Milk fat cream and method for producing the same

Abstract

To provide a milk fat cream that is high in fat but has low viscosity and suppresses the rate of aggregate formation during storage. [Solution] A milk fat cream in which the rate of change in hardness during whipping is 0.10 mN·m / s or less, defined by the rate of increase in torque per second (mN·m / s), which is calculated from the number of seconds (s) it takes for the torque applied to the stirring tool to increase from 4 mN·m to 6 mN·m when the stirring tool is rotated at 1000 rpm.

Description

Technical Field

[0001] The present invention relates to a novel milk fat cream and a method for producing the same.

Background Art

[0002] In general, products referred to as cream include milk fat cream consisting solely of milk fat, products obtained by adding emulsifiers and stabilizers to milk fat, products obtained by adding emulsifiers and stabilizers to vegetable fat, and products obtained by adding emulsifiers and stabilizers to mixed fat of milk fat and vegetable fat. Under the Ministerial Ordinance Concerning Milk and Dairy Products, only milk fat cream is classified as "cream by type", and other products added with emulsifiers and stabilizers (hereinafter referred to as "compound cream") are defined as "food mainly made from milk or dairy products".

[0003] In the production of confectionery, bread, and desserts, both milk fat cream and compound cream are used, but in recent years, milk fat cream has tended to be preferred in terms of not using any additives. Compound cream has the advantage of being able to provide products with excellent whipping properties and emulsion stability, as it has a high degree of freedom in selecting the blended fats and oils, and a wide variety of combinations of emulsifiers and stabilizers are also available. On the other hand, compared with milk fat cream, it has the disadvantage of lacking the rich and fresh milk flavor and being inferior in flavor.

[0004] Milk fat cream is generally produced by adjusting the fat content of cream separated from milk, or cream separated from milk and sterilized, with raw milk, then homogenizing, sterilizing, re-homogenizing, and cooling. Milk fat cream has the unique flavor and richness of milk fat and is superior to synthetic cream in terms of flavor, but by definition, it is not possible to add emulsifiers or stabilizers to provide stability, so the imparting of physical properties such as whipping ability and emulsion stability must be done solely by controlling the manufacturing conditions. Therefore, it has the problem of being inferior to synthetic cream in terms of whipping ability and emulsion stability. In particular, there was a problem that milk fat globules tended to aggregate when subjected to vibration or temperature changes during storage or distribution. In addition, milk fat cream with a high milk fat content also had the problem of high viscosity and difficulty in handling when whipping (it hardens rapidly when whipping, making it difficult to stop at the desired consistency).

[0005] As a method for suppressing aggregation and improving whipping properties in milk fat cream, for example, Patent Document 1 discloses a method for suppressing cream separation by applying homogenization treatment before and after the ultra-high temperature sterilization process to milk fat cream with a milk fat content of 40-46% by weight. However, it has been shown that this method is unsuitable for stable production of high-fat creams with a fat content of 47% or more due to their high viscosity, and no consideration has been given to improving the whipping properties specific to high-fat creams.

[0006] Patent Document 2 discloses a method for suppressing cream separation in milk fat cream with a milk fat content of 35-46% by ensuring that the pressure ratio of homogenization treatments applied before and after the ultra-high temperature sterilization process is within a certain range, and that the average particle size of the milk fat cream is within a certain range. However, this method does not provide sufficient cream separation suppression, and no consideration has been given to improving whipping properties. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2007-259831 [Patent Document 2] Japanese Patent Publication No. 2011-211925 [Overview of the project] [Problems that the invention aims to solve]

[0008] This invention was made in view of these circumstances, and aims to provide a milk fat cream that is high in fat, yet has low viscosity, and suppresses the rate of aggregate formation during storage. [Means for solving the problem]

[0009] The inventors of this invention have conducted diligent research and found that the above problems can be solved by adjusting the rate of change in hardness during whipping. Furthermore, they have found that a milk fat cream that solves the above problems can be produced by homogenizing a high-fat milk fat cream before and after sterilization, and by adjusting the change in particle size due to the homogenization before and after sterilization so that it falls within a specific range, thus completing the present invention. In other words, the present invention provides the following.

