JPH0569491B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a frozen whipping mix with extremely good whipping and topping properties, and a method for producing whipped toppings. [Prior Art] Whipped topping is a technique in which whipped cream is whipped to decorate cakes, puddings, mitsu beans, and other sweets, and is generally known as a substitute for cream for copying. Whipped cream has conventionally been manufactured and sold in liquid or powder form, and large amounts of emulsifiers have been used to maintain the liquid form. That is, by whipping, the emulsification must be broken, and the air bubbles, agglomerated or destroyed fat globules, and the aqueous phase must form a tissue with appropriate hardness. However, as a result, the whipped cream itself becomes thicker during the distribution process such as storage and delivery, and it is impossible to avoid the occurrence of so-called "bottles", which has the disadvantage of poor whipping properties. Furthermore, conventionally, when whipped cream is frozen for preservation in a manufacturing factory or the like, or in a home refrigerator, it has the disadvantage of causing syneresis and deterioration of its structure when thawed. As a response to this problem, frozen whipped cream has recently been developed. [Problem to be solved by the invention] However, when such frozen whipped toppings are thawed and used at home, in a coffee shop, in a parlor, etc., they cannot be used all at once, and the leftovers cannot be used up. It may be stored in the refrigerator. In this case, repeated freezing and thawing causes syringe, resulting in poor shape retention and coarse structure. Therefore, from the above point of view, in recent years, there has been a strong desire to develop frozen whipped toppings that do not lose their whipping properties even when frozen and have good whipping and topping properties even after repeated freezing and thawing. There is. [Means for Solving the Problems] In order to eliminate these conventional drawbacks and obtain extremely good whipped toppings, the present inventors have conducted various studies on homogenization pressure, and as a result, the present inventors have developed a method for homogenizing under high pressure. It has been found that very good results can only be obtained when mixing the mixtures prepared under low pressure with mixtures homogenized under low pressure. This invention mainly consists of fats and oils and proteins, which are mixed with sugars, emulsifiers, stabilizers, fragrances, colorants, etc., and the obtained raw materials are mixed in the first stage at a rate of 280 to 420 kg/cm ² ,
Mitsu 50 homogenized at high pressure of 35Kg/ ^cm2 in the second stage
~95%, and the same raw material or the separately prepared raw material is 35Kg to 75Kg/cm ² from the first stage, and 0 to 35Kg/cm ² from the second stage.
The present invention provides a method for producing a frozen whipping mix and whipped toppings, which is characterized by mixing 5 to 50% of a mix homogenized at low pressure. [Structure] Regarding the homogenization of raw materials for whipped toppings, in Patent No. 746158, by homogenizing them under pressure of 420 kg/cm ² or more, stable whipped toppings with good texture and no mineralization can be obtained. There was a proposal that it would be possible to obtain dototsuping, and the
In Publication No. 23062, 427 in the said publication
Homogenization under pressure of Kg/cm ² or more gives a good structure only in normal whipping at normal pressure, and in whipping under pressure.
It has been proposed that good whipping can be obtained by homogenizing at 105 to 350 kg/cm ² . Both are hydrogenated fats and oils with a melting point of around 35℃.
%, it has a lower concentration than normal whipped cream, and is characterized by being homogenized under high pressure. However, simply increasing the homogenization pressure is not sufficient to obtain good whipped toppings, and as mentioned above, mixes homogenized under high pressure and mixes homogenized under low pressure are It has been found that a more satisfactory topping can be obtained by mixing. Rather, the results of the studies conducted by the present inventors show that when whipped doppings are frozen and thawed and then stored in a refrigerator,
It has been found that toppings whipped using a continuous whipping device have various drawbacks as shown in Table 1 when simply high-pressure homogenization treatment is performed. The reason why excellent frozen whipped toppings can be obtained by mixing high-pressure homogenized mix with low-pressure homogenized mix as in this invention is unknown, but it is speculated that It is as follows. In order for whipped dotting to have artificial flower properties and shape retention properties, it is necessary to surround the air bubbles taken in by the whip with aggregated fat and connect the entire body with a network structure, as shown in various documents. It is clear from the description. The degree of fat aggregation in this case must be particularly strictly controlled in frozen whipped toppings.

