JPH06178653A - Processed whipped cream and its preparation - Google Patents

Abstract

PURPOSE:To obtain a processed whipped cream enabling the appreciation of the taste of whipped cream and chilled granular dessert cake at the same time and preservable in frozen state by dispersing frozen solid granules in whipped cream keeping the granular shape. CONSTITUTION:This processed whipped cream containing a granular solid having particle diameter of 1-20mm and dispersed in the whipped cream, enabling the appreciation of the taste of whipped cream and chilled granular dessert cake at the same time and preservable in frozen state can be prepared by putting water, powdery gelatin and a sucrose fatty acid ester in a pot, dissolving the components over a slow fire, adding sugar, rose wine and lemon juice to the solution, stirring the mixture, straining with a gauze, pouring into a mold, solidifying by cooling to obtain a wine jelly, taking the jelly out of the mold, cutting into cubes with a kitchen knife, quickly freezing at -40 deg.C, quickly mixing the cubes with whipped cream in a bowl taking care of not to collapse the cube and filling the product into an ice-cream cup, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whipped cream having a novel texture, and more particularly to a whipped cream which can be frozen and preserved so that the textures of both cream and cold granular dessert confections can be tasted at the same time.

[0002]

2. Description of the Related Art Known whipped creams are pure milk fat fresh creams, synthetic creams substituted with animal and vegetable fats and oils, and compound creams obtained by mixing both in an appropriate ratio. These are shortcakes and decoration cakes. It is also widely used as a fruit parfait, pudding decoration, cream puff, donut and Danish pastry filling. As a variation of this whipped cream, chocolate, coffee,
Various whipped creams with added flavors such as strawberries, bananas, and red beans are known. However, the above-mentioned various whipped creams whipped the emulsified stock solution in which fruit juice and flavor were previously mixed, so that the whipped cream itself was uniform and did not change so much in texture. JP 57-146548 A discloses sodium caseinate or calcium caseinate, fats and oils, acetylated monoglycerides, cyclic phosphates and / or polysaccharides,
Whipping dessert compositions containing acidic dairy products and / or fruits are disclosed, but it is described that these ingredients are wholly pre-emulsified and then whipped. Further, it has been conventionally practiced that fruits such as strawberries are finely chopped, mixed with whipped cream, and sandwiched between sponge stands of a short cake. But,
Since such a cream has a poor shelf life and is not suitable for industrial production, it is necessary to produce it at a confectionery store and use it up on the day. Furthermore, what can be mixed with whipped cream is limited to fruits and the like, and soft confections such as custard cream and jam have not been mixed with whipped cream in a granular form until now.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a prepared whipped cream in which foods, which are usually eaten as cold desserts, are dispersed in granules in the whipped cream and can be stored frozen. Is. It is also an object of the present invention to provide a prepared whipped cream which, if eaten with moderate cooling, can enjoy the difference in actual temperature between whipped cream and granular desserts dispersed therein in the oral cavity. is there.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to achieve the above object, and as a result, by dispersing a granular solid substance having a particle size of about 1 to 20 mm in a whipped cream, The inventors have found that a whipped cream can be obtained in which the textures of both the whipped cream and the granular solid matter can be favorably tasted, and completed the present invention. The invention therefore relates to a prepared whipped cream, characterized in that the whipped cream is added with a granular solid having a particle size of 1 to 20 mm. The prepared whipped cream of the present invention, if eaten in an appropriately chilled state, even if the whipped cream and the particulate solid matter are at the same temperature as a whole, the heat capacity per unit volume of both, and the difference in thermal conductivity. Thus, whilst fully aerated whipped cream does not feel cold, the entrapped granular solids take a latent heat in the oral cavity resulting in a cold texture. Thus, the prepared whipped cream of the present invention can experience the actual temperature contrast of both the whipped cream and the granular solids. The present invention also relates to a prepared whipped cream characterized in that the granular solid has a product temperature of 5 ° C or lower.
The "whipped cream" in the present specification means a whipped cream that is aerated and is in an edible state,
"Prepared whipped cream" means a whipped cream containing particulate solids. Further, in the present specification, ordinary foods are cooled to ice temperature (-40 to -5 ° C) to be "frozen", and ordinary frozen foods are heated to a temperature range where they can be processed or eaten. The operation of "thawing" is described as "frozen" and "thaw", including the cooling and heating operations of foods that do not substantially freeze at ice temperature.

