JP2628862B2 - High protein low fatty acid whipping cream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to an acidic whipping cream having excellent properties such as emulsification stability, foaming properties, shape retention and flavor even in an acidic range.

[Conventional technology and its problems]

In recent years, food trends tend to be light and soft.
The confectionery and baking industries are no exception, and lighter and softer ingredients are required. The whippiig cream also tends to be reduced in fat because of the lightening of the flavor and the reduction in calories, and creams with 45-47% fat used to occupy the mainstream, but recently 40-44% cream The use of is increasing.

However, with the decrease in fat content, when whipped, there are disadvantages such as coarse texture, poor shape retention, and increased syneresis. In order to cover this drawback, it is effective to add various stabilizers having excellent water retention ability and to add proteins.However, since the addition of stabilizers gives a feeling of sizing to the flavor, it is necessary to increase the protein content. Is the most effective method because the flavor improves.

On the other hand, as for desserts, relatively sour and refreshing desserts using yogurt, quark, cream cheese, fruits, etc. have been welcomed by consumers, and in response, acidic whipping cream Has also been tried. However, emulsifiers, such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin, which are usually used in whipping creams, have poor emulsifying power and foaming power in an acidic region, and are usually contained in whipping creams. 0.5-1.5% included
Protein also coagulates in the acidic region, so that the emulsifying power and foaming power of the protein are lost. Therefore, it was difficult to produce an acidic whipping cream with the prior art. As a method for producing an acidic whipping cream, a method for producing by specifying the type and amount of an emulsifier such as sorbitan fatty acid ester, lecithin, sucrose fatty acid ester (Japanese Patent Application Laid-Open No.
No. 145959), a method using acetylated monoglyceride as an emulsifier (JP-A-56-140866, JP-A-57-14).
No. 6548), a method in which a polyglycerin fatty acid ester is used in combination with a stabilizer (Japanese Patent Application Laid-Open No. 58-209947), and a method in which a polyglycerin organic acid ester is used in combination with a diglyceride of an organic acid or an acetylated derivative thereof. Kosho 59-41
No. 373), a method using a combination of lecithin and sucrose fatty acid esters and the specified polyglycerin fatty acid esters (Japanese Patent Application Laid-Open No. 60-54635), and the like. However, these methods do not foam sufficiently, and the stable state of the bubbles is poor. And, although they have foaming properties, they have insufficient shape retention or solidify during transportation. "Bote" is likely to occur and is not satisfactory.

In addition, the inventor of the present invention applied for an invention relating to an acidic whipping cream using lecithin having enhanced O / W emulsifiability as an emulsifier (Japanese Patent Application No. 61-158842). Have some syneresis, and when the protein content is high, they have disadvantages such as a powdery (grainy) flavor after heat treatment. The present inventor has studied the improvement of these points. I proceeded.

The purpose of the present invention is to develop a high-protein, low-fatty acid popping cream, particularly when heated for sterilization in an acidic region, where the protein coagulates, emulsifying power, foaming power, and water retention of the protein. This was a very difficult task in view of the loss of power and the lack of a satisfactory emulsifier.

An object of the present invention is to solve or improve the above-mentioned problems, and to improve various properties such as emulsification stability, foaming property, shape retention, syneresis, and flavor in an acidic range of pH 3.5 to 5.5. It is an object of the present invention to provide a high protein and low fatty acid whipping cream.

[Means for solving the problem]

We have found that high protein, low fat whipping creams
Attempted to add various phosphates and citrates to prevent viscosity increase or coagulation at 3.5-5.5.As a result, alkali metal salts of phosphoric acid would have problems with alkali metal salts that would not adversely affect flavor. Alkali metal salts of citric acid (sodium citrate, potassium citrate, etc.)
It has been found that only by the addition of, a complete effect of preventing viscosity increase and coagulation can be obtained. There was almost no adverse effect on the flavor. In addition, it was confirmed that the protein had sufficient functions such as foaming property, emulsifying property, and water retaining ability despite the acidic region. As a result of intensive studies based on such knowledge, the present invention has been completed.

That is, the present invention is a fat and oil 20-42%, protein 2-10%,
A high protein and low fatty acid whipping cream containing 0.05 to 2.5% of an alkali metal salt of citric acid, an acidic substance and an emulsifier, and having a pH of 3.5 to 5.5.

As the oils and fats constituting the oil phase, animal and vegetable oils and fats such as soybean oil, corn oil, cottonseed oil, rapeseed oil, coconut oil, palm oil, palm kernel oil, fish oil, lard, head, butter and their hardened oils are appropriately used. be able to. The amount of fat added
If it is less than 20%, even if the protein content is large, the shape retention is inferior and syneresis increases. If it exceeds 42%, the flavor becomes persistent and the refreshing feeling is lost.

