WO2014061869A1 - Compositions for increasing stability of milk cream - Google Patents

Compositions for increasing stability of milk cream Download PDF

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Publication number
WO2014061869A1
WO2014061869A1 PCT/KR2013/000195 KR2013000195W WO2014061869A1 WO 2014061869 A1 WO2014061869 A1 WO 2014061869A1 KR 2013000195 W KR2013000195 W KR 2013000195W WO 2014061869 A1 WO2014061869 A1 WO 2014061869A1
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WIPO (PCT)
Prior art keywords
milk
cream
weight
parts
protein
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PCT/KR2013/000195
Other languages
French (fr)
Inventor
Chung-Kil PARK
Cheon-Yong LEE
Jung-Woo Kim
Jung-Eun Park
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Paris Croissant Co., Ltd.
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Publication of WO2014061869A1 publication Critical patent/WO2014061869A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a composition for increasing stability of milk cream, and, more particularly, to a stabilizer composition capable of improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without affecting flavors upon whipping of the milk cream.
  • Whipping cream is prepared by vigorously whipping a high-fat fluidic milk cream at a low temperature using a foam generator to emulsify the milk cream and introducing fine foams into the milk cream.
  • the whipping cream has been used for decoration, icing, sanding and filling of the pastry or cakes since it has a shape retention capacity to realize a topping process, and also widely used for various applications such as dessert, cooking sauces, coffee drinks, etc.
  • Such whipping cream is sensitive to external impacts or a change in temperature because it is in an oil-in-water type, and thus should be hermetically packed in a pack for its circulation and stored at a freezing condition of -18 °C or less. Also, the whipping cream should be thawed in a refrigerator one day before use so as to prevent its solidificaiton or loss of emulsifying capability and shape retention capacity, thereby achieving good qualities.
  • whipping creams are mainly divided into milk creams, vegetable whipping creams and compound creams, depending on the kinds of fats and the types of additives and crude materials.
  • milk cream is prepared by sterilizing or pasteurizing crude milk, milk fats separated from the crude milk or a product prepared by adding a food or a food additive to the crude milk, or pulverizing them into powder.
  • the milk creams are mainly divided into milk cream (more than 30% of milk fats) which is crude mild or milk fats separated from the crude milk, processed milk cream (more than 18% of milk fats) processed after adding a food or food additive to the milk cream, and powdery milk cream (more than 50% of milk fats) pulverized after adding a food additive to the milk cream, depending on the types of the milk cream and the blending ratio of components in the milk cream.
  • milk cream containing milk fats at content of 30% or more has excellent flavor, but has poor physical properties such as foam stability, shape retention capacity and water retention efficacy since milk is used as a crude material, and may have the limits in use for whipping cream due to poor workability.
  • whipping cream has suitable overrun, and shows good foamability for excellent harmoniousness.
  • the whipping cream should show physical properties such as flower shape retention capacity and heat resistance so that a cake with flower shape and decorations cannot be crushed due to vibrations generated during transportation or a changed in temperature during storage or cannot be changed in quality characteristics caused due to water exudation and thickening.
  • the whipping cream in which milk cream is used as a crude material it is difficult to make an flowery pattern due to unstable foamability.
  • the whipping cream has many problems in terms of physical properties since decorations are easily transformed by a change in temperature or vibrations.
  • the inventors have tried to solve the above-described general issues and problems, and thus conducted ardent research to develop a stabilizer capable of improving the physical properties, such as foam stability, shape retention capacity and water retention efficacy, of a commercially available milk cream during whipping the milk cream.
  • the inventors have found that various tests were conducted to confirm that a stabilizer composition having certain blending components and their bleding ratios showed the optimum conditions to significantly enhance the stability of the milk cream. Therefore, the present invention is completed based on the above-described facts.
  • the present invention is designed to solve the problems of the prior art, and therefore it is an object of the present invention to provide a stabilizer composition capable of improving the physical properties of a milk cream, such as foam stability, shape retention capacity and water retention efficacy, while whipping the milk cream.
  • one exemplary embodiment of the present invention provides a composition prepared by mixing 0.4 to 0.5 parts by weight of a stabilizer including at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum, 0.4 to 0.5 parts by weight of a protein including at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein, and 5 to 7 parts by weight of a saccharide including at least one selected from the group consisting of saccharose, glucose, fructose, sorbitol and maltitol, based on 100 parts by weight of a milk cream.
  • a stabilizer including at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum
  • a protein including at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein
  • a saccharide including at
  • the physical properties of the milk cream such as foam stability, shape retention capacity and water retention efficacy, may be significantly improved.
