後、回転式乳化機を用いて、クリームを３０〜４５ｍ／ｓ以上の高周速で均質化処理し、さらに乳化物を加圧しスリットを抜ける際のせん断力を利用して油滴を小さくする方法（特許文献３）が開示されている。 To solve this, a special refrigerator using liquid nitrogen as a refrigerant passes through the center temperature between 0 ° C and -5 ° C in 8 minutes or less, and from -5 ° C to -20 ° C. (Patent Document 1), a method of containing fine bubbles in the cream using a high-speed high-shear machine (Patent Document 2), and an emulsifier and the like were added. Then, using a rotary emulsifier, the cream is homogenized at a high peripheral speed of 30 to 45 m / s or more, and further pressurizes the emulsion to reduce oil droplets by utilizing the shearing force when passing through the slit. A method (Patent Document 3) is disclosed.
しかしながら、上述の特許文献１〜３に開示された方法は、作業が頻雑であったり、または副原材料が添加されるものであった。そのため、副原材料を加えることなく、より簡便な凍結方法により凍結耐性とホイップ性を備える乳脂肪クリームの製造方法が求められていた。
本発明は、副原材料を含まず、かつ凍結耐性と凍結解凍処理後のホイップ性を兼ね備えた新規な乳脂肪クリームとその製造方法を提供することを課題とする。However, the methods disclosed in the above-mentioned Patent Documents 1 to 3 involve complicated operations or involve the addition of secondary raw materials. For this reason, there has been a demand for a method for producing a milk fat cream having freezing resistance and whipping properties by a simpler freezing method without adding auxiliary ingredients.
An object of the present invention is to provide a novel milk fat cream which does not contain secondary ingredients and has both freeze resistance and whipping properties after freeze-thaw treatment, and a method for producing the same.
上記課題を解決するため、本発明には以下の構成が含まれる。
＜１＞原料乳の濃縮処理工程と、乳脂肪クリーム分離工程と、及び冷却工程とを含む凍結乳脂肪クリームの製造方法であって、濃縮処理工程において、原料乳を、原料乳の全固形分を基準として１．４倍〜２倍に濃縮する、凍結乳脂肪クリームの製造方法。
＜２＞冷却工程において、乳脂肪クリームを、乳脂肪クリームの中心温度が０から−５℃となるまでの時間が３０分以上１００分間以下となるように冷却する、＜１＞に記載の凍結乳脂肪クリームの製造方法。
＜３＞冷却工程前の乳脂肪クリームの乳脂肪球のメディアン径が３．３μｍ以上である、＜１＞又は＜２＞に記載の凍結乳脂肪クリームの製造方法。
＜４＞冷却工程前の乳脂肪クリームが、乳脂肪クリーム中の水分に対するタンパク質と糖質の合計の比率が０．１１よりも大きい、＜１＞〜＜３＞のいずれか１項に記載の凍結乳脂肪クリームの製造方法。
＜５＞冷却工程前の乳脂肪クリームが、その全重量基準において、３０重量％以上５０重量％以下の乳脂肪と、２．０重量％以上４重量％以下の乳タンパク質と、５．０重量％以上７．５重量％以下の糖質と、を含む、＜１＞〜＜４＞のいずれか１項に記載の凍結乳脂肪クリームの製造方法。
＜６＞乳脂肪クリームの中心温度が０から−５℃となるまでの時間が３０分以上１００分間以下となるように乳脂肪クリームを冷却する工程を含む、凍結乳脂肪クリームの製造方法。
＜７＞乳脂肪クリームが、原料乳の全固形分を基準として１．４倍〜２倍に濃縮された濃縮乳から分離して得られものである、＜６＞に記載された凍結乳脂肪クリームの製造方法。
＜８＞乳脂肪クリームの中心温度が０℃から−５℃となるまでの時間が３０分以上１００分間以下となるように乳脂肪クリームを冷却する工程を含み、乳脂肪クリームが、その全重量基準において、３０重量％以上５０重量％以下の乳脂肪と、２．０重量％以上４重量％以下の乳タンパク質と、５．０重量％以上７．５重量％以下の糖質とを含み、乳脂肪の乳脂肪球のメディアン径が３．３μｍ以上であり、乳脂肪クリーム中の水分に対する乳タンパク質と糖質の合計の比率が０．１１よりも大きい、凍結乳脂肪クリームの製造方法。
＜９＞乳脂肪クリームの中心温度が０℃から−５℃となるまでの時間が３０分以上１００分間以下となるように乳脂肪クリームを冷却する工程を含み、乳脂肪クリームが、その全重量基準において、３０重量％以上５０重量％以下の乳脂肪と、２．０重量％以上４重量％以下の乳タンパク質と、５．０重量％以上７．５重量％以下の糖質とを含み、乳脂肪の乳脂肪球のメディアン径が３．３μｍ以上であり、乳脂肪クリーム中の水分に対する乳タンパク質と糖質の合計の比率が０．１１よりも大きい、凍結乳脂肪クリームの製造方法。
＜１０＞冷却工程において、乳脂肪クリームを−２０℃以下まで冷却する、＜１＞〜＜９＞のいずれか１項に記載の凍結乳脂肪クリームの製造方法。
＜１１＞＜１＞〜＜１０＞のいずれか１項に記載の凍結乳脂肪クリームの製造方法により製造された凍結乳脂肪クリームを解凍する工程を含む、乳脂肪クリームの製造方法。
＜１２＞解凍処理後の乳脂肪クリームの乳脂肪球の９０％体積径が１０μｍ以下である、＜１１＞に記載の凍結乳脂肪クリームの製造方法。
＜１３＞３０重量％以上５０重量％以下の乳脂肪と、２．０重量％以上４重量％以下の乳タンパク質と、５．０重量％以上７．５重量％以下の糖質とを含み、乳脂肪の乳脂肪球の９０％体積径が１０μｍ以下であり、乳脂肪クリーム中の水分に対する乳タンパク質と糖質の合計の比率が０．１１よりも大きく、温度が−２０℃以下である、乳脂肪クリーム。In order to solve the above problems, the present invention includes the following configurations.
