JPH0723711A - Cream having low oil content - Google Patents

Abstract

PURPOSE:To obtain the subject cream useful as whip, etc., having a low oil content, excellent foaming properties, shape retention and emulsion stability, comprising fats and oils containing an SUS type triglyceride and laurin-based fats and oils, a casein and a thickening polysaccharide. CONSTITUTION:(A) <=40wt.% of fats and oils containing <=25% of an SUS type triglyceride (e.g. palm oil) and 5-60% of laurin-based fats and oils (e.g. coconut oil), having 250% solid fat content at 5 deg.C and >=40% at 15 deg.C is homogenized with (B) 0.1-3wt.% of a casein (e.g. sodium caseinate) and (C) 0.1-1wt.% of a thickening polysaccharide such as xanthan gum, carrageenan, tamarind gum, guar gum, locust bean gum or gelatin to give the objective low-fat cream useful for whip, etc., having <=40% oil content, <=150% overrun, excellent foaming properties, decorating properties, shape retention, emulsion stability, etc., in spite of a low fat content, showing good flavor and melt in the mouth.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low oil content cream, and more specifically, it has excellent foaming properties and shape retention properties despite having a small amount of oil and fat, and can be used as a whipped cream. It relates to a low oil cream that can be produced.

[0002]

2. Description of the Related Art In recent years, consumers have tended to demand creams that are more like flavors and melt in the mouth and are similar to fresh cream, reflecting the improvement in eating habits and the sophistication. On the other hand, due to the diversification of eating habits and the increase in health consciousness, it is required to reduce the calorie, lightening, and softening of foods. It tends to reduce oil content.

Usually, a whipped cream contains 40 parts of oil.
Approximately 50% is included, and if the oil content is 40% or more with respect to the whole, the physical properties after whipping are poor, the balance is not balanced, and it becomes difficult to stabilize. Therefore, if the oil content is reduced to 40% or less, the overrun becomes high and the whipping time becomes extremely long, resulting in a cream without fluffiness and shape retention.

JP-A-63-32421 and JP-A-64-51054 reported creamy fats and oils in which a large amount of a specific emulsifier was selectively added to improve these drawbacks.

Further, in JP-A-2-100646, a creamy fat composition having a low oil content produced by using a fat having a specific solid fat content (SFC), a rising melting point, an amount of lauric fat and oil and an oil fat particle size. Is disclosed.

However, among the above, the whipped cream with a low oil content containing a large amount of emulsifier has a drawback that the flavor is remarkably deteriorated by the emulsifier added to stabilize the physical properties.

In the low oil cream of JP-A-2-100646, the SFC of the fats and oils used is specified to be 50% or more at 5 ° C and 30 to 40% at 15 ° C. When you make a cream with a whipped cream, it melts in the mouth sharply and does not feel cold, and the lower the oil content, the higher the overrun and the physical properties such as shape retention and artificial flower are deteriorated. Have

In addition to the above, a so-called frozen whip is known as a cream for whipped oil having a low oil content.
The advantage of this frozen whip is that it is simple, there is a problem in terms of flavor, and there is a drawback that the overrun is high and the nappe cannot be formed only by the flower shape.

[0009]

Therefore, the fat content is 4
It is desired to develop a low-oil cream that has a good balance of overrun after whipped, shape retention, artificial flowering property, etc., while having a content of 0% or less, especially about 20 to 30%, and having extremely excellent flavor and melting in the mouth. It was

[0010]

Means for Solving the Problems In view of the above situation, the inventors of the present invention have conducted extensive studies, and as a result, by adding caseins and thickening polysaccharides to oils and fats having specific compositions and physical properties, The present invention has been completed by finding that a low oil cream satisfying the requirements can be obtained.

That is, the present invention provides the following component (a),
(B) and (c) (a) SUS triglyceride as a constituent
5% by weight or more and 5 to 60% by weight of lauric oil and fat,
Oils and fats having a solid fat content of 50% by weight or more at 5 ° C. and 40% by weight or more at 15 ° C. (b) Caseins (c) Low-oil cream containing a thickening polysaccharide and having an oil content of 40% by weight or less Is provided.

