JPH1156283A - Composition for whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition that amplify the taste and body of raw cream, when it is added to raw cream, by specifying the rise of the melting point and admixing a specific amount of lauric oil to the oil and fat. SOLUTION: (A) Lauric oil of >=70 wt.%, based on the fat and oil, which has <=28 deg.C rise of melting point and is selected from palm oil, palm kernel oil, their fractionated oils, hardened oil and ester-interchanged oil, and when necessary, 25-40 wt.% of an oil comprising milk fat, vegetable oil such as palm oil, rape oil, corn oil, safflower oil, cotton seed oil and animal oil, (B) 47 wt.% of milk fat-free solid components containing >=0.1 wt.% of milk fat particle- coating protein and >=0.1 wt.% of whey mineral, (C) 0.3-0.5 wt.% of an emulsifier such as glycerol fatty acid ester, (D) flavors and (E) water are mixed to give the subject whip cream composition having the foaming time that is equal to or shorter than that of raw cream or a raw cream-containing milk fat composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a whipped cream composition, and a whipped cream which is emulsified, sterilized, cooled, and then mixed with a whipped cream or whipped cream-containing milk fat composition and whipped. And, more specifically, the excellent flavor of whipped cream,
The present invention relates to a whipped cream composition and a whipped cream which enhance the body taste and solve the physical disadvantages of the fresh cream to enhance the total commercial value.

[0002]

2. Description of the Related Art Conventionally, whipping creams are mainly of the compound type mainly composed of vegetable fats and oils, butter fats such as butter and adjusted milk fat, and a part of milk fats is supplemented with fresh cream. However, recently there has been a tendency to review fresh cream due to diversification of dietary habits and a return to the real orientation.

[0003] However, 35 to 47% by weight of milk fat obtained by centrifugation from milk has a strong shimmering phenomenon after whipping and is not suitable for producing large quantities of western confectionery. It has the drawback that the commercial value is lowered, such as that the surface is easily dried and yellowed, and that the mouthfeel is immediately reduced. On the other hand, it is not an exaggeration to say that whipped cream has no better taste in flavor and richness.

[0004] For this reason, confectionery makers tend to use a compound type containing mainly vegetable fats and oils, and a whipped cream of vegetable fats and oils, in order to improve the taste, workability and preservation of the fresh cream. It is used in an appropriate mixture in consideration of properties and costs. But,
The current compound type and cream for whipping of vegetable oils and fats use a large amount of phosphate,
Because of the use of emulsifiers and gums, the flavor and body taste will not be as good as expected, no matter how much whipping it is mixed with fresh cream and even if it is effective in improving the physical properties. That is, the taste of the above-mentioned additives contained in the whipped cream of a compound type or vegetable oil, for example, dislike, bitterness, becomes a feeling of glue, eliminates the flavor of the fresh cream, the rich taste, or the taste of the fresh cream This is because it changes the taste of the whipped cream of the compound whipped or vegetable fats and oils mixed.

Therefore, Japanese Patent Application Laid-Open No. Hei 5-328929 discloses that S
The above-mentioned problem is to be solved by using an emulsion using a cream fat mixed with US triglyceride and a lauric fat together with a milk fat-containing emulsion such as a fresh cream, but a means for changing the physical properties of the fresh cream. On the contrary, it hindered the flavor and richness of the fresh cream, and was no different from a general compound-type whipping cream.

[0006]

SUMMARY OF THE INVENTION As described above, for fresh cream mixing, the excellent flavor and richness of the fresh cream are not impaired, but rather the flavor and richness can be amplified to enhance the total commercial value. No whipping cream composition. The present invention relates to a whipped cream composition that is mixed with whipped cream, and when whipped, the whipped cream has a flavor and richness even if physical properties are improved, such as shrinkage, yellowing, drying, and mouthfeel. Solves the problem that the composition for whipped cream becomes thinner and loses the original taste of whipped cream, and the composition for whipped cream is added to whipped cream,
Excellent flavor of whipped cream, composition for whipping cream to be amplified without impairing body taste, and whipping cream obtained by mixing whipped cream composition with whipped cream composition or whipped cream containing whipped cream or whipped cream composition in advance Is provided.

