JPH0545224B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a whipped cream-like food whose main ingredients are gelatin and carrageenan, and which is a novel whipped cream-like food that can be frozen and stored after foaming and does not denature even after thawing. It is related to.

Whipped cream at present consists of milk fat, vegetable fat and dairy products, and its foaming properties are due in particular to its high fat content, which usually amounts to 25-50%. Therefore, when you eat whipped cream, you feel greasy and it is a high-calorie food, so it tends to be avoided in the recent calorie-rich food situation. Furthermore, the shelf life of whipped cream is very poor, and attempts have been made to improve its shelf life by freezing it. is problematic.

In addition, in terms of flavor, only a uniform flavor can be expected; for example, addition of egg yolk results in a decrease in the foaming power, and whipped cream with a custard pudding-like flavor cannot be expected.

On the other hand, there are creams that utilize the appropriate plasticity of starch, such as custard cream and bread cream, and these can be given various changes in flavor.

However, not only is there a problem in obtaining sufficient foaming power due to starch, but also in terms of mouthfeel, it is difficult to get rid of the sticky feeling characteristic of starch, making it impossible to obtain a light texture. Furthermore, during freezing, the starch rapidly ages, making it difficult to preserve it for a long period of time from the viewpoint of syneresis and texture upon thawing.

The present invention relates to a novel whipped cream-like food product that takes advantage of the characteristics and flavors of whipped cream and custard cream as described above, and eliminates most of the drawbacks of conventional products.

The features of the whipped cream-like food according to this invention are as follows.

(1) It is a whipped cream-like food with no added fat, is not greasy, has a light texture, and is low in calories.

(2) It has a creamy texture equivalent to whipped cream containing added fat with gelatin, carrageenan, gelatin hydrolyzate, or vegetable protein hydrolyzate.

(3) After foaming, there is no aging or freeze-denaturation due to freezing, and cryopreservation is possible.

(4) The flavor can be arbitrarily varied.

For example, by adding egg yolk, a good texture can be obtained, making it possible to produce custard-type whipped cream.

The essence of this invention is due to the physical properties of gelatin, which is a water-soluble protein, and utilizes the texture and flavor of gelatin, such as its excellent foaming power and protective colloidal properties. be.

The inventors have discovered that the emulsifying function of whipped cream due to the viscosity of oil and fat can be replaced by the excellent physical properties of gelatin. In other words, it is possible to obtain excellent foaming power with gelatin, and the mixture foamed with gelatin has an excellent creamy feel due to its protective colloidal properties. It is.

The inventors first conducted research on gelatin and carrageenan, which are the main ingredients of this invention, and found that
Regarding gelatin, high bloom gelatin is
It was found that the resulting product had a marshmallow-like, Bavarois-like, or mousse-like texture, and had poor crispness, making it impossible to obtain a creamy product.

Therefore, as a result of examining the physical properties of gelatin used in this invention, we found that the jelly strength is 180 bloom or less.
It has been found that using gelatin preferably in the range of 50 to 180 bloom provides the most creamy textured foam.

These gelatins can be obtained by extracting collagen tissues such as animal skins and bones with hot water at 70 to 100° C. in the pH range of 5 to 8 for several hours.

On the other hand, it has been found that carrageenan can provide properties that cannot be obtained with gelatin alone, such as body feel and foaming properties, room temperature resistance when the cream itself is left at normal room temperature, and shape retention stability. The carrageenan used may be of any type as long as it imparts thixotropic weak gel properties, but particularly preferred are iota type,
Lambda type carrageenan is suitable. The amount used is preferably in the range of 0.05 to 1.0%.

In this invention, gelatin and carrageenan are the main ingredients and are the most effective, but adding gelatin hydrolyzate also improves workability in terms of the plasticity required for whipped cream and the ability to cut the cream when extruded from a squeeze bag. be done. In addition, when it is desired to contain more foam, it has been found that an excellent creamy food can be obtained by adding a hydrolyzate of wheat or soybean protein, which is a vegetable protein.

Gelatin hydrolyzate is obtained by further hydrolyzing the gelatin obtained above using heat, pressure, acid, alkali, enzyme, etc. These gelatin hydrolysates are decomposed to the extent that they have almost no gelling ability, and their molecular weight is 500%.
Prepared to ~30000.