Lactic acid obtained by chemical synthesis or the like as an acidic substance,
Organic acids such as citric acid, phosphoric acid, tartaric acid, ascorbic acid, acetic acid, or fruit juice, pulp, jam, or fermented milk, acidic dairy products such as cheese, sour cream, or separately prepared lactic acid bacterium fermentation solution Two or more are used. The amount of the acidic substance used is in a range where the cream pH becomes 3.5 to 5.5. If the pH is lower than 3.5, the acidity is too strong, and if the pH is higher than 5.5, the acidity is too weak, sour flavor characteristics are lost and the refreshing feeling is lacking.

Examples of the emulsifier include fatty acid and glycerin esters and derivatives thereof (glycerin fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride,
One or a combination of two or more of succinic acid monoglyceride, diacetyltartaric acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester (sugar ester), and lecithin are used. If one or more of polyglycerin fatty acid ester, lecithin with enhanced hydrophilicity and monoester high-content sucrose fatty acid ester (monoester content of 80% or more) is used, emulsion stability (potato difficulty) It is preferable because it is effective in the point. The lecithin with enhanced hydrophilicity here is lecithin in which normal lecithin is fractionated to increase hydrophilicity and lecithin in which hydrophilicity is increased as a modification, specifically phosphatidylcholine high-content lecithin,
One or more of hydrogenated lecithin, partially hydrolyzed lecithin, acetylated lecithin and hydroxylated lecithin are used.

As the protein raw material, those derived from animals and plants, for example, milk protein, egg white protein, isolated soybean protein and the like can be used alone or in combination. The lower the fat content of the cream, the more protein must be added, but at least 2%. If it is less than this, the amount of syneresis increases, the shape retention becomes insufficient, and the texture becomes coarse. Also, the amount of protein added should not exceed at most 10%. If it is more than this, the viscosity of the cream is too high to form a paste, or the required amount of citrate is increased, resulting in a salty flavor.

As the alkali metal salt of citric acid, sodium citrate, potassium citrate and the like can be used. The amount of the alkali metal salt of citric acid added depends on the type of alkali metal salt of citric acid, the type and amount of protein, and the pH of the product, but the protein content is 2% or more, and at least 0.05% at pH 3.5 to 5.5. The above is necessary. On the other hand, if the amount of the alkali metal salt of citric acid exceeds 2.5%, a salty taste appears and the flavor is impaired.

Use one or more of gums and various stabilizers for fine adjustment of viscosity, overrun, shape retention, texture of whipped cream, etc., as long as they do not adversely affect flavor and texture. You may. Examples of gums and stabilizers to be used include locust bean gum, gum arabic, guar gum, xanthan gum, starch, chemically modified starch, gelatin, carrageenan, pectin, tarragant gum, tamarind gum, agar, furceleran, alginic acid, sodium alginate, CMC, and the like. Can be

 Hereinafter, the present invention will be described in more detail with reference to examples.

[Example 1] Basic composition Rape hydrogenated oil (melting point 35 ° C) 35% skim milk 9% (protein content 3%) Water 54.55-54.65% Citric acid 0.7% Soybean lecithin 0.2% Partially hydrolyzed lecithin 0.2% (Enzyme Treated lecithin) Sugar ester (HLB16) 0.15% Alkaline metal salt of phosphoric acid or alkali metal salt of citric acid 0.1-0.2% In the above basic formulation, the type and amount of alkali metal salt of phosphoric acid or alkali metal salt of citric acid Experiments were performed with changes. The above mixture was preliminarily emulsified with a homomixer at 65% for 10 minutes, homogenized at 100 kg / cm ² , cooled to 5 ° C., refrigerated overnight, and then subjected to an experiment. The pH of the cream was between 4.00 and 4.22.

 Table 1 shows the experimental results.

As is clear from the experimental results Nos. 1 to 10, 12 to 14 and 16 to 18 in Table 1, those using the alkali metal salt of phosphoric acid are plasticized or have various properties of the product cream, That is, it has some disadvantages in viscosity, whipping time, overrun, shape retention, potato generation time and flavor. In contrast, in the experimental results No. 11, 15, and 19 using the alkali metal salt of citric acid,
It shows that the properties of viscosity, whipping time, overrun, shape retention, bottling time and flavor are good.

[Experimental Example 2] An experiment was conducted in the same manner as in Experimental Example 1, except that the amounts of sodium citrate as an alkali metal salt of citric acid and skim milk powder as a protein-containing substance were changed. Table 2 shows the composition and the experimental results.

Experimental result No. 21 in Table 2 (Amount of sodium citrate added
2.7%) is inferior in flavor. No. 23 (addition amount of sodium citrate 0.03%) has drawbacks in terms of shape retention and syneresis. No.20 (citric acid addition 2.1%) and No.22
(Addition amount of citric acid 0.05%) shows that all the properties of the product cream are good.

From the results of Experimental Examples 1 and 2, it was found that the inclusion of an alkali metal salt of citric acid in a range of 0.05 to 2.5% in an acidic whipping cream of high protein and low fat is extremely effective in improving various properties of the cream. I understand.

 Hereinafter, examples of the present invention will be described.

