JPH0343041A - Devil's tongue-containing whip cream - Google Patents

Abstract

PURPOSE:To obtain the title cream containing devil's tongue jelly, having shape- retaining properties and causing no deformation of shape even when allowed to stand at ambient temperature for a long time. CONSTITUTION:The aimed cream contains devil's tongue jelly (preferably having pH8.2-10.0). The devil's tongue jelly is preferably obtained by adding water to devil's tongue powder to swell and dissolve the powder in water and then blending a basic amino acid and basic salts therewith or adding water to which basic amino acid and basic salts are previously added and mixed or previously mixing a basic amino acid and basic salts with devil's tongue powder and then adding water to the mixture, heating and cooling the swollen and dissolved mixed solution.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to whipped cream containing konjac jelly.

More specifically, the present invention relates to whipped cream with good shape retention.

Generally, whipped cream contains a large amount of fat and oil, so when it is kept above room temperature, it tends to dissolve and lose its shape.

In the present invention, shape retention is improved by incorporating konnyaku jelly into whipped cream, and the decorated cake using the whipped cream of the present invention for decoration does not lose its shape even if left at room temperature for a long time. I don't.

Since the whipped cream of the present invention is useful for improving the shape retention of decorations, it is expected to be used in the confectionery industry.

(Prior Art and Problems) Generally, whipped cream is produced by whipping and solidifying fresh cream or mixed cream of vegetable oil and vegetable protein.

This whipped cream is used to decorate decorated cakes, but if you leave the decorated cake you made above room temperature.

It becomes soft and loses its shape.

The finished decorated cake will hold its shape while stored in the refrigerator, but if it loses its shape when brought into a warm room, it will lose its commercial value.

(Means for Solving the Problems) The present inventors conducted intensive research to produce whipped cream that does not lose its shape even indoors at room temperature or above, and found that konnyaku jelly is extremely effective in retaining the shape of whipped cream. I came to discover that.

The present invention relates to whipped cream containing konnyaku jelly.

The konjac jelly used in the present invention can be made by adding water to konjac powder to swell and dissolve it, then adding and mixing basic amino acids, basic salts, or a mixture of both; or adding basic amino acids, basic salts, or a mixture of both in advance. Add the mixed water to the konjac flour; or add salt to the konjac flour.
Basic amino acids.

It is produced by pre-mixing basic salts or a mixture of both, then adding water to the mixture to swell and dissolve, heating and cooling the mixture.

The konjac flour used here can be any of konjac potatoes, dried and crushed konjac potatoes, or purified konjac potatoes.

Further, the basic amino acids used usually include arginine, histidine, lysine, citrulline, ornithine, etc. alone or in combination.

Particularly preferred are arginine or lysine.

The amount of basic amino acids used is 1.2 per konnyaku flour.
It is preferably 5 to 15% by weight.

By using basic amino acids, the high pH buffering properties of basic amino acids can be utilized, resulting in a stable pH and stable jelly quality.Although it is alkaline, it does not have an alkaline taste. The advantage is that konnyaku jelly with good taste can be obtained.

In addition, the basic substances usually include sodium citrate, sodium tartrate, and sodium malate.

Organic acid salts such as sodium acetate, sodium lactate, sodium succinate, and sodium polyphosphate.

Phosphates such as sodium birophosphate, sodium metaphosphate, di-trisodium phosphate, potassium polyphosphate, potassium birophosphate, potassium metaphosphate, di-trisodium phosphate, and sodium carbonate, sodium hydrogen carbonate, potassium carbonate, Includes carbonates such as calcium carbonate and magnesium carbonate, sulfates such as potassium sulfate, sodium sulfate, calcium sulfate, magnesium sulfate, and sodium hydroxide, potassium hydroxide, etc. alone or in combination. Examples of these Any basic food-grade salts can be used as the basic salts of the present invention.

In addition, in order to have a buffer effect, each acid or acidic salt may be combined and used in a combination that ultimately makes po alkaline. In that case, examples of acid and basic salts include citric acid, tartaric acid, malic acid, acetic acid, lactic acid,
Phosphoric acid, 1ml sodium phosphorus, 1potassium phosphate, etc. are used. The amount used is 0.01 to konnyaku powder.
It is preferable to use 5% by weight.

By using basic amino acids and basic salts together,
Although basic amino acids have a high pH buffering ability and can provide a stable pH, it is difficult to set the pH value arbitrarily, and basic salts have a low pH buffering ability, but the pH value can be adjusted arbitrarily by selecting the substance. By skillfully combining the points that can vRm, P11 setting is easy, and the pH depending on raw materials and water used is
It becomes possible to suppress variations in konnyaku jelly and produce uniform konnyaku jelly.

