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WO2015152262A1 - Procédé de production de crème - Google Patents

Procédé de production de crème Download PDF

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Publication number
WO2015152262A1
WO2015152262A1 PCT/JP2015/060183 JP2015060183W WO2015152262A1 WO 2015152262 A1 WO2015152262 A1 WO 2015152262A1 JP 2015060183 W JP2015060183 W JP 2015060183W WO 2015152262 A1 WO2015152262 A1 WO 2015152262A1
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WIPO (PCT)
Prior art keywords
liquid
homogenization
cream
milk
fat
Prior art date
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PCT/JP2015/060183
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English (en)
Japanese (ja)
Inventor
将司 廣田
一宏 羽原
西村　康宏
忠博 阿部
充 足立
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga Milk Industry Co Ltd
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Morinaga Milk Industry Co Ltd
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Publication date
Application filed by Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP2016511944A priority Critical patent/JP6709729B2/ja
Publication of WO2015152262A1 publication Critical patent/WO2015152262A1/fr
Anticipated expiration legal-status Critical
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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 OR TREATMENT 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B11/00—Preservation of milk or dairy products
    • A23B11/30—Preservation of cream or cream preparations

Definitions

  • the present invention relates to a method for producing creams.
  • This application claims priority on March 31, 2014 based on Japanese Patent Application No. 2014-074703 for which it applied to Japan, and uses the content for it here.
  • milk such as milk
  • a separate cream in this specification a fraction containing fat
  • a fraction containing almost no fat a fraction containing almost no fat. It is separated from skim milk, sterilized from the separated cream, and then manufactured through a process of cooling.
  • the milk fat content is 18% by mass or more, and other additives (vegetable fats and oils, emulsifiers, stabilizers, etc.) ) Is not added at all (so-called cream according to the type in the Ministerial Ordinance on Milk and Dairy Product Component Standards), and the other is that there is no provision on the component standard, animal fat (including separated cream), and There is a synthetic cream mainly composed of vegetable fat and added with the above additives.
  • other additives vegetable fats and oils, emulsifiers, stabilizers, etc.
  • creams are emulsions, fat (present as fat globules in the cream) floats on the surface during refrigerated storage and forms a thick white or yellowish white fat layer (cream layer) Therefore, there is a problem that fat levitation (creaming) occurs, and it is required to suppress such fat levitation. Moreover, since creams are also used as whipped cream (whipped cream), good whipping properties are also required.
  • homogenization is performed for the purpose of suppressing fat floating (creaming) and improving cream characteristics such as whipping properties.
  • Homogenization means refining coarse particles such as fat globules using a homogenizer.
  • the homogenization of the separated cream is performed after the sterilization process.
  • Patent Documents 1 to 3 describe a method for further suppressing fat flotation (creaming) by performing a homogenization step once each before and after the sterilization step.
  • a method of reducing dissolved oxygen before heat-sterilizing the separated cream is known for the purpose of improving the heat smell by heat sterilization in the production of creams.
  • Patent Document 4 as a method for lowering the dissolved oxygen in the cream, any one of a decompression process, a centrifugation process, or a stationary process is performed after ventilating an inert gas such as nitrogen and replacing the dissolved oxygen with the inert gas. A method for degassing an inert gas by the above method is described.
  • Patent Document 5 as a method for lowering dissolved oxygen while retaining an aroma component of a liquid containing milk components such as milk, a liquid of 1 to 35 ° C. is placed in a pressure vessel in a thin film form, Is depressurized and vacuum degassed, and then a replacement gas such as nitrogen is introduced to return to normal pressure.
  • creams obtained by performing the homogenization step twice as described in Patent Documents 1 to 3 are not necessarily sufficient in terms of flavor, although the emulsion stability is good. According to the knowledge of the present inventors, specifically, there is a tendency to feel oily and animal odor, and further investigation revealed that the amount of free fat contained in the cream tends to be large. did. Moreover, the cream which reduced dissolved oxygen before heat-sterilizing isolation
  • An object of this invention is to provide the manufacturing method of cream which can reduce emulsification stability and can reduce free fat content and is excellent in flavor.
  • the present invention includes the following aspects.
  • a method for producing a cream by sterilizing and homogenizing a liquid to be treated containing a separated cream separated from milk a sterilization step of heating the liquid to be treated, and a liquid to be treated of 50 to 95
  • a first homogenization step for homogenization at 0 ° C. a second homogenization step for homogenizing the liquid to be treated at 50 ° C. or higher after the first homogenization step, and at least the sterilization step and the second homogenization step
  • a dissolved gas reduction step of reducing the dissolved gas by degassing the liquid to be treated at a degassing temperature of 50 to 95 ° C.
  • Each of the first homogenization step and the second homogenization step includes an operation of depressurizing at least one time after pressurizing the liquid to be treated, and a total of differential pressures before and after depressurization in each of the operations of depressurization.
  • the homogenization pressure in the first homogenization step is more than 0 MPa and 8.0 MPa or less
  • the homogenization pressure in the second homogenization step is more than 0 MPa and 8.0 MPa or less
  • the emulsification stability can be improved and the content of free fat can be reduced. Thereby, while improving the oiliness and animal odor of creams, creams with good whipping properties and low viscosity can be produced.
  • the average particle diameter of fat globules in this specification is the median diameter (50 volume% diameter).
  • the median diameter (50 volume% diameter) can be measured, for example, using a laser diffraction particle size distribution meter.
  • ⁇ Fat rise rate> The “fat levitation rate” in the present specification indicates the degree of fat levitation (creaming), in other words, the localization of fat present in creams, and is obtained by the following formula (I). Value.
  • Fat flotation rate (mass%) mass of fat layer (cream layer) / total mass of creams ⁇ 100 (I)
  • “mass of fat layer (cream layer)” means the mass of a thick white or yellowish white fat layer (cream layer) that floats on the surface of the cream.
  • Free fat percentage The amount of free fat in creams can be expressed as free fat percentage.
  • the free fat percentage is a value determined by the following formula (II), and means the ratio of fat (free fat) that does not exist as fat globules to the amount of fat in creams.
  • Free fat ratio (% by mass) Free fat amount / Fat amount ⁇ 100 (II) ⁇ End width ratio>
  • required by the following Formula (III) is one of the important parameters
  • the creams that are the production target of the present invention are obtained by subjecting a liquid to be treated containing a separated cream separated from milk to at least a sterilization treatment and a homogenization treatment.
  • the “separated cream separated from milk” is obtained by separating a fat fraction (milk fat) from milk.
  • a separated cream obtained by removing skim milk from milk.
  • milk defined in “Ministerial Ordinance on Component Standards of Milk and Dairy Products” can be used. Examples include animal milk such as raw milk, cow milk, raw goat milk, and raw noodle milk.
  • the preferred component composition (unit: mass%) of the “separated cream separated from milk” is 30 to 55% solids, 25 to 50% fat, and 1.7 to 2 proteins with respect to the separated cream. 0.8%, carbohydrates 2.3-3.6%, and ash 0.3-0.6%.
  • the solid content is preferably 35 to 53%, more preferably 40 to 52%.
  • the fat content is preferably 30 to 48%, more preferably 35 to 47%.
  • the creams in the present invention include a cream to which no additional components other than milk-derived components are added and a synthetic cream to which additive components not derived from milk such as vegetable oils, emulsifiers and stabilizers are added.
  • the former is a cream obtained only from a separated cream, or a milk-derived component (second composition described later) in addition to the separated cream, and the fat content is only milk fat (not including vegetable fat). Cream is preferred.
  • When preparing separated cream by removing skim milk from milk as usual, remove skim milk so that the fat content is higher than the target fat content, then add skim milk and fat content Can be used as the separation cream of the present invention.
  • the “separated cream separated from milk” in the present invention includes those in which skim milk is added and the fat content is adjusted as described above.
  • the liquid to be treated may be the separated cream itself, or may be obtained by adding an additive component not derived from milk to the separated cream.
  • additive components not derived from milk include emulsifiers, stabilizers, saccharides and the like. It is preferable that an additive component does not contain fats and oils. 5 mass% or less is preferable and, as for content of the additional component with respect to the whole to-be-processed liquid, 2 mass% or less is more preferable. Zero is acceptable. That is, 95 mass% or more is preferable and, as for content of the separation cream with respect to the whole to-be-processed liquid, 98% mass or more is more preferable. It may be 100% by mass.
