JP6232364B2 - Method for producing whipped cream - Google Patents

Description

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

A whipped cream is a cream in which air is contained in the cream and the air bubbles are kept in a stable state with sufficient bubbles. Whipped cream is widely used for coating, topping and cooking in confectionery production.
However, in whipped cream, deterioration of quality such as deterioration of shape retention and storage stability, hardening phenomenon such as "roughness" and "margin", and softening phenomenon such as "return" and "sag" may be seen. It was a problem to improve the stability.

  For example, in Patent Document 1, a specific oil and fat is used to emulsify an oil phase and a water phase with a mass ratio of a saturated fatty acid having 16 to 18 carbon atoms and a saturated fatty acid having 6 to 14 carbon atoms in a specific range. It is disclosed that a whipped cream that hardly causes “margin” and “return” can be produced by using the cream obtained by doing so.

  Further, in Patent Document 2, by adding pectin to whipped cream, water separation after refrigerated storage and after freeze-thawing is prevented, dripping is prevented, and shape retention during decoration is improved. It is disclosed.

JP 2009-189246 A JP 2003-180280 A

  The method described in Patent Document 1 is considered to be effective for improving the stability of whipped cream, particularly for suppressing a curing phenomenon such as “smari”, but the types and compositions of fats and oils used in the cream are limited. There was a problem of being.

  On the other hand, in the method described in Patent Document 2, the type and composition of fats and oils used in the cream are not limited, but the effect is limited to water separation prevention, dripping prevention, and improvement of shape retention. Such a curing phenomenon cannot be prevented.

Then, this invention makes it a subject to provide the novel technique which prevents the hardening phenomenon like "roughness" of whipped cream.
In particular, an object of the present invention is to provide a novel technique for preventing the whipped cream from being cured without limiting the type and composition of the fats and oils that are the raw material of the whipped cream.
Moreover, this invention makes it a subject to provide the whipped cream which was hard to raise | generate a hardening phenomenon and was excellent in stability.

The object the present invention for solving the is a method of manufacturing a whipped cream having a whip step of whipped cream prepared by cream preparation process including aging using a raw material containing fat, pre Symbol whipping step during comprises an emulsifier added step of emulsifier in a cream is added, wherein the emulsifier is an emulsifier selected from the group consisting of polyglycerol fatty acid ester and sucrose fatty acid ester, a manufacturing method.
According to the present invention, a whipped cream in which a hardening phenomenon such as “roughness” is prevented can be produced. Further, by preventing a hardening phenomenon such as “roughness”, it is possible to produce a whipped cream in which the occurrence of “cracks” during storage is suppressed.

By emulsifier cream is added during the whip step, it is possible to increase the effect of preventing the curing phenomenon, it is possible to produce a more stable excellent in whipped cream.

In the preferable form of this invention, the penetro value of the said cream in the process in which an emulsifier is added to a cream during the said whipping process is 330 or less.
By adding the timing of the emulsifier when the cream has a penetro value of a certain level or less by whipping, it becomes possible to enhance the effect of preventing the curing phenomenon and produce a whipped cream with more stability. be able to.

In the preferable form of this invention, the said emulsifier contains the fatty acid comprised with a saturated fatty acid.
By using an emulsifier containing a fatty acid composed of a saturated fatty acid as an emulsifier to be added in the emulsifier addition step, it becomes possible to enhance the effect of preventing the curing phenomenon, and to produce a whipped cream with more stability. Can do.

In a preferred embodiment of the present invention, the saturated fatty acid has 12 or more carbon atoms.
By setting it as such a form, it becomes possible to heighten the effect which prevents a hardening phenomenon and can manufacture the whipped cream excellent in stability more.

In a preferred embodiment of the present invention, the emulsifier has an HLB of 8 or more.
By setting it as such a form, it becomes possible to heighten the effect which prevents a hardening phenomenon and can manufacture the whipped cream excellent in stability more.

In the preferable form of this invention, the said emulsifier is 0.01-1.0 mass% with respect to cream.
By setting it as such a form, it becomes possible to implement | achieve preferable shape retention property, preventing a hardening phenomenon, and can manufacture the high quality whipped cream excellent in stability.

