JPS6236649B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a foamed cream composition containing a sour food and maintaining a stable foaming state. Creamy compositions commonly referred to as whipped cream (hereinafter sometimes referred to as creams)
It is used for confectionery and cooking as a food with excellent flavor.In particular, for confectionery, it is used for toppings such as decoration cakes and shoot cakes, for snacks, for sandwiches, and for omelet cakes, cream puffs, crepes, cornets, etc. It has a wide range of uses for filling. Traditionally, creams are mixed with brandy, Western liquors such as white curasao, and flavorings such as vanilla and orange and then foamed, or for sand filling, fruits such as strawberries, white peaches, and mandarin oranges are used. It was often used either by sandwiching it in its solid state or by lightly mixing it. In the Western confectionery manufacturing industry, in order to increase the variety of products, in addition to sandwiches and filling materials containing solid fruits such as strawberries and tangerines, the industry is currently struggling to find completely new sand fillings. The present inventors discovered that creams and fruits such as strawberries and mandarin oranges match well in terms of flavor and are preferred by general consumers. It has been found that foods include fruit jams such as strawberry jam, orange marmalade, apricot jam, and fermented milk such as yogurt. However, since these sour foods are semi-solid substances in the form of a jam-like paste, when mixing them with creams, it is difficult to mix them into the cream before foaming. Solid substances will be completely dispersed, and in the case of yogurt-like products, the acidic nature of the product will result in poor stability during foaming, such as overrun of foamed cream, firmness, texture, etc., which is undesirable. It is necessary to mix the creams after foaming has progressed for approximately 8 minutes, but with conventional creams, the end point range during foaming is narrow and the pH is low.
Because it is unstable with respect to (hydrogen ion concentration), the texture of the cream becomes rough during mixing and stirring, resulting in a dry texture, which has no commercial value and cannot be mixed with such acidic foods at all. It was hot. As a result of repeated research in order to obtain foamed creams that contain sour foods and can maintain a stable foaming state, the present inventors have discovered a specific cream that contains sugars with a low oil content. The inventors have discovered that by using a foaming oil-in-water emulsified fat, it is possible to obtain a foamed creamy composition containing an acidic food product that can maintain a stable foaming state, and have arrived at the present invention. The present invention uses sour foods, 18 to 35% by weight of fats and oils, one or two emulsifiers selected from sorbitans unsaturated fatty acid esters with a hydroxyl value of 200 or more, lecithin (a), and sucrose fatty acid esters (b). ) and one or more emulsifiers (c) selected from glycerin fatty acid esters, sorbitan saturated fatty acid esters, and propylene glycol fatty acid esters with an iodine value of less than 60, saccharides,
Aqueous phase containing soluble protein and stabilizers65-82
% by weight, and the cream composition maintains a stable foaming state for the sour food. It is a composition. The oils and fats that can be used in the above creamy composition include natural animal and vegetable oils, synthetic triglycerides, and oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, either singly or in mixtures. (Solid fat content coefficient)
20-50 and preferably has an elevated melting point of 25-40℃,
For example, various animal and vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, rapeseed oil, pumpkin oil, milk fat, lard, beef tallow, fish oil, and whale oil, as well as hydrogenation, transesterification, Examples include fats and oils obtained through treatments such as fractionation. The cream composition used in the present invention contains 18 to 35% (by weight, the same applies hereinafter) of the above fats and oils. If the oil content is less than 18%, foaming may not be sufficient or the shape retention of the optimal foaming state may not be satisfactory;
%, the viscosity of the emulsified fat becomes too high,
The overrun during foaming is low, and the stability regarding shape retention and texture in the optimal foaming state is also poor.
