JP2621008B2 - Spoonable non-dairy sour cream - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stable and spoonable non-dairy sourdough cream and a method for producing a non-dairy sourdough cream suitable for the production thereof.

[0002] spoonable cream
Is well known in the UK. For the rheological parameters of creams and emulsions, see Emulsi by P. Sherman.
on Science "(Academic Press, 1968), but the term spoonable is not defined. As defined by the applicant, the spoonable cream must exhibit the following rheological behavior at 5 ° C.

A) a yield value extrapolated from a shear rate of 100-300 s ^-1 (Bingham) (also called yield stress) is greater than 50 Pa; b) at a shear rate of 100-300 s ^-1 Bingham viscosity
(Bingham viscosity) less than 500 mPas, and c) failure to stress at strains less than 0.5 rad.

[0004] Yield values and Bingham viscosities were determined using a Carrimed rheometer. The measurement was performed at 5 ° C. using a combination of a 4 ° cone and a flat plate.
The shear stress was increased at a rate of 60 Pa / min from 0 and the shear rate was measured until the shear rate exceeded 600 s ^-1 . The experiment ends here. Plotting a graph of shear stress versus shear rate gives a shear rate of 100 s ^-1 to 300 s ^-1.
The approximate straight line is obtained from the curves up to. The slope of this straight line is the Bingham viscosity. The yield value (yield stress) was determined by extrapolating this straight line to a shear rate of zero.

[0005] The measurement of failure to stress is
It was determined using a kalimd rheometer. The measurement was performed at 5 ° C. using a combination of a 4 ° cone and a flat plate. The experiment performed is a torque sweep experiment in the vibration mode. The sample was vibrated at a frequency of 1 Hz while increasing the torque from 50 μNm to 5000 μNm in 30 steps. The measurement time at each torque value was 10 seconds, and the time between measurements was 5 seconds. Parameters measured dynamic elastic modulus (storage modulus; expressed as G ^I), loss modulus; a (loss modulus expressed as G ^II) and strain (in radians). Plot graphs of G ^I and G ^II against strain. When the value of the strain is small, the sample exhibits solid-like properties, and G ^I > G ^II . When the value of the strain increases, G ^II > G ^I , and the stress failure is defined as the value of the strain such that G ^I = G ^II .

[0006]

BACKGROUND OF THE INVENTION Although spoonable dairy creams that meet the above requirements are known, there are still problems with the stability of dairy creams during long-term storage. It also produces a non-dairy equivalent of a spoonable sour dairy cream for the purpose of obtaining a healthier product, i.e. a product containing more unsaturated components or at least a component containing less saturated fatty acids. Attempts have been made to do so. However, all previous attempts to produce spoonable non-dairy sour creams, ie, spoonable sour creams containing fats other than milk fat, especially vegetable fats, have failed. This is because there was a problem with the stability or rheological properties of the cream.

An example of a non-dairy sour cream is disclosed, for example, in US Pat. No. 3,433,643, which discloses that a soured cream incorporates calcium carbonate and a buffer in the product. Manufactured by the method. However, in this method, it is impossible to obtain a sour cream exhibiting the desired rheological behavior of a spoonable cream, and even if it can, a great deal of difficulty is involved. In addition, the presence of calcium carbonate is essential in such creams.

[0008] From US Pat. No. 4,119,608, an imitation cream comprising high amounts of partial glycerides is disclosed.
cream) is known, but contains only small amounts of triglycerides. Imitation sour cream made by chemical acidification is US reissued patent No. 2
It is known from U.S. Pat. No. 7,381. However, such creams are difficult or impossible to heat.
The product obtained after heating does not exhibit the properties as spoonable cream defined by us.

Thus, spoonable non-dairy sour creams containing no calcium carbonate and / or emulsifier have hitherto not been available.

[0010]

SUMMARY OF THE INVENTION The object of the present invention is to provide a non-dairy sour cream which exhibits good stability and good rheological behavior without calcium carbonate or emulsifiers.

