JPH0367541A - Whipping synthetic cream for cake and coffee - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to the production of a synthetic cream, comprising:
More specifically, it is a previously unknown product that not only has good suitability for coffee without feathering or oil-off, but also can be whipped and retains its shape to the extent that it can be used for Western confectionery. The present invention relates to the production of a new type of synthetic cream with special characteristics.

In other words, the whipped synthetic cream according to the present invention is a novel substance that can be used for both Western confectionery and coffee.

(Conventional technology) Traditionally, in the production of coffee cream.

Adding emulsifiers and/or lecithin, which are monoesters with unsaturated fatty acids, in a total amount of 0.4% or more is usually not done because it increases the aggregation of fat globules and tends to cause feathering and oil-off (1). For example, JP-A-559-
No. 17946).

On the other hand, from the perspective of whipping, creams that use a small amount of emulsifiers that are monoesters with unsaturated fatty acids or lecithin are difficult to whip, or even if they can be whipped, they have poor stiffness and shape retention. This kind of cream cannot be used in Western confectionery because it has the disadvantage of being easily damaged.

(Problem to be solved by the invention) As described above, the required properties of coffee cream and whipped cream for Western confectionery are completely contradictory, so it is inherently impossible or extremely difficult to have both properties. That's true.

In other words, it must be said that it is already difficult to set such a technical problem in the production of whipped synthetic cream for both Western confectionery and coffee.

(Means for Solving the Problems) The present invention intentionally sets the technical problem of creating a whipped synthetic cream that can be used for both Western confectionery and coffee, which was conventionally considered difficult or even impossible to solve, as described above.
This was done to solve this problem.

In order to achieve the above objectives, we conducted intensive studies to select the base oil and fat, select the ingredients to be added to it, check for interference or interference between each ingredient, and consider the amount of each ingredient to be added. The physical and chemical properties of the obtained composition were vigorously checked.

As a result, the total amount of emulsifiers and/or lecithin, which are monoesters with unsaturated fatty acids, was added to coffee cream by 0.
By adding 4% or more, it becomes suitable for whipping.
On the other hand, it is mixed with sucrose fatty acid ester having a monoester content of 50% or more, and the amount of calcium in the composition is reduced to 10 m
By controlling the particle size by using a combination of milk protein and orthophosphate and controlling the particle size, we succeeded for the first time in creating a cream that is suitable for use in coffee. After examining more detailed conditions, the present invention was finally completed.

With the present invention, for the first time, it can be used as a coffee cream without feathering or oil-off,
In addition, the whipped product has a firm texture and shape retention properties, and can be advantageously used in Western confectionery, etc., making it possible to obtain a novel wearable cream that has never been seen before.

The present invention will be explained in more detail below.

As the fats and oils used in the present invention, animal and vegetable oils and milk fats can be widely used singly or as a mixture as long as they meet the following conditions.

Various hydrogenated oils, such as hydrogenated soybean oil, can also be used advantageously. Here, the oils and fats that can be used in the present invention include DS
C, with a crystallization initiation temperature in the range of 10°C to 20°C when cooled from 70°C at a cooling rate of 20°C/sin.

It is preferable to use an oil or fat that is maintained at 0°C for 10 minutes and has an endothermic peak of 10°C or more at a heating rate of 2°C/sin, and has a crystal melting amount of 30% to 70% of the total in the range of 10°C to 30°C. It is.

The emulsifier that is a monoester with an unsaturated fatty acid used in the present invention is a glycerin fatty acid ester.

These include propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc., but it is preferable to avoid emulsifiers that are excessively hydrophilic because they have a weak aggregation effect on fat globules.

The sucrose fatty acid ester mixed with the emulsifier or lecithin that is a monoester with the unsaturated fatty acid has a monoester content of 50% or more, for example, DK ester F-11.
0, F-140, F-160 (Product name: Daiichi Kogyo Seiyaku)
It must have a monoester content of 50
If the amount of sucrose fatty acid ester is less than %, the effect of the present invention is weak.

