JP5910062B2 - Whipping cream and method for producing whipping cream - Google Patents

Description

  The present invention relates to a whipping cream mainly used for foods, and more particularly to a whipping cream with reduced fat content and a method for producing the same, and a whipped cream and food containing the whipping cream.

  Unlike meringue, whipped cream (oil-in-water foam-containing emulsion) obtained by adding air bubbles to whipping cream requires a technology that balances emulsification and demulsification, and meringue is light and fluffy. On the other hand, whipped cream has lightness by appropriately containing bubbles and hardness obtained by demulsification because demulsification occurs in a balanced manner during whipping. In order to obtain this good characteristic, that is, the whipping property, a method of imparting the characteristic by adding an emulsifier from both the aqueous phase and the oil phase during production is common. The whipped cream thus obtained is widely used in the confectionery and bakery industries for filling, sanding, topping and kneading.

The fat and oil content of the conventional whipped cream is as high as 40 to 60% by weight, and in addition, a large amount of sugars, thickeners and the like are used as stabilizers, and it has a considerably rich texture.
However, due to the recent diversification of dietary habits and increased health consciousness, whipped cream has a tendency to favor light-weight, low-oil content, not having excessive sweetness, thickening What is not sticky due to the agent and those with a low fat content are being demanded.
However, when making whipped cream, simply reducing the fat content makes it difficult to de-emulsify, and when whipped, the air bubbles are embraced too much and the flavor is reduced, or the cream has an appropriate hardness. It is known that the whipping property is adversely affected.

  There are two types of fats and oils contained in the whipping cream, and there are those mainly composed of milk fat and those mainly composed of vegetable oil. Many researches have been made on whipped cream mainly composed of vegetable oils and fats, and those that have been reduced in fat by changing the fatty acid composition of the vegetable oils and fats used have been proposed (for example, Patent Document 1). However, using the method of changing the fatty acid composition for milk fat is not a practical method because it is very difficult in the production process. Furthermore, changing the fatty acid composition can cause the milk to have a completely different flavor.

  On the other hand, for milk fat-based whipping cream, a method of adding a large amount of concentrated milk protein is known (for example, Patent Document 2). However, this method requires a unique method for producing milk protein, and because there is too much milk protein, the taste demanded by consumers is completely different from that of light whipping cream. It is easy to guess what will happen.

In addition, when producing a cream for low fat whipping mainly composed of milk fat, a method such as using a raw cream with a large amount of milk fat as a fat raw material is taken, but this method renews the oil phase when using an emulsifier. Unless it is added, there is a problem that only the emulsifier is added to the aqueous phase, and an excellent emulsifier formulation has not been found.
Furthermore, although a method of stabilizing the whipping property and shape retention property by adding an excessive amount of a thickener, saccharide, or the like is sometimes seen, it is difficult to obtain a light texture.

  On the other hand, as a recent research result, when using a cream produced from milk, it is known that a cream containing 27 to 35% milk fat becomes stable by temporarily warming after rapid cooling (patent document). 3). However, in this method, it is difficult to produce a cream having a milk fat content of less than 27%, and the adjustment of the temperature increase and decrease is disadvantageous in terms of the production process, and there is a problem as a universal technique.

  Thus, in the conventional method, it has been difficult to produce a light texture whipped cream using a universal technique in which the fat content is reduced while using milk fat.

JP 2010-220484 A JP-A-6-54648 JP 2009-142248 A

  This invention makes it a subject to provide the cream for whipping and whipped cream of the light texture which reduced the fat content, using milk fat.

  As a result of intensive studies by the present inventors, it has been found that the above problem can be solved by adding a demulsifier to a whipping cream containing milk fat, and the present invention has been achieved.

That is, the gist of the present invention is as follows.
A whipping cream containing milk fat, demulsifiers contain a method for producing a whipping cream content of the total fat content is less than 35 wt%,該解emulsifier, more than HLB10 not An emulsifier composed of a compound having a saturated fatty acid structure, and an aqueous phase containing the demulsifier and water and an O / W emulsion are mixed to produce a whipping cream having a total fat content of less than 35% by weight. A method for producing a cream for whipping ,
The method of producing whipped cream for manufacturing a whipping cream and whipped whipped cream obtained by the production method of the whipping cream,
And a method for producing a food for producing a food using the whipping cream obtained by the method for producing a whipping cream ,
To exist in.

