JPH0576281A - Whipped frozen cream and method for producing the same - Google Patents

Abstract

(57) [Summary] [Objective] An object of the present invention is to provide a method for producing a whipped cream having a good quality for freeze-thawing treatment by imparting freeze resistance to a whipped cream using milk fat as a substrate. A method for producing a whipped cream, which comprises adding a water-soluble dietary fiber and a saccharide to a whipping foamable oil-in-water emulsified oil and fat. [Effect] The conventional whipped cream has a limit of 2-3 days even if it is stored in refrigeration because it is easy to rot and has poor stability. However, the quality of this whipped cream remains stable even if it is frozen and thawed. Therefore, it can be stored frozen and used appropriately.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a whipped cream, which is so-called whipped cream having excellent quality stability even after being frozen and stored and then thawed.

[0002]

2. Description of the Related Art Whipped creams are commercially available, such as those using milk fat as a substrate, those using vegetable fat as a substrate, and those using various animal and plant fats as a substrate. It is well known that these whipped creams are easy to rot and have poor stability against temperature, so they have the drawbacks of being difficult to handle, such as losing their shape during storage, water separation, and rough tissue, and even if they are stored refrigerated for 2-3 days. Was the limit. Among them, whipped cream using milk fat as a substrate has a good flavor and is favored in terms of taste, but the whipped cream is particularly poor in stability in terms of quality.

Therefore, a method of prolonging the storage period by whipping the cream and then freezing it has been proposed. For example, a carbohydrate, an emulsifier, a stabilizer, and a cross-linked hydroxypropylated starch are mixed and heated and then homogenized. Forming an emulsion to obtain an emulsion (JP-A-56-29974)
), Sugar alcohol, whey protein having a molecular weight of 10,000 to 50,000 (JP-A-02-65755). However, although these methods are improved as compared with whipped cream to which no modifier is added, they are not sufficiently satisfactory in terms of foamability, shape retention, storability, etc. The whipped cream used as a substrate lacks stability in freezing and thawing.
Even now, it is not possible to obtain a whipped cream with excellent quality stability even if it is frozen and then thawed.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a whipped cream containing milk fat as described above, which has extremely good quality even in freeze-thaw processing, by imparting freeze resistance to the whipped cream, and a method for producing the same. Is provided.

[0005]

DISCLOSURE OF THE INVENTION As a result of intensive studies on the whipped cream containing milk fat and having freeze resistance and the method for producing the same, the present inventors have found that a foaming oil-in-water emulsion oil is whipped and then frozen. In doing so, it was found that the above-mentioned problems can be solved by adding a water-soluble dietary fiber and a saccharide, and in addition, the function of the water-soluble dietary fiber can be added, and the present invention has been completed.

The present invention will be described in detail below. The water-soluble dietary fiber of the present invention refers to each decomposed product of guar gum, locust bean gum, tara gum and pullulan, and one or a mixture of two or more thereof can be used.

The upper limit of the decomposition rate of water-soluble dietary fiber refers to that which is in the range of being quantified as dietary fiber when measured by the method conforming to the definition of dietary fiber, that is, the enzyme gravimetric method,
As for the lower limit, the viscosity of a 5 wt% aqueous solution is a B-type viscometer 25
It means 100 cps or less, preferably 50 cps or less under conditions of ℃ and 30 rpm. When the viscosity is high, the stability of the whipped cream during storage is deteriorated and the texture of the whipped cream is deteriorated, which makes it difficult to use. The enzyme gravimetric method referred to here means a method in which a dehydrated and defatted sample is decomposed with an enzyme such as amylase, protease, amyloglucosidase and then precipitated with about 80% alcohol to collect it.
The sugars are sugar, glucose, fructose, lactose, maltose,
Examples of the carbohydrate include starch syrup, oligosaccharide, dextrin, sugar alcohol, and the like, and these can be used in an appropriate combination.

The fats and oils used in the foamable oil-in-water emulsified fats and oils of the present invention include soybean oil, coconut oil, corn oil, cottonseed oil, palm oil, lard, milk fat and other plant-based or animal-based oils and mixtures thereof. Can be used, but the effect of the present invention becomes clear when milk fat is used. This is because the higher the milk fat content, the poorer the freeze resistance of the whipped cream. As the milk fat, foods using milk fat as a substrate such as butter and cheese may be used, and the method for producing these oils and fats is not particularly limited. These fats and oils including milk fat, etc., are contained in the foamable oil-in-water emulsified fats and oils.
Contains 20 to 45% by weight. If it is less than 20% by weight, satisfactory foaming cannot be obtained, and the shape retention and freezing resistance are poor, and the taste and flavor are inferior. If it exceeds 45% by weight, the mix viscosity before whipping becomes high and there is a problem in stability and structure during foaming. Further, when the milk fat content is 15% by weight or more of the oil and fat, the freezing resistance becomes significantly inferior, so that the effect of the present invention is exerted, but if it is 15% by weight or less, a clear effect is difficult to be obtained or conventional technology is satisfied to some extent. It will be possible.