  • the stabilizer may include a dextrin at 0.3 to 0.35 parts by weight, a guar gum at 0.004 to 0.008 parts by weight, and sodium alginate at 0.13 to 0.23 parts by weight
  • the protein may include a milk protein at 0.4 to 0.45 parts by weight
  • the saccharide may include a sugar at 5 to 7 parts by weight, thereby effectively enhancing the stability of the milk cream.
  • the stabilizer composition of the present invention having the configuration as described above may have specific effects of reducing a whipping time and increasing overrun when a milk cream is added at a certain blending ratio while whipping the milk cream. Also, the stabilizer composition of the present invention may significantly improve the physical properties such as foam stability, shape retention capacity and water retention efficacy without exerting influence on the flavor of whipped milk cream. Therefore, the physical stability, use and functionality of the milk cream may be considered as well.
  • FIG. 1 is an image taken on the very day of icing and decoration with a milk cream, which is obtained by adding and whipping a composition according to one example of the present invention, so as to determine the shape retention capacity of the milk cream;
  • FIG. 2 is an image taken on the very day of icing and decoration with a milk cream, which is obtained by adding and whipping a composition according to one comparative example of the present invention, so as to determine the shape retention capacity of the milk cream;
  • FIG. 3 is an image taken one day after the icing and decoration with the milk cream, which is obtained by adding and whipping a composition according to one example of the present invention, so as to determine the shape retention capacity of the milk cream;
  • FIG. 4 is an image taken one day after the icing and decoration with the milk cream, which is obtained by adding and whipping a composition according to one comparative example of the present invention, so as to determine the shape retention capacity of the milk cream;
  • FIG. 5 is an image taken on the very day of icing and decoration with milk creams, which are obtained by adding and whipping a composition according to one example and one comparative example of the present invention, so as to determine the shape retention capacities of the milk creams;
  • FIG. 6 is an image taken one day after the icing and decoration with milk creams, which are obtained by adding and whipping a composition according to one example and one comparative example of the present invention, so as to determine the shape retention capacities of the milk creams;
  • FIG. 7 is an image taken to determine the texture of a milk cream obtained by adding and whipping a composition according to one example of the present invention.
  • FIG. 8 is an image taken to determine the texture of a milk cream obtained by adding and whipping a composition according to one comparative example of the present invention.
  • FIG. 9 is an image taken to determine whether a water exudation phenomenon of a milk cream obtained by adding and whipping a composition takes place according to one example of the present invention.
  • FIG. 10 is an image taken to determine whether a water exudation phenomenon of a milk cream obtained by adding and whipping a composition takes place according to one comparative example of the present invention.
  • a stabilizer having excellent pseudoplastic properties may be used to preserve the texture and physical properties of a whipped milk cream immediately after a whipping process, for example, improve overrun of a milk cream, enhance shape retention capacity and water retention efficacy, and prevent the whipped milk cream from becoming soft and hard during cold storage of the whipped milk cream.
  • two kinds of the stabilizers having excellent pseudoplastic properties may be properly used to prevent condensation of fat globules whose heat resistance is enhanced and which are uniformly dispersed due to high viscosity in a liquid state, thereby maintaining an emulsion in a stable state.
  • the overrun may also be increased by the pseudoplastic effect in which the viscosity of a cream is reduced by a force generated when an emulsion solution collides against a beater, thereby preparing a stable whipping cream having a high overrun of 110% or more and excellent foam stability.
  • the overrun may be lowered and a whipping time may be extended due to an increase in viscosity of the milk cream.
  • Examples of the stabilizer having excellent pseudoplastic properties may include methylcellulose, microcrystalline cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, Karaya gum, carrageenan, xanthan gum, guar gum, dextrin, sodium alginate, locust bean gum, gelatin, and arabic gum.
  • a mixture of at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum may be used at a content of 0.4 to 0.5 parts by weight, based on 100 parts by weight of the milk cream.
  • the dextrin, guar gum and sodium alginate may be added at contents of 0.3 to 0.35 parts by weight, 0.004 to 0.008 parts by weight and 0.13 to 0.23 parts by weight, respectively, based on 100 parts by weight of the milk cream.
  • the stabilizer When the stabilizer is used at a content of less than 0.4 parts by weight based on 100 parts by weight of the milk cream, a water exudation phenomenon may take place, and the water retention efficacy may be degraded. On the other hand, when the content of the stabilizer exceeds 0.5 parts by weight, the whipped milk cream may become sticky due to an increase in viscosity, and the shape retention capacity and the texture may be rather degraded due to a decrease in overrun.