[Example-1] Soybean hardened oil (melting point 34 ° C) 30% skim milk powder 8% (protein 2.7%) lemon juice 7% water 54.42% soybean lecithin 0.2% sugar ester (HLB11) 0.2% sorbitan fatty acid ester 0.1% citric acid Sodium 0.08% The above mixture was pre-emulsified with a homomixer at 70 ° C for 10 minutes, homogenized at 60 kg / cm ² , sterilized on a plate at 90 ° C for 1 minute, quenched to 5 ° C, and aged by refrigeration overnight. ,
A pH 4.8 sour whipped cream was obtained. Quality is viscosity 95c
p, time 2 minutes until potato occurrence, whipping time 1 minute 20 seconds,
80% overrun, less syneresis, good shape retention, flavor
It was good.

[Example-2] Rapeseed hydrogenated oil (melting point 33 ° C) 36% Fermented milk 63.2% Protein 2.1%, Fat 1.9%) Soybean lecithin 0.3% Polyglycerin fatty acid ester 0.3% (Decaglycerin monostearate) Potassium citrate 0.2% After pre-emulsifying the above mixture at 50 ° C. with a stirring blade, the mixture was sterilized at 145 ° C. for 2 seconds with an ultra-high temperature direct heating sterilizer, and then 100%
After homogenizing at kg / cm ² and cooling to 5 ° C., the container was aseptically filled to obtain a sour whipped cream of pH 4.4. The quality was 110 cp viscosity, 12 minutes until bottling occurred, 3 minutes whipping time, 110% overrun, little syneresis, good shape retention and good flavor.

[Example-3] Hardened cottonseed oil (melting point 33 ° C) 36% Quark 35% (protein 3.1%, fat 3.4%) Water 28.2% Soybean lecithin 0.3% Monoester high content sugar ester (HLB19) 0.2% Sodium citrate 0.3% A sour whipped cream with a pH of 5.0 was obtained in the same process as in Example 1. The viscosity was 90 cp, the time until occurrence of bottling was 15 minutes, the poip time was 2 minutes, the overrun was 100%, the syneresis was small, the shape retention was good, and the flavor was good.

[Example-4] Rapeseed hardened oil (melting point 33 ° C) 20% Cream cheese 40% (protein 2.9%, fat 14.0%) Lactic acid 0.5% Water 38.9% Glycerin monooleate 0.2% Polyglycerin fatty acid ester 0.2% (Decaglycerin mono Palmitate) Sodium citrate 0.2% A sour whipped cream with a pH of 4.2 was obtained in the same manner as in Example 1. The viscosity was 150 cp, the time until occurrence of bottling was 7 minutes, the poip time was 1'50 ", the overrun was 125%, the syneresis was small, the shape retention was good, and the flavor was good.

[Example-5] Hardened coconut oil (melting point 33 ° C) 19% Hardened soybean oil (melting point 33 ° C) 19% Isolated soybean protein 5.0% Strawberry juice 15.0% Water 41.1% Soybean lecithin 0.2% Monoglycemic citrate 0.2% Monoester high Sugar ester (HLB19) 0.1% Sodium citrate 0.3% Pectin 0.1% A sour whipped cream with a pH of 4.7 was obtained in the same process as in Example 1. The viscosity was 200 cp, the time until occurrence of bottling was 11 minutes, the poip time was 2'30 ", the overrun was 120%, the syneresis was small, the shape retention amount and the flavor were good.

[Example-6] Hardened soybean oil (melting point 33 ° C) 22.0% Sour cream 40.0% (milk fat 35%, protein 1.5%) Sodium caseinate 5.0% (protein 91%) Water 31.9% soybean lecithin 0.2% Partially hydrolyzed lecithin 0.3% (enzymatically decomposed lecithin) Sugar ester (HLB16) 0.1% Sorbitan monostearate 0.1% Sodium citrate 0.4% A sour whipped cream with a pH of 4.4 was obtained in the same manner as in Example 1. The viscosity was 200 cp, the time until the occurrence of bottling was 15 minutes, the poip time was 3'10 ", the overrun was 120%, the syneresis was small, the shape retention was good, and the flavor was good.

〔The invention's effect〕

As described in detail above, according to the present invention, it is a high-protein low-fatty acid whipping cream, and the viscosity, whipping time, overrun, shape retention, syneresis, time until the occurrence of bottling and flavor of the cream. It is possible to obtain a product that is totally satisfactory in various characteristics.

Claims (2)

(57) [Claims] 1. High protein containing 20 to 42% of fats and oils, 2 to 10% of protein, 0.05 to 2.5% of an alkali metal salt of citric acid, an acidic substance and an emulsifier, and having a pH of 3.5 to 5.5. Low fatty acid whipping cream. 2. The method according to claim 1, wherein the emulsifier is a polyglycerin fatty acid ester,
2. The method according to claim 1, wherein the soybean lecithin and the monoester-rich sucrose fatty acid ester (monoester content is 80% or more) having enhanced O / W emulsifiability are one or more kinds. The high protein and low fatty acid whipping cream according to the above.