JPS6070032A - Sour cream paste and production thereof - Google Patents

Abstract

PURPOSE:To produce a sour cream paste, preservable for a long time, and having improved palatability and nutritive value without separating phases nor milk solid, etc., by quenching a mixture consisting of a fat or oil, milk solid and an emulsifying agent, and kneading the mixture. CONSTITUTION:45-79.5wt% fat or oil is melted under heating at 60-90 deg.C, and 0.5-5wt% emulsifying agent is added and completely dissolved therein. 20- 50wt% milk solid is then added and dispersed, and the resultant mixture is then quenched and kneaded to give a sour cream paste, which is preferably stirred gently in a storage tank.

Description

[Detailed Description of the Invention] Fabricated Foods
foodJI)'s representative products include snacks, dairy substitutes, soft drinks, salad dressings, and Daie? ) J-s, etc. In particular, dairy products are common.

2- Butter and cream in dairy-using cultures centered on Europe are all or mostly fermented butter,
It is sour cream (fermented cream) and differs in flavor from what is called butter or cream in Japan.

Recently, as yogurt and natural cheese have become more popular in Japan, and the number of overseas travelers has increased, fermented butter and cream have become popular, and from a culinary perspective. I am also forcing myself to demand it.

In addition, recently, new intermediate moisture foods (typically active moisture in the range of 0.6 to 0.09) have been developed in which the active moisture content has been reduced to the point where bacteria cannot grow, in order to improve shelf life. It's here. In other words, many microorganisms grow best when the active moisture is in the range of 0995 to 0980, but when the active moisture is below this, the growth rate decreases and the induction period becomes long, and at even lower active moisture, the induction period becomes infinite. It approaches a large size and stops proliferating.

However, as a result of intensive research into the development of a sour cream-type dairy product with an odor, we found that
-11111 A new type of sour cream IJ The present invention provides a method for producing a sour cream paste, which comprises further adding and dispersing milk solids, followed by rapid cooling and kneading, followed by gentle stirring in a storage tank.

Here, the fats and oils used in the present invention refer to fats and oils made from animals, plants, or microorganisms, such as fish oil, lard, beef tallow, chicken fat, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, coconut oil, Palm oil.

Peanut oil, rapeseed oil, and their hydrogenated oils, transesterified oils, synthetic oils, and the like can be used alone or in appropriate combinations. Particularly preferred is a mixture of liquid oil such as soybean oil, rapeseed oil, rice oil, etc., and high melting point oil flakes and/or natural oils. Examples of high melting point oil flakes include extremely hardened rapeseed oil and extremely hardened beef tallow oil, and examples of natural waxes include rice wax and beeswax. Sour cream pastes using these oils and fats maintain sufficient fluidity at room temperature, are stable for long periods of time, and do not cause phase separation or separation force of milk solids.

Furthermore, the milk solids used in the present invention are proteins made from animals, plants, or microorganisms, such as casein, skim milk powder, whole milk powder, and fermentation hole powder.

Yogurt powder, fish protein, powdered oil and fat containing casein, soy protein, gluten, petroleum protein.

Sour cream paste, which is obtained by combining powdered oils and fats containing chlorella, spirulina, etc., has excellent appearance, palatability, and nutritional value, and is accepted by consumers as a food product. It has characteristics that make it easy to get caught.

Furthermore, the emulsifier used in the present invention includes glycerin fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, etc., and these can be used alone or in appropriate combinations. . In particular, sour cream paste produced by combining glycerin fatty acid ester, propylene glycol fatty acid ester, and soybean lecithin is stable for a long period of time and has excellent resistance to phase separation and separation of milk solids.
It is possible to produce a sour cream paste that is stable for a long period of time, does not cause phase separation or separation of milk solids, and has excellent appearance, palatability, nutritional value, etc.

Substances such as salt, sugars, organic acids, spices, flavors, etc. can be added within a range that does not impair emulsion stability.