[0010] A first aspect of the present invention is as follows: [1] Milk fat cream having a hardness change rate during whipping of 0.10 mN·m / s or less, defined by the rate of increase in torque per second (mN·m / s), which is calculated from the number of seconds (s) it takes for the torque applied to the stirring tool to increase from 4 mN·m to 6 mN·m when the stirring tool is rotated at 1000 rpm. In this invention, "milk fat cream" means "cream of a specific type" as defined by the "Order Concerning Standards for Ingredients of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951; hereinafter referred to as the "Milk and Dairy Products Order"). [2] The milk fat cream described in [1], wherein the milk fat content is 45-50% by mass, the viscosity is less than 120 mPa·s, and the coagulation rate calculated by the following method is 2.5% by mass or less. Method for calculating cohesion rate: 1000g of milk fat cream is filled into a 1L paper carton and stored in a refrigerator set to 7°C for 16 days. After that, the entire amount of milk fat cream in the paper carton is passed through a sieve with a mesh size of 0.355mm, and the mass (g) of the milk fat cream that did not pass through the sieve (aggregates) is measured, and the aggregation rate (mass %) is calculated using the following formula. Coagulation rate (mass%) = Amount of coagulated substance (g) / Weight of filled milk fat cream (g) × 100

[0011] A second aspect of the present invention is as follows: [3] A method for producing milk fat cream, comprising the following steps (1) to (5), and satisfying the following formulas (1) and (2). (1) Preparation process for preparing milk fat cream having a milk fat content of 45-50% by mass. (2) A first homogenization step in which the milk fat cream obtained in (1) is homogenized at 40-80°C. (3) Sterilization process to sterilize the milk fat cream obtained in (2) (4) A second homogenization step in which the milk fat cream obtained in (3) is homogenized at 40-80°C. (5) Cooling process to cool the milk fat cream obtained in (4) B / A≦0.90…(Formula 1) C / A≧0.75…(Formula 2) [In the formula, A represents the median diameter of the fat globules in the milk fat cream after the preparation step and before the first homogenization step, B represents the median diameter of the fat globules in the milk fat cream after the first homogenization step and before the sterilization step, and C represents the median diameter of the fat globules contained in the milk fat cream after the cooling step.]

[0012] A third aspect of the present invention is as follows: [4] A method for producing milk fat cream, comprising the following steps (1) to (5) and satisfying the following formula (3). (1) Preparation process for preparing milk fat cream having a milk fat content of 45-50% by mass. (2) A first homogenization step in which the milk fat cream obtained in (1) is homogenized at 40-80°C. A sterilization step of sterilizing the milk fat cream obtained in (3)(2) A second homogenization step of homogenizing the milk fat cream obtained in (4)(3) at 40 to 80°C A cooling step of cooling the milk fat cream obtained in (5)(4) 0.7≦X / (X+Y)≦1.0...(Formula 3) [In the formula, X means the homogenization pressure in the first homogenization step, and Y means the homogenization pressure in the second homogenization step.] Effects of the Invention

[0013] According to the present invention, it is possible to provide a milk fat cream that has a low viscosity despite high fat content and a suppressed rate of aggregate generation during storage. Modes for Carrying Out the Invention

[0014] The milk fat cream of the present invention has a rate of change in hardness during whipping of 0.10 mN·m / s or less (preferably 0.09 mN·m / s or less, further 0.08 mN·m / s or less). Thereby, despite the high fat content, the viscosity of the milk fat cream can be lowered, and the rate of aggregate generation (aggregation rate) during storage can be suppressed.

[0015] The rate of change in hardness of the milk fat cream during whipping can be measured, for example, by using a dynamic viscoelasticity measuring apparatus MCR302e (manufactured by Anton Paar). The rate of change in hardness during whipping of the milk fat cream of the present invention is the rate of change in hardness during whipping measured by the following procedure.