<1> A method for producing a frozen milk fat cream comprising a step of concentrating raw milk, a step of separating milk fat cream, and a step of cooling, wherein in the concentrating step, the raw milk is mixed with the total solid content of the raw milk. A method for producing a frozen milk fat cream, which is concentrated 1.4 times to 2 times based on the above.
<2> The freezing according to <1>, wherein, in the cooling step, the milk fat cream is cooled such that the time required for the center temperature of the milk fat cream to reach 0 to -5 ° C is 30 minutes or more and 100 minutes or less. Method for producing milk fat cream.
<3> The method for producing a frozen milk fat cream according to <1> or <2>, wherein the milk fat globule of the milk fat cream before the cooling step has a median diameter of 3.3 μm or more.
<4> The milk fat cream according to any one of <1> to <3>, wherein the milk fat cream before the cooling step has a total ratio of protein and sugar to water in the milk fat cream of more than 0.11. A method for producing a frozen milk fat cream.
<5> The milk fat cream before the cooling step is, based on the total weight thereof, 30% to 50% by weight of milk fat, 2.0% to 4% by weight of milk protein, and 5.0% by weight. % Or more and 7.5% by weight or less of a saccharide, the method for producing a frozen milk fat cream according to any one of <1> to <4>.
<6> A method for producing a frozen milk fat cream, comprising a step of cooling the milk fat cream so that the time until the center temperature of the milk fat cream becomes 0 to −5 ° C. is 30 minutes or more and 100 minutes or less.
<7> The frozen milk fat according to <6>, wherein the milk fat cream is obtained by separating from concentrated milk 1.4 to 2 times concentrated based on the total solid content of the raw milk. The method of producing the cream.
<8> The step of cooling the milk fat cream so that the time required for the center temperature of the milk fat cream to fall from 0 ° C. to −5 ° C. is 30 minutes or more and 100 minutes or less, wherein the milk fat cream has a total weight On a basis, containing 30% to 50% by weight of milk fat, 2.0% to 4% by weight of milk protein, and 5.0% to 7.5% by weight of carbohydrate, A method for producing a frozen milk fat cream, wherein the median diameter of the milk fat globules of the milk fat is not less than 3.3 μm and the total ratio of milk protein and carbohydrate to water in the milk fat cream is larger than 0.11.
<9> a step of cooling the milk fat cream so that the time required for the center temperature of the milk fat cream to fall from 0 ° C. to −5 ° C. is 30 minutes or more and 100 minutes or less; On a basis, containing 30% to 50% by weight of milk fat, 2.0% to 4% by weight of milk protein, and 5.0% to 7.5% by weight of carbohydrate, A method for producing a frozen milk fat cream, wherein the median diameter of the milk fat globules of the milk fat is not less than 3.3 μm and the total ratio of milk protein and carbohydrate to water in the milk fat cream is larger than 0.11.
<10> The method for producing a frozen milk fat cream according to any one of <1> to <9>, wherein the milk fat cream is cooled to −20 ° C. or lower in the cooling step.
<11> A method for producing a milk fat cream, comprising a step of thawing the frozen milk fat cream produced by the method for producing a frozen milk fat cream according to any one of <1> to <10>.
<12> The method for producing a frozen milk fat cream according to <11>, wherein the milk fat globules of the milk fat cream after the thawing treatment have a 90% volume diameter of 10 µm or less.
<13> containing 30% by weight or more and 50% by weight or less of milk fat, 2.0% by weight or more and 4% by weight or less of milk protein, and 5.0% by weight or more and 7.5% by weight or less of saccharide; 90% volume diameter of milk fat globules of milk fat is 10 μm or less, the total ratio of milk protein and carbohydrate to water in the milk fat cream is greater than 0.11, and the temperature is −20 ° C. or less; Milk fat cream.
本発明は、副原材料を含まず、かつ凍結耐性と凍結解凍処理後のホイップ性を兼ね備えた新規な乳脂肪クリームを提供するものである。また、本発明は、上記したような乳脂肪クリームの製造方法として、原料乳の濃縮工程を含む新規な製造方法を提供するものである。 An object of the present invention is to provide a novel milk fat cream which does not contain secondary ingredients and has both freeze resistance and whipping properties after freeze-thaw treatment. The present invention also provides a novel method for producing a milk fat cream as described above, including a step of concentrating raw milk.
本発明の乳脂肪クリームおよびその製造方法について以下に詳細に説明する。
本発明の乳脂肪クリームの原材料について詳細に説明する。
本発明の乳脂肪クリームに用いる原材乳は牛、水牛、羊、山羊、馬等の獣乳であればどのようなものでもよく、これらのうちの１種類あるいは複数の混合物を用いることができる。
上記した乳から常法により分離した脂肪分が３０重量％以上５０重量％以下の乳脂肪クリームを原料として用いる。原料とする乳脂肪クリームは異なる獣乳のクリーム、異なる脂肪分の乳脂肪クリームから選択される複数を混合して用いてもよい。
なお、上述の通り「乳脂肪クリーム」とは、牛、水牛、羊、山羊、馬等の獣乳から乳脂肪分以外の成分を除去して得られるクリーム、から選択される１つ又は複数の混合物をいう。また乳脂肪クリームの乳脂肪球のメディアン径は、レーザー回折式粒度分布測定装置（例えば、Ｍｉｃｒｏｔｒａｃ ＭＴ３０００、日機装製）を用いて測定した際の、体積基準での積分分布曲線の５０％に相当する。The milk fat cream of the present invention and the method for producing the same are described in detail below.
The raw material of the milk fat cream of the present invention will be described in detail.
Raw milk used for the milk fat cream of the present invention may be any animal milk such as cow, buffalo, sheep, goat, horse, etc., and one or more of these can be used. .
A milk fat cream having a fat content of 30% by weight or more and 50% by weight or less separated from the milk by a conventional method is used as a raw material. The milk fat cream as a raw material may be a mixture of a plurality of creams of different animal milks and milk fat creams of different fats.
