JPS5823064B2 - concentrated cream - Google Patents

Description

Detailed Description of the Invention The present invention contains fats and oils, emulsifiers, sugars, non-fat milk solids, water, etc., and can be whipped with water, milk, fruit juice, etc. at the time of use to create desired properties and flavor. The present invention relates to a solid concentrated cream having stable plasticity from which whipped cream having the following characteristics can be obtained.

BACKGROUND ART Conventionally, a liquid modified cream (hereinafter referred to as liquid cream) whose main ingredients include animal and vegetable oils and fats, emulsifiers, and milk components has been widely used as a composition capable of producing whipped cream similar to fresh cream.

These liquid creams have better emulsion stability than fresh cream, and have improved workability during whipping and physical properties of whipped cream, but their quality still remains unsatisfactory in many respects.

In other words, liquid cream, like fresh cream, is in an oil-in-water type emulsified state, and before whipping, it maintains its emulsified state and remains liquid, and during whipping, the emulsification is partially broken, giving the whipped cream shape retention and firmness. The design of liquid creams must be a delicate balance between emulsion stability and whippability. This is because it is essentially impossible to provide stability.

As described above, liquid cream still has problems with its emulsion stability, and temperature changes during storage and transportation, mechanical shock, etc. often cause thickening due to emulsification breakdown, creaming phenomenon (
In liquid creams, the emulsification is partially destroyed, causing the product to lose its fluidity, so it requires careful handling by storing it under refrigeration.

In addition, in terms of workability during whipping, it is necessary to whip while cooling using ice water or the like, and it is difficult to determine the end point of whipping.

Furthermore, the whipped cream obtained also requires storage in a refrigerator and has a short shelf life because it is less resistant to bacterial contamination.

Because of these various drawbacks, liquid creams are
Although it has a better flavor and texture than buttercream, its uses are limited and it is currently only used in high-quality Western sweets.

On the other hand, powdered creams that are used in some households are made by powdering an oil-in-water emulsion by spray drying or other methods. This is what you get.

Powdered cream has good storage stability because it is powdered, but after being powdered, it is redissolved and whipped into an emulsion, so in order to maintain the emulsified state during this time and maintain sufficient performance. requires large amounts of emulsifiers and stabilizers, which has a negative impact on flavor.

Further, deterioration of flavor due to heating during spray drying and increase in manufacturing cost due to powdering are also major drawbacks, and powdered cream has not yet become a substitute for liquid cream.

Furthermore, solid concentrated cream (hereinafter simply referred to as concentrated cream), which is an intermediate product between liquid cream and powdered cream, is a concentrated cream with a lower water content than liquid cream. The product already contains sugar and is characterized by the fact that whipped cream can be obtained by simply adding water and whipping.

The product is in a solid state with plasticity at room temperature and refrigerator temperature, and therefore has high emulsion stability without thickening or creaming due to demulsification breakage as in general liquid creams.

However, in concentrated cream, it is necessary to add water-soluble thickeners such as gums and thickeners to keep the product in a solid state with plasticity, so the texture and flavor are different from that of liquid. Inferior to cream.

Also, in terms of physical properties, it still has many deficiencies when compared to buttercream.

In particular, in terms of workability during whipping, it is necessary to whip at a low temperature like liquid cream, and since whipping has an end point, excessive whipping destroys emulsification and worsens the condition of whipped cream. There are drawbacks.

In addition, regarding the stability of the product during storage, if it is stored for a long time at a temperature of 15°C or higher, its performance will deteriorate significantly over time.
Its stability is inferior to margarine and shortening.

The present inventors have discovered that it has the advantages of fresh cream or liquid cream, that is, the good flavor and texture characteristic of oil-in-water emulsified cream, and has workability comparable to that of butter cream.
We focused on concentrated creams for the purpose of developing modified creams with shelf life, and after conducting various studies to improve their conventional drawbacks, we added sugars to reduce water content and used glycerin fatty acid esters and sucrose fatty acids as emulsifiers. The present invention was completed based on the discovery that by using an ester, a concentrated cream with good physical properties can be obtained without the need for a thickener.

