JPS58224656A - Preparation of low fat whipped cream - Google Patents

Abstract

PURPOSE:To prepare the titled cream having a retained favorable flavor, physical properties (whipping performance), etc., by adding a given amount of an egg yolk component (egg yolk) to a milk component in preparing the titled cream having a high overrun with a low content of fat. CONSTITUTION:A milk component is mixed with an edible fat or oil consisting of an animal or vegetable fat or oil having >=15 deg.C melting point of a fractionated fat or oil thereof in the presence of an emulsifying agent to prepare a whipped cream having 25-40% content of fat. In the process, 0.3-10% egg yolk component (egg yolk) is added to the resultant emulsion. The preferred content of the fat is 30-35%, and the preferred content of the egg yolk component is 0.75-4.5%. These raw materials are agitated in a homogenizer, homomixer, etc. and emulsified.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing whipped cream having a low fat percentage and high overrun, and in which the fat percentage of the cream is 2.
This invention relates to a method for producing whipped cream that has favorable flavor and physical properties (whipping performance) that have not been seen before at a low fat percentage in the range of 8% to 35%.

In recent years, as tastes have become more Westernized, the demand for whipped cream has been increasing in the bread, pastry, and cooking industries.The trend has shifted from the conventional popularization and uniformity to individualization and diversification. As is well known, there is a strong tendency for the fundamentals of production to shift from mass production of small variety products to small volume production of a wide variety of products, and that even in the cream industry, market demands are diversifying.

Whipped cream on the current market can be roughly divided into natural fresh cream (milk fat) separated from milk and so-called synthetic cream made by adding milk components and emulsifiers to animal and vegetable oils. High-fat whipped cream with a content of around 45% is on the market in large quantities.

Natural fresh cream has excellent flavor but is expensive;
Furthermore, it is well known that it is difficult to use natural cream alone because its physical properties are unstable depending on its past processing conditions, which is a problem.

Synthetic fresh cream has more stable and superior physical properties than natural cream, but its flavor and texture are far inferior to fresh cream, and it is rarely used alone due to the recent trend towards luxury in the market. , the demand for it has decreased dramatically and is becoming a problem.

The present invention focuses on these problems in the cream market, and aims to carry out modification research to bring the quality closer to the ideal quality by possessing both the excellent flavor of natural cream and the excellent physical properties of synthetic cream. As a result of the experiment, in order to obtain the above-mentioned desired flavor and physical properties, it is important that the egg yolk component turtle oil be present within a specific quantitative range within a certain fat percentage range. The present invention was completed based on the discovery that the emulsion, ie, cream, obtained under these conditions has excellent flavor, texture, and whipping performance that have not been previously seen for whipping purposes.

Conventional whipped cream has a high fat percentage of about 45% on average, but the major feature of the whipped cream of the present invention is that it has a low fat percentage of about 28% to 35%. be. Although there are many research reports and patents related to cream, there are almost no other known manufacturing methods that satisfy the whipping performance of cream at a low fat percentage.

Since the flavor and texture of creams is evaluated, maintaining a high overrun with a low fat percentage further improves the texture, and in combination with the flavor of the egg yolk component, which is a feature of the present invention. We believe that this is an epoch-making invention that has made it possible to achieve ideal quality that has never been seen before.

In the present invention, target oils and fats for obtaining preferable flavor and physical properties with a low fat percentage include animal and vegetable oils and fats with a melting point of 15°C or higher, and their fractionated fats and oils, but the MP (melting point), I
It is desirable that V (iodine number) and SCI (solid fat index) be within a certain range. In addition, the characteristics of fats and oils in Reichert-Meichel number and Polenske number, which are found only in milk fat, coconut oil, and palm oil, are also HLB (emulsifying ability index).
This affects the whipping performance in relation to the above, and it is desirable that it be within a certain range.

Regarding surfactants, sugar esters,
Single or combined use of fatty acid monoglycerides and sorbitan fatty acid esters is effective. Japanese Patent Publication No. 51-6161
The combined use of lecithin and sugar ester, as reported in detail in 2006, does not give favorable results and the artificial flowers are poor.

Good results were obtained in both cases when a commercially available mixed emulsifier (Rifu-Townistil SP) or confectionery emulsified fat Hylofty was used.

*Rerotowester SP: squeezed sugar fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester.

Emulsifying foaming agent for confectionery made of propylene glycol natural sugars *Emulsified fat for confectionery containing Hylofty mixed emulsifier In the production of low-fat whipped cream in the present invention, egg yolk component (egg yolk) is 0.3% to 10%. It achieves its purpose when used in conjunction with the % range.