  • the desired component composition (unit: mass%) of the liquid to be treated in the present embodiment is 30 to 55% solid, 25 to 50% fat, and 1.7 to 2% protein for the whole liquid to be treated. 8%, 2.3 to 3.6% carbohydrate, and 0.3 to 0.6% ash.
  • the solid content is preferably 35 to 53%, more preferably 40 to 52%.
  • the fat content is preferably 30 to 48%, more preferably 35 to 47%.
  • the first homogenization step for homogenizing the liquid to be processed at 50 to 95 ° C., and the liquid to be processed are homogenized at 50 ° C. or higher after the first homogenization step.
  • the sterilization process which heats a processed liquid, and at least a sterilization process and the 2nd homogenization process, it has a dissolved gas reduction process which reduces dissolved gas in a processed liquid.
  • the second homogenization process may be performed after the first homogenization process, and there may be other processes between the first homogenization process and the second homogenization process.
  • the dissolved gas reduction step can be performed at least before the sterilization step and / or the second homogenization step. That is, the dissolved gas reduction step can be performed before at least one step selected from the sterilization step and the second homogenization step. However, the dissolved gas reduction step is preferably performed at least before the sterilization step and the second homogenization step.
  • the dissolved gas reduction step may be before or after the first homogenization step. It is preferable to perform the sterilization step after the dissolved gas reduction step.
  • the sterilization process may be performed before or after the first and second homogenization processes, or may be performed between the first homogenization process and the second homogenization process.
  • the separation process, the first homogenization process, the dissolved gas reduction process, the sterilization process, the second homogenization process, and the cooling process / aging process are performed in this order.
  • ⁇ Separation process> milk is separated into separated cream and skim milk.
  • the milk can be separated by a known method.
  • a disk type cream separator or the like is used.
  • the disc type cream separator is an apparatus that separates milk into a fat fraction (separated cream) and skim milk by centrifugal force and specific gravity difference.
  • the separation temperature when separating milk is preferably 35 to 70 ° C. If necessary, the milk may be heated to the separation temperature before separation.
  • a plate type heater, a batch type heater or the like is used. In particular, it is preferable to continuously heat using a plate heater. If the separation temperature is not less than the lower limit of the above temperature range, good separation efficiency between the separated cream and skim milk can be easily obtained, and if it is not more than the upper limit, the denatured milk protein (for example, whey protein) can be applied to the apparatus. Adhesion hardly occurs.
  • the separated cream contains fat (fat globules).
  • the fat content of the separated cream is preferably 25 to 50% by mass. When the fat content is 50% by mass or less, when the separated cream is homogenized, the cream viscosity is not too high, and good production stability of the creams is easily obtained. When the fat content is 25% by mass or more, fat floating (creaming) is likely to occur in the conventional method, so that the effect of applying this embodiment is great.
  • the fat content in the separated cream can be controlled, for example, by adjusting the flow rate of the separated cream separated from the milk at the cream outlet of the disc-type cream separator when the disc-type cream separator is used for separation.
  • the milk fat content is determined by a measurement method generally used in the field of dairy products, such as Babcock method, Rese-Gottling method.
  • the separated cream obtained in the separation step, or a solution obtained by adding an additive component not derived from milk to the separated cream is used as the liquid to be treated.
  • homogenization means applying a force to the liquid to be processed so that fat globules in the liquid to be processed are refined.
  • homogenization is performed by a method involving pressurization and decompression of the liquid to be treated. After pressurizing the liquid to be treated, an operation of depressurizing at least once is performed. In the first homogenization step, pressurization is performed only once. The operation of depressurizing is preferably performed twice or more. In this method, the total (total pressure) of the differential pressure (absolute value) before and after the pressure reduction in each pressure reduction operation is defined as the homogenization pressure.
  • a pressure type homogenizer is a homogenizer that applies pressure to a fluid and emulsifies and disperses it through a very narrow orifice (gap) at high speed. From the viewpoint of homogeneous efficiency, it is preferable to use a multistage homogenizer having a plurality of homogeneous valves.
  • the temperature of the liquid to be treated (homogenization temperature) when homogenized in the first homogenization step is 50 to 95 ° C. When the homogenization temperature is equal to or higher than the lower limit, good homogenization efficiency is easily obtained. In addition, a lipase reaction or the like hardly occurs when homogeneous, and a good flavor is easily obtained.
  • the homogenization temperature is preferably 65 to 85 ° C, more preferably 70 to 80 ° C.
  • the homogenization pressure in the first homogenization step and the homogenization pressure in the second homogenization step to be described later are set so that the average particle diameter of fat globules in the finally produced creams is within a desired range. It is preferable to do.
  • the preferable homogenization pressure in the first homogenization step varies depending on the type of the homogenizer, the processing flow rate of the liquid to be processed, the shape of the homovalve, the manufacturing conditions such as the homogenization temperature, etc., but the range is over 0 MPa and below 8.0 MPa. It is preferable to set by.
  • the pressure is 8.0 MPa or less (in the case of a multistage homogenizer, the total pressure is 8.0 MPa or less), the physical stress exerted on the fat globules is relatively small. From the viewpoint of physical stress on the fat globules, 5 MPa or less (in the case of a multistage homogenizer, a total pressure of 5.0 MPa or less) is more preferable.
  • the said homogenization pressure is defined as a pressure (total pressure) applied to the whole homogenizer. For example, in the case of a two-stage homogenizer, the sum of the primary pressure and the secondary pressure is the total pressure, which is the homogenization pressure.
  • the temperature of the liquid to be processed before the first homogenization step so that the temperature (homogenization temperature) of the liquid to be processed when homogenized in the first homogenization step falls within the above preferable range. Adjustments may be made.
  • a plate type heater, a batch type heater or the like is used as the heating means.
  • plate-type, batch-type, tubular-type cooling means, etc. are used as the cooling means. Plate cooling is preferred in that it can be carried out continuously.
  • ⁇ Dissolved gas reduction process> the dissolved gas in the liquid to be processed after the first homogenization step is reduced.
  • the dissolved gas is oxygen, nitrogen, carbon dioxide or the like.
  • the amount of dissolved gas in the liquid to be treated is reduced by degassing at 50 to 95 ° C., for example, under a negative pressure of degassing pressure ⁇ 0.025 to ⁇ 0.01 MPa.
  • the value of the degassing pressure is a gauge pressure.
  • bubbling inert gas such as nitrogen
  • bubbling is not performed with respect to a to-be-processed liquid.
  • Bubbling means an operation of blowing bubbles. As shown in the examples described later, the amount of free fat contained in the creams is more easily reduced when no bubbling is performed.
  • the degassed liquid to be treated is continuously supplied while continuously supplying the liquid to be treated after the first homogenization step to the degassing tank adjusted to the processing pressure (degassing pressure). It is preferable to carry out in a continuous manner.
  • a well-known deaeration tank can be used suitably.
  • the deaeration tank a tank type or a combination of a pump and a deaeration tank can be used. It is preferable to use a deaeration device provided with a means for making the liquid to be treated into a thin film in the deaeration tank in that good deaeration efficiency is easily obtained.
  • the pressure during degassing is ⁇ 0.025 to ⁇ 0.003 MPa ( ⁇ 25 to ⁇ 3 kPa).
  • the absolute value of degassing pressure is 0.003 MPa or more, animal odor is easily suppressed, and when the absolute value of degassing pressure is 0.025 MPa or less, the original flavor of milk is easily maintained.
  • the pressure during degassing is ⁇ 0.025 to ⁇ 0.01 MPa ( ⁇ 25 to ⁇ 10 kPa).
  • the degassing pressure is more preferably ⁇ 0.021 to ⁇ 0.013 MPa, and further preferably ⁇ 0.019 to ⁇ 0.015 MPa.
  • the temperature of the liquid to be treated (degassing temperature) when degassing is set to 50 to 95 ° C. When the deaeration temperature is at least the lower limit of the above range, the emulsification stability is improved.
  • the degassing temperature is preferably 60 to 95 ° C, more preferably 60 to 80 ° C, and particularly preferably 60 to 75 ° C.
