JPH10295306A - Production of whipping or whipped custard cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject tasty cream with a creamy flavor, capable of providing a light palatability and reducing a pasty feeling derived from starch without damaging the original feeling inherent in custard cream, by blending custard cream blending composition, whipping cream and an emulsifier. SOLUTION: This cream is obtained by blending the followings: 70 to 90 wt.% of custard cream blending composition or custard cream containing 2 to 7 wt.% of starch material, 1 to 15 wt.% of yolk, 10 to 20 wt.% of a saccharide and 2 to 8 wt.% of non-fat solid; 9 to 30 wt.% of whipping cream; and 0.05 to 1 wt.% of emulsifier: thus obtaining the objective cream easily whippable by only whipping by a coat mixer, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing foamed or foamed custard cream, and more particularly to a method of producing starch-based glue which has a light texture without impairing the flavor of custard cream. The present invention relates to a method for producing a foamed or foamed custard cream which can be easily foamed only by whipping a delicious custard cream having a reduced flavor and imparting a creamy flavor with a coat mixer or the like.

[0002]

2. Description of the Related Art Custard refers to creams and sauces cooked with milk, sugar, and eggs, but custard cream has been used as a filling material that matches the tastes of Japanese people, such as cream puffs and omelets. Used in However, since custard cream uses eggs, constarch, flour, and the like, the custard cream has a heavy texture and the texture of glue derived from starch is felt, and there is a problem in taste. That is, when such a filling material is eaten in combination with a light-textured confectionery dough such as sponge dough, the confectionery dough portion disappears in the mouth first, and the starchy portion of the custard cream remains in the mouth forever. The balance between the material and the filling material was never good.

[0003] Also, in the pastry industry, it is well known to blend ready-made custard cream and fresh cream (Charlotte cream). However, there is a problem that the method is complicated and it is difficult to obtain a product having a constant quality.

In order to solve the above problems, in recent years, when producing a foamable oil-in-water emulsified fat containing fats and oils, water and an emulsifier, 15 to 30% by weight of fats and oils, egg yolk or enzyme treatment A pre-emulsion containing 1 to 10% by weight of the prepared yolk and 0.01 to 0.05% by weight of a sucrose fatty acid ester of HLB2 to 3 together with a known emulsifier and water is prepared, homogenized, and then subjected to a UHT sterilization treatment. A method for producing a foamable oil-in-water type emulsified fat (Japanese Patent Laid-Open No. 62-40257) has been proposed.

However, the foamable oil-in-water emulsified fat obtained by such a method has an oily texture as compared with custard cream or charlotte cream and does not use any starchy raw material. It is different from the original flavor and texture of the cream.

[0006]

SUMMARY OF THE INVENTION The present invention relates to a custard cream which is light and easy to eat without impairing the flavor of the custard cream, and which has a well-balanced texture even when combined with a light dough such as a sponge dough. And a method for producing a lathering or lathering custard cream that can be easily produced by simply whipping.

[0007]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above points, and as a result, in the production of custard cream, the custard cream compounding material, foaming cream, and commercially available emulsified fats and oils for cakes were used. When cooked at the same time and whipped with a coat mixer, custard cream with very light taste and excellent texture can be obtained,
When the ready-made custard cream, whipping cream and emulsified fat for cake were simultaneously whipped, it was found that a custard cream having a very light taste and an excellent texture was obtained. The present invention has been completed based on the above findings.

[0008] That is, the invention is based on a method for producing a foamed or foamed custard cream, which comprises mixing a custard cream composition or a custard cream, a foaming cream, and an emulsifier. Things.

The foamable cream in the present invention includes a fresh cream and a vegetable cream whose fats and oils are composed of vegetable fats and oils, and a compound cream containing a fresh cream and a vegetable fats and oils. Any cream having properties can be used.

In addition, the emulsifier is insufficient with only the emulsifier contained in the ordinary foaming cream, and an emulsifier capable of foaming the sponge cake dough, for example, a foaming agent for cake or an emulsified fat or oil for cake is preferably used. it can.

As a foaming agent for cakes, for example, "SP" (Mitsubishi Chemical Corporation) obtained by mixing a lipophilic emulsifier such as monoglyceride with a hydrophilic emulsifier such as sugar ester and D-sorbitol solution, propylene glycol and water. And "Sunsoft SP" (manufactured by Taiyo Kagaku Kogyo Co., Ltd.). Examples of emulsified fats and oils for cakes include:
A mixture of various emulsifiers for sponge cakes with fats and oils, sorbitol, water and the like, usually called emulsified fats and oils for cakes. "Pamming H" (Fuji Oil Co., Ltd.)
Commercially available emulsified fats and oils for cakes such as "Torte" (manufactured by Asahi Denka Kogyo Co., Ltd.), "HILOFTY" (manufactured by Kao Corporation), "Frenzy 70" (manufactured by RIKEN Vitamin Co., Ltd.) Can be exemplified. In the above foaming agents for cake, usually about
The emulsifier is contained in an amount of 25 to 65% by weight, and the emulsifier for cake usually contains about 6 to 25% by weight of the emulsifier.

