KR0154285B1 - Edible cream composition - Google Patents

Abstract

The present invention relates to an edible cream composition, and more specifically, by overcoming and combining the composition of vegetable oils, sugars, emulsifiers, stabilizers, gums and the like that do not contain milk fat, overrun, refrigeration and high temperature retention It relates to an edible cream composition which is excellent and refrigerated and frozen at room temperature and has good moisture retention and does not have a change in physical properties of the cream after freezing and thawing.

Description

Edible Cream Composition

The present invention relates to an edible cream composition, and more particularly, by overcoming and combining the composition of vegetable oils, sugars, emulsifiers, stabilizers and gums that do not contain milk fat, excellent overrun and refrigeration and high temperature retention. It relates to an edible cream composition that can be refrigerated and frozen and stored without refrigeration and good moisture retention when stored at room temperature.

Natural whipped cream is a material used for sanding or decoration of cakes by whipping, which has excellent flavor, but has problems in various physical properties such as rough texture, low overrun, poor shape retention, and unstable supply and demand. There is a problem in that it is expensive.

In order to solve this problem, compound-type whipped cream using fresh cream, vegetable oil and dairy products has been developed, but in terms of properties, the overrun is low at 100 to 150% and the high temperature at cream is 20 to 25 ° C. Poor shape retention and poor moisturizing properties during refrigeration resulted in cracking of the icing cake surface.

In addition, conventional compound creams cannot be frozen and must be kept at 3 to 7 ℃ for distribution and storage. In summer, the cream temperature rises easily, resulting in low overrun, poor physical properties, and high viscosity, resulting in a decrease in product value. There is this.

Complementing such vulnerable physical properties, recently, consumers' interest in diversification of diet, low calorie food and health is increasing, and thus, vegetable, low fat whipped cream is being developed that does not contain dairy products.

However, as the whipped cream became less localized, the overrun became higher and the texture became lighter. However, the physical properties after whipped became unstable, such as the completion of cold water at high temperature compared to the product of the high content. In order to supplement the properties of such low-fat products, Japanese Patent Publication Nos. 62-118855, 63-32421, and Japanese Patent Publication No. 64-51054 disclose a method of using a large amount of emulsifier, but in this case, a lot of flavor There is a downside to falling.

Therefore, the present invention is made by adding a vegetable oil-free and bubble-based cellulose stabilizer that does not contain dairy products in order to solve the problems of conventional dairy products, short whipping time, high overrun, smooth tissue, refrigerated, high temperature An object of the present invention is to provide an edible cream composition having excellent shape retention, excellent moisture retention, and refrigeration and freezing distribution.

Hereinafter, the present invention will be described in detail.

In the edible cream composition, 20 to 35% by weight of vegetable oil, 10 to 25% by weight of sugar, 0.1 to 2.0% by weight of emulsifier, 0.3 to 1.0% by weight of stabilizer and gum, and the rest are characterized by water. .

The present invention will be described in more detail as follows.

The present invention relates to an edible cream composition that is low fat but has excellent refrigeration at refrigeration and high temperature, and is capable of refrigeration and freezing distribution. The composition and content ratio thereof are as follows.

The vegetable fats and oils used in the present invention may be selected from one or more selected from palm kernel, palm kernel stearin, palm kernel hardened oil, palm kernel stearin hardened oil, palm stearin, palm hardened oil and palm oil, and the solid fat content (SFC) is 90 to 95 at 5 ° C. 20-35 weight% of things which are 75-85 at 20 degreeC, 50-65 at 25 degreeC, and 10-25 at 30 degreeC are added.

If the holding content is less than 20% by weight, the shape retention of the cream tends to deteriorate and the hydration phenomenon tends to occur. If the content exceeds 35% by weight, a certain composition is obtained, but the overrun is lowered and the viscosity is increased. Anger occurs and the texture worsens.

Therefore, in the present invention, by using such laurin-based fats and oils, it provides good cold feeling to the cream and gives a heat resistance, it is possible to manufacture a product having excellent shape retention at high temperatures.

In the present invention, sugars are essential components for freezing and preserving the cream composition, reducing the water activity, helping to refrigerate the whipped cream and preserving the physical properties of the cream after thawing. At least one selected from oz, sorbitol, lactose, sugar and starch syrup is added to 10 to 40% by weight. Among these sugars, sorbitol, starch syrup, sugar, etc. affect the moisturizing properties of the cream, and if the total sugar content exceeds 40% by weight, the viscosity rises and there is a problem in distribution and production. Therefore, it is preferable to add an appropriate amount considering the use and taste. .

