JP2011083205A - Whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide whipped cream excellent in acid resistance and freezing resistance, having a fine textured whipped state, and excellent in shape retainability, water retainability and melting feeling in the mouth. <P>SOLUTION: The whipped cream includes 9-40 mass% saccharide, 20-35 mass% oil and fat, 5-9 mass% soymilk, 0.13-0.20 mass% lecithin, 0.04-0.40 mass% sucrose fatty acid ester of HLB10-12, and water. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to whipped cream.

Whipped creams are used as toppings and fillings for confectionery and breads, but they may be used in combination with sour foods such as yorkut to add sourness to the whipped cream itself due to diversification of tastes. There is a need for sexual whipped cream.
As a method for producing a whipped cream with increased acid resistance, a method for producing an acidic whipped cream containing polyglycerin fatty acid ester and chitosan is known (for example, see Patent Document 1).
A whipped cream containing 1% by weight to 10% by weight of protein and containing water-soluble hemicellulose as an essential component is known (see, for example, Patent Document 2).
Further, in terms of handling, whipped cream having freezing resistance is required, and fats and oils are 35% to 50% by weight, polydextrose is 2% to 20% by weight, and solid content of nonfat milk is 1% to 10%. %, And a foamable oil-in-water emulsion composition containing 0.3% by weight or more and 2% by weight or less of an emulsifier is known (see, for example, Patent Document 3).
On the other hand, it is known to use soy milk as a raw material for whipped cream, and (a) 50% by weight to 70% by weight of soy milk containing 1.5% by weight or more and 5% by weight or more of soybean non-fat solid content in the soy milk. %, And (b) the emulsifier contains 0.5% by weight or more and 5% by weight or less based on the fat and oil, the melting point is 20 ° C. or more and 40 ° C. or less, and the solid fat value is 20 or more and 65 or less (10 ° C.) A soymilk whipped cream obtained by mixing and homogenizing 50% by weight or more and 30% by weight or less of an oil and fat that is 30 or less (30 ° C.) is known (see, for example, Patent Document 4).

JP-A-4-144660 JP-A-6-78704 JP-A-4-287654 JP-A-60-153757

  The objective of this invention is providing the whipped cream excellent in acid resistance and freezing resistance.

As a result of intensive research to achieve the above object, the present inventor has found that whipped cream containing specific amounts of saccharides, fats, and soy milk and lecithin and sucrose fatty acid esters as emulsifiers has acid resistance and freezing resistance. It has been found that the texture in the whipped state is fine, the shape retention, the water retention and the mouth melting are excellent, and the present invention has been completed.
Therefore, the present invention is saccharides 9 mass% to 40 mass%, fats and oils 20 mass% to 35 mass%, soy milk 5 mass% to 9 mass%, lecithin 0.13 mass% to 0.20 mass%, A whipped cream containing HLB 10 to 12 sucrose fatty acid ester 0.04 mass% to 0.40 mass% and water.

  The whipped cream of the present invention is excellent in acid resistance and freezing resistance, has a fine texture in a whipped state, and is excellent in shape retention, water retention and mouth melting.

FIG. 1 is a photograph showing the whipped state of optimum hardness / state (soft peak).

Hereinafter, the present invention will be described in detail.
The saccharide used in the present invention is not particularly limited as long as it is a saccharide conventionally used in whipped cream. For example, sucrose, fructose, glucose, sorbitol, lactose or maltose can be used.
A substance having a molecular weight larger than that of a disaccharide such as an oligosaccharide is not preferable because the freezing point lowering action is reduced and the freezing resistance is inferior.
The blending amount of the saccharide used in the present invention is 9% by mass or more and 40% by mass or less.
When the amount of saccharides is less than 9% by mass, fats and oil-soluble components and water and water-soluble components are separated at the time of thawing, and if it is a raw solution before whipping, it becomes impossible to whipped, and if it is after whipping, it is separated. The fat and oil and oil-soluble components deteriorate the texture.
When the compounding amount of the saccharide exceeds 40% by mass, the sweetness becomes too strong, and a preferable whipping is not achieved.

If the fats and oils used in this invention are the fats and oils conventionally used for the whipped cream, a kind will not be specifically limited, For example, palm oil, palm oil, and palm kernel oil can be used.
Palm kernel oil having a melting point of 38 ° C. or higher is preferable in terms of taste and shape retention of the whipped cream after whipping.
The amount of fats and oils is 20% by mass or more and 35% by mass or less.
If the blended amount of fats and oils is less than 20% by mass, emulsification is not stable.
When the blending amount of the fats and oils exceeds 35% by mass, the emulsification is not stabilized and the viscosity becomes high and the production becomes difficult.

