JP2001245620A - Oil in water type emulsion and whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain whipped cream excellent in quality stability with keeping hardness in a whipped state during refrigerated preservation for a long time without generating syneresis, workability with little change between hardness at refrigerated state and that at 20 deg.C and a storable duration when preserved at 20 deg.C. SOLUTION: This oil-in-water type emulsified product contains 0.01-0.2 wt.% of gellan gum based on the oil-in-water type emulsified product, 0.2-1.0 wt.% of the total of a demulsifier and a stabilizing emulsifier as emulsifiers based on the oil-in-water type emulsified product in the ratio of 0.8-2.0 of the stabilizing emulsifier to 1 of the demulsifier. This whipped cream is prepared by foaming the oil-in-water type emulsified product. A method for producing the same is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a whipped cream which is kept in a whipped condition for a long period of time under refrigerated storage, has a stable quality, and has a long life when stored at 20 ° C.

[0002]

2. Description of the Related Art Conventionally, whipping creams are distributed in a liquid state, and whipped creams are used each time they are used. However, whipping the cream to the optimum state requires considerable skill, and the whipping operation itself requires considerable time and effort,
Supply of whipped cream that is easy to handle has been desired.

[0003] In order to solve this problem, a whipped cream of the frozen type has been developed and commercialized. However, this type of whipped cream needs to be in a thawed state when used, but it takes a long time to make it thawed, and because the physical properties after thawing differs depending on the thawing conditions, it has a certain quality. The biggest problem is that the handling is complicated, for example, it is difficult to obtain

[0004] Under these circumstances, whipped creams have been developed which can be stored for a long time in a refrigerated state and can be used as they are when used in order to further simplify the handling thereof. A method of adding a propylene glycol fatty acid ester to an oil phase (JP-A-3-196
No. 64), a method of adding a water-soluble dietary fiber of low molecular weight by enzymatic treatment as a stabilizer (JP-A-3-130).
No. 040) has been proposed.

[0005] An example of using gellan gum in a whipping cream is a foam dispersion stabilizer (JP-A-63-169).
950) has been proposed, but the bubble stabilization period is short in minutes. Japanese Patent Application Laid-Open No. 5-199837 discloses a method of claim 1 wherein the fat and oil are 8 to 50% by weight, the saccharide is 5 to 40% by weight, the emulsifier is 0.2 to 4% by weight, and the water content is 20 to 60% by weight.
And an oil-in-water type emulsified composition comprising the remainder of additives, a thickening stabilizer consisting of three kinds of gellan gum, locust bean gum, carrageenan and one or two of xanthan gum and pectin. An oil-in-water emulsion composition containing 2% by weight is disclosed. Comparative Example 5 also states that gellan gum alone cannot provide a good condition, texture and temperature resistance as a whipping cream.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to stabilize the hardness in a refrigerated storage for a long period of time in a whipped state and to have excellent quality stability without water separation. Another object of the present invention is to provide a whipped cream which is excellent in workability with little change in hardness at room temperature and also has an excellent shelf life when stored at 20 ° C. As a result of intensive studies in view of the above points, the present invention has been completed by using a combination of gellan gum and a specific emulsifier.

[0007]

SUMMARY OF THE INVENTION The present invention relates to an oil-in-water emulsion containing gellan gum in an amount of 0.01 to 0.2% by weight, and a demulsifier and a stable emulsifier as emulsifiers. Is 0.2 to 1.0% by weight based on the oil-in-water emulsion, and 0.8 to 2.0% of the stable emulsifier per 1 demulsifier.
It has been found that a whipped cream obtained by foaming an oil-in-water type emulsion and an oil-in-water type emulsion containing the same and a method for producing these can be provided.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The gums used in the present invention include gellan gum, preferably native gellan gum. The addition amount is 0.01 to the oil-in-water emulsion.
It is better to use up to 0.2% by weight. When the added amount is less than 0.01% by weight, water separation easily occurs when the whipped cream is stored in a refrigerator. 0.2% by weight
If it exceeds, the viscosity of the oil-in-water emulsion becomes high, and it becomes easy to rub. In addition, gums such as guar gum, gum arabic, xanthan gum, and locust bean gum can be used as appropriate.

