CN1197607A - Foamed buttercream and making method thereof - Google Patents
Foamed buttercream and making method thereof Download PDFInfo
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- CN1197607A CN1197607A CN98107459A CN98107459A CN1197607A CN 1197607 A CN1197607 A CN 1197607A CN 98107459 A CN98107459 A CN 98107459A CN 98107459 A CN98107459 A CN 98107459A CN 1197607 A CN1197607 A CN 1197607A
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Abstract
The invention provides a cream paste with foamability or foaming, which comprises cream paste composite, foamability emulsifiable concentrate and emulsifier which contains foaming materials for a cake or emulsification oil for the cake. The invention further provides a method for preparing foamability cream paste, which comprises that the cream paste composite, the foamability emulsifiable concentrate and the emulsifier which contains foaming materials for the cake or emulsification oil for the cake are mixed, and the mixed materials are heated to be emulsionized. The invention further provides a method for preparing foaming cream paste, which comprises that the cream paste composite, the foamability emulsifiable concentrate and the emulsifier which contains foaming materials for the cake or emulsification oil for the cake are mixed, the mixed materials are heated to be emulsionized, and the materials are foamed. The cream paste which is produced by the invention is capable of keeping the flavor of the cream paste, the flavor is delicious, the taste is excellent, and the cream paste is regularly engaged with sponge cakes.
Description
The present invention relates to cream paste and manufacture method thereof.
The pasty state cream that cream paste system is modulated into milk, sugar, egg etc.This cake cream paste system is used as the material of inserting most cake classes such as bubble cottonrose hibiscus or omelet usually.This kind cream paste also must so mouthfeel is heavier, have the pasty state sensation from starch with cornstarch, flour etc. in mouth except that using egg, often become problem on the mouthfeel.For example that mouthfeels such as spongy cake is lighter dessert and the combination of cream paste in the past supply to give when eating, and cake partly can at first disappear in mouth, and only the starchiness of remaining cream paste is partly stayed in the mouth.So when arranging in pairs or groups with this cake, cake is incompatible with the cream paste regular meeting that inserts, and is difficult to well-balanced.
Again, in the general Western-style pastry cake industry, it is well-known admixing the cream paste and the whipping cream person of forming (be called egg breast whipping cream and stick with paste charlotte) that become goods.These admix quite complexity of step, and the egg breast whipping cream that must have utmost point masterful technique just can obtain certain quality is stuck with paste.
For solving above variety of issue, once there was Japan's special permission to disclose a kind of manufacture method of making oil droplet type emulsification fat in the tool foaming characteristic water of clear 62-40257 motion.This method ties up to when making in the tool foaming characteristic water contain grease, water and emulsifying agent oil droplet type emulsification fat, modulation contains (a) 15～30 weight % greases simultaneously, (b) 1～10 weight % yolk or the yolk handled through enzyme, (c) 0.01～0.05 weight %HLB (hydrophily lipophile ratio) is 2～3 sucrose fatty ester, (d) the pre-emulsion of known emulsifying agent and water, through after homogenizing, the method for UHT (ultra high temperature sterilization) sterilization processing.
But oil droplet type emulsification fat is stuck with paste with cream paste and egg breast whipping cream and is compared in the water of the tool foaming characteristic of said method gained, and it is more greasy to taste, because of not using starch, so far from it with the original flavor taste of cream paste.
The object of the present invention is to provide the local flavor, the mouthfeel that do not influence cream paste relaxed and comfortable and be easy to inlet, also can get the tool foaming characteristic of extremely well-balanced mouthfeel or the cream paste that has bubbled with light cake combination such as spongy cake.
Another object of the present invention is to provide above-mentioned tool foaming characteristic or the whipped cream method of sticking with paste made.
The inventor etc. further investigate repeatedly at above-mentioned each problem, found that when making cream paste cooking cream paste composition and foaming characteristic missible oil and cake emulsified fat bubble with the mixer whipping via beating to bubble again simultaneously, it is extremely relaxed and comfortable to obtain mouthfeel, the cream paste that local flavor is preferable.Again, when beating the cream paste become goods simultaneously and making its foaming with foaming characteristic missible oil and cake with emulsified fat, it is extremely relaxed and comfortable that discovery can get mouthfeel, savory cream paste.On the basis of above-mentioned discovery, finished the present invention.
