JPH0626509B2 - Powder whipping cream - Google Patents
Powder whipping creamInfo
- Publication number
- JPH0626509B2 JPH0626509B2 JP61010666A JP1066686A JPH0626509B2 JP H0626509 B2 JPH0626509 B2 JP H0626509B2 JP 61010666 A JP61010666 A JP 61010666A JP 1066686 A JP1066686 A JP 1066686A JP H0626509 B2 JPH0626509 B2 JP H0626509B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- whipping cream
- fats
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000006071 cream Substances 0.000 title claims description 21
- 239000000843 powder Substances 0.000 title claims description 10
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 19
- 239000000194 fatty acid Substances 0.000 claims description 19
- 229930195729 fatty acid Natural products 0.000 claims description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 18
- 239000003925 fat Substances 0.000 claims description 15
- 239000003921 oil Substances 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 239000008256 whipped cream Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000008347 soybean phospholipid Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002646 long chain fatty acid esters Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 本発明は粉末ホイッピングクリームに関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powder whipping cream.
ホイッピングクリームには液状ミックスのものと、粉末
状ミックスのものとがある。粉末状ミックスは、貯蔵の
安定性、輸送中の安定性に液状ミックスにない大きな利
点がある。The whipping cream is classified into a liquid mix and a powder mix. The powdered mix has great advantages over the liquid mix in storage stability and transport stability.
また、近年の生活様式の多様化により、家庭における料
理素材として、取り扱いの簡便さにより、注目を浴びて
いる。Also, due to the diversification of lifestyles in recent years, it is attracting attention as a cooking material at home due to its ease of handling.
ホイッピングクリームの粉末化は、噴霧乾燥による方
法、フォームマット乾燥による方法、凍結乾燥による方
法などが用いられているが、いずれの場合においても、
生クリームあるいは液状ホイッピングクリームに比較し
て、クリームのキメが細かく、保形性が良くてもオーバ
ーランが低く食感が悪かったり、オーバーランが高くて
も、キメの粗いクリームであったり、保形性が悪かった
りという欠点があった。For powdering the whipping cream, a method by spray drying, a method by foam foam drying, a method by freeze drying, etc. is used, but in any case,
Compared to fresh cream or liquid whipping cream, the texture of the cream is finer, the shape retention is good and the overrun is low and the texture is bad. It had the drawback of being poorly shaped.
また、性能良好な液状ミックスそのままの粉末化では、
期待されるクリームは得られず、種々の食品用乳化剤、
安定剤の組合せにより改良が試みられているが、満足の
いくものとはなっていない。In addition, in powdering the liquid mix as it is with good performance,
The expected cream was not obtained and various food grade emulsifiers,
Attempts have been made to improve the combination of stabilizers, but they have not been satisfactory.
アセチル化ショ糖脂肪酸エステルをホイッピングクリー
ムに用いたものは、まだ提案されていない。The use of acetylated sucrose fatty acid ester in a whipping cream has not been proposed yet.
本発明者らは、上記欠点を解消すべく、鋭意研究の結
果、アセチル化ショ糖脂肪酸エステル、特定の食品用乳
化剤および安定剤の組合せにより、起泡性の高い、キメ
の細かい、且つ保形性の優れた粉末状ホイッピングクリ
ームを得ることに成功し本発明に到達したものである。In order to solve the above-mentioned drawbacks, the inventors of the present invention have as a result of earnest research, and as a result, a combination of an acetylated sucrose fatty acid ester, a specific food-use emulsifier and a stabilizer has high foamability, fine texture, and shape retention. The present invention succeeded in obtaining a powdery whipping cream having excellent properties.
即ち、本発明は、 油脂、糖類、タンパク質により構成される粉末状ホイッ
ピングクリームにおいて、 アセチル化ショ糖脂肪酸エステルを前記油脂の３〜５
０ｗｔ．％と置き換えて［該成分は油脂成分とみなす］
使用し、 ショ糖脂肪酸エステル［０．９〜５．５ｗｔ．％（対
油脂）］、 グリセリン脂肪酸エステル［０．２〜１．６ｗｔ．％
（対油脂）］、 および、 レシチン［０．６〜４．０ｗｔ．％（対油脂）］、 を配合し、［但し、〜の合計量が油脂に対して２〜
１０ｗｔ．％である。］ さらに、 カラギーナンを粉末ホイッピングクリーム総量に対し
て０．１〜１ｗｔ．％を配合してなる粉末ホイッピング
クリームを提供するものである。That is, the present invention relates to a powdered whipped cream composed of fats and oils, sugars and proteins, wherein acetylated sucrose fatty acid ester is added to
0 wt. Replace with% [The component is regarded as a fat and oil component]
Sucrose fatty acid ester [0.9-5.5 wt. % (To oil and fat)], glycerin fatty acid ester [0.2 to 1.6 wt. %
(To oil and fat)] and lecithin [0.6 to 4.0 wt. % (Relative to fats and oils)], [wherein the total amount of is 2 to fats and oils]
10 wt. %. ] Furthermore, carrageenan is added in an amount of 0.1 to 1 wt. % Whipped cream is provided.
