JP3386933B2 - Paste foaming cream mix and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a pasty foamable cream mix. More specifically, the present invention is excellent in preservability, and when used, it is diluted with water or milk and whipped to easily obtain a foaming cream as a topping for a cake, bread, dessert or the like, or as a filling material. The present invention relates to a pasty foamable cream mix that can be produced. In the present invention, the pasty state may be in any state as long as it is a semisolid state having fluidity, and preferably has a viscosity of 3000 cp (5 ° C) or more.

[0002]

2. Description of the Related Art O / W has hitherto been used as a foaming cream.
There are liquid type liquid mix and powder type mix. The liquid mix typified by fresh cream can be used as it is, or simply by mixing it with sugar and other flavoring materials and whipped. It is most used because it has excellent flavor, texture and shape retention. However, in order to maintain the whipping performance and suppress the growth of microorganisms, it is necessary to control the temperature such as refrigerating distribution and refrigerating storage. Also,
Emulsified particles agglomerate during transportation and storage, so-called "bote"
There is a problem that the product value is lost due to a physical change such as the occurrence of a product, and that the product must be used immediately after opening to avoid microbial contamination after opening. Further, conventionally, a sugar-type liquid mix containing sugar and sugar alcohol has been disclosed for the purpose of imparting various functions to whipped cream, and freeze resistance of whipped cream (JP-A-52-93407) and Although the preservation at room temperature has been improved (Japanese Patent Laid-Open No. 61-31057), there is no report of a liquid mix having a preservability comparable to that of powder mix. On the other hand, the powdery mix is easy to transport and store and can be said to be a preferable form for handling, but it has a drawback that it is not enough in physical properties such as texture and shape retention during whipping and in flavor as compared with the liquid mix. have.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a foaming cream mix which is excellent in handling and storability without impairing good texture, shape retention and flavor.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that a water-soluble emulsifier and a protein are dissolved in an aqueous solution of sugar and / or sugar alcohol having a certain water content or less, and By adding and emulsifying an oil phase in which an oil-soluble emulsifier is dissolved, a foamable mix having excellent microbial and physical preservability and having a good texture, shape retention, and flavor is produced. They found that they could obtain the present invention and completed the present invention. That is, the present invention is an oil-in-water emulsion composition obtained by emulsifying an oil phase and an aqueous phase, wherein at least one kind
Above water-soluble emulsifier and at least one or more oil-soluble
Contains an emulsifier , protein, sugar and / or sugar alcohol as essential ingredients, and contains a fat- and- oil foaming cream
20-60% by weight in the mumix, and sugar and / or
Alternatively, the sugar alcohol concentration is 60% by weight or more in terms of solid content, and the water content in the aqueous phase is adjusted to 20 to 35% by weight , a paste-like foaming cream mix, and a water-soluble emulsifier, protein, sugar and / or an aqueous phase containing the sugar alcohol, the pasty foaming method for producing a cream mix, which comprises emulsifying an oil phase containing an oil soluble emulsifying agent.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The paste-like foaming cream mix of the present invention and a method for producing the same will be described below.
First, the oil and fat used in producing the pasty foamable cream mix of the present invention may be any oil or fat as long as it is an animal or vegetable oil or fat that has been used in the production of conventional foamable creams, for example rapeseed. Oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, sesame oil, evening primrose oil, palm oil, cacao butter, palm oil,
Examples thereof include palm kernel oil, milk fat, beef tallow, lard, fish oil, whale oil, and the like, and suitable oils thereof are individual oils or mixed oils, or processed oils and fats obtained by hardening, fractionating, transesterifying, etc. thereof. The amount of fats and oils is not particularly limited, but is preferably 20 in the pasty foamable cream mix.
It is desirable to use -60% by weight, more preferably 25-50% by weight.

