KR20220052584A - The method of manufacturing cream foam with improved shape retention and the cream foam manufactured by it. - Google Patents

Abstract

The present invention relates to a method for manufacturing cream foam with increased shape retention to increase usability and cream foam manufactured thereby. According to the present invention, the method comprises the following steps: preparing an emulsion solution by mixing purified water and glycerin fatty acid ester (S10); adding milk cream, skim milk powder, dextrin, guar gum, and sugar to the emulsified solution to stir the mixture (S20); sterilizing the mixture (S30); cooling and aging the sterilized mixture (S40); whipping the mixture (S50); performing packaging by filling and sealing the whipped mixture into a container (S60); and freezing the packed liquid mixture (S70).

Description

The method of manufacturing cream foam with improved shape retention and cream foam manufactured thereby {The method of manufacturing cream foam with improved shape retention and the cream foam manufactured by it.}

The present invention relates to a method for manufacturing a cream foam having a long shape lasting even after topping for beverages and the like, and to a cream foam produced by the method.

Cream foam is whipped by the incorporation of air, which is usually made into a liquid cream or low-fat cream, UHT or sterile. Cream foam contains 75% cream or cream with a low milk fat content, has a sweet taste, and may contain lactic acid bacteria, natural flavor, stabilizer or milk protein. Such cream foam is provided as a topping for coffee, drinks, and the like.

In Korea Patent Registration No. 10-2116452, as a prior art related to such a cream foam, each of the olive fruit and yacon root is boiled with water three times the weight of the olive fruit and the yacon root, boiled, and then pulverized to prepare a pulverized product of the olive fruit and the yacon root, respectively ; mixing the pulverized product of the olive fruit and the yacon root, adding sugar and salt, and stirring to swell; An emulsion step of emulsifying by adding vegetable oil to the swollen mixture; A homogenization step of homogenizing after mixing the hydrated cellulose ether to 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.

However, in the case of the above technique, if a certain time elapses after topping, the shape of the cream foam is not properly maintained, so there is a problem in that the texture is deteriorated.

Korean Patent Registration No. 10-2116452

Accordingly, the present invention was invented to solve the problems of the prior art described above, and an object of the present invention is to provide a cream foam manufacturing method capable of maintaining a texture after a long shape retention even after topping, and a cream foam produced thereby.

As a means for solving the above problems, the cream foam manufacturing method according to the present invention (hereinafter referred to as "the manufacturing method of the present invention") includes the steps of preparing an emulsion solution by mixing purified water and glycerin fatty acid ester (S10); adding milk cream, powdered skim milk, dextrin, guar gum, and sugar to the emulsion solution and stirring (S20); Sterilizing the mixed solution (S30); Cooling and aging the sterilized mixture (S40); Whipping the mixture (S50); Packing the whipped mixture by filling and sealing the container (S60); Freezing the packed mixed solution (S70); characterized in that it includes.

As an example, the step S20 is characterized in that cream cheese powder is further included.

As an example, the step S20 is characterized in that beta-glucan is further included.

As an example, the step S20 is characterized in that the extracted oil is further included.

As an example, in step S50, a body in which a hollow is formed and a plurality of stirring rods protrude from an outer periphery of rotation interlocking by a driving means, an air supply unit for injecting air into the hollow, and the hollow at the lower end of the body It is characterized in that the whipping is performed by a whipping stirrer which is composed of a curved tube shape to communicate with the elastic material and includes a plurality of discharge curved tubes whose curvature varies when air is discharged.

In addition, the present invention also discloses a cream foam produced by the above manufacturing method.

As described above, the manufacturing method of the present invention and the cream foam produced thereby have the advantage of improving the flavor by increasing shape retention even after topping of coffee or the like.

In addition, there is an advantage that usability can be improved through a certain amount of packing.

1 is a block diagram showing the manufacturing method of the present invention,
2 is a photograph showing the topping test result of the cream foam of the present invention and the existing product,
3 is a schematic view showing a whipping stirrer used in the manufacturing method of the present invention.