The egg yolk component (yolk), which is a feature of the present invention, has a solid content of about 50%.
The ratio of lipid to protein is approximately 32% and 18%, and the main component of lipid is triglyceride, which accounts for approximately 30% of the lipid.
Lecithin and kephalin (58%: 42%)
), and the proteins in egg yolk form complexes with these phospholipids to become lipoproteins (ribovitellin and lipovitelenin). It is known that this emulsifying action of lipoproteins creates a stable 0/w type emulsion. Also, does cholesterol have emulsifying properties? It becomes a type emulsion and is unstable. Since the physical properties of cream are based on the interaction between emulsion stability and emulsion instability, we have conducted numerous experiments and found that egg yolk components (egg yolk) and milk fat or vegetable oil ( hydrogenated coconut oil)
It was discovered and completed that the emulsion obtained by adding and mixing milk ingredients and commercially available emulsifier Liwoto Wester51) or Hylofty has a stable emulsified state and favorable flavor, foaming properties, artificial flower properties, and shape retention properties. This is what I did.

Hereinafter, embodiments of the present invention will be described with reference to Examples.

In order to maintain the preferred flavor and physical properties of the present invention, it is most preferable to have an oil/fat content of 30% to 35% and an egg yolk content of 1.5% to 4.5%, both of which have good whipping performance.

The raw material fats and oils used as fats and oils in the implementation are hydrogenated coconut oil (melting point 30°C to 33°C), and the commercially available mixed emulsifier Lyoto Wester SP is used as an emulsifier for the fats and oils.
The emulsion obtained by adding and mixing a milk component and an egg yolk component (egg yolk) has a stable emulsified state and a favorable flavor, foaming property, artificial flower property, and shape retention property. . In addition, when the emulsion obtained by adding/mixing emulsifiers, agents, and milk components to the oil and fat is used as whipped cream by a predetermined method, the egg yolk component (egg yolk) has the above-mentioned preferred flavor and whipped cream that are the object of the present invention. It has performance.

The emulsification method in practice enables production methods using a homomixer or juice mixer (using a bubble suppressor) in addition to a homogenizer (homogenizer);

Another feature of the present invention is that the juice mixer can be freely selected depending on the production amount.

For the production method using a juice mixer, heat and melt hydrogenated coconut oil, add a specified amount of milk ingredients and egg yolk, and heat to 75°C.
The mixed solution is placed in a juice mixer and rotated at high speed (10,000 to 12,000 revolutions) for 36 minutes, and if necessary, held for 15 minutes to sterilize it, and then cooled to below 10°C.

Regarding the manufacturing method using a homo mixer. , The product was rotated at high speed (7000 rpm) for 8 to 12 minutes in the same manner as above, and then cooled to 10° C. or lower.

Regarding the production method using a homogenizer, use the same method as above to obtain homogeneous pressure (homogeneous pressure) of 20 kg/c4 to 50
kg/, emulsify and cool to below 10°C.

The present invention makes it possible to manufacture reams with good quality through the above-mentioned operations.

Example: 1 Production method using a juice mixer. Total amount 1 kq.

Mix and heat hydrogenated coconut oil 3509, milk 628F, and commercially available emulsifier Lyoto Wester SP, 79 to 80°C to 75°C.
After sterilizing it for 15 minutes, put it in a juice mixer and add egg yolk +
59 was added, emulsified by rotation for 3 minutes, and cooled to below 10°C.

In illegal cases, the rotating mechanism of the juice mixer generates air bubbles, so a bubble suppressor (air stop) is used.

Example: 2 Production method using a homogenizer. Mix and heat 35# of hydrogenated coconut oil, 62.8# of milk, Lyoto Wester SP, Q, 7&A, and 1.5 kg of egg yolk to a total volume of 100.7
After sterilization and pre-emulsification at 5℃ for 15 minutes, homopressure 20 kg
/, ~50 &9/, to emulsify and cool in the usual manner.

When using raw egg yolk as the egg yolk, it is desirable to dilute it with about the same amount of water or milk and then add and mix.

All of the emulsions thus obtained have good flavor and physical properties and are optimal as whipping creams.

References Reference 1: Revised Food Chemistry, Breakfast Shoten Publishing 2, Dairy Technology Course Volumes 1-5, Breakfast Shoten Publishing 3, THE MIL
K FAT GLOBULE MENBRANCE
ING) Patent applicant Kiyoshi Sasaki Hidegai 1 person

Claims (1)

[Claims] When producing whipped cream having a fat percentage of 25% to 40%, preferably 30% to 35%, by mixing milk components and edible fats and oils in the presence of an emulsifier, the egg yolk component (egg yolk) is added to 0.3%. ~10% preferably 0.75% ~4.5
A method for producing low-fat whipped cream characterized by adding %.