KR20140065177A - Low-fat whipping cream composition and method for preparation thereof - Google Patents

Abstract

The present invention relates to a low-fat whipping cream composition and a preparation method thereof and, more specifically, to a low-fat whipping cream composition which comprises cellulose ether as an alternative to fatty substances, reduces a fat content, and has excellent material properties, and to a preparation method thereof.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a low-fat whipping cream composition,

The present invention relates to a low fat whipping cream composition and a process for producing the same, and more particularly, to a low fat whipping cream composition having a reduced fat content and excellent physical properties and flavor, and a process for producing the same.

Whipping cream, which is generally used for decoration, icing, sanding, and filling of pastries and cakes, is made by stirring a high fat cream with a whip and emulsifying the fine bubbles into cream (Milk cream), compound cream, vegetable cream, etc. according to the content of the milk fat and the origin of additives and raw materials.

Fresh cream made from milk of milk is excellent in flavor, but the whipping time is very short, so that the bubbles are formed quickly, which makes it easy to pass over the whipping end point, and workability is bad. In addition, fat content and cholesterol content are somewhat higher because they contain more than 30% of milk fat, and they are avoided from consumers who prefer health - oriented and natural - friendly products in recent years.

In order to compensate for and replace the shortcomings of such cream, a compound cream added with vegetable processing oil and a vegetable cream not containing milk fat are being developed. For example, Korean Patent Laid-open Publication No. 10-2009-0097702 discloses a vegetable whipping cream and a method for producing the same, but it requires a blending process of a water phase and an oil phase and a preliminary emulsification and a rapid cooling process, There is a limit to the physical properties in which the flavor is considerably lower than that of fresh cream, and the temperature is unstable and thus Lee Soo Hyun is present.

The inventors of the present invention have found that when using cream (milk cream) derived from milk to improve water retention and shelf-life and lowering the content of milk fat, the cellulose ether is hydrated and used as a fat substitute , The cellulose ether exhibits a stable emulsifying function to replace the fat in the liquid food, realizing the physical properties of a strong emulsion and imparting a soft texture to the present invention.

Accordingly, a problem to be solved by the present invention is to provide a low fat whipping cream composition which is excellent in physical properties and flavor while reducing the fat content.

Another object of the present invention is to provide a method for producing a low fat whipping cream composition having excellent physical properties and flavor while reducing the fat content.

In order to solve the above problems,

In a whipping cream composition,

Milk cream;

water; And

Lipid lowering cream composition characterized by containing cellulose ether.

In the low fat whipping cream composition according to the present invention, the cellulose ether has a degree of substitution of alkyl groups of 19 to 30% and a hydroxyalkyl alkyl cellulose having a degree of hydroxyalkyl group substitution of 4 to 12%, or a carboxyalkyl group having a degree of substitution of 0.4 to 1.6 More preferably, the hydroxyalkyl alkyl cellulose is hydroxypropyl methylcellulose, and the carboxyalkyl cellulose is carboxymethyl cellulose. More preferably, the hydroxyalkylcellulose is hydroxypropylmethylcellulose and the carboxyalkylcellulose is carboxymethylcellulose.

The whipped cream composition preferably comprises 50 to 80% by weight of the milk cream, 10 to 40% by weight of water and 0.1 to 10% by weight of the cellulose ether.

The viscosity of the hydrated cellulose ether is preferably 400 to 15,000 cps at room temperature based on a 2 wt% aqueous solution as measured by a Brookfield viscometer.

In order to solve still another problem of the present invention,

Hydrating the cellulose ether;

Mixing the milk cream with the hydrated cellulose ether in the step; And

And stirring the mixture of the above step.

In the method for producing a low fat whipping cream composition according to the present invention, the cellulose ether preferably has a degree of substitution of alkyl groups of 19 to 30%, a degree of substitution of hydroxyalkyl groups of 4 to 12%, or a degree of substitution of carboxyalkyl groups It is preferably a carboxyalkylcellulose having a density of 0.4 to 1.6.

