JP7066961B1 - Liquid milk fat cream with a smooth texture after freezing and thawing and its manufacturing method - Google Patents
Liquid milk fat cream with a smooth texture after freezing and thawing and its manufacturing method Download PDFInfo
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- JP7066961B1 JP7066961B1 JP2021054310A JP2021054310A JP7066961B1 JP 7066961 B1 JP7066961 B1 JP 7066961B1 JP 2021054310 A JP2021054310 A JP 2021054310A JP 2021054310 A JP2021054310 A JP 2021054310A JP 7066961 B1 JP7066961 B1 JP 7066961B1
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- 239000006071 cream Substances 0.000 title claims abstract description 70
- 235000021243 milk fat Nutrition 0.000 title claims abstract description 45
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- 238000010257 thawing Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 14
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- Dairy Products (AREA)
Abstract
【課題】 既存設備改良や増強などの必要が無く、－１８℃設定に代表される一般的な冷凍に対応し、水中油型乳化物の純生クリームを主原料としてそのまま用い、甘味などが含まれるような用途を限定する配合では無く、凍結解凍後の分離・凝集などの乳化破壊が大幅に抑制される、新たな乳脂肪クリームが切望されていた。【解決手段】 本発明により以下の乳脂肪クリームが提供される。１．純生クリーム、乳化剤を含有し、糖類を含まず、脂肪分が１８～４０重量％であり、乳化剤としてＨＬＢ７～１６のショ糖脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、酵素分解レシチン、から選択される１種以上を０．６～１．３重量％含有し、－１８℃設定の冷凍設備にて凍結し、解凍後に乳脂肪球のメジアン径が５μｍ以下、液状でホイップが可能であり、かつ組織がなめらかであることを特徴とする植物性脂肪を含まない乳脂肪クリーム。【選択図】なしPROBLEM TO BE SOLVED: To cope with general freezing typified by setting -18 ° C without the need for improvement or enhancement of existing equipment, pure fresh cream of an oil-in-water emulsion is used as it is as a main raw material, and sweetness and the like are included. There has been a long-cherished desire for a new milk fat cream that is not a formulation that limits such uses, but that significantly suppresses emulsification destruction such as separation and aggregation after freezing and thawing. According to the present invention, the following milk fat cream is provided. 1. 1. Pure fresh cream, containing an emulsifier, containing no sugar, having a fat content of 18 to 40% by weight, and selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and enzymatically decomposed lecithin as an emulsifier 1 It contains 0.6 to 1.3% by weight of seeds or more, is frozen in a freezing facility set at -18 ° C, and after thawing, the median diameter of milk fat globules is 5 μm or less, it can be whipped in liquid form, and the structure is A milk fat cream that does not contain vegetable fat and is characterized by being smooth. [Selection diagram] None
Description
本発明は、主に料理、洋菓子用等に使用する乳脂肪クリームに於いて、凍結保存を可能にする製造方法、及びこれにより製造された乳脂肪クリームに関する。 The present invention relates to a production method that enables cryopreservation in a milk fat cream mainly used for cooking, Western confectionery, etc., and a milk fat cream produced by this method.
一般的に純生クリームとは、乳から乳脂肪以外の成分を除去して得られたものであり、水中油型乳化物の体を成している。In general, pure cream is obtained by removing components other than milk fat from milk, and forms the body of an oil-in-water emulsion.
純生クリームとは、乳及び乳製品の成分規格等に関する省令で規定される、乳から乳脂肪分以外の成分を除去して作られる「クリーム」のことであり、その他、乳化剤、安定剤、植物油脂、その他食品等を加えたものは、「乳及び乳製品、並びにそれらを主要原料とする食品」と規定されている。これらを総称してクリーム類と呼ばれることが多い。 Pure cream is a " cream" made by removing ingredients other than milk fat from milk, as stipulated by the ministry ordinance on ingredient standards for milk and dairy products. In addition, emulsifiers and stabilizers , Vegetable fats and oils, and other foods are defined as "milk and dairy products, and foods made from them as the main raw materials". These are often collectively called creams.
クリーム類は今日、様々な用途に用いられている。料理やコーヒーにそのまま入れたり、泡立ててケーキのデコレーションに用いたりもする。様々な形態により顧客の多岐にわたるニーズに対応している。 Creams are used for various purposes today. You can put it in food or coffee as it is, or whisk it and use it to decorate cakes. It responds to a wide range of customer needs in various forms.
