KR20040054319A - Production method of low cholesterol whipping cream - Google Patents

Abstract

PURPOSE: A method of making whipping cream by agitating fresh cream with beta-cyclodextrin and then removing the produced complex of beta-cyclodextrin and cholesterol is provided. The product is improved in stability and removed in cholesterol. CONSTITUTION: Fresh cream having a milk fat content of 30 to 40% is added with 10 to 20% by weight of beta-cyclodextrin and agitated for 10 to 30min at 2,000 to 2,000rpm to give a complex of beta-cyclodextrin and cholesterol. After removal of the complex, 0.1 to 0.7% by weight of a stabilizer and 0.1 to 0.6% by weight of an emulsifier are added. The stabilizer is one or more selected from sugar ester, phosphate, alpha-cellulose, sodium alginate and sucrose. The emulsifier is one or more selected from monoglyceride, lecithin, Avicel(microcrystalline cellulose) and trisodium citrate. The whipping cream removed in cholesterol is mixed with whipping cream containing vegetable oil in a volume ratio of 9:1 to 5:5.

Description

Production method of low cholesterol whipping cream

The present invention relates to a method for preparing whipped cream from which cholesterol is removed.

Cream is a milk that separates milk and has a fat content of 18% or more, but generally a cream refers to a liquid synthetic cream containing milk fat or vegetable fat as a raw material and having a fat content of about 30% or more.

There are various kinds of creams for the use of the cream, and the double whipped cream is mainly used for the decoration of the cake, and is widely used for various desserts and cooking. Whipped cream is classified as light whippingcream that has more than 30% milk fat and less than 36% and heavy whipping cream that has more than 36% milk fat.

Although raw cream is mainly used as a raw material for whipped cream, natural fresh cream is excellent in flavor but is expensive due to raw cream, and it is easy to deviate from the average value of quality due to feed type or seasonal variation. In addition, whipping cream requires skill to generate bubbles, and the resulting bubbles are unstable, which makes it difficult to create harmony, and also has many problems in terms of physical properties such as the decoration is easily deformed by temperature or vibration. Therefore, synthetic creams that have been homogenized by adding solid ingredients, emulsifiers, stabilizers and the like to cheap vegetable fats and oils have been spread to improve these shortcomings.

Recent changes in life have brought about various changes, especially the changes in diet have increased the morbidity of various adult diseases. In particular, interest in the correlation between fat intake and cardiovascular disease has increased considerably, and health-conscious consumers have increased interest in the nutritional composition of their food products.

Whipped cream has a higher fat content (more than 36% milk fat) as well as a high content of cholesterol at 138mg per 100g of whipped cream, which increases the level of cholesterol in the blood and increases the tendency to avoid it.

Coronary artery disease, arteriosclerosis, and the relationship between cholesterol intake and blood cholesterol levels are increasing due to excessive cholesterol intake, and there is an increasing tendency to avoid eating high-cholesterol foods, especially dairy products. Furthermore, some cholesterol oxides, which can be produced during food storage by the effects of light or storage temperature, are reported to have cytotoxicity, atherogenicity and carcinogenic toxicity. As a result, consumers' preference for cholesterol-free foods increases, and the physical, chemical, and biological methods that can selectively reduce cholesterol are cholesterol decomposition by microorganisms and enzymes, cholesterol extraction using organic solvents, and melting crystals. Various studies have been conducted on the method of removing cholesterol using an adsorbent, and removing cholesterol using a supercritical liquid extraction method.

The present invention provides a method for preparing whipped cream from which cholesterol is removed by adding beta-cyclodextrin and stirring to form beta-cyclodextrin and cholesterol complex and then removing beta-cyclodextrin and cholesterol complex. The purpose.

In another aspect, the present invention is to provide a method for producing a whipped cream from which the stability is improved and cholesterol is removed by further comprising the step of mixing the whipped cream comprising a vegetable oil as an active ingredient.

1 is a graph showing the viscosity of the whipped cream prepared in Example 1.

Figure 2 is a graph showing the overrun of the whipped cream prepared in Example 1.

3 is a graph showing the stability of the whipped cream prepared in Example 1.

In the method for preparing whipped cream from which cholesterol is removed of the present invention, in preparing whipped cream with fresh cream separated from crude oil,

Adding beta-cyclodextrin to the fresh cream and stirring to form a complex of beta-cyclodextrin and cholesterol,

Removing the complex of beta-cyclodextrin and cholesterol after stirring and adding a stabilizer and an emulsifier.

