WO2016002920A1 - Crème et procédé de fabrication associé - Google Patents

Crème et procédé de fabrication associé Download PDF

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Publication number
WO2016002920A1
WO2016002920A1 PCT/JP2015/069229 JP2015069229W WO2016002920A1 WO 2016002920 A1 WO2016002920 A1 WO 2016002920A1 JP 2015069229 W JP2015069229 W JP 2015069229W WO 2016002920 A1 WO2016002920 A1 WO 2016002920A1
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WIPO (PCT)
Prior art keywords
cream
milk
butter
present
buttermilk
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PCT/JP2015/069229
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English (en)
Japanese (ja)
Inventor
斎藤淳平
市村武文
上田孝俊
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株式会社明治
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Priority to JP2016531465A priority Critical patent/JPWO2016002920A1/ja
Publication of WO2016002920A1 publication Critical patent/WO2016002920A1/fr

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    • 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
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • 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
    • A23C17/00—Buttermilk; Buttermilk preparations

Definitions

  • the present invention relates to creams and a method for producing the same.
  • cream is defined as a component obtained by removing components other than milk fat from raw milk, milk or special milk. It is specified that the acidity is 0% or more and the acidity is 0.20% or less.
  • the cream is heat-treated at a high temperature (for example, 130 to 140 ° C. for 2 to 4 seconds) so that it can be stored for a long time.
  • a high temperature for example, 130 to 140 ° C. for 2 to 4 seconds
  • the heat treatment may cause the nutritional components of the cream to be oxidized, denatured, deteriorated, and the flavor may be significantly deteriorated or dissipated.
  • Patent Documents 1 to 3 As a countermeasure against such problems of oxidation, denaturation and degradation of nutrients, flavor deterioration and dissipation, sulfur compounds (dimethyl disulfide) produced by heat treatment after reducing the dissolved oxygen concentration of milk raw materials ) has been proposed (Patent Documents 1 to 3).
  • Patent Document 4 a method of vigorously mixing an inert gas such as nitrogen gas and a raw material has been proposed.
  • an additional gas mixing device for introducing an inert gas is required, and a large amount of foaming is involved when the inert gas is charged. Therefore, an additional defoaming for preventing production defects due to air bubbles is required.
  • Equipment is required. For this reason, the expense accompanying the complexity of the facilities and the use of nitrogen gas occurs, and measures against the rising manufacturing costs are also required.
  • Patent Documents 5 to 13 various techniques have been studied and proposed for the purpose of improving the flavor, physical properties, thermal stability, etc. of the cream.
  • Patent Documents 5 to 13 various techniques have been studied and proposed for the purpose of improving the flavor, physical properties, thermal stability, etc. of the cream.
  • a method that requires heat treatment is employed.
  • JP-A-10-295341 Japanese Patent Laid-Open No. 2004-201601 JP 2008-109940 A JP 2001-78665 A Japanese Unexamined Patent Publication No. 7-79725 JP 2006-204143 A JP 2006-325426 A JP 2007-259830 A JP 2009-142248 A Japanese Patent Laid-Open No. 6-54648 JP-A-8-256683 JP 2000-175621 A JP-A-5-236874
  • the present invention provides a method for producing creams capable of suppressing oxidation, denaturation, degradation, etc. of nutritional components caused by heat treatment, in particular, deterioration and dissipation of flavor, and creams produced by this production method. Is aimed at. It is another object of the present invention to provide butter, buttermilk, etc. produced from creams produced by this production method.
  • the invention described in claim 1 A method for producing creams, comprising the steps of: heat-treating a cream raw material, followed by centrifugation, separating the cream, and subjecting the separated cream to component adjustment treatment It is.
  • the invention according to claim 2 A method for producing a cream, comprising a step of separating the cream by subjecting the cream raw material to a heat treatment followed by a centrifugal separation treatment.
