JPS59179044A - Preparation of whipped cream - Google Patents

Abstract

PURPOSE:To provide whipped cream resistant to deterioration of the texture and volume shrinkage even after repeated freezing and thawing procedures or long- term perservation, and formable easily to the form of a flower, by frothing an oily substance containing a specific substance. CONSTITUTION:An oily substance prepared from fat, sugar, stabilizer, solid component of defatted milk, salt, emulsifier, etc. is added with two or more kinds of the additives selected from 0.01-3.0% of glycerol difatty acid ester, 0.01- 3.0% of sucrose fatty acid di- tri- or polyester, and 0.01-1.0% of glycerol mono- or dilinolate, and the mixture is frothed. A whipped cream having broad end point tolerance in whipping, excellent workability and shape-retainability and free from sagging can be prepared by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to provide a novel method for producing whipped cream that exhibits very little change in silk texture even when stored and has a good texture similar to that of artificial flowers.

Whipped cream is a processed oil and fat product that is widely used in Western confectionery, artificial flowers, parfaits, etc., and is generally made from organic oils and fats, and is mixed with stabilizers, emulsifiers, etc. or skimmed milk, etc. It is produced by whipping the dust dispersed and emulsified in a protein/carbonate solution.Many methods are known for producing whipped cream, such as JP-A-51-1513.
Publication No. 70 reports a method in which oils and fats are the main ingredients, water, sweeteners, flavors, and emulsifiers are added to them to homogenize them, and the resulting homogenized product is whipped while injecting gas under pressure. Japanese Patent Publication No. 54-39459 discloses that a small amount of phospholipids and fatty acid mono-glycerides is mixed with oil and fat, and the mixture is mixed with a total amount of sucrose hapofatty acid ester containing about I-I L B 10. A method is described in which milk or skim milk is added and stirred, and the resulting oil-in-water emulsion is whipped using a high-speed whisk.

), the whipped cream obtained by Ne's method can be said to have solved the disadvantages of fresh cream, but still (
111 liters should be added (I cannot say, for example, if whipped cream is frozen and thawed and left at room temperature for 24 hours, 1 dog
The deterioration of the acupuncture needles was noticeable, and the post-hoistal strain was severe. If you freeze it, it will become dry and dry. It is not suitable for frozen storage due to drawbacks such as water leakage.

The present inventors solved the above-mentioned drawbacks, and the present inventors have solved the above-mentioned drawbacks.
As a result of extensive research into whipped cream, which has extremely minimal deterioration, troughs, and deterioration of the oil, and which does not damage the quality of artificial flowers even after being frozen and thawed and left at room temperature, Glycerin di-1])
%~60%, sucrose fatty acid di-tri-polyester 001
%~60%, chrycerin mono(di)lylt 001
This problem was solved by containing at least 20% of a substance in an amount selected from 10% to 10% and whipping this.

Hereinafter, to explain the present invention in detail, the oily proboscis is prepared from fat, sugar, stabilizer, non-fat milk solids, Type 1, and emulsifier, which are usually used in the production of whipped cream. As a fat
, 1 row is soybean oil, corn oil, cotton oil, palm γ1
(1. Palm oil, etc., animal fats and oils, such as milk fat, cow 1f
i (1. Processed oils and fats such as non-fat, for example, hydrogenated oil of the above-mentioned oil, oils and fats that have undergone transesterification, fractionation, etc., or mixtures of the above-mentioned oils and fats are used. It is used selectively depending on the characteristics of the cream, and the amount of oil and fat in the oily substance can range from 10 to 70%.

As sugars (including monosaccharides such as glucose and fructose) and their (
The quality of invert sugar, isomerized sugar, maltose, sugar sugar, and lactose is better than that of konjuni! J) 14, Starch, Textile) Polymers such as IJ'n or processed step peeling may be used alone or in combination. 4. "Category 3 does not necessarily need to be added. CI: Not required, but if added,
% or less to reduce sweetness. Examples of the stabilizer include CMC, guar gum, locust bean gum, carrageenan, quincetancum, agarose, nercelan, pectin, gelatin, crystalline cellulose, etc., which may be used alone or in combination. Stabilizer (r!
, it is not necessary to add it, but if it is added (50
% or less to obtain a suitable viscosity.