  According to the present invention, by adding a demulsifier to a cream for whipping containing milk fat, a light texture with reduced fat content while using milk fat without using sugars or thickeners. Whipped cream and whipped cream can be provided.

  DESCRIPTION OF EMBODIMENTS Embodiments of the present invention will be described in detail below. However, the description of constituent elements described below is an example (representative example) of embodiments of the present invention, and the present invention is specified by these contents. It is not a thing.

[Whipping cream]
The whipping cream of the present invention is a whipping cream containing milk fat, containing a demulsifier, and having a total fat content of less than 35% by weight.

In the present invention, the whipping cream means an oil-in-water (O / W) emulsion in which an oil phase mainly composed of fats and oils is dispersed in an aqueous phase mainly composed of water.
Moreover, in this invention, a whipped cream means the state in which the cream for whipping contained the bubble, and the oil-in-water type bubble containing emulsion obtained by whipping the oil-in-water type emulsion corresponds to this.

  The demulsifier contained in the whipped cream of the present invention is an emulsifier having a demulsifying function, and the demulsifier used in the present invention is preferably an emulsifier composed of a compound having an unsaturated fatty acid structure. The unsaturated fatty acid having an unsaturated fatty acid structure is preferably an unsaturated fatty acid having 10 to 22 carbon atoms, more preferably 16 to 22 carbon atoms. Specifically, oleic acid, linoleic acid, linolenic acid, Examples include erucic acid and palmitoleic acid. Among these, oleic acid is particularly preferable.

  Specifically, the demulsifier used in the present invention is preferably a compound selected from the group consisting of monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. Among them, polyglycerol fatty acid esters are preferable, specifically those having a degree of polymerization of 4 to 12, more preferably 6 to 12 are preferable, and the number of carbon atoms of the fatty acid is preferably 10 to 22, more preferably Is 16-22, and specifically, the oleic acid, linoleic acid, linolenic acid, erucic acid, palmitoleic acid, etc. mentioned above are mentioned, Preferably it is oleic acid.

  More specifically, examples of the demulsifier used in the present invention include monoglycerin oleate, polyglycerin oleate, sucrose oleate, polyoxyethylene sorbitan oleate (the degree of polymerization of oxyethylene is preferably 4). To 22) are particularly preferable in view of high demulsification effect.

  The demulsifier used in the present invention preferably has an HLB of 10 or more, more preferably 12 or more. When the HLB of the demulsifier is 10 or more, the solubility in the aqueous phase is improved and a high function can be exhibited. The upper limit of HLB is not particularly defined, but is usually 19 or less.

  The content of the demulsifier in the whipping cream of the present invention is usually 0.01% by weight or more, preferably 0.05% by weight or more, more preferably 0.1% by weight or more, preferably 5% by weight or less, more Preferably it is 1 weight% or less, More preferably, it is 0.5 weight% or less. If the content of the demulsifier in the whipping cream exceeds the above upper limit, it may agglomerate during distribution, or it may be difficult to stop at the optimum point because the demulsification during whipping is too early. There is a risk of demulsification.

  In the whipping cream, the demulsifier may contain only one kind or two or more kinds.

  The fat contained in the whipping cream of the present invention is preferably composed only of milk fat, but may contain fat other than milk fat. Fats other than milk fat are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower Examples include vegetable oils such as oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, and animal fats such as beef tallow, pork fat, fish oil, horse oil, whale oil, and hydrogenation of these vegetable fats and animal fats. , Processed oils and fats that have been subjected to one or more treatments selected from fractionation and transesterification. In these, vegetable oils and fats are preferable, and specifically, soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, or these processed oils and fats are preferable.

  In the whipping cream of the present invention, these fats other than milk fat may contain only one kind or two or more kinds.

  The total fat content in the whipping cream of the present invention is usually less than 35% by weight, preferably 33% by weight or less, more preferably 30% by weight or less, usually 20% by weight or more, preferably 25% by weight or more. More preferably, it is 27% by weight or more. The content of milk fat in the whipping cream is usually less than 35% by weight, preferably 33% by weight or less, more preferably 30% by weight or less, usually 10% by weight or more, preferably 20% by weight or more, more preferably Is 27% by weight or more. If the total fat content or milk fat content in the whipping cream is higher than the above upper limit, the light texture as intended in the present invention cannot be obtained. If the total fat content or milk fat content is too small, it may be difficult to form a structure for retaining bubbles and whipping may not be possible.

