JPS6031462B2 - Method for producing instant whipped dessert powder mix - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for making instant whipped dessert powder mixes that are soluble in cold water and gel rapidly.

Whipped desserts are things like Bavarois, for example.
Generally, whip cream and add it to about 30~40o
It is made by mixing a gelatin solution prepared by cooling with o and cooling it to form a gel, but it requires time and effort to prepare the gelatin solution, and since the gelatin is heated and dissolved before use, it has low resistance to heat. Gelatin has the disadvantage that its gelling ability decreases with the passage of heating time, making it difficult to make a good whipped dessert.

For this reason, there are also reports that gelatin is prepared in advance as water-soluble gelatin that is soluble in cold water, and gelatinized at a lower temperature to prepare desserts in a short time. For example, Tokuko Sho 44-11014
No. 8, Samurai Kosho No. 48-32666, etc., and the water-soluble gelatin passed through it can be dried by drying the gelatin solution with a spray dryer, surface drying with a drum dryer, or extruding with an extruder. It is known that it can be produced by dry pulverization or by the home mat method. In addition, when vegetable oil, glycerin saturated fatty acid monoester, propylene glycol saturated fatty acid ester, glycerin unsaturated fatty acid monoester, lecithin, powdered candy, edible casein, etc. are mixed in a dessert and dried by spray drying etc., the resulting fat powder is ○ It is also known that it forms a W-type emulsion, dissolves in water or milk, and when whipped, agglomeration of fat globules occurs, resulting in whipped cream with stabilized air bubbles.

However, even if a whipped dessert mix is made by mixing conventional water-soluble gelatin and a known fat powder, the resulting whipped dessert takes a long time to gel, has low gel strength, and has a coarse texture. There are drawbacks.

The present inventors conducted research into the cause of this problem and found that although water-lacquered gelatin made by the above-mentioned known method may gel if it is cooled for a long time, insoluble gelatin particles remain and the gelatin strength increases. It turns out that this is due to the small size of
In order to improve this, we conducted further research and found that we added water to gelatin to make hydrated gelatin, melted and dried the hydrated gelatin in a short time using microwaves, and then pulverized it under freezing to make a powder. The problem was solved by mixing the fat powder as described above to form a powder mix for whipped dessert. The water-soluble gelatin used in the present invention is made from commercially available powdered or flaky gelatin. First, a small amount of water, for example 40% of its weight, is added to the gelatin and mixed to uniformly absorb the water. .

At this time, if the gelatin is cooled in advance, it will absorb water evenly and become hydrated gelatin.Additionally, adding a small amount of starch such as cornstarch during water absorption will prevent adhesion between particles and make the work more convenient. . The hydrated gelatin is placed in a suitable container and heated in a microwave heater. When heated, it first melts and becomes amorphous gelatin, and then dries while foaming to form a solidified product containing a large amount of air bubbles. The heating time should be as short as possible, but it is usually 1 to 10 minutes. This amorphous dry gelatin is viscous when left as is, but when it is cooled and frozen to -50 to -16,000, it becomes extremely brittle and can be easily crushed.
Therefore, if you crush it with a frozen crusher, it will easily become a fine powder with a 200%
A powder with a mesh passing amount of 90% or more can be obtained. This powder dissolves extremely well even in low-temperature water, and quickly gels when the solution is kept cold at low temperatures. Next, an example will be explained in which a whipped dessert mix was made using water-soluble gelatin produced by a conventional method and water-soluble gelatin produced by the above method, and fat powder was added thereto, and the quality of the mix was tested.

Water-soluble gelatin was prepared as shown in Table 1. Table 1 Water port gelatin Production method Grinding method A Extruder method Freeze grinding B Drum dryer method Impact grinding C Drum dryer method Freeze grinding D Microwave method Impact grinding E Microwave method Freeze grinding Aqueous solution of above Tables A to E In order to conduct a gelatin test of water-soluble gelatin, 18 parts of water-soluble gelatin, 40 parts of bear sugar, and 342 parts of water at 5°C were mixed, and the cooling time was 30 to 60 minutes.The results showed that water-soluble gelatin other than E was able to gel reliably. No material was obtained that showed significant gel strength.

Next, the fat powder to be mixed with the water-soluble gelatin shown in Table 1 was as shown in Table 2. Table 2 Materials Fat powder 1 image) Fat powder 0 (phosphorus oil
60-19 58.8 powder candy
23.57 34.3 Edible casein
6.69 4.9 Chrycerin saturated fat
2.36 acid monoester brobylene glycol 2.36 Saturated acid ester chrycerin unsaturated fat 2.03 Acid monoester brobylene glycol 0.61 Gelation and overrun tests were conducted using the water bath properties shown in Table 1. 9 pieces of gelatin, 20 pieces of sugar, 151 pieces of milk, and 2 pieces of fat powder shown in Table 2 were added, and the mixture was whipped for 3 minutes with a whisk, and the overrun was measured.