  • the dissolved oxygen concentration of the liquid to be treated at the time when the dissolved gas reduction step is finished is in the range of 1 to 6 ppm (mass basis, the same applies hereinafter).
  • the dissolved oxygen concentration is more preferably 2 to 5 ppm, and further preferably 2.5 to 4 ppm.
  • the sterilization step and the second homogenization step are performed in a state where the dissolved oxygen concentration is reduced to the above range, creams having excellent emulsification stability with a favorable flavor can be obtained.
  • the temperature of the liquid to be treated may be adjusted before the dissolved gas reduction step so that the temperature of the liquid to be treated (degassing temperature) when degassing is within the above-described preferable range.
  • a plate type heater, a batch type heater or the like is used as the heating means.
  • plate-type, batch-type, tubular-type cooling means, etc. are used as the cooling means.
  • a plate type, a tubular type, etc. are preferable at the point suitable for continuous cooling.
  • the pressure (degassing pressure) and the temperature of the liquid to be processed (degassing temperature) are set to conditions under which the liquid to be processed does not boil. That is, the purpose of performing the dissolved gas reduction step is not the purpose of positively removing the water from the liquid to be treated and concentrating like the concentration step.
  • the purpose of the dissolved gas reduction process is the flash cooling process in the direct heating sterilization apparatus (sterilization apparatus in which steam is mixed into the liquid to be treated and heated, and the steam is extracted and cooled in the flash cooling process).
  • the dissolved gas reduction step is preferably performed without positively removing the water in the liquid to be treated, apart from the water that naturally evaporates from the liquid to be treated. In other words, the liquid to be treated is not boiled. It is preferable to carry out.
  • Sterilization means reducing the number of viable bacteria in the liquid to be treated by applying heat to the liquid to be treated.
  • the sterilization process involves raising and lowering the temperature of the liquid to be treated.
  • the heat sterilization treatment can be performed using a known method. For example, a high temperature short time sterilization method (HTST), an ultra high temperature sterilization method (UHT), or the like is used.
  • HTST high temperature short time sterilization method
  • UHT ultra high temperature sterilization method
  • a known sterilizer can be used.
  • a plate-type sterilizer is preferable in terms of continuous operation and ease of management.
  • the sterilization temperature and treatment time are preferably 85 to 90 ° C. for 2 to 30 seconds in the case of the high temperature short time sterilization method (HTST), and 100 to 155 ° C. for 2 to 30 seconds in the case of the ultra high temperature sterilization method (UHT). Is preferred.
  • the sterilized liquid to be treated is homogenized. Similar to the first homogenization step, the treatment is performed by a method involving pressurization and decompression of the liquid to be treated. After pressurizing the liquid to be treated, an operation of depressurizing at least once is performed. In the second homogenization step, pressurization is performed only once. The operation of depressurizing is preferably performed twice or more. For example, it is performed using a pressure type homogenizer. From the viewpoint of homogeneous efficiency, it is preferable to use a multistage homogenizer having a plurality of homogeneous valves, as in the first homogenization step.
  • the temperature (homogenization temperature) of the liquid to be treated when homogenized in the second homogenization step may be 50 ° C. or higher.
  • the homogenization temperature is preferably 70 ° C. or higher, more preferably 80 ° C. or higher.
  • the upper limit of the homogenization temperature is not particularly limited, but it is preferable that the temperature is equal to or lower than the treatment temperature in the immediately preceding step because it is not necessary to provide a heating step.
  • the homogenization pressure in the first homogenization step and the homogenization pressure in the second homogenization step are such that the average particle diameter of fat globules in the creams to be finally produced is within a desired range.
  • Each is preferably set.
  • the preferable homogenization pressure in the second homogenization step varies depending on the type of the homogenizer, the processing flow rate of the liquid to be processed, the shape of the homovalve, the manufacturing conditions such as the homogenization temperature, etc., but exceeds 0 MPa and can be emulsified. It is preferable to set within the range of 8.0 MPa or less (in the case of a multistage homogenizer, the total pressure is 8.0 MPa or less).
  • the homogenization pressure in the second qualification step is preferably equal to or higher than the homogenization pressure in the first homogenization step in order to control the particle size.
  • the temperature of the liquid to be processed before the second homogenization step so that the temperature (homogenization temperature) of the liquid to be processed when homogenized in the second homogenization step falls within the above preferable range. Adjustments may be made.
  • a plate type heater, a batch type heater or the like is used as the heating means.
  • plate-type, batch-type, tubular-type cooling means, etc. are used as the cooling means. Industrially, plate-type cooling is preferable because continuous operation is possible and management is easy.
  • the liquid to be treated is cooled after being heated in the sterilizer, there is no need to provide a separate cooling means between the sterilizer and the homogenizer, and the sterilizer is cooled to a predetermined homogenization temperature. That's fine.
  • the to-be-processed liquid which finished the 2nd homogenization process is cooled.
  • the cooling temperature is 10 ° C. or lower, preferably 7 ° C. or lower, more preferably 5 ° C. or lower.
  • the lower limit is preferably 0 ° C. or higher.
  • a known cooling means can be used. For example, a plate type cooler, a tubular type cooler or the like is used. From the viewpoint of cooling efficiency, it is preferable to use a plate type cooler.
  • the cooled liquid to be treated is aged.
  • Aging means holding the liquid to be treated at a predetermined temperature. In order not to give physical stress to the fat globule coat as much as possible, it is preferable to make the liquid temperature uniform by gently stirring. Thereby, the target creams are obtained. By performing aging, crystallization of fat and the like in the cream proceeds, and the quality of the cream is stabilized.
  • the rotation speed of stirring is preferably about 3 to 10 rpm.
  • the temperature of the liquid to be treated is kept at 10 ° C. or lower. Preferably it keeps at 7 degrees C or less, More preferably, it keeps at 5 degrees C or less.
  • the lower limit of the holding temperature is preferably 0 ° C. or higher.
  • a refrigerator, an aging tank, etc. are used for aging.
  • the time spent for aging is preferably several hours to several tens of hours, more preferably 8 to 12 hours.
  • the dissolved gas reduction step is performed before the sterilization step and the second homogenization step, and at least the dissolved gas reduction step, the sterilization step and the second homogenization step are a series filled with the liquid to be treated.
  • a series of closed systems filled with the liquid to be treated means that the liquid to be treated whose dissolved gas has been reduced in the dissolved gas reduction process is maintained in a state where it does not touch the gas phase, while the sterilization process and the second homogenization process are performed. Means the configuration to be performed.
  • a degassing means for example, a degassing tank
  • a liquid feeding means for example, a pump
  • a valve for example, a valve
  • a closed system is formed by airtight connection using the system, and the inside of the system is filled with a liquid (liquid to be processed) and no gas phase is formed.
  • the closed system may or may not include the homogenizer in the first homogenization step.
  • the process liquid is homogenized twice (the first homogenization process and the second homogenization process), and dissolved gas in the process liquid is removed by degassing under a negative pressure.
  • a cream by performing heat sterilization and the second homogenization step in a reduced state, creaming with good fat suppression (creaming) and low free fat content and excellent flavor Can be obtained. Specifically, oily taste and animal odor are reduced, and a flavor with an emphasis on the original flavor of milk is obtained.
  • the dissolved oxygen concentration of the liquid to be treated immediately before the heat sterilization step and the dissolved oxygen concentration of the liquid to be treated immediately before the second homogenization step are preferably 1 to 6 ppm, more preferably 1 to 5 ppm. More preferred is 2.5 to 4 ppm.
  • the creams obtained in this embodiment have a low viscosity, good whipping properties, a strong flavor of milk, and a savory whipped cream.
  • the creams obtained in this embodiment are modified liquids to be treated, and the compositions of the creams and the liquids to be treated are the same. However, component changes unavoidable in production are excluded. That is, the fat content of the creams obtained after the aging process is almost equal to the fat content of the liquid to be treated. When the separated cream that has undergone fat adjustment is used as the liquid to be treated, the fat content after fat adjustment is approximately equal.
  • the average particle size of fat globules in creams is preferably 2.3 to 3.6 ⁇ m, more preferably 2.5 to 3.4 ⁇ m.
  • the average particle diameter of fat globules can be adjusted by, for example, homogenization pressure, temperature, flow rate, homogeneous valve shape, and the like.
