JPS6114783B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a method for producing synthetic cream for whipped cream, which is a raw material for whipped cream.More specifically, it melts in the mouth well when whipped, and the bubbles do not break even when left at room temperature. The present invention provides a new method for producing a synthetic cream for whipping cream that has a stable structure and does not cause skin roughness or syneresis.

BACKGROUND ART Conventionally, it has been widely practiced to whip cream and use it in the production of confectionery and other foods. In the past, fresh cream was mainly used for whipping cream, but since fresh cream is made from milk, it is expensive, and its physical properties are specific, so it is not suitable for making any kind of confectionery or food. That doesn't mean it can be used. For this reason,
Recently, many types of synthetic creams have been sold that use inexpensive vegetable oils and are homogenized by adding various stabilizers, emulsifiers, and milk proteins to give desired physical properties. However, even synthetic creams made with various combinations of raw materials and elaborate processing have certain limits to their physical properties, and if they are left at room temperature or higher after being whipped, they will change rapidly and their structure will deteriorate. It has the disadvantage that it can destroy the skin or cause rough skin, so it must be stored at low temperatures.

The present invention has been made in view of the above-mentioned circumstances, and aims to solve the above-mentioned drawbacks that have been considered unavoidable with conventional synthetic creams, and to obtain a synthetic cream whose tissues are not easily destroyed even when left at room temperature. As a result of going back to the basics of cream and proceeding with research, we learned that the crystallization initiation temperature of fats and oils, which had been ignored in the past, and the top of the endothermic peak during melting play an important role in the characteristics when whipped. This problem was solved by mixing an oil-based sucrose fatty acid ester and a high-melting-point triglyceride to achieve the desired crystallization initiation temperature and the peak of the endothermic peak during melting. For this reason, ordinary hydrogenated oils can be used alone or as a mixture, and their physical properties can be measured at 70℃ using a differential scanning calorimeter (hereinafter referred to as DSC).
The crystallization initiation temperature is in the range of 12 to 18℃ when cooled at a cooling rate of 20℃ per minute from the temperature of
0.1 to 2% lipophilic sucrose fatty acid ester and 0.5 to 5% melting point 50 so that the endothermic peak peak is 12℃ or higher when heated at a heating rate of 2℃ per minute.
The problem was solved by mixing triglycerides with temperatures above 10°C and processing them using conventional methods to create a synthetic cream for whipping. On the other hand, when the lipophilic sucrose fatty acid ester and the high melting point triglyceride were not used, and the mixture was prepared using only fats and oils so as to fall within the above DSC characteristic value range, the structure stability was significantly inferior to that of the cream according to the present invention.

Conventionally, hydrogenated oils such as cottonseed oil, coconut oil, corn oil, soybean oil, and palm kernel oil have been mainly used for the production of synthetic creams for whipping.
The SFI of these oils and fats is measured by dilatometry.
%, 12-45% at 20℃, 0-30% at 30℃, 5 at 40℃
I have been using the range below %. As a result,
Synthetic creams that exceed the characteristics of the hydrogenated oil cannot be manufactured, and must be stored at low temperatures after whipping. However, in the present invention,
The physical properties of fats and oils are controlled by differential scanning calorimetry, and the above-mentioned drawbacks are solved.

Differential scanning calorimetry used in the present invention involves placing the sample whose calorific value is to be measured and the reference material in the same room, heating or cooling them at a constant rate, and supplying power until the differential temperature reaches 0. The temperature difference between the sample side and the reference material side is always maintained at 0, and the energy required to maintain the temperature at 0 is recorded at each temperature. Therefore, it is possible to measure the heat of crystallization and heat of melting of oils and fats, which have not been subject to manufacturing control until now, and these characteristics can be used to control the production of synthetic whipped cream. This idea has not been known until now, and the research by the present researchers marks its beginning.