Hereinafter, the production method of the present invention will be described in detail. First, when the foaming cream and the emulsifier are simultaneously cooked in the production of custard cream, the egg yolk or egg is 1 to 15% by weight as egg yolk content. A mixture of 10 to 20% by weight of sugar and 2 to 7% by weight of starchy raw materials such as flour and starch is mixed with a foaming cream of 9 to 30% by weight.
%, Emulsifier 0.05-1% by weight (approximately 0.0
8-4% by weight, about 0.2-17% by weight as emulsified fat for cake
) And milk, concentrated milk or its alternatives, water, heat (80-100 ° C), mix little by little, strain, heat to a boil while stirring, and when it becomes moderately viscous By quenching, a foaming custard cream can be produced.

When the custard cream, the foaming cream and the emulsifier are simultaneously whipped, 9 to 30% by weight of the foaming cream is added to the coat mixer.
By adding 0.05 to 1% by weight (about 0.08 to 4% by weight as a foaming agent for cake and about 0.2 to 17% by weight as emulsified fat for cake) and whipping with a whipper at high speed Thus, a foamed custard cream can be obtained.

As the egg yolk whose main purpose is flavor, it is appropriate to use whole egg or dried egg yolk in an amount of 1 to 15% by weight as the yolk content. Examples of the sugar used as a sweetener include sucrose, glucose, fructose, lactose, maltose, isomerized sugar, and their sugar solutions or sorbitol.One or more of these are used in an amount of 10 to 20% by weight. Is appropriate.

Wheat flour and constarch are starchy substances for gelatinization purposes, and it is appropriate to use a total of 2 to 7% by weight. Instead of these starches, starches such as rice, potatoes and tapioca can also be used. Further, milk used mainly for flavor, concentrated milk or a substitute thereof can be used as long as it contains non-fat milk solids, and 2 to 8% by weight as non-fat milk solids
It is preferable to use within the range.

Examples of the apparatus for continuously producing the foaming custard cream of the present invention include a homomixer (Special Kika Co., Ltd.) and a homogenizer (Japan APV, Izumi Food Machinery, Maru Sanki, Sanwa Kikai). Examples of heating and cooling equipment include KID'S Cooker (Kikkoman), Noritake Cooking Equipment (Noritake Company), Consam (Nippon Tetra Laval Food), Onlator (Sakura Seisakusho), and the like. Not suitable equipment.

Examples of the whipping device include a Kenwood mixer and a vertical or horizontal coat mixer generally used for whipping foaming cream.
Any of the devices used for whipping can be used. In addition, the speed of whipping is preferably high. If the speed of whipping is low, it takes time and the specific gravity increases. According to the present invention, the foamed custard cream preferably has a specific gravity of about 0.9 to 0.6, and when the specific gravity exceeds the upper limit, the texture is felt heavy.
Conversely, if it is less than the lower limit, it tends to be too light and have no rich taste.

The foamed or foamed custard cream thus obtained is low to aseptically contained in a suitable container. In the present invention, the expression aseptic does not mean that it is completely completely sterile, but refers to the state when subjected to heat sterilization, so-called commercial sterilization,
That is, it can be stored for a long period of time without deteriorating the quality, does not contain pathogenic microorganisms and toxins, and does not contain microorganisms that propagate in a general storage environment and lead to quality degradation.

According to the present invention, when the custard cream-blended raw material, the whipping cream and a commercially available emulsified fat for cakes are cooked and whipped simultaneously, the content of the whipping cream and the content of the emulsifier can be increased. The foaming property of the custard cream increases and the specific gravity after whipping becomes lighter. However, when the content of the foaming cream is increased, the cost is increased, and when the blending ratio of the emulsifier is increased, the emulsifier feels astringent. Therefore, the foaming cream is preferably 9 to 17% by weight.
The composition of 0.1 to 0.6% by weight of the emulsifier seems to be a composition capable of producing a good custard cream.

