JP6802817B2 - Frozen liquid dairy products, their freezing methods and containers provided for them - Google Patents
Frozen liquid dairy products, their freezing methods and containers provided for them Download PDFInfo
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- 239000007788 liquid Substances 0.000 title claims description 74
- 235000013365 dairy product Nutrition 0.000 title claims description 70
- 238000007710 freezing Methods 0.000 title claims description 19
- 230000008014 freezing Effects 0.000 title claims description 19
- 238000000034 method Methods 0.000 title description 11
- 235000013336 milk Nutrition 0.000 claims description 43
- 239000008267 milk Substances 0.000 claims description 43
- 210000004080 milk Anatomy 0.000 claims description 43
- -1 polyethylene Polymers 0.000 claims description 22
- 239000006071 cream Substances 0.000 claims description 19
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 17
- 229910052782 aluminium Inorganic materials 0.000 claims description 17
- 235000021243 milk fat Nutrition 0.000 claims description 11
- 239000004698 Polyethylene Substances 0.000 claims description 10
- 239000004743 Polypropylene Substances 0.000 claims description 10
- 229920000573 polyethylene Polymers 0.000 claims description 10
- 229920001155 polypropylene Polymers 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000013078 crystal Substances 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 238000001816 cooling Methods 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
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- 239000000843 powder Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 239000012528 membrane Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
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- 238000004519 manufacturing process Methods 0.000 description 5
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- 230000001953 sensory effect Effects 0.000 description 5
- 239000008256 whipped cream Substances 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
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- 238000010438 heat treatment Methods 0.000 description 3
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- 235000019198 oils Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
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- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
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- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001707 polybutylene terephthalate Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000098 polyolefin Polymers 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
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- Freezing, Cooling And Drying Of Foods (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Dairy Products (AREA)
Description
本発明は、乳を含む広義の液状である乳製品を所定の条件下で冷凍されて得られた凍結液状乳製品及びその製造方法等に関するものである。 The present invention relates to a frozen liquid dairy product obtained by freezing a liquid dairy product containing milk in a broad sense under predetermined conditions, a method for producing the same, and the like.
乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）（以下、乳等省令という）において、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳及び加工乳である「乳」と、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、たんぱく質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料（無脂乳固形分三・〇％以上を含むものに限る。）及び乳飲料である「乳製品」とは区別されているが、本発明における「液状乳製品」とは、
乳等省令における「乳」及び「乳製品」などのうち、２０〜２５℃の常温で液状の形態を有するものをいう。なお、乳脂肪に植物油脂を加えた商品、乳脂肪に乳化剤又は安定剤などの添加剤を混合した商品、乳脂肪に植物油脂を加え、さらに添加剤を混合した商品などは、商品の容器に「種類別：乳又は乳製品を主要原料とする食品」（以下、乳主原という）と表示されており、これらの商品であるクリームも本発明における液状乳製品に含まれる。
In the ministry ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) (hereinafter referred to as the Ordinance of the Ministry of Milk, etc.) regarding the component standards of milk and dairy products, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodles "Milk" which is sheep milk, ingredient-adjusted milk, low-fat milk, non-fat milk and processed milk, cream, butter, butter oil, cheese, concentrated whey, ice creams, concentrated milk, skim milk concentrate, sugar-free condensed milk , Unsweetened skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria beverage (non-fat milk solid) Although it is distinguished from "dairy products" which are dairy beverages and (limited to those containing 3.0% or more), the term "liquid dairy products" in the present invention is used.
Among "milk" and "dairy products" in the Ordinance of the Ministry of Milk, etc., those having a liquid form at room temperature of 20 to 25 ° C. Products in which vegetable fats and oils are added to milk fat, products in which additives such as emulsifiers or stabilizers are mixed in milk fat, and products in which vegetable fats and oils are added to milk fat and further mixed with additives are placed in the product container. It is labeled as "By type: Foods made mainly from milk or dairy products" (hereinafter referred to as "milk main ingredients"), and creams, which are these products, are also included in the liquid dairy products in the present invention.
従来、牛乳やクリームなどの液状乳製品の品質の劣化を防止するために、家庭用又は業務用の冷蔵庫に保管されていたが、所定期間以上は一定の品質を維持することが困難であった。 Conventionally, in order to prevent deterioration of the quality of liquid dairy products such as milk and cream, they have been stored in a refrigerator for home or business use, but it has been difficult to maintain a constant quality for a predetermined period or longer. ..