[0011]

Means for Solving the Problems We have now found a method for solving the above problems. The present invention provides a non-dairy sour cream containing 15 to 60% by weight of triglyceride fat and protein component without calcium carbonate and / or emulsifier, and having an aqueous phase as a continuous phase,
The present invention relates to a non-dairy sour cream characterized in that the non-dairy sour cream is stable and spoonable. Here, the term "stable" refers to whey leakage at a temperature of 0 to 15 ° C. while maintaining the rheological behavior that satisfies the above definition of “spoonable”.
(leak), and in a microbiologically stable state,
It is defined as being able to store the cream for more than 14 days.

[0012] For the term "spoonable",
As defined above based on standard rheological tests. Such a test is described by Sherman.

The pH of the spoonable non-dairy sour cream of the present invention is generally between 4.0 and 4.8, preferably between 4.4 and 4.6.

The novel composition of the present invention has a fat content of 15 to
It can be 60% by weight, but the fat content is preferably 25-45% by weight.

The fats that can be used in the non-dairy cream of the present invention are the well-known vegetable fats. Preferred fats are
Palm kernel oil, soybean oil, rapeseed oil, coconut oil, sunflower oil,
Safflower oil, butterfat or their fully or partially cured fractions. However, butter fat is used only when it is a mixture with vegetable fat.

As the "fat" component in the non-dairy cream of the present invention, a well-known sucrose polyfatty acid ester (SPE) is used.
Non-digestible "fat" can also be used.

When butterfat is used, the butterfat is not more than 40% by weight, preferably 10% by weight, based on the weight of the whole fatty phase.
It is present in an amount of ３０30% by weight.

Although the highest yield values are obtained with rigid (ie, hardened) fat blends, it is also possible to use fat compositions that are completely liquid. Since such liquid fats generally have the highest unsaturated fatty acid content, such compositions will be the best for health.

In order to obtain good rheological properties as well as good taste and accurate acidity, it is essential that the protein component is present in the composition of the present invention. Highly preferred milk protein components include buttermilk powder (abbreviated BMP) and skimmed milk powder;
SMP). It goes without saying that a flavor may be added to the non-dairy cream of the present invention.

The amount of BMP and / or SMP is suitably from 1.0 to 15.0% by weight (based on the whole non-dairy cream), preferably from 4.0 to 12.0% by weight. .

Another important factor influencing the rheological and sensory properties of the non-dairy creams of the present invention is the size of the fat grains present in the emulsion of the present invention. Preferably, the particle size of the fat granules is less than 5.0 microns, more preferably less than 2.0 microns.

[0022] The present invention also relates to a method for producing a non-dairy sour cream. This method comprises at least the following steps.

1) One or more kinds of vegetable fats, one or more kinds of proteins (particularly BMP and / or SM)
P), preferably a step of making a premix containing a small amount of lactose, water and flavor; 2) a step of heating the premix to 40-90 ° C .; 3) a homogenizer in which the premix is subjected to one or more steps under pressure. 4) cooling the homogenized premix to a temperature of 2 to 30 ° C., 5) adding a culture solution capable of converting lactose to lactic acid by fermentation to the premix, 6). fermenting the premix until the pH is 4.0-4.6, and 7) heating the fermented premix to less than 15 ° C, preferably
Storing at a temperature of 10 ° C.

In the method of the present invention, the protein component preferably contains a sufficient amount of lactose at the same time, and particularly preferably buttermilk powder (BMP) and / or skim milk powder (SMP).

Microorganism cultures capable of converting lactose to lactic acid by fermentation are well known to those skilled in the art. For example, a known suitable culture such as a lactic acid bacteria culture commonly used as a starter in the production of yogurt may be used. It may be used.

In the above production method, the pressure during the homogenization step is preferably from 10 to 250 bar. If this pressure exceeds 100 bar, it is generally 20 to 100
A second homogenization step at bar pressure is required.

This method can be used to produce the spoonable non-dairy sour cream of the present invention described above.

[0028]

EXAMPLES Example 1 A premix was made comprising the following components.

Fat (Fruit D'or ^* Margarine blend) 30% by weight Butter milk powder 9% by weight Water 61% by weight ^* "Fruit D'or" is a product of Unilever and consists of vegetable oil.

