KR101269610B1 - Shelf-stable whipping cream composition and method for making the same - Google Patents

Abstract

The present invention relates to a liquid vegetable whipped cream composition which can be stored at room temperature, and a method for preparing the same. The production method according to the present invention comprises the steps of obtaining an oily composition by mixing the vegetable processing oil and emulsifier; Dissolving and stirring at least one of a sweetener, a thickener, an emulsifier, and an acidity regulator in water to obtain an aqueous composition; Mixing the oil phase composition and the water phase composition to perform preliminary emulsification, and sterilizing and homogenizing at a temperature of 70 to 90 ° C. to obtain a final composition; Comprising the step of filling the packaging container with the final composition while maintaining the temperature of the homogenization step 70 to 90 ℃, further comprising the step of cooling the packaging container filled with the final composition to a temperature of 20 to 40 ℃ Can be.

Description

Low-fat vegetable whipped cream composition that can be stored at room temperature and its manufacturing method {SHELF-STABLE WHIPPING CREAM COMPOSITION AND METHOD FOR MAKING THE SAME}

The present invention relates to a low fat vegetable whipped cream composition and a method for producing the same, and more particularly, to a low fat vegetable whipped cream composition and a method for manufacturing the same, which can be stored at room temperature.

Recently, the confectionery, bakery and beverage sectors are rapidly developing. In particular, with the rise of coffee bean specialty stores, the demand for whipped cream is on the rise.

The principle of whipping the whipped cream is to stir the cream so that air is inserted and whipped. The whipping process breaks down the adipose globule due to the insertion of large bubbles, and the fat broken down around the bubbles aggregates, and as the amount of fat aggregates increases, the linkage between the fats changes from a chain shape to a net shape and viscosity The structure becomes more compact, which makes the whipped cream more rigid.

In general, the whipped cream has a liquid form. It is used as a sanding material in confectionery and baking, such as cakes, or as a topping for various drinks. Liquid whipped cream has high fat content, which is excellent in product whipping and shape retention, but since the shape of the product is liquid, it must be refrigerated or frozen for distribution and storage for quality preservation. This has a short disadvantage.

Accordingly, an object of the present invention is to provide a low-fat liquid vegetable whipped cream and a method for preparing the same that can be stored at room temperature and / or distribution.

The above object, according to the present invention, in the method for producing a liquid vegetable whipped cream composition that can be stored at room temperature, the step of obtaining an oil composition by mixing the vegetable processing oils and emulsifiers; Dissolving and stirring at least one of a sweetener, a thickener, an emulsifier, and an acidity regulator in water to obtain an aqueous composition; Mixing the oil phase composition and the water phase composition to perform preliminary emulsification, and sterilizing and homogenizing at a temperature of 70 to 90 ° C. to obtain a final composition; It is achieved by a method for producing a vegetable whipped cream composition, comprising the step of filling the packaging container with the final composition while maintaining the temperature of the homogenization step 70 to 90 ℃.

The method may further comprise cooling the packaging container filled with the final composition to a temperature of 20 to 40 ° C.

At least one of the natural antimicrobial agent and the fragrance may be further added in the step of obtaining the aqueous phase composition.

The vegetable processed oil may include at least one of palm kernel hardened oil, soybean hardened oil, soybean extreme hardened oil and palm hardened oil.

The emulsifier may include at least one of glycerin fatty acid ester, sucrose fatty acid ester and soy lecithin.

The sweetener may include at least one of sugar, fructose, syrup, sugar alcohol and high sweetener.

The thickener may include at least one of carboxymethyl cellulose, xanthan gum, guar gum, and karaya gum.

The vegetable processing oil is 20 to 30% by weight, the emulsifier is 1 to 2% by weight, the sweetener is 20 to 30% by weight, the acidity regulator is 0.1 to 1% by weight, and the thickener is 0.01 to 1% by weight of the total composition. It may comprise 1% by weight.

The natural antimicrobial agent may comprise 0.01 to 1% by weight, and 0.1 to 5% by weight of the fragrance, based on the total weight of the composition.

The packaging container is a pouch containing no spout in the opening, the opening having a diameter corresponding to the whipped cream insert of the whipping device.

The packaging container is a disposable packaging material that can accommodate a capacity corresponding to less than 1/2 of the volume of the whipping device, the inside of the packaging material is made of linear low density polyethylene, and the exterior of the packaging material is made of nylon.

In addition, the above object, in the liquid vegetable whipped cream composition that can be stored at room temperature according to the present invention, 20 to 30% by weight vegetable processing oil, 1 to 2% by weight emulsifier, 20 to 30% by weight sweetener, acidity relative to the total weight of the composition It can be achieved by the liquid vegetable whipped cream composition can be stored at room temperature, characterized in that it comprises 0.1 to 1% by weight of the regulator and 0.01 to 1% by weight thickener.

It may further comprise at least one of 0.01 to 1% by weight of the natural antimicrobial agent and 0.1 to 5% by weight relative to the total weight of the composition.

