JPH0984523A - Refrigerated custard cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain refrigerated custard cream which contains lysophospholipid or a protein conjugate formed from protein and lysophospholipid and can be refrigerated for a long period of time, excellent in quality, texture and appearance. SOLUTION: Lysophospholipid such as lysophosphatidyl choline or a protein conjugate given by linking a lysophospholipid to a protein is contained in this custard cream, preferably in an amount of 0.1-10% based on the total weight of the custard cream. More preferably, the custard cream contains a saccharide of lower sweetness than that of sucrose such as glucose and sucrose.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel frozen custard cream. More specifically, the present invention relates to a frozen custard cream having a quality and texture immediately after production even after frozen storage.

[0002]

2. Description of the Related Art Custard cream, which has been widely used as a base cream for Western confectionery, for example, as a filling material for cream puffs, is mainly composed of milk, egg, sugar and starch such as flour and cornstarch as a raw material. However, the quality assurance period thereof is short, and in general, it has only a shelf life of about 3 to 4 days after production in refrigerated storage at 10 ° C. or lower. Therefore, in the case of mass production in a commercial base, it is conceivable to store it frozen and thaw it as needed to use it for the purpose of increasing the production efficiency. If there is a change in temperature during frozen storage, it may be because the starch material in the blended material is frozen and modified, and the thawed product is crunchy and lacks smoothness, feels bad to the touch, and looks There is a problem in that the quality and texture immediately after production are impaired, such as the lack of smoothness and gloss.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a frozen custard cream that has no problems in conventional frozen storage, that is, has a quality and texture immediately after production even after frozen storage. To aim.

[0004]

Means for Solving the Problems As a result of intensive studies based on the above-mentioned objects, the present inventors have found that lysophospholipid, or a protein complex obtained by binding a protein to this lysophospholipid, as one blending raw material. It was found that the custard cream produced by using as above can maintain the quality and texture immediately after production even after frozen storage, and completed the present invention. That is, the present invention provides a frozen custard cream containing lysophospholipid or a protein complex formed by binding lysophospholipid and a protein.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The frozen custard cream of the present invention contains lysophospholipid or a protein complex obtained by binding lysophospholipid and a protein as one of the essential ingredients.

In the present invention, the "lysophospholipid" is one in which one fatty acid molecule bound to the 1-position or 2-position of glycerol of phospholipid is taken, and specifically, lysolecithin (lysophosphatidylcholine), lysophospholipid Examples thereof include phosphatidylethanolamine, lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol and lysophosphatidic acid. These may be blended alone, in a mixed form thereof, or in a form containing them as a main component. In fact, it is marketed as lysophospholipid,
For example, "LPL-20" (manufactured by QP Corporation: product containing 20% lysophospholipid: lysophospholipid composition is 80% lysolecithin vs. lysophosphatidylethanolamine 20).
%) And the like can be preferably used.

In the present invention, "protein complex formed by binding lysophospholipid and protein (hereinafter, also simply referred to as protein complex)" means the protein described in JP-A-6-54650 of the present applicant. It means a complex, and more specifically, the above-mentioned lysophospholipid is added to 1 mol of a protein which has been conventionally used as an emulsifier, such as milk protein, soybean protein, egg protein, albumin, casein, gelatin. It refers to those in the bound state in a proportion of 20 to 60 mol (in the form of a single substance). Here, the bound state means a state in which the following behaviors (a) and (b) are exhibited. (A) When a protein precipitant (for example, a 4 to 6% trichloroacetic acid solution) is added after mixing and stirring the respective aqueous solutions, it is observed that the lysophospholipid precipitates with the protein. (B) When both aqueous solutions were mixed, stirred and gel-filtered, the elution of another fraction was observed before the elution of the free protein, and this was separated by electrophoresis using polyacrylamide. Since it does not proceed to the gel region and remains in the concentrated gel region, the molecular weight of the protein is usually about 10,000 to 1
While this is about 100,000, this is about several hundred thousand to one
It is estimated to be around one million. The protein may be partially modified by some means from the viewpoint of easy binding between the protein and lysophospholipid.