Further, the above-prepared product was placed in a beaker and kept in a constant temperature bath at 5° C. for 3 and 60 minutes to gel. The results are shown in Table 3. Table 3 As is clear from Table 3, when water-bath gelatin obtained by the conventional method (A, B) is used, it may gel if it is cooled for a long time, but it does not gel at all within the above-mentioned time. do not.

However, anything dried in the microwave turns into a gel.
In particular, when dried in a microwave and frozen and ground (E), a whipped dessert with high gel strength can be obtained in a short time, and the shark is fine and has a good texture. The fat powder used in the present invention is not limited to the above examples, but is made by mixing and drying fats and oils and fat coating substances, such as palm kernel oil, edible casein, propylene glycol saturated fatty acid ester, and fat powder. It is possible to use a fat powder made by mixing IJ serine unsaturated fatty acid ester, powdered candy, etc. and mist-drying the mixture. A dessert powder is prepared by adding the water-soluble gelatin, fat powder, other fermented milk powder, cheese powder, citric acid powder, sugar powder, etc.

As described above, the present invention prepares a whipped dessert by mixing water-soluble gelatin produced by rough combination of microwave heating and frozen grinding with fat powder, powdered sugar, etc., and dissolves it in cold water or milk before use. By storing it at a cold temperature, a whipped dessert with strong gel strength, good texture, and fine texture can be obtained in a short time.

The product of the invention was suitable as an instant whipped dessert powder mix.

This will be explained below using examples.

Example 1 Water-drop gelatin is gelatin (200 bloom) 500
Add 100 yen of water and cake mixer (Shinagawa Yakuzai Arc M)
Mix in a mold for 2 minutes, add 600 ml of water-containing gelatin and pear,
Divide this into containers of 100 ta and heat each time in a household microwave oven (600W) for 3 minutes, 482 ta.
I used dried gelatin in the evening.

Next, it was cooled and frozen, and pulverized at -100°C with a cryo-pulverizer (LX-O type manufactured by Hosokawa Iron Works), passing through 120 mesh at 99.5
% of powdered gelatin.

The fat powder is made by emulsifying a mixture of vegetable oil (hardened coconut oil), glycerin saturated fatty acid monoester, propylene glycol saturated fatty acid ester, glycerin unsaturated fatty acid monoester, lecithin, powdered candy, edible casein, etc., and drying it by spray drying. It was prepared by

Whipped dessert powder mix contains water-soluble gelatin 8 above.
A powder was prepared by mixing 29 pieces of fat powder, 20 pieces of powdered lotus powder, 20 pieces of powdered sugar, 7.5 pieces of cheese powder, 0.3 pieces of vanilla flavor, and 0.89 pieces of citric acid powder using a mixer.

Add 200% milk at 5℃ to the above whipped dessert powder mix
was added, whipped for 2 minutes with a household whisk, and cooled in a refrigerator at 5°C for 30 minutes to obtain a good whipped dessert.

The overrun of this product was 39.0%. On the other hand, add 500 parts of milk and 120 parts of milk to a whipped dessert powder mix with the above water-soluble gelatin content, and whisk for 2 minutes with a whisk. Add 80 ml of milk to swell, heat to 6000 ml to dissolve, add the whipped product, mix lightly, and cool in the refrigerator for 30 minutes to prepare a conventional whipped dessert.

The overrun of this product was 40.0%. A comparison test was conducted by 40 people on the whipped dessert according to the present invention and the whipped dessert according to the conventional method, and the results shown in Table 4 were obtained.

However, the numbers in the table indicate the number of people who answered that they liked the whipped dessert of the present invention. From the upper table of Table 4, there was no significant difference in ductility between the product of the present invention and the conventional product.

On the other hand, those made from commercially available instant whipped dessert powder mixes were significantly inferior to both. Example 2 A whipped dessert of the present invention was prepared by adding 10 parts of the Mizugata gelatin obtained in Example 1, 34 parts of the fat powder obtained in Example 1, 33 parts of powdered sugar, 7 parts of cocoa powder, and 0.7 parts of chocolate flavoring. It was made into a powder mix.

On the other hand, the raw material gelatin was swollen by adding water, and 150
A whipped dessert powder mix of a symmetrical product was prepared by substituting the water-soluble gelatin for 10 minutes of water-soluble gelatin that had been dried in a drum dryer at a surface temperature of about 100 mL.

Add 200% milk at 5℃ to the above whipped dessert mix powder
Add '', whip for 2 minutes with a whisk, and refrigerate at 5℃.
It was cooled for 2 hours and made into a whipped dessert.

At this time, the overrun of the product of the present invention was 67% in terms of the total percentage of the overrun of the target product. In addition, as a result of conducting a quality test on 20 people, the results shown in Table 5 were obtained. However, the numerical value favors the product of the present invention. From the results in Table 5 and above, it was found that the products of the present invention were extremely superior to the target products.

Claims (1)

[Claims] 1. A water-soluble instant foam characterized by mixing water-soluble gelatin obtained by heating and drying hydrous gelatin in a microwave, freezing and pulverizing it, and fat powder obtained by drying fats and oils and fat coatings. A method for producing tsupu dessert powder mix.