KR100529666B1 - Composition of vegetable whipping cream which have excellent heat-resistance and whipping ability - Google Patents

Abstract

The present invention relates to a vegetable whipped cream composition having excellent heat resistance and whipped resistance, and has a physical crystal structure of beta-prime as a stable structure of vegetable oil, which is a main ingredient of the whipped cream, to prevent recrystallization, thereby preventing freezing and thawing in distribution. The present invention relates to a vegetable whipped cream composition which is excellent in heat resistance and whipability, with no change, improved heat resistance, and good shape retention, thereby maintaining stability of the whipped cream and having high texture.

To this end, the vegetable whipped cream composition having excellent heat resistance and whipped resistance according to the present invention is maintained in a cryopreservable vegetable whipped cream composition by mixing 90 to 99% of lauric cured oil with 1 to 10% of palmitic acid cured oil or oleic acid cured oil. 20-35% by weight of vegetable fats and oils which have undergone intermolecular transesterification, 0.1-1.0% by weight of highly stable plasticity, 0.3-0.6% by weight of protein, 15-35% by weight of sugar, 0.5-5.0% by weight of surfactant, pH It is characterized by consisting of 0.01 to 0.3% by weight of the adjuster, 0.05 to 0.2% by weight of perfume and 40 to 55% by weight of water.

Description

Composition of vegetable whipping cream which have excellent heat-resistance and whipping ability}

The present invention relates to a vegetable whipped cream composition having excellent heat resistance and whipped resistance, and more particularly, by forming a structure of vegetable oil, which is a main ingredient of whipped cream, into a stable crystal structure of betaprime to prevent recrystallization, The present invention relates to a vegetable whipped cream composition having excellent heat resistance and whipped property, with no change in physical properties due to thawing, improved heat resistance, and good shape retention, thereby maintaining stability of the whipped cream and having a high overrun.

In general, whipping cream is a liquid cream that is processed by adding emulsifier to make foaming well with raw cream having high milk fat as a raw material. It is widely used as a material for confectionery and baking, for example, to decorate cakes and breads.

The whipped cream is a natural whipped cream, a processed milk cream reinforced with an emulsifier in a natural cream, a compound whipped cream made by mixing a milk fat and / or a dairy product with a vegetable oil and adding an emulsifier, and a low fat made by adding a sugar and an emulsifier to the vegetable oil. Whipped creams have been developed.

The whipped cream is oil-in-water and sensitive to temperature changes or external shocks. Therefore, the whipped cream must be stored in a frozen state at -18 ℃ or lower in a pack state during distribution. In case of poor storage condition such as thawing in the refrigerator due to carelessness such as transportation, dealer, bakery, etc., or high temperature rapid thawing without refrigeration thaw, the emulsification power is lost due to the destruction of the emulsification state by heat. The phenomenon that easily solidified occurred.

In addition, even when re-frozen whipped cream that has already been thawed, the emulsification state is very unstable and the oil is easily broken, so the overrun is low, the tissue is rough, the time for maintaining the optimal whipped state is short, and the shape cannot be maintained after whipping. Since there is a problem that deterioration occurs, the product thawed once in freezing storage has a difficulty in maintaining refrigeration and not refreezing.

Recently, vegetable low fat whipped cream was developed to add sugars and emulsifiers to vegetable fats and oils, and to reduce the fat and oil content to around 30% and freeze storage and distribution. It is used.

Conventional cryopreservable vegetable low-fat whipped cream composition, the "edible cream composition" of Korean Patent Registration No. 0154285 is used in vegetable whipped cream such as sugars, emulsifiers, stabilizers and gums in lauric-based vegetable oils that do not contain milk fat All the additives are mixed and homogenized, which has the disadvantage of unstable thawing stability after freezing, so that it hardens easily upon thawing at a temperature higher than the refrigeration temperature, that is, 10 ° C or higher. In addition, the cream has a hardness of tissue at the whipped end point. ), Because it is weak, it tilts when decorating the cake, and as foam stability is poor, the workability worsens and the texture and appearance are not good as the cream inner phase changes rapidly. If the remaining cream is stored in the refrigerator, the restoration phenomenon to return to the liquid state There is a problem that can not be reused.

