JPH051702B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a whipping cream with good whipping properties and shape retention. PRIOR ART In the past, various efforts have been made regarding the combination of an oil source as a base material and an emulsifier in order to obtain a cream with good whipping properties. For example, a mixture of milk fat and vegetable oil is used as the oil source, and an emulsifier containing mainly sucrose fatty acid esters and a small amount of saturated fatty acid monoglycerides (0.2~
(approximately 0.4% by weight), and 0.08 to 0.1% of natural gum or synthetic gum as a stabilizer.
Add about % by weight and then add an appropriate amount of water to make 40Kg/
Oil-in-water creams were prepared by homogenization at low pressure below ^cm2 . However, in recent years, new products have been developed in the Western confectionery industry, and as a result, quality requirements for whipped cream have become stricter. In other words, whip shape retention that can withstand wide-area distribution of the product, ability and shape retention of artificial flowers in 6- to 8-section stands, improvement of whip structure (fine texture and cracks that do not cause rough skin), and re-whipability. Whip function characteristics such as improvement of However, conventional whipping creams have not been able to fully meet these demands. Problems to be Solved by the Present Invention The present invention has been made in order to meet the above-mentioned demands in recent years. It is an object of the present invention to provide a cream for whipping that enables the maintenance of its shape and also improves the structure of the whip and re-whippability. The present invention will be explained in detail below. Structure of the Invention The present invention is characterized by containing saturated fatty acid monoglycerides at about 0.1 to 0.13% by weight, lecithin at about 0.4 to 0.5% by weight, and sorbitan fatty acid ester at about 0.05 to 0.06% by weight.
Contains about 0.04 to 0.06 weight % of unsaturated fatty acid monoglycerides as an emulsifier, and contains an oily fraction mainly composed of high phospholipid butter and 0.12 to 0.15 weight % of sucrose fatty acid ester as an emulsifier, and an aqueous fraction containing about 0.15 to 0.19% by weight of phosphate and about 0.5 to 2.0% by weight of modified starch as a stabilizer, in the first stage at about 80Kg/cm ² ,
The second stage is pre-homogenized at a high pressure of approximately 20Kg/cm ² and a total of approximately 100Kg/cm ² , and the first stage is approximately 80Kg/cm 2 .
cm ² , the second stage is at a high pressure of about 20 Kg/cm ² , a total of about 100 Kg/cm ² , and then homogenized to form an oil-in-water whipping cream. Means for Solving the Problems In the present invention, saturated fatty acid monoglycerides are used as an emulsifier in an amount of 0.1 to 0.13% by weight based on the substrate fat.
approximately 0.4-0.5% by weight of lecithin, approximately 0.05-0.06% by weight of sorbitan fatty acid ester, and 0.04-0.06% by weight of unsaturated fatty acid monoglycerides.
Contains an oily fraction added in combination of four types, sucrose fatty acid esters as emulsifiers of about 0.12 to 0.15% by weight, and phosphates of 0.15 to 0.19% by weight.
It is important to homogenize under high pressure the aqueous fraction containing 0.5% to 2.0% by weight of modified starch as stabilizer. Although it is known that each of the above-mentioned emulsifiers used in the present invention is used in the preparation of cream, the use of the above-mentioned four types of emulsifiers in combination in specific amounts has not yet been reported. The types and amounts of emulsifiers used in the preparation of whipped cream affect the functionality of the resulting whipped cream. For example, for the four types of emulsifiers listed above, the amount of lecithin added is 0.4% by weight. When the temperature is lower, the shape retention of the whip becomes poor and syneresis occurs.