As described above, the “milk fat cream” is one or a plurality of creams selected from animal milk such as cows, buffaloes, sheep, goats, and horses obtained by removing components other than milk fat. Refers to a mixture. The median diameter of the milk fat globules of the milk fat cream corresponds to 50% of the volume-based integral distribution curve when measured using a laser diffraction type particle size distribution analyzer (for example, Microtrac MT3000, manufactured by Nikkiso Co., Ltd.). .
本発明の乳脂肪クリームの脂肪分は上記したように３０重量％以上５０重量％以下が好ましく、３５重量％以上５０重量％以下がさらに好ましい。脂肪分は、乳脂肪クリームの分離工程での調整、あるいは異なる脂肪分の乳脂肪クリームや生乳を混合することで調整すればよい。 As described above, the fat content of the milk fat cream of the present invention is preferably from 30% by weight to 50% by weight, and more preferably from 35% by weight to 50% by weight. The fat content may be adjusted in the step of separating milk fat cream, or by mixing milk fat cream or raw milk with different fat contents.
本発明の乳脂肪クリームのタンパク質は２．０重量％以上４重量％以下が好ましく、２．４重量％以上４重量％以下がさらに好ましい。タンパク質量の調整は、原料乳の膜処理工程で調整すればよい。 The protein of the milk fat cream of the present invention is preferably 2.0% by weight or more and 4% by weight or less, more preferably 2.4% by weight or more and 4% by weight or less. The amount of protein may be adjusted in the film processing step of the raw milk.
本発明の乳脂肪クリームの糖質は４．５重量％以上７．５重量％以下が好ましく、５．０重量％以上７．５重量％以下がさらに好ましく、５．５重量％以上７．５重量％以下がさらにいっそう好ましい。糖質量の調整は、原料乳の膜処理工程で調整すればよい。 The sugar content of the milk fat cream of the present invention is preferably from 4.5% by weight to 7.5% by weight, more preferably from 5.0% by weight to 7.5% by weight, and more preferably from 5.5% by weight to 7.5% by weight. Even more preferred is less than or equal to weight percent. The sugar mass may be adjusted in the film processing step of raw milk.
本発明の乳脂肪クリームは、凍結時の氷結晶成長を抑制するため、水分に対するタンパク質と糖質の合計の比率を０．１１よりも大きくすることが好ましく、０．１５以上がさらに好ましい。上記したように、水分に対するタンパク質と糖質の合計の比率は、原料乳の膜処理工程で調整すればよい。
また、本発明の乳脂肪クリームの原料には、凍結耐性付与のための乳化剤などの添加剤を含まないことも特徴とする。In the milk fat cream of the present invention, in order to suppress ice crystal growth during freezing, the total ratio of protein and carbohydrate to water is preferably larger than 0.11, more preferably 0.15 or more. As described above, the ratio of the total of protein and saccharide to water may be adjusted in the film treatment step of raw milk.
Further, the raw material of the milk fat cream of the present invention is characterized in that it does not contain additives such as an emulsifier for imparting freeze resistance.
本発明の乳脂肪クリーム及び凍結乳脂肪クリームの製造方法について以下詳細に説明する。
凍結乳脂肪クリームの製造方法は、（イ）原料乳を濃縮して濃縮乳を得る工程と、（ロ）濃縮乳から乳脂肪クリームを分離して乳脂肪クリームを得る工程と、（ハ）乳脂肪クリームを冷却（凍結）して凍結乳脂肪クリームを得る工程と、を有する。なお、（ニ）上記工程により得られた凍結乳脂肪クリームを解凍処理することにより乳脂肪クリームが得られる。各工程毎に詳細に説明する。
（イ）原料乳の濃縮には、逆浸透膜（ＲＯ膜、ＮＦ膜）や限外ろ過膜（ＵＦ膜）の少なくとも一つを選択すればよく、原料乳中の脂質、タンパク質、及び糖質が所定の濃度まで濃縮されればよい。原料乳の濃縮倍率は、原料乳の全固形分を基準として１．４倍〜２倍が好ましく、１．６倍〜２倍がさらに好ましい。膜濃縮工程中の原料乳は１０℃以下に保つことが好ましい。なお、濃縮倍率は以下の式により算出できる。
濃縮倍率＝濃縮後の原料乳の全固形分／濃縮前の原料乳の全固形分The method for producing the milk fat cream and the frozen milk fat cream of the present invention will be described in detail below.
The method for producing a frozen milk fat cream comprises the steps of (a) concentrating raw milk to obtain concentrated milk, (b) separating milk fat cream from concentrated milk to obtain milk fat cream, (c) milk Cooling (frozen) the fat cream to obtain a frozen milk fat cream. (D) The milk fat cream is obtained by thawing the frozen milk fat cream obtained in the above step. Each step will be described in detail.
(A) At least one of a reverse osmosis membrane (RO membrane and NF membrane) and an ultrafiltration membrane (UF membrane) may be selected for the concentration of the raw milk, and the lipid, protein, and saccharide in the raw milk may be selected. May be concentrated to a predetermined concentration. The concentration ratio of the raw milk is preferably 1.4 to 2 times, more preferably 1.6 to 2 times, based on the total solid content of the raw milk. The raw milk during the membrane concentration step is preferably kept at 10 ° C. or lower. The concentration ratio can be calculated by the following equation.