Korean Patent Registration No. 0334735, “Whipped cream composition with low fat content, acid resistance and freeze resistance and its manufacturing method” is to prepare a mixture of casein protein and whey protein as a protein, which is given freezing stability after whipping, but before whipping. There is a problem in the stability of freezing and thawing of the cream composition.

Japanese Patent Publication No. 61-19224, "Preparation method of cryopreservative cream for whipping", uses soy protein and casein sodium as protein and homogeneous pressure at high pressure (1500 ~ 5500Ib / in ² ). Although good at about 270%, a problem arises in that the viscosity increases with repeated freezing and thawing. In other words, the whipped cream has a low viscosity characteristic, which is preferable in terms of work efficiency, and the increase in viscosity during repeated freezing and thawing means that the emulsification is unstable. .

In other words, the conventional vegetable low fat whipped cream has a relatively high overrun of 240 to 270%, has good shape retention, and is easy to handle as it is freeze-distributed. If used, it will not only adversely affect the properties of the whipped cream due to the recrystallization of fats and fats of fats and fats after long-term refrigeration or exposure to room temperature, but also the texture is too light, the flavor is poor and does not thaw under refrigeration. When thawing at the above temperature, the overrun is lowered and the shape retention is poor, and if the thaw is frozen after re-freezing, the emulsified state is destroyed by heat shock, and some solidification occurs, thereby remaining a function of whipped cream.

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The present invention has been developed to solve the above problems, by stabilizing the crystal structure of the vegetable oil, the main ingredient of the whipped cream by changing the physical properties to prevent recrystallization even if the thawing in the refrigeration state in the distribution process or re-frozen after thawing It is an object of the present invention to provide a vegetable whipped cream composition having excellent heat resistance and good shape retention, which can maintain stability of the whipped cream and have high texture and soft heat resistance and whipping.

In order to achieve the above object, the vegetable whipped cream composition excellent in heat resistance and whipping property according to the present invention is a cryopreservable vegetable whipped cream composition comprising 90 to 99% of lauric cured oil and 1 to 1 palmitinic acid curing oil or oleic acid curing oil. 20% to 35% by weight of vegetable fats and oils which have undergone transesterification reaction between oils and fats, 10% to 0.1% by weight of stable plasticizer, 0.3% to 0.6% protein, 15% to 35% sugar, and 0.5% surfactant It is characterized by consisting of -5.0 wt%, 0.01-0.3 wt% of pH adjuster, 0.05-0.2 wt% of fragrance, and 40-55 wt% of water.

Hereinafter, the vegetable whipped cream composition (hereinafter referred to as “whipped cream composition”) having excellent heat resistance and whipped property according to the present invention will be described in detail.

The whipped cream composition according to the present invention is composed of vegetable oils, stabilizers, proteins, sugars, and surfactants as main ingredients, and is a blended raw material solution obtained by additionally adding and adjusting the pH adjuster, fragrance, and water to emulsion. After sterilization, the homogenization treatment was performed at a homogeneous pressure of 250 kg / cm 2, and then rapidly cooled to a temperature of 5 ° C. and frozen at −18 ° C. or lower.

Herein, in order to obtain a vegetable whipped cream suitable for the present invention, selection of a fat or oil and a stabilizer is very important. In the present invention, as a vegetable fat and oil, vegetable fats and oils transesterified between fats and oils are 20 to 35% by weight, stabilizer. It is characterized in that it comprises 0.1 to 1.0% by weight relative to the total weight of the composition as a strong plasticity stabilizer.

Next, the whipped cream composition of the present invention will be described for each raw material.

(1) vegetable oils and fats

The vegetable fats and oils are used to maintain the transesterification between the oil molecules (Interesterification).

This is because when the temperature of the emulsion is increased during the distribution of the emulsion, the fat globule dispersed in the emulsion is dissolved, and when cooled, the existing interface around the fat sphere is formed by crystal formation and crystal growth of the dissolved fat sphere. The rearrangement of the membrane increases the viscosity of the emulsion, decreases the whipping time and overrun, decreases the bubble stability, and decreases the stability and whipping ability of the emulsion. Through the vegetable fat and oil to form a stable crystal structure of the beta prime (β ') type to prevent the recrystallization of fats and oils in the circulation of the emulsion it is possible to enhance the heat resistance.

