JP2844537B2 - Whipping cream and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a whipping cream containing chitosan and an emulsifier, and a method for producing the same.

(Prior art and problems) At present, various cream products such as synthetic creams made by emulsifying an oil-soluble component and a water-soluble component and fresh creams separated from milk are commercially available. The handling methods of these products are becoming more complicated as the distribution form becomes more complicated and household creams grow. In particular, whipping creams among these products have the property of deteriorating due to temperature changes and vibration. Specifically, the whipping cream may be thickened and solidified by prolonged shaking or repeated heating and cooling. In particular, when heated and cooled, even when whipped, sharp shrinkage at the end point is observed, the overrun is low, and a hard and loose texture is formed. As a result, the mouthfeel and flavor release are also poor.

In addition, whipping creams have two contradictory properties: they must be stable in a liquid state, and must be quickly demulsified at the time of whipping to obtain whipping with appropriate hardness and overrun. Required. Conventionally, in order to satisfy these properties, the types of emulsifiers have been selected, combined, and the properties of fats and oils have been adjusted thereby to search for clues to solve this problem.

However, despite various attempts, no definitive solution has yet been reached. In particular, although the degree of stability in the liquid state varies to a certain extent, all creams can be warmed,
Thickening and solidification occur after cooling.

In other words, when placed in a heated or cooled state during distribution, fat globule aggregation in a liquid state occurs, deteriorating stability and increasing viscosity. The cream subjected to such treatment shows a decrease in overrun, a remarkable increase in hardness and a deterioration in mouthfeel when whipped. In the past, in order to solve these phenomena, various combinations of emulsifiers have been used to impart heat and cooling resistance. Specifically, in the method for producing a synthetic whipping cream disclosed in JP-A-55-14174, lecithin, sorbitan fatty acid ester and glycerin fatty acid ester are used, and in the synthetic whipping cream disclosed in JP-A-56-45171, glycerin is used. Fatty acid esters, sorbitan fatty acid esters, glycerin unsaturated fatty acid esters having an iodine value of about 80 to 100, sucrose fatty acid esters of HLB 1-2 and lecithin are used in specific ratios, and specific emulsifiers are used as seen in these prior arts. Are used in a specific ratio to improve transport resistance and heat resistance. However, there is no improvement by the stabilizer. According to the test results of the inventors of the present invention, all of the general stabilizers not only have the effect of increasing the viscosity but also lack the heat resistance and the cooling resistance.

(Means for Solving the Problems) The present invention has been made in view of such circumstances, and not only an emulsifier but also a stabilizer is selected by using a conventional stabilizer. In addition, the cream lacks heat and cooling resistance, resulting in severe shrinkage at the end of the whip, preventing over-run from becoming a hard, loose texture, and maintaining an appropriate liquid state after heating and cooling. The aim is to obtain whipped cream which does not increase in viscosity.

The inventor has studied a number of stabilizers for the purpose of obtaining such creams, and as a result chitosan can be used for such purposes, and the use of chitosan and an emulsifier together raises the temperature. The present invention has been completed by finding that whipped cream which maintains an appropriate liquid state even after cooling and does not increase in viscosity can be obtained.

That is, the present invention provides (1) a whipping cream containing chitosan and an emulsifier, and (2) mixing an oil phase composed of an oil-soluble component and an aqueous phase composed of a water-soluble component in the presence of an emulsifier, Heat, homogenize,
The present invention relates to a method for producing a whipping cream, which comprises adding chitosan in a step after homogenization in producing a whipping cream after sterilization or sterilization and cooling.

Conventionally, it has been known to incorporate a water-soluble compound derived from chitosan into food or drink (Japanese Patent Application Laid-Open No. 61-216648). This water-soluble compound is considered to be a kind of chitosan,
Here, those having a degree of deacetylation of 40 to 60% are used. Here, the purpose of adding the water-soluble compound to food or drink is to allow Streptococcus mutans to use sucrose as a substrate to act by glucosyltransferase. It is intended to produce a water-insoluble extracellular glucan and to prevent the glucan from firmly adhering to the tooth surface, thereby achieving a caries preventing effect, a bad breath preventing effect, and a periodontal disease preventing effect. Yes, different from the object of the present invention. In addition, foods and drinks containing a large amount of sucrose, such as drops, cookies and jelly, are disclosed, and no mention is made of whipping cream.

