WO2002015717A1

WO2002015717A1 - Whipped cream and process for producing the same

Info

Publication number: WO2002015717A1
Application number: PCT/JP2001/006675
Authority: WO
Inventors: Yasunori Morikawa; Tsugio Nishimoto
Original assignee: Fuji Oil Company, Limited
Priority date: 2000-08-21
Filing date: 2001-08-02
Publication date: 2002-02-28
Also published as: JP3640161B2; JP2002058441A

Abstract

It is intended to provide whipped cream having high heat-resistant shape retention properties and a fresh meltability in mouth and a process for producing the same. Whipped cream having a degree of demulsification of 20 to 60% by weight which is obtained by whipping an oil-in-water type emulsion having an SFC of fats of 40% or above at 25?C and 15% or below at 35?C and containing less than 0.01% by weight of salts; fillings prepared by blending the above whipped cream with various sauces; and a process for producing the whipped cream characterized by comprising pre-emulsifying an aqueous phase with an oily phase and homogenizing to prepare a whippable oil-in-water type emulsion, pasteurizing or sterilizing it, cooling it to 30 to 45?C, and then controlling the degree of demulsification thereof to 20 to 60% by weight under cooling.

Description

Foamed foam and its manufacturing method

The present invention relates to a foamed cream having both strong heat-retaining property and fresh mouth-solubility, and a method for producing the same.

Akita

Background art

Conventionally, creams or whipped creams obtained by foaming them have been widely used and widely used mainly in Western confectionery, but there are restrictions that require refrigerated storage in both physical properties and hygiene. is there. The oil-in-water emulsification system has the advantage that it has a delicious texture because the external continuous phase is a water system, but has the disadvantage that it is easily rotted by bacteria. On the other hand, bread and Japanese confectionery are usually distributed at room temperature, and delicious filling materials that can withstand room temperature distribution are desired, but oil-in-water creams are subject to restrictions in terms of both physical properties and hygiene. In particular, it was impossible to use delicious filing materials such as creams at all during the hot and humid season in the summer.

In light of the above, in recent years, improved creams have been developed to withstand normal temperature distribution.Such creams use a large amount of saccharides to lower the water activity and increase the melting point. The aim is to improve the heat resistance by using oils and fats with high hardness. Therefore, it is necessary to use extremely high melting point fats and oils. There was extremely poor melting in the mouth. Under these circumstances, the demand for bread and confectionery using good-melting and delicious filling material that can withstand distribution at normal temperature is increasing year by year. There is a strong demand in the market for the development of filing materials made of foamed oil-in-water emulsions that are highly viable. In response to such demands, recently, the oil phase and the aqueous phase are pre-emulsified, sterilized, and then homogenized to prepare a liquid oil-in-water emulsion. Stirring is performed at a temperature of 20 ° C, and the fat globules of the liquid oil-in-water emulsion are agglomerated and plasticized by coalescence, and then 6 to 24 at the same temperature There has been proposed a method of obtaining a tasty food by performing time tempering (Japanese Patent Application Laid-Open No. 11-326676). However, such a method is complicated in its production process, and the resulting talyme-like food has a high specific gravity (1.0 to 1.15) and cannot be made to have a low specific gravity. The turnover was low. There were difficulties in economics.

The oil-in-water emulsion after the UHT sterilization treatment contains 15 to 35% by weight of fats and oils, 1 to 6% by weight of protein, and 20 to 45% by weight of saccharide in terms of solid matter. A method for obtaining foamed food by foaming has been proposed in 5-0.8 (Japanese Patent Application Laid-Open No. 2-128681), but the foamed food obtained by such a method is not well-known. There is a drawback in that when the melting property in the mouth is emphasized, the heat resistance is weak, and when the heat resistance is improved, the melting property in the mouth is deteriorated. In addition, the oil-in-water emulsion having a fat percentage of 30% or more is kept at a constant temperature in a temperature range of about 5 ° C or less around the rising melting point of the constituent fats and oils of the emulsion. After that, a method has been proposed to obtain a spreadable oil-in-water emulsion by slowly cooling to develop spreadability.

However, since the oil-in-water emulsion obtained by such a method is not whipped, it basically has a different texture from the whipped cream. Met.

In addition, such an oil-in-water emulsion that has been conventionally produced and has excellent heat-retaining properties is used as an emulsification stabilizer for obtaining emulsion stability. The use of alkali metal salts such as calcium salts or citrates is indispensable, and the use of gums or gelling agents is also indispensable, but the use of such salts is flavor-friendly. However, the use of gums and gelling agents has the drawback of reducing melting in the mouth. Disclosure of the invention

The present invention can provide a strong heat-retaining property without using various phosphates and metal salts as an emulsion stabilizer and without using a large amount of gums and gelling agents. It is an object of the present invention to provide a foamed cream that has both fresh and soluble properties in the mouth and good storage stability, and a method for producing the same. The present inventors have conducted intensive studies in view of the above points, and found that during the process of producing a foamable oil-in-water emulsion, The above object can be achieved without using a large amount of gums and gelling agents by using substantially no emulsification stabilizer and using a sharp melting fat in the oil phase. Thus, the present invention was completed.