The transesterification reaction between fats and oils is based on a transesterification reaction of fats and oils as in the prior art, and a predetermined amount of alkali metal catalyst is introduced into a ester tube constituting lauric fat and ester constituting palmitic acid or oleic acid fat in a reaction tube. By reacting with each other, the oils and fats are reformed by rearranging the fatty acids to form new esters by exchanging the acidic or alkyl groups that make up each ester.

That is, the rearrangement method for fatty modification is a method of changing physical properties by changing the position or type of fatty acid attached to triglycerides without changing the fatty acids in the oil or fat molecules, and thus By changing the crystal form to beta prime it is possible to adjust the physical properties and to prepare a heat-resistant fats and oils suitable for vegetable whipped cream.

The vegetable fats and oils used in the present invention are mixed with 90 to 99% of lauric oil and 1 to 10% of palmitic acid or oleic acid, and then subjected to transesterification reaction between fats and oils, the amount of which is 20 to 35 based on the total weight of the composition. Wt% is added.

The lauric oil is one or two or more selected from palm kernel hardened oil, palm kernel oil, palm oil, palm hardened oil, palm kernel stearin oil, palm kernel stearin hardened oil. Cured oil, cottonseed oil, cottonseed cured oil, soybean oil, soybean cured oil, jade oil, jade background oil, canola oil, canola hardened oil is selected from one or two or more.

At this time, the reason for mixing the palmitic acid- / oleic acid-based fats and oils in the lauric-based fat is hard heat resistance even if cured in the case of the lauric-based fats are partially cured palmitic acid- / oleic acid-based fats and oils within a range that does not significantly affect the texture When mixed by partial hydrogenation, the high melting point palmitic acid / oleic acid-based hardened oil coats the surface of the fat globules, making them less sensitive to external temperature changes.

Accordingly, the heat resistance of the lauric-based and palmitic acid / oleic acid-based mixed fats and oils is enhanced, and the mixed fats and fats are further improved by transesterification between oils and fats.

(2) stabilizer

The stabilizer is used to have high pseudoplastic properties for high overrun, preservation of excellent cream tissue.

This is because when a large amount of various stabilizers are used in the manufacture of the whipped cream, the viscosity becomes high, the overrun is low, and the whipping time is long. It has high heat resistance and prevents agglomeration of uniformly dispersed fat spheres to maintain a stable emulsion, and at the time of whipping, the viscosity is lowered by the force hit by the emulsion by the beater. Can be made higher.

The strong plasticity stabilizer is mixed with one or two or more of methyl cellulose, microcrystalline cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, karaya gum, carrageenan, xanthan gum, guar gum, gelatin, sodium alginate and arabic gum. It can be used, the amount is 0.1 to 1.0% by weight relative to the total weight of the composition.

As described above, in the whipped cream composition of the present invention, when the vegetable oil is subjected to the transesterification reaction between fats and oils, the emulsion temperature of the emulsion increases to 20 ° C. when the liquid emulsion is exposed to room temperature (25 ° C.), and then is returned to the refrigeration temperature. Even after cooling, crystal growth of fat globules does not occur and a stable stabilizer state can be maintained by preventing aggregation of fat globules dispersed in a uniform distribution by using a stabilizer having strong plasticity. It becomes possible to manufacture a stable whipped cream composition having an overrun and excellent bubble stability.

(3) protein

The protein is used to impart emulsification and flavor, sodium caseinate (Sodium-Caseinate) and the like is used, the amount is 0.3 to 0.6% by weight relative to the total weight of the composition.

That is, the casein sodium used as the protein has a hydrophilic and lipophilic amino group at the same time, so that the proper dissolution of water and fat is achieved, and when using the casein sodium of 0.3 ~ 0.6% by weight as described above 20 ~ It is sufficient to surround the fat globules that make up 35% by weight of vegetable fats and oils.