Such a protein complex can be generally produced according to the following method: First, an aqueous lysophospholipid solution (concentration: about 1 to 200 mM) and an aqueous protein solution (concentration: 0.
1-5 mM) is prepared. The both aqueous solutions may be prepared according to the desired binding ratio between the lysophospholipid and the protein in the final product. Further, both aqueous solutions are preferably used in equal volumes from the viewpoint of binding efficiency. Then, both aqueous solutions are mixed and stirred. Prior to mixing, adjust the pH of the lysophospholipid,
Alternatively, it is preferable to adjust the pH of the mixed solution to about 2 to 5 because the lysophospholipid and the protein are easily bound to each other. Stirring may be performed, for example, with an ultrasonic homogenizer (10
0 to 500 W) and the like at 20 to 60 ° C. for 2 to
It is preferable to carry out ultrasonic treatment for about 30 minutes. As a result of such stirring treatment, the target protein complex is obtained.

The protein complex of the present invention is in the form of an aqueous solution obtained by the above-mentioned production method, or in the form of a dried product dried by means such as freeze-drying or spray-drying. (Powdered product) may be used. From the viewpoint of workability, powdery one is preferable.

The blending ratio of the lysophospholipid or protein complex as described above in the frozen custard cream is substantially equal to the blending ratio thereof in the custard cream before freezing, and each is 0.05% in the total weight of the custard cream.
It is generally -15%, preferably 0.1-10%. If it is less than 0.05%, it will be difficult to maintain the quality and texture of the custard cream immediately after production after frozen storage, while if it is too much, a peculiar odor will be imparted to the final product. Within the above range, even if frozen and preserved, the thawed product has the smoothness and texture of the product just after production, and can maintain a smooth creamy appearance. . In addition, the lysophospholipid or the protein complex may be blended individually, but both may be used in combination within the above range in total thereof. Further, as long as they are blended as essential blending raw materials within the above range, those conventionally used as emulsifiers in the art may be appropriately used in combination therewith.

In a preferred embodiment, the frozen custard cream of the present invention contains the above-mentioned lysophospholipid or protein complex as an essential ingredient, and contains a sugar having a sweetness lower than that of sucrose. As used herein, the term "sugar having a sweetness lower than that of sucrose" means 1 when the sweetness of sucrose is 100.
A carbohydrate having a sweetness degree lower than 00. In particular,
Glucose (sweetness: 65-80), galactose (3
2) and other monosaccharides; maltose (33-60), lactose (16)
~ 28) and other disaccharides; starch syrup (35-40), starch sugar (10-70) and other polysaccharides; fructose butto sugar liquid sugar (fructose ratio of 50% or less) (70-90), etc. You can The blending ratio of such low-sweetness sugar frozen custard cream is substantially equal to the blending ratio thereof in the custard cream before freezing, and each is about 10 to 40% of the total weight of the custard cream. Is common. By blending a lysophospholipid or protein complex with a sugar having a low degree of sweetness within such a range, the appearance of the product after frozen storage can be made to have a smoother creamy appearance, and the final product can be made into a conventional product. It may have a low calorie and a light taste compared to sugar blends.

As a further preferred embodiment, the frozen custard cream of the present invention contains sucrose together with a lysophospholipid / protein complex and a low-sweetness sugar as described above. Here, "sucrose" means 95% in addition to sucrose.
Sugars containing the above sucrose (for example, white sugar, granulated sugar, powdered sugar, etc.) are also included. Such sucrose is generally added in an amount of about 10 to 20% based on the total weight of the custard cream. When sucrose is blended within such a range, the product after frozen storage can have a smooth creamy appearance and a more glossy appearance.
In addition, the final product may be low in calories and rich in texture as compared to conventional sugar-based formulations.
The blending ratio of sucrose and low-sugar sugar may be appropriately selected depending on the desired final product, but the former to the latter is generally about 1 to 2 to 1 to 3.