上記構成成分〜を、すべて満たされたときに、該粉
末ホイッピングクリームは、短時間に起泡し、そのオー
バーランは高く、保形性の良好な、且つキメ細かい粉末
ホイッピングクリームが得られる。When all of the above constituents (1) to (5) are satisfied, the powder whipping cream foams in a short time, its overrun is high, and the shape retaining property is good, and a fine powder whipping cream is obtained.
本発明における粉末ホイッピングクリームは、油脂、糖
類、タンパク質、および上記配合割合の構成成分〜
から構成されるものである。The powder whipping cream in the present invention comprises oils and fats, sugars, proteins, and constituent components in the above-mentioned mixing ratio.
It is composed of
油脂は食用に供し得るもので、ホイップ時の温度にて固
定であることが好ましい。The fats and oils can be used for food and are preferably fixed at the temperature at the time of whipping.
糖類は、油脂を被覆し粉末化させる目的および甘味の目
的に用いるもので、単糖類、二糖類および多糖類を単独
あるいは併用して用いる。The saccharides are used for the purpose of coating fats and oils into powder and for the purpose of sweetening, and monosaccharides, disaccharides and polysaccharides are used alone or in combination.
タンパク質は、乳蛋白、植物性蛋白のいずれでも良く、
その供給源を限定するものでない。The protein may be milk protein or vegetable protein,
It does not limit its source.
また、油脂、糖類、タンパク質の組合せ割合は、特に限
定を設ける必要はない。In addition, the combination ratio of oils and fats, sugars, and proteins does not need to be particularly limited.
アセチル化ショ糖脂肪酸エステルは、ショ糖脂肪酸エス
テルにあって、ＯＨ価が９０〜１１０である炭素数１２
〜２２の長鎖脂肪酸エステルをアセチル基により、さら
にエステル化したものである。より好ましくはＯＨ価を
３０以下としたものである。The acetylated sucrose fatty acid ester is a sucrose fatty acid ester and has an OH value of 90 to 110 and 12 carbon atoms.
-22 is a long-chain fatty acid ester further esterified with an acetyl group. More preferably, the OH value is 30 or less.
アセチル化ショ糖脂肪酸エステルの配合量は、油脂に対
して３ｗｔ．％未満では、期待する保形性が得られず、
５０ｗｔ．％を越えると良好な保形性は得られるが、風
味が損なわれる。The amount of acetylated sucrose fatty acid ester added is 3 wt. If it is less than%, the expected shape retention cannot be obtained,
50 wt. If it exceeds%, good shape retention is obtained, but the flavor is impaired.
ショ糖脂肪酸エステルは、ＨＬＢ２〜６のものであっ
て、構成脂肪酸の炭素数は１２〜２２が良く、より好ま
しくは炭素数１６〜１８である。グリセリン脂肪酸エス
テルは、ヨウ素価２０〜７０のモノエステルが好まし
く、レシチンは、特に大豆リン脂質が好ましい。The sucrose fatty acid ester has a HLB of 2 to 6, and the constituent fatty acid preferably has 12 to 22 carbon atoms, and more preferably has 16 to 18 carbon atoms. The glycerin fatty acid ester is preferably a monoester having an iodine value of 20 to 70, and the lecithin is particularly preferably soybean phospholipid.
次に、カラギーナンは、蛋白反応性のあるカッパータイ
プ、イオタタイプが良く、特にイオタタイプカラギーナ
ンが好ましい。Next, carrageenan is preferably a protein-reactive kappa type or iota type, and iota type carrageenan is particularly preferable.
本発明において、乳化剤［ショ糖脂肪酸エステル、グリ
セリン脂肪酸エステル、レシチン］の総量が、油脂に対
して２ｗｔ．％未満および１０ｗｔ．％を越えると、期
待するホイッピングクリームは得られない。さらに、各
乳化剤の配合量についても前記した本発明の範囲外であ
る場合、優れたホイッピングクリームを得ることはでき
ない。またカラギーナンの配合量が０．１ｗｔ．％未満
では優れた保形性が得られず、１ｗｔ．％を越えるとク
リームの粘度が高くなり、期待するオーバーランが得ら
れない。次に本発明を実施例により具体的に説明する。In the present invention, the total amount of the emulsifier [sucrose fatty acid ester, glycerin fatty acid ester, lecithin] is 2 wt. % And 10 wt. If it exceeds%, the expected whipping cream cannot be obtained. Furthermore, when the compounding amount of each emulsifier is also outside the range of the present invention described above, an excellent whipping cream cannot be obtained. In addition, the amount of carrageenan is 0.1 wt. %, Excellent shape retention cannot be obtained, and 1 wt. When it exceeds%, the viscosity of the cream becomes high and the expected overrun cannot be obtained. Next, the present invention will be specifically described with reference to examples.