That is, the present invention contains 30 to 60% by weight of fats and oils, and 10 to 10% of sugars.
25% by weight, non-fat milk solids 1-5% by weight, water 20-40%
% by weight, with 0 sucrose fatty acid ester as an emulsifier.
．． 2-1.5% by weight, glycerin fatty acid ester 0.2
The object of the present invention is to provide a solid concentrated cream having plasticity, which is characterized by containing ~2.5% by weight and, if necessary, one or more other emulsifiers.

The oils and fats used in the present invention include natural animal and vegetable oils such as beef tallow, lard, milk fat, palm oil, coconut oil, soybean oil, and rapeseed oil, or their hydrogenated oils, transesterified oils, fractionated oils, etc., singly or in combination of two or more thereof. and use it.

The melting point of the fat is preferably 25 to 40°C, and the fat content is 30 to 60% by weight, preferably 40 to 50% by weight, based on the total amount of the concentrated cream.

The sucrose fatty acid ester as an emulsifier is mainly composed of mono-, di-, and triesters of fatty acids having 8 or more carbon atoms, and all those having an HLB of 2 or more can be used.

The appropriate amount to be added is 0.2 to 1.5% by weight, preferably 0.4 to 1.5% by weight, based on the total amount of concentrated cream.

When the amount added is 0.4% by weight or more, the performance of the concentrated cream is thickened (improved), and when it exceeds 1.5% by weight, it has a negative effect on the flavor of the product and the whipped cream.

The glycerin fatty acid ester is mainly composed of a monoester of a fatty acid having 12 or more carbon atoms, preferably 16 or 18, and is used in an amount of 0.2 to 2.5% by weight based on the total amount.

Other emulsifiers include lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and the like.

As the sugar, one or more commonly used sugars such as sucrose, glucose, fructose, and lactose are used in an amount of 10 to 25% by weight based on the total amount of the concentrated cream.

If the amount of sugar is outside this range, the desired plasticity and whipping properties will not be obtained.

When using the concentrated cream of the present invention for health foods etc.,
It is also possible to use low-calorie sorbitol or the like instead of these sugars.

The content of non-fat milk solids is preferably 1 to 5% by weight based on the total amount.

Actually, raw materials containing milk solids such as whole milk, skim milk, whole milk powder, skim milk powder, and whey powder are added so that the non-fat milk solids content falls within the above range.

The amount of water is adjusted to 20-40% by weight.

If the water content is less than 20% by weight, the viscosity of the cream will be too high and production will be difficult; if the water content exceeds 40% by weight, the viscosity of the cream will be too low and a solid concentrated cream with plasticity will not be obtained. do not have.

In addition, buffers such as citrate or phosphate, antioxidants, preservatives, colorants, flavors, etc. are added as necessary.

The concentrated cream of the present invention can be produced, like the liquid cream, by dissolving each component to be added to each of the oil phase and the aqueous phase, pre-emulsifying the two together, and then homogenizing them.

The homogenized product is either quenched using a heat exchanger or the like and then filled into a container, or filled without quenching and then slowly cooled in a refrigerator.

The product after cooling is further aged at a temperature of 10 to 15° C. for about 2 days to 1 week, during which time it solidifies and becomes a plastic solid, exhibiting good whipping properties.

A good whipped cream can be obtained by whipping the concentrated cream of the present invention with the addition of 60% by weight or less of water, milk, fruit juice, etc., or by whipping it as it is.

The concentrated cream of the present invention has added sugars, reduced water content, and adopted a specific combination of emulsifiers.
In order to maintain stable plasticity of the product, it is not necessary to specifically add a thickener.