In the present invention, the oil / fat used as the component (a) is prepared, for example, by combining SUS type triglyceride and lauric oil / fat.

The SUS type triglyceride contained in the component (a) is 2-unsaturated-1,3-disaturated triglyceride, whose fatty acid residue has about 8 to 22 carbon atoms and a small amount of short chain fatty acid. May be included. in this case,
Examples of the 2-position unsaturated fatty acid include oleic acid, linoleic acid, and linolenic acid.

Examples of the fats and oils rich in SUS type triglyceride include, for example, palm oil, illipe fat, shea butter or hardened fats and oils thereof, fractionated fats and oils, or saturated fatty acids at the 1st and 3rd positions of fats and oils rich in unsaturated fatty acids at the 2nd position. The transesterified oil and fat obtained by introducing

On the other hand, examples of lauric oils and fats include:
Palm oil, palm kernel oil, or hydrogenated oils, fractionated oils or transesterified oils thereof can be used.

Although it is possible to add a small amount of other oils and fats, such as liquid oil, to the component (a), SFC is used as the whole oils and fats in order to have sharp melting characteristics near body temperature. 50% or more at 5 ° C, 4 at 15 ° C
It must be 0% or more.

The content of the component (a) is 40% by weight of the total oil phase as the total oil phase with other fats and oils. )
It is below, preferably 30 to 20%.

Further, as the casein which is the component (b),
Examples are casein and caseinate, which is a salt of casein. Of these, casein is a known milk protein and may be purified from milk, but a commercially available product can also be used. Moreover, as caseinate, casein sodium and casein calcium can be illustrated, and casein sodium is more preferable. This (b)
The content of the components is about 0.1 to 3% of the total composition, and especially 0.1.
About 5 to 2% is preferable.

Further, the thickening polysaccharide as the component (c) is not particularly limited and, for example, xanthan gum, carrageenan, tamarind gum, guar gum, locust bean gum, gelatin and the like are generally used as thickening polysaccharides. What can be used suitably. Among these, xanthan gum is particularly preferable. The component (c) can be used alone or in combination of two or more, and the addition amount is 0.1 to 1 in the composition.
%.

The production of the low oil cream of the present invention can be carried out by a conventional method except that the component (a) is used as the oil and fat and the components (b) and (c) are blended in the aqueous phase. .

The following is an example of the method for producing a low oil cream of the present invention. That is, first, an appropriate amount of an emulsifier is added to the component (a) and heated to dissolve or disperse the oil phase.

As the emulsifier to be used, any emulsifier generally used in the food field can be used without particular limitation. For example, soybean phospholipid,
It is possible to use one kind or a combination of two or more kinds of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like. The addition amount of this emulsifier is preferably 0.5 to 2%.

Then, separately, in a suitable amount of water, the components (b) and (c) and, if necessary, optional components such as non-fat milk solids and salts are mixed and dissolved while heating to form an aqueous phase. To do.

Examples of the non-fat milk solid content include skim milk powder, skim concentrated milk, and the like. By adding this, the emulsion stability of the cream can be increased. The addition amount is 2
It is preferably about 10%, particularly about 4% to 6%.

Further, salts among the optional components include, for example, sodium monophosphate, dibasic sodium phosphate, sodium triphosphate, sodium pyrophosphate, sodium tripolyphosphate, sodium polyphosphate, sodium metaphosphate, hexametaline. Examples thereof include sodium acid salt, sodium citrate, and the like, and potassium salts thereof, and sodium hexametaphosphate is particularly preferable. These salts can be used alone or in combination of two or more, and the addition amount thereof is preferably about 0.1%.

25 to 30% of the oil phase thus obtained
70% to 75% of the aqueous phase is added and mixed to form an oil-in-water emulsion, which is maintained at about 70 ° C. and homogenized by a homogenizer.

Mixing of the water phase and the oil phase is carried out by a propeller stirrer or the like, and homogenization is carried out at 50 to 100 kg / cm ^2.
It suffices to process with a moderate pressure.

Thus, the low oil cream of the present invention can be prepared, and finally sterilized and cooled by a conventional method to obtain a product.