（尚、％、部は重量基準を示す。） 実施例１〜２、比較例３〜８ パーム核油４０００ｇ、グラニュー糖１０００ｇ、デキ
ストリン３５１０ｇ、カゼインナトリウム７４０ｇ、ア
セチル化ショ糖脂肪酸エステル５００ｇ、モノグリセン
リン脂肪酸エステル［ヨウ素価：４０］２５ｇ、大豆リ
ン脂質７５ｇ、ショ糖脂肪酸エステル［ＨＬＢ：２］１
００ｇ、イオタカラギーナン５０ｇと水１８０００ｇと
でＯ／Ｗ乳化液を調製し、噴霧乾燥法により、粉末化
し、ホイッピングクリームミックスを得た。この粉末ホ
イッピングクリームミックス１００ｇに水（冷水）１４
０ｇを加え、家庭用ハンドミキサーにて、３分間泡立て
た。これにより、オーバーランの高い、キメの細かい、
保形性良好なホイッピングクリームが得られた。その結
果を表−１に示した。(Incidentally,% indicates parts by weight.) Examples 1-2, Comparative Examples 3-8 Palm kernel oil 4000 g, granulated sugar 1000 g, dextrin 3510 g, sodium caseinate 740 g, acetylated sucrose fatty acid ester 500 g, monoglyceride Senrin fatty acid ester [iodine value: 40] 25 g, soybean phospholipid 75 g, sucrose fatty acid ester [HLB: 2] 1
An O / W emulsion was prepared with 00 g, 50 g of iota carrageenan and 18000 g of water, and powdered by a spray drying method to obtain a whipping cream mix. 100g of this powder whipping cream mix with water (cold water) 14
0 g was added and the mixture was whipped with a household hand mixer for 3 minutes. As a result, high overrun, fine texture,
A whipping cream with good shape retention was obtained. The results are shown in Table-1.
また、同様にして表−１に示した配合組成のものを、上
記処方にて粉末化、泡立ててホイッピングクリームをつ
くり、それらの評価を表−１に示した。尚、粉末中の各
割合はデキストリンにて調整した。In addition, similarly, the compounding compositions shown in Table 1 were pulverized and whipped with the above-mentioned formulation to prepare a whipping cream, and the evaluations thereof are shown in Table 1. Each ratio in the powder was adjusted with dextrin.
Claims (1)
粉末状ホイッピングクリームにおいて、 アセチル化ショ糖脂肪酸エステルを前記油脂の３〜５
０ｗｔ．％と置き換えて［該成分は油脂成分とみなす］
使用し、 ショ糖脂肪酸エステル［０．９〜５．５ｗｔ．％（対
油脂）］、 グリセリン脂肪酸エステル［０．２〜１．６ｗｔ．％
（対油脂）］、 および、 レシチン［０．６〜４．０ｗｔ．％（対油脂）］、 を配合し、［但し、〜の合計量が油脂に対して２〜
１０ｗｔ．％である。］ さらに、 カラギーナンを粉末ホイッピングクリーム総量に対し
て０．１〜１ｗｔ．％を配合してなる粉末ホイッピング
クリーム。1. A powdered whipping cream composed of fats and oils, sugars and proteins, wherein an acetylated sucrose fatty acid ester is used in an amount of 3 to 5 of the fats and oils.
0 wt. Replace with% [The component is regarded as a fat and oil component]
Sucrose fatty acid ester [0.9-5.5 wt. % (To oil and fat)], glycerin fatty acid ester [0.2 to 1.6 wt. %
(To oil and fat)] and lecithin [0.6 to 4.0 wt. % (Relative to fats and oils)], [wherein the total amount of is 2 to fats and oils]
10 wt. %. ] Further, carrageenan is added in an amount of 0.1 to 1 wt. % Powder whipped cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61010666A JPH0626509B2 (en) | 1986-01-20 | 1986-01-20 | Powder whipping cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61010666A JPH0626509B2 (en) | 1986-01-20 | 1986-01-20 | Powder whipping cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62166858A JPS62166858A (en) | 1987-07-23 |
| JPH0626509B2 true JPH0626509B2 (en) | 1994-04-13 |
Family
ID=11756564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61010666A Expired - Lifetime JPH0626509B2 (en) | 1986-01-20 | 1986-01-20 | Powder whipping cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0626509B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023227755A1 (en) * | 2022-05-26 | 2023-11-30 | Kerry Group Services International Limited | Non-dairy & vegan edible emulsions for air-filled foams |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19543254C1 (en) * | 1995-11-20 | 1997-05-28 | Cpc Maizena Gmbh | Shaped cream substitute and process for its manufacture |
| JP2008073172A (en) * | 2006-09-20 | 2008-04-03 | Mizuno Tsushin Kogyo:Kk | Massage device for bathtub and massage device for footbath |
| CN111296586A (en) * | 2020-03-23 | 2020-06-19 | 中国农业科学院农产品加工研究所 | Whipped cream based on high internal phase Pickering emulsion and preparation method thereof |
-
1986
- 1986-01-20 JP JP61010666A patent/JPH0626509B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023227755A1 (en) * | 2022-05-26 | 2023-11-30 | Kerry Group Services International Limited | Non-dairy & vegan edible emulsions for air-filled foams |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62166858A (en) | 1987-07-23 |
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