[0016] The rate of change in hardness during whipping is defined as the degree of torque increase per second (mN·m / s), which is calculated from the number of seconds (s) in which the magnitude of torque applied to the stirring tool increases from 4 mN·m to 6 mN·m when the stirring tool is rotated at 1000 rpm. Specifically, it can be determined by the following measurement procedure. First, 20.0g of milk fat cream adjusted to 9°C is weighed into a measuring cup (model number: C-CC27 / T200 / AL). Then, using a dynamic viscoelasticity measuring device and a vane-type measuring jig (model number: ST24-2D / 2V / 2V-30), the milk fat cream is whipped by rotating it at 1000 rpm. The slope (mN·m / s) of the torque applied to the jig at this time, as it increases from 4mN·m to 6mN·m, is defined as the hardness change rate (mN·m / s). It should be noted that milk fat cream with a torque of 4mN·m to 6mN·m during whipping is easy to handle in terms of hardness, and the lower the slope of the torque increase rate (hardness change rate) during this period, the more gradually the cream hardens during whipping, making it easier to stop whipping at a desired hardness.

[0017] The hardness change rate during whipping is preferably 0.01 to 0.10 mN·m / s, but it may also be 0.01 to 0.09 mN·m / s or 0.01 to 0.08 mN·m / s, as this improves ease of handling during whipping.

[0018] The milk fat cream may have a milk fat content of 45-50% by mass, a viscosity of less than 120 mPa·s, and a coagulation rate of 2.5% by mass or less (preferably 2.0% by mass or less, more preferably 1.5% by mass or less, and especially 1.2% by mass or less) calculated by the following method. Method for calculating cohesion rate: Approximately 1000g of milk fat cream is filled into a 1L paper carton and stored in a refrigerator set to 7°C for 16 days. After that, the entire amount of milk fat cream in the paper carton is passed through a sieve with a mesh size of 0.355mm, and the mass (g) of the milk fat cream that did not pass through the sieve (aggregates) is measured. The aggregation rate (mass %) is then calculated using the following formula. Coagulation rate (mass%) = Amount of coagulated substance (g) / Weight of filled milk fat cream (g) × 100

[0019] The viscosity of milk fat cream can be measured by known methods. For example, the viscosity of milk fat cream can be measured using the dynamic viscoelasticity measuring device MCR302e (manufactured by Anton Paar). In this invention, the viscosity is measured when approximately 20 g of cream adjusted to 5°C is weighed into a measuring cup (model number: C-CC27 / T200 / AL) and measured using a concentric cylindrical measuring jig (model number: CC27) at a shear rate of 300 / s.

[0020] The aggregation rate calculated by the above method is preferably 0 to 2.5% by mass, and may also be 0 to 2.0% by mass, 0 to 1.5% by mass, or 0 to 1.2% by mass, as this improves ease of handling during whipping.

[0021] The milk fat cream of the present invention can be produced by a method comprising the following steps: a preparation step, a first homogenization step, a sterilization step, a second homogenization step, and a cooling step.

[0022] [Preparation process] The preparation process involves preparing milk fat cream with a milk fat content of 45-50% by mass. Milk fat cream can be obtained by separating raw milk into cream and skim milk using a disc-type centrifuge. Methods for adjusting the milk fat content of the milk fat cream include, for example, controlling the balance between the cream flow rate and the skim milk flow rate using a back pressure valve during the milk fat cream separation process, and adjusting it by mixing milk fat creams and raw milk with different milk fat contents.

[0023] [First homogenization step] The first homogenization step involves heating the prepared milk fat cream to 40-80°C and then homogenizing it. In the first homogenization step, the median diameter of the fat globules contained in the milk fat cream is adjusted to a constant size. The median diameter of the fat globules contained in the milk fat cream after the first homogenization step is preferably 2.5-3.0 μm, and more preferably 2.7-2.9 μm.

[0024] Plate-type heat exchangers, batch-type heaters, etc., can be used to heat milk fat cream. Among these, plate-type heat exchangers are preferred in terms of heating efficiency of milk fat cream.