In describing the present invention, the terms or words used in the present specification and claims are based on the principle that the inventor can appropriately define the concept of the term in order to best describe his or her invention. It should be interpreted as meaning and concept consistent with the technical idea of

As shown in FIG. 1, the manufacturing method of the present invention includes the steps of preparing an emulsion solution by mixing purified water and glycerin fatty acid ester (S10); adding milk cream, powdered skim milk, dextrin, guar gum, and sugar to the emulsion solution and stirring (S20); Sterilizing the mixed solution (S30); Cooling and aging the sterilized mixture (S40); Whipping the mixture (S50); Packing the whipped mixture by filling and sealing the container (S60); Freezing the packed mixed solution (S70); characterized in that it includes.

First, the present invention has a step (S10) of preparing an emulsion solution by mixing purified water and glycerin fatty acid ester. Here, 60 to 65° C. of purified water is suitable, and the glycerin fatty acid ester is dissolved in purified water under an appropriate temperature.

The reason for preparing the emulsion solution as described above is that the glycerin fatty acid ester is difficult to dissolve in water as an emulsifier. Therefore, if the glycerin fatty acid ester is simply added while stirring the milk cream, etc., it may not be dissolved and gelled and thus not dispersed in water. In order to increase the emulsifying power, a liquid emulsifying solution in which the solid emulsifier is sufficiently dissolved in oil cream or the like is prepared and used.

The glycerin fatty acid esters are esters and derivatives of fatty acids and glycerin or polyglycerin, and may be colorless or brown powder, thin pieces, particles, lumps, semi-fluid or liquid, and have no odor or a peculiar odor. A method of reacting glycerin with fatty acids or a method of reacting oils and fats with glycerin is used as a method for synthesizing monoglycerides. % of the mixture is obtained, and the content of monoglyceride from which only glycerin has been removed from the mixture is 40 to 60% by weight is called a reactive glyceride or monoglyceride. And, 90% or more of the product obtained by distillation by molecular distillation (distilled under vacuum of 1/100 mmHg) is called monoglyceride.

Preferably, 0.1 to 2 parts by weight of a glycerin fatty acid ester is blended with respect to 100 parts by weight of purified water. If the glycerin fatty acid ester is less than the blending range, other components may be difficult to be uniformly dispersed as well as emulsify over time. may be destroyed and shape retention may be unstable, and if the blending range is exceeded, the emulsification power may be strong, but there may be a problem in that the texture is deteriorated due to excessive overrun.

Next, milk cream, powdered skim milk, dextrin, guar gum, and sugar are added to the emulsion solution and stirred (S20). Such agitation is appropriate so that the stirring is made at a homogeneous pressure of 130 to 160 kg/cm 2 under a temperature of 70 to 80 °C.

Preferably, 5 to 30 parts by weight of milk cream, 5 to 30 parts by weight of powdered skim milk, 1 to 3 parts by weight of dextrin, 1-3 parts by weight of guar gum, and 1-3 parts by weight of sugar are blended with respect to 100 parts by weight of the emulsion solution. justifiable

It is intended to include milk cream as a raw material for milk fat and powdered skim milk as a raw material for non-fat milk solids. The non-fat milk solids are all solids except fat in milk, and are composed of protein, lactose, minerals and trace amounts of phospholipids, vitamins, and organic acids. If the skim milk powder is less than the blending range, bubbles may form due to manipulation such as stirring during the manufacturing process, which may interfere with the process. This may occur, and lactose may be precipitated in the form of crystals during storage, and the texture may be deteriorated.

When the milk cream is less than the blending range, the texture is reduced, and when it exceeds the blending range, there is a problem in that shape retention is reduced.

In addition, in this step (S20), sugar is blended as an additive, preferably, it is reasonable to further blend rapeseed oil in addition to sugar.