このような観点から、長期に液状の乳製品を保管する技術として、それら乳製品を冷凍する試みがなされている。また、冷凍することができれば、海外と液状乳製品を輸出入することが可能となり、さらに国内で問題となっている余剰の液状乳製品の処理に対する解決手段ともなりうる。 From this point of view, attempts have been made to freeze these dairy products as a technique for storing liquid dairy products for a long period of time. In addition, if it can be frozen, it will be possible to import and export liquid dairy products overseas, and it can also be a solution to the treatment of surplus liquid dairy products, which is a problem in Japan.
しかしながら、一般的に液状乳製品を冷凍保存すると解凍後、乳脂肪と水が脱離し分離（チャーニング）が生じる。一度分離してしまうと冷凍前の状態には戻れなくなり品質が変化してしまい使用することができなくなる。これは、液状乳製品が水中に細かい油脂が分散した安定な水中油滴型（Ｏ／Ｗ）エマルジョンを形成しており、冷凍することでその冷凍過程でエマルジョン中の水相における水分の氷結晶化が進み、水相と油相の分離が生じ、肥大化した氷結晶によって脂肪球を包む脂肪球膜が破壊されることに起因する。 However, in general, when liquid dairy products are stored frozen, milk fat and water are desorbed and separated (charning) after thawing. Once separated, it cannot return to the state before freezing and the quality changes, making it unusable. This is because the liquid dairy product forms a stable oil-in-water (O / W) emulsion in which fine fats and oils are dispersed in water, and by freezing, ice crystals of water in the aqueous phase in the emulsion during the freezing process. This is due to the progress of the conversion, the separation of the aqueous phase and the oil phase, and the destruction of the fat globules membrane surrounding the fat globules by the enlarged ice crystals.
また、液状乳製品を冷凍する過程で、液状乳製品全体が均等に冷却され凍結するわけではなく、冷気と接触する外部から内部に向かって徐々に冷却されて凍結する。このとき、水相の水分が外部から凍結し始めると、内部におけるカルシウム等の溶質濃度が上昇するため、内部において凍結する温度は外部が凍結した温度よりもさらに低くなる。このため、０℃から−５℃程度の温度範囲である最大氷結晶生成帯で液状乳製品の温度が停滞し、水相の水分が凍結して生成する氷結晶が肥大化することにより脂肪球膜の破壊を促進する。このように、水相で生成される氷結晶を肥大化させることなく素早く冷却するなど、冷却するときの条件が重要となってくる。 Further, in the process of freezing the liquid dairy product, the entire liquid dairy product is not uniformly cooled and frozen, but is gradually cooled and frozen from the outside to the inside in contact with the cold air. At this time, when the water content of the aqueous phase begins to freeze from the outside, the concentration of solutes such as calcium inside increases, so that the temperature at which the water freezes inside becomes even lower than the temperature at which the outside freezes. For this reason, the temperature of the liquid dairy product stagnates in the maximum ice crystal formation zone, which is in the temperature range of about 0 ° C. to -5 ° C. Promotes the destruction of the membrane. In this way, the conditions for cooling, such as quickly cooling the ice crystals generated in the aqueous phase without enlarging them, become important.
例えば、特許文献１では、生クリームを凍結させる条件として、液体窒素を用いて０℃から−５℃までの温度間隔を８分以下で通過し、−５℃から−２０℃までの温度間隔を９分以下で到達する製造方法が開示されている。 For example, in Patent Document 1, as a condition for freezing fresh cream, a temperature interval of 0 ° C. to −5 ° C. is passed in 8 minutes or less using liquid nitrogen, and a temperature interval of −5 ° C. to −20 ° C. is set. A manufacturing method that reaches in less than 9 minutes is disclosed.
しかしながら、特許文献１に記載の製造方法では、液体窒素を用いて急激に冷却することにより、最大氷結晶生成帯を短時間で通過させるなどの方法を用いて脂肪球膜の破壊を低減させているが、一般家庭だけでなく業務用においても液状乳製品を凍結させるために液体窒素を用いることは、液体窒素を製造する装置、液体窒素を保管する設備などを揃える必要があり設置場所の確保及び維持管理コストの面から実務上困難である。 However, in the production method described in Patent Document 1, the destruction of the fat bulb membrane is reduced by using a method such as passing the maximum ice crystal formation zone in a short time by rapidly cooling with liquid nitrogen. However, in order to use liquid nitrogen to freeze liquid dairy products not only in general households but also for business use, it is necessary to prepare equipment for producing liquid nitrogen, equipment for storing liquid nitrogen, etc. to secure an installation location. And it is practically difficult in terms of maintenance cost.
