JP4933580B2 - Method for producing containerized cream-like food having crust on surface - Google Patents
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- JP4933580B2 JP4933580B2 JP2009138333A JP2009138333A JP4933580B2 JP 4933580 B2 JP4933580 B2 JP 4933580B2 JP 2009138333 A JP2009138333 A JP 2009138333A JP 2009138333 A JP2009138333 A JP 2009138333A JP 4933580 B2 JP4933580 B2 JP 4933580B2
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- 235000013305 food Nutrition 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- 239000006071 cream Substances 0.000 claims description 78
- 238000010438 heat treatment Methods 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 11
- 238000007789 sealing Methods 0.000 claims description 4
- 235000021243 milk fat Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 230000000844 anti-bacterial effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000011109 contamination Methods 0.000 description 5
- 230000006837 decompression Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000013459 approach Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 241001122767 Theaceae Species 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 241000193755 Bacillus cereus Species 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012136 culture method Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 239000011810 insulating material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- -1 polypropylene Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000003566 sealing material Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003760 magnetic stirring Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
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- Dairy Products (AREA)
Description
本発明は、簡単な装置で効率良く表面にクラストを有する容器入りクリーム様食品を製造する方法に関する。 The present invention relates to a method for producing a cream-like food in a container having a crust on the surface efficiently with a simple apparatus.
イギリスのアフタヌーンティーやクリームティーと呼ばれる喫茶習慣においてスコーンにジャム等と共に塗って食されるクリーム様食品は、濃厚で、表面にクラストと呼ばれる遊離脂肪の分厚い膜があり、独特の食感を有している。 A cream-like food that is eaten by applying it to scones with jam etc. in a coffee custom called British afternoon tea or cream tea has a thick, thick film of free fat called crust on the surface, and has a unique texture ing.
このクラストを有するクリーム様食品は、伝統的に、乳脂肪分の含有率が高い生乳を鍋に入れ、一晩冷蔵静置し、乳脂肪分を表面に集め、次いで、これを沸騰させない温度で数時間程度煮詰め、その後、更に一晩冷蔵静置することにより製造される（非特許文献１〜２）。 Cream-like foods with this crust traditionally put raw milk with a high milk fat content in a pan, leave it refrigerated overnight, collect the milk fat on the surface, and then at a temperature that does not boil it. It is produced by simmering for about several hours and then further refrigerated overnight (Non-Patent Documents 1 and 2).
しかしながら、このような伝統的な製造方法では、時間がかかる上、品質を一定に保つのも難しく、また、容器に小分けする際にクラストが破壊されてしまうこともあり、工業的に製造するのは難しかった。 However, in such a traditional manufacturing method, it takes time and it is difficult to keep the quality constant, and the crust may be destroyed when subdividing into containers. Was difficult.
従って、本発明は上記のようなクラストを有するクリーム様食品を効率良く工業的に製造する方法を提供することを課題とした。 Accordingly, an object of the present invention is to provide a method for efficiently and industrially producing a cream-like food having a crust as described above.
本発明者らは上記課題を解決するために鋭意研究した結果、クリームを加熱濃縮する際に、クリームへ空気の供給を行うことにより、クリームの風味を消失させずに、クリームの濃縮速度の向上と適度な乳化破壊が起こることを見出した。また、前記のようにして濃縮されたクリームを耐熱容器に充填し、オーブンで焼成することにより、効率良く表面にクラスト有する容器入りクリーム様食品を製造することができることを見出し、本発明を完成させた。 As a result of diligent research to solve the above problems, the inventors of the present invention have improved the concentration rate of the cream without losing the flavor of the cream by supplying air to the cream when the cream is heated and concentrated. And found that moderate demulsification occurs. Further, it was found that a cream-like food with a container having crust on the surface can be efficiently produced by filling the cream concentrated as described above into a heat-resistant container and baking in an oven, and the present invention was completed. It was.
すなわち、本発明は以下の工程（ａ）および（ｂ）、
（ａ）クリームに空気を供給しつつ、７０〜９５℃に加熱し、クリームの脂肪分が５５.
０〜６５.０質量％となるまで加熱濃縮する工程
（ｂ）工程（ａ）で得られた濃縮クリームを耐熱容器に充填し、７５〜１００℃のオーブ
ンで焼成する工程
を含むことを特徴とする表面にクラストを有する容器入りクリーム様食品の製造方法である。
That is, the present invention includes the following steps (a) and (b),
(A) While supplying air to the cream, it is heated to 70 to 95 ° C., and the fat content of the cream is 55.
Step (b) of concentrating by heating until it becomes 0 to 65.0 mass% Filling the concentrated cream obtained in Step (a) into a heat-resistant container and baking it at 75 to 100 ° C. oven A method for producing a cream-like food in a container having a crust on the surface.
