JP4782658B2 - Method for producing whipped cream - Google Patents

Description

The present invention relates to a method for producing whipped cream .

  Conventionally, whipped cream in which fresh cream is foamed has been used for desserts, cake toppings, sands and the like. However, fresh cream is inferior in stability of emulsion, easily breaks due to vibration and temperature in an oil-in-water state, and when it is used as a whipped cream, the end point width is extremely short and difficult to use. Things are known. Therefore, in recent years, oil-in-water emulsions obtained by emulsifying vegetable fats and oils that have improved the disadvantages of fresh cream have been used. These oil-in-water emulsions using vegetable oils and fats enable mass production of whipped cream by a continuous whipping machine, and the continuously produced whipped cream can be further napped to decoration cakes, bread or Western confectionery. In many cases, it is used after being whipped and passed through a secondary process. However, secondary processing is well known to damage the cream depending on the equipment and conditions used, and it has resistance to pressure applied during kneading processing, temperature rise during processing coming from equipment, etc. Required. In consideration of such mechanical resistance, fats and oils containing 5 to 70% by weight of saturated fatty acids having a constituent fatty acid residue of 20 to 24 carbon atoms, and saturated fatty acids having a constituent fatty acid residue of 20 to 24 carbon atoms as an emulsifier Oil-in-water emulsions combined with a certain emulsifier (Patent Document 1), and oil-in-water emulsion fats combined with an emulsifier and a protein other than lysophospholipoprotein and a protein having a molecular weight larger than that of lysophospholipoprotein (Patent Document 2) It has been known.

JP-A-6-276978 JP-A-8-280346

  However, the oil-in-water emulsion described in Patent Document 1 that uses a combination of fats and oils having long-chain saturated fatty acids as constituent fatty acids and long-chain fatty acid emulsifiers also depends on the content ratio of saturated fatty acids having 20 to 24 carbon atoms. However, when such fats and oils are contained at a high concentration, the texture, particularly the mouthfeel, is lowered. The oil-in-water emulsified fat of Patent Document 2 is a combination of an emulsifier, lysophospholipoprotein, and a higher molecular weight protein such as casein micelle. Since both lysophospholipoprotein and casein micelle are complex, they are homogenized. However, there is a problem that emulsification tends to become unstable as a result. The object of the present invention is to provide an oil-in-water emulsion that solves these conventional problems.

That is, the present invention contains a mixed case of 36 to 50% by weight of a mixed oil / fat of coconut oil and hardened coconut oil and an average molecular weight of 1000 to 4000 in an oil-in-water emulsion, and comprises all fatty acids constituting the oil / fat. Among the saturated fatty acids having 12 to 18 carbon atoms, the fatty acid having the largest content has 12 carbon atoms, and the content of saturated fatty acids having 12 ± 2 carbon atoms in the total constituent fatty acids is 40 to 80% by weight. , and the when the fat content of the oil-in-water emulsion in is m wt% (36 ≦ m ≦ 50) , to whip the following (a) in water you contain calcium in the proportions indicated by equation oil type emulsion A method for producing whipped cream,
(Equation 1)
L = (− 0.0007 m + 0.0668) ± 0.005 (a)
(However, L is the calcium content in the oil-in-water emulsion:% by weight)
Is a summary.

The production method of the present invention foams a specific oil component, a proteolysate having a specific average molecular weight enveloping the oil, and an oil-in-water emulsion in which the amount of calcium is adjusted at a specific ratio with respect to the oil component content. As a result, the end point width of the whipping is wide, and the emulsification stability of the product and the mouth opening after whipping are improved. Moreover, since there is little change in physical properties after whipping, a cream excellent in secondary processing resistance can be provided.