According to the present invention, a whipped cream in which a hardening phenomenon such as “roughness” is prevented can be produced. Thereby, generation | occurrence | production of the "crack" at the time of preservation | save of a whipped cream can be suppressed, and the whipped cream excellent in storage stability can be manufactured.
Moreover, in the preferable form of this invention, the whipped cream excellent in shape retention property can be manufactured, preventing a hardening phenomenon.

It is a figure which shows the manufacturing method of the whipped cream of the reference example 2. FIG. It is a figure which shows the manufacturing method of the whipped cream of Example 2. FIG.

<1> Manufacturing method of whipped cream The manufacturing method of the whipped cream of the present invention (the manufacturing method of the present invention) is a whipping step of whipping a cream prepared by a cream preparation step including aging using a raw material containing fat. A method for producing a whipped cream, comprising an emulsifier addition step in which an emulsifier is added to the cream either after aging during the cream preparation step or during the whipping step. Here, the emulsifier added in the emulsifier addition step is an emulsifier selected from the group consisting of polyglycerin fatty acid ester and sucrose fatty acid ester.
Hereinafter, the production method of the present invention will be described in detail.

(1) Cream preparation process In the present invention, "cream" is an emulsion prepared using a fat-containing raw material, and is defined by a ministerial ordinance such as milk (a ministerial ordinance relating to component specifications of milk and dairy products). Creams (hereinafter also referred to as “fresh cream”) and creams (hereinafter also referred to as “dairy cream”) categorized as “foods mainly composed of milk or dairy products” as stipulated by a ministerial ordinance. Including.
Fresh cream is "raw milk, milk, or special milk from which components other than milk fat have been removed".
Milk main ingredient cream is a pure milk fat type (pure milk fat cream) containing only milk fat as fat including ingredients (vegetable fats and oils, proteins, various additives (emulsifiers, stabilizers, fragrances, etc.)) other than milk fat. ), Mixed type containing milk fat and vegetable oil as fat (so-called compound cream), and pure vegetable oil type containing only vegetable oil as fat (so-called non-daily cream).

In the production method of the present invention, any of the above creams can be used without limitation.
In particular, the production method of the present invention is suitable for producing highly stable whipped cream from cream containing milk fat, that is, fresh cream, pure milk fat cream, and compound cream.
Conventionally, when cream containing milk fat is used, it is difficult to produce a sufficiently stable whipped cream, since it tends to cause hardening phenomena such as “margin” and “roughness”. Because it was.

The cream preparation process includes a process normally performed to prepare a cream.
For example, when preparing fresh cream, the cream preparation process usually includes the steps of separating the fresh cream from the milk ingredients, sterilization, cooling, homogenization and aging.

  Also, for example, when preparing a milk main ingredient cream, the cream preparation process usually includes pre-emulsification, homogenization, sterilization, cooling and aging.

  Here, the homogenization in the cream preparation step is a step of homogenizing the tissue by applying a homogenization pressure of 1 to 25 MPa to a mixture of raw cream or milk main ingredient cream using a homogenizer, which will be described later. It is distinct from whip.

Moreover, in the cream preparation process, the emulsifier conventionally used for pre-emulsification can be used without a restriction | limiting.
In a preferred embodiment of the present invention, an aspect of adding an emulsifier selected from the group consisting of polyglycerin fatty acid ester and sucrose fatty acid ester before aging in the cream preparation step is not included.
Without adding the emulsifier before aging in the cream preparation step, as described below, by adding the emulsifier either after aging during the cream preparation step or during the whipping step, whipped cream The effect of the present invention of preventing the curing phenomenon can be maximized.

In the production method of the present invention, the cream subjected to the whipping step is a cream prepared by a cream preparation step including aging.
In the production method of the present invention, a commercially available cream may be used as the prepared cream.

(2) Whipping process The whipping process in the manufacturing method of the present invention is a process of manufacturing whipped cream by whipping the cream prepared by the cream preparing process including the aging. That is, in the production method of the present invention, the whipping step is a step from the start of the whipping of the cream prepared by the cream preparation step to the end of the whipping of the cream.
A whipping process can be performed using an industrial stirrer, a whipper, or a household hand mixer. Moreover, the said whipping process is performed by applying the pressure of 0-0.05 Mpa to a cream by a conventional method.