Skim milk, skim milk powder, sodium casein, etc. can be used as non-fat milk [6], and the addition amount is 10
% or less, but water may be used in some cases. In addition, as salts, table salt, potassium chloride, etc.
1 phosphoric acid alkaline tower, pyrroline 1 base, acid pyrroline salt, tripolyphosphate, tetrapolyphosphate spirit 1,
Organic or inorganic salts such as ultrapolyphosphate, tutaphosphate, hexametaphosphate, citrate, lactate, tartrate, etc. may be used alone or in combination. The amount of these salts added is usually less than 30 parts, and if used in large quantities, it will spoil the taste, so it is better to avoid it. Furthermore, as emulsifiers that can be used in combination with the present invention, mono- or mixtures of glycerin, mono-fat, fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan Bn rib acid ester, lecithin, and ordinary sucrose fatty acid ester can be used. The amount added is usually 5% or less.

The present invention adds glycerin di-fatty acid ester o, oi% to 60%, sucrose fat,
001% to 60% polyester, glycerin mono-(
Di) Contain two or more 0.01% to 10% of Rilto and whip the resulting cream by a conventional method to reduce tissue changes after freezing and thawing and maintain the artificial flower properties of the whipped cream for a long time. This improves workability by widening the end point during whipping and improves storage stability.

Now, edible oil and fat, sugar 3', [j, skim milk powder, n] l) Rum casein, CMC are blended in the manner described above, and to this, known glycerin mono-fatty throat ester, norbitan centripetal acid are added. ester, flopylene glycol fatty acid ester, lecithin, sucrose fatty acid monoester added as an emulsifier, and the glycerin di-fatty acid ester of the present invention, sucrose fatty acid di-tri-polyester, glycerin mono-φyl). Comparing the tissues of the tuna after freezing, the tissues of the artificial flower after 7 days of refrigeration, etc., the results are shown in Table 1.

As is clear from Table 1, the emulsifiers of the present invention (when used in combination of two or more types) are commonly used glycerin monofatty acid ester, nrubitan fatty acid ester, propylene glycol Fk'fJjj acid ester, lecithin, sucrose fatty acid monoester, Compared to when used alone, the structure and artificial flower properties are extremely good not only immediately after whipping, but also after freezing and thawing, and the overrun shows almost no decrease.

Furthermore, the emulsifier of the present invention maintains its properties even when used in combination with conventionally known emulsifiers, such as known glycerin and emulsifiers.
When monostearate is mixed with glycerin and monooleate at a concentration of 0.5% and 0.3% in the formulation, and whipped for 5 minutes and 60 seconds, the overrun will be 265%, but after freezing and thawing this, the overrun will be The overrun after 7 days of refrigeration further decreased to 95%, and the structure and artificial flower quality of the whipped cream deteriorated significantly. However, when the glycerin monooleate was replaced with glycerin monolyte, the overrun was further reduced to 95%. When 03% fatty acid di-tri-polyester is added, the overrun after 5 minutes and 10 seconds of whipping is 240%, and the overrun after freezing and thawing is 235.
% does not decrease to 265% after 7 days of refrigeration, and the structure of the whipped cream and the artificial flower properties are not affected. This phenomenon is also seen in glycerin di-fatty esters and sucrose fatty acid di-tri-polyesters. An example is now shown in Table '2. However, in the experiment φ in the table, glycerin monostearate 1-(1+
, sorbitan/saturated fatty acid monoester (2), propylene glycol saturated fatty acid monoester (31), lecithin (4), sucrose Dm fatty acid monoester (5), each combined at 03%'/1, and sucrose fatty acid. Glycerin distearate (6) in 06% di-tripolyester and 0.3% glycerin mono(n)lylate;
Glycerin monostearate (7), sorbitan fi
g iD ) Jh Shows a mixture of 0.3% each of fatty acid monoester (8), propylene glycol saturated fatty acid monoester (9), lecithin (10), and sucrose fatty acid monoester (11).

