JPS5934860A - Novel whipped creamlike food - Google Patents

Abstract

PURPOSE:To prepare the titled low caloric food without greasiness, by adding a sweetening agent and a dairy product to a composition consisting of gelatin and carrageenan, adding if necessary a fat or oil, etc. thereto, dissolving the resultant mixture, and foaming the resultant uniform solution. CONSTITUTION:A whipped creamlike food prepared by adding a sweetening agent and a dairy product to a composition consisting of one or two or more of compositions of gelatin, gelatin hydrolyzate and vegetable proteinic hydrolyzate and carrageenan, adding if necessary egg yolk, a vegetable fat or oil, a polysaccharide, e.g. pectin, an emulsifying agent, e.g. glycerol ester of a fatty acid, thereto, uniformly dissolving the resultant mixture, and foaming the resultant solution or freezing the food. The resultant food is a low fat or nonfat low caloric whipped creamlike food having a light sense of eating without greasiness. The food has further a creamy feeling resembling that of whipped cream in spite of the low or no content of the fat and can be frozen and stored without aging nor deteriorating by the freezing after the foaming.

Description

[Detailed Description of the Invention] The present invention relates to a new whipped cream-like food product, and more specifically, a whipped cream-like food product that does not contain fat or has a low fat content and can be frozen and stored after foaming. The present invention relates to a novel whipped cream-like food that can be made into a custard cream-like whipped cream when egg yolk is added thereto, without freezing denaturation even after thawing.

Whipped cream as it stands today consists of milk fat, vegetable fat and dairy products, and its foaming properties are due in particular to its high fat content.
It has reached 0chi. Therefore, when you eat whipped cream, you feel greasy and it is a high-calorie food, so in the current situation of excessive calorie foods, people tend to avoid whipped cream. Furthermore, whipped cream has very poor shelf life, and attempts have been made to preserve it by freezing.However, efforts have been made to improve its shelf life; There are problems with its preservation. In addition, in terms of flavor, you can only expect a mountainous flavor. Foaming power.

This results in a decrease in □-dob q%, ip cream, etc., which cannot be used as desired. On the other hand, there are creams such as custard cream and bread cream that take advantage of the appropriate plasticity of #flour, but although these can make various changes in flavor, they do not have sufficient origin due to the quality of the powder. Not only is there a problem in obtaining foaming power, but also in terms of mouthfeel, it is difficult to overcome the pastiness characteristic of starch, making it impossible to obtain a light texture. In addition, the temperature at which the starch is frozen is such that it is difficult to preserve it for a long time by freezing because of the rapid aging of the starch, and from the viewpoint of syneresis and texture during thawing.

This invention relates to a novel whipped cream-like food product that takes advantage of the characteristics and flavors of whipped creams and custard creams as described above, and also completely eliminates the problems associated with conventional products. .

The features of the whipped cream-like food according to the present invention are as follows. ■) It is a low-fat or fat-free whipped cream-like food that is not greasy, has a light texture, and is low in calories.

2) It is low-fat or fat-free, but has a creamy texture similar to whipped cream. 3) After foaming, there is no aging or freeze denaturation due to freezing, and cryopreservation is possible. 4) It can vary in its flavor.

For example, by adding egg yolk, a good texture can be obtained, making it possible to produce custard-type whipped cream.

The wood of this invention is derived from the physical properties of gelatin, which is a water-soluble protein, and utilizes the texture and flavor of pyratine as a water-soluble protein, such as its excellent foaming power and colloidal properties. be.

The inventors have discovered that the excellent physical properties of gelatin can replace the emulsifying function of whipped cream due to the viscosity of fats and oils. That is,
It is possible to obtain excellent foaming power with gelatin, and mixes foamed with gelatin have an excellent creamy feel due to their purulent colloidal properties.

In this invention, gelatin is the most effective, but a part of it may be gelatin hydrolyzate, and if you want the mix to contain more air bubbles, you can use wheat or canine qH white protein, which is a vegetable protein. It is also possible to use a hydrolyzate of

Among the gelatins used in this invention, F6 plume gelatin gives the resulting product a 77 Yumaro-like, Bavarois-like, and mousse-like texture, and has poor crispness.

As a result of research on the jelly strength of the gelatin used, the inventors found that by using gelatin with a jelly strength of 180 Bruno or less, a foamed product with a creamy texture can be obtained. When using gelatin and gelatin decomposition products together, it varies depending on the jelly strength of the gelatin used, but it is 0.5 to 3
．． 0%, and the concentration of vegetable protein hydrolyzate used as foaming aid is approximately (), 5-5%.

As mentioned above, this invention is achieved by the excellent properties of gelatin, but gelatin alone does not have the flexibility of whipped cream or the ability of the cream to break when pushed out of a plastic bag. If the whipped cream is not suitable for use as whipped cream or if the cream itself is left at normal room temperature,
There are problems with its shape retention in terms of heat resistance. Therefore, in the present invention, this problem was solved by adding carrageenan to gelatin.