The granular solids used in the prepared whipped cream of the present invention include gelled foods or frozen products thereof, frozen frozen foods of pastes, dairy products or frozen products thereof, ice creams, sorbets or mixtures thereof. Can be mentioned. Further, as another granular solid, fruits, vegetables, beans, nuts, mixtures thereof, those obtained by pickling them with molasses, or frozen products thereof are also preferable.
The invention further relates to a process for producing a prepared whipped cream, characterized in that the frozen granular solids are dispersed in the whipped cream so as to maintain its shape. The prepared whipped cream of the present invention can be frozen and stored, and after frozen storage, it can be thawed to a temperature range where it can be processed and eaten.

The present invention will be described in detail below. 1. Whipped cream The whipped cream used in the present invention may be a fresh cream of pure milk fat, a cream substituted with vegetable oil or fat, or a compound cream in which both are mixed in an appropriate ratio, but it is thawed without freezing even at an ice temperature. What can be used as it is is preferable. As a method for producing such a whipped cream, for example, the following method is known: a method of adding hydroxypropylated starch (JP-A-56-29974); a predetermined amount of a predetermined sugar is contained. Method (Japanese Patent Publication No. 58-20250); Method of mixing glucose and gelatin into cream whipped at a temperature of ice crystal formation temperature or higher (Japanese Patent Laid-Open No. 63-219342); modification of a predetermined particle size to form a macrocolloid. Method of replacing fat and oil with protein particles (JP-A-2-50335)
No. 4); a method of containing fats and oils, polydextrose, milk solids, and an emulsifier in a predetermined composition (JP-A-4-287).
654). The whipped cream used in the present invention may be prepared according to a conventional method, and the emulsified stock solution for whipped cream is bubbled with a homogenizer to give an overrun (volume after whipped / volume before whipped × 100) of 200.
Approximately 300% is suitable. Fruit juice or flavor may be added in advance to the emulsion stock solution for whipped cream.

2. Granular solids The granular solids in the present specification include those physical substances when the granular solids are added to the whipped cream and mixed, or when the whipped cream containing the granular solids is squeezed and filled as a filling. It has a hardness (hereinafter simply referred to as "hardness") to such an extent that the granular solid does not deform or break due to a mechanical operation. The above hardness is not necessary when eating. The particle size of the granular solid in the prepared whipped cream of the present invention is appropriately 1 to 20 mm, preferably 1 to 10 mm, more preferably 3 to 8 mm.
Is. Especially when squeezing the prepared whipped cream to decorate cakes or to fill it with filling,
10 mm, preferably 3-8 mm is suitable. The shape of the granular solid is not particularly limited, and can be appropriately selected depending on various foods such as spherical, angular, flaky, and crushed products of any shape.

(Examples of granular solids) Gel-like food mainly composed of protein: gelatin,
Jelly, pudding, custard pudding, bavarois, mousse, souffle, etc. using eggs, milk proteins and the like as a gelling agent, and frozen products thereof. Gelled foods mainly composed of polysaccharides: various starches, wheat flour, agar, carrageenan, alginic acid, curdlan, konjac flour, tamarind seed polysaccharides, wine jelly with gelling agent such as pullulan, coffee jelly, gummy jelly, Bramange And so on, and these frozen products. Fruits, vegetables, beans, nuts, and those pickled with molasses, such as strawberries, apples, tangerines, pears, peaches,
Grapes, pine, bananas, oranges, kiwis, marron glasses, raisins, pumpkins, sweet potatoes, and frozen products of these. Dairy products: yogurt, cheese, cream cheese, rare cheesecake, condensed milk, and frozen products thereof. Ice cream, sorbet. Cooled and solidified pasty foods: various jams, marmalades, fruit pastes, custard sauces, chocolate sauces, flower pastes, peanut cream, etc. It is also possible to use a combination of the above items.

