JPH03143364A - Cream for whipping and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare the subject cream capable of keeping the proper liquid state even after shaking and cooling and resistant to the increase of viscosity by mixing an oil phase with an aqueous phase in the presence of an emulsifier, heating and homogenizing the mixture, adding chitosan to the emulsion, subjecting to sterilization, etc., and cooling the product. CONSTITUTION:The objective cream can be prepared by mixing an oil phase composed of an oil-soluble component with an aqueous phase composed of a water-soluble component in the presence of an emulsifier, heating and homogenizing the mixture, adding chitosan to the emulsion and subjecting the product to disinfection, sterilization and cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a whipping cream containing KiI-Zan and an emulsifier, and a method for producing the same.

(Prior art and problems) Currently, there are a wide variety of cream products on the market, such as synthetic IJ-11 made by emulsifying oil-soluble components and water-soluble components, and fresh cream separated from milk. ing. The handling methods for these products are becoming more complicated as distribution formats become more complex and the popularity of household creams increases. In particular, among these products, whipping creams have the characteristic of deteriorating due to temperature changes and vibrations.

Specifically, whipping cream may become hardened and solidified due to long-term vibration, hardening, and repeated cooling. In particular, when fried and cooled, even after whipping, there is severe shimmering at the end of the process, low overrun, and a hard and fluffy paste, resulting in poor melt-in-the-mouth texture and poor flavor release.

Moreover, whip creamers and similar products have two contradictory characteristics: they must be stable in a liquid state, and quickly demulsify during whipping to provide a whip with appropriate hardness and overrun. is required. In order to satisfy these characteristics, conventionally, emulsifiers of 1!1!
We have been searching for ways to solve this problem by selecting different types, combining them, and adjusting the properties of yuzu oil.

However, despite various attempts, a definitive solution has not yet been reached. In particular, in terms of stability in a liquid state, all creams tend to thicken and solidify after being fried and cooled, although there are varying degrees of stability.

That is, if the product is heated and cooled during distribution, fat globules agglomerate in the liquid state, resulting in decreased stability and increased viscosity. Creams that have undergone such treatment show a decrease in overrun, a noticeable increase in hardness, and a deterioration in melt-in-the-mouth consistency during whipping. In the past, in order to solve these phenomena, various combinations of emulsifiers were used to improve hot water heating and cooling resistance.

Specifically, Japanese Patent Application Laid-Open No. 551.4117. In the method for producing synthetic whipped cream disclosed in Publication No. I, lecithin, sorbitan fatty acid ester, and glycerin fatty acid ester are
Also, JP-A-56-. The synthetic whipping cream of Publication No. 15171 uses glycerin fatty acid ester, sorbitan fatty acid ester, chrycerin unsaturated fatty acid ester with an iodine value of about 80 to 100, sucrose fatty acid ester with 1-(LB 1 to 2), and lecithin in a specific ratio. As seen in these prior art techniques, transport resistance and heat resistance are improved by using specific emulsifiers in combination in specific ratios.

However, there are no examples of improvements using stabilizers. According to the conventional results obtained by the inventors of the present invention, all common stabilizers not only have the effect of increasing viscosity, but also lack heat resistance and cooling resistance.

(Means for Solving the Problems) The present invention has been made in view of the above circumstances, and by selecting not only an emulsifier but also a stabilizer, it is possible to eliminate the problem by selecting a stabilizer instead of an emulsifier. In addition, the cream lacks resistance to frying and cooling, resulting in severe shimmering when whipped, and a hard, lumpy structure with low overrun. The purpose is to create a whipped cream 11 whose viscosity does not increase.

The present inventor has studied a number of stabilizers for the purpose of obtaining such reams, and as a result, chitosan can be used for this purpose, and by using chitosan and an emulsifier together, it is possible to The present invention was completed based on the knowledge that it is possible to obtain whipped cream that maintains a proper liquid state even after cooling and does not increase in viscosity.

That is, the present invention provides (1) whipping cream Jl containing chitosan and an emulsifier, and (2) ? When producing whipped cream by mixing an oil phase consisting of rh-soluble components and an aqueous phase consisting of water-soluble components in the presence of an emulsifier, heating, homogenizing, pasteurizing or sterilizing, and cooling, The present invention relates to a method for producing whipped cream, which comprises adding chitosan in a step after fermentation.