That is, tool foaming characteristic involved in the present invention or the cream paste that bubbled comprise cream paste composition, foaming characteristic missible oil and contain cake with foaming material or cake with emulsified fat at interior emulsifying agent.
Again, the relevant method of making the foaming characteristic cream paste of the present invention may further comprise the steps:
◎ with cream paste composition and foaming characteristic missible oil and comprise cake with foaming material or cake with emulsified fat in interior emulsifier, to obtain composite material; With
◎ heating composite material makes its emulsification.
In addition, the method for whipped cream paste may further comprise the steps about making in the present invention:
◎ with the cream paste composition with foaming characteristic missible oil and comprise cake and mix at interior emulsifying agent with emulsified fat with foaming material or cake, with composite material;
◎ heating composite material makes its emulsification; With
◎ bubbles composite material.
In addition, institute's weighing-appliance foaming characteristic cream paste means the cream paste that can bubble after the stirring in this specification, and the cream paste that has bubbled means the cream paste that has bubbled through stirring.
One embodiment of the invention below are described.
Cream paste composition among the present invention comprises milk, granulated sugar, starchiness raw material, yolk, sugar, the solid formation part of no fat breast etc., is known cream raw material.This cream paste composition also comprises the commercially available cream paste that becomes goods that scope is wider.
Tool foaming characteristic cream refers to whipping cream among the present invention, and the grease composition is constituted vegetative grease by vegetative grease, contains the missible oil that mixes of whipping cream and vegetable fat, and these missible oil are as long as all can use for tool foaming characteristic missible oil.
Again, alleged emulsifying agent is not to refer to included emulsifying agent in the general foaming characteristic missible oil, means at this not to be added into the person in addition.This emulsifying agent is advisable can make the bulk emulsifying agent of spongecake foaming.For example cake is suitable for using with emulsified fat with foaming agent or cake.
Cake can be (SP) (mountain water chestnut chemical company system) or (Sunsoft SP) foaming agents such as (sun chemical industrial company systems) that mixes lipophilic emulsifiers such as monoglycceride in hydrophilic emulsifier, D-sorbite, propane diols, the water etc. such as sucrose ester for example with foaming agent.These cakes are with comprising about 25～65 weight % emulsifying agents in the foaming agent usually.
Cake for example can be in grease, D-sorbite, water etc. with emulsified fat, the various emulsifying agent formers of institute that the mixed sponge cake is used.For example (Parming H) (the oily corporate system of only system), (Torute) (Asahi Electro-Chemical Co. Ltd's system) (HighLofty) (KAO. Corp. SA's system), (Frienngy 70) commercially available cake emulsified fats such as (reason are ground Vitamins Inc.'s system).These cakes are with comprising about 6～25 weight % emulsifying agents in the emulsified fat usually.
Secondly, illustrate that the present invention is relevant makes the tool foaming characteristic and the method for whipped cream paste is as follows.
Can comply with following manufacturing tool foaming characteristic cream paste.At first mix the maybe egg mesolecithal composition of this amount of 1～15 weight % yolk, 10～20 weight % sugar, 2～7 weight % starchiness raw materials (flour and cornstarch) obtain the cream paste composition.(be to be equivalent to about 0.08～4 weight % cake foaming agent when using cake in wherein mixing 9～30 weight % tool foaming characteristic missible oil, 0.05～1 weight % emulsifying agent again with foaming agent.System is equivalent to about 0.2～17 weight % cake emulsified fat when using cake with emulsified fat) and cow's milk, concentrated breast or its sub and water, be heated to be about 80～100 ℃ then.Then it is gone in the above-mentioned cream paste composition with mixed with little amount, obtain composite material.Squeeze to stir on one side behind this composite material of refining via screen cloth it is seethed with excitement, cool off rapidly after reaching suitable viscosity, make tool foaming characteristic cream paste.Can also use the cream paste that has become goods as the cream paste composition.