The amount of soymilk used in the present invention is 5% by mass or more and 9% by mass or less.
In the whipped cream of the present invention, proteins other than soy milk, for example, proteins derived from milk cannot be used with low acid resistance, and when powdered soy protein is used instead of soy milk, the whipped product has increased water separation. The effect cannot be obtained.
If the amount of soy milk is less than 5% by mass, the shape retention after whipping is poor, and if it is not added, the emulsification is not stable and the production becomes difficult.
When the blending amount of soy milk exceeds 9% by mass, the viscosity increases and production becomes difficult.

In the present invention, an emulsifier is added to each of the aqueous phase and the oil phase in order to stabilize the emulsification.
The emulsifier used in the present invention is lecithin and a sucrose fatty acid ester having an HLB of 10 to 12, and other emulsifier combinations cannot obtain the effects of the present invention and cannot be used.
The amount of lecithin used in the present invention is 0.13 mass% or more and 0.20 mass% or less.
When the blending amount of lecithin is less than 0.13% by mass, the emulsification is not stable, and when the blending amount of lecithin exceeds 9% by mass, the shape retention after whipping deteriorates.
The compounding quantity of sucrose fatty acid ester of HLB10-12 used in this invention is 0.04 mass% or more and 0.40 mass% or less.
When the blending amount of sucrose fatty acid ester of HLB 10 or more and 12 or less is less than 0.04% by mass, emulsification is not stable, and when the blending amount of sucrose fatty acid ester of HLB 10 or more and 12 or less exceeds 0.40% by mass, whipping The shape-retaining property after the process becomes worse.

  In the whipped cream of the present invention, auxiliary materials used in conventional whipped cream such as salt, fragrance and stabilizer can be blended and used as necessary.

In the whipped cream of the present invention, a water-soluble raw material and an oil-soluble component are separately heated and dissolved at a temperature of about 60 to 65 ° C., mixed and stirred, preliminarily emulsified, and then heat-sterilized and subjected to a homogenizer treatment. Can be obtained.
The obtained whipped cream can be cooled to 10 ° C. or lower, aged at about 5 ° C., filled in a container, stored refrigerated or frozen, and distributed.

The whipped cream of the present invention can be used in the same manner as a conventional whipped cream, and can be used, for example, as a topping or filling for confectionery or bread.
Since it has acid resistance, it can be used by mixing sour ingredients, and it can be stored frozen.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 3, Comparative Examples 1 to 2] Sugar blending amount In the blending ratio shown in Table 1, water, an aqueous solution of D-sorbitol (sugar content of 70% by mass), soy milk (or powdered soy protein), sodium alginate, Sucrose fatty acid ester (HLB11) and salt, palm kernel oil (melting point 38 ° C.) and lecithin were dissolved separately by heating, mixed when each became 60 ° C., added with fragrance, and further heated to 85 ° C. The emulsion was emulsified using a pressure homogenizer (pressure 100 kg / cm ² ), immediately cooled to 10 ° C. with a plate heat exchanger, and stored frozen in a freezer (temperature minus 18 ° C.) to obtain a whipped cream. .
One day later, the mixture was thawed at 7 ° C. and whipped with a desktop mixer equipped with a whipper.
The end of the whip was determined by judging the optimum hardness and condition (soft peak) based on the condition that the corners were firm when the whipper was pulled out from the ball and the tail was not pulled too much.
The whipped end state is shown in FIG.
After whipping, a citric acid aqueous solution of pH 2 was mixed with 10 parts by mass spoon with respect to 100 parts by mass of whipped cream, frozen in a freezer at minus 18 ° C, thawed at 25 ° C after one day, and then 38 ° C. After storage for 4 hours at a relative humidity of 80%, evaluation was performed by 10 panelists according to the following criteria.
Shape retention, water retention 5 points Keep shape, very little water separation 4 Very good 4 points Keep shape almost without moisture separation
3 points slightly deformed, some separation of moisture was observed, usually two-point shape collapsed, and separation of moisture was observed 1 point inferior 1 point collapsed without retaining the original, and much separation of water was observed, very poor Texture 5 points Sweetness is also moderate, smooth and well melted in the mouth, very good 4 points Sweetness is slightly strong, but smooth and well melted in the mouth, good.
3 points Sweetness is slightly strong, but smooth and well melted in the mouth, normal 2 points Table 1 shows the results (total score of panel evaluation).