The composition is filled into a packaging container at a temperature of 70 to 90 ° C.

As described above, according to the present invention, there is provided a liquid vegetable whipped cream composition capable of room temperature distribution and / or storage at room temperature, and a method of manufacturing the same.

1 is a flowchart illustrating a manufacturing process of a liquid vegetable whipped cream composition that can be stored at room temperature according to an embodiment of the present invention.
2 is an example of a packaging container of a whipped cream composition according to an embodiment of the present invention,
Figure 3 shows an example of the use of the vegetable whipped cream composition according to an embodiment of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.

1 is a flowchart illustrating a manufacturing process of a liquid vegetable whipped cream composition capable of room temperature storage according to an embodiment of the present invention.

Referring to Figure 1, by mixing the vegetable processing oil and emulsifier to obtain an oil phase composition (S11). The vegetable processing oil is heated and dissolved at 70 to 90 ° C, preferably 70 to 80 ° C, stirred for about 1 to 30 minutes, preferably 15 to 25 minutes, and mixed and dissolved by adding the emulsifier.

The vegetable processed oil may include at least one of palm kernel hardened oil, soybean hardened oil, soybean extreme hardened oil and palm hardened oil, and the vegetable processed fat may include 20 to 30% by weight based on the total weight of the composition.

The emulsifier used in the oil-based composition may include at least one of a glycerin fatty acid ester having a HLB (Hydrophilic-lipophilic balance) of 4 to 4.3 and a soy lecithin of HLB 4 as a lipophilic emulsifier.

In the next step, a sweetener, a thickener, an emulsifier and an acidity regulator are mixed with water to obtain an aqueous phase composition (S12). The oil phase composition obtaining step and the water phase composition obtaining step may be reversed or may be performed at the same time.

The sweetener, thickening stabilizer and emulsifier are added to water and warmed and dissolved at 60 to 90 ° C, preferably 70 to 80 ° C, and stirred for about 1 to 30 minutes, preferably 15 to 25 minutes, and the acidity regulator And other additives are further added, mixed, and dissolved. The other additives may include natural antibacterial agents.

The sweetener may include at least one of sugar, fructose, starch syrup, sugar alcohol and high sweetener, and preferably includes one of the high sweetener and the other components. The high sweetener sweetener is a natural sweetener including stevioside (glycyrrhizine); You may use any of the synthetic sweeteners containing saccharin, aspartame, acesulfame K, and sucralose. The high sweetener has a very strong sweetness than sugar, but most of them are characterized by low calorie because they are not broken down and absorbed by the body. The sugar alcohol includes maltitol, isomalt, sorbitol, erythritol and the like. The sweetener comprises 20 to 30% by weight based on the total weight of the composition, preferably 20 to 25% by weight, more preferably 20 to 22% by weight, and when the high sweetener is included, the high The sweetener sweetener comprises 0.01 to 1% by weight, preferably 0.01 to 0.5% by weight, more preferably 0.01 to 0.02% by weight relative to the total composition weight.

The emulsifier included in the aqueous phase composition may include a sucrose fatty acid ester having an HLB of 16 as a hydrophilic emulsifier. The amount including the emulsifier included in the oil phase composition and the emulsifier included in the water phase composition includes 1 to 2% by weight, preferably 1.3 to 2% by weight based on the total weight of the composition.

In addition, it may further include an emulsifying stabilizer to stabilize the emulsifier, a general known emulsifying stabilizer may be used, the emulsifying stabilizer is 0.1 to 1% by weight, preferably 0.1 to 0.5% by weight relative to the total composition weight, more Preferably it may comprise 0.1 to 0.2% by weight.

The thickening stabilizer is used to improve whipping and prevent water repellency, and may include at least one of carboxymethylcellulose, xanthan gum, guar gum, and karaya gum. The thickener may comprise 0.01 to 1% by weight, preferably 0.01 to 0.5% by weight, more preferably 0.01 to 0.1% by weight, even more preferably 0.01 to 0.02% by weight, based on the total composition.

The acidity regulator may be used to adjust the acidity of the whipped composition generally known acidity, 0.1 to 1% by weight, preferably 0.1 to 0.5% by weight, more preferably 0.2% by weight of the total composition May contain%.

The natural antimicrobial agent may be generally used natural antimicrobial agent, and may include 0.01 to 1% by weight, preferably 0.01 to 0.1% by weight, and more preferably 0.05% by weight, based on the total weight of the composition.

The oil phase composition obtained in step S11 and the water phase composition obtained in step S12 are mixed and preemulsified (S13).