  The milk fat contained in the whipping cream of the present invention is preferably derived from an oil-in-water (O / W) emulsion, and 20% by weight of the milk fat contained in the whipping cream. As described above, it is preferable that 50% by weight or more, more preferably 70% by weight or more is derived from the O / W emulsion. In this case, the O / W emulsion is preferably an O / W emulsion containing milk fat such as butter or butter oil as raw oil or a fresh cream obtained from raw milk.

  The cream for whipping of the present invention may further contain an emulsion stabilizer. Unlike the above-mentioned demulsifier, the emulsion stabilizer is an emulsifier mainly having an emulsifying function in the whipping cream of the present invention.

  A further feature of the whipping cream of the present invention is that it has stability at the time of distribution, for example, stability to prevent bloating due to vibration. In other words, the whipping cream is subjected to vibration when it is transported from the factory to the store, but if the demulsification function is too strong, the emulsification is broken and the fat globules aggregate or the cream thickens. There is a risk that. In order to solve such problems, saccharides and thickeners are usually added. In the present invention, the demulsification function by the demulsifier and the emulsification function by the emulsion stabilizer are balanced without adding them. This problem can be solved.

  Specifically, the emulsifier is preferably an emulsifier composed of a compound having a saturated fatty acid structure. The saturated fatty acid having a saturated fatty acid structure is preferably a saturated fatty acid having 10 to 22 carbon atoms, more preferably 14 to 18 carbon atoms. Specifically, lauric acid, myristic acid, palmitic acid, stearic acid, Examples include arachidic acid, but myristic acid, palmitic acid, and stearic acid are preferable.

  As the emulsion stabilizer used in the present invention, specifically, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Synthetic emulsifiers such as sucrose acetate isobutyrate, polyglycerol fatty acid ester, polyglycerol condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, saponin, plant sterol, lecithin, etc. Examples include natural emulsifiers.

  Among them, sucrose fatty acid ester is preferable, and the number of carbon atoms constituting the fatty acid is preferably 10 to 22, particularly preferably 14 to 18, and specifically, lauric acid, myristic acid, palmitic acid, stearic acid as described above. Arachidic acid and the like, preferably myristic acid, palmitic acid and stearic acid.

  Further, the emulsion stabilizer preferably has an HLB of 3 or more, more preferably 4 or more, preferably 18 or less, and preferably 16 or less. When the emulsion stabilizer has an HLB in the above range, it is dispersed in both the oil phase and the aqueous phase, and the stability is improved.

  The content of the emulsion stabilizer in the whipping cream of the present invention is usually 0.01% by weight or more, preferably 0.02% by weight or more, more preferably 0.03% by weight or more, usually 5% by weight or less, preferably Is 1% by weight or less, more preferably 0.5% by weight or less, and particularly preferably 1% by weight or less. If the content of the emulsion stabilizer in the whipping cream exceeds the above upper limit, demulsification may not be possible. If the content falls below the above lower limit, aggregation may occur during distribution, or demulsification may occur too early during whipping and stop at the optimum point. May be difficult.

  In the whipping cream, the emulsion stabilizer may contain only one kind or two or more kinds.

  The whipping cream usually contains milk protein, water and the like.

  Examples of milk protein include caseinates such as powdered milk, skim milk powder, whey, casein, and casein sodium. In particular, whey, casein, sodium caseinate or the like is also added to enhance milk flavor. These milk proteins may contain only 1 type and may contain 2 or more types. The milk protein content of the whipping cream of the present invention is not particularly limited, but is usually 0.1% by weight or more, preferably 0.5% by weight or more, more preferably 1% by weight or more, usually 30% by weight or less, preferably Is 10% by weight or less, more preferably 5% by weight or less.

  The amount of water in the whipping cream of the present invention is not particularly limited, but is usually 10% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more, usually 99% by weight or less, preferably 90% by weight or less. More preferably, it is 80% by weight or less. When the moisture content is within this range, a whipped cream having an appropriate bubble retention and an appropriate hardness can be obtained.