Then, add an emulsifier to completely dissolve it, then add milk solids and disperse them, then rapidly cool and knead to bring the product temperature to 20°C ±
4-Create sour cream base at 4°C. Here, if the milk is rapidly cooled and kneaded, the emulsification state is poor and the milk solids separate.

When the sour cream paste thus obtained is gently stirred in a storage tank, the emulsion stability is further improved.
It maintains sufficient fluidity at room temperature and is stable for long periods of time, preventing phase separation and separation of milk solids.

The sour cream paste of the present invention has the following features.

7- Since no water is added, the active moisture content is maintained below 0°1, preventing the growth of microorganisms such as bacteria, mold, and the like, allowing for long-term storage.

(2) Sour cream paste maintains sufficient fluidity or paste properties at room temperature, is stable for a long period of time, and does not cause phase separation or separation of milk solids.

It has excellent nutritional value.

(4) Sour cream paste is fluid or paste-like and easily emulsified and dispersed in water, so it can be easily handled and filled.

The sour cream paste of the present invention having the above features is excellent as a food material, and can be used as is, with water, or with fruit juice, depending on the purpose of use by consumers.

It can be used by dissolving it in milk, etc., or adding it to other foods.

EXAMPLES The present invention will be explained in more detail with reference to Examples and Comparative Examples below. In these, parts are 8 parts by weight.

Example 1 635 parts of rapeseed oil, 20 parts of extremely hardened rapeseed oil.

0.07 parts of rice wax (Noda Wax Co., Ltd., trade name: Rice Wax F-1) was heated and melted at 80°C.

Glycerin fatty acid ester (Riken Vitamin Co., trade name Emulgy MS) 0.5 part, propylene glycol fatty acid ester (Eastman Kodak Co., Ltd., Myverol P-
06) 0.915 parts, soybean lecithin (Ajinomoto Co.) 0.
Add 31 parts to completely dissolve, and then add 6.3 parts of Fermented Hole Powder (Kyushu Dairy Co., Ltd., trade name: Fermented Hole Powder N-30).
5 parts 1 whole milk powder (Meiji Milk Industry Co., Ltd.) 21.55 parts, powdered oil (Nippon Oil Co., Ltd., trade name N Neo Powder WS) 6.35 parts
After adding and dispersing 1 part, 062 parts of fine salt (trade name: Yakishio, manufactured by Hiki Seisho Co., Ltd.), 019 parts of citric acid (Pfizer), and 0,000 parts of β-carotene (Nihonguchi, Shusha). ,
The mixture was rapidly cooled and kneaded using a votator to produce a sour cream paste with a product temperature of 20°C.

This twerk cream paste is in the form of a paste with a viscosity of 25.009-OC, iJ, and as a result of being stored at 40'C for 2 months, (1) no phase separation or separation of milk solids occurred, and (2) ) It has a low active moisture content of 0.50, there is no growth of microorganisms, and (3) it has a good sour cream flavor, making it clear that it is a new coated food.

N Neo Powder ws has an oil and fat component (palm oil) of 75%.
%, casein soda 4 parts, lactose 10%.

It is a powdered oil and fat containing 95 articles of dextrin, other glycerin fatty acid esters, and sodium hexametaphosphate.

Example 2 The sour cream paste produced in Example 1 was gently stirred in a storage tank for 2 hours to obtain a sour cream paste with much improved fluidity (viscosity 4.500 C, P
) was manufactured.

This sour cream paste is in a fluid state, and as a result of storage at 40°C for 2 months, (1) no phase separation or separation of milk solids occurred, (2) fluidity was maintained, and (3) active water content was maintained. is 0
．． (4) Sour 10- It had a good creamy flavor and was clearly successful as a new fabricated food.

℃ and sour cream base) according to the manufacturing method of Example 1 or 2, changing the blending ratio and 40℃.
A storage test was conducted for 0.2 months.

The results are shown in Table-1.

The manufacturers and product names of emulsifiers other than those used in Example 1 are as follows.