In the present invention, the emulsifier is sodium stearyl lactate (hereinafter referred to as SSL), glycerin monostearate, glycerin monooleate, decaglycerolate, lecithin, sorbitan fatty acid esters, polysorbates and decaglycerol monostearate 1 or more types are selected from 0.1 to 2.0 weight%. Here, SSL is HLB (Hydrophile-Lipophile-Balance) is 18 to 20, glycerin monostearate is used to each of the HLB is 4.3 and monoglyceride content of 90% or more, decaglycerol monostearate is HLB 13 I use that. Using an emulsifier in such a condition can improve the whining force and increase the overrun.

In addition, since lecithin, glycerin monoolide and decaglycerol monooleate are demulsified, a balanced use of two types of emulsifiers such as a resting type and a demulsified type is required.

Here, when the amount of emulsifier is less than 0.1% by weight or a large amount of emulsifying emulsifier, the whipping time is long, the boron is high, but the moldability is poor, and the cream is soft, and when the amount of the emulsifier is more than 2.0% by weight or a large amount of emulsifying emulsifier, Although the time is shortened, the overrun is low, the characterization takes place early, and the viscosity is high, so it wants to solidify during distribution and storage.In addition, the high emulsifier content deteriorates the flavor of the cream.

In the present invention, the stabilizer and the gum are added in an amount of 1 to 2 selected from carboxymethyl cellulose sodium, crystalline cellulose and methyl cellulose, and 1 to 2 selected from xanthan gum, karaya gum, and dextrin.

Carboxymethylcellulose sodium, crystalline cellulose and methylcellulose have a foaming ability to increase the orboron and stabilize the bubbles to improve shape retention. In addition, there is an ice crystal suppressing effect during freezing to preserve the physical properties even after thawing the frozen whipped cream.

In addition, xanthan gum, karaya gum and dextrin improve the moisturizing properties and prevent softening and hardening of the cream during cold storage to maintain the tissue and body immediately after whipping. .

If the sum of the amount of these stabilizers and gums is less than 0.15% by weight, hydration occurs and moisture retention decreases, and when used in excess of 1.5% by weight, the viscosity rises, the whipped cream becomes sticky and the overrun is low, and thus the shape retention is rather high. It worsens and the texture slows down.

In addition to this composition, salts of 0.1-1.0%, sodium caseinate (0-3% by weight) and flavorings can be added. Casein sodium is used to enhance flavor and stabilize emulsification. A large amount of this compound weakens the body and lengthens the whipping time. As the salt, various salts such as metaphosphate, potassium diphosphate or sodium polyphosphate conventionally used can be used.

The cream composition of the present invention may be prepared by pre-emulsifying, sterilizing, cooling, and aging a compound of the above composition in a refrigerator.

Such a cream composition of the present invention has a short whipping time, high overrun of 250 to 300%, good tissue and excellent shape retention at refrigeration and high temperature, and thus can be usefully used in the part.

Hereinafter, the present invention will be described in detail with reference to the following Examples, but the present invention is not limited by the Examples.

Example 1

20% by weight of palm kernel hardened oil and 8.0% by weight of refined palm oil at a rising melting point of 36 ° C. were dissolved by heating, and 0.2% of glycerin monostearate and 0.1% by weight of lecithin, which are HLB 4.3, were completely dissolved to form an oil phase.

Separately, 8.0 wt% of sugar, 5.0 wt% of sorbitol, 5.0 wt% of starch syrup, 1.0 wt% of sodium caseinate, 0.3 wt% of crystalline cellulose, 0.2 wt% of carboxymethylcellulose sodium, 0.1 wt% of dextrin, 0.2 wt of stearyl lactate %, 0.1% by weight potassium diphosphate was dissolved in 51.7% by weight of water to form an aqueous phase.

Then, the oil phase and the water phase were mixed, and 0.05% by weight of xanthan gum and 0.05% by weight of karaya gum were added thereto, followed by preliminary emulsification at 65 to 70 ° C for 10 minutes. The pre-emulsion was homogenized with a two-stage homogenizer with a homogeneous pressure of 20 kg / cm2 for the first stage and 40 kg / cm2 for the second stage, followed by sterilization at 65 ° C. for 15 minutes by indirect sterilization, followed by a first stage of pressure 0 kg / m2 and a second stage of 20 kg. Secondary homogeneous at a homogeneous pressure of / m 2 and then cooled to 5 ~ 7 ℃ and aged in a refrigerator for 2 hours. The composition thus obtained was subjected to an overrun and whipping test with a Kenwood Mixer (Kenwood, UK), and the results are shown in Table 1 below.