As is clear from these results, in all cases, glycerin distear-1, voice, glycerin group 1 di-tri-
When two types of polyester are present, the overrun after whipping does not decrease even after freezing and thawing, and the structure and artificial flower properties are also good.

Furthermore, the results regarding the amount used are shown in Tables 6, 4, and 5.

As is clear from Table 6.4.5, the glycerin distacyl 1-1 sucrose fatty acid di-tri-polyester and chrycerin mono-lylt of the present invention are U and 01, respectively.
%, significant improvements can be seen in 'P1+ overrun and texture after freezing, which are not seen with conventional emulsifiers, but below this level, the improvement effect is small. However, in the present invention, glycerin dysteosis 1-. +
, Atsushi 4'lA! In the case of tri-polyester, two or more of them are included in the blend in the range of 0.01% to 30%, and in the case of glycerin monolyte, in the range of 0.01% to 10%.

In the glycerin di-fatty ester of the present invention, a saturated fat having 6 to 22 carbon atoms can be used, and a sucrose fatty acid di-tri-polyester (d, /\ ucrose and fatty acid combined) can be used. T-I L
131~Otsu can be used, Chryserine Mono Su! In addition to the above substances, glycerol silylate can also be used as a rate.

The present invention is carried out as described above, and 4. ) j, by incorporating it in the box, it can be whipped and frozen; the structure change of the cream after freezing can be further reduced;
] Even after storage for a long time, there was almost no deterioration or overrun, and no conventional drawbacks such as syneresis and volume reduction were observed. Even if left in one station, the artificial flower quality is not impaired, and the end point when whipping becomes very wide, significantly changing the 1/- temperament, and the shape retention is good, so there is no sag, etc., and the elephant 1rj ',
71) There is no φ. Therefore, it is a new whipped cream that is suitable for long-term and long-term survival and can be frozen for one time, which is an improvement over the shortcomings of conventional whipped cream.

This will be explained in more detail in Example 1' below.

Example 1 The composition of the composition was as follows. Sodium casei/05 Miyako sugar
22.0 parts CM C and carrageenan mixture 06 parts Glycerin mono-stearate 08 parts Sucrose fatty acid di-tri-polyester (mole LB2) 0
．． 8 @Is glycerin mono-lyte 0.5
il (fragrance)
03 parts water, remaining part The above formulation was mixed and dissolved in 70'O to prepare an oily substance. The oily substance was then heated at 60°C and at a pressure of 1 in a homogenizer.
After homogenizing at 50 kg/lx2, the mixture was heat sterilized at 80'C for 20 seconds. After sterilization, use a cooling machine! : It was quenched at 15'C and aged overnight. After aging, that 500
y- was taken and whipped with a hand mixer. (Whipping time 7 minutes 10 seconds, overrun 250%) The above whipped cream had good flavor and physical properties, and when it was stored in the refrigerator for one week and then laid down, there was no deterioration in the composition, and there were no phenomena such as hydration or volume reduction. was not seen.

Furthermore, no change was observed even when the sample was stored in a freezer at -20°C for one month and then thawed at 10'C.

Example 2 In the formulation of Example 1, 8 parts of pi (sugar fatty acid di-tos-polynisterol) was changed to 1.08% of glycerin di-stearate, homogenized in the same manner, and whipped (whipping time 4 minutes 30 minutes).
Seconds, overrun 230%), and as a result of saving and saving,
The same results as in Example 1 were obtained.

Example 1 Glycerin monolyl (Example 1) 0. s=b
The product was whipped in the same manner as in Example 1 (whipping time: 4 minutes and 20 seconds, overrun: 255%) by replacing 08 parts of glycerin distearate, and was stored and replaced. As a result, the same results as in Example 1 were obtained.

Patent applicant: Meiji Dairies Co., Ltd.

Claims (1)

[Claims] 0.01%
~60%, sucrose fat ridge di-tri-polyester 0.01
Power ~60%, glycerin mono(di)lyl o,
A method for producing whipped cream, which comprises whipping oil-based cream containing no more than 2 increments of oi% to 1.0%.