Since solidification proceeds quickly, 18 to 35% is appropriate. The foamed cream composition of the present invention, which can maintain a stable foaming state against acidic foods, has [I] 18-35% fat and oil, [II] hydroxyl value ( OHV) Sorbitan unsaturated fatty acid ester with a value of 200 or more, one or two emulsifiers selected from lecithin (a), a sucrose fatty acid ester (b), a glycerin fatty acid ester with an iodine value of less than 60, Sorbitan saturated fatty acid ester,
0.2-2.0% emulsifier containing one or more emulsifiers (c) selected from propylene glycol fatty acid esters, [III] 65-82% aqueous phase containing sugars, soluble proteins and stability. A foaming cream composition containing the following is mentioned. In addition, examples of sugars contained in the aqueous phase of the creamy composition include sucrose, fructose, glucose,
Examples include lactose, maltose, sorbitol, invert sugar, corn syrup, and oligosaccharides, and those consisting of both non-reducing saccharides and reducing saccharides are particularly preferred. Examples of such non-reducing saccharides include monosaccharide alcohols such as sucrose, sorbitol, mannitol, and xylitol, and disaccharide alcohols such as maltitol. Examples of non-reducing saccharides include starch enzyme saccharides, starch acid saccharides, and isomerizations. sugar,
There are syrups such as invert sugar, powdered versions thereof, so-called oligosaccharides in which several glucose molecules are bonded, disaccharides such as maltose and lactose, and monosaccharides such as glucose and fructose. Especially for non-reducing sugars, DE = direct reducing sugar (expressed as glucose) / solid content x
100 (a value indicating the degree of starch hydrolysis) is preferably 35 to 80, and the DE of the reducing sugar is closely related to the water retention property of the cream composition, and DE of less than 35 is preferable. If it is too hot or exceeds 80, the water retention property decreases, and it is also unfavorable from the viewpoint of freeze-thaw resistance when frozen and thawed. Sugars are thought to act on the water content of creamy compositions and improve their physical properties, and it goes without saying that the amount of sugar added should be determined by taking those physical properties into consideration, but the important point is to improve the sweetness. This is a degree adjustment.
Regarding the physical properties of the cream composition, the amount added should be 10 to 40%, preferably 15 to 35%, to the aqueous phase, and the composition should be such that the sweetness of the finished cream composition exceeds that of sucrose. The sweetness level should be between 5 and 20%, preferably between 7 and 17% in cream compositions. The composition of saccharides is A×DE/A+B≦60 and A/
A+B≧
It is preferable to set it within the range of 0.5. When A×DE/A+B exceeds 60, the number of reducing groups contained in the creamy composition increases and reacts with amino acids, etc. contained in water-soluble proteins, which tends to cause a change in color tone and deterioration of flavor. Become. Furthermore, if A/A+B is less than 0.5, the water retention capacity of the saccharide tends to be insufficient, which is unfavorable for the physical properties of the cream composition. Examples of soluble proteins include animal milk such as cow's milk, skim milk, condensed milk, skim condensed milk, powdered milk, skimmed milk powder, frozen concentrated skimmed milk, sweetened concentrated buttermilk, powdered buttermilk, powdered whey, cream casein, sodium caseinate, and soybeans. There are plant proteins such as protein, and the amount of soluble proteins is preferably 2 to 7% based on the entire cream composition from the viewpoint of flavor and viscosity of the cream composition. Furthermore, when using skim milk powder, powdered milk, etc., it is preferable to add various phosphates. Phosphate mainly has a hydrogen ion concentration buffering effect, a metal ion sequestration effect, an anti-thickening effect, etc., and contributes to the quality stability of the cream composition, and is appropriately added as necessary. As such phosphates, monobasic sodium phosphate, dibasic sodium phosphate, tertiary sodium phosphate, sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate, etc. can be used.