The fats and oils that can be used for the oil- in- water emulsion in the method of the present invention is the saturated fatty acid having 12 to 18 carbon atoms among all fatty acids constituting the fat and oil, and the number of carbon atoms of the fatty acid with the largest content is n. When this is done, it is an oil containing 40 to 80% by weight of fatty acids having n ± 2 carbon atoms in all constituent fatty acids. As such fats and oils, lauric acid, which is a saturated fatty acid having 12 carbon atoms, is the most among the saturated fatty acids having 12-18 carbon atoms in the total constituent fatty acids, and the saturated fatty acid having 12 ± 2 = 10-14 carbon atoms. A mixture of coconut oil whose total amount is 40 to 80% by weight in all the constituent fatty acids and coconut oil hydrogenated to coconut oil is used, but other fats and oils are mixed within a range in which the above conditions are maintained. be able to. Examples of fats and oils that can be mixed include animal and vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, lard, and butter, and one or more of these hardened oils, fractionated oils, transesterified oils, and the like. . Oils and fats having a fatty acid ratio of less than 40% by weight of the above carbon number n ± 2 (12 ≦ n ≦ 18) in all the constituent fatty acids are liable to thicken and solidify during the production of the product and become tight. Not suitable for secondary processing. Moreover, when the fats and oils exceeding 80 weight% are used, the food texture of a product will fall. The fats and oils used in the present invention are more preferably those in which the ratio of saturated fatty acids having n ± 2 carbon atoms in the total constituent fatty acids is 40 to 60% by weight.

The oil- in- water emulsion used in the present invention contains casein proteolysate having an average molecular weight of 1000 to 4000, thereby improving the shape retention of the cream after whipping and alleviating the physical impact received by secondary processing. You can make it. Casein proteins are roughly classified into α-casein, β-casein, and κ-casein as subunit complexes having an average molecular weight of 20000 to 25000. The average molecular weight of casein protein is 75000 to 375000. A feature of these subunits is that some of the constituent amino acids are phosphorylated. The casein proteolysate used in the present invention is a product obtained by degrading casein protein into peptides containing phosphate groups having an average molecular weight of 1000 to 4000, and the average molecular weight refers to the average molecular weight of peptides containing these phosphate groups. The casein proteolysate can be obtained by hydrolyzing acid casein with a proteolytic enzyme so that the average molecular weight of the peptide containing a phosphate group is 1000 to 4000. In the present invention, a partially purified product obtained by hydrolysis so that the average molecular weight of a peptide containing a phosphate group is 1000 to 4000, a product obtained by removing bitter components, and the like are also used as casein proteolysates. be able to. These casein proteolysates can be prepared so that the average molecular weight of a peptide containing a phosphate group is 1000 to 4000 by adjusting, for example, the types and combinations of proteolytic enzymes, the degradation time, and the like. The average molecular weight can be determined from the molecular weight and concentration of a peptide containing a phosphate group. The average molecular weight is, for example, separated by column chromatography using a gel filter suitable for the desired molecular weight fractionation, and the eluted protein is absorbed at a specific light wavelength, for example, the absorbance of the protein (generally, the absorbance at a light wavelength of 280 nm). It can be confirmed by measuring the absorbance of organic phosphorus (generally, the absorbance at a light wavelength of 820 nm) and obtaining the concentration for each molecular weight. When the average molecular weight of the casein proteolysate is less than 1000 or more than 4000, the emulsion stability of the oil-in-water emulsion is lowered and the whipped properties are deteriorated. Decreases. The casein proteolysate having the molecular weight is preferably contained in an oil-in-water emulsion in an amount of 0.0005 to 1.0% by weight. If the casein proteolysate is less than 0.0005% by weight, the whipping properties of the whipped cream may be deteriorated, which may reduce the secondary processing resistance of the cream. If it exceeds 1.0% by weight, the oil-in-water type The emulsion stability of the emulsion may be reduced.

The oil- in- water emulsion used in the present invention is a protein source obtained by separating and concentrating milk protein from milk and whole milk powder as well as non-fat milk solids and non-fat milk solids, as a calcium source. Calcium salts can be used. These may be used alone or in combination of two or more. Examples of the non-fat milk solid content include skim milk, skim milk powder, whey powder, buttermilk powder, cheese and the like, and calcium salts include calcium chloride, calcium citrate, calcium gluconate, calcium L-glutamate, water Examples include calcium oxide, calcium carbonate, calcium lactate, calcium dihydrogen pyrophosphate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, and the like. Examples of the protein concentrate include milk protein concentrate (total milk protein) and whey protein concentrate. In particular, it is preferable to use whole milk powder, skim milk powder, cheese, etc., since the shape retention is improved and the resistance to physical impact in the secondary processing can be improved and the flavor is improved. .