The low oil cream obtained as described above has a fat content of 40% or less, further 30 to 20%, and an overrun of 150% or less, preferably 110 to 140%. Therefore, it can be widely used as a low-oil cream for whipped creams and fruit dressing creams.

[0030]

EXAMPLES Next, examples, comparative examples and test examples will be given.
The present invention will be described in more detail, but the present invention is not limited to these examples.

Example 1 A low oil cream was produced according to the following composition and production method. (Composition) <Oil phase> Blending amount (parts by weight) (1) Medium melting point of palm oil (melting point 34 ° C) 85 (2) Hardened coconut oil 15 (3) Lecithin (lecithin content 60%) 2 (4) Sugar fatty acid ester ^{* 1} 0.1 * 1 HLB9

<Aqueous phase> Blending amount (parts by weight) (4) Water 69.2 (5) Nonfat dry milk 5.0 (6) Sodium casein 0.5 (7) Xanthan gum 0.2 (8) Sodium hexametaphosphate 0 .1

(Production Method) A: Components (1) and (2) are mixed and dissolved, and SUS type triglyceride content is 70%, SFC is 72% at 5 ° C., 15
After making 62% fats and oils at ℃, add (3). B: Components (4) to (8) are mixed and dissolved while heating. C: A on B so that A above is 25% and B is 75%
Is added and the mixture is heated to 70 ° C. and then pre-emulsified by stirring with a propeller for 20 minutes. This oil-in-water emulsion is used in a homogenizer for 10
It was homogenized at a pressure of 0 kg / cm ² . The obtained emulsion was sterilized and cooled, and aged overnight to obtain a low oil cream.

Example 2 A low oil cream was produced according to the following composition and production method. (Composition) <Oil phase> Compounding amount (parts by weight) (1) Medium melting point of palm oil (melting point 34 ° C) 60 (2) Hardened coconut oil 40 (3) Lecithin (lecithin content 90%) 0.1 (4 ) Sucrose fatty acid ester ^{* 1} 0.25 (5) Glycerin fatty acid ester ^{* 2} 0.1 (6) Sorbitan fatty acid ester ^{* 3} 0.15 * 1 0.1 part of HLB15, 0.1 part of HLB3
Part mixture * 2 HLB4 * 3 HLB5

<Aqueous phase> Blending amount (parts by weight) (7) Water 64.7 (8) Skim milk powder 4.5 (9) Sodium casein 0.5 (10) Glyloid gum / guar gum mixture ^{* 1} 0.2 ( 11) Sodium hexametaphosphate 0.1 * 1 Mixing ratio Glyloid gum: Guar gum = 4: 1

(Production Method) A: Components (1) and (2) are mixed and dissolved, and the content of SUS type triglyceride is 50%, SFC is 70% at 5 ° C., 15
After making fats and oils at 55% at 55 ° C, components (3) to (6) are added. B: Components (7) to (11) are mixed and dissolved while heating. C: A in B so that A is 30% and B is 70%
Is added and the mixture is heated to 70 ° C. and then pre-emulsified by stirring with a propeller for 20 minutes. This oil-in-water emulsion is used in a homogenizer for 10
It was homogenized at a pressure of 0 kg / cm ² . The obtained emulsion was sterilized and cooled, and aged overnight to obtain a low oil cream.

Test Example 1 Whip test: The low oil cream of the present invention (900 ml) obtained in Examples 1 and 2 was mixed with a mixer (speed 2:
It was whipped by Hobart Co., Ltd., and the whipped state (whipped time and overrun) was examined. In addition, the obtained whipped cream was examined for properties such as shape retention, texture, flavor and melting in the mouth. The results are shown in Table 1.

[0038]

In the low oil creams of Examples 1 and 2, even when whipped for 30 seconds from the time when the optimum bubble state was recognized, the whipped state did not change, and the good state was maintained.

Further, even after these whipped creams were packed in a squeezing bag and stored at 5 ° C. for 24 hours, there was no change in overrun reduction, shape retention, texture and the like. Further, a whipping test carried out one week later showed the same physical properties, and the cream maintained a good state.

From the results of this test example, it was revealed that the low oil cream of the present invention has excellent properties as a whipped cream.