[0007]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies on the foaming time of the whipped cream composition and the whipped cream composition. When the composition and the whipped cream were mixed and whipped, it was found that the flavor and kokumi of the whipped cream disappeared. In other words, the emulsification of the composition for whipped cream is completely destroyed while the whipping cream is broken and foamed during the whipping, and instead of fresh cream, it changes to butter.
The present invention has been completed on the basis of the finding that there is no rich taste.

That is, a first aspect of the present invention is that the rising melting point of fats and oils is 28 ° C. or less, and lauric fats and oils are mixed in fats and oils for 7 days.
The present invention relates to a composition for whipped cream characterized by containing 0% by weight or more. In a preferred embodiment, milk fat globule membrane protein is further contained as milk solids at 0.1%.
The present invention relates to a composition for whipped cream, comprising at least 0.1% by weight of whey mineral and at least 0.1% by weight of whey mineral.

A second aspect of the present invention relates to a composition for whipped cream, wherein the foaming time is equal to or shorter than the foaming time of a fresh cream or a cream-containing milk fat composition. is there. A third aspect of the present invention relates to a whipping cream, wherein the whipping cream composition is emulsified, sterilized, cooled and then mixed with a separately sterilized and cooled fresh cream or a whipped cream-containing milk fat composition. Things.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The composition for whipped cream of the present invention is a water-in-oil type foamable emulsified oil / fat composition comprising a fat, a milk solid, an emulsifier, a fragrance, water and the like, similar to a whipped cream of a normal compound type or vegetable fat. It is a thing, and the contents will be described in detail below.

Fats and oils are contained in the composition at 25 to 40% by weight. The fats and oils have an ascending melting point of 28 ° C. or less and 70% by weight or more of lauric fats and oils. The term "elevated melting point" as used herein refers to a melting temperature when a glass capillary is filled with fats and oils, then solidified and raised at a constant temperature. The measuring method is a standard fat and oil analysis test method (I) (1996). Yearly "Japan Oil Chemists'Society").

If the melting point of the fat or oil exceeds 28 ° C., there is a disadvantage that the whipped cream is easily dripped depending on the mixing ratio when whipped with the fresh cream or the milk cream-containing milk fat composition. If the lauric fat is less than 70% by weight, the mouthfeel tends to decrease, which is inconvenient. Examples of the laurin-based fats and oils include coconut oil, palm kernel oil, fractionated oil thereof, hardened oil, and transesterified oil. On the other hand, the fats and oils other than the laurin-based fats are not particularly limited as long as they are common vegetable fats and oils such as milk fat, palm oil, rapeseed oil, corn oil, safflower oil, and cottonseed oil, and animal fats and oils. Monotonic fats and oils having a triglyceride composition as described in 5-328929 were not preferred.

Further, the composition for whipped cream of the present invention contains 4 to 7% by weight of non-fat milk solids in the composition, which contains milk fat globule membrane protein and whey mineral. The milk fat globule coat protein is a membrane that covers fat globules in milk, and is a biological membrane-like substance mainly composed of lipids and proteins. Generally, 1 per 100 g of milk
It is said to be contained in 8 to 54 mg. Examples of the source of the milk fat coat protein include buttermilk, buttermilk powder, buttersalem, buttersalem powder, whole milk powder, milk, fresh cream, butter and the like. Is preferred. 0.1%
If it is less than 3, when mixed with whipped cream and whipped, the effect of enhancing flavor tends to be small.

On the other hand, whey minerals are salts obtained by purifying a residue obtained by separating whey proteins such as lactalbumin from whey obtained from cow's milk.
Powders containing salts in the order of% by weight are preferred. It is preferable that the above-mentioned whey mineral is contained in an amount of 0.1% by weight or more.
If it is less than 0.1%, the taste tends to be faint. Whey minerals are commonly used as seasonings,
When a whipped cream composition containing at least a certain amount of milk fat globule membrane protein and whey minerals and whipped cream were mixed and whipped, there was an effect of amplifying the flavor and richness of the whipped cream.

According to the present invention, in addition to the above components, lecithin, glycerin fatty acid ester, sucrose fatty acid ester and the like can be used as an emulsifier in an amount of 0.3 to 0.5% by weight in the composition. Raw materials to be added to the general foaming oil-in-water emulsified oil / fat composition such as salt can be used without any problem as long as the flavor and richness of the fresh cream are not impaired.

