JPH04370072A - Whipping cream - Google Patents

Abstract

PURPOSE:To improve both liquid stability and whipping properties of a whipping cream. CONSTITUTION:A combination of lactic acid monoglyceride with citric acid monoglyceride, polyglycerol ester of a fatty acid having >=2 esterification degree and lecithin is used as an essential emulsifying agent.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to so-called synthetic creams that can be easily prepared industrially or at home.

0002

[Prior Art] Whipped cream is generally made of fat, oil,
Synthetic creams are roughly divided into synthetic creams whose main ingredients are milk ingredients, emulsifiers, and water, and fresh creams made from milk.Synthetic creams are superior in terms of quality stability and freedom in product design, and are now popular. , are widely used in industry and at home. Synthetic cream (hereinafter referred to as whipped cream) consists of a forcibly prepared emulsified system, so the suitability of the emulsified state is immediately reflected in the product characteristics. In other words, the stability of the whipping cream in its liquid state before being whipped, the whipping time during whipping, the so-called whipping properties such as hardness, overrun, and artificial flower properties, the sensory characteristics of the whipped cream, and its preservation. The moldability etc. are affected by the composition of the whipping cream. The development of a whipping cream that satisfies all of these properties is still in its infancy, but the main focus of research is on emulsifiers. Conventional examples include attempts to prevent plasticization during transportation of cream by using lecithin and fatty acid monoglycerides as emulsifiers (Japanese Patent Publication No. 32896/1989), and methods using lecithin and polyglycerin fatty acid esters for the same purpose. thing(
Japanese Patent Publication No. 56-54136), which attempts to shorten foaming time and prevent foaming by using a combination of diglycerin fatty acid ester, triglycerin fatty acid ester, and lecithin (Japanese Patent Publication No. 57-146551) , which attempts to improve high temperature sterilization resistance and acid stability by using polyglycerin fatty acid ester, lecithin, and diacetyl tartaric acid monoglyceride (Japanese Patent Application Laid-Open No. 61
-209562), etc.

[0003] These conventional techniques, although achieving their respective intended effects, were not necessarily satisfactory when evaluated comprehensively. That is, no whipping cream has been realized that exhibits excellent characteristics in all three phases of whipping cream: liquid state, whipping process, and whipped product. Summarizing the prior art including the above examples, it is common to use lecithin as the main emulsifier and to combine it with glycerin fatty acid ester, sugar ester, etc., but with this combination,
Although a certain degree of whipping property can be obtained, lecithin-based products have a decisive flaw in that they lack stability in liquid form.On the other hand, if lecithin is reduced in this system, although the stability in liquid form increases, the whipping property is extremely high. There was an unavoidable tendency for the texture to deteriorate and to exhibit an extremely sagging texture after whipping.

In addition to the above, lactic acid monoglyceride is also known as an emulsifier for whipped cream. Lactic acid monoglyceride is an α-crystalline emulsifier in Europe and the United States, and is commonly used as an emulsifier in whipped cream because it has stronger foaming power than emulsifying power, but it cannot be used alone or in combination with lecithin, etc. Due to the lack of liquid stability, it is difficult to maintain constant quality at all times, considering the recent complicated distribution mechanisms. In particular, whipping cream for preparing smooth and soft whipped cream has a problem with liquid stability, and considering today's tastes, it cannot be said to be sufficient to satisfy demand. Furthermore, whipping creams made from lactic acid monoglyceride generally have the problem that when they are subjected to so-called "heat shock", they become extremely difficult to melt in the mouth even after whipping, making them unsuitable for consumption. Heat shock refers to the fact that the stability of a product, such as its whipping properties, is affected by a rise and/or a fall in the product temperature during refrigerated storage, transportation, display, or after purchase. Generally, temperature changes due to heat shock are basically unpredictable, making it difficult to supply end consumers with products of the same quality as those manufactured in factories.