In the present invention, the step of adding the water-soluble dietary fiber to the foamable oil-in-water emulsified oil / fat is performed by adding the lipophilic raw material containing milk fat as a substrate, non-fat milk solids and the water-soluble dietary fiber of the present invention. A method of homogenizing this solution into an oil-in-water type using a homogenizer, whipping the foamable oil-in-water type emulsified oil obtained by a conventional method Any of the methods of adding water-soluble dietary fiber and sugar before whipped and then whipped this may be used. In producing the foamable oil-in-water emulsified oil and fat, known emulsifiers suitable for stabilizing the emulsification of whipped cream, such as monoglyceride, sorbitan ester, sugar ester, lecithin and propylene glycol ester, may be used. The mixing ratio of water-soluble dietary fiber is different from that of whipped cream in terms of storage stability of whipped cream.
It is desirable to add it in an amount of 0.5% by weight or more. If the amount of water-soluble dietary fiber is less than 0.5% by weight, the covering property will decrease,
Stability of whipped cream against freezing and thawing becomes poor. Although there is no particular restriction on the upper limit, there are drawbacks such as no improvement in the effect of addition. Further, the mixing ratio of saccharides is appropriately 10 to 35% by weight, but it is preferable to increase the saccharide content in order to make ice crystals when frozen as small as possible. The step of whipping the foamable oil-in-water emulsified oil is not particularly limited, but any method such as a batch method using a vertical mixer and a continuous whipper method using a forced aeration device can be applied.

[0010]

The water-soluble dietary fiber of the present invention is an indigestible high molecular polysaccharide that is not digested by human digestive enzymes, and is colorless and transparent in water to form a low-viscosity solution. It is speculated that the reason why the whipped cream of the present invention has excellent stability stability even when it is thawed after frozen storage is that the water-soluble dietary fiber is a high-viscosity polymeric polysaccharide and has a strong film-forming ability. To be done. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. In the examples,% means% by weight unless otherwise specified, and cps
Indicates the value measured with a B-type viscometer at 25 ° C. and 30 rpm.

[0011]

【Example】

Example 1 7 parts of guar gum decomposition product solution X (solid content 40%) and 5 parts of skim milk powder were mixed and dissolved in 48 parts of water, and 40 parts of dissolved milk fat was added thereto with stirring to emulsify into an oil-in-water type. 96.0 parts of a foamable oil-in-water emulsified oil and fat were obtained. 100 parts of the foamable oil-in-water emulsified oil / fat obtained was cooled to 5 ° C, 30 parts of sugar was added thereto, and the mixture was stirred and foamed with a cake mixer.
% Whipped cream with good shape retention and artificial flowers was obtained. The whipped cream was frozen and stored at -20 ° C for 1 week and then thawed at 5 ° C, and the quality was examined. The guar gum decomposition product solution X used in this example was prepared by the following method.

[Preparation of Guar Gum Decomposition Solution X] Water 900
The pH was adjusted to 3.0 by adding citric acid to the parts. As to this
0.2 parts of galactomannanase produced by the genus perugillus and 100 parts of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 24 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. Then, the transparent solution obtained by removing the impurities by filtration is concentrated under reduced pressure to obtain a guar gum decomposition product solution X.
170 parts (solid content 40%) were obtained. The content of water-soluble dietary fiber in the solid content of this solution (by enzyme gravimetric method) is 90%, 5%
The viscosity of the aqueous solution was 42 cps.

Example 2 5 parts of skim milk powder was mixed and dissolved in 55 parts of water, and 40 parts of dissolved milk fat was added thereto with stirring to emulsify into an oil-in-water type to obtain 96.8 parts of a foaming oil-in-water type emulsified oil and fat. Obtained. 100 parts of the foamable oil-in-water emulsified oil / fat obtained was cooled to 5 ° C, 7 parts of guar gum decomposition product solution X (solid content 40%) and 30 parts of sugar were added thereto, and the mixture was stirred and foamed with a cake mixer. Overrun 137
% Whipped cream with good shape retention and artificial flowers was obtained. When this whipped cream was frozen and stored at -20 ° C for 1 week and then thawed at 5 ° C and its quality was examined, it was found to be a smooth and delicious whipped cream with good shape retention, fine texture, no water separation, and no cracking.