(4) sugars

The sugars are selectively used in two or more of sucralose, sucrose, glucose, lactose, maltose, starch syrup, fructose, sugar and sugar alcohols, the amount of which is used in consideration of the sweetness and physical properties of the whipped cream. It is preferable to use 15-35 weight% with respect to weight.

(5) surfactant (emulsifier)

The surfactant is optionally used in lipophilic, distilled or non-distilled glycerin fatty acid esters, distilled or non-distilled lactic acid monostearate, sorbitan fatty acid esters, lecithin, and the amount is 0.2 to the total weight of the composition 2.0% by weight.

Hydrophilicity is used by selectively mixing two or more of sodium stearyl lactate, polysorbate, sucrose fatty acid ester and polyglycerol fatty acid ester, the amount of which is 0.3 to 3.0% by weight relative to the total weight of the composition.

In addition, to the whipped cream composition of the present invention, 0.01 to 0.3% by weight of pH adjuster, 0.05 to 0.2% by weight of perfume, and 40 to 55% by weight of water are added, and the pH adjusting agent is selectively used among sodium metaphosphate and sodium bicarbonate. The fragrance is optionally used among milk, butter and vanilla flavors.

In addition, when all of the raw materials are mixed, the aqueous phase composition and the oil phase composition are separated and completely dissolved, and then the oily composition is slowly added to the aqueous phase composition and mixed.

Hereinafter, the whipped cream composition of the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following Examples and Comparative Examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.

Example 1

After mixing 90% of palm kernel hardened oil and 10% of palm hardened oil, 250 g of fats and oils undergoing transesterification reaction between oil and fat molecules and 7 g of lipophilic surfactant were heated at 70-80 ° C. in a hot water bath to completely dissolve the oily composition. 240 g of fructose and 10 g of sugar were prepared. , 47 g of water was added to 10 g of a hydrophilic surfactant, 3 g of casein sodium, stabilizer 5 g, pH adjuster 2 g, and 0.4 g of fragrance, and completely dissolved at a temperature of 80 to 90 ° C. to prepare an aqueous composition.

The oil phase composition and the water phase composition were mixed and preliminarily emulsified at a temperature of 75 to 80 ° C. for 30 minutes, and then the preemulsification mixture was homogenized to a homogeneous pressure of 250 kg / cm 2 using a two-stage homogenizer, and then cooled to 5 ° C. and then- The whipped cream composition according to the present invention was completed by freezing in a freezer at 18 ° C. After the whipped cream composition was thawed in a refrigerator for 24 hours, the physical properties thereof were evaluated.

Comparative Example 1

A whipping cream composition was prepared in the same manner as in Example 1, but as a vegetable oil, a mixed oil of 90% of palm kernel hardened oil and 10% of palm hardened oil was used without transesterification reaction between oil and fat molecules.

Comparative Example 2

The whipped cream composition was prepared in the same manner as in Example 1, but the vegetable oil was used alone as a palm kernel hardened oil without transesterification between oil and fat molecules.

Example 2

The whipped cream composition was prepared in the same manner as in Example 1, but the vegetable oil was used after the transesterification reaction between oil and fat molecules by mixing 90% of palm kernel stearin-cured oil and 10% of palm-cured oil.

Example 3

The whipped cream composition was prepared in the same manner as in Example 1, but the vegetable oil was mixed with 90% of palm kernel stearin-cured oil and 10% of cottonseed-cured oil and used after transesterification reaction between oil and fat molecules.

Comparative Example 3

A whipping cream composition was prepared in the same manner as in Example 1, but as a vegetable oil, a mixed oil of 90% palm kernel stearin-cured oil and 10% soybean cured oil was used without transesterification.

Comparative Example 4

The whipped cream composition was prepared in the same manner as in Example 1, but as the vegetable oil and fat, palm nucleus stearin-cured oil was used alone without transesterification between oil and fat molecules.

Example 4

The whipped cream composition was prepared in the same manner as in Example 1, but the vegetable oil was used after the transesterification reaction between oil and fat molecules by mixing 90% of palm kernel curing oil and 10% of soybean curing oil.

Comparative Example 5

A whipping cream composition was prepared in the same manner as in Example 1, but as a vegetable oil and fat, a mixed oil of 90% palm kernel cured oil and 10% soybean cured oil was used without transesterification reaction between oil and fat molecules.