本発明の表面にクラストを有する容器入りクリーム様食品の製造方法は、クリームを加熱濃縮する際に、クリームへ空気の供給を行うことにより、従来のクリームの濃縮に用いられる耐圧容器や真空ポンプや湯せん装置等の大規模な装置が必要なく、しかも、クリームの濃縮速度も早く、成分の再現性も高くなる。また、上記で得られる濃縮クリームは、適度な乳化破壊が起こっているため焼成によるクラスト形成能が高く、耐熱容器に小分けして焼成しても十分な厚さのクラストが形成される。更に、本発明の製造方法は、一連の工程を無菌状態で行うこともできるので、殺菌効果が高く、安全である。 The method for producing a cream-like food in a container having a crust on the surface of the present invention is a pressure-resistant container or vacuum pump used for conventional cream concentration by supplying air to the cream when the cream is heated and concentrated. A large-scale apparatus such as a hot water apparatus is not required, and the cream concentration rate is fast and the reproducibility of the components is high. In addition, the concentrated cream obtained above has a high crust forming ability by baking because moderate emulsion breakage has occurred, and a crust having a sufficient thickness can be formed even if divided into heat-resistant containers. Furthermore, the production method of the present invention can perform a series of steps in an aseptic state, and thus has a high bactericidal effect and is safe.
従って、本発明の製造方法は、従来の伝統的なクラストを有するクリーム様食品と同様の風味を有するものを工業的に製造することができる。 Accordingly, the production method of the present invention can industrially produce a food having the same flavor as that of a conventional cream-like food having a traditional crust.
本発明の表面にクラスト有する容器入りクリーム様食品の製造方法（以下、「本発明製法」という）の工程（ａ）は、クリームに空気を供給しつつ、７０〜９５℃に加熱し、クリームの脂肪分が５５.０〜６５.０質量％となるまで加熱濃縮する工程である。 The step (a) of the method for producing a cream-like food in a container having a crust on the surface of the present invention (hereinafter referred to as “the present invention production method”) is heated to 70-95 ° C. while supplying air to the cream. This is a step of heating and concentrating until the fat content is 55.0 to 65.0% by mass.
上記工程（ａ）で用いられるクリームの脂肪分は動物性、植物性等特に限定されないが、例えば、脂肪分が１８.０〜５０.０質量％（以下、単に「％」という）のクリーム、好ましくは脂肪分３５.０〜５０.０％、さらに好ましくは脂肪分４５.０〜５０.０％の動物性クリームである。 The fat content of the cream used in the above step (a) is not particularly limited such as animal or vegetable, but for example, a cream having a fat content of 18.0 to 50.0% by mass (hereinafter simply referred to as “%”), Preferably, it is an animal cream having a fat content of 35.0 to 50.0%, more preferably a fat content of 45.0 to 50.0%.
クリームに空気を供給する方法は、特に限定されないが、例えば、空気を送風機等でクリームの表面に供給する方法やクリーム中に入れた配管から空気をバブリングして供給する方法等が挙げられる。これらの方法の中でも送風機等でクリーム表面に空気を供給する方法が好ましい。これらの方法において空気は、予め高性能フィルター（捕集効率９０％以上）、超高性能フィルター（捕集効率９９.５％以上）等のフィルターで清浄な空気としておくことが好ましい。また、これらの方法における空気の供給量は、加熱濃縮に用いる容器の大きさ等によって変化することがあるので一概には言えないが、例えば５０〜５００Ｌ／分、好ましくは２５０〜３００Ｌ／分である。 The method of supplying air to the cream is not particularly limited, and examples thereof include a method of supplying air to the surface of the cream with a blower or the like, a method of supplying air by bubbling from a pipe placed in the cream, and the like. Among these methods, a method of supplying air to the cream surface with a blower or the like is preferable. In these methods, it is preferable that the air be preliminarily cleaned with a filter such as a high-performance filter (collection efficiency of 90% or more) or an ultra-high performance filter (collection efficiency of 99.5% or more). Moreover, since the supply amount of air in these methods may vary depending on the size of the container used for heat concentration, etc., it cannot be generally stated, but it is, for example, 50 to 500 L / min, preferably 250 to 300 L / min. is there.
クリームを加熱する方法は、特に限定されないが、例えば、加熱ジャケット等を用いた間接的な加熱方法等が挙げられる。また、クリームの加熱温度は７０〜９５℃、好ましくは８０〜９０℃である。この温度でクリームを加熱することにより、殺菌効果と焼成によるクラスト形成に必要な適度な乳化破壊が起こる。 The method for heating the cream is not particularly limited, and examples thereof include an indirect heating method using a heating jacket or the like. Moreover, the heating temperature of a cream is 70-95 degreeC, Preferably it is 80-90 degreeC. By heating the cream at this temperature, moderate emulsification breakage necessary for sterilization effect and crust formation by baking occurs.