The low fat whipping cream composition using the hydrated cellulose ether as the fat substitute substance according to the present invention is characterized in that the hydrated cellulose ether has a stable emulsifying function so as to realize a strong emulsion while maintaining a strong emulsion while replacing the fat, Low-fat foods can be implemented.

In addition, since cellulose ether is not digested in the body, it does not have a fever, so it has excellent dieting effect. In addition, it can help prevent various diseases such as cerebral palsy caused by excessive intake of fat, purifying mechanical diseases such as arteriosclerosis, diabetes and cancer.

FIGS. 1A and 1B are photographs showing time and temperature-dependent changes in the finished whipped cream prepared in Examples and Comparative Examples of the present invention. FIG.

Hereinafter, the present invention will be described in more detail.

According to one aspect of the present invention, there is provided a whipped cream composition comprising: a milk cream; water; And a low fat whipping cream composition comprising a cellulose ether.

The milk cream used in the low fat whipping cream composition according to the present invention is obtained by separating fat having a small specific gravity from milk and further sterilization, cooling and aging can be performed. When the milk is settled, it is separated into two layers, a thick white layer with a slight yellowish color on the surface, and a creamy layer made by floating a milk fat. The milk cream is made by adjusting the fat content of this layer. The processing standard and composition standard of Korean livestock products refers to the cream of milk fat 30% or more. Milk cream is an important material used in products such as chocolate, ice cream and the like by whipping and adding to cake, However, the milk cream has excellent flavor but the whipping time is very short, so that the bubbles are quickly formed, which makes it easy to pass over the end point of the whipping, and the workability is poor. The fat content and cholesterol content are high because the fat content is more than 30%.

Therefore, cellulose ether is used as a substitute for fat in order to reduce the fat content while retaining the flavor and softness of the milk cream.

Thus, in the low fat whipping cream composition, 50% to 80% by weight of the milk cream may be used, and preferably 60% to 70% by weight may be used to reduce the milk fat.

When the oil cream is used in an amount of less than 50% by weight, problems may arise in exhibiting the flavor and soft texture of the milk cream, and when it is used in excess of 80% by weight, low fat can not be realized .

In the low fat whipping cream composition according to the present invention, cellulose ether is used as the fat replacement material. It is preferable that the cellulose ether is hydrated and used because it exhibits properties similar to fat when it contains water.

The water used to hydrate the cellulose ether may be used in an amount of 10 to 40% by weight based on the total weight of the low fat whipping cream composition.

Here, the cellulose ether itself should be contained in the range of 0.1 to 10% by weight based on the total weight of the low fat whipping cream composition, and hydrated with water.

When the cellulose ether is used in an amount of less than 0.1% by weight, there may arise a problem in that the whipping cream is poorly formulated and does not exhibit fat-like properties as a substitute for fat. When used in an amount exceeding 10% by weight, The working efficiency is lowered, and there is a problem that the texture of the existing oil cream is lost.

The viscosity of the cellulose ether is preferably in the range of 400 to 15,000 cps at room temperature based on a 2 wt% aqueous solution as measured by a Brookfield viscometer.

When the viscosity of the hydrated cellulose ether is less than 400, there is a problem that the whipping cream is poorly formed and the fat-like property is not exhibited as a substitute for fat. When it is used in excess of 15,000 cps, the viscosity becomes too high The working efficiency is lowered, and there is a problem that the texture of the existing oil cream is lost.

The cellulose ether is preferably a hydroxyalkylalkylcellulose 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 Means the average weight percent of alkyl and hydroxyalkyl groups. 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 hydroxyalkylalkylcellulose is hydroxypropylmethylcellulose, and the carboxyalkylcellulose is carboxymethylcellulose.

If necessary, a sugar, an emulsifying agent, a stabilizer, or the like may be further added to the whipping cream composition.

