JPH04144660A - Production of acidic whipped cream - Google Patents

Abstract

PURPOSE:To produce acidic whipped cream having proper overrun, excellent fineness, shape retention and thermostability by using both a polyglycerin fatty acid ester and chitosan. CONSTITUTION:In producing whipped cream having pH 3.5-5.5 by emulsifying a water phase and an oil phase in the presence of an acidic substance and foaming or emulsifying the water phase and the oil phase, mixing the emulsion with the acidic substance and foaming, both a polyglycerin fatty acid ester and chitosan are used as an emulsifying agent.

Description

Detailed Description of the Invention [Industrial Field of Application J] The present invention relates to a method for producing acidic whipped cream, and more specifically, to a method for producing acidic whipped cream that has a moderate overrun even though it is whipped under acidic conditions. , an acidic hoi with good texture, excellent shape retention and thermal stability.

Concerning the production method of budgreem.

[Prior art, problems to be solved by the invention 1,
For emulsification of whipped cream, one or more emulsifiers selected from glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. are used. Usually, these creams have a pH value almost in the neutral range, so that the stability of the emulsion before foaming and the shape retention of the cream after foaming are sufficiently good.

However, in recent years, with the diversification of tastes, there has been a demand for relatively sour and refreshing whipped cream that is made with sour ingredients such as fruits such as strawberries, oranges, and lemons, fruit juice, or yogurt. There is.

However, with the above-mentioned emulsifiers that are usually used in whipped cream, when emulsification is performed in an acidic region, the emulsion stability and foaming properties decrease, and furthermore, proteins aggregate due to heat sterilization, etc., and the emulsifying power of proteins decreases. Due to the loss of foaming properties and water retention ability, it has not been found to be as good as light. In addition, if acidic substances such as fruit r+ or yogurt are added during foaming, it may not be possible to obtain overrun in terms of width or light intensity, and the emulsifying power may decrease, resulting in syneresis and oil separation, or protein formation due to acidic substances. Aggregation occurred, and a satisfactory acidic whipped cream was not obtained.

Acid-resistant stabilizers such as pectin, carboxymethylcellulose, and propylene glycol alginate are effective in preventing protein aggregation under acidic conditions; A fully satisfactory acidic whipped cream with reduced overrun has not been obtained.

A method for producing acidic whipped cream is a method in which a polyglycerin fatty acid ester and a stabilizer (a natural high-molecular polysaccharide or/and a cellulose derivative) are used together (Japanese Patent Application Laid-open No. 58
-209947), a method of using lecithin and sucrose fatty acid ester together with two specified polyglycerol fatty acid esters (JP-A-60-546.35), a method of using fractionated lecithin (lecithin with high phosphatidylcholine content) (Japanese Unexamined Patent Publication No. 14674/1983) etc. have been published. However, although these methods have foaming properties, they do not have sufficient shape retention, tend to cause so-called "bottles" that solidify during transportation, and are not fully satisfactory in terms of flavor, etc. do not have.

The purpose of the present invention is to solve the above-mentioned problems in the production method of acidic whipped cream, to have a moderate overrun in acidic whipped cream with a pH of 3.5 to 5.5, and to achieve emulsion stability of the emulsion. The present invention provides a method for producing acidic whipped cream which has good texture and protein stability, and also has good shape retention and storage stability of the whipped cream.

Means for Solving Problem F] The present inventors have found that the emulsion has good emulsion stability and protein stability in the acidic region of pH 3.5 to 5.5, and has a moderate overflow when whipped. The purpose of this theory is to obtain acidic whipped cream that has good texture, cream retention, and storage stability! The present invention was completed by discovering that the above object can be achieved due to the synergistic effect of chitosan when used in combination with polyglycerin fatty acid ester, which exhibits excellent emulsifying power even in an acidic region.

That is, the method for producing acidic whipped cream of the present invention is characterized by using polyglycerol fatty acid ester and chitosan together in producing acidic whipped cream having a pH of 3.5 to 5.5.

Hereinafter, the acidic whipped cream of the present invention will be explained in detail.

Whipped cream in the present invention is not limited to cream originating from natural fresh cream whose solid content such as oil and protein components is milk solids, but is made from vegetable oil, soybean protein, casein, etc. It includes a wide range of creams made from foamed oil-in-water emulsions, such as filled or imitation creams.

In the present invention, the oils and fats constituting the oil phase include soybean oil,
Appropriate use of animal and vegetable oils and their hydrogenated oils, such as corn oil, cottonseed oil, coconut oil, palm oil, palm kernel oil, rapeseed oil, peanut oil, rice oil, milk fat, beef tallow, mineral oil, fish oil, lard, and butter. can do.