クリームの加熱濃縮は、上記の通りクリームに空気の供給と加熱を行い、クリームの脂肪分が５５.０〜６５.０％、好ましくは６２.０〜６３.５％となるまで行う。 As described above, the cream is heated and concentrated by supplying air to the cream and heating it until the fat content of the cream is 55.0 to 65.0%, preferably 62.0 to 63.5%.
上記加熱濃縮の際には、クリームの濃縮効率が高くなるため、クリームの攪拌を行うことが好ましい。攪拌の速度は、加熱濃縮するクリームの濃度や量、攪拌機の形状にもよるが、例えば、加熱濃縮に用いる容器断面積に対し面積比５％〜４５％程度の攪拌機で５０〜２５０ｒｐｍ、好ましくは１００〜１８０ｒｐｍである。 During the heat concentration, it is preferable to stir the cream because the cream concentration efficiency increases. The stirring speed depends on the concentration and amount of the cream to be heated and concentrated, and the shape of the stirrer. 100-180 rpm.
また、上記加熱濃縮を効率良く行うためには、クリーム供給手段、クリーム排出手段、加熱手段、攪拌手段、空気供給手段および空気排気手段を有する装置を用いるのが好ましい。この装置における加熱手段としてはジャケット式加熱等、攪拌手段としてはマグネット式攪拌等、空気供給手段としては強制給気等、排気手段としては自然排気装置等が挙げられる。これらの手段はステンレス等で形成された容器に直接取り付けられ、空気供給手段以外から外気が入らないように密封できるものが好ましい。このような加熱濃縮用装置でクリームの加熱濃縮を行うと、外気からの浮遊菌等の汚染を防ぐことができる。 In order to efficiently perform the heating concentration, it is preferable to use an apparatus having a cream supply means, a cream discharge means, a heating means, a stirring means, an air supply means, and an air exhaust means. Examples of the heating means in this apparatus include jacket heating, magnetic stirring as the stirring means, forced air supply as the air supply means, and natural exhaust apparatus as the exhaust means. These means are preferably directly attached to a container formed of stainless steel or the like and can be sealed so that outside air does not enter from other than the air supply means. When the cream is heated and concentrated with such a heating and concentration apparatus, contamination such as floating bacteria from the outside air can be prevented.
本発明製法の工程（ｂ）は、上記工程（ａ）で得られた濃縮クリームを耐熱容器に充填し、７５〜１００℃のオーブンで焼成する工程である。 Step (b) of the production method of the present invention is a step of filling the heat-resistant container with the concentrated cream obtained in the step (a) and baking it in an oven at 75 to 100 ° C.
濃縮クリームの耐熱容器への充填方法は、特に限定されないが、例えば、定量充填機等を用いた充填方法が挙げられる。 Although the filling method to the heat-resistant container of concentrated cream is not specifically limited, For example, the filling method using a fixed quantity filling machine etc. is mentioned.
濃縮クリームが充填される耐熱容器は、特に限定されないが、例えば、アルミニウム製やポリプロピレン等のプラスチック製で、その耐熱温度が１００℃以上であるものが好ましい。 The heat-resistant container filled with the concentrated cream is not particularly limited. For example, a heat-resistant container made of plastic such as aluminum or polypropylene and having a heat-resistant temperature of 100 ° C. or higher is preferable.
上記耐熱容器に充填された濃縮クリームの焼成は、７５〜１００℃、好ましくは８０〜９０℃のオーブンで行われる。この焼成で用いられるオーブンとしては、特に限定されないが、例えば、熱風を循環させることのできるコンベクションオーブンが好ましい。また、オーブンによる焼成時間は、焼成時間によりクラストの厚さ等が変わってくるので一概には言えないが、例えば、０.５〜３.０時間、好ましくは１.５〜２.５時間である。 The concentrated cream filled in the heat-resistant container is baked in an oven at 75 to 100 ° C, preferably 80 to 90 ° C. Although it does not specifically limit as oven used by this baking, For example, the convection oven which can circulate a hot air is preferable. Further, the baking time in the oven cannot be generally described because the thickness of the crust changes depending on the baking time, but it is, for example, 0.5 to 3.0 hours, preferably 1.5 to 2.5 hours. is there.
上記焼成により濃縮クリーム中の遊離脂肪が浮上し、熱風によりその表面が固化するため耐熱容器中の濃縮クリーム表面にクラストが形成される。その後、これを冷蔵庫等に入れて１０℃以下まで冷却し、流通に適した形態にすることにより、表面にクラスト有する容器入りクリーム様食品が得られる。 By the baking, free fat in the concentrated cream rises and the surface is solidified by hot air, so that a crust is formed on the surface of the concentrated cream in the heat-resistant container. Thereafter, this is put in a refrigerator or the like, cooled to 10 ° C. or lower, and made into a form suitable for distribution, thereby obtaining a cream-like food in a container having crust on the surface.
