JP2002058441A - Foamed cream and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a foamed cream having a combination of high heat-resistant shape retainability with fresh meltability in the mouth, and to provide a method for producing such a foamed cream. SOLUTION: This foamed cream 20-60 wt.% in demulsification degree is obtained by whipping an oil-in-water emulsion with an oil-and-fat SFC of >=40% at 25 deg.C and <=15% at 35 deg.C and salt content of <0.01 wt.%. A filling material is obtained by mixing the above foamed cream with various sauces. The method for producing the above foamed cream is characterized by comprising the following process: an aqueous phase and an oily phase are put to preliminary emulsification together to effect homogenization to prepare a foamable oil-in-water emulsion, which is then sterilized and subsequently cooled to 30-45 deg.C, and the resulting emulsion is whipped under chilling so as to result in 20-60 wt.% in demulsification degree.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamed cream having both strong heat-retaining property and fresh mouth-solubility, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, creams or whipped creams obtained by foaming these creams have been widely used and widely used mainly in Western confectionery, but require refrigerated storage in both physical properties and hygiene. There are restrictions to do. The oil-in-water emulsification system has an advantage that it has a delicious texture because the external continuous phase is a water system, but has the disadvantage that it is easily rotted by bacteria. On the other hand, bread or Japanese confectionery is normally distributed at room temperature, and a delicious filling material that can withstand room temperature distribution is desired.However, oil-in-water creams are not popular because they are restricted by both physical properties and hygiene. It was impossible to use delicious filling materials such as creams during the hot and humid period in summer.

[0003] In view of the above, creams improved to withstand normal temperature distribution have recently been developed, but such creams use a large amount of saccharides to lower the water activity and have a high melting point. It is intended to improve heat resistance using oils and fats. Therefore, it was necessary to use an oil having an extremely high melting point, and the melting in the mouth was extremely poor. Under such circumstances, the demand for bread and confectionery using a mouth-watering and delicious filling material that can withstand distribution at ordinary temperature is increasing year by year, and from this viewpoint, heat resistance and storage stability are unprecedented from this viewpoint. There is a strong demand in the market for the development of a filling material comprising a foamed oil-in-water emulsion.

In response to such demands, recently, an oil phase and an aqueous phase are pre-emulsified, sterilized, and then homogenized to prepare a liquid oil-in-water emulsion. Stirring is performed at a temperature of −20 ° C. to agglomerate and coalesce into a fat globule of a liquid oil-in-water emulsion, and the mixture is plasticized by tempering at the same temperature for 6 to 24 hours. A method for obtaining food has been proposed (JP-A-11-32676). However, such a method is complicated in the production method and the resulting creamy food has a high specific gravity (1.0 to 1.0).
1.15) and the specific gravity could not be made low, so the product volume was low and there was a problem in economics.

[0005] Also, fats and oils 15 to 35% by weight, protein 1 to 1
The oil-in-water emulsion after the UHT sterilization, containing 6% by weight and 20 to 45% by weight of saccharides in terms of solids, has a specific gravity of 0.1%.
A method of obtaining a foamed food by foaming to 5 to 0.8 has been proposed (Japanese Patent Laid-Open No. 2-186551).
However, the foamed food obtained by such a method has a drawback that heat resistance is weak when the meltability in the mouth is emphasized, and that the meltability deteriorates when the heat resistance is improved.

Further, an oil-in-water emulsion having a fat percentage of 30% or more is kept at a constant temperature in a temperature range of about 5 ° C. within a range of about 5 ° C. above and below the rising melting point of the constituent fats and oils of the emulsion. A method of obtaining a spreadable oil-in-water emulsion by slowly cooling to develop spreadability has been proposed (Japanese Patent Publication No. 6-9463), but an oil-in-water emulsion obtained by such a method has been proposed. Since the thing was not whipped, it basically had a different texture from whipped cream.

[0007] The oil-in-water emulsion which has been conventionally produced and has excellent heat-retaining properties is used as an emulsifying stabilizer for obtaining emulsifying stability, such as sodium or potassium phosphate or citrate. The use of alkali metal salts is essential, and the use of gums or gelling agents is also essential, but the use of such salts is not desirable in flavor, and the use of gums and gelling agents reduces dissolution in the mouth. There is a drawback to make it.

[0008]

SUMMARY OF THE INVENTION The present invention provides a high heat-resistant composition without using various phosphates and alkali metal salts as an emulsion stabilizer, and without using a large amount of gums and gelling agents. It is an object of the present invention to provide a foamable cream having both good shape retention and fresh mouth solubility and good storage stability and a method for producing the same.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above points. As a result, during the process of producing a foamable oil-in-water emulsion, substantially no emulsion stabilizer was used. And, by using a sharp fat or oil having a melting property in the oil phase, even without using a large amount of gums and gelling agents, the finding that the above object can be achieved,
The present invention has been completed.