As mentioned above, the oils and fats used in the present invention are DSC
As measured by
Some oils and fats are used that have an endothermic peak of 12°C or higher when the temperature is raised to 20°C at a rate of 2°C/min after holding for 10 minutes. Hydrogenated oils belonging to hydrogenated seed oil, palm hydrogenated oil, corn hydrogenated oil, cottonseed hydrogenated oil, etc., hydrogenated palm oil, and palm kernel hydrogenated oil may be used alone or appropriately mixed, or the former and the latter may be transesterified by a conventional method. It is prepared by mixing a lipophilic sucrose fatty acid ester and a high melting point triglyceride with the oil and fat produced by the above process.

As a result of the above preparation, if the crystallization initiation temperature exceeds 18℃, it will not melt in the mouth when whipped.
If it is less than that, the structure will be poor and the skin will become rough easily, so it cannot be used. In addition, the endothermic peak was 12 in the temperature increase test.
If oil or fat with a temperature below ℃ is used, the structure will be poor and syneresis will easily occur, so it cannot be used. Now, to give an example of a preferred mixture, 70% hydrogenated rapeseed oil is mixed with 30% hydrogenated palm kernel oil, and to this is added 1% lipophilic sucrose fatty acid ester and 2% high melting point triglyceride with a melting point of 55°C. It is something that 70% of this mixture
When cooled from ℃ to 0℃ at a rate of 20℃/min
The DSC curve is shown in Figure 1. As is clear from the figure, the oil and fat begin to crystallize at 16°C when cooled, and reach an endothermic peak at 17°C when heated. Such physical properties cannot be obtained when conventional hardened rapeseed oil is used, and when a synthetic cream for whipping is produced by adding a surfactant and a casein solution to this in a conventional manner, it can be left at room temperature after whipping. However, destruction of the organization will occur.

In the present invention, lipophilic sucrose fatty acid ester is added, but as the lipophilic sucrose fatty acid ester, HLB
is 7 or less, preferably one with a high content of fatty acid tetraester or higher.
Addition of lipophilic sucrose fatty acid ester prevents tissue destruction when stored at room temperature after whipping, but the amount added is usually between 0.1 and 2.0% of the amount of fat and oil. It is preferable to avoid using an excessively large amount since it may cause disadvantages such as a longer whipping time.

In the present invention, a triglyceride is added to the lipophilic sucrose fatty acid ester, and the triglyceride has a melting point of 50°C or higher;
For example, triglycerides such as glycerol tristearate may be used alone or in combination, and the amount added is preferably 0.5 to 5% based on the amount of oil and fat. Addition of triglyceride promotes the stability of the structure after whipping, but care must be taken as adding a large amount exceeding 5% will impair the melting in the mouth. Also, the melting point
If the temperature is less than 50°C, it is not possible to use it because it becomes necessary to add a large amount of sucrose fatty acid ester to satisfy the DSC conditions of the present invention, resulting in poor flavor and long whipping time.

Furthermore, in the present invention, in order to further improve water repellency after whipping, 0.05 to 0.5 is added to the total amount of synthetic cream.
% of pyrophosphoric acid or its salt is preferably added. However, it is better to avoid adding a large amount exceeding 0.5%, as this will impair the taste of the resulting synthetic cream.

In carrying out the present invention, first, the rapeseed hydrogenated oil and the palm kernel hydrogenated oil are mixed, and then the oil is heated to about 70°C.
0.1 to 2% of sucrose fatty acid ester and 0.5 to 5% of a high melting point triglyceride with a melting point of 50℃ or higher are added to this, and the endothermic reaction occurs when the temperature rises until the temperature at which crystallization starts is 12 to 18℃. Add so that the peak apex is 12℃ or higher and mix the whole mixture uniformly.

Separately from the preparation of the above-mentioned fats and oils, water is added to proteins such as casein, sodium casein, skim milk powder, isolated soybean protein, etc., and if necessary, caustic soda is added to dissolve the protein, and then the protein concentration is 1 to 10%. A protein solution is prepared by neutralizing this to a pH of 6 to 7.5, the pyrophosphoric acid is added to the solution, and the solution is heated to a temperature of about 70°C.

Next, 40 to 60% of the oil/fat mixture and 60 to 40% of the protein solution mixture are pre-emulsified using a homomixer, and then homogenized using a homogenizer under pressure.
Homogenize at 100Kg/ ^cm2 .