[Examples 2-3 and Comparative Examples 1-3]

Example conditions and methods are the same as in Example 1, except that the content of crystalline cellulose, carboxymethyl cellulose sodium, and SSL is changed as in the following table.

(1) SS: Sodium stearoyl lactylate

○: Good, △: Normal, ×: Poor, +: Complete phenomena,-: No complete phenomena

Here, the tissue, shape retention, moisturizing properties and diarrhea were evaluated after storage for 24 hours in a 5 ℃ refrigerator.

Example 4

23.0% by weight of palm kernel-cured oil and 10.0% by weight of palm oil were heated and dissolved therein, and 0.2% by weight of glycerin monostearate and 0.1% by weight of lecithin were completely dissolved to form an oil phase. Apart from this, 5% by weight of sugar, 9% by weight of starch syrup (70 Brix), 2% by weight of maltose, 0.5% by weight of sodium casein, 0.3% by weight of methyl cellulose, 0.1% by weight of carboxymethylcellulose, 0.1% by weight of dextrin, polysol Bait 60 was dissolved in 0.3 wt%, 0.1 wt% potassium diphosphate, 49.2 wt% water to form an aqueous phase. Then, the aqueous phase and the oil phase were mixed, and 0.05% by weight of xanthan gum and 0.05% by weight of carrageenan were added thereto, followed by pre-emulsification at about 65 to 70 ° C for 10 minutes. The preliminary emulsion was second homogenized at a first stage pressure of 20 kg / cm 2 and second stage pressure of 40 kg / cm 2 with a two-stage homogenizer, and then cooled to 5-7 ° C., and aged in a refrigerator for 24 hours. The resulting composition was subjected to an overrun and whipping test with a Kenwood mixer. As a result, the overrun was 258% by weight and the whipping time was 2'25 ''.

Example 5

24.0% by weight of palm kernel-cured oil and 6.0% by weight of palm oil at 36 ° C. were melted, and 0.35% by weight of glycerin monostearate and 0.1% by weight of lecithin were completely dissolved to form an oil phase. Apart from this, 3% by weight of sugar, 3% by weight of sorbitol, 9% by weight of starch syrup, 1.0% by weight of sodium casein, 0.3% by weight of crystalline cellulose, 0.2% by weight of methylcellulose, 0.1% by weight of dextrin, 0.2% by weight of SSL, diphosphate A water phase was formed by dissolving in 0.1% by weight of potassium and 52.55% by weight of water. Then, the aqueous phase and the oil phase were mixed, and 0.05% by weight of xanthan gum and 0.05% by weight of karaya gum were added thereto, followed by pre-emulsification at about 65 to 70 ° C for 10 minutes. The preliminary emulsion was homogenized with a homogeneous pressure of 20 kg / cm 2 of first stage and 40 kg / cm 2 of second stage with a two-stage homogenizer and sterilized at 65 ° C. for 15 minutes by indirect sterilization. Secondary homogeneous at a homogeneous pressure of 20 kg / cm 2 in two stages, then cooled to 5-7 ° C. and aged in a refrigerator for 24 hours. The resulting composition was subjected to an overrun and whipping test with a Kenwood mixer. As a result, the overrun was 263% by weight and the whipping time was 2'32 ''.

Claims (1)

In the edible cream composition mainly containing vegetable oils, sugars, emulsifiers and gums, the solid paper content (SFC) is at least one selected from palm kernel, palm kernel stearin, palm kernel hardened oil, palm kernel stearin hardened oil, palm stearin, palm hardened oil and palm oil. 20-35 wt% of vegetable fats and oils which are 90-95 at 5 degreeC, 75-85 at 20 degreeC, 50-65 at 25 degreeC, 10-25 at 30 degreeC, glucose, maltose, sorbitol, lactose, sugar, and 10 to 25% by weight of one or more sugars selected from starch syrup, sodium stearyl lactate, glycerin monostearate, glycerin monooleate, decaglycerolate, lecithin, sorbitan fatty acid esters, polysorbates and decaglycerine monostea One or two stabilizers selected from 0.1 to 0.2% by weight of one or more emulsifiers, carboxymethylcellulose sodium, crystalline cellulose and methylcellulose; 0.3 to 1.0% by weight of one or two kinds of gums selected from xanthan gum, karaya gum, and dextrin, and an edible cream composition comprising water.