そこで、本発明では、液体窒素など実務上使用することに大きな制限がある冷媒を使用しなくとも、一度液状乳製品を凍結し、その後に解凍したとしても、凍結することなく冷却されていた液状乳製品と同等の品質を示すことができる凍結液状乳製品、及びその製造方法を提供することを目的とする。 Therefore, in the present invention, even if a liquid dairy product is frozen once and then thawed, the liquid is cooled without freezing even if a refrigerant such as liquid nitrogen, which has a great limitation in practical use, is not used. An object of the present invention is to provide a frozen liquid dairy product capable of exhibiting the same quality as a dairy product, and a method for producing the same.
〔１〕そして、アルミ及び樹脂フィルムからなる多層構造の袋体に、気体が残存しないよう封入された、解凍後にホイップしてクリームとする液状乳製品において、厚みが１〜３５ｍｍであり、−２０℃〜−５０℃で静置され内部中心の温度が０〜−５℃で滞留することなく下降して凍結されてなることを特徴とする凍結液状乳製品である。 [1] A liquid dairy product that is sealed in a multi-layered bag made of aluminum and a resin film so that no gas remains and is whipped to be a cream after thawing has a thickness of 1 to 35 mm and is −20. It is a frozen liquid dairy product characterized in that it is allowed to stand at ° C. to −50 ° C. and the temperature of the inner center is lowered at 0 to −5 ° C. without staying and frozen.
〔２〕そして、前記多層構造である袋体は、最外層にポリエチレン、中間層にアルミ 、液状乳製品と接触する最内層にポリプロピレンとすることを特徴とする前記〔１〕に 記載の凍結液状乳製品である。 [ 2 ] The frozen liquid according to the above [ 1 ], wherein the bag body having the multi-layer structure has polyethylene as the outermost layer, aluminum as the intermediate layer, and polypropylene as the innermost layer in contact with the liquid dairy product. It is a dairy product.
〔３〕そして、前記液状乳製品が、乳脂肪及び植物油脂を１〜５０重量％含有するこ とを特徴とする前記〔１〕又は〔２〕に記載の凍結液状乳製品である。
[3] The frozen liquid dairy product according to the above [1] or [2] , wherein the liquid dairy product contains 1 to 50% by weight of milk fat and vegetable oil.
本発明によれば、液体窒素など実務上使用することに大きな制限がある冷媒を使用しなくとも、一度液状乳製品を凍結し、その後に解凍したとしても、凍結することなく冷却されていた液状乳製品と同等の品質を示す凍結液状乳製品およびその製造方法を得ることができる。 According to the present invention, even if a liquid dairy product is frozen once and then thawed, the liquid is cooled without freezing even if a refrigerant such as liquid nitrogen, which has major restrictions on practical use, is not used. It is possible to obtain a frozen liquid dairy product having the same quality as that of a dairy product and a method for producing the same.
以下、本発明に関する実施形態について説明する。なお、説明中における範囲を示す表記のある場合は、上限と下限を含有するものである。 Hereinafter, embodiments relating to the present invention will be described. In addition, when there is a notation indicating a range in the explanation, it includes an upper limit and a lower limit.
本発明にて用いる液状乳製品は、乳等省令における「乳」及び「乳製品」、さらには乳主原などのうち、２０〜２５℃の常温で液状の形態を有するものをいう。より具体的には、乳脂肪若しくは乳脂肪及び植物油脂を１〜５０重量％含有する２０〜２５℃の常温で液状物である、牛乳、コーヒーフレッシュ、ラクトアイスミックス、ソフトミックス、アイスクリームミックス、クリームなどである。 The liquid dairy product used in the present invention refers to "milk" and "dairy product" in the Ordinance of the Ministry of Milk, etc., and further, those having a liquid form at room temperature of 20 to 25 ° C. More specifically, milk, coffee fresh, lacto ice mix, soft mix, ice cream mix, cream, which is liquid at room temperature of 20 to 25 ° C. containing 1 to 50% by weight of milk fat or milk fat and vegetable oil. And so on.
液状乳製品のうちクリーム、コーヒーフレッシュなどは、各種材料、添加剤が配合され、ホモゲナイザーなどを用いて均一となるまで攪拌混合される。 Among liquid dairy products, cream, coffee fresh, etc. are mixed with various materials and additives, and are stirred and mixed using a homogenizer or the like until they become uniform.
各種液状乳製品は、殺菌工程において熱交換器などで加熱されることにより殺菌される。加熱温度は６０〜１３０℃が好ましく、加熱時間は２秒から３０分が好ましい。 Various liquid dairy products are sterilized by being heated by a heat exchanger or the like in the sterilization process. The heating temperature is preferably 60 to 130 ° C., and the heating time is preferably 2 seconds to 30 minutes.