Comparative Example 6

A whipping cream composition was prepared in the same manner as in Example 1, but as a vegetable oil, a mixed oil of 90% coconut oil and 10% soybean cured oil was used without transesterification.

Example 5

To prepare a whipped cream composition in the same manner as in Example 1, but as a vegetable fat and oil is used after the transesterification reaction between oil palm oil hardened oil 99% and palm hardened oil 1%, the stabilizer is a hydroxypropyl methyl as a strong plasticity stabilizer Cellulose (HPMC) and xanthan gum (XANTHAN GUM) were mixed and used.

Comparative Example 7

To prepare a whipped cream composition in the same manner as in Example 1, as a vegetable fat or oil is used as a mixed oil of 99% palm kernel hardened oil and 1% palm hardened oil without the transesterification reaction between fats and oils, stabilizer is a strong plasticity stabilizer Hydroxypropylmethylcellulose and carrageenan were used as a mixture.

Example 6

To prepare a whipped cream composition in the same manner as in Example 1, but as a vegetable fat and oil is used after the transesterification reaction between oil palm oil hardened oil 99% and soybean hardened oil 1%, the stabilizer is hydroxypropyl methyl as a strong plasticity stabilizer Cellulose and karaya gum were mixed and used.

Comparative Example 8

To prepare a whipped cream composition in the same manner as in Example 1, as a vegetable fat or oil used mixed oil of 99% palm kernel hardened oil and 1% soybean hardened oil without the transesterification reaction between fats and oils, stabilizer is a strong plasticity stabilizer As the hydroxypropyl methyl cellulose and gelatin was mixed.

Example 7

To prepare a whipped cream composition in the same manner as in Example 1, but as a vegetable fat and oil is used after the transesterification reaction between oil palm oil stearin hardened oil 99% and palm hardened oil 1%, the stabilizer is hydroxypropyl as a strong plasticity stabilizer Methyl cellulose and methyl cellulose were mixed and used.

Comparative Example 9

To prepare a whipped cream composition in the same manner as in Example 1, as a vegetable fat or oil used as a mixed oil of 99% palm kernel stearin hardened oil and 1% palm hardened oil without the transesterification reaction between oil and fat, stabilizer is strong plasticity Hydroxypropylmethylcellulose and gum arabic were used as a stabilizer.

Example 8

To prepare a whipped cream composition in the same manner as in Example 1, but as a vegetable fat and oil is used after the transesterification reaction between oil and hydrogenated hardening oil 99% palm kernel stearin oil and 1% soybean hardened oil, the stabilizer is hydroxypropyl as a strong plasticity stabilizer Methyl cellulose and microcrystalline cellulose were mixed and used.

Comparative Example 10

To prepare a whipped cream composition in the same manner as in Example 1, as a vegetable fat and oil, 99% palm kernel stearin oil and 1% soybean cured oil is used without transesterification reaction between fats and oils, stabilizer is a strong plasticity stabilizer Roxypropylmethylcellulose and sodium alginate were mixed and used.

The results of comparative analysis on the constituents and the basic physical properties of the whipped cream compositions prepared by the above Examples and Comparative Examples and the physical properties of the icing (ICING) are shown in Table 1 below.

For reference, the physical properties evaluation criteria of the whipped cream composition shown in Table 1 are as follows.

(1) Whipping time (unit: minute / second)

Whipping time is the time to reach the end of whipping when 0.6l of the emulsion thawed by KITCHEN AID MIXER (KITCHEN AID Co., Ltd.) at high speed (6 steps).

(2) Overrun (unit:%)

Overrun is the ratio of the unit weight of the mix weight before whipping to the cream weight after whipping.

(3) prosthesis

Prosthesis is a sensory evaluation of the state after 3 days at refrigeration (5 ℃) and room temperature (20 ~ 25 ℃) after whipping to make the flower shape about 5cm high.

◎: very good, ○: good, △: normal, ×: poor, ××: very poor

(4) Isu

Isu whipped to make a flower shape and evaluated whether the water is separated from the cream after 3 days in the refrigerated state (5 ℃) and room temperature (20 ~ 25 ℃).

