JPH0383539A - Production of whipped cream - Google Patents

Abstract

PURPOSE:To obtain the title cream enabling distribution and storage under refrigeration by whipping a foamable oil-in-water-type emulsion prepared by emulsifying an oily phase formed by adding an emulsifier to a fatty oil and an aqueous phase containing solid skim milk and specific saccharide(s). CONSTITUTION:Firstly, an oily phase is prepared by adding (1) 0.1-2wt.%, based on the whole amount of the final cream, or an emulsifier (e.g. sucrose fatty acid ester to (2) 20-30wt.%, based on the whole amount of the final cream, of a fatty oil 22-40 deg.C in melting point (e.g. soybean oil) followed by warming and mixing. Second, an aqueous phase is prepared by dissolving or dispersing water with (3) 5-12wt.%, based on the whole amount of the final cream, of solid skim milk (e.g. skim milk powder), (4) 20-60wt.% of at least one saccharide-selected from a reducing starch-saccharified product, sorbitol and glucose, (5) 0.05-0.5wt.% of a salt (e.g. hexametaphosphate) and (6) 0.01-0.5wt.% of an emulsion stabilizer (e.g. xanthane gum). Thence, a combination of the resultant oily phase and the aqueous phase is preliminarily emulsified at ca.70 deg.C for ca.30min, homogenized under a pressure of 0-150kg/cm<2>, put to ultra-high temperature sterilization, and aged for ca.24hr, thus obtaining a foamable oil-in-water-type emulsion, which is then whipped to obtain the objective whipped cream.

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a method for producing whipped creams,
In particular, the present invention relates to a method for producing whipped creams that can be distributed or stored for a long period of time in the refrigeration temperature range.

(Prior art) In recent years, with the increasing luxury and diversification of dietary habits, filling materials in the bread industry have changed from butter cream-based (Wlo) to
There is a rapid market change towards fresh cream type (0/W). On the other hand, in terms of workability, it has become easier and simpler.
The number of users who prefer whipped products instead of using our own whipping method is increasing. Under these circumstances, all the whipped creams that have been developed to date have been distributed and stored frozen, and must be frozen and thawed before use, and their use was primarily for Western confectionery. .

(Problem to be Solved by the Present Invention; Objective) In view of the above points, the present inventors, in the process of developing whipped creams that can be distributed and stored refrigerated, We realized that the development of whipped creams is extremely difficult compared to the development of whipped creams that can be distributed and stored frozen.

In other words, whipped creams that can be distributed and stored frozen may undergo freeze denaturation when frozen.
- Once it reaches a frozen state, it literally remains in a frozen state and no tissue changes occur until it is thawed. On the other hand,
Whipped creams, which can be distributed and stored under refrigeration, are kept in a refrigerated state, so their structure is always in a state where they can change. must be maintained for at least 30 days during product distribution. however,
It is extremely difficult to maintain the foamed state, such as the strain strength, overrun, shape retention, and water separation resistance of the foamed product, for a long period of time.

Under these circumstances, the inventors of the present invention conducted intensive research and found that by using a specific amount of non-fat milk solids and using a specific type Ii, distribution and storage in the refrigerated temperature range can be achieved for at least 30 days. We have succeeded in producing whipped creams that can be

(Means for Solving Problems; Structure) That is, the present invention involves preparing a foamable oil-in-water emulsion using an aqueous phase and an oil phase, and whipping this in a conventional manner to produce whipped creams. Non-fat milk solids should be used in an amount of 5 to 12% by weight based on the total amount of cream, and the saccharide should be one or more saccharides selected from reduced starch saccharides, sorbitol, and glucose as the main component. This is a method for producing whipped creams that can be distributed and stored in the refrigeration temperature range.

Describing the general method for producing the whipped creams of the present invention, first, an oil-in-water emulsion having foaming properties is prepared. That is, an oil phase obtained by adding an appropriate emulsifier to fats and oils and an aqueous phase containing non-fat milk solids and sugars are emulsified.

The oil may be any oil used in conventional oil-in-water emulsions, such as soybean oil, rapeseed oil, sunflower seed oil, corn oil, cottonseed oil, peanut oil, and rice bran. oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil,
Examples include vegetable fats and oils such as shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. In this invention, the above-mentioned fats and oils alone or in combination, or their curing, fractionation,
Processed fats and oils that have been subjected to transesterification etc. can be used, but those having a melting point of 22 to 40°C are particularly preferred, and it is preferable to use these fats and oils in an amount of 20 to 30% by weight based on the total amount of the cream.

Non-fat milk solids are necessary not only to impart a milky taste to creams but also to maintain emulsion stability during storage of foamed products in the refrigeration temperature range.