It may be even more effective when used in combination with other salts such as citrate. Furthermore, the aqueous phase of the creamy composition used in the present invention contains a stabilizer as an essential component. Examples of such stabilizers include natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate. varies slightly depending on the type, but is 0.1 to 0.4%
is preferred. If it is less than 0.1%, it will take an unnecessarily long time to reach the optimal foaming state when foaming the emulsified fat, and if it exceeds 0.4%, the viscosity of the cream composition will become too high, and it may become edible. I don't like it because it spoils my sense of humor. Furthermore, the sorbitan unsaturated fatty acid ester used in the creamy composition used in the present invention refers to fatty acids containing 50%, preferably 70% or more of unsaturated fatty acids having 16 to 22 carbon atoms and sorbitan or sorbitan as the main component. A mixture whose main component is a monoester with a mixture containing sorbitol and sorbide, and which contains a small amount of di- or tri-ester or other polyester,
It has a hydroxyl value of 200 or more. Here, the hydroxyl value is the number of mg of potassium hydroxide required to neutralize the acetic acid required to acetylate free hydroxyl groups contained in 1 g of sample. The hydroxyl value of this sorbitan unsaturated fatty acid ester is closely related to the foaming properties of the cream composition and the shape retention of the foamed cream composition, and when the hydroxyl value is less than 200, the cream The foaming properties of the foamed composition deteriorate, the time required to reach the optimal foaming state becomes longer, and the foamed cream composition also has poor shape retention. Furthermore, the lecithin used in the creamy composition used in the present invention is one whose main component is a phospholipid such as phosphatidyl choline, phosphatidyl ethanolamine, or inositol phosphatide, and is commonly known as "lecithin." It refers to substances such as soybean lecithin and egg yolk lecithin. The amount of sorbitan unsaturated fatty acid ester and/or lecithin is 60-90% of the total emulsifier amount, especially 70%.
It is preferable that the proportion be ~80%; if it is less than 60%, it will take a long time to reach the optimal foaming state, and the shape retention will tend to be weak; on the other hand, if it exceeds 90%, the foamability will decrease. The viscosity of the creamy composition is high and the overrun is also low. Furthermore, sucrose fatty acid ester, which is an essential component of the emulsifier contained in the creamy composition used in the present invention, is a monomer of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose. , di-, tri-, tetra-, and penta-esters, or mixtures thereof, and among these, those with HLB ₂ to 7 are preferred.
Examples of sucrose fatty acid esters of HLB ₂ include tri-, tetra- and higher polyesters of about 90
For example, HLB ₇ sucrose fatty acid esters include about 60% di-, tri- and higher polyesters, and about 40% monoesters. There is a composition consisting of Examples of the glycerin fatty acid ester having an iodine value of less than 60 used in the creamy composition used in the present invention include monoesters of glycerin and saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms; Some contain esters as a main component and diesters, etc., and particularly preferably contain monoesters of glycerin and fatty acids having 16 to 18 carbon atoms as main components. Furthermore, the sorbitan saturated fatty acid ester used in the cream composition used in the present invention is a saturated fatty acid having 12 to 22 carbon atoms or a mixture of it and a small amount of unsaturated fatty acid, and sorbitan or sorbitan as the main components, The main component is a monoester with a mixture containing sorbitol and sorbide, and contains polyester such as di- or tri-ester. Among these, particularly preferred are those in which the saturated fatty acid content in the bound fatty acids is 80% or more and the monoester content is 50% or more. Further, the propylene glycol fatty acid ester used in the creamy composition used in the present invention is mainly composed of a monoester of a saturated fatty acid having 12 to 22 carbon atoms and propylene glycol. The saturated fatty acids constituting the various emulsifiers mentioned above include, for example, myristic acid, palmitic acid,