(5) organization

The texture is the sensory evaluation of the whipped cream after storage for 3 days at the refrigeration temperature (5 ℃) and room temperature (20 ~ 25 ℃).

◎: Cream is soft and there is no change in the scratch, and the moisture is very good

○: soft and good moisture retention

△: slightly rough and cream dry

×: very rough and cream dry

(6) workability

The workability was topping and decorating the whipped cream on the sponge cake sheet (No. 3) and observing the cream for 3 days at refrigeration and room temperature to evaluate the condition of the cream.

◎: Whipped cream is applied to sponge cake well and cream is not receding while maintaining proper illuminance

○: Cream slightly subsides as decoration time passes, but cream is in good condition

(Triangle | delta): A state where the cream dries and the surface state is also slightly rough

×: cream is too soft, too rough, difficult to icing

Here, the icing refers to whipped liquid cream in a whipper and applied to a sponge cake or the like with an apparatus such as a spatula.

(7) moisturizing

Moisturizing is an evaluation of the degree of drying by touching the surface of the cream and the dryness of the internal tissues while the icing cake is refrigerated and stored at room temperature for 3 days.

◎: Very good, ○: Good, △: Normal, ×: Poor

(8) crack

The crack was observed for the crack of the cream while the decorated cake was refrigerated and stored at room temperature for 3 days.

(9) shrink

Shrinkage was observed by the presence of cream shrinkage while the decorated cakes were refrigerated and stored at room temperature for 3 days.

(10) browning

Browning is the observation of the color change of the cream while the decorated cake is refrigerated and stored at room temperature for 3 days.

According to the results of Table 1, compared to palm hardened oil and palm kernel stearin hardened oil, palm kernel hardened oil was evaluated as a better result in cream physical properties, and palm kernel hardened oil and soybean hardened oil or palm hardened oil were mixed with lauric hardened oil alone. Whipping adequacy was evaluated to be better than that.

However, when the mixed oil of lauric cured oil and oleic acid cured oil was used, the cream condition immediately after whipping was generally satisfactory in the basic properties.However, when the cream was iced, the workability and the aging of the cake were observed, and the moisture retention, cracking and shrinkage were observed. In the evaluation, the physical properties as whipped cream were found to be difficult to commercialize.

Subsequently, as in Examples 5 and 6, 90 to 99% of lauric-based hardened oil and 1 to 10% of oleic acid-based hardened oil were mixed to blend 25% by weight of vegetable fats and oils which were transesterified between fats and oils, and stabilized with high plasticity. When two or more kinds of compounds are blended, the whipping time is appropriate in terms of basic properties, the shape retention is good, the overrun is high as 350% or more, and the bubble stability is excellent. In addition, it was possible to obtain an oil for vegetable whipped cream having excellent workability and moisturizing properties, no cracking, shrinkage, or browning of the decorated cream, that is, excellent in heat resistance and storage stability.

Next, the comparative evaluation of the physical properties of the composition obtained according to the present invention and commercially available commercial products A, B, and C are shown in Table 2 below. The commercially available products A, B, and C are cryopreserved vegetable whipping. It consists of a composition (frozen type, non-dairy whipping cream).

For reference, the storage conditions for analyzing the physical properties as shown in Table 2 was whipped after 1 day thawing at a refrigeration temperature (5 ℃) for 1 day frozen in the composition according to the present invention, commercial products A, B, C In the case of frozen products purchased and thawed at a refrigerated temperature for 1 day after whipping.

Subsequently, in the distribution conditions, both the composition and the commercially available product of the present invention were frozen for 1 day in a thermostat at a temperature of 20 ° C. and then whipped by cooling for 1 day at a refrigeration temperature.

According to the results of Table 2, in the case of the whipped cream composition of the present invention, the overrun is very high (363%), the shape retention or moisturizing property is good, and no hydration occurs and cracks or shrinkage do not occur during icing as a whole. On the other hand, it can be seen that it has a stable emulsified state, whereas commercially available products A and B have poor shape retention, cracking and shrinkage, poor workability, and completion of emulsification.