[0025] For homogenization, any homogenizer used in the production of cream, such as a microfluidizer or colloid mill, can be used, in addition to homogenizers such as homogenizers. However, from the viewpoint of homogenization efficiency of raw milk and processing capacity, it is preferable to use a homogenizer, and among homogenizers, it is preferable to use a two-stage homogenizer.

[0026] The homogenization pressure in the first homogenization process should be appropriately adjusted according to differences in manufacturing conditions such as the type of homogenizer, the processing flow rate of the raw milk, the shape of the homobubble, and the homogenization temperature, so that the change in particle size due to the homogenization process falls within a specific range.

[0027] The homogenization pressure in the first homogenization step is preferably 0.5 MPa to 2.5 MPa, and more preferably 1.0 MPa to 2.0 MPa.

[0028] [Sterilization process] The sterilization process is the process of sterilizing the milk fat cream. Examples of sterilization methods include holding sterilization, plate heat exchange sterilization, high temperature short time sterilization (HTST), and ultra-high temperature sterilization (UHT). Sterilization conditions in the sterilization process may be, for example, 63°C for 30 minutes for holding sterilization, 72-75°C for 15 seconds for plate heat exchange sterilization, 82-85°C for 10 seconds for high temperature short time sterilization (HTST), and 120-140°C for 2 seconds for ultra-high temperature sterilization (UHT).

[0029] [Second homogenization process] The second homogenization step involves heating the sterilized milk fat cream after the sterilization step to 40-80°C and then homogenizing it. In the second homogenization step, the median diameter of the fat globules contained in a given milk fat cream is adjusted to a constant size. The median diameter of the fat globules contained in the milk fat cream after the second homogenization step is preferably 2.5-3.0 μm, and more preferably 2.6-2.8 μm.

[0030] The heating method and homogenization method for the milk fat cream in the second homogenization step are the same as those described above for the heating method and homogenization method for the milk fat cream in the first homogenization step, and the preferred heating method and preferred homogenization method are the same as those in the first homogenization step.

[0031] The homogenization pressure in the second homogenization process should be appropriately adjusted according to differences in manufacturing conditions such as the type of homogenizer, the processing flow rate of the raw milk, the shape of the homobubble, and the homogenization temperature, so that the change in particle size due to the homogenization process falls within a specific range.

[0032] The homogenization pressure in the second homogenization step is preferably 0.1 MPa to 1.2 MPa, and more preferably 0.5 MPa to 1.0 MPa.

[0033] [Cooling process] The cooling process involves cooling the milk fat cream. In the cooling process, the milk fat cream is cooled to below 10°C, and then aged at a temperature below 10°C. One method of cooling the milk fat cream is to store it in a refrigerator at a temperature below 10°C. The aging time for the milk fat cream may be, for example, 8 to 12 hours.

[0034] One embodiment of the present invention for producing milk fat cream satisfies the following formulas (1) and (2). This makes it possible to produce milk fat cream that is low viscosity despite being high in fat and has a suppressed rate of aggregate formation during storage. However, A means the median diameter of the fat globules in the milk fat cream after the preparation step and before the first homogenization step, B means the median diameter of the fat globules in the milk fat cream after the first homogenization step and before the sterilization step, and C means the median diameter of the fat globules contained in the milk fat cream after the cooling step. B / A≦0.90…(Formula 1) C / A≧0.75…(Formula 2)

[0035] The above (Equation 1) is preferably 0.75 ≤ B / A ≤ 0.90. However, it may also be 0.75 ≤ B / A ≤ 0.87, 0.75 ≤ B / A ≤ 0.85, or 0.75 ≤ B / A ≤ 0.82, as this allows for the production of a milk fat cream with lower viscosity and a more suppressed rate of aggregate formation during storage.

[0036] The above (Equation 2) is preferably 0.75 ≤ C / A ≤ 0.89. However, it may also be 0.77 ≤ C / A ≤ 0.89, 0.78 ≤ C / A ≤ 0.89, or 0.79 ≤ C / A ≤ 0.89, as this allows for the production of a milk fat cream with lower viscosity and a more suppressed rate of aggregate formation during storage.