Example 3 96.5 parts of a foamable oil-in-water emulsified oil and fat in the same manner as in Example 1 except that the guar gum decomposition product solution X was replaced with 14 parts of locust bean gum decomposition product solution X (solid content 20%). Got 100 parts of the obtained foaming oil-in-water emulsified oil and fat was cooled to 5 ° C., 30 parts of sugar was added thereto, and the mixture was stirred and foamed with a cake mixer. Overrun was 143% with good shape retention and artificial flowerability. A whipped cream was obtained. When this whipped cream was freeze-thawed in the same manner as in Example 1 and its quality was examined, it was found to be a smooth and delicious whipped cream with good shape retention, fine texture, no water separation, and no cracks. The locust bean gum decomposition product solution X used in this example was prepared by the following method.

[Preparation of Locust Bean Gum Decomposition Solution X] The pH was adjusted to 3.0 by adding citric acid to 900 parts of water. To this, 0.2 part of galactomannanase produced by the genus Asperugillus and 100 parts of locust bean gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 6 hours. 90 after reaction
The enzyme was inactivated by heating at ℃ for 15 minutes. Then, it is separated by filtration to remove impurities, and locust bean gum decomposition product solution X
317 parts were obtained (solid content 20%). The content of water-soluble dietary fiber in the solid content of this solution (by enzyme gravimetric method) is 91%, 5%
The viscosity of the aqueous solution was 92 cps.

Example 4 Instead of the guar gum decomposition product solution X in Example 1, 4 parts of guar gum decomposition product solution (solid content 40%), 3 parts of locust bean gum decomposition product solution X (solid content 20%), pullulan
Foaming oil-in-water type emulsified oil / fat in the same manner except that 0.6 part was used.
I got 97.0 copies. 100 parts of the obtained foaming oil-in-water emulsified oil and fat was cooled to 5 ° C., 30 parts of sugar was added thereto, and the mixture was stirred and foamed with a cake mixer. Overrun was 143% with good shape retention and artificial flowerability. I got whipped cream. Then, this whipped cream was freeze-thawed in the same manner as in Example 1 and its quality was examined. As a result, it was found to be a smooth and delicious whipped cream with good shape retention, fine water separation and no cracking.

Example 5 Guar gum degradation product solution X (solid content 40%) (7 parts) and skim milk powder (5 parts) were mixed and dissolved in water (48 parts). While stirring, milk fat (10 parts), soybean oil (30 parts), Sugar ester (HLB
11) 0.2 parts was added and emulsified into an oil-in-water type to obtain 95.2 parts of a foaming oil-in-water type emulsified oil. Obtained foamable oil-in-water emulsified oil and fat
100 parts of the mixture was cooled to 5 ° C, 30 parts of sugar was added thereto, and the mixture was stirred and foamed with a cake mixer. Overrun 144%
A whipped cream with good shape retention and artificial flower quality was obtained.
Then, this whipped cream was frozen and stored at -20 ° C for 1 week, then thawed at 5 ° C and the quality was examined.
It was a smooth and delicious whipped cream with fine texture, no water separation, and no cracks.

[0018]

The whipped cream obtained according to the present invention has the following features. (1) Conventional whipped cream is easy to rot and has poor stability, so it was limited to 2 to 3 days even when stored in a refrigerator.
Since the quality of the whipped cream obtained according to the present invention is kept stable even if it is freeze-thawed, it can be stored in a frozen state and used appropriately. (2) Mass production of whipped cream and uniformity of products are possible, and it is easy for consumers or manufacturers to use. (3) Since the water-soluble dietary fiber used in the present invention is colorless and transparent and is dissolved in water to form a solution having a low viscosity and almost no taste, the whipped cream using milk fat as a substrate has the original flavor and Does not spoil the taste. (4) Since water-soluble dietary fiber is added, the function of dietary fiber can be imparted to the whipped cream. As described above, the present invention has a great effect on improving the storability, stability, productivity, etc. of whipped cream, and can greatly contribute to the food industry.

Claims (3)

[Claims] 1. A water-soluble dietary fiber and a saccharide are added during the production of the foamable oil-in-water emulsified oil or fat or before the whipping in the step of whipped and then freezing the foamable oil-in-water emulsified oil or fat. A whipped freeze-resistant cream. 2. The whipped fiber according to claim 1, wherein the water-soluble dietary fiber contains one or more water-soluble dietary fibers selected from the group consisting of guar gum, locust bean gum, tara gum degradation products and pullulan. Freeze resistant cream. 3. The method for producing a whipped freeze-resistant cream according to claim 1, wherein 15% by weight or more of the fat used in the foamable oil-in-water emulsified fat is milk fat.