  The whipping cream of the present invention contains, in addition to the above components, a pH adjuster such as metaphosphate, protein, sugar, seasoning, flavoring, coloring, preservative, antioxidant, etc. It may be.

[Method of manufacturing whipped cream]
The whipped cream of the present invention can be manufactured by mixing raw materials or the like, or after adjusting the fat content of a whipped cream that has already been prepared (may be a commercially available whipped cream such as a fresh cream). It may be produced by adding a demulsifier.

When manufacturing by mixing raw materials, etc., demulsifiers and, if necessary, emulsion proteins such as emulsion stabilizers and skim milk powder are dissolved in water at a predetermined temperature, and then O / O such as fresh cream. Pre-emulsification and homogenization are performed for those added with milk fat such as W emulsion and butter.
Here, when mixing fats other than milk fat, such as vegetable fats and oils, these are added and mixed before a preliminary emulsification process.

  A preliminary emulsification process and a homogenization process can be performed similarly to each process in the manufacturing method of the conventional O / W emulsion. In general, a homomixer having a stirring blade having shearing force is used in the preliminary emulsification step, and a high-pressure homogenizer is used in the homogenization step.

  After the homogenization is completed, the sample is quickly cooled and aged. The aging step is a step of preparing an aging function by preparing fat crystals, and it is desirable that the aging step is allowed to stand for a day or more after sufficiently cooling. Thus, an oil-in-water emulsion that is a cream for whipping is obtained through a preliminary emulsification step → homogenization step → aging step.

  The whipped cream of the present invention is prepared by adjusting the fat content of an oil-in-water emulsion composition of a whipped cream (which may be a commercially available whipped cream such as a fresh cream) and adding a demulsifier. In this case, the demulsifier and, if necessary, the emulsion stabilizer dissolved in water at a predetermined temperature and then cooled to room temperature may be mixed with the whipping cream adjusted to the desired fat content.

  As a method for adjusting the fat content of the whipping cream, a commercially available cream and water and / or milk are mixed, and an oil-in-water emulsion, which is a whipping cream prepared in advance by the above method, is mixed with water and / or milk and Or the method of mixing cream etc. is mentioned. In this case, the fat content after adjustment is usually less than 35% by weight, preferably 33% by weight or less, more preferably 30% by weight or less, preferably 20% by weight or more, more preferably 27% by weight or more.

  As described above, since the milk fat is preferably derived from fresh cream, it is preferable to use fresh cream as a commercially available whipping cream.

[Whipped cream]
A whipped cream can be produced by incorporating air bubbles such as air into the whipped cream obtained as described above.

  In order to contain air bubbles, a general whipping device may be used. For example, a home-type hand mixer or a ken mix mixer, and a vertical type or horizontal type commonly used for whipping foaming cream. A coat mixer or the like can be used. In addition, at the time of whipping, sugar, a fragrance | flavor, a coloring agent, etc. can be added to the cream for whipping as needed.

  The whipped cream of the present invention has, for example, an overrun value of 80% to 200% during a whipping time of usually 2 minutes or more, preferably 5 minutes or more, and usually 12 minutes or less, preferably 10 minutes or less. A preferable whipped cream having a hardness measured by a rheometer of 30 gf to 300 gf can be obtained. Usually, the overrun value of whipped cream is preferably 110% or more and 180% or less. The hardness is preferably 50 gf to 200 gf.

When the hardness of the whipped cream measured with a rheometer exceeds the above range, the texture tends to deteriorate or the shape when the whipped cream is squeezed out tends to deteriorate. When too large, there exists a tendency for shape retainability to deteriorate.
Moreover, when the overrun value of a whipped cream exceeds the said range, there exists a tendency for food texture to be too light or to become a thing with poor flavor. When the overrun is too lower than the above range, the flavor and the feeling of melting in the mouth tend to deteriorate.

Usually, the overrun value of whipped cream is measured as follows, for example.
That is, whipped cream is filled into a beaker having an internal volume of 100 ml, the weight thereof is measured, and the overrun value is calculated by the following formula. In this case, the whip is performed under the condition of room temperature (20 ° C.) using a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) manufactured by Kaiji Co., Ltd. as an apparatus.