The rapeseed oil is an oil extracted from rapeseed as a raw material.

As used herein, the term "extraction (extract)" refers to an extraction target such as water, methanol, ethanol, butanol, etc., lower alcohols having 1 to 4 carbon atoms, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, The extract obtained by leaching using N,N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or a mixed solvent thereof, and a supercritical extraction solvent such as carbon dioxide and pentane means an extract obtained by using the extract or a fraction obtained by fractionating the extract, and the extraction method applies any method such as chilling, reflux, heating, ultrasonic radiation, or supercritical extraction in consideration of the polarity of the active material, the degree of extraction, and the degree of preservation can do.

In the case of a fractionated extract, a fraction obtained by suspending the extract in a specific solvent and mixing and standing still with a solvent having a different polarity, and adsorbing the extract to a column filled with silica gel, etc. It is meant to include the fraction obtained as a mobile phase.

In addition, the meaning of the extraction includes a concentrated liquid extract or solid extract from which the extraction solvent is removed by methods such as freeze drying, vacuum drying, hot air drying, spray drying, and the like. Preferably, it refers to an extract obtained by using water, ethanol, or a mixed solvent thereof as an extraction solvent, and more preferably an extract obtained by using a mixed solvent of water and ethanol as an extraction solvent.

The reason for further adding the rapeseed oil is to control the delay of sweetness felt by sugar. If the sweetness is delayed, there may be a problem of forming an image and slightly lowering the flavor of the cream foam.

Preferably, it is appropriate to use a mixture of sugar and rapeseed oil (8.5:1.5) to (9.5:0.5) in a weight ratio.

Dextrin and guar gum are added to prevent chemical and physical changes as stabilizers.

Dextrin is added to soften the texture, and guar gum is added to impart viscosity.

In addition, in the present invention, beta-glucan is further added in addition to the dextrin and the guar gum, which is to further improve shape retention even after topping. The beta glucan is a polysaccharide that Agrobacterium genus strain and Alcaligenes faecalis strain excreted outside the microorganism, and is a water-insoluble neutral polysaccharide in which a glucose monomer is bound to beta-1,3.

This homopolymer has unique physicochemical properties that irreversibly form a gel when exposed to heat. Therefore, in the present invention, as the beta-glucan is further added, the viscosity is maintained by the guar gum during storage, and the beta-glucan is irreversibly formed into a gel when exposed to room temperature (high temperature) after topping. By maintaining the shape, the shape retainability is improved even at room temperature.

It is reasonable to mix 1 to 3 parts by weight of the beta glucan with respect to 100 parts by weight of the emulsion solution.

In addition, in this step (S20), in addition to the above compositions, cream cheese powder may be further included. By including more cream cheese powder, the texture is improved as well as the number of crystal centers to increase the retention of ice quality even after topping. This is to improve shape retention.

In the case of water, the average distance between molecules in liquid and solid does not change very much, and due to the unique hexagonal structure of water in the middle of the crystal, the phase changes while creating a very large space, so the overall volume expands. In this case, due to the hexagonal structure of the crystals, a lot of inter-crystal space is formed, which reduces the tightness.

This decrease in airtightness controls the formation of uniform ice quality when exposed to room temperature, and is a factor in reducing the retention of ice quality. Accordingly, in the present invention, cream cheese powder is added to increase the number of centers of crystals, thereby reducing the gap between crystals to induce a tight paste, and by this action, shape retention after topping is improved.

Next, there is a step (S30) of sterilizing the mixed solution prepared as described above. In this step, it can be configured to undergo high-temperature sterilization at 80° C. to 90° C. for 30 seconds or more, and it is natural that various known sterilization methods may be applied to the step (S30) of sterilizing the mixed solution.

Next, there is a step (S40) of cooling and aging the sterilized mixture.

In this step (S40), the sterilized mixture is cooled to 0° C. to 5° C., and aged at 5° C. or less for 6 hours or more.