[0037] The median diameter of fat globules can be measured by known methods. For example, the median diameter of fat globules can be measured using a laser diffraction particle size analyzer SALD-3100 (manufactured by Shimadzu Corporation). In this invention, the median diameter of fat globules is the volume-average particle diameter (particle diameter corresponding to 50% of the cumulative distribution curve on a volume basis) obtained when the median diameter of fat globules is measured after diluting the sample to a suitable concentration with deionized water.

[0038] One embodiment of the present invention for producing milk fat cream satisfies the following equation (Formula 3). This makes it possible to produce milk fat cream that is low viscosity despite being high in fat and has a suppressed rate of aggregate formation during storage. However, X represents the homogenization pressure in the first homogenization step, and Y represents the homogenization pressure in the second homogenization step. 0.7 ≤ X / (X+Y) ≤ 1.0 …(Equation 3)

[0039] In the above (Equation 3), it is possible to produce a milk fat cream with lower viscosity and a more suppressed rate of aggregate formation during storage, so the values ​​may also be 0.71≦X / (X+Y)≦1.0, 0.73≦X / (X+Y)≦1.0, 0.7≦X / (X+Y)≦0.95, 0.71≦X / (X+Y)≦0.95, 0.73≦X / (X+Y)≦0.95, 0.7≦X / (X+Y)≦0.90, 0.71≦X / (X+Y)≦0.90, and 0.73≦X / (X+Y)≦0.90. [Examples]

[0040] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and various improvements based on known methods can be made.

[0041] (Example 1) Unhomogenized milk fat cream with a milk fat content of 50.0% by mass, separated and prepared from raw milk, and raw milk with a milk fat content of 4.4% by mass were used as raw materials. The milk fat cream and raw milk, heated to 50°C, were mixed to prepare milk fat cream with a milk fat content of 47.5% by mass (preparation step). The median diameter A of the fat globules in the milk fat cream after the preparation step was 3.35 μm. The prepared milk fat cream was homogenized at a homogenization pressure of 1.5 MPa (first homogenization step). The median diameter B of the fat globules in the milk fat cream after the first homogenization step was 2.87 μm. Subsequently, the milk fat cream was sterilized using a plate sterilizer at 125°C for 2 seconds (sterilization step). After the sterilization step, the milk fat cream was cooled to below 60°C and then homogenized at a homogenization pressure of 0.5 MPa (second homogenization step). Subsequently, the milk fat cream was cooled to below 5°C and then aged overnight in a refrigerator (5°C) (cooling step) to obtain the milk fat cream of Example 1. The median diameter C of the fat globules in the milk fat cream after the cooling step was 2.76 μm.

[0042] (Comparative Example 1) A milk fat cream with a milk fat content of 47.5% by mass was prepared using the same procedure as in Example 1 (preparation step). The median diameter A of the fat globules in the milk fat cream after the preparation step was 3.35 μm. The prepared milk fat cream was homogenized at a homogenization pressure of 0.8 MPa (first homogenization step). The median diameter B of the fat globules in the milk fat cream after the first homogenization step was 3.04 μm. Subsequently, a sterilization step, a second homogenization step (homogenization pressure of 0.5 MPa), and a cooling step were performed using the same procedure as in Example 1 to obtain the milk fat cream of Comparative Example 1. The median diameter C of the fat globules in the milk fat cream after the cooling step was 2.92 μm.

[0043] (Comparative Example 2) A milk fat cream with a milk fat content of 47.5% by mass was prepared using the same procedure as in Example 1 (preparation step). The median diameter A of the fat globules in the milk fat cream after the preparation step was 3.35 μm. In Comparative Example 2, the sterilization step was not performed. The median diameter B of the fat globules in the milk fat cream in Comparative Example 2 was set to 3.35 μm. Subsequently, the sterilization step, the second homogenization step (homogenization pressure 1.8 MPa), and the cooling step were performed using the same procedure as in Example 1 to obtain the milk fat cream of Comparative Example 2. The median diameter C of the fat globules in the milk fat cream after the cooling step was 2.76 μm.