When the ready-made custard cream, the foaming cream and the commercially available emulsified fat for cake are simultaneously whipped, the raw material for the custard cream, the foamable cream and the commercially available emulsified fat for cake are simultaneously cooked and whipped. As compared to the case where foaming is performed, the specific gravity after whipping is reduced, and a good custard cream can be obtained even if the content of the foaming cream and the content of the emulsifier are reduced.

[0021]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the examples, all parts, ratios, and percentages of the amounts are based on weight.

Example 1 In accordance with the following composition, sugar was mixed with egg yolk or whole egg,
Milk, foaming cream, emulsified oil and fat are mixed and heated (80 to 100 ° C.) are mixed little by little with the flour and constarch that have been sieved and ground. When the viscosity became appropriate, the mixture was quenched to produce a foaming custard cream.

Composition of Foaming Custard Cream カ Egg Yolk 11.0 parts White sugar 11.0〃 Flour 2.2〃 Constarch 2.2〃 Milk 55.3〃 Foaming cream * 16.6〃 Emulsified fat for cake ** 1.7 ──────────────────────── Note) * Foaming cream: Topping V (Fuji Oil Co., Ltd.) ** Emulsified fat for cake: Palming H (Fuji Oil Co., Ltd., emulsifier content about 17%)

When 1 kg of the above foaming custard cream was charged into a Kenwood mixer (manufactured by Aikosha Co., Ltd., Kenmix Iko, Pro KM-230) and whipped at a different stirring speed, the specific gravity as shown below was obtained. A foamed custard cream was obtained. The speed of the whip was preferably high, and the slow speed required a long time and increased the specific gravity.

Specific gravity change with whip speed and time (initial specific gravity 1.10) ─ 2 minutes 3 minutes 4 minutes 5 minutes 10 minutes 攪拌 Stirring speed 104 rpm * 1.00 0.99 0.98 0.97 0.95 〃 135 〃 0.94 0.93 0.92 0.90 0.89 〃 176 〃 0.93 0.91 0.89 0.89 ── 〃 212 〃 0.91 0.88 0.87 0.85 ── ────────────────── ───────────────── Note) * Revolution speed, rotation: revolution ratio = 10: 3

4.6 kg of the above foaming custard cream is charged into a large mixer, that is, a 25-coat vertical mixer (manufactured by Aikosha Co., Ltd., Mighty 25), and is rotated at a high speed (rotation speed: 400 rpm, rotation: revolution). The mixture was whipped at a ratio of 10: 3) for 14 minutes to obtain a foamed custard cream having a specific gravity of 0.79.
Foamed custard cream with a specific gravity of 0.9 to 0.6 has a light texture without impairing the flavor of the custard cream, and when combined with sponge dough, the dough and filling material dissolve in the mouth, providing a well-balanced texture Was presented.

Example 2 Composition of Custard Cream────────────────────────────────── 13.5 parts of egg yolk White sugar 13.5 parts Flour 2.7 parts Constarch 2.7 parts Milk 67.6 parts ───────────────────────────── ─────

For 100 parts of the custard cream having the above composition, 10 parts, 20 parts, and 30 parts of a foaming cream (trade name: Topping V, manufactured by Fuji Oil Co., Ltd.) , Fuji Oil Co., Ltd.)
Add 2 parts, 3 parts, 5 parts and add 1 kg of custard cream obtained in the same manner as in Example 1 to a Kenwood mixer.
Charged and whipped for 3 minutes at a revolving speed of 176 rpm (5 scales), a foamed custard cream having the following specific gravity was obtained.

Change in specific gravity depending on the mixing ratio of foaming cream and emulsified fat for cake (initial specific gravity 1.10) ────────── Foaming cream ─────────────────────── 10 parts 20 parts 30 parts ───────乳化 Emulsified fat for cake 1 part 0.930 0.837 0.799 〃 2 parts 0.908 0.830 0.784 ３ 3 parts 0.872 0.773 ── 〃 5 parts 0.810 0.778 ── ───────────────────────────────────

As described above, the specific gravity after whipping is reduced by increasing the mixing ratio of the foaming cream and the emulsified fat for cake. However, when the mixing ratio of the emulsified fat for cake is increased, the agitation of the emulsifier, the texture of the paste is felt, and when the mixing ratio of the foaming cream is increased, the light texture is strong,
The aftertaste becomes greasy, increasing costs. Preferably, 9 to 17 parts of foaming cream and 1 to 3 parts of emulsified fat and oil for cake, the specific gravity of the foamed custard cream is 0.9 to 0.6.
Without damaging the flavor of the custard cream,
It has a light texture and when combined with sponge dough,
The mouth and the filling material were melted in the mouth, and a well-balanced texture was exhibited.