  • a protein is used to facilitate an emulsifying action of a milk cream and give a flavor to the milk cream.
  • the protein that may be used herein may include at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein, and may be added at a content of 0.4 to 0.5 parts by weight, based on 100 parts by weight of the milk cream. More preferably, the milk protein may be added at a content of 0.4 to 0.45 parts by weight, based on 100 parts by weight of the milk cream.
  • the protein serves to facilitate proper dissolution of fats in moisture.
  • a saccharide is used to aid in cold circulation of a whipped milk cream by reducing the water activity and plays an important role in preserving the physical properties of the milk cream after the milk cream is thawed.
  • At least one selected from the group consisting of saccharose, glucose, fructose, sorbitol, maltitol and sugar may be used in consideration of the sweetness and physical properties of a whipping cream, and may be added at a content of 5 to 7 parts by weight, based on 100 parts by weight of the milk cream. More preferably, the sugar may be added at a content of 5 to 7 parts by weight, based on 100 parts by weight of the milk cream.
  • Such a saccharide has an effect on the water retention efficacy of the milk cream, and, when an entire compositional content of the saccharide exceeds 7 parts by weight, various problems may take place during production and circulation due to an increase viscosity. Therefore, the saccharide may be added at a proper amount in consideration of applications and taste of the milk cream.
  • a whipping time of the milk cream may be reduced, and the milk cream may show the optimum effects such as a high overrun of approximately 100 to 110%, good texture, and excellent physical properties (such as foam stability, shape retention capacity and water retention efficacy) at a refrigeration or high temperature.
  • a composition prepared by mixing 5 g of sugar, 0.3 g of dextrin, 0.005 g of guar gum, 0.4 g of a milk protein and 0.15 g of sodium alginate was mixed with 100 g of milk cream, and whipped for 2 to 3 minutes using an electric whipping machine until an emulsion was formed. Then, a whipping cream was prepared.
  • a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, sugar was used at a content of 7 g.
  • a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, a milk protein was used at a content of 0.4 g.
  • a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, sugar and a milk protein were used at contents of 7 g and 0.4 g, respectively.
  • the specific gravity was measured using a specific gravity cup.
  • the shape retention capacity was sensorily evaluated by icing a whipped milk cream on a cake sheet together with a flowery decoration having a height of approximately 5 cm, followed by checking that the lateral surfaces of the milk cream collapse away immediately or one day after the icing at a refrigeration condition (5 °C).
  • the water exudation was evaluated by putting a whipped milk cream onto a petri-dish and checking that moisture exudes for one day at a refrigeration condition (5 °C).
  • the texture was sensorily evaluated after a whipped milk cream is stored at a refrigeration condition (5 °C) for a predetermined period of time.
  • the workability was measured by sensorily evaluating ease of handling while icing and decorating a cake sheet with a whipped milk cream.
  • the crack was observed for 2 days at a refrigeration condition after a cake sheet is iced and decorated with a whipped milk cream.
  • the contraction was observed for 2 days at a refrigeration condition after a cake sheet is iced and decorated with a whipped milk cream.
  • the change in peculiar taste was checked after a cake sheet is iced and decorated with a whipped milk cream and stored for 2 days at a refrigeration condition.
  • the composition according to one example of the present invention generally had excellent stability in use as a whipping cream since the composition had good specific gravity and shape retention capacity, high workability, no water exudation phenomenon, and good texture even with a change in time after icing and decoration of the cake sheet, and did not showed the undesirable characteristics such as crack, contraction and a change in peculiar taste.
  • FIG. 1 is an image taken immediately after the icing and decoration of the cake sheet with the whipping cream prepared in Example 1
  • FIG. 3 is an image taken one day after the icing and decoration of the cake sheet with the whipping cream prepared in Example 1.
  • FIGS. 1 and 3 it was revealed that the whipping cream prepared in Example 1 was easily iced and the lateral surfaces and upper corners of the cake sheet were stably sustained in an erected state.
  • FIG. 2 is an image taken immediately after the icing and decoration of the cake sheet with the whipping cream prepared in Comparative Example 11
  • FIG. 4 is an image taken one day after the icing and decoration of the cake sheet with the whipping cream prepared in Comparative Example 11.
  • FIGS. 2 and 4 it was revealed that the whipping cream prepared in Comparative Example 11 was not easily iced since the whipped milk cream sunk down, the lateral surfaces of the cake sheet were easily crumbled down immediately after the icing, and the lateral surfaces and upper corners of the cake sheet were formed in a roundish shape.