In addition, commercially available product C showed relatively better results than commercially available products A and B, but showed slightly weaker bubble stability in whipped, harmonious (flower-like), and creams over time, and drastically reduced overrun when exposed to heat. In the distribution test for evaluation of heat resistance during freezing, cake cracking and strong shrinkage occurred, indicating that the resistance to temperature change is weak.

As described above, according to the vegetable whipped cream composition having excellent heat resistance and whipping properties, whipping is performed using a compound raw material solution consisting of a predetermined amount of vegetable oil, a stabilizer, a protein, a sugar, a surfactant, a pH adjuster, a perfume, and water. By preparing a cream composition, but using a vegetable oil that is transesterified between fats and oils as a vegetable fat and oil and using a stabilizer having a strong plasticity, stabilizing the crystal structure of fats and oils to enhance heat resistance to prevent recrystallization during distribution of the emulsion It is possible to freeze distribution, excellent moisturizing and no water leakage.

In addition, there is no change in physical properties due to freezing and thawing during distribution, and the determination of maintenance is maintained even after re-freezing after thawing, and it is possible to thaw and whip at room temperature when urgently used whipped cream. No thawing at relatively high temperatures, no change in physical properties, high overrun, soft texture and good shape retention, preserving the structure of the whipped cream.

In addition, as in Korea, the temperature difference between summer and winter is large and the four seasons are clear, so that the properties of the whipped cream can be improved even under different working environments depending on the season.

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Claims (7)

In the cryopreservable vegetable whipped cream composition, 20-35% by weight of vegetable oil obtained by transesterification of fats and oils by mixing 90-99% of lauric-based hardened oil with 1-10% of palmitic-based hardened oil or oleic acid-based hardened oil, 0.1-1.0 wt% strong stabilizer, 0.3-0.6 wt% protein, 15-35 wt% sugar, 0.5-5.0 wt% surfactant, 0.01-0.3 wt% pH adjuster, 0.05-0.2 wt% fragrance, and water 40-55 Vegetable whipped cream composition excellent in heat resistance and whipping, characterized in that consisting of. The method of claim 1, The lauric cured oil is selected from palm kernel cured oil, palm kernel oil, palm oil, palm cured oil, palm kernel stearin oil, palm kernel stearin cured oil, one or two or more, and the palmitic acid cured oil or oleic acid cured oil is palm cured oil, palm stearin oil, palm stearin A vegetable whipped cream composition having excellent heat resistance and whipped resistance, characterized in that at least one selected from hardened oil, cottonseed oil, cottonseed hardened oil, soybean oil, soybean hardened oil, jade oil, jade background oil, canola oil, and canola hardened oil. The method of claim 1, The strong plasticity stabilizer is heat resistance and characterized in that one or more selected from guar gum, methyl cellulose, microcrystalline cellulose, hydroxypropyl cellulose, karaya gum, carrageenan, xanthan gum, gelatin, sodium alginate and arabic gum. Vegetable whipped cream composition excellent in whipping. The method of claim 1, The protein is a vegetable whipped cream composition excellent in heat resistance and whipping, characterized in that the casein sodium. The method of claim 1, The sugar is a vegetable whipped cream composition excellent in heat resistance and whipping, characterized in that at least two selected from sucralose, sucrose, glucose, lactose, maltose, starch syrup and sugar alcohols, fructose, sugar. The method of claim 1, The surfactant is lipophilic 0.2 to 2.0% by weight of distilled or non-distilled glycerin fatty acid ester, distilled or non-distilled lactic acid monostearate, sorbitan fatty acid ester, lecithin is selected from three or more, 0.3 to 3.0% by weight as hydrophilic A vegetable whipped cream composition having excellent heat resistance and whipping resistance, characterized in that at least two selected from sodium stearyl lactate, polysorbate, sucrose fatty acid ester, and propylene glycol fatty acid ester. In the cryopreservative vegetable whipped cream composition comprising a fat or oil added with a stabilizer or an emulsifier, The fat and oil is a vegetable whipped cream composition having excellent heat resistance and whipping properties, characterized in that the oil is made of a vegetable oil that is transesterified between oil and fat at the same time the stabilizer is strong plasticity.