なお、冷却する前に、更に、工程（ｃ）として焼成した濃縮クリームの表面温度が６０℃以下、好ましくは６５℃以下になる前に耐熱容器をシールする工程を行ってもよい。この工程を行うことで製品の保存性が向上する。 In addition, before cooling, you may perform the process of sealing a heat-resistant container before the surface temperature of the concentrated cream baked as process (c) becomes 60 degrees C or less, Preferably it is 65 degrees C or less. By performing this step, the storage stability of the product is improved.
シールに用いられるシール材としては特に限定されないが、例えば、アルミ等が挙げられる。また、前記シール材を用いたシール方法も特に限定されず、熱溶着の方法が挙げられる。 Although it does not specifically limit as a sealing material used for a seal | sticker, For example, aluminum etc. are mentioned. Moreover, the sealing method using the said sealing material is not specifically limited, The method of heat welding is mentioned.
また、以上説明した全行程は衛生的環境で外気が入らないような一連の工程で行うことが好ましい。このようにすると、浮遊菌による汚染が無く、その結果、保存性のよい表面にクラスト有する容器入りクリーム様食品が得られる。ここで保存性が良いとは、製品中の生菌数や芽胞が従来品より少なく、例えば、製品を７℃で２１日間保存後にも大腸菌、一般生菌、セレウス菌等の発生による不良検体が認められないことをいう。 Moreover, it is preferable to perform the whole process demonstrated above in a series of processes which external air does not enter in a sanitary environment. In this way, there is no contamination by airborne bacteria, and as a result, a container-like creamy food having a crust on the surface with good storage stability is obtained. The preservability here means that the number of viable bacteria and spores in the product are less than those of the conventional product. It means not allowed.
斯くして得られる表面にクラストを有する容器入りクリーム様食品は、従来の伝統的な製法で得られたものと同様の風味やスプレダビリティーが良好な硬さを有している。ここでスプレダビリティーが良好な硬さとは、レオメーターを用いて以下の測定条件でピーク時硬度として測定された硬度が１０ｇｆ〜２５０ｇｆ、好ましくは４０ｇｆ〜１５０ｇｆの範囲にあるものをいう。
＜測定条件＞
測定時品温：１０℃
進入距離：１８ｍｍ
進入速度：１ｍｍ／秒
測定圧子：φ２０ｍｍ円盤状
The cream-like food in a container having a crust on the surface thus obtained has the same flavor and hardness as those obtained by a conventional traditional manufacturing method. Here, the hardness having good spreadability means that the hardness measured as a peak hardness under the following measurement conditions using a rheometer is in the range of 10 gf to 250 gf, preferably 40 gf to 150 gf.
<Measurement conditions>
Product temperature during measurement: 10 ° C
Approach distance: 18mm
Approach speed: 1mm / sec Measuring indenter: φ20mm disk
このように本発明製法で得られる表面にクラストを有する容器入りクリーム様食品は、従来の伝統的な製法で得られたものと同様に、スコーンにジャム等と共に塗って食すことができる。 Thus, the container-like cream-like food having a crust on the surface obtained by the production method of the present invention can be eaten by applying it to a scone together with jam and the like, similar to those obtained by a conventional traditional production method.
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明は、これらの実施例等になんら制約されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited at all by these Examples.
試 験 例 １
クリーム濃縮試験：
次の５つの方法で乳脂肪分が５０％のクリームを６３％程度まで濃縮し、得られる濃縮クリームについて官能評価、成分再現性、設備コスト・規模、濃縮時間・効率、殺菌効果について自由描写で評価した。
Test example 1
Cream concentration test:
Concentrate cream with 50% milk fat to about 63% by the following five methods, and freely describe sensory evaluation, ingredient reproducibility, equipment cost / scale, concentration time / efficiency, and bactericidal effect for the resulting concentrated cream evaluated.
＜濃縮方法＞
（１）湯せん濃縮（従来法）
２Ｌの容器に乳脂肪分が５０.０％のクリームを１Ｌ入れ、これを湯煎で７５℃まで加熱してこの状態を２時間維持した後、５℃で２４時間静置した。静置後に上層へ浮上した高脂肪部分を掬い取り、乳脂肪分が６３％程度の濃縮クリームを得た。
<Concentration method>
(1) Hot water bath concentration (conventional method)
1 L of cream having a milk fat content of 50.0% was put in a 2 L container, heated to 75 ° C. with a hot water bath, and maintained in this state for 2 hours, and then allowed to stand at 5 ° C. for 24 hours. After standing, the high fat portion that floated to the upper layer was scooped out to obtain a concentrated cream having a milk fat content of about 63%.