As the water-soluble emulsifier used in the present invention, a high HLB water-soluble or water-dispersible emulsifier which has been used for the purpose of stabilizing emulsion and foaming property in the production of foaming cream has been used as it is. It can be used, for example, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like, and these can be used alone or in combination. If the water-soluble emulsifier is defined as HLB, preferably 9
Above, more preferably 10 to 16. In addition, the oil-soluble emulsifier used in the present invention is also the oil-soluble or oil-dispersible emulsifier of low HLB which has been used for the purpose of demulsification and expression of shape retention in the production of foaming creams. It is possible, for example, glycerin monofatty acid ester, glycerin difatty acid ester, phospholipids such as soybean lecithin, propylene glycol fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride and the like. These can be exemplified, and these can be used alone or in combination. If the oil-soluble emulsifier is defined as HLB, it is preferably 9 or less. The compounding amount of the emulsifier is not particularly limited, but preferably 0.1 to 5% by weight in the pasty foamable cream mix.

Next, the protein used in the present invention may be any protein as long as it has been conventionally used in foaming creams, for example milk protein, vegetable protein,
Animal protein, etc., or protein preparations composed of these,
For example, skim milk powder, whole milk powder, buttermilk powder,
Examples include one or more selected from sodium caseinate, whey protein, concentrated skim milk and the like. The amount of the protein blended is not particularly limited, but it is preferably 1 to 10% by weight in the pasty foamable cream mix.

Examples of the sugar used in the present invention include glucose, lactose, maltose, sucrose,
Examples thereof include fructose and trehalose, and starch saccharified products having oligosaccharides. Examples of sugar alcohols include sorbitol, maltitol, lactitol, mannitol, xylitol, and reduced starch saccharified products. These can be used alone or in combination of two or more. Sugar and /
Alternatively, the blending amount of the sugar alcohol is important for controlling the amount of water in the aqueous phase of the paste-like foamable cream mix of the present invention and improving the microbial and physical storability of the mix. That is, in order to achieve the object of the present invention, sugar and / or
Alternatively, sugar alcohol is 60% by weight or more as a solid content in the aqueous phase of the pasty foamable cream mix, preferably
It is desirable to contain 60 to 80% by weight, more preferably 60 to 70% by weight. At this time, the water content in the water phase of the pasty foamable cream mix needs to be 35% by weight or less, and more preferably 35 to 20% by weight. When the water content of the pasty foaming cream mix is more than 35% by weight, the emulsified fat globules contained in the pasty foaming mix become unstable, and the storability at room temperature deteriorates, as well as microbial preservation. Sex is also reduced. Also, if the water content in the aqueous phase is less than 20% by weight, although a paste-like foamable mix excellent in storage stability is obtained,
The dispersibility in water or milk added at the time of whipping is poor, resulting in poor workability and a mix that is difficult to handle.

Further, the pasty foamable cream mix of the present invention comprises stabilizers such as alkali metal salts of phosphoric acid and citric acid, which are used in conventional foamable cream mixes, guar gum, xanthan gum and the like. Flavoring agents such as gums and flavors can likewise be used.

The pasty foamable cream mix of the present invention can be produced by a conventional method using the above components. For example, an aqueous phase containing a protein, a water-soluble emulsifier, sugar and / or sugar alcohol and having a water content adjusted to 35% by weight or less, and an oil phase containing an oil-soluble emulsifier and an edible oil / fat are heated to appropriate temperatures, respectively. After heating, mix both to make O / W
Mold emulsified composition. As the emulsifier used at this time, it is possible to use a high-pressure emulsifier conventionally used for homogenization, but it is also possible to emulsify only the emulsifier using a homomixer having a lower shearing force. The obtained emulsion can be sterilized in the same manner as a conventional liquid cream mix, but the paste-like foamable cream mix of the present invention does not require a sterilization step and has a microbial preservability. Is good. Further, depending on the product form, it is also possible to perform retort sterilization after filling the retort container. Further, the paste-like foamable cream mix of the present invention can be aged by rapidly cooling to 5 to 10 ° C after sterilization as in the conventional liquid cream mix manufacturing method, but cooled to room temperature by slow cooling. You can just do it. The pasty foamable cream mix of the present invention thus obtained can be stored at room temperature.