When the content is higher than 0.5% by weight, so-called bloat occurs. In the present invention, among the above-mentioned emulsifiers, the amount of saturated fatty acid monoglycerides in particular is increased to 0.1 to 0.13% by weight compared to conventional methods, and due to the cooperative action with sorbitan fatty acid ester, the resulting cream is moderate even when made in 6 minutes. has an overrun of
It has the effect of enabling artificial flowers and shape retention. Incidentally, the artificial flower properties and shape-retaining properties of this six-part flower are whipped properties that are strongly desired by the Western confectionery industry. If the amount of saturated fatty acid monoglycerides blended is too small, overrun cannot be maintained and the structure of the whipped cream (fine texture, good texture) cannot be maintained. Although saturated monoglycerides have low liquid emulsifying properties, they are effective in making whipped cream dry. On the other hand, sorbitan fatty acid ester has a high liquid emulsifying property, so if the amount added is too large, the emulsification will be excessive and the whipped cream will become wet.
A balance between the two is important. Furthermore, the lecithin used in the present invention has both emulsifying and demulsifying functions, and is also useful for artificial flowers in the above-mentioned 6-part arrangement. Although unsaturated fatty acid monoglycerides have not been conventionally used in whipping creams, they are useful for maintaining whipping and shape retention and improving whipping function. However, the amount added may be small; if it exceeds 0.06% by weight, the liquid stability will deteriorate, resulting in a decrease in overrun and rough skin, so care must be taken. Next, as the emulsifier added to the aqueous fraction in the present invention, a sucrose fatty acid ester, particularly one containing HLB5, is preferable. In addition, a sugar ester with a high HLB has a short whipping time but a long delta whipping time, which worsens the whip shape retention of the cream, while a low HLB tends to lengthen the whipping time but shorten the delta whipping time. . In addition, depending on the amount of sugar ester blended, overemulsification or insufficient emulsification may occur, so it is preferable to blend the sugar ester in an amount of about 0.12 to 0.15% by weight. In the present invention, as mentioned above, it is important to use a phosphate and a modified starch such as dextrin as a stabilizer in the aqueous fraction.
It is important to use 0.15-0.19% by weight of the double amount. This phosphate has the function of reducing the viscosity of the product and maintaining the emulsion stability in liquid form, and in addition, it serves to refine the fat granule shape of the cream into a fine-textured structure. Similarly, modified starch used as a stabilizer is
This has never been used in the preparation of creams for whips, and its features include the ability to absorb moisture, retain the shape of whips, strengthen the waist, prevent rough skin, and form a good crease. be. The blended amount of modified starch is 0.5 to 2.0% by weight; if it is less than this, its function will not be fully exhibited, while if it is increased, no further improvement in functionality will be observed. The present invention provides an oily fraction prepared by adding the four types of emulsifiers described above, and an aqueous fraction prepared by adding the emulsifier, phosphate, and stabilizer, with a fat percentage of at least 30%.
% or more, preferably 40.0 to 47.0%, and homogenization is performed. The present invention is also characterized in that this homogenization is carried out under high pressure, and the pre-homogenization is carried out in the first stage at a rate of 80 kg/kg.
cm ² pressure, second stage 20Kg/cm ² pressure, total approximately 100
This is done to achieve a pressure of Kg/cm ² , and the homogenization process is also carried out to achieve a total pressure of 100 Kg/cm ² , thereby increasing the surface area of fat globules and improving the whipping properties of the cream due to the demulsification effect. A fine tissue with a whipped texture is obtained, which improves the quality of artificial flowers in 6-minute stands and the quality of nappies in 7-8 minute stands. Incidentally, in the conventional ream for whipping, homogenization is performed at 20-60→80Kg/cm ² and after homogenization 0-40→40.