Concentration ratio = total solids of raw milk after concentration / total solids of raw milk before concentration
（ロ）濃縮乳を６０℃程度に加温した後、遠心分離機等を用いて濃縮乳から乳脂肪分以外の成分を除去することにより、乳脂肪クリームを分離することができる。分離された乳脂肪クリームは、乳脂肪球のメディアン径が３．３μｍ以上、好ましくは３．４μｍ以上４μｍ以下、さらに好ましくは３．５μｍ以上４μｍ未満であることが望ましい。
任意の工程として、乳脂肪クリームの乳脂肪球径を調整する工程を設けてもよい。乳脂肪球径を調整する場合、調整の方法はどのようなでもよいが、均質機を用いる方法を例示できる。均質機はホモジナイザー、マイクロフルイダイザー（マイクロフルイダイザーはマイクロフルーイディクス インターナショナル コーポレイションの登録商標）、コロイドミル等の通常の乳脂肪クリームの製造に使用されるものであればどのようなものでも使用することができる。(B) After heating the concentrated milk to about 60 ° C., a milk fat cream can be separated by removing components other than milk fat from the concentrated milk using a centrifuge or the like. It is desirable that the separated milk fat cream has a median diameter of milk fat globules of 3.3 μm or more, preferably 3.4 μm or more and 4 μm or less, and more preferably 3.5 μm or more and less than 4 μm.
As an optional step, a step of adjusting the milk fat globule diameter of the milk fat cream may be provided. When the milk fat globule diameter is adjusted, any adjustment method may be used, but a method using a homogenizer can be exemplified. Use any homogenizer, microfluidizer (microfluidizer is a registered trademark of Microfluidics International Corporation), homogenizer, colloid mill, etc., as long as they are used for the production of ordinary milk fat cream. Can be.
微生物の管理等のために、乳脂肪クリームを常法により加熱殺菌処理することができる。加熱殺菌処理は、乳脂肪クリームを凍結解凍処理する前における均質化処理の前でも後でもよい。また、凍結解凍処理した乳脂肪クリームを加熱殺菌することもできる。 The milk fat cream can be heat-sterilized by a conventional method for controlling microorganisms and the like. The heat sterilization treatment may be performed before or after the homogenization treatment before freeze-thawing the milk fat cream. In addition, the milk fat cream which has been subjected to freeze-thaw treatment can be sterilized by heating.
（ハ）冷却工程は、均質化処理、又は均質化処理と加熱殺菌処理した乳脂肪クリームを凍結処理する工程をいう。凍結処理は、乳脂肪クリームの中心温度が０℃から−５℃となるまでの時間が３０分間以上１００分間以下となるように冷却することにより行うことが好ましい。冷却方法は、この冷却条件が可能なものであればどのような方法でもよいが、空気冷却式の−３０℃冷凍庫内で冷却する方法を例示できる。冷却に供する乳脂肪クリームは５℃程度で２４時間程度保存したものが好ましい。−５℃より低温における冷却条件には特に制限がなく、０℃から−５℃の間と同様の冷却条件とすることもできるし、これよりも緩慢な冷却条件、又は急速な冷却条件の１つ又は複数とすることもできる。本明細書中、凍結保存された状態の乳脂肪クリームを特に凍結乳脂肪クリームということがある。 (C) The cooling step refers to a step of freezing the milk fat cream which has been subjected to the homogenization treatment or the homogenization treatment and the heat sterilization treatment. The freezing treatment is preferably performed by cooling so that the time required for the center temperature of the milk fat cream to fall from 0 ° C. to −5 ° C. is 30 minutes or more and 100 minutes or less. As a cooling method, any method can be used as long as the cooling conditions are possible, but a cooling method in an air-cooled -30 ° C freezer can be exemplified. The milk fat cream to be cooled is preferably stored at about 5 ° C. for about 24 hours. The cooling condition at a temperature lower than -5 ° C is not particularly limited, and may be the same as the cooling condition between 0 ° C and -5 ° C, or may be one of a slower cooling condition or a rapid cooling condition. There may be one or more. In this specification, a milk fat cream in a cryopreserved state may be particularly referred to as a frozen milk fat cream.
（ニ）凍結乳脂肪クリームの解凍条件は、特に制限はないが、凍結解凍処理後の微生物の制御等の点から、５℃雰囲気温度下に静置することにより解凍する方法を例示できる。 (D) The thawing conditions of the frozen milk fat cream are not particularly limited, but a method of thawing by leaving the frozen milk fat cream at 5 ° C. atmosphere temperature can be exemplified in terms of controlling microorganisms after the freeze-thawing treatment.
本発明における凍結耐性とは、凍結解凍処理による乳脂肪クリーム中の脂肪球の凝集および合一が少なく、解凍後に加温した場合においても油分が分離しないことを指す。
また、本発明における凍結解凍後のホイップ性とは、凍結前の乳脂肪クリームと同様に、ホイッピングすることにより、適度な硬さとオーバーランを有し、凝集物がなく、なめらかな組織であることを指す。The freeze resistance in the present invention means that there is little aggregation and coalescence of fat globules in the milk fat cream due to the freeze-thaw treatment, and the oil does not separate even when heated after thawing.
Further, the whipping property after freeze-thawing in the present invention means that, by whipping, like whey cream before freezing, it has a moderate hardness and overrun, has no aggregates, and has a smooth tissue. Point to.
以下、本発明の実施例を詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited thereto.
Ａ．製造方法
１．濃縮処理工程
原料乳（脂肪率４．２％、全固形分１２．８％）を、１０℃に温調しながら逆浸透膜（ＲＯ膜）を用いた膜処理装置により、原料乳の全固形分が１．６倍、あるいは２倍になるように濃縮した。なお、比較例品１は濃縮を行わなかった。A. Manufacturing method 1. Concentration treatment step Raw material milk (fat ratio 4.2%, total solids 12.8%) is heated to 10 ° C while controlling the total solid content of the raw milk by a membrane treatment device using a reverse osmosis membrane (RO membrane). The solution was concentrated to 1.6 times or 2 times. In addition, the comparative example product 1 was not concentrated.
２．クリーム分離工程
膜濃縮乳を６０℃まで加温した後、遠心分離機を用いて脂肪率が、３５重量％、４０重量％、４７重量％のいずれかになるように乳脂肪クリームを分離した。遠心分離により得られた各脂肪率の乳脂肪クリームを、プレート式殺菌機に通液し、１２０℃、２秒の条件で殺菌処理後、約５０℃まで冷却した。2. Cream Separation Step After warming the membrane-concentrated milk to 60 ° C., a milk fat cream was separated using a centrifuge so that the fat percentage was 35% by weight, 40% by weight, or 47% by weight. The milk fat cream of each fat percentage obtained by centrifugation was passed through a plate-type sterilizer, sterilized at 120 ° C. for 2 seconds, and cooled to about 50 ° C.