Carrageenan has properties that cannot be obtained with gelatin alone, such as body feel, foaming, heat resistance, stability, and improving cream cutability when decorating. The carrageenan to be used may be of any type as long as it imparts a weak chicken-tropic gelatinous property; generally, the types called Eota type and Lambda type are suitable. The amount of carrageenan used is 0.05-1
．． 0chi is J lofty.

In addition, according to the present invention, a tissue composition composition includes one or more of gelatin, gelatin hydrolyzate, and vegetable protein hydrolyzate and carrageenan, and dairy products and sweeteners are added thereto. , Dairy products here include milk, powdered milk, condensed milk, cheese, and fermentation pores, and 11" seasonings include sugar, powdered sugar, glucose, starch syrup, and artificial sweeteners, and if desired, fats and oils. can be added.

In this case, the addition of oil and fat is accompanied by a slight decrease in foaming power.

It is preferable to add an emulsifier for the purpose of improving foaming power. The emulsifier to be added is one commonly used in foods, and one or more of glycerin fatty acid ester, wrinkle sugar fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester are used. In addition, various polysaccharides such as pectin, guar gum, locust bean gum, xanthan gum, tamarind ladder polysaccharide,
It is also possible to add gum arabic and the like, and raw materials other than dairy products such as egg products and fruit juices can be added. By adding egg yolk, it becomes possible to produce custard cream type whipped cream.

Further, the mix according to the present invention can be stored frozen by keeping the total solids content at 3% or more. Therefore, it is possible to obtain a whipped cream-like food product that can be stored for a long time, which was not possible with conventional whipped cream or custard cream.

The embodiments of this invention are listed below to further explain Jin's invention.

Example 1 50 g of gelatin, 20 f of carrageenan and sand [200
F and powder are mixed and dispersed in 2000S' water. To this dispersion, add 500F of fat-containing sweetened condensed milk, 300J of sugar,
Starch syrup (Brjx85) 700 F, skim milk powder 800
After adding f and 43o1 of water to sufficiently swell and swell, the mixture was completely liquefied by heating and stirring at 80° C. for 15 minutes. This liquefied material is thoroughly mixed and emulsified using a high-speed mixer to obtain a mix. The resulting mix was heated below 30'C in a homogenizer for 6 (
) to 8o%.
1 novel whipped cream-like food product of this invention!
do.

This novel whipped cream-like food showed no change in its food properties when thawed in the refrigerator after frozen storage.

Example 2 Gelatin 501i', carrageenan 20v, gelatin decomposition product 501 and sugar 2002 were powder mixed,
Swell and disperse in 0S' water. To this dispersion, add 500 F of sweetened condensed milk, 300 F of sugar, and starch syrup (Ilrix 8
7) 70 (l f/, after adding 800 f of skim milk powder and 4302 of water and thoroughly dispersing it, at 80° C.) 5
Completely liquefy by heating and stirring for a minute. After homogeneously emulsifying the contents of this liquefied product using a high-speed mixer, the novel whipped cream-like food of the present invention is obtained by whipping the oats at a temperature below 30°C until the oats reach 80 inches. Ta. To freeze and store the whipped cream food obtained in this way,
Even after thawing in the refrigerator, it had a fairly creamy texture.

Example 3 Gelatin 5071 Carrageenan 20f! , Soybean protein decomposition product 502 and sugar 2001 are powder mixed, 2f
) Swell and disperse in 00f water. To this dispersion were added 500 f of fat-sweetened condensed milk, 300'y of sugar, and starch syrup (llrfx
87) 700f, skim milk powder 300f? and water 1
After adding 502 and sufficiently dispersing it, add fresh butter 1501F, foaming agent (Daiichi Kogyo Seiyaku Products 8F) 150
The mixture is heated and stirred at 80° C. for 15 minutes to liquefy it completely homogeneously, and then emulsified using a high-speed mixer to obtain a mix. Add 400 g of liquid egg yolk and 501 g of vanilla flavor to the resulting mix at a temperature of 60°C or below.

The mixture was again emulsified using a high-speed mixer and whipped at a temperature of 30° C. or below to an overrun of 80% using a high-speed mixer to obtain a novel whipped cream-like food product of the present invention. After the resulting food was stored frozen, it was thawed in a refrigerator to obtain a Poinobu cream-like custard cream that had no water-repelling properties and had good foaming properties.

patent applicant 341-

Claims (1)

[Scope of Claims] 1. A sweetener in a composition comprising one or more of gelatin, gelatin hydrolyzate, and vegetable protein hydrolyzate and carrageenan. Add dairy products, egg yolk, animal and vegetable oils, as needed.
A novel whipped cream-like food product characterized by adding polysaccharides and emulsifiers, dissolving them uniformly, and then foaming them. ? The novel whipped cream-like food according to claim 1, characterized in that the food according to claim 1 is frozen.