JPH04112747A - Sour cream composition for whipping - Google Patents

Abstract

PURPOSE:To provide the subject composition containing a specified polyglycerin fatty acid ester, a decomposed starch, fats and oils and water, having a specified acidic pH, excellent in its emulsion state, free from emulsion breaking during storage or distribution and excellent in foaming properties and shape-retention properties. CONSTITUTION:An objective composition containing 0.5-2.0wt.% polyglycerin fatty acid ester containing unsaturated fatty acids and saturated fatty acids as its constituting fatty acids and having preferably (1:9)-(4:6) ratio of (unsaturated fatty acid ester):(saturated fatty acid esters), 2-10wt.% decomposed starch having 1-7 DE, fats and oils and water and having 2-5pH.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a sour cream composition for whipping that has a good texture and flavor, and has excellent foaming properties, shape retention properties, and water retention properties.

By whipping the sour cream composition for whipping of the present invention, it can be used as a decoration for bread, cakes, etc., or as a topping for salads, etc.

[Conventional technology]

When whipped, sour cream for whipping becomes whipped sour cream that has a pleasant texture and a refreshing flavor, and is widely used as a decoration or filling for breads, cakes, etc., or for cooking.

The sour cream used in these applications is required to have stability against bottling (a phenomenon in which emulsification is broken, thickening, and hardening) during storage and distribution, as well as good foaming and shape-retaining properties.

Because sour cream for whipping is under the acidic range,
Compared to regular whipping creams that have a neutral pH, they have a problem in that they have poor stability against smearing, foaming and shape retention when whipped, and have a coarser structure. .

In particular, if whipped cream that has been whipped is stored in a refrigerator or the like for several hours, there is a problem that it returns to the emulsified state before foaming.

In the past, various studies have been conducted regarding sour cream for whipping in order to improve the stability, foaming properties, and shape retention properties of sour creams for whipping.

For example, polyglycerin organic acid ester, carbon number 12, is added to fresh cream or processed cream with a pH of 4.5 to 3.4.
By adding one organic acid consisting of the above and a polyhydric organic acid consisting of 7 or less carbon atoms or diglyceride as its acetyl derivative, it exhibits good foaming properties and shape retention under acidic conditions. A composition for sour whipping has been disclosed (Japanese Patent Publication No. 5941373).

Also disclosed is a method for producing acidic whipping cream using lecithin and sucrose fatty acid ester as an emulsifier, and two or more polyglycerin fatty acid esters whose constituent fatty acids are saturated acids and unsaturated acids. (Japanese Unexamined Patent Publication No. 1983-54635).

[Problems to be Solved by the Invention] The composition obtained by the above-described conventional sour whipping composition and acidic whipping cream manufacturing method has poor stability against blotting, foaming properties, and shape retention. Some improvement is recognized.

However, there is a problem in that whey separation or syneresis after whipping is not taken into consideration and is not improved.

Sour cream for whipping has stability against boiling, good foaming properties when whipped, and good shape retention after whipping.
This is important as a basic element in product design, but at the same time, water retention after whipping, that is, minimizing whey separation and water syneresis, is also an important quality element.

This is because when whipping sour cream and using it as a topping or decoration for bread, cakes, etc., if whey separation or syneresis occurs, it will be absorbed into the sponge that serves as the base, reducing the texture and texture of the sponge. It is.

Therefore, the present invention has stability against blotting, foaming properties,
It is an object of the present invention to provide a sour cream for whipping that is excellent in both shape retention and water retention.

[Means to solve the problem]

In order to solve the above problems, the following sour cream for whipping is provided.

That is, the sour cream for whipping of the present invention contains 0.5 to 2.0% by weight of polyglycerin fatty acid ester whose constituent fatty acids are unsaturated fatty acids and saturated fatty acids, and 2 to 10% by weight of starch decomposition product having a DE of 1 to 7. %, oil and fat, and water, and has a pH of 2 to 5.

And the ratio of unsaturated fatty acid ester to saturated fatty acid ester of the polyglycerin fatty acid ester is 1=9 to 4:6.
It contains.

The polyglycerin fatty acid ester used in the present invention consists of constituent fatty acids consisting of unsaturated fatty acids or saturated fatty acids, and the unsaturated fatty acids are mainly oleic acid,
It is preferable that the saturated fatty acid is composed of stearic acid, and the fatty acid ester is particularly preferably a monoester. The effect tends to decrease with diester or higher.

