JP2874908B2 - W / O / W double emulsifying cream with strong fresh cream flavor - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an emulsified cream, and more particularly to a W / O / W double emulsified cream and a method for producing the same.

The cream according to the present invention has a strong flavor of fresh cream, has a rich feeling even with low fat, and has excellent emulsion stability, and is a conventionally unknown food.

(Prior art) Conventionally, in order to produce a W / O / W type double emulsified cream, polyglycerin fatty acid ester, milk fat containing animal or vegetable oil or fat containing emulsifier such as glycerin fatty acid ester, or a mixture thereof, Disperse and emulsify the aqueous phase in which proteins, sugars, etc. are dissolved to form a W / O-type composition, put the W / O-type composition into the aqueous phase in which proteins, emulsifiers, saccharides, etc. are dissolved, and pre-emulsify It is homogenized and cooled.

(Problems to be Solved by the Invention) However, in the above-described conventional method, when making a W / O-type composition, if milk fat is used for part or all of the raw material fat, when only animal and vegetable fat is used, Compare, rich,
As for the flavor, although a better W / O / W type double emulsified cream can be obtained, it does not reach the flavor of fresh cream.

(Means for Solving the Problems) In view of the above-mentioned state of the art, the present invention further enhances the flavor of a W / O / W type double emulsified cream which has a rich feeling even with low fat and good physical properties. The purpose is to make it closer to fresh cream.

Therefore, as a result of examining the addition of the excellent flavor of fresh cream to the double emulsified cream,
Using fresh cream, melt the emulsion obtained by inverting the cream at low temperature and using the whole as it was as the oil phase.Unexpectedly, not only the milk fat but also the water in the fresh cream Can be used as a raw material of the W / O type composition, and the flavor component and the taste component of the cream can be left in the double emulsified cream as they are.

The present invention is based on the above-mentioned new findings, in addition to the fresh cream phase inversion conditions, after individually selecting various components constituting the internal water phase and the external water phase, and further performing actual experiments to comprehensively select these components. As a result of the examination, it was finally completed. Less than,
The details will be described with reference to Test Examples and Examples.

That is, the present invention has an important point that the raw cream, which is an O / W emulsion, is phase-inverted to form a W / O emulsion to be used as a raw material of a W / O / W type double emulsion cream. However, as described later, it is necessary to perform phase inversion so that the flavor of the fresh cream does not deteriorate. Conventionally, the most common case where the phase inversion of a fresh cream is carried out is a churning step in the production of butter, and usually a continuous or batch type butter churn is used. However, when the fresh cream is inverted using butter churn, the fresh cream is completely separated into fat grains and buttermilk, and the flavor and flavor peculiar to the fresh cream are highly impaired. Therefore, the intended purpose cannot be achieved by the conventional method.

Therefore, the phase of the cream is changed without deteriorating the flavor,
The method and conditions for using this as a raw material for the W / O / W type double emulsified cream were thoroughly studied from various directions, and first, the phase inversion temperature was started. Focusing on butter oil, and examining its DSC curve (Fig. 1), the melting amount is small below 5 ° C (SFI: about 40).
Emulsion stability is good, but it takes a long time for phase inversion, and 40 ° C
In the above, most of the milk fat is in a liquid state, and it is difficult for phase inversion to occur, and it is in a state in which flavor deterioration due to oxidation of fat is likely to occur. .

As described above, in order to carry out the present invention, it is necessary to perform the phase inversion of the whipped cream at a low temperature, and it is suggested that this has a specific temperature range. I felt the need for detailed examination. As a result of extensive research, it was found that the fat percentage, stirring intensity, and stirring time of the fresh cream were important as the other conditions, and the following Test Example 1 was carried out in order to obtain detailed conditions.

Test Example 1 Investigations were made on the phase inversion conditions when a raw cream was phase-inverted into a raw material fat. That is, the phase of the fresh cream is inverted using a homomixer (trade name: Tokushu Kika Kogyo Co., Ltd.), and changes in the structure, flavor, and flavor after the phase inversion due to differences in fat percentage, phase inversion temperature, rotation speed, and time. Was tested and a more comprehensive evaluation was performed to obtain the results shown in Table 1.

From the results in Table 1, the following became clear. That is, the phase inversion is preferably performed at a low temperature and at 10 to 35 ° C. The reason is that when the phase inversion is performed at a temperature lower than 10 ° C., the amount of the liquid fat is small and the emulsification is good, so that the phase inversion takes a long time and the viscosity of the phase-inverted system is very high, and the uniform W / O Difficult to become a composition. Conversely, if the phase inversion is performed at a temperature higher than 35 ° C., no phase inversion occurs, or even if it occurs, it takes a long time, and the high temperature causes a deterioration in flavor.

The higher the fat percentage of the fresh cream, the better. For example, it is preferable to use a fresh cream having a fat percentage of 60% or more. However, especially when using such a high fat percentage fresh cream, rancidity is likely to occur, so the fresh cream should be separated, cooled, immediately phase inverted, and refrigerated until use. Is preferred. For the phase inversion of the fresh cream, it is preferable to use a stirrer with a high shearing force such as a homomixer or an azihomomixer (trade name: Tokushu Kika Kogyo Co., Ltd.).