Examples of the saccharides include sucrose, glucose, fructose, maltose, lactose, lactose, and sugar alcohols. These saccharides may be used singly or in combination of two or more thereof. For example, 0 to 20 parts by weight based on 100 parts by weight of the whipped cream composition.

As the emulsifier, glycerin fatty acid ester, lecithin, monostearate of lactic acid, sorbitan fatty acid ester, sodium stearyl lactate, polysorbate and sucrose fatty acid ester may be used alone or in admixture of two or more. May be included within a range generally used in the < RTI ID = 0.0 > For example, 0 to 2 parts by weight based on 100 parts by weight of the whipped cream composition.

Examples of the stabilizer include xanthan gum, guar gum, karaya gum, and gum arabic, which may be used singly or in combination, and may be included within a range generally used in the art. For example, Is in the range of 0 to 2 parts by weight based on 100 parts by weight.

According to another aspect of the present invention, there is provided a process for producing a cellulose ether, comprising the steps of: hydrating a cellulose ether; Mixing the milk cream with the hydrated cellulose ether in the step; And stirring the mixture of steps a) and b).

The step of hydrating the cellulose ether is preferably carried out by mixing the cellulose ether powder with water and then stirring at 50 to 200 rpm for 30 to 1 hour and 30 minutes.

Wherein the cellulose ether is hydrated with from 10 to 40% by weight of water in an amount of from 0.1 to 10% by weight based on the total weight of the low fat whipping cream composition.

In the step of mixing the milk cream with the hydrated cellulose ether in the above step, it is preferable to mix 50 to 80% by weight of the milk cream with the hydrated cellulose ether.

Then, in the step of stirring the mixture of the above step, the whipping cream can be completed by stirring at 5,000 to 10,000 rpm until the end point of the whipping is reached.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited by the following Examples.

Examples 1 to 6

With reference to the components and contents shown in Table 1 below, cellulose ether (hydroxypropylmethylcellulose or carboxymethylcellulose) was added to water and hydrated by stirring at 100 rpm for 1 hour. Then, the hydrated cellulose ether was mixed with milk cream (Seoul Milk, Korea) and stirred at 8000 rpm until the end of the whipping was reached to complete the whipping cream.

Comparative Example 1

It is a whipping cream made with 100% milk cream as a control.

Comparative Examples 2 to 3

A whipping cream was completed in the same manner as in Example 1, except that hydroxypropylcellulose (HPC) was used as the cellulose ether. Particularly, in the case of Comparative Example 2, the content of HPC was within the range of conventionally used, and in the case of Comparative Example 3, the content of HPC was within the range of Examples of the present invention.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Milk cream 80 70 60 80 70 60 100 80 80 HPMC 0.4 0.6 0.8 - - - - - - CMC - - - 0.4 0.6 0.8 - - - HPC - - - - - - - 8.4 0.4 water 19.6 29.4 39.2 19.6 29.4 39.2 - 11.6 19.6 Sum 100 100 100 100 100 100 100 100 100

HPMC: AnyAddy ^® , Samsung Fine Chemicals

HPC: Klucel ^®, Ashland

CMC: borak CMC ^®, borak

Test Example 1

The protein and fat contents of the whipped cream obtained in the above Examples and Comparative Examples were measured and the calories of these were calculated and the results are shown in Table 2 below. Calories were calculated using Atwater index. At this time, the calorimeter of calorimeter, carbohydrate 4.1g, fat 9.45kcal, protein 5.65kcal per gram is generated. However, since the carbohydrates are absorbed only 98%, 95% and 92% of the carbohydrates are absorbed, the actual amount of nutrients consumed is 4kcal of carbohydrate, 9kcal of fat, and 4kcal of protein per gram. Table 2 shows the general nutritional composition per 100 g of the milk cream and the calculated calories for the milk cream prepared in Examples 1 to 6 and Comparative Examples 1 to 3.