  • the invention described in claim 3 The method for producing a cream according to claim 1 or 2, wherein the heat treatment is a high-temperature treatment at 90 ° C or higher.
  • the invention according to claim 5 A method for producing butter, characterized in that the cream according to claim 4 is subjected to a cherning treatment and separated into butter grains and butter milk, and then the separated butter grains are subjected to a working treatment.
  • the invention described in claim 6 It is a butter manufactured by the manufacturing method of Claim 5.
  • the invention described in claim 7 A method for producing buttermilk, characterized in that the creams according to claim 4 are subjected to a cherning treatment and separated into butter grains and buttermilk.
  • the invention described in claim 8 It is buttermilk manufactured by the manufacturing method of Claim 7.
  • the invention according to claim 9 A method for producing buttermilk powder, wherein the buttermilk according to claim 8 is concentrated and then dried.
  • the invention according to claim 10 is: It is a buttermilk powder manufactured by the manufacturing method of Claim 9.
  • the present invention it is possible to provide a method for producing creams capable of suppressing oxidation, denaturation and degradation of nutrient components caused by heat treatment, and deterioration and dissipation of flavor, and creams produced by this production method. it can. Furthermore, butter, buttermilk and buttermilk powder produced from creams produced by this production method can be provided.
  • the method for producing creams of the present invention includes a step of heat-treating a cream raw material (raw material milk), followed by centrifugation, separating the cream, and subjecting the separated cream to component adjustment treatment. It is what it has. Moreover, after heat-processing with respect to the raw material of cream, the process of carrying out the centrifugation process and isolate
  • the cream raw material is centrifuged to separate the creams and skim milk, and the separated creams and / or skim milks are separated. After the component adjustment treatment, heat treatment (sterilization, sterilization, etc.) was performed.
  • the centrifugal separation treatment is performed to separate the creams and skim milk, and for the separated creams, if necessary, It has been changed to perform component adjustment processing. In addition, you may make it heat-process (sterilization, sterilization, etc.) as needed.
  • the heat treatment is performed, and then the cream raw material after the heat treatment is centrifuged, and then the centrifugal treatment is performed. If necessary, the creams after the process are changed so that the components are adjusted by adding (compounding) skim milk after centrifugal separation. In addition, after this, you may make it heat-process as needed.
  • creams corresponds to a standard defined as “cream” in, for example, a ministerial ordinance such as milk (a ministerial ordinance regarding ingredient standards of milk and dairy products). Specifically, it includes reduced creams, compound creams, synthetic creams, etc., in addition to those produced by removing components other than milk fat from raw milk, milk and the like.
  • milk fat derived from butter oil of the present invention or butter oil obtained from the cream of the present invention is added to skim milk obtained from skim milk obtained from the method of manufacturing the cream of the present invention.
  • Non-fat milk solids such as milk powder, reduced cream produced by adding an emulsifier, water and the like are included.
  • Compound creams include, for example, compound creams produced by adding the non-fat milk solids such as the above skim milk powder, emulsifiers, stabilizers, water, etc. to the above milk fat and vegetable fat. .
  • Synthetic creams include, for example, non-fat milk solids such as the above skim milk, synthetic creams produced by adding proteins other than milk, emulsifiers, stabilizers, water and the like to vegetable fats. .
  • the raw material for creams includes not only raw milk, milk and special milk, but also those exemplified below.
  • Fat milk added with non-fat milk solids such as skim milk powder, emulsifier, water, etc.
  • Reduced cream, milk fat and vegetable fats with non-fat milk solids such as skim milk, emulsifiers Stabilizer, water added, etc.
  • Fat fat added non-fat milk solids such as skim milk, protein other than milk, emulsifier, stabilizer, water, etc.
  • “component” Contains ingredients commonly found in dairy drinks and dairy products, specifically moisture, milk fat, non-fat milk solids (proteins, sugars such as lactose, sodium, potassium, magnesium, calcium, Minerals such as phosphorus, vitamins, etc.).
