JPS589661B2 - Touketshuitubudototsupin no seizouhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen whipped toppings which exhibits no syneresis and excellent shape retention even after repeated freezing and thawing several times.

Whipped toppings are obtained by whipping whipped cream;
Conventionally, it has been manufactured and sold in liquid or powder form, and in order to maintain the liquid state, it is necessary to use a large amount of emulsifier to strengthen the emulsified state, and as a result, the viscosity increases due to changes over time. In addition, whipped toppings made by whipping the toppings had drawbacks such as poor artificial flower performance.

On the other hand, powdered products have disadvantages such as the taste and physical properties deteriorate due to heating to make them powdery, and the handling becomes unhygienic when reduced to liquid form. .

Furthermore, when the whipped toppings obtained by whipping these whipped creams are repeatedly frozen and thawed, the whole toppings develop syringe, resulting in poor shape retention, rough texture, and separation of whey. None of these could be said to be sufficient.

In order to eliminate these conventional drawbacks and obtain whipped toppings with good performance, the present inventors investigated various stabilizers to be used for the whipped toppings, and found that only a certain combination of stabilizers was found to be very good. They found that the results could be obtained and completed the present invention.

That is, the present invention uses each of (a) lambda carrageenan, (0) guar gum, (c) cutlet carrageenan or low-strength bean gum as stabilizers when producing frozen whipped toppings using animal and vegetable oils and fats. , 0.01-0.1 for whipped cream
This is a method for producing frozen whipped toppings, which is characterized by adding % by weight of frozen whipped toppings.

The frozen whipped topping of the present invention can be obtained as follows.

That is, after pre-emulsifying milk in which stabilizers and other additives have been dissolved, animal and vegetable oils and fats in which an emulsifier has been dissolved are added, homogenization is performed, and then sterilized, rapidly cooled, aged in that state, and then whipped. , is a quick freezing method.

In the present invention, the guar gum used as a stabilizer is obtained from the milk of a plant of the Leguminosa family, which belongs to the leguminous family.
It is a gum extracted from the seeds of plants of the Nia siligna) family.

Carrageenan is a hydrophilic colloid that is extracted and purified with water from seaweeds belonging to the red algae family Asperaceae and Myrlaceae.The 60% portion that does not precipitate with potassium chloride is lambda carrageenan, and the portion that does not precipitate is potassium chloride. The part that specifically binds to ions is called katuper carrageenan, and the part that reacts with calcium ions is called iota carrageenan. Of these, lambda carrageenan and katuper carrageenan are used in the present invention.

Even when these gums are added alone, they have some effect on making whipped toppings stronger, smoothing their texture, and preventing syneresis. When freezing and thawing are repeated, it is difficult to maintain the original performance of whipped toppings, and once thawed, the entire syringe develops and water seeps out, making it impossible to obtain satisfactory condition and performance. .

In the present invention, each of (a) lambda carrageenan, (guar gum), (c) cutlet carrageenan or locust bean gum is added by weight of 0.01 to 0.1 weight to whipped cream. %, and the most appropriate addition amount is (a) 0.075% by weight;
It is a combination of (b) and (c) at 0.025% by weight.

By using such a combination of gums,
The synergistic effect makes it possible to obtain whipped toppings with excellent physical properties such as shape retention and artificial flower properties, and even after freezing and thawing, no syringe occurs and the quality before freezing is maintained. No syneresis phenomenon is observed for several days at temperatures below 10°C.

In addition, with this combination, it is possible to obtain whipped cream with excellent flavor without producing off-flavors such as astringency that occur when ordinary gums are used.

Furthermore, when microcrystalline cellulose is used as a thickener in combination with the above stabilizers, a whipped topping with even better shape retention after thawing can be obtained.

The fats and oils used in the present invention may be edible fats and oils such as animal and vegetable fats and their hydrogenated oils, either alone or in combination.

Preferred oils and fats are blended oils that have a melting point of 30 to 37°C and contain vegetable oils and/or hydrogenated oils thereof.

The appropriate fat and oil content is 40 to 45% by weight based on the whipped cream.

As the emulsifier, one or more of glycerin fatty acid ester, sucrose fatty acid ester, sorbicun fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. is used in an amount of 0.1 to 2% by weight based on the fat or oil.

When using two or more types in combination, the combination should be selected so that the physical properties such as prevention of gelation during the engraving period of whipped cream, suitability of whipped topping overrun, and artificial flower properties are the best. .

As for the medium, sucrose fatty acid ester, and lecithin are effective in preventing syneresis after thawing, so it is preferable to use as much as is permissible in terms of flavor and other qualities.

If the amount of emulsifier used is less than the above range, the emulsifying ability will be insufficient, and if it is used in excess of the above range, the taste of the emulsifier will remain in the whipped cream, resulting in a decrease in flavor.

Homogenization is performed using a homogenizer at a homogenizing pressure of 40 to 60 k.
Although it is possible to carry out homogeneity in one stage of g/cm2, from the viewpoint of the physical properties of the whipped cream, the first stage is 20 to 60 g/cm2.
Two-stage homogenization is preferred, in which the second stage is homogenized under a homogenizing pressure of 5 to 20 kg/cm2.