During as the cream paste composition of above-mentioned desire cooking simultaneously each half and foaming characteristic missible oil, if increase foaming characteristic grease containing ratio and emulsifying agent containing ratio, can promote the foaming characteristic of cream paste, can reduce its proportion after the whipping, but can raise the cost when increasing foaming characteristic missible oil containing ratio, the flavor that has emulsifying agent when increasing emulsifying agent occurs.Therefore fits best 9～17 weight % foaming characteristic missible oil, 0.1～0.6 weight % emulsifying agent are comparatively suitable.
Again, the cream paste that has bubbled is simultaneously whipped cream paste composite and foaming characteristic missible oil and emulsifying agent and make.For example use mixer to stir to bubble, put into 9～30 weight % foaming characteristic missible oil, 0.05～1 weight % emulsifying agent (cake is about 0.2～17 weight % when being about 0.08～4 weight %, cake with emulsified fat during with foaming agent), with the cream paste that becomes goods (cream paste composition), play bubble to beat the frothing machine high-speed stirring.Can provide its foaming characteristic as above-mentioned when beating the cream paste become goods and foaming characteristic missible oil and commercially available cake simultaneously with emulsified fat, can reduce proportion after the whipping, even the not high cream paste that also can get XXX of foaming characteristic missible oil containing ratio and emulsifying agent containing ratio, also can use the cream paste composition that mixes yolk, sugar, starchiness raw material to replace having become the cream paste of goods again.
Again, its proportion of cream paste of having bubbled of this kind with about 0.9～0.6 for good.Mouthfeel is heavier when exceeding the proportion of this upper limit, does not reach down in limited time too light mouthfeel and can make us feeling dull.
Be the yolk system that uses of main purpose with the local flavor with whole egg or dry yolk as the yolk composition, be advisable with 1～15 weight %.Again, the sugar that uses as the sugariness material can be for example sucrose, glucose, fructose, lactose, maltose, isomerized sugar and syrup thereof or D-sorbite, can use one or two or more kinds, consumption 10～20 weight %.
Flour and cornstarch are the starchiness that its gelatinization is used, and add up to flour and cornstarch and use 2-7 weight % to be advisable, and starchiness such as also available rice, potato, cassava replace these starchiness.For increasing milk, concentrated breast or its sub that local flavor uses, all can use so long as contain ester-less milk solid composition person, as the ester-less milk solid composition, be advisable to use 2～8 weight %.
Make continuously the device of foaming characteristic cream paste of the present invention, homogenizer can be Homomixer (special machine chemical company goods), Homogenizer (Japanese APV; Izumifoodmachinery, ball three machineries, three and machinework) etc., heating, the available KID ' of cooling processing device S Cooker (Kikkoman company goods), NoritakeCooking device (Noritake company goods), Conserm (Japanese Tetra rabaru food), Onrater (making institute's goods) etc.The person is advisable can not stop up the system and device after the gelatinization.
Beating sparger can Kenwood mixer be main, generally is usually used in beating the setting type of foaming characteristic missible oil, horizontal type whipping frothing machine etc., all can be used as the device of beating foaming usefulness.Again, more suitable to beat at a high speed.Not only take time when speed is too slow, also can increase proportion.
Can be contained in the low or aseptic appropriate containers as the foaming characteristic of above-mentioned gained or the cream paste that has bubbled.This alleged (aseptic) is not to refer to integral asepsis in fact, is the state (coml sterilization) that refers to that common pasteurization was handled.That is, but refer to long preservation and be unlikely the reduction quality, do not contain pathogenic microbes, toxin, be not contained in and breed the state that causes the microorganism that quality reduces under the general storage environment.
Describe the relevant cream paste of the present invention by the following examples in detail.Use level in principle the foregoing description is listed part, when % all is benchmark with weight.