The fresh cream used in the present invention is a cream having a milk fat content of about 40 to 47% by weight and a non-fat milk solid content of about 5% by weight, which is obtained by concentrating the cream part from milk by centrifugation or the like. After 15 hours of HTST sterilization, about 140 ° C. UHT sterilization or sterilization, homogenization with a homogenizer and cooling are performed. The fresh cream-containing milk fat composition used in the present invention refers to a fresh cream containing a small amount of an emulsifier or a phosphate for the purpose of preventing a plasticizing phenomenon of an undiluted solution of the fresh cream or a fresh cream. Part butter oil, milk solids,
It may be replaced with an emulsifier, salts, etc., and prepared by sterilization, sterilization, homogenization, and cooling as described above. However, when the milk fat replacement ratio of the fresh cream exceeds 50%, the flavor and richness of the fresh cream itself decrease. Therefore, it is preferred that the milk cream has a milk fat replacement ratio of less than 50%.

The whipped cream is prepared by stirring these whipped creams or whipped cream-containing milk fat compositions with a whipping device, for example, an open type mixer such as Kenwood mixer, Can Tho mixer or Aiko. Processed into The foaming time referred to in the present invention refers to a stirring time required to bring the cream from an undiluted solution state to an optimum state, that is, a cream having a hardness that can be used for nappe and topping. This foaming time
Equivalent to whipped cream or whipped cream-containing milk fat composition, or to a composition for whipped cream characterized by being short, the foaming time here, whipped cream, whipped cream-containing whey composition, Or the time when each whipping cream composition is whipped alone.

As a method for producing the composition for whipped cream, emulsifiers which are easily soluble in fats and oils are dissolved in the oil phase portion, while milk solids and milk products containing milk fat globule membrane proteins and the like dissolved in water, After mixing and emulsifying the aqueous phase composed of whey minerals, other emulsifiers, etc., sterilize or sterilize by a known method, homogenize with a homogenizer, cool,
Aging can produce a composition for whipped cream.

The whipping cream of the present invention is obtained by emulsifying, sterilizing and cooling the whipping cream composition of the present invention and then mixing it with a separately sterilized and cooled fresh cream or a cream-containing milk fat composition. As a method for producing the whipped cream, the mixing of the whipped cream composition of the present invention with the fresh cream or the whipped cream-containing milk fat composition may be performed in a whipping ball or a continuous mixer tank immediately before whipping. And, apart from the whipped cream composition of the present invention, the same sterilization and sterilization methods are performed,
The cooled whipped cream or whipped cream-containing milk fat composition can be mixed in a sterile tank to form a whipping cream.

[0020]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
In the following description, “%” means “% by weight” unless otherwise specified. Example 1 Hydrogenated coconut oil (melting point 28 ° C.) 25%, hydrogenated palm kernel oil (melting point 36 ° C.) 3%, corn oil 2%, hydrogenated palm oil (melting point 3
0%) lecithin 0.2%, glycerin fatty acid ester (HLB4)
0.15% was added and dissolved at 65 ° C. to form an oil phase. On the other hand, buttermilk powder 6 in 57.95% water
%, Whey minerals 0.2%, crystalline cellulose 0.5%,
An aqueous phase was prepared by dissolving 0.15% of sucrose fatty acid ester at 60 ° C. The milk fat globule membrane protein content at this time was 0.18%.