In the whipping step, whipping is performed until the penetro value of the whipped cream becomes 330 or less, preferably 150 to 330, more preferably 160 to 300, and even more preferably 170 to 280.
The penetro value is a value (no unit) obtained by multiplying the penetration distance (mm) of the cone cone when a specific cone cone is dropped and penetrated into the composition under a predetermined condition. It is a value indicating hardness.
More specifically, a cone-shaped cone having a bottom diameter of 24 mm, a height of 33.5 mm, and 12 g is infiltrated into the sample in accordance with JIS K-2350 using a penetrometer (manufactured by Nakamura Medical Rika Instrument Store) A value obtained by multiplying the penetration depth (mm) by 10 is called a penetro value.

  In the whipping step, whipping is performed until the overrun of the whipped cream is 90 to 170%, preferably 90 to 150%, and more preferably 100 to 130%.

(3) Emulsifier addition step The emulsifier addition step is (a) after aging in the cream preparation step, or (b) in the whipping step, a specific emulsifier described in detail later is added to the cream. Refers to the process to be performed. In addition, (b) as a step of adding a specific emulsifier during the whipping step, (b-1) a step of adding a specific emulsifier to the cream during the whipping, and (b-2) whipping After completion of the step, a step in which a specific emulsifier is added to the cream can be mentioned.
Here, you may perform the said emulsifier addition process in multiple times.

  (A) After the aging, the step of adding an emulsifier to the cream may be carried out by stirring the prepared cream and the emulsifier by a method generally used when mixing a liquid. It is also possible to add an emulsifier to the cream immediately before whipping and start whipping immediately without special stirring.

(B-1) The step of adding an emulsifier to the cream in the middle of whipping may be carried out by gradually adding the emulsifier while whipping the cream and dispersing the emulsifier in the cream by the stirring force in the whipping. Can be mentioned.
Moreover, once whipping is interrupted, an emulsifier may be added to the cream and mixed, and then whipping may be resumed.

  (B-2) After the completion of the whipping, the step of adding the emulsifier to the cream may be performed by adding the emulsifier to the cream sufficiently foamed by whipping and mixing.

In the production method of the present invention, the emulsifier addition step is preferably a step in which the emulsifier is added to the cream during (b) the whipping step, and (b-2) the emulsifier is added to the cream after completion of the whipping. More preferably, it is a process.
By adding an emulsifier to the cream during the whipping process, especially after the whipping is completed, it is possible to increase the effect of preventing the curing phenomenon, and it is possible to manufacture a whipped cream with more stability.

(B) The penetro value of the cream in the step of adding an emulsifier to the cream during the whipping step is preferably 330 or less, more preferably 300 or less, and particularly preferably 280 or less. In addition, the lower limit value of the Penetro value can be set to 150 as a guide in consideration of the mouthfeel of the whipped cream.
In other words, by adding a specific emulsifier after whipping the penetro value of the cream is below a certain level, the whipped cream produced is significantly prevented from curing and a whipped cream with excellent stability is obtained. Can be manufactured.

  (B-2) In the step of adding an emulsifier to the cream after completion of the whipping, since the overrun of the whipped cream is once reduced by adding the emulsifier, The overrun of the whipped cream immediately before the addition is preferably 90 to 220%, more preferably 150 to 210%, and particularly preferably 170 to 200%.

In addition, (b-2) in the step of adding an emulsifier to the whipped cream after the end of the whipping, the penetro value of the whipped cream is temporarily increased by adding the emulsifier. The penetro value of the whipped cream immediately before the addition of the emulsifier is preferably 140 to 300, more preferably 140 to 250, and particularly preferably 150 to 200.
By adjusting the overrun and penetro value of the whipped cream when the emulsifier is added to the above range, it is possible to adjust the mouthfeel of the whipped cream to be manufactured to a favorable range.

  The emulsifier added in the emulsifier addition step is selected from the group consisting of polyglycerol fatty acid esters and sucrose fatty acid esters. The said emulsifier may be used individually by 1 type, and may be used in combination of 2 or more type.