That is, in the present invention, the SFC of fats and oils is 25 ° C.
40% or more at 35 ° C. and 15% or less at a salt content of 0.0
Foamed cream having a degree of demulsification of 20 to 60% by weight obtained by whipping an oil-in-water emulsion of less than 1% by weight, and a filling material obtained by mixing the foamed cream with various sauces And an aqueous phase and an oil phase are pre-emulsified and homogenized to prepare a foamable oil-in-water emulsion, which is then sterilized or sterilized, cooled to 30 to 45 ° C., and then whipped with cooling to obtain a demulsification degree. 20 to 60% by weight
This is a method for producing a foamed cream.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, the degree of demulsification refers to the ratio (% by weight) of free fat to the total oil content of the emulsion, and a high degree of demulsification refers to a state in which the rate of demulsification of the emulsion is high.
Therefore, the stable foamable oil-in-water emulsion in the emulsified state after homogenization has a degree of demulsification of almost 0%, and whipping the foamable oil-in-water emulsion destroys a part of the emulsified state. (Demulsification), and the degree of demulsification increases. Usually, the degree of demulsification of whipped cream when whipping a foamable oil-in-water emulsion is 10 to 20
%. In the present invention, if the degree of demulsification is less than 20%, the heat-resistant shape retention property is insufficient, and if it exceeds 60%, the filling material has a strong oily feeling and is unfavorably oily.

For the aqueous phase used for preparing the oil-in-water emulsion, non-fat milk solids conventionally used are used. In addition, various types such as hexametaphosphate conventionally used as an emulsion stabilizer are used. Various salts such as phosphates, sodium salts and citrates are not substantially used to facilitate demulsification. If these are used in an amount exceeding 0.01% in the cream, they prevent smooth demulsification and low specific gravity, and require strict temperature control of the whip and long-time tempering. In addition, gums and gelling agents do not need to be particularly used, and even if they are used, only a very small amount is required.

The fats and oils used in the oil phase include SFC curves such as milk fats used in natural fresh creams and conventional foaming oil-in-water emulsions. It is necessary to use a sharp type of fats and oils.
A fat or oil that is 0% or more and 15% or less at 35 ° C. is used.
By using such fats and oils having SFC,
When an oil-in-water emulsion is whipped, a foamed cream having a demulsification degree of 20 to 60% by weight and a specific gravity of 0.7 or less can be easily obtained.
With a fat or oil having a horizontal curve, the foamable cream intended by the present invention cannot be obtained.

As raw material fats and oils to be prepared into such fats and oils having SFC, those which can be used for food can be widely used, for example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil Vegetable oils such as oil, safflower oil, olive oil, kapok oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, etc. The above-mentioned S obtained by subjecting the above-mentioned fats and oils to single or mixed oils or their hardening, fractionation, transesterification, etc.
Fats and oils satisfying FC can be adopted.

Various emulsifiers can be used in the water phase and / or oil phase. Examples of these emulsifiers include various phospholipids represented by lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and sucrose. Various known emulsifiers such as fatty acid esters can be exemplified.

The above water phase and oil phase are preliminarily emulsified and homogenized to prepare an oil-in-water emulsion, which is then sterilized or sterilized. After sterilization or sterilization, usually
It is common practice to homogenize (post-homo), but in the present invention, homogenization (post-homo) after sterilization or sterilization is not necessary to facilitate demulsification. Even if it passes through a homogenizer, it is preferable to pass through it, and even if pressure is unavoidably applied, it is preferable that the pressure does not exceed 10 kg / cm ² .

Normally, after homogenization (post-homo), it is necessary to rapidly cool the mixture to about 5 ° C. in order to obtain an emulsion-stable, foamable oil-in-water emulsion. After that, immediately start cooling and 30-45
At the time when the temperature reaches ℃, and the degree of demulsification becomes 20 to
A foamed cream having a specific gravity of 0.7 or less at 60% is obtained. Therefore, the method for producing a whipped cream according to the present invention omits the step of preparing an emulsion-stable emulsion by cooling to about 5 ° C. as usual, and simultaneously completes the whipping in the step of cooling the emulsion. . If the temperature introduced into the whipping device is higher than 45 ° C., whip failure may occur due to insufficient cooling capacity. On the other hand, if the temperature is lower than 30 ° C., the emulsion becomes thick and whipping becomes difficult.