  • component adjustment treatment refers to managing the composition and quality of final products such as creams, butter and buttermilk within a predetermined range and conditions.
  • the composition and quality of the final product are not limited to operations that adjust the concentration of “components” by a specific mixing process such as mixing (adding or blending) various raw materials, raw materials, and intermediate products with a predetermined composition. Operation that only evaluates (analyzes) and manages them continuously or intermittently (periodically, etc.) is included.
  • component adjustment processing includes, for example, operations exemplified below.
  • non-fat milk solids such as skim milk separated here into the cream obtained by centrifugal separation or membrane separation of raw milk To adjust the milk fat or non-fat milk solid content of the final product or intermediate product to a predetermined concentration.
  • ⁇ To the milk fat content derived from the butter oil of the present invention or the butter oil obtained from the cream of the present invention.
  • Operation for producing reduced cream by adding non-fat milk solids such as skim milk powder obtained from skim milk obtained from the method for producing creams of the present invention, emulsifier, water, etc.
  • Non-fat milk such as the above skim milk added to the vegetable fat Solids, proteins other than milk, emulsifier, stable Add water, etc. to produce a synthetic cream ⁇ Protein milk, etc. is subjected to membrane separation treatment, and the proteins, carbohydrates, minerals, and vitamins separated here are added to the intermediate product, and the final product and Operation to adjust protein, sugar, minerals, and vitamins of intermediate products to a predetermined concentration ⁇ Operation to adjust the moisture of final products and intermediate products to a predetermined concentration by decompression, heating, and freezing Operation of adding other raw materials of ingredients to an intermediate product and adjusting a specific component to a predetermined concentration
  • the operation of “component adjustment treatment” in the present invention is not particularly limited.
  • the cream is separated from skim milk by centrifugation of the cream ingredients (raw milk), and the skim milk is added (blended) to the resulting cream to reduce the milk fat and Operation of adjusting the milk solids to a predetermined concentration is preferred.
  • the component standards milk fat content: 18.0% or more, acidity: 0.20% or less
  • the operation of adjusting the milk fat of the obtained creams to a predetermined concentration is more preferable.
  • centrifugation treatment means, for example, for the purpose of appropriate separation of cream and skim milk, using a density difference between two or more components, and using centrifugal force as a driving force, the two or more components. Is defined as a method of separating and fractionating.
  • centrifugation treatment includes, for example, a desktop centrifuge, a continuous separation plate centrifuge (eg, cream separator, clarifier, etc.), ultracentrifuge, decanter, etc. Is mentioned.
  • a continuous separation plate type centrifuge eg, cream separator, clarifier, etc.
  • a continuous separation plate type centrifuge is used. It is more preferable.
  • a cream separator or a clarifier and particularly preferable to use a cream separator, from the viewpoint that it is easy to efficiently and hygienically separate the heated product and that creams having good flavor and quality can be prepared.
  • cream or skim milk is produced with a continuous separation plate type centrifuge (for example, cream separator, clarifier, etc.), ultracentrifuge, or the like.
  • a continuous separation plate type centrifuge for example, cream separator, clarifier, etc.
  • the normal operating conditions used in the case may be applied.
  • centrifugation treatment in the operation conditions (temperature conditions) of “centrifugation treatment” in the present invention, from the viewpoint of improving the efficiency of the centrifugation treatment, it is not particularly limited as long as it includes a heating treatment of 45 ° C. or higher. -75 ° C is preferred, 50-70 ° C is more preferred, and 55-65 ° C is even more preferred.
  • the viewpoint of preventing the deterioration of the product quality due to heating it is preferably carried out at a low temperature, specifically, 0 to 20 ° C. is preferable, 5 to 15 ° C. is more preferable, and 8 to 10 ° C. is more preferable.