【table】

[Table] Measure the degree of fat aggregation using a particle size distribution meter (Horiba, Ltd.)
The results of measurements using CAPA500 are shown in Figures 1 to 3. Figure 1 shows slightly insufficient aggregation, Figure 2 shows optimum, and Figure 3 shows slightly overwhip.
Furthermore, when these frozen whipped toppings were frozen and thawed, those shown in FIG. 1 softened, while those shown in FIG. 3 hardened, and the structure of both became rough. Conventionally, the degree of aggregation has been controlled in two ways: (1) selecting the oil and fat and emulsifier used, and (2) controlling the whipping conditions. However, selecting the optimal combination of emulsifiers requires a great deal of time and effort, such as prototyping experiments.
Especially when using soft oils such as milk fat,
It's almost impossible. Furthermore, controlling the whipping conditions is extremely difficult, especially when a continuous whipping device is used. However, if a certain amount of large fat globules were present among smaller fat globules, those large particles would act as nuclei for aggregation, and it seemed that overall fat aggregation could be controlled more broadly. As in the prior art, if all the fat is high-pressure treated, the ease of breaking the emulsion is the same, but as in the present invention, the particle size distribution shows two peaks (see Figure 2 or If you control it as shown in Figure 6),
Since there is a large difference in the energy level required to break the emulsification of the two, only the larger fats will aggregate, and it is thought that the level of aggregation will always be constant. Next, this invention will be explained in detail. The oil may be any vegetable oil such as soybean oil, palm oil, rapeseed oil, coconut oil, palm kernel oil, or corn oil. ² pressure, and the second stage is a homogenization process at a pressure of 35Kg/ ^cm2 )
As a mixture, it is desirable to use it in combination with a vegetable hydrogenated oil having a melting point of 30 to 40°C. Low pressure homogenization treatment (first
The stage is 35~75Kg/ ^cm2 pressure, the second stage is 0~35
For homogenization treatment (processed at a pressure of Kg/ ^cm2 ), any oil or fat can be used. In other words, a wide range of oils and fats can be used, such as animal oil, milk fat, vegetable oil, etc., and the high-pressure homogenization mixture is 50-95%, while the low-pressure homogenization mixture is 50-95%.
By mixing 50 to 5%, excellent topping properties with freeze-thaw properties can be maintained. Various proteins can be used such as milk protein, soybean protein, purified casein, and mixtures thereof. As an emulsifier, glycerin fatty acid ester,
Good topping properties can be maintained even after freezing and thawing by using sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, soybean phospholipid, and polyglycerin fatty acid ester alone or in combination of two or more. As the stabilizer, any seed mucilage such as locust bean gum, guar gum, tamarind gum, xanthan gum, gum arabic, and tara gum, seaweed mucilage, fruit mucilage, and microbial mucilage can be used. Other natural products such as starch, dextrin, modified starch, and microcrystalline cellulose can also be used to stabilize emulsification. Although synthetic products can also be used, it is preferable to use natural products. As the sugar, various sugars such as glucose, sucrose, lactose, and fructose can be used. Next, a formulation example of this invention will be shown. Formulation example Weight% Fat 20-30 Protein 1-3 Carbohydrate 20-30 Emulsifier 0.5-1.5 Stabilizer 0.1-1.0 Flavor 0.1-0.5 Coloring agent 0.0001-0.001 Water 40-60 In this invention, these raw materials are added to water. Dissolve, heat and pass through a homogenizer at a temperature of 60-80 °C before or after sterilization. Next, heat exchanger heats the temperature to 10℃.