The oil composition of step S11 and the water phase composition of step S12 are added to a homo mixer type mixing tank to perform mixing and preemulsification. At this time, the mixing speed of the mixing tank is 2,000 to 3,000rpm, the stirring time is about 5 minutes to 30 minutes, the stirring temperature is performed at about 70 to 90 ℃, preferably 70 to 85 ℃. At this stage, the fragrance may be further added, and the fragrance may include 0.1 to 5% by weight, preferably 0.1 to 2% by weight, more preferably 0.7 to 1.1% by weight based on the total weight of the composition. The fragrance may be used a variety of flavoring generally known according to the preference, for example vanilla flavor, milk flavor, cream milk flavor, yogurt flavor, roast bean flavor and the like. The fragrance may be added to the step of obtaining the water phase composition of the step S12.

Sterilizing the composition pre-emulsified in step S13 at 70 to 90 ℃, preferably 75 to 85 ℃ (S14). Sterilization is carried out for about 10 to 40 minutes, preferably 20 to 40 minutes.

In addition, the sterilized composition is homogenized using a hydraulic homogenizer to obtain a final composition of oil-in-water (O / W) (S14). The pressure of the hydraulic homogenizer is 1,000 to 3,000 PSI.

The final composition obtained by the sterilization and homogenization is carried out immediately after filling the packaging container while maintaining the temperature of 70 to 90 ℃ (S15). The packaging container is then a pouch which does not contain spouts in the openings, characterized in that the openings have a diameter corresponding to the whipped cream insert of the whipping device. In addition, the packaging container is a disposable packaging material that can accommodate a capacity corresponding to less than 1/2 of the volume of the whipping device, the inside of the package is made of linear low density polyethylene, the outside of the packaging material is made of nylon Use it. For example, when the volume of the whipping device is 500ml, the liquid vegetable whipped cream composition of the present invention may be diluted 1: 1 with water, so that the packaging container may contain about 200 g of the liquid vegetable whipped cream composition. Can be. Therefore, 200 ml of water and 200 g of the liquid vegetable whipped cream composition of the present invention are inserted into the whipping device, and the nitrous oxide gas is filled instead of air, and then shaken to whip. The packaging container will be described in detail with reference to FIGS. 2 to 4.

In step S15, the product sealed at high temperature is cooled to 20 to 40 ° C, preferably 30 to 40 ° C by using a cooling tunnel or a cooling water tank capable of temperature control (S16).

2 to 4 show an embodiment of a packaging container that can accommodate the liquid vegetable whipped cream composition of the present invention.

Referring to FIG. 2, a packaging container 10 having a rectangular shape, the inside of which is made of a linear low density polyethylene and the outside of a nylon packaging material based on the center line 15 on the other side except for the side where the tear line 13 is provided. In the folded state, the sealing part 11 is sealed.

As an embodiment of the packaging container of the present invention, referring to FIG. 2, the short side of the rectangle before folding is 100 to 200 mm, preferably 130 to 150 mm, and the long side is 200 to 400 mm, preferably 250 to 350 mm It can have a size of. However, the size of the rectangle is not limited thereto.

Referring to FIG. 3, the sealing part 11a of one surface of the packaging container and the sealing part 11b facing it are sealed in the direction of the arrow based on the rectangular center line 15 (see FIG. 2).

After filling the liquid vegetable whipped cream composition of the present invention with the cut line 13 provided thereon, the cut line 13 is also provided with a sealing.

The cross section of the packaging container containing the liquid vegetable whipped cream composition of the present invention is as shown in FIG. Therefore, the sealing part 11a of one side of the packaging container and the sealing part 11b facing it become a sealing, The liquid vegetable whipped cream composition of this invention is accommodated in the inside 14 of a packaging container.

The length 12 of the cross section of the packaging container after the sealing is equal to the diameter of the opening generated when cut along the perforation line 13 of the packaging container. The diameter of the opening can be made to correspond to the diameter 21 (see FIG. 5) of the whipped cream insert of the whipping device.

The whipping device referred to in the present invention generally includes a device capable of whipping a cream.

5 is a view showing an example of using the liquid vegetable whipped cream composition can be stored at room temperature of the present invention.

As described above, the liquid vegetable whipped cream composition that can be stored at room temperature of the present invention is housed in a disposable packaging container. Perforation line 13 (see FIG. 3) forming an opening in the packaging container is provided so that the length of the opening formed by cutting along the perforation line corresponds to the diameter of the whipped cream insert 21 of the whipped device 20.

Therefore, when the liquid vegetable whipped cream composition of the present invention is used as a topping for beverages, water is first inserted into the whipping device 20, and the water is cut along the perforation line 13 of the packaging container, and then the opening is whipped. By inserting into the device 20, the composition of the present invention can be easily inserted, and user convenience is increased.

In addition, since the fat content contained in the composition of the present invention is reduced by nearly 50% after dilution with water, the concern about excessive fat intake may also be solved.

After filling the water and the composition of the present invention in the same ratio in the whipping device 20, and filled with nitrous oxide gas instead of air and sufficiently shaken, whipping cream can be used as a topping of various beverages.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples.

Example 1.

The amount of components included herein is in weight percent relative to the total composition.