Moreover, the measurement of the hardness of a whipped cream is performed as follows.
That is, whipped cream is put into a cup having a diameter of 5.5 cm and a capacity of 100 mL, and a rheometer (“RHEO METER CR-500DX” manufactured by Sun Kagaku Co., Ltd.) is used, and a disk-shaped plunger with a table speed of 20 mm / min and a diameter of 30 mm. (No. 14) is submerged in whipped cream and the hardness (gf) at the time of entering 5 mm is measured.

  The above-described characteristics of the whipped cream of the present invention can be achieved by using the whipped cream of the present invention. Further, the blending amount and blending ratio of the demulsifier and the emulsion stabilizer can be optimized, It is possible to optimize to a more preferable range by optimizing the aeration condition. That is, by these optimizations, the above-described good whipped state of the whipped cream is achieved, and such a whipped state is usually maintained for 30 seconds or longer, preferably 1 minute or longer.

[Usage]
Although the use of the cream for whipping of this invention is not specifically limited, It can be used for various foodstuffs, such as coffee cream, concentrated milk, ice cream, and milk coffee.
Although the use of the whipped cream of this invention is not specifically limited, It can be used for various foodstuffs, such as whipped cream, aerosol type cream, and ice cream.

[Action mechanism]
The details of the mechanism of action of the present invention that contains a demulsifier to enable the total fat content to be less than 35% by weight are not clear, but are estimated as follows.
For example, in the state where milk fat and milk protein exist at the same time, such as fresh cream and milk, it is presumed that the milk protein is emulsified by surrounding the milk fat. By adding an emulsifier having a demulsifying function, the emulsified state becomes moderately unstable, stably holding the bubbles at the stage of whipping, and having a slightly heavy feeling, the moderately mentioned above A whipped cream having an overrun value and hardness can be obtained.
In addition, when the cream before whipping is distributed in a liquid state, stability during distribution may be required. In this case, an emulsion stabilizer having a saturated fatty acid structure and having an emulsifying function is appropriately added. In this way, the stability of the cream during distribution can be improved.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.

[Evaluation of whipped cream and whipped cream]
Evaluation of whipped cream and whipped cream obtained in the following Examples and Comparative Examples was performed as follows.

<Median diameter of emulsified particles>
About the obtained cream for whipping, it measured with the laser diffraction / scattering type particle size distribution measuring apparatus ("LA-950" by Horiba Ltd.).

<Evaluation of overrun value and hardness of whipped cream>
When producing whipped cream by whipping cream for whipping, the mixer was temporarily stopped during whipping to perform sampling, and the overrun value and hardness were measured by the above-described methods. When measuring several times for every whipping time, after the measurement, the operation of returning the sampled whipped cream to the mixer and restarting whipping was repeated.

<Evaluation of shaking stability of cream for whipping>
Put 100 parts by weight of the obtained whipping cream in a cylindrical container with an inner diameter of 9 cm and a height of 9 cm, add 150 times / min of shaking at 20 ° C., and check the fluidity after 60 minutes of shaking. It was confirmed visually.

[Examples and Comparative Examples]
<Example 1>
(Manufacture of whipped cream)
As shown in Table 1, 3 parts by weight of skim milk powder (manufactured by Yotsuba Dairy Co., Ltd.) as milk protein, 0.1 part by weight of sodium metaphosphate (manufactured by Kokusan Chemical Co., Ltd.), polyglycerin oleate (Mitsubishi Chemical Foods) as a demulsifier Product name: Ryoto-polyglycerester O-15D, HLB13, glycerol average polymerization degree 10) 0.15 parts by weight, water 32.92 parts by weight, these are mixed and dissolved at 70 ° C. Phased.
After adjusting the temperature of the aqueous phase to 55 ° C., 63.83 parts by weight of fresh cream containing 47% by weight of milk fat as an oil phase (manufactured by Nippon Milk Community Co., Ltd.) is added, and with a TK homomixer (manufactured by PRIMIX Corporation) The mixture was stirred at 55 ° C. for 11 minutes and pre-emulsified.
Thereafter, the oil-in-water emulsion obtained by the preliminary emulsification was homogenized (homogenized) at 55 ° C. with a gorin homogenizer (manufactured by APV GAULIN) at a first stage of 30 kg / cm ² , and immediately iced water The mixture was cooled to 5 ° C. and aged for about 18 hours to obtain an oil-in-water emulsion (whipped cream).
The median diameter of the emulsified particles of this whipping cream was 2.6 μm.

