JPS58116647A - Preparation of synthetic cream for whip - Google Patents

Abstract

PURPOSE:To prepare synthetic cream for whip whose tissue is slightly destroyed even by allowing it to stand at room temperature, by mixing fats and oils, with a hydrophobic sucrose fatty acid ester and a high-melting triglyceride so that the blend shows specific thermal properties, followed by homogenizing it. CONSTITUTION:(A) Fats and oils (e.g., mixed fats and oils of 70wt% hardened colza oil and 30wt% hardened palm kernel oil) is blended with (B) about 0.1- 2wt% hydrophobic sucrose fatty acid ester (preferably polyester having>=tetra) having <=about 7 HLB and (C) about 0.5-5wt% triglyceride (e.g., glycerol tristearate) having>=about 50 deg.C melting point, to form a composition showing (i) 12-18 deg. crystallization starting temperature (cooling from 70 deg.C at 20 deg.C/min cooling rate) and (ii) >=12 deg.C endothermic peak (after keeping it at 0 deg.C for 10 min, raising it at 2 deg.C/min rate upto 20 deg.C) as measured values by a differential scanning calorimeter, and it is homogenized.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing synthetic cream for whipping, which is a raw material for whipped cream. The present invention provides a new method for producing synthetic cream for whipping, which is stable and does not cause rough skin or syneresis.

BACKGROUND ART Conventionally, it has been widely practiced to whip cream and use it in the production of confectionery and other foods. In the past, whipping cream was mainly made from fresh cream, but since fresh cream is made from milk, it is expensive, and its physical properties are specific, so it is not suitable for making any kind of confectionery or food. That doesn't mean it can be used. For this reason, in recent years, many types of synthetic creams have been sold that use inexpensive vegetable oils and add various stabilizers, emulsifiers, and milk proteins to give them desired physical properties. However, even with synthetic reams made with various combinations of raw materials and ingenious processing, there are certain limits to their physical properties; they change rapidly when left at room temperature or higher after being whipped. It has the disadvantage of destroying tissues and causing skin roughness, and therefore must be stored at low temperatures.

The present invention has been made in view of the above circumstances, and it solves the above-mentioned drawbacks that have been considered unavoidable with conventional synthetic reams, and provides a synthetic ream whose tissue is not easily destroyed even when left at room temperature. As a result of going back to the basics of synthetic reams and proceeding with research, we discovered that the crystallization initiation temperature of fats and oils, which had been ignored in the past, and the top of the endothermic peak during melting play an important role in the characteristics when whipped. , by mixing lipophilic sucrose fatty acid ester and high melting point triglyceride with fats and oils,
This problem was solved by setting the desired crystallization initiation temperature and the peak of the endothermic peak during melting. For this reason, normal hardened oils can be used alone or in a mixture, and their physical properties can be measured using a differential scanning calorimeter (hereinafter referred to as DSC) at a cooling rate of 20°C per minute from a temperature of 70°C. When cooled, the crystallization initiation temperature is in the range of 12 to 18 °C, and when the temperature is maintained at 0 °C for 10 minutes and heated at a temperature increase rate of 2 °C per minute, the endothermic peak m point is 12 °C or higher. .1～
The problem was solved by mixing two lipophilic sucrose fatty acid esters with 0.5 to 5% of triglyceride having a melting point of 50 DEG C. or higher and processing the mixture in a conventional manner to obtain a synthetic cream for whipping. On the other hand, when the lipophilic (3) type sugar fatty acid ester and the high-melting point triglyceride are not used and the oil and fat are mixed and prepared so as to fall within the above-mentioned I) SC characteristic value range, the structure is significantly lower than that of the cream according to the present invention. stability was poor.

Conventionally, hydrogenated oils such as cottonseed oil, coconut oil, corn oil, soybean oil, coconut oil, and palm kernel oil have been mainly used for the production of synthetic cream for whipping. For example, at 0°C
F'I is 25 to 55 inches, 20 to 55φ at 10°C, 20
12-45% at ℃, 0-30% at 30℃, 5% at 40℃
I have been using the following range. As a result, it has been impossible to produce synthetic reams that exceed the characteristics of the hardened oils, and it has been essential to store them at low temperatures after whipping. However, in the present invention, the physical properties of fats and oils are controlled by differential scanning calorimetry, and the above-mentioned drawbacks are solved.