そして、殺菌された液状乳製品は、冷却工程において、熱交換器などで所定温度まで冷却され、容器に封入される。 Then, in the cooling step, the sterilized liquid dairy product is cooled to a predetermined temperature by a heat exchanger or the like and sealed in a container.
液状乳製品が封入される容器としては、従来使用されている紙製の直方体状のパックなど種々の容器を使用することができるが、アルミ及び樹脂フィルムからなる多層構造である袋体であることが好ましい。さらに、アルミが樹脂フィルムにて挟持される多層構造である袋体であることがさらに好ましい。アルミを使用することにより、ガスバリア性が向上するため封入する液状乳製品の酸化、光分解などを防止し品質の劣化を抑制でき、さらに、熱伝導性に優れるため液状乳製品を冷却し易くなる。そして、そのアルミを樹脂フィルムで挟持することにより、最外層において内容物を示す印刷が容易となり最内層において液状乳製品がアルミと直接接触させないことでアルミの液状乳製品への溶出を防ぐことができる。樹脂フィルムの材料としては、ポリプロピレン、ポリエチレンなどのポリオレフィン、ポリエチレンテレフタレート、ポリブチレンテレフタレートなどのポリエステル等を用いることができる。前記多層構造である袋体は、例えば、最外層にポリエチレン、中間層にアルミ、液状乳製品と接触する最内層にポリプロピレンとすることが好ましい。 As the container in which the liquid dairy product is sealed, various containers such as the conventionally used paper rectangular parallelepiped pack can be used, but the bag has a multi-layer structure made of aluminum and a resin film. Is preferable. Further, it is more preferable that the bag has a multi-layer structure in which aluminum is sandwiched between resin films. By using aluminum, the gas barrier property is improved, so that the liquid dairy product to be enclosed can be prevented from being oxidized and photodecomposed, and the deterioration of quality can be suppressed. Furthermore, the excellent thermal conductivity makes it easier to cool the liquid dairy product. .. By sandwiching the aluminum with a resin film, it becomes easy to print the contents in the outermost layer, and the liquid dairy product does not come into direct contact with the aluminum in the innermost layer, so that the aluminum can be prevented from elution into the liquid dairy product. it can. As the material of the resin film, polyolefins such as polypropylene and polyethylene, polyesters such as polyethylene terephthalate and polybutylene terephthalate can be used. The bag body having the multi-layer structure preferably has, for example, polyethylene as the outermost layer, aluminum as the intermediate layer, and polypropylene as the innermost layer in contact with the liquid dairy product.
容器に封入される液状乳製品は、厚みが１〜３５ｍｍとなるよう容器に充填されることが好ましい。さらに、厚みが１０〜３５ｍｍとなるよう容器に充填されることが好ましい。そして、厚みが２０〜３５ｍｍとなるよう容器に充填されることが好ましい。容器に封入される液状乳製品の厚みが１ｍｍ未満だと、容器に充填できる液状乳製品の内容量が非常に少なくなるので商品として価値が低くなるので好ましくない。容器に封入される液状乳製品の厚みが３５ｍｍを超えると、冷凍工程において、最大氷結晶生成帯で長時間停留するため氷結晶が肥大化し脂肪球膜を破壊するので好ましくない。この液状乳製品の厚みとは、容器に封入される液状乳製品の縦、横、高さのうちもっとも小さい数値となるものであり、例えば、容器が袋体であるとき、液状乳製品を封入する袋体をその面積が大きい面を鉛直上下方向に載置するとその高さ方向が、液状乳製品の厚みとなる。また、液状乳製品を形状が変形可能な袋体などに封入したときには、その厚みのうち中心部などの最も厚みが大きくなる部分で計測することが好ましい。 The liquid dairy product sealed in the container is preferably filled in the container so as to have a thickness of 1 to 35 mm. Further, it is preferable to fill the container so that the thickness is 10 to 35 mm. Then, it is preferable to fill the container so that the thickness is 20 to 35 mm. If the thickness of the liquid dairy product enclosed in the container is less than 1 mm, the content of the liquid dairy product that can be filled in the container becomes very small, and the value as a product is lowered, which is not preferable. If the thickness of the liquid dairy product enclosed in the container exceeds 35 mm, it stays in the maximum ice crystal formation zone for a long time in the freezing step, which causes the ice crystals to enlarge and destroy the fat bulb membrane, which is not preferable. The thickness of the liquid dairy product is the smallest value among the length, width, and height of the liquid dairy product enclosed in the container. For example, when the container is a bag, the liquid dairy product is enclosed. When the surface of the bag body having a large area is placed vertically in the vertical direction, the height direction becomes the thickness of the liquid dairy product. Further, when the liquid dairy product is enclosed in a bag whose shape can be deformed, it is preferable to measure the thickness at the portion having the largest thickness such as the central portion.