Examples of unsaturated fatty acids include stearic acid, lauric acid, arachic acid, etc., among which palmitic acid and stearic acid are particularly preferred. Particularly preferred are oleic acid, zomarinic acid, and linoleic acid. Emulsifiers generally have a bad flavor, and in cream compositions where the product itself is eaten directly, it is preferable to add as little as possible, but in the cream composition used in the present invention, the total amount of emulsifiers A quantity of at least 0.2% is required. However, if it exceeds 2%, not only will the flavor deteriorate, but it will also take too long to reach the optimal foaming state, so that continuous mechanical foaming is required to produce a foamed creamy composition. In addition, when the foamed cream composition is frozen, the retention after freezing and thawing becomes poor, and the total amount of emulsifier is 0.2~
2.0% is preferred. The cream composition used in the present invention is prepared by adding some or all of the emulsifiers to the above-mentioned fats and oils by heating, or adding sugars to the oil phase and water prepared without adding any emulsifiers. It can be prepared by mixing and homogenizing a soluble protein and an aqueous phase prepared by dissolving a stabilizer and optionally an emulsifier to form an oil-in-water emulsion. The above-mentioned creamy composition can also be produced by adding sugars, stabilizers, and soluble proteins to fats and oils, mixing them with an aqueous phase, emulsifying them, homogenizing them, and transferring them into the aqueous phase. In addition, when sterilizing the cream composition used in the present invention, various sterilization methods may be used. For example, when sterilizing using an ultra-high temperature instant sterilization (hereinafter referred to as UHT sterilization) machine, indirect sterilization may be used. Either heating method or direct heating method can be used. Such UHT sterilization equipment is of an indirect heating type, such as APV/plate type UHT sterilization equipment (manufactured by APV), CPUHT sterilization equipment (manufactured by Creamery Packages), and Stork-tubular type UHT sterilization equipment (Stork). (manufactured by Alfa Laval), direct heating type devices include uberisation sterilizer (manufactured by APV), Alfa Laval VTIS sterilizer (manufactured by Alfa Laval), paralyzator (manufactured by Patschew & Silkeborg),
There are Ultra therm infusion heater sterilizers (manufactured by Creamery Packages), etc., which can be selected as appropriate. The above-mentioned creamy composition used in the present invention can be foamed by normal means, and the foamed product is stable against sour foods compared to the foamed product of conventional creamy compositions. However, surprisingly, the foaming state of the sour food containing the sour food of the present invention was surprisingly able to be maintained in a stable foam state. Therefore, a creamy composition can be produced. The sour foods that can be contained in the creamy composition foamed in the present invention are palatable foods that exhibit a sour taste, such as the pulp and peel of fruits such as apples, tangerines, apricots, strawberries, and figs. Examples include fruit jam, which is processed by adding sugar to milk, and fermented milk, which is made by fermenting milk with lactic acid bacteria, yeast, etc. Sour foods can be used alone, but several types may be used in combination. The content of sour foods is not particularly stipulated, but in order to keep the foaming state of the foamed cream composition more stable, it should be 60% or less for fruit jam and 40% or less for fermented milk. preferable. In order to incorporate such a sour food into a cream composition, it is sufficient to mix the sour food into the cream composition at any stage before foaming, during foaming, or after foaming. From the viewpoint of performance, it is preferable to mix the mixture immediately before reaching the appropriate foaming state and foam the foam by stirring until the optimal foaming state is reached. The foamed creamy composition of the present invention has a good combination of the moderate sourness of fruit jam or fermented milk and the mild flavor of the foamed creamy composition, and is suitable for decoration cakes, shorthair cakes, omelet cakes, and ice cream cakes. It is most suitable as a filling sandwich material for fresh Western confectionery such as cream and crepe, and as a foamed cream composition, it also has excellent appearance such as retention, firmness, and texture. Furthermore, the foamed creamy composition of the present invention can be frozen to improve its shelf life, and if it is eaten in a frozen state, it is possible to make the most of its flavor as an iced cake.