  • the creams obtained by the method of this embodiment are excellent in emulsion stability and have a low content of free fat. Accordingly, fat floatation (creaming) hardly occurs during storage, and the flavor is good. The creams have a low viscosity and have good whipping properties. Creams obtained by the method of the present embodiment are excellent in emulsion stability, and the fat floating rate after standing at 5 ° C. for 30 days can be kept small. Specifically, the fat flotation rate of the creams obtained in this embodiment is less than 2.8% by mass, preferably 2.7% by mass or less, more preferably less than 2.1% by mass, Preferably it is 2.0 mass% or less. The lower the lower limit of the fat flotation rate, the better. When the fat flotation rate of the cream is less than 2.8% by mass, preferably 2.7% by mass or less, sufficient storage stability as a product can be obtained.
  • the free fat percentage of the creams obtained in the present embodiment is less than 2.0 mass% at the end of aging, preferably 1.9 mass% or less, more preferably less than 1.2 mass%, Especially preferably, it is 1.1 mass% or less.
  • the lower the lower limit of the free fat percentage the better.
  • the end width ratio can achieve 11% or more, preferably 14% or more.
  • the upper limit of the end width ratio is not particularly limited, it can be said that 25% or less is a favorable condition as a cream from the viewpoint of workability of whipping.
  • the average particle diameter of fat globules is 2.3 to 3.6 ⁇ m, preferably 2.5 to 3.4 ⁇ m, and the fat flotation rate, free fat rate, and end width rate are in the above ranges. Creams satisfying the requirements can be obtained.
  • the average particle diameter of fat spheres in the separation cream without homogenization is generally about 3.9 to 4.4 ⁇ m, and the fat levitation rate is often 4.0% or more. .
  • Embodiment (I) -2 The separation step, dissolved gas reduction step, first homogenization step, sterilization step, second homogenization step, and cooling step / aging step may be performed in this order.
  • Embodiment (I) -3 The separation step, the first homogenization step, the dissolved gas reduction step, the second homogenization step, the sterilization step, and the cooling step / aging step may be performed in this order.
  • Embodiment (I) -4 The separation step, dissolved gas reduction step, first homogenization step, second homogenization step, sterilization step, and cooling step / aging step may be performed in this order.
  • Embodiment (I) -5 The separation process, dissolved gas reduction process, sterilization process, first homogenization process, second homogenization process, and cooling process / aging process may be performed in this order.
  • the separation process is not essential, and a commercially available product or other separation cream may be used.
  • Embodiment (II) This embodiment is greatly different from the embodiment (I) in that it includes a step of adding a separate second composition to the liquid to be treated in the embodiment (I).
  • “Additional second composition to the liquid to be treated in Embodiment (I)” means the liquid used as the liquid to be treated in Embodiment (I) (the first composition in Embodiment (II)) ) To add a separate second composition to make a mixed solution.
  • a first homogenization step, a second homogenization step, a dissolved gas reduction step, and a sterilization step are performed on the mixed solution (referred to as a liquid to be treated in the embodiment (II)).
  • the liquid to be treated is a mixed liquid obtained by adding a second composition separately to the first composition containing the separated cream separated from the milk.
  • the “separated cream separated from milk” includes those obtained by adjusting the fat content by adding skim milk to a separated cream obtained by removing skim milk from milk.
  • the first composition may be the separated cream itself, or may be obtained by adding an additive component not derived from milk to the separated cream. Examples of additive components not derived from milk include emulsifiers, stabilizers, saccharides and the like. It is preferable that an additive component does not contain fat and oil raw materials.
  • the desirable component composition of the first composition is the same as the desirable component composition of the liquid to be treated in ⁇ Embodiment (I) ⁇ .
  • the second composition is a composition containing milk-derived components (including moisture). However, skim milk is not included in the second composition.
  • the second composition may contain additive components (emulsifiers, stabilizers, saccharides, etc.) not derived from milk, but the additive components preferably do not contain fat and oil raw materials.
  • the second composition is preferably composed only of milk-derived components (including water), and the solid content in the second composition is preferably milk-derived solid content.
  • the second composition is added separately for various purposes such as imparting the rich taste of creams. Existing dairy products can be used as the second composition.
  • Such a second composition examples include skim milk powder, skim concentrated milk, desalted skim concentrated milk, butter milk, butter milk powder, whey salt, whey powder, full fat concentrated milk, condensed milk (sugar-free condensed milk , Non-fat skimmed condensed milk, sweetened condensed milk, sweetened defatted condensed milk), fermented milk, protein concentrated whey powder (whey protein concentrate), fresh cheese and the like. These may use 1 type and may use 2 or more types together.
  • Non-fat dry milk A product obtained by removing almost all fat from animal milk such as raw milk and cow milk, and then removing almost all moisture to form a powder. Or a composition having an equivalent component composition. Milk solid content is 95% by mass or more and less than 1.5% by mass of fat with respect to skim milk powder.
  • Non-fat concentrated milk A milk product that removes almost all fat from animal milk such as raw milk and cow milk, and further removes some of the water to increase the solid content. Or a composition having an equivalent component composition.
  • a method for removing a part of the water a known method such as a method for evaporating water or a method for removing only water using a film can be used.
  • Milk solid content is 18.5% by mass or more, preferably 18.5 to 45.0% by mass with respect to the defatted concentrated milk. Less than 1.0% by weight of fat.
  • Desalinated and defatted concentrated milk A part of water and mineral components (mainly Na, K, Cl, Ca, Mg) from skim milk obtained by separating animal milk such as raw milk and cow milk into fat and skim milk Except for a part of, the solid content is increased. Or a composition having an equivalent component composition. Milk solid content of 13 to 45% by mass, preferably 20 to 30% by mass, based on the desalted and defatted concentrated milk. Less than 1.0% by weight of fat.
  • the total amount of mineral components Na, K, Cl, Ca, and Mg is 500 to 1700 mg / 100 g, preferably 500 to 1000 mg / 100 g with respect to 100 g of the solid content.
  • Buttermilk The part other than fat grains that is produced when making butter from cream. Or a composition having an equivalent component composition.
  • the milk solid content is 8 to 11% by mass, preferably 8 to 9% by mass, and fat is 0.5 to 0.8% by mass with respect to the butter milk.
  • Buttermilk powder Buttermilk with almost all the water removed and powdered. Or a composition having an equivalent component composition. Solid content of 95.0% by mass or more with respect to buttermilk powder.
  • Whey salt A product obtained by partially removing milk protein and lactose from whey and concentrating mineral components. Or a composition having an equivalent component composition. Fat content is 3.0% by mass or less based on whey salt.
  • Whey powder Whey powder made by fermenting milk with lactic acid bacteria or by removing almost all moisture from whey produced by adding enzyme or acid to milk. Or a composition having an equivalent component composition. Milk solid content 95.0% by mass or more with respect to whey powder. The whey powder has a fat content of less than 1.5% and a milk protein content of 15% by mass or less.
  • Full-fat concentrated milk (concentrated milk) Concentrated animal milk such as raw milk and cow milk. Or a composition having an equivalent component composition. Milk solid content of 25.5% by mass or more, preferably 25.5 to 50.0% by mass with respect to the whole fat concentrated milk.
  • Sugar-free condensed milk Concentrated milk concentrated from animal milk, such as raw milk and cow milk, and sold for the purpose of drinking directly. Or a composition having an equivalent component composition.
  • the solid content is 25.0% by mass or more, preferably 25.0 to 30% by mass, and fat 7.5% by mass or more based on the sugar-free condensed milk.
  • the phrase “sold for the purpose of direct drinking” means that the number of bacteria per gram is 0 by the standard plate culture method.
  • After putting concentrated milk into a container it is desirable to perform heat sterilization for 15 minutes or more at 115 degreeC or more.
  • Sugar-free defatted condensed milk defatted concentrated milk that is sold for the purpose of direct drinking. Or a composition having an equivalent component composition.
  • the solid content is 18.5% by mass or more, preferably 18.5 to 30% by mass, based on the sugar-free skimmed condensed milk.
  • Sweetened condensed milk Raw milk, cow milk, etc., concentrated by adding sucrose to animal milk. Or a composition having an equivalent component composition. Solid content of 28.0% by mass or more based on the sweetened condensed milk. Preferably, 28.0 to 70 mass%, sucrose 58 mass% or less, fat 8.0 mass% or less.