The frozen custard cream of the present invention is not particularly different from those of the conventional custard cream except the above-mentioned compounding raw materials, and for example, the compounding examples shown below are general. The following numerical values are based on the total weight of the final product. Further, in the present invention, all% are% by weight. Milk 57-80 (%) Egg (yolk or whole egg) 5-20 Starch 3-6 ( ^{flour, cornstarch, powdered almond, rice flour, etc.)} Flavor Suitable amount (small amount) Also, butter, chocolate depending on the desired final product. It is optional to appropriately add and blend the above.

When the frozen custard cream of the present invention is used as a custard cream before frozen storage, for example, as a filling material for cream puffs, the viscosity does not flow out from the skin and is not too hard, more specifically 10 It preferably has a viscosity of about 1,000 to 100,000 mPa · s, and preferably has a viscosity within the above range even after thawing.

A typical method for producing the frozen custard cream of the present invention will be described below. The sugar and starch powders are mixed in advance with a powder, dissolved in a part of milk, and the remaining milk, egg, lysophospholipid or protein complex, flavor, etc. are added and further mixed. Heat to the desired viscosity. When a powdered lysophospholipid or protein complex is used, it may be mixed with sugar and starch in a powder in advance. The degree of heating may vary depending on the desired viscosity of the final product, the gelatinization temperature of the starch material used, etc., but is generally 85 ° C to 95 ° C.
To the extent that is reached is sufficient. Specifically, 10kg
It may be heated for about 20 minutes with a spherical kneader. After heating, it is preferable to fill the container as soon as possible and cool it in order to suppress the growth of microorganisms. After cooling, it is rapidly frozen at about -25 ° C. The custard cream thus prepared can have a wide range of viscosities, but the viscosity after thawing is 10,000
It is generally about 0 to 100,000 mPa · s.

[0016]

INDUSTRIAL APPLICABILITY The frozen custard cream of the present invention can be stored in a frozen state for a long period of time and, even if some temperature change occurs during the frozen storage, the quality and texture immediately after production are maintained after thawing. Is. Also, after freezing the thawed custard cream again, after freezing and storing for a certain period,
Even if it is thawed again, changes in quality and texture are difficult to recognize. Therefore, for example, the required amount of frozen custard cream stored in the freezer can be thawed and filled in the cream puff to produce the required amount of cream puff. Also, the custard cream left over can be frozen and stored again and used again when necessary. Further, since the produced cream puff can be frozen and stored, the custard cream can be frozen and stored after being filled to extend the storability, and can be thawed and provided when necessary. Similarly, the same treatment can be expected to be taken for all products that can use custard cream.

[0017]

EXAMPLES The present invention will be described in more detail below with reference to examples and test examples. Inventive products 1 to 6 were produced according to the following Examples 1 to 6 using the corresponding compounded raw materials shown in Table 1. Example 1 First, powdery sucrose and starch are mixed and put in a spherical kneader. After a part of milk is added to dissolve the powder, the remaining milk, egg yolk, lysophospholipid (“LPL-20” manufactured by Kewpie Corp.), water and flavor are added and mixed. Then, the mixture is stirred while being heated to a temperature of 85 to 95 ° C to obtain a custard cream. Immediately, it was filled in a polyethylene bag, cooled in ice water, arranged in a vat and rapidly frozen at -25 ° C to produce the frozen custard cream of the present invention. In addition, the tempenous substances used in the examples of the present invention are as follows. "National 1658" manufactured by Oji National Co., Ltd. (wheat starch: corn starch 1: 1, esterified + diesterified crosslinked structure)

Example 2 Maltose (sucrose having a sweetness of 1 was used instead of sucrose in Example 1).
Except that the sweetness of 33 to 60) was set to 00.
The frozen custard cream of the present invention was produced in the same manner as in Example 1.