The acidic substances used in the present invention include organic acids such as lactic acid, citric acid, phosphoric acid, tartaric acid, and ascorbic acid, or acidic dairy products such as fruit juice, pulp, jam, fermented milk, cheese, and sour cream, or separately prepared One or more of the fermented lactic acid bacteria and the like are used.

The acidic substance may be added at the time of preparing the emulsion or at the time of foaming.

It is necessary to adjust the pH of the cream to a range of 3.5 to 5.5 using an acidic substance. If the pH is less than 3.5, the sourness will be too strong, and if the pH exceeds 5.5, the sourness will be weak, resulting in a sour flavor and refreshing taste. It lacks a sense of feeling.

The polyglycerin fatty acid ester used in the present invention is an ester of polyglycerin and a saturated or unsaturated fatty acid, and is preferably a mono-diester of polyglycerin having an average degree of aggregation of 3 or more. One or more polyglycerol fatty acid esters are used. The amount of polyglycerin fatty acid ester added is 0.01 to 1%.
is preferred. If the amount of polyglycerin fatty acid ester added is less than 0.01%, sufficient overrun will not be obtained and the emulsion will lack stability. On the other hand, addition of 1% or more is unfavorable in terms of flavor.

The chitosan used in the present invention is the shell of crabs, shrimps, etc. Purified chitin obtained by decalcifying the shells of Group G with dilute hydrochloric acid, deproteinizing with hot dilute sodium hydroxide, and further depigmenting with an organic solvent such as ethanol, is heated with concentrated sodium hydroxide. It refers to the deacetylated product obtained. As a method for obtaining chitosan, in addition to the general chemical treatment as described above, a method using microorganisms, enzymes, etc. in the deproteinization and deacetylation steps may be used.

Since chitosan is insoluble in neutral water, it is added after being dissolved in a dilute aqueous solution of an organic acid such as acetic acid, succinic acid, lactic acid, or malic acid.

The amount of chitosan added is preferably 0.001 to 0.5% in terms of pure content. When the addition amount is o, oot%tS, protein stability is poor and sufficient overrun cannot be obtained;
Addition of more than % is unfavorable in terms of flavor.

Examples of emulsifiers used in the present invention include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, enzyme-treated lecithin,
Emulsifiers such as glycerin fatty acid ester, citric acid monoglycium, diacetyl tartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, etc. may be used in combination.

In the present invention, the viscosity of the emulsion, overrun,
Gummies and various stabilizers may be used to adjust the shape retention and structure of the whipped cream. Examples of gums and stabilizers used include locust bean gum, gum arabic, guar gum, xanthan gum, gelatin, carrageenan, pegtin, taragant gum, tamarind gum, agar, farcellan, sodium alginate, propylene glycol alginate ester, carboxymethyl cellulose, etc. It will be done. Furthermore, phosphates, citrates, etc. may be used for the purpose of solubilizing proteins.

In addition, a sweetener such as sucrose or liquid sugar may be added. The method for producing the acidic whipped cream of the present invention will be described below.

First, the oil to be used is dissolved, and if a lipophilic emulsifier is used, it is added and dissolved or dispersed to prepare an oil phase. When adding an aqueous emulsifier, protein such as skim milk powder, etc. to water and dissolving it while heating, adding chitosan dissolved in a dilute solution of an organic acid such as lactic acid and mixing, and adding an acidic substance at the time of emulsification. Add this to make the water phase! l1g1. The previously prepared oil phase is added to this water phase and mixed to prepare an oil-in-water emulsion. This is maintained at around 70°C and homogenized using a homogenizer or the like. After homogenization, indirect sterilization, direct sterilization,
Sterilize using punch method, etc., and age in the refrigerator. If necessary, a sweetener of 11% is added, and if an acidic substance is added during whipping, this is added, and the mixture is whipped and foamed using a mixer to prepare acidic whipped cream.

[Implementation F! i4+ ] The present invention will be explained in more detail below by giving Examples and Comparative Examples.

Example 1 Hydrogenated rapeseed oil (melting point 35°C) 40% skim milk powder 5% citric acid
0.5% decaglycerin monostearate 0.5% chitosan
0.1% water
After making the compound containing 53.9% or more into molecular pores at 70'C for 10 minutes in a homomixer,
kg/-, sterilized at 90°C for 1 minute, and then rapidly cooled to 5°C, resulting in a viscosity of 120 cp/5°C, p
An acidic oil-in-water emulsified fat with H4.0 was obtained. When this was whipped with a Kenwood mixer, the optimal foaming state was reached in a whipping time of 3 minutes and 55 seconds, and an acidic whipped cream with an overrun of 140% was obtained. This cream had a good flavor and had good shape retention without layering at 5°C and 20°C.