[0009] In the case of hard gel food such as fruits, vegetables, beans, nuts, moderately hard cheese or gummy jelly, it can be divided into granules and mixed with whipped cream at room temperature. In the case of a soft gel-like food product or a paste-like food product having the above hardness, it may be granulated and then frozen, or the frozen product may be crushed to an appropriate particle size as described above to obtain a granular solid product. The ice cream or sorbet may be divided into pieces having sufficient hardness, or particles may be used from the beginning. When freezing a soft gel-like food or paste-like food into a granular solid, it is approximately -40 to-
It is suitable to freeze at a temperature of 5 ° C. For example, strawberry jam with a sugar content of 50% hardens into an ice cream at about -18 ° C. Fruits, beans, nuts, and hard gel foods may be divided into particles having an appropriate particle size and then frozen to obtain a granular solid, or may be divided into particles after freezing. Since gelled foods and pasty foods are liable to undergo deterioration such as syneresis and aging due to refrigeration and freezing, it is preferable to add an emulsifier, gum, modified starch and the like to whipped cream during preparation. When using a molasses-pickled fruit or the like as a granular solid, if a sugar that absorbs heat when dissolved, such as sorbitol, is used as the sugar used for the molasses pickle, it is possible to taste a cold texture in the oral cavity, More preferable. Even if the granular solid is frozen, it is dissolved in the whipped cream, and when it does not look good, for example, when the chocolate sauce is included in the whipped cream as the granular solid, the surface of the granular solid is coated with hardened oil or paste. May be.

3. Mixing whipped cream with granular solids Disperse the granular solids evenly in a well-aerated whipped cream. However, the solid particles are mixed so as to maintain the original shape. When the granular solid matter is cooled, it is preferable to mix the whipped cream to the same temperature as the granular solid matter or to such an extent that the granular solid matter does not melt and soften. Generally, it is preferable to mix at a temperature of 5 ° C. or lower. Any mixing method may be used as long as the characteristics of the whipped cream do not change and the particulate solid maintains its shape. The ratio of the whipped cream to the granular solid is not particularly limited, but the composition ratio (weight ratio) of the granular solid in the prepared whipped cream is preferably 5 to 60%. However, when filling the prepared whipped cream in an ice cream cup or the like and eating as it is, about 85% is preferable.
Increasing the weight of granular solids in the prepared whipped cream tends to result in non-uniform dispersion, but eliminating this problem by adjusting the time of aeration of the whipped cream to make it solid be able to. The prepared whipped cream thus obtained is then squeezed, filled or filled in an ice cream cup or the like at a temperature at which the solid particles do not melt or soften or deform. You can

4. Frozen Storage The prepared whipped cream obtained above may be frozen and stored, and in that case, it is easy to use after that when it is divided into a squeezing bag, a cup or a storage container and stored frozen. The temperature when frozen and stored is -5 ° C or lower, preferably -20 to -1.
0 ° C., especially −40 to −18 ° C. is suitable for long-term storage. It can also be frozen rapidly. 5. Thaw and decorate When filling in an ice cream cup etc. and eating as it is, thaw it as usual and keep the product temperature of the granular solid at -10 to -10.
The temperature is preferably 20 ° C. When squeezing the prepared whipped cream containing a solid granular solid or a solid gel-like food, or filling and filling, the product is thawed as usual and the temperature of the granular solid is -10. It is preferable to set it to -20 ° C. Soft gel foods, paste food preparations When squeezing and decorating whipped cream, or filling filling, work at an ice temperature of about -18 to -5 ℃,
Next, it is preferable to thaw and set the temperature of the granular solid matter to −10 to 20 ° C. because the gel or paste is not deformed during the work.

