JP2003093006A - Frozen whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen whipped cream having good tissue sustainability and high-temperature resistance even after being defrosted. SOLUTION: This frozen whipped cream is formulated with a dextrin as a stabilizer, and a diglycerolmonooleic acid ester and/or a lysolecithin as an emulsifier so as to impart tissue sustainability to the cream, and further, formulated with soybean polysaccharides as a stabilizer, and citric acid monoglyceride and/or a sucrose behenic acid ester as a stabilizer so as to impart high- temperature resistance to the cream.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen whipped cream that is whipped cream that has been whipped in advance, is circulated and stored in a frozen state, and thawed before use. The frozen whipped cream of the present invention has good tissue persistence and high temperature resistance even after thawing.

[0002]

2. Description of the Related Art Cream is used for flavoring foods, decorations for confectionery such as cakes, desserts, and toppings for beverages. When the cream is used for decoration or topig, it is necessary for the consumer to whip it according to its purpose, and it takes time, labor, and skill to whip the cream so as to have appropriate physical properties. Therefore, in pursuit of "simple handling", chilled type whipped cream and frozen frozen type whipped cream are commercially available as pre-whipped cream (hereinafter referred to as whipped cream). Has been done. Among them, the frozen whipped cream is distributed in a frozen state and thawed at the time of use, but the fat that forms a part of the structure of the whipped cream is obtained by freezing and thawing the water contained in the whipped cream. Since the spheres are partially destroyed, the artificial flowers when squeezed out after thawing and melting in the mouth are reduced, and water separation occurs, so that the tissue is likely to deteriorate. Therefore, in order to solve the above-mentioned problems of whipped cream, 0.2 to 3.0% by weight of water-soluble vegetable fiber whose molecular weight has been reduced by enzymatic treatment as a stabilizer, and further lecithin, glycerin fatty acid ester, poly A method of adding 0.2 to 1.7% by weight of one or more kinds selected from glycerin fatty acid ester, propylene glycol fatty acid ester and sorbitan fatty acid ester (JP-A-3-130040), emulsifiers 0.1 to 3. 0% by weight, oil and fat 10 to 50% by weight, water 40
To 80% by weight, 7 to 30% by weight of carbohydrate and 0.4 to 5.0% by weight of milk protein, and 60% of the constituent fatty acids.
HL in which at least wt% is an unsaturated fatty acid having 18 or more carbon atoms
A method of adding a sucrose unsaturated fatty acid ester of B0 to 5 and a polyhydric alcohol saturated fatty acid ester in which 80% by weight or more of the constituent fatty acids are saturated fatty acids (JP-A-9-5632).
No. 9), an emulsifier in which a major constituent fatty acid residue is an unsaturated fatty acid in an oil or fat having a specific SFC curve, and a major constituent fatty acid residue is a saturated fatty acid having 18 to 24 carbon atoms,
A method of adding a polyglycerin fatty acid ester having an HLB of 10 or less and an esterification degree of 2 or more (JP-A-11-
No. 9214) is disclosed. According to these techniques, although it is possible to suppress the artificial flowering property of the whipped cream squeezed after thawing and the dissolution of the mouth, it is possible to suppress the occurrence of water separation, but when it is kept at room temperature for a long time after the thawing Deterioration of the tissue such as deterioration and generation of water separation cannot be suppressed.

Recently, chilled or frozen whipped cream is sometimes topped on relatively hot foods and drinks such as freshly baked crepe skin and warm beverages. Therefore, when a chilled or frozen whipped cream is used for such an application, it is required to have high temperature resistance that is resistant to deformation even at high temperatures, as well as suppressing tissue deterioration.

[0004]

DISCLOSURE OF THE INVENTION The present inventors have found that when thawed and kept at room temperature for a long time, the tissue persistence such that artificial texture and melting in the mouth hardly deteriorate, and the skin of freshly baked crepe and After intensive research to obtain a frozen whipped cream that has high temperature resistance that does not easily deform even when topped with a hot beverage, etc., by combining a specific emulsifier and a stabilizer in an appropriate combination, it can be stored at room temperature for a long time after thawing. When preserved in, it is possible to obtain a frozen whipped cream that has good tissue properties and tissue persistence that can maintain mouth-melting, and that when topped with foods and drinks at relatively high temperatures, it does not easily deform and has high temperature resistance. Heading out, the present invention has been completed. Therefore, the present invention, after thawing, when kept at room temperature for a long time, the tissue persistence such that the tissue such as artificial flowers and melting in the mouth hardly deteriorate, and even when topped with freshly baked crepe skin or warm beverage, etc. An object of the present invention is to provide a frozen whipped cream that is resistant to high temperatures and has high temperature resistance.