  • heat treatment refers to heating cream raw materials or intermediate products for the purpose of sterilization, sterilization, long-term storage of intermediate products and final products, and the like.
  • the operation condition of “heat treatment” is not particularly limited as long as it corresponds to a high temperature treatment of 90 ° C. or higher, but it is 90 to 99 ° C., 10 to 120 seconds, or 100 to 150 ° C., 1 to 20 seconds. 92-99 ° C., 10-90 seconds, or 110-145 ° C., 1-15 seconds is more preferable, and 94-99 ° C., 10-60 seconds, or 120-140 ° C., 1-10 seconds is more preferable. .
  • the cream raw materials and intermediate products are heat-treated (high-temperature treatment)
  • the cream is separated immediately after that to separate the cream.
  • Component adjustment processing is performed as necessary. Therefore, it is possible to suppress or prevent oxidation, denaturation, deterioration, etc. of the nutritional components that occur with the heat treatment. In particular, flavor deterioration and dissipation can be suppressed or prevented.
  • next process means, for example, that the next process starts to be executed within 30 minutes from the end of the previous process, and preferably the next process is performed within 15 minutes from the end of the previous process. More preferably, the next process is performed within 10 minutes from the end of the previous process.
  • the raw milk before passing through the centrifugal separation process goes through the heat treatment process, and then goes through the centrifugal treatment process and the component adjustment treatment process.
  • odors that impair the original milk flavor and the like of creams that accompany heat treatment heat treatment
  • unique odors derived from milk materials feed odors
  • the present invention when using a milk raw material having a strong unique odor that impairs the flavor of creams, it can be used particularly effectively as a process for reducing the unique odor that impairs the flavor.
  • the butter production method of the present invention is obtained by subjecting a cream raw material (raw milk) to a heat treatment, followed by centrifugation, separating the cream, and subjecting the separated cream to component adjustment treatment.
  • the cream of the present invention is subjected to a cherning treatment and separated into butter grains and butter milk, and then the separated butter grains are subjected to a working treatment.
  • the “charning treatment” is an operation of vigorously stirring the cream obtained by separating from the milk raw material, and destroys the emulsified state of the fat globules of the cream and aggregates the fat. This is a technique for forming butter grains. In other words, the cream is separated into butter granules, which are aggregates of milk fat, and butter milk, which is a liquid component other than that, by the cherning process.
  • the processing apparatus used for the churning process is not particularly limited.
  • churn is used, and there are a batch type processing apparatus and a continuous type processing apparatus.
  • a continuous processing apparatus from the viewpoint of commercial mass production of butter or buttermilk.
  • the operation of “separation of butter grains and butter milk” is not particularly limited, and for example, mesh filter treatment, centrifugation treatment (decanter treatment, etc.), and the like can be used.
  • the butter granules are separated from the butter milk and then washed with water at a temperature lower by about 1 to 2 ° C. than the butter milk.
  • water it is possible to remove excess butter milk remaining in the butter grains, to remove extra flavor components for general butter, and to adjust the hardness of the butter grains.
  • the “working process” is an operation of kneading butter grains, and the working process uniformly disperses the water, salt, and fat crystals of the butter grains, so that the butter structure is smooth and of good quality. It is a technology to adjust. In other words, the excess moisture of the butter grains is discharged by the working process, and the necessary moisture of the butter grains becomes fine water droplets and is uniformly dispersed in the butter.
  • the processing apparatus used for the working process is not particularly limited, but includes a batch type processing apparatus and a continuous type processing apparatus.
  • a continuous processing apparatus from the viewpoint of commercial mass production of butter.
  • the method for producing buttermilk of the present invention is obtained by subjecting a cream raw material (raw milk) to heat treatment, followed by centrifugation, separating the cream, and subjecting the separated cream to component adjustment treatment.
  • the creams of the present invention are subjected to a cherning treatment and separated into butter grains and butter milk.