The emulsifier preferably contains a fatty acid composed of a saturated fatty acid. The fatty acid constituting the emulsifier is more preferably composed of a saturated fatty acid. By making the fatty acid constituting the emulsifier a saturated fatty acid, the effect of preventing the curing phenomenon can be enhanced.
The fatty acid constituting the emulsifier preferably has 12 or more carbon atoms, more preferably 16 or more carbon atoms. Among them, when the fatty acid is a saturated fatty acid, by making the carbon number of the fatty acid within the above range, the effect of preventing the curing phenomenon can be enhanced, and a whipped cream with more stability can be produced. it can.

The emulsifier preferably has an HLB of 3 or more, more preferably 5 or more, still more preferably 8 or more, and still more preferably 11 or more. When the HLB of the emulsifier is in the above range, the effect of preventing the curing phenomenon can be enhanced.
Furthermore, when the fatty acid constituting the emulsifier is a saturated fatty acid and the HLB of the emulsifier is in the above range, the effect of preventing the curing phenomenon can be remarkably enhanced, and a whipped cream with superior stability can be obtained. Can be manufactured.

The addition amount of the emulsifier is 0.01 to 1.0% by mass, more preferably 0.05 to 0.5% by mass with respect to the cream.
By adding the emulsifier within the above range, it is possible to achieve preferable shape retention while preventing the curing phenomenon, and to produce a high-quality whipped cream with superior stability. Can do.

  The emulsifier can be added to the cream in the form of an aqueous solution. By making the said emulsifier into the form of aqueous solution, the said emulsifier can be efficiently mixed with cream.

The amount of the aqueous solution added when the emulsifier is added in the form of an aqueous solution is preferably 1 to 70% by mass, more preferably 5 to 65% by mass, and particularly preferably 10 to 60% by mass with respect to the cream. It is.
By making the addition amount of the aqueous solution within the above range, it is possible to achieve preferable shape retention while preventing the curing phenomenon, and it is possible to produce a whipped cream with more stability.

Although the density | concentration of the said emulsifier in the said aqueous solution is not restrict | limited in particular, Preferably it is 0.1-10 mass%, More preferably, it is 0.2-5 mass%.
By setting the concentration of the emulsifier in the aqueous solution within the above range, it is possible to achieve preferable shape retention while preventing the curing phenomenon.

The liquid temperature of the aqueous solution is preferably 30 to 70 ° C, more preferably 40 to 60 ° C, and more preferably 50 to 60 ° C.
By setting the liquid temperature of the aqueous solution within the above numerical range, the aqueous solution can be efficiently mixed into the cream, and the effect of preventing the curing phenomenon can be enhanced.

Moreover, the temperature of the cream after adding the said aqueous solution becomes like this. Preferably it is 0-30 degreeC, Most preferably, it is 0-25 degreeC.
By setting the temperature of the aqueous solution, the temperature of the cream before adding the emulsifier, and the mixing ratio of the aqueous solution and the cream so that the temperature of the cream after adding the aqueous solution is in the above range, the curing phenomenon is prevented. It is possible to increase the effect of the whipped cream, and it is possible to produce a whipped cream with more stability.

The aqueous solution in the production method of the present invention may contain a food additive other than the emulsifier as long as the effects of the present invention are not hindered. Examples of food additives other than emulsifiers include sugars, flavorings, acidulants, food materials, thickeners such as thickening polysaccharides, gelatin, and the like.
For example, by adding a thickening agent such as a thickening polysaccharide, the mixability between the emulsifier and the cream used in the present invention is improved. In addition, when adding the foodstuff material containing the fiber etc. which may become a factor which disturbs a whipping effect to the whipped cream manufactured by this invention, adding after completion | finish of a whipping is preferable.

  In addition, the said emulsifier functions as a stabilizer of whipped cream by itself or by mixing with other food additives. That is, this invention exists also in the stabilizer of the whipped cream which contains the said emulsifier as an active ingredient. The whipped cream stabilizer can be used in the method for producing whipped cream of the present invention. Preferred forms of the emulsifier and food additive contained in the stabilizer are as described above.