In the present invention, the term “tissue persistence” means that when frozen whipped cream is thawed and kept at room temperature (23 to 25 ° C.) for a long time (1 to 2 hours), it maintains good artificial flowering property and melting in the mouth. What you are doing. In the present invention, the high temperature resistance means that the whipped cream is difficult to be deformed by the heat of the food or drink when it is squeezed into hot food or drink such as crepe skin or warm beverage of the whipped cream and topped. Say. In the present invention, the frozen whipped cream refers to a whipped synthetic cream prepared by using oils and fats, milk components, emulsifiers, water and the like as raw materials, filled in a suitable container and frozen. The frozen whipped cream is distributed and stored in a frozen state.

[0006]

In the present invention, 0.05 to 0.7% by weight, particularly preferably 0.1 to 0.2% by weight of dextrin is added as a stabilizer into a product, and diglycerin is used as an emulsifier. By adding 0.01 to 0.3% by weight, and particularly preferably 0.03 to 0.1% by weight, of monooleate and / or lysolecithin, the stabilizer and the emulsifier form a whipped cream structure. Since it acts on the fat globules that exist in the frozen whipped cream, it has a good artificial flowering property and a tissue persistence that maintains the dissolution in the mouth when it is kept at room temperature for a long time after thawing. If the content of dextrin as the stabilizer is less than 0.05% by weight, tissue sustainability may not be imparted, which is not preferable, and if it exceeds 0.7% by weight, the viscosity may increase excessively, which is not preferable. Further, if the compounding amount of the emulsifier diglycerin monooleate and / or lysolecithin is less than 0.01% by weight, tissue sustainability may not be imparted, which is not preferable, and if it exceeds 0.3% by weight, the flavor may be deteriorated. It is not preferable because it may decrease.

Further, in the present invention, in addition to the above stabilizer and emulsifier, 0.1 to 1 soybean polysaccharide is further used as a stabilizer.
%, Particularly preferably 0.3 to 0.7% by weight,
By adding 0.02 to 0.5% by weight, particularly preferably 0.05 to 0.2% by weight, of citric acid monoglyceride and / or sucrose behenic acid ester as an emulsifier, in addition to the tissue sustainability, It is possible to obtain a frozen whipped cream that is resistant to high temperature and is resistant to deformation when it is topped on food and drink. If the content of soybean polysaccharide as a stabilizer is less than 0.1% by weight, high temperature resistance may not be imparted, and if it exceeds 1% by weight, the viscosity may increase excessively, which is not preferable. Further, if the content of the emulsifier citric acid monoglyceride and / or sucrose behenate is less than 0.02% by weight, high temperature resistance may not be imparted, which is not preferable, and if it exceeds 0.5% by weight, the flavor is deteriorated. It is not preferable because it may occur.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a frozen whipped cream having tissue durability is produced by mixing diglycerin monooleate as an emulsifier in an oil phase, lysolecithin as an emulsifier in an aqueous phase, and dextrin as a stabilizer. Is added, the oil phase is 70 to 80 ° C., and the water phase is 60 to 70.
The mixture is heated to ℃, pre-emulsified by using a homomixer little by little, and then homogenized at a homogenizing pressure of 50 to 700 kg / cm ² using a two-stage homogenizer and the like, and rapidly cooled to 10 ℃. Aging for 1 day or more, whipped the obtained cream using a continuous whipping machine etc. so that the overrun becomes about 200%, fill the whipped cream in a suitable container, and -30 to -40 ° C.
Freeze process. Further, in the production of frozen whipped cream having tissue durability and high temperature resistance, in addition to the above stabilizer and emulsifier, citric acid monoglyceride and sucrose behenic acid ester are mixed as an emulsifier in the oil phase, and the aqueous phase is used as a stabilizer. Soybean polysaccharide may be added.