  • the method for producing the buttermilk powder of the present invention is obtained by subjecting the creams of the present invention to a charring treatment, separating the butter grains and buttermilk, concentrating the buttermilk of the present invention, and then drying. It is something to process.
  • concentration treatment is not particularly limited, and examples thereof include membrane separation treatment, vacuum concentration (vacuum evaporation concentration) treatment, freeze concentration treatment, and the like.
  • the “concentration treatment” is preferably a membrane separation treatment from the viewpoint that the nutrient components are hardly oxidized, denatured or deteriorated, and the composition and concentration of the nutrient components can be appropriately changed.
  • the vacuum concentration (vacuum evaporation concentration) treatment is preferable.
  • freeze concentration treatment is preferable.
  • drying treatment is not particularly limited, and examples thereof include spray drying treatment, reduced pressure drying (vacuum evaporation drying) treatment, freeze drying treatment and the like.
  • the “drying treatment” is preferably a spray drying treatment from the viewpoint of efficient treatment in a predetermined time. From the viewpoint that oxidation, denaturation, deterioration, etc. of nutrient components are unlikely to occur, reduced pressure drying ( It is preferable to use a vacuum evaporation drying process or a freeze drying process.
  • creams, butter, buttermilk and buttermilk powder having good flavor can be obtained.
  • these flavors can be evaluated, for example, by measuring the concentration of the aroma component of the target sample.
  • the fragrance component to be actually measured is not particularly limited as long as it is a fragrance component characteristic of creams, butter, buttermilk and buttermilk powder, but it is known as a cause of heating odor of milk components and deterioration odor of milk fat. From a certain point of view, sulfur compounds such as methyl ketones (2-Pentanone, 2-Heptanone, 2-Nonanone, etc.), furans (Furfural, etc.) and methanethiol (Methanethiol) are preferred.
  • Cream methyl ketones, furans, methanethiol, butter and buttermilk methyl ketones (2-Heptanone) can be measured with high accuracy by a known method such as GC / MS.
  • the flavors of creams and the like are, for example, the aroma component concentrations of samples such as creams obtained in the present invention (the present product) and creams obtained by a conventional production method (conventional product). Can be evaluated by comparing. And it can evaluate in detail by measuring the sample which stored by refrigeration (for example, 0 degreeC or more and 10 degrees C or less) from actual manufacture, and the predetermined number of days passed.
  • the characteristic fragrance component described above is compared with the conventional product as follows. It is preferable to be reduced, and according to the production method of the present invention, these can be satisfied.
  • the product of the present invention is preferably reduced by 50% or more, more preferably 55% or more, and 60% or more compared to the conventional product. More preferably, it is particularly preferably reduced by 65% or more.
  • the product of the present invention is preferably reduced by 40% or more, more preferably 45% or more, and 50% or more compared to the conventional product. More preferably, it is particularly preferably reduced by 55% or more.
  • the product of the present invention is preferably reduced by 40% or more compared to the conventional product, more preferably by 45% or more, and by 50% or more. More preferably, it is particularly preferably reduced by 55% or more.
  • the product of the present invention is preferably reduced by 30% or more, more preferably 35% or more, and further preferably 40% or more compared to the conventional product. It is particularly preferable that the content is reduced by 45% or more.
  • the product of the present invention is preferably reduced by 5% or more compared to the conventional product, more preferably by 6% or more, and further by 7% or more. Preferably, it is particularly preferably reduced by 8% or more.
  • a cream having a concentration reduced preferably by 50% or more, more preferably by 55% or more, further preferably by 60% or more, and particularly preferably by 65% or more can be produced.
  • the 2-Heptanone soot concentration is preferably reduced by 40% or more, more preferably by 45% or more, and even more preferably by 50% or more, as compared with a conventional general cream.
  • a cream reduced by 55% or more can be produced.