In the present invention, the apparatus for whipping is preferably a closed-type pressurized whiper provided with a stirring device capable of foaming and a cooling facility, rather than an open mixer. The degree of pressurization may be approximately 0.5 to ² kg / cm ² , and is adjusted by forcing air, nitrogen gas or carbon dioxide gas into the foaming chamber. It may be determined appropriately after experimentally studying in advance. The foamed cream thus prepared is aseptically filled as usual,
Store refrigerated until use, or distribute in the refrigerated temperature range.

As described above, according to the present invention, the degree of demulsification is from 20 to 6
0%, which makes it possible to easily obtain a foamed cream having a specific gravity of 0.7 or less, exhibiting a fresh texture and sharp dissolution in the mouth, and having an effect of being excellent in heat retention at 30 ° C. The foamed cream can be advantageously used as it is or as a filling material for various foods such as bread by mixing various desired flavors and various sauces with the cream. Examples of the sauces include fruit sauce with pulp, chocolate sauce and the like.
In addition, any desired material such as nuts can be appropriately mixed.

[0020]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but these exemplifications do not limit the present invention in any way. The parts and percentages shown in the examples
Means weight basis.

Example 1 A mixed oil (SFC: 73) of 20 parts of palm kernel fractionated hardened oil (melting point: 35 ° C.) and 10 parts of palm kernel hardened oil (melting point: 36 ° C.)
/ 25 ° C, 9/35 ° C) to 60 ° C, and 0.2 parts of lecithin was added thereto to prepare an oil phase. On the other hand, about 60
33 parts of water heated to 4 ° C., 4 parts of skim milk powder and 18 parts of pudose sugar
Parts, sugar 15 parts, sucrose fatty acid ester (HLB: 7)
An aqueous phase was prepared by dissolving or dispersing 0.1 part, 0.04 part of xanthan gum and an appropriate amount of a fragrance. Then
The aqueous phase was preliminarily emulsified by adding the oil phase while stirring with a homomixer, homogenized, heated to about 70 ° C. for 1 hour, sterilized, and then cooled to about 38 ° C. with a plate cooler. . The emulsion is introduced into a closed whip equipped with a foaming stirrer and a cooling device, and air is injected thereinto and whipped while cooling under a gauge pressure of 1.1 kg / cm ² to obtain a product. A foamed cream having a temperature of 15 ° C. was obtained. Table 1 shows the properties of the foamed cream.

[Table 1] ─────────────────────── Oil 30.0% Non-fat milk solids 3.5% Demulsification degree 40. 6% Specific gravity 0.6 ─────────────────────── Heat-resistant shape retention / 30 ° C (Note 1) Very good Water separation resistance / 30 ° C (Note 2 ) Good ───────────────────────────────────

Note 1: The foamed cream placed in a squeeze bag is squeezed into a transparent airtight container, and the shape of the cream when stored at 30 ° C. for 24 hours is observed. Note 2: Observe the presence or absence of water separation when performed in the same manner as above.

When the above foamed cream was used as a filling material for bread, this filling material exhibited sharp mouth melting without a stickiness, a fresh texture, and excellent heat-resistant shape retention at 30 ° C. It was a very good filling material.

COMPARATIVE EXAMPLE 1 The same procedure as in Example 1 was carried out. After the sterilization treatment, the emulsion was cooled to 5 ° C. according to the usual cream production method, and the emulsion was allowed to stand at 5 ° C. overnight. It was plasticized to give a solid state, and subsequent whipping was substantially impossible.

Comparative Example 2 In Example 1, 4 parts of skim milk powder, 18 parts of glucose, 15 parts of sugar, and sucrose fatty acid ester (HLB:
7) 0.1 part, 0.04 part of xanthan gum and an appropriate amount of flavor were added, and 0.3 part of phosphate was further added to dissolve or disperse to prepare an aqueous phase. Thereafter, the oil phase and the aqueous phase were similarly mixed, pre-emulsified, sterilized, cooled to 5 ° C., and then left at 5 ° C. overnight. The emulsion thus prepared was whipped using a Monde mixer to obtain a foamed cream having a product temperature of 10 ° C and a specific gravity of 0.6. At this time, the degree of demulsification was 15%. The foamed cream had poor heat-resistant shape retention at 30 ° C. and resistance to water separation, exhibited a return phenomenon after standing at 5 ° C., and was inadequate as a filling material for bread in terms of physical properties.