Vegetable processed oils were dissolved by heating 37 wt% of palm kernel hardened oil, soybean hardened oil, soybean extreme hardened oil and palm hardened oil at about 70 to 80 ° C., where 1 wt% of HLB 4.3 fatty acid glycerin ester and HLB 4 were used as emulsifiers. 0.1% by weight of soy lecithin was added to obtain an oily composition.

After heating 39.921% by weight purified water to about 70-80 ° C., 20% by weight sweetener, 0.012% by weight sweetener, 0.7% by weight sucrose fatty acid ester with HLB as emulsifier, 0.2% by weight acidity regulator, 0.017% by weight stabilizer , 1% by weight of perfume, 0.05% by weight of BMB complex antibacterial extract (Bioskin Tech Co., Ltd.) as a natural antibacterial agent was obtained to obtain an aqueous phase composition.

The oil phase composition and the water phase composition were mixed using a Homo mixer, preliminary emulsification was performed at about 75 to 80 ° C, and warm sterilization was performed at about 80 ° C. The sterilized composition was obtained in an oil-in-water final composition at a pressure of 1,000 to 3,000 PSI using a hydraulic homogenizer. After increasing the stability of the homogeneity and emulsification of the composition through the hydraulic homogenizer, the hot packaging is performed and sealed while adjusting the final composition to be 75 ° C. or higher in a disposable packaging container.

The sealed product is cooled to 30 ° C.

Example 2.

Samples were prepared by using the same components and the same method as in Example 1, except that the plant-containing common paper contained 35% by weight.

Example 3.

Samples were prepared by using the same components and the same method as in Example 1, except that 33% by weight of the common plant paper was prepared.

Example 4.

Samples were prepared by using the same components and the same method as in Example 1, except that the plant-containing common paper contained 30% by weight.

Example 5.

Samples were prepared by using the same components and the same method as in Example 1, except that the plant-containing common paper contained 27% by weight.

Example 6.

Samples were prepared by using the same components and the same method as in Example 1, except that the plant-containing common paper contained 25% by weight.

Example 7.

Samples were prepared by using the same components and the same method as in Example 1, except that the plant-containing common paper contained 23% by weight.

Example 8.

Samples were prepared by using the same components and the same method as in Example 1, except that 20 wt% of the common plant paper was prepared.

Example 9.

Samples were prepared by using the same components and the same method as in Example 1, except that 35% by weight of the plant common oil and 0.1% by weight of the thickener were prepared.

Example 10.

Samples were prepared using the same components and the same method as in Example 1, except that 33% by weight of the plant common oil and 0.2% by weight of the thickener were contained.

Example 11.

Samples were prepared by using the same components and the same method as in Example 1, except that 30 wt% of the plant common oil and 0.15 wt% of the thickener were prepared.

Example 12.

Samples were prepared by using the same components and the same method as in Example 1, except that 30 wt% of the plant common oil and 0.07 wt% of the thickener were prepared.

Example 13.

Samples were prepared by using the same components and the same method as in Example 1, except that 27 wt% of the plant common oil and 0.05 wt% of the thickener were prepared.

Example 14.

Samples were prepared using the same components and the same method as in Example 1, except that 25 wt% of the plant-based common paper and 0.03 wt% of the thickener were contained.

Example 15.

Samples were prepared by using the same components and the same method as in Example 1, except that 25 wt% of the plant common oil and 0.02 wt% of the thickener were prepared.

Example 16.

Samples were prepared by using the same components and the same method as in Example 1, except that 25 wt% of the plant common oil and 0.01 wt% of the thickener were prepared.

Example 17.

Samples were prepared by using the same components and the same method as in Example 1, except that 25% by weight of the plant common oil and 0.013% by weight of the thickener were prepared.

Example 18.

Samples were prepared by using the same components and the same method as in Example 1, except that 25% by weight of the plant common oil and 0.015% by weight of the thickener were prepared.

Example 19.

Samples were prepared by using the same components and the same method as in Example 1, except that 25 wt% of the plant common oil and 0.017 wt% of the thickener were prepared.

Example 20.

Samples were prepared by using the same components and the same method as in Example 1, except that 25 wt% of the plant common oil and 0.018 wt% of the thickener were prepared.

Example 21.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar.

Example 22.

Samples were prepared by using the same ingredients and the same method as in Example 1, except that the sweetener contained 23% by weight of white sugar.

Example 23.

Samples were prepared using the same ingredients and the same method as in Example 1, except that the sweetener contained 25% by weight of white sugar.

Example 24.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 22% by weight of white sugar and 0.02% by weight of high sweetener.

Example 25.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 21% by weight of white sugar and 0.02% by weight of high sweetener.

Example 26.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar and 0.015% by weight of high sweetener.

Example 27.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar and 0.015% by weight of high sweetener.

Example 28.

Samples were prepared by using the same ingredients and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar and 0.013% by weight of high sweetener.

Example 29.

Samples were prepared by using the same components and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar and 0.012% by weight of high sweetener.

Example 30.

