DE1005358B - Process for improving the whipping ability of cream cream and the properties of whipped cream cream - Google Patents
Process for improving the whipping ability of cream cream and the properties of whipped cream creamInfo
- Publication number
- DE1005358B DE1005358B DEB19202A DEB0019202A DE1005358B DE 1005358 B DE1005358 B DE 1005358B DE B19202 A DEB19202 A DE B19202A DE B0019202 A DEB0019202 A DE B0019202A DE 1005358 B DE1005358 B DE 1005358B
- Authority
- DE
- Germany
- Prior art keywords
- cream
- whipped
- improving
- properties
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006071 cream Substances 0.000 title claims description 34
- 239000008256 whipped cream Substances 0.000 title claims description 11
- 238000000034 method Methods 0.000 title claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 235000021317 phosphate Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 241000416162 Astragalus gummifer Species 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 229920001615 Tragacanth Polymers 0.000 claims description 2
- 150000007513 acids Chemical class 0.000 claims description 2
- 150000001768 cations Chemical class 0.000 claims description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims description 2
- 239000011833 salt mixture Substances 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 235000010487 tragacanth Nutrition 0.000 claims description 2
- 239000000196 tragacanth Substances 0.000 claims description 2
- 229940116362 tragacanth Drugs 0.000 claims description 2
- 235000011007 phosphoric acid Nutrition 0.000 claims 2
- 150000003016 phosphoric acids Chemical class 0.000 claims 2
- 239000000126 substance Substances 0.000 claims 1
- 238000007792 addition Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 229940048084 pyrophosphate Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Classifications
-
- 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 OR TREATMENT THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Description
Verfahren zur Verbesserung der Schlagfähigkeit von Sahnecreme und der Eigenschaften von geschlagener Sahnecreme Erfahrungsgemäß muß frisch gewonnene, zur Herstellung von geschlagener Sahnecreme bestimmte Sahnecreme mit einem Fettgehalt von rund 32 l)/o erst einen 24stündigen Reifungs- oder Alterungsprozeß durchmachen, ehe sie für diesen Zweck brauchbar ist. Unmittelbar nach der Entrahme aus der Zentrifuge läßt sich die Sahnecreme nur schwer schlagen. Abgesehen davon, daß der Alterungsprozeß einer sofortigen Weiterverarbeitung der Sahnecreme entgegensteht, wächst aber mit der Zeit der Aufbewahrung die Gefahr einer bakteriellen Zersetzung der Sahnecreme.Process for improving the whipping ability of cream and cream the properties of whipped cream experience has shown that freshly extracted, Cream with a fat content intended for the production of whipped cream of around 32 l) / o first undergo a 24-hour ripening or aging process, before it can be used for this purpose. Immediately after removing the cream from the centrifuge the cream is hard to beat. Besides that the aging process prevents immediate further processing of the cream, but grows with it the time of storage there is a risk of bacterial decomposition of the cream.
Andererseits zeigt die Erfahrung, daß sich aus sterilisierter Creme, wie sie den Verbrauchern in Dosen zur Verfügung gestellt wird, eine geschlagene Sahnecreme in üblicher Weise nicht herstellen läßt.On the other hand, experience shows that sterilized cream, as it is being canned to consumers, a beaten one Can not produce cream in the usual way.