Embodiment 1
By following proportional quantity sugar is blended in yolk or the whole egg, mixes into flour and cornstarch through sieving, other is heated to be about 80～100 ℃ after mixing cow's milk, foaming characteristic missible oil, emulsified fat, by going into wherein with mixed with little amount.Squeeze after the refining ebuillition of heated while stirring, reach cooling rapidly after the viscosity of appropriateness with screen cloth then, manufacture cream paste.
The proportioning of tool foaming characteristic cream paste is formed
Annotate 1) foaming characteristic missible oil: Topping V (the oily company of only system) system annotates 2) cake emulsified fat: Parming H (only system oil corporate system, emulsifier content about 17%).
| Yolk | 11.0 part |
| Higher level's white sugar | 11.0 part |
| Flour | 2.2 part |
| Cornstarch | 2.2 part |
| Milk | 55.3 part |
| Foaming characteristic missible oil (1) | 16.6 part |
| Cake emulsified fat (2) | 1.7 part |
The above-mentioned tool foaming characteristic of 1kg cream paste is put into (Kenwood nixer) (liking worker's dormitory corporate system, KenmixAicoh Pro KM-230), change stir speed (S.S.) and beat foaming, the whipped cream that obtains proportion shown below is stuck with paste.Whipping speed must spend the more time when speed is too slow, and proportion is bigger to be advisable at a high speed.
The proportion that whipping speed and time cause changes (initial stage proportion 1.10)
Annotate)
*Expression revolution speed, rotation: revolution is than=10: 3
| 2 minutes | 3 minutes | 4 minutes | 5 minutes | 10 minutes | |
| Mixing speed 104rpm * | ??1.00 | ??0.99 | ??0.98 | ??0.97 | ??0.95 |
| Mixing speed 135rpm | ??0.94 | ??0.93 | ??0.92 | ??0.90 | ??0.89 |
| Mixing speed 176rpm | ??0.93 | ??0.91 | ??0.89 | ??0.89 | |
| Mixing speed 212rpm | ??0.91 | ??0.88 | ??0.87 | ??0.85 |
The above-mentioned tool foaming characteristic of 4.6kg cream paste is put into 25 setting type mixers (liking the outlet of worker's dormitory company, Mighty25), with at a high speed (rotation rotation number: 460rpm, rotation: revolution is than=10: 3) beat 14 minutes, proportion is that 0.79 whipped cream is stuck with paste.To possess local flavor, the mouthfeel of cream paste with 0.9～0.6 light for the proportion stuck with paste of whipped cream, and cake and the material while of inserting are melted in mouth, has splendid well-balanced mouthfeel.Embodiment 2
The proportioning of cream paste is formed
| Yolk | 13.5 part |
| Higher level's white sugar | 13.5 part |
| Flour | 2.7 part |
| Cornstarch | 2.7 part |
| Milk | 67.6 part |
In the cream paste of 100 parts of said ratio, each adds 10 parts, 20 parts, 30 portions of foaming characteristic missible oil (trade name: ToppingV, only system oil corporate system), and respectively be 1 part, 2 parts, 3 parts, 5 portions cakes are operated similarly to Example 1 with emulsified fat (Perming H, only system oil corporate system), 1kg gained cream paste is put into Kenwood mixer, stir with the revolution speed of 176rpm (speed is 5 scales) and obtained whipped cream in 3 minutes and stick with paste.
List this proportion variation of whipped cream paste in the following table.
Foaming characteristic missible oil contrasts heavy influence with cake with the ratio that cooperates between emulsified fat
(initial stage proportion 1.10)
| Foaming characteristic missible oil | |||
| 10 parts | 20 parts | 30 parts | |
| 1 part of emulsified fat of cake | ????0.930 | ????0.837 | ????0.799 |
| 2 parts of emulsified fats of cake | ????0.908 | ????0.830 | ????0.784 |
| 3 parts of emulsified fats of cake | ????0.872 | ????0.773 | |
| 5 parts of emulsified fats of cake | ????0.810 | ????0.778 | |
After beating foaming, can reduce proportion when as seen from the above table, increasing foaming characteristic missible oil and cake with the cooperation ratio of emulsified fat.But cake with the emulsified fat proportioning too Gao Shihui feel to have the peculiar smell or the too heavy mouthfeel of pasty state of emulsifying agent.Again, mouthfeel can be too light when foaming characteristic missible oil proportioning was too high, and the sense of food back is greasy, also can raise the cost.