In the present invention, as the raw cream of the whipped cream, a milk fat content of 30 to 40% may be used. If the milk fat content of fresh cream is less than 30%, the stability of the bubble is not good when whipping, and if it exceeds 40%, the whipping cream of the present invention uses 30 to 40% of the milk cream of fresh cream. It is preferable.

Beta-cyclodextrin added to remove cholesterol in crude oil in the present invention has the following structural formula, molecular weight of 1135 (C ₄₂ H ₇₀ O ₃₅ ), melting temperature of 200 ℃, refractive index (Refractive index, ) Is + 162.5 ° (H ₂ O, 1%), solubility (Solubility) is 1.847 g / 100mL (H ₂ O, 25 ℃).

<Structure 1>

In the present invention, beta-cyclodextrin added to remove cholesterol in fresh cream is 10 to 20% added to the cream and stirred at 400 to 1200 rpm for 10 to 30 minutes to form a beta-cyclodextrin and cholesterol complex. If less than 10% of the beta-cyclodextrin is insufficient to remove cholesterol in the cream, if used more than 20% there is no significant difference in cholesterol removal effect in the present invention beta-cyclodextrin is 10-20% It is preferred to add to the cream. In addition, beta-cyclodextrin was added to the cream, which was tested under various stirring conditions, and when it was stirred at 400 to 1200 rpm for 10 to 30 minutes, it formed a complex of beta-cyclodextrin and cholesterol that was easy to remove from the cream. It is preferable to add beta-cyclodextrin to the mixture and then stir at 400 to 1200 rpm for 10 to 30 minutes.

The complex of beta-cyclodextrin and cholesterol formed in the cream can be removed from the cream by centrifugation at 2000-3000 rpm for 10-20 minutes. The beta-cyclodextrin and cholesterol complexes were removed by centrifugation under a variety of conditions. The present invention is easy to remove the beta-cyclodextrin and cholesterol complexes during centrifugation under the above conditions. Centrifugation is preferred to remove the complex of beta-cyclodextrin and cholesterol contained in the cream.

In the present invention, the stabilizer added to stabilize the whipped cream is any one selected from sugar ester, phosphate, α-cellulose, sodium alginate, and sucrose. 0.1-0.7% of the above can be added. If the content of the stabilizer is less than 0.1%, there is a problem that the stability of the whipped cream is reduced, and if the content of the stabilizer is used more than 0.7%, the whipped cream is gelled so that whipping is not possible. .

Emulsifier adds 0.1 to 0.6% of at least one selected from monoglyceride, diglyceride, lecithin, avicell, sugar ester and trisodium citrate can do. If the content of the emulsifier is used less than 0.1%, the physical properties of the whipped cream may be lowered, and even if it is used more than 0.6%, the physical properties of the whipped cream are lowered, so the emulsifier in the present invention may be added 0.1 to 0.6%.

Meanwhile, the cholesterol-whipped whipped cream of the present invention is a step of mixing a vegetable-fat whipped cream containing cholesterol-removed whipped cream and vegetable oil as an active ingredient in a volume ratio of 9: 1 to 5: 5. It may further include to improve the stability of the whipped cream from which cholesterol is removed. Mixing less than 10% by weight of vegetable oil whipped cream is difficult to improve the stability of the whipped cream obtained from the cream, when mixed with more than 50% by weight there is no significant difference in the stability enhancement effect of the whipped cream obtained from crude oil.

Vegetable oils mixed to improve the stability of the whipped cream obtained from the cream In the whipped cream, palm oil, palm kernel oil, olive oil, camellia oil, peanut oil, castor oil, soybean oil or vegetable oils hydrogenated to them are used. The stability of the whipped cream obtained from the crude oil can be improved when the vegetable oil whipped cream containing 30 to 40% of these vegetable fats and oils is mixed with the whipped cream obtained from the crude oil.

Hereinafter, the present invention will be described by the following examples and test examples. However, these are examples of the present invention and they do not limit the scope of the present invention.

<Example 1>

Crude crude oil (Binggrae Co., Ltd.) was sterilized at 72 ° C. for 15 seconds, quenched to 55 ° C., and adjusted to a milk fat content of 36% using a cream separator (Elecrem, Vanves, France).

Beta-cyclodextrin (obtained from Nihon Shokuhin Kaku Co., LTD, Osaka Japan) was added to 36% milk fat cream and stirred for 10-30 minutes at 400-1200 rpm to remove beta-cyclodextrin and cholesterol. The complex was formed.