クリーム類は様々な形態で提供されているが、自然の乳風味を有した乳脂肪クリームは、風味面で優位性があり好まれる傾向がある。特に純生クリームを主原料として作られた乳脂肪クリームは、油っこく無い自然の乳風味を感じることができる。ただし乳脂肪は植物性脂肪に比べ扱いが難しく、また、その成分構成から日持ちしないことが知られている。Creams are provided in various forms, but milk fat creams with a natural milk flavor tend to be preferred due to their flavor advantage. In particular, milk fat cream made from pure cream as the main ingredient can feel the natural milk flavor without oiliness. However, milk fat is more difficult to handle than vegetable fat, and it is known that it does not last for a long time due to its constituent composition.
品質の維持や衛生性の確保など、取り扱いが難しく、低温管理が必須の食品であるが、例えば日持ち目的で液状のまま冷凍保管した場合、水分の結晶化により、乳化状態が損なわれ、解凍時には凍結前と同様の品質には戻らない。液状状態から、分離、食感のざらつき、ホイップ機能の損失等、本来期待される製品品質が著しく失われる。このため衛生性の確保を目的とした冷凍保管を行うことは出来ず、冷凍する際はホイップ後に冷凍保管する技術が中心となり、液状の状態では冷蔵保管を行うことが原則となっていた。 It is a food that is difficult to handle, such as maintaining quality and ensuring hygiene, and low temperature control is essential. It does not return to the same quality as before freezing. From the liquid state, the originally expected product quality such as separation, texture roughness, loss of whipping function, etc. is significantly lost. For this reason, it was not possible to perform freezing storage for the purpose of ensuring hygiene, and when freezing, the technique of freezing storage after whipping was the main focus, and in principle, refrigerated storage was performed in the liquid state.
液状の状態における衛生性の確保については高温での加熱殺菌技術が発展しており、さらに近年では特異的な焦げ臭も抑える技術が公開されている。また、クリーム類での実績は少ないものの、急速冷凍技術を具現化した機器も登場している。ただしこれらの技術を運用するには高額な機器を導入する必要があり、先行投資が可能な状況に限定される。未だに簡易な冷凍保管に対応した乳脂肪クリームが要望されていることに変わりはないのが現状である。 Regarding ensuring hygiene in a liquid state, heat sterilization technology at high temperature has been developed, and in recent years, a technology for suppressing a peculiar burning odor has been released. In addition, although there are few achievements in creams, equipment that embodies quick freezing technology has also appeared. However, in order to operate these technologies, it is necessary to introduce expensive equipment, which is limited to situations where upfront investment is possible. The current situation is that there is still a demand for milk fat cream that can be easily frozen and stored.
このような要望に対し、剪断機を用い微細気泡を含有させ液状での冷凍保管を可能とする技術が公開されている（特許文献１）。 In response to such a request, a technique for containing fine bubbles using a shearing machine and enabling freezing and storage in a liquid state has been published (Patent Document 1).
さらには、原料乳の段階で濃縮工程を設けることと、最大氷結晶生成帯を３０分以上、１００分以下で冷却することを特徴とする技術が公開されている（特許文献２）。 Further, a technique characterized by providing a concentration step at the stage of raw milk and cooling the maximum ice crystal formation zone in 30 minutes or more and 100 minutes or less has been disclosed (Patent Document 2).
一方で配合技術として、脂肪分やタンパク質を抑え、糖類を配合することにより冷凍障害を抑える方法が公開されている（特許文献３）。 On the other hand, as a compounding technique, a method of suppressing fat content and protein and suppressing freezing damage by blending sugars has been published (Patent Document 3).
さらに副原料を使用する乳脂肪クリームの技術として、ショ糖脂肪酸エステルを用いた乳化安定化技術が公開されている（特許文献４）。 Further, as a technique for milk fat cream using an auxiliary raw material, an emulsion stabilization technique using a sucrose fatty acid ester has been published (Patent Document 4).
その他、乳化を安定化する方法としてショ糖脂肪酸エステル等を水相に添加する方法が紹介されている（非特許文献１）。 In addition, a method of adding sucrose fatty acid ester or the like to the aqueous phase has been introduced as a method of stabilizing emulsification (Non-Patent Document 1).