Comparative Example 1 A low oil cream was produced by the same composition and production method as in Example 1 except that sodium caseinate and xanthan gum were removed from the aqueous phase. When the whipped state of this product was measured by the same method as in Test Example 1, the overrun was 16
It was as high as 0% or more, and the shape retention, texture and flavor were not satisfactory.

Comparative Example 2 A low oil cream was produced according to the following composition and production method. (Composition) <Oil phase> Blending amount (parts by weight) (1) Rapeseed hydrogenated oil (melting point 34 ° C) 65 (2) Palm kernel hydrogenated oil 20 (3) Hardened coconut oil 15 (4) Lecithin (lecithin content 90% ) 0.1 (5) Sucrose fatty acid ester ^{* 1} 0.25 (6) Glycerin fatty acid ester ^{* 2} 0.1 (7) Sorbitan fatty acid ester ^{* 3} 0.15 * 1 HLB15 0.1 parts, HLB3 Thing 0.15
Part mixture * 2 HLB4 * 3 HLB5

<Aqueous Phase> The same composition as in Example 2 was used.

(Production Method) A: Components (1) to (3) are mixed and dissolved, and SFC is 56 at 5 ° C.
% And 34% at 15 ° C., and then add (4) to (7). B: The above A was added to the aqueous phase so that it was 30%, and pre-emulsification, homogenization, sterilization / cooling and aging were carried out under the same conditions as in Example 2 to obtain a low oil cream.

The low oil cream thus obtained was examined for whipped state in the same manner as in Test Example 1, but it was impossible to whip.

[0047]

INDUSTRIAL APPLICABILITY The low oil cream of the present invention is excellent in whipping physical properties and can obtain a proper overrun, although it has a low oil content. In addition, it has good artificial flowers, shape retention, emulsion stability, etc., and has very good flavor and melting in the mouth. Furthermore, it has a good compatibility with fresh cream, and no problems due to the addition of fresh cream are observed. Therefore, although it is a low-calorie, light cream, it can be advantageously used in the food industry as it has almost the same practicality and flavor as conventional creams. that's all

[Procedure amendment]

[Submission date] August 27, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0032

[Correction method] Change

[Correction content]

<Aqueous phase> Blending amount (parts by weight) (5) Water 69.2 (6) Skim milk powder 5.0 (7) Sodium casein 0.5 (8) Xanthan gum 0.2 (9) Sodium hexametaphosphate 0 .1

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0033

[Correction method] Change

[Correction content]

(Production Method) A: Components (1) and (2) are mixed and dissolved, the SUS type triglyceride content is 70%, the SFC is 72% at 5 ° C.,
After making 62% fats and oils at 15 degreeC, (3) and (4) are added. B: Components (5) to (9) are mixed and dissolved while heating. C: A was added to B so that the A was 25% and the B was 75%, the mixture was heated to 70 ° C., and then pre-emulsified by stirring with a propeller for 20 minutes. 100 parts of this oil-in-water emulsion with a homogenizer
It was homogenized at a pressure of kg / cm ² . The obtained emulsion was sterilized and cooled, and aged overnight to obtain a low oil cream.

Claims (6)

[Claims] 1. A SUS type triglyceride as a constituent of the following components (a), (b) and (c) (a):
5% or more, 5-60% lauric oil and fat, and solid fat content of 50% or more at 5 ℃, 40% or more at 15 ℃ containing oil (b) caseins (c) thickening polysaccharides, A low oil cream having an oil content of 40% or less. 2. Component (a) is 40% by weight or less, component (b) is 0.1 to 3% by weight, component (c) is 0.1 to 1% by weight, and overrun is 150% or less. The low oil cream according to claim 1. 3. The low oil cream according to claim 1 or 2, further comprising 2 to 10% by weight of non-fat milk solids. 4. The low oil cream according to any one of claims 1 to 3, wherein the oil content is 20 to 30% and the overrun is 90 to 140. 5. The low oil cream according to any one of claims 1 to 4, wherein the casein component (b) is casein or caseinate. 6. The thickening polysaccharide as the component (c) is selected from xanthan gum, carrageenan, tamarind gum, guar gum, locust bean gum and gelatin. The low oil cream described.