[0005] It is true that various emulsifiers have been studied to improve the whipping properties of whipped cream, and many improvements have been made. It is not clear whether the standards are specified, and there are many factors involved, making it difficult to solve all problems with one method. Therefore, quality characteristics have not been improved comprehensively. This is the current situation. Therefore, in order to actually comprehensively improve the quality characteristics of whipped cream, it is necessary to consider the types of constituent fats and oils, sterilization, cooling process, distribution process, etc. Furthermore,
The problem in studying emulsifiers is that the effects that are first exhibited by a combination of emulsifiers cannot be ignored, and the effects of using emulsifiers cannot be grasped simply by integrating them. In other words, when using multiple emulsifiers, in addition to the effects of each emulsifier, the effects of interaction between the emulsifiers must be considered, and since this is unpredictable,
There is no way to examine emulsifiers other than concretely demonstrating them in individual cases. In other words, stability in liquids is a separate property from whippability, and stability in whipped products is essentially different from them, and the sensory impact is on a different level. Because of their unique properties, it is impossible to use emulsifiers uniformly. In this sense, it can be said that there may be combinations of known emulsifiers that produce more excellent effects than expected.

[0006]

SUMMARY OF THE INVENTION In view of the above-mentioned state of the prior art, the present invention provides a whipped cream that exhibits excellent quality characteristics in all three phases of whipping cream, liquid state, whipping process, and whipped product. It provides a cream for That is, the present invention provides a whipping cream that does not cause deterioration in liquid stability, whippability, and sensory suitability of whipped products even when subjected to heat shock.

[0007]

[Means for Solving the Problems] The present invention provides a whipping cream obtained by sterilizing and homogenizing a mixed system containing at least oil, fat, protein, emulsifier, and water, which comprises lactic acid monoglyceride as an essential emulsifier, The whipped cream is characterized in that it contains citric acid monoglyceride, a polyglycerin fatty acid ester with an esterification degree of 2 or more, and lecithin. Furthermore, in a preferred embodiment, the above-mentioned whipped cream contains an essential emulsifier in the range shown below.

・Lactic acid monoglyceride
0.20-1.00% by weight Citric acid monoglyceride 0.01-0.20% by weight
・Polyglycerin fatty acid ester with esterification degree of 2 or more
0.05-0.50% by weight ・Lecithin
0.03 to 0.30% by weight According to the present invention, whipping time can be shortened and heat shock resistance improved, which could not be achieved with conventional whipped cream.
High quality can be achieved in the three phases.

As a result of intensive research into many requirements related to the quality of whipped cream, including emulsifiers, the present inventors have discovered that the quality of whipped cream can be comprehensively improved by combining specific emulsifiers. This led to the invention. In other words, the three requirements of liquid stability, whippability, and sensory suitability of whipped products, which were conventionally considered to be contradictory requirements, can be achieved by combining specific emulsifiers. Other requirements, such as the preparation of whipping cream, can be carried out based on known techniques.

[0010] It is generally said that a combination of lipophilic and hydrophilic emulsifiers is suitable for whipped cream; however, these general properties are difficult to obtain in actual diverse and complex systems. It cannot be uniformly applied at the research stage where one is attempting to do so. In addition, although monoglycerides are generally called monoglycerides, monoglycerides with different types of fatty acids that form esters, or monoglycerides with hydroxy acids bonded to esters have completely different properties and cannot be considered the same, so there are no general classifications. It makes no sense at this point. Furthermore, even though hydroxy acids are called tartaric acid, lactic acid, citric acid, malic acid, etc., they each have different properties, and cannot be generalized uniformly as hydroxy acid monoglycerides. On the other hand, interactions between emulsifiers are also observed, and the reality is that the complexity of the system surrounding emulsifiers cannot be predicted. From this point of view, the above combination has technical significance.

The invention will be described in detail below. Here, "liquid stability" refers to the stability of whipped cream after manufacture, during refrigerated storage,
Whipped cream is in a fluid state during all stages before whipping, including during transportation, display, and after purchase. This can be evaluated by a forced vibration test or the like. What is “whippability”?
This refers to the whipping time, the quality of determining when whipping is complete, etc. This can be evaluated according to the respective measurement method. The "sensory suitability of whipped products" refers to the artificial flower properties, texture (melt in the mouth, smoothness), and shape retention of whipped products, and can be evaluated mainly through sensory tests.