The amount of gelatin hydrolyzate used varies depending on the jelly strength of the gelatin used, but it is 0.5
A range of 3.0% by weight is preferred.

In addition, the plant protein hydrolyzate can be obtained by subjecting wheat, soybean protein, etc. to a heating hydrolysis treatment using an acid and/or an enzyme. In addition, these are further subjected to membrane fractionation to obtain peptides with excellent foaming properties. These are prepared to have a molecular weight of 1,000 to 50,000 and used.

The plant protein hydrolyzate used in this invention is
A commercially available water-dispersible enzymatically decomposed plant protein with a protein value of 63% or more and a pH of 4.4 to 5.0 is used at a concentration of 0.5 to 5.0%.

Furthermore, dairy products and sweeteners can be added as necessary.

The dairy products used herein include milk, powdered milk, condensed milk, cheese, fermented milk, and the like. Sweeteners include sugar, powdered sugar, glucose, starch syrup, and artificial sweeteners.

As mentioned above, this invention has a jelly strength of 50 to 180.
Bloom's gelatin and carrageenan are the main ingredients, and sweeteners and dairy products are added to the composition of gelatin hydrolyzate or vegetable protein hydrolyzate, and after uniformly dissolving these, foaming is performed to create a product with texture. It is possible to obtain a whipped cream-like food product with improved workability such as foaming stability, plasticity, and cream breakability.

In addition, for the purpose of changing the structure of the food, polysaccharides such as pectin, guar gum, locust bean gum, xanthan gum, tamarind seed, gum arabic, etc. can be added to the above composition as auxiliary improvers.

Other raw materials such as egg products and fruit juices can also be added. For example, by adding egg yolk, it is possible to produce custard cream type whipped cream.

Furthermore, according to the present invention, whipped cream can be stored frozen by maintaining the total solids content of the composition at 3.0% or more.

Also, when the whipped cream was thawed after freezing, there was no change at all from the initial state of the whipped cream.

As described above, it is possible to obtain a whipped cream-like food product that can be stored for a long time, which could not be achieved with conventional whipped cream or custard cream.

The embodiments of this invention will be listed below, but the invention is not limited to the following examples.

Example 1 50g of gelatin, 20g of carrageenan, 50g of soybean protein decomposition product and 200g of sugar were mixed into powder, and 2000g
Disperse in water. Add sweetened condensed milk to this dispersion.
500 g, sugar 300 g, starch syrup (Brix 85) 700 g, skim milk powder 800 g and water 430 g were added to sufficiently expand and swell, and then completely liquefied by heating and stirring at 80°C for 15 minutes. This liquefied product is thoroughly mixed and emulsified using a high-speed mixer to obtain a mix. The novel whipped cream-like food of the present invention was obtained by overrunning the obtained mixture to 80% in a homogenizer at a temperature below 30°C.

This novel whipped cream-like food showed no change in its characteristics as a whipped food even after being thawed in the refrigerator after frozen storage.

Example 2 50g of gelatin, 20g of carrageenan, 50g of gelatin hydrolyzate and 200g of sugar were mixed in powder form,
Swell and disperse in 2000g of water. Add 500g of sweetened condensed milk, 300g of sugar, 700g of starch syrup (Brix87), 800g of skim milk powder, and 430g of water to this dispersion, thoroughly disperse it, and then completely liquefy by heating and stirring at 80℃ for 15 minutes. let This liquefied product was homogeneously emulsified using a high-speed mixer, and then whipped at 30° C. or below until an overrun of 80% was obtained, thereby obtaining a novel whipped cream-like food product of the present invention.

The whipped cream food thus obtained had a sufficient creaminess even after being stored frozen and thawed in a refrigerator.

Claims (1)

[Scope of Claims] 1 The main components are gelatin and carrageenan with a jelly strength of 50 to 180 bloom, and further comprises one or more of gelatin hydrolyzate and vegetable protein hydrolyzate, and further contains as necessary sweetener, depending on
A novel whipped cream-like food product characterized by adding dairy products, uniformly dissolving them, and then foaming them. 2. A novel whipped cream-like food according to claim 1, characterized in that the food according to claim 1 is frozen.