しかし、特許文献１に開示されている技術に於いては、比較的安価な改良コストではあるものの製造機器の改良が必要であることにより、様々な製品を製造するにあたっては手軽さに欠ける面がある。 However, in the technique disclosed in Patent Document 1, although the improvement cost is relatively low, it is necessary to improve the manufacturing equipment, so that it is not easy to manufacture various products. be.
特許文献２に開示されている技術は、急速冷凍技術では無いものの、比較的短時間で凍結を行うことを前提としており、氷結晶の生成がさらに速くなる－１８℃設定の一般的な冷凍庫には対応できない問題がある。 Although the technique disclosed in Patent Document 2 is not a quick freezing technique, it is premised on freezing in a relatively short time, and the formation of ice crystals becomes even faster in a general freezer set at -18 ° C. Has a problem that cannot be dealt with.
特許文献３に開示されている技術は、多量の糖類を含むため、用途が限定されてしまう問題がある。 Since the technique disclosed in Patent Document 3 contains a large amount of saccharides, there is a problem that its use is limited.
特許文献４に開示されている技術は、乳脂肪源としてバターを使用しており、水中油型乳化物となる純生クリームを原料として使用する場合、ＨＬＢの低いショ糖脂肪酸エステルを配合することは製造において難しい。The technique disclosed in Patent Document 4 uses butter as a milk fat source, and when pure fresh cream as an oil-in-water emulsion is used as a raw material, it is not possible to add a sucrose fatty acid ester having a low HLB. Difficult in manufacturing.
非特許文献１は既に様々な記載がある通り、脂肪率１０％程度の低脂肪乳化物による検証試験であり、さらに脂肪率が増加した場合は、凝集・合一が生じるため、十分な効果は得られない。また、この技術においても脂肪源は植物性脂肪より得ており、水中油型乳化物から脂肪源を得ているわけではない。 As already described in various descriptions, Non-Patent Document 1 is a verification test using a low-fat emulsion having a fat percentage of about 10%, and when the fat percentage is further increased, aggregation and coalescence occur, so that a sufficient effect is obtained. I can't get it. Also, in this technique, the fat source is obtained from vegetable fat, and the fat source is not obtained from the oil-in-water emulsion.
このように、既存設備改良や増強などの必要が無く、－１８℃設定に代表される一般的な冷凍に対応し、水中油型乳化物の純生クリームを主原料としてそのまま用いることができる技術が無く、提供が課題となっていた。In this way, there is no need to improve or reinforce existing equipment, and there is a technology that can be used as it is with pure fresh cream of oil-in-water emulsion as the main raw material, corresponding to general freezing represented by -18 ° C setting. There was no such thing, and the provision was an issue.
そこで、本発明者が鋭意研究を行った結果、－１８℃設定の緩慢冷凍設備であっても、特定の添加物を特定の配合量にて添加し、特定の均質圧力の範囲内で製造を行うことにより、解凍後の冷凍変性を大幅に抑制し、分離、食感のざらつき、ホイップ機能の損失等が軽減されることを見出し、本発明を完成させた。 Therefore, as a result of diligent research by the present inventor, even in a slow freezing facility set at -18 ° C, a specific additive is added in a specific compounding amount, and production is performed within a specific homogeneous pressure range. By doing so, it was found that freezing denaturation after thawing was significantly suppressed, separation, roughness of texture, loss of whipping function, etc. were alleviated, and the present invention was completed.
すなわち、本発明により以下の乳脂肪クリームの製造方法等が提供される。
１．純生クリーム、乳化剤を含有し、糖類を含まず、脂肪分が１８～４０重量％であり、乳化剤としてＨＬＢ７～１６のショ糖脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、酵素分解レシチン、から選択される１種以上を０．６～１．３重量％含有し、－１８℃設定の冷凍
設備にて凍結し、解凍後に乳脂肪球のメジアン径が５μｍ以下、液状でホイップが可能であり、かつ組織がなめらかであることを特徴とする植物性脂肪を含まない乳脂肪クリーム。
That is, the present invention provides the following method for producing a milk fat cream.
1. 1. Pure fresh cream, contains an emulsifier, contains no sugar, has a fat content of 18 to 40% by weight, and is selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartrate fatty acid ester, and enzymatically decomposed lecithin as an emulsifier. It contains 0.6 to 1.3% by weight of seeds or more, is frozen in a freezing facility set at -18 ° C, and after thawing, the median diameter of milk fat globules is 5 μm or less, it can be whipped in liquid form, and the structure is A milk fat cream that does not contain vegetable fat and is characterized by being smooth.