３．均質化処理工程
殺菌冷却後の乳脂肪クリームを表１、表２に示す条件で均質化処理に供した。均質化処理は均質機に表１、表２に示す加圧条件（０、１、２ＭＰａ）で通液することにより行った（実施例品５、６、比較例品２）。均質化処理後の乳脂肪クリームを１Ｌ容量のパウチに７００ｇ採取した。表１、表２の均質工程条件に「−」と記載されている実施例品１から実施例品４、実施例品７、及び比較例品１、比較例品３は、均質機に通液せずに１Ｌ容量のパウチに７００ｇを採取した。
濃縮及び又は均質化処理後の乳脂肪クリームの成分値（％）を表１、表２に示す。3. Homogenization treatment step The milk fat cream after sterilization and cooling was subjected to a homogenization treatment under the conditions shown in Tables 1 and 2. The homogenization treatment was performed by passing the solution through a homogenizer under the pressurized conditions (0, 1, 2 MPa) shown in Tables 1 and 2 (Example products 5, 6 and Comparative example product 2). 700 g of the milk fat cream after the homogenization treatment was collected in a 1-L pouch. Example products 1 to 4, Example product 7, Comparative example product 1 and Comparative example product 3 in which “-” is described in the homogenous process conditions in Tables 1 and 2 are passed through a homogenizer. Without this, 700 g was collected in a 1 L pouch.
Tables 1 and 2 show the component values (%) of the milk fat cream after the concentration and / or homogenization treatment.
４．凍結処理及び解凍処理
実施例品１から実施例品７と比較例品１から比較例品３は、５℃冷蔵庫で２４時間保存した後、表1、表２に示した条件で凍結解凍処理に供した。
実施例品１から実施例品７と比較例品１から比較例品２の凍結処理は、５℃冷蔵庫で２４時間保存した乳脂肪クリーム５００ｇを５７０ｍｌ容量のステンレス容器に充填した後、ステンレス容器を−３０℃、あるいは−６０に設定した空気冷却式の冷凍庫内に静置し、試料の中心温度が０℃となった時点から−５℃となるのに要する時間が３０分以上１００分以下となる条件で冷却後、さらに−２０℃以下まで冷却することにより行なった。
比較例品３の凍結処理は、冷風がでない機構のフリーザーに静置して緩慢に凍結した（試料の中心温度が０℃となった時点から−５℃となるのに要した時間は、２００分を超えた）。
解凍処理は、−３０℃冷凍庫内に保管した実施例品１から実施例品７と比較例品１から比較例品３を、５℃冷蔵庫に２４時間静置することにより行なった。4. Freezing and thawing treatment Example product 1 to example product 7 and comparative example product 1 to comparative example product 3 were stored in a refrigerator at 5 ° C. for 24 hours, and then subjected to freezing and thawing treatment under the conditions shown in Tables 1 and 2. Provided.
The freezing treatment of Example product 1 to Example product 7 and Comparative example product 1 to Comparative example product 2 was performed by filling 500 g of milk fat cream stored in a refrigerator at 5 ° C. for 24 hours into a stainless steel container having a capacity of 570 ml. Leave the sample in an air-cooled freezer set at -30 ° C or -60, and set the time required for the temperature of the sample to reach -5 ° C from the point when the central temperature of the sample reaches 0 ° C. After cooling under the following conditions, it was further cooled to -20 ° C or lower.
In the freezing treatment of the comparative example product 3, the sample was allowed to stand still in a freezer with no cool air and was slowly frozen (the time required for the sample to become −5 ° C. from the time when the center temperature of the sample became 0 ° C. was 200 hours). Minutes.)
The thawing treatment was carried out by allowing Example product 1 to Example product 7 and Comparative example product 1 to Comparative example product 3 stored in a −30 ° C. freezer to stand in a 5 ° C. refrigerator for 24 hours.
Ｂ．評価方法
実施例品１から実施例品７と比較例品１から比較例品３の乳脂肪クリームを対象に、凍結処理前の脂肪球のメディアン径、凍結解凍処理後の脂肪球の９０％体積径、及び凍結解凍処理前後の粘度を測定した。また、解凍後の乳脂肪クリームを対象に外観評価、加温時のオイルオフ発生、ホイップ性及び風味を評価した。B. Evaluation method For milk fat creams of Example product 1 to Example product 7 and Comparative example product 1 to Comparative example product 3, the median diameter of fat globules before freezing treatment and 90% volume of fat globules after freeze thawing treatment The diameter and the viscosity before and after the freeze-thaw treatment were measured. In addition, the appearance of the milk fat cream after thawing was evaluated, oil-off occurred during heating, whipping property and flavor were evaluated.
（１）乳脂肪球径の測定
乳脂肪クリームの乳脂肪球径の測定は、レーザー回折式粒度分布測定装置（Ｍｉｃｒｏｔｒａｃ ＭＴ３０００、日機装製）を用いた。凍結処理前の脂肪球のメディアン径は、体積基準での積分分布曲線の５０％に相当する粒子径とした。凍結解凍処理後の脂肪球の９０％体積径は、体積基準での積分分布曲線の９０％に相当する粒子径とした。(1) Measurement of milk fat globule diameter The measurement of the milk fat globule diameter of the milk fat cream used a laser diffraction particle size distribution analyzer (Microtrac MT3000, manufactured by Nikkiso Co., Ltd.). The median diameter of the fat globules before the freezing treatment was a particle diameter equivalent to 50% of the volume-based integral distribution curve. The 90% volume diameter of the fat globules after the freeze-thaw treatment was a particle diameter corresponding to 90% of the volume-based integral distribution curve.