  • FIGS. 9 and 10 it was revealed that, when the states of the whipping creams prepared in Example 1 and Comparative Example 11 was observed after the whipping creams were put on a petri-dish and kept at a refrigeration temperature (5 °C) for one day, the water exudation was not observed in the whipping cream prepared in Example 1 as shown in FIG. 9, but a small amount of moisture exuded from the whipping cream prepared in Comparative Example 11 as shown in FIG. 10.
  • the composition according to one exemplary embodiment of the present invention can be useful in enlarging applications of the milk cream since the composition can enhance the stabilities, such as foam stability, shape retention capacity and water retention efficacy, of the milk cream, thereby supplementing or reinforcing the physically weak characteristics of the milk cream.

Abstract

A composition for increasing stability of milk cream is provided. The composition can be useful in improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without affecting the flavor during whipping the milk cream. The composition can be prepared by mixing 0.4 to 0.5 parts by weight of a stabilizer, 0.4 to 0.5 parts by weight of a protein, and 5 to 7 parts by weight of a saccharide, based on 100 parts by weight of the milk cream. The stabilizer includes at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan, and locust bean gum, the protein includes at least one selected from the group consisting of a milk protein, a soybean protein, and a corn protein, and the saccharide includes at least one selected from the group consisting of saccharose, glucose, fructose, sorbitol, and maltitol.

Description

COMPOSITIONS FOR INCREASING STABILITY OF MILK CREAM
The present invention relates to a composition for increasing stability of milk cream, and, more particularly, to a stabilizer composition capable of improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without affecting flavors upon whipping of the milk cream.
Whipping cream is prepared by vigorously whipping a high-fat fluidic milk cream at a low temperature using a foam generator to emulsify the milk cream and introducing fine foams into the milk cream. In this case, the whipping cream has been used for decoration, icing, sanding and filling of the pastry or cakes since it has a shape retention capacity to realize a topping process, and also widely used for various applications such as dessert, cooking sauces, coffee drinks, etc.
Such whipping cream is sensitive to external impacts or a change in temperature because it is in an oil-in-water type, and thus should be hermetically packed in a pack for its circulation and stored at a freezing condition of -18 ℃ or less. Also, the whipping cream should be thawed in a refrigerator one day before use so as to prevent its solidificaiton or loss of emulsifying capability and shape retention capacity, thereby achieving good qualities.
In general, whipping creams are mainly divided into milk creams, vegetable whipping creams and compound creams, depending on the kinds of fats and the types of additives and crude materials.
In particular, milk cream is prepared by sterilizing or pasteurizing crude milk, milk fats separated from the crude milk or a product prepared by adding a food or a food additive to the crude milk, or pulverizing them into powder. In general, the milk creams are mainly divided into milk cream (more than 30% of milk fats) which is crude mild or milk fats separated from the crude milk, processed milk cream (more than 18% of milk fats) processed after adding a food or food additive to the milk cream, and powdery milk cream (more than 50% of milk fats) pulverized after adding a food additive to the milk cream, depending on the types of the milk cream and the blending ratio of components in the milk cream.
In recent years, confectionery, bakery and cafe-type bakery chains have been spread to promote high-quality products through differentiation of whipping cream. As a result, milk cream having innate traits such as crispy taste and flavor has been increasingly used in the related art.
However, milk cream containing milk fats at content of 30% or more has excellent flavor, but has poor physical properties such as foam stability, shape retention capacity and water retention efficacy since milk is used as a crude material, and may have the limits in use for whipping cream due to poor workability.
That is, whipping cream has suitable overrun, and shows good foamability for excellent harmoniousness. Also, the whipping cream should show physical properties such as flower shape retention capacity and heat resistance so that a cake with flower shape and decorations cannot be crushed due to vibrations generated during transportation or a changed in temperature during storage or cannot be changed in quality characteristics caused due to water exudation and thickening. In the case of the whipping cream in which milk cream is used as a crude material, it is difficult to make an flowery pattern due to unstable foamability. Also, the whipping cream has many problems in terms of physical properties since decorations are easily transformed by a change in temperature or vibrations.
Patent Documents
Korean Registered Patent No. 10-1002578 (2010.12.20)
Korean Registered Patent No. 10-1150997 (2012.06.08)
Korean Registered Patent No. 10-0529666 (2005.11.17)
Korean Registered Patent No. 10-0154285 (1996.11.19)
Non-Patent Document
SHIM, Si-Young et al., Study on Stability of Cholesterol-Removed Whipping Cream by β-Cyclodextrin: Korean Society for Food Science of Animal Resources, 2002.