The oil- in- water emulsion used in the present invention contains calcium in a proportion represented by the following formula (a) when the content of the oil / fat emulsion is m (% by weight).
(Equation 2)
L = (− 0.0007 m + 0.0668) ± 0.005 (a)
(However, L is the calcium content in the oil-in-water emulsion:% by weight)
When the proportion of calcium is out of the range indicated by the above formula (a), the stability of the emulsion is lowered, and the whipped cream obtained by foaming this emulsion causes problems such as excessive tightening.

An emulsifier can be used when emulsifying the water phase and the oil phase to obtain the oil-in-water emulsion used in the present invention. Examples of the emulsifier include sucrose fatty acid ester, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and organic acid fatty acid ester. Moreover, the thing derived from egg yolk etc. can also be used together with the said emulsifier for flavor improvement. These emulsifiers can be used alone or in admixture of two or more.

In the oil-in-water emulsion used in the present invention , one or more of an inorganic salt, an organic acid, and an organic acid salt having a protein melting action can be blended as necessary. Examples of the inorganic salt include monosodium phosphate, disodium phosphate, sodium polyphosphate, sodium metaphosphate, sodium carbonate, and sodium bicarbonate. Examples of the organic acid include adipic acid, citric acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and the like. Examples of the organic acid salt include sodium citrate, monosodium succinate, disodium succinate, Examples include sodium acetate, sodium hydrogen tartrate, sodium tartrate, sodium lactate, monosodium fumarate, and sodium malate. In the emulsion of the present invention, saccharides can be further blended as necessary. Examples of the saccharide include monosaccharides such as glucose, fructose and xylose, disaccharides such as lactose, sucrose, maltose and trehalose, isomerized saccharides, oligosaccharides, starch hydrolyzed saccharides, sugar alcohols, thickening polysaccharides and the like. These saccharides can be used alone or in combination of two or more.

The oil- in- water emulsion used in the present invention is water containing casein proteolysate, non-fat milk solids and, if necessary, other calcium sources, emulsifiers, inorganic salts, organic acids, organic acid salts, and sugars. It can be obtained by adding and stirring an oil phase to which an emulsifier is added if necessary, and emulsifying, and after emulsification, the product is subjected to heat sterilization, cooling, aging and the like to produce a product.

The present invention, the oil-in-water emulsion can be prepared whipped cream by foaming with 攪拌.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. Casein proteolysates have an average molecular weight of about 4500 (MW-4500), an average molecular weight of about 3500 (MW-3500), an average molecular weight of about 1500 (MW-1500), and an average molecular weight of about 500. (MW-500) was used. As the calcium source, calcium lactate (manufactured by Pulac Japan: calcium content 14% by weight) and skim milk powder (manufactured by Yotsuba Milk Industry: calcium content 1.1% by weight) were used.

Examples 1-4
An emulsifier (soy lecithin) was added to a mixed oil obtained by mixing coconut oil and coconut oil (melting point: 34 ° C.) obtained by almost completely hydrogenating the coconut oil at a weight ratio of 1: 2, and the mixture was maintained at 65 ° C. . On the other hand, casein proteolysate, calcium lactate, skim milk powder, monosodium phosphate and emulsifier (sucrose fatty acid ester, HLB = 16) were added to water and kept at 65 ° C. While maintaining the above oil phase and aqueous phase at 65 ° C., the oil phase is added to the aqueous phase and pre-emulsified, and then homogenized with a homogenizer (manufactured by Izumi Food Machinery) at 50 kg / cm ² to obtain an emulsion. Obtained. The obtained emulsion was directly sterilized at 142 ° C. for 3 seconds with a heat sterilizer (Izumi Food Machinery), homogenized with a homogenizer, then cooled to 5 ° C. with a plate type cooler (manufactured by APV). Aged overnight at temperature. The fatty acid composition of the fats and oils is shown in Table 1, and the blending ratio of each component is shown in Table 2 as the ratio (% by weight) in the oil-in-water emulsion.