(Manufacture and evaluation of whipped cream)
After adding 7.5 parts by weight of sugar (upper white sugar) to 100 parts by weight of the obtained cream for whipping, whip at 20 ° C. with a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) manufactured by Kaiji Co., Ltd. Whipped cream was obtained. Table 2 shows the overrun value and hardness of the whipped cream sampled during whipping. The whipping property of the whipped cream was good.

<Example 2>
(Manufacture of whipped cream)
As shown in Table 1, 0.05 parts by weight of HLB5 sucrose stearate (product name: Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added as an emulsion stabilizer, and polyglycerin oleate was added. An aqueous phase was obtained in the same manner as in Example 1 except that 0.25 parts by weight and water were changed to 32.77 parts by weight, and preliminary emulsification was performed in the same manner.
Thereafter, a whipping cream was obtained in the same manner as in Example 1 except that homogenization with a gorin homogenizer was carried out at 55 ° C. with the first stage being 80 kg / cm ² and the second stage being 40 kg / cm ² .
The median diameter of the emulsified particles of this whipping cream was 1.5 μm.

(Manufacture and evaluation of whipped cream)
Using the obtained whipped cream, a whipped cream was produced in the same manner as in Example 1, and the measured overrun value and hardness are shown in Table 2. The whipping property of the whipped cream was good.
Further, in the evaluation of the stability of the whipped cream, the fluidity was maintained without solidifying even after 60 minutes of shaking, and the shaking stability was good.

<Example 3>
(Manufacture of whipped cream)
As shown in Table 1, 0.1% of sucrose stearate ester of HLB11 (manufactured by Mitsubishi Chemical Foods, product name: Ryoto Sugar Ester S-1170) is used as an emulsion stabilizer instead of sucrose stearate ester of HLB5. A whipping cream was obtained in the same manner as in Example 2 except that a part by weight was blended.
The median diameter of the emulsified particles of this whipping cream was 1.4 μm.

(Manufacture and evaluation of whipped cream)
Using the obtained whipped cream, a whipped cream was produced in the same manner as in Example 2 and the fluidity was evaluated. The fluidity was maintained without solidifying even after 60 minutes of shaking. The stability was good.

<Comparative Example 1>
(Manufacture of whipped cream)
Ice-cold water was added to fresh cream (Megmilk "Hokkaido Fresh Cream" fat content 47% by weight) and diluted to a fat content of 30% by weight.
(Manufacture and evaluation of whipped cream)
After adding 7.5 parts by weight of sugar (upper white sugar) to 100 parts by weight of the obtained fat-adjusting cream, whipped at 20 ° C. with a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) manufactured by Kaiji Co., Ltd. To obtain whipped cream. Table 2 shows the overrun value and hardness measured by sampling during whipping.

<Example 4>
(Manufacture of whipped cream)
4 parts by weight of polyglycerol oleate (manufactured by Mitsubishi Chemical Foods Co., Ltd., product name: Ryoto polyglycerol ester O-15D, HLB13, average degree of polymerization of glycerol of 10) was heated and dissolved in 300 parts by weight of water and then ice-cooled.
This was added to a fresh cream (Megmilk "Hokkaido Fresh Cream" fat content 47 wt%) and diluted to a fat content of 30 wt%.

(Manufacture and evaluation of whipped cream)
After adding 7.5 parts by weight of sugar (upper white sugar) to 100 parts by weight of the obtained cream for whipping, whip at 20 ° C. with a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) manufactured by Kaiji Co., Ltd. Whipped cream was obtained. Table 2 shows the overrun value and hardness measured by sampling during whipping. A good whipped state was maintained during the whipping time of 3.5 minutes to 5 minutes.

<Comparative Example 2>
A whipped cream and whipped cream were prepared in the same manner as in Example 4 except that glycerin oleate (product name: Excel O-95R, HLB3.5) manufactured by Kao Corporation was used instead of polyglycerin oleate. And similarly evaluated. The results are shown in Table 2.