Examples of these non-fat milk solids include skim milk powder and whole milk powder, but other examples include casein, lactalbumin,
Vegetable proteins can also be exemplified. Further, the skim milk powder or whole milk powder may be obtained by subjecting these milk powders to Maillard treatment. Such non-fat milk solid content is used in an amount of 5 to 12%, preferably 5.5 to 10%, based on the total amount of the emulsion. If it is below the lower limit, it will be difficult to maintain the foamed state of the foamed product stably for a long period of time in the refrigeration temperature range. Moreover, if the upper limit is exceeded, the viscosity of the emulsion itself increases, which is not preferable.

Il! These are necessary for long-term storage of foamed products, and sugars with low sweetness and low viscosity are preferred, and sugars with a low water activity value themselves are preferred. As such Pi class,
Reduced starch saccharides, sorbitol, and glucose are preferred, and one or more of these saccharides are used in an amount of 20 to 60% by weight, preferably 30 to 50% by weight, based on the total amount of the cream.

In particular, reduced starch saccharides have low viscosity, low sweetness, and good flavor, so it is preferable to use 5 to 70% by weight of such reduced starch saccharides in the saccharide. In this invention, the above-mentioned saccharides are used as the main components, and other yMs such as maltose, sucrose, lactose, and various starch syrups may be used in combination. Note that it may be preferable to use two or more types of 'vMs in terms of flavor balance.

As the emulsifier, any emulsifier that is generally used in the production of foamable oil-in-water emulsions may be used, but in particular, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin, and polyglycerin fatty acid ester may be appropriately mixed and used, and their total amount 0.1 to 2% by weight based on the total amount of emulsion
Add to the oil and/or aqueous phase at a ratio of Among these, a suitable overrun can be obtained by using sucrose fatty acid ester in a proportion of 0.05 to 1% by weight. Further, by using lecithin in an amount of 0.1 to 1%, foaming properties are improved.

Further, in this invention, it is preferable to use various salts and emulsion stabilizers, and as the salts, it is preferable to use hexametaphosphate and sodium bicarbonate.

Conventionally, phosphates have been used to impart emulsion stability, but the amount usually added is 0.1% by weight.
Before and after. According to the present invention, hexametaphosphate is
．． By using it at a ratio of 0.05 to 0.5% by weight, the plasticization phenomenon (bottle) of the emulsion is suppressed, and the viscosity of the emulsion can be lowered. Improves work efficiency. This hexametaphosphate may be added and dissolved in the aqueous phase in combination with sodium bicarbonate. Further, as an emulsion stabilizer, it is particularly preferable to use xanthan gum. Such gums have the effect of preventing the syneresis phenomenon of foamed products, and are preferably added in an amount of 0.01 to 0.5% by weight based on the fat or oil.

In this way, the oil phase and the aqueous phase containing sugars are pre-emulsified at about 70°C for 30 minutes, and then homogenized at 0 to 150 kg/cffl. Next, after being subjected to ultra-high temperature heat sterilization (UHT), it is homogenized again under the conditions of 0 to 150 kg/c, and after cooling, it is aged for about 24 hours.

Thereafter, the cream is continuously whipped using various types of whipping equipment, preferably a continuous whipping machine, and the resulting whipped cream is appropriately filled into containers and stored in a refrigerated temperature range.

Note that ultra-high temperature heat sterilization (UHT) is performed using, for example, APV plate type UHT processing equipment (manufactured by APV), cp
- UHT sterilizer (manufactured by Crimary Package), Storck tubular sterilizer (manufactured by Storck), Contherm scraping type UHT sterilizer (manufactured by Alfa Laval)
Indirect heating methods such as Euperization sterilizer (Albula i), VTMSJ sterilization device (Alfahar!)
! ! , Lagiar UHT sterilizer (manufactured by Lagiar), Paralyzeku (manufactured by Pansch & Silkeborg)
, C, P, Vac-) 1eat-UHT sterilizer (
An example of this is a direct heating method such as the one manufactured by Creamery Pancage Co., Ltd., and any of these devices may be used.

The whipped creams thus obtained have a water activity value of about 0.9, can be stored for at least 30 days in the refrigerated temperature range, and can be stored at 25-30°C for 30 days.
It has a long shelf life without spoiling even after being left out for several days.

In addition, in this invention, various flavoring materials or fragrances are added to produce whipped products of various fruit types such as orange, lemon, banana, strawberry, and grape, or of various types such as coffee type, custard type, and vanilla type. You can get creams.

(Effects) As described above, the whipped cream obtained by the method of this invention is a foamed product obtained by whipping an oil-in-water cream cream, and can be stored in a foamed state for a long period of time under refrigeration. It is possible to distribute the product in the refrigerated temperature range without causing quality deterioration, and therefore the user does not need to whip it or freeze and thaw it after delivery from the manufacturer, and can use it immediately. Furthermore, despite being an oil-in-water type, it has a long shelf life and has a significantly superior texture compared to conventionally used flour paste or butter cream.It can also be used as a filling cream for the cracked part of bread. It also has the effect that the cream does not seep into the bread and is very good.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but it should be noted that these are merely illustrative and the spirit of the present invention is not limited to these examples. Not even. In addition, both the central part and the percentage are heavy! ! means standard.