Example 2 Hydrogenated rapeseed oil (melting point 35°C) 30% fermented milk
30% decaglycerin monooleate 0.1% hexaglycerin monostearate 0.4% enzyme-treated lecithin 0.1% chitosan
0.1% Sodium Hexametaphosphate
0.1% water
39.2% The above formulation was prepared in the same manner as in Example 1 with a viscosity of 120 cp/5°C, pt(
An acidic oil-in-water emulsified fat of No. 4,5 was obtained. When whipped in the same manner as in Example 1, the optimum foaming state was reached in a whipping time of 3 minutes and 10 seconds, and an acidic whipped cream with an overrun of 120% was obtained. This cream has a good flavor
Moreover, the mold retention property was good with no mold layering at 5°C and 20°C.

Example 3 Hydrogenated cottonseed oil (melting point 35°C) 40% orange juice 10% decaglycerin monostearate 0.5% glycerin monooleate 0.2% sucrose fatty acid ester (HLB 16) 0. 2% chitosan
O, 1% water
49% The above formulation was processed in the same manner as in Example 1 to a viscosity of 110 c p /
An acidic oil-in-water emulsified fat at 5° C. and pH 4.2 was obtained. When whipped in the same manner as in Example 1, the whipping time was 3 minutes 3
The optimal foaming state was suddenly reached in 0 seconds, and an acidic whipped cream with an overrun of 115% was obtained. This cream had a good flavor and had good shape retention without layering at 5°C and 20°C.

Example 4 Soybean hydrogenated oil (@ point 34τl 35° also skimmed milk powder 8% hexaglycerin monostearate 0.3% hexaglycerin monooleate 0.1% sucrose fatty acid ester (HLB 11) 0.2% sorbitan mono Stearate 0.1% chitosan
0.1% Sodium Hexametaphosphate
0.1% water
56.1% An oil-in-water type emulsified fat having a viscosity of 98 cp/5°C was obtained using the above formulation in the same process as in Example 1. 8 parts of lemon juice was added to 100 parts of this product. When this mixture had a pH of 4.7 and was whipped in the same manner as in Example 1, the optimum foaming state was reached in a whipping time of 2 minutes and 10 seconds, and an acidic whipped cream with an overrun of 110% was obtained. This cream has a good flavor and is 5℃
And at 20° C., the mold layer did not deviate and the shape retention was good.

Comparative Example 1 Sucrose fatty acid ester ILB was used as an emulsifier in the formulation of Example 1. 16) 0. Same as Example 1 except using 5%, viscosity 220 cp/5°C,
An acidic oil-in-water emulsified fat with a pH of 4.0 was prepared. The oil content of this emulsified oil and fat separated during aging.

Comparative Example 2 A viscosity of 370
CI) / An acidic oil-in-water emulsified fat at 5°C and pH 4.0 was prepared. When the cream was whipped in the same manner as in Example 1, it became brittle after 1 minute and 10 seconds of whipping time, and a satisfactory acidic whipped cream could not be obtained.

Comparative Example 3 An oil-in-water emulsified fat with a viscosity of 90 cp/5° C. was obtained in the same manner as in Example 4 except that chitosan was not used in the formulation of Example 4. When lemon juice was added in the same manner as in Example 4, acid denaturation occurred instantaneously and brittleness occurred. [Effects of the Invention] As detailed above, according to the production method of the present invention, moderate overrun was achieved. It is possible to obtain an excellent acidic whipped cream that satisfies various cream properties such as texture, shape retention, thermal stability, and flavor.

[Margin below] Patent applicant Sakamoto Pharmaceutical Co., Ltd. Smile Co., Ltd. 1) Ryo

Claims (3)

[Claims] (1) A method for producing acidic whipped cream characterized by containing polyglycerol fatty acid ester and chitosan in producing acidic whipped cream having a pH of 3.5 to 5.5. (2) A method for producing acidic whipped cream according to claim 1, which comprises emulsifying and foaming an aqueous phase and an oil phase in the presence of an acidic substance. (3) A method for producing acidic whipped cream according to claim 1, which comprises emulsifying an aqueous phase and an oil phase, and then adding an acidic substance to cause foaming.