The quality is completely stable even when frozen. Furthermore, the foamed and frozen creamy composition maintains a stable foaming state even after thawing, and confectioners can always obtain fresh foam by simply purchasing and thawing it. The present invention is suitable for producing frozen and foamed cream compositions that can be used as toppings, fillings, etc. Furthermore, when confectionery made of artificial flowers with the foamed creamy composition containing sour food of the present invention is frozen and preserved, the quality of the foamed creamy composition does not deteriorate at all, and the quality of the Western confectionery does not deteriorate. This enables long-term storage and even planned production. Examples and comparative examples of the present invention will be given below to further explain the present invention in detail. Example 1 20 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C, 3 parts by weight of corn oil, and 2 parts by weight of coconut oil were dissolved and mixed by heating to about 65°C, and sorbitan monooleate (hydroxyl value
300) 0.4 parts by weight and a mixture of glycerin monostearate and glycerin monooleate (iodine value
40) Dissolve 0.1 part by weight to form an oil phase. Separately, 4.9 parts by weight of skim milk powder, 10 parts by weight of corn syrup solids (DE.42), 5 parts by weight of caster sugar, and 5 parts by weight of maltose.
Part by weight, 0.07 part by weight of sodium hexametaphosphate, 0.15 part by weight of carboxymethyl cellulose, and 0.1 part by weight of sucrose fatty acid ester (HLB ₄ ) are dissolved in 49 parts by weight of water at around 40°C to prepare an aqueous phase. The oil and water phases were mixed and stirred to form an oil-in-water emulsion. Next, this was maintained at around 65℃, then treated with a homogenizer made by Sanwa Kikai at a homogenizing pressure of 80kg/cm ² , sterilized at 80℃ for 2 minutes with a plate type sterilizer, rapidly cooled to 10℃ with a plate type cooler, and further This product was aged in a refrigerator at 5°C for 18 hours or more. 5 kg of the foamable oil-in-water emulsion obtained in this way is foamed using a 30-coat cake mixer, and after 5 minutes and 30 seconds, before reaching the optimal foaming state, 3 kg of strawberry jam is added and foamed for another 30 seconds. was continued to complete foaming. The quality of this product was good as shown in Table 1. Example 2 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated to about 65°C and dissolved and mixed to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
Parts by weight and 80 parts by weight of corn syrup solid (DE.42), 100 parts by weight of caster sugar, 0.7 parts by weight of sodium hexametaphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB ₄ ) were mixed at around 40°C. Dissolve in 340 parts by weight of water to form an aqueous phase. The oil phase and water phase are mixed and stirred and maintained at around 50°C to form an oil-in-water emuldiene, which is homogenized using a homogenizing pressure of 30 kg/cm ² (one-stage homogenizer manufactured by Sanwa Kikai). Immediately send this item to Alfa Laval.
Treated at 140°C for 3 seconds using a VTIS sterilizer, immediately homogenized aseptically at a homogenizing pressure of 40 kg/cm ² , cooled to 12°C using a plate cooler, and aseptically filled into containers. This product was aged in a refrigerator at 5°C overnight. 5 kg of foamable oil-in-water emulsified fat obtained in this way is foamed using a 30-coat cake mixer, and after 5 minutes, 1.5 kg of yogurt is added and foamed for another 1 minute and 30 seconds before reaching the optimal foaming state. was continued to complete foaming. The yogurt-containing foamed cream thus obtained was of good quality as shown in Table 1. Example 3 160 parts by weight of beef fat and hydrogenated soybean oil (rising melting point 37
℃) 120 parts by weight were dissolved and mixed by heating to approximately 65℃, and 2.5 parts by weight of sorbitan monooleate (hydroxyl value 315),
2.5 parts by weight of lecithin, mixture of glycerin monostearate and monooleate (iodine value 45) 0.1
part by weight and 0.2 part by weight of propylene glycol stearate to form an oil phase. Separately 49 parts by weight of skim milk powder, high maltotose syrup (DE ₅₀ )
100 parts by weight, 50 parts by weight of white sugar, 50 parts by weight of maltose,
1 part by weight of sodium hexametaphosphate, 2 parts by weight of tamarind seed extract, and 1.2 parts by weight of sucrose fatty acid ester (HLB ₇ ) are dissolved in 460 parts by weight of water at around 45°C to form an aqueous phase. The oil and water phases are mixed to form an oil-in-water emulsion. Then set this to 45
After maintaining the temperature around ℃, it was homogenized using a two-stage homogenizer manufactured by Sanwa Kikai at a homogenizing pressure of 10 kg/cm ² in the first stage and 40 kg/cm ² in the second stage, followed by a UHT sterilizer and VTIS sterilizer manufactured by Alfa Arával. Sterilized at 142℃ for 3 seconds, cooled to around 70℃, and then heated again under homogeneous pressure.