Crude oil was centrifuged at 2000 rpm for 10 minutes to remove the complex of beta-cyclodextrin and cholesterol. Then, 0.1-0.5% of Avicel (Issin Emulsified Product), 0.1-0.5% of Sugar Ester (Ishinshin Emulsified Product), 0.1-0.5% as α-Cellulose (Isinized Emulsified Product), and Sodium Alginate (Ishinsin Emulsified Products) 0.1 Pre-emulsion was performed at 60 degreeC for 30 minutes, adding -0.5% and 0.1-0.5% of sucrose (the product of Ilshin emulsification).

After preliminary emulsification, the cream was homogenized at 55 ° C., and aged at 24 ° C. for 24 hours to prepare whipped cream from which cholesterol was removed.

<Example 2>

Palm oil (obtained from Lotte Samkang Co., Ltd.) 30-40% as vegetable oil and fat, 0.1-0.5% monoglyceride as emulsifier, 50-59% distilled water, 0.1-0.5% sucrose as stabilizer, 4-8% skim milk. Mix for 30 minutes at &lt; RTI ID = 0.0 &gt;

Then preliminary emulsification at 60 ° C. for 10 minutes, first homogenization at 1100 psi at 50 ° C. and second homogenization at 350 psi at 50 ° C.

After the first and second homogenization of the first aging (aging) for 24 hours at 4 ℃ to prepare a whipped cream mainly containing vegetable oil.

<Example 3>

Whipped cream from which cholesterol was removed from the cream of Example 1 and the vegetable oil whipped cream obtained in Example 2 were mixed in a volume ratio of 9: 1 to 5: 5 to prepare a whipped cream from which cholesterol was removed.

<Test Example 1>

After adding beta-cyclodextrin to the whipped cream in Example 1, cholesterol removal rate was measured according to the stirring time and the stirring speed.

Meanwhile, the cholesterol content of the cream was measured using gas chromatography (GC) by the following steps.

(Iii) Preparation of standard curve

1 ml each of 1 mg / ml cholesterol and cholestan (cholestane) dissolved in chloroform solution was added to the test tube, sealed with Teflon stopper, and mixed well. 0.5 µl, 1.0 µl, and 1.5 µl of the mixed solution were injected into GC to prepare a calibration curve.

(Ii) Samples for GC determination

1 g of cream was placed in a screw cap tube, and 1 ml internal standard (5α-cholestane 1 mg / ml 99.8% ethanol) and 5 ml 2M ethanolic potassium hydroxide solution were added and mixed well. After saponification in a constant temperature water bath at 65 ° C. for 30 minutes, it was cooled at room temperature. 5 ml of hexane and 5 ml of distilled water were added to extract cholesterol, which was repeated four times. The extract was poured into a round flask and concentrated at 40 ° C. under a vacuum condenser, dissolved in 1 ml hexane and stored in a microtube.

(Iii) Quantitative method by GC

1 μl of the extracted extract was injected into GC under the following conditions for quantitative analysis of cholesterol. The GC used in the analysis was a Hewlett-Packard Model 5890 Series II (Hewlett-Packard CO., Palo Alto, Calif., USA) equipped with a split injector and a flame ionized detector (FID). 0.32 mmI.D. Cross-linked 5% phenyl methyl silicone fused silica capillary (HP-5) with a film thickness of 0.25 μm was used. 2 mL / min of N ₂ was used as a carrier gas, 300 mL / min of air, 30 mL / min of H ₂ , and 28 mL / min of N ₂ were injected into an auxiliary gas. The split ratio of the sample was adjusted to 1:50, and all gas flow rates were measured at 35 ° C. The temperature of the inlet was set to 270 degreeC and the temperature of the detector to 300 degreeC. The column was first held at 200 ° C. for 1 minute, then raised to 10 ° C. per minute, raised to 300 ° C., and maintained for 20 minutes. Cholesterol and cholestan were classified according to retention time and quantitatively analyzed by their respective peak areas.

(1) stirring time

After the beta-cyclodextrin addition, the stirring speed was fixed at 1200 rpm, and the cholesterol removal efficiency was measured when stirring for 10 minutes, 20 minutes, and 30 minutes, and the results are shown in Table 1 below.

Cholesterol removal rate was increased by 92.4% for 9 minutes, 94.8% for 20 minutes, and 2.4% higher than that for 10 minutes, and slightly decreased to 92.3% for 30 minutes.

Table 1. Cholesterol removal rate of cream with stirring time

Stirring Time (min) Cholesterol removal rate (%) 10 92.4 ^a 20 94.8 ^a 30 92.3 ^a

(2) stirring speed

After the beta-cyclodextrin addition, the stirring time was fixed at 20 minutes, and the stirring speed was measured at 400 rpm, 800 rpm, and 1200 rpm, and the cholesterol removal efficiency was measured and the results are shown in Table 2 below.