（２）送風攪拌加熱濃縮
２Ｌの容器に、乳脂肪分が５０.０％のクリームを１Ｌ入れ、これをジャケット加熱と同様の方法で８５℃まで加熱すると共に、容器上方から送風機で空気をクリーム表面に送風し、攪拌をした。この状態を維持してクリームを乳脂肪分が６３.４５％となるまで加熱濃縮し、濃縮クリームを得た。なお、加熱濃縮の際の攪拌速度は４０℃まで１００ｒｐｍ、４０℃以上で２００ｒｐｍ、また、送風速度は２００Ｌ／分とした。
(2) Concentration by heating and agitation in a blower 1L of a cream having a milk fat content of 50.0% is put in a 2L container, and this is heated to 85 ° C in the same manner as the jacket heating. The surface was blown and stirred. While maintaining this state, the cream was concentrated by heating until the milk fat content was 63.45% to obtain a concentrated cream. In addition, the stirring speed at the time of heat concentration was 100 rpm up to 40 ° C., 200 rpm above 40 ° C., and the blowing speed was 200 L / min.
（３）攪拌加熱濃縮
送風を行わない以外は上記（２）と同様にしてクリームを濃縮し、乳脂肪分が６３％程度の濃縮クリームを得た。
(3) Concentration with stirring and heating The cream was concentrated in the same manner as in ( 2 ) above except that no air blowing was performed to obtain a concentrated cream having a milk fat content of about 63%.
（４）高温減圧濃縮
ロータリーエバポレーター（柴田科学株式会社製）の容量２Ｌの減圧濃縮容器に乳脂肪分が５０.０％のクリームを１Ｌ入れ８５℃、３００ｈｐａで減圧濃縮し、乳脂肪分が６３％程度の濃縮クリームを得た。
(4) High-temperature vacuum concentration 1L of 50.0% milk fat in a rotary evaporator (made by Shibata Kagaku Co., Ltd.) with a capacity of 20.0% was placed in a vacuum evaporator at 85 ° C and 300 hpa. % Concentrated cream was obtained.
（５）低温減圧濃縮
ロータリーエバポレーター（柴田科学株式会社製）の容量２Ｌの減圧濃縮容器に乳脂肪分が５０.０％のクリームを１Ｌ入れ４０℃、３００ｈｐａで減圧濃縮し、乳脂肪分が６３％程度の濃縮クリームを得た。
(5) Low-temperature vacuum concentration 1L of a cream with 50.0% milk fat content is placed in a 2L vacuum-concentration container of a rotary evaporator (manufactured by Shibata Kagaku Co., Ltd.) and concentrated under reduced pressure at 40 ° C and 300 hpa. % Concentrated cream was obtained.
＜自由描写＞
（１）湯せん濃縮
・官能評価
濃縮クリームは、乳由来の濃い黄色を帯びた外観であり、加熱による独特の乳風味を持ち、滑らかでスプレッダビリティ良好な食感であった。
・成分再現性
加熱温度・時間、冷却温度・時間等条件を同じにしても、その他条件による影響も大きく受け、毎回成分一定せず製造毎の成分再現性が低かった。
・設備コスト・規模
非常に大きな面積を要する湯せんのための設備が必要であり、１製造単位に要する敷地もより広いものとなり産業上非現実的であった。
・濃縮時間・効率
上記試験例で５時間を要した。上部クリーム層形成のために長時間の加熱が必要で、また、産業への利用性を鑑みるとエネルギー効率悪く非現実的であった。
・殺菌効果
温度条件は十分な殺菌効果を有している範囲内であるが、濃縮の際にクリーム表面が直接外気と接しているため菌汚染の可能性があった。
<Free description>
(1) Hot water bath concentration / sensory evaluation The concentrated cream had a dark yellowish appearance derived from milk, had a unique milk flavor by heating, and had a smooth, good spreadability texture.
・ Component reproducibility Even if the heating temperature / time, cooling temperature / time, etc. were the same, the influence of other conditions was greatly affected.
・ Equipment cost / scale Equipment for a hot water bath that requires a very large area is necessary, and the site required for one manufacturing unit becomes larger, which is unrealistic in the industry.
-Concentration time / efficiency It took 5 hours in the above test example. Heating for a long time is necessary for forming the upper cream layer, and energy efficiency is unrealistic in view of industrial applicability.
・ Bactericidal effect Although the temperature conditions are within the range having a sufficient bactericidal effect, there was a possibility of bacterial contamination because the cream surface was in direct contact with the outside air during concentration.
（２）送風攪拌加熱濃縮
・官能評価
従来法で製造したものと同等の独特な風味、食感、外観を有していた。
・成分再現性
濃縮度合のコントロールしやすく、成分調整が容易であり再現性良好であった。
・設備コスト・規模
他の製法と比較し、設備に必要な面積、設備にかかるコスト共に、非常にコンパクトな設備での生産が可能であった。
・濃縮時間・効率
上記試験例で２５分を要した。殺菌条件との兼ね合いからみても濃縮時間、効率ともに良好な範囲であった。
・殺菌効果
十分な殺菌効果を有し、また、濃縮の際にクリーム表面が絶えず新鮮な空気に接していたため、浮遊菌による２次汚染もなかった。
(2) Blasting stirring heating concentration / sensory evaluation It had the same unique flavor, texture and appearance as those produced by the conventional method.