Accordingly, the inventors have tried to solve the above-described general issues and problems, and thus conducted ardent research to develop a stabilizer capable of improving the physical properties, such as foam stability, shape retention capacity and water retention efficacy, of a commercially available milk cream during whipping the milk cream. As a result, the inventors have found that various tests were conducted to confirm that a stabilizer composition having certain blending components and their bleding ratios showed the optimum conditions to significantly enhance the stability of the milk cream. Therefore, the present invention is completed based on the above-described facts.
Therefore, the present invention is designed to solve the problems of the prior art, and therefore it is an object of the present invention to provide a stabilizer composition capable of improving the physical properties of a milk cream, such as foam stability, shape retention capacity and water retention efficacy, while whipping the milk cream.
In order to accomplish the above objects, one exemplary embodiment of the present invention provides a composition prepared by mixing 0.4 to 0.5 parts by weight of a stabilizer including at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum, 0.4 to 0.5 parts by weight of a protein including at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein, and 5 to 7 parts by weight of a saccharide including at least one selected from the group consisting of saccharose, glucose, fructose, sorbitol and maltitol, based on 100 parts by weight of a milk cream.
As a result, according to the present invention, the physical properties of the milk cream, such as foam stability, shape retention capacity and water retention efficacy, may be significantly improved.
According to one exempalry embodiment of the present, the stabilizer may include a dextrin at 0.3 to 0.35 parts by weight, a guar gum at 0.004 to 0.008 parts by weight, and sodium alginate at 0.13 to 0.23 parts by weight, the protein may include a milk protein at 0.4 to 0.45 parts by weight, and the saccharide may include a sugar at 5 to 7 parts by weight, thereby effectively enhancing the stability of the milk cream.
The stabilizer composition of the present invention having the configuration as described above may have specific effects of reducing a whipping time and increasing overrun when a milk cream is added at a certain blending ratio while whipping the milk cream. Also, the stabilizer composition of the present invention may significantly improve the physical properties such as foam stability, shape retention capacity and water retention efficacy without exerting influence on the flavor of whipped milk cream. Therefore, the physical stability, use and functionality of the milk cream may be considered as well.
These and other features, aspects, and advantages of exemplary embodiments of the present invention will be more fully described in the following detailed description, taken accompanying drawings. In the drawings:
FIG. 1 is an image taken on the very day of icing and decoration with a milk cream, which is obtained by adding and whipping a composition according to one example of the present invention, so as to determine the shape retention capacity of the milk cream;
FIG. 2 is an image taken on the very day of icing and decoration with a milk cream, which is obtained by adding and whipping a composition according to one comparative example of the present invention, so as to determine the shape retention capacity of the milk cream;
FIG. 3 is an image taken one day after the icing and decoration with the milk cream, which is obtained by adding and whipping a composition according to one example of the present invention, so as to determine the shape retention capacity of the milk cream;
FIG. 4 is an image taken one day after the icing and decoration with the milk cream, which is obtained by adding and whipping a composition according to one comparative example of the present invention, so as to determine the shape retention capacity of the milk cream;
FIG. 5 is an image taken on the very day of icing and decoration with milk creams, which are obtained by adding and whipping a composition according to one example and one comparative example of the present invention, so as to determine the shape retention capacities of the milk creams;
FIG. 6 is an image taken one day after the icing and decoration with milk creams, which are obtained by adding and whipping a composition according to one example and one comparative example of the present invention, so as to determine the shape retention capacities of the milk creams;
FIG. 7 is an image taken to determine the texture of a milk cream obtained by adding and whipping a composition according to one example of the present invention;
FIG. 8 is an image taken to determine the texture of a milk cream obtained by adding and whipping a composition according to one comparative example of the present invention;
FIG. 9 is an image taken to determine whether a water exudation phenomenon of a milk cream obtained by adding and whipping a composition takes place according to one example of the present invention; and
FIG. 10 is an image taken to determine whether a water exudation phenomenon of a milk cream obtained by adding and whipping a composition takes place according to one comparative example of the present invention.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to the description, it should be understood that the terminology used in the specification and appended claims should not be construed as limited to general and dictionary meanings, but interpreted based on the meanings and concepts corresponding to technical aspects of the present invention on the basis of the principle that the inventor is allowed to define terms appropriately for the best explanation. Therefore, the description proposed herein is just a preferable example for the purpose of illustrations only, not intended to limit the scope of the invention, so it should be understood that other equivalents and modifications could be made thereto without departing from the scope of the invention.