Samples were prepared using the same components and the same method as in Example 1, except that the sweetener contained 20% by weight of white sugar and 0.01% by weight of high sweetener.

Example 31.

Samples were prepared by using the same components and the same method as in Example 1, except that the sweetener contained 19 wt% of white sugar and 0.015 wt% of high sweetener.

Example 32.

Samples were prepared by using the same components and the same method as in Example 1, except that the sweetener contained 19 wt% of white sugar and 0.013 wt% of high sweetener.

Experimental Example  1. Physical property test according to vegetable processing oil and fat content

Examples 1 to 8 of the sample prepared by varying the content of the vegetable processing oils are mixed in a ratio of 1: 1 with purified water and mixed in a whipping device, and then mixed with nitrogen dioxide gas to shake the gas well mixed Then, the whipped cream was sprayed to test the properties of the whipped cream. As the physical property test, the spraying properties of the whipped cream, the whipping properties, the moldability, the water repellency, the residual flowability, the aftertaste / texturity were evaluated, and the evaluation criteria were as follows:

◎: Very good ○: Good □: Normal △: Bad X: Very bad

Here, the sprayability is the extent to which the whipped cream is easily sprayed from the nozzle of the whipping mechanism, the whipping is a state of whipping (overrun), the overrun is the cream of the cream after whipping and the weight of the cream solution before whipping The ratio between the weight, the shape retention after whipping and whether the state of the appearance maintains the flower shape, the dimerity whether the water content of the outer wall of the cream after whipping or whether there is a phenomenon that water is separated from the cream, The residual flowability was determined by spraying only a portion of the whipped cream in the whipped device, and then measuring the physical properties of the whipped cream when the remaining amount was stored for 12 hours or more at a refrigeration temperature of 4-5 ° C. and then sprayed again.

The results of the physical property test are as shown in Table 1 below.

Physical property test results according to the content of vegetable processing oil and fat Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Spray ○ ○ ○ ○ ○ ○ ○ ○ Whipping ○ ○ ○ ○ ○ ○ ○ ○ Prosthesis ◎ ◎ ○ ○ ○ ○ ○ ○ Lee Soo Sung ◎ ◎ ○ ○ ○ □ □ △ Residual Flowability □ □ □ □ ○ ○ ○ ○ Aftertaste and texture □ □ □ □ ○ ○ ○ □ Overall assessment □ □ □ □ ○ ○ ○ □

As shown in Table 1, when the properties of the whipped cream, such as spraying, whipping, shape retention, water repellency, flowability, organoleptic texture (aftertaste), etc., the higher the content of the vegetable processing oil, the higher the spraying, whipping , Moldability, dihydricity, etc. were found to be good, but palatability was low because of the taste of aftertaste in the items of sensory texture. The lower the content of vegetable oils and fats, the more whipping, moldability, and dihydratability were shown, but the sensory texture showed good results. This phenomenon shows that the higher the content of vegetable processed fat, the better the visual part, whipping, shape retention, and water repellency, but the lower the sensory characteristics of oil in the sensory texture, the final evaluation of processed food. It can be seen that the evaluation. Experimental results showed that the effect of the adjustment of the amount of addition of the vegetable processing oil showed more than the average of the overall, but it was confirmed that the case with the vegetable processing oil content of Examples 5 to 7 shows the best results.

Experimental Example  2. Thickening  Physical property test according to stabilizer content

The physical property test was carried out in the same manner as in the Experimental Example 1 using Examples 9 to 20, in which the samples were prepared by varying the content of the vegetable processing oil and the content of the thickening stabilizer.

The results of performing the experiment are as shown in Table 2 below.

Property test results according to the thickener stabilizer content Example
9 Example
10 Example
11 Example
12 Example
13 Example
14 Example
15 Example
16 Spray □ □ □ ○ ○ ○ ○ ○ Whipping ○ ○ ○ ○ ○ ○ ○ ○ Prosthesis ◎ ◎ ○ ○ ○ ○ ○ ○ Lee Soo Sung ◎ ◎ ○ ○ ○ ○ ○ △ Residual Flowability △ △ △ □ □ □ □ ○ Aftertaste and texture □ □ □ □ □ ○ ○ ○ Overall assessment □ □ □ □ □ □ □ ○ Example
17 Example
18 Example
19 Example
20 Spray ○ ○ ○ ○ Whipping ○ ○ ○ ○ Prosthesis ○ ○ ○ ○ Lee Soo Sung □ □ □ □ Residual Flowability ○ ○ ○ ○ Aftertaste and texture ○ ○ ○ ○ Overall assessment ○ ○ ○ ○

After whipping the whipped cream, repeated experiments were carried out by varying the content of the thickening stabilizer to absorb and gel moisture to prevent or retard the improvement of shape retention and dilution. As shown in Table 2, as the content of the thickening stabilizer increases, the water repellency of the whipped cream is improved, but it was confirmed that the viscosity of the whipped cream is increased together to adversely affect the flowability. In other words, if the content of the thickening agent is too high, some of the whipped cream is sprayed and the remaining amount is solidified with the cured oil component, which is a processing oil during cooling storage, and the flow becomes poor. Therefore, when the content of the thickening agent is too much, the water repellency is improved, but the viscosity is too high, and it can be seen that the shape may be degraded as a whole.