In the production of the above-mentioned frozen whipped cream, an oil-based emulsifier such as lecithin may be added to the oil phase, and milk protein materials such as skim milk powder, sodium caseinate, whey protein concentrate, fragrance and coloring. Agents, natural water-soluble polymers such as guar gum, carrageenan, locust bean gum, gum arabic, xanthan gum and tara gum, stabilizers of synthetic water-soluble polymers such as carboxymethyl cellulose and sodium alginate, polyglycerin fatty acid ester, sucrose fatty acid ester Water-based emulsifiers such as
A pH adjusting agent such as phosphate or citrate may be added to the aqueous phase. In addition, when emulsifying the oil phase and the water phase, the oil phase should be 15 to 50 in consideration of the artificial flower property after thawing and the whipping property.
It is preferable to emulsify so as to contain the composition in an amount of, preferably 25 to 40% by weight. Examples of fats and oils used as the oil phase include milk fat, lard, beef tallow, animal edible fats and oils such as fish oil, rapeseed oil, palm oil, palm kernel oil, coconut oil,
Vegetable edible oils and fats such as soybean oil, safflower oil and corn oil,
Furthermore, edible oils and fats such as hardened oils, transesterified oils, and fractionated oils obtained by chemically treating these oils and fats may be used, and oils and fats obtained by mixing these oils and fats at any ratio may also be used, such as mouth-feeling texture. In consideration of the above, it is preferable to use fats and oils having a melting point of around 35 ° C.

[0010]

The present invention will be described in more detail with reference to the following examples. Example 1 Prototypes 1 to 13 were prepared according to the formulations and methods shown below. Control product 1: 3 kg of refined palm kernel oil, 20 g of lecithin,
10 g of glycerin monostearate ester was added and mixed and dissolved to prepare an oil phase. Next, skim milk powder 600
g, powdered starch syrup 600 g, refined sucrose 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g and low molecular weight vegetable fiber 100 g were added to and mixed with 4.8 kg of warm water, and the mixture was heated to 60 ° C. and the aqueous phase was added. Was prepared. While adding the oil phase heated to 70 ° C. to this aqueous phase, the mixture was stirred with a homomixer for 10 minutes. After stirring, add water to adjust the total amount to 10 kg and adjust with a homogenizer to 120 kg / cm ²
Homogenized at 10 ° C. and then rapidly cooled to 10 ° C. The obtained emulsion was stored at 10 ° C overnight (aging), whipped with a continuous whipping machine so that the overrun was 200%, and the whipped cream was filled in a container and stored in a freezer at -35 ° C. Quick frozen. The frozen whipped cream was stored in a freezer at -25 ° C.

Control product 2: 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, and 20 lecithin
g, and 10 g of glycerin monostearate ester were added and mixed and dissolved to prepare an oil phase. Next, skim milk powder 60
0 g, powdered starch syrup 600 g, refined sucrose 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g, and low molecular weight vegetable fiber 100 g were added to and mixed with 4.8 kg of warm water, and this was heated to 60 ° C. and the aqueous phase was added. Was prepared. The subsequent steps were performed in the same manner as in prototype 1. Control product 3: 3 kg of refined palm kernel oil, 20 g of lecithin,
10 g of glycerin monostearate ester was added and mixed and dissolved to prepare an oil phase. Then lysolecithin 5
g, skim milk powder 600 g, powdered starch syrup 600 g, refined white sugar 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g, and low molecular weight plant fiber 100 g, 4.8 kg
The mixture was added to the warm water of 1. and heated to 60 ° C. to prepare an aqueous phase. The subsequent steps were performed in the same manner as in prototype 1.

Control product 4: 3 kg of refined palm kernel oil, 20 g of lecithin and 10 of glycerin monostearate
g was added and mixed and dissolved to prepare an oil phase. Next, 20 g of dextrin, 600 g of nonfat dry milk, 600 of starch syrup
g, refined white sugar 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g and low molecular weight vegetable fiber 100 g
Was added to and mixed with 4.8 kg of warm water, and this was heated to 60 ° C. to prepare an oil phase. The subsequent steps were performed in the same manner as in prototype 1. Control product 5: To 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, 20 g of lecithin, and 10 g of glycerin monostearate were added, mixed and dissolved to prepare an oil phase. Next, 5 g of lysolecithin, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined white sugar, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber were added and mixed to 4.8 kg of warm water, and this was mixed at 60 ° C. The mixture was warmed to prepare an aqueous phase. The subsequent steps were performed in the same manner as in prototype 1.