Differences in homogenizing pressure cause differences in the size of fat globules after homogenization, which affects the physical properties of whipped cream, so in the case of the present invention, the homogenizing pressure in the first stage is set at 20 to 60 kg.
/cm2 and a two-stage homogeneous fat globule size of 5 to 20 microns is suitable.

After homogenization, sterilization, and further rapid cooling to below 20°C,
Aging is carried out at 5 to 10°C for 24 hours, but in the present invention, whipping is carried out immediately after aging, so the risk of whipped cream gelling is limited to only during aging, so the use of stabilizers is more important than in the conventional case. , thickeners can be increased.

Whipping after aging is performed using a normal whipping machine to obtain a whipped topping with an overrun of 70 to 150%.

In conventional whipped toppings, it was necessary to pay close attention to the whipped cream formulation in order to avoid over-whipping by the whipping machine, but with the present invention, there is no such need and the whipped toppings always produce good whipped toppings. You can get a ping.

After whipping, the frozen whipped toppings are obtained by rapid freezing using a conventional method.

Thawing before use is carried out by leaving it at a low temperature of 10° C. or lower for 12 hours.

If the temperature is 10°C or higher, shape retention and syneresis prevention properties are adversely affected.

The remaining whipped toppings should be refrigerated or frozen again if they will be stored for a long time, but the frozen whipped toppings of the present invention can be frozen and thawed several times in this way. However, no deterioration in physical properties was observed.

As detailed above, the frozen whipped toppings of the present invention (1) have excellent flavor and physical properties, and can be stored for several months without damaging them and without fear of bacterial growth.

(2) Since it is frozen and stored in a whipped state, it can be used immediately after thawing without having to perform a whipping operation.

(3) No deterioration in physical properties is observed even after repeated freezing and thawing several times.

It has the following advantages.

The present invention will be explained in more detail below with reference to Examples and Comparative Examples.

Example 1 Frozen whipped toppings were manufactured using the following formulation.

The unit of blending amount is parts by weight. Hardened rapeseed oil (melting point 35°C) 32 Coconut oil 8 Emulsifier lecithin O. ■Stearic acid monoglyceride 0.4 butterfat
2.5 Skimmed milk powder
2.5 Sodium hexametaphosphate 0.1 Milk
54.225 Stabilizer Lambda Carrageenan 0.075 Guar Gum
0.025 Katsupa carrageenan 0.025 Thickener (microcrystalline cellulose)
0.05 While stirring the milk, raise the temperature to 50℃,
After the stabilizer and thickener were added and completely dissolved, sodium hexametaphosphate and skim milk powder were further added and dissolved.

Next, oil and fat in which an emulsifier had been dissolved in advance and butterfat were added, heated to 65 to 70°C, and pre-emulsified at that temperature for 15 minutes.

Pre-emulsified liquid was applied at 40 kg/cm2 in the first stage and 10 kg in the second stage.
After homogenizing at a homogeneous pressure of g/cm2, the mixture was sterilized by keeping it at 75°C for 15 minutes to obtain whipped cream.

After rapidly cooling it to below 10°C and further aging it at 7°C for 24 hours, it was whipped in a continuous ice cream freezer to an overrun of 105%, immediately sealed and packed, and rapidly frozen at -25°C to create a frozen whipped cream. Got a ping.

This product retained its good physical properties before freezing even after repeated freezing and thawing, and was an excellent frozen whipped topping.

Example 2 Frozen whipped toppings were manufactured using the following formulation.

The unit of blending amount is parts by weight. Fresh cream (45% milk fat) 32 Hardened rapeseed oil (melting point 35°C) 224 Coconut oil 5,6 Emulsifier lecithin 0.07 Stearic acid monoglyceride 0.25 Skimmed milk powder
1.7 Sodium hexamecrylate 0
．． 05 Milk 37.8 Stabilizer Lambda Force Raginan 0.075 Guar Gum
0.025 One-bite cast bean gum 0.025 Thickener (microcrystalline cellulose) 0.005 The manufacturing method is as in Example 1 without using butterfat, and after homogenization, fresh cream is mixed. Other than that, the same procedure as in Example 1 was carried out,
Excellent frozen whipped toppings similar to Example 1 were obtained.

Comparative Example Frozen whipped toppings were prepared by changing the stabilizer and thickener in the formulation of Example 1 as shown in Table 1, and their states after thawing were compared.

The results are shown in Table 1.

In addition, the hardness after thawing is Rheomege (manufactured by Sun Science)
Measured by.

As seen in Table 1, the combination of stabilizer and thickener of the present invention (No. 4.5.6) has much better freezing performance than other combinations (No. 1.2.3). It gives whipped toppings and also has N
As is clear from No. 4 and No. 6, the addition of microcrystalline cellulose as a thickener further improves the performance of the frozen whipped topping of the present invention.

Claims (1)

[Claims] 1. When producing frozen whipped toppings using animal and vegetable oils and fats, each of (a) lambda carrageenan, (b) guar gum, (c) cutlet carrageenan or locust bean gum is added to whipped cream as a stabilizer. A method for producing frozen whipped toppings, characterized in that 0.01 to 0.1% by weight is added to the frozen whipped topping.