Also, detailed description of the known functionalities and configurations with regard to the present invention is omitted for clarity.
<Stabilizer>
A stabilizer having excellent pseudoplastic properties may be used to preserve the texture and physical properties of a whipped milk cream immediately after a whipping process, for example, improve overrun of a milk cream, enhance shape retention capacity and water retention efficacy, and prevent the whipped milk cream from becoming soft and hard during cold storage of the whipped milk cream.
That is, two kinds of the stabilizers having excellent pseudoplastic properties may be properly used to prevent condensation of fat globules whose heat resistance is enhanced and which are uniformly dispersed due to high viscosity in a liquid state, thereby maintaining an emulsion in a stable state. During a whipping process, the overrun may also be increased by the pseudoplastic effect in which the viscosity of a cream is reduced by a force generated when an emulsion solution collides against a beater, thereby preparing a stable whipping cream having a high overrun of 110% or more and excellent foam stability.
In this case, when various kinds of stabilizers are used at larger amounts during whipping of a milk cream, the overrun may be lowered and a whipping time may be extended due to an increase in viscosity of the milk cream.
Examples of the stabilizer having excellent pseudoplastic properties may include methylcellulose, microcrystalline cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, Karaya gum, carrageenan, xanthan gum, guar gum, dextrin, sodium alginate, locust bean gum, gelatin, and arabic gum.
Among these, a mixture of at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum may be used at a content of 0.4 to 0.5 parts by weight, based on 100 parts by weight of the milk cream. In particular, the dextrin, guar gum and sodium alginate may be added at contents of 0.3 to 0.35 parts by weight, 0.004 to 0.008 parts by weight and 0.13 to 0.23 parts by weight, respectively, based on 100 parts by weight of the milk cream.
When the stabilizer is used at a content of less than 0.4 parts by weight based on 100 parts by weight of the milk cream, a water exudation phenomenon may take place, and the water retention efficacy may be degraded. On the other hand, when the content of the stabilizer exceeds 0.5 parts by weight, the whipped milk cream may become sticky due to an increase in viscosity, and the shape retention capacity and the texture may be rather degraded due to a decrease in overrun.
<Protein>
A protein is used to facilitate an emulsifying action of a milk cream and give a flavor to the milk cream. Here, the protein that may be used herein may include at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein, and may be added at a content of 0.4 to 0.5 parts by weight, based on 100 parts by weight of the milk cream. More preferably, the milk protein may be added at a content of 0.4 to 0.45 parts by weight, based on 100 parts by weight of the milk cream.
Since such a protein contains both of hydrophilic and lipophilic amino groups, the protein serves to facilitate proper dissolution of fats in moisture.
<Saccharide>
A saccharide is used to aid in cold circulation of a whipped milk cream by reducing the water activity and plays an important role in preserving the physical properties of the milk cream after the milk cream is thawed. At least one selected from the group consisting of saccharose, glucose, fructose, sorbitol, maltitol and sugar (refined sugar) may be used in consideration of the sweetness and physical properties of a whipping cream, and may be added at a content of 5 to 7 parts by weight, based on 100 parts by weight of the milk cream. More preferably, the sugar may be added at a content of 5 to 7 parts by weight, based on 100 parts by weight of the milk cream.
Such a saccharide has an effect on the water retention efficacy of the milk cream, and, when an entire compositional content of the saccharide exceeds 7 parts by weight, various problems may take place during production and circulation due to an increase viscosity. Therefore, the saccharide may be added at a proper amount in consideration of applications and taste of the milk cream.
When the milk cream is whipped after the composition according to one exemplary embodiment of the present invention is added to the milk cream at a certain blending ratio, a whipping time of the milk cream may be reduced, and the milk cream may show the optimum effects such as a high overrun of approximately 100 to 110%, good texture, and excellent physical properties (such as foam stability, shape retention capacity and water retention efficacy) at a refrigeration or high temperature.
Hereinafter, the composition of the present invention will be described in detail with reference to examples and comparative examples. However, it should be understood that the examples and comparative examples are only examples to facilitate understanding of the present invention, but not intended to limit the scope of the present invention.
<Example 1>
A composition prepared by mixing 5 g of sugar, 0.3 g of dextrin, 0.005 g of guar gum, 0.4 g of a milk protein and 0.15 g of sodium alginate was mixed with 100 g of milk cream, and whipped for 2 to 3 minutes using an electric whipping machine until an emulsion was formed. Then, a whipping cream was prepared.