As milk protein, sodium casein, skim milk powder, whey powder, desalted skimmed milk, desalted water knee powder, etc. can be used alone or in combination, but since dairy products contain a large amount of calcium, the amount of calcium is It is preferable not to exceed 10m1%.

If the amount of calcium in the composition exceeds 10 mg%, the emulsion stability will deteriorate and it will be difficult to use it for coffee.

Feathering, oil-off, etc. are likely to occur. Also, even when whipped and used, overrun does not increase.
This is not preferable because it causes drawbacks such as a coarse structure.

The present invention further provides orthophosphates (monosodium phosphate,
Disodium phosphate, monopotassium phosphate.

Dipotassium phosphate, etc.) can be used alone or in combination.

If the total amount exceeds 1.0%, it is unsuitable for use as whipped cream because the salty taste will be too strong and the flavor will be poor. Furthermore, when used for coffee, there is a risk of changing the taste of the coffee itself.

In addition, in the present invention, the fat globule diameter of the cream having the above composition is homogenized so that the distribution peak is between 1.0 and 2.0 μg, and 30% or more of the total exists between the peaks of the distribution. However, if the fat globule diameter deviates to the larger side, it becomes difficult to whip, and if it is too small, the whipping property is satisfactory, but
When used for coffee, feathering and oil-off tend to occur.

In the present invention, not only the various components are selected, but also their blending amounts are selectively limited and various numerical limitations are made, and the basis for these will be explained in detail below with reference to test examples.

Test Example The test was conducted as follows. In other words, hydrogenated soybean oil 42.
A mixed oil prepared by mixing and dissolving a desired amount of soybean lecithin or glycerin monooleate and sucrose fatty acid ester in 0%;
desired amount of sodium casein.

After mixing and stirring a milk protein component such as skim milk powder and an aqueous phase in which orthophosphate is dissolved in a desired amount of water, a homogenization pressure of 40
The following tests were conducted on each sample using an emulsion that was homogenized at a rate of kg/d, cooled to 5° C., and then aged. In the table, the whipping test was carried out using a domestic hand mixer manufactured by National Corporation, with the dial set to 3 on a 5°C cold water bath. coffee test is 80
Coffee heated to ℃ 100 sjllc cream 5 ugly Q
was installed and inspected for feathering and oil removal. The suitability of cold coffee was comprehensively evaluated by adding 5 mJ1 of cream to coffee 100 - cooled to 5° C. and observing dispersibility, floatability, etc.

The physical properties in the table below are shown as follows.

Artificial flower properties: Good to poor Feathering: Good to poor 5 to 1
−〜◆◆◆＋Cold coffee property: Good to poor Oil off: Good to poor 5 to 1
- ~ 10◆◆◆ (1) Relationship between degree of hardening of oil and fat and cream properties 42.0% hydrogenated soybean oil, 0.5% soybean lecithin, glycerin fatty acid ester (monoester content 90% or more, IV = 70) 0.05%, sucrose fatty acid sodium DKz Stell F-1600, 2%,
Sodium casein 1.0%.

With a composition of 0.5% orthophosphate and 55.75% water, the degree of hardening of the oil was varied, and for each cream obtained 1
Measurement tests were performed on the seven items shown in Table 1, and comprehensive evaluation was also performed to obtain the results shown in Table 1.

The degree of hardening was defined by the peak temperature in DSC and the amount of crystal melting.

DSC peak temperature 5℃ 10℃ 20℃ 10℃ 10℃ 20℃ Crystal melting amount at 10-30℃ 50% 50% 25% 25% 80% 50% As is clear from the results of KAI 1, as an oil and fat.

When cooled from 70°C at a cooling rate of 20°C/sin by DSC, the crystallization initiation temperature is in the range of 10°C to 20°C.

