KR930004454B1 - Process for making cream whiped - Google Patents

Abstract

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Description

Preparation of Whipped Creams

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a process for preparing whip creams, and more particularly, to a process for preparing whip creams that can be distributed or stored for a long time at refrigerated temperatures.

In recent years, with the increase and diversification of dietary life, there is a rapid market change from butter cream crab (W / O) to fresh cream (O / W) in the bread industry. On the other hand, in terms of workability, more and more users are simplifying and simplifying, and an increasing number of users are seeking products that have been swept by the magnetic whip method. Under such circumstances, any of the conventionally developed whip creams are freeze-dispersed freeze-preserved products, and must be freeze-thawed at the time of use, and their use is also confectionery-oriented. In view of the above, the present inventors are in the process of developing whip processed creams that are capable of refrigerated distribution and preservation. It has been recognized that it is extremely difficult compared to the development of whip-treated creams capable of cryopreservation. In other words, whip-treated creams that are freeze-distributable and freeze-preserved may freeze-denature during freezing, but once they are frozen, they are literally frozen until they are thawed, resulting in no operational change. .

On the other hand, whip-treated creams that can be refrigerated and refrigerated are always in a state of change in their structure because they are in a refrigerated state, and in such a refrigerated state, the bubble is free from any occasion at any time. (I) It is necessary to maintain the state for at least 30 days in the distribution of goods. However, it is extremely difficult to prolong the bubble state such as the strength of the bottom portion of the bubble, the overrun, the shape retention, and the tolerability.

Under such circumstances, the present inventors have diligently studied to produce whip-treated creams that can be circulated and stored at refrigerated temperatures for at least 30 days by using a specific amount of non-fat solids and using specific sugars. Succeeded. That is, the present invention is to prepare a foamed oil-in-water emulsion using water phase and oil phase and whip it in the usual manner to produce whip-treated cream, the total amount of non-fat solids to cream 5 to 12% by weight of the saccharide, and a saccharide having a sugar based on one or two or more sugars selected from reducing starch saccharose, sorbitol, and glucose as the sugars. It is a manufacturing method of whip processed creams that can be preserved.

As for the general method for producing this whip treated cream of the present invention, an oil-in-water emulsion having a foaming property is first prepared. That is, the oil phase to which the emulsifier suitable for fats and oils was added, and the water phase containing nonfat milk solids and sugars are emulsified. The fats and oils are any fats and oils used in conventional oil-in-water emulsions. For example, the fats and oils include soybean oil, rapeseed oil, sunflower seed oil, corn oil, cottonseed oil, peanut oil, rice bran oil, saffron oil and olive oil. And vegetable fats and oils such as kapok oil, sesame oil, evening primrose oil, palm oil, siamese, saruji, cacao butter, palm oil, palm kernel oil, tallow, lard, fish oil, whale oil. In the present invention, processed oils or oils which have been subjected to curing, fractionation, transesterification, or the like, or mixed oils of the oils and fats can be used. It is more preferable to use 20-30 weight% with respect to.

The non-fat solid content is necessary to maintain the emulsification stability during storage in the refrigeration temperature range of the bubble, in addition to providing a sense of beauty to the creams. As these nonfat milk solids, skim milk and whole milk powder can be illustrated, but also casein lactoalbumin, a vegetable protein, etc. can be illustrated. The skim milk powder or whole milk powder may be Maillard-processed. Such nonfat milk solids are used in an amount of 5 to 12%, preferably 5.5 to 10%, based on the total amount of the emulsion. Below the lower limit, it becomes difficult to stably maintain the bubble state of the bubble in the refrigeration temperature range for a long time. Moreover, when the upper limit is exceeded, since the viscosity of the emulsion itself rises, it is not preferable. Sugars are required for long-term storage of bubbles, but low-salt and low-viscosity sugars are preferred, and sugars having low water activity values of the sugars themselves are preferred. As such saccharides, reduced starch sugars, sorbitol, and glucose are suitable. 20 to 60% by weight, preferably 30 to 50% by weight, of one or more kinds of these sugars is used based on the total amount of creams. In particular, the reduced starch saccharide is low in viscosity, low in taste and good in flavor, and it is preferable to use 5 to 70% by weight of such reduced starch sacsaccharide in the sugar. In this invention, the sugar may use the above-mentioned sugar as a main component, and may use together sugars, such as maltose, sucrose, lactose, and various starch syrup. In addition, it is sometimes preferable to use a heterologous saccharide for the balance of the flavor.