-Component reproducibility It was easy to control the degree of concentration, easy component adjustment, and good reproducibility.
・ Equipment cost / scale Compared to other manufacturing methods, both the area required for the equipment and the cost of the equipment could be produced with very compact equipment.
Concentration time / efficiency 25 minutes were required in the above test example. Even in view of the balance with the sterilization conditions, the concentration time and efficiency were both in a good range.
-Bactericidal effect Since it had a sufficient bactericidal effect and the cream surface was constantly in contact with fresh air during concentration, there was no secondary contamination by airborne bacteria.
（３）攪拌加熱濃縮
・官能評価
従来法で製造したものと同等の独特な風味、食感、外観を有していた。
・成分再現性
濃縮度合のコントロールしやすく、成分調整が容易であり再現性良好であった。
・設備コスト・規模
他の製法と比較し、設備に必要な面積、設備にかかるコスト共に、非常にコンパクトな設備での生産が可能であった。
・濃縮時間・効率
上記試験例で５０分を要した。送風攪拌濃縮と比較すると処理時間が長くなり、エネルギー効率も悪かった。
・殺菌効果
温度条件は十分な殺菌効果を有している範囲内であるが、濃縮の際にクリーム表面が直接外気と接しているため菌汚染の可能性があった。
(3) Concentration with stirring and heating / sensory evaluation It had a unique flavor, texture and appearance equivalent to those produced by the conventional method.
-Component reproducibility It was easy to control the degree of concentration, easy component adjustment, and good reproducibility.
・ Equipment cost / scale Compared to other manufacturing methods, both the area required for the equipment and the cost of the equipment could be produced with very compact equipment.
-Concentration time / efficiency It took 50 minutes in the above test example. Compared with blast stir concentration, the treatment time was longer and the energy efficiency was also worse.
・ Bactericidal effect Although the temperature conditions are within the range having a sufficient bactericidal effect, there was a possibility of bacterial contamination because the cream surface was in direct contact with the outside air during concentration.
（４）高温減圧濃縮
・官能評価
減圧により香気成分が抜けてしまい、また、濃縮工程に要する時間が短すぎるため、本来目的とする加熱による独特の風味を有していなかった。
・成分再現性
減圧による急激な濃縮であるため、濃縮度合いのコントロールが難しかった。
・設備コスト・規模
耐圧設備、減圧機器等を必要とし、極めて高価なものとなった。
・濃縮時間・効率
上記試験例で１０分を要した。処理時間が短く、エネルギー効率が良かった。
・殺菌効果
処理時間が短いため殺菌効果は不十分であった。
(4) Concentration at high temperature under reduced pressure and sensory evaluation The aroma component was lost due to reduced pressure, and the time required for the concentration step was too short, and therefore it did not have a unique flavor due to the intended heating.
・ Reproducibility of ingredients It was difficult to control the degree of concentration because of rapid concentration by decompression.
・ Equipment cost / scale Pressure-resistant equipment, decompression equipment, etc. are required, making it extremely expensive.
-Concentration time / efficiency It took 10 minutes in the above test example. Processing time was short and energy efficiency was good.
-Bactericidal effect Since the treatment time was short, the bactericidal effect was insufficient.
（５）低温減圧濃縮
・官能評価
減圧により香気成分が抜けてしまい、また、低温での濃縮により本来目的とする加熱による独特の風味を有していなかった。
・成分再現性
減圧による急激な濃縮であるため、濃縮度合いのコントロールが難しかった。
・設備コスト・規模
耐圧設備、減圧機器等を必要とし、極めて高価なものとなった。
・濃縮時間・効率
上記試験例で２０分を要した。処理時間が短く、エネルギー効率が良かった。
・殺菌効果
低温での濃縮であり、十分な殺菌効果を有している温度帯以下での処理のため殺菌効果は不十分であった。
(5) Concentration at low temperature and sensory evaluation The aroma component was lost by decompression, and it did not have a unique flavor due to the intended heating due to concentration at low temperature.
・ Reproducibility of ingredients It was difficult to control the degree of concentration because of rapid concentration by decompression.
・ Equipment cost / scale Pressure-resistant equipment, decompression equipment, etc. are required, making it extremely expensive.
Concentration time / efficiency 20 minutes were required in the above test example. Processing time was short and energy efficiency was good.
-Sterilization effect It was concentration at low temperature, and the sterilization effect was insufficient due to the treatment under the temperature zone having sufficient sterilization effect.
以上の結果から、クリームの濃縮には送風攪拌加熱濃縮が好ましいことがわかった。 From the above results, it was found that blast stirring and heating concentration is preferable for concentrating the cream.