That is, the present invention whip an oil-in-water emulsion having an SFC of 40% or more at 25 ° C and 15% or less at 35 ° C and a salt content of less than 0.01% by weight. Foam having a demulsification degree of 20 to 60% by weight, a filling material obtained by mixing the foamed cream with various sauces, and an aqueous phase and oil Pre-emulsify and homogenize the phases to prepare a foamable oil-in-water emulsion, cool it to 30-45 ° C after sterilization or sterilization, and then whip it while cooling to reduce the degree of demulsification. This is a method for producing a foamed term, characterized in that the content is 20 to 60% by weight. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in detail.

In the present invention, the degree of demulsification refers to the ratio (% by weight) of free fat to the total oil content of the emulsion, and a high degree of demulsification refers to a state in which the ratio of emulsified crushing to the emulsion is high. Therefore, the stable foaming oil-in-water emulsion in the emulsified state after homogenization has a degree of demulsification of almost 0%, and whipping the foaming oil-in-water emulsion can be considered to be in the emulsified state. The rupture (demulsification) of a part of the stomach increases the degree of demulsification. Usually, when whipping foamable oil-in-water emulsion is whipped, the degree of demulsification of the whipped dream is 10 to 2 It is about 0%. In the present invention, if the degree of demulsification is less than 20%, the heat-resistant shape retention is insufficient, and if it exceeds 60%, the feeling of oiliness of the filling material becomes strong, resulting in oily texture. Not good.

For the aqueous phase used for the preparation of the oil-in-water emulsion, the non-fat milk solids conventionally used are used. In addition, the hexametries conventionally used as emulsion stabilizers are used. Various phosphates such as acid salts, and various salts such as sodium salts and citrates are not substantially used to facilitate demulsification. If these are used at more than 0.01% in the cream, they will hinder smooth demulsification, lower specific gravity, and require strict temperature control of the whip and prolonged tempering. Also, gums and gelling agents do not need to be used, and even if used, they can be used in very small amounts.

The fats and oils used in the oil phase are SFC curves, such as milk fat, which are used in natural raw cream and conventional foaming oil-in-water emulsions, rather than horizontal fats and oils. However, it is necessary to use vertical sharp oils and fats. Specifically, oils and fats whose SFC at each temperature is 40% or more at 25 ° C and 15% or less at 35 ° C are used. By using such fats and oils having SFC, when the oil-in-water emulsion is whipped, the degree of demulsification is easily 20 to 60% by weight and the specific gravity is 0.7 or less. The foamed cream of the present invention cannot be obtained with conventional fats and oils having a horizontal SFC curve. As the raw material fats and oils prepared into such fats and oils having SFC, those which can be used for food can be widely used, such as rapeseed oil, soybean oil, castor oil, cottonseed oil, peanut oil, and the like. Vegetable oils such as oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil, milk fat, beef tallow, pig Animal fats and oils such as fats, fish oils and whale oils can be exemplified. Oils or fats which satisfy the above SFC, which have been subjected to hardening, fractionation, transesterification, etc. of the above fats and oils alone or mixed or can be used.

Various emulsifiers can be used in the aqueous phase and / or oil phase. Examples of these emulsifiers include various phospholipids represented by lecithin, glycerin fatty acid esters, polydaliserine fatty acid esters, and prodrugs. Various known emulsifiers such as pyrendalcol fatty acid ester and sucrose fatty acid ester can be exemplified.

The above water phase and oil phase are preliminarily emulsified and homogenized as usual to prepare an oil-in-water type marsion, which is sterilized or sterilized. It is common practice to homogenize (after homogenization) after sterilization or sterilization. However, in the present invention, in order to facilitate demulsification, homogenization (after homogenization) after sterilization or sterilization is performed. Is not required. Even if it passes through a homogenizer, it is preferable to pass through it, and it is preferable that the pressure does not exceed 10 kg / cm ² even if pressure is unavoidable.