Homogenize at 50 kg/cm ² and then use a plate cooler.
Cool quickly to around 15℃, then store this in the refrigerator at 5℃.
Aged for more than 18 hours. 5 kg of the foamable oil-in-water emulsified fat thus obtained was foamed with a 30-coat cake mixer, and after 5 minutes, before reaching the optimal foaming state, 3 kg of orange peel marmalade was added and a further 40
Foaming was continued for seconds to complete foaming. The quality of this product was good as shown in Table 1. Example 4 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated and mixed at about 65°C to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
Parts by weight and starch acid saccharified starch syrup (DE ₄₅ , moisture
25%) 40 parts by weight, 20 parts by weight of maltose, 100 parts by weight of caster sugar, 20 parts by weight of sorbitol and 0.7 parts by weight of sodium tripolyphosphate, 1 part by weight of carrageenan,
1 part by weight of sucrose fatty acid ester (HLB ₃ ) is dissolved in 340 parts by weight of water at around 40°C to form an aqueous phase. The oil phase and water phase are mixed and stirred and kept at around 50℃ to form an oil-in-water emulsion, which is heated under a homogeneous pressure of 30kg/cm ²
Homogenize using a one-stage homogenizer (manufactured by Sanwa Kikai). This material was immediately treated at 142C for 3 seconds using Alfa Laval's VTIS sterilizer.
After rapidly cooling to around 70C, immediately apply a homogeneous pressure of 40kg/cm ²
Homogenize aseptically at 12°C in a plate cooler.
Cool until cool and aseptically fill containers. this thing 5
It was aged overnight in the refrigerator at °C. 5 kg of the foamable oil-in-water emulsified fat thus obtained was foamed using a 30-coat cake mixer, and after 5 minutes and 45 seconds, 2 kg of strawberry jam was added before reaching the optimal foaming state.
Foaming was continued for 45 seconds to complete foaming. The quality of this product was good as shown in Table 1. Comparative Example 1 450 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C was heated and mixed, and 8 parts by weight of lecithin, 0.5 parts by weight of propylene glycol fatty acid ester, and 0.5 parts by weight of glycerin monooleate were heated and dissolved at 65°C. The oil phase obtained by dissolving 49 parts by weight of skim milk powder, 1 part by weight of sodium xametaphosphate, and 2 parts by weight of sucrose fatty acid ester (HLB ₁₁ ) in 490 parts by weight of water were mixed, and the mixture was heated at 45°C under homogeneous pressure. 50kg/ ^cm2
The homogenized product was homogenized using a one-stage homogenizer manufactured by Sanwa Kikai (one-stage homogenizer manufactured by Sanwa Kikai), then treated at 140°C for 3 seconds using an ultra-high-temperature instant sterilizer (VTIS, Alfa Arval, Sweden), then rapidly cooled to around 70°C, and further homogenized under pressure.
Homogenize again at 50 kg/cm ² and rapidly cool to 15°C. This product is aged in a refrigerator at 5°C for 18 hours or more to obtain a foamable oil-in-water emulsified fat. 5 kg of foamable oil-in-water emulsified fat obtained in this way was foamed using a 30-coat cake mixer, and after 4 minutes and 30 seconds, before reaching the optimal foaming state, 2 kg of strawberry jam was added and foaming was continued for another 20 seconds. Foaming was then completed. The quality of this product was poor as shown in Table 1. Similarly, 1.5 kg before reaching the optimal foaming state.