実 施 例 １
表面にクラストを有する容器入りクリーム様食品の製造（１）：
（１）加熱濃縮工程
加熱濃縮工程には図１に示すような、クリーム供給口、クリーム排出口、加熱ジャケット、保温材、攪拌機、攪拌機用モーター、空気供給口、空気排気口および容量１６.５Ｌのステンレス製タンクを有する加熱濃縮装置を用いた。この加熱濃縮装置のクリーム供給口から乳脂肪分４７.０％のクリーム１６.５ｋｇを、タンク中に入れ、加熱ジャケットによりタンク内を８５℃に加熱し、クリームの乳脂肪分が６２.５％となるまで２時間加熱濃縮し、濃縮クリーム１２.４ｋｇを得た。なお、この加熱濃縮の際には高性能フィルター（捕集効率９０％以上）でろ過された清浄な空気を３００Ｌ／分で空気供給口からタンク内に送風しつつ、同量の空気を空気排気口から排気し、更に、容器断面積に対し面積比３０％程度の攪拌機により、クリームの温度が４０℃までは１００ｒｐｍで４０℃以上からは１８０ｒｐｍの条件でタンク内のクリームを攪拌した。
Example 1
Production of cream-like food in a container having crust on the surface (1):
(1) Heating and concentration step As shown in Fig. 1, the heating and concentration step includes a cream supply port, cream discharge port, heating jacket, heat insulating material, stirrer, stirrer motor, air supply port, air exhaust port and capacity of 16.5L. A heating and concentration apparatus having a stainless steel tank was used. 16.5 kg of cream with a milk fat content of 47.0% is put into the tank from the cream supply port of this heating and concentrating apparatus, and the inside of the tank is heated to 85 ° C. with a heating jacket. Concentrated by heating for 2 hours until 12.4 kg of concentrated cream was obtained. During this heating concentration, clean air filtered by a high-performance filter (with a collection efficiency of 90% or more) is blown from the air supply port into the tank at 300 L / min, and the same amount of air is exhausted to the air. The tank was evacuated, and the cream in the tank was stirred with a stirrer having an area ratio of about 30% with respect to the cross-sectional area of the container under conditions of 100 rpm up to 40 ° C. and 180 rpm from 40 ° C. or higher.
（２）焼成工程
上記で得た濃縮クリームを、上記加熱濃縮装置のクリーム排出口から外気に触れないようにしたまま、ポリプロピレン製で容量が０.１３Ｌの耐熱容器に定量充填機で充填した。この濃縮クリームが充填された耐熱容器を外気に触れないようにしたまま、コンベクションオーブン（ウノックス製）に入れ、８５℃で１００分間焼成し、濃縮クリームの表面にクラストを形成させた。
(2) Firing step The concentrated cream obtained above was filled in a heat-resistant container made of polypropylene and having a capacity of 0.13 L with a fixed-quantity filling machine while keeping the outside from touching the outside air from the cream outlet of the heating and concentration apparatus. The heat-resistant container filled with this concentrated cream was placed in a convection oven (manufactured by Unox) with no contact with the outside air and baked at 85 ° C. for 100 minutes to form a crust on the surface of the concentrated cream.
（３）シール工程
上記の焼成した濃縮クリームを外気に触れないようにしたまま、その表面温度が７０℃となったところで卓上型パック包装機（株式会社藤村工業製）でアルミシールして表面にクラストを有する容器入りクリーム様食品を製品化した。その後、この製品を７℃で冷蔵した。
(3) Sealing process With the above-mentioned baked concentrated cream kept away from the outside air, when the surface temperature reaches 70 ° C., it is sealed with aluminum using a desktop pack packaging machine (Fujimura Kogyo Co., Ltd.). A cream-like food in a container with crust was commercialized. The product was then refrigerated at 7 ° C.
得られた製品の外観を図２に示した。この図から明らかなように製品の上面にはクラストが形成されていた。また、製品のピーク時硬度をレオメーター（フドー社製）を用いて以下の条件で測定したところ２４０ｇｆであった。また、製品を７℃で２１日間保存後に、デスオキシコーレート平板培養法、標準寒天平板培養法および食品衛生検査指針（厚生省監修）に基づいて大腸菌群、一般生菌数およびセレウス菌を測定したところ不良検体はみられなかった。更に、製品の風味は伝統的な製法で作られたものと同様であった。
＜測定条件＞
測定時品温：１０℃
進入距離：１８ｍｍ
進入速度：１ｍｍ／秒
測定圧子：φ２０ｍｍ円盤状
The appearance of the obtained product is shown in FIG. As is apparent from this figure, a crust was formed on the upper surface of the product. The peak hardness of the product was 240 gf when measured under the following conditions using a rheometer (Fudo Corporation). In addition, after storing the product at 7 ° C. for 21 days, the coliform group, the general viable cell count and the Bacillus cereus were measured based on the desoxycholate plate culture method, the standard agar plate culture method and the food hygiene inspection guidelines (supervised by the Ministry of Health and Welfare). However, no defective specimen was found. In addition, the flavor of the product was similar to that made by traditional methods.
