JPS6119226B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing edible cream. Custard cream has traditionally been one of the edible creams used in confectionery. This product is made using milk, sugar, and wheat flour as the main ingredients. However, since it contains a lot of water and does not keep well for a long time, it is difficult to store sweets made with custard cream for a long time if the ingredients are kept as usual and no preservatives are added. If you try to improve its shelf life, the problem is that the cream will be too sweet. Therefore, butter cream is often used because of its shelf life. However, butter cream is made from approximately equal amounts of solid oil and fat and sucrose, and is made by mixing them, but it has a greasy flavor that is completely different from the custard cream, making it difficult to eat in large quantities. I become confused. The purpose of the present invention is to have the same texture and flavor as custard cream depending on the formulation, without being greasy as mentioned above, without being too sweet, without adding any preservatives, and with good shelf life. The purpose of the present inventor is to provide a novel method for producing an edible cream that can produce a product with a high level of flavor, and as a result of various researches, the present inventor has developed an oil-in-water emulsion using a constant combination of egg white liquid, edible oil and sugars that are liquid at room temperature. After discovering that the above object could be achieved by mixing them, the present invention was finally completed. That is, in the method for producing edible cream of the present invention, about 100 parts of room temperature liquid edible oil is added to 10 parts of egg white solid content.
Add egg white liquid, the above edible oil, and sugars so that the amount of sugar is about 10% to 35% based on the total weight of both, and other auxiliary raw materials as necessary. It is characterized by emulsifying and mixing in an oil-in-water type. The present invention will be explained in detail below. In the present invention, egg white liquid refers to liquid egg white, which is obtained by concentrating the egg white liquid by ultrafiltration etc. in addition to the egg white liquid obtained by breaking eggs and separating them into egg white liquid and egg yolk liquid. It also includes concentrated egg white liquid or egg white liquid obtained by dissolving dried egg white. When producing an edible cream with a high viscosity and a low water content, it is preferable to use an egg white liquid that is about twice as concentrated as the egg white liquid obtained by breaking eggs, for example. As the edible oil that is liquid at room temperature in the present invention, various oils such as cottonseed oil, soybean oil, rapeseed oil, and sunflower oil can be used, and the type thereof is not limited, but usually refined salad oil is used. The mixing ratio of the edible oil that is liquid at room temperature (hereinafter referred to as edible oil) to the egg white liquid is about 100 to 280 parts per 10 parts of the egg white solid content. This is because if the amount of edible oil is less than about 100 parts, and if it is more than about 280 parts, the viscosity of the edible cream will be too poor, and it is generally preferred that the amount is about 120 to 250 parts. Here, the egg white solid content refers to the egg white when the egg white liquid is dried, and its weight usually corresponds to about 10% of the weight of the egg white liquid that has just been broken. As the sugar, various sugars that impart sweetness such as sucrose, glucose, fructose, and maltose, which are usually used in the production of cream, are used, and sucrose and glucose are generally used. The mixing ratio of these liverworts is about 10% to 35% based on the total weight of the egg white liquid and edible oil. This is because if it is less than about 10%, it will lack the sweetness of an edible cream and will have an egg white odor, and if it exceeds about 35%, it will be too sweet as an edible cream. This is because Therefore, considering the sugar content as an edible cream, it is preferably about 15% to 30%. In the present invention, the above-described egg white liquid, edible oil, and saccharide are used as the main raw materials, and auxiliary raw materials are used as necessary. The auxiliary raw materials include, for example, vanilla essence, dextrin, milk decomposition products, etc., and any amount and type of them may be used as long as they do not impede achievement of the objectives of the present invention. Therefore, when carrying out the present invention, the above-mentioned raw materials may be emulsified and mixed in an oil-in-water type, and the emulsification mixing method may follow a general emulsification mixing method of this type. For example, ingredients other than edible oil (and auxiliary materials soluble in edible oil) are placed in advance into a mixer with stirring blades, mixed thoroughly, and then edible oil is gradually poured in and emulsified. Various methods can be used, such as roughly emulsifying the particles in the same way using a mixer with a stirring device without blades, and then passing the particles through a mustard mill or colloid mill to further finer and homogeneously emulsify the particles. As described above, according to the present invention, a novel edible cream that is suitable for confectionery, etc. and is not greasy can be produced, and even though a large amount of egg white liquid is used, this edible cream does not give off an egg white odor, and does not have an odor when mixed with egg whites. (Formulation) Depending on the ratio, preservability can be improved without adding a preservative or extremely increasing the sugar content. Test examples and examples showing some of the effects of the present invention will be described below. In addition, "part" in this specification
and "%" are all by weight. Test Example 1 200g of egg white liquid (not concentrated, egg white solid content: approx. 20g) was put into a 1 volume mixer with stirring blades, granulated sugar was added and mixed for 2 minutes, then soybean salad oil was added to this while stirring. The mixture was injected for 1 minute, and the mixture was stirred and mixed for an additional 2 minutes. At this time, oil-in-water edible cream was produced by first varying the mixing ratio of soybean salad oil to egg white liquid, and second by varying the mixing ratio of granulated sugar to the total weight of egg white liquid and soybean salad oil. The viscosity, etc. of these edible creams were measured, and the flavor (presence or absence of oiliness, presence or absence of egg white odor, etc.) was investigated by a panel of 10 people, and the results were as shown in Table 1. As a control, 250g of milk and 100g of granulated sugar
g, flour 20g, cornstarch 12g and egg yolk 50g
The viscosity etc. of the custard cream prepared from g in a conventional manner were also measured.