With 9～17 portions of foaming characteristic missible oil, 1～3 portion of cake is 0.9～0.6 left and right sides person with the proportion that emulsified fat is stuck with paste whipped cream, can possess the local flavor of cream paste, the mouthfeel that tool is relaxed and comfortable, can make the fusing simultaneously in mouth of cake and filler when arranging in pairs or groups, get extremely well-balanced mouthfeel with spongy cake.
Embodiment 3
Use the Topping V among the whipping cream replacement embodiment 2,, make whipped cream paste as foaming characteristic missible oil.
This whipped cream stick with paste and to have foaming characteristic, can possess the local flavor of cream paste, the relaxed and comfortable mouthfeel of tool can reduce the pasty state sensation of bringing because of starch-containing matter, obtains increasing the delicious goods of missible oil local flavor.
Embodiment 4
(Torute) (rising sun ElectroChem system) of use replaces Parming H among the embodiment 2 (only system oil corporate system), as the cake emulsified fat, obtains whipped cream paste.
This whipped cream stick with paste and to have foaming characteristic, can possess the local flavor of cream paste, the relaxed and comfortable mouthfeel of tool can reduce the pasty state sensation of bringing because of starch-containing matter, obtains increasing the delicious goods of missible oil local flavor.
Embodiment 5
Use SP (Mitsubishi Chemical Ind's system) to replace Parming H (only system oil corporate system) among the embodiment 2, as the cake emulsified fat, make its bubble to proportion be 0.6, make whipped cream paste.
This whipped cream stick with paste the local flavor can possess cream paste, the relaxed and comfortable mouthfeel of tool can reduce the pasty state sensation of bringing because of starch-containing matter, can increase the delicious goods of missible oil local flavor.That is, use the cake do not contain the grease composition to bubble during with foaming agent and also can not feel greasy to proportion 0.6.
Embodiment 6
Press the cream paste proportioning of embodiment 2, obtain cream paste as embodiment 1.Change foaming characteristic missible oil (Topping V) and cake addition then, simultaneously 1kg is put among the Kenwoodmixer, beat 3 minutes with revolution speed 179rpm (speed scale 5) with emulsified fat (Parming H).
Below list its proportion.
Foaming characteristic missible oil and cake change with the proportion that the proportioning of emulsified fat causes
| Foaming characteristic missible oil | ||||
| ????0％ | ????10％ | ??15％ | ???20％ | |
| Cake emulsified fat 0% | ????0.913 | ??0.849 | ??0.778 | |
| Cake emulsified fat 1% | ????0.874 | ??0.831 | ??0.759 | |
| Cake emulsified fat 2% | ??0.963 | ????0.827 | ??0.825 | ??0.762 |
| Cake emulsified fat 3% | ??0.940 | ????0.816 | ??0.763 | ??0.730 |
| Cake emulsified fat 5% | ??0.858 | |||
All can after whipping, reduce its proportion when as mentioned above, improving foaming characteristic missible oil and cake with the proportioning of emulsified fat.Only as above-mentioned, to add 0.4～5% left and right sides cake also better than a large amount of interpolation foaming characteristic missible oil with emulsified fat for the foaming purpose.Whipped cream is stuck with paste when being 0.9～0.6 proportion and can be kept the original local flavor of cream paste, also can get relaxed and comfortable mouthfeel, so preferable.If it is bubbled to proportion 0.6, feel greasy after the food slightly.Again, when making up this cream paste and sponge cake, cake and filler can melt in mouth simultaneously, obtain extremely well-balanced mouthfeel.
As mentioned above, can obtain excellent taste, the cream paste of relaxed and comfortable delicious food according to the present invention.This cream paste can be possessed the local flavor of cream paste, and relaxed and comfortable delicious food is also very well-balanced with the collocation of sponge cake class.