Cholesterol removal rate is 92.4% at the stirring speed of 400rpm, 93.2% at 800rpm, 94.8% at 1200rpm showing that the cholesterol removal rate increases as the stirring speed is increased.

Table 2. Cholesterol removal rate of cream according to the stirring speed

Stirring Speed (rpm) Cholesterol removal rate (%) 400 92.4 ^a 800 93.2 ^a 1200 94.8 ^a

<Test Example 2> Measurement of the physical properties of the whipped cream from which cholesterol was removed

Physical properties of viscosity, overrun and stability of the whipped cream from which cholesterol was removed in Example 1 were measured as follows.

(1) viscosity

After adding beta-cyclodextrin in Example 1 was stirred for 10 minutes, 20 minutes, 30 minutes at 400rpm, 800rpm, 1200rpm to measure the viscosity of the whipped cream prepared by removing the cholesterol cream is shown in Figure 1 the results.

Viscosity of whipped cream prepared with cream that removed cholesterol by stirring at 400 rpm for 10 minutes, 20 minutes, and 30 minutes was gradually decreased, and viscosity of whipped cream that removed cholesterol by stirring at 800 rpm and 1200 rpm after beta-cyclodextrin addition gradually increased. I could see.

The viscosity of the whipped cream was measured at 0.3 rpm using a Brookfield viscometer (Model LVDVI +, Version 3.0, USA) at spindle number 3, and the temperature of the sample was maintained at 22 ° C.

(2) Overrun

The overrun is an increase in volume during mixing and whipping of outside air, which is the most important feature in indicating the combination of air layer and fat layer. In Example 1, the overrun of the whipped cream from which cholesterol was removed by stirring at 400 rpm, 800 rpm, 1200 rpm for 10 minutes, 20 minutes, and 30 minutes was shown in FIG. 2.

As shown in FIG. 2, the overrun by the stirring speed did not show a significant difference, but the overrun tended to decrease gradually as the stirring time increased.

In the above measurement of the overrun, 200 ml of the whipped cream sample prepared in Example 1 was placed in a beaker, whipping for 5 minutes with a mixer (EGS typ 06 E3290 Mod. 296, Germany), and the volume was measured. It calculated by (1).

...(One)

In the above formula (1), V _f is the volume of the whipped cream, and V _i is the volume of the whipped cream.

(3) Foam stability

In Example 1, 100g of whipped cream from which cholesterol was removed by stirring at 400rpm, 800rpm and 1200rpm for 10 minutes, 20 minutes and 30 minutes was whipped by a mixer (EGS typ 06 E3290 Mod. 296, Germany) for 5 minutes. It was set as. After leaving the sample at 23.9 ° C. for 2 hours, the stability of the whipped cream was measured by examining the amount released into the liquid, and the results are shown in FIG. 3.

As shown in FIG. 3, it can be seen that as the stirring time and the stirring speed increase, the amount of flowing water discharged into the liquid gradually increases, thereby decreasing stability.

Test Example 3 Sensory Test of Whipped Cream

Whipped cream (II) prepared in the same manner as in Example 1 except that beta-cyclodextrin was not added, and whipped cream (II) obtained by removing cholesterol using beta-cyclodextrin in Example 1 In Example 2, the compound cream (III) containing the vegetable oil whipped cream containing palm oil as an active ingredient was stored at 4 ° C. for 4 weeks and subjected to sensory tests such as taste, aroma, color and overall taste. Is shown in Table 3 below.

In the general preference of the sample, the control whipped cream and the whipped cream from which cholesterol was removed in Example 1 were highly evaluated, and the change was not significantly different even if the storage period was increased. However, compound creams were similarly evaluated at week 0 and were lower than week 0 at 4 weeks of increased shelf life.

Table 3. Sensory test of whipped cream according to storage period

Item Condition offortification Storage period (week) 0 One 2 3 4 group Ⅰ ³ 5.0 ^a 4.8 ^a 4.5 ^a 4.5 ^a 4.2 ^ab Ⅱ 4.8 ^a 4.8 ^a 4.0 ^a 3.9 ^c 3.8 ^c Ⅲ 4.8 ^a 4.7 ^a 4.4 ^b 4.1 ^c 4.0 ^c Flavor I 5.4 ^a 5.3 ^a 5.3 ^a 5.2 ^a 5.0 ^b Ⅱ 5.2 ^a 5.0 ^ab 5.1 ^a 5.0 ^ab 4.8 ^b Ⅲ 5.2 ^a 4.9 ^a 4.8 ^ab 4.5 ^b 4.3 ^b Color I 5.0 ^a 4.5 ^b 4.5 ^b 4.2 ^bc 4.0 ^c Ⅱ 4.9 ^a 4.9 ^a 4.8 ^a 4.5 ^b 4.2 ^c Ⅲ 4.9 ^a 4.8 ^a 4.8 ^a 4.6 ^a 4.0 ^b Overall preference I 5.0 ^a 4.5 ^b 4.2 ^c 4.2 ^c 4.0 ^c Ⅱ 4.9 ^a 4.8 ^a 4.4 ^b 4.5 ^b 4.0 ^c Ⅲ 4.7 ^a 4.5 ^a 4.3 ^ab 4.0 ^b 3.7 ^b