<Example 2>
In this example, a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, sugar was used at a content of 7 g.
<Example 3>
In this example, a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, a milk protein was used at a content of 0.4 g.
<Example 4>
In this example, a whipping cream was prepared in the same manner as in Example 1, except that, among the components used in Example 1, sugar and a milk protein were used at contents of 7 g and 0.4 g, respectively.
The physical properties of the whipping creams prepared in Examples 1 to 4 were compared and analyzed. The results are listed in the following Table 1.
For reference, the criteria for evaluating the physical properties of a whipping cream are disclosed, as follows.
(Specific gravity)
The specific gravity was measured using a specific gravity cup.
(Shape retention capacity)
The shape retention capacity was sensorily evaluated by icing a whipped milk cream on a cake sheet together with a flowery decoration having a height of approximately 5 cm, followed by checking that the lateral surfaces of the milk cream collapse away immediately or one day after the icing at a refrigeration condition (5 ℃).
(Water exudation)
The water exudation was evaluated by putting a whipped milk cream onto a petri-dish and checking that moisture exudes for one day at a refrigeration condition (5 ℃).
(Texture)
The texture was sensorily evaluated after a whipped milk cream is stored at a refrigeration condition (5 ℃) for a predetermined period of time.
(Workability)
The workability was measured by sensorily evaluating ease of handling while icing and decorating a cake sheet with a whipped milk cream.
(Crack)
The crack was observed for 2 days at a refrigeration condition after a cake sheet is iced and decorated with a whipped milk cream.
(Contraction)
The contraction was observed for 2 days at a refrigeration condition after a cake sheet is iced and decorated with a whipped milk cream.
(Change in peculiar taste)
The change in peculiar taste was checked after a cake sheet is iced and decorated with a whipped milk cream and stored for 2 days at a refrigeration condition.
Table 1
Figure PCTKR2013000195-appb-T000001
From the results as listed in Table 1, it could be seen that the composition according to one example of the present invention generally had excellent stability in use as a whipping cream since the composition had good specific gravity and shape retention capacity, high workability, no water exudation phenomenon, and good texture even with a change in time after icing and decoration of the cake sheet, and did not showed the undesirable characteristics such as crack, contraction and a change in peculiar taste.
<Comparative Examples 1 to 14>
Whipping creams were prepared in the same conditions and manner as in Examples 1 to 4, except that the ingredients and contents thereof were altered as listed in the following Tables 2 and 3.
Also, the physical properties of the whipping creams prepared in the comparative examples were compared and analyzed. The results are listed in the following Tables 2 and 3.
Table 2
Figure PCTKR2013000195-appb-T000002
Table 3
Figure PCTKR2013000195-appb-T000003
From the result as listed in Tables 2 and 3, it could be seen that the whipping creams prepared in Comparative Examples 1 to 14 showed poor qualities compared with those of Examples since the crack was observed and a change in peculiar taste appeared on a surface of the cake sheet with a change in time after icing and decoration of the cake sheet.
Meanwhile, FIG. 1 is an image taken immediately after the icing and decoration of the cake sheet with the whipping cream prepared in Example 1, and FIG. 3 is an image taken one day after the icing and decoration of the cake sheet with the whipping cream prepared in Example 1. As shown in FIGS. 1 and 3, it was revealed that the whipping cream prepared in Example 1 was easily iced and the lateral surfaces and upper corners of the cake sheet were stably sustained in an erected state.
On the other hand, FIG. 2 is an image taken immediately after the icing and decoration of the cake sheet with the whipping cream prepared in Comparative Example 11, and FIG. 4 is an image taken one day after the icing and decoration of the cake sheet with the whipping cream prepared in Comparative Example 11. As shown in FIGS. 2 and 4, it was revealed that the whipping cream prepared in Comparative Example 11 was not easily iced since the whipped milk cream sunk down, the lateral surfaces of the cake sheet were easily crumbled down immediately after the icing, and the lateral surfaces and upper corners of the cake sheet were formed in a roundish shape.
As shown in FIGS. 5 and 6, it was also revealed that, when the cake sheet was decorated in a flowery pattern with the whipping cream (for a test) prepared in Example 1, the shape of the whipping cream was stably maintained immediately or one day after the flowery decoration. On the other hand, it was revealed that the whipped milk cream (UHT) prepared in Comparative Example 11 drooped down, and the flowery decoration was not sustained in a proper shape and sunk down with time.