（２）粘度測定
乳脂肪クリームの粘度測定は、Ｂ型粘度計（ＴＯＫＩＭＥＣ ＶＩＳＣＯＭＥＴＥＲ、東京計器株式会社製）を用いて、ローターＮｏ．２、ローター回転速度３０ｒｐｍ、測定時間３０秒間、測定時乳脂肪クリーム品温５℃の条件での値を粘度（ｍＰａ・ｓ）とした。(2) Viscosity measurement The viscosity of the milk fat cream was measured using a B-type viscometer (TOKIMEC VISCOMMETER, manufactured by Tokyo Keiki Co., Ltd.) using a rotor No. 2. The value under the conditions of a rotor rotation speed of 30 rpm, a measurement time of 30 seconds, and a milk fat cream temperature of 5 ° C. at the time of measurement was defined as a viscosity (mPa · s).
（３）外観評価
凍結解凍処理後の乳脂肪クリームの外観評価は、官能評価により○、×の２段階で評価した。評価は、凍結解凍処理後の乳脂肪クリームにおける固化、増粘、凝集物発生について以下の基準で評価した。
○：固化および増粘がほとんどなく、凝集物もない
×：固化あるいは増粘があり、凝集物がある(3) Evaluation of Appearance The appearance of the milk fat cream after the freeze-thaw treatment was evaluated by sensory evaluation in two stages of ○ and ×. In the evaluation, the solidification, thickening, and generation of aggregates in the milk fat cream after the freeze-thaw treatment were evaluated according to the following criteria.
：: hardly hardened and thickened, no agglomerates ×: hardened or thickened, with agglomerates
（４）オイルオフの発生有無
凍結解凍処理後の乳脂肪クリームのオイルオフ発生は、凍結解凍処理後の乳脂肪クリームを６０℃で１時間加熱処理した後のオイルオフ（クリームからの油脂の分離・浮上）について以下の基準で目視にて評価した。
○：オイルオフがない
×：オイルオフがある(4) Occurrence of oil-off Oil-off of milk fat cream after freeze-thaw treatment is determined by oil-off after heat-treating milk fat cream after freeze-thaw treatment at 60 ° C. for 1 hour (separation of oil and fat from cream). (Floating) was visually evaluated based on the following criteria.
○: No oil off ×: Oil off
（５）ホイップ性の評価 凍結解凍処理後の乳脂肪クリームをミキサー（ＧＥＮＥＲＡＬＥＬＥＣＴＲＩＣ製）でホイップした際のホイップ後の乳脂肪クリームの硬度を、レオメーター（ＣＲ−２００Ｄ、サン科学製）を用いて、プランジャー直径２０ｍｍ、侵入深度１０ｍｍ、架台スピード６０ｍｍ／ｍｉｎの条件で測定した。硬度２５ｇ以上をホイップ終点とした。 (5) Evaluation of whipping property When the milk fat cream after the freeze-thaw treatment was whipped with a mixer (manufactured by General Electric), the hardness of the milk fat cream after the whipping was measured using a rheometer (CR-200D, manufactured by San Kagaku). , A plunger diameter of 20 mm, a penetration depth of 10 mm, and a gantry speed of 60 mm / min. A hardness of 25 g or more was determined as the end point of the whip.
また、ホイップ終点に到達したホイップ後の乳脂肪クリームのオーバーランを、ホイップ前後で一定容積の乳脂肪クリーム重量を測定し、次式により求めた。
オーバーラン＝（（Ｗ１−Ｗ２）／Ｗ２）×１００（％）
Ｗ１：一定容積のホイップ前の乳脂肪クリーム重量
Ｗ２：一定容積のホイップ後の乳脂肪クリーム重量The overrun of the whipped milk fat cream which reached the end point of the whipping was determined by the following equation by measuring the weight of the milk fat cream of a certain volume before and after the whipping.
Overrun = ((W1−W2) / W2) × 100 (%)
W1: weight of milk fat cream before whipping of fixed volume W2: weight of milk fat cream after whipping of fixed volume
ホイップ性の評価は、オーバーラン、硬度、ホイップ後の組織を総合して○、×の２段階で実施した。具体的には、オーバーランが８０％以上、硬度が２５ｇ以上、ホイップ後の組織中に凝集物がなく、なめらかな組織であるものを○とし、これらの条件のうち、１つでも満たさないものを×とした。 The whipping property was evaluated in two stages of 段 階 and × based on the overrun, hardness, and the structure after whipping. Specifically, those having an overrun of 80% or more, a hardness of 25 g or more, and having no agglomerates in the structure after whipping and having a smooth structure are marked with ○, and those that do not satisfy any of these conditions Is indicated by x.
（６）風味
凍結解凍処理後の乳脂肪クリームの風味評価は、食べた際に乳化破壊による脂質劣化臭がないこと、凝集物によるざらつきのないこと、口溶けが良いことを満たすものを○とし、これらの条件のうち、１つでも満たさないものを×とした。(6) Flavor The flavor of the milk fat cream after the freeze-thaw treatment was evaluated as good if it satisfied that there was no lipid deterioration odor due to emulsification destruction, no roughness due to aggregates, and good melting in the mouth when eaten. Among these conditions, those that did not satisfy at least one were evaluated as x.