Next, there is a step (S50) of whipping the mixture. In this step (S50), the overrun is made to improve flavor as well as shape retention.

In this step (S50), it is desirable to uniformly form bubbles in the paste, but if the bubbles are not uniformly formed, partial shape change may result after topping.

Accordingly, the present invention shows an example in which the whipping stirrer 1 shown in FIG. 3 is applied to enable uniform bubble formation in the paste.

The whipping stirrer (1) is rotated and interlocked by a driving means (2), a hollow (32) is formed, a body (3) from which a plurality of stirring rods (31) protrude from the outer periphery, and the hollow (32). An air supply unit (4) for injecting air, and a plurality of discharge tubes (5) which are configured in a curved tube shape to communicate with the hollow (32) at the lower end of the body (3) and whose curvature varies when air is discharged with an elastic material It is characterized in that it includes.

Although the driving means 2 is not shown in the drawings, it is connected to the electricity supply means and corresponds to a configuration in which rotation interlocking is imposed on the body 3 by the application of electricity from the electricity supply means.

The body 3 corresponds to a configuration in which a hollow 32 is formed inside in the shape of a cylindrical bar and a plurality of stirring rods 31 are formed on the outer periphery to stir the mixture by rotational interlocking.

The air supply unit 4 is configured to supply air to the hollow 32 , and various known configurations may be applied to the air supply unit 4 .

The discharge curved pipe 5 is configured in a curved pipe shape from the lower end of the body 3 to the outside, and communicates with the hollow 32 so that the air supplied from the air supply unit 4 passes through each discharge curved pipe 5 . to be expelled.

In particular, the discharge pipe 5 is made of an elastic material so that the curvature varies when air is discharged, as shown in FIG. It is to be discharged in the direction so that the bubbles are uniformly mixed in the stirred mixture. That is, uniform entrainment of air bubbles is possible throughout the paste.

In order to further increase the air discharge efficiency due to the elastic interlocking of the discharge pipe 5, the air supply unit 4 periodically changes the discharge pressure rather than the air injection by the static pressure, so that the elastic and restoration interlocking of the discharge curved pipe 5 is interlocked. It is reasonable to make the air discharge radius larger by allowing this to occur repeatedly.

Next, a step (S60) of packing the whipped mixture is filled and sealed in a container. By packing a predetermined amount of the mixed pressure solution in this way, ease of use is achieved.

Finally, there is a step (S70) of freezing the packed mixed solution.

It can be seen that the cream foam of the present invention prepared as described above has significantly improved shape retention over time after topping compared to the existing cream foam (ice cream), as shown in FIG. 2 .

Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

1: whipping stirrer 2: driving means
3: body

Claims (6)

Preparing an emulsion solution by mixing purified water and glycerin fatty acid ester (S10);
adding milk cream, powdered skim milk, dextrin, guar gum, and sugar to the emulsion solution and stirring (S20);
Sterilizing the mixed solution (S30);
Cooling and aging the sterilized mixture (S40);
Whipping the mixture (S50);
Packing the whipped mixture by filling and sealing the container (S60);
Freezing the packed mixed solution (S70);
Cream foam manufacturing method comprising a.
The method of claim 1,
The cream foam manufacturing method, characterized in that the step S20 further includes cream cheese powder.
The method of claim 1,
Cream foam manufacturing method, characterized in that the step S20 further includes beta-glucan.
The method of claim 1,
Cream foam manufacturing method, characterized in that the step S20 further includes vegetable oil.
The method of claim 1,
In step S50,
A body in which a hollow is formed and a plurality of stirring rods protrude from the outer periphery by a driving means, an air supply unit for injecting air into the hollow, and a curved tube shape so as to communicate with the hollow at the lower end of the body, A method for manufacturing cream foam, characterized in that whipping is performed by a stirrer comprising a plurality of discharge curved tubes whose curvature varies when air is discharged with an elastic material.
[Claim 6] Cream foam produced by the method of any one of claims 1 to 5.

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