[0044] (Example 2) Raw milk was separated using a centrifuge to prepare a milk fat cream with a milk fat content of 47.0% by mass (preparation step). The median diameter A of the fat globules in the milk fat cream after the preparation step was 3.36 μm. The prepared milk fat cream was heated to 65°C and then homogenized at a homogenization pressure of 1.5 MPa (first homogenization step). The median diameter B of the fat globules in the milk fat cream after the first homogenization step was 2.72 μm. The milk fat cream was then sterilized using a plate sterilizer at 125°C for 2 seconds (sterilization step). After the sterilization step, the milk fat cream was cooled to below 60°C and then homogenized at a homogenization pressure of 0.5 MPa (second homogenization step). The milk fat cream was then cooled to below 5°C and aged overnight in a refrigerator (5°C) (cooling step) to obtain the milk fat cream of Example 2. The median diameter C of the fat globules in the milk fat cream after the cooling process was 2.67 μm.

[0045] (Comparative Example 3) A milk fat cream with a milk fat content of 47.0% by mass was prepared using the same procedure as in Example 2 (preparation step). The median diameter A of the fat globules in the milk fat cream after the preparation step was 3.36 μm. In Comparative Example 3, the sterilization step was not performed. The median diameter B of the fat globules in the milk fat cream in Comparative Example 3 was set to 3.33 μm. Subsequently, the sterilization step, the second homogenization step (homogenization pressure 1.5 MPa), and the cooling step were performed using the same procedure as in Example 1 to obtain the milk fat cream of Comparative Example 3. The median diameter C of the fat globules in the milk fat cream after the cooling step was 2.74 μm.

[0046] The milk fat creams obtained from Examples 1 and 2 and Comparative Examples 1 to 3 were subjected to the following tests 1 to 3.

[0047] (Test 1: Viscosity measurement) The viscosity of each milk fat cream obtained was measured using the following procedure. After adjusting the milk fat cream to 5°C, approximately 20g was weighed into a measuring cup (model number: C-CC27 / T200 / AL), and the viscosity (mPa·s) at a shear rate of 300 / s was measured using a dynamic viscoelasticity analyzer MCR302e (manufactured by Anton Paar) and a concentric cylindrical measuring jig (model number: CC27). The results are shown in Table 1.

[0048] (Test 2: Measurement of coagulation rate) The aggregation rate of each milk fat cream obtained was measured using the following procedure. Approximately 1000g of milk fat cream was filled into a 1L paper carton and stored in a refrigerator set to 7°C for 16 days. After that, the entire amount of milk fat cream in the paper carton was passed through a sieve with a mesh size of 0.355mm, and the mass (g) of the milk fat cream that did not pass through the sieve (aggregates) was measured. The aggregation rate (mass %) was calculated using the following formula. The results are shown in Table 1. Coagulation rate (mass%) = Amount of coagulated substance (g) / Weight of filled milk fat cream (g) × 100

[0049] (Test 3: Evaluation of whipping properties) The whipping properties of each milk fat cream were evaluated by measuring the rate of change in hardness during whipping using the following procedure. First, 20.0 g of milk fat cream adjusted to 9°C was weighed into a measuring cup (model number: C-CC27 / T200 / AL). Then, the milk fat cream was whipped by rotating it at 1000 rpm using a dynamic viscoelasticity measuring device MCR302e (manufactured by Anton Paar) and a fin-type measuring jig. The rate of change in hardness (mN·m / s) was defined as the slope (mN·m / s) when the torque applied to the jig increased from 4 mN·m to 6 mN·m. The results are shown in Table 1.

[0050] [Table 1]

[0051] In Examples 1 and 2, despite being milk fat creams with a high milk fat content, they had a low viscosity of 120 mPa·s or less, allowing for stable production and sufficient fluidity, making them easy to handle when used for whipping or cooking. On the other hand, in Comparative Examples 2 and 3, the viscosity exceeded 120 mPa·s, showing a tendency towards thickening, raising concerns about stable production, and the creams had poor fluidity when used for whipping or cooking. In Comparative Example 1, although the viscosity was low, the coagulation rate and whipping properties were not good, as will be described later.