BACKGROUND ART Conventionally, it has been known to incorporate water-soluble compounds derived from chitin into foods and drinks (Japanese Patent Application Laid-Open No. 61216648). This water-soluble compound is considered to be a type of chitosan, and the one used here has a degree of deacetylation of 40 to 60%. This prevents the production of water-insoluble extracellular glucan by Glucosyltransferase using sucrose as a substrate and the firm adhesion of the glucan to the tooth surface, thereby preventing the caries Iυj effect. ``Prince 11) It aims to achieve the effect of preventing periodontal disease,
This is different from the purpose of the present invention. Moreover, food and drinks are also dropped,
Foods and beverages containing a large amount of Sea I sugar, such as kutsky and celery, are disclosed, and whipping cream is not mentioned at all.

In the present invention, unlike such known examples, by incorporating chitosan and an emulsifier into the whipping cream as described above, Cree-J has stable and appropriate physical properties even when hot water is heated and cooled. It is an object of the present invention to provide whipped cream 1 that maintains a liquid state with smoothness, has little overrun phenomenon, does not become excessively hard, and melts well in the mouth.

Such ream may be synthetic ream or fresh cream separated from milk.

Furthermore, cream production generally employs a method in which a solution of a water-soluble IIL component and a solution of an oil-soluble component are mixed and homogenized. When chitosan is added as a water-soluble component to an aqueous system, it may react with milk proteins and form aggregates.

As a result, although the cream can maintain a liquid state with appropriate physical properties, emulsification and homogenization (in the culm, aggregates may adhere to the valves and pistons in the homogenizer, reducing operational performance. Considering these points, it is desirable that Gitosan be added to the cream in a step after the cream is homogenized.

Chitosan has a degree of deacetylation of 70% or more, preferably 75%.
~85% of 0.01 to 0.5%, preferably 0.
The emulsifier is selected from Z (f) consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and BuII pyrene glycol fatty acid ester, and the emulsifier is 0.03 to 1.
It is desirable to have a 0% bias force of 11.

If the blending ratio is less than 0.01%, especially chitosan, the effect will be weak, and if it is more than 0.5%, the protein in the milk component will react with chitosan to form aggregates. Viscosity increases and storage stability deteriorates.

In the present invention, the oil-soluble components include rapeseed oil, corn yuzu, cottonseed oil, kapok oil, soybean oil, rice yuzu, vegetable ura such as barm ura, animal fat such as beef tallow, or fractionation, hydrogenation, transesterification, etc. The fats and oils obtained by this process can be used alone or in combination. In addition, fat-soluble emulsifiers,
Fat-soluble vitamins and other fat-soluble food additives may also be added.

In addition, milk components such as whole milk, powdered milk, skim milk powder, etc. are used alone or in combination as the water-soluble (11 components).

These may be mixed with water-soluble food additives such as water-soluble vitamins, phosphates, water-soluble calcium salts, and water-soluble hydrangeas, and dissolved in water for use. Phosphates are generally known for their hydrogen ion concentration buffering and metal ion sequestering effects. Synthesize this, Riream? When used in L cream, it is effective in reducing viscosity, emulsion stability, and imparting cooling resistance, so it is added as necessary. As such phosphates, the first
Examples include sodium phosphate, monohelium dibasic phosphate, sodium tertiary phosphate to zolium metaphosphate, sulfurium hexametaphosphate, and thorium polyphosphate, and one of these or 21fi or more is effective. It is preferable to add 0.05 to 0.5% by weight of phosphate to the cream.

The present invention includes 1. In the manufacturing method of Juru whipping cream,
Fats and oils are dissolved singly or in combination under heating, and an emulsifier is added and dissolved. On the other hand, dissolve water-soluble ingredients such as milk in warm water, and stir the oil phase and aqueous phase with a homomixer under heating. If necessary, adjust the volume with water and homogenize with a homogenizer. Processing, pasteurization or sterilization, and cooling to obtain the product.

Chitosan is swollen by adding the required amount of water, and then an organic acid such as lactic acid is added to make an aqueous solution, which is then added at an appropriate stage of the manufacturing process.In particular, as mentioned above, if it is added after the homogenization process, milk It does not react with proteins to form aggregates, and together with the action of the added emulsifier, a good emulsion can be obtained, and the operating performance of the homogenizer will not be degraded. It is presumed that if fresh tozan is added after homogenizing the water-soluble components, the proteins in the aqueous solution will be absorbed into the fat globule membrane by the homogenization process and will not react with chitrilin.