本発明によれば、乳脂肪クリームを－１８℃設定程度の緩慢冷凍設備を使用しても、凍結による乳化破壊が大幅に抑制され、解凍後に分離、食感のざらつき等も無く、なめらかな食感で風味の良い乳脂肪クリームを提供することが可能となる。 According to the present invention, even if a slow freezing facility at a temperature of about -18 ° C is used for milk fat cream, emulsification destruction due to freezing is significantly suppressed, separation after thawing, no texture roughness, etc., and a smooth food. It is possible to provide a milk fat cream with a good texture and flavor.
さらには、冷凍保管による衛生性の確保が可能となることで、乳製品製造業に留まらずホテルや洋菓子製造業などにおいても冷凍保管が可能となるため、製造や流通、使用の現場における廃棄物の削減が可能となる。 Furthermore, since hygiene can be ensured by frozen storage, it can be frozen and stored not only in the dairy product manufacturing industry but also in hotels and pastry manufacturing industries, so waste at the manufacturing, distribution, and use sites. Can be reduced.
以下、本発明に関する実施形態について説明する。なお、本発明に於ける乳脂肪クリームとは、脂肪分が乳脂肪のみで構成された植物性脂肪を含まないクリーム類を乳脂肪クリームと定義し、添加物等を配合する乳等を主要原料とする食品も含むものとする。 Hereinafter, embodiments relating to the present invention will be described. The milk fat cream in the present invention is defined as milk fat cream, which is a cream containing only milk fat and does not contain vegetable fat, and the main raw material is milk containing additives and the like. It shall also include foods.
原料となる純生クリームの脂肪率は１８～４０％に調整する。脂肪率は分離の際、調整しても良いし、分離後に脱脂乳や水、牛乳等を用いて脂肪率を調整することも可能である。脂肪率は１８～３５％に調整するのが品質安定の面からより好ましい。The fat percentage of the raw cream is adjusted to 18-40%. The fat percentage may be adjusted at the time of separation, or the fat percentage may be adjusted using skim milk, water, milk or the like after the separation. It is more preferable to adjust the fat percentage to 18 to 35% from the viewpoint of quality stability.
乳化剤はＨＬＢ７～１６のショ糖脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、酵素分解レシチンから選択される１種以上を０．６～１．３重量％となるように配合する。乳化剤はＨＬＢ１１前後のショ糖ステアリン酸エステルが風味、乳化安定性の面からより好ましい。添加量は０．７～０．９重量％の範囲が風味、物性、食感の面から好ましい。 As the emulsifier, one or more selected from HLB 7 to 16 sucrose fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, and enzymatically decomposed lecithin are blended in an amount of 0.6 to 1.3% by weight. As the emulsifier, sucrose stearic acid ester around HLB11 is more preferable from the viewpoint of flavor and emulsion stability. The addition amount is preferably in the range of 0.7 to 0.9% by weight from the viewpoint of flavor, physical characteristics and texture.
乳化剤の他に、糖類、安定剤、塩類等が選択できるが、特に指定するものでは無い。糖類としては、ショ糖、ブドウ糖、果糖、麦芽糖、乳糖、還元糖、トレハロース、キシリトール、それらを含むオリゴ糖、デキストリン、難消化性デキストリン、イヌリン、合成甘味料等が挙げられる。安定剤としては、カラギーナン、キサンタンガム、グアーガム、ローカストビーンガム、ペクチン、アルギン酸塩、大豆多糖類、カルボキシメチルセルロース、発酵セルロース、タマリンドシードガム、ジェランガム、ゼラチン、寒天、澱粉、加工澱粉等が挙げられる。塩類についてもリン酸塩、メタリン酸塩、ポリリン酸塩、無機塩類、有機塩類等が挙げられる。 In addition to emulsifiers, sugars, stabilizers, salts and the like can be selected, but they are not particularly specified. Examples of saccharides include sucrose, glucose, fructose, maltose, lactose, reducing sugar, trehalose, xylitol, oligosaccharides containing them, dextrin, indigestible dextrin, inulin, synthetic sweeteners and the like. Examples of the stabilizer include carrageenan, xanthan gum, guar gum, locust bean gum, pectin, alginate, soybean polysaccharide, carboxymethyl cellulose, fermented cellulose, tamarind seed gum, gellan gum, gelatin, agar, starch, processed starch and the like. Examples of salts include phosphates, metaphosphates, polyphosphates, inorganic salts, organic salts and the like.