[Table] Edible cream usually has a viscosity of approximately
The amount of cooking oil needs to be about 100 parts to 280 parts per 100 parts of egg white liquid (approximately 10 parts of egg white solids). It can be understood. In addition, in order to avoid the smell of egg white due to the egg white liquid, which is one of the main ingredients, and to avoid the product being extremely sweet, the proportion of sugar is within the range of approximately 10% to 35% based on the total weight of the egg white liquid and edible oil. It can be understood from the results shown in Table 1 above that it needs to be. Test Example 2 When producing Test Product 14 in Test Example 1, Test Product 18, which was produced by replacing the egg white liquid level with one that was twice as concentrated, and the same control product as that obtained in Test Example 1 were each used.
It was stored at 30°C for one week. Then, the number of viable bacteria, etc. before and after storage was measured. The results were as shown in Table 2.

[Table] From the results shown in Table 2 above, depending on the blending ratio of raw materials, the shelf life of the produced edible cream can be significantly improved even without adding preservatives (e.g. sodium propionate, dehydroacetic acid, etc.) I see that it is possible. Example 1 After mixing 20 kg of egg white liquid usually obtained by breaking eggs and 10 kg of granulated sugar in a 100 kg mixer with a stirring blade for 2 minutes, 28 kg of soybean salad oil was poured in for 2 minutes while stirring, and the final stirring was continued for another 3 minutes. An oil-in-water edible cream was prepared. Example 2 An oil-in-water type edible cream was prepared in the same manner as in Example 1, except that 2 kg of dextrin and 0.2 kg of vanilla essence were added in addition to the egg white liquid and granulated sugar. Example 3 In Example 2, an oil-in-water type was prepared in the same manner as in Example 2, except that the egg white liquid used was a 2-fold concentrated solution (produced by ultrafiltration) of the egg white liquid obtained by pass-through cracking. An edible cream was made. Example 4 In Example 1, the sugar used was granulated sugar 10
8Kg of granulated sugar and 2Kg of glucose instead of Kg
An oil-in-water type edible cream was produced in the same manner as in Example 1 except that

Claims (1)

[Claims] 1. The amount of edible oil that is liquid at room temperature is about 100 to 280 parts per 10 parts of egg white solid content, and the sugar content is about 10 parts per total weight of egg white liquid and the above edible oil. A method for producing an edible cream, which comprises emulsifying and mixing egg white liquid, the above-mentioned edible oil, and saccharides, and further adding other auxiliary raw materials as necessary, to form an oil-in-water type emulsion to a concentration of % to 35%. 2. The room temperature liquid edible oil is about 120 to 250 parts per 10 parts of egg white solids, and the sugar content is about 15% to 30% of the total weight of the egg white liquid and the above edible oil. A method for producing an edible cream according to claim 1.