また、液状乳製品を容器に封入する充填工程において、液状乳製品を容器に充填し容器内の空気などの気体が残存しないよう吸引した後に容器を封じられることが好ましい。空気などの気体は断熱効果があるため、このように脱気することにより、液状乳製品は容器の内側と密着することとなり、後述する冷凍工程において、冷却効率が向上する。さらに、液状乳製品が空気中の酸素による酸化が生じないために、液状乳製品の品質の劣化を防ぐこともできる。 Further, in the filling step of enclosing the liquid dairy product in the container, it is preferable that the container is sealed after the liquid dairy product is filled in the container and sucked so that gas such as air in the container does not remain. Since a gas such as air has a heat insulating effect, the liquid dairy product comes into close contact with the inside of the container by degassing in this way, and the cooling efficiency is improved in the freezing step described later. Further, since the liquid dairy product is not oxidized by oxygen in the air, deterioration of the quality of the liquid dairy product can be prevented.
冷凍工程において、上述したように、厚みが１〜３５ｍｍとなるよう容器に封入された液状乳製品を、家庭用又は業務用フリーザーなどの冷凍装置を用いて−２０℃以下の条件下で冷却される。また、冷却温度としては、−２０℃〜−５０℃が好ましい。この範囲にあると、当該冷却温度範囲で冷却性能を有する冷凍装置を比較的入手しやすく、液状乳製品において最大氷結晶生成帯で氷結晶が肥大化し脂肪球膜を破壊することを防ぐことができる。このように、冷凍された液状乳製品は、解凍して使用されるまで長期に保存することができる。 In the freezing step, as described above, the liquid dairy product sealed in the container so as to have a thickness of 1 to 35 mm is cooled under the condition of −20 ° C. or lower using a freezing device such as a domestic or commercial freezer. To. The cooling temperature is preferably −20 ° C. to −50 ° C. Within this range, it is relatively easy to obtain a refrigerating device having cooling performance in the cooling temperature range, and it is possible to prevent ice crystals from expanding in the maximum ice crystal formation zone and destroying the fat bulb membrane in liquid dairy products. it can. In this way, frozen liquid dairy products can be stored for a long period of time until they are thawed and used.
そして、冷凍された液状乳製品を使用するために行われる解凍工程において、凍結液状乳製品が封入された容器を冷凍室から０℃以上に設定されている冷蔵室に移して静置し時間をかけて徐々に解凍する方法、当該容器を冷凍室から取り出して室温でゆっくり解凍する方法、若しくは当該溶液を冷凍室から取り出して容器ごと湯煎などの間接的な加温で素早く解凍する方法、さらにはこれらの方法を併用して解凍することができる。 Then, in the thawing step performed to use the frozen liquid dairy product, the container in which the frozen liquid dairy product is enclosed is moved from the freezing chamber to a refrigerating chamber set to 0 ° C. or higher and allowed to stand for a long time. A method of gradually thawing the container, a method of taking the container out of the freezing room and slowly thawing at room temperature, a method of taking the solution out of the freezing room and quickly thawing the whole container by indirect heating such as boiling water, and further. These methods can be used in combination to defrost.
（実施例１）
乳脂肪含有率が３５重量％の乳主原（流動性液体）１Ｌを、プレート式熱交換器に通液し９０℃、１５秒で殺菌を行った後、ホモゲナイザーにて均質化を行い、そして、立設可能で２Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し、脱気した後に袋体の開口部をヒートシールした。
(Example 1)
1 L of milk main raw material (fluid liquid) having a milk fat content of 35% by weight is passed through a plate heat exchanger, sterilized at 90 ° C. for 15 seconds, homogenized with a homogenizer, and then homogenized. , A bag body that can be erected and can accommodate 2 L (multi-layer structure bag body consisting of polyethylene for the outermost layer, aluminum for the intermediate layer, and polypropylene for the innermost layer) was filled, and after degassing, the opening of the bag body was heat-sealed. ..
上記乳主原を封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、３０ｍｍであった。また、面積は約３００ｍｍ2であった。 The bag containing the milky substance was placed sideways in a shock freezer and allowed to stand, and then cooled and frozen under the condition of −40 ° C. At this time, the thickness of the milk main source was approximately the same, and the thickness was 30 mm at the thickest point. The area was about 300 mm 2 .
