KR102116452B1 - Vegetable whipping cream(foam) composition for beverage and preparation method thereof - Google Patents

Abstract

The present invention relates to a vegetable whipped cream composition and a method for manufacturing the same, and more specifically, to produce a whipped cream without using a milk cream and an emulsifier, while reducing the content of fats and oils while improving the physical properties of the whipped cream It relates to a cream composition and a method for manufacturing the same.
According to the present invention, the whipped cream can be prepared without the use of milk cream and emulsifier by mixing the hydrated cellulose ether with emulsifying function with olive fruit pulverized, yacon root pulverized, vegetable oil and sugar. While significantly reducing the content of fats and oils, physical properties such as shape retention and water dissipation can be improved.

Description

VEGETABLE WHIPPING CREAM (FOAM) COMPOSITION FOR BEVERAGE AND PREPARATION METHOD THEREOF}

The present invention relates to a vegetable whipped cream composition (foam) for beverages and a method for manufacturing the same, and more specifically, by improving the physical properties of the whipped cream while reducing the content of fats and oils by preparing a whipped cream without using an milk cream or an emulsifier It relates to a vegetable whipped cream (foam) composition for beverages and a method for manufacturing the same.

The milk cream made of pure milk fat has excellent flavor, but the whipping time is very short, and it is easy to pass over because the air bubbles are trapped immediately, and the shape retention and water-repellency or moisture retention of the foamed cream is poor. In addition, in general, milk cream contains more than 36% milk fat, and not only has a high fat content, but also a high cholesterol content of 138 mg per 100 g of whipped cream. Therefore, there is an increasing tendency to avoid milk cream that increases the level of cholesterol in the blood. Moreover, during the storage period of food, some cholesterol oxides that may be produced by the influence of light, storage temperature, etc., also contain cytotoxicity, atherosclerotic or carcinogenic substances. Is being reported. Vegetable whipped cream has been developed to compensate for the disadvantages of the existing milk cream. For example, Korean Patent Publication No. 2009-0097702 discloses a vegetable whipped cream and a method for manufacturing the same, but this requires a dual mixing process of water and oil and pre-emulsification and rapid cooling processes, which makes the manufacturing process very complicated. There is a limitation in the physical properties that the flavor is considerably lower than that of milk cream and is unstable due to heat change, resulting in a phenomenon such as water phenomena.

On the other hand, Korean Patent Publication No. 2014-0065177 discloses a low fat whipped cream composition and a method for manufacturing the same, but the disadvantages due to the above described milk cream in that it relates to a low fat whipped cream composition using milk cream and hydrated cellulose ether It still exists.

Republic of Korea Patent Publication No. 2014-0065177 (2014.05.29)

Accordingly, an object of the present invention is to provide a vegetable whipped cream composition and a method of manufacturing the same, which can improve the physical properties of the whipped cream while reducing the content of fats and oils by preparing the whipped cream without using an milk cream or an emulsifier.

Another object of the present invention is to provide a vegetable whipped cream composition with improved nutritional value while minimizing the amount of vegetable oil added and a method for manufacturing the same.

Vegetable whipped cream composition according to an embodiment of the present invention for achieving the above object includes crushed olive fruit, pulverized yacon root, vegetable oil, cellulose ether, sugars and salt.

In addition, in the vegetable whipped cream composition according to the present invention, the crushed olive fruit and yacon roots are characterized in that they have a weight ratio of 24:56 to 56:24.

In addition, in the vegetable whipped cream composition according to the present invention, the saccharide is characterized in that the sugar syrup.

Method for producing a vegetable whipped cream composition according to an embodiment of the present invention, each of the olive fruit and yacon roots with respect to the weight of each of three times by weight of water and boiled and then pulverized to prepare a pulverized olive fruit and yacon root respectively; Swelling the mixture of the olive fruit and yacon roots with saccharides and salt after stirring; An emulsion step of emulsifying by adding vegetable oil to the swollen mixture; A homogenization step of mixing the hydrated cellulose ether into a mixture that has undergone the emulsion step and then homogenizing it; A cooling step of cooling the mixture that has undergone the homogenization step; And whipping the mixture using a whipping machine.

The vegetable whipped cream composition according to the present invention is capable of producing whipped cream without the use of a milk cream and an emulsifier by mixing a hydrated cellulose ether having an emulsifying function with an olive fruit crushed product, a yacon root crushed product, vegetable oil and sugars. Due to this, it is possible to improve physical properties such as shape retention and water repellency while significantly reducing the content of fats and oils.

In addition, the present invention has an effect of improving nutritional value by minimizing the amount of vegetable oil and fat, while having a preference similar to whipped cream containing milk fat and containing nutrients contained in olive fruit and yacon roots.