<Measurement conditions>
Product temperature during measurement: 10 ° C
Approach distance: 18mm
Approach speed: 1mm / sec Measuring indenter: φ20mm disk
実 施 例 ２
表面にクラストを有する容器入りクリーム様食品の製造（２）：
実施例１の（２）の焼成工程において、焼成時間を４０分とする以外は実施例１と同様にして表面にクラストを有する容器入りクリーム様食品を製造した。
Example 2
Production of cream-like food in a container with crust on the surface (2):
In the baking step of Example 1 (2), a container-like creamy food having a crust on the surface was produced in the same manner as in Example 1 except that the baking time was 40 minutes.
得られた製品のピーク時硬度を実施例１と同様にして測定したところ、１２０ｇｆであった。これより焼成時間を短くすることにより、製品の硬さを柔らかくでき、かつ、クラストの厚さも薄くできることが分かった。また、製品を７℃で２１日間保存後に、実施例１と同様にして大腸菌群、一般生菌数およびセレウス菌を測定したところ、不良検体はみられなかった。更に、製品の風味は伝統的な製法で作られたものと同様であった。 When the peak hardness of the obtained product was measured in the same manner as in Example 1, it was 120 gf. From this, it was found that by shortening the baking time, the hardness of the product can be reduced and the thickness of the crust can be reduced. Further, after storing the product at 7 ° C. for 21 days, the coliform group, the number of viable bacteria and the Bacillus cereus were measured in the same manner as in Example 1. As a result, no defective sample was found. In addition, the flavor of the product was similar to that made by traditional methods.
本発明の表面にクラストを有する容器入りクリーム様食品の製造方法は、効率が良く、再現性も高いので、工業的に利用できる。 The method for producing a cream-like food in a container having a crust on the surface of the present invention is efficient and highly reproducible, and can be used industrially.
１ … … 加熱濃縮装置 ６ … … 保温材
２ … … 空気排気口 ７ … … 攪拌機
３ … … クリーム供給口 ８ … … クリーム排出口
４ … … 空気供給口 ９ … … 攪拌機用モーター
５ … … 加熱ジャケット
以 上
DESCRIPTION OF SYMBOLS 1 ...... Heating concentration apparatus 6 ...... Insulating material 2 ...... Air exhaust port 7 ...... Stirrer 3 ...... Cream supply port 8 ...... Cream discharge port 4 ...... Air supply port 9 ...... Stirrer motor 5 ...... Heating jacket
that's all
Claims (6)
（ａ）クリームに空気を供給しつつ、７０〜９５℃に加熱し、クリームの脂肪分が５５.
０〜６５.０質量％となるまで攪拌しながら加熱濃縮する工程
（ｂ）工程（ａ）で得られた濃縮クリームを耐熱容器に充填し、７５〜１００℃のオーブ
ンで焼成する工程
を含むことを特徴とする表面にクラストを有する容器入りクリーム様食品の製造方法。 The following steps (a) and (b),
(A) While supplying air to the cream, it is heated to 70 to 95 ° C., and the fat content of the cream is 55.
The step of heating and concentrating with stirring until it becomes 0 to 65.0% by mass (b) The step of filling the concentrated cream obtained in step (a) into a heat-resistant container and baking it at 75 to 100 ° C. in oven A method for producing a cream-like food in a container having a crust on the surface.
（ｃ）工程（ｂ）で焼成した濃縮クリームの表面温度が６０℃以下になる前に耐熱容器を
シールする工程
を含むものである請求項１ないし５の何れかに記載の表面にクラストを有する容器入りクリーム様食品の製造方法。 Furthermore, step (c),
(C) including a step of sealing the heat-resistant container before the surface temperature of the concentrated cream baked in step (b) reaches 60 ° C. or less, containing the crust on the surface according to claim 1 A method for producing creamy foods.
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|---|---|---|---|
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009138333A JP4933580B2 (en) | 2009-06-09 | 2009-06-09 | Method for producing containerized cream-like food having crust on surface |
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| Publication Number | Publication Date |
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| JP4933580B2 true JP4933580B2 (en) | 2012-05-16 |
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Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56140857A (en) * | 1980-04-04 | 1981-11-04 | Fuji Oil Co Ltd | Preparation of baked food with decoration |
| JP2745593B2 (en) * | 1988-11-29 | 1998-04-28 | 日本油脂株式会社 | Low moisture emulsified composition |
| JPH08289730A (en) * | 1995-04-20 | 1996-11-05 | Snow Brand Milk Prod Co Ltd | Baked cream confectionery and its production |
| JP3671877B2 (en) * | 2000-08-21 | 2005-07-13 | 不二製油株式会社 | Oil-in-water cream composition |
| JP2004057094A (en) * | 2002-07-30 | 2004-02-26 | Fuji Oil Co Ltd | Method for producing two-layer pudding |
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