JPS5847151B2 - cream composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a good flavor, stable emulsification, can withstand vibrations caused by transportation, and, as a coffee cream, does not cause feathering or oil-off when added to coffee, and has a richly flavored milky white color. In addition, as a whipping cream, it provides a whipped cream with strong foaming properties and strong shape retention, and has a cream composition that allows artificial flowers with good texture to be obtained when artificial flowers are added to cakes. relating to things.

As is well known, fresh cream is generally obtained by mechanically separating fresh raw milk (milk) into a fat layer and skim milk. It is called cream).

The reason why such fresh cream is widely used for various purposes is that it is not only nutritious, but also has excellent flavor and melts in the mouth.
Whipped cream is the most typical example.

In addition, fresh cream fully demonstrates its characteristics as a cooking ingredient.

However, from an economic standpoint, fresh cream is very expensive because it uses raw milk as a starting material, and in terms of physical properties, it has poor stability, and vibrations caused by transportation often cause viscosity increases and solidification (also known as "bok"). ) and become unusable.

Milk fat is also sensitive to heat and acids, and if you add fresh cream to hot coffee, for example, milk fat may separate as oil droplets on the surface.

Furthermore, the demulsification caused by mechanical stirring is significant, and whipping of fresh cream is generally carried out at a temperature of 10'C or less, preferably 3 to 7°C, but if this temperature is high, the demulsification during whipping is significant. The process progresses significantly, resulting in a rough texture with just a few air bubbles, and if the milk is whipped further, the milk fat becomes granular and separates from the water layer (this is called the churning phenomenon).

Moreover, in this case, even if the whipped cream is whipped with sufficient care, the consistency (firmness) of the whipped cream is still weak and its shape retention is insufficient.

In addition, it has the disadvantage that the water layer separates from the whipped cream over time. For example, when artificial flowers are transported for a long period of time, such as sponge cake or pudding, the whipped cream loses its shape even more due to vibrations. This tends to cause problems and damage the product value.

In order to suppress these drawbacks, attempts have been made to improve the process by adding milk solids, thickeners, emulsion stabilizers, etc., but these efforts have so far yielded unsatisfactory results.

As a solution to these drawbacks of fresh cream, we have created an oil-in-water type (0/W type) using animal and vegetable oils other than milk fat.
Cream compositions in the form of emulsions (hereinafter referred to as synthetic creams) are commercially available in large quantities as coffee creams and whipping creams.

Such synthetic creams generally contain animal and vegetable oils and fats,
Milk components such as milk and skim milk are homogenized by a homogenizer in the presence of a lipophilic and/or hydrophilic emulsifier to produce fat globules with a particle size of 0.1 to 20 μ and similar to milk. A fine oil-in-water emulsion is formed.

In this case, commonly used emulsifiers include sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, lecithin, and the like.

However, in the case of whipping cream, the quality characteristics required for these synthetic creams are, on the one hand, the product temperature rise due to temperature, room temperature, etc., and external factors such as vibrations due to transportation, etc. until the cream is used. Good fluidity and emulsion stability are required to withstand the effects of physical factors. On the other hand, the stable state of the emulsion is destroyed during whipping, and the stable state of the emulsion is quickly maintained, and appropriate foaming properties, consistency, and retention are required. Conflicting quality requirements coexist, such as the need to provide fine-textured whipped cream with moldability.

In addition, at the time of consumption, it is necessary that the flavor and texture, such as melting in the mouth, be similar to that of so-called fresh cream and that there is no off-taste or odor.

Furthermore, as coffee cream, it must have a moderate viscosity and stable emulsification, and when added to hot coffee, it quickly disperses and takes on a milky white color. It is required that no separation of oil droplets occurs.

It is very difficult to satisfy such delicate and complex cream properties, and substantially satisfactory cream performance could not be obtained simply by using conventional emulsifiers made from fatty acid derivatives.