Comparative Example 1
An emulsifier (soy lecithin) was added to a mixed oil obtained by mixing coconut oil and coconut oil (melting point: 34 ° C.) obtained by almost completely hydrogenating the coconut oil at a weight ratio of 1: 2, and the mixture was maintained at 65 ° C. . On the other hand, sodium caseinate, calcium lactate, skim milk powder, monosodium phosphate and an emulsifier (sucrose fatty acid ester, HLB = 16) not hydrolyzed in water were added and kept at 65 ° C. While maintaining the above oil phase and aqueous phase at 65 ° C., the oil phase is added to the aqueous phase and pre-emulsified, and then homogenized with a homogenizer (manufactured by Izumi Food Machinery) at 50 kg / cm ² to obtain an emulsion. Obtained. The obtained emulsion was directly sterilized at 142 ° C. for 3 seconds with a heat sterilizer (made by Izumi Feed Machinery), further homogenized with a homogenizer, and then cooled to 5 ° C. with a plate type cooler (made by APV). Aged overnight at temperature. The fatty acid composition of the fats and oils is shown in Table 1, and the blending ratio of each component is shown in Table 2 as the ratio (% by weight) in the oil-in-water emulsion.

Comparative Examples 2-3
An emulsifier (soy lecithin) was added to a mixed oil obtained by mixing coconut oil and coconut oil (melting point: 34 ° C.) obtained by almost completely hydrogenating the coconut oil at a weight ratio of 1: 2, and the mixture was maintained at 65 ° C. . On the other hand, casein proteolysate, calcium lactate, skim milk powder, monosodium phosphate and emulsifier (sucrose fatty acid ester, HLB = 16) were added to water and kept at 65 ° C. While maintaining the above oil phase and aqueous phase at 65 ° C., the oil phase is added to the aqueous phase and pre-emulsified, and then homogenized with a homogenizer (manufactured by Izumi Food Machinery) at 50 kg / cm ² to obtain an emulsion. Obtained. The obtained emulsion was directly sterilized at 142 ° C. for 3 seconds with a heat sterilizer (Izumi Food Machinery), homogenized with a homogenizer, then cooled to 5 ° C. with a plate type cooler (manufactured by APV). Aged overnight at temperature. The fatty acid composition of the fats and oils is shown in Table 1, and the blending ratio of each component is shown in Table 2 as the ratio (% by weight) in the oil-in-water emulsion.

Comparative Examples 4-5
An emulsifier (soy lecithin) was added to a mixed oil obtained by mixing coconut oil and coconut oil (melting point: 34 ° C.) obtained by almost completely hydrogenating the coconut oil at a weight ratio of 1: 2, and the mixture was maintained at 65 ° C. . On the other hand, casein proteolysate hydrolyzed to an average molecular weight of 1500, calcium lactate, skim milk powder, monosodium phosphate and an emulsifier (sucrose fatty acid ester, HLB = 16) were added and kept at 65 ° C. While maintaining the above oil phase and aqueous phase at 65 ° C., the oil phase is added to the aqueous phase and pre-emulsified, and then homogenized with a homogenizer (manufactured by Izumi Food Machinery) at 50 kg / cm ² to obtain an emulsion. Obtained. The obtained emulsion was directly sterilized at 142 ° C. for 3 seconds with a heat sterilizer (Izumi Food Machinery), homogenized with a homogenizer, then cooled to 5 ° C. with a plate type cooler (manufactured by APV). Aged overnight at temperature. The fatty acid composition of the fats and oils is shown in Table 1, and the blending ratio of each component is shown in Table 2 as the ratio (% by weight) in the oil-in-water emulsion.

Comparative Examples 6-7
An emulsifier (soy lecithin) is added to a mixture of fats and oils in which rapeseed partly hardened oil (melting point: 33 ° C.) and coconut hardened oil (melting point: 34 ° C.) almost completely hydrogenated are mixed at a weight ratio of 1: 1. And kept at 65 ° C. On the other hand, casein proteolysate hydrolyzed to an average molecular weight of 1500, skim milk powder, monosodium phosphate and an emulsifier (sucrose fatty acid ester, HLB = 16) were added and kept at 65 ° C. While maintaining the above oil phase and aqueous phase at 65 ° C., the oil phase is added to the aqueous phase and pre-emulsified, and then homogenized with a homogenizer (manufactured by Izumi Food Machinery) at 50 kg / cm ² to obtain an emulsion. Got. The obtained emulsion was directly sterilized at 142 ° C. for 3 seconds with a heat sterilizer (manufactured by Izumi Food Machinery), further homogenized with a homogenizer, and then cooled to 5 ° C. with a plate type cooler (manufactured by APV). Aged at day and night at the same temperature. The fatty acid composition of the fats and oils is shown in Table 1, and the blending ratio of each component is shown in Table 2 as a ratio (% by weight) in the oil-in-water emulsion.