In the present invention, unlike such known examples, by containing chitosan and an emulsifier in a whipping cream as described above, the cream has stable and proper physical property values even when the cream is heated and cooled. An object of the present invention is to maintain a liquid state, reduce the phenomenon of overrun, and obtain a good whipping cream without excessively hardening.

Such a cream may be a synthetic cream or a fresh cream separated from milk.

Further, cream production generally employs a method of mixing and homogenizing respective aqueous and oil systems of a solution of a water-soluble component and a solution of an oil-soluble component. If chitosan is added as a water-soluble component to an aqueous system, it may react with milk proteins to form aggregates. As a result, although the cream can maintain a liquid state having proper physical property values, in the emulsification and homogenization process, agglomerates adhere to valves and pistons in the homogenizer, and the operating performance may be reduced. Considering this point, it is desirable to add chitosan to the cream in a step after the homogenizing treatment of the cream.

Chitosan has a degree of deacetylation of 70% or more, preferably 75 to 85.
% To 0.01% to 0.5%, preferably 0.01% to 0.2%, and emulsifiers are lecithin, glycerin fatty acid ester,
It is desirable to add 0.03 to 1.0% of a substance selected from the group consisting of sucrose fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters.

When the content of such a chitosan is less than 0.01%, the effect is weak, and when the content is more than 0.5%, the protein in the milk component reacts with the chitosan to form aggregates, the viscosity increases, and the storage stability increases. become bad.

In the present invention, oil-soluble components include rapeseed oil, corn oil, cottonseed oil, kapok oil, soybean oil, vegetable oils such as rice oil and palm oil, animal fats of tallow oil, or fractionation, hydrogenation, transesterification, etc. The obtained fats and oils are used alone or in combination. Further, a fat-soluble emulsifier, a fat-soluble vitamin and other fat-soluble food additives may be added to these.

In addition, milk components such as whole milk, milk powder, and skim milk powder are used alone or as a mixture as water-soluble components.

Then, water-soluble food additives such as water-soluble vitamins, phosphates, water-soluble calcium salts, and water-soluble vitamins may be added to these and dissolved in water before use. Phosphates are generally known to have a hydrogen ion concentration buffering action and a sequestering action. When this is used in synthetic creams and fresh creams, it is effective for lowering the viscosity, providing stability to the emulsion, and providing heat resistance and cooling resistance. Examples of such a phosphate include monobasic sodium phosphate, dibasic sodium phosphate, tribasic sodium phosphate, sodium metaphosphate, sodium hexametaphosphate, and sodium polyphosphate, and one or more of these may be used. The use of is effective. The phosphate is preferably added in an amount of 0.05 to 0.5% by weight based on the cream.

In the method for producing a whipping cream according to the present invention, fats and oils are dissolved alone or in a mixture of several kinds under heating, and an emulsifier is added thereto and dissolved. On the other hand, a water-soluble component such as milk powder is dissolved in warm water, and the oil phase and the aqueous phase are stirred with a homomixer while heating. If necessary, the volume is adjusted with water, homogenized in a homogenizer, sterilized or sterilized, and cooled to obtain the product.

Chitosan is swelled by adding water to a required amount, and an organic acid such as lactic acid is added thereto to form an aqueous solution, which is added at an appropriate stage of the production process. Aggregates are not formed by reacting with the protein, and a good emulsion can be obtained in combination with the action of the added emulsifier, and the operation performance of the homogenizer does not decrease. This is presumed to be that if chitosan is added after the water-soluble component has been homogenized, the protein in the aqueous solution is absorbed into the fat globule membrane by the homogenization treatment, and thus does not react with chitosan.

Next, examples of the present invention will be shown, and the present invention will be described more specifically.