また、冷却中にサーミスタ温度計を用いて、その袋体の内部中心の温度変化を経時的に測定した。その結果を図１に示す。図１から、本実施例において、０〜−５℃程度の最大氷結晶生成体において、滞留することなく下降し、７５分で−２０℃まで冷却し凍結した。 In addition, the temperature change at the inner center of the bag was measured over time using a thermistor thermometer during cooling. The result is shown in FIG. From FIG. 1, in this example, in the maximum ice crystal product of about 0 to −5 ° C., the ice crystal product descended without staying, cooled to −20 ° C. in 75 minutes, and frozen.
（実施例２）
実施例１と同様にして、上記乳主原５００ｍｌを立設可能で１Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、２５ｍｍであり、面積は約２００ｍｍ2であった。
(Example 2)
In the same manner as in Example 1, 500 ml of the milk main body can be erected and filled in a bag capable of accommodating 1 L (a multi-layered bag composed of polyethylene in the outermost layer, aluminum in the intermediate layer, and polypropylene in the innermost layer) and sealed. The bag was laid on its side in a shock freezer and allowed to stand, cooled under the condition of −40 ° C., and frozen. At this time, the thickness of the milk main raw material was approximately the same, and the thickest part was 25 mm, and the area was about 200 mm 2 .
そして、その袋体の芯温度は、実施例１と同様に、最大氷結晶生成体において、滞留することなく下降し、３６分で−２０℃まで冷却し凍結した。 Then, the core temperature of the bag body, as in the actual Example 1, the maximum ice crystal formation member, descends without staying, frozen and cooled to -20 ° C. in 36 minutes.
（比較例１）
実施例１と同様にして、上記乳主原１Ｌを立設可能で２Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、７０ｍｍであり、面積は約１２０ｍｍ2であった。
(Comparative Example 1)
In the same manner as in Example 1, the above 1L of milk main raw material is filled and sealed in a bag body (multilayer structure bag body made of polyethylene for the outermost layer, aluminum for the intermediate layer, and polypropylene for the innermost layer) that can stand upright and can accommodate 2L. The bag was laid on its side in a shock freezer and allowed to stand, cooled under the condition of −40 ° C., and frozen. At this time, the thickness of the milk main source was approximately the same, and the thickest part was 70 mm, and the area was about 120 mm 2 .
そして、その袋体の芯温度は、図１に示すように、実施例１及び実施例２とは異なり、最大氷結晶生成体において、滞留した後に下降し凍結した。 Then, as shown in FIG. 1, the core temperature of the bag body was different from that of Examples 1 and 2, and in the maximum ice crystal product, after staying, it decreased and frozen.
（比較例２）
実施例１と同様にして、上記乳主原１Ｌを立設可能で２Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、５０ｍｍであり、面積は約２００ｍｍ2であった。
(Comparative Example 2)
In the same manner as in Example 1, the above 1L of milk main raw material is filled and sealed in a bag body (multilayer structure bag body made of polyethylene for the outermost layer, aluminum for the intermediate layer, and polypropylene for the innermost layer) that can stand upright and can accommodate 2L. The bag was laid on its side in a shock freezer and allowed to stand, cooled under the condition of −40 ° C., and frozen. At this time, the thickness of the milk main raw material was approximately the same, and the thickest part was 50 mm, and the area was about 200 mm 2 .
そして、その袋体の芯温度は、図１に示すように、実施例１及び実施例２とは異なり、最大氷結晶生成体において、滞留した後に下降し凍結した。 Then, as shown in FIG. 1, the core temperature of the bag body was different from that of Examples 1 and 2, and in the maximum ice crystal product, after staying, it decreased and frozen.
（比較例３）
実施例１と同様にして、上記乳主原５００ｍｌを立設可能で１Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、６０ｍｍであり、面積は約１１０ｍｍ2であった。
(Comparative Example 3)
In the same manner as in Example 1, 500 ml of the milk main body can be erected and filled in a bag capable of accommodating 1 L (a multi-layered bag composed of polyethylene in the outermost layer, aluminum in the intermediate layer, and polypropylene in the innermost layer) and sealed. The bag was laid on its side in a shock freezer and allowed to stand, cooled under the condition of −40 ° C., and frozen. At this time, the thickness of the milk main source was approximately the same, and the thickest part was 60 mm, and the area was about 110 mm 2 .
そして、その袋体の芯温度は、図１に示すように、実施例１及び実施例２とは異なり、最大氷結晶生成体において、滞留した後に下降し凍結した。 Then, as shown in FIG. 1, the core temperature of the bag body was different from that of Examples 1 and 2, and in the maximum ice crystal product, after staying, it decreased and frozen.