  The viscosity and emulsion stability of the oil-in-water emulsions obtained in the examples and comparative examples were measured. Further, this oil-in-water emulsion was whipped with a vertical mixer (manufactured by Kanto Mixer) to produce a cream, and various physical properties of this cream were measured. The results are shown in Table 3.

Physical properties of oil-in-water emulsion: Viscosity and emulsion stability of the oil-in-water emulsion were measured as follows.
(1) Viscosity After adjusting the temperature of the oil-in-water emulsion to 5 ° C., the viscosity at 5 ° C. was measured using a B-type viscometer (manufactured by Tokyo Keiki).
(2) Emulsification stability The temperature of an oil-in-water emulsion was adjusted to 5 ° C and 20 ° C, and the presence or absence of bottling was visually observed when stirring at each temperature for 30 minutes. When it occurred, it was determined as thickening or solidification depending on the state.

Cream physical properties: Cream overrun, tightness, and secondary processing resistance were measured as follows.
(1) Overrun The weight of the cream obtained by foaming an oil-in-water emulsion with a vertical mixer: W1, and the weight of the emulsion having the same volume as the cream: W2, were measured, and the following (1) More overrun (%) was calculated.
(Equation 3)
Overrun (%) = (W2−W1) ÷ W1 × 100 (1)
(2) Marimal The hardness of the cream is measured with a rheometer (manufactured by Yamaden) immediately after whipping and after standing for 30 minutes in a controlled room at 15 ° C., and the difference is 50 gf / cm ² or less. Was determined to have no tightness.
(3) Secondary processing resistance The cream was passed through a depositor (manufactured by Kanto Mixer), and the hardness of the cream before and after passing was measured with a rheometer. Those having a difference of 80 gf / cm ² or less were determined to have secondary processing resistance.

Shape retention / water retention: The cream immediately after whipping and the shape retention / water retention after secondary processing in which the cream was passed through a depositor were evaluated as follows. In the evaluation of Table 3, the left side shows mold retention and the right side shows water retention.
(1) Mold retention After cream whipped with a vertical mixer and a depositer-treated cream are shaped into a flower shape and left to stand at 10 ° C, 15 ° C and 20 ° C for 1 day. The change in shape is judged visually. ◎ ・ No change in shape compared to immediately after artificial flowering.
○ ・ There is a slight change in shape. Or you can see something like "wrinkles". Or you can see something like “wrinkles”.
× ·· The shape is completely broken. Or there are cracks.
It was evaluated that ◎ and ○ were good, and Δ and × were bad.
(2) Water retention After the cream obtained by whipping with a vertical mixer and the one obtained by treating it with a depositor are shaped into a flower shape and allowed to stand at 10 ° C, 15 ° C and 20 ° C for 1 day. , Visually determine the presence or absence of water separation,
◎ ・ ・ No water separation is observed compared to immediately after artificial flowering.
○: Some water separation is allowed.
△ ・ ・ A considerable water separation is recognized.
× ·· Water separation is intense.
It was evaluated that ◎ and ○ were good, and Δ and × were bad.

  The texture and mouth meltability of each cream were evaluated by a sensory test immediately after whipping and after passing the cream through a depositor (after secondary processing). In the sensory test, ten panelists sampled the cream, and each panelist evaluated each of the three levels: good, normal, and bad. Table 4 shows the number of people who gave evaluations.

Claims (1)

The oil-in-water emulsion contains a mixed fat / oil of 36-50% by weight of palm oil and hardened palm oil and an average molecular weight of 1000-4000, and has 12 carbon atoms among all fatty acids constituting the fat / oil. Among the 18 to 18 saturated fatty acids, the fatty acid having the largest content has 12 carbon atoms, the content of the saturated fatty acids having 12 ± 2 carbon atoms in the total constituent fatty acids is 40 to 80% by weight, and oil-in-water when the fat content of the type emulsion in is m wt% (36 ≦ m ≦ 50) , characterized by whipping the following (a) water-in-oil type you contain calcium in the proportions indicated by equation emulsion A method for producing whipped cream .
(Equation 1)
L = (− 0.0007 m + 0.0668) ± 0.005 (a)
(However, L is the calcium content in the oil-in-water emulsion:% by weight)