1 is a flow chart for preparing a vegetable whipped cream composition according to an embodiment of the present invention.

Hereinafter, exemplary embodiments disclosed herein will be described in detail with reference to the accompanying drawings, but the same or similar elements are assigned the same reference numbers regardless of the reference numerals, and overlapping descriptions thereof will be omitted. The suffixes "modules" and "parts" for components used in the following description are given or mixed only considering the ease of writing the specification, and do not have meanings or roles distinguished from each other in themselves. In addition, in describing the embodiments disclosed in this specification, detailed descriptions of related known technologies are omitted when it is determined that the gist of the embodiments disclosed in this specification may be obscured. In addition, the accompanying drawings are only for easy understanding of the embodiments disclosed in the present specification, and the technical spirit disclosed in the specification is not limited by the accompanying drawings, and all modifications included in the spirit and technical scope of the present invention , It should be understood to include equivalents or substitutes.

Terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. The terms are used only for the purpose of distinguishing one component from other components.

When an element is said to be "connected" or "connected" to another component, it is understood that other components may be directly connected to or connected to the other component, but there may be other components in between. It should be. On the other hand, when a component is said to be "directly connected" or "directly connected" to another component, it should be understood that no other component exists in the middle.

Singular expressions include plural expressions unless the context clearly indicates otherwise.

In this application, terms such as "comprises" or "have" are intended to indicate the presence of features, numbers, steps, actions, components, parts or combinations thereof described in the specification, but one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, operations, components, parts or combinations thereof are not excluded in advance.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. It will be apparent to those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit and essential features of the present invention.

Vegetable whipped cream composition according to an embodiment of the present invention includes an olive fruit pulverized product, a crushed product of yacon root, vegetable oil, cellulose ether, sugars, and salt.

The vegetable whipped cream composition according to the present invention is capable of producing whipped cream without the use of a milk cream and an emulsifier by mixing a hydrated cellulose ether having an emulsifying function with an olive fruit crushed product, a yacon root crushed product, vegetable oil and sugars. Due to this, it is possible to improve physical properties such as shape retention and water repellency while significantly reducing the content of fats and oils.

Cellulose ether must contain moisture in itself, so it exhibits properties similar to fat, so it is preferable to use it by hydration. It is preferable that the hydrated cellulose ether is included in the range of 0.1 to 10% by weight based on the total weight of the whipped cream composition. When the hydrated cellulose ether is used in an amount of less than 0.1% by weight, the shape retention of the whipped cream is poor, and when used in excess of 10% by weight, the viscosity may be too high, resulting in a problem of reduced work efficiency. It is preferable that the viscosity of the cellulose ether is 400 to 15,000 cps at room temperature based on a 2% by weight aqueous solution as measured by a Brookfield viscometer.

The cellulose ether is preferably a hydroxyalkyl alkyl cellulose having an alkyl group substitution degree of 19 to 30% and a hydroxyalkyl group substitution degree of 4 to 12%, wherein the degree of substitution is based on the dry weight of the water-soluble cellulose ether. It means the average weight% of an alkyl group and a hydroxyalkyl group. In addition, the cellulose ether is preferably a carboxyalkyl cellulose having a carboxyalkyl group substitution degree of 0.4 to 1.6, wherein the degree of substitution means the average number of carboxyalkyl groups per anhydroglucose ring of cellulose. More preferably, the hydroxyalkyl alkyl cellulose is hydroxypropyl methyl cellulose, and the carboxyalkyl cellulose is carboxymethyl cellulose.

Olive (Olea europaea L) fruit is a fruit of gentian ash and evergreen trees enjoyed on the Mediterranean coast. The scientific name “Olea” means “Oil” in Latin, which is also the name for the high oil content of olive fruit and its value as an oil. Olive usually contains 11-15% fat, but 74% fat is oleic acid, which is an unsaturated fatty acid, which lowers the level of LDL cholesterol and helps prevent cardiovascular diseases such as atherosclerosis and cancer. It also contains dietary fiber and vitamin E, which helps prevent constipation, skin care, and prevent aging.

The olive fruit pulverized product according to the present invention is used after removing the peel of the olive fruit, adding water twice its weight and breaking for 20 minutes, then crushing and then cutting it at 70 ° C for 15 minutes.

Yacon is a perennial plant of the Chrysanthemum family. The underground part is similar to the daiana or sweet potato, and the upper part is similar to the pig potato, about 1.5 ~ 3m in height. Stems are green to purple, hairy, cylindrical or somewhat angled, and hollow during maturity. The nodes are 15-20, and the branches occur in the main stem, and when there are many, they combine. Lots of root roots are formed in the roots of the land. The root system forms many fine roots and 4 to 20 nutrient storage organs, the tubers, which are spindle-shaped, 25 cm long and 10 cm in diameter. It is a tuber crop native to the Andes, and wild yacon grows on riversides, landslides, and roadsides, and its growth properties adapt to barren lands to form colonies, and Korea is grown in Goesan, Sangju, and Ganghwa.