In conventional concentrated cream, if no thickener is added, the product state will be unstable, the product will be fluid, the whipped cream will have insufficient artificial flower properties, firmness, or the emulsification of the product will be broken. The product may become hard over time.
The addition of a thickener can cause disadvantages such as the whipping properties of the whipped cream being reduced and the whipped cream becoming prone to churning (the state of the whipped cream is completely destroyed and fats and oils precipitate in granules or a similar state). is essential.

However, in the concentrated cream of the present invention, even without adding a thickener, it is in a fluid state immediately after production, but becomes a stable plastic state after aging for about 2 days to 1 week.
After that, the state can be maintained for a long period of time.

In this case, the period of time it takes for the cream to reach a stable plastic state through aging varies depending on the formulation of the emulsifier used and the manufacturing conditions.

The above transition from a fluid state to a plastic state in the concentrated cream of the present invention is considered to correspond to the creaming phenomenon in general liquid creams.

In general liquid creams, this creaming phenomenon not only causes a loss of fluidity of the product and lowers its commercial value, but also leads to a decrease in whippability due to demulsification (however, in the concentrated cream of the present invention, this phenomenon The product has the highest stability in the emulsified state, maintains a stable plastic state for a long period of time, and exhibits the best whipping properties.

As described above, the concentrated cream of the present invention differs in its emulsification state from general liquid creams or conventional concentrated creams whose plasticity is maintained by thickeners, and also has excellent whippability.

In other words, in liquid cream or conventional concentrated cream, when whipped, a partial emulsified state is transferred to give the whipped cream shape retention and firmness, so if it is whipped excessively, the emulsification is broken and the physical properties of the whipped cream are affected. In contrast, the concentrated cream of the present invention hardly causes any change in the emulsified state during whipping, and the physical properties of the whipped cream do not deteriorate even when whipped excessively.

The concentrated cream of the present invention has the following advantages over general liquid creams or conventional concentrated creams.

(1) The product has high emulsion stability (long-term storage at room temperature is possible).

(2) The whipping property is good, and the condition of the whipped cream does not deteriorate even if it is whipped excessively.

In addition, the improved stability during whipping allows whipping at room temperature, and the resulting whipped cream has excellent shape retention.

(3) Since it does not contain a thickener, it has a better texture than conventional concentrated creams.

(4) Since it is very stable against acids, it is possible to make whipped cream with a strong sour taste by adding fruit juice, citric acid, etc.

(5) Since whipped cream has good freeze-thaw resistance, cakes and the like made using this whipped cream can be stored frozen for a long period of time.

In addition, as with conventional concentrated cream, whipped cream with a wide variety of varieties can be obtained by changing the amount of water added or adding something other than milk or fruit juice Kasagi for whipping.

Next, Examples and Comparative Examples of the present invention will be shown.

In the examples, both percentages and parts are by weight.

Example 1 A concentrated cream was manufactured using the following formulation.

(Oil phase components) Hydrogenated coconut oil (melting point 32°C) 45% glycerin monostearate) 0.5% glycerin monooleate) 0.5% sucrose stearate (G, 0.4% triester main component) HLB2) Soybean lecithin 0.4% Milk flavor 0.02% (aqueous phase component) Sucrose 12% Glucose
7% lactose
5% skimmed milk powder 2% sodium citrate 0.03% water
27.15% First, dissolve sodium citrate in water, then disperse skim milk powder.

This liquid is heated to 60°C, and sucrose, glucose, and lactose are added and dissolved to form an aqueous phase.

On the other hand, hardened palm oil is heated to 70°C, and other oil phase components are added and dissolved to form an oil phase.

Next, the oil phase is gradually added while stirring the aqueous phase, and stirring is continued for an additional 10 minutes to perform preliminary emulsification.

This preliminary emulsion was homogenized using a homogenizer at a temperature of 60°C and a homogeneous pressure of 100 cm at 97cn't, filled into a container as it was, and aged in a refrigerator at 10°C for 5 days to form a solid with plasticity. A concentrated cream was obtained.

(In the following examples, it is simply referred to as concentrated cream.