* The same characters in the column have no significant difference (P <0.05).

* The sensory test values indicate 1 = disliked, 3 = disliked, 5 = good or disliked, 7 = good, 9 = very good.

* I: Whipped cream without cholesterol removal, II: Whipped cream without cholesterol removal in Example 1, III: Compound cream with whipped cream containing palm oil as an active ingredient

Experimental Example 4 Stability of Example 1 Whipped Cream and Example 2 Whipped Cream

After stirring by adding beta-cyclodextrin in Example 1 and centrifugation at 2000rpm for 10 minutes, whipped cream made of cream from which cholesterol was removed, and vegetable oil whipped cream containing palm oil as an active ingredient in Example 2, respectively. The volume ratios were 1: 1, 8: 2, 7: 3, 6: 4, and 5: 5.

This mixed cream was measured for the amount of water discharged as a liquid in the same manner as the stability measurement of Test Example 2 to measure the stability of the whipped cream and the results are shown in Table 4 below.

Table 4. Stability of Mixed Cream

ratio Water flow rate (ml) Example 1 Whipped Cream Example 2 Whipped Cream 10 0 3.1 ^a 9 One 2.7 ^ab 8 2 1.0 ^b 7 3 1.0 ^b 6 4 0.9 ^b 5 5 0.9 ^b

As shown in Table 4, the amount of flow of the mixed cream in which the whipped cream of Example 1 and the whipped cream of Example 2 were mixed into the liquid was less than that of the whipped cream of Example 1, and was stable. In particular, when the volume ratio is 6: 4, 5: 5 in the mixed cream, it can be seen that the amount of water discharged into the liquid is low, so the stability is excellent. However, 8: 2 and 7: 3 were good without any significant difference from the above.

From the results of the above examples and test examples, the whipped cream of the present invention has the same physical properties as those of the whipped cream that does not remove cholesterol and removes the whipped cream in various forms without any concern for people with diseases of the cardiovascular system by removing cholesterol. It can be ingested.

Meanwhile, the whipped cream from which cholesterol is removed of the present invention can be improved by adding and mixing the whipped cream containing the vegetable oil as an active ingredient.

Claims (9)

In preparing whipped cream from cream, Adding beta-cyclodextrin to the cream and stirring to form a complex of beta-cyclodextrin and cholesterol, Removing a complex of beta-cyclodextrin and cholesterol after stirring and adding a stabilizer and an emulsifier method for producing cholesterol-free whipped cream. The method of claim 1, wherein the cream has a milk fat content of 30 to 40%. The method for preparing cholesterol-free whipped cream according to claim 1, wherein 10 to 20% of beta-cyclodextrin is added to the cream and stirred at 400 to 1200 rpm for 10 to 30 minutes. The method of claim 1, wherein the beta-cyclodextrin and cholesterol complex is removed by centrifugation for 10 to 20 minutes at 2000 to 3000 rpm. The method for preparing cholesterol-free whipped cream according to claim 1, wherein the stabilizer is added at least 0.1 to 0.7% of at least one selected from sugar esters, phosphates, α-cellulose, sodium alginate and sucrose. The method for preparing cholesterol-free whipped cream according to claim 1, wherein the emulsifier adds 0.1 to 0.6% of at least one selected from monoglycerides, lecithin, avisel, sugar esters, and trisodium citrate. [Claim 2] The method of claim 1, further comprising the step of mixing cholesterol-removing whipped cream and vegetable oil-based whipped cream in a volume ratio of 9: 1 to 5: 5. . The method for producing cholesterol-free whipped cream according to claim 7, wherein the vegetable oil is palm oil, palm kernel oil, olive oil, camellia oil, peanut oil, castor oil, soybean oil, or vegetable oils hydrogenated thereto. 8. The method for preparing cholesterol-free whipped cream according to claim 7, wherein the vegetable oil whipped cream contains 30 to 40% of vegetable oil.