In order to eliminate the drawbacks of these fresh creams and synthetic creams, the inventors of the present invention have conducted intensive research in a wide range of fields such as raw oils and fats, emulsifiers, food additives, and even dairy products. We have completed the present invention by discovering that very excellent cream properties can be obtained by adding cyclodextrin, which is obtained by the action of a special enzyme on a certain additive, starch or dextrin, to synthetic cream.

That is, the synthetic cream of the present invention has a raw material fat of 25 to 5
An oil-in-water emulsion consisting of 5 parts by weight, non-fat milk solids 1 to 10 parts by weight, and the balance water, and cyclodextrin added to the raw material oil by 0.1 to 10 parts by weight, and a phosphate emulsifier in water. They are added in amounts of 0.1 to 2 weight percent and 0.05 to 0.5 weight percent, respectively, to the oil droplet emulsion.

The cyclodextrin used in the present invention is an oligosaccharide in which 6 to 8 d-glucose molecules are cyclically linked with α-1,4, and those with 6 structural units are α-cyclodextrin, and those with 7 structural units are β-cyclodextrin. Dextrin, 8 γ-
It's called cyclodextrin.

It is known that this cyclodextrin has a different internal structure of the cavity within the molecule, and that it incorporates various organic compounds into the molecule to form various kinds of clathrate compounds. There is.

Therefore, in a system of an aqueous solution containing cyclodextrin and a compound having a lipophilic group, that is, a fat or oil,
Triglyceride, which is an oil molecule, is clathrated inside the donut-shaped cyclic molecule of cyclodextrin, contributing to stabilization of the oil-in-water emulsion, and at the same time, certain clathrate compounds contribute to hydrophilic emulsifying function. There is expected.

The cyclodextrin may be purified and isolated α-, β-, and γ-units, or may be a mixture of these in any proportion, or may contain glucose, maltose, and the like.

The amount of cyclodext-'J used is 0.1 to 10 parts by weight or 0.5 to 6 parts by weight based on the raw material fat.

If the weight is less than 0.1 weight φ, the effect will be small, and if the weight exceeds 10 weight, undesirable results will occur such as crystallization of cyclodextrin, increased viscosity of the resulting synthetic cream, and poor whipping properties.

Among these, β-mono has a low solubility in water at 10°C, 1.8 g/100rrLl, so it is not preferable to use it alone in an amount exceeding this, but instead use it as a mixture with α-mono and γ-mono. It is better to do so.

In this case, the raw material fat of the present invention, which is the encapsulation material, is one or a mixture of two or more of animal fats and fats, vegetable fats, and processed fats and oils that are solid or semi-solid at room temperature. Melting point 20-50℃, SFI value 10-60 at 10'C
, 5~50° at 15°C, O at 20°C ~ 40.0° at 25°C
-30.0 to 20 at 30'C.

As animal fat. Examples are beef tallow, lard, beef fat,
Examples of vegetable oils such as fish oil include soybean oil, rapeseed oil, cottonseed oil, corn oil, rice bran oil, palm oil, and coconut oil.Processed oils and fats include fractionation, hydrogenation, transesterification, etc. of these animal and vegetable oils. It is an oil and fat obtained by applying physical and chemical means.

Coffee cream has an elevated melting point of 20-40℃, S
FI value is 1000 to 10~50. At 15°G, it is 5 to 40.
O at 20'C~30.O at 25℃~O at 25.30℃
Those in the range of 15 are preferable, and if the elevated melting point and SFI value are less than these values, oil-off is likely to occur, the whitener effect is weak, and the flavor is likely to deteriorate due to oxidation of the oil itself. Moreover, when these values are exceeded, the emulsification state and mouth melting of the coffee cream deteriorate.

Whipped cream has an elevated melting point of 32-42°C,
SFI value is 20-50 at 10'C, 15-4 at 15°G
5.10 to 40 at 20°C. 5 to 30 at 25°C, and 0 to 20 at 60°C. If these values are exceeded, the consistency and shape retention of the whipped cream will be good, but the whipped cream will tend to thicken and the flavor and melting in the mouth will be significantly impaired.

The type and amount of emulsifier to be added are selected and determined through repeated trial and error tests, depending on the intended use of the whipping cream or coffee cream and the required physical properties of the cream.