Example 1 25.3 parts of palm kernel hydrogenated oil with a melting point of 36°C was heated to about 70°C
0.3 part of lecithin and 0.04 part of sorbitan fatty acid ester were added and mixed to prepare an oil phase. Meanwhile, 24.2 parts of water was heated to about 60"C, 0.3 parts of hexametaphosphate, 0.02 parts of sodium bicarbonate, and 0.06 parts of xanthan gum were added thereto, dissolved or dispersed, and further degreased. 6.5 parts of powdered milk, 1 part of Maillard-treated skim milk powder, 12 parts of glucose, 16 parts of sorbitol, and 15 parts of reduced starch saccharide are dissolved or dispersed, and 0.2 parts of sucrose fatty acid ester is added and mixed to make water. Phases were prepared. Next, the above oil phase, water phase and fragrance were added as appropriate, stirred at 65 to 70"C for 30 minutes with a high speed stirrer to pre-emulsify, and then homogenized under the condition of 30 kg/c + fl. , UHT direct heat sterilization treatment at 135-145°C for 2-7 seconds, homogenization again under the condition of 30 kg/c+fl, cooling to about 12°C, and aging to obtain an oil-in-water emulsion. The viscosity of the emulsion thus obtained was 1200 cps, and it was
Whipped cream with an overrun of 100 was continuously produced by continuous whipping using a T-450 model (trade name, manufactured by Nichi Foods Machinery Co., Ltd.).

This whipped cream has a water activity value of 25°
C and 0.88, and no change was observed even after storage at 3-7°C for 30 days. Moreover, this whipped cream was sandwiched between cracked bread and left at 25°C for 3 days, but the cream did not seep into the bread and was in good condition.

This whipped cream had a general viable cell count of 1 x 102 or less on the 30th day after refrigerated storage, and was less than 1X10' even after being stored at 3°C for 3 days, and had excellent storage stability.

Comparative Example 1 A foamed product obtained by carrying out the same procedure as in Example 1 except that 4 parts of skim milk powder was used instead of 6.5 parts of skim milk powder and 1 part of Maillard-treated skim milk powder was used. When stored at °C, after 14 days, the bubbles joined together and became larger, and the structure of the bubbles became rough. After a further 30 days, the bubbles returned and became completely liquefied as before whipping.

Example 2 17.7 parts of hydrogenated palm kernel oil with a melting point of 36°C and a melting point of 3
A mixed oil of 7.6 parts of rapeseed hydrogenated oil at 5°C was heated to about 70″C, and 0.3 part of lecithin and 0.04 part of sorbitan fatty acid ester were added and mixed to prepare an oil phase. Meanwhile, 26.4 parts of water was heated to about 60°C, and 0.3 parts of hexametaphosphate, 0.02 parts of baking soda, and 0.07 parts of xanthan gum and 0.15 parts of guar gum were added and dissolved. or dispersed and further added 5.5 parts of skim milk powder, 0.6 parts of Maillard-treated skim milk powder, and 9 parts of glucose.
．． 2 parts, 9.6 parts of sorbitol, 9 parts of reduced starch saccharide, 8 parts of maltose, and 6 parts of starch syrup are dissolved or dispersed,
In addition to this, 0.2 parts of sucrose fatty acid ester and 0.4 parts of egg yolk
The aqueous phase was prepared by adding and mixing the following parts. Next, add the above oil phase, water phase and fragrance as appropriate, stir at 65-70''C for 30 minutes with a high-speed stirrer to pre-emulsify, and then add 30kg/ct.
After homogenization under the conditions of A, UHT direct heat sterilization at 135 to 145 °C for 2 to 7 seconds, homogenization again under the conditions of 30 kg/cnT, cooling to about 12 °C, and aging. An oil-in-water emulsion was obtained. The emulsion thus obtained had a viscosity of 1300 cps, and was continuously whipped in the same manner as in Example 1 to continuously produce whipped cream with an overrun of 100.

This whipped cream has a water activity value of 25°
C, and no change was observed even after storage at 3 to 7°C for 30 days. Moreover, this whipped cream was sandwiched between cracked bread and left at 25°C for 3 days, but the cream did not seep into the bread and was in good condition.

Claims (3)

[Claims] (1) When preparing a foamable oil-in-water emulsion using an aqueous phase and an oil phase and whipping this in a conventional manner to produce whipped creams, the non-fat milk solids are added to the cream. A refrigeration temperature characterized by using 5 to 12% by weight based on the total amount, and using a saccharide whose main component is one or more saccharides selected from reduced starch saccharide, sorbitol, and glucose. A method for manufacturing whipped creams that can be distributed and stored in the region. (2) Non-fat milk solids content is 5.5% based on the total amount of cream.
The method according to claim 1, wherein ~10% by weight is used. (3) As sugars, reduced starch saccharides are used in sugars with a content of 5 to 70%.
The method according to claim (1) or (2), wherein % by weight is used.