Ｃ．評価結果および考察
以上の評価結果をまとめて表１、表２に示す。
表１に示されるように、乳脂肪クリーム中の水分に対するタンパク質と糖質の合計の比率を０．１７以上、凍結処理前の脂肪球のメディアン径を３．５３μｍ以上３．８５μｍ以下とした実施例品１から実施例品７は、０℃から−５℃となるまでの時間が３０分間以上１００分間以下となるように冷却することで、解凍後の９０％体積径が７．８５μｍ以上９．１２μｍ以下となり、脂肪球同士の凝集や合一が少なく、凍結耐性が付与されていた。凍結耐性が付与された実施例品１から実施例品７は、凍結解凍処理後の外観に問題はなく、オイルオフは生じず、ホイップ性を有し、風味も良好であった。
一方、表２に示されるように、乳脂肪クリーム中の水分に対するタンパク質と糖質の合計の比率を０．１１とした比較例品１や均質処理圧を高くし凍結処理前の脂肪球のメディアン径を３．３μｍ未満とした比較例品２、０℃から−５℃となるまでの時間が２００分間以上となるように冷却した比較例品３は、解凍後の９０％体積径が最も小さいもので１８．６５μｍ以上となり脂肪球同士の凝集や合一が認められ、凍結耐性はなかった。凍結耐性がない比較例品１から比較例品３は、凍結解凍処理後の外観が悪く、オイルオフが生じ、ホイップ性はなく、風味も悪かった。
（１）実施例品１から実施例品７と比較例品１との比較により、乳脂肪クリームの脂肪率、凍結前の脂肪球のメデイアン径、凍結処理条件が同じであっても、原料乳の濃縮倍率の調整などによる、乳脂肪クリーム中の成分組成の制御により凍結耐性に優れた乳脂肪クリームを製造できることがわかった。
すなわち、乳脂肪クリーム中の水分に対するタンパク質と糖質の合計の比率を０．１７以上とした実施例品１から実施例品７は、凍結解凍後の９０％体積径が７．８５〜９．１２μｍであり、外観に問題はなく、凍結耐性があり、オイルオフは生じず、ホイップ性を有し、風味も良好であった。
一方、乳脂肪クリーム中の水分に対するタンパク質と糖質の合計の比率を０．１１とした比較例品１は、凍結解凍後の９０％体積径が４４．２５μｍとなり脂肪球同士の凝集や合一が認められ、凍結耐性はなく、オイルオフが生じ、ホイップ性が悪く、風味も良くなかった。
（２）実施例品１から実施例品７と比較例品２との比較により、乳脂肪クリームの成分比、凍結処理条件が同じであっても、凍結処理前の乳脂肪クリームについて、均質化工程の処理圧の調整などにより脂肪球径を制御することにより、凍結耐性に優れた乳脂肪クリームを製造できることがわかった。
すなわち、均質化工程を経ないかあるいは処理圧を２ＭＰａ未満とすることにより凍結前の乳脂肪球のメデイアン径を３．５３μｍ以上３．８５μｍ以下とした実施例品１から実施例品７は、解凍後の９０％体積径が７．８５〜９．１２μｍであり、外観に問題はなく、凍結耐性があり、オイルオフは生じず、ホイップ性を有し、風味も良好であった。
一方、均質化工程の処理圧を２ＭＰａとして、凍結前の乳脂肪球のメデイアン径を３．３μｍ未満とした比較例品２は、解凍後の９０％体積径が６０μｍとなり脂肪球同士の凝集や合一が認められ、固化が見られ、凍結耐性がなく、オイルオフが生じ、ホイップ性が悪く、風味も良くなかった。
（３）実施例品１、実施例品７と比較例品３の比較により、凍結処理前の乳脂肪クリームの組成が同じでメデイアン径がほぼ同じであっても、凍結処理条件の制御により凍結耐性に優れた乳脂肪クリームを製造できることがわかった。
すなわち、乳脂肪クリームの凍結処理が、０℃から−５℃となるまでの時間が３０分間以上１００分間以下となるように冷却した実施例１、７は、解凍後の９０％体積径は８．４６μｍであり、外観に問題はなく、凍結耐性があり、オイルオフは生じず、ホイップ性を有し、風味も良好であった。一方、同時間が２００分以上の比較例品３は、解凍後の９０％体積径が１８．６５μｍとなり脂肪球同士の凝集や合一が認められ、凍結耐性はなく、オイルオフが生じ、ホイップ性が悪く、風味も良くなかった。C. Evaluation Results and Discussion The above evaluation results are summarized in Tables 1 and 2.
As shown in Table 1, the total ratio of protein and sugar to water in the milk fat cream was 0.17 or more, and the median diameter of fat globules before freezing was 3.53 μm or more and 3.85 μm or less. By cooling such that the time from 0 ° C. to −5 ° C. becomes 30 minutes or more and 100 minutes or less, the 90% volume diameter after thawing is 7.85 μm or more. .12 μm or less, less aggregation and coalescence of fat globules, and freezing resistance was imparted. Examples 1 to 7 to which freezing resistance was imparted had no problem in appearance after freeze-thaw treatment, did not cause oil-off, had whipping properties, and had good flavor.
On the other hand, as shown in Table 2, Comparative Example 1 in which the total ratio of protein and carbohydrate to water in the milk fat cream was 0.11, and the median of fat globules before freezing by increasing the homogenizing treatment pressure. Comparative Example Product 2 having a diameter of less than 3.3 μm, and Comparative Example Product 3 cooled so that the time from 0 ° C. to −5 ° C. becomes 200 minutes or more has the smallest 90% volume diameter after thawing. It was 18.65 μm or more, and aggregation and coalescence of fat globules were observed, and there was no freezing resistance. Comparative Example Product 1 to Comparative Example Product 3, which do not have freezing resistance, had poor appearance after freezing and thawing treatment, caused oil-off, had no whipping property, and had a poor flavor.
(1) Comparison between Example Product 1 to Example Product 7 and Comparative Example Product 1 shows that even if the fat percentage of the milk fat cream, the median diameter of the fat globules before freezing, and the freezing conditions are the same, the raw milk It was found that by controlling the composition of the milk fat cream by adjusting the concentration ratio of the milk fat cream, a milk fat cream having excellent freezing resistance can be produced.
That is, Example Product 1 to Example Product 7, in which the ratio of the total of protein and sugar to water in the milk fat cream was 0.17 or more, had a 90% volume diameter after freeze-thaw of 7.85-9. It was 12 µm, had no problem in appearance, had freezing resistance, did not cause oil-off, had whipping properties, and had a good flavor.
On the other hand, in Comparative Example 1 in which the total ratio of protein and carbohydrate to water in the milk fat cream was 0.11, the 90% volume diameter after freeze-thaw was 44.25 μm, and aggregation and coalescence of fat globules were observed. No freezing resistance was observed, oil off occurred, whipping property was poor, and flavor was not good.
