JPS6331165B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a new fluid sour cream paste in which a mixture obtained by rapidly cooling and quenching fats and oils, milk solids, and emulsifiers is suspended, and a method for producing the same. Fabricated foods are made by combining individual food ingredients into new shapes.
Typical foods include snacks, dairy substitutes, soft drinks, salad dressings, and diet foods. In particular, well-known examples of dairy types include margarine,
They include imitation ice cream, whipped toppings, and sour cream. All or most of the butter and cream in the milk-using cultures of Europe are fermented butter and sour cream (fermented cream).
It is different from what is called butter and cream in Japan in terms of flavor. Recently, as yogurt and natural cheese have become more popular in Japan, and as the number of overseas travelers has increased, fermented butter and cream have also become sought after.
People are starting to demand this from a cooking perspective as well. In addition, recently, new intermediate moisture foods (usually active moisture in the range of about 0.6 to 0.9) have been developed in which the active moisture content is reduced to the point where bacteria cannot grow, in order to improve shelf life. In other words, many microorganisms grow best when the active moisture is in the range of 0.995 to 0.980, but when the active moisture falls below this, the growth rate decreases and the induction period becomes longer.
At even lower active moisture levels, the lag period approaches infinity and no growth occurs. However, sour cream-type dairy products with good fluidity, emulsifying properties, and flavor have not yet been developed. The inventors of the present invention have conducted extensive research into developing a dairy product substitute with good flavor and storage/emulsion stability, and as a result, have completed a new type of sour cream paste. The first aspect of the present invention is to rapidly cool a mixture of milk solids including fats and oils, fermented milk powder, and two or more emulsifiers selected from glycerin fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, and sorbitan fatty acid ester. The second invention provides a sour cream paste having an active water content of 0.8 or less, which is obtained by heating and melting fats and oils, adding the emulsifier specified above to completely dissolve the fat, and further adding the emulsifier specified above. Active water is produced by adding and dispersing milk solids, which are then rapidly cooled and then gently stirred in a storage tank.
The present invention provides a method for producing a sour cream paste having a concentration of 0.8 or less. Here, the fats and oils used in the present invention refer to fats and oils made from animals, plants, or microorganisms, such as fish oil, lard, beef tallow, chicken fat, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, and coconut oil. oils, palm oil, peanut oil, rapeseed oil and their hydrogenated oils,
These include transesterified oils and synthetic oils, and these can be used alone or in appropriate combinations. Particularly preferred is a mixture of liquid oil such as soybean oil, rapeseed oil, rice oil, etc., and high melting point fat flakes and/or natural wax. Examples of high melting point oil flakes include extremely hardened rapeseed oil and extremely hardened beef tallow oil, and examples of natural waxes include rice wax and beeswax. Sour cream pastes using these fats and oils maintain sufficient fluidity at room temperature, are stable for long periods of time, and do not cause phase separation or separation of milk solids. The milk solids used in the present invention are proteins made from animals, plants, or microorganisms, such as casein, skim milk powder, whole milk powder, fermented milk powder, yogurt powder, fish protein, and powdered oils and fats containing casein. , soybean protein, gluten, petroleum protein, chlorella, spirulina, etc., and these are used in an appropriate combination so as to contain fermented milk powder. In particular, sour cream paste obtained by combining whole milk powder, fermented milk powder, and powdered oil containing casein has excellent appearance, palatability, and nutritional value, and has characteristics that make it easy to be accepted by consumers as a fabricated food. have. Further, as the emulsifier used in the present invention, two or more selected from glycerin fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, and sorbitan fatty acid ester can be used in an appropriate combination. In particular, sour cream paste produced by combining glycerin fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin is stable for a long period of time and does not cause phase separation or separation of milk solids. Preferred blending examples of fats and oils, milk solids, and emulsifiers in the present invention include 45 to 79.5% by weight of fats and oils,