  • the 2-Nonanone soot concentration is preferably reduced by 40% or more, more preferably by 45% or more, and further preferably by 50% or more, as compared with the conventional general cream. Particularly preferably, a cream reduced by 55% or more can be produced.
  • the furfural soot concentration is preferably reduced by 30% or more, more preferably by 35% or more, and further preferably by 40% or more, compared with the conventional general cream. A cream reduced preferably by 45% or more can be produced.
  • the methanethiol concentration is preferably reduced by 5% or more, more preferably 6% or more, and even more preferably 7% or more, compared to a conventional general cream. Particularly preferably, a cream reduced by 8% or more can be produced.
  • the present invention product in the case of fragrance component concentration after 2 days of storage after refrigeration (for example, 0 ° C. or more and 10 ° C. or less) immediately after production of butter, the present invention product has a 2-Heptanone soot concentration compared to the conventional product. It is preferably reduced by 50% or more, more preferably by 55% or more, further preferably by 60% or more, and particularly preferably by 65% or more.
  • the 2-Heptanone soot concentration Is preferably reduced by 50% or more, more preferably by 55% or more, further preferably by 60% or more, and particularly preferably by 65% or more.
  • the 2-Heptanone soot concentration is preferably reduced by 70% or more, more preferably by 75% or more, further preferably by 80% or more, and by 85% or more. It is particularly preferred that
  • the conventional general butter milk and butter milk Compared with powder 2-Heptanone soot concentration is preferably reduced by 70% or more, more preferably by 75% or more, further preferably by 80% or more, particularly preferably by 85% or more. Buttermilk and buttermilk powder can be produced.
  • this component-adjusted cream is heat-treated (130 ° C., 2 seconds), and then cooled to 10 ° C. or lower by the conventional method.
  • a cream conventional product of cream was produced.
  • this separated skim milk is added to this separated cream, and the milk fat content is adjusted to 45%. Manufactured.
  • the skim milk obtained here is added to the cream and the ingredients are adjusted, and then the cream is heated. Processing. For this reason, heat treatment is performed in a state where the solid content concentration, fat concentration, etc. are high and the viscosity is high.
  • the heating unit Problems such as scorching (such as the heat transfer surface) were likely to occur.
  • raw milk whole milk
  • the whole milk is subjected to centrifugal separation, and then the skim milk obtained here is added to the cream. Adjustment processing. For this reason, it will be heat-treated in a state where the solid content concentration, fat concentration, etc. are low and the viscosity is low, regardless of the type and shape of the heat treatment apparatus (heat exchanger, sterilizer, etc.), heat treatment conditions, Problems such as scorching of the heating part (heat transfer surface, etc.) are less likely to occur.
  • this invention is the manufacturing method of the conventional general cream, (1) The process of centrifuging the raw material of cream, (2) The raw material of cream (after centrifugation process) ) For the component adjustment treatment, (3) the step for the heat treatment of the cream (after the component adjustment treatment), (1 ′) the step for the heat treatment of the cream ingredients, and (2 ′) the ingredient for the cream (heating) (After treatment) is changed to a step of performing a centrifugal separation treatment, and (3 ′) a raw material of cream (after the centrifugal separation treatment) is changed to a step of adjusting the components.
  • the present invention when introducing the method for producing the cream, in principle, it is not necessary to add or deploy new equipment (such as a centrifugal separation device, a heat treatment device, and a tank).
  • new equipment such as a centrifugal separation device, a heat treatment device, and a tank.
  • the present invention can be realized by rearranging the configuration of the piping while using the conventional manufacturing process, so that the introduction cost can be suppressed and economically introduced.
  • this sensory evaluation was performed by a three-point identification method. That is, in order to discriminate between two types of samples, the cream manufactured by the conventional method (conventional product) and the cream manufactured by the present invention (product of the present invention), either one of them and the other one in total After preparing three pieces, one subject who felt that the subject was different was selected by the subject, and the difference between these two types of samples was evaluated (determined) based on the degree of success or failure. Specifically, the sample (A) of the conventional product and the sample (B) of the product of the present invention are provided to the subject in a combination of AAB or ABB, and one sample that the subject feels is different is selected by the subject. I let you. As a result, there was a statistically significant difference between A and B (significance level: 5%).