[0052] Examples 1 and 2 showed remarkably low cream aggregation rates of 1.6% by mass and 1.0% by mass, respectively, after 16 days of storage, indicating minimal deterioration in appearance due to cream aggregation during storage. On the other hand, Comparative Examples 2 and 3 showed high aggregation rates of 2.8% by mass and 3.6% by mass, respectively, and Comparative Example 1, which underwent pre-sterilization homogenization treatment (first homogenization step), also showed a high aggregation rate of 2.6% by mass.

[0053] Examples 1 and 2 showed low hardness change rates during whipping, at 0.09 mN·m / s and 0.08 mN·m / s, respectively. Despite being milk fat creams with a high milk fat content, they were easy to stop whipping at a desirable consistency and were easier to handle. On the other hand, Comparative Examples 1-3 showed high hardness change rates, at 0.12 mN·m / s, 0.19 mN·m / s, and 0.12 mN·m / s, respectively. The hardness increased rapidly during whipping, making it difficult to stop whipping at a desirable consistency and thus difficult to handle.

Claims

1. Milk fat cream having a hardness change rate during whipping of 0.10 mN·m / s or less, defined by the rate of increase in torque per second (mN·m / s), which is calculated from the number of seconds (s) it takes for the torque applied to the stirring device to increase from 4 mN·m to 6 mN·m when the stirring device is rotated at 1000 rpm.

2. The milk fat cream according to claim 1, wherein the milk fat content is 45 to 50% by mass, the viscosity is less than 120 mPa·s, and the coagulation rate calculated by the following method is 2.5% by mass or less. Method for calculating cohesion rate: 1000g of milk fat cream is filled into a 1L paper carton and stored in a refrigerator set to 7°C for 16 days. After that, the entire amount of milk fat cream in the paper carton is passed through a sieve with a mesh size of 0.355mm, and the mass (g) of the milk fat cream that did not pass through the sieve (aggregates) is measured, and the aggregation rate (mass%) is calculated using the following formula. Coagulation rate (mass %) = Amount of coagulated substance (g) / Weight of filled milk fat cream (g) × 100

3. A method for producing milk fat cream, comprising the following steps (1) to (5), and satisfying the following formulas (1) and (2). (1) Preparation process for preparing milk fat cream having a milk fat content of 45 to 50% by mass. (2) A first homogenization step in which the milk fat cream obtained in (1) is homogenized at 40 to 80°C. (3) Sterilization process to sterilize the milk fat cream obtained in (2) (4) A second homogenization step in which the milk fat cream obtained in (3) is homogenized at 40-80°C. (5) Cooling step of the milk fat cream obtained in (4) B / A≦0.90…(Formula 1) C / A≧0.75…(Formula 2) [In the formula, A represents the median diameter of the fat globules in the milk fat cream after the preparation step and before the first homogenization step, B represents the median diameter of the fat globules in the milk fat cream after the first homogenization step and before the sterilization step, and C represents the median diameter of the fat globules contained in the milk fat cream after the cooling step.]

4. A method for producing milk fat cream, comprising the following steps (1) to (5) and satisfying the following formula (3). (1) Preparation process for preparing milk fat cream having a milk fat content of 45 to 50% by mass. (2) A first homogenization step in which the milk fat cream obtained in (1) is homogenized at 40 to 80°C. (3) Sterilization process to sterilize the milk fat cream obtained in (2) (4) A second homogenization step in which the milk fat cream obtained in (3) is homogenized at 40-80°C. (5) Cooling step of the milk fat cream obtained in (4) 0.7 ≤ X / (X + Y) ≤ 1.0 ... (Equation 3) [In the formula, X represents the homogenization pressure in the first homogenization process, and Y represents the homogenization pressure in the second homogenization process.]

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