<Comparative Example 3>
(Manufacture of whipped cream)
4 parts by weight of polyglycerol oleate (Mitsubishi Chemical Foods, Ltd., product name: Ryoto polyglycerol ester O-50D, about 7 HLB, average degree of polymerization of glycerol 10) was dissolved in 300 parts by weight of water and then ice-cooled. . This was added to a fresh cream (Megmilk “Hokkaido Fresh Cream” fat content of 47% by weight) and diluted to a fat content of 30% by weight.

(Manufacture and evaluation of whipped cream)
After adding 7.5 parts by weight of sugar (upper white sugar) to 100 parts by weight of the obtained whipped cream, whipped at 20 ° C. with a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) Whipped cream was obtained. Table 2 shows the overrun value and hardness measured by sampling during whipping.

[Data analysis]
Generally, when the amount of fat in whipped cream is reduced, the whipping time required for demulsification becomes longer and the hardness becomes difficult to increase. This is thought to be due to the fact that the fat globules in the cream are few, so that coalescence due to collision during whipping is less likely to occur, and as a result, the network structure of fat globules is difficult to form. Therefore, as a control example 1, the whipping property of a cream having a milk fat amount of 35% by weight is examined and compared with a cream having a milk fat amount of 30% by weight.

<Control Example 1>
Ice-cold water was added to fresh cream (Megmilk “Hokkaido Fresh Cream” fat content of 47% by weight) and diluted to a fat content of 35% by weight.
After adding 7.5 parts by weight of sugar (upper white sugar) to 100 parts by weight of the obtained whipped cream, whipped at 20 ° C. with a hand mixer (“Turbo Hand Mixer DL2392”, dial 3) Whipped cream was obtained. Table 2 shows the overrun value and hardness measured by sampling during whipping.

As is apparent from Table 2, compared to Comparative Example 1, Comparative Example 1 has a low overrun value and hardness, and is inferior in whipping properties. In Example 4 in which a demulsifier was added to that of Comparative Example 1, an effect of improving the whipping property was seen compared to Comparative Example 1.
Comparative Examples 2 and 3 using an emulsifier having no demulsifying action did not improve the whipping property of Comparative Example 1.

Claims (13)

A method for producing a whipping cream comprising milk fat, comprising a demulsifier and having a total fat content of less than 35% by weight ,
The demulsifier is an emulsifier composed of a compound having an unsaturated fatty acid structure of HLB 10 or higher,
An aqueous phase comprising the demulsifier and water;
By mixing the O / W emulsion content of the total fat content, characterized in that the production of whipped cream is less than 35 wt%, the production method of the whipped cream. The method for producing a whipping cream according to claim 1, wherein 20% by weight or more of the milk fat in the whipping cream is derived from the O / W emulsion. The method for producing a whipping cream according to claim 1 or 2, wherein the O / W emulsion is a fresh cream. The method for producing a whipping cream according to any one of claims 1 to 3 , wherein the demulsifier is contained in the whipping cream in an amount of 0.01 to 5% by weight. The method for producing a whipping cream according to any one of claims 1 to 4 , wherein the aqueous phase contains an emulsion stabilizer. The method for producing a whipping cream according to claim 5 , wherein the emulsion stabilizer is a compound having a saturated fatty acid structure. The method for producing a whipping cream according to claim 5 or 6 , wherein the emulsion stabilizer contains 0.01 to 5 wt% of the emulsion stabilizer. The method for producing a whipping cream according to any one of claims 1 to 7 , wherein all fat contained in the whipping cream is milk fat. The method for producing a whipping cream according to any one of claims 1 to 7 , wherein the whipping cream contains vegetable oil as fat. The method for producing a whipping cream according to any one of claims 1 to 9, wherein no saccharide or thickener is added. The method for producing a whipping cream according to any one of claims 1 to 10, wherein the aqueous phase contains milk protein. A method for producing whipped cream, wherein a whipped cream is produced by whipping the whipped cream obtained by the method for producing a whipped cream according to any one of claims 1 to 11. The manufacturing method of a foodstuff which manufactures foodstuff using the cream for whipping obtained by the manufacturing method of the cream for whipping as described in any one of Claims 1 thru | or 11.