Product 1 of the present invention: 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, and 20 lecithin
g and 10 g of glycerin monostearate ester were added, mixed and dissolved to prepare an oil phase. Next, 20 g of dextrin, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber 4.8
kg of warm water was added and mixed, and this was heated to 60 ° C. to prepare an oil phase. The subsequent steps were performed in the same manner as in prototype 1. Invention product 2: Lecithin 20 in 3 kg of refined palm kernel oil
g and 10 g of glycerin monostearate ester were added, mixed and dissolved to prepare an oil phase. Then, 5 g of lysolecithin, 20 g of dextrin, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber were added and mixed to 4.8 kg of warm water, which was then mixed. 6
The aqueous phase was prepared by warming to 0 ° C. The subsequent steps were performed in the same manner as in prototype 1.

Product 3 of the present invention: 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, and 20 lecithin
g and 10 g of glycerin monostearate ester were added, mixed and dissolved to prepare an oil phase. Then, 5 g of lysolecithin, 20 g of dextrin, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber were added to and mixed with 4.8 kg of warm water. 6
The aqueous phase was prepared by warming to 0 ° C. The subsequent steps were performed in the same manner as in prototype 1. Inventive product 4: 5 g of diglycerin monooleate, 20 g of lecithin, and 10 g of glyceryl monostearate were added to 3 kg of butter oil (milk fat), mixed and dissolved to prepare an oil phase. Then 5 g of lysolecithin,
Dextrin 20g, nonfat dry milk 600g, powder syrup 60
0 g, purified white sugar 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g, and low molecular weight vegetable fiber 100
g was added to and mixed with 4.8 kg of warm water, and this was heated to 60 ° C. to prepare an aqueous phase. The subsequent steps were performed in the same manner as in prototype 1.

Product 5 of the present invention: 3 kg of refined palm oil, 5 g of diglycerin monooleate, and 20 lecithin
g and 10 g of glycerin monostearate ester were added, mixed and dissolved to prepare an oil phase. Then, 5 g of lysolecithin, 20 g of dextrin, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber were added to and mixed with 4.8 kg of warm water. 6
The aqueous phase was prepared by warming to 0 ° C. The subsequent steps were performed in the same manner as in prototype 1. Inventive product 6: 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, 1 citric acid monoglyceride
An oil phase was prepared by adding 0 g, 20 g of lecithin, and 10 g of glycerin monostearate and mixing and dissolving them. Then, 5 g of lysolecithin, 20 g of dextrin, 50 g of soybean polysaccharide, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular vegetable fiber,
4.8 kg of warm water was added and mixed, and this was heated to 60 ° C. to prepare an aqueous phase. The subsequent steps were performed in the same manner as in prototype 1.

Inventive product 7: To 3 kg of refined palm kernel oil, 5 g of diglycerin monooleate, 5 g of sucrose behenate, 20 g of lecithin and 10 g of glycerin monostearate were added and mixed to prepare an oil phase. did. Then, 5 g of lysolecithin and 20 of dextrin
g, soybean polysaccharide 50 g, skim milk powder 600 g, powdered starch syrup 6
00 g, refined white sugar 600 g, phosphate 10 g, polyglycerin fatty acid ester 40 g and low molecular weight vegetable fiber 10
0 g was added to 4.8 kg of warm water and mixed, and this was mixed at 60 ° C.
The mixture was warmed to prepare an aqueous phase. After that, the prototype 1
The same method was used. Inventive product 8: 3 g of refined palm kernel oil, 5 g of diglycerin monooleate, and citric acid monoglyceride 1
0 g, sucrose behenate 5 g, lecithin 20 g,
10 g of glycerin monostearate ester was added and mixed and dissolved to prepare an oil phase. Then lysolecithin 5
g, 20 g of dextrin, 50 g of soybean polysaccharide, 600 g of skim milk powder, 600 g of powdered starch syrup, 600 g of refined sucrose, 10 g of phosphate, 40 g of polyglycerin fatty acid ester and 100 g of low molecular weight vegetable fiber were added and mixed to 4.8 kg of warm water. Then, this was heated to 60 ° C. to prepare an aqueous phase. The subsequent steps were performed in the same manner as in prototype 1.