Example 3 The frozen custard cream of the present invention was produced in the same manner as in Example 2 except that maltose (having the same sweetness as in Example 2) was used in addition to the sucrose in Example 1. .

Example 4 A frozen custard cream of the present invention was produced in the same manner as in Example 1 except that the protein complex was used in place of the lysophospholipid of Example 1. All the protein complexes used in the examples of the present invention were produced according to the following production method. Lysophospholipid ("LPL-2" manufactured by QP Corporation)
0 ") aqueous solution of 66 mM and calcium caseinate 1
Each mM aqueous solution is prepared, and both are mixed in equal volumes. After adjusting the pH of this mixed solution to pH 3 with hydrochloric acid, use an ultrasonic homogenizer (500 W) at 25 ° C.
Sonicate for 5 minutes. This treatment liquid is freeze-dried.

Example 5 The same as Example 1 except that maltose (the degree of sweetness is the same as in Example 2) was used in place of sucrose in Example 1 and a protein complex was used in place of lysophospholipid. To produce frozen custard cream.

Example 6 In addition to the sucrose of Example 1, maltose (the degree of sweetness is the same as that of Example 2) was used in combination, and a protein complex was used instead of lysophospholipid. Frozen custard cream was produced in the same manner.

Test Example First, the following samples are prepared. Inventive product 1: Custard cream before freezing obtained in Example 1. Inventive product 2: Custard cream before freezing obtained in Example 2. Invention product 3: Custard cream before freezing obtained in Example 3. Invention product 4: Custard cream before freezing obtained in Example 4. Invention product 5: custard cream before freezing obtained in Example 5. Invention product 6: Custard cream before freezing obtained in Example 6. Then, control products (a) and (b) manufactured according to the following method are prepared. Control product (a): Sucrose and starch are mixed in powder and put in a spherical kneader. While adding a part of milk and dissolving this powder, the remaining milk, egg yolk, and flavor are added and mixed.
Then, the mixture is stirred while being heated to a temperature of 85 to 95 ° C to obtain a custard cream. Immediately fill a polyethylene bag and cool with ice to obtain a control custard cream (a). (B): The custard cream obtained in the same manner as the control product (a) was used as a control except that maltose (the degree of sweetness is the same as that of Example 2) was used in addition to the sucrose of the control product (a). Use custard cream (b).

The viscosities of the custard creams of the present invention products 1 to 6 and the control products (a) and (b) thus prepared were measured with a B type viscometer (manufactured by Tokyo Keiki Co., Ltd.).
The measurement conditions were a product temperature of 20 ° C., a rotation speed of 2 and a rotor No. 7.

Next, the products 1 to 6 of the present invention and the control products (a) and (b) were placed in a vat and placed at -25 ° C. for 1 hour.
After 2 hours of freezing and 10 hours of freezing at −10 ° C. for 2 weeks, the solution was thawed under running water, the viscosity was measured under the above measurement conditions, and the appearance and texture were examined.

The results of these tests are shown in Table 1.

[Table 1]

From this table, the frozen custard cream of the present invention has little change in viscosity even when there is a change in temperature during frozen storage, and also has good appearance and texture, and therefore, immediately after production. It can be seen that the quality and texture are maintained.

Claims (3)

[Claims] 1. A frozen custard cream containing lysophospholipid or a protein complex formed by binding lysophospholipid and a protein. 2. A frozen custard cream comprising lysophospholipid, or a protein complex formed by binding lysophospholipid and a protein, and a sugar having a sweetness lower than that of sucrose. 3. A frozen custard cream containing lysophospholipid, or a protein complex formed by binding lysophospholipid and a protein, and a sugar and sucrose having a sweetness lower than that of sucrose. .