Überraschenderweise wurde nun gefunden, daß schon durch ganz geringe Zusätze von polymeren Phosphaten, wie insbesondere Pyro- und Polyphosphate, nicht nur die Schlagfähigkeit von Sahnecreme an sich erleichtert und beschleunigt wird, sondern auch aus Sahnecreme mit geringerem als 32°/aigem Fettgehalt und aus sterilisierter Sahnecreme in kürzester Zeit eine steife geschlagene Sahnecreme gewonnen werden kann, die auch bei längerem Stehen keine Neigung zur Trennung der Phasen zeigt. Außerdem ist es möglich, auch ungereifte Sahnecreme, wie sie aus derZentrifuge entnommen wird, nach der üblichen Abkühlung sofort in geschlagene Sahnecreme überzuführen, was bisher nicht möglich war. Die mit Zusätzen der genannten Art erzeugte geschlagene Sahnecreme zeichnet sich gegenüber der auf übliche Weise gewonnenen dabei durch eine feinere Emulgierung des Fettes in der wäßrigen Phase aus, was unter anderem in einem glatteren Aussehen der verfahrensgemäß hergestellten geschlagenen Sahnecreme seinen Ausdruck findet. Der Unterschied wird beim Zuckern der geschlagenen Sahnecreme noch augenfälliger. Das Verhalten der geschlagenen Sahnecreme beim Zubringen zu heißen Getränken, wie Kaffee, Schokolade usw., unterscheidet sich in nichts von dem einer ohne erfindungsgemäße Zusätze geschlagenen Sahnecreme.Surprisingly, it has now been found that even by very small Additions of polymeric phosphates, such as in particular pyro- and polyphosphates, do not only the whipping ability of cream cream itself is facilitated and accelerated, but also from cream with less than 32% fat content and from sterilized Cream Cream a stiff whipped cream cream can be obtained in a very short time can, which shows no tendency to separate the phases even when standing for a long time. It is also possible to use unripened cream as it is taken from the centrifuge is to be transferred immediately after the usual cooling in whipped cream, what was previously not possible. The whipped produced with additives of the type mentioned Cream cream stands out from that obtained in the usual way a finer emulsification of the fat in the aqueous phase, which among other things in a smoother appearance of the whipped cream made according to the process finds its expression. The difference will be in the sugaring of the whipped cream even more obvious. The behavior of the whipped cream when serving hot drinks, such as coffee, chocolate, etc., are no different from that of a cream cream whipped without additives according to the invention.
Die Konsistenz der geschlagenen Sahnecreme kann durch gleichzeitige Gegenwart anderer bekannter, diesem Zweck dienender Mittel, wie z. B. Alginate, Tragant usw., noch verbessert werden. Auch kleine Mengen von Salzen von Genußsäuren, wie Citronen-oder Weinsäure, können mitverwandt werden.The consistency of the whipped cream can change by simultaneous Presence of other known means serving this purpose, such as. B. alginates, Tragacanth, etc., to be improved. Even small amounts of salts from food acids, such as citric or tartaric acid can also be used.
Für die Durchführung des Verfahrens werden im einfachsten Fall die leichlöslichen Natriumsalze der betreffenden Säuren verwandt, doch kommen auch andere lösliche Salze oder Salzgemische, insbesondere solche, die das in der Sahnecreme vorliegende Kationengleichgewicht nicht wesentlich verändern, in Betracht. Beispiel l 1 1 Sahnecreme mit einem Fettgehalt von 30 % wird nach der Entnahme aus der Zentrifuge gekühlt und mit 1 g saurem Natriumpyrophosphat Nag H2 P2 07 vermischt. Sobald das Salz in Lösung gegangen ist, wird mit einer Handrührmaschine mit 70 Umdrehungen in der Minute geschlagen. Nach 105 Sekunden ist die Creme zu einer steifen, schaumigen Sahnecreme feinster Beschaffenheit erstarrt, die beim Stehen noch an Festigkeit gewinnt.In the simplest case, the related to the readily soluble sodium salts of the acids in question, but there are also others soluble salts or salt mixtures, especially those that are in the cream do not change the existing cation equilibrium significantly. example l 1 1 cream with a fat content of 30% is removed from the centrifuge cooled and mixed with 1 g of acid sodium pyrophosphate Nag H2 P2 07. As soon as that Salt has gone into solution with a hand mixer at 70 revolutions beaten in the minute. After 105 seconds the cream has become a stiff, foamy appearance Cream of the finest quality solidifies, which is still firm when standing wins.