In addition, when the content of vegetable processed fat was increased from 30% to 35% by weight, there was a slight effect in improving the quality of shape retention and water repellency, but the viscosity of the whipped cream as a whole increased, resulting in a poor flowability. Could.

Therefore, the results of the above experiment, the content of vegetable processing oil and thickener stabilizer is evaluated as moderate in the comprehensive evaluation in the case of Examples 9 to 15, the best results in the comprehensive evaluation in the case of Examples 16 to 20 Could be confirmed.

Experimental Example  3. Property test according to sweetener content

The physical property test was carried out in the same manner as in the Experimental Example 1 using Examples 21 to 32 in which the contents of the sweeteners were prepared with each other.

The results of the experiments are shown in Table 3 below.

Physical property test results according to sweetener content Example
21 Example
22 Example
23 Example
24 Example
25 Example
26 Example
27 Example
28 Spray □ □ □ ○ ○ ○ ○ ○ Whipping □ □ □ ○ ○ ○ ○ ○ Prosthesis ○ □ △ □ ○ ○ ○ ○ Lee Soo Sung ○ ○ ○ ○ ○ ○ ○ △ Residual Flowability ○ □ △ □ □ □ □ ○ Aftertaste and texture △ □ ○ □ □ □ □ ○ Overall assessment □ □ □ □ □ □ □ ○ Example
29 Example
30 Example
31 Example
32 Spray ○ ○ ○ ○ Whipping ○ ○ ○ ○ Prosthesis ○ ○ ○ ○ Lee Soo Sung □ □ □ □ Residual Flowability ○ ○ ○ ○ Aftertaste and texture ○ ○ □ □ Overall assessment ○ ○ □ □

Sweeteners play a central role in taste, a sensual factor that is an important quality indicator of whipped cream, and is primarily applied by testing the properties of raw materials (physical properties, sweetness, and sweetening effect). Physical properties were tested by varying the content of high sweeteners used as sweetness or sweetness or sweetness.

As shown in Table 3, it was confirmed that the sweetness of the whipped cream is improved as the content of the sweetener is improved to improve the sensual texture. However, if the sweetener content is too much, the sensory texture is improved, but the specific gravity and viscosity are so high that the shape retention and flowability are worsened, resulting in a deterioration in quality.

Therefore, the experiment was conducted by selecting and applying a high sweetener that represents 100 to 600 times higher sweetness than the sweetness standard of the general sweetener. As a result, when the content of sweetener is reduced and high sweetener is applied, the shape retention of whipped cream and the quality of sweetness are improved, but when the sweetness is contained too much, the sweetness becomes too strong and the palatability may be reduced. Therefore, the content of sweetener and high sweetener should be appropriately applied. As a result of the experiment, the mixing ratios of Examples 21 to 27 and the mixing ratios of Examples 31 and 32 were found to be moderate in general evaluation, and the mixing ratios of Examples 28 to 30 were the best. It could be confirmed that indicates.

Experimental Example  4. Experiment for selecting the optimum blending ratio of whipped cream composition

Based on the results of Experimental Example 1 to Experimental Example 3, an experiment for selecting an optimal blending ratio of the whipped cream was prepared in the same manner as in Example 1 with a blending ratio as shown in Table 4 and Table 5, and the Physical properties were tested in the same manner as in Experimental Example 1.

1st compounding ratio (unit: wt%) Raw material Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Sample 8 Sample 9 Sample 10 Vegetable garden 37.00 35.00 33.00 30.00 27.00 26.00 26.00 25.00 25.00 25.00 Emulsifier 1.30 1.30 1.30 1.30 1.40 1.40 1.40 1.50 1.50 1.50 Emulsifying Stabilizer 0.10 0.10 0.10 0.10 0.10 0.15 0.15 0.15 0.20 0.20 sweetener 22.00 22.00 21.00 22.00 21.00 20.00 20.00 20.00 20.00 20.00 High sweetener sweetener 0.02 0.02 0.02 0.02 0.02 0.02 0.01 0.01 0.01 0.015 Acidity control agent 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 Thickener 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Natural Antibacterial 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Spices 0.70 0.70 0.70 0.70 0.70 0.80 0.80 0.80 0.90 0.90 Purified water 38.62 40.62 43.62 45.62 49.52 51.37 51.37 52.27 52.12 52.115 Sum 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