Next, examples of the present invention will be shown to explain the present invention in a more comprehensive manner.

Example 1 20 f lecithin in 4.00 kg of warmed blended oil and fat! 10 g of glycerin fatty acid ester and 30 g of polyglycerin fatty acid ester were added, mixed, and dissolved. Next, 400 g of skim milk powder and 10 g of phosphate were added to and mixed with 5.50 kg of warm water, and the mixture was heated to 60°C. The above-mentioned Urawa heated to 70°C was added to this aqueous phase while stirring for 10 minutes using a homomixer. After stirring, the total amount was adjusted to lo, ookg with water. Table 1 shows the mixing ratio of raw materials and the time of addition of KiI-Zan for each numbered sample, and FIG. 1 shows the cream manufacturing process. For number #1, an aqueous solution was added instead of the chitosan aqueous solution after the water adjustment, and for numbers #2 to #4, a separately prepared -1-thrine aqueous solution was added after the water adjustment, and then homogenized with a homogenizer at 100 kg/CrfI. It was treated and sterilized using a direct sterilizer using a flower blowing type direct sterilizer at 140°C for 4 seconds, and then rapidly cooled to 10°C using a plate cooler. In addition, numbers #5 to #7 are 100k in a homogenizer after water adjustment.
After homogenizing with g/CrN, a chitosan aqueous solution prepared separately was added and mixed, and then sterilized in a direct sterilizer using a direct sterilizer at 140°C for 4 seconds, and then placed in a play I cooler until 10°C. and rapidly cooled. The obtained whipped cream was aged at 5°C for 7 days and then subjected to viscosity measurement, microscopic observation, whipping test, and heat shock test I.

Table 2 shows the operating state of the homogenizer during homogenization and the emulsification state after cream preparation. The operating state of the homogenizer is #2. #3
．． #4 was slightly defective. If the emulsification state after cream operation is #1. ;#5#6. #7 is good,
#2 is #1. #5 #6. The condition was slightly inferior compared to #7.

As a result, it was found that it is better to add chitosan after homogenization.

The viscosity of the whipped cream prepared is shown in Table 3. The system in which chitosan was added after homogenization had better heat shock (H
3) There was little increase in viscosity after that, which was good.

Table 4 shows the results of the whipping test for the whipped cream made by ill. The system in which chitosan was added after homogenization had short whipping time and excellent whipping properties. In addition, the overrun reduction after heat shock was small and the heat shock resistance was excellent. The structure of artificial flowers when whipped cream was put into a squeeze mold and squeezed out was also better in the system in which chitosan was added after homogenization. Regarding water syneresis, the difference appeared after heat shock, and the system in which chitosan was added after homogenization had less water syneresis (better).

Differences in melting in the mouth also appeared after heat shock, with the system in which chitosan was added after homogenization having better melting in the mouth.

As described above, the addition of chitozan has the effect of improving the physical properties of whipped cream, and in particular, the improvement in heat shock resistance is remarkable. In addition, when adding chitosan,
By adding dirt after homogenization, its effect can be fully exhibited.

Margin below 7 ■ (Effects of the invention) In the present invention, when producing whipping cream, emulsifiers and chitosan are added, so that it is possible to obtain whipping cream that is resistant to boiling and cooling treatment and has stable and appropriate physical properties. Can be done. In particular, when chitosan is added after homogenizing whipping cream, it can prevent deterioration in operational performance by preventing aggregates from adhering to valves and pistons in the homogenizer during emulsification homogenization. The resulting cream has a layered texture, is stable, and exhibits good physical properties when subjected to frying and cooling treatments.

[Brief explanation of the drawing]

FIG. 1 is a process chart showing the process of producing whipped cream according to the present invention.

Claims (4)

[Claims] (1) Whipping cream containing chitosan and emulsifier (2) The whipping cream according to claim (1), wherein the chitosan has a degree of deacetylation of 70% or more and contains 0.01 to 0.5% of chitosan. (3) The emulsifier is one or more selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and
．． Claim (1)
Or (2) whipping cream (4) To produce whipped cream by mixing an oil phase consisting of oil-soluble components and an aqueous phase consisting of water-soluble components in the presence of an emulsifier, heating, homogenizing, pasteurizing or sterilizing, and cooling. A method for producing whipping cream characterized by adding chitosan in the process after homogenization.