<2> Whipped cream This invention exists also in the whipped cream manufactured by the manufacturing method of the said this invention.
The whipped cream of the present invention hardly causes a hardening phenomenon such as “roughness” and has excellent stability.
In addition, the whipped cream of the present invention is less prone to “cracking” during refrigerated storage and has excellent storage stability.
Regarding the embodiment of the whipped cream of the present invention, the matters described in the above <1> can be applied.
Since the whipped cream of the present invention is excellent in stability during refrigerated storage, it is suitable for decoration of chilled desserts, for example.

<1> Production of whipped cream ( Reference Example 2 and Example 2)
According to the following method, the whipped cream was manufactured with the manufacturing method of this invention. The manufacturing flow is shown in FIGS.

(1) Cream preparation process (FIGS. 1 and 2)
The compound cream containing each raw material with the content shown in Table 1 was prepared by the following method ("cream preparation step" in FIGS. 1 and 2).

  The oil phase part, the aqueous phase part and the 48% milk fat cream for the preparation of the compound cream were prepared as follows. That is, the oil phase part was prepared by mixing each raw material (oil phase component) and then heating to 80 ° C. Moreover, the water phase part was prepared by dissolving each raw material (water phase component) in the boiled water. A 48% milk fat cream was prepared by heating to 60 ° C.

  After mixing the water phase part and 48% milk fat cream, the oil phase part was added and mixed. The obtained mixed liquid was heated, and after reaching 80 ° C., the mixture was stirred for 1 minute at 5000 rpm with a homomixer (manufactured by Primics) to perform preliminary emulsification. The pre-emulsified mixture was homogenized at a homogenization temperature of 80 ° C. by applying a homogenization pressure of 8 MPa for the first stage and 2 MPa for the second stage.

  The mixture after homogenization was immediately cooled with ice water and cooled to 7 ° C. or lower. Then, it aged at 0-5 degreeC for 12 hours, and prepared the compound cream.

(2) Preparation of aqueous emulsifier solution The raw materials shown in Table 2 were mixed to prepare an aqueous emulsifier solution.

Using the compound cream and the aqueous emulsifier solution prepared as described above, the whipped creams of Reference Example 2 and Example 2 were produced by the method described in (3) and (4) below.

(3) Whip process ( Reference Example 2 , Fig. 1)
The whipped cream of Reference Example 2 was produced by adding an emulsifier to the prepared cream and then whipping after aging during the cream preparation process and before the start of whipping (FIG. 1).
Specifically, 44 g of an emulsifier aqueous solution kept at 55 ° C. was added to and mixed with 400 g of the compound cream, and the temperature of the compound cream after the addition of the emulsifier aqueous solution was adjusted to 30 ° C. or less. Subsequently, the compound cream to which the emulsifier was added was whipped using a Kenmix “strength 5.4” until the Penetro value was 220, to produce a whipped cream.

(4) Whip process (Example 2, FIG. 2)
The whipped cream of Example 2 was manufactured by adding an emulsifier to the foamed cream after completion of the whipping (FIG. 2).
Specifically, 400 g of the compound cream was whipped using a Kenmix “strength 5.4” until the penetro value was 183. After completion of the whipping, 44 g of an emulsifier aqueous solution at 55 ° C. was added to the cream and mixed to prepare the whipped cream of Example 2 at a cream temperature of 30 ° C. or lower.

<2> Production of whipped cream (Comparative Example 1)
(1) Cream preparation process
Using the same oil phase part, aqueous phase part, 48% milk fat cream and emulsifier aqueous solution used in Reference Example 2 , a compound cream was prepared by the following method.
First, the water phase part and 48% milk fat cream were mixed, and then the oil phase part was mixed with the obtained mixture. Subsequently, 333 g of an emulsifier aqueous solution was mixed with 3000 g of the obtained mixed solution.
About the obtained liquid mixture, pre-emulsification, homogenization, cooling, and aging were performed similarly to the reference example 2 , and the compound cream was prepared.

(2) Whip process Comparative example is obtained by whipping 444 g of the compound cream prepared by the method of (1) of <2> above using Kenmix “Strength 5.4” until the Penetro value becomes 220. 1 whipped cream was produced.
That is, the whipped cream of Comparative Example 1 was manufactured by adding a specific emulsifier before aging in the cream preparation step to prepare a cream, and then whipping the cream.