2nd compounding ratio Raw material Sample 11 Sample 12 Sample 13 Sample 14 Sample 15 Sample 16 Sample 17 Sample 18 Sample 19 Sample 20 Vegetable garden 25.00 25.00 25.00 25.00 25.00 25.00 25.00 25.00 23.00 20.00 Emulsifier 1.60 1.60 1.60 1.70 1.70 1.70 1.80 1.80 1.90 2.00 Emulsifying Stabilizer 0.15 0.15 0.15 0.10 0.10 0.10 0.10 0.10 0.10 0.10 sweetener 20.00 20.00 20.00 20.00 20.00 20.00 20.00 20.00 20.00 20.00 High sweetener sweetener 0.015 0.013 0.01 0.01 0.012 0.013 0.01 0.01 0.01 0.01 PH regulator 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 0.20 Thickener 0.01 0.01 0.02 0.02 0.02 0.02 0.02 0.02 0.02 0.02 Natural Antibacterial 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Spices 0.90 0.90 1.00 1.00 1.00 1.00 1.00 1.10 1.10 1.00 Purified water 52.075 52.077 51.97 51.92 51.918 51.917 51.82 51.72 53.62 56.62 Sum 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

Samples having the compounding ratio of Table 4 were carried out in a similar manner to Experimental Example 1, and the results are shown in Table 6 below. The evaluation items were evaluated by setting whippedness, moldability, water repellency, texture, aroma, taste, and overall taste, and the evaluation criteria are as follows:

Evaluation criteria: ◎: Very good ○: Good □: Normal △: Poor X: Very poor

Physical property and sensory test results of the samples in Table 4 Raw material Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Sample 7 Sample 8 Sample 9 Sample 10 Whipping (overrun) 235 225 240 235 255 245 250 235 240 250 Prosthesis ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Lee Soo Sung □ □ □ □ □ □ □ □ □ □ Texture ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ incense □ □ □ □ □ □ □ □ □ □ flavor △ △ △ □ □ □ □ □ □ □ Overall flavor △ △ △ □ □ □ □ □ □ □ Overall assessment Bad Bad Bad usually usually usually usually usually usually usually

As shown in Table 6, Samples 1 to 3 showed a poor evaluation in taste and overall taste rather than physical properties. It was confirmed that the taste and overall taste were not good in the texture and sweetness of the taste as a whole. In Samples 4 to 10, results of the general level were confirmed as a whole.

The physical properties test was carried out in the same manner as the experiment with the sample of Table 5 with the sample of Table 4.

Physical and sensory test results of the samples in Table 5 Raw material Sample 11 Sample 12 Sample 13 Sample 14 Sample 15 Sample 16 Sample 17 Sample 18 Sample 19 Sample 20 Whipping (overrun) 245 235 240 235 250 230 245 250 235 240 Prosthesis ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Lee Soo Sung □ □ □ □ □ □ □ □ □ □ Texture ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ incense □ □ □ □ □ □ □ □ □ □ flavor □ □ □ □ □ □ □ □ □ □ Overall flavor □ □ □ ○ ○ ○ ○ □ □ □ Overall assessment □ □ □ ○ ○ ○ ○ □ □ □

As shown in Table 7, the tastes of Samples 11 to 13 and Samples 18 to 20 were confirmed to be moderate in the comprehensive evaluation, and the overall good levels of the remaining samples were confirmed.

Since the whipped cream composition of the present invention can be stored at room temperature, the packaging container was filled with the whipped cream composition of the present invention and then subjected to stability tests.

Experimental Example  5. Stability Inspection of Packaging Containers

The packaging container of the present invention is a disposable packaging material, the inside of the packaging material is made of linear low density polyethylene, the outside was made of nylon. This experiment is to determine the possibility of secondary microbial contamination from the packaging when filling the whipped cream, the microbial stability of the packaging was performed.

The microbial contamination test of the packaging material was performed on day 3 and day 7 at room temperature.

After 3 days of storage, normal bacteria, E. coli, and Staphylococcus aureus were examined as surface bacteria of the packaging container after storage at room temperature, and the general bacteria and E. coli were examined using Difco medium. .

In addition, the fungus (yeast and mold) was inspected by the surface bacteria of the packaging container after storage at room temperature on the 7th day, and the petri films of the yeast and fungus were examined.

Microbial testing was performed based on the criteria shown in Table 8.

Microbial Culture Temperature and Standard microbe Incubation temperature standard Common bacteria 35 ℃ 100 CFU / m ² Escherichia coli 35 ℃ voice Staphylococcus aureus 35 ℃ voice Fungus 25 ℃ voice

Of the 20 packaging materials, two were selected and inspected on the third day after storage at room temperature, and three were selected from the remaining 18 on the seventh day after storage at room temperature.

As a result of the experiment, the following results could be confirmed.

Microbial Stability Test Results 3rd day 7th day One 2 One 2 3 Common bacteria voice voice voice voice voice Escherichia coli voice voice voice voice voice Staphylococcus aureus voice voice voice voice voice Fungus voice voice voice voice voice

Therefore, the packaging material used in the present invention was confirmed to be very safe for the microorganisms, even after being filled with the liquid whipped cream composition of the present invention at room temperature because of having microbial stability.