That is, it was found that the influence of the fat percentage, the temperature of the cream, and the stirring intensity was strong in the phase inversion of the cream, and as can be seen from the results of the test examples, for the first time in the present invention, the flavor of the cream was deteriorated. Phase without adding fresh cream to W /
The company succeeded in developing a method for using it as a raw material for producing an O / W double emulsified cream.

That is, the fresh cream having a fat percentage of 60% or more cooled to 10 to 35 ° C. is stirred using a high-shearing stirrer such as a homomixer (trade name: Tokushu Kika Kogyo Co., Ltd.) to give the flavor of the fresh cream. It was found that it was possible to invert the phase from a water-continuous O / W emulsion to a oil-continuous W / O composition without losing water. Details of the reason are still unknown, but 10-
In the temperature range of 35 ° C., the solid fat content of milk fat becomes an amount suitable for phase inversion, and it can be considered that the fact that the phase inversion can be performed in a short time is a main factor without flavor deterioration.

Next, Test Example 2 was performed to examine the relationship between the type of the emulsifier and the whipping property.

Test Example 2 The basic composition is as follows, oil phase 70% fresh cream 50% emulsifier 0.5% inner aqueous phase water 5.0% skim milk powder 1.1% outer aqueous phase raw milk 43.2% emulsifier 0.2% homomixer (trade name: special Invert the fresh cream using Kika Kogyo Co., Ltd., and emulsify by adding each of the emulsifiers shown in the following table to the emulsion. The test was conducted for the results shown in Table 2.

 The following emulsifiers were used for the test.

A: polyglycerin condensed ricinoleate B: sorbitan monooleate C: sugar ester HLB1 D: hexaglycerin monooleate E: lecithin F: oxygenated lecithin G: sugar ester HLB10 H: sorbitan monostearate In the examination, a whip was carried out by using a home electric whipper (manufactured by Toshiba) and setting 500 g of the cream on the dial 3 on a 5 ° C. water bath.

As is evident from the results in Table 2, it is preferable to use polyglycerin condensed ricinoleate to increase the production rate of double emulsification. To satisfy the emulsion stability and whipping properties, it is preferable to use oxygen decomposition. It turns out that the addition of lecithin is particularly effective.

Further, in the practice of the present invention, when raw milk is used in the aqueous phase, whipping properties and emulsification stability are improved (natural emulsified components in raw milk), and the flavor becomes more cream-like.

In the present invention, as long as these conditions are satisfied, the other components may be treated according to a conventional method, and the desired cream can be freely industrially produced. Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to Examples.

Example 1 After making 70% fresh cream 50% at 20 ° C., phase inversion was performed using a homomixer (trade name: Tokushu Kika Kogyo Co., Ltd.), and the obtained W /
Heat and melt the O composition, add 0.3% polyglycerin condensed ricinoleate, 5.0% water, 1.1% skim milk powder,
The mixture was stirred to obtain a W / O emulsion. On the other hand, in the external aqueous phase in which 0.1% of oxygen-treated lecithin (Bolec ITD) was added to 43.5% of raw milk,
After adding the W / O emulsion and stirring, the homogenization pressure is 50 kg / cm.
Homogenize in ² , cool to 5 ° C and aging to 2
A heavy emulsion cream was prepared.

The cream thus obtained has a good texture with a whip time of 3'50 "and an overrun of 120%.
It had a good fresh creamy flavor.

Example 2 A double emulsified cream was obtained in the same manner as in Example 1, except that 41.5% of water and 2.0% of skim milk powder were used instead of raw milk.

The cream thus obtained had a whipping time of 2'55 ", an overrun of 90%, a good texture and a good taste.

(Effects of the Invention) The present invention adopts, as a basic technical idea, the phase inversion of a fresh cream at a low temperature, and by further adding specific conditions thereto, has a strong flavor of the fresh cream and A cream with excellent whipping properties and emulsion stability can be obtained.

The cream produced according to the present invention is a W / O / W type double emulsifying whipping cream which exhibits the above-mentioned excellent effects, but such a cream has not been known before and is a novel food. .

[Brief description of the drawings]

FIG. 1 illustrates a DSC curve of butter oil.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Masakatsu Usui 1-2-1-3 Sakaemachi, Higashimurayama-shi, Tokyo Meiji Dairies Co., Ltd. Central Research Laboratory (58) Field surveyed (Int. Cl. ⁶ , DB name) A23C 1 / 00-23/00

Claims (6)

(57) [Claims] 1. A W / O / W type double emulsified cream, characterized in that a raw cream having a fat percentage of 60% or more and a phase inverted at a low temperature of 10 to 35 ° C. is used as a raw material for fats and oils. Law. 2. W / O / W type double emulsification characterized by using a fresh cream having a fat percentage of 60% or more at a low temperature of 10 to 35 ° C. and using it as a raw material for fats and oils, 5 to 70%. How to make cream. 3. The method according to claim 1, further comprising using a polyglycerin-condensed ricinoleic acid ester. 4. The method for producing a cream according to claim 1, wherein an enzyme-treated lecithin is further used. 5. The method according to claim 1, wherein raw milk is used for part or all of the aqueous phase.
The method for producing a cream according to item. 6. A W / O / W type double emulsified cream produced by the production method according to any one of claims 1 to 5.