(2) Comparison between Example product 1 to Example product 7 and Comparative example product 2 shows that even if the composition ratio of the milk fat cream and the freezing conditions are the same, the milk fat cream before freezing is homogenized. It was found that by controlling the fat globule diameter by adjusting the processing pressure in the process, etc., a milk fat cream having excellent freeze resistance can be produced.
That is, Examples 1 to 7 in which the median diameter of the milk fat globules before freezing was 3.53 μm or more and 3.85 μm or less by not passing through the homogenization step or setting the processing pressure to less than 2 MPa, The 90% volume diameter after thawing was 7.85 to 9.12 μm, there was no problem in appearance, there was freezing resistance, no oil-off occurred, whipping properties, and good flavor.
On the other hand, the comparative example product 2 in which the treatment pressure in the homogenization step was 2 MPa and the median diameter of the milk fat globules before freezing was less than 3.3 μm, the 90% volume diameter after thawing was 60 μm, and the aggregation of the fat globules was reduced. Coalescence was observed, solidification was observed, there was no freezing resistance, oil-off occurred, whipping property was poor, and flavor was not good.
(3) By comparing Example Product 1, Example Product 7 and Comparative Example Product 3, even if the composition of the milk fat cream before freezing treatment is the same and the median diameter is almost the same, freezing is performed by controlling the freezing treatment conditions. It was found that a milk fat cream having excellent resistance could be produced.
That is, in Examples 1 and 7 in which the freezing treatment of the milk fat cream was cooled so that the time from 0 ° C. to −5 ° C. was 30 minutes or more and 100 minutes or less, the 90% volume diameter after thawing was 8%. .46 μm, no problem in appearance, freezing resistance, no oil-off, whipping properties, and good flavor. On the other hand, Comparative Example 3 having the same time of 200 minutes or more had a 90% volume diameter after thawing of 18.65 μm, in which aggregation and coalescence of fat globules were observed, there was no freezing resistance, oil-off occurred, and whipping occurred. The taste was bad and the flavor was not good.
本発明によれば、副原材料を加えることなく、より簡便な凍結方法を用いても、原料乳の濃縮による乳脂肪クリーム中の乳成分制御と脂肪球径、及び凍結条件の制御により凍結耐性に優れた乳脂肪クリームを製造することができた。
According to the present invention, without adding auxiliary ingredients, even using a simpler freezing method, milk component control and fat globule diameter in milk fat cream by concentrating the raw milk, and freezing resistance by controlling the freezing conditions Excellent milk fat cream could be produced.
Claims (12)
前記濃縮処理工程において、前記原料乳を、前記原料乳の全固形分を基準として１．４倍〜２倍に濃縮する、凍結乳脂肪クリームの製造方法。Concentration treatment step of raw milk, milk fat cream separation step, and a method for producing a frozen milk fat cream including a cooling step,
A method for producing a frozen milk fat cream, wherein in the concentration treatment step, the raw milk is concentrated 1.4 to 2 times based on the total solid content of the raw milk.
２．０重量％以上４重量％以下の乳タンパク質と、
５．０重量％以上７．５重量％以下の糖質と、を含む、請求項１〜４のいずれか１項に記載の凍結乳脂肪クリームの製造方法。The milk fat cream before the cooling step, based on the total weight thereof, 30% by weight or more and 50% by weight or less of milk fat,
2.0% by weight or more and 4% by weight or less of milk protein;
The method for producing a frozen milk fat cream according to any one of claims 1 to 4, further comprising 5.0% by weight or more and 7.5% by weight or less of a saccharide.
前記乳脂肪クリームが、その全重量基準において、３０重量％以上５０重量％以下の乳脂肪と、２．０重量％以上４重量％以下の乳タンパク質と、５．０重量％以上７．５重量％以下の糖質とを含み、
前記乳脂肪の乳脂肪球のメディアン径が３．３μｍ以上であり、
乳脂肪クリーム中の水分に対する前記乳タンパク質と前記糖質の合計の比率が０．１１よりも大きい、凍結乳脂肪クリームの製造方法。Including a step of cooling the milk fat cream so that the time from when the center temperature of the milk fat cream becomes 0 ° C. to −5 ° C. becomes 30 minutes or more and 100 minutes or less,
The milk fat cream is, based on the total weight thereof, 30% to 50% by weight of milk fat, 2.0% to 4% by weight of milk protein, and 5.0% to 7.5% by weight. % Or less of carbohydrates,
The median diameter of the milk fat globules of the milk fat is 3.3 μm or more,
A method for producing a frozen milk fat cream, wherein the total ratio of the milk protein and the carbohydrate to the water in the milk fat cream is greater than 0.11.
前記乳脂肪の乳脂肪球の９０％体積径が１０μｍ以下であり、
乳脂肪クリーム中の水分に対する前記乳タンパク質と前記糖質の合計の比率が０．１１よりも大きく、
温度が−２０℃以下である、乳脂肪クリーム。30% by weight or more and 50% by weight or less of milk fat, 2.0% by weight or more and 4% by weight or less of milk protein, and 5.0% by weight or more and 7.5% by weight or less of saccharide,
90% volume diameter of the milk fat globules of the milk fat is 10 μm or less,
The ratio of the total of the milk protein and the carbohydrate to the water in the milk fat cream is greater than 0.11,
A milk fat cream having a temperature of -20C or less.
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| JP2006304782A (en) * | 2005-03-30 | 2006-11-09 | Kaneka Corp | Method for producing oil-in-water emulsifion |
| JP2009118842A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition and method for producing the same |
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| JP2016036273A (en) * | 2014-08-06 | 2016-03-22 | ビタミン乳業株式会社 | Frozen liquid diary product, and method for freezing thereof |
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| JP2006304782A (en) * | 2005-03-30 | 2006-11-09 | Kaneka Corp | Method for producing oil-in-water emulsifion |
| JP2009118842A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition and method for producing the same |
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
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