Experimental Example  6. Stability test according to charging temperature

The packaging container of the present invention is made of a linear low density polyethylene inside, the outside was made of nylon. When the whipped cream composition of the present invention is filled into the packaging container at a high temperature, a microbial stability experiment was performed according to the filling temperature.

After the packing container was filled with the whipped cream composition of the present invention at about 65 ° C. and 75 ° C., and then sealed, the package was cooled to about 30 ° C. and microbial contamination was tested in each of the packaging containers on the first day of normal temperature storage. In the original, 10-fold dilution, and 100-fold dilution of the sample was tested for general bacteria, E. coli, fungi and confirmed the test results of the general bacteria and E. coli group on the second day, fungal test results on the fifth day It was confirmed.

As a result, in the case of the sample filled at 65 ° C, the general bacteria were judged to be negative at about 100 cfu / ml or more, and both the E. coli group and the fungus were negative. All were negative.

Since the legal stability standard of the vegetable cream to which the whipped cream belongs is E. coli group negative, it was confirmed that both the sample filled at 65 ° C and the sample filled at 75 ° C satisfy the legal standard.

In the case of the composition of the present invention, the composition is hardened after filling the packaging container at a high temperature and undergoing a cooling step, and thus, it is judged that the water activity required for the growth of microorganisms is lowered. It is believed that microbial stability is further obtained by performing a perfect seal after high temperature filling.

Although several embodiments of the present invention have been shown and described, those skilled in the art will appreciate that various modifications may be made without departing from the principles and spirit of the invention . The scope of the invention will be determined by the appended claims and their equivalents.

10: packaging container 20: device for whipping

Claims (15)

In the method for producing a liquid vegetable whipped cream composition that can be stored at room temperature,
Mixing vegetable processing oils and emulsifiers to obtain an oily composition;
Dissolving and stirring at least one of a sweetener, a thickener, an emulsifier, and an acidity regulator in water to obtain an aqueous composition;
Mixing the oil phase composition and the water phase composition to perform preliminary emulsification, and sterilizing and homogenizing at a temperature of 70 to 90 ° C. to obtain a final composition;
Filling the final composition into a packaging container while maintaining a temperature of the homogenization step, 70 to 90 ° C .;
Cooling the packaging container filled with the final composition to a temperature of 20 to 40 ° C.,
Method of producing a vegetable whipped cream composition, characterized in that further adding 0.01 to 1% by weight of the natural antimicrobial agent in the water phase composition acquisition step. delete The method of claim 1,
Method of producing a vegetable whipped cream composition, characterized in that further adding a fragrance in the step of obtaining the water-soluble composition. The method of claim 3,
The vegetable processing oil is a method for producing a vegetable whipped cream composition, characterized in that it comprises at least one of palm kernel hardened oil, soybean hardened oil, soybean extreme hardened oil and palm hardened oil. 5. The method of claim 4,
The emulsifier is a method for producing a vegetable whipped cream composition, characterized in that it comprises at least one of glycerin fatty acid ester, sucrose fatty acid ester and soy lecithin. The method of claim 5,
The sweetener is a method for producing a vegetable whipped cream composition, characterized in that it comprises at least one of sugar, fructose, syrup, sugar alcohol and high sweetener. The method according to claim 6,
The thickener stabilizer comprises at least one of carboxymethyl cellulose, xanthan gum, guar gum and karaya gum. The method of claim 7, wherein
The vegetable processing oil is 20 to 30% by weight, the emulsifier is 1 to 2% by weight, the sweetener is 20 to 30% by weight, the acidity regulator is 0.1 to 1% by weight, and the thickener is 0.01 to 1% by weight of the total composition. Method for producing a vegetable whipped cream composition comprising 1% by weight. 9. The method of claim 8,
Method for producing a vegetable whipped cream composition, characterized in that it comprises 0.1 to 5% by weight relative to the total weight of the composition. The method of claim 1,
Wherein said packaging container is a pouch which does not contain spouts in said openings, said openings having a diameter corresponding to the whipped cream insert of said whipping device. The method of claim 10,
The packaging container is a method for producing a vegetable whipped cream composition, characterized in that the disposable packaging material that can accommodate a capacity corresponding to less than 1/2 of the volume of the whipping device. The method of claim 11,
The inside of the packaging material is made of linear low density polyethylene,
The outside of the packaging material is a method for producing a vegetable whipped cream composition, characterized in that made of nylon. In the liquid vegetable whipped cream composition which can be stored at room temperature,
20 to 30% by weight of vegetable processing oil, 1 to 2% by weight of emulsifier, 20 to 30% by weight of sweetener, 0.1 to 1% by weight of acidity regulator, and 0.01 to 1% by weight of thickener,
It further comprises 0.01 to 1% by weight of the natural antibacterial agent relative to the total weight of the composition,
The composition is filled in a packaging container at a temperature of 70 to 90 ℃,
The packaging container is a liquid vegetable whipped cream composition that can be stored at room temperature, characterized in that cooled at a temperature of 20 to 40 ℃. delete delete

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