タンパク質あるいはこれに類するものについても選択できるが、添加するにあたっては本発明の効果を損なわない範囲で行う必要がある。配合量が多いと添加したタンパク質自体の冷凍障害によるざらつきが発生するため、注意が必要である。 Proteins or similar ones can be selected, but it is necessary to add them within a range that does not impair the effects of the present invention. If the amount is too large, the added protein itself will become rough due to freezing damage, so caution is required.
製造方法はクリーム類製造における従来の製造技術でよく、特に指定するものではない。一般的なクリーム類製造にて使用する設備にて製造を行うことが可能である。具体的には、原料となる純生クリームの脂肪調整を行い、添加物を配合する。予備乳化、殺菌、均質化、冷却等を行い目的の製造を実践出来る。The manufacturing method may be a conventional manufacturing technique in cream manufacturing, and is not particularly specified. It is possible to manufacture with the equipment used in general cream manufacturing. Specifically, the fat of pure fresh cream as a raw material is adjusted, and additives are added. Pre-emulsification, sterilization, homogenization, cooling, etc. can be performed to practice the desired production.
殺菌方法に於いても従来の製造技術でよく、バッチ殺菌、間接加熱殺菌、直接加熱殺菌等の殺菌方法を選択できる。 As for the sterilization method, the conventional manufacturing technique may be used, and a sterilization method such as batch sterilization, indirect heat sterilization, or direct heat sterilization can be selected.
均質圧力は凍結解凍後における乳脂肪球のメジアン径が５μｍ以下となるように行う。この範囲を超えると解凍時における乳化維持が困難になるため、調整が必要となる。 The homogeneous pressure is adjusted so that the median diameter of the milk fat globules after freezing and thawing is 5 μm or less. If it exceeds this range, it becomes difficult to maintain emulsification during thawing, so adjustment is required.
凍結方法は急速冷凍機や、もしくはそれに類する設備は必要とせず、緩慢冷凍設備で可能である。具体的には、冷凍食品の保管基準となる－１８℃に設定された一般的な冷凍庫で対応可能である。所有設備に合わせて対応すれば良い。 The freezing method does not require a quick freezer or similar equipment, and can be done with a slow freezing equipment. Specifically, it can be handled by a general freezer set at -18 ° C, which is the storage standard for frozen foods. You can respond according to the equipment you own.
以下に本発明の実施例を示し説明するが、本発明はこれらの実施例に何ら限定されるものではない。 Examples of the present invention will be described and described below, but the present invention is not limited to these examples.
原料は以下のものを使用した。
・純生クリーム：脂肪分４７％純生クリーム
・牛乳：脂肪分３．６％牛乳
・ショ糖脂肪酸エステル：三菱ケミカルフーズ株式会社製
リョートーシュガーエステルＳ－５７０（ＨＬＢ５）
リョートーシュガーエステルＳ－７７０（ＨＬＢ７）
リョートーシュガーエステルＳ－１１７０（ＨＬＢ１１）
リョートーシュガーエステルＳ－１６７０（ＨＬＢ１６）
・ポリグリセリン脂肪酸エステル：阪本薬品工業株式会社製
ＳＹグリスターＭＳ－５Ｓ（ＨＬＢ１１）
・グリセリンジアセチル酒石酸脂肪酸エステル：理研ビタミン株式会社製
ポエムＷ－６０
・酵素分解レシチン：辻精油株式会社製
ＳＬＰ－ホワイトリゾThe following raw materials were used.
・Pure cream: 47% fat Pure cream ・ Milk: 3.6% fat Milk ・ Sucrose fatty acid ester: Ryoto Sugar Ester S-570 (HLB5) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Ryoto Sugar Ester S-770 (HLB7)
Ryoto Sugar Ester S-1170 (HLB11)
Ryoto Sugar Ester S-1670 (HLB16)
-Polyglycerin fatty acid ester: SY Glycer MS-5S (HLB11) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
・ Glycerin diacetyl tartaric acid fatty acid ester: Poem W-60 manufactured by RIKEN Vitamin Co., Ltd.
・ Enzymatically decomposed lecithin: SLP-white lyso manufactured by Tsuji Essential Oil Co., Ltd.
６０℃の牛乳４９．４重量％にリョートーシュガーエステルＳ－１１７０を０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、３℃設定の冷蔵庫にて７日間保管し、これを実施例品１とした。0.8% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days and frozen, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Example Product 1.