This is because emulsifiers exhibit extremely complex characteristics depending on their type, composition, combination, amount added, usage method, etc. In the present invention, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, It is preferable to add one or more of ester, polyglycerol fatty acid ester, and soybean phospholipid to the oil-in-water emulsion in an amount of 0.1 to 2 by weight.

If the amount added is less than 0.1 weight range or more than 2 weight range, the physical properties of the cream will be significantly impaired.

These emulsifiers may be added to either the oil phase or the aqueous phase, and there is no problem even if they are not completely dissolved as long as they are appropriately dispersed.

Here, the glycerin fatty acid ester is an ester of glycerin and a saturated or unsaturated fatty acid having 16 to 22 fatty acid carbon atoms, and is purified to a high purity with a monoglyceride content of 90% or more.

Sorbitan fatty acid ester is an ester of the above fatty acid and sorbitan, and contains monoester and diester as main components.

Sucrose fatty acid ester is an ester of the above-mentioned fatty acid and sucrose, and contains seven-, di-, and triester, but is mainly composed of monoester or diester.

Polyglycerol fatty acid ester is an ester of a saturated or unsaturated fatty acid having 12 to 22 fatty acid carbon atoms and polyglycerol, which is a multimer in which 2 to 16 glycerin molecules are ether-bonded, and contains 1 to 4 molecules of fatty acid. is esterified.

The main components of soybean phospholipid are phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol, and may contain soybean oil.

Among these emulsifiers, it is preferable to use glycerin saturated fatty acid ester, sucrose fatty acid ester, and polyglycerol fatty acid ester for coffee cream, and for whipping cream, glycerin saturated fatty acid ester,
Preferably, glycerine saturated fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and soybean phospholipid are used.

Phosphate is known to have a sequestering effect on metal ions brought about by protein substances and a pH buffering effect on aqueous solutions, but it also contributes to lowering the viscosity of synthetic creams and stabilizing emulsions.

As the phosphate, it is effective to use one or more of dibasic sodium phosphate, dibasic potassium phosphate, dibasic sodium phosphate, sodium hexametaphosphate, and sodium polyphosphate, and the amount added is , 0.05 to 15% by weight relative to the oil-in-water emulsion, preferably 0
．． 05 to 0.4% by weight.

If the amount added is less than 0.055% by weight, the viscosity of the 1-synthetic cream will increase, and the viscosity will increase or solidify during storage.

Moreover, if it exceeds 0.5% by weight, the whipping time becomes longer, the consistency of the whipped cream becomes weaker, and the flavor deteriorates.

For coffee cream, dibasic sodium phosphate, dibasic
Potassium phosphate and tertiary sodium phosphate are preferably used, and for whipped cream, sodium polyphosphate and sodium hexametaphosphate are preferably used.

In order to produce the synthetic ream of the present invention, first.

Cyclodextrin and phosphate are dissolved in a processed skim milk aqueous solution in which milk, skim milk, skim milk powder, etc. are dissolved to form an aqueous phase, and an oil phase in which raw fats and oils are melted is added at once to this aqueous phase. After obtaining an oil-in-water emulsion with a high oil content by mixing a part of the processed skim milk aqueous solution and the cyclodextrin (cyclodextrin) and the oil phase, the remaining part of the processed skim milk aqueous solution and the phosphate are added. By stirring, the raw material oil and fat are included in the cyclodextrin and pre-emulsified.

In these cases, the emulsifier is either in the oil phase, the aqueous phase, or
Or it can be added to both as appropriate.

Further, as the stirring means, any of a usual blade-type or propeller-type stirrer, magnetic stirrer, high-speed emulsifier, high-speed mixer, etc. may be used.

After pre-emulsifying in this way, it is further homogenized using a homogenizer to obtain the synthetic cream of the present invention.

The synthetic cream of the present invention eliminates all the drawbacks of fresh cream and conventional synthetic cream, and has good dispersibility, milky whiteness, and flavor as a coffee cream, and has good overflow as a whipping cream. , is an excellent synthetic ream with good shape retention.

Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples.

In the examples, 忤 indicates weight φ.

Example 1 Increased melting point 32°C, SFI value 23.4°15 at 10°C
18.7 at ℃.12 at 20℃.8.3゜3 at 25℃.
2,600 g of purified deodorized soybean hydrogenated oil with a concentration of 4.7 at 0°C
℃, and into this was dispersed and dissolved 21 g of sucrose fatty acid ester (HLB14) containing monoesters of palmitic acid and stearic acid and di-triester, and 20 g of triglycerol monostearate. Aibe.

Separately, 7.400 g of skim milk (non-fat milk solids content 8.7%) was mixed with cyclodextrin, an α-1β-1γ integrated mixture, for 4 times, or 104 g, with respect to raw material fat, 20 g of dibasic sodium phosphate, and 20 g of dibasic sodium phosphate, 10 g of potassium phosphate is dissolved to form an aqueous phase.

This aqueous phase is heated to 50'C, and the oil phase is introduced into it and stirred to perform preliminary inclusion treatment and emulsification treatment.

Next, inclusion treatment and homogenization were performed using a homogenizer at a temperature of 60° C. and a homogenizing pressure of 80 kg/i, followed by rapid cooling to 10° C. or lower to obtain a synthetic ream of the present invention.

The following coffee test was conducted using this synthetic sour cream.

That is, 2 g of instant coffee (trade name, Captain Cook) was dissolved in 100 ml of water and heated to 80°C, and synthetic ream lO was added thereto and the condition was observed.
The results are shown in Table 1.

In addition, the viscosity of the synthetic ream at 5°C is also shown.

The evaluation was made into three levels: A: good, B: good, and C: poor.

Comparative Example 1 A synthetic sorime was obtained in the same manner as in Example 1, except that cyclodextrin, dibasic sodium phosphate, and dibasic potassium phosphate were not used.

The results of the coffee test are shown in Table 1.

Comparative Example 2 A synthetic sour cream was obtained in the same manner as in Example 1, except that sucrose fatty acid ester and triglycerol monostearate were not used.

The results of the coffee test are shown in Table 1.

Comparative example 3 **
A synthetic soreme was obtained in the same manner as in Example 1, except that soybean white squeezed oil was used instead of hydrogenated soybean oil.

The results of the coffee test are shown in Table 1.

As is clear from Table 1, the synthetic cream of the present invention has excellent dispersibility and milky whiteness even when added to warm coffee in good condition, and produces coffee with good flavor without causing oil-off or feathering. It was a testener.

Example 2 60% rapeseed hydrogenated oil, 20% coconut hydrogenated oil, 2% cottonseed hydrogenated oil
Mixed with 0 width, increased melting point 36.5℃, SFI value 10℃
29.0.23.1 at 15℃.15.4.2 at 20℃
12.2 at 5℃.9.4 at 30℃2,3
00.9 was heated and melted at 75°C, and among this:
An oil phase is prepared by dispersing and dissolving 55 g of iodine value (1.6) and 12.5 g of soybean phospholipid (commercially available lecithin).

Separately, 2,475p of water, 225g of skim milk powder, α-1β
-1γ integral mixture of cyclodextrin was added to the raw material oil and fat by 3 g, i.e. 69 &, sucrose fatty acid ester (H
LBII) 2g and sodium hexametaphosphate 5g
is dissolved to form the aqueous phase.

This aqueous phase is heated to 6000 ℃, and the oil phase is added thereto and stirred to perform preliminary inclusion treatment and emulsification treatment.

Next, temperature 70'C1 homogenization pressure 50kg/cr? After inclusion treatment and homogenization using a homogenizer in L, 1
The mixture was rapidly cooled to 0° C. or lower to obtain a synthetic cream of the present invention.

The following whipping test was conducted using this synthetic river.