Usually, after homogenization (after homozygous), emulsion stable foaming water In order to obtain an oil-type emulsion, it is necessary to rapidly cool to around 5 ° C. In the present invention, particularly, after the sterilization or sterilization treatment, the cooling is started immediately, and when the temperature reaches 30 to 45 ° C. At a point, and then whipped while continuing to cool to obtain a foamed cream with a demulsification degree of 20 to 60% and a specific gravity of 0.7 or less . Therefore, the method of producing a foamed cream according to the present invention comprises a step of cooling the emulsion by omitting the step of cooling to about 5 ° C to form an emulsion stable emulsion as usual. To complete the whip at the same time. If the temperature introduced into the whip device is higher than 45 ° C, the whip may fail due to insufficient cooling capacity. If the temperature is lower than 30 ° C, the emulsion becomes viscous and whipping becomes difficult.

In the present invention, it is preferable that the device to be whipped is an open-type mixer or a closed-type pressurized whip provided with a foaming stirrer and a cooling device. The degree of pressurization may be approximately 0.5 to 2 kg / cm ² and is adjusted by forcing air, nitrogen gas or carbon dioxide gas into the foaming chamber. Since it varies depending on the desired overrun value or the like, it may be appropriately determined after experimentally studying in advance.

The foamed foam prepared in this manner is filled aseptically • aseptically filled and stored refrigerated until use, or distributed in the refrigerated temperature range.

As described above, according to the present invention, a foamed cream having a degree of demulsification of 20 to 60% and a specific gravity of 0.7 or less can be easily obtained. It has the effect of having a fresh texture, sharp melting in the mouth, and excellent heat retention at 30 ° C. Various flavors and various sauces can be mixed and advantageously used as filling materials for various foods such as bread. Examples of sauces include fruit sauce with pulp, chocolate sauce and the like. In addition, any desired material such as nuts can be appropriately mixed. Example

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these exemplifications do not limit the present invention in any way. Parts and percentages shown in the examples are on a weight basis.

Example 1

Oil mixture of 20 parts of hardened palm kernel fractionated oil (melting point: 35 ° C) and 10 parts of hardened palm kernel oil (melting point: 36 ° C) (SFC: 73/25 ° C, 9/35 ° C) was heated to 60 ° C, and 0.2 parts of lecithin was added thereto to prepare an oil phase. On the other hand, 33 parts of water heated to about 60 ° C, 4 parts of skim milk powder, 18 parts of pudose sugar, 15 parts of sugar, 0.1 part of sucrose fatty acid ester (HLB: 7) and 0.0 part of xanthan gum are added. An aqueous phase was prepared by dissolving or dispersing 4 parts and an appropriate amount of a fragrance. Then, the aqueous phase was stirred with a homomixer, and the oil phase was added and pre-emulsified. After homogenization, the mixture was heated to about 70 ° C for 1 hour, sterilized, and then placed in a plate cooler. And cooled to about 38 ° C. The emulsion is introduced into a closed whipper provided with a stirrer and a cooling device capable of foaming, and air is injected into the whipper while cooling under a gauge pressure of 1.1 kg / cra2. To give a foamed cream with a product temperature of 15 ° C. Table 1 shows the properties of this foamed cream.

Oil content 30.0%

Nonfat milk solids 3.5%

Demulsification degree 40.6%

0.6 Heat-resistant shape retention Z 30 ° C (Note 1) Extremely good

30 ° C (Note 2) good

Note 1 In a transparent sealed container, squeeze the foamed cream in a squeeze bag, and observe the shape when it is stored at 30 ° C for 24 hours.

Note 2: Observe the presence of water separation when the above method is used. When the above foamed cream was used as a filling material for bread, this filling material had a sharp melting with no stickiness and a fresh texture. The heat-resistant shape-retaining property of C was also excellent, and it was a very good filling material. Comparative Example 1

In the same manner as in Example 1, after the sterilization treatment, the emulsion was cooled to 5 ° C according to the usual cream manufacturing method, and then the emulsion was allowed to stand at 5 ° C. It was in a solid state, making subsequent whipping virtually impossible.

Comparative Example 2

In Example 1, 33 parts of water was mixed with 4 parts of skim milk powder, 18 parts of glucose, 15 parts of sugar, 0.1 part of sucrose fatty acid ester (HLB: 7), 0.1 part of xanthan gum, and 0.4 part of xanthan gum. Was added, and 0.3 part of phosphate was further added to dissolve and disperse to prepare an aqueous phase. Thereafter, the oil phase and the aqueous phase were similarly mixed, pre-emulsified, sterilized, cooled to 5 ° C, and then the emulsion was allowed to stand at 5 ° C. The emulsion thus prepared was whipped using a mondmixer to obtain a foamed cream having a product temperature of 10 ° C and a specific gravity of 0.6. The degree of demulsification at this time was 15%. This foamed cream has poor heat-resistant shape retention at 30 ° C and poor water separation resistance, and also shows a return phenomenon after standing at 5 ° C, and as a filling for bread in physical properties. It was inadequate.