When the sugar content was less than 9% by mass, the shape retention, water retention and texture were poor.
Further, when the sugar content was more than 40% by mass, the shape retention and water retention were excellent, but the sweetness was too strong and the texture was poor.

[Examples 4-6, Comparative Examples 3-4] Oil and fat blending amount In Example 1, except that the blending ratio was changed to the blending ratio shown in Table 2 and the evaluation criteria were changed as follows, the same as in Example 1. Evaluation was performed.
Shape retention, water retention 5 points Keep shape, very little water separation 4 Very good 4 points Keep shape almost without moisture separation
3 points slightly deformed, some separation of moisture was observed, usually two-point shape collapsed, and separation of moisture was observed 1 point inferior 1 point collapsed without retaining the original, and much separation of water was observed, very poor The texture is 5 points, smooth and melts in the mouth, very good 4 points, slightly smooth, melts in the mouth, and good.
3 points Melting in the mouth is good, 2 points in the mouth are poor and inferior 1 point Melting in the mouth is bad and very inferior The results of the evaluation (total score of evaluation by the panelist) are shown in Table 2.

When the amount of fats and oils was less than 20% by mass, the texture was poor, and the shape retention and water retention were also poor.
Moreover, when there were more oil and fat compounding quantities than 35 mass%, food texture was bad and shape retention property and water retention were also bad.

[Examples 7 to 8 and Comparative Examples 5 to 8] Soymilk blending amount In Example 4, evaluation was performed in the same manner as in Example 4 except that the blending ratio was changed to the blending ratio shown in Table 3.
Table 3 shows the obtained evaluation results (total score of panel evaluation).

When the soymilk content was less than 5% by mass, the shape retention, water retention and texture were poor.
Further, even if the soymilk content was more than 9% by mass, the shape retention and water retention were poor and the texture was poor.
The powdered soybean protein was poor in shape retention, water retention and texture.

[Examples 9 to 11 and Comparative Examples 9 to 10] Lecithin Blending Amount was evaluated in the same manner as in Example 4 except that the blending ratio in Example 4 was changed to the blending ratio shown in Table 4.
Table 4 shows the obtained evaluation results (total score of evaluation by panelists).

When the blended amount of lecithin was less than 0.13% by mass, the shape retention property, water retention property and texture were slightly bad.
On the other hand, when the blended amount of lecithin was more than 0.20% by mass, the texture was excellent but the shape retention and water retention were poor.

[Examples 12-14, Comparative Examples 11-12] Sucrose fatty acid ester blending amount In Example 4, evaluation was performed in the same manner as in Example 4 except that the blending ratio was changed to the blending ratio shown in Table 5.
Table 5 shows the obtained evaluation results (total points of evaluation by the panelists).

When the sucrose fatty acid ester content was less than 0.04% by mass, the shape retention and water retention were normal, but the texture was slightly poor.
Further, even when the sucrose fatty acid ester content was more than 0.40% by mass, the shape retention, water retention and texture were slightly poor.

[Example 15, Comparative Examples 13-32] Emulsifier In Example 1, except that the lecithin was changed to the low HLB emulsifier shown in Table 6 and the sucrose fatty acid ester was changed to the high HLB emulsifier shown in Table 6, the same as Example 1. A whipped cream was obtained, and after 1 day, it was thawed at 7 ° C., whipped with a desktop mixer with a whipper, and the whipped state was evaluated according to the following criteria.
* 1 Whip but soft peak does not appear, weakness is weak and unsuitable.
* 2 Although a soft peak appeared temporarily after whipping, it sags in a few hours and is not suitable.
* 3 Good whipping * 4 Unsuitable due to water separation within a few hours after whipping.
The results obtained are shown in Table 6.

A combination of soybean lecithin (HLB3.5) and sucrose fatty acid ester (HLB11) resulted in a preferred whipping.

Claims (1)

  Saccharides 9% to 40% by mass, fats and oils 20% to 35% by mass, soy milk 5% to 9% by mass, lecithin 0.13% to 0.20% by mass, HLB 10 to 12% Whipping cream containing sugar fatty acid ester 0.04 mass% or more and 0.40 mass% or less and water.