That is, after aging the synthetic cream in the refrigerator overnight, take 600 TIL of this, add 60.9 grams of sugar, and whip it with an electric band mixer to the optimal foaming state of about 7 degrees, and then use a manual whisk. The overrun, consistency, artificial flower properties, and shape retention of the whipped cream obtained by whipping the cream to the optimum foaming state were observed, and the results are shown in Table 2.

The viscosity and temperature abuse properties of the synthetic ream are also listed.

Details of each test item in Table 2 are as follows.

Cream viscosity (cp): Measured at 5°C.

Temperature abuse property (cp): The viscosity is shown when 200ml of synthetic resin was placed in a 2501rL container and left at 33°C for 2 hours and then at 5°C for 20 hours.

Overrun - Calculated by quadratic formula.

Consistency (dyne finish): Rheometer (Sun Science Co., Ltd.)
The consistency of whipped cream (using a compression elastic adapter) was measured by the company

Artificial flower performance: Comprehensive evaluation of ease of squeezing, shape of artificial flowers, texture, etc. when artificial flowers were made from whipped cream using a piping bag.

Shape retention: The shape of the artificial flower was observed after it was left at 33°C for 1 hour.

Example 3 2,250 g of raw oil and fat similar to that used in Example 2 was heated and melted at 75°C, and in this, 10 f. , soybean phospholipid (commercially available lecithin) 40
g and sucrose fatty acid ester (HLBI 1 ) 15
g is dispersed and dissolved to form an oil phase.

Separately, milk (3.2% excluding milk fat, 8.5% non-fat milk solids)
) 2,750g of cyclodextrin, an α-1β-1γ integrated mixture, for 2 times of raw oil or fat, or 45g
and sodium hexametaphosphate 7, 5.9 are dissolved to form an aqueous phase.

The aqueous phase is heated to 60'C and the oil phase is introduced therein, followed by stirring to perform preliminary inclusion treatment and emulsification 1 treatment.

Next, temperature 70°C1 homogenization pressure 50kg/CI? After inclusion treatment and homogenization using a homogenizer at L, 7
Sterilize at 5℃ for 15 minutes and homogenize again at a pressure of 5kg/cr?
Homogenization was carried out at t, and the mixture was rapidly cooled to 10'C or less to obtain a synthetic ream of the present invention.

A whipping test similar to that in Example 2 was conducted on this synthetic ream, and the results are shown in Table 2.

Comparative Example 4 A synthetic sherime was obtained in the same manner as in Example 3, except that cyclodextrin was not used.

The results of the whip test are shown in Table 2.

Comparative Example 5 In Example 3, 25 g of soybean phospholipid (commercially available lecithin) and sucrose fatty acid ester (HL) were used as emulsifiers in the oil phase.
B9) A synthetic sherime was obtained in the same manner as in Example 3, except that cyclodextrin and sodium hexametaphosphate were not used in the aqueous phase.

The results of the whip test are shown in Table 2.

As is clear from Table 2, the synthetic ream of the present invention shows excellent results in all test items of the whip test.

Claims (1)

[Scope of Claims] 1. The following (a) oil-in-water emulsion consisting of 25 to 55 parts by weight of raw oil and fat, 1 to 10 parts by weight of non-fat milk solids, and further cyclodextrin as the raw material fat. against 0
．． 1 to 10 weight range, the following (b) emulsifier and (c) phosphate to the oil-in-water emulsion, respectively 0.1 to 2
A cream composition comprising a weight increase of 0.05 to 0.5 weight φ. (a) Raw material oil has an elevated melting point of 20 to 50°C and an SFI value of 10'C. at 10-60.15℃, 5-50.20℃, O-40,
0 to 30 at 25°C. One or more types of animal fats and fats, vegetable oils, and processed fats and oils thereof having a temperature of 0 to 20 at 25°C (b) Emulsifier glycerin fatty acid ester, sorbitan fatty acid ester 1. One or more types of sucrose fatty acid ester, polyglycerol fatty acid ester, soybean phospholipid (c) Phosphate dibasic sodium phosphate, dibasic potassium phosphate, dibasic sodium phosphate, sodium hexametaphosphate, polyphosphoric acid One or more types of sodium