The konjac jelly used in the present invention is different from the so-called konjac paste, which is made by swelling konjac powder with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. This konnyaku jelly has properties that are exactly between the two.

Therefore, this konnyaku jelly has appropriate viscosity and hardness, and is used as it is or diluted with water by 2 to 100 times.

Next, a method for producing konnyaku jelly will be explained. First, 20 to 40 times as much water is added to konnyaku powder to swell and dissolve it. Add basic amino acids, basic salts, or a mixture of both to this konjac paste.

Mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is mixed and dissolved in 20 to 40 times as much water as the konjac flour, and the konjac flour is swollen and dissolved by this dissolution.

Furthermore, as an alternative method, basic amino acids, basic salts, or a mixture of both are mixed in advance with konjac flour, and then 20 to 40 times as much water as the konjac flour is added and mixed to swell and dissolve;
The swollen and dissolved konjac paste is heated under alkaline conditions and then cooled to obtain the desired konjac jelly.

The heating temperature and time are adjusted depending on the concentration of salts used, pH, and desired physical properties of konjac jelly. When the pH of the konjac paste is high, the heating time is short, and when the pH is low, the heating time is long.

This konjac jelly needs to be heated under alkaline conditions, and the pH of the konjac jelly obtained after cooling is 8.
It is desirable to adjust the pH and heat so that it falls within the range of 0 to 10.5, preferably 8.2 to 10.0.

In addition, in this case, the heating temperature is 60 to 95°C, and the heating time is 5
A combination of conditions of ~210 minutes is selected.

The preferable combination of PI3 temperature and time is preferably selected so that the pH of the konjac jelly obtained after cooling is 8.0 to 1o, 5, preferably pl+ is in the range of 8.2 to 10.0. Therefore, it is desirable to find the optimal combination conditions through preliminary experiments.

This heating is finished before the konjac paste gels.

If the proper heating conditions are exceeded, the konjac paste turns into a gel and loses its miscibility with other ingredients, which is a characteristic of the konjac jelly of the present invention. Furthermore, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains pasty forever, resulting in a food material that is simply the same as konjac paste swollen in water.

Once heated, it is necessary to quickly cool the mixture to stop the reaction; if this step is omitted, the konnyaku paste will turn into a gel.

The pH of the obtained konnyaku jelly is 8.0 to 10.5°, preferably 8.2 to 10.0. If the pH exceeds 10.5, it will become ordinary konnyaku, making it difficult to mix with whipped cream, and if the pH is less than 8.0, it will remain glue-like and will not harden when mixed with other foods, which is not preferable.

The obtained konnyaku jelly may be used as it is or after being appropriately diluted to about 10 times with water.

In the present invention, by adding a small amount of konnyaku jelly to fresh cream, vegetable mixed cream, etc. and whipping the resulting whipped cream, excellent shape retention can be imparted to the resulting whipped cream.

Add 0.1 to 30%, preferably 0.5 to 20%, of konnyaku jelly to fresh cream or commercially available vegetable whipped cream.
% and mixed and stirred with a mixer or whisk, whipped cream with good shape retention can be produced.

Next, examples of the present invention will be shown.

Example: 0.3% sodium carbonate in 16g of Ekonnyaku powder, 0.3%
After swelling by adding $ monosodium phosphate solution IQ, the mixture was packed in a container made of synthetic resin, heated at 80° C. for 30 minutes, and then cooled to obtain konjac jelly.

200 g of fresh cream, 20 g of sugar, and a little vanilla extract were added to 10 g of this konnyaku jelly, mixed well, and then whipped with a hand mixer in the usual manner to prepare whipped cream. This whipped cream had good shape retention and retained its shape well even in a 35°C thermostatic oven.

Example 2 0.5% sodium carbonate IQ was added to 11 g of konjac powder, packed in a container made of swelling layer synthetic resin, heated at 80° C. for 15 minutes, and then cooled to obtain konjac jelly.

To 20 g of this konnyaku jelly, 200 g of commercially available vegetable whipping cream, 20 g of Sand M, and a little vanilla essence were added, mixed well and dissolved, and then whipped cream was prepared in a conventional manner using a hand mixer. This whipped cream had good shape retention and retained its shape well even in a 35°C thermostat.

Claims (2)

[Claims] (1) Whipped cream containing konnyaku jelly. (2) Konjac jelly is produced by adding water to konjac powder to swell and dissolve it, and then adding and mixing basic amino acids, basic salts, or a mixture of both; or basic amino acids,
Either add basic salts or a mixture of both to the konjac flour and add water to it; or premix konjac flour with a basic amino acid, a basic salt, or a mixture of both, and then add water to the mixture to swell and dissolve. The whipped cream according to claim 1, which is obtained by heating and cooling the whipped cream.