Differential scanning calorimetry used in the present invention involves placing the sample whose calorific value is to be measured and the reference material in the same room, heating or cooling them at a constant rate, and applying electric power until the differential temperature reaches (4) 0. The temperature difference between the sample side and the reference substance side is always maintained at 0, and the energy required to maintain the temperature at 0 is recorded at each temperature.

Therefore, it is possible to measure the heat of crystallization and heat of melting of oils and fats, which are not subject to control in the manufacturing process, and these characteristics can be used to control the manufacturing of synthetic cream for whipping. The idea is still unknown, and the research conducted by the present researchers is the first step towards this idea.

As described above, the oil and fat used in the present invention has a crystallization initiation temperature of 12 to 18 °C when cooled from 70'C at a cooling rate of 20 °C/min as measured by DSC, and after being held at 0 °C for 10 minutes, Oils and fats that have an endothermic peak of 12°C or higher when the temperature is raised to 20°C at a temperature increase rate of 2°C/min are used, and such oils and fats include, for example, hydrogenated soybean oil, hydrogenated rapeseed oil, Manufactured by hydrogenated oils belonging to hydrogenated palm oil, corn hydrogenated oil, hydrogenated cottonseed oil, etc., hydrogenated palm oil, and hydrogenated palm kernel oil alone or as appropriate, or by transesterifying the former and the latter by a conventional method. It is prepared by mixing a lipophilic sugar fatty acid ester and a triglyceride having a melting point with the obtained oil and fat.

As a result of the above preparation, if the cooling start temperature is 18° C. or higher, the mouth sowing will be poor when whipped, and if it is 12° C. or lower, the texture will be poor and the skin will become rough, so it cannot be used.

In addition, if an oil or fat with an endothermic peak of 12° C. or lower in a temperature increase test is used, the structure will be poor and syneresis is likely to occur, so it cannot be used. Now, to give an example of a preferable mixture, 70% rapeseed oil is mixed with 30% hydrogenated palm kernel oil, and to this is added 1% lipophilic sucrose fatty acid ester and 2% high melting point triglyceride with a melting point of 55°C. It was added. FIG. 1 shows the DSC curve when this mixture was cooled from 70° C. to 0° C. at a rate of 20° C./min. As shown in the figure, the oil and fat started to crystallize at 16°C when cooled.
When the temperature is raised, an endothermic peak peak is observed at 17°C. Such physical properties cannot be obtained when conventional hardened rapeseed oil is used, and a synthetic cream for whipping (6) is produced by adding a surfactant and a casein solution to this in a conventional manner. Then, even if the product is left at room temperature after whipping, the tissue will be destroyed.

In the present invention, a lipophilic sucrose fatty acid ester is added, but as the lipophilic sucrose fatty acid ester, it is preferable to use one having an HLB of 7 or less, and preferably one having a high content of fatty acid tetraester or higher.

Addition of lipophilic sucrose fatty acid ester prevents tissue destruction when stored at room temperature after whipping, but the amount added is usually approximately
It is preferable to use between 0.01 and 20%, and it is better to avoid using more than 9% since it will cause disadvantages such as a longer whipping time.

Celite having a melting point of 50 DEG C. or higher, for example, triglycerides such as glycerin tristearate, alone or in combination, is used, and the amount added is preferably 05 to 51f6 relative to the amount of oil and fat. Addition of triglyceride promotes the stability of the structure after whipping, but care must be taken as adding a large amount of 5 or more triglyceride will worsen the melting in the mouth. On the other hand, if the melting point is below 50°C, it is not possible to use the product because it becomes necessary to add a large amount of sucrose fatty acid ester in order to satisfy the DSC conditions of the present invention, resulting in poor flavor and long whipping time.

Furthermore, in the present invention, in order to further improve the water repellency after whipping, it is preferable to add 0.05 to 0.05% of pyrophosphoric acid or a salt thereof to the total amount of the synthetic ream. However, 05
It is better to avoid adding a large amount of more than 10% as it will spoil the taste of the resulting synthetic cream.