The premix was heated to 60 ° C.
After homogenizing at bar and cooling to 5 ° C., 1% lactic acid bacteria culture was added at this stage. The cream was kept at 20 ° C for 24 hours and then stored at 5-10 ° C. The rheological data were as follows.

Extrapolated yield value 255 Pa Bingham viscosity 22 mPas Non-stressable 0.011 rad

Example 2 Example 1 was repeated, except that sunflower oil was used as the fatty phase. The rheological data were as follows.

Extrapolated yield value 74 Pa Bingham viscosity 145 mPas Non-stressable 0.047 rad

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Wayne Gerald Moreli, N.N. 8.5 W.Y. Northerns, Wellingborough, Weir Clos 7 (56) References , A)

Claims (14)

(57) [Claims] 1. A non-dairy sour cream which contains 15 to 60% by weight of triglyceride fat and a protein component without containing calcium carbonate and an emulsifier, and has an aqueous phase as a continuous phase. Is a non-dairy sour cream characterized by being stable and spoonable and exhibiting the following properties a) to c). a) the yield value extrapolated from a shear rate of 100-300 s ^-1 (Bingham) is greater than 50 Pa; b) the Bingham viscosity at a shear rate of 100-300 s ^-1 is less than 500 mPas; and c) Inability to generate stress at a strain of less than 0.5 rad. 2. The non-dairy sour cream according to claim 1, wherein the non-dairy sour cream has a pH of 4.0 to 4.0.
4.8. A non-dairy sourd cream characterized by being 4.8. 3. The non-dairy sour cream according to claim 1, wherein the fat content is 25 to 45% by weight. 4. The non-dairy sour cream of claim 1, wherein said fat is palm kernel oil, soybean oil, rapeseed oil,
It consists of coconut oil, sunflower oil, safflower oil, butterfat (provided that butterfat is always mixed with vegetable fat), sucrose polyfatty acid ester, or a fully or partially cured fraction thereof. Non-dairy sour cream characterized by being selected from a group. 5. The non-dairy sour cream according to claim 4, wherein the butterfat is from 0 to 0 based on the weight of the whole fat phase.
Non-dairy sour cream characterized by being present in an amount of 40% by weight. 6. The non-dairy sour cream of claim 1, wherein said fat is a completely liquid oil or a liquid oil blend. 7. The non-dairy sour cream according to claim 1, wherein the non-dairy sour cream contains 1.0 to 15.0% by weight of buttermilk powder and / or skim milk powder as the protein component. Non-dairy sourd cream. 8. The non-dairy sourd cream according to claim 7, wherein the content of the buttermilk powder and / or skim milk powder is 4.0 to 12.0% by weight. cream. 9. The non-dairy sour cream of claim 1, wherein said fat granules have a particle size of less than 5.0 microns. 10. The non-dairy sour cream of claim 1, wherein said fat granules have a particle size of less than 2.0 microns. 11. The process for producing a non-dairy sour cream according to claim 1, comprising: 1) one or more vegetable fats, one or more protein components, and preferably a small amount of lactose and water. 2) a step of heating the premix to 40 to 90 ° C., 3) a step of homogenizing the premix in one or more stages under pressure, and 4) a step of mixing the homogenized premix in 2 steps. 5) a step of adding a culture solution capable of converting lactose to lactic acid by fermentation to the above-mentioned premix, 6) a step of adding the above-mentioned premix until the pH becomes 4.0 to 4.6. And 7) storing the fermentation premix at a temperature of less than 15 ° C. 12. The method for producing a non-dairy sour cream according to claim 11, wherein the fermentation premix is mixed with a non-dairy sour cream.
A method comprising storing at a temperature of 10 ° C. 13. The method according to claim 11, wherein a two-stage homogenization operation is performed in the homogenization step, and a pressure of 100 to 250 bar is applied in the first stage.
And applying a pressure of 20 to 100 bar in the second stage. 14. The method according to claim 11 or 12, wherein the method is used for the production of a stable, spoonable, non-dairy sour cream having the composition according to any one of claims 1 to 10. A method comprising: