JP2911196B2 - Sour cream composition for whipping - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a sour cream composition for whipping, which has a good texture and flavor, and is excellent in foamability, shape retention and water retention.

The whipping sour cream composition of the present invention can be used as a decoration for bread and cakes or as a topping for salads and the like by whipping.

[Conventional technology]

Sour cream for whipping becomes a poised sour cream having a good mouthfeel and refreshing flavor when whipped, and is widely used for decoration and filling of bread and cakes, or for cooking.

Sour creams used for these are required to have stability against bottling (a phenomenon in which emulsification is destroyed and thickened and solidified) during storage and distribution, and good foaming properties or shape retention.

Sour cream for whipping is in the acidic range, so it has poor stability against bottling, foamability and shape retention when whipped, and has a systematic texture compared to ordinary whipping cream with a pH in the neutral range. However, there is a problem that the structure becomes coarse.

In particular, if the whipped cream once foamed is stored in a refrigerator or the like for several hours, there is also a problem that it returns to the emulsified state before foaming.

Conventionally, various studies have been made on sour creams for whipping in order to improve the stability, foamability and shape retention of the botts.

For example, a fresh or processed cream having a pH of 4.5 to 3.4 is mixed with a polyglycerin organic acid ester, a monovalent organic acid having 12 or more carbon atoms and a polyvalent organic acid having 7 or less carbon atoms or diglyceride as an acetyl derivative thereof. A composition for sour whipping, which exhibits good foaming properties and shape retention properties in an acidic region when added and prepared, has been disclosed (JP-B-59-41373).

Also disclosed is a method for producing an acidic whipping cream using a combination of lecithin and sucrose fatty acid ester as an emulsifier and two or more polyglycerin fatty acid esters whose constituent fatty acids are each composed of a saturated acid and an unsaturated acid (Japanese Patent Application Laid-Open (JP-A) No) No. 60-54635).

[Problems to be solved by the invention]

The compositions obtained by the conventional methods for producing sour whipping and acidic whipping cream as described above show some improvement in stability against bottling, foamability and shape retention.

However, there is a problem that separation or water separation of whey after whipping is not taken into consideration and is not improved.

Sour cream for whipping is important as a basic element in product design in terms of stability against bottling, good foaming when whipping, and good shape retention after whipping. One of the important factors in quality is the later water retention, that is, the separation and separation of whey as little as possible.

This is because, when whipping sour cream is used as a topping or decoration of bread or cake, if whey separation or water separation occurs, it is absorbed by the sponge that becomes the pedestal, and there is a problem that the texture and texture of the sponge are reduced. is there.

Therefore, an object of the present invention is to provide a sour cream for whipping which has stability against bottling, and is excellent in foamability, shape retention and water retention.

[Means for solving the problem]

In order to solve the above problems, the present invention provides a sour cream for whipping as follows.

That is, the whipping sour cream of the present invention is:
The constituent fatty acids contain 0.5 to 2.0% by weight of a polyglycerin fatty acid ester composed of an unsaturated fatty acid and a saturated fatty acid, 2 to 10% by weight of a starch hydrolyzate having a DE of 1 to 7, 2 to 10% by weight, and a pH of 2 to 2. 5

The polyglycerol fatty acid ester contains the unsaturated fatty acid ester: saturated fatty acid ester at a ratio of 1: 9 to 4: 6.

The polyglycerin fatty acid ester used in the present invention is one in which the constituent fatty acids are each composed of an unsaturated fatty acid or a saturated fatty acid. The unsaturated fatty acid is preferably oleic acid, and the saturated fatty acid is preferably composed of stearic acid. The ester is particularly preferably a monoester. The effect of diester and higher tends to decrease.

The polymer of polyglycerin may be any of 2 to 10 polymers, and particularly preferably 5 to 10 polymers.

The ratio of the unsaturated fatty acid ester to the saturated fatty acid ester of the constituent fatty acids in the above-mentioned range has the highest emulsification stability, and is excellent in foamability and shape retention.

When the unsaturated fatty acid ester and the saturated fatty acid ester are blended in the composition, it is preferable that the unsaturated fatty acid ester and the fat or oil or the oil phase are added to the unsaturated fatty acid ester and the water or water phase side.

 However, both may be mixed and added simultaneously.

The compounding amount is 0.5 to 2.0% by weight based on the total amount of the unsaturated fatty acid ester and the saturated fatty acid ester based on the composition. When the amount is less than 0.5% by weight, the emulsion stability is poor.
On the other hand, if the content is 2.0% by weight or more, it may cause an increase in viscosity and a problem of bottling, resulting in poor flavor.

Next, starch hydrolyzate is obtained by hydrolyzing various types of starch with an acid or an enzyme.
iverint) is widely used and is calculated by the following equation.

(January 15, Asakura Shoten, published by Asakura Publishing Co., Ltd., by Jiro Fukukoku, Starch Handbook, pp. 538-539) The starch hydrolyzate used in the present invention has a DE of 1-7.
If a powder or liquid having a DE of 1 or less is used, the solubility is poor, so that it takes time to uniformly disperse it in other raw materials and unevenness occurs in the product. Meanwhile DE
If the number is 7 or more, the viscosity decreases and the foaming property deteriorates.

The compounding amount of this starch hydrolyzate is suitably in the range of 2 to 10% by weight. If it is less than 2% by weight, the emulsion stability or shape retention or water retention is inferior. descend.

The oils and fats used in the present invention can be used as long as they are edible vegetable oils and fats, and one or a mixture of two or more kinds thereof, and those obtained by subjecting these fats and oils to chemical and / or physical treatment. It may be. For example, soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil,
Various animal and vegetable fats and oils such as salurawa oil, cottonseed oil, milk fat, fish oil and the like, and one or a mixture of two or more of these hardened oils can be used. Can be appropriately selected according to the composition, but 30 to 40% by weight based on the composition is appropriate.

The pH of the whipping sour cream composition of the present invention must be in the range of 2-5.

If the pH is 2 or less, the acidity is too strong and the flavor is not preferable.
Conversely, when the pH is 5 or more, there is a problem that the acidity is insufficient and the freshness is lacking.

pH adjustment methods include ascorbic acid, citric acid,
Organic acids such as lactic acid or acidic foods such as lemon juice may be blended, or fermented milk produced by fermenting milk with a microorganism such as lactic acid bacteria may be blended, or a combination of these may be used.

Further, if necessary, other emulsifiers and stabilizers may be added to the composition to fine-tune the emulsion stability, and flavors, spices, coloring agents, preservatives, pastes, seasonings, sweeteners, cheeses, etc. It is also possible to enhance the palatability and quality stability by blending milk products and the like, and these blends do not depart from the scope of the present invention.

In addition, the sour cream composition for whipping of the present invention is appropriately adjusted with water to obtain a desired composition.

Next, the method for producing the sour cream composition for whipping of the present invention will be described.

First, an oil phase is prepared by blending and dispersing a polyglycerin fatty acid ester of an unsaturated fatty acid with a fat or oil.

Separately, a polyglycerin fatty acid ester of a saturated fatty acid and various additives such as a starch decomposition product and a sour component are blended and dissolved in water to prepare an aqueous phase.

The oil phase and the aqueous phase are mixed, homogenized and then sterilized or sterilized to produce a whipping sour cream composition having a pH of 2 to 5.

The method for producing the sour cream composition for whipping of the present invention is not limited to the above method.For example, fats and oils, polyglycerin fatty acid esters of saturated fatty acids and unsaturated fatty acids, water and starch decomposed products and sour components are simultaneously mixed. The sour cream composition for whipping can also be manufactured by adjusting the pH to 2 to 5 after homogenizing and then sterilizing.

Thereafter, if necessary, powderization can be performed by spray drying or freeze drying.

The whipping sour cream prepared as described above becomes a whipped sour cream having a good mouthfeel and a refreshing taste when whipped by a whipping machine or a whipping machine.

Hereinafter, Examples and Comparative Examples are shown to further clarify the present invention.

〔Example〕

Example 1 35 g of citric acid in 5.365 kg of water, fermented milk (solid content of non-fat milk 12
%) 500 g and a starch hydrolyzate having a DE of 2 were dissolved in 500 g, and decaglycerin monooleate (polyglycerin fatty acid ester of unsaturated fatty acid) 30 g and decaglycerin monostearate (polyglycerin fatty acid ester of saturated fatty acid) 70 g were dissolved therein. And 3.5 kg of soybean oil were added to prepare an emulsion.

After preliminary emulsification toward 5 minutes homomixer an emulsion prepared above at 75 ° C., and the product temperature to 70 ° C. and homogenized by a homogenizer at 70 kg / cm ^2, was sterilized for 15 minutes at further 75 ° C.
After cooling to 10 ° C., a whipping sour cream composition having a pH of 3.0 was obtained.

Example 2 Citric acid 16 g, lemon juice 300 g, fermented milk (non-fat milk solid content 12%) 300 g and starch decomposed product with DE of 3 in 5.284 kg of water 50
Dissolve 0 g, add 20 g of decaglycerin monooleate to this
And decaglycerin monostearate 80 g and soybean oil 3.5
kg was added to prepare an emulsion.

The prepared emulsion was pre-emulsified, homogenized, sterilized and cooled in the same manner as in Example 1 to obtain a whipping sour cream composition having a pH of 3.0.

Comparative Example 1 Citric acid 35 g in 5.815 kg of water, fermented milk (solid content of non-fat milk 12
%) 500 g of high methoxy pectin as a substitute for the starch hydrolyzate was dissolved, and 30 g of decaglycerin monooleate, 70 g of decaglycerin monostearate and 3.5 kg of soybean oil were added to prepare an emulsion.

The prepared emulsion was pre-emulsified, homogenized, sterilized and cooled in the same manner as in Example 1 to obtain a whipping sour cream composition having a pH of 3.0.

Comparative Example 2 Citric acid 16 g, lemon juice 300 g, fermented milk (non-fat milk solid content 12%) 300 g and CMC (carboxymethyl cellulose) 30 g as a substitute for starch decomposed matter were dissolved in 5.754 kg of water, and decaglycerin monohydrate was added thereto. An emulsion was prepared by adding 20 g of oleate, 80 g of decaglycerin monostearate and 3.5 kg of soybean oil.

The prepared emulsion was pre-emulsified, homogenized, sterilized and cooled in the same manner as in Example 1 to obtain a whipping sour cream composition having a pH of 3.0.

Comparative Example 3 Citric acid 35 g in 5.365 kg of water, fermented milk (solid content of non-fat milk 12
%) 500 g of a starch hydrolyzate having a DE of 2 was dissolved in 500 g, and 30 g of lecithin, 70 g of decaglycerin monostearate and 3.5 kg of soybean oil were added to prepare an emulsion.

The prepared emulsion was pre-emulsified, homogenized, sterilized and cooled in the same manner as in Example 1 to obtain a whipping sour cream composition having a pH of 3.0.

For the sour cream compositions for whipping obtained in Examples 1 and 2 and Comparative Examples 1, 2 and 3, the emulsified state, overrun, hardness immediately after whipping, and return hardness after whipping (after storage at 10 ° C. for 24 hours) ), Water separation after artificial flowering was determined. The results are shown in the table.

From the above table, the emulsified state, excellent foamability and shape retention, and good water retention for whipping sour cream is a polyglycerol fatty acid ester composed of unsaturated fatty acid and saturated fatty acid and a starch decomposed product having a specific DE. It is clear that the compositions of Examples 1 and 2 were blended.

Comparative Examples 1 and 2 were not satisfactory in terms of water retention even though they were good in terms of emulsified state, foamability, and shape retention. In Comparative Example 3, the emulsified state was poor and was far from the structure of the product.

〔The invention's effect〕

The sour cream composition for whipping of the present invention has a good emulsified state and does not have bottling during storage or distribution process, and when this is whipped by a whipping machine,
A whipped sour cream having good foaming properties and shape retention properties and excellent water retention properties can be obtained. When this whipped sour cream is used as a decoration of bread or cake or as a filling, it has a refreshing flavor and taste, and furthermore, has less whey separation and water separation,
Since the water retention is good, the sponge is excellent without reducing the structure and texture.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-57-186436 (JP, A) JP-A-63-59840 (JP, A) JP-A-53-145959 (JP, A) JP-A-56-186 21552 (JP, A) JP-A-60-54635 (JP, A) JP-B-59-41373 (JP, B2) JP-T-61-500886 (JP, A) (58) Fields investigated (Int. ⁶ , DB name) A23C 13/00-13/16 A23L 1/19

Claims (2)

(57) [Claims] (1) Polyglycerol fatty acid esters whose constituent fatty acids are composed of unsaturated fatty acids and saturated fatty acids, respectively.
5 to 2.0% by weight, DE decomposed starch of 1 to 7 2 to 10% by weight
A sour cream composition for whipping, wherein the composition has a pH of 2 to 5 and a fat and water. 2. The sour cream composition for whipping according to claim 1, wherein the ratio of unsaturated fatty acid ester to saturated fatty acid ester of polyglycerin fatty acid ester is 1: 9 to 4: 6.