20-50% by weight of milk solids and 0.5-5% by weight of emulsifier can be mentioned. In particular, when blending fats, oils, milk solids, and emulsifiers in the specific ranges mentioned above, sufficient fluidity or pastiness is maintained at room temperature, and it is stable for a long period of time to prevent phase separation and separation of milk solids. It is possible to produce a sour cream paste that is excellent in appearance, palatability, nutritional value, etc. without causing any problems. The sour cream paste of the present invention contains fats and oils,
In addition to milk solids and emulsifiers, seasoning substances such as salt, sugars, organic acids, spices,
Flavors and the like can be added within a range that does not impair emulsion stability. In producing the sour cream paste of the present invention, for example, first, fats and oils are heated and melted at 60 to 90°C, an emulsifier is added to completely dissolve them, and further,
After adding and separating the milk solids, the mixture is rapidly cooled and combined to produce a sour cream paste with a product temperature of 20°C ± 4°C. If the milk is not rapidly cooled and quenched, the emulsification state will be poor and the milk solids will separate. When the sour cream paste obtained in this way is gently stirred in a storage tank, the emulsion stability is further improved, it maintains sufficient fluidity at room temperature, and is stable for a long period of time, preventing phase separation and separation of milk solids. It can be prevented. The sour cream paste of the present invention has the following features. (1) Composed of fats and oils, milk solids, and emulsifiers, with no or only a small amount of water added, so the active moisture content is maintained at 0.8 or less, inhibiting the growth of microorganisms such as bacteria and mold. and can be stored for a long time. (2) Sour cream paste maintains sufficient fluidity or paste properties at room temperature, is stable for a long period of time, and does not cause phase separation or separation of milk solids. (3) The constituent components of sour cream paste are fats and oils,
Since it is a milk solid and an emulsifier, it is safe and has excellent palatability and nutritional value. (4) Sour cream paste is fluid or paste-like and easily emulsified and dispersed in water.
Easy handling and filling. The sour cream paste of the present invention having the above features is excellent as a food material, and can be used as is, dissolved in water, fruit juice, milk, etc., or added to other foods, depending on the purpose of use by consumers. can be used. EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples below. In these, parts are parts by weight. Example 1 63.5 parts of rapeseed oil, 20 parts of extremely hardened rapeseed oil, and 0.07 part of rice wax (Noda Wax Co., Ltd., trade name Rice Wax F-1) were heated and melted at 80°C, and glycerin fatty acid ester (Riken Vitamin Co., Ltd., trade name Emulgy MS) was heated and melted. ) 0.5 part, propylene glycol fatty acid ester (Eastman Kodatsu Co., Ltd., Myverol P-06) 0.95 part, soybean lecithin (Ajinomoto Co., Ltd.)
Add 0.31 part of fermented milk powder (Kyushu Dairy Co., Ltd., trade name: Fermented Milk Powder N-) to completely dissolve it.
30) 6.35 parts, whole milk powder (Meiji Dairies) 21.55 parts,
Powdered oil (Nippon Yushisha, product name N Neo Powder)
WS) 6.35 parts, fine salt (Nippon Seisho Co., Ltd., trade name: Yakishio) 0.62 parts, citric acid (Phaiser Co., Ltd.) 0.19 parts,
After adding and dispersing 0.0006 part of β-carotene (Memoto Rotsuyu Co., Ltd.), the mixture was rapidly cooled down using a votator to produce a sour cream paste with a product temperature of 20°C. This sour cream paste has a viscosity of 25000C.