First, the raw materials for the whipping cream of the present invention may be those commonly used, and the formulation may be the same as those based on known techniques. That is, it is mainly a mixed system containing oil, fat, protein, and water as main components. Specifically, in terms of weight percent based on the weight of whipping cream, edible fats and oils are 25 to 55 percent by weight, proteins are 0 to 10 percent by weight, emulsifiers are from a value close to 0 to 2.0 percent by weight, and stabilizers are from a value close to 0 to 1. 0
The amount of water is about 32 to 75% by weight, and fragrances, colorants, etc. are added as needed. Various vegetable oils and animal fats can be used as edible fats and oils, and the melting point is usually around 35°C, and from the viewpoint of whipping properties,
The solid fat index at ~10°C is considered to be approximately 60 to 30%. That is, if there is too little solid fat, the whipping properties and shape retention properties will be reduced, and if it is too much, the product will be hard and have a poor texture. If the fat content is less than 25% by weight, the whipping properties will deteriorate and water separation will occur easily, while if it exceeds 55% by weight, plasticity will be likely to be promoted and stability in liquid form will be impaired. As for protein, raw materials containing it include milk,
Skim milk, skim milk powder, soybean protein, whey protein, sodium caseinate, etc. can be used. As the stabilizer, phosphates such as sodium hexametaphosphate and gums such as guar gum can be used.

[0013] Next, the emulsifier is characteristic of the present invention, and
Lactic acid monoglyceride, citric acid monoglyceride, polyglycerin fatty acid ester with an esterification degree of 2 or more, and lecithin are blended as essential emulsifiers.

[0014] Although lactic acid monoglyceride contributes to improving the whippability, when used alone, it cannot satisfy all the requirements required for the liquid state, the whipping process, and the whipped product. In particular, when used alone, it is not effective in suppressing texture deterioration of whipped products after heat shock. The preferable addition amount is 0.20 to 1.00% by weight, more preferably 0.30% by weight.
~0.66% by weight is good. If the amount added is small, the effect will not be sufficient, and if the amount is added, the stability in the liquid state will deteriorate and the flavor will deteriorate.

[0015] When citric acid monoglyceride is used in combination with lactic acid monoglyceride, the texture of whipped products after heat shock can be improved. The preferable addition amount is 0.0
It is 1 to 0.20% by weight. If the amount added is small, the effect will not be sufficient, and if the amount added is too large, the flavor will taste sour and there will be too much overrun, conversely resulting in poor whipping properties. Since citric acid monoglyceride exhibits excellent effects when used in combination with lactic acid monoglyceride, the addition ratio is preferably 5 to 33 to 100 lactic acid monoglyceride. If the ratio is less than the above range, the effect of the combined use will not be sufficient, and if the ratio is increased, the above-mentioned drawbacks will become noticeable although the improvement effect will not change much.

[0016] Polyglycerin fatty acid ester generally has a degree of polymerization higher than that of triglycerin, but it is required to have a degree of esterification of 2 or higher. Monoesters do not provide good whipping properties, and the structure of the whipped product does not exhibit hardness, resulting in poor shape retention. As the degree of esterification increases, it becomes easier to determine the whipping end point region, and shape retention is also easier to obtain and hardness tends to appear. From this point of view, a degree of esterification of 3 to 5 is particularly preferable. The amount of polyglycerol fatty acid ester added is preferably 0.05 to 0.5
If it exceeds 0.50% by weight, it becomes difficult to obtain good whipping properties and shape retention of whipped products. This tendency is similar to that when polyglycerol fatty acid monoester is used.

Next, lecithin as used herein refers to a chemical mixture of lecithin, cephalin, inositol, phospholipid, etc. Lecithin can be used regardless of the origin of the raw material, such as soybean lecithin or egg yolk lecithin, and can be used regardless of its form, such as powder, granules, or paste. Although paste-like lecithin (normal commercially available product has about 60% acetone insoluble content) is inexpensive and practical, high-purity powdered lecithin may also be used. The amount added is preferably 0 as lecithin.
．． 03 to 0.30% by weight, more preferably 0.05 to 0.20% by weight. If the amount added is small, sufficient whipping properties will not be obtained, and the structure of the whipped product will be susceptible to water separation. Moreover, if the amount added is too large, the liquid stability will be impaired. Since the use of lecithin has extreme advantages and disadvantages, special attention should be paid to optimizing the amount added.

In addition to the essential emulsifiers described above, in view of the diversity of whipping creams, glycerin monoglyceride, sorbitan fatty acid ester, sugar ester, propylene glycol fatty acid ester, etc. can be used as appropriate. However, these emulsifiers are secondary and preferably account for 10% or less of the total weight of the emulsifier used.

