JPS6122931B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a foamed cream that melts extremely well in the mouth and exhibits a novel texture and appearance.

Conventionally, as creams used for various desserts or decorated cakes, etc., oil-in-water emulsions such as fresh cream or synthetic cream are whipped and water-in-oil emulsions such as butter or margarine are whipped. It comes with butter cream. The former is used in high-end Western confectionery because it melts better in the mouth and is more delicious than the latter. However, this whipped cream is
As is well known, it has poor storage stability, such as a short shelf life and poor temperature stability, and is difficult to handle because it may collapse during storage or cause whey separation. On the other hand, while the latter butter cream largely eliminates the disadvantages of the former, it has the disadvantages of not melting well in the mouth and being oily, that is, it is not as delicious as the former.

The present inventors aimed to eliminate the above-mentioned drawbacks to some extent by foaming a water-in-oil emulsion using an open coat mixer and then mixing an oil-in-water emulsion therein to foam the water-in-oil emulsion. An attempt was made to produce a mixed-type cream. However, although the cream mixed and foamed with the above-mentioned open mixer melts better in the mouth than buttercream and has improved shelf life compared to whipped cream, it still has a buttercream-like quality. It has an oily taste and a ``nutty'' texture,
The exterior has the unique luster (shine) of buttercream.

As a result of further intensive research, the present inventors found that when producing the above-mentioned mixed cream, by using a closed-type stirring device instead of an open mixer and foaming under pressure and cooling, the melting in the mouth was significantly improved.
Furthermore, there is no greasy or “nully” texture,
In addition, it was found that a foamed cream having a unique new texture and appearance without the unique shine of butter cream on the surface can be obtained.

The present invention was completed based on the above findings. That is, the present invention provides a water-in-oil emulsion and an oil-in-water emulsion, and if necessary, a sweetener,
A method for producing foamed cream characterized by mixing or foaming flavoring agents, coloring agents, etc. singly or in combination under pressure and cooling.Usually, foaming is performed under pressure. It is common sense that when a material is exposed to normal pressure, the bubble particles expand and the volume expands, resulting in a rough structure, but contrary to this common sense, it is possible to obtain a foamed material with an extremely good structure. In fact, the fact that melting in the mouth is significantly improved is an unexpected discovery.

In the present invention, various margarines including natural butter can be used as the water-in-oil emulsion.
In addition to natural fresh cream, various synthetic creams can be used as oil-in-water emulsions. The mixing ratio of these water-in-oil emulsions and oil-in-water emulsions may be determined as appropriate according to preference, but if it is too biased toward either one, the effects of the present invention will be diminished. Usually the above ratio is 70:30~30:
It is suitable to mix within the range of 70. In addition to these emulsions, sweeteners or flavoring agents such as sugar, syrup, Western liquor, or coloring agents may be mixed as required.

In carrying out the method of the present invention, the whipping device may be of any type as long as it is a closed pressurized whipper equipped with a stirring device capable of foaming and cooling equipment.

The degree of pressurization may be approximately 0.5 to 2 Kg/cm ² and is adjusted by injecting air, nitrogen gas, carbon dioxide gas, etc. into the foaming chamber, but this depends on the amount of raw materials supplied, the desired overrun value, etc. Since it changes depending on the conditions, it may be determined appropriately after conducting an experimental study in advance.

In this way, a mixture of a water-in-oil emulsion and an oil-in-water emulsion, and if necessary, sweeteners, flavoring agents, etc., is introduced into the whipper, gas is injected under pressure, and whipped under pressure cooling. get something

This embodiment can be modified in various ways, for example, each raw material may be separately introduced into the whipper and then whipped, or the mixture may be mixed or foamed externally and then introduced into a closed whipper. A continuous production method may also be used in which whipping is finally completed under pressure and cooling. Alternatively, in this case, the water-in-oil emulsion is foamed near the whipper inlet, the oil-in-water emulsion is introduced near the middle, mixed and foamed, and then sweeteners, flavoring agents, etc. are introduced near the whipper outlet, A continuous production method may also be used in which the whipping process is finally completed and the product is fractionated from the outlet. The degree of cooling will vary depending on the blending ratio, the type and melting point of the oils and fats that make up the emulsion, but in any case, the temperature of the final foamed product will be approximately the same.
It may be cooled to a temperature in the range of 10°C to 20°C.

The cream foamed by the method of the present invention is a novel cream that melts in the mouth and is completely different from conventional foamed creams, and is particularly superior in flavor and appearance compared to the cream obtained using the open mixer. There is a clear difference. It is not possible to explain in detail the reason for these differences, but when we observed the emulsion particles of both foamed products under a microscope, we found that the size of the water droplets was non-uniform in the case of the open mixer. On the other hand, the water droplets produced by the method of the present invention are extremely fine and uniform, and this may have some influence.

Thus, the cream obtained by the present invention is more delicious than butter cream, and has better shape retention and preservability than whipped cream, so it is suitable as a filling material or natupe material for various confections, breads, etc. .

Examples are shown below, but the present invention is not limited thereto.

Example 1 50 parts by weight of commercially available margarine and 30 parts by weight of foaming cream
Parts by weight, 20 parts by weight of liquid sugar, and 2 parts by weight of brandy are premixed at about 20°C in a coat mixer,
After forming a slurry, the mixture was introduced into a closed whipper equipped with a foaming stirring device and cooling equipment, and air was pressurized to create a cage pressure of 1.1 kg/cm ^{2 .}
Foam at 15℃ under pressure, overrun 80%
A foamed cream was obtained.

For comparison, the above mixture was foamed at 20° C. in a coat mixer to obtain a foamed cream with an overrun of 80%.

When we compared the above two creams, the structure of the foamed product and the shape retention for 3 days at 25℃ were both comparable and good, but the surface of the foamed product of the comparison product looked like butter cream. It had a ``shine'' as if it were being painted. In contrast, the product of the present invention exhibited a dull shine and had physical properties (body, stickiness) that were rather similar to whipped cream.

In addition, when these were sensory tested by 10 panelists, all of them answered that the product of the present invention melted in the mouth much better and was more delicious than the comparative product, and that there was a clear difference between the two.

Claims (1)

[Claims] 1 A water-in-oil emulsion, an oil-in-water emulsion, and, if necessary, a sweetener, flavoring agent, coloring agent, etc., singly or in combination, are mixed and foamed under pressure and cooling. How to make foamed cream.