  • Sweetened defatted condensed milk Condensed sucrose added to almost all fats from animal milk such as raw milk and cow milk. Or a composition having an equivalent component composition. Solid content of 25.0% by mass or more, fat of less than 1.0% by mass, and sucrose of 58% by mass or less based on the sweetened defatted condensed milk.
  • Fermented milk Milk or milk containing non-fat milk solids equivalent to or higher than this is fermented with lactic acid bacteria or yeast to make a paste or liquid. Or a composition having an equivalent component composition.
  • the non-fat milk solid content is 8.0% by mass or more and less than 10% by mass of fat with respect to the fermented milk.
  • Protein Concentrated Whey Powder (Whey Protein Concentrate): Removes almost all lactose from whey produced by fermenting milk with lactic acid bacteria or adding enzyme or acid to milk, and removing almost all moisture, Powdered. Or a composition having an equivalent component composition.
  • the milk solid content is 95.0% by mass or more and the protein amount is ⁇ 15.0% by mass or more with respect to the protein-enriched whey powder.
  • Fresh cheese (1) Milk, buttermilk, cream or a mixture of these, but almost all or part of the protein is coagulated with enzymes or other coagulants to remove some whey from the resulting curd Or those that have been aged. Or a composition having an equivalent component composition. (2) In addition, it is manufactured using milk or the like as a raw material using a manufacturing technique including protein coagulation, and has the same chemical, physical and sensory characteristics as (1). Or a composition having an equivalent component composition. Examples include soft cheeses such as mascarpone, cream cheese, ricotta, and cottage cheese.
  • Desirable component composition (unit: mass%) of the second composition is 5 to 100% solid content, 40% or less fat, 3 to 100% protein, and 80% carbohydrate with respect to the second composition.
  • the ash content is 0.6 to 10.0%.
  • the ash content is preferably 1.0 to 3.3%, more preferably 1.0 to 2.0%.
  • the fat content of the second composition is preferably 10% or less, more preferably 5% or less, and even more preferably 1% or less in that the fat obtained from the raw material including the processing step can cause free fat. Zero is acceptable.
  • Examples of the second composition having a fat content of 10% or less include dairy products having a low fat content such as skim milk, skim milk powder, skim concentrated milk, desalted skim concentrated milk, butter milk, butter milk powder and the like. it can.
  • the solid content of the second composition is given a heated odor given in the drying step, giving a powdery appearance, and having a solid content.
  • the low second composition is weak in terms of imparting richness and the like, so 13 to 45% is more preferable, and 20 to 30% is particularly preferable.
  • dairy products with high solid content such as full-fat concentrated milk, defatted concentrated milk, and desalted defatted concentrated milk, can be illustrated.
  • the second composition preferably has a sodium content of 16 mmol / 100 g solids or less and a potassium content of 38 mmol / 100 g solids or less. More preferably, the sodium content is 13 mmol / 100 g solids or less and the potassium content is 32 mmol / 100 g solids or less.
  • the sodium content and the potassium content are not more than the above upper limit values, it is less likely to feel the unique salty taste, miscellaneous taste, etc. possessed by the monovalent salt.
  • defatted concentrated milk can be illustrated.
  • the lower limit of the sodium content is not particularly limited. For example, 5 mmol / 100g solid or more is preferable.
  • the lower limit of the potassium content is not particularly limited. For example, 10 mmol / 100 g solid content or more is preferable.
  • the desired component composition (unit: mass%) of the liquid to be treated in the present embodiment is 30 to 60%, preferably 30 to 55% solids and 25 to 50% fat, based on the liquid to be treated. , Preferably 30-48%, protein 1.5-6.0%, preferably 1.7-3.5%, carbohydrates 2.3-10%, ash content 3% or less Preferably, it is 1.5% or less.
  • the method for producing creams of the present embodiment includes a step of adding the second composition to the first composition (hereinafter referred to as a liquid preparation step), and the liquid to be processed is homogeneous at 50 to 95 ° C.
  • a dissolved gas reduction step for reducing the dissolved gas in the liquid to be treated.
  • the to-be-processed liquid preparation process may have the process (separation process) which isolate
  • the second homogenization process may be performed after the first homogenization process, and there may be other processes between the first homogenization process and the second homogenization process.
  • the dissolved gas reduction step can be performed at least before the sterilization step and / or the second homogenization step. That is, the dissolved gas reduction step can be performed before at least one step selected from the sterilization step and the second homogenization step. However, the dissolved gas reduction step is preferably performed at least before the sterilization step and the second homogenization step.
  • the dissolved gas reduction step may be before or after the first homogenization step. It is preferable to perform the sterilization step after the dissolved gas reduction step.
  • the sterilization process may be performed before or after the first and second homogenization processes, or may be performed between the first homogenization process and the second homogenization process.
  • the liquid preparation process including the separation process, the first homogenization process, the dissolved gas reduction process, the sterilization process, the second homogenization process, and the cooling process / aging process are performed in this order.
  • ⁇ Process preparation process> milk is separated into separated cream and skim milk (separation process).
  • the separation step is the same as the ⁇ separation step> in [Embodiment (I) -1].
  • the separated cream obtained in the separating step or the separated cream added with an additive component is used as the first composition, and the second composition is added thereto to prepare a mixed solution.
  • the obtained mixed liquid is used as a liquid to be treated.
  • the order of addition is arbitrary.
  • ⁇ First homogenization process> Next, the liquid to be treated is homogenized. This step is the same as the ⁇ first homogenization step> in [(I) -1 embodiment].
  • ⁇ Dissolved gas reduction process> Next, the dissolved gas in the liquid to be processed after the first homogenization step is reduced.
  • the dissolved gas is oxygen, nitrogen, carbon dioxide or the like.
  • the amount of dissolved gas in the liquid to be treated is reduced by degassing under a negative pressure of ⁇ 0.025 to ⁇ 0.003 MPa at 50 to 95 ° C. In this specification, the value of the degassing pressure is a gauge pressure.
  • bubbling is not performed with respect to a to-be-processed liquid. Specifically, no bubbling is performed after the separation step and until the four steps of the first homogenization step, dissolved gas reduction step, sterilization step, and second homogenization step are completed. Bubbling means an operation of blowing bubbles. As shown in the examples described later, the amount of free fat contained in the creams is more easily reduced when no bubbling is performed.
  • the degassed liquid to be treated is continuously supplied while continuously supplying the liquid to be treated after the first homogenization step to the degassing tank adjusted to the processing pressure (degassing pressure). It is preferable to carry out in a continuous manner.
  • a well-known deaeration tank can be used suitably.
  • the deaeration tank is a deaeration tank that can achieve the target dissolved oxygen, such as a large-capacity tank with a deaeration pump attached to the tank, or a relatively small-capacity tank that integrates the liquid feed pump and the deaeration tank. You can use it if you want.
  • degassing pressure is ⁇ 0.025 to ⁇ 0.003 MPa ( ⁇ 25 to ⁇ 3 kPa).
  • the degassing pressure is preferably -0.025 to -0.005 MPa, more preferably -0.025 to -0.007 MPa.
  • the temperature of the liquid to be treated (degassing temperature) when degassing is set to 50 to 95 ° C.
  • the degassing temperature is preferably 60 to 95 ° C, more preferably 60 to 80 ° C, and particularly preferably 60 to 75 ° C.
  • the dissolved oxygen concentration of the liquid to be treated at the time when the dissolved gas reduction step is finished is in the range of 1 to 6.5 ppm (mass basis, the same applies hereinafter).
  • the dissolved oxygen concentration is more preferably 2 to 5.5 ppm, and further preferably 2.5 to 4.5 ppm.
  • the sterilization step and the second homogenization step are performed in a state where the dissolved oxygen concentration is reduced to the above range, creams having excellent emulsification stability with a favorable flavor can be obtained.
  • the temperature of the liquid to be treated may be adjusted before the dissolved gas reduction step so that the temperature of the liquid to be treated (degassing temperature) when degassing is within the above-described preferable range.
  • a plate type heater, a batch type heater or the like is used as the heating means.
  • plate-type, batch-type, tubular-type cooling means, etc. are used as the cooling means.
  • a plate type, a tubular type, etc. are preferable at the point suitable for continuous cooling.