In carrying out the present invention, first, the rapeseed hydrogenated oil and the palm kernel hydrogenated oil are mixed, and then the starting temperature of about 70°C is 12-12°C.
It is added so that the top of the endothermic peak when the temperature is raised at 18°C is 12°C or higher, and the whole is mixed uniformly.

Separately from the preparation of the above-mentioned fats and oils, water is added to proteins such as casein, sodium casein, skim milk powder, isolated soybean protein, etc., and if necessary, caustic soda is added to dissolve them, and then the protein concentration is 1-10%. None PH5-7.5
A neutralized protein solution is prepared, the pyrophosphoric acid is added to the solution, and the solution is heated to about 70°C.

Next, pre-emulsify 40 to 60 parts of the oil/fat mixture and 60 to 40 parts of the protein solution mixture using a homomixer,
Then, a homogenizer is used to apply a homogenization pressure of approximately 100 kg/
Homogenize with cIrL2.

After homogenization, the mixture is immediately cooled to a temperature of 5°C or less, resulting in a synthetic cream for whipping at 5°C.

The synthetic whipping cream obtained according to the present invention can be used in the production of ordinary confectionery and food products, has a stable structure, and does not need to be stored at low temperatures as in the past, so it can be used to preserve products.
It brings (9) extremely large benefits to transportation.

This will be explained below using examples.

Example 1 Mix 30% palm kernel hydrogenated oil and 70% rapeseed hydrogenated oil,
The mixture was heated to 70°C to dissolve it, and 1% of HLBI sucrose fatty acid ester and 2% of glycerin tripalmitate were added thereto and mixed uniformly to obtain the DSC shown in Figures 1 and 2.
Preparation of curve fats and oils were obtained. To this prepared oil and fat, 0.25 g of fatty acid monoglyceride having an iodine value of 20 (Taiyo Kabu Sunsoft 8030) was added as an emulsifier.

The protein solution was prepared by preparing 8.1% skimmed milk powder, adding 0.7% sodium hexametaphosphate and 0.07% of the total amount of cream.
4.7 kg of the above oil and fat preparation to which 15% sodium pyrophosphate was added and heated to about 70°C and 53 kg of the above protein bath solution.
g using a homomixer while keeping the temperature at 70℃, and then using a homogenizer at a homogenization pressure of 100kg/C.
Homogenized with rn2.

After homogenization, the mixture was immediately cooled to 4° C. using a cooler, and aged at that temperature for 24 hours. The resulting synthetic cream for whipping (10) had extremely good melting properties in the mouth after whipping.
Even after being left at room temperature for 72 hours, the skin did not become rough and no syneresis was observed.

Example 2 70% soybean hydrogenated oil and 30% coconut hydrogenated oil were mixed and heated to 70°C.
15% of sucrose fatty acid ester of i-T L B 3 and 10% of glycerin tristearate were added thereto and mixed uniformly until the crystallization initiation temperature was 17°C.
A prepared fat and oil was obtained in which the endothermic peak peak at temperature rise was 18°C. 0.25% of fatty acid monoglyceride having a cumulative iodine value of 20 was added as an emulsifier to this prepared fat and oil.

4.5 kg of the above-prepared fat and oil was mixed with 5.5 kg of the protein solution shown in Example 1, and a synthetic cream for whipping was produced in the same manner as in Example 1. The resulting cream melted well in the mouth after whipping, and even when stored at room temperature for 72 hours, the tissue was not easily destroyed and syneresis was not observed.

[Brief explanation of the drawing]

Figure 1 shows the DSC curve when cooling, Figure 2 shows the I) curve when heating up.
In each SC curve, the horizontal axis represents time. a. Exothermic b. Crystallization start temperature C... Endothermic d... Endothermic beak key patent applicant Meiji Dairies Co., Ltd.

Claims (1)

[Claims] (1) Measured by differential scanning calorimeter (DSC) at 70°C
When cooled at a cooling rate of 20°C/min, the crystallization initiation temperature is between 12 and 18°C, held at 0°C for 10 minutes, and heated to 20°C at a heating rate of 2°C/min. It is characterized by having an oil or fat, 0.1 to 2% of lipophilic sucrose fatty acid ester, and 0.5 to 5% of the fat and oil having a melting point of 5° so that the endothermic peak apex is 12°C or higher when the temperature is raised to 12°C or higher. How to make whipped cream.