The polyglycerin polymer may be any 2-10 polymer, but 5-10 polymer is particularly preferred.

When the ratio of the unsaturated fatty acid ester to the saturated fatty acid ester of the constituent fatty acids is in the above range, the emulsion stability is the highest and the foaming property and shape retention are excellent.

When blending an unsaturated fatty acid ester and a saturated fatty acid ester into a composition, it is preferable that the unsaturated fatty acid ester is added to the fat or oil phase side, and the saturated fatty acid ester is added to the water or aqueous phase side.

However, both may be mixed and added at the same time.

The blending amount is 0.5 to 2.0% by weight of the total amount of unsaturated fatty acid ester and saturated fatty acid ester based on the composition. If the amount is less than 0.5% by weight, emulsion stability will be lacking, while if it is more than 2.0% by weight, problems such as increased viscosity and staleness will occur, as well as poor flavor.

Next, starch decomposition products are obtained by hydrolyzing various starches with acids or enzymes, and the degree of decomposition is expressed by D E (dext
rose equiverint) is widely used and is calculated by the following formula.

Solid content (January 15, 1960, published by Asakura Shoten, written by Mikuni in two volumes,
(Starch Handbook, pp. 538-539) The starch decomposition product used in the present invention is in powder or liquid form with a DE of 1 to 7. If a product with a DE of 1 or less is used, it has poor solubility, and therefore other It takes time to uniformly disperse it into the raw materials, and the product becomes uneven. On the other hand, when the DE is 7 or more, the viscosity decreases and the foaming property deteriorates.

The appropriate amount of this starch decomposition product is in the range of 2 to 10% by weight; if it is less than 2% by weight, emulsion stability, shape retention, or water retention will be poor, and if it is more than 10% by weight, foaming properties and flavor will be poor. descend.

The fats and oils used in the present invention can be any edible animal or vegetable fats and oils, including one type or a mixture of two or more types,
Furthermore, these fats and oils may be chemically and/or physically treated. For example, various animal and vegetable oils and fats such as soybean oil, bean oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, milk fat, and fish oil, and mixtures of one or more of these hydrogenated oils. The amount of these oils and fats can be selected as appropriate depending on the characteristics of the intended sour cream for whipping, but it is suitably 30 to 40% by weight based on the composition.

The pH of the whipping sour cream composition of the present invention must be within the range of 2-5.

If the pH is less than 2, the sourness is too strong and the flavor is undesirable (,
On the other hand, if the pH is 5 or higher, there is a problem that the acidity is insufficient and the refreshing taste is lacking.

As a method for adjusting pH, ascorbic acid, citric acid,
An organic acid such as lactic acid or an acidic food such as lemon juice may be blended, or fermented milk obtained by fermenting milk with microorganisms such as lactic acid bacteria to produce acid may be blended, or a combination of these may be used.

In addition, if necessary, other emulsifiers and stabilizers may be added to the composition to finely adjust the emulsion stability. It is also possible to improve the palatability and quality stability by adding dairy products, etc., and such combinations do not depart from the scope of the present invention.

In addition, the whipping sour cream composition of the present invention is prepared by appropriately adjusting the above-mentioned raw materials with water to obtain a desired composition.

Next, a method for producing a sour cream composition for whipping according to the present invention will be explained.

First, a polyglycerin fatty acid ester of an unsaturated fatty acid is blended into oil and fat and dispersed to prepare an oil phase.

Separately, various additives such as polyglycerol fatty acid ester of saturated fatty acid, starch decomposition products, and sour ingredients are blended and dissolved in water to prepare an aqueous phase.

Then, the above-mentioned oil phase and aqueous phase are mixed, homogenized, and then sterilized or sterilized to produce a whipping sour cream composition having a pH of 2 to 5.

The method for producing the sour cream composition for whipping of the present invention is not limited to the above method, and for example, oil, polyglycerin fatty acid ester of saturated fatty acid and unsaturated fatty acid, water, starch decomposition product, and sour component are mixed simultaneously. A sour cream composition for whipping can also be produced by homogenizing, sterilizing, and adjusting the pH to 2 to 5.

Thereafter, it can be powdered by spray drying, freeze drying, etc., if necessary.