６０℃の牛乳４９．１５重量％にリョートーシュガーエステルＳ－１１７０を１．２５重量％溶解し、純生クリーム４９．６重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、３℃設定の冷蔵庫にて７日間保管し、これを実施例品２とした。1.25% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.15% by weight of milk at 60 ° C. and mixed with 49.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days to freeze, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Example Product 2.
６０℃の牛乳２６．６重量％にリョートーシュガーエステルＳ－１１７０を０．８重量％溶解し、純生クリーム７２．６重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４０ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを実施例品３とした。0.8% by weight of Ryoto Sugar Ester S-1170 was dissolved in 26.6% by weight of milk at 60 ° C. and mixed with 72.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 3. ..
６０℃の牛乳４９．４重量％にリョートーシュガーエステルＳ－１６７０を０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを実施例品４とした。0.8% by weight of Ryoto Sugar Ester S-1670 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 4. ..
６０℃の牛乳４９．４重量％にリョートーシュガーエステルＳ－７７０を０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを実施例品５とした。0.8% by weight of Ryoto Sugar Ester S-770 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 5. ..
６０℃の牛乳４９．４重量％にポエムＷ－６０を０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを実施例品６とした。0.8% by weight of Poem W-60 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 6. ..
６０℃の牛乳４９．４重量％にＳＬＰ－ホワイトリゾを０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを実施例品７とした。0.8% by weight of SLP-white lyso was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Example Product 7. ..
６０℃の牛乳５０．６重量％と純生クリーム４９．４重量％を混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４０ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは粒度測定を行うとともに、－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを比較例品１とした。50.6% by weight of milk at 60 ° C. and 49.4% by weight of pure fresh cream were mixed. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was measured for particle size, stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days. It was designated as Comparative Example Product 1.
６０℃の牛乳４９．９重量％にリョートーシュガーエステルＳ－１１７０を０．５重量％溶解し、純生クリーム４９．６重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、３℃設定の冷蔵庫にて７日間保管し、これを比較例品２とした。0.5% by weight of Ryoto Sugar Ester S-1170 was dissolved in 49.9% by weight of milk at 60 ° C. and mixed with 49.6% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days and frozen, and then stored in a refrigerator set at 3 ° C for 7 days, which was designated as Comparative Example Product 2.
牛乳３．６重量％と純生クリーム５６．４重量％を６０℃に昇温し、そこにリョートーシュガーエステルＳ－１１７０を０．８重量％溶解し、その後、残りのクリーム３９．２重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４０ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは粒度測定を行うとともに、－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを比較例品３とした。The temperature of 3.6% by weight of milk and 56.4% by weight of pure cream was raised to 60 ° C., 0.8% by weight of Ryoto sugar ester S-1170 was dissolved therein, and then 39.2% by weight of the remaining cream was dissolved. Was mixed with. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 40 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was measured for particle size, stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days. It was designated as Comparative Example Product 3.
６０℃の牛乳４９．４重量％にＳＹグリスターＭＳ－５Ｓを０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを比較例品４とした。0.8% by weight of SY Glister MS-5S was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Comparative Example Product 4. ..
６０℃の牛乳４９．４重量％にリョートーシュガーエステルＳ－５７０を０．８重量％溶解し、純生クリーム４９．８重量％と混合した。６５℃まで加温した後、プレート式殺菌機にて殺菌処理を行い、その後、ホモゲナイザー（三和機械株式会社製）を用いて圧力条件４５ｋｇｆ／ｃｍ２で均質処理した。その後、冷却プレートにて５℃まで冷却した。得られた乳脂肪クリームは－１８℃設定の冷凍庫にて１４日間保管して凍結した後、流水にて解凍し、３℃設定の冷蔵庫にて２日間保管し、これを比較例品５とした。0.8% by weight of Ryoto Sugar Ester S-570 was dissolved in 49.4% by weight of milk at 60 ° C. and mixed with 49.8% by weight of pure fresh cream. After heating to 65 ° C., sterilization treatment was performed with a plate-type sterilizer, and then homogenization treatment was performed using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) under a pressure condition of 45 kgf / cm 2 . Then, it cooled to 5 degreeC with a cooling plate. The obtained milk fat cream was stored in a freezer set at -18 ° C for 14 days, frozen, thawed in running water, and stored in a refrigerator set at 3 ° C for 2 days, which was designated as Comparative Example Product 5. ..