  • the dissolved gas reduction step is preferably performed without boiling the liquid to be treated, as in [(I) -1 embodiment].
  • ⁇ Sterilization process> Next, the to-be-processed liquid in which dissolved gas was reduced is heated and sterilized. This step is the same as the ⁇ sterilization step> in [(I) -1 embodiment].
  • ⁇ Second homogenization process> Next, the sterilized liquid to be treated is homogenized. This step is the same as the ⁇ second homogenization step> in [(I) -1 embodiment].
  • ⁇ Cooling process / Aging process> Next, the liquid to be processed after the second homogenization step is cooled, and the cooled liquid to be processed is aged. This step is the same as the ⁇ cooling step / aging step> in [(I) -1 embodiment].
  • the dissolved gas reduction step is performed before the sterilization step and the second homogenization step, and at least the dissolved gas reduction step, the sterilization step and the second homogenization step are a series filled with the liquid to be treated.
  • a closed system The closed system is the same as the ⁇ closed system> in [(I) -1 embodiment].
  • the process liquid is homogenized twice (the first homogenization process and the second homogenization process), and dissolved gas in the process liquid is removed by degassing under a negative pressure.
  • a cream by performing heat sterilization and the second homogenization step in a reduced state, creaming with good fat suppression (creaming) and low free fat content and excellent flavor Can be obtained.
  • oily taste and animal odor are reduced, and a flavor with an emphasis on the original flavor of milk is obtained.
  • the dissolved oxygen concentration of the liquid to be treated immediately before the heat sterilization step and the dissolved oxygen concentration of the liquid to be treated immediately before the second homogenization step are preferably 1 to 6.5 ppm, preferably 1 to 5.5 ppm.
  • the creams obtained in this embodiment have a low viscosity, good whipping properties, a strong flavor of milk, and a savory whipped cream.
  • the second composition is added to the first composition containing the separated cream to make the liquid to be processed, so that the liquid to be processed becomes the second liquid. Even if the degassing pressure is slightly higher than the case where the composition is not included, the above-described effect can be enjoyed.
  • the creams obtained in this embodiment are obtained by modifying the liquid to be treated (mixed liquid obtained by adding the second composition to the first composition containing the separated cream).
  • the composition of the treatment liquid is the same. However, component changes unavoidable in production are excluded. That is, the fat content of the creams obtained after the aging process is almost equal to the fat content of the liquid to be treated.
  • the average particle size of fat globules in creams is preferably 2.3 to 3.6 ⁇ m, more preferably 2.5 to 3.4 ⁇ m.
  • the average particle diameter of fat globules can be adjusted by, for example, homogenization pressure, temperature, flow rate, homogeneous valve shape, and the like.
  • the creams obtained by the method of this embodiment are excellent in emulsion stability and have a low content of free fat. Accordingly, fat floatation (creaming) hardly occurs during storage, and the flavor is good. The creams have a low viscosity and have good whipping properties. Creams obtained by the method of the present embodiment are excellent in emulsion stability, and the fat floating rate after standing at 5 ° C. for 30 days can be kept small. Specifically, the fat flotation rate of the creams obtained in this embodiment is less than 2.8% by mass, preferably 2.7% by mass or less, more preferably less than 2.1% by mass, Preferably it is 2.0 mass% or less. The lower the lower limit of the fat flotation rate, the better. When the fat flotation rate of the cream is less than 2.8% by mass, preferably 2.7% by mass or less, sufficient storage stability as a product can be obtained.
  • the free fat percentage of the creams obtained in the present embodiment is less than 2.0 mass% at the end of aging, preferably 1.9 mass% or less, more preferably less than 1.2 mass%, Especially preferably, it is 1.1 mass% or less.
  • the lower the lower limit of the free fat percentage the better.
  • the end width ratio can achieve 11% or more, preferably 14% or more.
  • the upper limit of the end width ratio is not particularly limited, it can be said that 25% or less is a favorable condition as a cream from the viewpoint of workability of whipping.
  • the average particle diameter of fat globules is 2.3 to 3.6 ⁇ m, preferably 2.5 to 3.4 ⁇ m, and the fat flotation rate, free fat rate, and end width rate are in the above ranges. Creams satisfying the requirements can be obtained.
  • the average particle diameter of fat spheres in the separation cream without homogenization is generally about 3.9 to 4.4 ⁇ m, and the fat levitation rate is often 4.0% or more. .
  • Embodiment (II) -2 The separation step, dissolved gas reduction step, first homogenization step, sterilization step, second homogenization step, and cooling step / aging step may be performed in this order.
  • Embodiment (II) -3 The separation step, the first homogenization step, the dissolved gas reduction step, the second homogenization step, the sterilization step, and the cooling step / aging step may be performed in this order.
  • Embodiment (II) -4 The separation step, dissolved gas reduction step, first homogenization step, second homogenization step, sterilization step, and cooling step / aging step may be performed in this order.
  • Embodiment (II) -5 The separation step, dissolved gas reduction step, sterilization step, first homogenization step, second homogenization step, and cooling step / aging step may be performed in this order.
  • the separation process is not essential, and a commercially available product or other separation cream may be used.
  • End width ratio measurement method To 800 g of cream, 64 g of sugar (external split 8% by mass) was added and whipped with a desktop mixer to obtain whipped cream. The temperature of the creams at the start of whipping was 7.0 ° C. During the whipping, the penetro value of the whipped cream was measured over time using a penetrometer (Nakamura Medical Rika Instrument Co., Ltd., cone 12g, tip angle 40 degrees), and the penetro value reached 195 ⁇ 5 (end point) Then the whip was finished. The smaller the Penetro value, the harder it is.
  • Penetro values are measured by Motokazu Kikuchi, “Cream whipping technology and its application, Part 4: Effects of various factors in batch-type whipping (Part 1: Quality measurement method of whipped cream, etc.)”, Dairy Journal, Japan), Dairy Journal, Inc., July 2013, Vol. 51, No. 7 (Vol. 570), p. 20-24.
  • the end width ratio was calculated from the formula (III). The larger the end width ratio, the easier the whipping workability is.
  • the case where the end width ratio was 14 or more was evaluated as ⁇ , the case where it was 11 or more and less than 14, and the case where it was less than 11 as x.
  • the results are shown in Table 1. “Whipping time” in the table is the time from whip start to whip end, and “Penetro value (end point)” is the measured value of the penetro value at the end of whip.
  • End width ratio [%] (T2 ⁇ T1) / T2 ⁇ 100 (III)
  • solid content (%), fat (%), protein (%), carbohydrate (%), ash content (%), sodium content (mmol / 100 g solid content), potassium content (mmol / 100 g solid content)
  • the non-fat milk solid content is a value obtained by subtracting the fat content from the solid content.
  • % Of the unit representing the composition is mass%.
  • Water content was quantified using the mixed sand drying method. The sample is dried to a constant weight under a certain condition, and the loss on drying obtained by calculating the dry substance amount is defined as the moisture content. Specifically, the procedure is as follows.
  • [protein] The amount of protein was measured by the Dumas method (oxygen circulation combustion method) using an analytical instrument SUMIGRAPH NC-220F (manufactured by Sumika Chemical Analysis Center Co., Ltd.). The measurement conditions are as follows. Electric furnace temperature: reaction furnace 870 ° C, reduction furnace: 600 ° C Oxygen purge: 0.2 ⁇ 0.02 L / min Column temperature: 70 ⁇ 5 ° C Detector: Detector temperature: 100 ° C., CURRENT: 160 mA Carrier gas: Helium flow rate 80 ⁇ 5 mL / min when the column temperature is 70 ⁇ 5 ° C.
  • Reference substance Aspartic acid Measurement sample amount: 500 ⁇ 100 mg Reference substance amount: 500 ⁇ 100mg
  • Ash content (%) (weight after ashing ⁇ crucible weight) / (sample weight ⁇ crucible weight) ⁇ 100 [carbohydrate]
  • Carbohydrate (%) 100 ⁇ (fat content + protein amount + water content + ash content)
  • the sample is decomposed according to the decomposition program (manufactured by SPC SCIENCE). 5) Add 1 ml of 30% hydrogen peroxide water (for atomic absorption, manufactured by Wako Pure Chemical Industries, Ltd.) to the sample kept at 105 ° C. and heat. -Constant volume 6) The sample which has been treated up to 5) is fixed to 50 ml with ultrapure water. Measurement 7) Measure with an ICP emission spectrometer under the measurement conditions described later.
