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KR960020740A - 저지방분, 내산성 및 동결내성을 가진 휘프 크리임 조성물 및 그 제조방법 - Google Patents

저지방분, 내산성 및 동결내성을 가진 휘프 크리임 조성물 및 그 제조방법 Download PDF

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Publication number
KR960020740A
KR960020740A KR1019950014112A KR19950014112A KR960020740A KR 960020740 A KR960020740 A KR 960020740A KR 1019950014112 A KR1019950014112 A KR 1019950014112A KR 19950014112 A KR19950014112 A KR 19950014112A KR 960020740 A KR960020740 A KR 960020740A
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weight
protein
cream
whip
resistance
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KR100334735B1 (ko
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고행식
이찌조 하야마
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나가사와 노비히로
아사히 후즈 가부시기가이샤
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A23C2200/00—Special features
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

저지방분, 우수한 내산성 및 동결내성(凍結耐性)을 가진 휘프 크리임 조성물 및 그 제조방법을 제공한다.유지와 단백질로 된 휘프 크리임에 있어서, 혼합비가 3.8부터 0.24까지의 카제인 단백질과 유장(whey) 단백질과의 혼합물, 유화제로서 레시틴 및 특정의 평균 글리세롤 중합도와 HLB값을 가진 두종류의 폴리글리세롤 포화 지방산 에스테르로 된 혼합물 및 식용섬유 및/또는 개질전분을 각각 특정량 필수성분으로 배함한 휘프 크리임 조성물 및 이 휘프 크리임 조성물의 제조방법이다. 본 발명에 의하면 저지방분이고, 그대로 휘핑처리하여도 오우버런값이 높으며 통상적인 휘프크리임과 동등하거나 이것을 상회하는 풍미와 성능을 구비하며, 산미료를 pH3.8까지 첨가하여 산성 휘프 크리임으로 사용가능하고, 더욱이 휘핑하여 동결처리한 후 해동하여 그대로 동결 처리 이전과 마찬가지로 사용할 수 있는 우수한 동결내성을 가진 휘프 크리임 조성물과 그 제조방법이 제공된다. 그리고 휘프 크리임 조성물은 각종 프리 휘프 크리임으로서도 이용할 수 있다. 따라서 쇼오트케이크, 프루우트 케이크 등의 데코레이션 케이크와 퍼프를 주로 하는 양생과자류는 물론이고 여러 가지 과자류에 갖 만든 신선하고도 폭넓은 풍미와 맛을 부여하는 아이싱과필링등으로서, 그리고 마요네즈, 식초 타바스코등을 첨가하여 샐러드 드레싱으로서 위생적이고도 효율적으로 사용할 수 있다. 또한 저지방분이므로 칼로리가 적고 소프트하여 건강 식품을 제조할 수 있다는 우수한 잇점을 아울러 가지고 있다.

Description

저지방분, 내산성 및 동결내성을 가진 휘프 크리임 조성물 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (6)

  1. 유지 16~40중량%와 단백질 0.3~6중량%를 함유해서 되는 전고형분이 35~70중량%인 휘프 크리임에 있어서, 아래에 기재된 바와 같은 (a)단백질, (b)유호제, 및 (c)식용섬유 및/또는 개질 전분을 필수성분으로 함유하고, 저지방분이며 그대로 휘핑하여도 오우버런값이 높으며, 통상적인 휘프 크리임으로서의 풍미와 성능을 가지고, pH 3.8까지 산미료를 가하여도 산성 휘프 크리임으로서 사용할 수 있는 내산성을 가지며, 또한 휘핑후에 동결한 다음 해동하여도 그대로 사용할 수 있도록 하는 동결내성을 가지는 것을 특징으로 하는 휘프크리임 조성물.
    (a)카제인 단백질과 유장 단백질로 되어 있고, 카제인 단백질/유장 단백징의 중량비가 3.8~0.24인 단백질;
    (b)휘프 크리임의 중량을 기준으로 하여 레시틴 0.01~0.5중량%, 평균 글리세롤 중합도가 5이상이고 HLB값이 9이상인 폴리세롤 포화 지방산 에스테르 0.05~1.2중량% 및 평균 글리세롤 중합도가 2 이상이고 HLB값이 7이하인 폴리글리세롤 포화 지방산 에스테르 0.02~0.6중량%; 및 (c) 휘프 크리임의 중량을 기준으로 하여 셀룰로오스, 헤미셀룰로오스 및 난소화성 덱스트린으로 된 군에서부터 선택한 1종 또는 2종 이상의 식용 섬유 및/또는 개질전분 0.05~5중량%.
  2. 제1항에 있어서, 상기 크리임 조성물을 휘핑한 후 휘핑 백에 충전하여 동결시킨 다음 해동하여 조화(造花)시키는 내산성 크리임 조성물(이하, "프리휘프 크리임"이라 함).
  3. 제1항에서 (a)로 기재된 카제인 단백질/유장 단백질의 중량비가 3.8 이상이고 제1항에서 (b)로 기재된 유화계에 평균 글리세롤을 중합도가 2 이상인 폴리글리세롤(즉, 디글리세롤 이상의 폴리머)불포화 지방산 메스테르를 0.01~0.3중량% 첨가하여 병용하는, 중성 pH영역에서 사용하는 저지방, 동결내성을 가진 휘프 크리임 조성물.
  4. 제3항에 있어서, 중성 pH영역에서 사용하는 프리휘프 크리임.
  5. 제1항 내지 제4항에 있어서, 카제인 단백질 및 유장 단백질과 유(乳)단백질을 제외한 란(卵) 및 대두유래의 단백질 등의 기타의 단백질을 함유해서 되는 것을 특징으로 하는 휘프 크리임 조성물 또는 프리휘프 크리임.
  6. 제1항 내지 제5항에 있어서, 통상적으로 널리 실시되는 공정에 따라 유화액을 제조한 다음 초고온 멸균처리(UHT처리)를 하여 장기간 보존 가능한 크리임상 조성물을 제조하는 것을 특징으로 하는 휘프 크리임 조성물 또는 프리휘프 크리임의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019950014112A 1994-12-01 1995-05-31 저지방분,내산성및동결내성을가진휘프크리임조성물및그제조방법 Expired - Fee Related KR100334735B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP94-341148 1994-12-01
JP06341148A JP3118155B2 (ja) 1994-12-01 1994-12-01 低脂肪分、耐酸性および凍結耐性を有するホイップクリーム組成物並びにその製造方法

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KR960020740A true KR960020740A (ko) 1996-07-18
KR100334735B1 KR100334735B1 (ko) 2002-09-04

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US (1) US5609904A (ko)
EP (1) EP0714609B1 (ko)
JP (1) JP3118155B2 (ko)
KR (1) KR100334735B1 (ko)
CN (1) CN1133373C (ko)
AT (1) ATE192286T1 (ko)
AU (1) AU672733B2 (ko)
CA (1) CA2149395C (ko)
DE (1) DE69516638D1 (ko)
ES (1) ES2145177T3 (ko)
NZ (1) NZ272093A (ko)
PT (1) PT714609E (ko)
TW (1) TW322414B (ko)

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US5609904A (en) 1997-03-11
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CN1133373C (zh) 2004-01-07
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CA2149395A1 (en) 1996-06-02
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