Cool down and store in a tank. Fill the mixture obtained in this way into a container, etc.,
Freeze it, or whip it and then fill it into containers and freeze it. The pressure during homogenization needs to be 280 to 420 Kg/cm ² in the first stage and 35 Kg/cm ² in the second stage in high-pressure processing mixes, and 35 Kg/cm 2 in low-pressure processing mixes. The first stage is 35-75Kg/
cm ² pressure, the second stage needs to be at a pressure of 0-35 Kg/cm ² . Then, both are mixed in a storage tank with 50 to 95% high pressure treatment mix and 50 to 5% low pressure treatment mix. Next, data on the particle size distribution of fat globules when high-pressure treated mixes and low-pressure treated mixes are mixed is shown. First, Figure 4 shows (first stage 350Kg/cm ² , second stage 35
Figure 5 shows the data of ^{the mix homogenized at 70 kg/cm 2 (} 1 step homogeneity). Figure 6 is based on this invention and shows data for a mixture of 80% of the former and 20% of the latter, showing that there are two peaks. Next, the results of an experimental example conducted to investigate the effects of this invention will be shown. Formulation example Weight% Fat (hydrogenated coconut oil) 25.0 Protein (sodium caseinate, milk protein) 2.0 Carbohydrate (sugar) 20.0 Emulsifier (sucrose fatty acid ester) 0.3 (stearic acid monoglyceride) 0.3 Stabilizer (carrageenan, guar gum) 0.5 Flavor (vanilla) ) 0.15 Coloring agent (β-carotene) 0.001 Mix and stir the above ingredients at 70-71℃,
℃, sterilized for 3 seconds and passed through a heat exchanger to 70℃.
The mixture was cooled to a temperature of 100.degree. C., and subjected to homogenization treatment at various pressures and various mixing ratios as described above to obtain high pressure and low pressure treatment mixes. After aging these at 5℃ for more than 10 hours, under pressurized air supply of 7.0Kg/ ^cm2 ,
The mixture was whipped with a high-speed stirrer (Oaks mixer) under a back pressure of 2.0 Kg/cm ² and rapidly frozen at -28°C or lower to obtain frozen whipped cream. Tables 1 and 2 show frozen whipped cream that was frozen and thawed three times.
The state of the tissue was examined after storage at 1 week at ℃. Table 1 examines the homogeneous pressure of high-pressure treatment mixes and low-pressure treatment mixes alone. At a homogeneous pressure of 315Kg/ ^cm2 to 385Kg/ ^cm2 , freezing-thawing 1
Almost satisfactory results were obtained for the first time. However, it softened a little in the second run, and no favorable results were obtained in the third run. Also, 455Kg/cm ² , 175
At a pressure of Kg/cm ² to 245 Kg/cm ² , the whole was soft and undesirable. At a pressure of 35 to 105 Kg/cm ² , on the contrary, the entire structure became hard, and favorable results could not be obtained. Table 2 examines the mix homogenization pressure and its mixing ratio. From this table, the first stage is
Mixes treated at a pressure of 280-420Kg/ ^cm2 , the second stage at a pressure of 35Kg/ ^cm2 , and the first stage at a pressure of 35-75Kg/cm2.
It can be seen that a mix prepared at a pressure of Kg/cm ² and a mixture treated in two stages at a pressure of 0-35 Kg/cm ² in a ratio of 50-95:50-5% gives excellent results. The first stage is at a pressure of 35-75Kg/ ^cm2 , the second stage is
When the proportion of mixes treated at pressures of 0 to 35 kg/cm ² exceeded 50%, the entire mixture was hardened and favorable results were not obtained. Also, mixing mixes with similar homogeneous processing pressures (e.g. 280Kg/cm ²
Pressure treatment mix and 140Kg/ ^cm2 pressure treatment mix,
A mixture of a 350 Kg/cm ² pressure treatment mixture and a 140 Kg/cm ² pressure treatment mixture resulted in softening or hardening as a whole, and no satisfactory results were obtained.

[Table] Table 3 shows the mixes processed at a homogeneous pressure of 385Kg/ ^cm2 and the mixes processed at a homogeneous pressure of 70Kg/ ^cm2 .
Mixes mixed at a low ratio of 80:20, aged at 5°C for 10 hours or more, and then rapidly frozen at -28°C or lower were subjected to repeated freezing-thawing-freezing tests, and the results shown in Table 2 above were tested. Whip under the same conditions as shown in , and check the whipping property and 10℃
The state of the tissue was examined after storage for one week. From this table, it can be seen that even after repeated freeze-thaw tests were performed seven times, excellent results were obtained in terms of structure and whipping properties, similar to those of unfrozen mixes.

[Table] As detailed above, by manufacturing with the manufacturing method according to the present invention, (1) Mikusu can be frozen as a liquid and stored at -15℃ or below for more than half a year or repeatedly frozen and thawed. After thawing up to 7 times, there is no thickening or gelation, no syneresis or separation of oil, and when whipped it has good overrun, hardness, texture, and artificial flower properties. (2) Whip the mix, fill it in a plastic container, etc., freeze it, store it at -15℃ or below for more than half a year, or repeat freezing and thawing up to 7 times, then thaw it to perform syneresis and deaeration. It has no hardening or softening, has a good structure, and has no shrinkage, and if it is decorated into a cake or the like, it will have good artificial flower properties. (3) After thawing the whipped toppings in (2) above, the hardness, structure, artificial flowers, etc. will be affected even when used for decoration after storing in the refrigerator for up to 2 weeks at 10℃ or below or for up to 3 days at 15℃ or below. Good properties. (4) Exactly the same whipped topping can be obtained when the hopping in (2) above is carried out using a high-speed, high-pressure continuous whipping device. It has excellent effects such as. Next, examples according to the present invention will be shown. Examples Hydrogenated coconut oil 2500g Sodium caseinate 200g Sugar 2000g Sucrose fatty acid ester HLB10 30g Stearic acid monoglyceride 30g Carrageenan and guar gum 50g Vanilla β-carotene 0.1g were mixed and stirred at 70-71℃, sterilized at 95℃ for 3 seconds,
This is cooled to 10℃ through a heat exchanger, and a portion of it is
Homogenized using a homogenizer at 385Kg/cm ² and heated at 5℃
The remaining mix was homogenized at 70 kg/cm ² and cooled to 5°C. After adjusting the mixing ratio of 385Kg/ ^cm2 treatment mix and 70Kg/ ^cm2 treatment mix to 80:20, aging at 5℃ for 10 hours or more in an aging vat, then whipping under the same conditions as the experimental example. was packed in a container and quickly frozen in cold air at -28°C or lower to obtain frozen whipped toppings. After thawing the frozen whipped toppings at 10°C, no deterioration in quality was observed even when the toppings were refrigerated for two weeks or refrigerated at 15°C for three days. Further, even when the freeze-thaw cycle was repeated three times, a product of good quality was obtained without any decrease in volume. On the other hand, the mix that had been aged at 5°C for 10 hours or more was immediately packed into containers and quickly frozen in cold air at -28°C or lower to obtain frozen mix. Regarding this freezing mix, freeze-thaw 3 times.
The frozen whipped toppings were frozen and thawed three times, but the frozen whipped toppings were frozen and thawed three times. Similarly, no deterioration in quality was observed.

[Brief explanation of the drawing]

Figures 1 to 3 are graphs showing the results of measuring the degree of fat aggregation in commonly used frozen whipped toppings in different states using a particle size distribution analyzer, and Figures 4 to 6 are graphs showing the results of measurements using a particle size distribution meter. 2 is a graph showing the results of measuring the degree of fat aggregation in treated mixes, low-processed mixes, and mixed mixes according to the present invention in the same manner as described above.

Claims (1)

[Claims] 1 Mainly oils, fats and proteins, mixed with sugars, emulsifiers, stabilizers, fragrances, colorants, etc., and the resulting raw material is mixed at 280 to 420 kg/cm ² in the first stage and 35 kg in the second stage.
Mix 50-95% homogenized under high pressure of Kg/ ^cm2 ,
The first stage uses 35 kg of the same raw material or the raw material prepared separately.
A method for producing frozen whipping mix and whipped toppings characterized by mixing 5-50% of the mix homogenized under low pressure of ~75Kg/cm ² and 0-35Kg/cm ² in the second stage. .