Hold at 0℃ for 10 minutes and increase the temperature at a temperature increase rate of 2℃/sin to achieve an endothermic peak of 10℃ or higher.Crystal melting amount at 10 to 30℃ 30 to 70
It turns out that it is necessary to use a value that is %.

(2) Total amount of emulsifier or lecithin Except for the emulsifier and/or lecithin which are monoesters with unsaturated fatty acids, use the composition of &2 in (1) above, (1
) and conducted an experiment on the same items and obtained the results shown in Table 1 and Table 2.

In the samples of Na27, 28, and 29, in addition to 0.4% lecithin, 0.1% each of sorbitan monooleate, propylene glycol monooleate, and decaglycerin monooleate were used as emulsifiers.

In Table 2, the * mark in &27 represents sorbitan monooleate, the * mark in &28 represents propylene glycol monooleate, and the * mark in &29 represents decaglycerin monooleate.

As is clear from the results in Table 2, the total amount of emulsifier or lecithin, which is a monoester with unsaturated fatty acids, is 0.4~
It can be seen that it needs to be 0.8%.

(3) Properties and usage amount of sucrose fatty acid ester Using the composition of &2 in (1) above except for the sucrose fatty acid ester, (1
) conducted an experiment on the same items as 0 and obtained the results in Table 3.
In this test example, 21 types of samples were prepared and tested in which the monoester content of sucrose fatty acid ester and the amount of sucrose fatty acid ester used were varied.

As is clear from the results in Table 3, the sucrose fatty acid ester used in the mixture has a monoester content of 50% or more.

It turns out that it is essential that the amount used is between 0.05 and 0.5%.

(4) Examination of Calcium Amount Using the composition &2 of (1) above, an experiment was conducted on the same items as in (1) except that the calcium amount was varied, and the results shown in Table 1 were obtained. Naori lucium treatment uses skim milk powder (calcium content 1,100-g%) as a calcium source.
: Food Composition Table) and the total amount was adjusted with water.

Table 4 Effect of changes in calcium content As is clear from the results in Table 4, the total amount of calcium is 1
0. It can be seen that it is essential to keep it below sg%.

(5) Examination of the amount of milk protein added Using the composition of &2 in (1) above, except for varying the amount of sodium casein added as milk protein, (1)
We conducted an experiment on the same items and obtained the results shown in Table 1.

Table 5 Effect of the amount of sodium casein on cream As is clear from the results in Table 5, milk protein
, 0% is necessary.

(6) Examination of the amount of orthophosphate added Except for varying the amount of orthophosphate added,
) Using the same formulation and conditions as in &2, experiments were conducted on each item shown in Table 6 below, and the results shown in Table 1 and 6 were obtained.

As is clear from the results of Group 6, it is preferable to use a combination of the first and second orthophosphate salts so that the acidity is 0.15 to 0.35, and the effect of the present invention is not achieved when the acidity is outside this range. It can be seen that this decreases. Also, the total amount is 1.
It can also be seen that it is preferable that the amount does not exceed 0%.

Note that the acidity was expressed as lactic acid acidity titrated with a sodium hydroxide solution.

(7) Examination of the distribution of fat globule diameters Except for various changes in the distribution of fat globule diameters, the Na
Experiments were conducted on the same items as in (1) using composition No. 2, and the results shown in Table 7 were obtained.

As is clear from the results in Table 7, the fat globule diameter is t, 0 ~
It can be seen that the peak of the distribution must be between 2.0 μι, and 30% or more of the total must exist within that range.

Next, embodiments of the present invention will be described.

Example 1 The oil and fat had a crystallization onset temperature of 10°C to 20°C when cooled from 70°C at a cooling rate of 20°C/min using OSC.
°C range, hold at 0 °C for 10 minutes, temperature increase rate of 2 °C/sin, endothermic peak is 10 °C, and 10 °C to 30 °C
42.0% of soybean hydrogenated oil whose crystal melting amount is 50% of the total, 0.4% of soybean lecithin and sucrose fatty acid ester DK ester F-160 (monoester content 70%)
) was mixed and dissolved at 0.2% to prepare an oil phase.