  • the decomposition program is DigiPREP Jr.
  • the temperature is raised to 65 ° C. (manufactured by SPC SCIENCE) and held for 35 minutes. Further, the temperature was raised to 105 ° C., and heating and decomposition were performed for 70 minutes.
  • Measurement conditions Samples having the following concentrations were analyzed as the respective standards for Na and K, and a calibration curve was prepared. The concentration of the target sample was analyzed from the obtained calibration curve. Standard solution concentration: Na: 0.5, 2.5, 5.0, 12.5, 25.0 ppm. K: 1.0, 5.0, 10.0, 25.0, 50.0 ppm. Each measurement wavelength is Na: 589.592 nm. K: 766.490 nm.
  • Example 1 a cream was produced by the method of embodiment (I), and the separated cream was used as the liquid to be treated.
  • Raw milk (5 ° C) is separated using a disk-type cream separator (manufactured by Eleclaim) under the condition of a separation temperature of 60 ° C, and if necessary, skim milk is added and a separated cream having a fat content of 45 mass%.
  • the obtained separated cream was used as a liquid to be treated.
  • the fat content in the liquid to be treated is only milk fat.
  • the fat content is also referred to as milk fat content.
  • the average particle diameter of fat globules in the liquid to be treated was 4.0 ⁇ m.
  • the liquid to be treated was heated to the homogenization temperature in the first homogenization step with a plate heater, and homogenized using a pressure homogenizer (two-stage homogenizer, manufactured by Sanmaru Machinery Co., Ltd.). .
  • the homogenization temperature was 70 ° C.
  • the homogenization pressure was 3 MPa in total pressure (secondary pressure 1 MPa).
  • the homogenized liquid to be processed is introduced into a degassing apparatus (manufactured by Towa Techno Co., Ltd.) equipped with means for making the liquid to be processed into a thin film in a degassing tank through a pipe equipped with a valve, and the degassing temperature. Degassing was performed at 60 ° C. and degassing pressure ⁇ 0.017 MPa.
  • the dissolved oxygen concentration of the liquid to be treated (60 ° C.) after the deaeration treatment was 3.1 ppm.
  • the liquid to be treated is fed from the deaeration device to a UHT (ultra high temperature sterilization method) sterilization apparatus (manufactured by Morinaga Engineering Co., Ltd., continuous plate sterilizer) airtightly connected via a liquid feed pump. Sterilization treatment was performed at 120 ° C. for 15 seconds.
  • the to-be-processed liquid sterilized was cooled to the homogenization temperature in the 2nd homogenization process by the plate type cooler in the UHT sterilizer.
  • the outlet of the sterilizer is airtightly connected to a plate type cooler via a pipe, and a pressure type homogenizer (two-stage homogenizer, manufactured by Sanmaru Machinery Co., Ltd.) is provided in the middle of the pipe.
  • the liquid to be treated after the sterilization treatment was homogenized with the pressure homogenizer and then cooled to 5 ° C. with a plate type cooler.
  • the homogenization temperature was 85 ° C.
  • the homogenization pressure was 4 MPa (second pressure 1 MPa). After cooling, it was discharged through a valve and aged overnight in a refrigerator (5 ° C.) to obtain a cream.
  • FIGS. 1 and 2 show temporal changes in temperature and pressure from the start of the separation step to the end of the aging step in this example, respectively.
  • the composition of the separated cream used as the liquid to be treated in this example is as shown in Example 1 in Table 4.
  • the fat levitation rate was evaluated as ⁇ when less than 2.1% by mass, ⁇ when 2.1% or more and less than 2.8% by mass, and x when 2.8% or more by mass.
  • the free fat percentage ⁇ less than 1.2 mass%, ⁇ between 1.2 mass% and less than 2.0 mass%, and x for 2.0 mass% or more.
  • Example 2 is a comparative example in which the dissolved gas reduction step was not performed in Example 1.
  • Example 3 is a comparative example in which the dissolved gas was reduced by the method of bubbling nitrogen gas and degassing was not performed in Example 1.
  • Example 4 is a comparative example in which dissolved gas was reduced by introducing nitrogen gas after degassing in Example 1.
  • Example 5 is a comparative example in which the first homogenization step was not performed in Example 1, the dissolved gas was reduced by the method of bubbling nitrogen gas, and degassing was not performed.
  • Example 6 is a comparative example in which dissolved gas was reduced by a method of introducing nitrogen gas after deaeration without performing the first homogenization step in Example 1.
  • Example 1 which manufactured the cream by the method of Embodiment (I) has a low fat floating rate and favorable emulsification stability, and the free fat rate is low and is excellent in the flavor of cream. Moreover, the whipped property was also good, and a whipped cream excellent in flavor was obtained.
  • Example 2 where the dissolved gas reduction step was not performed, the percentage of free fat was high and the flavor of the cream was inferior.
  • Example 3 and 5 in which the dissolved oxygen concentration in the liquid to be treated was lowered by a method of bubbling nitrogen gas, the percentage of free fat was high and the flavor of the cream was inferior. This is probably because the cream was subjected to physical external force due to bubbling and the emulsion breakage occurred.
  • Example 11 to 17 In Example 1, the production conditions were changed as shown in Table 2, and the same measurement or evaluation as in Example 1 was performed. The results are shown in Table 2. Examples 11 to 13 are examples in which the deaeration temperature in Example 1 was changed. Examples 11 and 12 are examples, and example 13 is a comparative example. Examples 14 to 17 are examples in which the degassing pressure in Example 1 is changed. Examples 15 and 16 are examples, and examples 14 and 17 are comparative examples.
  • Example 13 where the deaeration temperature is low and Example 14 where the absolute value of the deaeration is small the percentage of free fat in the cream is high, and the lipolysis odor and animal odor in the whipped cream are increased. The original flavor has been reduced. Further, in Example 17 where the absolute value of the deaeration was large, the flavor was light and light, and the original flavor of milk was reduced.
  • Example 21 In Example 1, the production conditions were changed as shown in Table 3, and the same measurement or evaluation as in Example 1 was performed. The results are shown in Table 3.
  • Example 21 is an example in which the homogenization conditions were changed so that the average particle diameter of fat globules was 3.6 in Example 1.
  • Example 22 is a comparative example in which the first homogenization step was not performed in Example 1 (homogenization pressure was zero).
  • Examples 23 and 24 are examples in which the fat content (milk fat content) of the separated cream was adjusted to 50% by mass by changing the addition amount of skim milk as the liquid to be treated.
  • Example 31 This example is an example of producing a cream by the method of embodiment (II). That is, in Example 1, the separated cream was used as the liquid to be treated. In this example, the separated cream was used as the first composition, and the mixed liquid obtained by adding the desalted and defatted concentrated milk as the second composition was treated. Liquid. The addition amount of the desalted and defatted concentrated milk was 5% by mass with respect to the liquid to be treated. Otherwise, a cream was produced in the same manner as in Example 1. Specifically, it is as follows. (1) Separation process Raw milk was separated into separated cream and skim milk using a disk-type separator (manufactured by Eleclaim) under a separation temperature of 60 ° C.
  • a disk-type separator manufactured by Eleclaim
  • skim milk was added to obtain a separated cream having a fat content of 47.5%.
  • (2) Desalinated and defatted concentrated milk production process The skim milk obtained in the separation step of (1) was cooled to 10 ° C. or less with a plate heat exchanger. The cooled skim milk was passed through a nanofil and a membrane (product name: 7250HG, manufactured by Nitto Denko Corporation) and concentrated until TS (total solid content) became 2.5 times. The solids, Na, and K contents of this concentrated solution (desalted and defatted concentrated milk) were as follows. Solid content: 22.5%.
  • Na amount per solid content 11 mmol / 100 g of TS K amount per solid content: 26 mmol / 100 g of TS
  • membrane will not be specifically limited if the film
  • the desalted and defatted concentrated milk used as the second composition in this example is a concentrated solution obtained by desalting the defatted milk with a nanofiltration membrane (NF membrane), and the component composition is as follows.