実施例１～７、比較例１～５を保管した－１８℃設定の冷凍庫における品温推移（実施例１）を表１に示す。冷蔵状態にて約４時間保管後、冷凍庫に移送した後の温度推移となる。なお当該冷凍庫は約８時間毎に除霜運転を行う設定となっており、庫内温度が一時的に上昇する。
実施例１～７、比較例１～５の評価方法を以下に示す。
（１）解凍後の状態確認
凍結解凍処理後、３０メッシュステンレス網にてろ過し、状態を観察した。
結果は以下の基準で判定した。○以上のものを可と判定した。
◎：液状であり、残渣物がほとんど発生しないもの。
○：液状であり、残渣物が残るものの、液体で使用可能なもの。
△：ほぼ液状であるが、残渣物がろ過の妨げになる程度に発生するもの。
×：分離や残渣物が著しく発生し、その後の評価が難しいもの。The evaluation methods of Examples 1 to 7 and Comparative Examples 1 to 5 are shown below.
(1) Confirmation of state after thawing After freeze-thaw processing, filtration was performed with a 30-mesh stainless steel net, and the state was observed.
The results were judged according to the following criteria. ○ It was judged that the above items were acceptable.
⊚: Liquid, with almost no residue.
◯: Liquid that can be used as a liquid, although residue remains.
Δ: Almost liquid, but generated to the extent that the residue interferes with filtration.
X: Separation and residue are significantly generated, and subsequent evaluation is difficult.
（２）乳脂肪球メジアン径の測定
凍結解凍処理後の状態判定が○以上のものについて、乳脂肪クリームのメジアン径を測定した。レーザー回折式粒度分布測定装置（堀場製作所製ＬＡ－３００）を用い、相対屈折率１．２０～０．００ｉにて測定し、検出された値（μｍ）にて判定した。(2) Measurement of milk fat globules median diameter The median diameter of milk fat cream was measured for those whose condition after freeze-thaw treatment was ○ or higher. It was measured with a relative refractive index of 1.20 to 0.00i using a laser diffraction type particle size distribution measuring device (LA-300 manufactured by HORIBA, Ltd.), and was determined based on the detected value (μm).
（３）粘度測定
粘度測定は、粘度計（東京計器製ＴＶＢ－１０Ｍ）を用いた。品温３～６℃の乳脂肪クリームを測定時間２０秒間の条件で測定し、粘度（ｍＰａ・ｓ）とした。(3) Viscosity measurement A viscometer (TVB-10M manufactured by Tokyo Keiki Co., Ltd.) was used for viscosity measurement. A milk fat cream having a product temperature of 3 to 6 ° C. was measured under the condition of a measurement time of 20 seconds, and the viscosity (mPa · s) was obtained.
（４）ホイップ性評価
ホイップ性の評価は、凍結解凍後のろ過状態の確認を行ったろ液を使用し、ミキサー（愛工舎製作所製ケンミックスＫＭ－８００）を用いて行った。ダイヤル５のスピードにて撹拌し、含気され、絞りが可能となる７分立て程度を終点とした。なお、オーバーランは次式により求めた。
オーバーラン（％）＝｛（Ｗ１－Ｗ２）／Ｗ２｝×１００
Ｗ１：一定容積における液状乳脂肪クリーム重量
Ｗ２：一定容積におけるホイップ済み乳脂肪クリーム重量
ホイップ性評価は以下の基準で判定した。
○：ホイップが可能であり、かつなめらかな組織となるもの。
×：ホイップが不能、あるいはホイップ後の組織がなめらかで無いもの。(4) Evaluation of whipping property The whipping property was evaluated by using a filtrate whose filtration state was confirmed after freezing and thawing, and using a mixer (Kenmix KM-800 manufactured by Aikosha Seisakusho). The end point was about 7 minutes, which was agitated at the speed of dial 5 and was aerated and squeezed. The overrun was calculated by the following formula.
Overrun (%) = {(W1-W2) / W2} x 100
W1: Weight of liquid milk fat cream in a constant volume W2: Weight of whipped milk fat cream in a constant volume The evaluation of whipping property was judged by the following criteria.
○: A structure that can be whipped and has a smooth structure.
×: Whipping is impossible or the tissue after whipping is not smooth.