To obtain a whipped cream using the pasty foaming cream mix of the present invention, the pasty foaming cream mix is diluted with water or milk,
It can be obtained by whipping by a conventional method. At this time, the pasty foamable cream mix of the present invention is cooled to about 5 ° C. in advance, or
It is preferable to add water or milk cooled to about 0 ° C. and whip while cooling with ice, or add water or milk and whip while cooling with ice. The amount of water or milk added to the pasty foamable cream mix of the present invention is not particularly limited, but it is preferable to dilute it so that the oil phase concentration during whipping becomes 20 to 40% by weight.

[0012]

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples. However, these examples do not limit the present invention. In the examples, "part" means "part by weight" and "%" means "% by weight". Examples 1 to 3 and Comparative Examples 1 to 3 [Preparation of Paste-Like Foaming Cream] According to the formulation shown in Table 1, the oil phase component and the water phase component were respectively dissolved to form the oil phase part and the water phase part. The water phase part and the oil phase part were each heated to 60 ° C., the oil phase part was added to the water phase part, and the mixture was emulsified at 60 ° C. for 15 minutes with a homomixer (made by Tokushu Kika Kogyo). Furthermore,
While emulsifying, maintain at 80 ℃ for 30 minutes, then cool to 10 ℃,
A pasty foamable cream mix was obtained. [Evaluation] The paste-like foamable cream mix thus obtained was evaluated for (1) storability. In addition, a whipped cream was prepared using a mixer (Hopert: manufactured by Canada), (2) whipping property, (3) shape retention property,
(4) Texture and flavor were evaluated. The evaluation method is as follows. (1) Preservation The paste-type foamable cream mix obtained was stored at 30 ° C, and the physical storage limit period until the fat globules in the mix aggregated or fat separated, and standard agar medium were used. The microbial storage limit period until the number of general viable bacteria detected per 1 g of the mix increased to 50,000 or more was measured. (2) 600g of mix and water cooled to 10 ℃ in a whipping Hobart mixer
200 g was added, and the mixture was mixed at low speed for 1 minute while cooling with ice, and then whipped at high speed to measure the whipping time until the shape retention was exhibited and the overrun at that time. (3) Shape-retaining property The shape-retaining property was evaluated by storing the obtained whipped cream in an atmosphere of 5 ° C. for 48 hours, and then evaluating the shape change and the degree of water separation into two grades: good and poor. (4) Texture, flavor Texture and sensory evaluation of flavor were carried out by a monadic test by 20 panelists. The evaluation standard was a two-level evaluation of good and poor, and the result was that there was a lot of support. The results are shown in Table 2. From the results shown in Table 2, the paste-like foamable cream mix of the present invention provides a whipped cream having good storability and excellent whipped performance, shape retention, texture and flavor. be able to.

[0013]

[Table 1]

[0014]

[Table 2]

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-62-155047 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/19 A23D 7/00 A23C 13 / 14 A23G 3/00

Claims (2)

(57) [Claims] 1. An oil-in-water emulsion composition obtained by emulsifying an oil phase and an aqueous phase, which is at least one water-soluble
Emulsifier and at least one oil-soluble emulsifier , protein, sugar and / or sugar alcohol are contained as essential components, and the blending amount of fats and oils is a pasty foamable cream mix.
20 to 60% by weight, the concentration of sugar and / or sugar alcohol in the aqueous phase is 60% by weight or more in terms of solid content, and the water content in the aqueous phase is adjusted to 20 to 35% by weight . A pasty foamable cream mix characterized by. 2. A water-soluble emulsifier, protein, sugar and / or sugar
Contains an aqueous phase containing alcohol and an oil-soluble emulsifier
The emulsion according to claim 1, wherein the oil phase and the oil phase are emulsified.
A method for producing a striking foamable cream mix.