The mechanism of the effect of the above-mentioned essential emulsifier is not clear. This is because the effects of emulsifiers involved are different in each of the three phases of whipped cream: liquid state, whipping process, and whipped product, and cannot be considered uniformly. The lipophilicity, hydrophilicity, etc. of the emulsifier are also not effective indicators for selection. It is surprising that among the large number of known emulsifiers, only the above-mentioned combination of essential emulsifiers is highly effective in whipping creams.

By the way, viscosity, pH, solid content, etc. are also important factors related to the characteristics of whipping cream. In the present invention, although there is no need to specifically limit each, a preferable range is a viscosity of 20 to 300c.
p, pH is about 6.2 to 7.0. If this range is exceeded, liquid stability, whippability, whipped texture, etc. may deteriorate, but these factors can be controlled by controlling other additives, such as gums, pH adjusters, sugars, etc. It can be said that it is not an essential requirement in that it can be adjusted to achieve the desired whipping cream.

The whipped cream described above can be prepared according to conventional methods. For example, first, an oil system consisting of edible fats and oils, emulsifiers, etc. and an aqueous system consisting of milk components, emulsifiers, stabilizers, etc. are heated appropriately and mixed,
Further heating (approximately 60-80°C) is continued. When heating before mixing, oil systems are heated to an extent that the constituent fats and oils are completely molten (approximately 70 to 80 degrees Celsius), and water systems are heated to an extent that does not cause a temperature drop after mixing (approximately 60 to 70 degrees Celsius). do it. It is also possible to mix the oil system and water system in one system from the beginning without preparing them separately. The essential emulsifier according to the invention is mixed into the oil system. Next, the product after mixing and heating is homogenized (pre-homogenized). The pressure applied during homogenization is 10kg/cm2 to 100k
It may be about g/cm2 (1 to 100 MPa), and as a result, the oil and fat globules become fine and have a diameter of about 1 μm, and are averagely dispersed. Pre-emulsification may be carried out before pre-homogenization. After pre-homogenization, sterilize. The sterilization conditions are 120 to 140° C. for several seconds, but the sterilization efficiency is very high even in a short time because it is usually carried out in a plate with excellent heat transfer coefficient. Subsequently, homogenization is performed again (post-homogenization). The conditions for post-homogenization may be approximately the same as or slightly lower than the conditions for pre-homogenization. Next, the product is cooled. For cooling, a plate type cooler is generally used in terms of cooling efficiency. When a general plate cooler is used, a product at 60 to 80°C is cooled to 2 to 10°C in about 2 minutes or less. After cooling, fill in a suitable container and age (5
℃ or less for more than 1 day). The whipped cream obtained can be handled in the same way as normal whipping cream.

[0022]

[Examples] The present invention will be explained below with reference to Examples. All amounts in the following Examples and Comparative Examples indicate weight % based on the weight of whipping cream.

Examples 1 to 3 Based on the compounding ratio shown in Table 1, a mixed oil consisting of hydrogenated rapeseed oil and hydrogenated palm kernel oil was heated to 60°C, and lecithin (
Lecithin DX, manufactured by Nisshin Oil; paste lecithin, acetone insoluble content 60%), lactic acid monoglyceride (Sunsoft 661AS, manufactured by Taiyo Kagaku; lactic acid monoglyceryl stearate ester), citric acid monoglyceride (Sunsoft 621B, manufactured by Taiyo Kagaku; citric acid monoglycerin stearate), polyglycerin fatty acid mono-, tri-,
Pentaester (SY Glister MS-500, TS-
500, PS-500, manufactured by Sakamoto Pharmaceutical Co., Ltd.; degree of polymerization 5, stearic acid ester) was added to prepare an oil system and heated to 70°C. Skim milk powder, sodium caseinate, and sodium hexametaphosphate were added and dissolved in water (an amount that would make the total blended amount 100%, around 54%) to prepare an aqueous system, and the mixture was heated to 65°C. While stirring the aqueous system, the oil system after adjustment and heating is added to the aqueous system, pre-emulsified by high-speed shearing with a homomixer, and immediately after pre-emulsification, a 2-stage homogenizer is used, eye 50kg/cm2
Homogenization was performed using The homogenized mix was sterilized at 140°C for 3 seconds using a direct steam blowing sterilizer, and after sterilization, it was homogenized again using a two-stage homogenizer at 10 kg/cm2 in the second stage and 30 kg/cm2 in the first stage. The product was then rapidly cooled to 5°C using a plate cooler, packed in a gable-top paper carton, and then aged (left at 5°C or lower for one day or more). The obtained whipped cream was divided into two groups, one group was kept refrigerated (5° C.) and the other group was heat shock (kept in a 25° C. hot water bath for 1 hour, then kept refrigerated).