After homogenization, immediately cool to a temperature below 5℃, and
Aging is performed for 8 to 36 hours in the following room to create a synthetic cream for whipping. After whipping, the resulting synthetic cream melts well in the mouth, has a stable structure and does not cause skin roughness even when stored at room temperature, and does not easily release water.

The synthetic cream for whipping obtained according to the present invention can be used in the production of ordinary confectionery and food products, has a stable structure, and does not need to be stored at low temperatures as in the past, so it is extremely beneficial in preserving and transporting products. It brings about

This will be explained below using examples.

Example 1 30% hydrogenated palm kernel oil and 70% hydrogenated rapeseed oil were mixed, heated to 70°C to dissolve, and 1% HLB1 sucrose fatty acid ester and 2% glycerin tripalmitate were added, The mixture was mixed uniformly to obtain a prepared oil and fat having the DSC curve shown in FIGS. 1 and 2. Fatty acid monoglyceride with an iodine value of 20 (Sunsoft 8030 manufactured by Taiyo Kagaku) is added to this prepared fat as an emulsifier.
Added 0.25%.

In addition, the protein solution was prepared from 8.1% skimmed milk powder.
To this, add 0.7% sodium hexametaphosphate and 0.15% sodium pyrophosphate based on the total amount of cream, and add about 70%
heated to ℃. 4.7 kg of the above oil and fat preparation and 5.3 kg of the above protein solution were mixed using a homomixer while keeping the mixture at 70°C, and then homogenized using a homogenizer at a homogenization pressure of 100 kg/cm ² .

After homogenization, the mixture was immediately cooled to 4°C in a cooler and aged at that temperature for 24 hours. The resulting synthetic cream for whipping had extremely good melting in the mouth after whipping, and even when left at room temperature for 72 hours, the skin did not become rough and no syneresis was observed.

Example 2 Mix 70% soybean hydrogenated oil and 30% coconut hydrogenated oil,
℃ to dissolve it, add 1.5% of HLB3 sucrose fatty acid ester and 1.0% of glycerin tristearate, mix uniformly, and the temperature at which crystallization starts is 17℃, and the top of the endothermic peak when the temperature is raised is A prepared fat at 18°C was obtained. 0.25% of fatty acid monoglyceride having an iodine value of 20 was added as an emulsifier to this prepared fat and oil.

4.5 kg of the above prepared fat and oil was mixed with 5.5 kg of the protein solution shown in Example 1, and a synthetic cream for whipping was produced in the same manner as in Example 1. The resulting cream melted well in the mouth after whipping, and even when stored at room temperature for 72 hours, the tissue was not easily destroyed and syneresis was not observed.

[Brief explanation of the drawing]

Fig. 1 shows the DSC curve during cooling, and Fig. 2 shows the DSC curve during heating, and the horizontal axis indicates time in each case. a...Exotherm, b...Crystallization start temperature, c...Endotherm, d...Endothermic peak apex.

Claims (1)

[Claims] 1. 70 as measured by differential scanning calorimeter (DSC)
When cooled from ℃ at a cooling rate of 20℃/min, the crystallization initiation temperature was between 12 and 18℃, held at 0℃ for 10 minutes, and then heated to 20℃ at a heating rate of 2℃/min. Mix oil and fat with 0.1-2% lipophilic sucrose fatty acid ester and 0.5-5% triglyceride with a melting point of 50°C or higher so that the endothermic peak peak is 12°C or higher, and prepare a synthetic cream using a conventional method. A method for producing whipping cream characterized by: 2 As measured by differential scanning calorimeter (DSC), 70
When cooled from ℃ at a cooling rate of 20℃/min, the crystallization initiation temperature was between 12 and 18℃, held at 0℃ for 10 minutes, and then heated to 20℃ at a heating rate of 2℃/min. Mix oil and fat with 0.1-2% lipophilic sucrose fatty acid ester and 0.5-5% triglyceride with a melting point of 50°C or higher so that the endothermic peak peak is 12°C or higher, and add 0.05% of the total amount of cream. ~0.5
% of pyrophosphoric acid or a salt thereof to produce a synthetic cream using a conventional method.