6. Eating At the time of eating, the granular substance in the whipped cream is normally eaten, that is, frozen (ice cream, sorbet, etc.), gel (pudding, jelly, etc.), paste (chocolate sauce, fruit paste, etc.) So that the temperature of the granular solid matter is about -10 to 20.
It is suitable to adjust the temperature to ℃, preferably -10 to 5 ℃. This product temperature can be appropriately adjusted depending on the type of granular solid matter. For example, pasty foods have a good texture even in a semi-frozen state. Even if the whipped cream and the granulated solids are at the same temperature, the encapsulated granular solids have a cold texture, while the fully aerated whipped cream does not feel very cold, so the adjusted whipped cream As a whole, both textures are provided. Also,
Since the whipped cream that is sufficiently aerated has a high heat insulating effect, even if the temperature of the surface of the whipped cream returns to room temperature, the temperature of the contained solid particulate matter is about -10.
If the temperature is -20 ° C, the above effect can be obtained.

Examples of foods to which the prepared whipped cream of the present invention is applied include the following foods: shortcakes, decoration cakes, parfaits, puddings, jellies, ice creams etc. as toppings; shortcakes, decoration cakes etc. as body creams; Icing, cream puff, eclair,
Confectionery bread such as donuts, Danish pastries, and coronet.

[0014]

In the prepared whipped cream of the present invention, when the temperature of the granular solid matter is approximately -10 to 20 ° C,
Since the cream portion is sufficiently aerated, it does not feel cold at the time of eating, but the granular solid matter has a cold texture, and the contrast of the actual temperature can be enjoyed. -By freezing gel-like foods or paste-like foods into granules and then mixing them with whipped cream, workability is good, and granular solids do not melt or flow into the whipped cream. -It can be stored in the freezer for a long time just before squeezing. Preparation of a dessert food product using the prepared whipped cream of the present invention, and even if the dessert food is left at room temperature for several tens of minutes at the time of eating, it is prepared from the heat insulating effect of the aerated whipped cream. Held in.

Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 Water (200 cc), powdered gelatin (4 tbsp) and sucrose fatty acid ester (1.0 g) were placed in a pan and melted on low heat, sugar (120 g), rose wine (200 cc) and lemon juice (tbsp). 3) was added and mixed, strained with gauze, put in a mold, cooled and solidified to obtain wine jelly. This was taken out of the mold, cut into a rectangle of 2 to 3 mm x 2 to 3 mm x about 10 mm with a kitchen knife, and quick frozen at -40 ° C. Aerated frozen whipped cream (Nippon Rich Co., Ltd. Freeze Flow Handy Whipped 1000g) was thawed overnight in a refrigerator (5 ° C). Take the above whipped cream (900g) and frozen wine jelly (100g) in a bowl, mix quickly so as not to crush it, dispense 200g of the mixture into an ice cream cup, seal and store in a freezer (-18 ° C). It was stored for 1 week. (Evaluation test) When the prepared whipped cream that had been frozen and stored was thawed for 2 hours in a refrigerator (5 ° C) and tasted, the smooth texture of the whipped cream and the cold texture of the wine jelly were in harmony, and it was very delicious. It was

[0016]