As shown in FIG. 7, it was revealed that, when the state of the whipping cream prepared in Example 1 was observed immediately after the icing and decoration of the cake sheet, the whipped milk cream showed excellent visual beauty due to soft surface roughness. On the other hand, as shown in FIG. 8, it was revealed that, when the state of the whipping cream prepared in Comparative Example 11 was observed immediately after the icing and decoration of the cake sheet, the surface of the whipped milk cream was not smooth but became crumbly, which leads to the difficulty in icing and decoration and a severe damage to the visual beauty.
As shown in FIGS. 9 and 10, it was revealed that, when the states of the whipping creams prepared in Example 1 and Comparative Example 11 was observed after the whipping creams were put on a petri-dish and kept at a refrigeration temperature (5 ℃) for one day, the water exudation was not observed in the whipping cream prepared in Example 1 as shown in FIG. 9, but a small amount of moisture exuded from the whipping cream prepared in Comparative Example 11 as shown in FIG. 10.
Therefore, the composition according to one exemplary embodiment of the present invention can be useful in enlarging applications of the milk cream since the composition can enhance the stabilities, such as foam stability, shape retention capacity and water retention efficacy, of the milk cream, thereby supplementing or reinforcing the physically weak characteristics of the milk cream.
The present invention has been described in detail. However, it should be understood that the detailed description and specific examples, while indicating exemplary embodiments of the invention, are given by way of illustration only, since various changes and modifications within the scope of the invention will become apparent to those skilled in the art from this detailed description.

Claims (3)

  1. A composition for increasing stability of milk cream, comprising:
    a stabilizer including at least two selected from the group consisting of dextrin, guar gum, sodium alginate, microcrystalline cellulose, carrageenan and locust bean gum;
    a protein including at least one selected from the group consisting of a milk protein, a soybean protein and a corn protein; and
    a saccharide including at least one selected from the group consisting of saccharose, glucose, fructose, sorbitol, maltitol and sugar,
    wherein the composition is prepared by mixing the stabilizer, the protein and the saccharide.
  2. The composition according to claim 1, wherein the stabilizer, the protein and the saccharide are mixed at contents of 0.4 to 0.5 parts by weight, 0.4 to 0.5 parts by weight and 5 to 7 parts by weight, respectively, based on 100 parts by weight of the milk cream.
  3. The composition according to claim 2, wherein the stabilizer includes the dextrin at a content of 0.3 to 0.35 parts by weight, the guar gum at a content of 0.004 to 0.008 parts by weight and the sodium alginate at a content of 0.13 to 0.23 parts by weight, the protein includes the milk protein at a content of 0.4 to 0.45 parts by weight, and the saccharide includes the sugar at a content of 5 to 7 parts by weight.
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Publication number Priority date Publication date Assignee Title
US5494694A (en) * 1993-06-30 1996-02-27 Herrmann; Martin Method of making a whipped cream of milk
KR100351637B1 (en) * 1999-04-22 2002-09-10 동서유지 주식회사 Compound type whipping cream composition containing milk fat and whey protein
WO2004103088A2 (en) * 2003-05-14 2004-12-02 Rich Products Corporation A whippable food product having improved stability
KR100529666B1 (en) * 2003-04-22 2005-11-17 동서유지 주식회사 Composition of vegetable whipping cream which have excellent heat-resistance and whipping ability
WO2006038807A2 (en) * 2004-12-10 2006-04-13 Campina Nederland Holding B.V. Medium-fat cream
US20100136199A1 (en) * 2002-09-06 2010-06-03 Ahmed Hussein Cooking Cream
JP2011205959A (en) * 2010-03-30 2011-10-20 Adeka Corp Foaming oil-in-water emulsified composition

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5494694A (en) * 1993-06-30 1996-02-27 Herrmann; Martin Method of making a whipped cream of milk
KR100351637B1 (en) * 1999-04-22 2002-09-10 동서유지 주식회사 Compound type whipping cream composition containing milk fat and whey protein
US20100136199A1 (en) * 2002-09-06 2010-06-03 Ahmed Hussein Cooking Cream
KR100529666B1 (en) * 2003-04-22 2005-11-17 동서유지 주식회사 Composition of vegetable whipping cream which have excellent heat-resistance and whipping ability
WO2004103088A2 (en) * 2003-05-14 2004-12-02 Rich Products Corporation A whippable food product having improved stability
WO2006038807A2 (en) * 2004-12-10 2006-04-13 Campina Nederland Holding B.V. Medium-fat cream
JP2011205959A (en) * 2010-03-30 2011-10-20 Adeka Corp Foaming oil-in-water emulsified composition

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