) Good whipped creams were obtained both by whipping this concentrated cream as it was and by whipping 100 parts of concentrated cream with 20 parts and 40 parts of water, respectively.

The same result was obtained when the same amount of milk or fruit juice was used instead of water for whipping.

Note that this concentrated cream showed very good whipping performance even after being stored at 15 to 20°C for one month.

Example 2 A concentrated cream was manufactured using the following formulation.

(Oil phase components) Hydrogenated rapeseed oil (melting point 35°C) 45% Glycerin monostearate 1% Glycerin monooleate 0.5% Globylene glycol monostearate 0.2% Soybean lecithin 0.2% Milk flavor 0.02% (aqueous phase component) Sucrose 5% Glucose
15% lactose
5% skim milk powder 1.8% sucrose stearate (mono 0.4%),
Mainly diester, HLB 15) Disodium phosphate 0.05% water
25.83% First, disodium phosphate, skim milk powder, sucrose, glucose, lactose, and sucrose stearate are added to water and heated to 60° C. while stirring to completely dissolve and form an aqueous phase.

On the other hand, hardened rapeseed oil is heated to 70°C, and other oil phase components are added and dissolved to form an oil phase.

Next, the oil phase is gradually added while stirring the aqueous phase, and stirring is continued for an additional 10 minutes to perform preliminary emulsification.

This preliminary emulsification is carried out using a homogenizer at a temperature of 60°C and a homogeneous pressure of 1
After homogenizing at 0.00 kg/c4, the mixture was poured into a vat on ice water, rapidly cooled to 10°C, and filled into containers.

The homogenized liquid at this time was semi-liquid.

A concentrated cream having plasticity was obtained by aging the product filled in a container in a refrigerator at 10° C. for 3 days.

When this concentrated cream was subjected to a whipping test in the same manner as in Example 1, good whipped cream was obtained in all cases.

Furthermore, the performance after storage at 15 to 20°C for one month was similarly good.

Example 3 A concentrated cream was manufactured using the following formulation.

(Oil phase components) Hardened palm kernel oil (melting point 37°C) 50% glycerin monostearate 1% soybean lecithin
0.5% milk flavor 0.02% (aqueous phase component) sucrose 8% glucose
.

% Lactose 4% Skimmed milk powder 3% Sucrose stearate (mono 1.5%-, diester main, HLB 15) Sodium citrate 0.03% Water
25.95% First, other aqueous phase components are added to water and heated to 60°C to completely dissolve and form an aqueous phase.

On the other hand, palm kernel hardened oil is heated to 70°C, and other oil phase components are added to completely dissolve it to form an oil phase.

Next, the aqueous phase is gradually added to the oil phase while stirring, and stirring is continued for an additional 10 minutes to perform preliminary emulsification.

This pre-emulsified liquid was homogenized using a homogenizer at a temperature of 60°C and a homogenizing pressure of 100 kg/crA, filled into a container as it was, and aged in a refrigerator at 10°C for 5 days to produce a concentrated cream with plasticity. Obtained.

When this concentrated cream was subjected to a whipping test in the same manner as in Example 1, good whipped cream was obtained in all cases.

Furthermore, the performance after storage at 15 to 20° C. for 1 month was similarly good.

Example 4 A concentrated cream was manufactured using the following formulation.

(Oil phase components) Hydrogenated soybean oil (melting point 35°C) 30% milk fat (
Melting point: 34.5°C) 20% Glycerin monostearate 0.8% Sucrose stearate (G, 0.6% triesters, HLB2) Soybean lecithin 0.6% (
Aqueous phase components) Sucrose 5% Glucose 10% Lactose
5% skimmed milk powder 2.5% sodium citrate 0.05% water
25.45% First, other aqueous phase components are added to water and heated to 60°C to completely dissolve and form an aqueous phase.

Meanwhile, hydrogenated soybean oil and milk fat were mixed and heated to 70°C.
Add other oil phase components and completely dissolve to form an oil phase.