Example 3 In Example 2, even if a fresh cream was used in place of the topping V as a foaming cream, foaming properties were obtained, and a light texture was obtained without impairing the flavor of the custard cream. A delicious custard cream was obtained in which the texture of the starch-based paste was reduced and a creamy flavor was imparted.

Example 4 In Example 2, “Torte” was used instead of “Pamming H” (made by Fuji Oil Co., Ltd.) as an emulsified fat for cakes.
(Asahi Denka Kogyo Co., Ltd.) has foaming properties, gives a light texture without impairing the flavor of custard cream, reduces the texture of starch-based glue, and imparts cream flavor A delicious custard cream was obtained.

Example 5 In Example 2, "SP" was used instead of "Pamming H" (made by Fuji Oil Co., Ltd.) as an emulsified fat for cakes.
(Mitsubishi Chemical Co., Ltd.)
Even when foamed to a specific gravity of 0.6, a delicious custard cream having a light texture was obtained without impairing the flavor of the custard cream, the texture of starch paste was reduced, and a cream flavor was imparted. As a result, when a foaming agent for cakes containing no fat was used, no oily texture was felt even when foaming was performed up to a specific gravity of 0.6.

Example 6 A custard cream was prepared in the same manner as in Example 1 except that the custard cream was mixed with the custard cream of Example 2, a foaming cream (topping V), and an emulsified oil and fat for cake "Pamming H". Was added to a Kenwood mixer at the same time, and the specific gravity after revolving at 176 rpm (5 scales) for 3 minutes was as follows.

Change in specific gravity depending on the mixing ratio of foaming cream and emulsified fat for cake (initial specific gravity 1.10) ───────────────────────── ────────── Foaming cream ───────────────────────── 0% 10% 15% 20% ───乳化 Emulsified fat for cake 0% ── 0.913 0.849 0.778 １ 1% ── 0.874 0.831 0.759 〃 2% 0.963 0.827 0.825 0.762 〃 3% 0.940 0.816 0.763 0.730 ５ 5% 0.858 ── ── ── ───────────────────────── ──────────

As a result, the specific gravity after whipping is reduced by increasing the mixing ratio of both the whipping cream and the emulsified fat for cakes. However, as described in the previous example, the whipping foam is more used than the whipping cream. 0.4 to 5 emulsified fats and oils for cakes
% Of the foamed custard cream having a specific gravity of 0.9 to 0.6 is preferable because it gives a light texture without impairing the flavor of the custard cream. In addition, what was foamed to the specific gravity of 0.6 felt the texture slightly oily. When this custard cream was combined with a sponge dough, the dough and the filling agent melted in the mouth, and a well-balanced texture was exhibited.

[0037]

As described above, in the production of custard cream according to the present invention, the foaming cream and the emulsifier are cooked simultaneously and whipped with a mixer, or the ready-made custard cream, the foaming cream and the emulsifier are simultaneously prepared. By whipping, a very light custard cream with a very light taste and excellent texture can be obtained, making it easy to eat lightly without impairing the flavor of the custard cream, and
It has become possible to easily produce a custard cream that exhibits a balanced texture even when combined with a light dough such as a sponge dough.

Claims (9)

[Claims] 1. A process for producing a foamed or foamed custard cream, comprising mixing a custard cream composition or a custard cream, a whipping cream and an emulsifier. 2. The method according to claim 1, wherein the custard cream composition, the whipping cream, and the emulsifier are mixed, and the mixture is heated to form a cream. 3. The process according to claim 1, wherein a mixture of custard cream, foaming cream and an emulsifier, or foaming custard cream according to claim 2 is foamed. 4. The custard cream composition according to claim 1, comprising a starchy ingredient, egg yolk, sugar, and non-fat milk solids.
4. The method according to any one of claims 1 to 3. 5. A composition comprising a custard cream comprising 2 to 7% by weight of a starchy raw material, 1 to 15% by weight of egg yolk and 10 to 20% by weight of sugar.
And 2 to 8% by weight of non-fat milk solids.
5. The method according to any one of claims 1 to 4. 6. The custard cream composition or custard cream is 70 to 90% by weight, and the foaming cream is 9 to 30%.
The method according to any one of claims 1 to 3, wherein the weight% and the added emulsifier are 0.05 to 1% by weight. 7. The method according to claim 3, wherein foaming is performed until the specific gravity of the foamed product becomes 0.6 to 0.9. 8. The process according to claim 1, wherein the emulsifier is a foaming agent for cake or an emulsified fat or oil for cake. 9. The foaming agent for cake or emulsified fat for cake contains monoglyceride and sugar ester, and has foaming property for sponge cake dough.
The method according to claim 8.