  • the product of the present invention has a tendency to reduce the heating odor, increase the refreshing feeling of the aftertaste, and give a fresh flavor as compared with the conventional product.
  • a methanol solution (20 mg / L) of methyl isobutyl ketone (Wako Pure Chemical Industries, Ltd.) as an internal standard substance at the time of analysis.
  • Each test solution was prepared.
  • the vial containing these test solutions is set in an autosampler ("COMBIPAL", manufactured by AMR), and solid phase microfiber (DVB / Carboxen / PDMS, 2 cm, manufactured by SUPERCO) in the vial headspace. ) was exposed to heating treatment (60 ° C., 40 minutes) to volatilize aroma components from each test solution into the headspace.
  • COMBIPAL manufactured by AMR
  • solid phase microfiber (DVB / Carboxen / PDMS, 2 cm, manufactured
  • DB-WAX (30 m ⁇ inner diameter 0.25 mm, film thickness 0.25 ⁇ m, manufactured by Agilent Technologies) was used as the GC column for analysis.
  • Helium was used as the GC carrier gas for analysis, and the flow rate was set to 1.0 mL / min.
  • the column was heated at 40 ° C. for 5 minutes, then heated to 250 ° C. at 15 ° C./min, and maintained at 250 ° C. for 10 minutes.
  • the result of the total ion chromatogram and the mass spectrum was checked against the library.
  • FIG. 2 shows a comparison of the aroma components of the cream produced by the conventional method (conventional product) and the cream produced by the present invention (product of the present invention).
  • concentration of the conventional fragrance components methyl ketones, furans, methanethiol
  • concentration of the conventional fragrance components was set to 1 and compared with the concentration of the fragrance components of the present product.
  • methyl ketones (2-Pentanone, 2-Heptanone, 2-Nonanone
  • Furfural is an indicator of the Maillard reaction (reaction seen when sugars and amino compounds are heated), and when this component is large, a more specific aroma component is produced, and a certain standard has a more natural flavor. Deterioration of is progressing.
  • the sulfur compound (methanethiol) is an indicator of the heating odor, and if this component is large, the heating odor will be felt more.
  • the product of the present invention is 2 -Pentanone concentration decreases at 69%, 2-Heptanone concentration decreases at 54%, 2-Nonanone concentration decreases at 57%, Furural concentration decreases at 50%, and methanethiol concentration decreases at 10% It was.
  • the content of methyl ketones such as 2-Pentanone, 2-Heptanone and 2-Nonanone is greatly reduced as compared with the conventional method, that is, the heat degradation of milk fat is greatly reduced. It was clarified that creams can be produced by reducing the content of In addition, in the present invention, compared to the conventional method, creams are provided in a state in which heat deterioration of milk fat is greatly reduced even after a predetermined time has passed since the production of the creams (manufacturing date). It became clear that we could do it.
  • the product of the present invention is heat-treated in the state of raw milk (whole milk) having a milk fat content of about 4% by weight, whereas the conventional product has a cream having a milk fat content of about 45% by weight.
  • the product of the present invention is heat-treated in a state where the content (concentration) of milk fat is lower than that of the conventional product, and this is considered to have significantly reduced the heat degradation of milk fat. It was.
  • the content of furans such as Furural and the content of sulfur compounds such as methanethiol are reduced, that is, natural flavor deterioration and heating odor are reduced in the present invention, compared with the conventional method. It was revealed that creams can be produced.
  • creams are provided in a state where natural flavor deterioration and heating odor are reduced even after a predetermined time has passed since the cream was manufactured (manufacturing date). It became clear that we could do it.