After preliminarily emulsifying the oil phase portion and the water phase portion for 20 minutes, they were sterilized by a UHT sterilizer at 142 ° C. for 3 seconds. Then, after homogenizing at a pressure of 70 kg / cm ² , the mixture was cooled to 10 ° C. with a cooler and filled in a container.
A composition for whipped cream was prepared. When the composition for whipped cream was whipped with a 20 coat mixer (manufactured by Kanto Mixer Co., Ltd.), the foaming time was 4 minutes and 35 seconds. Furthermore, foaming time under the same conditions is 4 minutes 4 minutes.
The whipped cream was whipped in the same conditions as the whipped cream for 5 seconds at a ratio of 1: 1 under the same conditions, and the foam was foamed in 4 minutes and 38 seconds to obtain a very good whipping cream with a topping property. This whipping cream had a very light mouthfeel and was a rarely delicious taste that strongly felt the richness and flavor of the fresh cream. A comparison panel test of this whipping cream and a commercially available pure whey 40% pure cream by 10 panelists showed that more than half of the whipping creams of the present invention were more delicious. In addition, when 48 hours after finishing the cake, the yellowing of the cream, drying,
In each case, the whipping cream of the present invention was superior. Example 2 A composition for whipped cream was obtained in exactly the same manner as in Example 1, except that 0.15% of the glycerin fatty acid ester in the oil phase was changed to 0.22%. When the foaming time of this whipped cream composition was examined in the same manner as in Example 1, it was 8 minutes and 25 seconds. Further, when whipping with fresh cream was carried out in the same manner as in Example 1, the foam was foamed in 6 minutes and 02 seconds. However, compared to the whipping cream of Example 1, the cream was slightly watery and had a poor flavor of the fresh cream. Was. Comparative Example 1 A rising melting point composed of 10% of hardened coconut oil (melting point 28 ° C.), 18% of hardened palm kernel oil (melting point 36 ° C.), 2% of corn oil, and 5% of hardened palm oil (melting point 30 ° C.) in Example 1 31.5
A composition for whipped cream was obtained in the same manner as in Example 1 except that an oil phase in which 0.3% lecithin was added to the oil and fat at 0 ° C was used. The foaming time of this composition for whipped cream was 4 minutes and 45 seconds, but when whipped and mixed with fresh cream in the same manner as in Example 1, the cream was poor in mouthfeel and lacked the taste of milk. there were. Example 3 A composition for whipped cream was prepared in exactly the same manner as in Example 1 except that buttermilk powder was replaced with the same amount of whole milk powder. The content of milk fat globule membrane protein in this whipped cream composition was 0.03%.
The foaming time of the composition for whipped cream is 4 minutes and 20 minutes.
Seconds. When whipped with fresh cream in the same manner as in Example 1, the foam was foamed in 4 minutes and 23 seconds. However, compared to the whipping cream of Example 1, the rich taste of milk was slightly improved.
The cream lacked flavor. Example 4 A composition for whipped cream was prepared in exactly the same manner as in Example 1, except that the hardened coconut oil was replaced with the same amount of palm kernel oil. When the composition for whipped cream was foamed in the same manner as in Example 1, the composition was foamed in 4 minutes and 10 seconds.
Further, when whipping with fresh cream was mixed and whipped in the same manner as in Example 1, the foam was foamed in 4 minutes and 23 seconds, and was a whipping cream having the same richness and flavor of milk as in Example 1. Example 5 Composition 100 for whipped cream prepared in Example 1
While keeping 0 kg in a sterile tank, 0.8 kg of hexametaphosphate was added to and dissolved in 1000 kg of fresh cream heated to 60 ° C., sterilized with a UHT sterilizer at 142 ° C. for 3 seconds, and then homogenized with a homogenizer. The mixture was homogenized at 10 kg / cm ^2, cooled to 10 ° C., fed to a sterile tank holding the composition for whipped cream, uniformly mixed with a stirrer, and filled into a container. When the whipping cream was foamed, the foam was foamed in 4 minutes and 28 seconds, and a cream having the same flavor and richness as the whipping cream of Example 1 was obtained.

[0022]

According to the present invention, the whipped cream composition of the present invention is mixed and whipped with a whipped cream to not only impair the original excellent flavor, richness and richness of the whipped cream, but also to improve its richness. It is possible to provide a whipping cream capable of enhancing the taste and flavor and preventing the wrinkles during whipping, which are the drawbacks of a fresh cream, a decrease in mouthfeel during storage, yellowing, and drying.

Claims (4)

[Claims] 1. A composition for whipped cream, wherein the fat or oil has an ascending melting point of 28 ° C. or less and contains a lauric fat or oil in an amount of 70% by weight or more in the fat or oil. 2. The composition for whipped cream according to claim 1, wherein the composition contains 0.1% by weight or more of milk fat globule membrane protein and 0.1% by weight or more of whey mineral as milk solids. . 3. A composition for a whipped cream, wherein the foaming time is equal to or shorter than the foaming time of the fresh cream or the milk cream-containing milk fat composition. 4. A whipped product characterized in that the composition for whipped cream according to claim 1 is emulsified, sterilized, cooled and then mixed with a separately sterilized and cooled fresh cream or a whipped cream-containing milk fat composition. For cream.