Nrubitan fatty acid ester is manufactured by Nippon Oil & Fats Co., Ltd., trade name Nonion 0P-8OR, sucrose fatty acid ester is manufactured by Dai-Kogyo Co., Ltd., trade name DK Ester F-10, and polyglycerol fatty acid Nisdel is manufactured by Nariki Pharmaceutical Co., Ltd., trade name SY Glister MS-Bo.

It is.

Comparative Example 1 (Anchor) A sour cream paste was prepared using the same blending ratio as in Example 3 without stirring in a storage tank, followed by slow cooling, and a storage test was conducted in the same manner. The results are shown in Table 1.

As is clear from the results in Table 1, the milk solids were immediately separated when the mixture was rapidly cooled and kneaded.

Comparative Example 2 Comparative Example 2 was manufactured according to Example 2 using a blending ratio that did not contain milk solids as shown in Table 1, and a storage test was conducted in the same manner. The results are shown in Table-1.

As is clear from the results in Table 1, Comparative Example 2 is a fluid shortening that does not have the flavor of sour cream and is not a fabricated food made by combining individual food ingredients into a new form. .

Comparative Example 3 Example 2 was prepared using the blending ratio without emulsifier as shown in Table-1.
Comparative Example 3 was manufactured according to the above, and the same storage test was conducted. The results are shown in Table-1.

As is clear from the results in Table 1, since Comparative Example 3 does not contain an emulsifier, it is recognized that milk solids immediately separate.

Comparative Example 4 A margarine-like paste was produced in the same manner as in Example 1 by adding 17 parts of water to the same blending ratio as in Example 3, and a storage test was conducted in the same manner.

The active moisture content of this product was 0.98, and when it was stored at 40'C for 2 months, there was significant growth of microorganisms.

13- Procedural amendment (voluntary) October 28, 1980 Kazuo Wakasugi, Commissioner of the Patent Office (Examiner of the Patent Office) 1. Indication of the case 1982 Patent Application No. 176505 2. Name of the invention Sour cream paste and Manufacturing method 3 Relationship with the case of the person making the amendment Patent applicant 1-10-1 Yurakucho, Chiyoda-ku, Tokyo 4 Column 5 for detailed explanation of the invention in the accompanying specification of the amendment 5 Contents of the amendment 1) Description 8 Add the following sentence between lines 11 and 12 on page 10 of the specification.

``In the present invention, active water is measured using Shibaura AW meter WA.
-350 (Shibaura Denshi Seisakusho).

Water activity is one indicator of water that can be used for chemical reactions and the growth of microorganisms. When the vapor pressure of a certain food or aqueous solution at the same temperature is P and the vapor pressure of pure water is Po, the water activity Aw is Aw = P
/P o.

Furthermore, when a food is sealed in a container, the equilibrium relative humidity of the space within the container is the active moisture content of the food. However, while relative humidity is expressed as 99 degrees, active moisture is expressed as a decimal number of 0.99. 3) Change “Examples 3 to 10” from page 11, line 4 of the specification to “Example 3
~11”.

4) Add the column for Example 11 to Table 1 on page 14 of the specification as follows.

2- Table-1 3- &-1 (脩) that's all

Claims (1)

[Claims] 1) A sour cream paste made by rapidly cooling a mixture of fats and oils, milk solids, and an emulsifier. The sour cream paste according to claim 1. 3) Claim 1, in which the oil is a mixture of liquid oil such as soybean oil, rapeseed oil, rice oil, etc., and high melting point oil flakes and/or natural wax; Claim 1, in which the oil is a powder oil containing zein; Sour cream paste according to item 1 or 2 of the scope. The sour cream paste according to claim 1 or 2, wherein =1-. 6) Sour cream characterized by heating and melting fats and oils, adding an emulsifier to completely dissolve them, further adding and dispersing milk solids, then rapidly cooling and kneading, and then gently stirring in a storage tank. Paste manufacturing method.