Demgegenüber muß eine gleiche Sahnecreme ohne den Phosphatzusatz 20 Sekunden länger geschlagen werden, bis aus ihr eine steife geschlagene Sahnecreme erhalten wird. Diese hat deutlich gröbere Struktur als die mit Phosphatzusatz erhaltene und beginnt bereits nach etwa 2stündigem Stehen sich zu verflüssigen. Beispiel 2 Man verfährt wie im Beispiel 1, setzt aber statt des sauren Pyrophosphats 1 g neutrales Natriumpy rophosphat sowie 1 g Alginat auf 1 1 Sahnecreme zu. Die erhaltene geschlagene Sahnecreme zeichnet sich durch hohen Glanz und besonders feine und cremige, auch bei längerem Stehen unverändert bleibende Konsistenz aus.In contrast, the same cream without the phosphate addition 20 Seconds longer to be beaten until it turns into a stiff whipped cream is obtained. This has a much coarser structure than that obtained with the addition of phosphate and begins to liquefy after standing for about 2 hours. Example 2 The procedure is as in Example 1, but instead of the acidic pyrophosphate, 1 g of neutral is used Sodium pyrophosphate and 1 g alginate to 1 1 cream. The received beaten Cream cream is characterized by high gloss and particularly fine and creamy, too if left standing for a long time, the consistency remains unchanged.
Claims (4)
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB19202A DE1005358B (en) | 1952-02-22 | 1952-02-22 | Process for improving the whipping ability of cream cream and the properties of whipped cream cream |
| BE517783A BE517783A (en) | 1952-02-22 | 1953-02-19 | Procedure for improving the whipping possibilities of a cream and the qualities of the whipped cream |
| FR1087274D FR1087274A (en) | 1952-02-22 | 1953-02-19 | Process for obtaining a cream which is better suited to the manufacture of whipped cream, and for improving the properties of the latter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEB19202A DE1005358B (en) | 1952-02-22 | 1952-02-22 | Process for improving the whipping ability of cream cream and the properties of whipped cream cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE1005358B true DE1005358B (en) | 1957-03-28 |
Family
ID=6959989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DEB19202A Pending DE1005358B (en) | 1952-02-22 | 1952-02-22 | Process for improving the whipping ability of cream cream and the properties of whipped cream cream |
Country Status (3)
| Country | Link |
|---|---|
| BE (1) | BE517783A (en) |
| DE (1) | DE1005358B (en) |
| FR (1) | FR1087274A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0037447A2 (en) * | 1980-04-07 | 1981-10-14 | Minaminihon Rakuno Kyodo Kabushiki Kaisha | Acid-resisting whipping cream powder and process for producing the same |
| EP0113535A1 (en) * | 1982-12-02 | 1984-07-18 | General Foods Corporation | Real cream frozen whipped topping composition |
-
1952
- 1952-02-22 DE DEB19202A patent/DE1005358B/en active Pending
-
1953
- 1953-02-19 BE BE517783A patent/BE517783A/en unknown
- 1953-02-19 FR FR1087274D patent/FR1087274A/en not_active Expired
Non-Patent Citations (1)
| Title |
|---|
| None * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0037447A2 (en) * | 1980-04-07 | 1981-10-14 | Minaminihon Rakuno Kyodo Kabushiki Kaisha | Acid-resisting whipping cream powder and process for producing the same |
| EP0037447A3 (en) * | 1980-04-07 | 1981-10-28 | Minaminihon Rakuno Kyodo Kabushiki Kaisha | Acid-resisting whipping cream powder and process for producing the same |
| EP0113535A1 (en) * | 1982-12-02 | 1984-07-18 | General Foods Corporation | Real cream frozen whipped topping composition |
Also Published As
| Publication number | Publication date |
|---|---|
| FR1087274A (en) | 1955-02-22 |
| BE517783A (en) | 1956-04-14 |
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