<3> Test example 1
The roughness of the whipped cream was evaluated for the whipped cream of Reference Example 2 and Example 2 produced by the method <1> and the whipped cream of Comparative Example 1 produced by the method <2>.
Here, the evaluation of the roughness of the whipped cream is an evaluation of the roughness of the surface of the whipped cream that occurs when a shear force is applied to the whipped cream loosely. The cream affects the phenomenon of cracking during refrigerated storage. In Test Example 1, the cracking of the whipped cream of Reference Example 2 , Example 2, and Comparative Example 1 was also evaluated.
Evaluation regarding the roughness of the whipped cream and the cracking condition was performed as follows.

[Roughness]
A rough shear force was applied to the whipped cream to compare the roughness. Specifically, a shear force was applied at “2” of Kenmix, and the roughness was evaluated in four stages as follows.
◎: not rough ○: hardly rough △: somewhat rough ×: rough

[crack]
The whipped cream was stored at 10 ° C. for about 24 hours, and the degree of cracking on the surface was evaluated in four stages as follows.
◎: No cracks ○: Almost no cracks △: Slightly cracks ×: Cracks enter

  The results of Test Example 1 are shown in Table 3.

As a result of the test, as shown in Table 3, it was found that the whipped creams of Reference Example 2 and Example 2 were less likely to be rough and cracked than the whipped cream of Comparative Example 1.
From this result, it was found that a whipped cream having excellent stability can be produced by adding an emulsifier containing a sucrose fatty acid ester to the cream after aging during the cream preparation process or during the whipping process. .

It was also found that the whipped cream of Example 2 was less likely to be rough or cracked than the whipped cream of Reference Example 2 .
From the above, it was found that a whipped cream with more excellent stability can be produced by adding an emulsifier to a cream having a reduced penetro value due to the whipping step.
That is, it was found that adding emulsifiers to the cream during the whipping process, particularly after the whipping, is effective in suppressing the occurrence of roughening and cracking.

<4> Test example 2
The whipped cream of Reference Example 3 and Example 4 was manufactured using a compound cream (commercially available product) manufactured by Morinaga Milk Industry.
In addition, the whipped cream of Reference Example 3 was manufactured by performing the same whipping process as the method of Reference Example 2 . Moreover, the whipped cream of Example 4 was manufactured by performing the same whipping process as the method of Example 2.

About the whipped cream of the reference example 3 and Example 4, like the test example 1, the roughness of the whipped cream and the cracking condition were evaluated.
The results of Test Example 2 are shown in Table 4.

From the results shown in Table 4, any whipped cream of Reference Example 3 and Example 4,
It was found that roughening and cracking were less likely to occur than the whipped cream of Comparative Example 1 described above.
As a result of the test, the production method of the present invention is stable not only for the cream immediately after the cream preparation process including aging but also for the use of a commercially available cream whose time has elapsed from the cream preparation process including aging. It was found that an excellent whipped cream can be produced.

Further, it was found that the whipped cream of Example 4 was less likely to be roughened or cracked than the whipped cream of Reference Example 3 .
From the above, it was found that a whipped cream with more excellent stability can be produced by adding an emulsifier to a cream having a reduced penetro value due to the whipping step.
That is, it was found that adding emulsifiers to the cream during the whipping process, particularly after the whipping, is effective in suppressing the occurrence of roughening and cracking.

<5> Test example 3
Instead of the emulsifier (sucrose fatty acid ester) used in the production of the whipped cream of Example 2, various emulsifiers shown in Table 5 were used, and Examples 5 to 16, Comparative Example 2, and Reference Example 1 were used. Whipped cream was produced. In addition, the whipped cream of the comparative example 2 was manufactured using water instead of the emulsifier used for manufacture of the whipped cream of Example 2.
The whipped creams of Examples 5 to 16, Comparative Example 2 and Reference Example 1 were produced by the same method as Example 2 except that the type of emulsifier was changed.

  The manufactured whipped cream was evaluated for roughness and cracking as in Test Examples 1 and 2.