Comparative Example 3

An emulsion was prepared in the same manner as in Comparative Example 2, except that 0.3 part of carrageenan was further added to the aqueous phase. Similarly, cool to 5 ° C and leave overnight at 5 ° C to prepare the emulsion, whipping it using a mixer, and foam at a product temperature of 10 ° C and a specific gravity of 0.6. I got a finished claim. Milking at this time The degree of conversion was 18%. The foamed foam had good shape retention at 30 ° C and good water separation, and no return phenomenon occurred after standing at 5 ° C. However, the melting of the mouth was strong, and the mouth melted in the mouth, and was not satisfactory as a filling for bread.

Example 2

Mixed oil of 20 parts of palm kernel fractionated hardened oil (melting point: 35 ° C) and 10 parts of palm fractionated medium melting point (melting point: 32 ° C) (SFC:

(55/25 ° C, 4/35 ° C) was heated to 60 ° C, and 0.1 part of lecithin was added thereto to prepare an oil phase. Meanwhile, about

In 30 parts of water heated to 60 ° C, 4 parts of whey powder, 18 parts of pudose sugar, 14 parts of maltose, 4 parts of granulated sugar, 0.2 part of sucrose fatty acid ester of HLB 7 and HLB An aqueous phase was prepared by dissolving or dispersing 0.2 part of the sucrose fatty acid ester of 14, 0.05 part of xanthan gum, 0.01 part of dielan gum and an appropriate amount of a perfume to dissolve or disperse. Then, while stirring this aqueous phase with a homomixer, the oil phase is added and pre-emulsified, homogenized, and then VTIS sterilizer (UHT (direct heating type) sterilizer, manufactured by Tetra Pak Alfa Laval Co., Ltd.) ), Sterilized at 140 ° C for 4 seconds, and cooled to about 40 ° C. The Emarujo down was introduced into foamable stirrer and cooler attached has been sealed in Hui wrapper of. Air was pressed and cooled under pressure of the cage pressure 1. 1 kg / cm ² The mixture was whipped while the temperature was 12.degree. C., the degree of demulsification was 35%, and a foam with a specific gravity of 0.5 was obtained.

80 parts of foamed cream and strobe fruit Twenty parts of the source (Brix 65) were continuously mixed using a static mixer to obtain a strobe-like flavoring material. The specific gravity of this filling material was 0.6.

The stove-flavored filling material prepared in this way was a very good filling material with a sharp mouth-berry taste and a sharp mouth melting and a fresh texture. In addition, this filling material had good heat-resistant shape retention at 30 ° C and good water separation resistance, and was excellent as a bread filling material.

Comparative Example 4

A hydrogenated oil obtained by hydrogenating a mixed oil of 80 parts of rapeseed oil and 20 parts of palm soft oil in Example 2 (melting point: 36 ° C., SFC: 30/25 °) C, 7/35 ° C) A stovery flavoring filling material was prepared in the same manner except that 30 parts were used. At this time, the specific gravity of the foamed term was 0.68, and the degree of demulsification was 30%. The stove-flavored filling material prepared in this way was a soft and palatable filling material, but had poor heat-resistant shape retention and heat-resistant shape retention at 25 ° C. However, it had poor water separation resistance and was not satisfactory as a filling material for bread.

Industrial applicability

As described above, the oil-in-water emulsion mixed with the water phase and the oil phase, pre-emulsified, and sterilized or sterilized is cooled to 30 to 45 ° C, and then whisked while further cooling. Get it Foamed cream with a degree of emulsification of 20 to 60% can be used as it is or mixed with various sauces (flesh sauce with pulp, chocolate sauce, etc.) as filling material. When used at 30 ° C for 4 days, it is extremely easy to use a filling material that has excellent heat retention, good storage stability and good flavor without dripping, water separation or return phenomenon. This invention has made it possible to make it, and this invention will make a great contribution to the bread and confectionery industry.

Claims

The scope of the claims

1. SFC power of fats and oils S Whip an oil-in-water emulsion that is 40% or more at 25 ° C, 15% or less at 35 ° C, and has a salt content of less than 0.01% by weight. comprising foaming already click stream demulsification degree 2 0-6 0 weight ^_0/0.

2. The foamed cream according to claim 1, which has a specific gravity of 0.7 or less.

3. Foamed foam according to claim 1 or 2, wherein the content of gums or gelling agents is less than 0.1% by weight.

A filling material comprising a mixture of the foamed cream according to any one of claims 1 to 3 and various sauces.

5. Pre-emulsify and homogenize the water phase and oil phase to prepare a foamable oil-in-water emulsion, cool it to 30 to 45 ° C after sterilization or sterilization, and then whip while cooling A method for producing a foamed cream, characterized in that the degree of demulsification is adjusted to 20 to 60% by weight.