On the other hand, add 1.0% sodium casein, 0.2% monopotassium phosphate, and 0.3% disodium phosphate to 55.9% water.
% to prepare the aqueous phase.

The oil phase and aqueous phase prepared above were mixed at 70°C, pre-emulsified with a stirring blade, and then homogenized at a homogenization pressure of 50 kg/
homogenized with ad and cooled to 5°C.

It was confirmed that the cream thus obtained did not cause feathering or oil-off when added to hot coffee, and was uniformly dispersed without clumping even when added to cooled coffee.

Also, when this cream was whipped using a household electric hand mixer for 3 minutes and 20 seconds, the overrun was 1.
At 20%, it was confirmed that it had a dense structure and good shape retention.

Example 2 The sucrose fatty acid ester F-160 (monoester content 70%) 0.2% in Example 1 was replaced with F-1400, 4%, water was 55.7%, and the rest was carried out in the same manner as in Example 1. Got the cream.

It was confirmed that even when this cream is added to hot coffee, there is no feathering or oil-off, and even when it is added to cold coffee, it does not clump and is evenly dispersed.

Also, when this cream was whipped using a household electric hand mixer for 3 minutes and 40 seconds, the overrun was 1.
At 30%, it was confirmed that it had a dense structure and good shape retention.

(Effects of the Invention) The present invention selects raw material fats and oils, selects various ingredients to be blended with it, determines blending amounts, and examines physical and chemical properties, comprehensively examines various factors, and conducts research. The result is complete.

The cream obtained by the present invention can not only be used as a coffee cream for hot coffee or iced coffee, but also can be used as whipped cream for Western confectionery because it has excellent whipping properties. Traditionally, coffee cream and whipped cream have completely different properties and cannot be used interchangeably.
No attention has been paid in the art to the production of creams that combine these functions, since it is impossible or extremely difficult to produce.

However, the present invention has made it possible for the first time to produce such a dual-purpose cream, and it has become possible to use one cream for both coffee cream and whipping cream, making it extremely convenient. It is effective. Moreover, since the obtained product is an IR product, the effects of the present invention are new and outstanding.1 The present invention opens up a new field in the technical field of creams.

Claims (3)

[Claims] (1) Total amount of emulsifier and/or lecithin, which is a monoester with unsaturated fatty acid, based on the raw material oil and fat: 0.4 to 0.8%; sucrose fatty acid ester 0
．． 05 to 0.5%; milk protein 0.5 to 2.0%; The total amount of calcium in the formulation should be 10 mg% or less, and the distribution peak of fat globule diameter should be 1.0 to 2.0μ.
1. A whipped synthetic cream for both Western confectionery and coffee, comprising a composition prepared such that 30% or more of the total exists between m and m. (2) When cooled by DSC from 70°C at a cooling rate of 20°C/min, the crystallization initiation temperature is in the range of 10°C to 20°C, held at 0°C for 10 minutes, and heated at a heating rate of 2°C/min. Use an oil or fat that has an endothermic peak of 10°C or higher and a crystal melting amount of 30% to 70% of the total in the range of 10°C to 30°C, and an emulsifier that is a monoester with an unsaturated fatty acid and/or
Or sucrose fatty acid ester with a total amount of lecithin of 0.4-0.8% and a monoester content of 50% or more.
5%, and the amount of calcium in the composition is 1
A method for producing whipped synthetic cream for both Western confectionery and coffee, which is characterized by adjusting the content to 0 mg% or less. (3) In claim 2, furthermore, 0.5 to 2.0% of milk protein and orthophosphates are added with an acidity of 0.5% to 2.0%.
15 to 0.35 and the total amount does not exceed 1.0%, and the distribution peak of fat globule diameter is 1.0 to 2.0μ.
A method for producing a whipped synthetic cream for both Western confectionery and coffee, characterized in that the whipped synthetic cream is adjusted to be between m and 30% or more of the total.