Test Example The control products 1 to 5 and the prototypes 1 to 8 prepared in Example 1 were evaluated for artificial flower properties (tissue) after thawing, melting in the mouth, tissue persistence and high temperature resistance by the following methods. As for the frozen whipped cream, the whipped cream was taken out from the freezer at -25 ° C and thawed in a refrigerator at 5 ° C for 12 to 15 hours. (1) Evaluation of artificial flower property (texture): Put the whipped cream after thawing in a squeezing bag and squeeze out, and visually observe the structure of the artificial flower, 5 points; very preferable, 4 points; preferable, 3 points; 2 points that can not be said either;
The evaluation was made on a scale of 5: 1 point; completely unfavorable. (2) Evaluation of melting in the mouth: whipped cream 10 after thawing
g (10 ° C product temperature) was eaten by 10 expert panelists,
Evaluation was made in 5 grades: 5 points; very preferable, 4 points; preferable, 3 points; uncertain, 2 points; unfavorable, 1 point;

(3) Evaluation of tissue persistence: It was performed assuming that the whipped cream after thawing was left at room temperature for a long time. That is, three whipped creams after thawing were squeezed on a plate to a height of 40 mm, left for 60 minutes in a thermostatic chamber whose temperature was adjusted to 25 ° C., and the deformation rate was calculated from the following formula. Deformation rate (%) = {[height after standing at 40 mm-25 ° C for 60 minutes] / 40 mm} x 100 Note that the smaller the value of the deformation rate, the less likely the whipped cream is to deform. (4) Evaluation of high temperature resistance: Work was performed assuming that the whipped cream after thawing was squeezed into hot food and drink and topped. That is, three whipped creams after thawing were squeezed out to a height of 40 mm on a plate whose temperature was adjusted to 60 ° C. and left for 3 minutes, and the deformation rate was calculated from the following formula. Deformation rate (%) = {[height after leaving at 40 mm-60 ° C. for 3 minutes] / 40 mm} × 100 All are rounded off to one decimal place. The results are shown in Table 1.

[0019]

[Table 1]

From Table 1, it was found that melting in the mouth was preferable for both Control Products 1-5 and Products 1-8 of the present invention. Artificial flower (tissue)
The reference product 4 and the products 1 to 8 of the present invention to which dextrin was added were preferred, and it was confirmed that the addition of dextrin is effective for obtaining good artificial flowering properties (tissue) even after thawing. As for tissue sustainability, the deformation rate is low in the products 1 to 8 of the present invention in which dextrin and diglycerin monooleate or lysolecithin are used in combination, and particularly, the deformation rate of the combination of 3 types is particularly low, which is preferable. It was In addition, in addition to diglycerin monooleate, lysolecithin, and dextrin, products 6 to 8 of the present invention, which used a combination of citric acid monoglyceride, sucrose behenate, and soybean polysaccharide, were artificial flowers (tissue), melting in the mouth and tissues. In addition to having good sustainability, it also possessed high-temperature resistance, which is less likely to deform even at high temperatures than other prototypes.

[0021]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a frozen whipped cream having good tissue durability and high temperature resistance even after thawing. Frozen whipped cream of the present invention, when kept at room temperature for a long time, the tissue persistence such that the tissue such as artificial flowers and melting in the mouth hardly deteriorates, and even when topped on freshly baked crepe skin or warm food and drink. It has a high temperature resistance that does not easily deform.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Noriko Furuichi             1-7 Matsuba-cho, Tokorozawa, Saitama Prefecture Provence             301 (72) Inventor Masayuki Noda             2268 Komuro, Ina, Ina-cho, Kitadachi-gun, Saitama Prefecture             148-308 (72) Inventor Yasuhiko Shiiki             2-7-3 Kitashinagawa, Shinagawa-ku, Tokyo F-term (reference) 4B001 AC03 AC40 AC44 DC01 EC04                 4B025 LB22 LG24 LG26 LG27 LK01                       LK04

Claims (2)

[Claims] 1. Dextrin is added as a stabilizer, and diglycerin monooleate and / or emulsifier is added.
Alternatively, a frozen whipped cream characterized by containing lysolecithin to impart tissue durability. 2. The composition according to claim 1, further comprising soybean polysaccharide as a stabilizer and citric acid monoglyceride and / or sucrose behenate as an emulsifier to impart high temperature resistance. Frozen whipped cream.