As an emulsifier, an emulsifier generally used in the preparation of a foamable oil-in-water emulsion may be used. Particularly, sucrose fatty acid ester, sorbitan fatty acid ester lecithin, and polyglycerin fatty acid ester may be appropriately mixed, and the total amount thereof may be 0.1 to 2 weight based on the remaining amount of the emulsion. Add to oils and fats in percentage. Of these, an appropriate overrun can be obtained by using a sucrose fatty acid ester in a proportion of 0.05 to 1% by weight. Moreover, foamability can be made favorable by using 0.1-1 weight% of lecithin.

Moreover, in this invention, it is preferable to use various salts and an emulsion stabilizer, and, as salts, the use of hexamethaphosphate and a sodium bicarbonate is preferable.

Conventionally, although phosphate has been used until now in the meaning of providing emulsification stability, the addition amount is about 0.1 weight% normally. According to the present invention, by using hexametaphosphate in a ratio of 0.05 to 0.5% by weight, the plasticization phenomenon (bode) of the emulsion is suppressed, and the viscosity of the emulsion can be reduced, and the continuous whip treatment is carried out by a continuous whip machine. When workability is improved. What is necessary is just to melt | dissolve and add this hexa metaphosphate to an aqueous phase in combination with sodium bicarbonate. Moreover, as an emulsion stabilizer, use of xanthan gum is especially preferable, and it is preferable that such gums have an effect of preventing the completion of water bubbles and added 0.01 to 0.5% by weight with respect to fats and oils.

Thus, the aqueous phase including the oil phase and the sugar is pre-emulsified at about 70 ° C. for 30 minutes, and then homogenized at 0 to 150 kg / cm ² . Subsequently, after ultra high temperature heat sterilization (UHT) treatment, it is homogenized again under 0-150 kg / cm ² conditions, and it is aged for about 24 hours after cooling. Thereafter, various whip mechanisms are subjected to continuous whip treatment, preferably with a continuous whip machine, and the obtained whip creams are filled in a suitable container and stored at a refrigerated temperature range.

In addition, the ultra-high temperature heat sterilization (HUT) includes apparatuses such as APV plate-type UHT processing apparatus (manufactured by APV) and CP-UHT sterilizer (manufactured by Copper Marie Package); Indirect heating methods such as Storgu tuber type sterilizer (Storgu company), Consumable deodorant UHT sterilizer (Alparavar company), Effervescence sterilizer (Arpras company), VTIS sterilizer (Alpha) Direct heating methods such as Lavasa), Lagia UHT sterilization apparatus (manufactured by Lagia Corporation), Paralyzeda (manufactured by Fache Andr & Silke Bogus Co., Ltd.), CPVac-Heat, and UHT sterilizer (manufactured by Copper Marie Pakeiji) These devices are illustrated and any of these devices may be used.

The resulting whip creams have a water activity of about 0.9 and can be stored for at least 30 days in the refrigerated temperature range, and can be stored for several days without decay even after being left at 25 to 30 ° C for 3 days. It is.

In addition, in the present invention, various flavors or flavors can be added to obtain various fruit types such as oranges, lemons, bananas, strawberries, grapes, or various whip-treated creams such as nosebleeds, custard types, and vanilla types. Can be. As described above, the whip treated creams obtained by this invention method are bubbles obtained by whipping the oil-based cream composition, which can be refrigerated for a long time in a bubble state, and circulation in the refrigerated temperature range. It is possible, and does not cause quality deterioration, so that the user can use it immediately without the need for whip after delivery from the manufacturer and without the need for freezing and thawing. In addition, despite being an oil-in-water type, it can be stored for several days, and has an effect of being remarkably reduced compared to conventionally used flower pastes or butter creams, and filling creams on the back of bread It is good as a cream and especially cream does not soak into bread and has extremely favorable effect. Although an Example and a comparative example are given to the following, the effect of this invention is more clear, but these are illustrated and the mind of this invention is not limited to these Examples. In the examples, both parts and percentages refer to weight basis.

Example 1

25.3 parts of palm kernel hardened oil with a melting point of 36 ° C. were heated to about 70 ° C., 0.3 parts of lecithin and 0.04 parts of sorbitan fatty acid ester were added and mixed to prepare an oil phase.