The yacon root pulverized product according to the present invention is used after removing the skin of the root, adding water twice its weight to it, breaking it for 20 minutes, then crushing it, and then cutting it at 70 ° C for 15 minutes.

Here, the pulverized olive fruit and yacon roots are preferably in a weight ratio of 24:56 to 56:24. In the present invention, the oil contained in the olive fruit in high concentration and cellulose of yacon root are factors affecting the shape retention and water-repellency of the whipped cream of the present invention. It sinks and lowers the moisturizing properties (aqueousity).

As the vegetable oil and fat of the present invention, it is preferable to use palm kernel oil and coconut oil.

In addition, the content of palm kernel hardening oil and coconut oil is preferably 3 to 10 parts by weight, respectively, based on 100 parts by weight of the whipped cream composition. If it exceeds this, the lump will not be whipped, and if not, creaming may not occur.

As sugars, sucrose, glucose, fructose, maltose, lactose, starch syrup alcohol and sugar syrup may be used, and these may be used alone or in combination of two or more, and may be included within a general range used in this field. . For example, it is within the range of 0 to 20 parts by weight based on 100 parts by weight of the whipped cream composition.

At this time, the sugar syrup is a syrup made by boiling water or mixing sugar and water in equal proportions.

If the salt content exceeds 0.3 parts by weight based on 100 parts by weight of the whipped cream composition, the salinity is too high, and if it is less than 0.1 parts by weight, the work is difficult due to the lack of breakability of the whipped cream during work such as icing, and for a certain period of time. After this, the whipped cream may sink.

In the whipped cream composition of the present invention, a stabilizer or the like may be additionally used as necessary. The stabilizer may be used alone or in combination, such as xanthan gum, guar gum, karaya gum and gum arabic, and may be included within a range generally used in the field, for example, 100 weight of the whipped cream composition It is within the range of 0 to 2 parts by weight based on parts.

1 is a flow chart for preparing a vegetable whipped cream composition according to an embodiment of the present invention.

Referring to Figure 1, the method of producing a vegetable whipped cream composition according to an embodiment of the present invention, each of the olive fruit and yacon roots by weight of 3 times by weight of water, boiled and then crushed to crush the olive fruit and yacon roots Each step of manufacturing (S10); After mixing the pulverized product of the olive fruit and yacon roots, add saccharides and salt and stir to swell (S20); An emulsion step of emulsifying by adding vegetable oil to the swollen mixture (S30); A homogenization step (S40) of homogenizing after mixing the hydrated cellulose ether with the mixture that has undergone the emulsion step; A cooling step (S50) of cooling the mixture that has undergone the homogenization step; And whipping the mixture using a whipping machine (S60).

On the other hand, as an embodiment of the present invention, olive fruit pulverized, crushed yacon root, vegetable oil, cellulose ether and salt, milk, salted milk powder, cheese powder is blended and stirred at a low speed to produce yogurt. Make it to concentration. Then add sugar syrup and stir again. The reason why sugar syrup is added at the end is because it affects shape retention, such as being maintained in a liquid state when syrup is first stopped. Through this, it is possible to manufacture a cream foam with a more mouth-feel and softer texture than conventional whipped cream.

According to the present invention, the vegetable whipped cream composition of the present invention is a whipped cream without the use of a milk cream and an emulsifier by mixing a hydrated cellulose ether having an emulsifying function with an olive fruit crushed product, a crushed product of yacon root, vegetable oil and sugars It can be produced, thereby significantly reducing the content of fats and oils while improving physical properties such as shape retention and water repellency.

In addition, the present invention has a preference similar to that of whipped cream containing milk fat while minimizing the amount of vegetable oil added, and the nutritional value contained in the olive fruit and yacon roots has an improved nutritional value. Suitable for beverage cream or cream foam.

Hereinafter, the present invention will be described in more detail through examples, but the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

<Example 1>

According to the ingredients and contents shown in Table 1 below, each of the olive fruit and yacon roots was added with 3 times the weight of each weight, boiled to 80 ° C., and then crushed to a size of 10-50 μm to crush the olive fruit and yacon roots. Each was prepared.

Next, after mixing the pulverized olive fruit and yacon roots at a weight ratio of 24:56, 8 parts by weight of sugar syrup and 0.2 parts by weight of salt were added based on 100 parts by weight of the whipped cream composition, followed by swelling by stirring with a heating stirrer.