The emulsifier used in the present invention uses a demulsifier and a stable emulsifier as an emulsifier, and the total amount thereof is 0.2 to 1.0% by weight based on the oil-in-water emulsion and the oil phase and / or the oil phase. It is good to add to the aqueous phase. Of these, a stable emulsifier is preferably used in an amount of 0.8 to 2.0 per demulsifier 1.

[0010] The demulsifier used in the present invention means an emulsifier capable of appropriately breaking emulsification by stirring, aeration or the like, and is exemplified by lecithin. The stable emulsifier used in the present invention means an emulsifier that acts to stably take in air bubbles, and includes sucrose fatty acid ester, sorbitan saturated fatty acid ester, and polyglycerin saturated fatty acid ester. It is preferable to use one or more emulsifiers selected from these stable emulsifiers. Particularly preferably, the HLB of the sucrose fatty acid ester is HLB5 to HLB16.

As the emulsifier used in the present invention, a demulsifier and a stable emulsifier are used as emulsifiers, and the total amount is preferably 0.2 to 1.0% by weight based on the oil-in-water emulsion. If the addition amount is less than 0.2% by weight, the whipping function of the oil-in-water emulsion is reduced. If the addition amount exceeds 1.0% by weight, the flavor of the oil-in-water emulsion becomes worse due to the peculiar taste of the emulsifier.

The oil-in-water emulsion of the present invention preferably has a fat content of 20 to 30% by weight. If the amount is less than 20% by weight, the shape retention in the optimum foaming state tends to deteriorate. If it exceeds 30% by weight, the viscosity becomes high, the plasticization phenomenon (bottom) tends to occur during aging, and the overrun tends to decrease. As these fats and oils, animal and vegetable fats and oils and their hardened fats, or a mixture of two or more thereof, or those obtained by subjecting them to various chemical or physical treatments. Such oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil,
Various animal and vegetable oils such as rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, fish oil, whale oil, and their hardened oils, fractionated oils, and transesterified oils can be exemplified.

In the present invention, the oil and fat, water and water 1
The aqueous phase containing a saccharide in a ratio of 0.6 to 1.9 is emulsified. Examples of the saccharide used in the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, starch syrup, and the like. Specific examples of the monosaccharide include glucose, fructose,
Mannose and xylose can be mentioned. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohols. It is preferable to use two or more of these saccharides in terms of flavor balance. If the ratio of saccharides to water 1 is less than 0.6, the AW value of the whipped cream cannot be reduced from the viewpoint of shelf life, and if it exceeds 1.9, the saccharides are difficult to dissolve in water.

For the oil-in-water emulsion of the present invention, it is preferable to use various milk solids, such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, Solids derived from milk such as whey, whey powder, casein, casein sodium, lactalbumin, and fresh cream can be exemplified, and it is preferable to use one or a mixture of two or more.

For the oil-in-water emulsion of the present invention, various salts are preferably used.
It is preferable to use phosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or as a mixture of two or more.

The oil-in-water emulsion of the present invention may be produced by adding an oil phase to a fat or oil with a lipophilic emulsifier, or adding water solids with a milk solid, a saccharide, a hydrophilic emulsifier, gums, or salts. Mix the phases. Various raw materials at 65-70 ° C
After preliminary emulsification for 0 minutes, the mixture is homogenized under the conditions of 0 to 150 kg / cm ² . Then, after ultra-high temperature flash sterilization,
After homogenizing under the condition of 0 to 150 kg / cm ² and cooling,
Aging for 4 hours.

The whipped cream of the present invention can be produced by adding a lipophilic emulsifier to an oil or fat to form an oil phase.
A milk phase, a saccharide, a hydrophilic emulsifier, gums, and salts are added to water, and the resulting mixture is mixed with an aqueous phase. 65-70 ° C for various raw materials
And then homogenize under the condition of 0 to 150 kg / cm ² . The filtrate was sterilized ultra high-temperature flash, again homogenized under conditions of 0~150Kg / cm ^2, after cooling,
Aging for about 24 hours. Thereafter, the whipped cream is whipped with various whipping instruments, preferably foamed with a continuous whipper, and the obtained whipped cream is preferably filled in a sterile container and stored in a refrigerator temperature range.