When the sour cream for whipping prepared as described above is whipped with a whipper or a whipping machine, it becomes a whipped sour cream with a pleasant mouthfeel and a refreshing flavor.

Examples and comparative examples are shown below to make the present invention more clear.

[Example] Example 1 5.365 kg of water, 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of starch decomposition product with DE of 2
Dissolve 0g of decaglycerin monooleate (
Polyglycerin fatty acid ester of unsaturated fatty acids) 30g
and decaglycerin monostearate (polyglycerin fatty acid ester of saturated fatty acids) 70g and soybean oil 3.5g
kg was added to prepare an emulsion.

After pre-emulsifying the emulsion prepared above in a homomixer at 75°C for 5 minutes, the product temperature was adjusted to 70°C and 70kg/
Homogenize with cd homogenizer, further sterilize at 75°C for 15 minutes, cool to 10°C and adjust to pH 3.0.
A sour cream composition for whipping was obtained.

Example 2 5.284 kg of water, 16 g of citric acid, 300 g of lemon juice
g, 300 g of fermented milk (non-fat milk solids rate 12%) and DE
An emulsion was prepared by melting 500 g of a starch decomposition product of 3 and adding thereto 20 g of decaglycerin monooleate, 80 g of decaglycerin monostearate, and 3.5 kg of soybean oil.

The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.

Comparison g41 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of high methoxyl pectin as a substitute for starch decomposition product were dissolved in 5.815 kg of water, and 30 g of decaglycerin monooleate and decaglycerin monooleate were dissolved in this. An emulsion was prepared by adding 70 g of stearate and 3.5 kg of soybean oil.

The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.

Comparative Example 2 5.754 kg of water, 16 g of citric acid, 300 g of lemon juice
g, 300 g of fermented milk (non-fat milk solids ratio 12%) and 30 g of CMC (carboxyl methyl cellulose) as a substitute for starch decomposition product were dissolved, and 20 g of decaglycerin monooleate and 80 g of decaglycerin monostearate were dissolved therein.
and 3.5 kg of soybean oil were added to prepare an emulsion.

The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.

Comparative Example 3 5.365 kg of water, 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of starch decomposition product with DE of 2
0 g was dissolved, and 30 g of lecithin, 70 g of decaglycerin monostearate, and 3.5 kg of soybean oil were added thereto to prepare an emulsion.

The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.

Regarding the sour cream compositions for whipping obtained in Example 1.2 and Comparative Example 1.2.3 above, the emulsification state, overrun, hardness immediately after whipping, return hardness after whipping (after storage at 10 ° C. for 24 hours) ), the syneresis after artificial flowers was judged. The results are shown in the table.

j From the table above, sour cream for whipping that has excellent emulsification, foaming properties, shape retention, and good water retention is a starch decomposition product that has polyglycerin fatty acid esters consisting of unsaturated fatty acids and saturated fatty acids, and a specific DE. It is clear that the compositions of Examples 1 and 2 contain the following.

For Comparative Examples 1 and 2, the emulsification state, foaming property,
Even if it was good in terms of shape retention, it was unsatisfactory in terms of water retention. In addition, Comparative Example 3 had a poor emulsification state and was far from having a structure that could be used as a product.

[Effects of the Invention] The sour cream composition for whipping of the present invention has a good emulsification state and does not bleed during storage or distribution, and when whipped with a whipping machine etc., it has good foaming properties and shape retention. A whipped sour cream having good water retention properties and excellent water retention properties can be obtained. When used as a decoration or filling for breads, cakes, etc., this hoinopdo sour cream has a refreshing flavor and good texture, and also has low whey separation and water syneresis, and has good water retention. It is an excellent product that does not deteriorate the structure or texture of the sponge.

Claims (2)

[Claims] (1) Polyglycerin fatty acid ester whose constituent fatty acids are unsaturated fatty acids and saturated fatty acids from 0.5 to
A sour cream composition for whipping, comprising 2.0% by weight, 2 to 10% by weight of starch decomposition product having a DE of 1 to 7, oil and fat, and water, and having a pH of 2 to 5. (2) The sour cream composition for whipping according to claim (1), wherein the ratio of unsaturated fatty acid ester to saturated fatty acid ester of polyglycerin fatty acid ester is 1:9 to 4:6.