Next, the oil phase is gradually added while stirring the aqueous phase, and stirring is continued for an additional 10 minutes to perform preliminary emulsification.

This pre-emulsified liquid was homogenized using a homogenizer at a temperature of 60°C and a homogenizing pressure of 100 kg/c4, then filled into a container as it was, and aged in a refrigerator at 10°C for 5 days to produce a concentrated cream with plasticity. Obtained.

When this concentrated cream was subjected to a whipping test in the same manner as in Example 1, whipped cream having a good buttery uniform flavor was obtained in all cases.

Furthermore, the performance after storage at 15 to 20° C. for 1 month was similarly good.

Example 5- A concentrated cream was manufactured using the following formulation.

(Oil phase component) Adjusted oil and fat (melting point 35°C) 45% Glycerin monostearate 0.5% Glycerin monooleate 0.5% Sucrose stearate (sea, 0.4% triester main, HLB 2) Soybean Lecithin 0.5% Milk flavor 0.02% (aqueous phase component) Sucrose 8% Ficus sugar 10
%Lactose 5% Skimmed milk powder 2.5% Sodium hexametaphosphate 0.01% Water
A 27.57% prepared fat was prepared by random transesterification of 70 parts of hydrogenated rapeseed oil (melting point 35°C) and 30 parts of hydrogenated coconut oil (melting point 32°C).

First, other aqueous phase components are added to water and heated to 60°C to completely dissolve and form an aqueous phase.

On the other hand, the prepared oil and fat is heated to 70°C, and other oil phase components are added to completely dissolve it to form an oil phase.

Next, the oil phase is gradually added to the aqueous phase while stirring, and the stirring is continued for an additional 10 minutes to perform preliminary emulsification.

This pre-emulsified liquid was homogenized using a homogenizer at a temperature of 60°C and a homogenizing pressure of 100 kg/cm, then filled into a container as it was, and aged in a refrigerator at 10°C for 5 days to produce a concentrated cream with plasticity. Obtained.

When this concentrated cream was subjected to a whipping test in the same manner as in Example 1, good whipped cream was obtained in all cases.

Furthermore, the performance after storage at 15 to 20° C. for 1 month was similarly good.

Comparative Example 1 A whipping test was conducted on a conventional concentrated cream and the concentrated cream of the present invention, and the results were compared.

The respective formulations are shown in Table 1. In Table 1, Experiment No. 1 is a conventional concentrated cream containing glycerin fatty acid ester and no sucrose fatty acid ester, and Experiment Nos. 2 to 5 are conventional concentrated creams containing both of them. Among the concentrated creams of the present invention, Experiment Nos. 3 to 5 are those in which only the content of sucrose stearate was changed.

The whipping test was conducted by adding 20 parts by weight of water to 100 parts by weight of concentrated cream and whipping the mixture at room temperature.

The results of the whipping test are shown in Table 2. In Table 2, storage period: Number of days the concentrated cream was stored at 15 to 20°C after production Overrun: Degree of embrace of whipped cream (overrun) = ( Specific volume of whipped cream)-1)X1
00 Condition: Whipped cream condition◎・・・・・・・・・Very good○・−・・・・・・・Good ...indicates a churning phenomenon.

As shown in Table 2, when the conventional product is whipped excessively, the state of the whipped cream deteriorates, and further whipping causes a churning phenomenon.

Moreover, after 30 days of storage, a churning phenomenon occurs even after whipping for 2 minutes, making it unusable.

On the other hand, the products of the present invention all showed better results than the conventional products, and it is clear that they are sufficiently practical.

Claims (1)

[Claims] 1 Consists of 30-60% by weight of fats and oils, 10-25% by weight of sugars, 1-5% by weight of non-fat milk solids, 20-40% by weight of water, and 0.2-1.5% by weight of sucrose fatty acid ester as an emulsifier. , glycerin fatty acid ester 0.2-2.5% by weight
and, if necessary, one or more other emulsifiers.A solid concentrated cream having plasticity.