[0018]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition,% and a part mean a weight basis in an example. The hardness of the whipped cream was measured with a rheometer (Fudo Industry Co., Ltd.). The measurement conditions were evaluated based on a sample container: 77 mm inner diameter, 40 mm height, plunger, 30 mm diameter, hardness at the time of entering the feed table at 5 cm / min, 2 cm.

Example 1 0.25 parts of lecithin was added to 10 parts of palm kernel oil and 13.8 parts of hardened palm kernel oil to form an oil phase. Separately, in 17.6 parts of water, 4.6 parts of skim milk powder, 7 parts of glucose,
17.5 parts of sorbitol, 29.5 parts of oligosaccharide, 0.25 part of sucrose fatty acid ester (HLB10), 0.1 part of gellan gum, 0.3 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate are dissolved and the aqueous phase is dissolved. Prepare. The oil phase and the aqueous phase were preliminarily emulsified by stirring with a homomixer at 65 ° C. for 30 minutes, and then homogenized at 30 kg / cm ² , and heated at 135 to 145 ° C.
UHT sterilized for 7 seconds, homogenized again to the condition of 30 kg / cm ² , cooled to 5 ° C, and aged for about 24 hours.
An oil-in-water emulsion was obtained. The emulsion thus obtained was foamed (overrun: 90%, hardness: 27 g / cm ² ) using a continuous whipper (Itochu Hutec Co., Ltd., model: Whipmaster 200). 30 in the refrigerator
Even when stored for a day, the hardness was 27 g / cm ² , no water separation occurred, the texture was good, and the condition was the same as immediately after whipping. 20
The hardness was 28 g / cm ² even after storage at 2 ° C. for 2 hours, there was almost no cream shrinkage, and the workability was excellent.

Example 2 0.2 parts of lecithin is added to 25.5 parts of hardened palm kernel oil, mixed and dissolved to form an oil phase. Separately, 4.6 parts of skim milk powder, 16 parts of glucose and 13 parts of sorbitol were added to 22.9 parts of water.
Part, oligosaccharide 18 parts, sucrose fatty acid ester (HLB5)
0.3 parts, guar gum 0.1 parts, gum arabic 0.1
, 0.06 part of gellan gum, 0.3 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. The oil phase and the water phase were preliminarily emulsified by stirring with a homomixer at 65 ° C. for 30 minutes, and then homogenized at 30 kg / cm ^2.
UHT sterilize at 5 to 145 ° C for 2 to 7 seconds.
After homogenizing under the condition of Kg / cm ² and cooling to 5 ° C., aging was performed for about 24 hours to obtain an oil-in-water emulsion. The emulsion thus obtained was foamed (overrun: 80%, hardness: 28 g / cm ² ) using a continuous whipper (Itochu Hutec Co., Ltd., model: Whipmaster 200). Even if this was stored in a refrigerator for 30 days, the hardness was 31 g / cm ² , no water separation occurred, the texture was good, and the condition was the same as immediately after whipping. The hardness is 35 g / cm even when stored at 20 ° C for 2 hours.
^{In 2} , there was almost no cream shrinkage and the workability was excellent.

Example 3 In the same oil-in-water type emulsion as in Example 1, 0.25 parts of sucrose fatty acid ester (HLB10) was replaced with 0.25 part of sorbitan monostearate under the same conditions. An oil-in-water emulsion was obtained. The emulsion thus obtained is continuously whippered (Itochu-Futech Co., Ltd., model:
The mixture was foamed using a whip master 200) (overrun: 84%, hardness: 35 g / cm ² ). Even when this was stored in a refrigerator for 30 days, the hardness was 36 g / cm ² , there was no water separation, the texture was good, and the condition was the same as that immediately after whipping. Even when stored at 20 ° C. for 2 hours, the hardness was 38 g / cm ² and there was almost no cream shrinkage, and the workability was excellent.

Example 4 In the same oil-in-water emulsion as in Example 1, 0.25 part of sucrose fatty acid ester (HLB10) was replaced by 0.25 part of polyglycerin monostearate.
Under the same conditions, an oil-in-water emulsion was obtained. The emulsion thus obtained was foamed (overrun: 81%, hardness: 32 g / cm ² ) using a continuous whipper (Itochu Hutec Co., Ltd., model: Whipmaster 200). Even if this was stored in a refrigerator for 30 days, the hardness was 33 g / cm ² , no water separation occurred, the texture was good, and the condition was the same as that immediately after whipping. Even when stored at 20 ° C. for 2 hours, the hardness was 34 g / cm ² , there was almost no cream shrinkage, and the workability was excellent.