  • the component composition of the liquid to be treated in this example is as shown in Table 4. [Ingredient composition of desalted and defatted concentrated milk] 22.9% solids, 0.2% fat, 8.5% protein, 12.6% carbohydrates, 1.6% ash based on desalted and defatted concentrated milk. Sodium content 11.2mmol / 100g solid content, potassium content 26.7mmol / 100g solid content with respect to solid content.
  • Example 32 In Example 31, the production conditions were changed as shown in Table 4, and the same measurement or evaluation as in Example 4 was performed. The results are shown in Table 4.
  • Example 32 is an example in which the degassing pressure in Example 31 is changed.
  • Example 33 is a comparative example in which the first homogenization step in Example 31 was not performed, the dissolved gas was reduced by a method of bubbling nitrogen gas, and degassing was not performed.
  • Example 34 is an example in which the addition amount of the desalted and defatted concentrated milk in Example 31 is changed to 10% by mass with respect to the liquid to be treated. Specifically, it is as follows. (1) A separation cream having a fat content of 50% was prepared in the same manner as in Example 31.
  • Example 31 The skim milk was passed through the NF membrane in the same manner as in Example 31 to obtain a desalted and skimmed concentrated milk. (3) Thereafter, the fat percentage of the cream was adjusted to 45% as in Example 31.
  • the formulation per 100 g is as follows. ⁇ 50.0% separated cream: 90.0g ⁇ Desalinated and defatted concentrated milk: 10.0 g (4) Thereafter, the steps after the sterilization step are the same as in Example 31.
  • Example 35 This example is an example in which the second composition in Example 31 is changed to buttermilk powder.
  • the composition of the buttermilk powder is as follows. The amount of buttermilk powder added was 1% by mass relative to the liquid to be treated. Otherwise, the cream was produced in the same manner as in Example 31. Specifically, it is as follows. (1) A separation cream having a fat content of 45.5% was prepared in the same manner as in Example 31. (2) The separated cream obtained in (1) and buttermilk powder were mixed in the following composition to obtain a cream having a fat percentage of 45%. That is, the composition per 100 g is as follows. ⁇ 45.5% separated cream: 99.0 g ⁇ Buttermilk powder: 1.0g (3) The subsequent steps were the same as in Example 31.
  • Example 31 The same measurement or evaluation as in Example 31 was performed on the cream obtained as described above. The results are shown in Table 4.
  • the component composition of the liquid to be treated in this example is as shown in Table 4.
  • [Ingredient composition of buttermilk powder] 96.9% solids, 7.9% fat, 29.5% protein, 52.8% carbohydrates, 6.7% ash by weight of buttermilk powder.
  • potassium content 41.0 mmol / 100 g solid content, based on solid content.
  • Examples 31, 32, 34 and 35 in which creams were produced by the method of Embodiment (II), had a low fat flotation rate and good emulsification stability, a low free fat rate and Excellent flavor. Moreover, the whipped property was also good, and a whipped cream excellent in flavor was obtained.
  • Examples 31, 32, and 34 using the desalted and defatted concentrated milk as the second composition obtained an excellent flavor in the whipped cream.
  • Example 32 in which the absolute value of degassing pressure was reduced, good results were obtained.
  • Example 33 in which the dissolved oxygen concentration in the liquid to be treated was reduced by bubbling nitrogen gas, the fat floating rate was high, the free fat rate was high, and the flavor of the cream was poor. This is probably because the cream was subjected to physical external force due to bubbling and the emulsion breakage occurred.
  • Example 41 to 44 The order of each step in Example 1 was changed as shown in Table 5.
  • Table 5 shows that the steps (1) to (7) were performed in this order.
  • a cream was produced in the same manner as in Example 1 except for the order of the steps, and the same measurement or evaluation as in Example 1 was performed. The results are shown in Table 6.
  • Example 31 As shown in the results of Tables 5 and 6, in all of Examples 41 to 44, good results almost equivalent to those of Example 1 were obtained. In addition, even if the order of each process in Example 31 was changed as shown in Table 5, a good result almost equivalent to Example 31 was obtained.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Polymers & Plastics (AREA)
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Abstract

La présente invention porte sur un procédé de production d'une crème soumettant une solution d'intérêt, qui est séparée du lait et contient une crème séparée, à un traitement de stérilisation et un traitement d'homogénéisation, pour produire ainsi une crème, ledit procédé comprenant les étapes consistant en : une étape de stérilisation consistant à chauffer la solution d'intérêt ; une première étape d'homogénéisation pour homogénéiser la solution d'intérêt de 50 à 95 °C ; une deuxième étape d'homogénéisation pour homogénéiser la solution d'intérêt à 50 °C ou plus, ladite étape étant réalisée suite à la première étape d'homogénéisation ; et une étape de réduction de gaz dissous consistant à dégazer la solution d'intérêt à une température de dégazage de 50 à 95 °C sous une pression négative, c'est-à-dire, une pression de dégazage de -0,025 à -0,003 MPa, afin de réduire un gaz dissous, ladite étape étant réalisée au moins avant l'étape de stérilisation et la deuxième étape d'homogénéisation. Dans le procédé, la solution d'intérêt n'est jamais soumise à un bullage, et au moins l'étape de réduction de gaz dissous et chacune de l'étape de stérilisation et de la seconde étape d'homogénéisation, qui est réalisée suite à l'étape de réduction de gaz dissous, sont effectuées dans une série de systèmes fermés hermétiquement qui sont remplis avec la solution d'intérêt.
PCT/JP2015/060183 2014-03-31 2015-03-31 Procédé de production de crème Ceased WO2015152262A1 (fr)

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WO2018067566A1 (fr) * 2016-10-04 2018-04-12 IMB Inc. Procédés et systèmes pour générer un produit de lait humain stérilisé
JP2018074980A (ja) * 2016-11-11 2018-05-17 森永乳業株式会社 フレッシュクリームの製造方法
JP2019170327A (ja) * 2018-03-29 2019-10-10 森永乳業株式会社 フレッシュクリームならびにその製造方法および製造装置
BE1026755B1 (nl) * 2018-11-05 2020-06-03 Inex Nv Een verbeterd zuivelproduct en een werkwijze ter vervaardiging van het verbeterd zuivelproduct
JP2020137428A (ja) * 2019-02-27 2020-09-03 高梨乳業株式会社 起泡性水中油型乳化物

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CN113115827B (zh) * 2020-01-10 2023-08-01 内蒙古伊家好奶酪有限责任公司 稀奶油及其制备方法

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JP2006141273A (ja) * 2004-11-19 2006-06-08 Meiji Milk Prod Co Ltd 風味・物性に優れたクリーム類とその製造方法。
JP2011211925A (ja) * 2010-03-31 2011-10-27 Morinaga Milk Ind Co Ltd 生クリームの製造方法

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JP2006141273A (ja) * 2004-11-19 2006-06-08 Meiji Milk Prod Co Ltd 風味・物性に優れたクリーム類とその製造方法。
JP2011211925A (ja) * 2010-03-31 2011-10-27 Morinaga Milk Ind Co Ltd 生クリームの製造方法

Cited By (8)

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Publication number Priority date Publication date Assignee Title
WO2018067566A1 (fr) * 2016-10-04 2018-04-12 IMB Inc. Procédés et systèmes pour générer un produit de lait humain stérilisé
CN109952031A (zh) * 2016-10-04 2019-06-28 Imb公司 用于产生灭菌的人乳产品的方法和系统
JP2018074980A (ja) * 2016-11-11 2018-05-17 森永乳業株式会社 フレッシュクリームの製造方法
JP2019170327A (ja) * 2018-03-29 2019-10-10 森永乳業株式会社 フレッシュクリームならびにその製造方法および製造装置
JP7131939B2 (ja) 2018-03-29 2022-09-06 森永乳業株式会社 フレッシュクリーム及びその製造方法
BE1026755B1 (nl) * 2018-11-05 2020-06-03 Inex Nv Een verbeterd zuivelproduct en een werkwijze ter vervaardiging van het verbeterd zuivelproduct
JP2020137428A (ja) * 2019-02-27 2020-09-03 高梨乳業株式会社 起泡性水中油型乳化物
JP7220903B2 (ja) 2019-02-27 2023-02-13 高梨乳業株式会社 起泡性水中油型乳化物

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