JPH04330258A - Cream - Google Patents

Abstract

PURPOSE:To obtain a cream, excellent in quality, fluidity and operating efficiency and useful for dishes such as a cream stew by adding lysolecithin and polyglycerol ester of a fatty acid as an emulsifying agent to a raw material containing oils, nonfat milk solid substances and water, and providing an oil-in- water (O/W) type emulsion. CONSTITUTION:The objective cream is obtained by adding preferably 0.05-2wt.% lysolecithin and preferably 0.05-2wt.% polyglycerol ester of a fatty acid as an emulsifying agent to a raw material composed of preferably 20-80wt.% oils such as rapeseed hardened oil, preferably <=10wt.% nonfat milk solid substance and preferably 20-80wt.% water, and providing an O/W type emulsion.

Description

[Detailed description of the invention]

0001

[Field of Industrial Application] The present invention relates to a cream consisting of an O/W emulsion made by adding an emulsifier to raw materials containing at least oil, non-fat milk solids, and water, and mixing and emulsifying these ingredients. When a dish prepared using cream is subjected to high-temperature heat treatment such as retort processing, the emulsification of the cream is inhibited, causing oil to separate from the cream and the viscosity of the cream to increase rapidly. It is about a cream without.

0002

[Prior Art] Conventionally, creams are made by adding an emulsifier to raw materials containing at least oil, non-fat milk solids, and water.
A mixed emulsified mixture of these is generally used.
In addition, as emulsifiers, in addition to glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, organic acid monoglyceride, lecithin,
As shown in Japanese Patent Application Laid-Open No. 2-16946, lysolecithin, which is obtained by enzymatically treating lecithin, has been used.

[0003] The above-mentioned cream has been used not only for fresh cream, ice cream, etc., but also for various dishes such as cream stew prepared by adding salt, acid, etc.

[0004] In recent years, various dishes using cream as described above have been packaged in bags and then subjected to high-temperature heat treatment such as retort processing.

However, as mentioned above, when various dishes using cream are subjected to high-temperature heat treatment, oil separates from the cream, the viscosity of the cream increases significantly, and the quality of the dishes deteriorates. There was a problem that the fluidity of the food deteriorated, making it difficult to remove the food from the bag.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the various problems described above when cream is used in cooking.

That is, in the present invention, when various dishes such as cream stew using cream are packaged in bags and subjected to high-temperature heat treatment such as retort processing, it is possible to remove the cream from the cream as described above. The oil will not separate, the viscosity of the cream will become extremely high, the quality of the food will deteriorate, and the fluidity of the food will deteriorate, making it difficult to remove the food from the bag. The objective is to provide cream.

(Background of the Invention) The present inventors have discovered that when a dish using cream is subjected to high-temperature heat treatment such as retort processing as described above, oil may separate from the cream or the viscosity of the cream may decrease. We investigated the causes of this markedly high price.

[0009] As a result, if the cream itself is heat-treated at a high temperature, or if salt or acid is added to the cream and the cream is heat-treated at a high temperature, the emulsification of the cream by the emulsifier is inhibited.
It was found that oil separated from the cream and the viscosity of the cream increased significantly.

[0010] Therefore, the present inventors investigated the types of emulsifiers used for producing cream, and finally completed the present invention.

[0011]

[Means for Solving the Problems] In order to solve the above-mentioned problems, in the present invention, an emulsifier is added to a raw material containing at least oil, non-fat milk solids, and water, and these are mixed and emulsified. In the cream consisting of the /W type emulsion, at least lysolecithin and polyglycerin fatty acid ester are used as the emulsifier.

[0012] Here, the above cream usually has an oil content of 5% by weight or more, preferably 2% by weight, as its raw material.
The non-fat milk solid content is 20% by weight or less, preferably 10% by weight or less, and the water content is 10-90% by weight, preferably 20-80% by weight.

[0013] To the above-mentioned raw materials, usually 0.05 to 2% by weight of lysolecithin is added as an emulsifier, and 0.05 to 2% by weight of polyglycerol fatty acid ester is added.
Add 2% by weight.

[0014] In addition to the above-mentioned emulsifier, this cream preferably contains an emulsifier made of sucrose fatty acid ester, salts such as sodium citrate, and further contains colorants, flavorings, It is also possible to add food additives such as seasonings.

[0015]

[Function] In the present invention, in producing a cream consisting of an O/W type emulsion in which an emulsifier is added to the raw materials containing at least oil, non-fat milk solids, and water as described above, and these are mixed and emulsified, Since at least lysolecithin and polyglycerin fatty acid ester are used as emulsifiers, this cream can be used as it is or with salt, acid, etc. In some cases, the emulsification of the cream is inhibited, and the oil does not separate from the cream or the viscosity of the cream increases significantly, unlike in the past.

[0016]

[Examples] Hereinafter, examples of the present invention will be explained in detail, and comparative examples will be given to clarify the superiority of the cream according to the examples of the present invention.

(Example 1) The cream of this example used 40.5 parts by weight of hydrogenated rapeseed oil (manufactured by Fuji Oil Co., Ltd., HRW-22) and sodium casein (manufactured by Taiyo Kagaku Co., Ltd.) as its raw materials. , Sunlacto S-12) 0.
A mixture of 5 parts by weight, 3.5 parts by weight of skim milk powder, and 55.5 parts by weight of water was used.