Claims (8)
1. a tool foaming characteristic or the cream paste that bubbled is characterized by and contain the cream paste composition, foaming characteristic missible oil, and contain cake with foaming material or cake with emulsified fat at interior emulsifying agent.
2. tool foaming characteristic as claimed in claim 1 or the cream paste that has bubbled, wherein said cake comprises monoglyceride and the sugar ester that the sponge cake is had foaming characteristic with foaming material or cake with emulsified fat.
3. tool foaming characteristic as claimed in claim 1 or 2 or the cream paste that has bubbled, wherein the cream paste composition comprises starchiness raw material, yolk, sugar, with the ester-less milk solid composition.
4. tool foaming characteristic as claimed in claim 3 or the cream paste that has bubbled, the mixed proportion of the starchiness raw material of wherein said cream paste composition, yolk, ester-less milk solid composition are respectively 2～7 weight %, 1～15 weight %, 10～20 weight % and 2～8 weight %.
5. tool foaming characteristic as claimed in claim 1 or the cream paste that has bubbled, the mixing ratio of wherein said cream paste composition, foaming characteristic missible oil, emulsifying agent are respectively 70～90 weight %, 9～30 weight % and 0.05～1 weight %.
6. the manufacture method of a tool foaming characteristic cream paste is characterized by and comprises:
With cream paste composition, foaming characteristic missible oil, contain cake with foaming material or cake with emulsified fat in interior emulsifier, with composite material; And
Heat this composite material and make its creaming.
7. whipped cream manufacture method of sticking with paste is characterized by and comprises:
With cream paste composition, foaming characteristic missible oil, contain cake with foaming material or cake with emulsified fat in interior emulsifier, with composite material;
Heat this composite material and make its emulsification; And
This composite material is bubbled.
8. whipped cream manufacture method of sticking with paste is characterized by and comprises:
With cream paste composition, foaming characteristic missible oil, contain cake with foaming material or cake with emulsified fat in interior emulsifier, with composite material; And
This composite material is bubbled.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10337397A JP3149811B2 (en) | 1997-04-21 | 1997-04-21 | Method for producing foamed or foamed custard cream |
| JP103373/1997 | 1997-04-21 | ||
| JP103373/97 | 1997-04-21 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1197607A true CN1197607A (en) | 1998-11-04 |
| CN1072899C CN1072899C (en) | 2001-10-17 |
Family
ID=14352311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98107459A Expired - Fee Related CN1072899C (en) | 1997-04-21 | 1998-04-21 | Foamed buttercream and making method thereof |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3149811B2 (en) |
| CN (1) | CN1072899C (en) |
| TW (1) | TW505509B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106572665A (en) * | 2015-08-31 | 2017-04-19 | 松谷化学工业株式会社 | Cream puff and production method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3949079B2 (en) * | 2003-05-01 | 2007-07-25 | ソントン食品工業株式会社 | Aerobic flour paste and method for producing the same |
| JP6200272B2 (en) * | 2013-10-16 | 2017-09-20 | テーブルマーク株式会社 | Method for producing layered bread and layered bread |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61170339A (en) * | 1985-01-21 | 1986-08-01 | Meiji Milk Prod Co Ltd | Production foamed sour custard cream |
-
1997
- 1997-04-21 JP JP10337397A patent/JP3149811B2/en not_active Expired - Fee Related
-
1998
- 1998-04-20 TW TW087106012A patent/TW505509B/en not_active IP Right Cessation
- 1998-04-21 CN CN98107459A patent/CN1072899C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106572665A (en) * | 2015-08-31 | 2017-04-19 | 松谷化学工业株式会社 | Cream puff and production method thereof |
| CN106572665B (en) * | 2015-08-31 | 2018-06-12 | 松谷化学工业株式会社 | puff and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3149811B2 (en) | 2001-03-26 |
| TW505509B (en) | 2002-10-11 |
| CN1072899C (en) | 2001-10-17 |
| JPH10295306A (en) | 1998-11-10 |
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