  • the sample was transferred to the container while removing buttermilk as appropriate, the working process time was set to 5 minutes in total, and the working process was stopped. Thereafter, the butter was taken out and transferred to a container to produce butter. In addition, as described above, buttermilk was transferred to a container, which was mixed in the container to produce buttermilk.
  • the sample was transferred to the container while removing buttermilk as appropriate, the working process time was set to 5 minutes in total, and the working process was stopped. Thereafter, the butter was taken out and transferred to a container to produce butter. In addition, as described above, buttermilk was transferred to a container, which was mixed in the container to produce buttermilk.
  • the fragrance component is GC / MS (HP5975C (GC), HP7890A (MS), both manufactured by Agilent Technologies) ) And analyzed.
  • DB-WAX (30 m ⁇ inner diameter 0.25 mm, film thickness 0.25 ⁇ m, manufactured by Agilent Technologies) was used as the GC column for analysis.
  • the TDU tube was heat-treated (230 ° C.) to desorb the aroma component, cooled to ⁇ 50 ° C. with a cooling unit, concentrated to the aroma component, and then introduced into the GC / MS.
  • the column was heated at 40 ° C. for 2.5 minutes, then heated to 240 ° C. at 5 ° C./min, and maintained at 240 ° C. for 10 minutes.
  • the detection of the component to be analyzed by the MS method the result of the total ion chromatogram and the mass spectrum was checked against the library.
  • the analysis of the aroma component of butter is the same as the analysis of the aroma component of buttermilk except that a solid-phase microfiber having a length of 1 cm is used.
  • Figure 3 compares the flavor components of butter (conventional product), buttermilk (conventional product) manufactured by the conventional method, butter (present product) and buttermilk (present product) manufactured according to the present invention. Indicated. Specifically, the concentration of the conventional aroma component (2-Heptanone) stored in refrigerated (5 ° C ⁇ 0.5 ° C) for 2 days immediately after production of each butter and buttermilk is set to 1, It was compared with the concentration of the fragrance component of the invention. Note that methyl ketones (2-Heptanone) are indicators of heat degradation of milk fat, and when these components are large, heat deterioration of milk fat is more advanced.

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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

　La présente invention concerne : un procédé de fabrication d'une crème, grâce auquel il est possible de supprimer l'oxydation, la dénaturation, la détérioration etc. des composants nutritifs et, en particulier, la détérioration ou la dissipation de saveur, qui surviennent lors de la réalisation d'un traitement thermique ; et une crème fabriquée à l'aide du procédé de fabrication. La présente invention comprend une étape au cours de laquelle des matières premières d'une crème sont traitées thermiquement, puis une centrifugation est réalisée, la crème est séparée et un processus d'adaptation des composants est réalisé sur la crème séparée. La présente invention comprend une étape au cours de laquelle des matières premières d'une crème sont traitées thermiquement, puis la centrifugation est réalisée, et la crème est séparée.
PCT/JP2015/069229 2014-07-04 2015-07-03 Crème et procédé de fabrication associé WO2016002920A1 (fr)

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CN111345358A (zh) * 2020-04-09 2020-06-30 北安宜品努卡乳业有限公司 一种富含乳磷脂的儿童配方羊乳粉及其制备方法

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TWI670015B (zh) * 2016-12-19 2019-09-01 統一企業股份有限公司 檸檬茶飲料的篩選方法

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JP2000236809A (ja) * 1999-02-24 2000-09-05 Snow Brand Milk Prod Co Ltd 乳脂肪組成物
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Publication number Priority date Publication date Assignee Title
JP2018042520A (ja) * 2016-09-16 2018-03-22 和光食品株式会社 濃縮豆乳含有水中油型乳化物及びその製造方法
CN111345358A (zh) * 2020-04-09 2020-06-30 北安宜品努卡乳业有限公司 一种富含乳磷脂的儿童配方羊乳粉及其制备方法

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