As a result of storing P. in paste form at 40℃ for 2 months, (1) no phase separation or separation of milk solids occurred; (2)
Low active moisture content of 0.50, no growth of microorganisms, (3)
It was revealed that it has a good sour cream flavor and is a new fabricated food. N Neo Powder WS is a powdered oil containing 75% oil and fat components (palm oil), 4% casein soda, 10% lactose, 9.5% dextrin, and other glycerin fatty acid esters and sodium hexametaphosphate. In the present invention, active water was measured with a Shibaura AW meter WA-350 (Shibaura Denshi Seisakusho Co., Ltd.). Water activity is one indicator of water that can be used for chemical reactions and the growth of microorganisms. When the vapor pressure of a certain food or aqueous solution at the same temperature is P and the vapor pressure of pure water is Po,
Water activity Aw is expressed as Aw=P/Po. Furthermore, when a food is sealed in a container, the average relative humidity in the space of the container is the active moisture content of the food. However, while relative humidity is expressed as 99%, active moisture is expressed as a decimal number of 0.99. Example 2 The sour cream paste produced in Example 1 was gently stirred in a storage tank for 2 hours to produce a sour cream paste (viscosity 4500 C.P.) with further improved fluidity. This sour cream paste is in liquid form and has 40
As a result of storage at ℃ for 2 months, (1) no phase separation or separation of milk solids occurred, (2) fluidity was maintained, (3) active moisture was low at 0.50, and there was no growth of microorganisms. (4) It was revealed that it has a good sour cream flavor and is a new fabricated food. Examples 3 to 11 Sour cream pastes were manufactured according to the manufacturing method of Example 1 or 2, changing the types and blending ratios of oils and fats, milk solids, and emulsifiers as shown in Table 1, and heated at 40°C in the same manner. A two-month storage test was conducted. The results are shown in Table-1. The manufacturers and product names of emulsifiers other than those used in Example 1 are as follows. Sorbitan fatty acid ester is produced by Nihon Yushi Co., Ltd., trade name Nonion OP-80R, and sucrose fatty acid ester is produced by Daiichi Kogyo Seiyaku Co., Ltd., trade name DK Ester F-.
10. Polyglycerol fatty acid ester is Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MS-500. Comparative Example 1 (Manufacturing method) A sour cream paste was prepared using the same blending ratio as in Example 3 and slowly cooled while stirring in a storage tank, and a storage test was conducted in the same manner. The results are shown in Table-1. As is clear from the results in Table 1, all of the products of the present invention manufactured using rapid cooling/warming or rapid cooling/warming followed by stirring in a storage tank were more stable for a long period of time than Comparative Example 1, and were effective in separating milk solids. It is recognized that the product does not cause any oxidation and has an excellent flavor. In addition, in Comparative Example 1, the milk solids separated immediately after the slow cooling stirring was stopped. Comparative Example 2 Comparative Example 2 was produced according to Example 2 using a blending ratio that did not contain milk solids as shown in Table 1, and a storage test was conducted in the same manner. The results are shown in Table-1. As is clear from the results in Table 1, Comparative Example 2 is a fluidized shortening that does not have the flavor of sour cream and is not a fabricated food made by combining individual food ingredients into a new form. It will be done. Comparative Example 3 With a blending ratio that does not contain an emulsifier as shown in Table-1,
Comparative Example 3 was manufactured according to Example 2, and the same storage test was conducted. The results are shown in Table-1. As is clear from the results in Table 1, since Comparative Example 3 does not contain an emulsifier, it is recognized that milk solids immediately separate. Comparative Example 4 In addition to the same blending ratio as Example 3, 17% water was added.
A margarine-like paste was prepared in the same manner as in Example 1 by adding 50% of the above amount, and a retention test was conducted in the same manner.
The active moisture content of this product was 0.98, and when it was stored at 40°C for 2 months, the growth of microorganisms was significant.

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Claims (1)

[Claims] 1. A mixture of milk solids including fats and oils, fermented milk powder, and two or more emulsifiers selected from glycerin fatty acid esters, propylene glycol fatty acid esters, soybean lecithin, and sorbitan fatty acid esters is rapidly cooled and softened. A sour cream paste with an active moisture content of 0.8 or less. 2 Fats and oils 45-79.5% by weight, milk solids 20-50% by weight
and 0.5 to 5% by weight of an emulsifier. 3. The sour cream paste according to claim 1 or 2, wherein the oil is a mixture of liquid oil such as soybean oil, rapeseed oil, rice oil, etc., and high melting point oil flakes and/or natural wax. 4. The sour cream paste according to claim 1 or 2, wherein the milk solids are whole milk powder, fermented milk powder, and powdered fat and oil containing casein. 5. The sour cream paste according to claim 1 or 2, wherein the emulsifier is glycerin fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin. 6 Heat and melt fats and oils, add two or more emulsifiers selected from glycerin fatty acid esters, propylene glycol fatty acid esters, soy lecithin, and sorbitan fatty acid esters to completely dissolve them, and then add milk solids including fermented milk powder. A method for producing a sour cream paste having an active water content of 0.8 or less, which comprises adding and dispersing the paste, followed by quenching, then gently stirring in a storage tank.