On the other hand, 24.2 parts of water were heated to about 60 degreeC, 0.3 parts of hexa metaphosphates, 0.02 parts of sodium bicarbonate, and 0.06 parts of chitantan gum were added, melt | dissolved and disperse | distributed, 6.5 parts of skim milk powders, and the skim milk powder processed by Maillarad further One part and 12 parts of glucose, 16 parts of sorbitol and 15 parts of reduced starch sugar were dissolved or dispersed, and 0.2 parts of sucrose fatty acid ester was further added and mixed to prepare an aqueous phase. Subsequently, the oil phase, the water phase, and the fragrance were first added appropriately, preliminarily emulsified by stirring at a high speed stirrer at 65 to 70 ° C. for 30 minutes, homogenized under 30 kg / cm ² conditions, and UHT direct heat sterilization for 2 to 7 seconds at 135 to 145 ° C. Again, homogenized under 30 kg / cm ² conditions, cooled to about 12 ° C., and then aged to obtain an oil-in-water emulsion. The viscosity of the emulsion thus obtained was 1200 cps, which was continuously whisked with a whip master FT-450 type (trade name, manufactured by Tanaka Shoguin Kikai Co., Ltd.) to continuously produce whisked creams of overrun 100. The whip treated cream had a water activity value of 0.88 at 25 ° C. and no change was observed even after storing at 3 to 7 ° C. for 30 days. In addition, the whipped cream was placed in a sliced bread and left at 25 ° C. for 3 days. This whip-treated cream is also excellent in preservation, since the general viable cell number was 1 × 10 ² or less after 30 days of refrigeration, and 1 × 10 ⁴ or less even after storing for 30 days at 30 ° C.

Comparative Example 1

Except for using 6.5 parts of skim milk powder and 4 parts instead of 1 part of skim milk powder treated, the foam obtained in the same manner as in Example 1 was stored at 3 to 7 ° C. The tissue became rough. In addition, after curing for 30 days, the bubble was recovered and completely liquefied as before the whip.

Example 2

A mixed oil of 17.7 parts of palm kernel hardened oil having a melting point of 36 ° C. and 7.6 parts of flat cured oil having a melting point of 35 ° C. was heated to about 70 ° C., and 0.3 parts of lecithin and 0.04 parts of sorbitan fatty acid ester were added and mixed to prepare an oil phase. On the other hand, 26.4 parts of water were heated to about 60 DEG C, 0.3 parts of hexametaphosphate, 0.02 parts of sodium bicarbonate, and 0.07 parts of chitantan gum and 0.15 parts of guar gum were added to dissolve and disperse, and further 5.5 parts of skim milk powder and Maillarad treatment. 0.6 parts of skim milk powder, 9.2 parts of glucose, 9.6 parts of sorbitol, 9 parts of reducing starch saccharification, 8 parts of maltose and 6 parts of starch syrup were dissolved or dispersed, and then 0.2 parts of sucrose fatty acid ester and 0.4 parts of egg yolk were added and mixed. An aqueous phase was prepared. Then, the oil phase, the water phase, and the fragrance were first added appropriately, preliminarily emulsified by stirring at a high speed stirrer at 65 to 70 ° C. for 30 minutes, homogenized under the condition of 30 kg / cm ² , and then directly heated and sterilized for 2 to 7 seconds at 135 to 145 ° C. The mixture was further homogenized under conditions of 30 kg / cm ² , cooled to about 12 ° C., and then aged to obtain an oil-in-water emulsion.

The degree of emulsion thus obtained was 1300 cps, which was continuously whisked as in Example 1 to continuously produce whisked creams of overrun 100. This whip-treated cream had a water activity value of 0.91 at 25 ° C. and no change was observed even when stored at 3 to 7 ° C. for 39 days. The whipped cream was placed in cracked bread and left at 25 ° C. for 3 days, but it was good without being soaked in bread.

Claims (3)

In preparing a foamed oil-in-water emulsion using water phase and oil phase and whip-processing it in the usual manner to prepare whip-treated creams, the non-fat solids are 5 ~ 5% of the total amount of creams. Whip treatment that can be distributed and preserved at refrigeration temperature, characterized by using 12% by weight, and using sugars based on one or two or more sugars selected from reduced starch sugars, sorbitol, and glucose as sugars. Recipe for dried creams. The method for producing whip processed cream according to claim 1, wherein the non-fat solid is used in an amount of 5.5 to 10% by weight based on the total amount of creams. The method for producing whip cream according to claim 1 or 2, wherein 5 to 70% by weight of reducing starch sugar is used as the sugar.