Example 5 In the same oil-in-water emulsion as in Example 1, 0.25 part of sucrose fatty acid ester (HLB16) was used instead of 0.25 part of sucrose fatty acid ester (HLB10). Under the conditions, an oil-in-water emulsion was obtained. The emulsion thus obtained is continuously whippered (Itochu-Futech Co., Ltd., model:
The mixture was foamed using a whip master 200) (overrun: 83%, hardness: 34 g / cm ² ). Even if this was stored in a refrigerator for 30 days, the hardness was 35 g / cm ² , there was no water separation, the texture was good, and the condition was the same as immediately after whipping. Even when stored at 20 ° C. for 2 hours, the hardness was 37 g / cm ² and there was almost no cream shrinkage, and the workability was excellent.

Comparative Example 1 For the purpose of comparison, except that gellan gum was not used, the rest of the operation was carried out in the same manner as in Example 1. As a result, the cream after whipping showed water separation on the second day of refrigerated storage.

COMPARATIVE EXAMPLE 2 For comparison, except that 0.3 part of lecithin and 0.2 part of sucrose fatty acid ester (HLB10) were added, the same procedure as in Example 1 was carried out. The cream became tight (the hardness became twice that of refrigeration), and the workability was poor.

Comparative Example 3 For comparison, xanthan gum 0.0 was used instead of gellan gum.
Except for using 8 parts, all the subsequent procedures were carried out in the same manner as in Example 1. As a result, the cream after whipping caused an extreme return phenomenon (decreased hardness) upon refrigerated storage, and could not be stored for a long time.

[0027]

According to the present invention, it is possible to store for a long time in a refrigerated state in a whipped state,
It is a whipped cream that is stable in quality and durable.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B025 LB21 LG11 LG24 LG29 LK01 LK04 4B026 DC06 DG03 DK01 DK03 DK04 DK05 DL03 DX04 4B035 LC05 LG09 LG11 LG12 LG18 LG20 LK13

Claims (8)

[Claims] 1. An oil-in-water emulsion comprising gellan gum,
It contains 0.01 to 0.2% by weight and contains a demulsifier and a stable emulsifier as an emulsifier. The total amount is 0.2 to 1.0% by weight based on the oil-in-water emulsion, and the demulsifier 1 An oil-in-water emulsion comprising a stable emulsifier in the range of 0.8 to 2.0. 2. The demulsifier is lecithin, and the stable emulsifier is selected from sucrose fatty acid ester, sorbitan saturated fatty acid ester and polyglycerin saturated fatty acid ester.
The oil-in-water emulsion according to claim 1, which is a seed or two or more kinds. 3. An aqueous phase containing 20 to 30% by weight of an oil or fat, 0.6 to 1.9 of water and 1 to 1 of water, and the above gellan gum and emulsifier. Item 8. An oil-in-water emulsion according to Item 2. 4. A whipped cream obtained by foaming the oil-in-water emulsion according to claim 1. 5. Gellan gum is used for an oil-in-water emulsion.
0.01 to 0.2% by weight, and a demulsifier and a stable emulsifier are used as emulsifiers. The total amount is 0.2 to 1.0% by weight based on the oil-in-water emulsion, and the demulsifier 1 A method for producing an oil-in-water emulsion, wherein 0.8 to 2.0 of a stable emulsifier is used. 6. The demulsifier is lecithin, and the stable emulsifier is selected from sucrose fatty acid ester, sorbitan saturated fatty acid ester and polyglycerin saturated fatty acid ester.
The method for producing an oil-in-water emulsion according to claim 5, wherein one or more species are used. 7. An aqueous phase comprising 20 to 30% by weight of fats and oils, 0.6 to 1.9 ratio of water to water and 1 to water, and said gellan gum and emulsifier. Item 7. The method for producing an oil-in-water emulsion according to Item 6. 8. A method for producing a whipped cream, wherein the oil-in-water emulsion obtained by the production method according to claim 5 is foamed.