（５）風味
風味は凍結解凍処理後に行うろ過後の液体、及びホイップ済みの両方で行い、以下の基準で判定した。
○：脂肪劣化臭、ざらつき等が無く、乳脂肪の風味が感じられるもの。
×：異味異臭、ざらつき等、風味、食感の劣化が感じられるもの。(5) Flavor The flavor was determined by both the filtered liquid after the freeze-thaw treatment and the whipped liquid, and judged according to the following criteria.
◯: No fat deterioration odor, roughness, etc., and the flavor of milk fat can be felt.
×: Deterioration of flavor and texture such as unpleasant odor and roughness.
実施例１～７、比較例１～５の結果を表２に示す。
本発明を利用すれば、クリーム類製造者に於いては所有設備を更新することなく簡易な手法で凍結保存が可能な乳脂肪クリームの製造が可能となり、さらには製造や流通に於ける在庫管理期間の融通が可能となり、廃棄ロス削減につながる。また、レストランや洋菓子製造者などの製造現場に於いては、日々の使用に於ける在庫管理が容易となり、腐敗等による廃棄ロス削減につながる。 By utilizing the present invention, a cream maker can manufacture a milk fat cream that can be cryopreserved by a simple method without updating the equipment owned by the cream maker, and further, inventory management in manufacturing and distribution. The period can be accommodated, leading to a reduction in waste loss. In addition, at manufacturing sites such as restaurants and pastry makers, inventory management in daily use becomes easy, which leads to reduction of waste loss due to putrefaction and the like.
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| JP2006025690A (en) | 2004-07-15 | 2006-02-02 | Fuji Oil Co Ltd | Oil-in-water emulsified product and method for producing food using the same |
| JP2008131927A (en) | 2006-03-31 | 2008-06-12 | Pokka Corp | Cream composition |
| JP2013128426A (en) | 2011-12-20 | 2013-07-04 | Mitsubishi-Kagaku Foods Corp | Whipping cream, and method for producing the same |
| JP2016067321A (en) | 2014-09-30 | 2016-05-09 | 森永乳業株式会社 | Whipped cream production method |
| JP5951739B2 (en) | 2013-12-09 | 2016-07-13 | 玉晶光電股▲ふん▼有限公司 | Optical imaging lens set |
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| JPS58152457A (en) * | 1982-03-08 | 1983-09-10 | Kanegafuchi Chem Ind Co Ltd | O/w-type foamable emulsion composition storable in frozen state, and its preparation |
| JPS5951739A (en) * | 1982-09-20 | 1984-03-26 | Snow Brand Milk Prod Co Ltd | Whipping cream containing milk fat as base, and its preparation |
| JPH0233346B2 (en) * | 1987-05-19 | 1990-07-26 | Snow Brand Milk Prod Co Ltd | KONODOKURIIMUSOSEIBUTSU |
| JPH02249449A (en) * | 1989-03-24 | 1990-10-05 | Tsutomu Nagamatsu | Cream, mousse-like cream and preservation of cream |
| JPH0310640A (en) * | 1989-06-09 | 1991-01-18 | Lotte Co Ltd | Fresh cream-containing chocolate and production thereof |
| JP2874908B2 (en) * | 1989-09-07 | 1999-03-24 | 明治乳業株式会社 | W / O / W double emulsifying cream with strong fresh cream flavor |
| JPH0690663A (en) * | 1992-05-20 | 1994-04-05 | Fuji Oil Co Ltd | Coffee cream having freeze resistance |
| JP3391101B2 (en) * | 1994-07-19 | 2003-03-31 | 不二製油株式会社 | Method for producing creams |
| JP3895438B2 (en) * | 1997-09-25 | 2007-03-22 | 雪印乳業株式会社 | Spread |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006025690A (en) | 2004-07-15 | 2006-02-02 | Fuji Oil Co Ltd | Oil-in-water emulsified product and method for producing food using the same |
| JP2008131927A (en) | 2006-03-31 | 2008-06-12 | Pokka Corp | Cream composition |
| JP2013128426A (en) | 2011-12-20 | 2013-07-04 | Mitsubishi-Kagaku Foods Corp | Whipping cream, and method for producing the same |
| JP5951739B2 (en) | 2013-12-09 | 2016-07-13 | 玉晶光電股▲ふん▼有限公司 | Optical imaging lens set |
| JP2016067321A (en) | 2014-09-30 | 2016-05-09 | 森永乳業株式会社 | Whipped cream production method |
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