JP2021097636A - Novel method for producing dessert, using coagulation reaction of oil-in-water type emulsion - Google Patents

Abstract

To provide a novel method for producing dessert that can be performed even in a small-scale store.SOLUTION: According to a novel method for producing dessert, a packaged, foamable, oil-in-water type emulsion with an oil content 20-50 mass% is left standing for 3-10 hours at 30-45°C, and then lowered in a temperature to 1-10°C. For example, commercial chocolate flavor cream-containing brick is directly raised in a temperature to a predetermined temperature, and then lowered in a temperature, resulting in a coagulation product suitable to be eaten as dessert.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a novel dessert using the coagulation reaction of an oil-in-water emulsion.

It is known that oil-in-water emulsions typified by fresh cream are sensitive to temperature and coagulate when the product temperature rises (Non-Patent Document 1). Such a phenomenon is sometimes called "bottom", and in the oil-in-water emulsion, various measures are taken so that "bottom" does not occur in the distribution process. For example, Patent Document 1 describes that the stability of an oil-in-water emulsified composition is improved and the stickiness is prevented by devising an emulsifier. Further, Patent Document 2 describes that the emulsion stability of the foamable oil-in-water emulsion is improved by devising the oil and fat used.

On the other hand, there are some prior arts that utilize the botte phenomenon. For example, Patent Document 3 describes a custard cream obtained by boiling an oil-in-water emulsion.

Japanese Unexamined Patent Publication No. 2019-37950 Japanese Unexamined Patent Publication No. 2018-68170 Japanese Patent No. 3401251

https://www.nakazawa.co.jp/contact/faq/detail/1048 (Search on April 25, 2019)

An object of the present invention is to provide a novel method for producing a dessert, which can be carried out even in a small store. Here, "possible even in a small store" means a mode in which it can be carried out without the need for a large device.

The present inventor has diligently studied to solve the problem.
As described in Patent Documents 1 and 2, the botte phenomenon is usually avoided, and these documents only describe the means thereof, and the subject is different from the present invention. The description of Non-Patent Document 1 also introduces the situation to be avoided, and the subject is different from that of the present invention.
Although Patent Document 3 utilizes the botte phenomenon, it discloses a novel custard cream, which is different from the present invention.

The present inventor has determined that a coagulated product can be obtained by heating a brick containing a commercially available chocolate-flavored cream to a predetermined temperature and then lowering the temperature, and the coagulated product is suitable for eating as a dessert. Found and completed the present invention.

That is, the present invention
(1) A new dessert manufacturing method in which a foamable oil-in-water emulsion having an oil content of 20 to 50% by mass is left at 30 to 45 ° C. for 3 to 10 hours and then cooled to 1 to 10 ° C.
(2) The method for producing a novel dessert according to (1) above, wherein the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass is distributed in a sterile state.
(3) The production method according to (1) or (2) above, wherein the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass contains a cocoa component.
(4) The foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass is left at 30 to 45 ° C. for 3 to 10 hours and then cooled to 1 to 10 ° C. How to make a new dessert using the coagulation reaction of
It is about.

According to the present invention, it is possible to provide a novel dessert manufacturing method that can be carried out in a small store without the need for a large device.

The present invention provides a simple dessert preparation method by taking advantage of the so-called botte phenomenon, which is avoided in the development of water-in-oil emulsions.
In the present invention, a foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass is used. The oil content is more preferably 20 to 40% by mass, and even more preferably 20 to 30% by mass. When the amount of oil is appropriate, a dessert with a good texture can be obtained.
The fats and oils used are not particularly limited as long as they are fats and oils used for a foamable oil-in-water emulsion. In the foamable oil-in-water emulsion, in order to realize a texture that melts in the mouth, so-called vertical fats and oils containing a large amount of laurin-based fats and oils and symmetric triglycerides are often used. A foamable oil-in-water emulsion using various oils and fats can be used. By containing a large amount of vertical fats and oils, the SFC at 5 to 10 ° C is high, and the hardness as a dessert can be obtained.

As the foamable oil-in-water emulsion in a container referred to in the present invention, whipped cream in a paper carton can be preferably used. Such products are usually sterilized and distributed and can be stored in the refrigerator until use. In use, it can be opened after raising the temperature, appropriately added with a flavor material, stirred, filled in a container such as a predetermined cup, and then refrigerated, if desired.
Examples of the flavor material include various syrups and brandy.

In the present invention, a foamable oil-in-water emulsion having an oil content of 20 to 50% by mass is left at 30 to 45 ° C. for 3 to 10 hours. This temperature is more preferably 32-42 ° C and even more preferably 33-38 ° C. The time is more preferably 4 to 9 hours, and even more preferably 5 to 8 hours. If the temperature and time are appropriate, a dessert with a good texture can be obtained.
Needless to say, it is essentially inappropriate to raise the temperature as described above because the foamable oil-in-water emulsion in a container, which is usually commercially available, is repelled from being squeezed. The present invention is a method for utilizing a foamable oil-in-water emulsion in a container as a novel dessert, and is a condition to be applied only when the purpose is to utilize the emulsion.

It is desirable that the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass used in the present invention contains a cocoa component. The foaming oil-in-water emulsion containing a cocoa component is a foaming oil-in-water emulsion having a cocoa flavor or a chocolate flavor. Of course, this is preferable as a new dessert, but since emulsification tends to be unstable as a foaming oil-in-water emulsion due to the inclusion of a cocoa component, it is easy to get rid of it, and a new dessert according to the present invention can be easily prepared. It depends on what you can do.

Next, a method for producing a novel dessert according to the present invention will be described more specifically.
First, a foaming oil-in-water emulsified oil / fat composition in a container as described above is prepared. It can be prepared by yourself or purchased and used on the market. Specific examples of commercially available products include, but are not limited to, "Crème de Acra" manufactured by Fuji Oil Co., Ltd.

Next, the foamable oil-in-water emulsified oil / fat composition in a container is left at 30 to 45 ° C. for 3 to 10 hours. Then, the temperature of the foamable oil-in-water emulsified oil / fat composition in the container is lowered to 1 to 10 ° C.
After the temperature has been lowered to a predetermined temperature, it is in a solidified state in the container, so that the container can be opened, cut into an appropriate size, and served as a dessert.
Examples are described below.

Example 1
We procured "Crème de casca", a foaming oil-in-water emulsified oil / fat composition in a container manufactured by Fuji Oil Co., Ltd. The oil content of this product was 27% by mass. In addition, this product contained a cocoa component and was mainly composed of vertical fats and oils.
This product is in a refrigerated state (3 to 7 ° C.) in normal distribution, but it was left in an incubator at 38 ° C. for 16 hours. After that, it was moved to the refrigerator and left for another 8 hours.
After that, when the container was opened, the contents were in a solidified state, and when this was cut into an appropriate size, sprinkled with cocoa and served as a dessert, it was delicious.

Claims (4)

A method for producing a new dessert, in which a foamable oil-in-water emulsion having an oil content of 20 to 50% by mass is left at 30 to 45 ° C for 3 to 10 hours and then cooled to 1 to 10 ° C. The method for producing a novel dessert according to claim 1, wherein the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass is distributed in a sterile state. The production method according to claim 1 or 2, wherein the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass contains a cocoa component. The coagulation reaction of the foamable oil-in-water emulsion in a container having an oil content of 20 to 50% by mass is allowed to stand at 30 to 45 ° C. for 3 to 10 hours and then lowered to 1 to 10 ° C. How to make a new dessert using.