I was going with Kg/ ^cm2 . The whipping cream according to the present invention obtained by homogenizing as described above has exceptionally excellent overrun properties and whipping functionality, and can be made into 6-minute batches, which was considered impossible with conventional creams. It is possible to maintain the artificial flower property and its shape retention, and also
Decrease in overrun due to rewhipability during separation is almost eliminated. For example, overrun on the day
130% ones are 125-128 with next day rewhipping
Maintain % overrun. Incidentally, with conventional creams, there was an unavoidable 30 to 35% decrease in whipping the next day compared to the overrun on the day. In addition, the cream of the present invention shows less change over time after whipping compared to conventional creams, and no change is observed even after being left for 20 to 30 minutes. will improve. Next, as the fat source used in the present invention, milk fat and vegetable oil can be used, but milk fat is preferable from the viewpoint of melting in the mouth based on melting point, emulsifying property, etc. Especially when using high phospholipid butter, This is advantageous because creamy physical properties can be maintained. This high phospholipid butter differs from conventional unsalted butter in its production method by re-decomposing cream to produce high-fat cream with a fat percentage of 76-85%, and then phase converting this. , is a butter whose flavor, ingredients, and trace ingredients are similar to fresh cream. In addition, since high phospholipid butter has a composition similar to that of fresh cream, it has excellent emulsification performance and has a great effect on emulsion stability. As described above, according to the present invention, an oily fraction is obtained by emulsifying a substrate fat using a combination of four types of emulsifiers: saturated fatty acid monoglycerides, lecithin, sorbitan fatty acid esters, and unsaturated fatty acid monoglycerides, and By mixing the aqueous fraction with added sucrose fatty acid ester, phosphate, and modified starch and homogenizing it under high pressure, it has excellent whipping properties and shape retention that cannot be achieved with conventional creams. It is possible to provide a whipping cream having the following properties. That is, the present invention has the advantage of being able to provide a cream having a wide range of whip function characteristics that can meet the needs of users. EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples. Example A whipping cream was produced using the following formulation. Butter (high phospholipid butter) 20.400% (weight) Vegetable oil 27.300 Whole milk powder 6.000 Lecithin 0.400 Monoglyceride (saturated) 0.130 Sorbitan fatty acid ester 0.060 Monoglyceride (unsaturated) 0.040 Sugar ester HLB5 0.120 Sodium hexametaphosphate 0.180 Casein Sodium 0.300 Dextrin 0.750 Milk flavor 0.01 Water 44.31 Mix high phospholipid butter and vegetable oil, mix and dissolve lecithin, monoglyceride (saturated type), sorbitan fatty acid ester, and monoglyceride (unsaturated type), and heat to 75℃. , the oily fraction was prepared. On the other hand, whole milk powder, sugar ester, sodium hexametaphosphate, sodium caseinate, and dextrin were mixed in powder form, dispersed and dissolved in warm water at 40 to 50°C, and heated to 70°C to prepare an aqueous fraction. Pre-homogenization was carried out by pre-emulsifying both with a TK mixer for 10 minutes at a pressure of 80 Kg/cm ² in the first stage and 20 Kg/cm ² in the second stage, for a total pressure of about 100 Kg/cm ² . After plate sterilization at 120°C for 2 seconds, homogenization was performed in the same manner as above at 65-70°C, and the product was cooled to 2°C. The whipping cream obtained as described above has good flavor and physical properties, and has excellent whipping functionality that has never been seen before as a whipping cream. Table 1 below shows the results of comparing the products according to the present invention with conventional products.

【table】

[Table] As shown in Table 1 above, the product of the present invention has excellent whip functionality and meets the quality required by the Western confectionery industry.

Claims (1)

[Claims] 1. About 0.1 to 0.13% by weight of saturated fatty acid monoglycerides, about 0.4 to 0.5% by weight of lecithin, about 0.05 to 0.06% by weight of sorbitan fatty acid ester,
and unsaturated fatty acid monoglycerides from 0.04 to 0.06
Contains approximately 0.12 to 0.15% by weight of sucrose fatty acid ester as an emulsifier, an oily fraction mainly composed of high phospholipid butter, and approximately 0.15 to 0.19% by weight of phosphate, and processing. The aqueous fraction containing about 0.5 to 2.0% by weight of starch as a stabilizer was added to the first stage at about 80 kg/cm ² and the second stage at about 20 kg/cm 2 .
Kg/cm ² , a total of about 100 Kg/cm ² is used for pre-homogenization, and the first stage is about 80 Kg/cm ² and the second stage is about 80 Kg/cm 2 .
20Kg/cm ² , a total of about 100Kg/cm ² A whipping cream that is homogenized under high pressure to form an oil-in-water type.