Example 2, Examples 5 to 16, Comparative Example 2, and hydrophilic group constituting emulsifier used in whipped cream of Reference Example 1, hydrophobic group (fatty acid) constituting emulsifier, type of fatty acid constituting emulsifier and Table 5 shows the carbon number, the emulsifier HLB, and the evaluation results of each whipped cream.
In addition, the notation “18-1” in the column of carbon number of Example 16 in Table 5 means that the straight-chain fatty acid having 18 carbon atoms has an unsaturated (double bond) carbon bond. .

As a result of Test Example 3, as shown in Table 5, it was found that the whipped creams of Example 2 and Examples 5 to 15 were less likely to be rough and cracked as compared to the whipped cream of Comparative Example 2. Moreover, it turned out that the whipped cream of Example 16 is hard to produce a crack.
From this result, it was found that a whipped cream having excellent stability can be produced by adding an emulsifier selected from the group consisting of a polyglycerin fatty acid ester and a sucrose fatty acid ester during the whipping step.

In addition, since the whipped creams of Example 2 and Examples 5 to 15 were particularly difficult to be roughened or cracked, the emulsifier added during the whipping step is preferably an ester of a saturated fatty acid, and the emulsifier should be used. Thus, it was found that a whipped cream having excellent stability can be produced.
From this result, it was found that a whipped cream having excellent stability can be produced by using an ester of a saturated fatty acid rather than using an ester of an unsaturated fatty acid as an emulsifier added during the whipping step. It was.

Furthermore, compared with the whipped cream of the reference example 1 manufactured using succinic acid monoglyceride as an emulsifier, Example 2 and Example 5 manufactured using polyglycerol fatty acid ester or sucrose fatty acid ester as an emulsifier. 15 whipped cream was found to be less prone to roughening and cracking.
From this result, it was found that a whipped cream having excellent stability can be produced by using a fatty acid ester, particularly a saturated fatty acid ester, as an emulsifier added during the whipping step.

Furthermore, the whipped cream produced using an emulsifier having an HLB of 8 or more, particularly an HLB of 11 or more, is more rough than the whipped cream produced using an emulsifier having an HLB of 3 or 5. It was found that is difficult to occur.
From this result, it was found that a whipped cream having more stability can be produced by setting the HLB of the emulsifier added during the whipping step to 8 or more, more preferably 11 or more.

Moreover, when carbon number of the saturated fatty acid which comprises the emulsifier added during a whipping process is 12 or more, it turned out that a whipped cream manufactured does not produce a roughening and a crack easily.
In addition, when comparing the evaluation results of whipped cream using the same level of HLB emulsifier, the whipped cream produced by adding an emulsifier composed of a saturated fatty acid having 16 or more carbon atoms is preferred. It was found that roughening is less likely to occur than whipped cream produced by adding an emulsifier composed of a saturated fatty acid having 12 carbon atoms.
From this result, it was found that a whipped cream having particularly excellent stability can be produced by setting the saturated fatty acid constituting the emulsifier added during the whipping step to 12 or more, preferably 16 or more. .

  As mentioned above, it turned out that the whipped cream excellent in stability can be manufactured from the result of Test Examples 1-3 according to the manufacturing method of this invention.

  The present invention can be applied to the production of whipped cream having excellent stability.

Claims (6)

A method for producing a whipped cream having a whipping step of whipping a cream prepared by a cream preparation step including aging using a raw material containing fat,
During the previous SL whipping step comprises an emulsifier added step of emulsifying agent is added to the cream,
The production method, wherein the emulsifier is an emulsifier selected from the group consisting of polyglycerin fatty acid esters and sucrose fatty acid esters. The whip step Penetoro value of the cream in the step of emulsifying the cream is added during is 330 or less, The method according to claim 1. The said emulsifier is a manufacturing method of Claim 1 or 2 containing the fatty acid comprised with a saturated fatty acid. The production method according to claim 3 , wherein the saturated fatty acid has 12 or more carbon atoms. The said emulsifier is a manufacturing method as described in any one of Claims 1-4 whose HLB is 8 or more. The said emulsifier is a manufacturing method as described in any one of Claims 1-5 added 0.01-1 mass% with respect to cream.