To the swollen mixture, 5.2 parts by weight of palm kernel hardening oil and 5.0 parts by weight of coconut oil were added and emulsified at a constant rate at 50 ° C for 10 minutes with a heating stirrer.

After mixing 0.6 parts by weight of hydrated cellulose ether in the mixture that had undergone the emulsion step, the homogenizer was pressured to 70 bar and homogenized for 10 minutes.

Ice water was added to the mixture that had undergone the homogenization step, and the mixture was naturally cooled to 10 ° C.

The cooled mixture was whipped at 100 rpm for 5 minutes in a whipping machine (Kitchenaid Mixer) to prepare a whipping cream.

<Example 2>

According to the components and contents shown in Table 1, the same procedure as in Example 1 was performed, but the contents of the olive fruit pulverized and yacon root pulverized were different.

<Comparative Examples 1 to 3>

According to the components and contents shown in Table 1, it was performed in the same manner as in Example 1, Comparative Example 1 was 80 parts by weight of olive fruit pulverized, Comparative Example 2 was made yacon root pulverized content of 80 parts by weight, comparison In Example 3, soy milk was prepared by mixing soybeans with raw materials, three times the weight of water, boiling to 80 ° C., and then crushing to a size of 10-50 μm, soy milk was used in 80 parts by weight.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Olive fruit crushed 24 56 80 - - Yacon Root Grind 56 24 - 80 - soy milk - - - - 80 Palm nuclear hardening oil 5.2 5.2 5.2 5.2 5.2 Coconut oil 5.0 5.0 5.0 5.0 5.0 Hydrated HPMC (cellulose ether) 0.6 0.6 0.6 0.6 0.6 Sugar syrup 8.0 8.0 8.0 8.0 8.0 Salt 0.2 0.2 0.2 0.2 0.2 Sum 100 100 100 100 100

<Experimental Example>

With respect to the whipped cream obtained in the above Examples and Comparative Examples, after squeezing them into flower shapes, after storage at low temperature (5 ° C) and room temperature (20 ° C) for 24 hours, the properties of shape retention and drainage for each were evaluated, and this It is shown in Table 2.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Shape 5 ℃ ◎ ◎ ○ ○ ○ 20 ℃ ◎ ◎ △ △ △ Lee Soo-sung 5 ℃ - - - - + 20 ℃ - - + + ++

a) Retention: After squeezing the whipped cream obtained in Examples and Comparative Examples into a flower shape, it was evaluated whether the flower shape collapsed after storage at low temperature (5 ° C) and room temperature (20 ° C) for 24 hours.

◎ Good ○ Normal △ Poor X shape

b) Aqueousity: After squeezing the whipped cream obtained in the above Examples and Comparative Examples into flower shapes, it was evaluated whether water flows out after storage at low temperature (5 ° C) and room temperature (20 ° C) for 24 hours.

-None ± Almost none + Some ++ Many

According to the results of Table 2, Examples 1 and 2 of the present invention are excellent in terms of shape retention and anesthesia, while Comparative Examples 1 and 2 are normal or poor in shape retention, and Comparative Example 3 is bad in aneuploidy. Characteristics.

Therefore, the vegetable whipped cream composition according to the present invention is a hydrated cellulose ether having an emulsifying function and is mixed with an olive fruit pulverized product, a yacon root crushed product, vegetable fats and saccharides, while significantly reducing the content of fats and fats, and retaining properties and anhydrous properties. It can improve the physical properties.

Meanwhile, the above detailed description should not be construed as limiting in all respects and should be considered as illustrative. The scope of the invention should be determined by rational interpretation of the appended claims, and all changes within the equivalent scope of the invention are included in the scope of the invention.

Claims (4)

Vegetable whipped cream composition comprising crushed olive fruit, crushed yacon root, vegetable oil, cellulose ether, sugars and salt.
According to claim 1,
Vegetable whipped cream composition, characterized in that the crushed olive fruit and crushed yacon root are in a weight ratio of 24:56 to 56:24.
According to claim 1,
The saccharide is a vegetable whipped cream composition, characterized in that the sugar syrup.
Preparing pulverized products of olive fruits and yacon roots by boiling and then crushing the olive fruits and yacon roots with 3 times the weight of each;
A step of swelling by adding sugar and salt after mixing the pulverized product of the olive fruit and yacon root;
An emulsion step of adding vegetable oil to the swelled mixture to emulsify;
A homogenization step of mixing and homogenizing the hydrated cellulose ether in the mixture that has undergone the emulsion step;
A cooling step of cooling the mixture that has undergone the homogenization step; And
Whipping the mixture using a whipping machine;
Method of producing a vegetable whipped cream composition comprising a.

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