Example 1 20 g of lecithin, 10 g of glycerin fatty acid ester, and 30 g of polyglycerin fatty acid ester were added to 4.00 kg of heated blended oil and fat, and mixed and dissolved. Then 400 g of skim milk powder, phosphate
10 g was added to and mixed with 5.50 kg of warm water, and the mixture was heated to 60 ° C. The aqueous phase was stirred with a homomixer for 10 minutes while adding the oil phase heated to 70 ° C. After stirring, the whole amount is 10.00k
The water was adjusted to g. Table 1 shows the raw material mixing ratio of each sample and the timing of chitosan addition, and FIG. 1 shows the cream production process. No. # 1 added an aqueous solution instead of the chitosan aqueous solution after the water adjustment, and Nos. # 2 to # 4 added a separately prepared chitosan aqueous solution after the water adjustment, and then homogenized with a homogenizer at 100 kg / cm ^2. The solution was sterilized in a steam-blowing direct sterilizer at 140 ° C for 4 seconds, and then rapidly cooled to 10 ° C with a plate cooler. Numbers # 5 to # 7 were homogenized at 100 kg / cm ² with a homogenizer after water adjustment, and then separately added and mixed with a chitosan aqueous solution, and then mixed with a steam-blowing direct sterilizer at 140 ° C. for 4 seconds. Then, the mixture was rapidly cooled to 10 ° C with a plate cooler. After the obtained whipped cream was aged at 5 ° C. for 7 days, it was subjected to viscosity measurement, microscopic observation, whipping test and heat shock test.

Table 2 shows the operation state of the homogenizer during homogenization and the emulsification state after the preparation of the cream. The operation status of the homogenizer is # 2, # 3,
# 4 was slightly bad. The emulsified state after the cream operation is good for # 1, # 5, # 6, and # 7, and # 2 is for #
It was in a slightly inferior state as compared with 1, # 5, # 6, # 7.

As a result, it was found that it is better to add chitosan after homogenization.

Table 3 shows the viscosity of the prepared whipped cream.
The system in which chitosan was added after homogenization was more favorable with less increase in viscosity after heat shock (HS).

Table 4 shows the whipped results of the prepared whipped cream. The system to which chitosan was added after homogenization had a short whipping time and was excellent in whipping properties. In addition, overrun reduction after heat shock was small and heat shock resistance was excellent. When the whipped cream was put into a squeezing mold and squeezed out, the tissue at the time of artificial flowering was also better in the system to which chitosan was added after homogenization. Regarding the water separation, the difference appeared after the heat shock, and the system to which chitosan was added after homogenization had less water separation and was better. Regarding the mouth-mixing, the difference appeared after the heat shock, and the system in which the chitosan was added after homogenization had a better mouth-mixing.

As described above, the addition of chitosan has the effect of improving the physical properties of whipped cream, and the improvement in heat shock resistance is particularly remarkable. When chitosan is added, the effect can be sufficiently exhibited by adding it after homogenization.

(Effect of the Invention) In the present invention, since an emulsifier and chitosan are added during the production of a whipped cream, the cream has heat resistance and cooling treatment resistance,
A whipping cream having stable and proper physical properties can be obtained. In particular, when chitosan is added after the homogenization of the whipping cream, it is possible to prevent the agglomerates from adhering to the valves and pistons in the homogenizer during the homogenization of the emulsification, thereby preventing a decrease in operating performance. The obtained cream is more resistant to the heat-up and cooling treatments, and exhibits stable and good physical properties.

[Brief description of the drawings]

FIG. 1 is a process diagram showing the process of producing a whipped cream according to the present invention.

Continuation of the front page (56) References JP-A-3-112444 (JP, A) JP-A-55-141174 (JP, A) JP-A-56-45171 (JP, A) JP-A-61-216648 (JP, A) , A) JP-A-3-80057 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/19 A23C 11/00-13/16

Claims (4)

(57) [Claims] 1. A whipping cream containing chitosan and an emulsifier. 2. The whipping cream according to claim 1, wherein the chitosan has a degree of deacetylation of 70% or more and contains 0.01 to 0.5%. 3. The emulsifier is one or more selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester, and comprises 0.03 to 1.0. % (1).
Or whipping cream of (2) 4. A whipped cream is prepared by mixing an oil phase comprising a compatible component and an aqueous phase comprising a water-soluble component in the presence of an emulsifier, heating, homogenizing, sterilizing or sterilizing, and cooling. A method for producing a whipped cream, wherein chitosan is added in a step after homogenization.