Example
One Example
2 Example
3 Example
4 Example
5 Example
6 Comparative Example
One Comparative Example
2 Comparative Example
3 Protein (g) 1.6 1.4 1.2 1.6 1.4 1.2 2.0 1.6 1.6 Fat (g) 31.4 27.4 23.5 31.4 27.4 23.5 39.2 31.4 31.4 Calories (kcal) 288.6 252.6 216.5 288.6 252.6 216.5 360.8 288.6 288.6

Test Example 2

The whipped cream obtained in the above Examples and Comparative Examples was squeezed into a flower shape and then divided immediately after preparation, after storage at low temperature (5 ° C) and room temperature (20 ° C) for 24 hours, 1b.

In addition, the whipping time, formation and completion were evaluated, and the results are shown in Table 3 below.

Whipping time : The time taken from 8000 rpm to the end point of the whipping after mixing the hydrated cellulose ether and the milk cream

Formation : The whipped cream obtained in the above-mentioned Examples and Comparative Examples was squeezed into a flower shape, and then it was evaluated whether or not the flower shape collapsed immediately after the preparation and after storage at low temperature (5 캜) and room temperature (20 캜) for 24 hours.

◎ Good ○ Normal △ No bad X shape

Completion : The whipping cream obtained in the above Examples and Comparative Examples was squeezed out in a flower shape, and then evaluated for water flow immediately after preparation, storage at low temperature (5 ° C) and room temperature (20 ° C) for 24 hours.

 - None ± Almost none + Slightly ++ Most

Example
One Example
2 Example
3 Example
4 Example
5 Example
6 Comparative Example
One Comparative Example
2 Comparative Example
3 Whipping time
(Minutes: seconds) 2:10 3:10 4:10 2:30 3:20 4:00 1:20 2:00 1:20 Beam formation Immediately ◎ ◎ ○ ◎ ◎ ◎ ◎ X ○ 5 ℃ ◎ ◎ ○ ◎ ○ ○ ◎ X ○ 20 ℃ ◎ ◎ ○ ○ ○ ○ ○ X △ complete Immediately - - - - - - - - - 5 ℃ - - - - - - - - - 20 ℃ - - - - - _ + _ ++

From the results shown in Tables 2 and 3, it can be seen that a whipping cream having a good shape and workability can be manufactured while reducing the amount of heat by about 30% as compared with Comparative Example 1 made of an oil cream. In addition, it was confirmed that Examples 1 to 5 were superior to Comparative Examples 2 and 3 in formability and workability.

Claims (6)

In a whipping cream composition,
Milk cream;
water; And
Lt; RTI ID = 0.0 > 1, < / RTI > cellulose ether.
The method of claim 1,
Wherein the cellulose ether is a hydroxyalkyl alkyl cellulose having an alkyl group substitution degree of 19 to 30% and a hydroxyalkyl group substitution degree of 4 to 12% or a carboxyalkyl cellulose having a substitution degree of a carboxyalkyl group of 0.4 to 1.6, Cream composition.
The method of claim 2,
Wherein the hydroxyalkylalkyl cellulose is hydroxypropylmethylcellulose, and the carboxyalkylcellulose is carboxymethylcellulose.
The method of claim 1,
Wherein the whipping cream composition comprises 50-80 wt.% Milk cream, 10-40 wt.% Water and 0.1-10 wt.% Cellulose ether.
Hydrating the cellulose ether;
Mixing the milk cream with the hydrated cellulose ether in the step; And
Lt; RTI ID = 0.0 > 1, < / RTI > and stirring the mixture of steps.
6. The method of claim 5,
Wherein the cellulose ether is a hydroxyalkyl alkyl cellulose having an alkyl group substitution degree of 19 to 30% and a hydroxyalkyl group substitution degree of 4 to 12% or a carboxyalkyl cellulose having a substitution degree of a carboxyalkyl group of 0.4 to 1.6, ≪ / RTI >

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