（比較例４）
実施例１と同様にして、上記乳主原５００ｍｌを立設可能で１Ｌ収容可能な袋体（最外層にポリエチレン、中間層にアルミ、最内層にポリプロピレンからなる多層構造袋体）に充填し封入した袋体を、ショックフリーザーに横に寝かして入れて静置し、−４０℃の条件下で冷却して凍結させた。このとき、上記乳主原の厚みをおおよそ揃え最も厚みが大きいところで、４０ｍｍであり、面積は約１５０ｍｍ2であった。
(Comparative Example 4)
In the same manner as in Example 1, 500 ml of the milk main body can be erected and filled in a bag capable of accommodating 1 L (a multi-layered bag composed of polyethylene in the outermost layer, aluminum in the intermediate layer, and polypropylene in the innermost layer) and sealed. The bag was laid on its side in a shock freezer and allowed to stand, cooled under the condition of −40 ° C., and frozen. At this time, the thickness of the milk main raw material was approximately the same, and the thickest part was 40 mm, and the area was about 150 mm 2 .
そして、その袋体の芯温度は、図１に示すように、実施例１及び実施例２とは異なり、最大氷結晶生成体において、滞留した後に下降し凍結した。 Then, as shown in FIG. 1, the core temperature of the bag body was different from that of Examples 1 and 2, and in the maximum ice crystal product, after staying, it decreased and frozen.
＜性能評価＞
上記実施例及び比較例の解凍後の物性などを調べるために、それぞれの袋体を冷蔵室にて同じ時間かけて徐々に解凍した後に、ホイップさせて得られたオーバーラン、官能試験、形状維持などにより性能を評価した。その結果を表１に示す。なお、ホイップする条件は品温が概ね１０℃前後となるように冷却しながら、ホイッパーの回転数を５００ｒｐｍとし、クリームを持ち上げた時にクリームの角が立つようになるいわゆる９分立てまで泡立てた。具体的な性能評価としては、オーバーラン及びホイップ時間を測定するとともに、スポンジケージに略円錐形状にホイップクリームを絞りだして、スポンジケーキごと冷凍及び解凍したときのポップクリームの形状を確認した。
<Performance evaluation>
In order to investigate the physical properties of the above Examples and Comparative Examples after thawing, each bag body was gradually thawed in a refrigerator for the same time, and then whipped to obtain an overrun, a sensory test, and shape maintenance. The performance was evaluated by such means. The results are shown in Table 1. The whipping condition was such that the product temperature was cooled to about 10 ° C., the rotation speed of the whipper was set to 500 rpm, and the cream was whipped until the so-called 9-minute whipping so that the corners of the cream became sharp when the cream was lifted. As a specific performance evaluation, the overrun and whipping time were measured, and the whipped cream was squeezed into a sponge cage in a substantially conical shape, and the shape of the pop cream when frozen and thawed together with the sponge cake was confirmed.
＜オーバーラン＞
オーバーランとは、ホイップした乳主原中にどの程度の空気が含まれているかを示す指標である。一般にオーバーランは、［｛（ホイップ後の体積）−（ホイップ前の体積）｝／（ホイップ前の体積）］×１００（％）として算出される。評価として、１１０〜１２０％を良好と判断した。オーバーランが１１０％未満では膨らみが足りず、１２０％を超えると形が崩れやすくなるので好ましくない。
<Overrun>
Overrun is an index showing how much air is contained in the whipped milk main field. Generally, the overrun is calculated as [{(volume after whipping)-(volume before whipping)} / (volume before whipping)] × 100 (%). As an evaluation, 110-120% was judged to be good. If the overrun is less than 110%, the bulge is insufficient, and if it exceeds 120%, the shape tends to collapse, which is not preferable.
また、ホイップに掛かった時間を測定し、ランタイムとして評価した。後述する参考例と比べて前後１分以内であれば良好と判断した。 In addition, the time taken for whipping was measured and evaluated as a runtime. Compared with the reference example described later, it was judged to be good if it was within 1 minute before and after.