In addition, lysolecithin (manufactured by Taiyo Kagaku Co., Ltd., Sunlecithin S) was added as an emulsifier to the above raw materials.
), 0.50 parts by weight of decaglycerin monostearate (manufactured by Daiichi Kogyo Seiyaku Co., Ltd., MSW 750), which is a polyglycerin fatty acid ester, and 0.50 parts by weight of sucrose fatty acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd.) ,S570)0
．． 20 parts by weight, and as salts,
0.05 parts by weight of sodium diphosphate, 0.10 parts by weight of sodium hexametaphosphate, and 0.02 parts by weight of a heavy tank were added.

[0019] Then, these were mixed with a homomixer at 70%
After preliminary emulsification for 15 minutes at °C, primary homogenization was performed using a homogenizer at a pressure of 70 kg/cm2. Next, the primary homogenized product was heated at 145°C for 4 to 5 hours.
After high temperature instant sterilization for seconds, further 70kg/cm2
The mixture was subjected to secondary homogenization under a pressure of 100.degree. C., and the resulting secondary homogenization was cooled to obtain cream.

(Comparative Examples 1 to 3) In these comparative examples, when producing the cream, the above Example 1 was used.
A cream was produced in the same manner as in Example 1 except that only the emulsifier used was changed.

In Comparative Example 1, only 1.0 parts by weight of the above lecithin was added as an emulsifier. In Comparative Example 2, only 1.0 parts by weight of the above lysolecithin was added as an emulsifier. In Comparative Example 3, only 1.0 parts by weight of decaglycerin monostearate, which is the polyglycerin fatty acid ester, was added as an emulsifier.

[0022]Next, the changes in the creams of Example 1 and Comparative Examples 1 to 3 above when subjected to high-temperature heat treatment were investigated.

[0023] Regarding each of the creams of Example 1 and Comparative Examples 1 to 3 above, the cream alone (Sample 1), the cream in which 20g of 10% saline was added to 180g of cream (Sample 2), and the cream Sample 3 was prepared by adding 20 g of 4% citric acid solution to 180 g to make it acidic.

[0024] Samples 1 to 3 of each of the creams of Example 1 and Comparative Examples 1 to 3 were retort sterilized at 120°C for 30 minutes, and the state of oil separation in each sample after retort sterilization was measured. Furthermore, the retort-treated product as described above was stored in a refrigerator overnight, and the change in viscosity [cp] before and after the retort treatment was measured, and the results are shown in Table 1 below.

[0025] In the same table, regarding oil separation,
The case where there was no separation of oil is shown by ○, and the case where there is separation of oil is shown by x. Furthermore, regarding the viscosity [cp], those that were lumpy and could not be measured were indicated as "bottomed".

[0026]

[Table 1]

As is clear from the above results, Comparative Example 1
In each of the samples using the creams of ~3 to 3, the viscosity of the cream significantly increased due to the above retort treatment, and in Comparative Examples 2 and 3, the retort treatment increased the oil separation from the cream. also occurred.

On the other hand, in each sample using the cream of Example 1, even when the above-mentioned retort treatment was performed, the increase in the viscosity of the cream was small, and no oil separation from the cream was observed. There wasn't.

Furthermore, in samples 1 to 3 using the cream of this example, even when retort sterilized at 120°C for 1 hour, there was no oil separation from the cream and there was little increase in viscosity. .

(Example 2) In this example, 30% by weight of the above hydrogenated rapeseed oil was used as the raw material for the cream.
, 3.0% by weight of sodium casein, 1.5% by weight of defatted powder, and 65.5% by weight of water.

[0031] In addition, in this example, the above-mentioned lysolecithin 0 was used as an emulsifier for the above raw materials.
．． 3% by weight, 0.5% by weight of polyglycerin fatty acid ester, and 0.3% by weight of sucrose fatty acid ester.

[0032] As in Example 1 above, these were pre-emulsified at 70°C for 15 minutes using a homomixer, and then primary homogenized using a homogenizer at a pressure of 70 kg/cm2. Next, the primary homogenized product was subjected to high-temperature flash sterilization at 145°C for 4 to 5 seconds, and then subjected to secondary homogenization at a pressure of 70 kg/cm2.
The thus secondary homogenized product was cooled to obtain cream.

When the cream of this example produced as described above was added to coffee containing 2 g of instant coffee powder, 5 g of sugar, and 100 g of boiling water,
There was no occurrence of feathering or oil separation, the coffee flavor was good, and it could be suitably used as a cream for coffee.

[0034]

Effects of the Invention As detailed above, in the cream according to the present invention, at least lysolecithin and polyglycerin fatty acid ester are used as emulsifiers. Even when subjected to high-temperature heat treatment such as retort processing with the added cream, the emulsification of the cream is inhibited, causing the oil to separate from the cream or the viscosity of the cream to suddenly decrease. It no longer increases.

As a result, even when the cream according to the present invention is cooked as it is or by adding salt, acid, etc. to the cream, and the cooked food is packed in bags and subjected to high-temperature heat treatment such as retort processing, the conventional Unlike when cream is used, the oil does not separate from the cream or the viscosity of the cream increases significantly, which reduces the quality of the dish. As a result, the fluidity of the food becomes poor and tasks such as taking the food out of the bag are no longer difficult.

Claims (1)

[Claims] Claim 1: O/
A cream consisting of a W-type emulsion, characterized in that at least lysolecithin and polyglycerol fatty acid ester are used as the emulsifier.