Comparative Example 3 An emulsion was prepared in the same manner as in Comparative Example 2 except that 0.3 part of carrageenan was further added to the aqueous phase. Further, similarly, the emulsion was cooled to 5 ° C., left standing at 5 ° C. overnight, and whipped using a Monde mixer to obtain a product temperature of 10 ° C.
A foamed cream having a specific gravity of 0.6 was obtained. At this time, the degree of demulsification was 18%. This whipped cream is 30 ° C
Both heat-resistant shape retention and water separation resistance were good, and no return phenomenon occurred after standing at 5 ° C. However, the melting in the mouth was strong, and the mouth showed a swelling in the mouth, which was not satisfactory as a filling for bread.

Example 2 A mixed oil (SFC: 20 parts) of hardened palm kernel fractionated oil (melting point: 35 ° C.) and 10 parts of medium melting point palm fraction (melting point: 32 ° C.)
(55/25 ° C, 4/35 ° C) was heated to 60 ° C, and 0.1 part of lecithin was added thereto to prepare an oil phase. On the other hand, 30 parts of water heated to about 60 ° C., 4 parts of whey powder, 18 parts of pudose sugar, 14 parts of maltose, 4 parts of granulated sugar, H
0.2 part of sucrose fatty acid ester of LB7 and HLB1
Aqueous phase was prepared by adding 0.2 part of sucrose fatty acid ester, 0.05 part of xanthan gum, 0.01 part of dielan gum and an appropriate amount of flavor and dissolving or dispersing. Next, while stirring this aqueous phase with a homomixer, an oil phase was added and pre-emulsified, then homogenized, and a VTIS sterilizer (UHT
(Direct heating type) Sterilization device at 140 ° C for 4 seconds using a sterilizer (Tetra Pak Alfa Laval Co.)
Cooled to 0 ° C. This emulsion is introduced into a closed whip equipped with a foaming stirrer and a cooling device, and air is injected thereinto and whipped while cooling under a cage pressure of 1.1 kg / cm ^2. A foamed cream having a temperature of 12 ° C., a degree of demulsification of 35% and a specific gravity of 0.5 was obtained.

80 parts of the foamed cream and 20 parts of strawberry fruit sauce (Brix 65) were continuously mixed using a static mixer to obtain a strawberry-flavored filling material. The specific gravity of this filling material was 0.6.

The strawberry-flavored filling material thus prepared was a very good filling material having a strong strawberry flavor with sharp mouth melting and a fresh texture. In addition, this filling material was excellent in heat-resistant shape retention at 30 ° C. and water separation resistance, and was excellent as a filling material for bread.

Comparative Example 4 A hardened oil obtained by hydrogenating a mixed oil of 80 parts of rapeseed oil and 20 parts of palm soft oil as the oil used in the oil phase in Example 2 (melting point: 36 ° C., SFC: 30/25 ° C.) , 7/35 ° C)
A strawberry flavored filling was prepared in the same manner except that 30 parts were used. At this time, the specific gravity of the foamed cream was 0.68, and the degree of demulsification was 30%. The strawberry-flavored filling material thus prepared was a soft and palatable filling material,
The heat-resistant shape retention was poor, and the heat-resistant shape retention and water separation resistance were poor even at 25 ° C., and were not satisfactory as a filling material for bread.

[0032]

As described above, an oil-in-water emulsion obtained by mixing an aqueous phase and an oil phase, pre-emulsifying, sterilizing or sterilizing, is cooled to 30 to 45 ° C, and then whipped with further cooling. When the foamed cream having a degree of demulsification of 20 to 60% is used as a filling material as it is or as a mixture with various sauces (fruit-containing fruit sauce, chocolate sauce, etc.) as a filling material,
This makes it possible to extremely easily produce a filling material which is excellent in heat-resistant shape retention, excellent in storage stability and good in flavor without dripping, water separation or return phenomenon even when left at 4 ° C. for 4 days. The invention makes a significant contribution to the bread and confectionery industry.

Claims (5)

[Claims] 1. The method according to claim 1, wherein the SFC of the fat or oil is at least 40% at 25.degree.
A foamed cream having a degree of demulsification of 20 to 60% by weight, which is obtained by whipping an oil-in-water emulsion having a salt content of less than 15% at 15 ° C and a content of less than 0.01% by weight. 2. The foamed cream according to claim 1, which has a specific gravity of 0.7 or less. 3. A gum or gelling agent content of 0.1% by weight.
3. A foamed cream according to claim 1 or claim 2 which is less than. 4. A filling material obtained by mixing the foamed cream according to claim 1 with various sauces. 5. A pre-emulsification and homogenization of an aqueous phase and an oil phase to prepare a foamable oil-in-water emulsion, which is sterilized or sterilized, cooled to 30 to 45 ° C., and then whipped while cooling to disintegrate. A method for producing a foamed cream, wherein the degree of emulsification is 20 to 60% by weight.