＜官能評価＞
そして、ホイップした乳主原を食し、なめらかさ、あっさり感、乳風味を指標としてそれぞれ評価した。氷結晶が肥大化して脂肪球を包む脂肪球膜が破壊され乳脂肪と水とが分離すると、いずれの指標も低下するため、良好と評価されるものは乳脂肪とん水との分離が生じていないことが示唆される。なめらかさの評価基準として、○：下触りがなめらかでざらつかない、△：舌触りでややざらつきを感じる、×：舌触りでざらつきを感じる、として三段階で評価して、○を良好と判断した。あっさり感の評価基準として、○：口の中に油脂感がなくあっさりしている、△：口の中にやや油脂感が残る、×：口の中に油脂感が残る、として三段階で評価して、○を良好と判断した。そして、乳風味の評価基準として、○：乳本来の味わいを感じる、△：乳とは異なる味わいをやや感じる、×：乳とは異なる味わいを感じる、として三段階で評価して、○を良好と判断した。
<Sensory evaluation>
Then, the whipped dairy ingredients were eaten and evaluated using the smoothness, lightness, and milk flavor as indicators. When the ice crystals are enlarged and the fat bulb membrane surrounding the fat globules is destroyed and milk fat and water are separated, both indicators decrease, so those evaluated as good are separated from milk fat and water. It is suggested that it is not. The evaluation criteria for smoothness were as follows: ○: smooth and non-grainy under the touch, △: slightly rough on the tongue, and ×: rough on the tongue, and ○ was judged to be good. The evaluation criteria for the lightness are as follows: ○: There is no oily feeling in the mouth and it is light, △: Some oily feeling remains in the mouth, ×: Oily feeling remains in the mouth. Then, ○ was judged to be good. Then, as the evaluation criteria of milk flavor, ○: feels the original taste of milk, △: feels a taste different from milk, ×: feels a taste different from milk, and evaluates ○ as good. I decided.
＜ホイップ後の形状維持＞
各実施例及び各比較例で得られたホイップされた乳主原を、スポンジケージに母線に沿って複数のヒダを有する円錐形状にホイップされた乳主原を絞りだして、スポンジケーキごと冷凍及び解凍し、冷凍前の形状と解凍後の形状を比較して、○：変化なし、△：登頂部およびヒダが少し丸くなっている、×：登頂部およびヒダがかなり丸くなっている、として三段階で評価し、○を良好と判断した。
<Maintaining shape after whipping>
The whipped dairy ingredients obtained in each example and each comparative example were squeezed into a sponge cage in a conical shape having multiple folds along the generatrix, and the sponge cake was frozen and frozen. Thaw and compare the shape before freezing with the shape after thawing. ○: No change, Δ: The top and folds are slightly rounded, ×: The top and folds are considerably rounded. It was evaluated in stages, and ○ was judged to be good.
各実施例及び各比較例の冷凍工程などをホイップしたときの各種性能評価の結果を一覧できるように表１にまとめた。 Table 1 summarizes the results of various performance evaluations when whipping the freezing process of each example and each comparative example.
（参考例）
実施例１〜２、比較例１〜４に対応する参考例として、５〜１０℃で冷蔵しているが冷凍はしていない上記乳主原、すなわちチルドクリームを用いてホイップを行い、各種試験を行った。それらの結果を、表１において示した。
(Reference example)
As a reference example corresponding to Examples 1 and 2 and Comparative Examples 1 to 4, whipping was performed using the above-mentioned milk main source, that is, chilled cream, which was refrigerated at 5 to 10 ° C. but not frozen, and various tests were performed. Was done. The results are shown in Table 1.
これらの結果から、本発明に記載の凍結液状乳製品は、解凍後にホイップしたとき、チルドクリームと同程度のオーバンランでホイップすることができ、口に入れた時の官能評価においても、チルドクリームから得られたホイップクリームと遜色ないなめらかさ、あっさり感、乳風味を有しており、そして、ホイップ後の形状はチルドクリームから得られたホイップクリーム以上に維持しやすいことが分かった。一方、比較例においては、オーバーランが大きすぎその影響で形状の維持が困難で官能評価も良くなかったり（比較例１，２）、ホイップ時にはチルドクリームと同程度であったが口に入れたときの官能評価がチルドクリームから得られたホイップクリームに劣ったりするものであり（比較例３，４）、実施例のものとは明確な差が生じた。 From these results, the frozen liquid dairy product described in the present invention can be whipped with the same amount of whipped cream as chilled cream when whipped after thawing, and even in the sensory evaluation when put in the mouth, from chilled cream. It was found to have smoothness, lightness and milky flavor comparable to the obtained whipped cream, and that the shape after whipped was easier to maintain than the whipped cream obtained from chilled cream. On the other hand, in the comparative example, the overrun was too large and it was difficult to maintain the shape due to the influence, and the sensory evaluation was not good (Comparative Examples 1 and 2), and at the time of whipping, it was about the same as chilled cream, but it was put in the mouth. The sensory evaluation was inferior to that of the whipped cream obtained from the chilled cream (Comparative Examples 3 and 4), and there was a clear difference from that of the examples.
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