[Example 2] Gently mix eggs (2) in a bowl,
Milk (300cc), sugar (40g), salt (1
Place g) in a pan and add slowly what is warmed until the sugar melts. Then add vanilla extract (1 tbsp) and mix. A pudding mold coated with salad oil was placed in an oven, poured into this oven, water was poured on the top plate, and steamed for 45 minutes on low heat to obtain custard pudding. This is -5 ℃
It was taken out of the mold after cooling to 0.25 mm, and was scooped into spherical to hemispherical shapes with a hemispherical spoon having a diameter of about 8 mm, and was rapidly frozen at -40 ° C. Aerated frozen whipped cream (Nippon Rich Co., Ltd. Freeze Flow Handy Whipped 1000g) was thawed overnight in a refrigerator (5 ° C). Whipped cream (8
(00 g) and frozen custard pudding (200 g) were placed in a bowl, mixed quickly so as not to be crushed, and the mixture was placed in a container and stored in a freezer (-5 ° C) for 5 hours. (Evaluation test) The prepared whipped cream that has been frozen and stored is quickly packed inside a shoe puff (prepared by a conventional method),
It was left in the refrigerator (5 ° C.) for 1 hour. When this was sampled, the smooth texture of whipped cream and the coldness of custard pudding were in harmony, and it was a very delicious cream puff.

[0017]

Example 3 Aerated frozen whipped cream (Nippon Rich Co., Ltd. Freeze Flow Handy Whipped 1000 g) was thawed overnight in a refrigerator (5 ° C.). The above whipped cream (900g) and marron glasse (prepared by the usual method, 1
00 g) was crushed to about 3 to 8 mm at room temperature, put into a ball, mixed with a spatula, put in a squeezing bag with a mouthpiece, and stored in a freezer (-18 ° C) for 5 days. (Evaluation Test) The prepared whipped cream that had been frozen and stored was thawed at room temperature for 10 minutes, and this was squeezed and decorated with chocolate bavarois (prepared by a conventional method). When I tasted this, the smooth texture of whipped cream and the cold marron glasse and bavarois were in harmony, and it was very delicious.

[0018]

[Example 4] Butter (80 g) and cocoa powder (80
g), add acetylated tapioca starch (5g) and stir. When it becomes glossy, sugar (100g) and boiling water (100cc)
Was added, and the mixture was well melted on a low heat. The heat was stopped before boiling and vanilla extract (1 tbsp.) Was added to obtain a chocolate sauce. Put sugar (200g), salt (1g), and 90cc of water in a pan, boil, let cool, syrup containing keel liquor (2 tablespoons) and lemon juice (3 tablespoons), wash and wash. Strawberries (300 g) were soaked and left for 3 hours to obtain a strawberry compote. Each of the above-mentioned tucolate sauce and strawberry compote was placed in a container, rapidly frozen at -40 ° C, and crushed into pellets of 7 mm or less. Aerated frozen whipped cream (Nippon Rich Co., Ltd. Freeze Flow Handy Whipped 100)
0 g) was thawed in the refrigerator (5 ° C.) overnight. The whipped cream (700 g) and the two frozen granules (1 each)
50 g) was placed in a bowl and mixed quickly, and the mixture was placed in a squeeze bag with a base and stored in a freezer (-18 ° C) for 1 month. (Evaluation test) The prepared whipped cream stored frozen was kept at -10 ° C in a freezer and squeezed into a chocolate cake (prepared by a conventional method) to decorate it. Refrigerate this (5
When left for 1 hour at (° C) and tasted, the smooth texture of whipped cream and the cold strawberry and chocolate sauce were in harmony, and it was very delicious.

Claims (5)

[Claims] 1. A whipped cream prepared by adding to the whipped cream a granular solid having a particle size of 1 to 20 mm. 2. The prepared whipped cream according to claim 1, wherein the temperature of the granular solid material is 5 ° C. or lower. 3. The granular solid material is a gel-like food product or frozen product thereof, a frozen product of paste-like food product, a dairy product or frozen product thereof, ice cream, sorbet, or a mixture thereof. Or the prepared whipped cream according to 2. 4. The granular solid matter is fruit, vegetables, beans, nuts, a mixture thereof, a product obtained by pickling them with molasses, or a frozen product thereof.
Or the prepared whipped cream according to 2. 5. A process for producing a prepared whipped cream, characterized in that the frozen granular solid is dispersed in the whipped cream so as to maintain its shape.