[0024]

[Table 1] Whipping was performed using the obtained whipping cream. The whipping conditions are as follows. Whipping was performed using a GE whipper. A 400 g sample was mechanically whipped in a rotating ball, and the hardness obtained at this time was taken as the amount of strain on the sensor, and the sample was whipped to a predetermined amount of strain, which was used as a measure of whippability. Table 2 shows the results.
Shown below.

[0025]

[Table 2] Evaluation criteria ◎: Very good ○: Good
△: Fair ▲: Slightly poor ×: Defective Each item in the table is based on the following criteria. 1) Liquid stability: Using a vibrator manufactured by Yamato, the cream was vibrated horizontally at 100 times/37 seconds, and the number of vibrations until the cream lost its fluidity was used as a measure of liquid stability. 20,000 times or more: very good; 5,000
Those with 0 to 12,000 times are considered normal, those with 2,000 times or less are considered poor, and good and slightly poor are intermediate evaluations. 2) Whipability: A whipping time of 3 minutes to 4 minutes and 30 seconds is considered very good, a whipping time of 6 to 8 minutes is fair, and a whipping time of 10 minutes or more is poor. This is an interim evaluation of each. 3) Melt in the mouth after whipping: Those that melt well in the mouth when eaten, are smooth and have a good aftertaste are rated as very good, those that are poor in each are rated as poor, and those in between are rated as good, fair, and slightly poor.

As shown in Table 2, all of the Examples had excellent liquid stability, good whipping properties, and good melting in the mouth after whipping. Comparative example 1 has liquid stability,
The whippability was good, but the melt-in-the-mouth texture after whipping, especially after heat shock treatment, had a foamy texture similar to that of a sparkling beverage, giving it an extremely poor rating as a cream. Comparative Example 2 had poor whipping properties during refrigerated storage, and
Comparative Example 3 had poor liquid stability, Comparative Example 4 had poor whipping properties, both had extremely poor physical properties after heat shock, and the overall evaluation was also poor. Examples 4 and 5 Whipping was carried out in the same manner as in Examples 1 to 3, except for changing the blending ratio of the essential emulsifier. The blending ratio and results are shown in Table 3. The evaluation is a relative evaluation based on Example 4 (±),
Those that are better than Example 4 are marked (+), and those that are inferior to Example 4 are marked (-).
), equivalents are marked (±). From Table 3, it can be seen that even with the same combination of essential emulsifiers, liquid stability etc. are affected by the blending ratio, and by optimizing the blending ratio, a better whipping cream can be obtained.

[0027]

[Table 3]

[0028]

[Effect of the invention] As explained above, by using a combination of lactic acid monoglyceride, citric acid monoglyceride, polyglycerin fatty acid ester with an esterification degree of 2 or more, and lecithin as essential emulsifiers, the quality of whipping cream is improved comprehensively. It becomes possible to do so. That is,
It is now possible to create a whipping cream that achieves both liquid stability and whippability, which were previously thought to be difficult, and also has excellent melt-in-the-mouth properties. This product can be applied to a wide variety of whipping creams that can fully meet the diversification of tastes in recent years, and it is possible to improve quality.
Extremely useful in whipping cream related industries.

Claims (2)

[Claims] Claim 1: A whipping cream obtained by sterilizing, homogenizing, and cooling a mixed system containing at least oil, fat, protein, emulsifier, and water, which comprises lactic acid monoglyceride, citric acid monoglyceride, and esterification degree 2 as essential emulsifiers.
The above-mentioned whipping cream is characterized in that the above polyglycerol fatty acid ester and lecithin are blended. 2. The whipping cream according to claim 1, wherein the essential emulsifier is blended in the range shown below.・Lactic acid monoglyceride
0.20-1.00% by weight Citric acid monoglyceride 0.01-0.20% by weight
・Polyglycerin fatty acid ester with esterification degree of 2 or more
0.05-0.50% by weight ・Lecithin
0.03-0.30% by weight