of yogurt was added and foaming was continued for an additional 20 seconds to complete foaming. The quality of the yogurt-containing foamed cream thus obtained was also poor as shown in Table 1. Comparative Example 2 320 parts by weight of hydrogenated palm soft oil with an increased melting point of 37°C and 80 parts by weight of beef and dairy fat were heated and mixed at about 65°C to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
80 parts by weight of corn syrup solid (DE.42), 100 parts by weight of white sugar, 0.7 parts by weight of sodium hexametaphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB ₄ ) at around 40°C. Dissolve in 190 parts by weight of water to form an aqueous phase. The oil phase and the water phase were mixed and stirred and maintained at around 50°C to form an oil-in-water emulsion, which was homogenized using a homogenizing pressure of 30 kg/cm ² (one-stage homogenizer manufactured by Sanwa Kikai). Immediately install Alfa Laval's VTIS.
The mixture was treated with a sterilizer at 140° C. for 3 seconds, immediately homogenized aseptically at a homogeneous pressure of 40 kg/cm ² , cooled to 12° C. with a plate cooler, and aseptically filled into containers. This was aged in a refrigerator at 5°C overnight.
Foaming oil-in-water emulsified fat obtained in this way 5
After 5 minutes, 1.5 kg of yogurt was added and foaming was continued for 1 minute until the foaming was completed. As shown in Table 1, the yogurt-containing foamed cream thus obtained was hard with little overrun and high retention. Comparative Example 3 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated and mixed at about 65°C, and 8 parts by weight of sorbitan triolate (hydroxyl value 80),
1 part by weight of propylene glycol stearate is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts by weight of milk, 40 parts by weight of starch acid saccharified starch syrup (DE ₄₅ , water 25%), 20 parts by weight of maltose,
100 parts by weight of caster sugar, 20 parts by weight of sorbitol, 0.7 parts by weight of sodium tripolyphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB ₃ ) are dissolved in 340 parts by weight of water at around 40°C to prepare an aqueous phase. The oil phase and the water phase were mixed and stirred and maintained at around 50°C to form an oil-in-water emulsion, which was homogenized using a homogenizing pressure of 30 kg/cm ² (one-stage homogenizer manufactured by Sanwa Kikai). This was immediately treated with Alfa Laval's VTIS sterilizer at 142℃ for 3 seconds, rapidly cooled to around 70℃, and then immediately subjected to homogeneous pressure 40℃.
The mixture was aseptically homogenized at a concentration of kg/cm ² , cooled to 12°C in a plate cooler, and aseptically filled into containers. This was aged in a refrigerator at 5°C overnight.
Foaming oil-in-water emulsified fat obtained in this way 5
After 5 minutes and 45 seconds, 2 kg of strawberry jam was added and foaming was continued for an additional 2 minutes and 10 seconds to complete foaming. As shown in Table 1, the strawberry jam-containing foamed cream thus obtained had low retention and took a long time to reach the optimal foaming state. 【table】

Claims (1)

[Claims] 1. Sour food, 18-35% by weight of fat and oil, and hydroxyl value
One or two emulsifiers selected from over 200 sorbitan unsaturated fatty acid esters and lecithin (a)
and sucrose fatty acid ester (b) and one or more emulsifiers (c) selected from glycerin fatty acid ester, sorbitan saturated fatty acid ester, and propylene glycol fatty acid ester with an iodine value of less than 60. 2.0% by weight of an aqueous phase containing sugars, soluble proteins and stabilizers; While maintaining a stable foaming state,
Foamed creamy composition. 2. The creamy composition according to claim 1, wherein the sour food is fruit jam. 3. The creamy composition according to claim 1, wherein the sour food is fermented milk. 4. The creamy composition according to claim 2, wherein the content of fruit jam is 60% by weight or less. 5. The creamy composition according to claim 3, wherein the content of fermented milk is 40% by weight or less. 6. The cream composition according to claim 1 in a frozen state.